Rillettes is a meat paste made by simmering herbs and goose or pork in its own fat until tender, then pounding it to a smooth texture. Rillettes is the French term for "Pork or Goose Potted Meat"

Ris de Veau is the French term for "Veal sweetbreads". Ris de Veau are the thymus glands of veal used in cooking. Some of the French dishes with Ris de Veau are: Beignets de Ris de Veau (Sweetbread Fritters ), Croquettes de Ris de Veau (Sweetbread Croquettes) and Ris de Veau a la Milanaise (Sweetbreads with Macaroni)

Rose / Rosé is a labeling term for a blush-colored wine made from red grapes with a very short amount of skin contact during pressing. It might be very shameful, but I really thought that a Rosé is a wine for me. Here in Germany, they all love wine, especially during special occassion. In my country where I grew up, wine is not a part of our culinary culture. Indeed we have local wines, but I have never learned to acquire wine taste. Since it is a Rosé, I thought it can be sweet like the rose flower, but like all wines that I have tasted, it seems to me that they all taste the same. Except for one wine Asti Spumante which I enjoyed very much, I think I will never learn to like wine at all. What a pity, wine is one of gifts people bring for special occassions and I have already collected some which are just standing in our wine cellar. I still have one bottle of Rose wine standing on our dining table which I am reserving for my husband and me for our 10th union anniversary. I hope that I will enjoy it, as it was described as a good wine.

Rouladen is a German word for "Roulade ". In Rouladen, the meat is thinly sliced and rolled around a savory filling, usually thinly sliced gherkins, chopped onions and mustard spreaded on the meat. The packet is secured with a string or pick, browned, then braised or baked in stock or wine. In Italy, a dish made with this same technique is called Braciola and in France, the dish is called Roulade

Ryazhenka refers to Russian cooked low fat, saltless sour milk ; fermented baked milk; a type of curdled milk that offers a wider variety of health benefit and helps in food digestion. Ryazhenka's base is baked milk and cream, matured for several hours at the temperature 95°C. Ryazhenka’s taste is completely unique. It is both delicate, and piquant. Its nearest relative is the Varenets. Ryazhenka is sometimes called Ukrainian curdled milk.

Rookworst refers to Dutch smoked, juicy and mild sausage which is usually served with Stamppot , a very down-to-earth meal consisting of mashed potatoes with varying ingredients like carrot (Wortel Stamppot), kale (Boerenkool Stamppot) or endive (Andijvie Stamppot).