Calvados: A spirit made from distilled cider, in France.
Canapés: Small savory appetizers served with drinks.
Cape Gooseberries: A small round fruit.
Capers: Small pickled flower buds used as a flavoring.
Capon: A castrated cockerel, no longer legal in many countries.
Capsicum: Generic name for the pepper family .
Caramelize: 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: A small pungent seed pod used as a flavoring.
Cardoon: A large winter and spring vegetable, related to the artichoke, very popular with the Victorians.
Carob: A sweet fruit pod used in baking.
Cashew: A nut eaten dried, roasted and salted as a snack or in salads.
Casserole: 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: The salted and matured eggs or roe of sturgeon fish, Beluga is most expensive, followed by Oscietra and Sevruga.
Cavolo Nero: A strong flavored cabbage, with dark green leaves
Cayenne Pepper: A hot ground spice used for flavoring.
Celeriac: A large root vegetable.
Celery Seeds: Dried celery seeds of, used in bread making, egg and fish dishes and Bloody Marys.
Chantilly Cream: Whipped cream sweetened and flavored with vanilla.
Charcuterie: The term for pork meat or offal products, including cured and cooked meats.
Charlotte: A waxy, small, yellow potato, used in salads.
Chicon: A single bulb of chicory.
Chiffonade: Vegetables or herbs cut into fine strips.
Chinois: A conical strainer.
Chipolata: A small pork or beef sausage with special flavorings.
Chutney: A piquant spiced relish of fruit of vegetables, can be cooked or uncooked.
Choux Pastry: A light, double-cooked pastry used for cakes and buns.
Chowder: A thick, chunky seafood soup.
Chuck: A cut of beef used for casseroles and stews.
Chump: A cut of lamb or pork.
Chutney: A spicy relish, often preserved.
Cilantro: The American name for coriander.
Cinnamon: A sweet spice bark used as a flavuring.
Clarified Butter: Butter that has been heated and strained and all impurities removed, cooks at a higher temperature without burning.
Clotted Cream: Thick, baked cream, from Cornwall or Devon, UK.
Cloves: A sweet, pungent, spice used as a flavoring.
Coconut: The fruit of the coconut palm, used in both sweet and savory dishes.
Cod: A sea fish with flaky, white flesh.
Collar: A cut of pork.
Compote: Stewed or baked sweetened fruit.
Concass: To roughly chop.
Consomé: A clear soup.
Coral: Orange shellfish roe.
Cordial: A thick liquid, often fruit flavored, usually intended for dilution as a drink.
Coriander: A herb used as a flavoring or garnish. Americans call it cilantro.
Cornbread: Bread made from cornmeal flour.
Cornflour: A starch extract used to thicken sauces.
Corn Syrup: Very sweet syrup similar to golden syrup.
Coulis: A thick, smooth sauce made from fruit or vegetables.
Court-bouillon: An aromatic, spiced stock used for cooking fish and shellfish
Crab Apple: A small sour wild apple.
Cream of Tartar: 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: 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: 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: The solid residue of coagulated milk that is separated from liquid whey after acidification in cheese making.
Curry Powder: A mixture of spices used as a flavoring.
Custard: A thick, sweet milk based sauce, served hot or cold with desserts.
Know any good ones we missed? E-mail them to firstname.lastname@example.org