Cabécou(s) (cah-bay-coo) (small goat in the langue d'Oc) - small, round goat's-milk cheese from southwestern France; sometimes made with a mix of goat's and cow's milk; soft, velvety, edible rind; ivory colored inside, creamy, with a subtle, delicate taste of milk with the flavour of hazel nut; little blue mold; can be enjoyed at its various stages of ripeness, from fresh and mild and mellow to aged and dry and sharp

Cabillaud (Fr.) - fresh cod; "Morue" if salted or dried

Cabrales Blue Cheese (cuh-BRAW-lays)- mix of raw milk from cows, goats and sheep; crumbly but creamy and very pungent blue cheese from Spain; sometimes wrapped in maple leaves; dark blue (almost black )mold in ivory-colored cheese; bad odor in the yellow rind; not as salty as other blues

Cacahouéte (Fr.) - peanut

Cacciatore (It.) - 'Hunter's style'; With chopped tomato, mushrooms, herb and garlic sauce; cf. Chasseur

Caccio-cavallo (It.) - cheese made from skimmed cows milk; similar to, but not as moist as, provolone

Cacciucco (cah-CHOO-koh) (It.) - Tuscan fish stew consisting of several different types of fish and shellfish cooked in wine, tomatoes, and chili peppe; half the fish/seafood is puréed to make a creamy base for the stew; the other half kept whole; two slight regional variations in how to make it, Viareggio, and Livornese; Livornese version uses more mild red pepper (pepperoncino), and more seafood (as opposed to fish), served with bread; Viareggio version served over bread

Cachaça (KA SHA SA) - clear alcohol made in Brazil made from unrefined sugar cane juice; over 4000 brands in Brazil; most a bit rough and best used as a mixer; aged version (2 and 12 years or more ) is best drunk on its own, on ice

Cachat (Fr.) - strong goat or sheep cheese; often blended with eau de vie, olive oil or wine (known then as fromage fort)

Caciocavallo Cheese (kah-choh-kuh-VAH-loh) (It.) - made like Mozzarella (except cow's milk is used, though it appears that at some point in the past Buffalo Milk was indeed used), but shaped like a small gourd, pear or flask, usually with a definite small ball on top, forming a defined neck between it and the larger body (Sicilian versions sometimes oval or cone shaped); young, a a stringy, semi-hard, firm, smooth-textured cheese with a mild slightly salty flavor; mature, a sharper flavor, and more granular, hard enough to grate

Montonino - pear-shaped;
Napolitano - spindle-shaped;
Provolone or Melonessa - round
Provetta - small, round.
Affumicato - smoked version

Cactus Leaves aka Nopales (noh-PAH-lays), Nopalitos , Cactus Pads - leaves of the Prickly Pear Cactus, the same one that produces the Prickly Pear fruit; Some other species of cactus are poisonous!; thick leaves, pale to dark green; taste a bit like green bell pepper, asparagus, or green beans, with a bit of tartness to the taste

Cactus Pears aka Prickly Pears - fruit, 2 - 6 “ long from above cactus, ranges in color from yellowish-green to purplish-red, with prickly spines; must be peeled before eating (duh); flesh sometimes yellowish-green, but usually bright red; tastes somewhere between raspberry and watermelon, with a touch of bitterness; served in slices in fruit salads, puréed and strained for use as a sauce, stewed, or used to make p
reserves

Cade (Fr.) - a kind of pancake from Nice-Toulon

Cadera (Phil. - Spanish) - sirloin

Caesar Potatoes - potato salad made witth Caesar dressing instead of mayonnaise; many recipes with variations

Caesar Salad - invented in 1924 in Tijuana, Mexico by a restauranteer Caesar Cardini; originally used Romano cheese (instead of Parmesan), coddled eggs (instead of raw egg yolk), and whole romaine heart leaves, and was a finger food; not in original recipe were Worcestershire sauce and anchovies, which are now part of the standard recipe, along with the above-mentioned raw egg yolk, Parmesan cheese, Romaine pieces, lemon juice, olive oil, garlic and croutons; all ingredients tossed before service

Café (Fr.) - coffee; also - type of eating place where coffee is served
Café allongé/Café Américain aka Café long - weakened espresso, often served with a small pitcher of hot water so clients may thin the coffee themselves.
Café au lait - brewed coffee, preferably dark French roast, with half scalded -- not steamed -- milk, poured together from two pots
Café déca or décaféiné - decaffeinated coffee
Café express - plain black espresso
Café faux - decaffeinated coffee
Café filtre - filtered American-style coffee (not available at all cafés)
Café glacé - iced coffee
Café liègeois - iced coffee served with ice cream (optional) and whipped cream; also coffee ice cream with whipped cream
Café noir - plain black espresso
Café noisette - espresso with tiny amount of milk
Café serré - extra-strong espresso, made with half the normal amount of water

Caféine (Fr.) - caffeine

Cagouille (Fr.) - on the Atlantic coast, small petit gris land snail, or escargot

Caille (Fr.) -quail

Caillé (Fr.) - clotted or curdled; curds of milk (Note spelling difference.)

Cailletier Olives - small in size, ovoid in shape with a high oil contentcured black around Nice, hence called Nicoise; also used to make a delicate tasting oil; see Niçoise Olives

Caillette (Fr.) - round pork (including offal) sausage including chopped spinach or Swiss chard, garlic, onions, parsley, bread, and egg and wrapped in crépine (caul fat); served hot or cold; specialty of northern Provence

Caissette (Fr.) "small box" - bread, brioche, or chocolate shaped like a small box.

Cajasse (Fr.) - a type of clafouti from the Dordogne, made with black cherries and sometimes rum

Cajou, Noix de Cajou (Fr.) - cashew

Cajun - cuisine with both Southern and French influences; mainstay of southern Louisiana and New Orleans cooking style; spicy, but not exceedingly hot

Cajun Spice Mix - reddish spice mixture, commercially; random sampling show Cayenne pepper, Paprika, and Black pepper most common ingredients; other ingredients; Thyme, Garlic of some sort, onion powder, oregano, salt, sugar, White pepper, Basil, chili powder, dry mustard, Rosemary; can be rubbed on, sprinkled, or moisen for a marinade; also used in soups, stews

Cake - usually sweetened, generally baked food, similar to bread; generally consists of flour, a sweetening agent (commonly sugar), a binding agent (egg, gluten, starch), fats ( utter, shortening, or margarine, although a fruit puree can be substituted), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder); most used dessert for celebrations

Cake Flour - low protein, low gluten fine-textured soft wheat with a high amount of starch; very light product

Calabacita (Sp.) - summer squash used in Latin American and Mexican cooking

Calamari (It.) - squid

Calamata Olives/Kalamata Olives - called black, actually dark purple, prepared olives from Southern Greece; medium-sized and oval; with flesh that separates easily from the pit; fruity, wine taste with meaty texture; generally sold unpitted

Calasparra Rice aka Bomba Rice - rice kernels drier than other rice kernels.; only expands in width, not in length, as other grains of rice; absorbs three times its volume in liquid (other rice two times); ratio of liquid used for these two rices 3 to 1, instead of 2 to 1; does not become starchy with cooking

Caldereta (Phil. - Spanish) - goat stew

Caldo (Ital.) - hot

Caldo Verde - Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil; sausage then cooked in the soup

California roll - Japanese/American egg roll, stuffed with crab meat, smelt or flying fish roe, avocado

Calisson d'Aix (Fr.) - diamond-shaped Provençal sweet prepared with almonds, candied fruits, egg white, sugar, and confiture of oranges or apricots

Callos con garbanzos (Phil. - Sp.) - tripe cooked with chick peas

Calmar (Fr.) - small squid; chipiron in the southwest

Calvados - brandy distilled from apples and made in the Normandy region of France; applejack a good substitute

Calypso Beans aka Ying Yang Bean, Orca bean - small, plump, smooth-textured, mild tasting kidney bean hybrid; black and white variety best known ( beans are half black, half white, lengthwise, with one or two black dots in the white area); also a red and white variety; double in size when cooked

Calzone - stuffed pizza, folded over into a half-moon shape and baked, like a Cornish pasty; often served with sauce over the top rather than inside; usually made as a single serving

Camargue Red Rice - brownish-maroon colored, short grain rice grown in southern France; earthy, nutty flavor; when cooked, won't be fluffy; turns deeper red, and becomes slightly sticky; colors whatever it’s cooked with red

Camaron rebozado (Phil. - Sp.) - batter-fried shrimp, a Chinese dish

Camembert French - soft-ripened cow's milk cheese, from Normandy

Camote (Phil. ) ca·mo·te’ [American Spanish, from Nahuatl camotli] aka kumara (New Zealand, from Maori), batatas, boniato (the Caribbean) - type of sweet potato having somewhat dry, bland, yellowish to white flesh, used as a staple food in many tropical countries; (boniato flesh cream-colored, rather than orange, with a fluffier consistency and more delicate flavor, but not as sweet and moist); boiled sweet potato most common; other cusines and their use - Japan: boiled; vegetable tempura; Yaki-imo (roasted sweet potato) a winter delicacy; Daigaku-imo, a baked sweet potato dessert; Imo-gohan, slices or small blocks of sweet potato cooked in rice; served in nimono or nitsuke, boiled and flavoured with typically soy sauce, Mirin and Dashi; used in Imo-kinton or some other wagashi; Shōchū , a Japanese spirit made from fermentation of rice and sweet potato…Korean: sweet potato starch used to produce dangmyeon (cellophane noodles)

Campagnard/(e) assiette (Fr.) - country-style, rustic; an informal buffet of cold meats, terrines, etc., a simple assortment of foods

Campagne, à la (Fr.) - country-style

Canapés - appetisers of mini or small foods that can be eaten with fingers and are served with drinks; more specifically - hors d' oeuvre, served on a piece of toast, bread, or cracker; small open-faced sandwiches; served hot or cold; often elaborately garnished

Canard (Fr.) - duck

Canard à la presse (Fr.) - roast duck served with a sauce of red wine and Cognac. Combined with juices obtained from pressing the carcass

Canard sauvage (Fr.) - wild duck, often mallard

Candied - cooked in sugar or syrup when applied to sweet potatoes and carrots; for fruit or fruit peel, cooked in heavy syrup until translucent and well-coated

Candle nut - often used cooked in Malaysian and Indonesian cuisine, where it is called buah keras or kemiri; in Java, used to make a thick sauce which is eaten with vegetables and rice. - Mildly Toxic When Raw

Caneton (Fr.) - young male duck

Canette (Fr.) - young female duck

Canestrelli (It.) - scallops

Cannelle (Fr.) - cinnamon

Cannelloni - large macaroni tubes, stuffed with savory fillings of meat, cheese or fish; sauced and baked au gratin

Cannois, à la (Fr.) - in the style of Cannes

Cannoli - crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit; often flavored with cinnamon and vanilla

Canonigo (Phil. - Sp.) - a dessert of meringue with an egg-butter sauce

Capellini - pasta, thinner than spaghetti, thicker than angel hair pasta

Capers - unopened flower buds which come from the caper bush; usually pickled, and are peppery in flavor; native to the Mediterranean and parts of Asia; used in condiments, sauces and garnishes

Capesante (Ital.) - scallops

Capicolla [It.) - coarse highly seasoned Italian pork sausage; served cold, thinly sliced

Capon - young, neutered rooster, ranging in size from 4 to 10 pounds, fattened for eating; very good choice for roasting or stewing; no longer legal in the UK

Caponata - Sicilian spread or cold salad of fish, aubergines, tomatoes, onions, eggplant, celery, capers, raisins, and black olives pine nuts seasoned with vinegar and olive oil; sometimes item left out and other vegetables such as zucchini added

Cappellacci - pasta; stuffed pasta squares; dumplings often stuffed with spinach and ricotta; larger version of Cappelletti

Cappellini - pasta; hat-shaped circle of pasta; often confused with capellini, which has only 1 "p"

Cappelletti - pasta; very similar to Tortellini, except Cappelletti made with squares of pasta rather than circles; various meat and cheese stuffings

Câpres (Fr.) - capers

Capsicum - 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.

Capucine (Fr.) - nasturtium; leaves and flowers used in salads

Caraïbes (Fr.)- Caribbean, usually denotes chocolate from the Caribbean.

Caraway - usually used whole; has a pungent, anise-like flavor and aroma; used as a spice in breads especially rye bread, also used in liquors (e.g. Akvavit), casseroles, and other foods, especially in Central European and Scandinavian cuisine (e.g. sauerkraut); also used to add flavor to cheeses such as havarti

Carbonara “coal” (It.) - an extremely rich cream, eggs, parmesan cheese and pancetta (or bacon) sauce, with freshly-ground black pepper (the “coal”); less of a sauce than a preparation; hot pasta tossed with the rendered pancetta fat, the eggs, and then the cheese, with crisp pancetta and black pepper added just before serving

Carbonnade (Fr.) - beef stew made with beer

Carciofi (Ital.) - artichokes

Cardamom - aromatic spice from south-western India; from the ginger family; sweet, ginger-like flavor; used for baking, flavoring coffee and exotic Scandinavian and Indian dishes; available as seeds or ground

Cardinal - fish dishes which have sauces made with lobster fumet and are garnished with lobster meat

Cardoon - vegetable from the artichoke family that looks like celery; may be eaten raw or cooked and served like any vegetable

Cargolade Catalan - mixed grill of snails, lamb, pork sausage, and sometimes blood sausage, cooked over vine clippings

Cari (Fr.) - curry

Carne (Ital. Port. Sp.) - meat

Carob - fruit of an evergreen tree, native to the Middle East; grows in pods about 8” long and ripen from green to brown; sometimes used as a substitute for chocolate

Carpaccio (It.) - thin shavings of raw red beef dish, served as an appetizer; may be drizzled with olive oil and lemon juice, served with a mayonnaise, or served with mustard sauce; often topped with capers and/or onions

Carpathian Garlic aka Polish Rocambole Garlic - purplish skin with brownish blotches; strong, spicy, hot, flavor

Carpe (Fr.) - carp

Carpe à la juive (Fr.) - braised marinated carp in aspic

Carré d'agneau (Fr.) - rack (ribs) or loin of lamb; also crown roast

Carré de port (Fr.) - rack (ribs) or loin of pork; also crown roast

Carré de veau (Fr.) - rack (ribs) or loin of veal; also crown roast

Carrot - root vegetable (except in the European Union where it is a fruit), usually orange, but many colors exist and are available, especially through seeds; bred for its greatly enlarged and more palatable, less woody-textured edible portion (greens edible as a leaf vegetable, but rarely used); can be eaten raw, whole, chopped, grated, added to salads for color or texture (very crisp when raw and fresh); also often chopped and boiled, fried or steamed, and cooked in soups and stews; one of the primary vegetables used in a mirepoix (with onion and celery) to make various broths

Carotte (Fr.) - carrot

Carvi (Fr.) - caraway

Casaba Melon - oval melon with smooth ridged skin; ripens from green to a pale golden yellow or brighter yellow; white flesh , sweet, creamy, mild flavor

Casalinga (Ital.) - homemade

Cashew - fruit of the cashew tree, generally, but erroneously referred to as a nut

Cassata (It. - Sicilian) - fruit and nut ice cream served in a wedge

Casserole - actually the name of the baking dish; may include vegetables, meats, grains, or other combination of ingredients, usually bound by a thick sauce or cream soup

Casseron (Fr.) - cuttlefish, squid

Cassis (crème de) (Fr.) - black currant (black currant liqueur)

Cassonade (Fr.) - soft brown sugar; Demerara sugar

Cassoulet - stew (from southwest France) of haricot beans, pork, lamb, goose or duck, Toulouse sausage, vegetables and herbs; enriched with duck fat and is top browned; variations include seafood

Caudiére (also caudrée) (Fr.) - seafood stew containing onions and mussels

Caul Fat - stomach lining of pork; used in place of back fat for pates

Caviar - salted and matured eggs or roe of the huge female sturgeon fish; also used for roe of several other fish

Cavolo nero - Italian cabbage with dark green leaves that have a strong flavor; can be used as in all cabbage recipes but it is particularly favored used as a vegetable in soups or fried in olive oil with garlic and chilies

Cavolfiori (It.) - cauliflower

Caviar d'aubergine (Fr.) - cold seasoned eggplant puree, an appetizer, a spread or dip

Caviar du Puy (Fr.) - small, dark green lentils from Le Puy, in the Auvergne; earthy flavor

Cayenne pepper - small, hot, chile pepper, usually used ground or in pepper sauces; fiery hot ground spice derived from the flesh and seeds of chili pepper

Cébette (Fr.) - leek-like vegetable; eaten raw or shredded for salads

Cebiche/Seviche Peruvian - generally, raw fish marinated in lime juice and other seasonings

Céleri (Fr.) - celery; Céleri en branche ~ celery (stalk)

Céleri-rave (Fr.) - celeriac, celery root

Céleri remoulade (Fr.) - popular celery root salad with a mayonnaise-based dressing

Celeriac - large root vegetable with a taste of celery

Celery - vegetable whose root, stems, stalks, and leaves are edible; one of three vegetables considered the holy trinity (along with onions and bell peppers) of Louisiana Creole and Cajun cuisine; also one of the three vegetables (together with onions and carrots) that constitute the French mirepoix, which is often used as a base for sauces and soups; also used in soups, stews, served raw with dip, or just eaten raw

Celery seed - dried seeds of celery, used in bread making, egg and fish dishes; ground with salt to make celery salt, used for making Bloody Marys

Cepes (Fr.) - wild mushroom, boletus family full- flavored and meaty

Céréale (Fr.) - cereal

Cerf (Fr.) - stag, or male deer

Cerfeuil (Fr.) - chervil

Cerise (Fr.) - cherry

Cerise noire (Fr.) - black cherry

Cerneau (Fr.) - walnut meat.

Cervelas - garlicky cured pork sausage; now also refers to fish and seafood sausage

Cervelle(s) (Fr.) - brain(s), of calf or lamb

Cervelle de canut (Fr.) - a soft, fresh herbed cheese known as "silkworker's brains", from Lyon

Cerveza (Sp.) - beer

Cervil - mild-flavored aromatic herb; related to parsley; curly, dark green leaves, slight anise flavor; used in soups and salads

Cervo (It.) - venison, deer meat

Céteau (Fr.) - small ocean fish, member of the sole family; found along the Atlantic coast

Cetriol (It.) - cucumber

Cévenole, à la (Fr.) - in the Cevennes style; with chestnuts or mushrooms

Ceviche - South American dish of raw white fish, marinated and 'cooked' in lemon or lime juice; served with sweet limes, raw onion rings, tomatoes and boiled sweet corn

Chai - Indian, tea, often served with milk and sugar

Chamomile - also spelled Camomile- an annual plant of the sunflower family, used medicinally against sore stomach, irritable bowel syndrome, and as a sleep aid; can be taken as a herbal tea (two teaspoons of dried flower per cup of tea)

Champêtre (Fr.) - rural, rustic; a simple presentation of a variety of ingredients; cf. Campagnard

Champignon (Fr.) mushroom
à la bague: parasol mushroom with a delicate flavor; also called coulemelle, cocherelle, and grisotte.
de bois: wild mushroom, from the woods.
de Paris: cultivated button mushroom; also a dish of such mushrooms, lemon juice, orange zest, hazelnut oil, fleur de sel (sea salt), and freshly-ground ground black pepper
sauvage: wild mushroom

Champurrado (Phil.) - a dish of rice cooked with chocolate

Champvallon, côtelette d'agneau (Fr.) - traditional dish of lamb chops baked in alternating layers of potatoes and onions; named for a village in northern Burgundy

Chanko-nabe (Jap.) - very high calorie seafood and vegetable stew eaten by sumo wrestlers

Chanterelle (Fr.) - wild mushroom; golden color and a funnel-shaped cap; exquisite flavor and firm texture when cooked

Chantilly, Chantilly cream - sweetened, vanilla-flavored, whipped cream used for desserts and puddings; term may also be used to describe sauces, both sweet and savory, that have had whipped cream folded into them

Chaource (Fr.) - soft and fruity cylindrical cow's-milk cheese, with a 50 percent fat content

Chapati - whole wheat Indian flatbread; eaten grilled or fried

Chapeau (Fr.) "hat" - small round loaf, topped with a little dough hat

Chapelure (Fr.) - bread crumbs

Chapeaux (Fr.) - browned bread crumbs

Chapon (Fr.) - crust rubbed with garlic

Chapon (Fr.) - capon: a young castrated and fattened rooster

Chapon de mer aka rascasse rouge (Fr.) - fish (for bouillabaisse)

Charbon de bois, au (Fr.) - charcoal-grilled

Charcuterie (Fr.) - generic term used to refer to products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, patés, black puddings, salamis; also the shop where this type of product is sold

Charentais - variety of sweet cantaloupe, or melon, originally from the Charentes, on the Atlantic coast

Charlotte - Hot, a molded fruit pudding made of buttered slices of bread and filled with fruit cooked with apricot jam; Cold, a molded dessert consisting of sponge fingers and filled with Bavarian cream and fruit, or cream custard set with gelatin

Charmoula - sauce and marinade (almost a paste) used in Algerian, Moroccan and Tunisian cooking; made of stewed onions flavored with vinegar, honey and a spice mixture called "rasel hanout” ( spice mixture containing most of the following: cinnamon, black pepper, cloves, cumin, cilantro, parsley, garlic, cardamom, mace (spice), nutmeg, ground chili peppers, olive oil, paprika and coriander); sauce is used on both meat and fish and can even be adjusted to make a unique vinaigrette

Charolais (shä'rə-lā') - area of Burgundy; heavy, light-colored (white in France, light in US) cattle producing high-quality beef; also, firm white cylinder of salty sweet cheese made with goat's or cow's milk, or a mixture of the two

Chartreuse - yellow (80-86°)or green (110°) herbal liqueur; often served as a digestif

Chasseur, Chasseur sauce (Fr.) - Hunter style; cooked with mushrooms, shallots and white wine; may also include tomatoes and parsley

Châtaigne (Fr.) - chestnut

Chateaubriand - thick slice of beef from the heart of the tenderloin, grilled or sautéed and sauced; often (almost always, it seems) a roasted cut for two, carved tableside

Châtelaine, à la (Fr.) - elaborate garnish of artichoke hearts and chestnut purée, braised lettuce, and sautéed potatoes, served in a cream sauce

Chaud(e) - hot or warm

Chaud-froid (Fr.) -elaborate dish of meat, poultry, game or fish, masked with a creamy sauce, decorated and glazed with aspic; served cold

Chaudrée (Fr.) - Atlantic fish stew, with a variety of white fish, often including sole, skate, and small eels, with potatoes, butter, white wine, and seasoning; always includes squid

Chausson (Fr.) - puff pastry turnover, filled with sweet or savory ingredients

Chawan mushi (Jap.) - diced vegetables in egg custard

Chayote ("cha-YO-teh") aka gayota, militon, mirliton (sometimes spelled merliton), chocho, chouchou, chuchu, xuxu, zucca centenaria, mango squash, vegetable pear, christophene, christophe, and more (Sp.)- pear shaped squash or gourd, used in Latin American cooking; zucchini-like taste; may be eaten raw or cooked as you would any summer squash

Chazuke (Jap.) - rice and others toppings, over which green tea is poured

Chemise, en (Fr.) - wrapped with pastry

Cherimoya aka custard apple (Fr.) - grapefruit-sized tropical fruit; white in color, with a custard-like texture; flavor described as blend of pineapple, mango and strawberry; The seeds are poisonous if crushed open; one should also avoid eating the skin.

Cheval (Fr.) - horse, horse meat

Cheveux d'ange "angel's hair" (Fr.) - thin vermicelli pasta

Chevre (Fr.) - goat; used to refer to goat’s cheese (fromage de chevre)

Chevreau (Fr.) - young goat

Chevreuil (Fr.) - young roe buck or roe deer; venison

Chevrier (Fr.) - small, pale green, dried kidney-shaped bean, a type of flageolet

Chia - kitchen pet that grows herbs

Chiboust cream aka Crème Chiboust, Crème Saint-Honoré - custard consisting of pastry cream lightened with Italian meringue and stabilized with gelatin; sometimes flavored with with vanilla, orange zest, or liqueurs

Chicharo (Phil.) - snow peas

Chicharron (Sp.)- fried pigskin used in Mexican cooking for salads, fillings and snacks; almost identical to US snack “Pig Skins”; in the Phillippenes, may be made from carabao (domesticated water buffalo)

Chichi, Chichi-frégi (Fr.) - doughnut-like, deep-fried bread spirals sprinkled with sugar; often sold from trucks at open-air markets

Chick pea - a garbanzo bean

Chick Pea Flour - used extensively for batters in Indian cooking; Sold as gram or besan flour from Indian provision stores; can be ground at home, then sift, until they are sufficiently refined

Chico (Sp.) a.k.a. Chicle, Chico Sapote, Sapodilla, Zapota, Zapote - a brown, uniquely flavored sweet fruit with black seeds tastes a bit like a mix of brown sugar and root beer; eaten fresh as a dessert fruit; bark contains a gummy latex substance (chicle), once a primary ingredient in chewing gum (Chiclets, anyone?); also - Groucho’s “Italian” brother

Chicon - a single bulb of chicory

Chicons du Nord (Fr.) - Belgian endive

Chicorée frisée (Fr.) - chicory lettuce - (chicorée frisée; endive frisée)

Chicory - bushy perennial herb with blue or lavender flowers; roots are baked, ground, and used as a coffee substitute and additive in the plant's Mediterranean region of origin, although its use as a coffee additive is still very popular in the American South, particularly in New Orleans; a staple in Cajun-style red-eye gravy; also known as blue sailors, succory, and coffeeweed

Chiffonade - thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautèed or used raw to garnish soups

Chiizu (Jap.) - cheese

Chikuwa (Jap.) - tube shaped, hollow browned pureed steamed fish cake

Chilaquiles (chee-lah-KEE-lehs) (Sp.) - highly seasoned dish of tortilla strips cooked in a sauce tomatoes, chiles, and garlic with meats or vegetables, or scrambled with eggs; often cheese is added; usually a breakfast meal

Chili pepper - pepper, fruit of the plants from the genus Capsicum, which are members of the nightshade family; usually used for smaller, hot types of peppers

Chili Powder - blend of ground dried mild chiles and ingredients such as cumin and garlic powder; also - ground dried chiles without added seasonings are also available and sometimes labeled chile powder

Chilies - hot peppers grown on a dwarf bush with small dense green leaves, white flowers and red or green finger shaped fruit

Chili Rellenos "stuffed pepper" - Mexican dish consisting of a meat and/or cheese stuffed, roasted a roasted fresh green Anaheim or poblano chili pepperpablano chili pepper, which is then battered and fried; a tomato sauce is ladled over the fried pepper; served with rice and fresh tortillas

Chimaki (Jap.) - seasoned sticky rice wrapped by bamboo leaves

Chinchard aka Saurel, Scad, Horse Mackerel (Fr.) - Atlantic and Mediterranean fish similar to mackerel

Chinese cabbage - light green brassica, similar in shape to cos (romaine) lettuce

Chinese dried mushrooms - black fungi, which are sold by weight in plastic bags (not to be confused with European dried mushrooms)

Chinese Five Spice - mixture of Cinnamon, Star Anise, Fennel, Cloves, Ginger, Peppercorn and White Pepper; used to flavor stir-fries, soups, and sauces

Chinois - (Fr.) "Chinese"; also refers to a "China Cap", a very fine mesh, conical strainer

Chipiron (à l'encre) (Fr.) - small squid, or encornet (in its own ink)

Chiocciole(It.) - bell-shaped pasta

Chipolata (It.) - small pork sausage, often served as an hors d'oeuvre.

Chipolte (Sp.) - mild, smoky, dried chili commonly used in Mexican and south-west American cookery

Chirashizushi sushi (Jap.) (Iso-don, gomoku sushi). Sushi rice bed under other ingredients usually consists of assorted raw fish on a bed of vinegared rice

Chive - relative of onion. leek, and garlic, with a mild onion flavor; available fresh or dried

Chocolat (Fr.) - chocolate
amer: bittersweet chocolate, with very little sugar
au lait: milk chocolate
chaud: hot chocolate
mi-amer: bittetsweet chocolate, with more sugar than chocolat amer
noir: used interchangeably with chocolat amer

Chocolate - seeds of the cacao tree, intense bitter taste, but are fermented to start the development the flavor we know now; roasted and ground, the resulting products known as chocolate or cocoa; mostly made into bars that combine cocoa solids, fats like cocoa butter, and sugar; of the most popular flavors in the world

Choix, au (Fr.) - a choice; usually meaning one may choose from several offerings

Chorizo (Sp.) - fresh sausages or dried salamis of pork, highly spiced, coarsely ground pork sausage, flavored with paprika and sometimes garlic; widely used in Spanish and Mexican cooking

Choron (show-RAWHN) (Fr.) - variation of a Hollandaise or Béarnaise sauce that has been tinted pink with tomato puree or concasse added

Chou (Fr.) - cabbage (e.g., chou-blanc, white cabbage; choucroute, sauerkraut; chou de Bruxelles or chou-chou, brussels sprout; chou-fleur, cauliflower; chou-rouge, red cabbage) Chou de Bruxelles: brussels sprout.
Chou de mer: sea kale.
Chou de Milan: Savoy cabbage.
Chou-fleur: cauliflower.
Chou frisé: kale.
Chou-navet: rutabaga.
Chou-rave: kohlrabi.
Chou rouge: red cabbage.
Chou vert: curly green Savoy cabbage

Choucroute (Fr.) “dressed sauerkraut“ - Alsatian specialty casserole consisting of seasoned (with garlic, caraway seeds, and white wine) sauerkraut that is simmered with assorted fresh and smoked meats and sausages, served on huge platters so that diners may witness all of the components displayed at one time; pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used

Chouriço - Portuguese garlic sausage

Choux pastry - very light, double-cooked pastry usually used for sweets such as cakes and buns

Chowder - thick, chunky seafood soup from North America, of which clam chowder is the best known

Chuck and Blade - cut of beef from the shoulder, ideal for casseroles and stews

Chukamilo - lemon concentrate used when nibua and gal-gal (large oblong lemons grown in Nepal and Himachal Pradesh in India) respectively, are not available

Chump - cut of either lamb or pork taken from the lower back; sold as chops and steaks; ideal for grilling and barbecues

Chunks - usually bite-size pieces, about 1-inch or larger

Churros (Sp.) aka Spanish doughnut, Mexican doughnut - fluted (often shaped by extrusion), fried-dough breakfast crullers typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate; may be straight, curled or spirally twisted; originated in Spain, popular in Latin America, France, Portugal, the USA, and Spanish-speaking Caribbean; filled straight in Cuba (with fruit, such as guava), Brazil (with chocolate, doce de leite), in Chile and Argentina (usually filled with manjar, also known as dulce de leche, but also chocolate and vanilla); Spainish churros considerably wider diameter; gets it name from its shape, which resembles the horns of the Churro breed of sheep reared in Spain; similar Turkish item called Tulumba Tatlisi

Chutney - from the East Indian word chatni; spicy relish contains fruit or vegetables, vinegar, sugar and spices; cilantro, mint, and tamarind are usually used; may be fresh or cooked

chutoro (Jap.) - Medium fatty tuna, from the upper belly

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