A to Z: Cuisine (Part 1)

A

A spicy sausage used in French and Cajun cooking

B

A desert involving a layer of cake, a layer of ice cream, and a baked merringue, named after a US state

C

Steak cooked on a skewer and served with chimichurri sauce: a favorite in Brazil

D

A Cantonese dish involving several small dishes of dumplings

E

The difference between a croque madame and a croque monsieur

F

Ground chick pea balls/patties, a staple of Mediterranean food

G

Cold tomato soup

H

Foods that can be eaten by muslims

I

A large, spongey flatbread which is used as silverware and served with many different stews in Ethiopia

J

A massive, spiky fruit native to South and Southeast Asia

K

Food that has been blessed by a rabbi

L

Includes foods such as peanuts, chick peas, and string beans

M

A mix of diced carrots, onions, and celery: a must for many soups

N

A thin, roasted seaweed used to wrap seaweed

O

Notably, this bizarre ice cream flavor can be found in Japan

P

A traditional Spanish dish involving rice, meat, and seafood, spiced with saffron

Q

A Mexican appetizer involving bubbling fried cheese in a hot cast-iron skillet

R

A French dish consisting of stewed vegetables such as tomato and eggplant

S

These triangular pastries are often stuffed with meat and are served across India, North Africa, and the Middle East

T

Root common in bubble tea and eastern snacks, often turning them a purple color

U

Japanese term for eel

V

Contains no animal products

W

Slender sausage named for its origins in Vienna

X

Steak topped with asparagus and Swiss cheese

Y

A nickname for uranium powder based on its resemblance to this desert

Z

A tube-shaped pasta used in many pasta bakes