Food and drink decorations

thumb|A variety of herbs are visible in this garden, including mint.

thumb|A traditional American jack-o'-lantern, made from a pumpkin, lit from within by a [[candle]] thumb|A picture carved onto a jack-o'-lantern for Halloween

food item that accompanies the main course

Model house made of gingerbread

Sprinkles are small pieces of confectionery used as an often colorful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element. The Dictionary of American Regional English defines them as "tiny balls or rod-shaped bits of candy used as a topping for ice-cream, cakes and other".

thumb|Dark chocolate hagelslag sprinkles on buttered white bread '''' (, ; , from muisjes'') are small, oblong, sweet-tasting chocolate sprinkles or granules, a few millimetres long, which are sprinkled on slices of buttered bread or rusks.

Art form

art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal

Images printed with edible food coloring

choux pastry croutons served with soup

Vark (also varak, Waraq, or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold, used to decorate Indian sweets and food. The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one micrometre (μm) thick, typically 0.2–0.8 μm. The silver sheets are typically packed between layers of paper for support; this paper is peeled away before use. It is fragile and breaks into smaller pieces if handled with direct skin contact. Leaf that is 0.2 μm thick tends to stick to skin if handled directly.

thumb|Chile ristras hanging to drythumb|right|200px|Ristras of jalapeños, other chili peppers, and garlic at a market in Montreal

annual event in Oaxaca, Mexico

thread egg garnish

History and methods for decorating cookies

dish

thumb|right|Mukimono is the traditional Japanese art of decorative garnishing. Examples of this include carving traditional images (flowers, cranes, turtles and dragons) into skins of fruits and vegetables, as well as carving vegetables (such as daikon, carrot, eggplant) into attractive shapes such as flowers, twists, and fan shapes. These are commonly served as a garnish on the same plate as the meal, or on a small side plate. Carving is done using a kitchen knife. Mukimono is different from Thai fruit carving, which uses a sharp thin knife specifically designed for this purpose.