Food

E Numbers

E100–E199		Colours
E200–E299		Preservatives
E300–E399		Antioxidants, acidity regulators
E400–E499		Thickeners, stabilisers, emulsifiers
E500–E599		Acidity regulators, anti–caking regulators
E600–E699		Flavour enhancers
E700–E799		Antibiotics
E900–E999		Glazing agents, gases and sweeteners
E1000–E1599		Others

Other

When I come across a new dish (in a quiz context), I usually describe the dish and give its name as the answer – because this way I can (hopefully) cover all eventualities in one item. If setting questions, it may be better – especially with the more exotic dishes – to turn the question around, by naming the dish and asking (for example) for the main ingredient.

Recommended daily energy intake for young adults, in kilocalories (kcal) (it's less for children and older people)	Men		2,500 kcal
	Women		2,000 kcal

Mars bar (standard)	Weight		65g
	Energy content (kcal)		294 kcal

Biscuit named after the English surgeon (1764–1831) who developed it as an aid to digestion – adding sugar and caraway seeds to the recipe for ship's biscuit		Abernethy
Type of gelatine, made from seaweed		Agar–agar
Cut of beef taken from over the bone of the rump		Aitchbone
Pasta: slightly undercooked, firm to the bite		Al dente
Kellogg's began importing two breakfast cereals into the UK in 1922: Corn Flakes and		All Bran
The dried, unripe fruit of the Pimenta dioica tree, native to the Caribbean and Central America; also known as Jamaica pepper, pimenta or myrtle pepper; a key ingredient of Jamaican jerk seasoning; name dates to 1621 and reflects the idea that its flavour combines those of cinnamon, nutmeg and cloves		Allspice
Nut that gives marzipan its flavour		Almond
Characteristic flavour of the cake or pastry known as frangipane (FRAN'ji'pan)		Almonds
Macaroons served with coffee in Italy		Amaretti
Main ingredient of Gentleman's Relish; also used in Lea & Perrins' Worcestershire Sauce		Anchovies
Known in Spain as boquerones – when marinated in vinegar and served as tapas, or as a snack or appetiser; also known as bocarte when eaten fresh, or by a name similar to the English word when salted (commonly sold in cans)
Britain's best–selling instant cold dessert – launched in 1967 by Bird's		Angel Delight
Oysters wrapped in bacon – served as an hors d'oeuvre or canapé		Angels on horseback
Italian word for a starter or hors d'oeuvres		Antipasto
Italian 'finger food' made from balls of rice (often left–over risotto rice), mixed with meat sauce, mozzarella and/or peas, covered in breadcrumbs and fried; popular in Sicily, and believed to have originated there in the 10th century (a time of Arab rule); name derived from the Italian for 'little orange'		Arancini
Probably the most widely available Italian rice variety outside Italy; commonly used for risotto and for rice pudding; named after a town in the Po valley, which is its main growing region		Arborio
Starch obtained from the rhizomes of certain tropical plants (widely cultivated in parts of the West Indies): used to make clear fruit gels; popular in Victorian times for use in biscuits, puddings, jellies, cakes, hot sauces, and also beef tea		Arrowroot
Sweetener, discovered 1965, marketed worldwide as NutraSweet		Aspartame
Principal vegetable ingredient of moussaka (other than potato); known in Indian restaurants as 'brinjal'		Aubergine
Covered in butter, breadcrumbs (& grated cheese), grilled or baked		Au gratin
Main ingredient of guacamole		Avocado
Said to be the most nutritious fruit, and to have the highest calorific value; 60% more potassium than bananas; rich in vitamins B, E and K; most of the fat is mono–unsaturated (i.e. healthy), but one fruit contains 25% of the RDA of saturated fats		Avocado
Arab dish of mashed aubergines, mixed with onions, tomatoes, olive oil and various seasonings, often used as a dip: name means "pampered daddy", possibly with reference to a member of a royal harem		Baba ghanoush
Jewish ring–shaped hard bread roll, sprinkled with poppy or caraway seeds – the name is derived (via Yiddish) from an old German word for a ring or a bracelet		Bagel
Vietnamese word or phrase for bread – commonly used for a popular type of sandwich, consisting of a small baguette with various savoury fillings		Báhn mì bahn mi
Water bath used to prevent overheating		Bain Marie
Ice cream and sponge, covered in meringue and baked quickly		Baked Alaska
Said (albeit with little or no evidence) to have been created and named at a restaurant in New Orleans, in 1867; known in French as omelette norvégienne (Norwegian omelette)
A mixture of sodium bicarbonate (a.k.a. baking soda) and cream of tartar		Baking powder
Traditional sweet pastry of Turkey and Arab countries (also popular in Greece): made of layers of filo dough, filled with chopped nuts and flavoured with syrup or honey		Baklava
Name commonly used in America for a type of sausage derived from the Italian mortadella – a finely ground pork sausage containing cubes of lard, named after the capital city of the Italian Emilia–Romagna region (Bologna) – also used to mean nonsense or rubbish		Baloney
Type of dish invented in Birmingham, England around 1980; name often said to mean "bucket", but more accurately describes the pot that the dish is cooked in		Balti
In Scotland, and also in Ireland and northern England: a flat cake made of oatmeal, barley meal, etc., usually baked on a griddle; the name is sometimes used (in Scotland) interchangeably with 'scone'		Bannock
Traditional Welsh currant bread: name means 'spotted bread'		Bara brith
Double lamb chop, cut across the saddle (named after a town in south Yorkshire)		Barnsley chop
Herb used to flavour the Italian sauce pesto		Basil
Hard, dry biscuit, often eaten with cheese – named after its inventor and the city where he practised as a doctor		Bath Oliver
Oblong sponge cake of two different colours, usually covered in almond paste: believed to be named in honour of the marriage of Queen Victoria's granddaughter to one of the four Battenberg princes		Battenberg
Adzuki (a.k.a. aduki or azuki), borlotti (a.k.a. cranberry), cannellini, lima and pinto are types of		Bean
Classic French sauce, based on Hollandaise: made with shallot, chervil, peppercorns and tarragon, in a reduction of vinegar and wine		Béarnaise bearnaise
Basic white sauce, made from a roux of butter and flour, dissolved in milk and brought to the boil to thicken (French name)		Béchamel bechamel
Typically used as a topping in lasagne (classic Italian baked pasta dish)
Classic French stew of beef braised in red wine, with garlic, onions, and mushrooms (and traditionally lardons – pieces of pork fat); comes from the Burgundy region, which gives it its name		Beef bourguignon
English name for a fillet of beef, coated in paté and a mushroom paste, wrapped in parma ham and puff pastry and baked in the oven – known in French as boeuf en croute		Beef Wellington
Main ingredient of borsch or borscht (Russian or Polish soup)		Beetroot
French term, meaning "kneaded butter", used for a mixture of butter and flour used to thicken soups and sauces; similar to a roux, but not cooked before use		Beurre manié
South African term for dried lean meat – Dutch 'buttock tongue'		Biltong
Literally 'twice cooked' (from the French)		Biscuit
A Dorset Knob is a kind of
French term for a thick, creamy, highly seasoned soup made from puréed shellfish		Bisque
Morcilla (Spain)		Black pudding
Briefly boiling meat or veg to whiten or preserve colour		Blanching
Originated in the Middle Ages as a chicken dish, made with milk, rice and sugar, considered to be particularly suitable for the sick; nowadays, a pudding made with milk, sugar and thickening (e.g. gelatin); name is French for 'white [dish]' (literally 'white eat')		Blancmange
Russian pancake, served with spread (e.g. butter and/or jam) or fillings such as caviar		Blin (pl. bliny)
Herring, smoked then gutted (cf. Kipper)		Bloater
Traditional hard, crumbly blue cheese made near Sturminster Newton, Dorset, from skimmed cows' milk		Blue Vinney
South African dish (sometimes described as the national dish): spiced, minced meat, with an egg–based topping; the earliest known recipe was in a Dutch cookbook dating from 1609; name may originate in either Malaya or Indonesia		Bobotie (buh–BOO–tee)
Polony, boloney or baloney is an Anglicisation of		Bologna (sausage)
Dried salted bummalo		Bombay duck
Brown sauce, flavoured with wine and sometimes mushrooms		Bordelaise
Provençal fish stew, originating in Marseille and made famous by Thackeray's appreciative ballad		Bouillabaisse
Name is derived from the French words for 'boil' and 'reduce heat'
A bundle of herbs – typically thyme, bay and parsley – sealed in a muslin bag or tied together with string, and used in the preparation of soups, stews or stock		Bouquet garni
Traditional Irish dish of grated and mashed potatoes, mixed and fried with flour, baking soda, buttermilk, and (optionally) egg – or sometimes baked, when it's called bread; particularly associated with the north–western counties		Boxty
Potted meat from a pig's head		Brawn
Pumpernickel, taboon and zopf are types of		Bread
The Chorleywood process is used in the production of
Grissini (Italy)		Bread sticks
Scottish meat & onion pie, similar to a Cornish pasty		Bridie
Cut of meat, particularly beef, from the animal's breast – consisting of the pectoral muscles		Brisket
American word for grilling		Broiling
Much–derided dish, made with stewing beef, lamb steak, onions, carrots etc.; known to have been on the menus of British restaurants in the 1920s and 30s; said to have been invented for the post–natal Queen Victoria, by her chef, who named it "Calf's Feet Soup, A La Windsor"		Brown Windsor soup
Sauce of melted butter, salt, pepper, lemon juice and sieved hard boiled eggs: often served with asparagus		Bruxelloise
Traditional British dish of left–over vegetables (especially potatoes and cabbage), pan–fried		Bubble & squeak
Similar dishes include colcannon (from Ireland) and rumbeldethumps (Scottish Borders)
Welsh rarebit with a poached egg (some sources say more toast) on top		Buck rarebit
South Korean dish of spicy chicken – name literally means 'fiery chicken': said to have gained its popularity around 2004, during a long–term recession and economic downturn		Buldak
Fish that is dried and salted to make Bombay duck		Bummalo
Name believed to come, via Latin, from the Greek words for "cow" and "cheese" (bous and turon); "butyraceous" (beauty–raceous) means containing, like or producing		Butter
Italian dish with tomatoes, mushrooms, herbs and seasoning: name means 'hunter'		Cacciatore
Main stimulant in tea or coffee		Caffeine
Mock turtle soup is usually made from		Calf's head
Type of pizza: made with leavened dough, baked in an oven, and folded (the singular form of the Italian word for stockings or trousers)		Calzone
Soft, creamy French cheese, made from unpasteurised cows' milk; named after a small commune in Normandy; reputedly invented by farmer Marie Harel, with the advice of a priest from Brie		Camembert
Small shaped pieces of bread, toasted and fried, garnished with delicacies such as caviar or smoked salmon		Canapés canape
Semi–hard cheese, one of France's oldest, named after a departement of the Auvergne region		Cantal
Syrup made by heating sugar gently until brown		Caramel
Oxidation and browning of sugar by heating it to around 170°C		Caramelisation
Beef and onion stew, cooked in beer		Carbonade
Italian appetizer of raw meat (originally beef), thinly sliced or pounded thin – possibly invented in Venice in 1950 (or in Milan); named after a 15th century Venetian painter		Carpaccio
Irish Moss: edible seaweed, also named after the town near Waterford where it is plentiful		Carragheen
In French cuisine: dishes described as Á la Crécy include		Carrots
Known in Indian cookery as gajar
Main protein in milk (and cheese)		Casein
Type of casserole, originating in southern France, made with white (haricot) beans, duck or goose confit, sausages, and sometimes other meats such as pork or mutton – and cooked slowly		Cassoulet
In French cuisine: dishes described as Dubarry include		Cauliflower
Known in Indian cookery as gobi
Beluga, Ossetra and Sevruga are the three most important varieties of		Caviar
Hot, red pepper made from dried capsicum seeds and pods – named after the capital of French Guiana (an overseas Region of France)		Cayenne pepper
Popular Latin American (particularly Peruvian) dish of raw fish, or other seafoods, marinated in citrus juices and spiced with chilli peppers; served with salad vegetables		Ceviche
Chilled pudding, said by some to be named after the consort of King George III		Charlotte
French name for a thick tenderloin steak, cut close to the filet mignon – after a 19th–century author and diplomat, by whose chef it's said to have been invented		Chateaubriand
Limburger (Belgium); Esrom, Fynbo, Marbo, Molbo, Samso, Tybo (Denmark); Perroche (Kent), Cornish Kern, Dorset Blue Vinney (England); Comté, Reblochon (France); Feta (Greece); Bel Paese, Dolcelatte, Gorgonzola, Parmigiano–Reggiano (Italy); Edam, Gouda (Netherlands); Jarlsberg (Norway); Caboc, Crowdie, Dunlop (Scotland); Tabor (Italy or Slovenia); Manchego (Spain); Appenzeller (Switzerland); Monterey Jack (USA)		Cheeses
Added to a Bechamel sauce to make a Mornay sauce		Cheese
'Paneer' is the most common Indian type of
The dish known as chicken Montmorency gets its name from a notably sour variety of		Cherry
Poached, glazed (and preserved in syrup) to make marrons glacés		(Sweet) chestnuts
'Murgh' on an Indian menu		Chicken
Main ingredient of hummus; known in Indian cooking as 'chana'		Chick peas
Main ingredients of cock–a–leekie soup		Chicken and leeks
Coffee substitute, known in France as endive		Chicory
Inferno, fire candle, purple tiger, hot Mexican: varieties of		Chilli
Sausage named after an Italian onion stew with sausages and onions (from the Italian word for onion)		Chipolata
Pigs' intestines (or, less commonly, a cow), prepared as food (a type of offal)		Chitterlings
Chinese dish of meat and vegetables, quickly fried, served with rice – widely believed to be of US origin, although several sources agree that it was known in China as long ago as the sixteenth century; name is variously translated as 'bits and pieces', 'odds and ends', or 'mixed bits'		Chop suey
Spicy sausage, flavoured with paprika, originally from Spain and Portugal, later Mexico		Chorizo
Jamie Oliver was criticised in 2016 for including it in paella
Type of pastry used in éclairs, profiteroles, etc.		Choux
Soup made from fish with meat and vegetables, from a French word for a pot		Chowder
Traditional Chinese dish of fried noodles – often (particularly in the West) with meat		Chow mein
Italian bread: gets its distinctive flavour from olive oil; name means 'slipper'		Ciabatta
Acid in oranges, lemons etc.		Citric
Countneck, littleneck, topneck, cherrystone, quahog (quaw–hog) (in ascending order of size)		Clams
Ghee (used in Indian and Malaysian cooking)		Clarified butter
Round loaf with a cross in the top (named for Prince Albert)		Coburg
Traditional name for the food colouring E120, which is obtained by crushing, boiling and drying a certain kind of insect fed on cactus		Cochineal
Main ingredient of taramasalata		Cod's roe (smoked)
Traditional Irish dish of potato and cabbage, butter, salt and pepper		Colcannon
Name derived from the Dutch for cabbage salad		Coleslaw
Dish of fruit preserved or stewed in syrup		Compote
French word for a type of clear soup made from richly flavoured stock or broth that has been clarified, using egg whites to remove fat and sediment (its English translation is a synonym to 'eaten' or 'drunk')		Consommé
French term for food (typically meat or potatoes) cooked slowly (at low temperatures, for a long time) in grease, oil or syrup – enabling it to be stored for months, or even years		Confit
Dish of cold cooked chicken meat, flavoured with spices and served in a creamy, mayonnaise–based sauce: created in 1953 by food writer Constance Spry and chef and writer Rosemary Hume		Coronation chicken
French name (coined by Escoffier) for a pastry shell filled with salmon or sturgeon, rice or buckwheat, hard–boiled eggs, mushrooms, onions, and dill – based on a traditional Russian dish		Coulibiac
Dish of curried chicken and rice: popular in the southern states of the USA, and a favourite of General George S. Patton – who is said to have been introduced to it by Franklin D. Roosevelt		Country captain
North African dish of ground wheat flour (semolina), steamed with meat, vegetables etc.		Couscous
"Dead men's fingers– are a body part that you would need to remove, if cooking		Crabs
The Norfolk coastal town of Cromer is famous for its
Scottish dessert, made with raspberries, cream, oats and whisky: shares its name with a place in the Highlands, about 13 miles north–east of Fort William		Cranachan
Cream custard with a caramelised topping		Créme brulée
French dessert of pancake, with a flambéed sauce of caramelised sugar, orange juice and a liqueur (usually Grand Marnier) – named after the dinner companion of the Prince of Wales (later Edward VII) for whom it was created (by accident) in 1895		Crêpe Suzette
Said to have been introduced to France (from Austria) by Marie Antoinette; actually no reference in French cuisine before the mid–19th century, although probably of Viennese origin. (Also sometimes said to have been invented to celebrate the defeat of a Muslim army at Tours in 732, or the Turks at Vienna in 1683 or Buda in 1686.) 'Cornetto' in Italian		Croissant
French snack dish of toasted cheese and ham		Croque monsieur
'Pikelet' is a North–country name for a		Crumpet
Traditional soup made of smoked (Finnan) haddock, onions and potatoes – named after a village on the Moray Firth, in north–east Scotland		Cullen Skink
American cooking: 240ml is known as a		Cup
More solid part of curdled milk		Curd
Known in France as crème Anglaise		Custard
The pastel de nata is a Portuguese style of		Custard tart
Thick, spicy stew made from pulses (typically lentils) in Indian cookery		Dal (daal, dhal, dahl)
Prunes (or dates, etc.) stuffed with nuts, cheese, etc., wrapped in bacon and grilled		Devils on horseback
Sold by British fishmongers as "rock salmon"		Dogfish
Bosintang is a traditional Korean soup, said to be of declining popularity, made from		Dog meat
Stuffed vine leaves (Greece)		Dolmades
Shawarma is the Arabic name for a dish that is better known in English by the Turkish name		Doner kebab
Indian dish, name means 'two onions'		Dopiaza
Copra		Dried coconut
Variety of wheat traditionally used for pasta		Durum
French dish: a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs, sautéed in butter and reduced to a paste, used as a stuffing or pastry filler; said to be named after the French general and politician whose chef invented it in the 17th century		Duxelles
Pastry, originating in France in the 19th century – name is French for 'lightning'		Éclair eclair
Can be split, chopped, fried or grilled, and served as 'spitchcock' (not to be confused with spatchcock)		Eel
Added to a croque monsieur to make a croque madame		Egg (fried)
Principal ingredient of the Italian dish frittata		Eggs
Huevos on a Spanish menu
American breakfast dish: two halves of what's known in the US as an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce – the origin of the name is unclear (but has nothing to do with Benedict Allen)		Eggs Benedict
Spanish stuffed bread or pastry: name basically means 'breaded'		Empanada
Fried tortilla, filled with meat and served with chilli sauce (Mexico)		Enchilada
Salad vegetable related to chicory, and often confused with it		Endive
Umbles (as in 'eat umble pie')		Entrails (esp. of deer)
French term for a steak cut from the rib section (ribs 6 to 12)		Entrecôte entrecote
Served between the fish and meat courses		Entrée entree
When food additives are referred to as 'E numbers', the E stands for		Europe
Sponge pudding with a layer of apples at the bottom		Eve's pudding
Popular fast food of the Middle East, made from fava beans (broad beans) or chickpeas (or both), which are boiled, mashed and spiced, formed into balls and fried		Falafel
Pasta in the shape of a bow tie (Italian for "butterflies")		Farfalle
Strong–smelling plant with a taste similar to aniseed, often used in fish dishes		Fennel
Chocolate and hazelnut confection, named jointly after its creator and the grotto at Lourdes where the Virgin Mary is said to have appeared to St. Bernadette		Ferrero Rocher
Commonest cheese in Greece – most commonly used in Greek salads		Feta
French term for a cut of tenderloin steak – literally "cute fillet" or "dainty fillet"		Filet mignon
Cut of beef used in a Porterhouse (Chateaubriand) steak		Fillet
Wafer–thin pastry, used to make cakes such as strudel and baklava; name is Greek for a leaf		Filo
Kind of smoked haddock, probably named after a river (the Findon) in Scotland		Finnan
French term for adding alcohol to a hot pan to produce a burst of flames		Flambé
Casserole of chicken, cream, chili sauce, bananas, roasted peanuts and bacon – first documented in 1976, and named after its inventor: said to be "a beloved comfort food" in Sweden		Flying Jacob
Preserved liver of specially–fattened goose or duck		Foie gras
Swiss dish of melted cheese into which bread (or other foodstuffs) are dipped (cf. raclette)		Fondue
Filling for tarts and other pastries, made from or flavoured with almonds		Frangipane
Name used in Britain for bread that has been toasted on one side only, or (alternatively) dipped in beaten egg and lightly fried		French toast
French term for a stewed dish made with poultry or other meat, thickened with butter and cream or milk – often including vegetables		Fricassee
Sauté is a French term, meaning		Fried in butter
Pan–fried dumpling of minced meat – popular in Denmark, Poland and Germany		Frikadelle(r)
Known in France as petit Suisse		Fromage frais
Popular mediaeval dish made from boiled cracked wheat, served with meats such as venison; plays a major role in the plot of Hardy's The Mayor of Casterbridge		Frumenty (furmity)
Japanese word for the pufferfish, when served as food: it must be carefully prepared, by suitably qualified chefs, to remove the toxic parts		Fugu
Traditional Egyptian soup, stew or paste made from fava beans (broad beans) – sometimes (ironically) described as a national dish		Ful (fool) – sometimes ful nabed or foul medames
Added to mayonnaise to make aioli		Garlic
Spanish soup, made with onions and tomatoes, served cold		Gazpacho
Protein obtained from bones, horns and hooves		Gelatine
Anchovy paste produced by licence only in Elsenham, Essex		Gentleman's Relish
Clarified butter used in Indian cookery		Ghee
A young cucumber, pickled and often flavoured with herbs (e.g. dill)		Gherkin
Made with cheese and leeks (or onions), fried in breadcrumbs: first mentioned in print by the English writer George Borrow in Wild Wales (1862); gained popularity during World War II due to the scarcity of meat		Glamorgan sausage
Italian dish: small dumplings, made of potato, flour or semolina		Gnocchi
Chèvre (Crottin de Chavignol is the best–known variety): cheeses made from the milk of		Goats
Blue–veined cheese named after a town in Lombardy, in the valley of the River Po (near Milan)		Gorgonzola
The world's most popular cheese, according to cheese.com in 2017 ("accounting for 50 to 60 percent of the world's cheese consumption.") Named after the Dutch city where it's been made since at least the year 1184		Gouda
French word for strips of fish or chicken, often coated in breadcrumbs and fried		Goujons
Spicy beef stew originating in Hungary; also uses onions, red pepper and paprika		Goulash
American snack food, named after a 19th century preacher who advocated a natural vegetarian diet; often compared to the British digestive biscuit		Graham cracker
Veronique (especially sole Veronique): with		Grapes
Scandinavian dish of raw salmon, cured in sugar, salt and dill; name means "buried salmon"		Gravlax
Angelica: colour		Green
Brought to Britain by the Reverend Gage		Greengage
Green sauce, made of chopped parsley, lemon zest, and garlic: the standard accompaniment to osso buco		Gremolata
American porridge made from corn (maize)		Grits
Hard cheese traditionally used in fondues (along with a semi–hard cheese such as Emmental, Vacherin or raclette)		Gruyère
Dip or salad, of Aztec (Mexican) origin: made by mashing avocados with salt with a mortar and pestle; name comes from Nahuatl, the Aztec language, and means "avocado sauce"		Guacamole
Traditional yeast–based cake (often with raisins), baked in a distinctive doughnut–shaped mold: popular throughout Central Europe – particularly Alsace, southern Germany, Austria and Switzerland		Gugelhupf
South America (particularly Peru, Colombia, Ecuador): cuy is the meat of the		Guinea pig
Stew or soup, popular in the southern United States – originating in Louisiana – taking its name from an African name for the okra; consists of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables such as celery, bell peppers and onions; differs from jambalaya in that the rice is cooked separately		Gumbo
Bean used for baked beans – also known (in America) as the navy bean		Haricot bean
Spicy chilli–based paste, used as a condiment or ingredient in North African cooking		Harissa
Type of loaf made originally in Lincolnshire, from stale bread and ground pork – the name is derived from a French word for entrails		Haslet
Method of cooking potatoes, by slicing them half way through and then baking – named after the restaurant in Stockholm where it was invented in 1953		Hasselback
Condiment, similar to Worcester sauce, made in Sheffield since the late 19th century		Henderson's Relish
Whitebait are young ones; kippers and bloaters are smoked ones		Herring
Thick, pungent sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce: darkly coloured, sweet and salty; ingredients includes soy beans, red chillis, garlic, and often vinegar, Chinese five spice or sugar; the name is Chinese for seafood, but no seafood ingredients are included		Hoisin sauce
One of the five fundamental "mother sauces" in French cuisine: made from egg yolks, butter and lemon juice (or vinegar); used in the American breakfast dish Eggs Benedict		Hollandaise
The first product marketed by Henry John Heinz (1869)		Horseradish sauce
Type of pastry traditionally used to make pork pies (a three–word name)		Hot water crust (pastry)
Invented in 1887 by Richard "Stoney" Smith, originally of Stone, Staffordshire: a process for baking bread without removing the wheatgerm. Patented by Smith along with S. Fitton & Sons of Macclesfield, who milled the flour and sold it to bakers along with branded baking tins. See also Advertising and Foreign Words & Phrases (Misc)		Hovis
Frappé: served with		Ice (crushed)
Háarl, a dish of fermented and dried shark meat, is a national dish of		Iceland
Skyr is a "cultured dairy product" (similar to yogurt, or curd cheese), traditionally popular in
Indian dish: name means 'spicy food suitable for a diet'		Jalfrezi
Louisiana Creole dish of French and Spanish origin – similar to Spanish paella – consisting of meat (typically sausage) and/or shellfish, vegetables and rice, seasoned with chilli and garlic (cf. gumbo)		Jambalaya
French term for food cut into long strips, or shredded – particularly carrots, celery or potatoes		Julienne
Japanese word for a cutlet – often served with curry sauce, and hence sometimes used in the UK (e.g. by J. D. Wetherspoon) for any type of Japanese curry		Katsu
Traditional breakfast dish of smoked fish, spiced rice, hard–boiled eggs		Kedgeree
Middle–Eastern dish of baked lamb, stuffed with spiced rice and nuts		Kharouf Makshi
Rognons in French, riñones in Spanish, rognone in Italian		Kidneys
Chicken fillets deep–fried and stuffed with garlic butter		Kiev
Traditional Korean side dish, of fermented vegetables with a variety of seasonings; traditionally stored underground in jars during the summer months, to keep cool		Kimchi
Herring, gutted then smoked; invented (1843) by John Woodger of Seahouses, Northumberland (cf. Bloater)		Kipper
Traditional Greek dish of lamb, marinated in garlic and lemon juice and slow–baked on the bone – named after a type of highwayman who opposed Turkish oppression during the Ottoman Empire (literally a thief or robber, from the same root as kleptomania)		Kleftiko
Indian sweet similar to ice cream, made from yogurt and iced water, flavoured with salt and pepper, sugar or fruit		Kulfi
Type of chocolate sponge cake, popular as a dessert in Australia, New Zealand and South Africa; said to be named after the Governor of Queensland (1896–1901)		Lamington
French name for the Dublin Bay prawn (a.k.a. Norway lobster or scampi)		Langoustine
Cooked in the middle of a Sussex pond pudding		A lemon
"Masoor", on an Indian menu		Lentils (red or orange)
Type of cheese named after a state of the Holy Roman Empire – provinces of Belgium and the Netherlands now have the same name (as the state)		Limburger
Foie in French, hidago in Spanish, fegato in Italian		Liver
Served with Newberg or Thermidor sauce (the latter named after a month in the French Republican calendar)		Lobster
Cut of beef from between the rump and the fore rib		Loin or sirloin
Soft, mild blue cheese with an edible white rind, created in 1982 by an advertising agency working for the UK Government's Milk Marketing Board (under the Dairy Crest brand), to compete with French cheeses such as brie; initially successful, but production ceased in 1992 in the face of falling demand		Lymeswold
Spice obtained from the seed covering of nutmeg		Mace
A salad of fruit or vegetables, cut into cubes (of approx. 4 mm); named after a region of Europe, said to have had an extremely diverse population in ancient times		Macedoine or macedonia
Cake named after the wine with which it's traditionally eaten		Madeira
Traditional English baked tart, with a puff pastry shell filled with sweetened cheese curds (and optionally jam or almonds and nutmeg): said to have been named by King Henry VIII after the members of his (or his queen's) court that he saw eating them		Maids of honour
Acid that gives the sour taste to fruits including apples and grapes – name is from the Latin word for an apple, also used for the genus of apple trees		Malic
Dessert – a school dinner staple: a short–crust pastry shell, spread with raspberry jam, covered with custard filling (and topped with coconut flakes and a maraschino cherry); named after an English city		Manchester tart
Developed by the French chemist Hippolyte Mège–Mouriès, in response to a challenge from the Emperor Napoleon III, and first produced in 1869; he named it after the Greek for pearl (margarites)		Margarine
Herb, closely related to oregano, Latin name Origanum hortensis		Marjoram
Liquid in which meat is steeped to flavour and tenderise		Marinade
Introduced 1902, made from waste products in the brewing industry; name is a French word for a cooking pot		Marmite
Sweet wine, traditionally used in zabaglione		Marsala
Confectionery made from almonds, eggs, sugar and water		Marzipan
Toledo (Spain) and Lübeck (Germany) are famous for Lubeck
Cream cheese from Lombardy – a principal ingredient of tiramisu		Mascarpone
Said to originate in, and be named after, the capital of Minorca (Mahon)		Mayonnaise
Known as polpette or polpettine in Italy, pulpety in Poland, klopse in Germany, albondigas in Spain, kofta (Persian for "minced") in the Middle East and India		Meatballs
In Quebec, a tourtière or tortière is a kind of		Meat pie
Known in French as croûtes en dentelle, and named in English by the renowned French chef Auguste Escoffier after an Australian opera singer, to whom he served it when she was ill		Melba toast
A selection of small dishes served as appetisers in parts of the Middle East, the Balkans, Greece, and North Africa		Meze
Italian soup, made with vegetables – typically beans, onions, celery, carrots, tomatoes – often with pasta or rice; name means roughly "the one soup" or "the big soup"		Minestrone
Traditional Japanese seasoning, made from fermented soybeans, used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to make the soup to which it gives its name (a Japanese culinary staple)		Miso
Internationally–popular dessert with a crumbly chocolate crust, filled with chocolate mousse (or similar); named after the US state where it may have originated (probably some time after World War II)		Mississippi mud pie
Pudding made from meringue and chestnut purée		Mont Blanc
American term for a fried ham and Swiss cheese sandwich		Monte Cristo
By–product of the refinement of sugar, used as a food additive, also sold as a health supplement, and one of the basic ingredients of rum		Molasses
Classic Greek dish of minced lamb, potatoes, aubergines and tomato, topped with a cheese sauce		Moussaka
Italian cheese made from buffalo's milk – name comes from the Italian for "to cut"; often sold as a ball, 6 or 12 cm in diameter; most commonly used (traditionally) in pizza toppings		Mozzarella
Invented around 1900, for patients in his Zurich sanitorium, by Dr. Maximilian Bircher–Benner; name derived from a German word that roughly translates as 'mash–up'; the UK's best–known brand has been marketed by Weetabix since the late 1960s		Muesli
Curried meat soup, popular with the British in India; name means 'pepper water' in Tamil		Mulligatawny
Porcini (from its Italian name); a.k.a. cep (from its Catalan or French name), king bolete, or penny bun		Mushroom
Rich, mild Thai curry, combining ingredients from Persia, the Indian Subcontinent, and the Malay Archipelago: said to originate in the royal court of Siam (modern–day Thailand) in the 17th century: name is a corruption of an archaic word for a Muslim		Massaman
Said to have been invented (in its modern form) by Mrs. Clements of Durham, 1720; reputed to have been a great favourite of George I		Mustard
Southeast Asian fried rice dish, usually cooked with pieces of meat and vegetables – one of Indonesia's national dishes; name means 'fried rice' in both the Indonesian and Malay languages		Nasi goreng
French term for a stew made with lamb or mutton, and vegetables: sometimes said to be named after a battle of the Greek War of Independence, fought in 1827, but more likely from the French for turnips		Navarin
Can mean either a chocolate flavoured with hazelnut or a small, round, boneless piece of lamb (French for "hazelnut")		Noisette
Japanese name for edible seaweed of the red algae genus Porphyra: often used in sushi, sometimes as a wrapping		Nori
Camembert comes from		Normandy
Phrase coined by Harpers & Queen magazine, 1975		Nouvelle cuisine
Product said to account for one quarter of the world's hazelnuts		Nutella
Polbo á feira, a.k.a. pulpo estilo feira, is a traditional dish made in Galicia (Spain) from		Octopus
Edible internal organs of meat, poultry and game		Offal
Vegetable also known as ladies' fingers, 'bindi' in Indian cooking, and 'gumbo' in Southern states of the USA		Okra
Ciabatta (Italian bread) gets its distinctive flavour from		Olive oil
The Italian word frittata (essentially meaning 'fried') is used (not least outside Italy) for a type of		Omelette
Á la broche or en brochette		On a skewer
Essential ingredient of soubise sauce		Onions
Lyonnaise: cooked with		Onions
Vanilla comes (naturally) from		Orchids
Herb related to marjoram: often used in tomato sauces, particularly on pizza		Oregano
Classic Milanese stew, of veal and white wine: traditionally served with gremolata (sauce); name means 'bone with a hole'		Osso bucco
The coastal town of Whitstable, in Kent, is famous for its		Oysters
A carpetbag steak is stuffed with
Huîtres in a French restaurant
Classic Spanish rice dish, typically garnished with vegetables, seafood and/or meat		Paella
Crêpe: French word for a		Pancake
Traditionally eaten in English–speaking countries (although not particularly in the United States) on Shrove Tuesday, the day before Ash Wednesday, giving the day its less formal name		Pancakes
Italian belly pork (bacon), salt cured and spiced – name is a diminutive of the word for belly		Pancetta
Sweet bread loaf, originally from the Milan area, popular at Christmas and New Year		Panettone
Classic Northumberland dish of layered potato, onions and cheese, slow– cooked in a pan until golden and crispy		Pan Haggerty
Indian street food: deep–fried breaded spheres filled with potato, onion, or chickpeas, often spiced with tamarind chutney, chili powder or chaat masala (fuchka is a Bengali variant)		Panipuri
En papillotte: cooked in		Paper
Characteristic spice of goulash: made by grinding red or green peppers		Paprika
Heat in liquid until partially cooked		Parboil
Cake traditionally eaten in Yorkshire and Lancashire on Guy Fawkes Night. Made from flour, oatmeal, black treacle (molasses), fat (traditionally lard) and ginger		Parkin
Popular name for the fleshy part at the tail end of a chicken or other bird		Parson's nose
Bigoli, bucatini, caserecci, cavatappi, chitarra, conchiglie, farfalle, fettucini, gigli, linguine, lumache, orecchiette, pansotti, penne, riccini, rigati, rigatoni, strozzapreti, trofie, vermicelli: types of		Pasta
Alfredo, carbonara		Pasta sauces
Salted, spiced, smoked and steamed meat product, traditionally using beef: originating in Eastern Europe, but popularised in the USA by immigrants starting in the late 19th century; name comes ultimately from the Turkish for 'pressed meat'; served on rye bread in a classic New York sandwich		Pastrami
En croute: French term, meaning cooked in		Pastry
Dessert named after a Russian ballerina		Pavlova (Anna)
Crème St. Germain		Pea soup
Groundnut, and goober in the USA, are alternative names for the		Peanut
Dessert invented at the Savoy Hotel, London, by French chef Auguste Escoffier, who named it after an Australian soprano		Peach Melba
Classic pudding of pears and ice cream with chocolate sauce		Pears Belle Helene
Polymer derived from plant cell walls, especially from ripe fruit, which makes jam set		Pectin
Italian sauce, originating in Genoa, made with basil, crushed garlic, pine kernels and Parmesan cheese		Pesto
Term used in the UK for small sausages wrapped in bacon and roasted, especially to accompany roast turkey; in the USA, a similar term refers to sausages baked in various types of dough		Pigs in blankets
'Crubeens' is (literally) the Irish word for		Pigs' trotters
Brochet (in a French restaurant)		Pike
A sardine is a young		Pilchard
Known in Cornwall as 'fair maids'		Pilchards
Hot sauce, originating in the Portuguese colonies of south–west Africa, from where it was exported to Goa; name comes from the local word for pepper, repeated for emphasis!		Piri piri
Named after the queen consort of King Umberto 1st of Italy		Pizza Margherita
Tropical fruit of which the banana is a variety (other varieties are harder and less sweet, and cooked rather than eaten raw; a staple diet in most tropical regions)		Plantain
Cold dish of bread, cheese and pickles, optionally with salad vegetables etc.; particularly associated with public houses, and often accompanied with beer; based on a centuries–old staple of the English diet, but vigorously promoted from the 1950s, when the relevant authority wished to take advantage of cheese coming off rationing		Ploughman's lunch
Ciccioli are an Italian food item, similar to (English pub snack)		Pork scratchings
Original (traditional) alcoholic ingredient of Cumberland sauce		Port
In French cuisine, savoury dishes with tomatoes, and frequently also onions and garlic, are said to be in the style of (European country)		Portugal (à la portugaise)
In Indian cooking; 'aloo' means		Potato
Parmentier: cooked with		Potatoes
Principal ingredient of a Spanish omelette (apart from eggs!)
Principal ingredient of the popular Swiss dish rösti (often eaten for breakfast, with spinach, eggs, etc.)
Confection of almonds (or other nuts) and caramelised sugar – possibly named after a 17th century French soldier and diplomat, by whose cook it may have been invented		Praline
Crevette (French); Gamba (Spanish); Gambero or gamberetto (Italian)		Prawn (or shrimp)
Type of crisp, dry biscuit, usually in the form of a knot or stick, salted on the outside; or a larger version, made of soft, chewy bread dough; popular in Germany and the USA; the knot shape is said to represent hands folded in prayer, and the three holes represent the Holy Trinity		Pretzel
The world's first spreadable cheese: developed in Norway in 1924, and introduced to the UK in 1929; named after a wild flower		Primula
Italian word for ham; particularly (in English) dry–cured and uncooked		Prosciutto
Dried plum		Prune
German black bread made from coarse rye flour – name said by some to mean "farting devil" (pumpen ~ flatulent, Nickel ~ Old Nick) from difficulty of digestion		Pumpernickel
Traditional Thanksgiving Day dessert (USA)		Pumpkin pie
Soft, low–fat curd cheese of Eastern Europe		Quark
Traditional British pudding: custard thickened with breadcrumbs, topped with jam and meringue		Queen of Puddings
Creamed mixture of fish, chicken or meat, sometimes breadcrumbs, lightly bound with egg and poached; name used for any egg–shaped serving of food e.g. ice cream, sorbet or mashed potato		Quenelle
Fruit – similar to a pear – known in Portuguese as the marmelo, from which marmalade was originally made		Quince
Swiss dish of melted cheese which is scraped onto the diner's plate (cf. fondue)		Raclette
The daikon (its Japanese name) or mooli (South Asian name) is a mild–flavoured, white, elongated variety of		Radish
French word for a stew or casserole, from a word meaning "to revive the taste"		Ragout
Popular dip or condiment in Indian cuisine, made from yogurt with cucumber or mint		Raita
Peppers, aubergines, courgettes, onions, tomatoes: main ingredients of		Ratatouille
Steak tartare		Raw
Prairie Oyster		Raw egg (seasoned)
Cumberland sauce: main ingredient		Redcurrants
Boiling to evaporate water and increase concentration		Reducing
Mixture of enzymes, obtained from the stomachs of unweaned calves – used to curdle milk in the production of cheese		Rennet
Carolina, Java, Basmati: types of		Rice
Italian whey cheese – name means "re–cooked"		Ricotta
Popular curry dish: name means 'red sauce'		Rogan josh
Herring fillet marinated in vinegar and rolled round chopped onions		Roll mop
Famous blue cheese, made in south–west France from ewes' milk, regulated by parliamentary decree since the 15th century and by an AOC label since 1925		Roquefort
Mixture of flour and butter, used as the basis for many sauces		Roux
Middle–Eastern (Palestinian) stew of lentils, pomegranate seeds and aubergine: name is derived from the local (Hebrew?) name for the pomegranate		Rummaniyeh
Word used in Indan cooking for a combination of green vegetables – typically including spinach, and any or all of mustard leaf, collard greens, basella, etc.		Saag (or Sag)
A dense, rich chocolate cake, with a thin layer of apricot jam in between two halves, coated on the top and sides in dark chocolate icing; traditionally served with unsweetened whipped cream; named after the hotel in Vienna where it was first served		Sachertorte
Cut of lamb consisting of both sides of loin, or cannons, joined by the backbone		Saddle of lamb
Highly–valued spice obtained from the flower of a species of crocus		Saffron
Greek name for a small frying pan, and hence any dish prepared in one – particularly one of cheese		Saganaki
Corned (as in beef)		Salted
Italian dish (also popular in southern Switzerland) made of veal, lined or wrapped with prosciutto and sage, and optionally marinated in wine, oil or brine		Saltimbocca
Said to have been invented so that an English nobleman (John Montagu, 1718–92) could eat while playing cards		The sandwich
Japanese delicacy of raw, very fresh fish, thinly sliced, served with a dipping sauce and a light garnish		Sashimi
South–east Asian dish of meat or seafood cooked on skewers, traditionally (but not necessarily) served with peanut sauce		Satay
German dish of cabbage pickled in brine – renamed "Liberty cabbage" in the USA during World War I		Sauerkraut
Shellfish used in coquilles St. Jacques		Scallops
Isle of Man Queenies (PDO since 2006) are
Also known as the Norway lobster, Norwegian lobster, langoustine, Dublin Bay prawn, or (according to Wikipedia) 'sausage of the sea'		Scampi
Misleading name for a dish of scrambled eggs on toast, topped with anchovies or anchovy paste (or Gentlemen's Relish)		Scotch woodcock
Devised in 1912 to measure the piquancy (hotness) of chilli peppers		Scoville scale
Oeufs brouillé		Scrambled eggs
Laver (used in Wales to make laverbread) is a type of		Seaweed
Nori, kombu, aonori, hijiki, wakame, ogo, mekabu and mozuku – all used in Japanese cooking – are all types of (or ways of preparing)
Particles of hard, fine wheat that don't pass into flour for milling		Semolina
Variety of orange said to be best for marmalade		Seville
Also known as the bigarade (from a Provençal word for 'variegated'), the name also used for a rich sauce typically served with duck
In an Italian restaurant: pesce Martello		Shark
Dish of skewered meat, often with vegetables: popular throughout southern Asia, the Middle East and eastern Europe, and a staple of curry restaurants, where it's often served sizzling on a hot cast iron dish; name comes from the Turkish word for a skewer		Shashlik
Middle eastern street food, derived from the doner kebab: name originates in a Turkish word meaning 'turning'		Shawarma
Pecorino (Italy); Roquefort (France – blue–veined): cheeses made from the milk of		Sheep
Mock Turtle soup is made from		Sheep's heads
Alcoholic ingredient of Newberg sauce		Sherry
Cut of beef from the foreshank (the upper part of the front leg)		Shin
Seasonal fruit cake, with layers of almond paste and marzipan (typically one in the middle and another on top), and eleven balls of the same on top (representing the twelve apostles, less Judas); for the fourth Sunday in Lent (a.k.a. Mothering Sunday, among other things) and Easter		Simnel
Traditional fruit scone from north east England (particularly Northumberland), cooked on a griddle or frying pan, said to be named after the noise it makes when being cooked		Singing hinny
Fish whose 'wings' are fried with capers and black butter, in what has been described as "a classic French working man's dish"		Skate
Traditional Scandinavian dairy product – now forgotten except in Iceland – similar to a sour milk (or curd) cheese, but eaten like yogurt		Skyr
Name used in the USA (probably since the 1930s) for a sandwich of ground pork or beef, served in a burger bun with tomato ketchup and/or Worcestershire sauce; also used for a style of baggy sweater, and taken by a UK clothing brand		Sloppy Joe
Fumade		Smoked pilchard
Food associated with the Scottish town of Arbroath ("smokies")		Smoked haddock
Selection of hot and cold foods served as a buffet (Swedish)		Smorgasbord
Russian soup based on pickled cucumbers, with either meat, fish or mushrooms		Solyanka
Popular Greek fast food: small pieces of meat, and sometimes vegetables, grilled on a skewer; name is a diminutive of the Greek word for a skewer		Souvlaki
Meat product: developed in the 1930s by the Hormel Company of Austin, Minnesota; gained worldwide popularity during World War II		Spam
Known in Indian cooking as palak (cf. Saag)		Spinach
(Normally) used to colour pasta green
Eggs Florentine includes (vegetable)
Scallions		Spring onions
Calamari is the name used in cooking, especially around the Mediterranean, for		Squid
Traditional Cornish pie with pilchards' heads sticking out of the crust		Stargazy pie
Fricassee		Stew (white)
Cheese named after a village in Cambridgeshire – where it was first sold – but actually made in Leicestershire, Nottinghamshire and Derbyshire		Stilton
Cheese made at Dymock, near Gloucester, since 1972: named after a locally–bred pear, in a perry made from which it is immersed during production. Made famous by Nick Park in Wallace and Gromit: the Curse of the Were–Rabbit (2005)		Stinking Bishop
Traditional German bread–like fruit cake, particularly associated with Christmas		Stollen
Haggis is made from the heart, liver and lungs of a sheep – encased (traditionally) in the		Stomach
Farci		Stuffed
Caviar comes from the		Sturgeon
Fat from the loins or around the kidneys of cows or sheep		Suet
Muscovado is a type of		Sugar
Japanese dish of rice topped with seafood or meat – in Japan the name refers only to the rice		Sushi
The thymus, or other glands (especially of calves and lambs), when served as food		Sweetbread
Ris de veau, in French cuisine		Sweetbreads (of veal)
South–East Asian bird whose nest is used in bird's nest soup		Swift
Hot red sauce, invented 1868 by Edward McIlhenny, and still produced by his family firm on Avery Island, Louisiana (not actually an island); named after a Mexican state		Tabasco sauce
Eastern Mediterranean dish, sometimes considered a salad: typically made of tomatoes, finely chopped parsley, mint, bulgur wheat (or couscous), and onion, seasoned with olive oil, lemon juice, and salt; traditionally served as part of a mezze		Tabbouleh
Paste made from ground sesame seeds – a major ingredient of hummus		Tahini
Slow–cooked Moroccan stew – named after the clay pot (with a conical lid) in which it's cooked		Tajine
Provençal dish of puréed or finely chopped olives, capers, and anchovies, eaten in the south of France as an hors d'œuvre spread on bread, or used to stuff poultry for a main course: name comes from the Provençal word for capers		Tapenade
Starch obtained from the root of the tropical cassava plant: a staple food in many parts of the world; used as a thickening agent in various dishes		Tapioca
Thick white sauce made from mayonnaise and pickled vegetables (cucumber, capers and chives) and parsley – commonly served with fish and seafood		Tartare sauce
Type of upside–down apple tart, named after the hotel in Lamotte–Beuvron (a small town in central France) where it was created accidentally in the 1880s		Tarte Tatin
Savoyard dish of potatoes, local cheese (reblochon), lardons (strips or cubes of bacon or pork fat) and onions – often served as an après–ski meal		Tartiflette
E102: a yellow food additive, thought to contribute towards hyperactivity in children		Tartrazine
Sally Lunn; huffkin (Kent – often flavoured with hops)		Teacake
Classic Japanese technique of frying food (esp. seafood and vegetables) in batter		Tempura
Japanese method of cooking on an iron griddle: literally "grilled (or fried) on an iron plate"		Teppanyaki
A Rocky Mountain oyster, or prairie oyster, is a bull's		Testicle
Style of cooking, derived from styles originating on either side of the Rio Grande		Tex–Mex
Beurre manié: used for		Thickening
Popular confectionery brand, introduced by the Italian company Ferrero in 1969 as 'Refreshing mints' (name changed in 1970)		tic tac
Classic Italian dessert, of sponge fingers dipped in coffee, layered with a mixture of egg yolks, mascarpone (cheese) and sugar – name means "pick me up"		Tiramisu
Unfermented soya–bean curd (Japan)		Tofu
Love apple: old name for a		Tomato
Passata: puréed, sieved, uncooked		Tomatoes
Thin Mexican pancake made from Maize flour		Tortilla
Meat dish named after a composer		Tournedos Rossini
Zuppa Inglese (English soup) is an Italian dessert, similar to, and possibly derived from (English dessert)		Trifle
Blanket, honeycomb and book are the three main types of		Tripe
Sniffed out by pigs in France (especially Perigord); the largest ever specimen (weighing 4.16 pounds) was sold at Sotheby's in New York, in 2014, for $61,250		Truffles
Rahat lokum (loukoum); or simply lokum		Turkish delight
Member of the ginger family, known as haldi in Indian cooking; used as a cheaper alternative to saffron, to give the characteristic yellow colour to rice, picalilli etc.; sometimes known as 'Indian saffron'		Turmeric
Greek dip of yoghurt, chopped cucumber and mint		Tzatziki
Meat used in osso bucco and wiener schnitzel		Veal
Australian spread made from yeast extract, similar to British Marmite but less strongly flavoured – first marketed 1923		Vegemite
Soup made from leeks, potatoes, onions and cream (a variation on a classic French soup), traditionally served cold; believed to have been invented by the French–born chef Louis Diat, working in the Ritz–Carlton Hotel in New York, in the early 20th century; named (partly) after a spa town in central France		Vichyssoise
Salad of diced apples, celery and walnut, with mayonnaise – named after the New York hotel where it was first made		Waldorf
Name, derived from a Cantonese term for pastry, for a spiced pork dumpling, usually served in soup		Wonton
What makes popcorn pop?		Water (moisture)
Muktuk (a traditional Inuit dish)		Whale meat (skin & blubber)
Semolina is made from		Wheat
The liquid that remains after milk has been curdled and strained		Whey
Used to colour Red Windsor cheese		Wine (red!)
Cornish cheese, wrapped in nettle leaves to form a rind while maturing; name is the name of the couple that gave the recipe to the sole producers, spelt backwards		Yarg
Unicellular fungus used in baking and brewing		Yeast
Produced by bacterial fermentation of milk		Yogurt
Spice mixture, widely used throughout the Levant (Eastern Mediterranean) region: made with the herb of the same name, along with toasted sesame seeds, dried sumac, often salt, and other spices		Za'atar
Dessert of whipped egg yolks, sugar and marsala, served hot		Zabaglioni
Outer rind of a citrus fruit, used as flavouring		Zest

© Haydn Thompson 2017–24