Food

Christmas pudding (plum pudding) Christmas pudding A dense, steamed British dessert of dried fruit, suet and spices traditionally served on Christmas Day; known for long shelf life, flambé presentation and seasonal customs such as…

Churro A fried-dough snack of Iberian origin, churros are crisp, ridged pastries served plain, sugared, dipped in chocolate, or filled; popular across Spain, Portugal, the Americas and be…

Chutney — South Asian condiment and relish Chutney Chutney is a diverse family of spicy or sweet relishes from the Indian subcontinent, made from fruits, vegetables, herbs or dairy and served as an accompaniment to many dishes.

Cider: fermented and non‑fermented apple beverage Cider Cider is a drink made from apple (or other fruit) juice. It ranges from non‑alcoholic pressed juice to fermented alcoholic beverages, with varied styles, production methods and cul…

Cinnamon (spice) Cinnamon A fragrant spice made from the inner bark of Cinnamomum trees, used globally in sweet and savory cooking, beverages, traditional remedies, and perfumery; includes true cinnamon and…

Citron (Citrus medica): description, history, cultivation, and uses Citron Citron (Citrus medica) is a fragrant citrus with a thick rind valued for preserves, oils and ritual uses. Native to South and Southeast Asia, it has a long cultural and horticultur…

Clairette de Die: sweet sparkling wine from the Diois in southeastern France Clairette de Die Clairette de Die is a naturally sweet, bottle‑fermented sparkling wine from the Diois (Drôme) region, made mainly from Muscat Blanc à Petits Grains with Clairette for balance.

Claret — British term for red Bordeaux wine Claret Claret is the traditional British name for red wines from Bordeaux. The term covers styles, grapes, history, classifications and typical food pairings associated with Bordeaux reds…

Clementine (citrus fruit) Clementine Small, sweet, easy‑peel citrus fruit often marketed as seedless; popular in winter, with origins linked to North Africa and a late 19th–early 20th century French missionary.

Clove: the dried aromatic flower bud used as a spice and remedy Clove Clove is the dried aromatic flower bud of Syzygium aromaticum, valued for its warm, pungent flavor, essential oil (eugenol), and historical role in global spice trade and tradition…

Coca‑Cola Coca-Cola Coca‑Cola is a globally distributed carbonated soft drink produced by The Coca‑Cola Company, known for its flavor, secret formulation, brands, marketing and long rivalry with Pepsi…

Coca‑Cola Cherry Coca-Cola Cherry Cherry-flavored cola produced by The Coca-Cola Company, introduced in 1985. A variant of the Coca‑Cola brand, available in several formulations and subject to regional availability…

Cocktail: definition, ingredients, history, styles, and preparation Cocktail An overview of cocktails — mixed alcoholic (and non‑alcoholic) drinks — covering common ingredients, preparation methods, historical development, glassware, examples and serving no…

Cocoa (cacao seed): origins, processing, uses and distinctions Cocoa Cocoa is the processed product of cacao seeds used for chocolate, butter, powder and other products. This article covers its botany, processing steps, history, uses, composition an…

Cocoa butter (theobroma oil): properties, production, and uses Cocoa butter Cocoa butter, the pale-yellow fat from cacao beans, is valued for its melting behavior and stability. This article summarizes its composition, production, uses in chocolate, cosmet…

Coconut milk: production, culinary uses, nutrition, and distinctions Coconut milk Coconut milk is a creamy liquid extracted from mature coconut meat. Used widely in tropical cuisines and as a dairy alternative, it differs from coconut water and varies by thickne…

Coconut water: liquid endosperm, uses, and regional varieties Coconut water Coconut water is the clear liquid inside young coconuts. This article covers its nature, composition, culinary and commercial uses, differences from coconut milk, regional varietie…

Coffee cake A lightly sweet cake served with coffee or flavored with coffee, often single-layer and topped with streusel, glaze, nuts or fruit; popular at breakfasts, brunches and casual gathe…

Coffee substitutes: caffeine-free alternatives, history, and common ingredients Coffee substitute An overview of coffee substitutes: what they are, common ingredients and preparations, historical use in wartime and cultures, health reasons to use them, and notable distinctions…

Cognac: French brandy, production, classification, and cultural importance Cognac Cognac is a high-quality French brandy made from specific grapes and distilled and aged in defined regions. This article explains how it is made, its classifications, history, uses…

Cola (carbonated soft drink) Cola Cola is a sweet, carbonated soft drink flavored originally with kola nut and coca leaf extracts. Modern colas use concentrated flavorings, sweeteners and caffeine; they are sold wo…

Colada morada: Ecuadorian purple beverage and its cultural role Colada morada Colada morada is a thick, hot purple Ecuadorian drink made from purple corn, fruits and spices, traditionally served at All Souls’ Day with guaguas de pan and shared in family reme…

Coleslaw Coleslaw is a raw salad of shredded cabbage mixed with a dressing—commonly mayonnaise- or vinegar-based—served as a side dish with many regional variations worldwide.

Condiment A condiment is a prepared flavoring—sauce, paste, spice or pickle—added in small amounts to alter or enhance a dish’s taste, texture or appearance; includes salt, pepper, ketchup,…

Confectionery: Sweets, candy and sugary treats Confectionery Confectionery—commonly called candy, sweets or lollies—are foods made chiefly for sweetness and pleasure. This article covers types, ingredients, history, cultural roles, productio…

Consommé: the clarified, richly flavoured clear soup Consommé Consommé is a clarified, intensely flavored clear soup derived from stock or bouillon. This article explains its characteristics, preparation (clarification via an egg-white raft),…

Convenience food: definition, types, history, uses and concerns Convenience food Prepared or ready-to-heat foods designed to save time. Overview of types, development, uses, nutritional and environmental issues, and how convenience food differs from fast food a…

Cook (domestic worker) A domestic cook prepares meals within a private household or staffed residence. This article covers duties, workplace hierarchy, history, modern practice, and distinctions from pro…

Cookbook (Cookery Book): Definition, Structure, History and Uses Cookbook A cookbook is a collection of recipes and culinary guidance. This article explains what cookbooks contain, their history, types, practical uses, and how they differ from related fo…

Cookie: overview, ingredients, history, varieties and culinary uses Cookie A cookie is a small, sweet baked good made from flour, sugar and fat. This article explains ingredients, preparation, history, common varieties, serving uses and how the term diffe…

Cookie cutter A cookie cutter is a hand or machine tool used to cut dough into shaped pieces for baking. This article describes types, materials, uses beyond cookies, care, DIY methods, and how…

Cookie dough Raw mixture of flour, fat, sweeteners and flavorings used to make cookies or eaten as a confection; comes in many types and raises safety and culinary considerations.

Cooking: the practice of preparing food by heat Cooking Cooking is the preparation of food using heat. It transforms texture, flavor and safety through techniques such as boiling, roasting, frying and steaming, and has cultural, nutriti…

Cooking oil: types, characteristics, history and culinary uses Cooking oil Overview of cooking oil from plant and animal sources, its composition, common varieties, selection for cooking methods, storage and health considerations.

Corn dog: battered sausage on a stick Corn dog A corn dog is a sausage skewered, coated in a cornmeal batter and deep-fried. A popular American fair and fast-food snack, it appears in many regional variations and as a frozen co…

Corn flakes: history, production, nutrition and uses Corn flakes Corn flakes are a toasted flake cereal made from milled corn, commonly eaten with milk; this article covers origins, how they are made, nutritional notes, common uses, and varietie…

Corn Pops (breakfast cereal) Corn Pops Corn Pops is a puffed, sweetened corn breakfast cereal produced by Kellogg's. Introduced in the early 1950s, it has undergone several name and formulation changes and exists in mul…

Corn starch (cornflour): production, properties, uses and distinctions Corn starch Corn starch, also called cornflour or maize starch, is the refined starch from corn used as a food thickener, ingredient in sugars and snacks, and in many industrial applications.

Corn syrup: production, properties, uses and distinctions Corn syrup Corn syrup (often called glucose syrup) is a sweet, viscous syrup derived from starch. This article explains its production, properties, culinary uses, historical development and d…

Cornbread (Johnnycake): Types, History, and Culinary Uses Cornbread Cornbread is a family of quick breads made with cornmeal. This article explains its ingredients, regional varieties, history from Indigenous North America, and common ways to prepa…

Corned beef: cured beef, preparation, history, and culinary uses Corned beef Corned beef is beef preserved by salting or brining and spiced; served sliced in sandwiches, boiled with vegetables, or canned. It has distinct regional styles, historical roots in…

Cottage cheese: fresh curd cheese — varieties, production, uses and history Cottage cheese Cottage cheese is an unaged fresh cheese made from curds. This article explains its types, how it is made, common culinary uses, nutritional role and how it differs from similar ch…

Cottage pie: British minced‑meat pie finished with a potato topping Cottage pie Cottage pie is a British savory dish of minced meat cooked in a gravy and covered with potato. When made with lamb it is called shepherd's pie; many regional and modern variations…

Couscous: North African semolina grains and the dishes made with them Couscous Couscous are small granules of durum semolina traditionally from the Berber peoples of North Africa. The term also denotes the vegetable- and meat-based stews served with the grain…

Cracker (food): a thin, crisp baked wafer Cracker A cracker is a dry, crisp baked wafer often served plain or with toppings. This article explains its characteristics, production, history, common uses, varieties, and how it differ…

Cracker Jack: History, Composition, and Cultural Significance Cracker Jack Cracker Jack is a classic American snack of molasses‑coated popcorn and peanuts sold with a small prize. This article summarizes its ingredients, origins, cultural role, marketing…

Cranberry sauce — preparation, history, and culinary uses Cranberry sauce Condiment made from cooked cranberries, served jellied or whole-berry. Common at Thanksgiving and Christmas; available fresh or canned. Origins, preparation methods, variations, an…

Cream (dairy product) Cream Cream is the high-fat layer of milk separated for cooking, whipping and dairy products. Types, history, culinary uses, and differences from milk, sour cream and butter are discusse…