Apple strudel Apple strudel (Apfelstrudel) is a traditional Viennese strudel, a popular pastry in Austria and in many countries in Europe that once belonged to the Austro-Hungarian empire (1867–1918).
Austrian cuisine Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire.
Bosna (sausage) Bosna is a spicy Austrian fast food dish, it is said to have originated in either the city of Salzburg or Linz, nowadays it's popular all over western Austria and southern Bavaria.
Buchteln Buchteln (pl., sing. Buchtel; also Ofennudel(n), Rohrnudel(n)), are sweet rolls made of yeast dough, filled with jam, ground poppy seeds or curd and baked in a large pan so that they...
Cabbage roll A cabbage roll (also known as stuffed cabbage or pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.
Codex Alimentarius Austriacus In the Austrian-Hungarian Empire between 1897 and 1911, a collection of standards and product descriptions for a wide variety of foods was developed as the Codex Alimentarius Austriacus.
Croissant A croissant (or) is a buttery flaky viennoiserie pastry named for its well known crescent shape.
Donauwelle Donauwelle is a traditional sheet cake popular in Germany and Austria.
Egg drop soup Egg drop soup (traditional: 蛋花湯; pinyin: dàn huā tāng; literally "egg flower soup") is a Chinese soup of wispy beaten eggs in boiled chicken broth.
Eierpunsch Eierpunsch (literally "egg punch") is the German name given to a warm, sweetened alcoholic, egg-based drink similar to eggnog.
Esterhazy torte Esterhazy torte is a Hungarian and Austrian cake named after Paul III Anton, Prince Esterházy, diplomat of the Austro-Hungarian Empire.
Esterházy torte Esterházy torte is a Hungarian and Austrian cake named after Paul III Anton, Prince Esterházy, a wealthy prince and diplomat of the Austro-Hungarian Empire.
Floating island (dessert) A floating island is a European dessert of French origin, a dessert consisting of meringue floating on crème anglaise (a vanilla custard).
Germknödel Germknödel (Austrian German for yeast dumpling) is a fluffy yeast dough dumpling with a mix of poppy seeds and sugar, filled with spicy plum jam and melted butter on top, occasionally - even...
Goulash Goulash (gulyás) is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices.
Gugelhupf A Gugelhupf or Gugelhopf is a southern German, Austrian, Swiss and Alsatian term for a marble cake or Bundt cake.
Hendl Hendl is the Austro-Bavarian word for "chicken", most commonly in its roasted form.
Heuriger Heuriger is the name given to Eastern-Austrian wine-taverns in which wine-growers serve the most recent year's wines and where patrons can experience Gemütlichkeit.
Horse meat Horse meat is the culinary name for meat cut from a horse.
Imbiss Take-out or takeout (in North American, Philippine English), carry-out (in U.S., Scottish English), take-away (in the United Kingdom, Australia, New Zealand, South Africa, ...
Kaiser roll The Kaiser roll (Kaisersemmel), also called a Vienna roll (Wiener Kaisersemmel; as made by hand also: Handsemmel) or a hard roll, is a typically crusty round bread roll, orig...
Kaiserschmarrn Kaiserschmarrn or Kaiserschmarren is a refined variant of the Schmarrn, a shredded pancake, which has its name from the Austrian emperor Kaiser Franz Joseph I of Austria, who was very ...
Kartoffelkäse Kartoffelkäse (lit.: potato cheese) is a spread from the regions of Bavaria and Austria.
Knieküchle Knieküchle is a traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia.
Knödel Knödel (singular: der Knödel), or Klöße (singular: der Kloß), are large round poached or boiled potato or bread dumplings, made without yeast.
Leberknödel Leberknödel is a traditional dish of German, Austrian and Czech cuisines.
Linzer torte The Linzer Torte (or Linzertorte) is an Austrian torte with a lattice design on top of the pastry.
Liptauer Liptauer is a spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese.
Lye roll Lye rolls are a baked specialty in Germany (especially in Bavaria and Swabia), Austria, and Switzerland.
Marillenknödel Marillenknödel are a pastry. They are found in the traditional Bohemian and Viennese cuisines.
Meatloaf Meatloaf is a dish of ground meat formed into a loaf shape, mixed with other ingredients, then baked or smoked.
Milk-cream strudel The milk-cream strudel (Viennese: Millirahmstrudel, German: Milchrahmstrudel) is a traditional Viennese strudel.
Mohnnudel Mohnnudeln, is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel.
Mozartkugel The Mozartkugel (English: Mozart ball), originally known as the “Mozartbonbon”, was created by the Salzburg confectioner, Paul Fürst, in 1890 and named after Wolfgang Amadeus Mozart.
Muskatzimerle Muskatzimerle is the name of a rich Austrian cake made from almonds, spices, sugar, flour, eggs and jam.
Muskazine Muskazine is the name of a rich Austrian cake made from almonds, spices, sugar, flour, eggs and jam.
Neapolitan wafer Neapolitan wafers are a wafer and chocolate-cream sandwich biscuit, first made by Austrian company Manner in 1898.
Open sandwich An open sandwich, also known as an open face/faced sandwich, Ulrich Sandwich, bread baser, or tartine, consists of a single slice of bread with one or more food items on top.
Palatschinke Palatschinke is a thin crêpe-like variety of pancake common in Central and Eastern Europe.
Powidl Powidl (or Powidel, from Czech povidla or Polish powidła or powidło) is a plum stew.
Prato (Cookbook) Prato is the common name for a traditional Austrian cookbook first published in 1858 by Katharina Prato (1818-97, born Polt) as "The South German Cuisine".
Prato (cookbook) Prato is the common name for a traditional Austrian cookbook first published in 1858 by Katharina Prato (1818-97, born Polt) as "The South German Cuisine".
Pretzel A pretzel (Brezel) is a type of baked bread product made from dough most commonly found in a unique knot-like shape, often claimed to represent hands in prayer.
Punschkrapfen Punschkrapfen or Punschkrapferl (punch cake) is a classical Austrian confection of pastry with a fine rum flavor.
Pörkölt Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.
Roast goose Roast goose is a dish found within Chinese and European cuisine.
Roulade The word roulade originates from the French word "rouler" meaning "to roll".
Rouladen Rouladen is a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.
Rum ball Rum balls (Rumkugeln, Punschkugeln) are a truffle-like confection of sweet, dense balls flavoured with chocolate and rum.
Sachertorte Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria.
Salzburger Nockerl Salzburger Nockerl (Soizburga Noggal in the Austro-Bavarian dialect) is a sweet soufflé served as a dessert, a culinary speciality in the Austrian city of Salzburg.
Sauerkraut Sauerkraut, directly translated: "sour cabbage", is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus.
Schnitzel A schnitzel is a boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried.
Schupfnudel Schupfnudel (meaning rolled noodle in German; plural Schupfnudeln), also called Fingernudel (finger noodle), is the name of a type of dumpling or thick noodle in southern Germa...
Sour cherry soup Sour cherry soup is a slightly sweet soup made with sour cream, sugar, and whole fresh sour cherries, and served chilled.
Spanische Windtorte Spanische Windtorte is a famous Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream.
Speck Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Italy.
Spätzle Spätzle (Swabian diminutive of Spatz, thus literally "little sparrow", also Spätzli or Chnöpfli in Switzerland or Knöpfle or Hungarian nokedli or galuska) are ...
Steckerlfisch Steckerlfisch ("steckerl" means "small stick" or "pole" in the Bavarian dialect) is a fish grilled on a stick in the traditional way of a fisherman or camper.
Striezel Hefekranz or Hefezopf (literally "yeast wreath" and "yeast braid") are breads from Switzerland, southern Germany, Austria and South Tyrol.
Strudel A strudel is a type of layered pastry with a— most often sweet—filling.
Swiss roll A Swiss roll or jelly roll (or cream roll when so filled) is a type of sponge cake roll.
Tafelspitz Tafelspitz (German Tafelspitz, literally meaning tip (of meat) for the table) is boiled beef in broth, served with horseradish.
Tyrolean Speck Tyrolean Speck is a distinctively juniper-flavored ham originally from Tyrol, an historical region that since 1918 partially lies in Italy.
Vanillekipferl Vanillekipferl are Austrian, German, Czech, Slovak and Hungarian small, crescent shaped biscuits.
Vanillerostbraten Vanillerostbraten ("vanilla roast beef" in German) is an Austrian beef cutlet dish prepared with garlic, salt, pepper, butter, onions, and brown bouillon and normally served with fried potatoes.
Vienna bread Vienna bread is a type of bread that is produced from a process developed in Vienna, Austria, in the 19th century.
Viennese cuisine Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and its residents.
Weißwurstäquator The Weißwurstäquator (literally: white sausage equator) is a humorous term describing the supposed cultural boundary separating Southern Germany, especially Bavaria, from Central Germany.
Wiener Melange A Wiener Melange (German for "Viennese Blend") is a speciality coffee drink similar to a cappuccino.
Wiener Schnitzel Schnitzel is a traditional Austrian dish consisting of an escalope coated in breadcrumbs and fried.
Würstelstand A Würstelstand (literally "sausage stand"; plural "Würstelstände") is a traditional Austrian street food retail outlet selling hot dogs, sausages, and side dishes.
Zwetschgenkuchen Zwetschgenkuchen or Pflaumenkuchen is a sheet cake or pie made from yeast dough or shortcrust dough that is thinly spread onto a baking sheet and covered with pitted plums.