Kedgeree: A British traditional breakfast dish, originally from India. Ketchup: An often preserved sauce, the most common being tomato and mushroom. Kirsch: A liqueur distilled from cherries, used as a flavoring. Knead: To work and stretch dough to make smoother, more elastic, or to add additional ingredients. Kohlrabi: A vegetable[...]

Langoustine: Also known as Norway lobster or scampi. Lard: Rendered and clarified, white pork fat, used for cooking. Larding: Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flavor. Lardons: Small, chunks or strips[...]

Macadamia: A nut that is native to Australia, with a white kernel. Macaroon: A small almond flavored biscuit or cake. Mace: A spice, used as flavoring. Macerate: To soak raw, dried or preserved fruit or vegetables in liquid to soften or absorb the flavor of the liquid. Mackerel: An oily[...]

Nasturtium: A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. Navarin: A French lamb or mutton with potatoes and vegetable stew. Nibbed Almonds: Skinned almonds cut into small pieces shaped like nibs. Noisette: 1. A small round steak of rib or loin of[...]

Offal: The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe. Olive: The small oval fruit of the olive tree, early olives are green, mature olives are black. It’s rich oil is used for frying, marinades, dressings and baking. Okra: A vegetable also called[...]