Caerphilly: A mild, crumbly, moist, and slightly sour cows’ milk cheese.
Calvados:Â A spirit made from distilled cider, in France.
Canapés: Small savory appetizers served with drinks.
Cape Gooseberries:Â A small round fruit.
Capers:Â Small pickled flower buds used as a flavoring.
Capon:Â A castrated cockerel, no longer legal in many countries.
Capsicum:Â Generic name for the pepper family .
Caramelize:Â Heating sugar to the point where it melts and sets later to a hard glaze. Or, cooking fruit or vegetables until natural sugars are released and it becomes brown.
Cardamom:Â A small pungent seed pod used as a flavoring.
Cardoon:Â A large winter and spring vegetable, related to the artichoke, very popular with the Victorians.
Carob:Â A sweet fruit pod used in baking.
Cashew:Â A nut eaten dried, roasted and salted as a snack or in salads.
Casserole:Â An ovenproof cooking container with a lid, also the dish cooked in it.
Caul Fat: A lacy fatty membrane from the internal organs of an animal, often used for wrapping pâtés.
Caviar:Â The salted and matured eggs or roe of sturgeon fish, Beluga is most expensive, followed by Oscietra and Sevruga.
Cavolo Nero:Â A strong flavored cabbage, with dark green leaves
Cayenne Pepper:Â A hot ground spice used for flavoring.
Celeriac:Â A large root vegetable.
Celery Seeds:Â Dried celery seeds of, used in bread making, egg and fish dishes and Bloody Marys.
Chantilly Cream:Â Whipped cream sweetened and flavored with vanilla.
Charcuterie:Â The term for pork meat or offal products, including cured and cooked meats.
Charlotte:Â A waxy, small, yellow potato, used in salads.
Chicon:Â A single bulb of chicory.
Chiffonade:Â Vegetables or herbs cut into fine strips.
Chinois:Â A conical strainer.
Chipolata:Â A small pork or beef sausage with special flavorings.
Chutney:Â A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
Choux Pastry:Â A light, double-cooked pastry used for cakes and buns.
Chowder:Â A thick, chunky seafood soup.
Chuck:Â A cut of beef used for casseroles and stews.
Chump:Â A cut of lamb or pork.
Chutney:Â A spicy relish, often preserved.
Cilantro:Â The American name for coriander.
Cinnamon:Â A sweet spice bark used as a flavuring.
Clarified Butter:Â Butter that has been heated and strained and all impurities removed, cooks at a higher temperature without burning.
Clotted Cream:Â Thick, baked cream, from Cornwall or Devon, UK.
Cloves:Â A sweet, pungent, spice used as a flavoring.
Coconut:Â The fruit of the coconut palm, used in both sweet and savory dishes.
Cod:Â A sea fish with flaky, white flesh.
Collar:Â A cut of pork.
Compote:Â Stewed or baked sweetened fruit.
Concass:Â To roughly chop.
Consomé: A clear soup.
Coral:Â Orange shellfish roe.
Cordial:Â A thick liquid, often fruit flavored, usually intended for dilution as a drink.
Coriander:Â A herb used as a flavoring or garnish. Americans call it cilantro.
Cornbread:Â Bread made from cornmeal flour.
Cornflour:Â A starch extract used to thicken sauces.
Corn Syrup:Â Very sweet syrup similar to golden syrup.
Coulis:Â A thick, smooth sauce made from fruit or vegetables.
Court-bouillon:Â An aromatic, spiced stock used for cooking fish and shellfish
Crab Apple:Â A small sour wild apple.
Cream of Tartar:Â A potassium salt of tartaric acid, used in baking powder, as well as in self-raising flour, in combination with sodium bicarbonate (baking soda).
Creaming:Â Mixing ingredients together until they become fluffy like whipped cream.
Crème Anglaise: The French name for custard.
Crème Brûlée: An egg custard dessert with a hard caramel topping.
Crème Fraîche: A sharp flavored thick cream made from pasteurized milk.
Crêpe: Thin French pancake.
Croquette:Â Chopped meat or vegetables bound with a sauce, crumbed and fried into a crisp, brown cylindrical shape
Croûtons: Small cubes of crispy, fried bread used as a garnish.
Crudités: Thinly sliced or grated raw vegetables.
Cumberland Sauce: A cold sauce, served with ham, sausages and pâté.
Curd:Â The solid residue of coagulated milk that is separated from liquid whey after acidification in cheese making.
Curry Powder:Â A mixture of spices used as a flavoring.
Custard:Â A thick, sweet milk based sauce, served hot or cold with desserts.
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Know any good ones we missed? E-mail them to [email protected]