| Enter word for searching (only one) and press "search".|
|All words: 36|
A Dutch specialty that`s a gouda-cheese fondue, served with roasted or boiled potatoes and chunks of rye bread.
A coffee-flavored liqueur made in Mexico.
A loaf or cake of ground or pureed, steamed fish. Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface. It`s used in numerous Japanese preparations including soups, noodles and simmered dishes. Chikuwa is kamaboko shaped into rolls formed around bamboo stick. Ita-kamaboko is shaped into squares or rectangles on wood planks that are usually made of cypress.
Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets. Kampyo is also occasionally used as an ingredient in sushi and in simmered dishes. It can be found packaged in cellophane in Asian markets. Kampyo strips must be softened in water several hours before using.
Kara age -
Japanese deep-frying technique whereby the food (meat, fish or vegetables) is lightly dusted with flour, cornstarch or kuzu before frying.
1. In America, this term refers to roasted buckwheat groats, which have a toasty, nutty flavor. 2. In Russia, the word kasha is used in a broader sense for various cooked grains such as buckwheat, millet and oats.
Kasseri cheese -
This Greek cheese is made from sheep`s or goat`s milk. It has a sharp, salty flavor and hard cheddarlike texture that`s perfect for grating. An American version is made with cow`s milk. The creamy gold-colored kasseri has a natural rind and is usually sold in blocks. It`s delicious plain, grated over hot foods or used in cooking. Kasseri is the cheese used in the famous Greek dish saganaki, where it`s sauteed in butter, sprinkled with lemon juice and sometimes flamed with brandy
Kaymak; kaimaki -
The Middle Eastern equivalent of clotted cream, kaymak is made by gently heating milk (usually from water buffaloes or goats) until a rich, semisolid layer of cream forms on the surface. After it`s cooled, the kaymak is typically used as a spread for bread.
Kebab; kabob -
Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals. Pieces of vegetables can also accompany the meat on the skewer. Also called shish kebab and shashlik.
Kedgeree; kegeree -
A spiced East Indian dish of rice, lentils and onions, Anglicized in the 18th century when the English added flaked smoked fish, hard-cooked eggs and a rich cream sauce. Kedgeree is a popular English breakfast dish.
Originally made from camel`s milk, kefir comes from high in the Caucasus - a 750-mile-long mountain range between the Caspian and Black seas. Today, however, it`s more commonly produced from cow`s milk. It`s a slightly sour brew of fermented milk, most of which contains about 2 1/2 percent alcohol. Kefir is reminiscent in both taste and texture of a liquid yogurt. It`s available in cartons or bottles in health-food stores.
Key lime pie -
A custard pie very similar to a lemon meringue pie, except that it`s made with the yellowish, very tart Key lime from Florida
Similar to the Italian calzone, khachapuri is a yeast-dough "package" filled with cheese and baked until the bread is golden and the cheese is melted and bubbly. This Russian specialty hails from Georgia (formerly of the USSR) and comes in various forms, from round to football-shaped, and from a simple and flat to that of a pleated-turban design. It`s generally served hot or at room temperature.
Kibbeh; kibbi -
Particularly popular in Lebanon and Syria, this Middle Eastern dish has myriad variations but basically combines ground meat (usually lamb), bulghur wheat and various flavorings. The meat may be raw or cooked.
Also called kielbasy or Polish sausage, this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.
Kimchee; kimchi -
This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It`s made of fermented vegetables - such as cabbage or turnips - that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. It`s dug up and used as needed. Commercial kimchi can be purchased in Korean markets. It will keep indefinitely in the refrigerator.
King crab -
This delicious giant can measure up to 10 feet, claw to claw, and it isn't unusual for it to weigh 10 to 15 pounds. The delicately flavored meat is snowy white and edged with a beautiful bright red. It`s found in the northern Pacific and because it`s most abundant around Alaska and Japan, it is also referred to as Alaska king crab and Japanese king crab.
King orange -
This large Florida-grown orange has a rather flattened shape and loose rough skin. It has a juicy, sweetly tart flesh and is in season from December to April.
There are two distinct types of fish known as kingfish. The first is actually the regional name for a king mackerel. The name of the second type, found along the Atlantic coast, applies to any of several species of drum.
These young leaves of the prickly ash tree have a fresh, subtle mint flavor and a tender texture. Kinome is used as a garnish for many Japanese dishes. Store the fresh leaves in a plastic bag in your refrigerator`s vegetable drawer. They should be used within 3 to 4 days.
Kipfel; kipferln -
1. A small, crescent-shaped yeast pastry with a filling of chopped nuts and brown sugar. Also known as rugalach. 2. A crescent-shaped, butter-rich cookie with either a jam filling or a filling similar to that of the pastry.
White wine that is flavored with a soupçon of cassis, usually served as an aperitif. When made with champagne, it`s referred to as a kir royale.
Kirsch; kirschwasser -
From the German kirsch ("cherry") and wasser ("water"), this clear brandy is distilled from cherry juice and pits. In cookery, it`s most prominently known as a flavorful addition to fondue and cherries jubilee.
A broad, flat Japanese wheat noodle, which is slightly thicker and wider than the udon noodle. Kishimen noodles are prepared and used in a similar fashion to udon noodles.
Kishke; kishka -
A Jewish-American sausage made with flour, matzo meal, fat, onions and the cook`s choice of ground meat. The mixture is stuffed into a beef casing before being steamed, then roasted.
Next to ice cream, Russians claim kissel as their favorite dessert. It`s a sweetened fruit puree thickened with either cornstarch or potato flour, which gives it a soft-custard texture. Kissel can be served hot or cold, usually topped with cream or a custard sauce.
Hailing from New Zealand, this oval fruit ranges in length from 3 to 5 inches. It has a bright yellow skin studded with stubby "horns," which is why it`s also called a horned melon. The kiwano`s pulp is a pale yellow-green color and jellylike in texture with a sweet-tart flavor evocative of bananas and cucumbers.
Kiwi fruit; kiwifruit -
Also known as the Chinese gooseberry, this odd-looking fruit received its moniker from the flightless bird of the same name from New Zealand. It looks like a large brown egg with a covering of fine downy hair. But this rather unusual exterior hides a beautiful brilliant green flesh, spattered with tiny edible black seeds. The kiwi`s flavor is elusive.
A sharp-edged instrument used for cutting, peeling, slicing, spreading and so on. Most knife blades are made of steel, but a material called ceramic zirconia is now also being used. It reportedly won`t rust, corrode or interact with food and is reputed to be second only to the diamond in hardness. Knife handles can be one of many materials including wood, plastic-impregnated wood, plastic, horn and metal. The blade should be forged carbon or high-carbon stainless steel that resists stains and rust and gives an excellent cutting edge.
A pastry of Jewish origin that consists of a piece of dough (baking powder or yeast) that encloses a filling of mashed potatoes, cheese, ground meat and buckwheat groats. These pastries can be served as a side dish or appetizer.
This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip. Like the turnip, both its purple-tinged, white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. Those under 3 inches in diameter are the most tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green leaves.
Kolacky; kolachke -
Claimed by both Poles and Czechs, these sweet yeast buns are filled with poppy seeds, nuts, jam or a mashed fruit mixture.
These popular melt-in-the-mouth Greek cookies are served on festive occasions such as christenings, weddings and holiday celebrations. They`re buttery-rich and can contain nuts or not, but are always rolled in confectioners` sugar after baking.
A fruit- or cheese-filled yeast-raised cake, usually served for breakfast but also enjoyed as a dessert. It originated in Germany but is now enjoyed in many variations throughout much of Europe and the United States. The word kaffeekuchen is German for "coffee cake."
A tall cylindrical Russian Easter cake that`s traditionally served with paskha (a creamy cheese mold). Kulich is yeast-raised and flavored with raisins, candied fruit and saffron. It`s usually crowned with a white confectioners` sugar icing, sprinkled with chopped candied fruits and almonds and sometimes embellished with a rose.
Kumiss; koumiss -
Thought to have originated with the Mongols, this acrid, slightly alcoholic beverage is made from fermented mare`s or camel`s milk. Like kefir, today`s kumiss is more likely produced from cow`s milk. It`s often used as a digestive aid.