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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 cannelloni A large, tube-shaped pasta. They are generally boiled, stuffed, and served with a sauce. cannoli Italian dessert of deep fried pasta shells filled with a sweet ricotta cheese mixture. 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. capellini Thin pasta, slightly thicker than "angel hair" pasta. 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. cappuccino An Italian coffee beverage of expresso, a little steamed milk, topped with steamed milk foam and cocoa powder. capsaicin The "heat" in chiles comes from this compound. Most prevalent in the seeds and veins of the chiles. caramel A candy produced by melting sugar to between 320 F. and 350 F. When cooled, it is hard and brittle. Soft caramel, used as an ice cream topping, is made by mixing butter and milk with the caramel. caramelize A cooking technique of topping a dish with sugar and then melting the sugar with high heat. This is the technique used to make creme brulee. carpaccio Italian dish of raw beef, very thinly sliced, drizzled with lemon juice and olive oil, and topped with capers and onions. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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