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C Cabbage - 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 - 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 Franc is a type of grape used for producing red wine. It is a component of Bordeaux wine, and a little is often blended with Cabernet Sauvignon to add bouquet to a wine.  Cabernet Sauvignon is a type of grape used for producing red wine. It is one of the components of French Bordeaux wine.  Cabernet-Sauvignon - 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.   Cacciatore - 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. Cafe: (French) Coffee. Caffeine - 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 - 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 - 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 filé powder. Calabash - 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. Calamari - 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. Calavo: The trade name for California Avocados. Calico Bass - 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 - This is the Spanish word for "hot," and it refers to temperature. "Picante" means "pepper hot." California Sheepshead - A saltwater fish belonging to the wrasse family. Also called "sheepshead," "fathead," and "redhead." Its meat is white, tender, and lean. Callaloo is the Jamaican name for the young leaves of two distinct plants; the taro plant and Chinese spinach, eaten as a vegetable. It is not, as some cookery books suggest, a Jamaican name for spinach. Calorie: Unit of heat; 1 calorie = 3.968 B.T.U. . The heat required to raise 1 gram of water 1 degrees centigrade. Calzone is a bread-dough pie or wrap, resembling a folded pizza, and containing a cheese and vegetable filling - traditionally tomato and garlic. Camembert Cheese - 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 - 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. Canadian Bacon: Lean, trimmed, pressed, smoked pork loin. Canape: (French) An appetizer prepared on a base such as toast or crackers.   Canard: (French) Duck. Candlefish - 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." Cane Syrup - Thick, extremely sweet syrup made from the sugar cane. Used in Caribbean and Creole cooking. Canestrato is a strongly flavoured Sicilian hard cheese. Cannellini - The Italian name for an oval, white, dried bean that is served in soups, or with a dressing made from olive oil and vinegar dressing. Used in salads and antipastos. Also called "white kidney bean." Canning is the commercial operation of food preserving which involves the use of heat and sealing the food in airtight containers. Canola Oil - 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 - 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. Cantaloupe - 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. Cape Gooseberry - 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 - These are the sun-dried, then pickled buds of a bush native to the Mediterranean. Capers make a pungent addition to many sauces and condiments, including tartar sauce. Capocollo - 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 - The culinary term for castrated chicken that is fed on a special diet until it is slaughtered at the age of 6 to 9 months. Considered by most to be the best eating chicken available. Cappuccino - An Italian coffee made by topping espresso with the creamy foam from steamed milk. Often dusted with cinnamon or sweetened cocoa powder. Caprian is an Italian goat's milk cheese. Caprino is an Argentine goat's milk cheese. Carambolla - Also known as "star fruit," this fruit reveals a star-shaped center when it is cut crosswise. This juicy and fragrant tropical fruit ranges in taste from sweet to tart, depending on the variety. Caramel - 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. Caraway Seed - 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 "Kümmel." Carbine Stout is an Australian dark beer brewed by Castlemaine from Brisbane since 1925. Despite the name, it is a bottom-fermented lager with a roasted-malt flavour.   Carbonade is a rich beef stew made with onions and beer. Carbonara - 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 - A pungent aromatic spice that is a member of the ginger family. Widely used in Scandinavian and East Indian cooking. A little of this spice goes a long way. Cardoon - This vegetable resembles a large bunch of wide flat celery. Popular in France, this vegetable is described as tasting like a cross between an artichoke, celery, and salsify. Also called "cardoni." Caribou - 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 - 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." Carob - The dried and roasted pulp of the tropical carob tree. After it is ground to create carob powder, it is used to flavor baked goods and candies. Because it tastes somewhat like chocolate, it is sometimes used as a chocolate substitute. Carp - 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." Carrot - 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 - This member of the muskmelon family has cream-colored flesh, is extremely juicy, and has a mild cucumber-like flavor. Casaba Melon - This member of the muskmelon family has cream-colored flesh, is extremely juicy, and has a mild cucumber-like flavor. Casareep is the concentrated juice of the roots of the cassava flavoured with aromatics and boiled to remove the toxins. It is then used as a relish in soups and other dishes. It is the basis of the Jamaican dish 'pepper-pot'. Casareep is also a powerful antiseptic and was used for preserving meat in tropical countries. Cascade is an Australian brewer of beers. Cashew - The kidney-shaped nut that grows on the outside of the cashew apple at its base. The shell is highly toxic. Cashews have a sweet buttery flavor and contain about 48% fat. Cassava - 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." Cassiri is an intoxicating liquor brewed in Guyana from sweet potatoes. Cassoulet is a French stew of white beans, meats, onions and garlic. Castlemaine XXXX is an Australia lager. It uses whole hops rather than pellets or hop extracts. Catfish - 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 - 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." Caudle is a warm, thin spiced gruel made with wine and sugar which was given to invalids and women after childbirth. Cauliflower - 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. Caviare is the roes of certain large fish prepared and salted. The best is made from the roes of the sterlet and sturgeon caught in the lakes and rivers of Russia. Cayenne Pepper - A hot red pepper powder made chiefly from the dried ripe pepper Caspsicum frutescens. While very hot to most people, it is not as hot as chili pepper, which is sometimes sold as cayenne. Also called "red pepper." Ceci - 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 - This vegetable is the root of a special celery that is cultivated specifically for its root. It tastes like a cross between parsley and a strong celery. Used in soups, stews, and purees. Also known as "celery root" and "celery knob." Celery - 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 - A seasoning composed of celery seed and salt. Cellophane Noodle - 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 - A variety of lettuce that exhibits characteristics of both celery and lettuce. Celtuse can be eaten raw or cooked. Chablis - 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. Chablis is a white burgundy wine produced near the town of the same name in the Yonne departement of central France. Chambertin is a high quality red Burgundy wine named after the place where it is produced. It was a favourite with Louis XIV and Napoleon. Chamomile - 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 - 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." Chantilly Creme - A French term that refers to dishes that are served or prepared with whipped cream. Creme Chantilly is a lightly sweetened whipped cream that is sometimes flavored with vanilla or a liqueur. Chapati is a North Indian unleavened bread, flat and round, it is eaten hot. Chard - 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 - 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. Chartreuse - 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.   Chaud: (French) Hot. Chayote - 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. Chayote - 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 Cheese - This firm cow's milk cheese originated in the English village of Cheddar. Color ranges from natural white to pumpkin orange. Flavor ranges from mild to sharp. Orange cheddars are dyed with a natural dye called "annatto." Cheese is a food made from the curds (solids) of soured milk from cows, sheep, or goats, separated from the whey (liquid), then salted, put into moulds, and pressed into firm blocks. Cheese is ripened with bacteria or surface fungi, and kept for a time to mature before eating. There are six main types of cheese. Soft cheeses may be ripe or unripe, and include cottage cheese and high-fat soft cheeses such as Bel Paese, Camembert, and Neufchatel. Semi-hard cheeses are ripened by bacteria (Munster) or by bacteria and surface fungi (Port Salut, Gouda, St Paulin); they may also have penicillin moulds injected into them (Roquefort, Gorgonzola, Blue Stilton, Wensleydale). Hard cheeses are ripened by bacteria, and include Cheddar, Cheshire, and Cucciocavallo; some have large cavities within them, such as Swiss Emmental and Gruyere. Very hard cheeses, such as Parmesan and Spalen, are made with skimmed milk. Processed cheese is made with dried skim-milk powder and additives, and whey cheese is made by heat coagulation of the proteins from whey; examples are Mysost and Primost. From 1980 in France a cheese has the same appellation controlee status as wine if it is made only in a special defined area - for example, Cantal and Roquefort are appellation controlee cheeses, but not Camembert and Brie, which are made in more than one region. Argentine Cheeses ·          Edam: Originally an imitation of Dutch Edam balls, Argentine "Magnasco" Edam has taken on an identity of its own. It is dryer and harder than Dutch Edam and good on crackers and with red wine. ·         Reggianito: Similar to Italian Parmigiano Reggiano. Mostly used for grating. ·         Sardo: Another grating cheese, similar to Italian Romano. Austrian Cheeses ·         Emmental: Same characteristics as Swiss Emmental. Canadian Cheeses ·         Cheddar: Same characteristics as English Cheddar. Danish Cheeses ·         Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible. ·         Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs. ·         Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese. ·         Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese. Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark. English Cheeses ·         Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost. ·         Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages. ·         Devon Cream: Strawberry's famous partner, Devon Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables. ·         Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer. ·         Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer. ·         Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine. ·         Wensleydale: Traditionally blue, because the cheese is lightly pressed, allowing the mould to penetrate. And blue Wensleydales are still available. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. White Wensleydale is usually eaten young, at about a month old. Wensleydale is produced in Cheshire. Finnish Cheeses ·         Finlandia Swiss: Similar characteristics to Switzerland Emmental. Aged over 100 days, it is sharp, rindless and delicious. ·         Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland's Lapland region. ·         Turunmaa: Similar to Danish Cream Havarti, Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread. French Cheeses ·         Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature. ·         Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust. A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box. ·         Chevres: These cheeses are made from goat's milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes. ·         Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere. ·         Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust. ·         Emmental: Same characteristics as Swiss Emmental. ·         Mimolette: A semi-hard cow's milk cheese produced in Flanders and Normandy. It comes in spheres of about 7-8 pounds, it has an orange rind and interior. A firm texture with some small holes and a mild favor. ·         Morbier: A semisoft cow's milk cheese from Franche-Comte. It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste separated by a thin flavorless layer of ash. This separates the morning milking from the evening milking. It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay. ·         Munster: French Munster is one of the few cheeses which ripen from the inside out. Munster is dark yellow with a strong flavor. It should be served with dark bread and beer. French Munster has nothing in common with Domestic Munster, which is a white, mild cheese. ·         Pont L'Eveque: This semisoft, soft-ripened cheese from the Normandy region has a pronounced flavor, although its taste is not as strong as its smell. It has a firm body, yellow color and an edible crust. The crust has ridges because it is cured on straw mats. Pont L'Eveque is an excellent dessert cheese that goes very well with a robust wine. ·         Pouligny-Saint-Pierre: An unpasturized goat's cheese from Berry, it is soft to hard depending on the age. Also depending on age its color runs from a very white, creamy and fragile to a hard dry interior surrounded by a dark beige crust. All have a piquant flavor and goaty aroma. ·         Reblochon: From the French Alps, Reblochon is a semisoft, pale yellow, creamy cheese with a nutty flavor. Reblochon is a dessert cheese that goes well with red wine. ·         Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort comes from caves near the Spanish border and is made from sheep's milk. Roquefort is sharp, peppery, piquant and distinct. The blue mold is added to the curd by mixing it with powdered bread containing the Pennicillium Roqueforti mold. The French eat Roquefort as a dessert cheese, although most Americans prefer it in salads or dips. ·         Saint-Marcellin: A soft, rindless cow's milk cheese from Dauphine, it is disk shaped wrapped in chestnut leaves and dipped in wine or eau-de-vie. It typically has a beige crust with blue mold and a soft beige creamy interior. It has an intensely rustic, nutty, fruity flavor. ·         Saint-Nectaire: A semi-soft cow's milk cheese, disk shaped from Auvergne. It has a smooth reddish rind, ivory to straw colored interior, soft and supple texture. It is an earthy cheese with a fruity flavor and a grassy aroma. ·         Saint-Paulin: St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for slicing. Genuine Port Salut has an edible, orange rind. However, beware imitations that use a plastic, inedible rind. St. Paulin goes well with fruit and light wine. ·         Tomme de Savoie: A semi firm, dish shaped cow's milk cheese from Savoie in the French Alps. It has a distinct thick gray-brown rind with a beige or straw colored paste. It has a slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar. German Cheeses ·         Emmental: Same characteristics as Swiss Emmental. ·         Jermi Tortes: Jermi tortes are handmade, with alternating layers of cheese and exquisite fillings such as Norwegian Salmon, Walnut, French Herbs, etc. Jermi Tortes are dessert cheeses, excellent on fine bread or crackers. ·         Limburger: A soft-ripened cheese famous for its pungent odor, Limburger is a strong cheese that goes well with red wine or beer. Limburger has a thin crust, a soft texture, and is nearly white inside. During the two-month curing process, the cheese is constantly brushed with brine until it has absorbed all salt. ·         Munster: See French Munster. ·         Tilsit: A natural hard cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer. Greek Cheeses ·         Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping. ·         Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep's milk. ·         Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano. Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes. ·         Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata. The aged variety makes an excellent grating cheese. Holland Cheeses ·         Edam: Edam is a semisoft to hard natural cheese, depending on age. Edam is similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax. Because of its shape and size, Edam makes an excellent gift basket centerpiece. ·         Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale yellow and slightly sweet and nutty. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. ·         Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste. ·         Maasdam: Holland's answer to Jarlsberg, marketed under brand names such as Leerdammer, Westberg, etc. ·         Smoked Gouda: Smoked slowly in ancient brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics, party platters or midnight snacks. Sensational with beer, this hardy cheese has an edible brown rind and a creamy, yellow interior. Irish Cheeses ·         Baylough: A mixed herd of Fresians and distinctive Red and White Dutch cows provides the full-cream milk for Baylough, a hard-pressed waxed cheese which can mature for many months. Varieties: Oak-smoked, Garlic and Herbs, Fresh Garlic. ·         Coolea: The hills of Collea give their name to the Williams family's acclaimed raw milk gouda-style cheese. Young, mild Coolea is 6-8 weeks old; some is flavored with nettles or herbs and garlic. Long-matured Coolea, piquant with a lingering finish, is becoming more and more sought-after . ·         Dunbarra: A soft cheese with an edible white rind, firmer than Brie yet distictively creamy. Hand-made by Dubliner Barra McFeely, this new cheese has already won three first prizes. ·         Gubbeen: Gubbeen's gentle flavors reflect the great care taken by Tom and Gina Ferguson in farming their herd of cows and curing the cheese. A fresh tasting, pliant textured cheese with a peach pink washed rind. ·         Knockalara: Knockalara is a fresh feta-style cheese made on the Waterford farm by Wolfgang and Agnes Schliebitz. Its light tang marries beatifully with fruity olive oil, so it's ideal in salads. Knockalara comes either plain or preserved in herb-flavored olive oil. ·         Orla: On the Manch estate in Co Cork, Iris Diebrok and Oliver Jungwirth farm an organic flock of dairy sheep. Iris uses the milk for her award-winning semi-hard rind-washed cheese. Orla is matured for 2-6 months. Italian Cheeses ·         Bel Paese: A semisoft cheese, Bel Paese is very similar to French . St. Paulin ·         Fontal: Fontal is similar to Fontina Val d'Aosta, and in fact was called Fontina until the milk farmers of Val d'Aosta obtained exclusive rights to the name in 1951. ·         Fontina Val d'Aosta: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps near the French and Swiss borders. One of the few cheeses imported into America that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is the primary ingredient in Italian fonduta and is a pristine table or dessert cheese. ·         Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese. It is an antique cheese of great popular tradition with a compact, rough, hard, reddish crust and a firm but mellow paste interior which melts on the tongue. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mold. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips. ·         Grana: This is the generic name for Parmigiano Reggiano-type cheeses. ·         Mascarpone: This cheese is virtually solidified cream, mildly coagulated and whipped into a velvety consistency. It hails from the Lombardy region and is served with fresh fruit or sweetened with sugar and used as a pastry ingredient, such as for Tiramisu. ·         Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from a mixture of water buffalo and cow's milk. This cheese is pure white, hand-formed into small balls. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with salt and pepper. ·         Parmigiano Reggiano: A very hard natural cheese, a full wheel of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. Primarily a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads. Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing. ·         Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture. Provolone has an inedible crust and has strings to hang from rafters. Aged long enough, Provolone can be grated. However, it is better known as a table or sandwich cheese. ·         Ricotta: Ricotta is made from whey collected from making other cheeses and re-cooked. It is white, creamy and mild and is primarily used as an ingredient in lasagna. ·         Ricotta Salata: When fresh Ricotta goes through its natural aging process, a hard, pungent cheese suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color. ·         Romano: A very hard cheese made from part-skim sheep's (Pecorino), goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures. ·         Taleggio: This semisoft, uncooked cheese from the region around Bergamo gains flavor and an accompanying odor as the cheese ages. The crust is pinkish-gray and the paste is white, supple and fruity. Taleggio is an excellent dessert cheese that goes very well with a robust wine. Norwegian Cheeses ·         Gjetost: Gjetost (pronounced "Yay-Toast") is a hard cheese made from boiled goat's milk whey either blended with cow's milk or from 100% goat's milk. This cheese has a sweetish caramel-like taste and is dark brown in color. Gjetost is a non-perishable dessert cheese that must be sliced paper-thin and placed on Norwegian flatbread. Norwegian children eat Gjetost in place of candy ·         Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg is an excellent all-around performer that can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit. Spanish Cheeses ·         Cabrales: A renowned blue cheese from Northern Spain, Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet. ·         Garrotxa: A semisoft cheese made from pasteurized goat's milk in Catalonia. It comes in grey-rined felt textured disks, it has a bone white interior. It has a mild flavor - nutty with herbal hints. ·         Iberico: A hard, oily cheese made from blended cow's, goat's and sheep's milk. It is mild yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines. ·         Mahon: An aged cheese produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands. Ripened for six months to two years the eight inch squares weighing 5 to 6 pounds, it is buttery sharp, slightly salty with a sweet and nutty aroma. ·         Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor. ·         Roncal: A hard cheese from Navarre produced from sheep's milk and aged for a minimum of three months. It has a hard beige to gray rind with beige interior which turns to amber with age. It has a rich, olivey, nutty flavor. ·         Tetilla: A semisoft cheese produced from cow's milk in the Galicia region, it comes in squat cone shaped like a woman's breast (hence the name) about five inches in diameter. It has a greenish beige rind and a white interior. It has a mild and tangy flavor. ·         Tronchon: A semisoft cheese made from blended cow's, goat's and sheep's milk. It comes in rindless wheels with a dimple on top, a by-product of the manufacturing process. The interior is bone white and has many small holes. Swedish Cheeses ·         Fontina: See Danish Fontina ·         Graddost: Sweden's most popular cheese, Graddost is deliciously mild and very creamy. It is laced with small to mid-sized holes and makes an excellent dessert cheese to be served with fruit and wine. ·         Herrgard: Sweden's second most popular cheese, Herrgard comes in large wheels and has a few small holes. It has similar characteristics to Cheddar and is pale yellow in color. Switzerland Cheeses ·         Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes. It is cured in white wine and spices that give it a unique piquant flavor. ·         Emmental: More commonly reffered to as "Swiss Cheese", Emmental is immitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese. ·         Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly. ·         Raclette: A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes. ·         Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking. Chef: (French) A culinary expert. The chief of the kitchen. Chenin Blanc - A grape of French origin that produces excellent white wines. It has proven itself highly productive in California.   Chenin blanc is a type of grape used to produce white wine. It is widely cultivated in the French Cherimoya - 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 - 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. Chervil - A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled. Cheshire Cheese - 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 - 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. Chewing Gum is a masticatory substance made from latex, the resin of the spruce tree or derived from parafin wax, and flavoured with originaly spices but now popularly mint. It has been popular in the USA since the 19th century. Chia Seeds - 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 - 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. Chicha is a fermented liquor made from maize in South and central America. Chicken - 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. Chick-Pea - 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. Chicory - 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. Chikuwa - A variety of Japanese fish paste cake. Chikuwa - A variety of Japanese fish paste cake. Chili Pepper - Any of over 200 varieties of hot pepper. They vary from mild to blistering hot and make very powerful seasonings. Chili Powder - A seasoning mixture of dried chilies, garlic, oregano, cumin, coriander, and cloves. Chili Sauce - A spicy condiment composed of tomatoes, chili peppers, onions, green peppers, vinegar, sugar, and spices. Chilli is a spice, being either the pod or powder of capsicum. Chinese Cabbage - 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 Date - 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 - 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 - 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 Parsley - 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 - 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 - 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 - 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 - The melon-like fruit of a tropical Asian vine belonging to the gourd family. Also called "white gourd." Chinese Watermelon - The melon-like fruit of a tropical Asian vine belonging to the gourd family. Also called "white gourd." Chinese Yam - 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." Chinook Salmon - Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "king salmon." Chitterlings - 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. Chives - A fragrant herb with slender, hollow green stems and a mild onion flavor. Chives are related to onions and leeks. CHOCOLATE Chocolate - 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 is a substance made from the cocoa berry sweetened with sugar and blended with varying amounts of milk and water. It was introduced to Europe from Mexico and Brazil around 1520 and was sold in the London coffee-houses soon after their establishment in 1650. Chorizo - A spicy, highly seasoned, coarsely ground pork sausage flavored with garlic, chili, and other spices. Widely used in Mexican and Spanish cooking. Chowchow - A mustard-flavored relish of vegetables and pickles. Chowchow is believed to have been brought to America by Chinese railroad workers. Chub - 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." Chum Salmon - 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." Chutney - A spicy condiment containing fruit, vinegar, sugar, and spices. Chutney can range from mild to hot and is often used as an accompaniment to curried dishes. Chutney is a condiment composed of fruits, acids and spices used extensively in India, and from there introduced to the West. Cider is an alcoholic beverage made from fermented apple juice. The manufacture consists in crushing the apples and squeezing out the juice. The juice is poured into casks, where it ferments and clears itself of impurities. The strength and flavour of the cider is dependant upon the variety of apple used. Cilantro - 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. Cilantro Leaves - 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 - 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 - This spice comes from the inner bark of a tropical evergreen tree. Ceylon cinnamon is buff-colored and has a mildly sweet flavor. Cassia cinnamon is dark red and is stronger in flavor. Cassia is the most common U.S. variety. Cisco - 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." Citron - 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 - A large family of fruits that include grapefruits, lemons, limes, oranges, shaddocks, tangerines, and kumquats. Civet is a highly seasoned stew of hare, venison or game. Clam - 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. Claret is a light-red wine produced in the French proince of the Gironde, also known as Bordeaux wine. Clingstone - 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." Clottedcream is the cream which rises inc clots to the surface of milk when it is allowed to warm. Clotted Cream is made by allowing milk to stand in shallow pans for 12 hours at 60 degrees farenheight and then gently heating it to 180 degrees farenheight until the surface becomes wrinkled. More cream is separated by this system and it is more easily churned, and the scalding cures taints. Clotted cream contains about 67.5 per cent butterfat. Clove - This spice is the dried, unopened flower bud of the tropical evergreen clove tree. Cobnut - This nut is also known as the "hazelnut" or "filbert." Used whole, chopped, and ground in baking, candies, desserts, and salads. Coca Wine (vinum cocoe) was a wine used for stimulating purposes around 1905, consisting of one part coca and eight parts sherry. It was strongly medicated, containing half a grain of alkaloid in the ounce. It was largely consumbed by drunks who bought it from licensed grocers. A weaker preparation was sold by wine merchants. It was probably the inspiration for the non-alcoholic drink Coca-Cola. Coca-Cola is the trade name of a sweetened, carbonated drink, originally made with coca leaves and flavoured with cola nuts, and containing caramel and caffeine. It was invented in 1886 and sold in every state of the USA by 1895 and in 155 countries by 1987. Cocktail Sauce - 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 - 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 - The natural, cream-colored vegetable fat extracted during the process of making chocolate and cocoa powder. Coconut - Fruit of the coconut tree. It has a hard outer husk enclosing a large nut containing a white, edible, jelly-like substance called the "endosperm." Coconut Cream - 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 - 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 - 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 - The opaque white liquid in the unripened coconut that serves as a beverage for those living near the coconut palm. Cod - A popular lean, firm, white meat fish from the Pacific and the North Atlantic. "Scrod" is the name for young cod (and haddock) that weight less that 2.5 pounds. "Haddock," "Hake," and "Pollock" are close relatives of the cod. Cod Liver Oil - A valuable, vitamin-rich oil produced from the liver of the saltwater cod fish. Coddling: Cooking just below the boiling point; such as Coddled Eggs. Coffee - 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. Coho Salmon - This high-fat variety of salmon provides a firm-textured, pink to orange-red flesh. Also called the "silver salmon." Colby Cheese - A mild, whole-milk cheddar cheese with a softer, more open texture than regular cheddar. Because it is a high-moisture cheese, it doesn't keep as well as many other cheeses. Cold Duck - A pink sparking wine--originally from Germany--that is a combination of sparkling Burgundy, champagne, and sugar. This very sweet wine is often made from less expensive grapes. Cole - A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach. Cole Slaw - A salad composed of shredded red or white cabbage and mayonnaise, vinaigrette or other type of dressing. Chopped onion, celery, peppers, pickles, bacon, nuts, and herbs are also sometimes added. Colewart - A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach. Collards - A variety of cabbage that doesn't form a head, but grows in a loose rosette at the top of a tall stem. Tastes like a cross between cabbage and kale, which is a close relative. Also called "collard greens." Collops is a British dish of minced meat fried with onions and then slowly cooked in stock. Colombard - A productive French grape that produces a dry and full-bodied good quality white wine. Also grown in California.   Coniston Bluebird is a medium strength British bottled malt pale ale brewed with English challenger hops giving a floral perfume to the beer.   Consomme is a thin clear soup made from stock. Converted Rice - Rice that has had the unhulled grain soaked, pressure steamed, and dried prior to milling. This infuses some of the bran's nutrients into the kernel and gelatinizes the starch in the grain to produce a "non-sticky" cooked rice. Cooking Banana - The fruit of a large tropical herb that belongs to the banana family, but are larger, starchier, and not as sweet. It has a squash-like flavor and is used much like a potato. Also called the "baking banana" and "plantain." Cooking Banana - The fruit of a large tropical herb that belongs to the banana family, but are larger, starchier, and not as sweet. It has a squash-like flavor and is used much like a potato. Also called the "baking banana" and "plantain." Cooking is the art of preparing food for the table by subjecting it to heat in various ways. In its higher developments, cooking also involves making the food attractive to the eye. Cooking Wine - Generally a wine that should not be used as a beverage. Some experts recommend only using wines that you would drink as a cooking wine. Coopers Sparkling Ale is an Australian beer. It is a full-flavoured, bottle conditioned strong pale ale. Copra is the dried flesh of the coconut. Coquilla nut is the fruit of the Brazilian tree Attalea funifera, an ally of the coconut palm. Coquille: (French) Shell. Coquimol is a Cuban coconut cream sauce served with desserts. Cordial is traditionally a weak alcoholic beverage flavoured with essential oils, fruit essences or plant extracts and sweetened. Cordon Bleu - French for "blue ribbon." A dish in which a thin scallop (usually chicken or veal) is topped with a thin slice of prosciutto and Gruyère cheese, then with another meat scallop. This is then breaded and sautéed until brown. Coriander - A plant native to the Mediterranean and the Orient. Coriander is related to the parsley family of herbs. Coriander is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other. Coriander Leaves - This pungent herb, also called "cilantro" and "Chinese parsley," 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. Coriander Seeds - The seed of the coriander herb. They are mild and have an aroma similar to a cross between lemon, sage, and caraway. Used in baked goods, curry blends, pickling, special drinks, and soups. Corn - This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be eaten very soon after it is picked. Corn Dog - A frankfurter or other sausage that has been dipped into a heavy cornbread batter, impaled onto a smooth round stick, then deep-fried and often served with mustard. Created in 1942 by Neil Fletcher for the Texas State Fair. Corn Flour - Finely ground cornmeal. It is available in white or yellow varieties (from white and yellow corn). Corn flour is milled from the entire kernel; cornstarch is milled from the endosperm portion of the kernel. Corn Grits - Coarsely ground corn that is available in coarse, medium, and fine grains. Grits can be cooked in milk or in water, normally by boiling. Usually served as a cereal or as a hot side dish. Sometimes called "Groats." Corn Oil - A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking. CORN SYRUP Corn Syrup - This is a syrup derived from cornstarch. It comes in dark and light varieties. Light syrup has been clarified and decolorized. Dark syrup has a stronger flavor. Both are used for desserts, frostings, candies, jams, and jellies. Cornbread - An American quick bread that uses cornmeal in place of all or most of the flour. Often flavored with cheese, scallions, molasses, bacon, jalapeño, and other ingredients. Corned Beef - Beef brisket (or round) cured in a seasoned brine. Old-fashioned corned beef is grayish-pink and is very salty; the newer style is bright reddish and less salty. Most corned beef today is free of nitrites (alleged carcinogens). Cornish Game Hen - Also called "Rock Cornish game hen." This is a hybrid of Cornish and White Rock chickens. These miniature chickens are about 4 to 6 weeks old and weigh about 2.5 pounds... usually enough for one serving. Cornmeal - Coarsely ground corn. Nowadays, the corn is ground after removing the hull and germ. Although this lowers its vitamin A content, this formula keeps better because of its lower fat content. Cornstarch - Cornstarch is produced by milling the endosperm portion of the corn kernel. Used as a thickener in sauces, gravies, and puddings. Cos Lettuce - Also called "Romaine," this variety of lettuce is long and cylindrical. Its broad, crisp leaves are used in Caesar salads. Cottage Cheese - A fresh cheese made from whole, part-skimmed, or skimmed pasteurized cow's milk. If cottage cheese, which is very moist, is left to drain longer, "pot cheese" is formed. Draining longer still produces "farmer cheese." Cottonseed Oil - A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products. Country Best Bitter is a full and fruity, clean tasting bitter from the McMullen brewery in Hertford. Country Stile is a mid-brown draught beer, produced by the Daleside brewery in Harrogate, Yorkshire. Courage Best is one of the most popular cask conditioned ales in the south of England. It is a copper-coloured, medium strength ale. Couscous - Granular semolina. ("Semolina" is a coarsely ground wheat flour.) It may be cooked and served with milk as a porridge. Also served with a dressing as a salad or sweetened and used in desserts. Cowpea - A small beige bean of the legume family with a round black "eye" located at its inner curve. This bean is popular, particularly in the south. Also called the "black-eyed pea." Varieties with yellow "eyes" are called "yellow-eyed peas." Cow's Milk - Most U.S. milk is pasteurized, meaning that potentially harmful microorganisms have been destroyed. Although cow's milk is the most popular, animals such as camels, goats, llamas, reindeer, sheep, and water buffalo also provide milk. Crab - Any of a large variety of 10-legged crustaceans (shelled animals). There are freshwater and salt water varieties. It is the second most popular shellfish. (Shrimp is the most popular.) Crabapple - A small, red apple with a hard, extremely tart flesh. Used in jellies and jams, but are generally too tart for eating out-of-hand. Craftsman is a hoppy, gold, premium ale from Thwaites brewery in Blackburn, Lancashire. Cranberry - A bright red berry of the heath family. About 70% of the crop comes from the Cape Cod area. Because of their tartness, they are often combined with other fruits and used in chutneys, pies, and other desserts. Cranberry Bean - Also known as "Roman beans," these beans are buff-colored with reddish streaks. Used at add interest and visual appeal to salads and dishes like succotash. Crappie - One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, crappie are also known as "sunfish." Crayfish - Also called "Crawfish" and "crawdads." Crayfish are freshwater crustaceans that look like tiny lobsters. Crayfish can be prepared in any manner appropriate to a lobster. Cream Ale is a smooth, golden ale brewed in America, originally as a result of brewers trying to imitate the Pilsner style. Cream Cheese - A mildly tangy, creamy, spreadable cow's milk cheese. It was developed in 1872 and by law it must contain at least 33% butterfat and no more than 55% moisture. Cream cheese is often combined with herbs, spices or fruit. Cream is the thicker substance that rises to the top of milk which is allowed to stand. It contains all the constituents of milk, with a larger but variable quantity of solids. A medium cream contains 36 percent butterfat, 6 percent albuminoids and 2.5 percent milk sugar. The butterfat content varies between 15 and 56 per cent. Cream Nut - This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "Brazil nut." Cream of Tartar - A natural fruit acid in the form of a fine white powder derived from a crystalline deposit found inside wine barrels. Used as the acid in some baking sodas. Also used in frostings, candies, and as an egg white stabilizer. Creme de Menthe - This mint-flavored liqueur is available clear ("white") and green. The green variety gives the Grasshopper cocktail its distinctive color. Crenshaw - This hybrid muskmelon is considered one of the most succulent of melons. They weigh in at between 5 and 9 pounds. Creole - A style of cooking that features a spicy sauce or dish made especially with tomatoes, peppers, onion, celery, and seasoning. Creole cuisine is often served over rice. Crêpe - The French word for "pancake." Available in various flavors and filled with savory or dessert fillings. Crepe: (French) Thin pancakes. Cress - Any of various plants belonging to the mustard family, especially the watercress, which has a pungent-tasting leaf. Used for salads and as a garnish. Croaker - Any of a variety of fish named for the peculiar drumming or deep croaking noise they make. These fish are firm and low in fat. The croaker family includes the black croaker, black drum, hardhead, kingfish, and redfish. Cromwell Bitter is a gold, fruity cask bitter from the Marston Moor brewery, North Yorkshire. Crookneck Squash - Any of several varieties of summer squash with a long curved neck and a bulbous base. The creamy-white flesh has a mild flavor. Crookneck Squash - Any of several varieties of summer squash with a long curved neck and a bulbous base. The creamy-white flesh has a mild flavor. Croquette - A mixture of minced meats or vegetables, a thick white sauce and seasonings that is formed into small cylinders, ovals or rounds, dipped in beaten egg and breadcrumbs, then deep-fried until crisp and brown. Croquettes is a savoury mixture of meat, fowl, fish, cheese, nut egg etc. bound together with a sauce and then coated with egg and breadcrumbs and fried. Crouton - A small piece of bread--often cubed--that has been either sautéed or baked. Used in soups, salads, and other dishes. Croutons are available plain or seasoned with herbs and/or cheeses. Crumpet - Small yeast-raised breads that are about the size of English Muffins. They are "baked" on the stovetop in special metal "crumpet rings." Cubebs is an eastern condiment made from dried unripe berries of a plant closely related to the pepper. Cucumber - A long, green, cylinder-shaped member of the gourd family with edible seeds surrounded by mild, crisp flesh. Used for making pickles and usually eaten raw. Cucumbers have been cultivated for thousands of years. Cucumber - A long, green, cylinder-shaped member of the gourd family with edible seeds surrounded by mild, crisp flesh. Used for making pickles and usually eaten raw. Cucumbers have been cultivated for thousands of years. Cuit was a thickened and sweetened wine. It was thickened by boiling down. Cumberland ale is a gold-coloured bitter with a delicate flavour, from the Jennings brewery in Cockermouth in the Lake District. Cumin - This spice is a member of the parsley family and dates back to the Old Testament. Also called "cumino." Its nutty-flavored seeds are used to make curries, chili powders, and Kümmel liqueur. Cumin - This spice is a member of the parsley family and dates back to the Old Testament. Also called "cumino." Its nutty-flavored seeds are used to make curries, chili powders, and Kümmel liqueur. Cup is an alcoholic beverage consisting of the lighter wines, such as claret, sherry, cider, hock, champagne, etc. mixed with soda-water, and sweetened with sugar. Fruit juices and slices of fruit and spices are sometimes added. Curacao is an easily-prepared liqueur manufactured from the essential oils and peel of the Curacao orange. Curd - When milk coagulates, it separates into two parts--the curds and the whey. The curd is the semisolid formed by this separation. Cheese is made from the curd. The whey is the watery liquid. Currant - This fruit is a tiny berry from the gooseberry family. There are black, red, and white currants. Black ones are used in syrups and liqueurs; red and white ones are eaten and used in some preserves and sauces. Curry - This word refers to any number of hot, spicy, gravy-like dishes from East India. Comes from the Indian word "kari," which means "sauce." Curry powder is a primary ingredient in curry. Curry is an Indian dish composed of various solids - fish, meat, fowl or eggs - served in a hot flavored sauce. The sauces vary, but are based upon chilli, black pepper, coriander and turmeric. Cusk - A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "tusk" or "torsk." Custard Apple - Also called "Cherimoya" and "Bullock's Heart," this tropical fruit tastes like a cross between pineapple, mango, and strawberry. The flesh is cream-colored and has the texture of firm custard. Custard is a sweet sauce made from eggs, sugar, milk and vanilla essence. The eggs are beaten with the sugar and then milk and the vanilla essence are added. The dish may also be steamed and served set as a desert. Cutlet is a small slice of veal, mutton or lamb, trimmed into shape and usually part of the rib. Cuttlefish - A relative of the squid and octopus, the cuttlefish has ten arms that can reach up to 16 inches in length. "Sarume," which is available in ethnic stores, is cuttlefish that has been seasoned and roasted.