Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 celery A popular vegetable; stalks and leaves are used extensively in salads, appetizers, soups, and more. Originally considered a medicinal herb. chalupa A corn tortilla shaped like a boat, fried, then filled like a taco. chard A vegetable related to the beet, used for its leaves and stalks. High in iron, and vitamins A and C. chaurice A Creole and Cajun sausage. Made from pork, and normally spicy. Served on its own, or in gumbos and jambalayas. chervil A mild, anise-flavored herb related to parsley. chestnut A large, sweet nut of the chestnut tree. Prepared in a variety of ways after removing the shell and inner skin (not just roasted over an open fire, with Jack Frost nearby.) chickpea Also called garbanzo beans, these large peas are common in Mediterranean, Indian, and Middle Eastern dishes. chile The spicy fruit native to Mexico. Its popularity since the 1500's now extends to Europe, Africa, and Asia as well as the western hemisphere. Many varieties, from large to small, mild to hot. Most of the "heat" is in the seeds and veins, and comes from the chemical compound capsaicin. chimichanga A burrito that is fried or deep fried. A specialty of Sonora, Mexico. chirinabe A family-style Japanese dish of fish and vegetables, cooked in a central pot of broth at the table. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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