• Schaumkuss /Schokokuss (Schaumkuss /Schokokuss)
  • The "Foam Kiss" or "Chocolate Kiss" is a confection consisting of a waffle base, a foam center made of egg whites and a chocolate covering. There are many variations of the Schaumkuss, some with a white chocolate covering, some with milk chocolate and some are covered in coconut or nuts. The Schaumkuss is also called a Schokoladenkuss, Schaumzapfen, Süßpropfen or a Naschkuss. Germans eat over 1 billion Schaumküsse every year and the average child eats around 100 of them. German children also like to eat them squashed between 2 halves of a Brötchen (bread roll) which they call "Matschbrötchen", "Klatschbrötchen", "Datsch" or "Schokokussbrötchen".
• Pumpernickel (Pumpernickel)
  • This rich dark bread is made with 100% rye.

It is Germany's most famous bread. German pumpernickel is often sold in small packets of pre-sliced bread. It is difficult to find in the United States at supermarkets and smaller groceries.

• Whole grain rye bread (Vollkornbrot )
  • This is a typical type of bread you will find on many German tables. According to the law, whole grain rye bread has to consist of at least 90 per cent of whole grain flour.
• Quark (Quark)
  • Quark is a very popular dairy product in Germany which is all but unavailable in North America (except for a few specialized dairies). It is made from curdled milk and has a texture similar to ricotta cheese but differs from its Italian counterpart in its nicely tart flavor. This popular dairy staple is available plain or in a variety of fruit and savory flavors. While the plain version is mostly used for cooking and baking and the savory varieties is used as bread topping or served with potatoes, the different fruit flavors (such as strawberry, peach, or exotic fruits) are very popular as healthy, filling snacks.
• Quark literally translates as "curd" and is similar to the American Cottage Cheese.
  • It is a curd cheese made from skimmed milk and soured with a lactic starter. It is available in a range of fat levels starting with practically no fat or low-fat, which is called Magerquark up to 40 percent fat.
  • Quark is very popular in Germany. Germans eat more than 17 lbs per person per year. It is eaten plain on its own or with herbs, nuts, garlic to make it savory or with fruit or jam to make it into a dessert or fruit spread. It is used in many German dishes for dressings, sauces or dips and it is the secret of a perfect cheese cake. In parts of Southern Germany and in Austria, Quark is also called "Topfen".
• Honey - Dandelion (Löwenzahnhonig)
  • Made in spring from dandelion nectar, this honey's flavor is not quite as sweet as forest blossom or heath-flower honey. Dandelion honey has a slightly sour aftertaste which makes it a perfect companion to yoghurt and cheese cakes.
• Dumplings (Knödeln /Klöße)
  • Knödeln / Klöße are dumplings made from a variety of ingredients such as potatoes, bread, milk and egg yolks that are formed into balls and cooked in hot water. They are eaten as side dishes and entrees, in soups and as a dessert and are a very important part of southern German cuisine.