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...rench author of [[The Physiology of Taste]], in which he advocated viewing cuisine as a science. * [[Lady Kennys]], also [[Ledikenis]] – this [[Bengali cuisine|Bengali]] sweet of fried [[chhana]] balls (a milk-based dough) stuffed with

...gh kaymak has declined in popularity in modern [[Cuisine of Turkey|Turkish cuisine]], compared to previous years, one of the better types of kaymak is still t * [http://faq.macedonia.org/cuisine/kajmak.html Recipe]

* ''Kiselo vrhnje'' in [[Croatian language|Croatian]] ...oven and it doesn't soak the whole dish like crème fraîche. [[Hungarian cuisine|Hungarian]] cooks use it as an ingredient in [[sauces]] like ''paprikas'' a

...''slánă'', [[Slovene language|Slovene]], [[Serbo-Croatian language|Serbo-Croatian]], [[Czech language|Czech]] and [[Slovak language|Slovak]]: ''slanina'', [[Category:Slavic cuisine]]