Food Dictionary

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Cabanossi search: A salami-type sausage popular in Southern Europe.
Cabbage search: Cabbage comes in many forms: flat, conical, or round shapes and leaves that are compact, loose, curly, or flat. The most popular U.S. cabbage varieties are round, have waxy leaves, are heavy for their size, and vary from white to red.
Cabbage Turnip search: This vegetable is a member of the cabbage family. Popular in Europe, the cabbage turnip's bulb tastes like a sweet turnip. Eaten steamed, in soups, and in stews. Also called the "kohlrabi."
Cabernet-Sauvignon search: A superior red-wine grape cultivated in France and California. This small, thin-skinned black grapes are used to produce the fine clarets of France and Cabernets of California.
Cabrito search: Unweaned goat; suckling goat; kid goat; usually split and spit roasted whole; considered a delicacy in Mexico and the Southwest; a favorite dish in northern Mexico, especially at Easter.
Cacciatore search: The Italian word for "hunter." Refers to food prepared "hunter-style." That is, with mushrooms, onions, tomatoes, various herbs, and sometimes wine. Chicken cacciatore is the most popular type of cacciatore.
Cactus search: The pads and fruits of the Opuntia cactus are cooked and eaten.
Cactus paddle search: In the southwest and Mexico, the large, flat, fleshy, oval green pads of the nopal cactus are prepared as a vegetable. When cooked, pieces have the color and translucence of cooked bell pepper, but they are also viscid, like okra. The flavor is something between a bell pepper and artichoke or asparagus or okra.
Cafe Brulot search: Spices and other ingredients flamed with brandy or some other spirits to which hot coffee is added.
Caffeine search: A slightly bitter alkaloid found in coffee, tea, and many other foods and beverages. Caffeine is stimulating to the heart and nervous system. It is toxic in large doses.
Caimit search: The purple, white, green, yellow, or rose-colored fruit of a West Indian tree. When cut open, the seeds are disposed into the shape of a star. Also called "star apple."
Cajun search: A form of cooking that is a combination of French and Southern cuisines uses a dark roux and animal (usually pork) fat. Creole cooking emphasizes the use of butter and cream. Cajun food is very spicy and makes good use of file powder.
Cake cooler search: Wire rack.
Cake Flour search: A high starch flour made from soft wheat. Ideal for baking.
Cake tin search: Baking pan.
Cal search: dolomitic lime; slaked lime; mineral added to corn when making nixtamal masa to loosen the kernels' skins.
Calabash search: A common variety of hard-shelled gourd, also called "bottle gourd" and "white-flowered gourd." This gourd is used in the West Indies to produce a very popular syrup. Its shell is often used to create bowls and other utensils.
Calabaza search: This pumpkin-like winter squash, usually sold in slices or hunks in markets catering to Central and South Americans. Also known as West Indian pumpkin, calabaza is quite frequently better than pumpkin when cooked in the same way.
Calamari search: This ten-armed cephalopod, commonly known as "squid," is related to the octopus. They vary in size from 1 inch to 80 feet in length. The meat is firm and chewy, with a somewhat sweet flavor. Over-cooking can lead to a rubbery texture.
Calamata olives search: Purple-black Greek olives of generally high quality. Also spelled kalamata olives.
Caldo Verde search: A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup.
Calico Bass search: One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, calico bass are also known as "sunfish."
Caliente search: This is the Spanish word for "hot," and it refers to temperature. "Picante" means "pepper hot."
California Sheepshead search: A saltwater fish belonging to the wrasse family. Also called "sheepshead," "fathead," and "redhead." Its meat is white, tender, and lean.
Calvados search: A dry spirit made from distilled cider, made in Normandy, northern France.
Calzone search: A stuffed pizza, folded over and baked, like a Cornish pasty. A calzone is usually made as a single serving.
Camembert Cheese search: This cow's milk cheese has a white, downy rind and a smooth creamy inside. When ripe, the cheese should ooze thickly. When overripe, it is bitter and rank.
Canadian bacon search: A lean, smoked meat that is closer to ham than to bacon. It comes from the lean tender eye of the loin, located in the middle of the back. It is called "back bacon" in Canada.
Canape search: Plain or toasted bread or crackers topped with a savory mixture. Usually served as appetizers, with cocktails, snacks or for lunch. They may be served hot or cold, they are often elaborately garnished.
Candied search: Cooked in sugar or syrup until transparent and well-coated.
Candlefish search: A rich and oily mild-flavored fish. This variety of smelt is so named because Indians sometimes run a wick through their high-fat flesh and use them for candles. Also known as the "Eulachon."
Candy thermometer search: Cooking tool comprised of a large glass mercury thermometer that measures temperatures from about 40F to 400F. A frame or clip allows it to stand or hang in a pan during cooking for accurate temperature measurement.
Cane syrup search: Thick, extremely sweet syrup made from the sugar cane. Used in Caribbean and Creole cooking.
Canned cowboy search: Canned milk - a term from the American West.
Cannellini beans search: Large, creamy white bean often included in Italian cooking. Also known as Northern beans, this legume makes an excellent vegetarian substitute for both fish and chicken due to its rich texture.
Cannelloni search: Large tubular-shaped noodles usually served stuffed. An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked au gratin. Variations of this use thin pancakes, called crespelle, which are similar to crepes and are filled and cooked in the same manner as the pasta.
Cannoli search: A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit. Cinnamon and vanilla are common flavorings for this cheese mixture.
Canola oil search: This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%.
Cantaloupe search: True cantaloupes are European and are not exported to the U.S. North American "cantaloupes" are actually muskmelons. The light orange flesh is mild, sweet, and very juicy.
Cantonese search: A type of Chinese cuisine that is famous for its meat roasting and grilling, fried rice, bird's nest soup, and shark fin soup.
Capacolla search: Prepared meat -- Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.
Cape Gooseberry search: Also known as physalis. A small, smooth round fruit wrapped in its own papery case that resembles a Chinese lantern. Physalis can be unwrapped and eaten as is or dipped in melted chocolate and served after dinner with coffee. They make excellent jams, jellies and purees. Also called "ground cherry," this fruit has a bitter-sweet, juicy flesh. This fruit is eaten out of hand and used with meats, pies, jams, and savory foods.
Capers search: The pickled flower buds of a shrub native to the Mediterranean and parts of Asia. Capers are usually packed in brine but can also be preserved in salt. They should be rinsed before use to remove excess salt. Their pungent flavour adds piquancy to many sauces and condiments (eg tartare sauce), and they can be used as a garnish for meat and vegetable dishes and in tapenade.
Capicolla search: A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto.
Capirotada search: Bread pudding. Usually served during Lent and Holy Week (Easter).
Capocollo search: An Italian sausage made from pork shoulder and flavored with sweet red peppers. It is pressed (rather than chopped), put into casings, and air dried. It is a specialty of the Parma region of Italy.
Capon search: A castrated cockerel fattened for eating. It is no longer legal to produce capons in the UK.
Caponata search: Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it with fresh herbs.
Capons search: Castrated cocks, weighing 6 to 7 pounds or more, these birds are especially desirable for roasting when a large bird is in order.
Cappuccino search: An Italian coffee made by topping espresso with the creamy foam from steamed milk. Often dusted with cinnamon or sweetened cocoa powder.
Capsicum search: The generic name for the pepper family which includes the large, sweet, mild peppers (red, green and yellow) as well as any of the hundreds of hot chilli peppers. Capsaicin is the chemical compound in chillies that gives them their heat and fieriness.
Carambola search: Star fruit. Originally from Indonesia, this is one of the most recent tropical imports, now grown in Florida and found in most supermarkets. It has yellow, near-translucent skin (which is tough but edible), and slices take the shape of a star. Best eaten raw, but also takes well to grilling.
Caramel search: Caramel is a mixture produced when sugar has been cooked until it melts to become a thick clear liquid ranging in color from gold to brown. Caramel is used to flavor soups, stocks, desserts, and sauces.
Caramelise search: The process of either heating sugar to a point when it melts and resets as a hard glaze, as on the top of a creme brulee, or cooking small or cut fruit or vegetables in water and sugar until they become brown and glazed.
Caraway seed search: The aromatic seed of an herb in the parsley family with a flavor described as a cross between aniseed and fennel. Used to flavor cheese, breads, cakes, stews, meats, vegetables and the liqueur "Kummel."
Carbonade search: Braised or grilled, or sometimes stewed meat.
Carbonara search: An Italian term that refers to a pasta dish of spaghetti or other noodles with a sauce of cream, eggs, Parmesan cheese, and bits of bacon. Fresh green peas are sometimes used to add flavor and color.
Cardamom search: An aromatic spice from south-western India. Cardamom seeds are contained in small pods about the size of a cranberry. The spice has a pungent aroma and a warm, spicy-sweet flavour and is widely used in Scandinavian and east Indian cooking. Cardamom can be bought in the pod or ground but, as the ground seeds soon lose their flavour, it is preferable to use the pods, either removing the seeds and grinding them or grinding the whole pod, quickly done with a pestle and mortar. If using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell will disintegrate while the dish cooks. Be frugal when using cardamom - a little goes a long way.
Cardinal search: Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.
Cardoon search: A large stalky vegetable, related to the artichoke, the cardoon is very popular in France, Italy and Spain. Cardoons can be found from midwinter to early spring. Look for stalks that are firm and have a silvery grey-green colour. To prepare, remove tough outer ribs, cut the inner ribs into 8cm/3in slices and soak in acidulated water to prevent browning. Cardoons can be boiled, braised or baked. Pre-cooking for about 30 minutes in boiling water is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium and iron. They were very popular with the Victorians.
Caribe chiles search: Flaked red chiles.
Caribou search: Any of several large North American deer which are related to Old World reindeer. Caribou meat is called "venison." Antelope, elk, deer, moose, and reindeer meat are also classified as venison, the most popular large animal game meat.
Carissa search: This scarlet fruit of a South African shrub is an oval berry about 2 inches long. This fruit is used in pies, jellies, and preserves. Also called "Natal plum."
Carne adovada search: Meat cured in red chile sauce. Traditional New Mexican dish.
Carnitas search: Little pieces of meat; small chunks of pork which have been seasoned, slow-cooked, and fried crisp in their own fat; it is a traditional taco and enchilada filling.
Carob search: The fruits of this evergreen tree, native to the Middle East, grow in pods about 20cm/8in long and ripen from green to brown. They contain hard, brown seeds. In the Middle East, the sweet pods are chewed raw, and are used as animal feed. Carob beans are also ground and used as a healthier alternative to chocolate and coffee as they contain no caffeine or oxalic acid, and only half the fat of cocoa. The flavour is sweet and treacly, so is excellent in baking.
Carp search: This freshwater fish ranges from 2 to 7 pounds and has a lean white flesh. It is the primary ingredient for the Jewish dish called "gefilte fish."
Carpaccio search: An Italian dish, served as a starter, of very thin shavings of raw beef fillet, served cold with olive oil and lemon juice or with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions.
Carrot search: This member of the parsley family has long green foliage and an edible orange root. This very popular vegetable has been cultivated for over 2,000 years.
Casaba Melon search: This member of the muskmelon family has cream-colored flesh, is extremely juicy, and has a mild cucumber-like flavor.
Cascabel chiles search: Little rattler; jingle bells; sleigh bells; small, round, hot chiles that rattle when shaken; measure about 1 1/2 to 2 inches across and have smooth skins; woodsy chile with tones of hazelnut, citrus and tobacco, gives off a wonderful aroma when roasted; great in stews, soups, salsas, salad dressing and vinaigrettes; blend well with apples, pears and other fruits and with spices such as star anise, canela and cinnamon; arbol chiles may be substituted.
Cashew search: The fruit of the cashew tree, originally from South America but widely cultivated in India and other tropical countries since the 16th century. The nut contains a smooth creamy-white kidney-shaped kernel that is rich in vitamin A and has a high fat content. In Europe cashews are usually eaten dried, roasted and salted as a snack or in salads.
Casing search: There are many types of casing. Natural casing are made from intestines of sheep, hogs or beef and are edible. Fibrous and plastic casings are manufactured and cannot be eaten. Collagen casings are manufactured from corium layer of split beef hides, a natural product and are edible. Cloth casing are made of muslin and are not edible.
Cassava search: The cassava is a root with a crisp white flesh. There are two main categories of cassava: sweet and bitter. Bitter cassavas are toxic until cooked. Cassava is used to make "cassreep" and "tapioca."
Casserole search: (from the French for 'stew pan') is a dish consisting of tough cuts of meat, poultry or game stewed in liquid with vegetables and flavourings. Vegetarian versions also exist. The pot to be used, called a casserole dish or just casserole, has a tight-fitting lid, and is placed in an oven or on the hob. The culinary term en casserole (also from French) means 'served in the vessel used for cooking'. Hot dish is a Midwestern (and particularly Minnesotan) term for a casserole-like main course; it is one of the quintessential foods of that region.
Cassoulet search: A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
Castor/Caster sugar search: A very fine granulated sugar. Similar to U.S. superfine sugar.
Catfish search: This fish is firm, low in fat, and has a mild flavor. Most catfish are fresh water varieties, but there is a salt water variety that called the "hogfish." The channel catfish is considered the best for eating.
Catsup, Ketchup search: A thick, spicy sauce with vinegar, sugar, salt, and spices. Catsup usually has a tomato foundation, but gourmet markets often carry condiments with a base of anything from walnuts to mangos. Also called "ketchup."
Caul Fat search: The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or pates.
Cauliflower search: This member of the cabbage family is composed of bunches of tiny creamy white florets on stalks of the same color. The entire white portion--called the curd--is edible.
Caviar search: These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviar, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar.
Cavolo nero search: An Italian cabbage with dark green leaves that have a strong flavour. It can be used as in all cabbage recipes but it is particularly favoured used as a vegetable in soups or fried in olive oil with garlic and chillies.
Cayenne search: Cayenne pepper is used to describe almost any hot, finely ground red chile pepper, but it was named after several tropical varieties that originated in Cayenne in French Guiana. A dried chile, they is also known as ginnie peppers; 3 to 8 inches long and slender, measuring about 1/2 inch across; fiery chiles that can be used in soups and stews, but are most commonly ground and used as a seasoning; chiles de arbol are closely related and may be substituted.
Cazuelas search: glazed or unglazed Mexican casserole-style dishes; ideal for long, slow cooking, either in the oven or on top of the stove; can also be used as serving dishes.
Ceci search: The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "chick-peas" and "garbanzo beans." Used in salads, soups, and stews.
Celeriac search: A large root vegetable with a taste of celery, celeriac is sold without its leaves. It is available from mid-September to the end of April. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, lanched for a few minutes in boiling water and then cooled, it can be served as a salad with a vinaigrette or piquant dressing.
Celery search: One of the most popular vegetables in the Western world. This plant grows in bunches of leaved ribs surrounding a tender heart. Eaten raw and used in soups, stews, and casseroles.
Celery Salt search: A seasoning composed of celery seed and salt.
Celery Seed search: The seed of the wild celery called "lovage," most of which is grown in India. Because of its strong flavor, it should be used sparingly. Used in soups, salads, and meat dishes.
Cellophane Noodle search: A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called "bean threads."
Celtuse search: A variety of lettuce that exhibits characteristics of both celery and lettuce. Celtuse can be eaten raw or cooked.
Cepes search: A wild mushroom of the boletus family known for their full flavor and meaty texture.
Cervelat search: Semi-dry sausage -- General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage". Farmer Cervelat contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic. Goettinger Cervelat is a high quality dry, hard sausage; pork and beef; delightfully spiced. Goteborg Cervelat is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin. Gothaer is a cervelat of German origin; made only of very lean pork, finely chopped and cured. Holsteiner Cervelat is similar to farmer cervelat, but packed in a ring-shaped style. Landjaeger Cervelat is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat. Thuringer Cervelat is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.
Ceviche search: A South American dish of raw white fish, marinated and 'cooked' in lemon or lime juice. It is served with sweet limes, raw onion rings, tomatoes and boiled sweetcorn.
Chablis search: An elegant dry wine grown in the Chablis district of northern Burgundy (France). Chablis is clear and pale in color. It is made from the Chardonnay grape and is extremely dry and has a "flinty" taste similar to champagne.
Chai search: The Indian name for tea, often served with milk and sugar.
Chalupas search: Fried corn tortillas in the shape of a boat or basket containing shredded chicken or beans topped with salsa, guacamole or cheese.
Chamomile search: An aromatic flower that is dried and used to flavor chamomile tea. This tea is purported to be a soothing drink. Also spelled "camomile."
Champagne search: A popular bubbling wine from the Champagne region of France. Bubbling wine is called "spumante" in Italy, "Seki" in Germany, and "vin mousseux" in other regions of France. Americans unashamedly call their bubbling wines "champagne."
Chanterelle search: A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked.
Chantilly search: Sweetened whipped cream flavored with vanilla. The term may also be used to describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces.
Chapati search: A whole wheat Indian flatbread that can be grilled or fried.
Charcuterie search: The generic term used to refer to products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pates, black puddings, salamis. The word is also used for the shop where this type of product is sold.
Chard search: A type of beet that doesn't develop the swollen, fleshy roots of ordinary beets. This vegetable is grown for its large leaves which are used much like other green vegetables. Also called "Swiss chard."
Chardonnay search: The wine from the Chardonnay grape, which is grown chiefly in France and California. This is one of the grapes used in making fine French champagnes and white burgundies.
Charlie Taylor search: a butter substitute of sorghum and bacon grease.
Charlotte search: Small, waxy, yellow-fleshed potato, good for use in salads.
Charlotte mould search: A plain mold for charlottes and other desserts, sometimes used for molded gelatin-based salads.
Charmoula search: A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar, honey and a spice mixture called "rasel hanout". This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette.
Chartreuse search: An aromatic liqueur that was originally made by the monks of La Grande Chartruese monastery in France. The yellow variety, colored with saffron, is lighter and sweeter than the green type, which is higher in alcohol content.
Chasseur search: A sauce made with wine, mushrooms and shallots.
Chateaubriand Steak search: A very fillet of beef, exceedingly tender and juicy, cut laterally from the heart of the tenderloin, grilled or sauteed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside.
Chaud-Froid search: Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.
Chayote search: This gourd-like fruit has a bland white flesh. Chayotes can be prepared in any way suitable for summer squash. It is a good source of potassium.
Cheddar search: Cheese which is mild in flavor and melts easily, it is a favorite in many Southwestern dishes; Longhorn cheese is a very good substitute, and it is usually a little less expensive.
Cheese search: Most cheeses derive from milk (usually cow, sheep or goat), jolted by a "startar" culture, then thickened by the addition of rennet (animal or vegetable) until it separates into curds (semi-solids) and whey (liquid).
Cheesecake search: A creamy dessert made by creaming cheese.
Chenin Blanc search: A grape of French origin that produces excellent white wines. It has proven itself highly productive in California.
Cherimoya search: This large tropical fruit tastes like a cross between a pineapple, mango, and strawberry. The flesh is cream-colored and has the texture of firm custard.
Cherry search: There are two main types of cherries: sweet and sour. The sweet varieties include Bing, Lambert, Tartarian, and Royal Ann (from which Maraschino cherries are made). The sour types include Early Richmond, Montemorency, English Merello.
Cherry Tomatoes search: Miniature sweet tomatoes available in colors of red, orange and yellow. Store cherry tomatoes in the same way as full-size tomatoes, at room temperature for up to 3 days.
Chervil search: A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled.
Cheshire Cheese search: A rich, cow's milk cheese that originated in Cheshire county England. This cheese is semi-firm, mild, and has a tangy cheddar flavor. The blue Cheshire has a golden interior veined with blue.
Chestnut search: This nut of the chestnut tree was once abundant in America, but most were killed by a fungus at the turn of the century. The many varieties of chestnuts can be boiled, candied, dried, preserved, pureed, roasted, or ground into flour.
Chevre search: The French word for 'goat' has come to be used to refer to goat’s cheese. Chevres can vary in maturity (and strength of flavour) and range in texture from moist and creamy to dry and semi-firm. They come in a variety of shapes including cylinders, discs, cones and pyramids, and are often coated in edible ash or leaves, herbs or pepper.
Chia Seeds search: Seeds from a plant of the mint family that grows in the U.S. Southwest and Mexico. These seeds are used as food and brewed to make a beverage commonly called "chia."
Chianti search: A sturdy dry red Italian wine that is was packaged in a strawcovered bottle (now more commonly in a Bordeaux-type bottle). The word "Riserva" on the label indicates a superior Chianti that it has been aged in oak for at least 3 years.
Chiboust search: A custard made originally as the filling for the gateaux Saint-Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatin.
Chicharron search: Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
Chick-Pea search: The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "garbanzo beans" and "ceci." Used in salads, soups, and stews.
Chicken search: This bird, taken from the jungles of southeastern Asia around 1400 B.C., has become a popular food fowl throughout the world. Boiler-fryers are 2.5 months old; roasters are 8 months old; stewing chickens are 10 to 18 months old.
Chicken Maryland search: In Australia refers to chicken leg with both thigh and drumstick attached. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy.
Chicken steak search: A small, very tender and flavorful steak cut from the shoulder blade.
Chicken stock search: A chicken soup or stock made from chicken backs and necks, carrots, yellow onions, celery and salt and pepper and allowed to simmer for at least an hour. Then strained.
Chickpeas search: Also called garbanzo beans, chickpeas are nutty-tasting, relatively large legumes.
Chicon search: The correct term to describe a single bulb of chicory.
Chicories search: These are sharp crunchy greens (closely related to endives) that vary wildly in appearance, but much less so in taste and texture. Tight-headed, bright red radicchio; long, green, leafy radicchio; lettuce-looking escarole; and lacy frilly frisee are all crunchy and feature a stark bitterness tamed by cooking or smoothed by olive oil.
Chicory search: An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens. "Radicchio" is the red-leafed Italian chicory. "Succory," a coffee substitute, comes from the roasted, ground chicory roots.
Chicos search: Corn kernels that are roasted, steamed in a horno, then dried; they are not treated with lime; may be cooked for hours to serve as a vegetable, or ground into harinella, which may be used interchangeably with Masa Harina®.
Chiffonade search: Thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups.
Chihuahua search: Queso menonita. Cheese which is white and creamy; was created by Mennonites in Mexico, and they still produce the finest version, queso menonita; has a slightly spongy texture and a buttery flavor; melts easily; Muenster or a mild white Cheddar can be substituted.
Chikuwa search: A variety of Japanese fish paste cake.
Chilaca chile search: fresh pasilla chiles; long, thin and dark green.
Chilaquiles search: A family-style casserole of tortilla strips, salsa, meat and/or cheese, most often served for breakfast; it is very difficult to find in restaurants. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.
Chile ancho search: wide chile pepper; refers to the broad, flat heart-shaped dried pod; in its fresh green form is known as poblano chile.
Chile caribe search: red chile paste made from crushed or ground red chiles, garlic and water; liquid fire.
Chile Colorado search: red chile; usually refers to ancho or New Mexico dried chiles or the stew made with them.
Chile paste search: Sometimes labeled "chili-garlic paste." This hot condiment is made with chiles, salt and garlic. it is available in Asian markets and many supermarkets, and will keep almost indefinitely if refrigerated.
Chile pequin search: Chilipiquin; chiltepin; chili tepins. Small, dried, quite hot red chiles; common names are bird pepper, chile bravo and chile mosquito; the size and shape of a cranberry; range in color from immature green to orange to very ripe brick red; grows wild in southerly regions of the Southwest; cayenne powder or hot red chile powder may be substituted.
Chile powder search: Ground, dried red chiles.
Chile, hot pepper search: The plants or pods of the Capsicum genus.
Chiles de arbol search: Treelike; chile de arbol; small, thin, 2 to 3 inch long (including the stems), very hot dried chile; usually ground into a powder for use in chile sauces; go well with tomatoes, tomatillos, citrus, and herbs such as rosemary and oregano; common Mexican names are pico de pajaro (bird's beak) and cola de rata (rat's tail).
Chilhuacle search: a chile found almost exclusively in Oaxaca; one of the main ingredients of Oaxaca's renowned mole negro; the chiles are very expensive.
Chili con carne search: "Chili with meat," this dish is a mixture of diced or ground beef and chiles or chili powder (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red." They consider it a crime to add beans to the mixture. In many parts of the country, however, beans are used, and the dish is called "chili con carne with beans."
Chili Pepper search: Any of over 200 varieties of hot pepper. They vary from mild to blistering hot and make very powerful seasonings.
Chili powder search: A seasoning mixture of dried chilies, garlic, oregano, cumin, coriander, and cloves.
Chili rellenos search: A Mexican dish consisting of a batter-fried, cheese stuffed, poblano chili pepper.
Chili sauce search: A spicy condiment composed of tomatoes, chili peppers, onions, green peppers, vinegar, sugar, and spices.
Chilli search: Chilli peppers are much smaller than sweet peppers and can be green, yellow, orange, red or black. The seeds and flesh are extremely hot and should be used sparingly. Removing the seeds lessens the heat of the chilli. It is very important to avoid contact with the eyes or any sensitive skin - even washing the hands after preparing chillis may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste. There are many different varieties of chilli, including bird's eye, chipolte, habanero and Scotch bonnet.
Chilling search: Process of cooling prepared or partially prepared food, without freezing it, in a refrigerator.
Chilorio search: Cooked and shredded meat, fried with a paste of ground chiles and other seasoning.
Chiltepins search: Small, round, wild chile that grows in Arizona; in Texas there is a wild variety called chilipiquin.
Chimichanga search: Stuffed burro fried in deep fat, then topped with cheese, guacamole and chile sauce; found almost exclusively in Arizona.
Chinese cabbage search: Also called bok choy, Napa cabbage, chinese celery cabbage, wong bok, and Peking cabbage. Has crinkly, thick veined leaves which are thin, crisp, and mild. Choose firm, tightly packed heads with crisp, green-tipped leaves.
Chinese Cellophane Noodles search: Also known as slippery noodles or bean threads, these noodles are made from the starch of mung beans, a.k.a. "sprouts" to most of us. Dried they're translucent, but softened in hot water and cooked they become gelatinous and transparent. Although they don't have much taste on their own they do have a knack for picking up the flavors other ingredients they're mingled amongst. To cook: soften in hot water for 15 minutes, then boil or stir fry for 1 minute. Or deep-fry briefly in hot oil until puffed and lightly golden and use to garnish anything from quirky Asian-inspired appetizers to salads.
Chinese Date search: A leathery skinned, olive-sized fruit that ranges from red, to off-white, to black, depending on the variety. It has a rather dry flesh that tastes somewhat like a prune. Also known as "Chinese Jujube" and "Red Date."
Chinese Fungus search: A fungus that resembles a human ear. It is found almost exclusively on dead elder tree branches. Used in many Chinese dishes. Normally dried before use. Also know as "Jew's Ear."
Chinese Gooseberry search: A fruit containing a brilliant green flesh with tiny, edible black seeds. It has a unique tart-sweet taste. Also known as the "kiwi fruit."
Chinese Mushroom search: Find in Oriental markets. Soak in water before cooking. Trim the stems and save for making soup.
Chinese parsley search: A plant native to the Mediterranean and the Orient. It is related to the parsley family and is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.
Chinese Parsley Leaves search: This pungent herb, also called "cilantro" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.
Chinese Parsley Seed search: The seed of the Chinese parsley, also called "cilantro" and "coriander." They are mild and have an aroma similar to a cross among lemon, sage, and caraway. Used in baking, curry blends, pickling, special drinks, and soups.
Chinese Radish search: This radish has a sweet flavor and a crisp, juicy white flesh. Used raw, in salads, in stir-fries, and as a garnish. Also called "Oriental radish" and "Daikon," which means "big root" in Japanese.
Chinese Watermelon search: The melon-like fruit of a tropical Asian vine belonging to the gourd family. Also called "white gourd."
Chinese Yam search: Large bulbous root vegetable with a thin brown skin and a white crunchy flesh with a texture similar to water chestnut. It has a sweet, nutty flavor and can be eaten raw or cooked. Also called "Yam Bean Tuber."
Chining search: Meat carving process whereby the backbone is separated from the ribs in a join to make carving easier.
Chinois search: A conical strainer with a handle, used for soups and sauces.
Chinook Salmon search: Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "king salmon."
Chip wagon search: A wagon which carried campfire "prairie coal."
Chipolte search: A mild, smoky, dried chilli commonly used in Mexican and south-west American cookery.
Chipotle chiles search: Chiles that take their name from the Aztec words for chile and smoke; a term for any smoked chile; normally a smoked, dried jalapeno with a wrinkled appearance, similar to a dried mushroom; some chipotles are pickled and canned in adobo sauce; go well with orange and other citrus flavors, balsamic and sherry vinegars, and herbs such as cilantro and basil; moritas, smoked serranos, may be substituted. These chiles are extremely hot and caution should be taken when using them in cooking.
Chipped beef search: Wafer-thin slices of salted and smoked, dried beef; usually packed in small jars and were once an American staple. Chipped beef is also referred to simply as dried beef. SOS is military slang used for creamed chipped beef served on toast.
Chitterlings search: The small intestines of animals, usually pigs. They are cleaned, simmered, then served with a sauce or used as a sausage casing. Chitterlings are also added to soups or battered and fried.
Chive search: Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. They are a good source of vitamin A and also contain a fair amount of potassium and calcium.
Chocolate search: A preparation made from cocoa seeds that have been roasted, husked, and ground. Chocolate today is often sweetened and flavored with vanilla. Aztec king Montezuma drank 50 goblets a day in the belief that it was an aphrodisiac.
Chocolate sauce search: Chocolate syrup to which milk, cream, and/or butter has been added, making it richer and thicker than the syrup.
Chocolate syrup search: Sweetened liquid chocolate. use as topping for desserts or as an ingredient in beverages.
Chongos search: Dessert of cooked milk curds.
Chop search: To cut food either into small chucks (finely chopped) or large chunks (coarsely chopped).
Chopped Ham search: Cooked meat specialty -- Firm loaf made of ground, chipped or cubed cured pork; ham-like in color and flavor.
Chorizo search: Used in Spanish and Mexican cookery, chorizos are fresh sausages or dried salamis of pork, flavoured with paprika and sometimes garlic. Chorizo can be used in cooking or sliced for eating. Fresh chorizo sausages can be smoked or unsmoked and are delicious fried or grilled whole or skinned and crumbled into stews.
Choron search: A variation of Bearnaise sauce with tomato puree or concasse added.
Choucroute search: An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared.
Choux pastry search: A very light, double-cooked pastry usually used for sweets such as cakes and buns.
Chowchow search: A mustard-flavored relish of vegetables and pickles. Chowchow is believed to have been brought to America by Chinese railroad workers.
Chowder search: A thick, chunky seafood soup from North America, of which clam chowder is the best known.
Chub search: One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon. Also called "?Lake Herring" and "Cisco."
Chuck search: A cut of beef from the region of the shoulder, neck, and upper back, slightly tough. Thus best used for braising and stewing, or for grinding into hamburger. Cowboy's word for any food.
Chuck and Blade search: Cut of beef from the shoulder, ideal for casseroles and stews.
Chuck wagon search: kitchen on wheels used on the range.
Chuck wagon chicken search: bacon; also called Kansas City fish.
Chum Salmon search: This, the smallest and most delicate flavored of the salmons, has the lightest color and the lowest fat content of the various salmon varieties. Also called the "dog salmon."
Chump search: Cut of either lamb or pork taken from the lower back. Sold as chops and steaks, ideal for grilling and barbecues.
Churros search: Deep-fried cakes named for the shaggy, long-haired Mexican sheep they resemble.
Chutney search: From the East Indian word chatni, this spicy relish contains fruit or vegetables, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.
Ciabatta search: A loaf of moist aerated Italian bread made with olive oil.
Cider search: A drink almost always made from pressed apples. To many people, but not all, it is alcoholic. In the US usage is typically that "cider" is not alcoholic and "hard cider" is.
Cilantro search: The American term for coriander.
Cilantro Leaves search: This pungent herb, also called "Chinese parsley" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.
Cilantro Seed search: The seed of the Chinese parsley, also called "Chinese parsley" and "coriander." They are mild and have an aroma similar to a cross among sage, and caraway. Used in baking, curry blends, pickling, special drinks, and soups.
Cinnamon search: This warm, sweet spice comes from the bark of several tropical trees. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks but also often as a powder. Used in baking and with fruit but can be added to savoury dishes.
Cinnamon roll search: A cinnamon roll (also cinnamon bun) is a type of pastry found commonly in North America. It consists of dough onto which cinnamon and sometimes raisins are sprinkled; the dough is then rolled, cut and baked. Cinnamon buns are frequently served with icing of some sort. The size of a cinnamon bun varies from place to place; most vendors supply a smaller size about 5cm in diameter and a larger size about 10cm to a side.
Cioppino search: A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes. This stew needs no other courses served but a simple green salad and a lot of sourdough bread.
Cisco search: One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon. Also called "lake herring" and "chub."
Citric Acid search: Used to add a tangy or fermented taste to sausages. Lowers the pH of sausage. Also used to preserves color of fresh sausage during storage.
Citron search: A semitropical fruit that resembles a six-to-nine inch long lemon. Because the pulp is very sour, it is unsuitable for eating. The extremely thick peel, however, is candied and used in baking.
Citrus search: A large family of fruits that include grapefruits, lemons, limes, oranges, shaddocks, tangerines, and kumquats.
Civet search: A French stew usually containing game, though duck and goose are used. The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore.
Clabber search: Milk which has soured to the point where it is thick and curdy but not separated.
Clafouti search: A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert can be served hot or cold.
Clam search: These bivalve mollusks come in two varieties. Hard-shell clams include littleneck, cherrystone, and chowder clams. The soft-shelled clams, such as steamer, razor, and geoduck clams, have thin brittle shells that can't completely close.
Clarified butter search: Butter cleared of its water content through heating and then straining. It can then be cooked to higher temperatures without fear of burning.
Clarify search: To clear fats by heating and filtering; to clear consommes and jellies with beaten egg white.
Clay pot cooking search: Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. This technique has a long history, streching back at least to ancient Roman times. Typically, an unglazed clay pot is submerged for 15 to 30 minutes to absorb water before cooking, then filled with the food and placed into an oven. The walls of the pot help to diffuse the heat, and as the pot warms it releases the water as steam.
Clingstone search: A term that refers to a fruit with a pit to which the flesh clings tenaciously. The best known fruits of this type are "cling peaches" or "clingstone peaches." The term with the opposite meaning is "freestone."
Clotted Cream search: Thick, baked cream, traditionally from Devon and Cornwall. Served with scones or desserts or made into ice-cream.
Cloud Ear/Tree Ear search: Thin, brownish-black mushrooms with a subtle, woodsy taste; A good addition to stir-fries. Available in dried form in Asian markets and may supermarkets. They become ear-shaped and five times as big when soaked in warm water. Tree ears are the larger variety; an albino type is called silver ears. May be sold under the name "wood ear mushrooms."
Clove search: This spice is the dried, unopened flower bud of the tropical evergreen clove tree. Used both for savoury stews and roasts as well as with fruits.
Club Steak search: A rib steak from the top portion of the short loin. The higher the rib, the larger the steak. Size depends on thickness of cut also, and may serve one or two; very tender and juicy.
Cobbler search: Cobbler is a traditional American baked dish, usually a dessert. It consists of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry as a crust. The result is then baked. Cobblers are generally filled with fresh fruit, most commonly apples, peaches, and cherries. They can also be filled with meat and vegetables to be served as a main course. A cobbler is similar to a pie, but lacks the bottom crust.
Cobnut search: This nut is also known as the "hazelnut" or "filbert." Used whole, chopped, and ground in baking, candies, desserts, and salads.
Cochineal search: Small red bug crushed to make red food coloring.
Cock-a-Leekie search: A thick Scottish soup made with chicken, leeks, and barley. Modern versions have lightened up this soup by using a chicken broth garnished with leeks and barley.
Cocktail Onion search: Tiny pearl onions that are mild-flavored and about the size of a marble. Used as a garnish in certain cocktails.
Cocktail Sauce search: A combination of catsup or chili sauce with prepared horseradish, lemon juice, and hot red pepper seasoning. Used with seafood and as a condiment for hors d'oeuvres.
Cocoa search: The fruit of the cocoa plant. These beans are fermented, dried, roasted, cracked, and ground. After extracting half the fat, it is again dried into unsweetened cocoa. "Dutch cocoa" is treated with alkali to neutralize acidity.
Cocoa Butter search: The natural, cream-colored vegetable fat extracted during the process of making chocolate and cocoa powder.
Cocoa powder search: The dried powder formed from chocolate liquor after the cocoa butter has been removed. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Instant cocoa has sugar, milk solids, and other flavorings and emulsifiers added to it which aides it to dissolve more readily.
Coconut search: The fruit of the coconut palm, the coconut has a very hard woody shell covered with a thick, hairy husk. The shell is lined with a firm white pulp and the hollow centre contains a sweet milky-white liquid which makes a refreshing drink. The pulp is rich in fat. In western countries coconut is mostly used in desiccated (shredded) form in baking, confectionery and ices. In Indian, Indonesian, African and South American cooking, the pulp is used fresh or dried in chicken, beef or shellfish stews.
Coconut Cream search: Coconut cream is made by combining one part water and four parts shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.
Coconut milk search: Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.
Coconut Oil search: Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Coconut Water search: The opaque white liquid in the unripened coconut that serves as a beverage for those living near the coconut palm.
Cocotte search: A small, straight sided metal, earthenware or porcelain baking dish with a cover, used for cooking eggs (in a pan of hot water) in the oven.
Cod search: Popular white sea fish with flaky flesh, available fresh or frozen, whole or as steaks and fillets. It is a resident of northern seas, but is in danger of being over-fished. Can be poached, baked, fried, or grilled and served with or without sauce.
Cod Liver Oil search: A valuable, vitamin-rich oil produced from the liver of the saltwater cod fish.
Coddle search: To cook food slowly in water keeping the water just below boiling.
Coddled eggs search: Eggs which have been placed in rapidly boiling water and at once allowed to stand undisturbed for 10 to 15 minutes, in the cooling water; results in the whites and the yolks having the same degree of jellied firmness.
Coeur a la Creme search: Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded and served with a berry coulis.
Coffee search: A coffee bean beverage. Believed to have originated in Ethiopia, but Brazil and Columbia are the two largest producers today. American roast ("regular roast") beans are medium-roasted, resulting in the moderate brew favored by Americans.
Coffeecake search: A cake or sweetened bread, often containing nuts or raisins.
Cognac search: A fine brandy produced in and around the town of Cognac in western France.
Coho Salmon