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A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye and less wheat) or all rye flour combined with molasses for flavor and color.

A mildly flavored German sausage that is prepared with veal, eggs, cream, and seasonings. The name weisswurst means "white sausage" in German.

Pronounced trawk-uhn-bay-ruhn-ows-lay-zuh. German for “dry selected berries”, Trockenbeerenauslese is a German dessert wine of the highest quality produced by grapes that are left on the vine until they are nearly dry.

German term for Icewine. White wine produced from grapes that are kept on the vine until the first deep frost.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile.

A Swiss bread loaf that is an adaptation of German and French white breads. Bangeli bread has a long baguette shape, which often has several horizontal slashes across the top.

A German word meaning "whirlpool", used to describe a type of pastry which is made up of many paper thin layers that are spread with a sweet or savory filling and then rolled before baking to a crispy golden brown.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

German term for a slightly sparkling wine. The small bubbles give the wine a lift, masking sweetness and providing a refreshing tingle.

A German cheese made from cow's milk that is considered to be a semi-hard factory cheese. Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A liqueur that is German in origin and produced with a unique blend of fruit flavorings, herbs, and spices.

A stew that is German in origin, made with rabbit meat, vegetables, and seasonings.

A potato pancake, common in German homes, that is very similar to the American version of hash brown potatoes.

A German cow's milk cheese that is much like Swiss Emmental. It is characterized by large holes throughout the cheese and a hard texture.