World & Regional Cuisine

Cracked Eggshell

What Is Polonaise Sauce?

A.J. Andrews
Steaming strainer of noodles

Kluski vs. Egg Noodles

Jenny Green
Cloves of garlic

Can You Heat Aioli?

Cynthia B. Astle
Grilling food outdoors

What Is the Difference Between Bratwurst & Metts?

Susan Lundman
Bratwurst meal

How to Cook Knockwurst & Sauerkraut

Brynne Chandler
Portion of German Bratwurst

What Goes Well With Brats?

Lori A. Selke
Homemade Swedish Meatballs with Cream Sauce

What to Eat With Swedish Meatballs

Andrea Boldt
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How to Remove Skin From Kielbasa

Brandon Getty
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Substitutes for Yeast Extract Spread

Felicia Lee
Irish Stew

What Spices & Herbs Are Common in Irish Cooking?

Andrea Lott Haney
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The Avanti Fondue Set Instructions

Christina Shepherd McGuire
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Traditional Irish Foods for Lunch

Lisa McQuerrey
Vegemite on Toast

What Is Marmite?

Susan Paretts
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How to Dry-Cure Salami

Damon Verial
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How to Smoke Salami

Marc Wright
foie gras

What Is Goose Liver Sandwich Meat?

Elizabeth Yetter
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What Is Irish Boiling Bacon?

Emily Maggrett

Alternatives to Raclette Cheese

Faith McGee
Family Cooking in the Kitchen

Medieval Recipes for Children

Amelia Allonsy
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What Kind of Foods Do English People Eat?

Mary Osborne
Gingerbread cookies

German Finger Foods for Kids

Kim Hoyum
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Typical Food of German Immigrants

Connie Whiting
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How to Cook Hungarian Smoked Sausage

Denise Schoonhoven
Homemade Bratwurst with Sauerkraut

Why Is Bratwurst White?

David Grimes
Thin slices of Black Forest ham

How Is Black Forest Ham Made?

A.P. Mentzer
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How to Boil Snails

Jillian Downer

How to Make German Red Cabbage

A.J. Andrews

How to Make Swedish Sylta

eHow Food & Drink Editor