Calvados
An apple brandy from Normandy, France made from cider that has been aged for up to two years and distilled.
Canadian Bacon
The large rib-eye muscle of the pork loin, cured and smoked. It is boneless and usually lean, and not at all like the American cured bacon.
Cannellini Beans
A large, white kidney bean used often in Italian cooking. They are available canned or dried.
Capers
The small buds of a Mediterranean shrub. They are usually pickled in vinegar or dried and salted.
Carambola
Known as star fruit, this golden yellow fruit is grown in the West Indies, Indonesia, and Brazil. When sliced, the fruit has a star shaped. The flesh of the carambola is juicy and highly acidic. Its taste is reminiscent of plums, grapes, and apples.
Caramelized Sugar
Sugar that has been cooked until it reaches a caramel color.
Caraway Seed
Caraway is a member of the parsley family. The seeds are used as topping on breads and savory pastries, and as accompaniments to a number of German, Hungarian and Austrian cuisine.
Cardamom
The pods of an aromatic Indian plant is a member of the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive spice. cardamom is used mostly in Indian and Scandinavian cooking.
Carpaccio
Originally, paper thin slices of raw beef with a creamy sauce, invented at Harry's Bar in Venice. The term also describes very thinly sliced vegeatables, raw or smoked meats, and fish.
Chayote
A crisp, delicate, light green squash that was a staple crop of the ancient Aztecs. It is ideal for stuffing, popular as a salad in Mexico and found in France as "christophene."
Chipotle
Smoked dried jalapeno chiles. The distinctive smokey flavor and unique heat is used to flavor Southwestern and Mexican dishes. They are sold both dried and in cans, in a vinegary sauce called adobo.
Chorizo
This highly seasoned hog link sausage flavored with garlic, chili powder and other spices, is widely used in Mexico and Spanish cooking.
Cilantro
Also known as Chinese Parsley, this herb is often used in Chinese and Mexican cooking. It resembles and is often used like parsley. The seeds of this aromatic plant are known as Coriander, when dried, used as spices (whole or ground).
Cioppino
A dish, created in San Francisco, consists of a stew of white fish, large shrimps, clams, and mussels, with a garlic, tomato, and white wine base.
Cloves
The brown, hard dried flower buds of an aromatic Southeast Asian evergreen. Ground, they are used in cakes and soups. Whole, they add flavor to mulled wines and ciders, as well as used in cooking whole hams.
Cocoa
The pods of the cocao tree which are processed to remove the cocoa butter and ground into powder. There are two types of powder, American and Dutch.
Concasse
A mixture that is coarsely chopped or ground, such as a tomato concasse.
Confectioners Sugar
Powdered sugar, often used in baking and in frostings.
Confit
Meat, usually goose, duck, or pork cooked in its own fat.
Cornmeal
Dried corn kernels that have been ground in one of three textures ‹ fine, medium or coarse. Also known as polenta, it is similar to semolina in texture. Cornmeal is available as yellow, white or blue, depending on the type of corn used.
Cornstarch
A dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc.
Coulis
A thick puree of vegetables or fruit
Couscous
Pellets of wheat semolina that has been ground, moistened, and rolled in flour. It is a staple dish in the Middle East.
Crab Louie
A cold salad in which lump crabmeat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings.
Cream of Tartar
The common name for potassium bitartare, the white powdery crystalline acid formed inside wine casks. It is used in many baking powders, baking dishes and to stabilize beaten egg whites.
Crème anglaise
The French term for a rich custard sauce that can be served hot or cold with cake, fruit or other dessert.
Crème brûlée
The French term for a rich custard topped with sugar and carmelized under a broiler or torch before service.
Crème de Casis
A sweet cordial from black currants. Popular as 'kir' when mixed with white wine.
Crème fraîche
This matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture.
Crème pâtissière
The French term for "pastry cream," a thick, flour-based egg custard used for tarts, cakes and to fill cream puffs, éclairs and napoleons.
Cremini Mushrooms
A wild mushroom, similar to the common white mushroom, but dark-brown and firmer in texture.
Cumin
An Indian spice with an earthy flavor, also known as comino. Used either ground or whole as cumin seed. Cumin is featured in Middle Eastern and Latin American cuisines.
Curry Powder
A spice mixture common to India. It usually consists of coriander, turmeric, fenugreek, cumin, ginger, garlic, clove, cayenne and other chilies.