A to Z: Cuisine (Part 1)

A spicy sausage used in French and Cajun cooking

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

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

A Cantonese dish involving several small dishes of dumplings

The difference between a croque madame and a croque monsieur

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

Cold tomato soup

Foods that can be eaten by muslims

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

A massive, spiky fruit native to South and Southeast Asia

Food that has been blessed by a rabbi

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

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

A thin, roasted seaweed used to wrap seaweed

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

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

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

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

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

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

Japanese term for eel

Contains no animal products

Slender sausage named for its origins in Vienna

Steak topped with asparagus and Swiss cheese

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

A tube-shaped pasta used in many pasta bakes