Nonnevot is a unique pastry originating from Limburg, dating back to at least the 17th century. The dough is prepared with flour, yeast, milk, salt, butter, lard, and brown sugar. It is then deep-fried until it develops a golden-brown color. Although nonnevot has traditionally been associated with the carnival, today it can be bought in many regional bakeries.

These delicious Dutch cookies consist of a very thin layer of syrup, sugar, butter, and cinnamon that is sandwiched between two thin wafers. Stroopwafels were invented in the late 18th century in the city of Gouda, and many sources give credit to a baker named Gerard Kamphuisen as their inventor.

Appeltaart is a traditional apple pie that is very often accompanied by a cup of hot coffee. Although it is essentially the same as most apple pies, Dutch appeltaart differs from the classic American apple pie in many ways: it is baked in a spring-form pan, making it deeper; it is drier on the interior; it is full of big chunks of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other warm spices.

Poffertjes are small, round, and puffy Dutch pancakes made with yeast and buckwheat flour. They are baked in a special pan called poffertjespan, and usually served warm on a piece of cardboard paper when prepared outdoors, at festivals and outdoor events.

They are consumed as a snack, and are rarely eaten for breakfast. Traditionally, poffertjes are topped with melted butter and powdered sugar, although there are a number of other, non-traditional toppings such as whipped cream, fresh fruit, or rum.

Pannekoek is a variety of Dutch pancakes that are somewhere between American pancakes and crêpes in terms of thickness, consisting of milk, flour, salt, and eggs. In the Netherlands, pannekoeken are usually eaten for dinner, lunch, or dessert, but rarely for breakfast.

Old Amsterdam is a Dutch Gouda-style cheese made from pasteurized cow's milk. The cheese is matured at three stages, and each one brings out certain characteristics of flavor and texture. As the wheels mature at different rates, master cheesemakers decide when each wheel is ready for consumption based on texture and flavor.

Kibbeling is a popular Dutch street food item consisting of pieces of fish that are dipped in batter, deep-fried in hot oil, and served with a dipping sauce such as garlic sauce, remoulade, ravigote, or whiskey sauce. In the Netherlands, kibbeling is mostly consumed as a snack, but it can also be prepared for dinner, when it is recommended to pair it with French fries, a fresh salad, and a sauce of choice.

Rijsttafel is an elaborate Dutch meal that was developed during the colonial era. The Dutch were most likely inspired by an Indonesian dish called nasi padang, as rijsttafel consists of rice and a variety of foods such as fish, chicken, curried meats, vegetables, pickles, sauces, relishes, condiments, fruits, eggs, nuts, and so on.

Dutch for farmer's cheese, Boerenkaas is produced using unpasteurized, raw milk from the farm's own animals, which is why only a small percentage of Dutch cheeses can carry that name. Unlike its factory-made counterpart, this unique handmade cheese is said to be more a product of art than of science.