Ablo: Ablos are small cakes of Togolese origin, often made from corn, and sometimes rice (they are […]
Culinary glossary
Aboukir (pastry shop)
Aboukir (pastry): An aboukir is a pastry dessert, made of a sponge cake cooked in a charlotte mould, then […]
Pickles
Pickles: Pickles are an Anglo-Saxon condiment made from vegetables or fruit (or a mixture of the two), preserved […]
Palmyra palm
Palmyra palm: The Palmyra palm (family Arecaceae – Botanical name: Borassus flabellifer L.), also called rônier […]
Honey - different qualities of honey and origins of honey
Qualities and origins of honeys: A distinction is made between poly-floral honeys, or "all flowers" (which can result from blends), mono-floral honeys […]
Honey
Honey: Honey is an edible syrupy and sweet substance, amber in color, which bees elaborate in their crop […]
Molasses
Molasses: Molasses (from the Latin mellaces, meaning “honey” or from the ancient Greek melas, meaning “black”) is a residue from the refining […]
brown
Mascavo: Mascavo is an organic cane sugar from Brazil. It is a brown sugar or brown sugar, variety of […]
Sofregit (Spanish sauce)
Sofregit (Spanish sauce): In Catalonia, sofregit (or sofrit or salsa de tomàquet) is a hot sauce made from […]
Shuttle (pastry shop)
Shuttle (pastry): A shuttle is a dry cookie in the shape of a tray, made of butter and flour with the addition of […]
Cabessal
Cabessal: The hare in cabessal is the probable inspiration for the prestigious hare “à la royale” from Poitou, comprising foie gras and […]
Onigiri (Japanese cuisine)
Onigiri (Japanese cuisine): Onigiri is a Japanese culinary preparation consisting of a dumpling of rice, usually wrapped in […]
Royal hare
Hare à la royale: Hare à la royale is one of the gastronomic glories of French cuisine. His sucess […]
Small-salted
Petit-salé: In the kitchen, petit-salé (or small salt) refers to certain pieces of pork preserved in salt, […]
Koyadofu
Koyadofu: Koyadofu is dried tofu sold in packets, it must be soaked in hot water before being prepared. […]
Smelly tofu
Stinky tofu: Stinky tofu (Chinese: chòu dòufu) is fermented tofu with an odor and taste sometimes […]
Tofu
Tofu: Tofu is a staple food in the Far East and especially in Japan. Tofu is a kind of […]
sea anemone
Sea anemone: The sea anemone (Scientific name: Condylactis gigantea) is a carnivorous and edible marine animal. She […]
Dune snail
Dune snail: Dune snails (Scientific name: Theba pisana) clump together on the stems of fennel and […]
Owl (crustacean)
Gossip (crustacean): The gossip (or barnacle) is a crustacean close to the barnacle (Scientific name: Pollicipes pollicipes), whose peduncle […]
Limpet (shell)
Limpet (shellfish): Limpets (from the Latin patella meaning “little dish”) are a kind of edible prosobranch gastropods […]
Limpets - Official names of limpets
Official names of limpets and illustrated board … Hello, You must be a subscriber to read the rest of this article, […]
Clams
Clam: The clam (word coming from the Greek peleris) is a shellfish (Veneridae family – Scientific name: Tapes decussatus). He […]
Curry (crustacean)
Curry crab: The crab crab (a word from the Latin strigila meaning “scraper”) is a small, brown, woolly crab (family Portunidae – […]
Cocoa beans
Cocoa beans: Cocoa beans are the seeds of the cocoa tree (See Cocoa), which are used to make […]
Wheat flour
Wheat flour: Wheat flour is the result of grinding the seed of soft wheat or […]
Durum wheat flour
Durum wheat flour: Durum wheat flour comes in the form of a supplement, in the manufacture of bread. At […]
Corn flour
Corn flour: Corn flour is a flour obtained by dry milling corn kernels. According to […]
Soungouf flour
Soungouf flour: Soungouf flour (a word from the Wolof sunguf) is a millet flour used in Africa […]
Coconut flour
Coconut flour: The term “coconut fibers” should be used instead of “coconut flour […]