European cuisine

250px|thumb|right|Layer cake Cake is a baker's confectionery usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

thumb|A custard cream and a [[bourbon biscuit; types of sweet sandwich biscuits]] A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. Savoury biscuits are called crackers.

thumb|Still life with waffles, 17th century A waffle is a dish made from usually leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially baked and packaged fresh or frozen.

salad dish

thumb|A sweet crêpe opened up, with whipped cream and strawberry sauce on it A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes () or savoury galettes (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette.

Swiss cheese

culinary traditions of Turkey

type of pie filled with apples

dish made from boiled potatoes

thumb|A beef steak dinner, served with Edible mushrooms|mushrooms thumb|A steak topped with sautéed mushrooms A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.

species of bird

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

dairy product

cuisine indigenous to Europe

culinary traditions of Albania

culinary traditions of Romania

thumb|right|Venison steaks Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.

egg-based dish

dish

culinary traditions of Liechtenstein

bread traditionally eaten around Easter

traditional cuisine of the Romani people

German dessert

'''''' () is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates such as kasha groats or potatoes.

complex multicultural cuisine

cuisine of peoples from the Sápmi territory of the Sami people

cultural initiative of the Austrian presidency on the European Union

culinary traditions of Monaco

thumb|Nephrops norvegicus, the langoustine thumb|Scampi served thumb|Scampi in picante tomato sauce

regional cuisine

chip with apple as the primary ingredient

Eiernockerl (German, egg dumplings) is a simple, yet popular, Austrian dish of the Viennese cuisine.

use of goose for human food

cuisine of early modern Europe (c. 1500–1800)