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| x Quart (US) |
The quart is an imperial and US customary unit of volume equal to a quarter of a gallon, two pints, or four cups. Since gallons of various sizes have historically been in use, quarts of various sizes have also existed. Three of these quarts remain...
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| x Tablespoon |
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A tablespoon is a type of large spoon usually used for serving. A tablespoonful, an amount approximately equal to the capacity of one tablespoon, is commonly used as a measure of volume in cooking. It is abbreviated in English as T., tb., tblspn,...
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| x Vitamin C |
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Vitamin C or L-ascorbic acid is an essential nutrient for humans, in which it functions as a vitamin. Ascorbate (an ion of ascorbic acid) is required for a range of essential metabolic reactions in all animals and plants. It is made internally by...
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| x Iron |
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Iron (pronounced /ˈаɪ.ərn/) is a metallic chemical element with the symbol Fe (Latin: ferrum) and atomic number 26. Iron is a group 8 and period 4 element and is therefore classified as a transition metal. Iron and iron alloys (steels) are by far...
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| x Carbohydrate |
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Carbohydrates or saccharides are the most abundant of the four major classes of biomolecules. They fill numerous roles in living things, such as the storage and transport of energy (e.g., starch, glycogen) and structural components (e.g., cellulose...
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| x Chili pepper |
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Chili pepper (also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. (Although a fruit in a scientific sense, the peppers are...
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| x Cubeb |
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Cubeb (Piper cubeba), or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully...
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| x Turmeric |
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Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive ...
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| x Chives |
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Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Some believe the name must be pluralized as 'chives', but actually 'chive' is the original English form of the word,...
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| x Tarragon |
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Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern...
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| x Monosodium glutamate |
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Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code...
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| x Food coloring |
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Food coloring (colouring) is any substance that is added to food or drink to change its color. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used...
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| x Table salt |
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Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but can be toxic to many land plants. Salt flavor is one of the basic tastes, making salt the oldest, ubiquitous food seasoning. Salt is also an...
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| x Buddha's hand |
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Buddha's Hand, Buddha's Hand citron, or Fingered citron (Citrus medica var. sarcodactylus) is a fragrant citron variety whose fruit is segmented into finger-like sections.
The citron grows on a shrub or small tree with long, irregular branches...
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| x Chayote |
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The chayote (Sechium edule), also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and...
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| x Blueberry |
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Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. Species in the section Cyanococcus are the most common fruits sold as "blueberries" and are mainly native to North America. They are usually erect but sometimes...
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| x Fennel |
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Fennel (Foeniculum vulgare), is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb,...
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| x Cardoon |
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The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is a thistle-like plant which is member of the Aster family, Asteraceae; (or archaic: Daisy family, Compositae). It is a naturally occurring...
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| x Onion |
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Onion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion. It is grown...
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| x Veal |
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Veal is the meat of young cattle (calf). Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds. Compared to beef, veal has a delicate taste and tender texture.
There are five...
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| x Blood sausage |
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Black pudding or blood pudding is a type of sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by German Blutwurst). Although ...
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| x Steak |
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A steak (from Old Norse steik, "roast") is a cut of meat. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan...
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| x Sirloin steak |
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The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The...
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| x Bacon |
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Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both consisting largely of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold...
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| x Tomato |
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The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for...
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| x Pasta |
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Pasta (Italian pasta, from Latin pasta "dough, pastry cake", from Greek παστά (pasta) "barley porridge") is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include...
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| x Pocky |
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Pocky (ポッキー, Pokkī, Japanese pronunciation: [pokːiː] ( listen)) is a Japanese snack food produced by the Ezaki Glico Company of Japan.
It was first sold in 1966, and consists of a pretzel stick coated with chocolate. The name was changed to "Pocky,...
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| x Cap'n Crunch |
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Cap'n Crunch is a sweetened corn and oat breakfast cereal manufactured by Quaker Oats Company and introduced in 1963.
Pamela Low, a flavorist at Arthur D. Little and "the mother of Cap'n Crunch," developed the flavor from a brown sugar and butter...
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| x Butternut squash |
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Butternut squash (Cucurbita moschata), also known in Australia as Butternut pumpkin, is a type of winter squash. It has a sweet, nutty taste that is similar to pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep...
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| x Teaspoon |
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A teaspoon, a type of cutlery (American English also: flatware), is a small spoon, commonly silver and part of a place setting, suitable for stirring and sipping the contents of a cup of tea or coffee. Utilitarian versions are used for measuring....
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| x Fruit |
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The term fruit has different meanings dependent on context, and the term is not synonymous in food preparation and biology. Fruits are the means by which flowering plants disseminate seeds, and the presence of seeds indicates that a structure is...
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| x Cream |
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Cream (including light whipping cream) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial...
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| x Rice |
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Rice is the seed of a monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East,...
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| x Culinary mustard |
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Mustard, also known as "mustard cream", is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or...
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| x Ketchup |
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Ketchup (also spelled catsup or catchup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse, is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate,...
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| x Worcestershire sauce |
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Worcestershire sauce (pronounced /ˈwʊstərʃɪər sɔːs/ WOOS-tər-sheer saws), or often Worcester Sauce (/ˈwʊstər sɔːs/ WOOS-tər saws) is a fermented liquid condiment used for flavouring many cooked and uncooked dishes, especially with grilled or...
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| x Sambal |
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A Sambal can be a condiment, an ingredient or a dish which will always contain a large amount of chilis. The word is of Indonesian and Malaysian origin. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka,...
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| x Lentil |
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The lentil or daal or dal (Lens culinaris), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.
The...
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| x Potato |
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The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well. In the region of the Andes, there are some other closely...
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| x Tortilla |
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In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (often called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow...
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| x Naan |
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Naan (Persian: نان, Hindi/Urdu/Punjabi: नान, نان ,ਨਾਨ) is a leavened, oven-baked flatbread. It is one of the most popular varieties of South Asian breads and is particularly popular in Afghanistan, Iran, India, Pakistan, and the Xinjiang Autonomous...
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| x Challah |
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Challah (also hallah plural: challot) (Hebrew: חלה) also known as khale (eastern Yiddish),(German and western Yiddish), berches (Swabian), barkis (Gothenburg), bergis (Stockholm), chałka (Polish) and kitke (South Africa), is a special braided bread...
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| x Sourdough |
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Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of...
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| x Yeast |
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Yeasts are eukaryotic micro-organisms classified in the kingdom Fungi, with about 1,500 species currently described; they dominate fungal diversity in the oceans. Most reproduce asexually by budding, although a few do so by binary fission. Yeasts...
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| x Baking powder |
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Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and North American biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough...
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| x Matzo |
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Matza (also Matzah, Matzoh, or Matsah, Hebrew: מַצָּה, in Ashkenazi matzo or matzoh, and, in Yiddish, matze) is a cracker-like flatbread made of white plain flour and water. The dough is pricked in several places and not allowed to rise before or...
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| x Wheat |
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Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651...
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| x Meat |
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Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs. The word meat is also used...
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| x Cinnamon |
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Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka, or the spice obtained from the tree's bark. It is often confused with other similar species and the similar spices...
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| x Nutmeg |
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Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid 19th century this was the world's only source. The nutmeg tree is important for two spices derived from...
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| x Apple |
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The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family Rosaceae. It is one of the most widely cultivated tree fruits. The tree is small and deciduous, reaching 3 to 12 metres (9.8 to 39 ft) tall, with a broad,...
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| x Kimchi |
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Kimchi (pronounced /ˈkɪmtʃi/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy...
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| x Salsa |
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Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda,...
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| x Horseradish |
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Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is...
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| x Soy sauce |
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Soy sauce (US and UK), soya sauce (Commonwealth) or shoyu (醤油, shōyu) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has...
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| x Gnocchi |
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Gnocchi (English pronunciation: /ˈnɒki/; Italian: [ˈɲɔkːi]; singular gnocco) is the Italian name for a variety of thick, soft noodle or dumpling. They may be made from semolina, ordinary wheat flour, potato, bread crumbs, or similar ingredients. The...
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| x Reshteh |
Reshteh (Persian: رشته), from the Persian word for thread or string, refers to a very fine noodle similar to capellini (angel hair pasta). However, it generally means a fresh (as opposed to dry) ribbon shaped egg noodle. Traditionally the noodle...
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| x Spätzle |
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Spätzle [ˈʃpɛtslə] (help·info) (also Spätzli in Northern Germany; Knöpfle in parts of Southern Germany and Austria; and Knöpfli in Switzerland), are a type of egg noodles and small dumplings found in the cuisine of Germany and regions of...
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| x Tagliatelle |
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Tagliatelle (Italian pronunciation: [taʎːaˈtɛlːe]) and tagliolini (from the Italian tagliare, meaning "to cut") are the classic pasta of the Emilia-Romagna region of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in...
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| x Ramen |
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Ramen (ラーメン, らーめん, 拉麺 , rāmen, IPA: [ɽaꜜːmeɴ] ( listen)) is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy or miso, and uses toppings such as sliced pork (チャーシュー, chāshū), dried...
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