Browse dictionary
Showing 1-20 of 111 results in 111 entries
1. adobo, n. View full entry 1938
...In Filipino cookery: a spicy stew, typically consisting of pork, poultry, or seafood cooked in a vinegar-based sauce, seasoned with garlic, soy sauce, bay leaves, and peppercorns....
2. affineur, n. View full entry 1976
...A person responsible for maturing cheese in a cellar, climate-controlled room, etc. Cf. affinage2....
3. Amarone, n. View full entry 1964
...A full-bodied dry red wine made from grapes dried after picking in the Valpolicella region of north-eastern Italy, characterized by a pungent, almost bitter taste....
4. Amer Picon, n. View full entry 1881
...= Picon...
5. bakeware, n. View full entry 1948
...Cooking vessels for baking, regarded collectively....
6. ˈbaster, n.1 View full entry 1525
...One who bastes meat....
7. bibimbap, n. View full entry 1977
...In Korean cookery: a dish consisting of rice topped with other ingredients, typically including sautéed vegetables, meat (esp. beef), and chilli paste, often with the addition of a raw or fried egg....
8. breadness, n. View full entry 1866
...In discussions on Transubstantiation: The quality of being bread, bread-quality, ‘breadiness’....
9. brewmaster, n. View full entry 1871
...A person who supervises or manages the brewing process in a brewery; a master brewer....
10. buttlegging, n. View full entry 1966
...The illicit trade in cigarettes; cigarette smuggling....
11. Cal-Mex, n. View full entry 1973
...A type of Mexican-style cuisine originating in California, characterized esp. by adaptations of traditional Mexican dishes using ingredients or cooking methods typical of Californian cuisine. Freq. attrib....
12. carbonara, n. View full entry 1962
...In Italian cookery: a creamy sauce, usually served with pasta, typically made from eggs, bacon or ham, and cheese; (also) a dish made with such a sauce. Freq. attrib. or...
13. carpaccio, n. View full entry 1974
...An Italian dish of extremely thin slices of marinated raw or very rare beef, typically served with olive oil and lemon juice. Hence: a dish in which the main ingredient is served,...
14. cava, n.2 View full entry 1978
...A sparkling wine from north-east Spain, esp. Catalonia, made using an adaptation of the method used to make champagne....
15. charbroil, v. View full entry 1971
...trans. To cook (meat) on a grill over charcoal....
16. Charmat, n. View full entry 1935
...An inexpensive method of producing sparkling wine, by which the wine receives a second fermentation in large tanks rather than (as with champagne) in individual bottles. Chiefly attrib. Cf. ...
17. Chaumes, n. View full entry 1976
...A proprietary name for: a semi-soft, mild-tasting pasteurized cow's milk cheese with a bright orange rind, manufactured in the department of Dordogne in south-west France....
18. Dutching, n. View full entry 1989
...The practice of sending food destined for the U.K. market for irradiation in a country (typically the Netherlands) where this process is permitted, in order to mask any bacterial contamination before it...
19. ˈeat-in, adj. View full entry 1955
...eat-in kitchen, a kitchen designed for eating as well as cooking in; a kitchen-diner. (Estate agents' jargon.)...
20. Eiswein, n. View full entry 1963
...Wine made from ripe grapes picked while the frost is on them, and still frozen when they go into the press....
