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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

It was a traditional Scottish drink for centuries, but it was not commercialized; production ended in the [[Category:Scottish cuisine]]

...mith, John H. | title=Cheesemaking in Scotland - A History | publisher=The Scottish Dairy Association | year=1995 | isbn=0-9525323-0-1}}. [http://web.archive.o ...occiu is mostly eaten fresh, and is as such a major ingredient in Corsican cuisine, but it can be aged too.

...filled with dulce de leche and sprinkled with nuts), ''Bombón Escocés'' (Scottish Bombom: same as the Swiss Bombom, only with chocolate ice-cream and [[white * [[Halo-halo]]: a popular [[Philippine cuisine|Filipino]] dessert that is a mixture of shaved ice and milk to which are ad