Cooking dictionary

A

Acorn squash: Acorn squash is an acorn shaped squash widely available in the family of small sized winter squashes. Weighing 1 to 2 pounds, this squash is rich in calcium. When bying an acorn squash, look for a dull green color without any blemishes. Acorn squash can be baked, roasted, grilled or stuffed.
Allspice: Allspice is a round berry from the evergreen pimento tree, about 1 cm in diameter. It looks very similar to the pepper berry. The name comes from the fact that it tastes like a combination of cinnamon, cloves and nutmeg. It was discovered by Christoder Columbus in the Caribbean and brought back to Spain. Allspice can be bought ground or as whole berries. It matches well with beef, game, lamb, carrots, beets, cabbage, onions, pumpkin, sweet potatoes, tomatoes, turnips, stews, soups, cakes and cookies
Anejo: Anejo is the aged version of queso fresco.
Anise: Anise is an annual culinary herb, mainly grown for its licorice-flavored fruits, called aniseed. It is is widely used for flavoring curries, breads, soups, cakes, nonalcoholic beverages, and liqueurs. Its essential oil is used in making perfumes, soaps, skin creams and other cosmetic products. Besides its culinary uses, anise has medicinal uses as well. Among other, anise helps in relieving gas from the stomach, improving digestion and preventing indigestion.

Anise is available worldwide in fresh or dried (aniseed) forms. Like all herbs and spices, dried anise should be kept in a cool, dark place, away from moisture, for a period of up to 6 months.
Apple cider vinegar: See vinegar.
Apricot: Apricot is the fruit of the apricot tree, classified with the plum. It looks similar to a peach with its color ranging from yellow to orange, and its skin being smooth and nearly hairless. Apricots can be bought fresh or dried and are both an excellent source of Vitamin A and beta-carotene.
Artichoke: Artichoke or globe artichoke is a perennial vegetable, originating in the Meditteranean area. Their peak season is in April and May. The edible parts of this vegetable are the lower, white parts of the scales or leaves, the stem and the base, or "heart". To prepare an artichoke for eating, wash well under cold running water, cut the stem off from the base of the "head" and cut and discard the top of the leaves (about 1 inch), to get rid of the thorns. You can them remove the leaves one by one, eating the white part of their base. After removing the leaves, use a knife to get rid of the fowery part that sits in the middle of the "head", on top of the "heart". To eat the stem, remove the outer layer with a knife.

One of the most popular ways to cook artichoke is to boil them whole in salted water until tender (for 15 to 20 minutes). When ready, you can follow the above procedure, dipping each the white part of each leave as well as the "heart" and stem in olive oil and lemon, vinaigrette or mayonaise.
Asadero: Asadero is a soft Mexican cheese that is used a lot in making quesadillas. It is usually available in slices and because it melts well, it is a good choice for nachos (with melted cheese on top).
Asiago: Asiago is a cheese, similar to Parmesan and Romano, but sweeter. It comes in two versions, aged and fresh. The aged version of asiago is firm whereas the fresh version is semi-soft.

The aged version of asiago can be grated and can be used on pizzas.
Asparagus: Asparagus is a vegetable used from the very early times in cooking due to its delicate aroma and diuretic properties. It comes in green or white colors and is one of the healthiest vegetables as it is the number one vegetable provider in folic acid, an extremely important substance for the human body. It contains no fat or cholesterol, is low in sodium and is very low in calories. It is available in mid-February through June.

One of the simplest ways to cook asparagus tips is to boil them in salted water and serve them with melted butter, olive oil, hollandaise sauce, or other similar sauce. It can also be used as side dish for beef or other meat dishes, in salads or soups.
Avocado: Avocado is a pear shaped fruit of the avocado tree. It has a dark green to brown color that gets darker as the fruit ripens. Although the fruit contains a high amount of fat when compared to other fruits, most of it is monounsaturated fat which is considered healthy for our diet. Avocados are widely used in Mexican, vegetarian and sushi dishes. The main ingredient of the famous Mexican guagamole dip is avocado.

B

Bacon

Bacon is cured, sometimes smoked, pork. Depending on the origin of the bacon, different areas of the pork are used, like the pork loin, the ham (thigh) or the pork belly. Bacon can be bought in whole pieces or slices, in vaccum sealed packages. It is used in cooking as part of recipes or on its own, fried or grilled. It is an essential ingredient in breakfast, together with fried or scrambled eggs.

Bagel

Bagel is a donut shaped bread product made with flour, yeast, water and oil. Other ingredients like onion, sugar or various types of fruit can be added to the dough. The dough is first cooked in boiling water, drained, often brushed with egg and finally baked. Bagels have a chewy interior with a sometimes crisp and shiny exterior. They are mostly eaten with breakfast, as a replacement for bread, alone, filled with cream cheese or to make sandwiches.

Bagoong

A Filipino paste or sauce made from salted, fermented fish, anchovies or shrimp. It is used in Asian dishes and can be bought in glass containers.

Baking powder

Baking powder is a white, dry chemical, similar in texture to starch, used in batters and doughs for making breads, pancakes, waffles, cakes and similar. Using baking powder in a recipe causes a rising effect on the final result. The main ingredients of baking powder are baking soda and one or two types of acids.

There are two types of baking powder available, the single acting baking powder and the double acting baking powder. Single acting baking powder contains one type of acid that reacts at low temperatures, thus, giving a rise as soon as the dough or batter is prepared. Double acting baking powder contains two types of acids, one which reacts at low temperatures (giving an immediate rise when the dough or batter is prepared) and one that reacts at high temperatures, producing further rising during the baking process.

When using single acting baking powder in a recipe, you must bake immediately after mixing, otherwise the rising effect will fail.

Baking soda

Baking soda is a leavening agent, similar to baking powder, used to give a rising effect on recipes for bread, cakes, muffins, pancakes and similar. The only ingredient of baking soda is sodium bicarbonate. Unlike baking powder, baking soda does not contain acids, so the rising effect takes place immediately after mixing the ingredients. You must therefore bake the recipe immediately after mixing, otherwise the rising effect will fail.

Balsamic vinegar

See vinegar.

Banana squash

Banana squash is a large, banana shaped type of squash with a thick skin and a creamy orange flesh. It comes in pink, orange and blue colors and weighs around 10 pounds. Because of its size it is usually sold in pieces instead of whole. Banana squashes are usually baked or steamed. Steaming a banana squash will result in a milder but sweeter taste.

Bananas

Banana is a popular fruit that comes in a variety of sizes and colors. The most common type of banana has a bright yellow color. When not ripe, the banana has a green color. Bananas are eaten as a fruit or can be used in fruit salads, ice creams and cakes.

Basil

Basil is one of the most popular herbs, used widely allover the world. It comes in different types (in shape and color of the leaves and taste) but the most common type of basil is the sweet basil. Sweet basil is widely used in recipes, raw or cooked. It has large, bright green leaves that have an intense sweet and spicy aroma. It's favour is warm and peppery, with hints of clove, mint and anise. Basil blends well with thyme, oregano and garlic.

Most types of basil are used for culinary purposes, raw or cooked. Sweet basil is used in the simple but great tasting Italian basil and mozzarella salad. Basil also goes well with tomato sauces for pasta, chicken or lamb. Sweet basil is also the main ingredient for the famous Italian pesto sauce, together with pine nuts, parmesan cheese and olive oil.

Bay leaf

Bay leaves are the leaves of the bay tree, widely used in cooking for their flavor and aroma. They are very common in the Mediterranean cuisine. Bay leaves are pungent with a bitter taste and a distinctive aroma and they can be used fresh or dried. Bay leaves develop a better taste after they have been picked and dried. They are often used in sauces, soups, stews, meat dishes or in stocks. Bay leaves are also an important ingredient in french bouillon dishes.

Bay leaves are available fresh or dried. Fresh bay leaves are difficult to find whereas dried bay leaves can be found in supermarkets, in packages or plastic bags. Fresh bay leaves have a mush stronger taste and aroma than dried ones. Like all herbs, dried bay leaves should be kept in a cool, dark place for up to 6 months.

Bean paste

See Miso

Beef tenderloin steak

Also called filet or filet mignon, beef tenderloin steak is an extremely tender, boneless steak that is cut from the whole tenderloin

Beets

Beet is a vegetable that can be eaten as a condiment or in salads. Both the root and the leaves of the vegetable can be eaten but the root is the most commonly used part. Beetroot can be peeled and steamed, cooked or pickled. They are typically used in salads. Young beet roots can be steamed briefly and used as a vegetable.

Beets can be bought fresh, canned or picked.

Bell pepper

Bell pepper is the fruit of the capsicum plant, widely used worldwide in cooking. Bell peppers are an essential ingredient in the Chinese and Mexican cuisine, being used for its flavor as well as for the color it gives to dishes. In many countries bell peppers are simply called peppers and in several countries like Hungary, they are called paprika. Bell peppers come in different colors, usually green, red, yellow and orange, but there are some varieties that come in white, purple, brown and even blue, depending on when they are harvested. Green bell peppers are unripe bell peppers whereas red, yellow and orange are ripe ones. Red, yellow and orange bell peppers are sweeter and a bit hotter in taste than green bell peppers. They are also more expensive that green bell peppers.

Bell peppers are available worldwide, all year round in supermarkets.

Beurre manie

Beurre manie is a cooking term which in French means kneaded butter. Basically, beurre manie is made by kneading equal parts of softened butter and flour. The resulting mixture is used to adjust the thickness of sauces and soups.

Black beans

Black beans, also called turtle beans, are a type of dried bean very popular in the Mexican, Central and South American cuisine. They have a black skin and a sweet flavor.

Black beans are available worldwide in dried and canned forms.

Black pepper

Black pepper is one of the most common spices in the European and other cuisines. It is the fruit of the pepper plant that when dried, it is used as spice and seasoning (known as peppercorn). The same fruit produces white, green, black and reddish to brown peppercorns. Peppercorns are spherical in shape and their size measures about 5 millimeters in diameter. Pepper is pungent and aromatic. Black and green peppercorns are more aromatic that white ones whereas white peppercorns are the most pungent .

Black pepper can be used in cooking, whole, crushed or ground or as seasoning. For the best flavor and aroma, use freshly ground black pepper.

Butter

Butter is a dairy product usually made from cow's milk. It is used as a spread on bread as well as in cooking. As a result, butter is one of the most used products daily, all over the world. Clarified butter or ghee is the result of rendering butter. Butter comes in many versions, depending on the amount of fat and salt it contains. Hence, you can get salted butter, semi-salted butter (or demi-sel), unsalted butter, full fat butter, light or low fat butter and any combination of salt and fat amounts. Low fat butter is made from vegetable products instead of milk.

Butter is solid when refrigerated and melts at room temperature. Common uses of butter, besides used as a spread on bread, are frying and baking. Butter is also widely used in pastry making and sauce making, especially in the French cuisine. It is also commonly used instead of vegetable or olive oil for frying; in that case, it adds a sweeter taste and distinctive aroma to the food.

C

Capers

Capers are the pickled buds of the caper plant. They have a dark olive green color, are round shaped and measure from 5mm up to 14mm in diameter.

Capers are picked and pickled in vinegar and salt, and sold in glass jars. They are classified by their size, into the following categories (the smaller, the most popular): Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

Capers are widely used in the Mediterannean cuisine, mostly in sauces or salads. The Italian spagetti puttanesca recipe uses capers as a main ingredient for the sauce.

Caraway

Caraway seeds are the seeds of a herb in the parsley family. They have a nutty, delicate anise flavor and are very popular in the Hungarian, German and Austrian cuisine. Caraway seeds are used to flavor many foods such as stews, meats, vegetables, cheeses, cakes and breads.

Caraway seeds are available worldwide and like all herbs and spices, they should be kept in a dry, cool and dark place for a period of up to 6 months.

Cardamom

Cardamom is an aromatic spice with a pungent aroma and a warm, spicy, yet sweet flavor. It is grown for its seeds and it is widely used in the Indian and Scandinavian cuisine. Cardamom seeds are encapsulated in small pods with each pod containing 15 to 20 tiny seeds. Whole, crushed cardamom pods or ground cardamom is used to flavor savory or sweet dishes.

Cardamom is available worldwide, whole (in the pod) or ground. Whole cardamom contains much more flavour and aroma that ground cardamom.

Cayenne pepper

Cayenne pepper, also known as red pepper, is a red colored powder that is used to flavor dishes. It is typically made from the fruits of several capsicum varieties, closely related to paprika, jalapeños and bell peppers, that are first dried and then ground. Cayenne pepper is used in cooking hot dishes and is extremely hot so it should be used with caution. It is a common ingredient in the Asian and Mexican cuisine.

It is available worldwide in its dried, powder form. Cayenne pepper can also be found in specialty store in its whole form.

Celery seed

Celery seed is the seed of lovage, a wild celery which grows mainly in India. The seeds have a strong flavor and should be used in small amounts. Celery seed is used in pickling, like anise, and to flavor soups, meat dishes and salads.

It is available worldwide in supermarkets and like all dried herbs and spices, it should be stored in an airtight container in a cool, dark place for a period of up to 6 months.

Chervil

Chervil is a delicate annual herb, very popular in the French cuisine. It is similar in appearance and taste to parsley, and is considered by many to be the gourmet's parsley. Chervil is typically used to season mild flavored food such as poultry, seafood and vegetables. Together with tarragon and chives, chervil is one of the herbs in the French herb mixture, fines herbes.

Chicken

Chicken is a type of poultry meat, used in cuisines worldwide. Because of its low cost when compared to other types of meat, chicken is one of the most used meats in the world. It has a very light brown flesh and a neutral flavor. Favorite chicken dishes include roast chicken, tandoori chicken, chicken curry, fried chicken, barbequed chicken and much more.

Chili powder

Chili powder is mixture of spices consisting of various dried ground chili peppers, paprica, cumin, oregano, garlic and cayenne pepper. It has a dark orange color and it is used in making chili and many other dishes of different cuisines, mostly Asian. A typical chili powder mix consists of 1 part paprica, 1 part ground cumin, 2 parts garlic powder, 1 part oregano and 2 parts cayenne pepper. Chili powder is available worldwide in mild, hot and extra hot versions.

Chimichanga

A chimichanga is a Mexican dish made with a flour tortilla and some kind of filling. The tortilla is filled with chicken, cheese, beans, vegetables or any other combination of ingredients, folded (to keep the ingredients inside), chilled and then fried until crisp. Chimichangas are usually served with a variety of typical Mexican condiments, such as guacamole, tomato salsa, beans and rice.

Chipotle

Chipotles are roasted or smoked jalapeno peppers, used in traditional Mexican recipes, especially salsas. They have a dark brown color, are 2 to 4 inches long and about 1 inch wide.

Chives

Chives is a herb in the family of the onion, grown for its leaves and used in cooking. It is very popular in the French and Swedish cuisine. Chives are mostly used as a garnish. They have a bright green color, grow long and thin, about 2 mm in diameter and have a taste similar to onion, but milder. They are an important ingredient in soups, sandwiches and fish. The Swedish traditional herring dish uses chives as a basic ingredient.

Chives are available in most supermarkets, fresh. They can also be found in dried form but they are far in taste and appearance from fresh chives. Fresh chives can be dry-frozen without much impairment to taste.

Chivichanga

A chivichanga is a variation of the Mexican chimichanga. It is basically made with a flour tortilla filled with shredded beef and then deep fried until crisp.

Cinnamon

Cinnamon is a spice, widely used in cooking worldwide, for both sweet and savoury dishes. It is very popular in the Middle Eastern, African and Greek cuisine. Cinnamon has a light brown, reddish color, a sweet taste and an intense aroma.

Cinammon is available worldwide as ground or whole, in the form of cinnamon sticks.

Clarified butter

Clarified butter is butter that has been rendered to separate the milk solids and water from the milk fat. It consists of entirely saturated fat and has a higher smoking point that regular butter. It is therefore preferred in many cooking applications such as frying and sauteing. Ghee is a type of clarified butter, widely used in the Indian cuisine.

The process of producing clarified butter involves melting butter over heat and allowing its components to separate by density. Solids that float to the surface are skimmed off, water and other milk solids sink to the bottom and the butter fat is spooned off. Any other components but butter fat are discarded.

Clarified butter is widely available in jars or metal containers.

Clove

Cooking oil

Cooking oil is purified fat from vegetables of animals. It is liquid at room temperature and is widely used for frying, deep frying, stir frying, baking, grilling and more. There are many different types of cooking oil available, with the most common being olive oil, sunflower oil, soybean oil, peanut oil, corn oil, canola oil, safflower oil and sesame oil.

Cooking oil is available worldwide in bottles and plastic or metallic containers.

Coriander

Coriander, also known as cilantro, is a herb, similar in color, appearance and taste to parsley but juicier, with a hint of citrus. It is widely used in the Meditteranean, Asian, Latina American and African cuisine and is an important ingredient in typical Indian, Vietnamese, Mexican and Chinese dishes. Fresh coriander leaves are used in cooking, raw in salads as well as a garnish for many dishes. Their taste is very different from their dried fruit, coriander seeds.

Coriander seed

Coriander seeds are the dried seeds of the coriander herb, also known as cilantro. They have a light brown color, are shperical in shape, 3-5 mm in diameter and are widely used in Middle Eastern, Chinese, African, Asian, Latin American and Mediterranean cuisine. Coriander seeds together with cumin seeds are important ingredients in many typical Indian dishes.

Coriander seeds can be bought whole or ground. When used in cooking, they can be crushed (if whole) and toasted or fried to intensify their aroma.

Cotija

Cotija is a Mexican, sharp, dry and salty cheese, white in color, similar to Parmesan. It is usually grated and used as topping for beans or Mexican salads. When heated, cotija cheese softens but does not melt.

Court Bouillon

A stock based on vegetables, used to prepare snails for cooking. A classic Court Bouillon stock follows:
In a cooking pot, mix 1/2 part of white wine, 1 part of water, parsley, bay leave, thyme, onions, garlic, anethum, carrots, salt and pepper. Slowly bring to a boil, lower heat, coven and simmer for about 90 minutes.

Cream

Cream or creme is a dairy product that is composed of the higher-butterfat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

In the United States, cream is usually sold as:

Half and half (10.5–18% fat)
Light, coffee, or table cream (18–30% fat)
Medium cream (25% fat)
Whipping or light whipping cream (30–36% fat)
Heavy whipping cream (36% or more)
Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.

In the United Kingdom, cream is usually sold as:

Half cream (12%)
Single cream or light cream (18%)
Whipping cream (35%)
Double cream (48%)

Other cream products

Sour cream in the U.S. is cream (18% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it.

Creme fraiche is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to creme fraiche. Smetana is a Central and Eastern European sour cream.

In the UK, clotted cream (similar to Indian malai) is a very high-fat (55%) product processed with heat.

Butter is made by churning cream.

Whipped cream

Cream with 30% or more of fat can be turned into whipped cream by mixing it with air. This roughly doubles the cream's volume as air bubbles are captured in a network of fat droplets. (Whipped cream is said to have been invented in 1671 by Francois Vatel for a banquet in honour of Louis XIV, though it is likely that it was actually known long before this.) If the whipping is continued, the fat droplets stick together and form butter; the remaining liquid is buttermilk.

Whipped cream is sold ready-to-use in pressurized containers, and is colloquially called squirty cream. Nitrous oxide is used as a propellant, and when the cream leaves the nozzle, it produces four times the volume of whipped cream, i.e., twice the volume produced by whipping air into it. Using this technique, it may also be prepared in reusable dispensers, similar to a seltzer siphon bottle, using inexpensive disposable nitrous oxide cartridges.

Chantilly cream (French: creme Chantilly)

Chantilly cream is whipped cream with sugar and vanilla.

Creme as an ingredient

Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, and some custard bases, and also uses for cakes.

In the United States of America, cream (usually light cream or half-and-half) is often added to coffee.

Cumin

Cumin, or cumin seed is a very aromatic spice used widely in Asian, African and Mediterranean cuisines. It is similar to fennel seeds but they are smaller and darker in colour. Its flavour and aroma is intensified by frying or toasting it. Cumin is also an important part of curry powder and garam masala. Together with coriander seeds, cumin seeds are used in many typical South Indian dishes.

Curry powder

Curry powder is a mixture of spices, widely used in the Indian cuisine. It has a yellow orange color and is an important ingredient in all curry dishes, like beef curry or chicken curry. A typical curry powder recipe includes coriander, cumin, turmeric, and fenugreek. Depending on the recipe, additional ingredients such as ginger, garlic, mustard seed, red pepper, cinnamon, black pepper and more may also be added.

Like most dried herbs, the taste of curry powder can be intensified by frying it. A typical cooking process involves first frying the curry powder with garlic, chili, onions or any other herbs used in the recipe, and then adding the meat.

Curry powder is available worldwide in different versions, ranging from mild to hot.

D

Delmonico: Another name for ribeye, used mostly in northeast USA
Dry Monterey Jack: Dry Monterrey Jack cheese is aged Monterey Jack cheese. It is a bit sharper in taste and firmer than regular Monterey Jack cheese and can be grated.

E

Enchilado cheese: Enchilado cheese is a Mexican, chili flavoured cheese. It is similar to cotija anejo.
Endive: Endive, also known as Belgian endive or French endive, is a vegetable, a variation of the winter leaf chicory, having a slightly bitter taste and used raw in salads, or cooked. There are three main varieties of endive, the frisée, the curly endive and the escarole. The frisée variety has frizzy, finely cut leaves. The curly endive has green, curly outer leaves and the escarole has broad, pale green leaves. Of the three varieties the escarole is the least bitter.

Endive is available in most supermarkets worldwide.

F

Fahitas: Fahita is a famous Mexican dish consisting of grilled strips of beef, pork, chicken, shrimp and vegetables (bell peppers and onions), served in a flour or corn tortilla with one or more condiments. The ingredients are first marinated in vegetable oil and several spices. Some of the most popular condiments served with fajitas today are pico de gallo, guacamole, sour cream, cheese, lettuce, tomato and jalapeno peppers.
Farfalle: Farfalle is a type of Italian pasta. It is shaped like a butterfly or bow tie and is used with chunky sauces or in pasta salads. Variations of farfalle are the farfallini (smaller in size) and the farfallone (larger in size).
Fennel: Fennel is a culinary herb, native to southern Europe and the Mediterranean region, grown for its dried seeds, leaves and leaf base (finochio). Fennel seeds are used to flavor pickles, liqueurs, bread, sauces and dishes. Fennel leaf base (finochio) is used as a vegetable and young fennel leaves are used in Italy to flavor salads.

Fennel is available worldwide in fresh or dried (seeds) forms.
Fennel seed: Fennel seed is the dried seed of the culinary herb fennel. They are used to flavor pickles, liqueurs, bread, sauces and dishes.

Fennel seed is available worldwide in supermarkets. Like all dried herbs and spices, fennel seeds should be stored in an airtight container in a dark, cool place for a period of up to 6 months.
Fettucini: Fettucini are long, flat strips of pasta, about 1 cm wide, usually served with a creamy type of sauce. They are made with egg and flour and are similar to tagliatelle. Fettucini are available in fresh or dried versions. One of the most popular recipe using fetuccini is Fettucini Alfredo.
Fusili: Fusili is an Italian pasta shaped like a corkscrew or a spring. It is appropriate for chunky, thick type of sauces as well as pasta salads.

G

Garlic: Garlic is one of the most essential ingredients in cooking, worldwide. It is related to the onion, shallot and leek. Garlic has a powerful pungent flavor when raw and a unique strong flavour and aroma. It leaves a bad breath when eaten, raw or cooked but despite this fact, garlic is an essential ingredient in Asian, Japanese, Middle Eastern, Italian, French, Meditteranean, Arabic and many more cuisines. It can be eaten raw, boiled, roasted, fried, baked or even grilled. A lot of recipes using garlic require for the latter to be fried in olive oil or butter alone, or in combination with other herbs and spices, so as to give its strong flavour and aroma to the dish. In Chinese cuisine, a lot of dishes have fried garlic, ginger and chili peppers as a starting base for the remaining dish. Garlic bread, garlic butter, garlic mayonaise, garlic flavoured oil or chili sauce are a few of the uses of this great ingredient.

Besides its usefullness in cooking, garlic has proven to have beneficial effects for the health such as preventing and fighting common cold, lowering cholesterol and much more.

Garlic can be found worldwide, fresh, dried (in the form of flakes or powder), or even in 'liquid' form. To get the most taste and aroma out of garlic though, use fresh garlic.
Gazpacho: Gazpacho is a tomato based cold soup. The main ingredients are tomatoes, green peppers, onions and cucumbers.
Ghee: Ghee is a type of clarified butter, widely used in Indian cuisine. It has a dark yellow color and consistency of thick cream and when made from regular, full fat butter, it consists almost entirely of saturared fat. It is mainly used in the place of ollive oil or vegetable oil, for frying.

Ghee is made by simmering unsalted butter in a large pot, until the water contained in it evaporates and its protein has settled to the bottom. The resulting butter is then removed, taking care not to get any of the milk solids on the bottom of the pan. Unlike butter, ghee can be stored in airtight containers, away from moisture, for very long time periods without being refrigerated.

Ghee can be bought in jars or metal containers.
Ginger: Ginger or ginger root is a tropical plant that is grown for its root. It has a tan skin and a flesh that ranges in color from light yellow to ivory. It has a pungent and spicy aroma and a peppery, slightly sweet taste and is used worldwide for both sweet and savory dishes. Ginger is an extremely important ingredient in the Chinese, Japanese and Indian cuisine. Together with garlic and chili, ginger forms the base for most Chinese dishes.

Ginger is available worldwide in its fresh form, dried form (as a powder), crystallized or candied form, preserved or even pickled. In its dried form, ginger powder is used in making several savory dishes, soups, curries and meats. It is also an essential ingredient in making the famous gingerbread, gingersnaps and other cookies. Pickled ginger is used by the Japanese as a condiment for sushi.
Gorgonzola: Gorgonzola is a mild blue cheese produced in Northern Italy. This blue-veined cheese is made from cow's milk and is very soft and creamy. Gorgonzola melts quickly and works well in creamy sauces for pasta or vegetables.
Grana Padano: Grana Padano is an Italian cheese, very similar to Parmesan with main difference the fact that it's made in a different part of Italy.
Green beans: Green beans, also called string beans, stringless beans or snap beans are the fruit of the bean vegetable, used worldwide in cooking. They contain less starch and proteins but Vitamin A and Vitamin C than dried beans. Green beans are usually boiled or steamed, stir fried or cooked in casseroles. They are also popular as a side dish, alone or with other boiled vegetables, with chicken, pork or beef dishes.

Green beans are avaliable fresh, canned or frozen.
Guacamole: Guacamole is a Mexican dip having as main ingredients avocados, lime juice and salt. Different recipes for guacamole include onions, tomatoes, chili peppers, garlic and various spices like cumin. Guacamole is usually served with tortilla chips, as a dip, or as a side dish for Mexican dishes like fajitas.

H

Honey: Honey is a sweet, syrupy liguid with yellow to brownish color, produced by bees from the nectar of flowers. It is widely used in cooking in making sauces, marinades, syrups, sweets and more. Honey is commonly used as a desert, together with nuts or yogurt.

Honey is available worldwide in glass or plastic containers.

J

Juniper berries: Juniper berries is a berry shaped spice, typically used to marinate meat and game. They have a green to purple black color and range from 4 to 12 millimeters in diameter. The berries are crushed before being used, to release their aroma and oils. Juniper berries are also used to flavour gin.

K

Kefalotyri: Kefalotyri is a hard and tangy Greek cheese that is often grated over dishes.

L

Lime: Lime is round, bright green to yellow colored citrus fruit, very similar in shape, taste and properties to lemon. Limes are usually smaller in size than lemons, around 3-6 cm in diameter. They are widely used for their zest and juice in drinks, garnishing and cooking. Typical drinks and coctails that use the juice of lime fruits are limeade, gin and tonic and margarita. In cooking, limes are used for their acidity of their juice as well as the aroma of their zest.
Linguini: Linguini is a type of pasta that looks like flattened spaghetti. It is made with egg and flour and is about 2-3 mm wide and 1 mm thick. A well known Italian pasta recipe that uses linguini is Linguini with clams.

M

Mace: Mace is a spice that tastes and smells a lot like pungent nutmeg. This is because mace is made from the bright red membrane that covers the nutmeg seed. This membrane is removed, dried and then ground. Mace has a yellow-orange color and is used to flavor all kinds of foods, from sweet to savory.

Mace is sold in supermarkets mainly in ground form.
Manchego cheese: Manchego is a spanish cheese, used also in Mexican dishes. It is a firm, mellow cheese, similar to a slightly aged Jack, with some nutty character. It comes in aged and unaged versions. Aged Manchego cheese is yellow and great for grating. Unaged Manchego cheese is amost white in color, semi-firm and melts well when heated. It is therefore used cooked in various recipes, or melted on top of tortilla chips or other snaks.
Marjoram: Marjoram is a perennial herb, similar to oregano, cultivated for its aromatic leaves for culinary purposes. Its leaves. fresh or dry, have sweet pine and citrus flavors. Marjoram is often used in herb combinations such as Herbes de Provence and Za'atar.

Marjoram is available worldwide, fresh or dried. Like all dried herbs and spices, marjoram should be kept in a cool, dark place, in an airtight container, for a period of up to 6 months.
Marsala wine: Marsala wine is a wine produced in the region surrounding the city of Marsala in Sicely, Italy. It has an intense amber color and a complex aroma. Marsala wine is classified according to different characteristics and aging. You can get Marsala wine aged from less than a year to more than 10 years.

Marsala wine was traditionally served as an Italian aperitif. It is also being used in cooking famous Italian recipes like Marsala chicken, risotto dishes and Marsala based sauces. In a typical Marsala sauce, the wine is reduced to almost a syrup with onions, mushrooms and various herbs like thyme and rosemary. Chicken Marsala is another famous recipe which involves chicken breasts coated in flour and braised in Marsala wine with olive oil, butter, mushrooms and herbs.
Mascarpone: Mascarpone is a soft Italian sweet cream cheese, white in color and easily spreadable. It is widely used in the Italian cuisine, mainly as the main ingredient in the famous Italian Tiramisu dessert. It is also used in many other sweet or savory recipes.

Mascarpone does not require any aging, therefore it can easily be made at home by heating cream to about 80 C and then adding citric or tartaric acid or even lemon juice. When the acid is added the cream begins to curdle. At this stage, the cream is transferred to a cheese cloth and strained in the refrigerator for about 24 hours. What you end up with is homemade Mascarpone cheese.

Mascarpone cheese is available in supermarkets worldwide in plastic bowls of usually 250g, 300g or 500g.
Milk: Milk is a nutritive liquid obtained from various animals such as cows, goats, and other (buffalo and reindeer) used worldwide in cooking or as a beverage. The most common type of milk is cow milk. The raw milk from the animal goes through a certain procedure before being ready for consumption.

Milk is a basic ingredient for a lot of other popular products such as butter, cream, cheese, yogurs and much more. It is available worldwide in various types such as full fat, light, skimmed, half and half etc, depending on the amount of fat it contains.
Mimolette cheese: Mimolette is a French cheese, similar in taste and texture to the Italian Parmesan cheese but with a bright orange color.
Mint: Mint or mentha, is a perennial herb cultivated for its aromatic leaves, mostly for culinary and purposes. Its leaves are dark green colored and have a fresh, aromatic warm, and sweet flavor with a cool aftertaste. There are several varieties of mint, with the most common being the spearmint and peppermint. Mint leaves can be used fresh, as a garnish, or dried, to flavor food and sauces. They are particularly popular with lamb. The essential oil from mint leaves is used as flavoring agent for perfumes, deserts, candies, chewing gum and more.

Mint is available worldwide in fresh or dried forms. As with all dried herbs and spices, dried mint should be kept in a cool, dark place, in an airtight container, for a period of up to 6 months.
Miso: Miso, or bean paste, is a Japanese condiment made from fermented soy beans, rice or barley and salt. There are various versions of miso, generally classified as white or shiro miso and red or aka miso. The difference between the two versions is that shiro miso is sweeter while aka miso is saltier.

Miso is widely used in the Japanese cuisine mainly in soups, sauces, dips, dressings and marinades. It is rich in B vitamins and protein due to the fact that it comes from soy beans, but it is also high in sodium.
Mizithra: Mizithra (aged) is a Greek cheese that comes in two versions, aged and fresh. Aged mizithra cheese is salty, dry and crumbly and is usually grated on top of food. Fresh Mizithra is a white cheese similar to feta cheese.
Molcajete: A molcajete is a Mexican tool, usually made of stone, used for grinding food ingredients. It is the Mexican version of mortar and pestle. A typical molcajete is round in shape and is supported by three short legs. The molcajete is widely used for grinding or crushing spices, for making salsas, guacamole and moles.
Muscat: Muscat or Moscato is the wine made from the muscatel or moscatel grapes, widely grown in Spain and Portugal. Muscat wine is often called a dessert wine as it is popular in making fruit puddings, compotes, syllabubs, trifles etc.
Mustard: Mustard is a condiment that is made from the seeds of the mustard plant. It is made by crushing mustard seeds and then mixing them with water, vinegar or a combination of the two. Mustard has a color ranging from yellow to brown and is available in hot and mild versions, plain, or with extra flavours added. It is very popular allover the world and it is used as a sauce on its own or as an ingredient in salad sauces, marinades and more.

Mustard is available worldwide in various versions, with the English and French versions being the most popular. It is also available in seeds or powder form.
Mustard seed: Mustard seed is the seed of the mustard plant, popular in the Asian and Indian cuisine. The seeds are about 1mm in diameter and have a color ranging from yellowish white to black. A typical use of mustard seeds in the Indian cuisine is to fry them in oil until they pop and release their flavor. Mustard seeds are the key ingredient in making mustard, the famous condiment.

Mustard seed is available worldwide in supermarkets.

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Nutmeg: Nutmeg, also called mace, is a spice with a delicate flavor, obtained from the nutmeg tree. A whole nutmeg is egg shaped, about 3/4 of an inch in length. It is native of the Spice Islands. Nutmeg is a popular spice in food and drinks. It is available worldwide in whole or powder form. To get the most aroma from nutmeg, grate whole nutmeg using a nutmeg grater.

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Olive oil: Olive oil is a vegetable oil obtained from the fruit of the olive tree. It has a dark olive green color and a strong, distinctive smell. It is widely used in Meditteranean cuisine, as oil for cooking or as dressing for salads. Olive oil is regarded as a healthy oil because of its high content of monounsaturated fat (which is good for the health) and polyphenols.

Olive oil is classified based on the way it is produced, into the following types: Virgin or Extra Virgin olive oil, Refined olive oil and Pomace olive oil. Virgin or Extra Virgin olive oil means that the oil is extracted by using only physical means, not chemical. Refined olive oil means that the oil is chemically treated to neutralize strong tastes and acid content. Pomace olive oil is the oil that is extracted from the pomace using heat and chemicals. Virgin or Extra Virgin olive oil has the highest quality and should be preferred for cooking.
Onion: Onion is a vegetable used worldwide for cooking. It is actually one of the most used ingredients in many cuisines, including Indian, Chinese, Mexican, Spanish, Italian and Greek. Onions have a distinctive strong flavour and a pungent odour and come in a wide variety of forms and colors. You can get white, yellow or red onions, ranging from small (about 15mm in diameter) to large (up to 100mm in diameter or more). They generally have an outer skin (called paper) covering the core that is made up of layers.
Oregano: Oregano is a perennial aromatic herb, also known as wild marjoram. Its fresh or dried leaves are used in cooking for adding flavor to food. Together with thyme and rosemary, oregano is considered as one of the most commonly used herbs in European cuisine. Mexican oregano has a much stronger aroma than European oregano. Dried oregano leaves can be used for flavoring meat, poultry and sausage, salads, soups, Mexican foods, sauces and as a seasoning on pizzas.
Oregano can be found fresh, from specialty stores, or dried from supermarkets. Like all herbs, dried oregano should be stored in a cool, dry place for a period of no more than 6 months.

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Pancetta: An Italian, streakey bacon, smoked or unsmoked, with a strong flavor. It is common in many typical Italian dishes. It can be found in whole pieces or in slices.
Panela: Panela is a Mexican mild cheese with texture similar to mozzarella. It is used in enchiladas, chili con carne or tacos.
Paprika: Paprika is a powder used as a seasoning and garnish for a variety of savory dishes. It is made by grinding sweet, aromatic red pepper pods. The flavor of paprika can range from mild to pungent and hot and the color from bright orange red to deep red. Most types of commercial paprika come from Hungary, Spain and South America. The Hungarian paprika is considered by many to be the best. Paprika is especially popular in the Hungarian cuisine as a basic flavoring spice.

Paprika can be found in supermarkets and specialty shops in ground form. Like all herbs and spices, paprika must be stored in a cool, dark and dry place for no more than 6 months.
Parmesan: Parmesan is a hard, granular, pungent and salty Italian cheese, made from raw cow's milk. The original parmesan cheese is Parmigiano Reggiano, made in the areas of Parma and Reggio Emilia, in Italy. Grana Padano is another Italian hard and grainy cheese, very similar to Parmigiano Reggiano. Cheeses that are similar to Parmigiano Reggiano are often called parmesan. Parmesan cheese is widely used in pasta dishes, pizzas, sandwitches as well as salads.

Parmesan cheese is sold in whole pieces or grated. When buying parmesan cheese, always look for the original, Parmigiano Reggiano or Grana Padano, and prefer a whole piece instead of grated.
Parsley: Parsley is a bright green herb, very common in the Meditteranean, Middle Eastern, European and American cuisine. It is very similar in appearance and color to coriander leaves, or cilantro, but has a much milder taste. Parsley is used in cooking as well as for garnishing dishes. There are two types of parsley that are used as herbs, flat leaf or Italian parsley and the curly parsley. Other than the appearance, the two types do not have much difference in taste. Due to its high concentration of chlorophyll, parsley is good in fighting bad-breath. In fact, fresh parsley is the best 'cure' for bad garlic breath.
Peas: A vegetable belonging to the Leguminosae or pea family, cultivated worldwide for its edible seeds. Peas are one of the oldest cultivated crops and exist in many varieties. The most known types or varieties of peas are snow peas or mange touts, sugar peas and sweet peas. Peas can be boiled, steamed, stir fried or stewed; they can be part of the main dish or served as a side dish.

Peas are available worldwide, fresh or canned.
Pinto beans: Pinto beans, also called mottled beans, are the most common type of beans in the United States and northwestern Mexico. They typically have a light brown, beige with darker brown spots. Pinto beans are often used as a filling for burritos, whole or mashed.

Pinto beans are available dried or canned.
Preserved lemons: Preserved lemons are lemons that have been preserved in salt and lemon juice for at least 30 days. Many times, other spices are added to preserved lemons, such as cinammon, black peppercorns, cloves, even sugar. Preserved lemons have a silky texture, a darker color and an intense, distinctive flavor. They are a very popular ingredient in Moroccan cuisine, especially in chicken and lamb stews.
Prosciutto: Prosciutto is the Italian word for ham. Italians refer to raw, dry-cured ham as prosciutto crudo, and to the common, cooked ham as prosciutto cotto. When used in English, the term prosciutto stands for the raw, dry-cured version of ham. Prosciutto is salty, with a delicate flavour. It is widely used as a snak, an antipasti, or cooked, many times with meat to give an extra flavour.

Q

Queso blanco: Queso blanco is a mild cheese used in the Mexican cuisine. It is similar to Monterey Jack cheese.
Queso fresco: Queso fresco is a mild, soft and moist cheese used in the Mexican cuisine. It is typically used as a filling for quesadilas.

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Red beans: Red beans, also called red kidney beans are a type of dried beans. They have a dark red color and their shape reminds of a kidney, hence their name. There are two types of red beans, small and large. The small red bean is darker and smoother than the large red bean. Red beans are very popular in Cajun and Mexican dishes.

Red beans are available worldwide in dried and canned forms.
Red pepper: Red pepper is another name for cayenne pepper. See cayenne pepper for more details.
Red wine vinegar: See vinegar.
Rice wine vinegar: See vinegar.
Romano: Romano cheese is a hard, salty cheese, very similar to Parmesan but higher in fat and with a sharper flavor. There are different types of Romano cheese available. Pecorino Romano is the original Romano cheese and is made from sheep's milk. Other types of the romano cheese are made from goat or cow's milk.
Rosemary: Rosemary is a fragrant perennial herb with evergreen, long, needle shaped leaves. It is widely used in cooking as a herb, especially in the Mediterranean cuisine. Rosemary has a pungent, bitter taste that matches well with lamb and oily fish. It is ususally used to marinate meat or fish that is being barbecued.

Rosemary is available worldwide in fresh or dried forms.

S

Saffron: Saffron is a spice, used mainly to colorize food. It has a bitter taste and a dark yellow reddish color. Saffron gives a rich golden yellow hue to food. It is used in cooking worldwide, but it is very popular in the European, Indian, Iranian, Moroccan and Arab cuisine.

Saffron is available in threads and good quality saffron is expensive.
Sage: Sage is a native Mediterranean herb used for both its culinary and medicinal uses. The leaves are narrow, oval shaped with a gray-green color and have a pungent, slightly bitter taste and aroma. There are several varieties of sage most of which are used in cooking. Sage is usually used in poultry, pork and game dishes.

Sage can be found worldwide, fresh, in small bunches or dried. Store fresh sage wrapped in a paper towel in the refrigerator for up to 4 days. Like all herbs, dried sage should be stored in a cool, dark place for no more than 6 months.
Salsa: Salsa is another word for sauce (it comes from the same word in Italian and Spanish which means sauce). Salsas are widely used in Mexican and similar cuisines as sauces for tortilla chips, or side dishes for various recipes. There are many different types of salsas, ranging from green to red and from mild to extra hot. Some of the most famous salsas include Pico de Gallo or Salsa Mexicana (raw salsa), Salsa roja (red salsa), Salsa verde (green salsa), Salsa ranchera, Guacamole (made with avocado) and more.
Salt: Salt or sodium chloride is one of the most important ingredients in cooking, worldwide. It is used as a seasoning or as a preservative.The main effect of salt when used as a seasoning is to bring out the flavor of food.

Salt is available worldwide in regular or low sodium versions, in granulated or coarser forms.
Sangria: Sangria is a famous Spanish drink that combines alcohol and fruit. There are two types of sangria, the red sangria and the white sangria. Red sangria is made with red wine, several fruit juices, fruit (for example grapes, apple, orange), soda water, and sometimes brandy, cogniac or liqueur. White sangria is made with similar ingredients, but instead of red wine, white wine is used. Sangria is served cold, with ice and is a very refreshing summer drink.
Serrano chili: The serrano chili, together with the jalapeno, are the most popular chili in Mexico. It is small and slender with a dark green or dark red color and is quite hot. It is used in Mexican recipes, cooked or raw.
Sesame seed: Sesame seed is a type of seed that is very popular in the Asian, Japanese and Southern cuisine. The seeds are tiny and flat shaped and come in a variety of colors ranging from light ivory to brown, red and even black. Sesame seed has a slightly sweet, nutty flavor which makes it popular in making breads, cakes and cookies, the famous Middle Eastern halvah, salads and other savory dishes.

Sesame seeds are available worldwide in supermarkets. They should be kept in a cool, dark place in an airtight container for a period of up to 3 months, because of their high content in oil. You can keep them refrigerated for a period of up to 6 months.
Shallot: Shallot is another ingredient used widely in cooking, very similar to the onion. It comes in several varieties but it is said that the true shallot is the French grey shallot, also called griselle. Shallots are similar in appearance to brown skinned onions, milder in taste and smaller in size. They are usually more expensive than onions. Shallots can be eaten raw, in salads, chopped and fried, baked or even pickled, whole.
Skirt steak: Skirt steak is a long, flat cut of beef steak from the plate primal cut. It is very flavourful but tougher than other beef steak cuts. Because of its toughness, skirt steak should be cut along the grain. Skirt steak is the favorite beef cut for the famous Mexican fajitas dish, where the meat is first marinated for several hours, grilled over high heat and served with tortillas and various condiments like guacamole, salsa and sour cream.
Soya beans: Soya beans or soyabeans are a type of beans that are native to Eastern Asia. They are popular in the Asian cuisine but are used worldwide, mainly in vegetarian dishes. Soya beans are used to make other products such as soyabean flour, soyabean oil, tofu, miso, douchi, ganjang and more. Soya bean sprouts are also popular in Asian dishes. The fact that soya bean or products produced from it are high in protein, makes the latter an excellent choice for vegetarians. It is also said that soya beans reduce cholesterol and prevent color cancer.

Soya beans and most products produced by them are available worldwide.
Spaghetti: Spaghetti is a long, thin type of pasta, usually served with a sauce. It is about 1 1/2 mm in diameter and is very popular in the Western cuisine. There are many variations of spaghetti like spaghettini which are thinner and spaghettoni which are thicker. The thicker the pasta is, the longer it takes to cook. Spaghetti and its variations are traditionally cooked are dente, an Italian term which literally means, "to the tooth". Some popular spaghetti recipes include Spaghetti Bolognaise and Spaghetti Carbonara.

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Tagliatelle: Tagliatelle are long, thin, flat strips of pasta, about 1 cm wide, usually served with a creamy type of sauce. They are available in fresh and dried versions. Tagliatelle are very similar to fettucini.
Tarragon: Tarragon is one of the four finest herbs used in the French cuisine. It has green leaves with a spicy flavour that reminds of anise. There are many varieties of tarragon like French tarragon, Russian tarragon and Spanish tarragon with French tarragon considered as the one that is best for the kitchen. Tarragon matches well with fish and chicken dishes.
Thyme: Thyme is a perennial, aromatic herb, native to southern Europe and the Meditterranean. It has narrow, wiry stems with small, green leaves. There are several varieties of thyme, with garden thyme being the most common one. Other varieties are the lemon thyme, the French thyme and the English thyme. Thyme is used in cooking to add flavor to meat, poultry, fish, soups, sauces and vegetables. It is an important herb in the French cuisine and one of the most important ingredients in bouquet garni.

Thyme is avaliable fresh, in specialty shops, and dried, in most supermarkets. Like all herbs, dried thyme should be stored in a cool, dark place for a period of up to 6 months.
Tomato: Tomato is one of the most popular vegetables used worldwide, especially in the Italian, Mediterranean and Middle Eastern cuisine. It comes in many colors such as green, orange and yellow but the most common color is red. Tomatoes are eaten raw, in salads, or cooked in various dishes. They are a basic ingredient for tomato based sauces, the famous gazpacho soup and ketchup.

Tomatoes are available worldwide, fresh or canned. They can also be found in different forms such as tomato paste, tomato puree and tomato juice.
Tomatoes: See tomato
Tortilla: Tortilla is a basic ingredient in the Mexican cuisine. It is used for making tortilla chips, fajitas, burritos, chimichangas and more. There are two basic types of tortillas, flour tortillas and corn tortillas. Flour tortillas are made with flour, lard or vegetable shortening, salt and water. Corn tortillas are made with masa (or corn meal), lard or vegetable shortening, salt and water. To make corn tortillas you need a tortilla press, a device that helps in shaping the tortilla.

Tortillas are available in packages of 4, 6, 8 or 12, in small and large sizes.
Triple sec: Triple sec is a clear, strong orange flavoured liqueur, similar to curacao. It is used in various alcoholic coctail drinks as well as in deserts. Triple sec is an important ingredient in the Mexican margarita coctail.
Turmeric: Turmeric is a spice used in cooking for its color and taste. It has a bright, dark yellow-orange color, a musky odor and a pungent, bitter taste. It is an important ingredient in curry and is widely used to flavor and color butter, pickles, and sauces.

Turmeric is available fresh or ground, worldwide. Like all dried herbs and spices, ground turmeric it should be kept in a cool, dark and dry space for no more than 6 months.

V

Vegetable oil: Vegetable oil, many times called cooking oil, is purified fat from vegetables, mostly based on palm, corn, sunflower or soyabean oil. It is liquid at room temperature and is widely used for frying, deep frying, stir frying, baking, grilling and more.

Vegetable oil is available worldwide in plastic or metallic containers.
Vinegar: Vinegar is a liquid that is made by alcohol that is allowed to sour. The word comes from French and it actually means "sour wine". Vinegar is widely used in the kitchen, to flavor and preserve foods and also as a main ingredient in sauces, salad dressings and marinades. It is also used as a cleaning agent due to its acidic properties.

There are different types of vinegar available worldwide with each one having a different taste and color. The most commonly used types of vinegar are red wine vinegar, white wine vinegar, apple cider vinegar, balsamic vinegar and rice wine vinegar.

Red wine and white wine vinegar are made from red and white wine respectively and are widely used in cooking worldwide. They are also commonly used for preserving and pickling.

Apple cider vinegar is made from cider or apple must. It has a yellow to light brown color.

Balsamic vinegar is a very popular type of aged vinegar, made from white grapes, traditionally made in Modena, Italy. It has a very dark brown color, a very rich flavor, a complex and sweet taste.

Rice wine vinegar is vinegar made from rice wine and is very popular in Asian and Japanese cuisine.

White wine vinegar is many times infused with herbs such as tarragon, oregano, or thyme.

W

White beans: White beans are a type of dried beans that are popular in the English and Mediterranean cuisine. They are divided into the following categories: navy beans, pea beans, marrow beans and northern beans.
White wine vinegar: See vinegar

Z

Zabaglione: Zabaglione, also called sabayon or zabaione, is an Italian desert, typically made with egg yolks, sugar and Marsala wine. The process of making it involves heavy whipping of the egg yolks in order to incorporate a large amount of air into the mixture.