Rye bread was the most common type of bread eaten in medieval Europe because it was more affordable and easier to grow than wheat.

Meat was the main source of protein for most medieval Europeans, although the type of meat available varied depending on the region and social status.

Cabbage was the most popular type of vegetable eaten in medieval Europe because it was easy to grow and store.

Apples were the most common type of fruit eaten in medieval Europe because they were easy to grow and store.

Beer was the most popular type of drink in medieval Europe because it was relatively easy to make and was a safer alternative to water.

Pepper was the most common type of spice used in medieval European cooking because it was relatively affordable and added a lot of flavor to dishes.

Honey was the most common type of sweetener used in medieval European cooking because it was the only sweetener that was widely available.

Cheese was the most common type of dairy product consumed in medieval Europe because it was a good way to preserve milk and could be used in a variety of dishes.

Pork was the most common type of meat eaten in medieval Europe because it was relatively affordable and easy to raise.

Herring was the most common type of fish eaten in medieval Europe because it was a relatively affordable and easy to catch.

Stewing was the most common type of cooking method used in medieval Europe because it was a good way to preserve food and make it more tender.

Pots were the most common type of cookware used in medieval Europe because they were versatile and could be used for a variety of cooking methods.

Bowls were the most common type of tableware used in medieval Europe because they were versatile and could be used for a variety of foods.

Hands were the most common type of eating utensil used in medieval Europe because forks were not widely used until the Renaissance.

Long tables were the most common type of dining table used in medieval Europe because they could accommodate a large number of people.