Found 88 results.
Acidic seasoning liquid made by fermentation
Traditional Filipino vinegar
human settlement in Haveri District, Belgaum division, Karnataka, India
type of vinegar
variety of balsamic vinegar
vinegar made from cider or apple must
type of vinegar
Clear vinegar with neutral flavor profile
Singaporean dish of mud crabs stir-fried in a semi-thick, sweet and savoury tomato and chilli sauce
Vinegar made with palm sugar
Sharp, clear, intense vinegar derived from distilled alcohol
liquid consisting mainly of acetic acid and water
type of Filipino vinegar
Vinegar made from malted barley
Capsicum cultivar developed in South Korea
Chinese dish of carp with sweet and sour sauce
British sauce made with tamarind
Chinese rice-based black vinegar
squid used as food, commonly eaten in the Mediterranean, in East Asia, and elsewhere
Acidic solution made from fermented rice
Chinese dish of noodles in soup
sauce made from oil and vinegar and commonly used as a salad dressing
Soft drink with vinegar, ginger, and sweetener
liquid consisting mainly of acetic acid and water
Nokdu-mukkr-ro
Korean muk made from mung bean starch
Portuguese dish of meat with garlic and wine
South Asian condiments with spices, vegetables, or fruit
condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
Chemical compound giving a proton or accepting an electron pair
Javanese condiment originating from Indonesian island of Java
Kachilaane
British Asian curry Indian dish
Bak kut tehhbl
Malaysian-Singapore dish of pork rib in broth
food culture of the Fijian Islands
Spanish vinegar made from Grenache grapes
Vinegar derived from red wine
Acid contained by vinegar
Preservation either by anaerobic fermentation in brine or immersion in vinegar
Wild trout served very fresh, poached in vinegar bouillon
hard boiled eggs cured in a brine of beets, beet juice, vinegar, sugar and spices
Condiment with shallots, pepper, and vinegar
Drinking vinegar
process of preserving, by either anaerobic fermentation in brine or immersion in vinegar
Peruvian sauce
German pig sholder dish
Chinese condiment
Japanese citrus-based condiment
Catalan sauce of tomatoes, garlic, and nuts
Peppery sauce in French cuisine
Italian sweet and sour relish
fresh cheese common in the Indian subcontinent
Fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae
Filipino spicy and sour condiment
the lungs of an animal used in cooking
Cho ganjangkr-ro
Korean sauce of soy sauce and vinegar
Vinegar of pineapple juice
Mexican dish of chicken poached in vinegar
Whole corn kernels with peppers and vinegar
U.S. salad with chopped chicken, romaine lettuce and cabbage, deep-fried wonton skins or rice vermicelli, nuts (sliced almonds, cashews or peanuts), with a vinaigrette of vegetable oil, sesame oil, and rice vinegar (or citrus juice)
Italian dish of fried zucchini in vinegar and herbs
Limburgish beef and vinegar stew
Filipino dish composed of chicken/pork cooked in soy sauce and vinegar
Paksiwfil
Filipino term for dishes cooked in vinegar and garlic
American preparation of beets with sugar, vinegar, and butter
Table condiment sauce, usually with tomato and vinegar
Sauce with brown stock, tarragon, vinegar and bay leaf
Acetomelit
Syrup of honey and vinegar
Ancient Roman term for vessel which held vinegar
Conversion of alcohol into vinegar
caramelized sugar, deglazed with vinegar
Banchankr-ro
Korean small dishes
Genmai sujp-ro
Kristang Indo-Dutch dish
Tapases
appetizer or snack in Spanish cuisine
Acidic juice of unripe fruits, used as seasoning
type of mustard
Condiment served with oysters
condiments used in Filipino cuisine
Probenfil
spongy, cocoa-based cake which does not use eggs, butter or milk
British meat pie
Iberian culinary style