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A navigational box that can be placed at the bottom of articles. Template parameters [Edit template data] Parameter Description Type Status State state The initial visibility of the navbox Suggested values collapsed expanded autocollapse String suggested Template transclusions Transclusion maintenance Check completeness of transclusions The above documentation is transcluded from Template ...
[[Category:Dessert templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Dessert templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
The word dessert as a culinary term appears as early as 1393 in the Ménagier de Paris, where "desserte" is included in three of the twenty-nine menus. [ b ] The desserte comes near the end of the meal, but before the issue (departure) of hypocras and wafers, included in ten of the menus; and before the boute-hors (sendoff) of wines and spices ...
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Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
New dessert experiences are incorporating unexpected flavors, and blurring the lines between sweet and savory.
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