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All words: 40

Earl Grey tea - 
This popular black tea was named for Charles Grey, the second earl in his line, who was also prime minister to King William IV in the early 19th century. An amalgamation of Indian and Sri Lankan teas, Earl Grey gets its elusive flavor from oil of bergamot. The Earl is said to have been given the recipe by a Chinese mandarin with whom he was friends.

Early Richmond cherry - 
So named because it`s the first sour cherry available in the late spring, the bright red Early Richmond is excellent for cooking purposes.

Earthenware - 
Clay bakeware that is glazed with a hard, nonporous coating. If high-fired, the earthenware is hard; lowfiring produces soft, fragile ware. Because of its inherent ability to release heat slowly, earthenware is favored for dishes requiring lengthy cooking such as baked beans and stews. Care must be taken to cool earthenware slowly and completely before washing in order to prevent the glaze from cracking. Once the glaze cracks, the exposed surfaces can adversely affect the flavor of foods cooked in the container.

Eau de vie - 
[oh deuh VEE] French for "water of life", this term describes any colorless, potent brandy or other spirit distilled from fermented fruit juice. Kirsch (made from cherries) and framboise (from raspberries) are the two most popular eaux de vie.

Eccles cake - 
[EHK-uhls] Named for the Lancashire, England, town of Eccles, this small domed confection has a filling of currants and other dried fruit mixed with sugar and butter and encased in a puff pastry shell.

Eclair - 
[ay-KLEHR] A small, oblong, cream-filled pastry made with choux pastry (cream-puff pastry dough). Unlike cream puffs, eclairs are usually topped with a sweet icing.

Edam cheese - 
[EE-duhm] Hailing from Holland, this mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland). It`s made from part-skimmed milk (40 percent milk fat) and comes in spheres that can weigh anywhere from 1 to 4 pounds. Edam is second only to Gouda as Holland`s most exported cheese. It`s a great all-purpose cheese, especially good when served with dark beer.

Edamame - 
[eh-dah-MAH-meh] The Japanese name for fresh soybeans. Edamame, which are usually bright to dark green, are available fresh in Asian markets from late spring to early fall. They`re also available frozen.

Abbreviation for ethylenediaminetetraacetic acid, an additive used in some processed foods to eliminate the possibility of rancidity caused by the transfer of trace metals during the manufacturing process. EDTA has a wide variety of nonculinary uses, including the treatment of lead poisoning.

Egg cream - 
This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don`t contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They`re made with a mixture of milk and chocolate syrup into which seltzer water is spritzed, causing the mixture to foam enthusiastically.

Egg foo yong - 
[foo YUHNG] A Chinese-American dish made by combining eggs with various foods such as bean sprouts, water chestnuts, scallions, ham, chicken or pork. Small, pancake-size portions are poured into a skillet and fried until golden brown. Egg foo yong can also be made in one large round. It is sometimes topped with a sauce of chicken broth, soy sauce and various seasonings.

Egg piercer - 
A kitchen tool with a sharp steel pin, usually spring-mounted, which pokes a tiny hole in the large end of an egg. This hole prevents the egg from cracking because the air inside (which expands during boiling) can gradually escape.

Egg ring - 
A round, bottomless, stainless steel ring, sometimes with a vertical handle, in which an egg can be poached or fried. The ring keeps the egg perfectly round during cooking. It`s removed before the egg is served.

Egg roll - 
A small, stuffed Chinese pastry usually served as an appetizer. Paper-thin pastry wrappers are folded around a savory filling of minced or shredded vegetables and sometimes meat, then folded and rolled before being deep-fried. Egg roll skins (the pastry wrappers) are available in the refrigerator section of Asian markets and most supermarkets. Spring rolls, so named because they`re traditionally served on the first day of the Chinese New Year (in early spring), are smaller, more delicate versions of the egg roll.

Egg scissors - 
Used to remove the top of soft-cooked eggs, this circular gadget has a scissors-style handle. It`s positioned over the top of the egg and, when the handle is operated, a ring of "teeth" or a ringed blade clips off the top third of the eggshell.

Egg slicer - 
A kitchen tool with a slatted, egg-shaped hollow on the bottom and a hinged top consisting of 10 fine steel wires. When the upper portion is brought down onto a hard-cooked egg sitting in the base, it cuts the egg into even slices.

Egg substitutes - 
A liquid sold in cartons, this product is usually a blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and a plethora of additives. It contains no cholesterol but each serving is almost as high in sodium as a real egg. Egg substitutes can be scrambled and also used in many baking and cooking recipes calling for whole eggs.

Egg wash - 
Egg yolk or egg white mixed with a small amount of water or milk. It`s brushed over breads, pastry and other baked goods before baking to give them color and gloss.

Eggnog - 
This chilled Christmas beverage consists of a homogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and usually liquor of some kind. Rum was the spirit noted in early references to the drink, but brandy and whiskey are also common additions. Liquor-free eggnog has long been served to convalescents and growing children. Some eggnogs are made by separating the eggs and stiffly beating the whites before adding them to the milk mixture; this produces an airier brew. Commercial eggnog is sans liquor and must contain 1 percent egg-yolk solids by weight. It`s available in cartons beginning around mid-October. Canned eggnog can be found year-round in some locations, though some think its flavor takes on a metallic quality.

Eggplant - 
Because the eggplant is a member of the nightshade family, it`s related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit ... specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round.

Eggplant caviar - 
A thick, pureed mixture of roasted eggplant, tomato, onion, olive oil and various seasonings. It`s served cold or at room temperature as a dip or spread.

Eggs - 
The most common egg used for food today is the hen`s egg, though those from other fowl - including duck, goose and quail - are sold in many areas. The egg white is an excellent source of protein and riboflavin. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus. Eggs must always be refrigerated. When stored at room temperature, they lose more quality in 1 day than in a week in the refrigerator. Eggs should be stored in the carton in which they came; transferring them to the egg container in the refrigerator door exposes them to odors and damage. They should always be stored large-end-up and should never be placed near odoriferous foods (such as onions) because they easily absorb odors.

Eggs Benedict - 
A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and a dollop of Hollandaise sauce. The most popular legend of the dish`s origin says that it originated at Manhattan`s famous Delmonico`s Restaurant when regular patrons, Mr. and Mrs. LeGrand Benedict, complained that there was nothing new on the lunch menu. Delmonico`s maitre d` and Mrs. Benedict began discussing possibilities and eggs Benedict was the result.

Eggs Sardou - 
[sahr-DOO] Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine`s restaurant in New Orleans consists of poached eggs topped with artichoke hearts, ham, anchovies, truffles and Hollandaise sauce.

Elberta peach - 
[ehl-BER-tuh] A large freestone peach with a sweet, succulent flesh and red-blushed, yellow skin. It`s good both for eating out of hand and for cooking.

Elderberry - 
The purple-black, tart fruit of the elder tree, elderberries can be eaten raw (though they are quite sour) but are better used to make jams, pies and homemade wine. The creamy white elderberry flowers can be added to salads or batter-dipped and fried like fritters.

Emmentaler cheese; Emmental; Emmenthaler - 
[EM-en-tahl-er] Switzerland`s oldest and most important cheese, Emmentaler has a distinctively nutty-sweet, mellow flavor that makes it perfect for almost any use - from snacks to an apres-dinner fruit-and-cheese plate. This cow`s-milk cheese is light gold in color, with marble-size holes and a natural light brown rind. It was named for Switzerland`s Emmental valley and is exported in giant wheels weighing from 150 to 220 pounds each.

Enchilada - 
[en-chuh-LAH-dah, en-chee-LAH-thah] This Mexican specialty is made by rolling a softened corn tortilla around a meat or cheese filling. It`s served hot, usually topped with a tomato-based salsa and sprinkled with cheese.

English breakfast - 
A large, hearty breakfast that can include fruit or juice, eggs, ham or other meat, fish, cereal, baked goods, jam and tea. Compare to continental breakfast.

English breakfast tea - 
A hearty blend of several of various black teas (usually assam and ceylon). English breakfast tea is more full-flavored and full-bodied than a single black tea.

English mustard - 
An extremely hot powdered mustard containing ground mustard seeds (both black or brown and yellow-white), wheat flour and turmeric. The most well-known brand of powdered mustard today is Colman`s, named for its 19th-century British developer, Jeremiah Colman.

English walnut - 
The English walnut has a wrinkled, tan-colored shell that encloses two large, double-lobed halves. Its sweet flavor makes it a delicious choice for out-of-hand eating, as well as a popular addition for all manner of foods sweet and savory. English walnuts are used to produce walnut oil; they also come in candied and pickled forms.

Enology - 
[ee-NAHL-uh-jee] Also spelled oenology, this is the science or study of viniculture (making wines). One who studies the science is called an enologist (or oenologist).

Ensalada - 
[ahn-sah-LAH-dah] The Spanish word for "salad."

Entree - 
[AHN-tray] 1. In America, the term "entree" refers to the main course of a meal. 2. In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.

Entremets - 
[AHN-truh-may] French for "between dishes," the word entremets on a menu refers to desserts. At one time, this word was used to describe small side dishes served between principal courses or with the main course.

Epice - 
[ay-PEES] French for "spice."

Epinard - 
[ay-pee-NAHR ] French for "spinach."

Escabeche - 
[es-keh-BEHSH] Of Spanish origin, escabeche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It`s a popular dish in Spain and the Provencal region of France, and is usually served cold as an appetizer. Escovitch is the Jamaican name for this dish.

Escalope - 
[eh-SKAL-ohp, eh-skah-LAWP] The French term for a very thin, usually flattened, slice of meat or fish. The tender escalope requires only a few seconds of sauting on both sides. In the United States, this cut is known as "scallop."

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