A hamburger (also burger for short) is a food consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, smoked or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chiles; condiments such as ketchup, mustard, mayonnaise, relish, or "special sauce"; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger. The term "burger" can also be applied to the meat patty on its own, especially in the United Kingdom, where the term "patty" is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity "burger" may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, or veggie burger. Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.

Tamarind (Tamarindus indica) is a leguminous tree (family Fabaceae) bearing edible fruit that is indigenous to tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species. The tamarind tree produces pod-like fruit that contains a brown, edible pulp used in cuisines around the world. The pulp is also used in traditional medicine and as a metal polish. The tree's wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Tamarind's tender young leaves are used in Indian cuisine. Because tamarind has multiple uses, it is cultivated around the world in tropical and subtropical zones.

The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if cut from the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The United States Department of Agriculture's Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least wide at its widest, while that of a T-bone must be at least wide. However, steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse. Owing to their large size and the fact that they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In the United States, the T-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. However, nowadays some British on-line butchers also offer American style porterhouse steaks. In New Zealand and Australia, a Porterhouse is striploin steak off the bone.

is a Japanese dish with a translation of "pulled noodles". It consists of Chinese wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as nori (dried seaweed), menma, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. Mazemen is the name of a ramen dish that is not served in a soup, but rather with a sauce (such as tare), like noodles that are served with a sweet and sour sauce.