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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 chess pie A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling. 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. chicory A bitter-tasting green, related to endive. Common in Southern cooking. Roasted roots are used to make a coffee style beverage, or coffee additive. chiffonade Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups. 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. chimichurri An Argentinian herb sauce of olive oil, parsley, vinegar, oregano, onion, garlic, and seasonings. chinois A fine, metal sieve, used to puree or strain food. 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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