Found 100 results.
Fizzy powdered confectionery
basic, ionic salt of an alkali metal or alkaline earth metal chemical element
measure of the acidity or basicity of an aqueous solution
capacity of a solid, liquid, or gaseous substance to dissolve in a solvent
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
type of industry; collective of diverse businesses that supplies much of the world's food
types of cheese
substance formed when two or more constituents are physically combined together
Rugbrødda
Danish style rye bread
None
Chinese dish of noodles in soup
Bud of thistle flower used as food
French compound sauce consisting of a velouté base with julienned onion, leeks, celery heart and mushrooms, mounted with butter and cream
Mirepoixfr
flavor base made of vegetables
Flavor base used in Cajun cuisine
Distilled spirit with added flavoring or sugar
popular Luxembourg speciality, an open fruit tart with zwetschgen or damson plums
Yahnitr
broth or stew
Tostadaes
flat or bowl-shaped tortilla that is deep fried or toasted
Italian seven-layer cake with chocolate and hazelnuts
Japanese simmered dish
second-largest city in Texas, United States
dry chemical leavening agent
cocktail typical of South American cuisine
Fortified wine, sweetened and flavored with aromatics
French method for producing Champagne wines
syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
genus of algae
organic compounds containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain
movement of water towards to more concentrated compartment
Flour made from finely milled glutinous rice
Sugar candy cooked until hard
deposits of residual yeast and other particles in wine-making
Molecules important for flavor, color and preservation
Building blocks of fats
Process of heating starch in water, leading to thickening and gelling
Long-chain carbohydrates, including starches and fiber
Artificial sweetener
Sara udonjp-ro
dish native to Nagasaki, consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc.
Aliolies
salsa con base de ajo y aceite de oliva
sauce used as a base in Latin American, Spanish, Italian, and Portuguese cooking
Filipino cheesecake made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya
baked dessert dish, a filled pastry base with an open top not covered with pastry
baked dessert dish, a filled pastry base with an open top not covered with pastry
base used for a tart, quiche or pie
base used for a tart, quiche or pie
base used for a tart, quiche or pie
base used for a tart, quiche or pie
French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins
classical French herb sauce used to accompany fish; consists of a velouté and fish fumet base, equal quantities of tarragon vinegar and white wine, reduced with chopped shallots and chervil
Soups, frequently chunky, prepared with base of milk or cream and roux
jam made from a base of coconut milk, eggs and sugar
device that applies heat to the base of cookware
Chemical property, opposite of acid
Italian flavored liqueur
American liqueur made from neutral spirits with fruit, spice and whiskey flavorings.
alcoholic drink
liqueur
class of soup and cooking stock used in Japanese cuisines
Castilian cake made with almonds and honey
kosher stew
Flan cakefil
Filipino chiffon or sponge cake (mamón)
Mexican street food
Italian term for pizza without tomato sauce
French pastry dessert
custard dessert with hard caramel top
round cookie iced or frosted on one half with vanilla and on the other with chocolate
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
capital of and state in Austria
slush beverage
cooking technique that dissolves browned food residue from a pan
Krupnickpl
Alcoholic drink popular in Eastern Europe
Spicy, nutty curry in Telangana, India cuisine
Kroeungkm
Khmer spice and herb paste
Myulchi gukmulkr-ro
Korean anchovy broth used as a soup base or stock
Fukujinzukejp-ro
vegetables including daikon, eggplant, lotus root and cucumber finely chopped and pickled in a base flavored with soy sauce
postre hecho a base de arroz y leche
soupe à base de viande de poisson(fumé ou fraie)...
Sangkayalao
jam made from a base of coconut milk, eggs and sugar
sauce used as a base in Latin American, Spanish, Italian, and Portuguese cooking
genus of plants
Distilled alcoholic drink infused with herbs or spices
Distilled alcoholic beverage
Rum-based beverage with coconut flavoring
Liqueur distilled from sour cherries
Liquor distilled from pomace that is left over from winemaking
distilled alcoholic drink
Icelandic liquor
whisky distillery in Highland, Scotland, UK
hazelnut liqueur
spiced honey and water drink from Pennsylvania
liqueur containing alcohol made with chocolate
Distilled spirit, made from various bases
rinse for oral hygiene or cosmetic purposes