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[[Image:Kanelbulle.jpg|thumb|Swedish [[cinnamon bun]] with crushed nib sugar]] ...]s, [[cookie]]s, especially on top of plain Swedish ''bulle'' or [[Finnish cuisine|Finnish]] [[pulla]]

...rench author of [[The Physiology of Taste]], in which he advocated viewing cuisine as a science. * [[Jansson's Temptation]] – thought to be named after the Swedish opera singer [[Per Janzon]] (1844–1889).

...[[cream separator]] was introduced, marketed most successfully by [[Sweden|Swedish]] engineer [[Gustav de Laval|Carl Gustaf Patrik de Laval]].<ref>Edwards, Ev ...mportant role in the preparation of [[sauce]]s, most obviously in [[French cuisine]]. ''[[Beurre noisette]]'' (hazel butter) and ''[[Beurre noir]]'' (black bu

| language = Swedish | language = Swedish

| language = Swedish }}</ref>) is a [[Sweden|Swedish]] [[mesophilic]] [[fermented milk product]] that is made by [[fermentation

...nguage|Ukrainian]], [[Finnish language|Finnish]] and in [[Swedish language|Swedish]]<ref name="Valio Ltd"/> ...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

...[[Cypriot cuisine|Cyprus]] ''ariani'' (''αριάνι''), and in [[Kurdish cuisine|Kurdish Regions]] ''mastaw'' ('yogurt water').<ref>Dictionary of Standard M ...:Ayran.jpg|Ayran produced and labeled as a "Turkish drink" by the [[Sweden|Swedish]] company Larsa Foods.