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Overview

A20

A cytoplasmic zinc finger protein (790 aa) that inhibits NFκB activity and TNF-mediated programmed cell death. The expression of the A20 mRNA is upregulated by TNFα. It is a dual function ...

andouillette

andouillette  

Andouillettes are tripe sausages—sausages made from the stomach lining of pigs together with various assorted innards and a leavening of belly of pork, and stuffed inside the pig's intestine. They ...
liqueur

liqueur  

Distilled, flavoured, and sweetened alcoholic liquors, usually 20–40% alcohol, 20–30% sugar.
struffoli

struffoli  

A Neapolitan Christmas speciality: little deep-fried rounds of dough coated in caramel. The etymology of the word is unknown.
retsina

retsina  

Greek dry white wine, with a strong resinous flavour due to the addition of pine resin as a preservative.
curaçao

curaçao  

A liqueur made from the rind of Seville oranges and brandy or gin; 30% alcohol, 30% sugar; 300 kcal (1 260 kJ)/100 mL.
chaudfroid

chaudfroid  

Meat, fish, or poultry coated with a white sauce that jellifies when cooling down. The dish is served cold.
manzanilla

manzanilla  

Manzanilla is a type of fino sherry made at Sanlucar de Barrameda, about 20 kilometres northeast of Jerez. Sanlucar is near the sea, on the estuary of the River Guadalquivir, and it is said that the ...
riesling

riesling  

One of the nine ‘classic’ grape varieties used for wine making; the wines have a flowery aroma when young.
galantine

galantine  

A dish of white meat or poultry, boned, rolled, cooked with herbs, glazed with aspic jelly, and served cold.
vermouth

vermouth  

Fortified wine (about 16% alcohol by volume) flavoured with herbs and quinine. French vermouth is dry and colourless; Italian may be red or white and is sweet. Drunk as an apéritif, either with soda ...
acid drops

acid drops  

Boiled sweets with sharp flavour from tartaric acid (originally called acidulated drops); known as sourballs in the USA.
chewing gum

chewing gum  

Based on chicle and other plant resins, with sugar or other sweetener, balsam of Tolu and various flavours.
eau de vie

eau de vie  

Spirit distilled from fermented grape juice (sometimes other fruit juices); may be flavoured with fruits, etc. See also marc.
kedgeree

kedgeree  

Indian;dish of rice and pulses. Modified to English (Victorian) breakfast dish of flaked fish with egg and rice.
Madeira cake

Madeira cake  

Rich cake containing no dried fruit, flavoured with lemon, and traditionally decorated with strips of candied citron peel.
cream Soda

cream Soda  

In the USA, and increasingly in Britain, a cream soda is a sweet fizzy drink flavoured with vanilla, originally made from soda water. The American Agriculturist (20 December 1854) was in on the ...
waffle

waffle  

Crisp, golden-brown pancake with deep indentations made by baking batter in a waffle iron which cooks both sides simultaneously.
lemonade

lemonade  

Originally a beverage made from lemon juice with water and sugar; now also a wide variety of carbonated beverages.
celery

celery  

Edible stems of Apium graveolens var. dulce. A 100‐g portion (two sticks) is a source of vitamin C; provides 2 g of dietary fibre; supplies 8 kcal (34 kJ). The seeds are used as a flavouring, and may ...
dragee

dragee  

French;whole nuts, usually almonds, with hard sugar or sugared chocolate coating. Silver dragées are coated with silver leaf.

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