|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"
|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
|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. |
|cassata ||A traditional Italian dessert, typically made
with sponge cake enclosing a ricotta-chocolate
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