Cannellini Beans A large creamy white bean used often in Italian cooking. Also called Northern beans. A good vegetarian substitute for fish or chicken.
Canola oil A cooking oil derived from the seed of the rape plant, a turnip-like plant. Lower in saturated fat than other commonly used vegetable oils.
Capers The salted and pickled flower-buds of a Mediterranean shrub. Used in fish, chicken, and potato dishes, and on pizza.
Capon A castrated rooster that makes a good roasting bird. It ranges in size from four to ten pounds and has plenty of breast and thigh meat. Its size makes it an ideal choice for serving eight to twelve. May require special ordering from your butcher.
Carambola A golden yellow fruit grown in the West Indies, Indonesia, and Brazil. Also known as star fruit, because when sliced, it has a star shape. The flesh of the carambola is juicy and highly acidic, similar to plums or grapes. It is eaten fresh, mostly in salsas and vinaigrettes, and sometimes as a dessert with sugar and cream.
Caramel See Caramelized Sugar.
Caramelized Sugar Sugar that has been cooked until it reaches a golden brown color. Its nutty flavor is used to enhance many desserts.
Caraway seed A curved pungent seed related to parsley. Popular in German and Austrian cooking, including in breads, savory pastries, sauerkraut and goulash. Also used to make certain cheeses and liqueurs.
Cardamom seed The seed of an aromatic Indian plant related to the ginger family. Available dried in the pod or separately ground. Used in Indian, Scandinavian, and Arabic cooking. Also known as hale.
Carpaccio Paper thin slices of raw beef, traditionally served with a creamy sauce, as invented at Harry's Bar in Venice. May also describe other types of thinly sliced raw or smoked meats, fish, or vegetables.
Cassia bark The bark of the cassia tree, used as a cinnamon-like spice in mincemeat, preserves, and pickling.
Cassia buds The dried, unripened fruit of the cassia tree, used as a spice for pickling.
Celeriac A white-fleshed root vegetable, also known as celery root.
Celery flakes Dehydrated celery used in soups, sauces, salads, dips, and stuffings.
Celery salt or seed Pungent seed of the celery plant.
Centrifugation The process of separating two or more liquids in a mixture by rotation in a container so that the lighter density liquid rises to the top. Used in olive oil manufacturing to separate olive oil from other olive liquid, including water.
Charlotte A molded dessert composed of a filling surrounded by ladyfingers or bread. Apple charlotte is a golden crusted dessert made by baking a thick apple compote in a mold lined with buttered bread. Cold charlottes are made in a ladyfinger-lined mold and filled with Bavarian cream; frozen charlottes use frozen soufflé or as a filling.
Chaud The French term for hot.
Chayote A pear-shaped, light green squash that has a crisp, light flavor. Ideal for stuffing. Also can be prepared like zucchini or summer squash.
