Coral: nm (word from the Latin corallium, Greek korallion). The word “coral” has several meanings: 1. […]
Culinary glossary
Welsch fondue
Fondue Welsch: La Welsch fondue is a Swiss fondue with cheese(s) produced in 7 different cantons […]
Formatjada (Spanish cuisine)
Formatjada (Spanish cuisine): Formatjada is a typical Menorcan empanada. There is pork with […]
Ensaimada (Spanish pastry)
Ensaïmada (Spanish pastry): The ensaïmada (in the plural ensaïmades) is a sweet, fermented and baked pastry, made with […]
Pizza-cake (Canadian cuisine)
Pizza-cake (Canadian cuisine): A pizza cake (or pizza-cake) is a multi-layered pizza, quite high in the […]
tetrapod
Tetrapod: nm and adj. (word from the Greek tetrapous, podos). The word "tetrapod" has several meanings: [...]
Batrachian
Batrachian: nm (word from the Greek batrakhos “frog”). 1. Zoology (plural): Batrachians: ancient […]
Amphibians
Amphibians: nm plur. (word coming from amphibious). In zoology, amphibians are a class of amphibian tetrapod vertebrate animals […]
Tadpole
Tadpole: nm (word coming from the adjective testard “with big head” or “stubborn” of head). THE […]
Chiacchiere (Italian cuisine)
Chiacchiere (Italian cuisine): Chiacchiere are Italian donuts that are also common in most of Europe […]
Stupid
Beast: nf and adj. (word from the Latin bestia, which also gave doe). I) Feminine noun: a […]
Froot Loops
Froot Loops: “Froot Loops” is a brand of fruit-flavored breakfast cereal produced by […]
Qalayet bandora (Jordanian cuisine)
Qalayet bandora (Jordanian cuisine): The Qalayet bandora (Arabic: قلاية بندورة أو مسقة بندورة, translation: "pan […]
Sataraš (Balkan cuisine)
Sataraš (Balkan cuisine): Sataraš is a light vegetable stew made with peppers, tomatoes, onions and […]
Ajvar (Balkan cuisine)
Ajvar (Balkan cuisine): Ajvar (Cyrillic script: Ajвар, Aйвар) is a condiment made mainly from sweet peppers and […]
Matbucha (Jewish cuisine)
Matbucha (Jewish cuisine): Matbucha (Hebrew: מטבוחה maṭbūkhah) is a Moroccan Jewish condiment. It is a cooked salad […]
Lecsó (Hungarian cuisine)
Lecsó (Hungarian cuisine): Lecsó is a thick Hungarian vegetable stew that traditionally contains yellow pointed peppers, […]
Đuveč (Serbo-Croatian cuisine)
Đuveč (Serbo-Croatian cuisine): đuveč is a traditional dish from southeastern Europe. It is a braised dish of […]
Samfaina (Spanish cuisine)
Samfaina (Spanish cuisine): Samfaina is a Catalan and Valencian preparation, made with eggplant and zucchini cut into […]
Briam (Greek cuisine)
Briam (Greek cuisine): Briam (in Greek μπριάμ, a word of Turkish origin) is a vegetarian Greek dish, made from […]
Livestock
Livestock: nm. (word coming from the Latin capital, from caput “head”). The word “livestock” has […]
Arare (Japanese cuisine)
Arare (Japanese cuisine): “Arare” is the abbreviation of arare mochi (rice cake). It is a Japanese snack prepared […]
Loma Sotavento (chocolate)
Loma Sotavento (chocolate): Valrhona Loma Sotavento dark chocolate is a chocolate that contains 64% cocoa. He comes from […]
Carne do porco in alentejana (portuguese cuisine)
Carne do porco à alentejana (Portuguese cuisine): Carne do porco à alentejana (“pork meat in Alentejo […]
Flemish red (cattle breed)
Flemish red (cattle breed): The Flemish red, or red of the North, is a French cattle breed. History: She […]
Prim'holstein (cattle breed)
Prim'holstein (cattle breed): The prim'holstein is a dairy cattle breed corresponding to the populations that have become French within the […]
Friesian (cattle breed)
Frisonne (cattle breed): Frisonne is the common name of an old French cattle breed Frisonne Pie-Noir (FFPN), whose […]
Holstein (cattle breed)
Holstein (cattle breed): The Holstein is an international cattle breed. Origin: It belongs to the branch of coastal cattle breeds […]
Brown (cattle breed)
Brown (cattle breed): The brown, previously called brown of the Alps, is a Swiss breed of cattle. She comes from […]
Kesra (Algerian cuisine)
Kesra (Algerian cuisine): Kesra is a traditional Algerian bread from the east of the country, also present in Tunisia […]