Often made with gelatin derived from animal bones and cartilage.
Some recipes include lard or gelatin-based glazes.
In some cases, processed with bone char for refining.
Certain dressings contain anchovies, fish sauce, or gelatin.
Many cheeses use animal-derived rennet for curdling milk.
Sometimes made with eggs or brushed with butter containing animal fats.
Broths may include chicken or beef stock as a base.