Food Words

from BostonChefs.com

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Cabrales
A noted Spanish blue cheese.

Cachaca
Brazilian liquor made from distilled sugar cane juice.

Cannelloni
Large, stuffed pasta tubes baked in sauce.

Carpaccio
Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Cassoulet
A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Cavatelli
Small pasta shells with wavy edges.

Celeriac
More commonly known here as celery root.

Ceviche
Raw fish and/or shellfish in a citrus marinade.

Champ
An Irish favorite of mashed potatoes, green onions and butter.

Champignon
"Mushroom," as they say it in France.

Chanterelle
A wild and nutty mushroom with a trumpet-shaped head.

Chantilly
Prepared or served with whipped cream.

Charcuterie
The French term for delicatessen-style items.

Chayote
An old Aztec favorite - gourd-like fruit with pale green skin and bland white flesh that can be eaten cooked or raw.

Chèvre
French for "goat," as in cheese.

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