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TermDefinition
chorizo A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking. As opposed to other sausages, casing should be removed before cooking.
churn The process of agitating cream until it separates into solids and liquids. The solid fat result is butter.
chutney A spicy, Indian condiment made from fruit, vinegar, and spices. It is served with curries and other dishes, or as a spread or appetizer with cheese.
cilantro The stems and leaves of the coriander plant, also known as Chinese parsley and coriander. It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round. Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature.
clafouti A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream.
clarified butter Butter with milk solids removed. This form of butter is good for frying as it has a higher smoke point than butter containing the milk solids. Easy to make by slowly melting butter in a bowl until the solids settle to the bottom. Then chill until hardened, turn over, and skim off the solids.
cognac A fine brandy from the Cognac region of France. Various grades, such as VSOP and XO indicate how long the product as aged.
collard A Southern green of the cabbage family. A popular preparation method is boiling with bacon, but any preparation used for spinach may also be used.
compote A dessert dish of fruit which has been slowly cooked in a syrup, then chilled.
confit A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and preservative and can be refrigerated up to 6 months.

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