Canadian cuisine

deep-fried potatoes

benthopelagic fish of the family Gadidae

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.

spread made primarily from ground dry roasted peanuts

Pudding is a food which can either be a dessert or a savoury dish. In the United States, pudding means a sweet, milk-based dessert similar in consistency to egg-based custards, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. These puddings are known in some Commonwealth countries as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America may also refer to other dishes such as bread pudding and rice pudding, although typically these names derive from their ori

species of plant

hot dish of fried fish and fried potato

syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees

thumb|upright=1.35|Meat being barbecued at The Salt Lick restaurant

The capelin or caplin (Mallotus villosus) is a small forage fish of the smelt family found in the North Atlantic, North Pacific and Arctic oceans. In summer, it grazes on dense swarms of plankton at the edge of the ice shelf. Larger capelin also eat a great deal of krill and other crustaceans. Among others, whales, seals, Atlantic cod, Atlantic mackerel, squid and seabirds prey on capelin, in particular during the spawning season while the capelin migrate south. Capelin spawn on sand and gravel bottoms or sandy beaches at the age of two to six years. When spawning on beaches, capelin have an e

genus of plants, the wild rices

species of bird

Poutine is a Canadian dish of French fries and cheese curds topped with a hot brown beef and chicken stock gravy. It emerged in Central Quebec in the late 1950s, though its exact origins are uncertain, and there are several competing claims regarding its origin. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada.

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

pizza variety, usually topped with pineapple pieces and ham

Coleslaw or cole slaw (from the Dutch term , meaning 'cabbage salad'), also widely known within North America simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

deep fried onion slices dipped in batter

pasta dish

traditional English dish of beef which is roasted

thumb|Sliced steak with fries, known as steak frites.

American food dish of spicy chicken wings

family of fishes

Cornbread is a quick bread made with cornmeal, popular in the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi, while the Choctaw people of the Southeast call it bvnaha. The Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are

A '''s'more''' (pronounced , or ) is a confection consisting of a toasted marshmallow and chocolate, sandwiched between graham crackers.

lamb or mutton and root vegetable stew native to Ireland

food product consisting of breaded and fried fish

small, round, flat yeast-leavened bread

meat from a turkey

bread-based dessert popular in many countries' cuisines

Athabaskan dessert

traditional meal associated with Great Britain

culinary traditions of Canada

potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes

spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday

thumb|upright=1.2|Fiddlehead ferns thumb|A chicken dish including fiddleheads thumb|Fiddleheads growing thumb thumb|Fiddlehead sculpture at the Saint John Arts Centre by sculptor Jim Boyd in Saint John, New Brunswick, Canada

thick-walled cooking pot with a tight-fitting lid

Jell-O (stylized in all caps) is an American brand offering a variety of powdered gelatin dessert (fruit-flavored gels/jellies), pudding, and no-bake cream pie mixes. The original gelatin dessert (genericized as jello) is the signature of the brand. "Jell-O" is a registered trademark of Kraft Heinz, and is based in Chicago, Illinois.

quickbread of Scottish origin

sweet pastries that are eaten during the Christmas season

species of plant in the family Ericaceae

species of plant

trademark

Prepared dish

species of plant

18th century dish

food

type of meat pie

dessert pastry

traditional dinner of Thanksgiving

variant of Japanese sushi served in Canada

food

North American fried dough pastry

Canadian multiple-layer pizza baked in a pot or cake pan

Clamato , , is a commercial drink made of reconstituted tomato juice concentrate and sugar, which is flavored with spices, dried clam broth and MSG. It is made by Mott's. The name is a portmanteau of clam and tomato. It is consumed in Canada, Mexico, and the United States, to a lesser extent. It is very often mixed with alcohol to make a Caesar, a drink similar to a Bloody Mary.

anglo-american dish

Irish dish

macaroni and cheese dish by Kraft Foods

Timbits is the name of a bite-sized pastry sold at the Canadian-based franchise Tim Hortons. Timbits are almost an exact equivalent to the American "donut hole"; however, they are baked, rather than fried. They were introduced in April 1976.

fast food dish

brand of whisky from Canada