This article is part of the Cuisine series

Preparation techniques and cooking items

Utensils Techniques Weights and measures based on pic with no restrictions on sxc. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... This is a list of food preparation utensils, also known as kitchenware. ... Cooking is the act of preparing food for consumption. ... United States measures Note that the measurements in this section are in U.S. customary units. ...

Ingredients and types of food

Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A herb (pronounced urb in American English and hurb in British English) is a plant grown for culinary or medicinal value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Cheese is a solid food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. ... The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including also egg and salt. ... Food from plant sources Food is any substance consumed by living organisms. ... The recipes are currently being moved to Wikibooks. ... Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ...

Cuisines

African - British - Chinese French - German - Italian Japanese - Korean - Russian Spanish - U.S.A. others... Famous chefs Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... The cuisine of the United States is characterized by the broad diversity of foods, driven by the tendency of the country as a whole to integrate widely divergent ingredients and styles of cooking. ... This is a list of famous chefs: Real chefs Ferran Adrià Mario Batali James Beard Raymond Blanc Heston Blumenthal Paul Bocuse Daniel Boulud Anthony Bourdain Alton Brown Antoine Carême Michael Chiarello Julia Child George Crum Clarissa Dickson-Wright Rocco DiSpirito Alain Ducasse Todd English Georges Auguste Escoffier Bobby Flay...

See also:

Kitchens - Meals Wikibooks: Cookbook A kitchen is a room used for food preparation. ... A meal is an instance of eating, specifically one that takes place at a specific time and includes specific, prepared food. ...

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German Cuisine varies greatly from region to region. The southern regions Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria. In the West, French influences are more pronounced, while the eastern parts of the country have much in common with Eastern European cuisine and there are marked Scandinavian influences in the northern coastal regions. With an area of 70,553 km² (27,241 square miles) and 12. ... Swabia (German Schwabenland) is a historic region in Germany and a language area. ... Eastern European cuisine is the cuisine of Eastern Europe. ... Scandinavia, Fennoscandia, and the Kola Peninsula. ...

Eating Habits

Traditionally, the main meal of the day is lunch, eaten around noon. Supper (Abendessen or Abendbrot) is a smaller meal, sometimes only consisting of a couple of sandwiches. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Germans to eat their main meal in the evening.

Breakfast commonly consists of bread rolls (Brötchen) with jam or honey, eggs, and coffee (cocoa for children). Deli meats, such as ham and salami, are also commonly eaten in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally Liver-sausage) can be found during breakfast as well. Muesli and other cereals are also popular. Two Brötchen An Austrian (Kaiser-)Semmel Sometimes used in reference to breasts rather than the floury kind. ... Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Salami Salami is a sausage of Italian origin. ... Leberwurst is a typical sausage served in Germany. ... Spoonful of Muesli Muesli (müsli in German or birchermüesli in Switzerland, pronounced [mju:z li] in English and [my:s li] in German) is a popular breakfast dish (breakfast cereal) based on uncooked rolled oats and fruit. ...

Meat

Pork, beef and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial margin. Among poultry, chicken is most common, although duck, goose, and turkey are also well established. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but for the most part are not very popular. Horse meat is regarded as a speciality in some regions but consumption is generally frowned upon. Hormel Pork Loin Filets This article is on meat. ... Beef is meat obtained from a bovine. ... Duck amongst other poultry The Poultry-dealer, after Cesare Vecellio. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken is a type of domesticated bird which is usually raised as a type of poultry. ... Subfamilies Dendrocygninae Oxyurinae Anatinae Merginae Drake Mallard Duck is the common name for a number of species in the Anatidae bird family. ... Other uses: Goose (disambiguation) Genera Anser Branta Chen Cereopsis † see also: Swan, Duck Anatidae Goose (plural geese) is the general English name for a considerable number of birds, belonging to the family Anatidae. ... Game is any animal hunted for food. ... Binomial name Sus scrofa Linnaeus, 1758 The Wild Boar (Sus scrofa) is the wild ancestor of the domesticated pig. ... Genera Pentalagus Bunolagus Nesolagus Romerolagus Brachylagus Sylvilagus Oryctolagus Poelagus Rabbits are small mammals in the family Leporidae, found in many parts of the world. ... Venison is most often associated with the meat of deer, but it also includes the meat of moose, elk, caribou, and antelope. ... A lamb being bottle fed Lamb A lamb is a young sheep. ... A goat is an animal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Binomial name Equus caballus The Horse (Equus caballus) is a large ungulate mammal, one of the seven modern species of the genus Equus. ...

Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There are more than 1500 different types of sausage in Germany. Pot Roast is a braised beef dish. ... Some of the many varieties of Sausages A sausage consists of ground meat and other animal parts, herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved in some way. ...

Fish

Trout is the most common freshwater fish on German menus, although pike, carp, and perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas — except for the once-ubiquitous pickled herring. Nowadays many seafish like fresh herring (also as rollmops), sardine, tuna, mackerel, and salmon have become well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, however, salmon was so common in the rivers Rhine, Elbe, and Oder that servants complained about being served salmon too often. Freshwater fish are often served grilled. Rainbow trout (Oncorhynchus mykiss) Trout is the common name given to a number of species of freshwater fishes belonging to the salmon family, Salmonidae. ... Species  E. americanus –       grass and redfin pickerels  E. lucius – northern pike  E. masquinongy – muskellunge  E. niger – chain pickerel   – Amur pike Esox Linnaeus, 1758, is a genus of freshwater fish, the only member of the pike family (family Esocidae) of order Esociformes. ... CARP can mean: Club Atl tico River Plate, a soccer club in Argentina the Collegiate Association for the Research of Principles the Copyright Arbitration Royalty Panel of the U.S. Library of Congress the Companion Animal Recovery Program, using implanted RFID chips to identify lost pets the Common Address Redundancy... For the unit of measurement, see pole. ... Lake Huron herring A herring is a type of small oily fish found in the temperate, shallow waters of the North Atlantic. ... The word Rollmops, borrowed from German, refers to a pickled herring fillet rolled (hence the name) into a cylindrical shape around a piece of pickled cucumber. ... Sardines or pilchards are a group of several types of small oily fish related to herrings, family Clupeidae. ... Species Thunnus alalunga Thunnus albacares Thunnus atlanticus Thunnus maccoyii Thunnus obesus Thunnus orientalis Thunnus thynnus Thunnus tonggol Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... A mackerel is any one of a number of different species of fish, mostly in the family Scombridae. ... The Chinook or King Salmon is the largest salmon in North America and can grow up to 58 long and 126 pounds. ...

Other seafood is not often served, but mussels and North Sea shrimp — which unfortunately are very expensive nowadays compared to imported shrimp — can be found sometimes. Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ... Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Physetocaridoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...

Vegetables

Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country, although they are almost unknown in Bavarian cuisine. Potatoes are usually not counted among vegetables by Germans. A stew is a common food made of vegetables and meat in some sort of broth or sauce. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ...

Side Dishes

Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the southern part of the country, the predominant variety of noodles is Spätzle which contain a very large amount of yolk. In recent years, however, Italian-style pasta has very nearly supplanted the traditional varieties, and even Spätzle are often made with durum wheat and no egg yolk. Besides noodles, potatoes and dumplings (Klöße or Knödel) are very common. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. A cook making hand-pulled noodles. ... The egg yolk is the yellow inside an egg. ... Spaetzle (german: Spätzle, literally sparrows) are noodles much used in southern Germany and Alsace. ... Klöße (German cuisine) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks and cooked like pasta (called Semmelknödel) served instead of potatoes. ... Klöße (German cuisine) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks and cooked like pasta (called Semmelknödel) served instead of potatoes. ...

Drinks

Beer is very common throughout all parts of Germany. In most of the country, the originally Czech Pils is predominant nowadays, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have some special kind of local beer, for example the dark Altbier around the lower Rhine, the Kölsch of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weisse, often mixed with fruit syrups, in Berlin. A typical mug of lager beer, showing the golden colour of the beer and the foamy head floating on top. ... Pilsener or pilsner is a type of lager beer. ... Lager beers are alcoholic beverages of German and Czech origin, taking their name from the German lagern (to store). Lagers are brewed principally from malted barley, hops and water at low temperatures (usually between 5°C and 15°C) that cause bottom-fermentation. ... German Weizenbier Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. ... Altbier (often abbreviated to Alt) is a dark, top-fermented type of beer from Düsseldorf and the Niederrhein region in Germany. ... The term Kölsch refers to: the top-fermented Kölsch beer brewed in and around Cologne, Germany the Kölsch dialect, spoken in Cologne, Germany This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Berliner Weiße is a wheat and barley beer variant brewed exclusively in the area of Berlin, Germany. ...

Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries; the northern half of the country is too cold and flat to grow grapevines. Riesling and Silvaner are among the best-known varieties. Traditionally, white wine was more popular than red or rosé (except in some regions), and sweet wine more popular than dry, but both these tastes seem to be changing. A glass of red wine This article is about the beverage. ... Many people think of Germany as a beer producing country, and the beers of Bavaria in particular are known very well internationally. ... The Rhine canyon (Ruinaulta) in Graubünden in Switzerland Length 1,320 km Elevation of the source Vorderrhein: approx. ... Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis... Riesling is a white grape variety and varietal appellation of wines grown historically in Alsace (France), Austria, Germany (see German wine), and northern Italy. ...

Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon. Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and rock candy ("Kluntje"). Coffee beans and a cup of coffee Coffee as a drink, usually served hot, is prepared from the roasted seeds (beans) of the coffee plant. ... A cup of tea A tea bush. ...

Germans are unique among their neighbours in preferring strongly carbonated bottled waters to plain ones. A 1. ...

Spices and condiments

Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weißwurst and Leberkäse. Horseradish is also commonly used as a condiment. Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ... Leberkäse (sometimes spelled Leberkäs or Leberkas) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to meat pie. ... Binomial name Armoracia rusticana Horseradish (Armoracia rusticana, syn. ...

Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French and Italian cuisine. Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... Italian cuisine is characterized by its flexibility, its range of ingredients and its many regional variations. ...

Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy — the most popular herbs are traditionally parsley, thyme, laurel, and chives, the most popular spices are white pepper (used in small amounts), juniper berries and caraway. Other herbs and spices like basil, sage, oregano, and hot chilli peppers have become more popular in recent times. Species Parsley (Petroselinum crispum)is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. ... Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus... Binomial nomenclature Laurus nobilis L. The Bay Laurel (Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, or just Laurel is the source of the spice Bay Leaves. ... Binomial name Allium schoenoprasum Chives (Allium schoenoprasum) are a member of the onion family (Alliaceae) grown for their leaves, which are used as an herb. ... Compact orange pepper plants in the genus Capsicum. ... Species 50-55 species; see text. ... Caraway seeds Caraway or Persian cumin (Carum carvi) is a plant that belongs to the Apiaceae, or parsley, family. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum, Lamiaceae) is also known as Albahaca, St. ... Species see List of Salvia species Sage is a term used for plants of the genus Salvia of the mint family, Lamiaceae. ... Binomial name Origanum vulgare Oregano (Origanum vulgare) is a spicy, Mediterranean, perennial herb, particularly common in Greek and Italian cuisines. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...

Desserts

A wide variety of cakes and pies are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with cream cheese. German doughnuts are usually balls of dough with jam or other fillings inside, and are known as Berliner, Pfannkuchen or Krapfen depending on the region. A cake is a form of food, usually sweet, often baked . ... Pie is good. ... Polish Cheesecake A cheesecake is a dessert which is either made of, or has a soft topping of, ricotta cheese or more usually cream cheese, sugar and sometimes other ingredients such as eggs, cream and fruit, on a cookie crumb crust. ... Cream cheese is a soft, rich, mild-tasting white cheese usually sold in brick form. ... Glazed doughnuts A doughnut, or donut, is a deep-fried piece of dough or batter. ... Berliner with plum jam filling A Berliner is a predominently German pastry, made from sweet yeast dough baked in fat, that has a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. ... Berliner with plum jam filling A Berliner is a predominently German pastry, made from sweet yeast dough baked in fat, that has a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. ...

A popular dessert in northern Germany is "rote Grütze", red fruit jelly, which is cooked from currants, sweet and sour cherries and raspberries and which is served with vanilla sauce or whipped cream.

Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... Sorbet is a frozen dessert made from iced fruit puree and other ingredients. ... Sometimes referred to as the Jazz Age or primarily in North America as the Roaring Twenties. Events and trends Technology John T. Thompson invents Thompson submachine gun, also known as Tommy gun John Logie Baird invents the first working television system (1925) Charles Lindbergh becomes the first person to fly...

Bread

With regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste. Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp) is a grass that is cultivated around the world. ... Binomial name Secale cereale References: ITIS 42089 2002-09-22 Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. ... Binomial name Linum usitatissimum L. Linnaeus, 17?? Common flax (also known as linseed) is a member of the Linaceae family, which includes about 150 plant species widely distributed around the world. ... Binomial name Helianthus annuus The sunflower (Helianthus annuus) is an annual plant in the Family Asteraceae with a large flower head (inflorescence). ... Pumpkins A pumpkin is a gourd (Cucurbitaceae), most commonly orange in colour when ripe, that grows from a trailing vine. ... Pumpernickel is a type of sourdough bread from Germany that is made with a combination of rye flour and rye meal (more coarsely ground than flour) and is very dark in color (even when compared to breads made with flour that includes bran). ... Westphalia (in German, Westfalen) is a (historic) region in Germany, centred on the cities of Dortmund, Münster, Bielefeld, and Osnabrück and now included in the Bundesland of North Rhine-Westphalia (and the (south-)west of Lower Saxony). ...

Bread is usually eaten for breakfast and as sandwiches in the evening, not as a side dish for the main meal. The importance of bread (Brot) for German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time).

Specialities by region

Bavaria (Bayern)

• Weißwürste ('white sausages') — a speciality from Munich (München), traditionally eaten for second breakfast. Served with sweet mustard, pretzels, and wheat beer, even on working days, although companies usually set a limit on the amount of beer that may be drunk during work hours.
• Weizenbier (wheat beer)
• Knödel (dumplings made from potatoes or white bread)
• Schweinebraten (pot-roasted pork)
• Leberkäse (a type of meat pie)

With an area of 70,553 km² (27,241 square miles) and 12. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ... Some of the many varieties of Sausages A sausage consists of ground meat and other animal parts, herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal), and preserved in some way. ... Munich: Frauenkirche and Town Hall steeple Munich (German: München (pronounced listen) is the state capital of the German Bundesland of Bavaria. ... Species See text For the Multi Unit Space Transport And Recovery Device, see the MUSTARD article. ... A modern factory produced hard pretzel. ... German Weizenbier Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. ... German Weizenbier Wheat beer is a beer that is brewed with both malted barley and malted wheat, rather than only barley. ... Klöße (German cuisine) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks and cooked like pasta (called Semmelknödel) served instead of potatoes. ... Leberkäse (sometimes spelled Leberkäs or Leberkas) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to meat pie. ...

Bremen

• Kohl und Pinkel (kale, very slowly cooked, with bits of rather salty sausage; a typical winter dish)

The river Weser flows through Bremen to the estuary at Bremerhaven. ... Kale is the name of several things: Kale (the name has one syllable) is a kind of cabbage (Brassica oleracea) which is unusual in that the central leaves do not form a head. ...

Franconia (Franken)

• Bratwurst (Fat beef or pork sausages served grilled). The best-known sausages are from Nuremberg (Nürnberg).
• Klöße (Large dumplings made from bread dough and served with pot-roasted meats)
• Gingerbread (Lebkuchen). The most famous German gingerbread is, again, from Nuremberg.

The Franconian Rake is the symbol and unofficial coat of arms of Franconia, also appearing in emblems of many Franconian cities Franconia (German, Franken), an historic region in Germany, now forms three administrative districts of the state of Bavaria: Lower Franconia (Unterfranken), Middle Franconia (Mittelfranken), and Upper Franconia (Oberfranken). ... A bratwurst is a fried sausage, composed of pork and beef (sometimes veal). ... Nuremberg coat of arms Location of Nuremberg Nuremberg (German: Nürnberg) is a city in the German state of Bavaria, in the administrative region of Middle Franconia. ... Klöße (German cuisine) are dumplings made from grated raw potatoes and/or mashed potatoes (then called Kartoffelknödel) or dried bread with milk and egg yolks and cooked like pasta (called Semmelknödel) served instead of potatoes. ... A gingerbread house Gingerbread is a sweet that can take the form of a cake or a cookie in which the predominate flavor is ginger. ...

Frankfurt am Main and Hessen

• Green Sauce (Made from minced hardboiled eggs, oil, vinegar, and an abundant amount of seven fresh herbs. Served with boiled potatoes)
• Frankfurter sausage, a smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
• Apfelwein (dialect: Ebbelwoi), wine made of apples, somewhat comparable to Cider and french Cidre

Frankfurt am Main [ˈfraŋkfʊrt] is the largest city in the German state of Hessen and the fifth largest city of Germany. ... Hesse is also the name of the German writer Hermann Hesse, as well as the German mathematician Otto Hesse. ... Green Sauce is the name of several rather different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German grüne Soße or Frankfurter Grie Soß. History The basic recipe is probably from the Near East, and is at least 2000 years old. ... The term frankfurter may refer to Frankfurter Allgemeine Frankfurter Rundschau Frankfurter Zeitung a hot dog a resident of Frankfurt, Germany a sausage Frankfurter as family name David Frankfurter Felix Frankfurter Philipp Frankfurter, see German article See also Popper(abbreviation formed from the initials of the name פ(rank)פ(urt... Cider (also spelled: cyder) refers to a beverage containing the juice of apples. ...

Palatinate (Pfalz)

• Saumagen (Pork belly)

A palatinate is an area administered by a count palatine, originally the direct representative of the sovereign but later the hereditary ruler of the territory subject to the crowns overlordship. ... Saumagen is a German dish popular in the Palatinate. ...

Rhineland (Rheinland)

• Sauerbraten
• Potato fritters (Reibekuchen) with black bread, apple syrup, sugar beet syrup or stewed apples
• Blood sausage (Blutwurst) crude or fried
• Hemmel on Äed (literally Sky and Earth) mashed potatoes with stewed apples and fried blood pudding
• Halve Hahn (literally Half Rooster), actually not a rooster at all but a cheese sandwich with onions, the name is based on a wordplay (Cologne)
• Rice pies, apricot pies and pear pies in Eschweiler
• Mussels

The Rhineland (Rheinland in German) is the general name for the land on both sides of the river Rhine in the west of Germany. ... Sauerbraten is a typical Rhineland, Saarland and Silesia roast. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber. ... The word fritter comes from the Latin frictura (fried) by way of Old French and Middle English. ... Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. ... Blood sausage Blood sausage or black pudding or blood pudding is a food made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Cologne skyline at night. ... This article is about Eschweiler in Germany. ... Mussels A mussel is a bivalve shellfish that can be found in lakes, rivers, creeks, intertidal areas, and throughout the ocean. ...

Saarland

• Dibbelabbes (A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot)
• Geheirote (lit. "Married ones", Potatoes and dumplings made of flour served with a creamy bacon sauce)
• Schwenker or Schwenkbraten (pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire)

Saarland is one of the 16 States of Germany. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ...

Swabia (Schwaben)

• Maultaschen (A distant relative of Italian ravioli)
• Zwiebelkuchen (onion pie)
• Käsespätzle (Spaetzle (a kind of noodles) and fried onions gratinated with cheese)

Swabia (German Schwabenland) is a historic region in Germany and a language area. ... Maultaschen in a clear vegetable soup Maultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with parsley. ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly thought not always meat based, sealed between two layers of pasta dough. ... Zwiebelkuchen, which literally means onion cake in the German language, is a one-crust pie made of onions, diced bacon and caraway seed on a leavened dough. ... Spaetzle (german: Spätzle, sometimes explained as being derived from Spatz sparrows) are noodles much used in southern Germany and Alsace. ... Spaetzle (german: Spätzle, literally sparrows) are noodles much used in southern Germany and Alsace. ...

Thuringia (Thüringen)

• Thuringian Bratwurst, red to grey in color,stuffed in genuine thin pig guts, unlike the white Franconian variety
• dumplings made of raw potatoes
• hearty meat dishes with rich sauces
• Mutzbraten: pound (!) of pork, roasted on open birchwood fire, served with sauerkraut
• delicious cakes

The Free State of Thuringia (German Freistaat Thüringen) lies in central Germany and is among the smaller of the countrys sixteen Bundesländer (federal states), with an area of 16,200 sq. ...

Other famous dishes

• Hasenpfeffer (peppered hare)
• Schweinshaxe (pork hock)
• Spanferkel, a grilled whole young pig
• Speckpfannkuchen (large, thin pancakes with diced, fried bacon)
• Sauerkraut (pickled shredded cabbage)
• Spaetzle (hand-made noodles used extensively in southern Germany and Alsace)
• Stollen (a bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen). The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
• Marzipan f.e. Lübeck style (widely used in Christmas specialities)
• Bratkartoffeln (fried potatoes, often with diced bacon and/or onions)
• Currywurst, warm sausage cut into slices and seasoned with ketchup and generous amounts of curry powder, usually served with French fries — a popular snack originating in early 1950s Berlin. Boiled sausage is used for this in northern Germany, Bratwurst in southern Germany.
• Kartoffelsalat (potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing or even in meat broth. Often served as a side dish to bratwurst or boiled sausages)
• Pfefferpotthast (pepper-beef stew)

Hasenpfeffer (literally, peppered hare) is a traditional German stew made from marinated rabbit or hare. ... Sauerkraut is finely-sliced white cabbage fermented with Lactobacillus bacteria. ... Spaetzle (german: Spätzle, literally sparrows) are noodles much used in southern Germany and Alsace. ... Stollen is a bread-like cake traditionally made in Germany, usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. ... Binomial name Elettaria cardamomum Cardamom (Elettaria cardamomum) is a pungent aromatic spice belonging to the family Zingiberaceae. ... Binomial name Cinnamomum zeylanicum Blume Cinnamon (Cinnamomum zeylanicum, synonym ) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, and a spice obtained from the inner bark of this species. ... Brühls Terrace and the Frauenkirche Dresden [ˈdreːsdn̩] (Sorbian/Lusatian Drježdźany), the capital city of the German federal state of Saxony, is situated in a valley on the river Elbe. ... The Striezelmarkt in Dresden is Germanys oldest documented Christmas market. ... This article is about the food marzipan; for the Homestar Runner character of this name, see: Marzipan (character). ... Statistics State: Schleswig-Holstein District: Independent city Area: 214. ... Warm sausage cut into slices and seasoned with ketchup and generous amounts of curry powder, usually served with French fries - a popular snack originating in early 1950s Berlin. ... Curry powder is a mixture of spices of widely varying composition developed by the British during their colonial rule of India as a means of approximating the taste of Indian cuisine at home. ... French fries and a hamburger, a classic combination French fries, or chips, are potatoes that have been cut and deep-fried (i. ... Berlin (pronounced: , German ) is the capital of Germany and its largest city, with 3,426,000 inhabitants (as of January 2005); down from 4. ... In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ...

Foreign influences

With the rising influx of foreign workers after World War II, many foreign dishes have been adopted into German cuisine — Italian dishes like spaghetti and pizza have become a staple of German cuisine. Turkish immigrants have also had a considerable influence on German eating habits — döner kebab is Germany's favourite fast food, selling twice as much as the major burger chains put together. Chinese and Greek food are widely available and popular. Indian, Thai and other oriental cuisines are rapidly gaining in popularity. Many of the more expensive restaurants used to serve mostly French dishes for many decades, but they are increasingly turning to a more refined form of German cuisine since the 1990s. Mushroom cloud from the nuclear explosion over Nagasaki rising 18 km (over 11 miles) into the air. ... Spaghetti is a typical Italian dish comprised of long, thin, round pasta. ... A supreme pizza such as this one includes many different toppings, such as pepperoni (one of the most popular toppings on American pizzas), green peppers, olives, and mushrooms. ... Kebab (kebap in Turkish, kabab in India/Pakistan, also spelled kebob, kabob) means grilled meat in Turkish. ... A buffalo burger A burger or burger sandwich is a type of sandwich which consists of a hamburger bun or similar type of round bread, and a primary filling of a meat patty or vegetarian alternative (veggie burgers, vegiburgers or, alternatively, garden burgers usually contain patties made from vegetables, nuts... Events and trends The 1990s are generally classified as having moved slightly away from the more conservative 1980s, but keeping the same mind-set. ...