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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition cambric tea An American beverage of milk, water, sugar, and tea, served hot. Canola oil This Canadian oil is made from the rapeseed. Who'd want an oil named after the rapeseed? It is low in saturated fat and high in monounsaturated fat, making it a relatively healthy oil. capers The flower but of a bush native to the Mediterranean and parts of Asia. It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. cassoulet A French dish of white beans and meats, slow cooked in a covered pot. caviar Classic, famous appetizer of sturgeon roe (eggs). Beluga caviar is considered the best, coming from the Caspain Sea of Russia and Iran. Lesser caviars are available from other fish species. celeriac The root of a variety of celery, used raw or cooked or pureed in a variety of dishes. Celsius A temperature scale where 0 is the freezing point of water, and 100 is the boiling point (at sea level.) F = 32 + C * 9/5. chafing dish A dish kept above a heat source to keep food warm. challah A rich Jewish yeast bread, traditionally formed in a braid. chapati Indian whole-wheat bread; flat round cakes cooked on a griddle. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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