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| country = [[Philippines|The Philippines]] ...o meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines. ...

| country = [[Philippines|The Philippines]] ...o meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines. ...

| country = [[Philippines]] ...a [[braised]] [[beef]] dish originating from the [[Philippines]] inspired by the Mexican dish called [[Menudo (soup)|Menudo]] which the Filipinos adopte ...

| country = [[Philippines]] ...a [[braised]] [[beef]] dish originating from the [[Philippines]] inspired by the Mexican dish called [[Menudo (soup)|Menudo]] which the Filipinos adopte ...

...leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-base ...ies like South Africa, Botswana, and Namibia. The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences intr ...

...leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-base ...ies like South Africa, Botswana, and Namibia. The cuisine is characterized by the use of game meat, maize, and beans, as well as European influences intr ...

| country = [[Indian subcontinent]] ...[[Leavening agent|unleavened]]. ''[[Naan]]'' from the Indian subcontinent, by contrast, is a [[yeast]]-leavened bread, as is ''[[kulcha]]''. Like breads ...

| country = [[Indian subcontinent]] ...[[Leavening agent|unleavened]]. ''[[Naan]]'' from the Indian subcontinent, by contrast, is a [[yeast]]-leavened bread, as is ''[[kulcha]]''. Like breads ...

| country = ...s still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh ''tandır'' br ...

| country = [[Thailand]] ...ansliteration|th|Matsaman}} and {{Transliteration|th|kaeng khua}} resemble stews. {{Transliteration|th|[[Ho mok]] pla}} (a [[steamed curry|steamed]] fish cu ...

| country = ...s still central to rural food culture in this part of the world, reflected by the local folklore, where a young man and woman sharing fresh ''tandır'' br ...

| country = [[Thailand]] ...ansliteration|th|Matsaman}} and {{Transliteration|th|kaeng khua}} resemble stews. {{Transliteration|th|[[Ho mok]] pla}} (a [[steamed curry|steamed]] fish cu ...

| country = [[Maritime Southeast Asia]] ...[[Padang cuisine|Minangkabau]] and [[Malay cuisine]]s, it is characterised by a rich, aromatic sauce made from [[coconut milk]] and a blend of ground spi ...

| country = [[Maritime Southeast Asia]] ...[[Padang cuisine|Minangkabau]] and [[Malay cuisine]]s, it is characterised by a rich, aromatic sauce made from [[coconut milk]] and a blend of ground spi ...

...he top. In the industrial production of cream, this process is accelerated by using [[centrifuge]]s called "[[Separator (milk)|separator]]s". In many cou ...lled "sweet cream" to distinguish it from cream skimmed from [[whey]], a [[by-product]] of [[cheese]]-making. Whey cream has a lower fat content and tast ...

...he top. In the industrial production of cream, this process is accelerated by using [[centrifuge]]s called "[[Separator (milk)|separator]]s". In many cou ...lled "sweet cream" to distinguish it from cream skimmed from [[whey]], a [[by-product]] of [[cheese]]-making. Whey cream has a lower fat content and tast ...

English cooking has been influenced by foreign ingredients and cooking styles since the [[Middle Ages]]. [[Curry]] ...h: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or purées. Such dishes could be broadly of three types: somewhat acidic, wi ...

English cooking has been influenced by foreign ingredients and cooking styles since the [[Middle Ages]]. [[Curry]] ...h: 48% of the recipes in the Beinecke manuscript are for dishes similar to stews or purées. Such dishes could be broadly of three types: somewhat acidic, wi ...

''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in [[File:Pan artesán galego 2.jpg|thumb|right|Broa was likely introduced by the [[Suebi]] as ''brauþ'' (bread)]] ...

''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma, was published in [[File:Pan artesán galego 2.jpg|thumb|right|Broa was likely introduced by the [[Suebi]] as ''brauþ'' (bread)]] ...