Wiener Schnitzel refers to perhaps the most famous Viennese specialty; large thin (pounded) scallops of veal, dipped in scrambled egg and and bread crumbs and crisply fried. The best are so thin and large, they literally bend over the edge of the plate. Moreover, Wiener Schnitzel is probably the most famous of all dishes developed in Austria. It is thought to have been eaten in Vienna since the 15th Century. Wiener Schnitzel is traditionally made from thinly sliced and tenderised veal, which is then dipped into flour, eggs and breadcrumbs and fried in butter or lard. In the past, sometimes gold dust was added to the breadcrumbs in order to provide a spectacularly golden color. Wiener Schnitzel is often served in Viennese restaurants with a portion of potato salad and a slice of lemon, as well as roast potatoes and cranberry sauce.

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Walm refers to the bubbling and heaving of water, etc. in process of boiling, melting, etc.). Also, one such motion; a "Wallop", a bubble; to boil with a continued bubbling noise. Walm is one of obscure and historical terms used by Sir Kenelm Digby for making his recipes for Mead

Waterblommetjie refers to a waxy flower that grows in water, and an endemic waterflowers that grow wild in seasonal wetlands in winter in the Cape which cooked as stew and is eaten as Waterblommetjiebredie.

Wax Paper or Waxed Paper refers to a translucent paper coated on both sides with a thin layer of wax. It is used for lining baking pans and covering food in the microwave.

Waxed Paper refers to a translucent paper coated on both sides with a thin layer of wax. It is used for lining baking pans and covering food in the microwave. Waxed Paper is also known as Wax Paper.

Mulsum is a traditional Ancient Roman recipe for a drink made by combining wine and honey which was served chilled. Also, Mulsum refers to a white wine mixed with anise and honey.