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  2. Vegetarian cuisine - Wikipedia

    en.wikipedia.org/wiki/Vegetarian_cuisine

    Edible fungi include some mushrooms and cultured microfungi which can be involved in fermentation of food (yeasts and moulds) such as Aspergillus oryzae and Fusarium venenatum, although fungi is rarely considered non-vegetarian due to it not being a plant. Fruit (fresh, canned, frozen, pureed, candied or dried); derived products such as jam and ...

  3. Jello salad - Wikipedia

    en.wikipedia.org/wiki/Jello_salad

    Early gelatin-based precursors to the jello salad included fruit and wine jellies and decorative aspic dishes, which were made with commercial or homemade gelatin. Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use. [2]

  4. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Gelatin is used as a binder in match heads [39] and sandpaper. [40] Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. [41]

  5. List of culinary fruits - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_fruits

    The definition of fruit for this list is a culinary fruit, defined as "Any edible and palatable part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or semi-sweet vegetables, some of which may resemble a true fruit or are used in cookery as if they were ...

  6. Vegetarianism and wine - Wikipedia

    en.wikipedia.org/wiki/Vegetarianism_and_wine

    Gelatin is made from the boiling of animal parts. Wine specifically responds best to type A gelatin, which is derived from the boiling of pig's skin. [1] It takes only one ounce of gelatin to clarify 1,000 gallons of wine. Gelatin is used in both white and red wines to fix haze/color and to adjust the flavor or bitterness of the wine. [3]

  7. Vegan vs. vegetarian vs. omnivore: Does diet type have a big ...

    www.aol.com/vegan-vs-vegetarian-vs-omnivore...

    For this study, researchers analyzed the gut microbiomes of more than 21,000 people following vegan, vegetarian, or omnivorous diets living in the U.S., U.K., and Italy.

  8. Dessert - Wikipedia

    en.wikipedia.org/wiki/Dessert

    Jellied desserts are made with a sweetened liquid thickened with gelatin or another gelling agent. They are traditional in many cultures. Yōkan is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added. The vegetarian substitute for gelatin is agar agar.

  9. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Before gelatin became widely available as a commercial product, the most typical gelatin dessert was "calf's foot jelly". As the name indicates, this was made by extracting and purifying gelatin from the foot of a calf. This gelatin was used for savory dishes in aspic, or was mixed with fruit juice and sugar for a dessert. [3]