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VietnameseZaatar
Zaatar: Zaatar or za`tar or zahtar (pronounced ['zʌʢtɑɾ]) is a mixture of Middle Eastern spices used in cooking […]
Eggnog
Zabaione: "Zabaione" is an Italian word which means to foam, which gave the French word "sabayon". See Sabayon .... You must be [...]
Zabov (Italian drink)
Zabov (Italian drink): Zabov is the trade name of an Italian liqueur made from alcohol and […]
Zacapa (rum)
Zacapa Centenario Zacapa rum (rum): Zacapa rum is a premium rum (ron in Spanish) produced in Guatemala by […]
Zacari
Zacari: Also known as “massive bread”, zacari (or zakari) is a compact, square savory bread from Guadeloupe with a flaky appearance […]
Zagat (guide)
Zagat (guide): Zagat Survey or more simply Zagat, is a gastronomic and tourist guide created by Tim and Nina […]
Zakouski
Zakouski: nm The term zakouski is a Russian word for hot and cold appetizers served before […]
Zakouski (Russian cuisine)
Zakouski (Russian cuisine): The term zakouski or zakouskis is a Russian term for the hot and cold appetizers served […]
Salaam
Zalema: Zalema or Blanc du Levant is a Spanish white grape variety. It is mainly cultivated in Andalusia .... You [...]
Zalouk
Zalouk: Zalouk (zaalouka or zaalouk) is a kind of cold ratatouille served as an appetizer with other typical salads […]
Zalouk
Zalouk: Moroccan salad, zalouk (or zaalouk) is a kind of cold ratatouille served as an appetizer with other salads […]
Zampone (Italian charcuterie)
Zampone (Italian charcuterie): Zampone from Modena (Italy) is boneless pork trotters stuffed with […]
Zan
Zan: nm Zan is a liquorice candy (registered trademark). Bout de Zan: affectionate term for […]
Zan
Zan: Zan is a liquorice-based confectionery created in 1862 by Henri Lafont (the brand is registered […]
Zapiekanka (Polish cuisine)
Zapiekanka (Polish cuisine): The zapiekanka (in French casserole gratinée) is a kind of half-baguette of 20 to 50 cm […]
Zarajos (Spanish cuisine)
Zarajos (Spanish cuisine): Zarajos are considered a very typical and traditional appetizer dish (and also a tapa) […]
Zarzuela (Spanish cuisine)
Zarzuela (Spanish cuisine): Zarzuela (sarsuela de peix in Catalan; zarzuela de mariscos in Castilian) is a dish […]
Was sitting
Zat: Zat (also called apple-cinnamon or cherimoya) is a very popular fruit on Reunion Island. He […]
Zaziummm
Zaziummm: “Zaziumm” is a Canadian gastronomic neologism that arrived in 2006, inspired by the word zazou describing young people […]
Zeaxanthin
Zeaxanthin: Zeaxanthin (C40H56O2) is a pigment of the xanthophyll family (carotenoid) which gives its yellow color to […]
Zebra
Zèbre: "Zèbre" is a vernacular name, ambiguous in French, which can designate several different species of herbivores from […]
Zebra
Zebrer: v.tr. "To stripe" is to mark with stripes reminiscent of those of the zebra's dress (stripe).
Zebu
Zebu: The zebu (Bos taurus indicus) is a domestic cattle descended from an Indian subspecies of the aurochs. (The word zebu comes from […]
zédoaire
Zédoaire: Zedoaire is a spice (Zingiberaceae family, like ginger - Botanical name: Curcuma zedoaria), a close cousin of […]
Zenzai (Japanese cuisine)
Zenzai (Japanese cuisine): Zenzai (善哉), so called in Kansai, or o-shiruko (お 汁 粉), name given in Kantô, […]
Zephyr
Zéphyr: "Zéphyr" is a name given, in classical cuisine, to various salty or sweet, hot or cold preparations, characterized by […]
Zeppelin
Zeppelin: sausage. (Zeppelin: sausage).
Zeppelins in a fog
Zeppelin in a fog: sausage and mashed potatoes. (Zeppelin in a fog: sausage and mashed potatoes).
Zeppola (Italian cuisine)
Zeppola (Italian cuisine): Un zeppola (Italian: [ˈdzeppola]; plural: zeppole; sometimes called fritelle and, in Sardinia, the […]
Z
Zest: n m. (or zest). The zest is the outer part, sapid and fragrant, slightly bitter, of the pericarp of […]