Search results

...rench author of [[The Physiology of Taste]], in which he advocated viewing cuisine as a science. ...oboschtorte]] or [[Dobos Cake|Dobostorta]] – [[Josef Dobos]], well-known Hungarian pastry chef, (born 1847), created the multi-layered chocolate torte in Buda

...20-24638-1 | pages=.264}}</ref> It was also consumed by [[Hungarian people|Hungarian]] tribes.{{Citation needed|date=March 2009}} [[Category:Central Asian cuisine]]

* Hungarian [[Túró Rudi]] [[Category:Estonian cuisine]]

* ''tejföl'' or ''tejfel'' in [[Hungarian language|Hungarian]] ...40% milkfat).<ref>{{cite book |first=Karoly |last=Gundel |title=Gundel's Hungarian cookbook |publisher=Corvina |location=Budapest |year=1992 |pages= |isbn=963

In [[Tex-Mex cuisine]], it is often used as a substitute for [[crema]] in [[nachos]], [[burritos ...ct)|Smetana]], a heavier sour cream, used in the Romanian, Slavic, Finnic, Hungarian, and Baltic cuisines.

...a [[Spread (food)|spread]] similar to [[butter]]. Its use in contemporary cuisine has diminished because of health concerns posed by its [[saturated fat|satu ...popular in the [[United Kingdom]] among aficionados of traditional British cuisine. This led to a "lard crisis" in early 2006 in which British demand for lard