Jelly (or Jam) doughnut varieties include the Berliner, Australia and Britain's jam doughnuts, sufganiyot from Israel, and the jelly filled doughnuts (jelly donuts) sold in the United States and Canada. Japanese An-doughnuts are similar to Germany's Berliner, except they contain bean jam. Krafne from Eastern Europe also include a jelly filled variety. In Tuscany and Florence, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish Pączki is also similar to a jelly doughnut.

A 1942 headline in the Hartford Courant reported that "Jelly Doughnut Diets Harmful to War Effort." A 1976 Los Angeles Times story explains how to make jelly doughnuts from scratch for a "tasty after-school" snack for youngsters.

Pastry chef Elizabeth Belkind at Grace (restaurant) makes "a dessert of three yeast-raised doughnuts filled with homemade strawberry-rhubarb jam and sprinkled with sugar" served with vanilla custard and a tiny pool of red-wine caramel sauce. Stan's Corner Donut Shoppe's owner Stan Berman makes five varieties of jelly doughnuts, "including the Ina (named for his wife), a chocolate-glazed doughnut filled with raspberry jelly. Other variations include raspberry- filled and lemon-filled glazed doughnuts and blueberry-filled crumb doughnuts."

Ruth Reichl did a jelly donut taste test in 1997 and graded the ones from Georgie's ahead of Krispy Kreme's blueberry jelly filled variety, while Dunkin' Donuts product finished last. Debbie's (formerly Michele's Donuts) in Waterbury, New York got a favorable review of its jelly doughnuts in 2002.

Elvis Presley's 63rd birthday was celebrated at a Chicago pub with a jelly doughnut eating contest. A baker in Florida planned to construct a 1,000 to 1,200 pound jelly doughnut as a promotion.

Jelly or custard filled doughnuts are known as sufganiyot in Hebrew and are the number one Hanukkah treat. They are cooked in oil which is in keeping with the theme of the holiday, celebrating one day's worth of oil "keeping a sacred lamp alight for eight."

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The term mustard oil is used for three different oils that are made from mustard seeds:

    A fatty vegetable oil resulting from pressing the seeds,
    An essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting   volatile oil by distillation.
    An oil made by infusing mustard seed extract into another vegetable oil, such as soybean oil.

The effects of erucic acid from edible oils on human health are controversial. However no negative health effects have ever been documented in humans. A four-to-one mixture of erucic acid and oleic acid constitutes Lorenzo's oil; an experimental treatment for a rare neurobiology disorder adrenoleukodystrophy.

Mustard oil was once considered unsuitable for human consumption in the United States, Canada, and the European Union due to the high content of erucic acid. This is because of early studies in rats. Subsequent studies on rats have shown that they are less able to digest vegetable fats (whether they contain erucic acid or not) than humans and pigs. Chariton et al. suggests that in rats: “Inefficient activation of erucic acid to erucyl-CoA and a low level of activity of triglyceride lipase and enzymes of betaoxidation for erucic acid probably contribute to the accumulation and retention of cardiac lipid.” Before this process was fully understood it led to the belief that erucic acid and mustard oil were both highly toxic to humans.

Epidemiological studies suggest that, in regions where mustard oil is still used in a traditional manner, mustard oil may afford some protection against cardiovascular diseases. In this sense "traditional" means that the oil is used fresh and vegetable fats count only as a small percentage of the total caloric intake. Whether this effect is due to the nature of erucic acid per se to make the blood platelets less sticky, or to the presence of a reasonably high percentage of α-linolenic acid, or to a combination of properties of fresh unrefined oil, is as yet uncertain. Care needs to be taken with such epidemiological studies in order to exclude the possibility of early deaths from other causes skewing the results. The fact that early asymptomatic coronary disease is readily detectable post mortem and is absent in the mustard oil cohorts tends to add weight to the hypothesis that mustard oil is protective.

The use of mustard oils in traditional societies for infant massage has been identified by one study as risking damaging skin integrity and permeability. Other studies over larger samples have shown that massaging with mustard oil improved the weight, length, and midarm and midleg circumferences as compared to infants without massage, although sesame oil is a better candidate for this than mustard oil.

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Cocoa butter, also called theobroma oil or theobroma cacao, is a pale-yellow, pure edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, biscuits, baked goods, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma.

Milk and sugar are added to make white chocolate, but most of it is used to produce milk chocolate, some of which contains more cocoa butter than chocolate liquor. Recently, companies such as Hershey's have substituted using cocoa butter for cost saving vegetable oil in some of their chocolate products. Cocoa butter was also used in coloring peanut butter.

Because of the low melting point of cocoa butter, it is often used in pharmaceuticals as a base for suppositories. It is typically solid at room temperature, but readily melts at body temperature, releasing the medication.

Cocoa butter is one of the most stable fats known, containing natural antioxidants that prevent rancidity and give it a storage life of two to five years, making it a good choice for non-food products. The smooth texture, sweet fragrance and emollient property of cocoa butter make it a popular ingredient in cosmetics and skin care products, such as soaps and lotions. Its faintly pleasant aroma also lends benefits to its cosmetic uses.

The moisturizing abilities of cocoa butter are frequently recommended for prevention of stretch marks in pregnant women, treatment of chapped skin and lips, and as a daily moisturizer to prevent dry, itchy skin. However, the largest clinical study regarding the effects of cocoa butter on stretch marks in pregnant women found that results were no different from placebo.

Cocoa butter is obtained from either whole cacao beans or chocolate liquor (also known as cocoa liquor). Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste.

 

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Pumpkin seed oil is a culinary specialty of south eastern Austria (Styria), eastern Slovenia (Styria and Prekmurje), north western Croatia (esp. Međimurje), adjacent regions of Hungary, is a European Union Protected Designation of Origin (PDO) product.

Today the oil is an important export commodity of Austrian and Slovenian parts of Styria. It is made by pressing roasted, hulled pumpkin seeds (pepitas), from a local variety of pumpkin, the "Styrian oil pumpkin" (Cucurbita pepo var. styriaca, also known as var. oleifera). It has been produced and used in Styria's southern parts at least since the 18th century. The earliest confirmed record of oil pumpkin seeds in Styria (from the estate of a farmer in Gleinstätten) dates to February 18, 1697.

The viscous oil is light to very dark green to dark red in colour depending on the thickness of the observed sample. The oil appears green in thin layer and red in thick layer. Such optical phenomenon is called dichromatism. Pumpkin oil is one of the substances with strongest dichromatism. Its Kreft's dichromaticity index is -44. Used together with yoghurt, the colour turns to bright green and is sometimes referred to as "green-gold".

Pumpkin seed oil has an intense nutty taste and is rich in polyunsaturated fatty acids. Browned oil has a bitter taste. Pumpkin seed oil serves as a salad dressing when combined with honey or olive oil. The typical Styrian dressing consists of pumpkin seed oil and cider vinegar. But the oil is also used for desserts, giving ordinary vanilla ice cream an exquisite nutty taste. It is considered a real delicacy in Austria, and few drops are added to pumpkin soup and other local plates, including, as mentioned, vanilla ice cream. Using it as a cooking oil, however, destroys its essential fatty acids

Claims, based on local folk medicine, suggesting usefulness of the oil in the prevention and treatment of benign prostatic hyperplasia may be backed by some studies showing clinically proven efficacy (particularly along with Serenoa repens, saw palmetto, and Pygeum africanum) according to the criteria of evidence-based medicine.

Pumpkin seed oil is most commonly used to treat irritable bowel syndrome. Some studies have found pumpkin seeds to prevent arteriosclerosis and regulate cholesterol levels. Pumpkin seed oil, commonly prescribed in German folk medicine, remedies parasitic infestations of the intestinal tract such as tapeworms.

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Walnut oil is oil extracted from Persian walnuts. Walnut oil is edible and is generally used less than other oils in food preparation, often due to high pricing. It is light-coloured and delicate in flavour and scent, with a nutty quality. Although sometimes used for pan frying, most chefs do not use walnut oil for high temperature cooking, as heating can remove some of the oil's flavour & nutrition and produce a slight bitterness; instead it is used primarily as an ingredient in cold dishes such as salad dressings, where its flavour more easily comes through. In addition, the antioxidants present in the oil are easily destroyed in cooking. Most walnut oil is produced in France, though there are also producers in Australia, New Zealand and California.

Walnut oil is a good source of omega-3 fatty acids which are essential to human nutrition.

Walnut oil was one of the most important and vital oils used by Renaissance painters. Its quickness of drying and lack of yellow tint make it a good oil paint thinner and brush cleaner. However, the paint film it produces is considered by some to be inferior to that of linseed oil.

Commercially, walnut oil has become harder to find; demand is often low, and stock can become rancid if kept improperly. Instead of walnut oil many artists and stores sell linseed oil, poppyseed oil, and safflower oil as replacements. Recently, the problem of rancidity has been solved with the introduction of commercial alkali refined walnut oil paints and mediums.

Walnut oil is favoured by some woodworkers as a finish for implements that will come in contact with food, such as cutting boards and wooden bowls. When creating your own oil & wax mixture, walnut oil is a great choice, due to its safety and low rancidity. It should be combined with beeswax in a mixture of 1/3 oil to 2/3 beeswax.

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A snack is a portion of food oftentimes smaller than that of a regular meal, that is generally eaten between meals. Snacks come in a variety of forms including packaged and processed foods and items made from fresh ingredients at home.

Traditionally, snacks were prepared from ingredients commonly available in the home. Often leftovers, sandwiches made from cold cuts, nuts, fruit, and the like were used as snacks. The Dagwood sandwich was originally the humorous result of a cartoon character's desire for large snacks. Beverages, such as coffee, are not generally considered snacks though they may be eaten between meals like a snack, or along with snack foods. A beverage may be considered a snack if it possesses a substantive food item (e.g., strawberries, bananas, kiwis) that has been blended to create a smoothie.

Plain snacks like plain cereals, pasta and vegetables are also mildly popular, and the word snack has often been used to refer to a larger meal involving cooked or leftover items. Six-meal eating is also often considered a form of snacking.

With the spread of convenience stores, packaged snack foods are now a significant business. Snack foods are typically designed to be portable, quick and satisfying. Processed snack foods are designed to be less perishable, more durable, and more portable than prepared foods. They often contain substantial amounts of sweeteners, preservatives, and appealing ingredients such as chocolate, peanuts, and specially-designed flavors (such as flavored potato chips). A snack eaten shortly before going to bed or during the night may be called a midnight snack.

Snack foods are often sub and are not seen as contributing towards general health and nutrition.[citation needed] With growing concerns for diet, weight control and general health, government bodies like Health Canadaare recommending that people make a conscious effort to eat more healthy, natural snacks – such as fruit, vegetables, nuts and cereal grains – while avoiding high-calorie, low-nutrient junk food.

A 2010 study showed that children in the United States snacked on average six times per day, approximately twice as often as American children in the 1970s.

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Fast food (also known as Quick Service Restaurant or QSR within the industry itself) is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term "fast food" was recognized in a dictionary by Merriam–Webster in 1951.

Outlets may be stands or kiosks, which may provide no shelter or seating, or fast food restaurants (also known as quick service restaurants). Franchise operations which are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations.

The capital requirements involved in opening up a non-franchised fast food restaurant are relatively low. Restaurants with much higher sit-in ratios, where customers tend to sit and have their orders brought to them in a seemingly more upscale atmosphere, may be known in some areas as fast casual restaurants.

Fast food chains have come under fire from consumer groups, such as the Center for Science in the Public Interest, a longtime fast food critic over issues such as caloric content, trans fats and portion sizes. In 2001, Eric Schlosser's investigative work Fast Food Nation provided Americans with a detailed look at the culture of fast food from rangeland to the range top. In 2008, Caesar Barber attempted to sue a number of fast food restaurant chains for making him obese. The suit never went to court. Social scientists have highlighted how the prominence of fast food narratives in popular urban legends suggests that modern consumers have an ambivalent relationship (characterized by guilt) with fast food, particularly in relation to children. This guilt is projected onto processed food, where bizarre tales of contamination and lax standards are widely believed.

Some of the concerns have led to the rise of the Slow Food, or local food movements. These movements seek to preserve local cuisines and ingredients, and directly oppose laws and habits that favor fast food choices. Proponents of the slow food movement try to educate consumers about what its members considers the richer, more varied and more nourishing tastes of fresh, local ingredients that have been recently harvested. In Japan, the emphasis is instead on education about food nutrition and production, called shokuiku. The government does not campaign against personal decisions but ensures that every citizen understands where their food comes from.

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Convenience food, or tertiary processed food, is commercially prepared food designed for ease of consumption. Products designated as convenience foods are often prepared food stuffs that can be sold as hot, ready-to-eat dishes; as room-temperature, shelf-stable products; or as refrigerated or frozen products that require minimal preparation (typically just heating).

These products are often sold in portion controlled, single serve packaging designed for portability for "on-the-go" eating. Convenience food can include products such as candy; beverages such as soft drinks, juices and milk; fast food; nuts, fruits and vegetables in fresh or preserved states; processed meats and cheeses; and canned products such as soups and pasta dishes.

Modern convenience food saw its beginnings in the period that began after World War II in the United States. Many of these products had their origins in military developed foods designed for storage longevity and ease of preparation in the battle field. After the war, many commercial food companies were left with surplus manufacturing facilities. These companies developed new lines of canned and freeze dried foods that were designed for use in the home. Like many product introductions, not all were successful—convenience food staples such as fish sticks and canned peaches were counterbalanced by failures such as ham sticks and cheeseburgers-in-a-can.

Critics have derided the increasing trend of convenience foods because of numerous issues. Several groups have cited the environmental harm of single serve packaging due to the increased usage of plastics that contributes to solid waste in landfills.

Salt is an essential nutrient, but sodium, usually in the form of salt, has been linked with high blood pressure. A single serving of many convenience foods contains a significant portion of the recommended daily allowance of sodium. Manufacturers are concerned that if the taste of each product is not optimized by adding salt that it will not sell as well as competing products. Tests have shown that some popular packaged foods are dependent on significant amounts of salt for their palatability.

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The term "comfort food" (first used, according to Webster's Dictionary, in 1977) refers to foods consumed to achieve some level of improved emotional status, whether to relieve negative psychological affect or to increase positive feeling.

Comfort foods may involve foods that have a nostalgic element either to an individual or a specific culture. One recent development, as chefs have explored the roots of American cuisine and tried to define it as a unique style, is the advent of fine dining comfort food restaurants that feature more careful cooking and presentation, higher quality and fresh organic ingredients, and consequently, higher prices.

One study divided college-students' comfort-food identifications into four categories (nostalgic foods, indulgence foods, convenience foods, and physical comfort foods) with a special emphasis on the deliberate selection of particular foods to modify mood or affect, and indications that the medical-therapeutic use of particular foods may ultimately be a matter of mood-alteration.

The identification of particular items as comfort food may be idiosyncratic, though patterns are detectable. In one study of American preferences, "males preferred warm, hearty, meal-related comfort foods (such as steak, casseroles, and soup), while females instead preferred comfort foods that were more snack related (such as chocolate and ice cream). In addition, younger people preferred more snack-related comfort foods compared to those over 55 years of age." The study also revealed strong connections between consumption of comfort foods and feelings of guilt.

Comfort food consumption has been seen as a response to emotional stress, and consequently, as a key contributor to the epidemic of obesity in the United States. The provocation of specific hormonal responses leading selectively to increases in abdominal fat is seen as a form of self-medication.

Further studies suggest that consumption of comfort food is triggered in men by positive emotions, and by negative ones in women. The stress effect is particularly pronounced among college-aged women, with only 33% reporting healthy eating choices during times of emotional stress. For women specifically, these psychological patterns may be maladaptive.

A therapeutic use of these findings includes offering comfort foods or "happy hour" beverages to anorectic geriatric patients whose health and quality of life otherwise decreases with reduced oral intake.

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Junk food is an informal term applied to some foods that are perceived to have little or no nutritional value (i.e. containing "empty calories"); to products with nutritional value, but also have ingredients considered unhealthy when regularly eaten; or to those considered unhealthy to consume at all. The term was coined by Michael Jacobson, director of the Center for Science in the Public Interest, in 1972.

Junk foods are typically ready-to-eat convenience foods containing high levels of saturated fats, salt, or sugar, and little or no fruit, vegetables, or dietary fiber; and are considered to have little or no health benefits. Common junk foods include salted snack foods like chips (crisps), candy, gum, most sweet desserts, fried fast food and carbonated beverages (sodas) as well as alcoholic beverages. High-sugar cereals, particularly those targeted at children, such as Froot Loops, are also classified as junk food.

A study by Paul Johnson and Paul Kenny at The Scripps Research Institute suggested that junk food consumption alters brain activity in a manner similar to addictive drugs like cocaine or heroin. After many weeks on a junk food diet, the pleasure centers of rat brains became desensitized, requiring more food for pleasure. After the junk food was taken away and replaced with a healthy diet, the rats starved for two weeks instead of eating nutritious fare. A 2007 British Journal of Nutrition study found that mothers who eat junk food during pregnancy increased the likelihood of unhealthy eating habits in their children.

A report published in the Journal of the Federation of American Societies for Experimental Biology suggests that babies of mothers with a high-sugar and high-fat diet while pregnant are more prone to junk food themselves. The study was conducted on rats and suggests that "infants whose mothers eat excessive amounts of high-fat, high-sugar junk foods when pregnant or breastfeeding are likely to have a greater preference for these foods later in life."

A 2008 report suggests that mothers who eat junk food while pregnant or breast-feeding have children who are more prone to obesity. The children are also more prone to diabetes, raised cholesterol, and high blood fat

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