delicious. team
Showing 1809-1824 of 1842 features by delicious. team
Cook's dictionary
En papillote
The French term 'en papillote' means to wrap food in a parcel before baking in the oven. It helps seal...
Cook's dictionary
Daikon
Also known as mooli, daikon is a white Asian radish with a mild, peppery flavour. It has a crisp juicy...
Cook's dictionary
Deglaze
Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat. Simply...
Cook's dictionary
Concassé
Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato...
Cook's dictionary
Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually...
Cook's dictionary
Capers
Capers are the edible flower buds of Capparis spinosa, a bush native to the Mediterranean. You’ll find them in jars...
Cook's dictionary
Cavolo nero
Cavolo nero (also known as Tuscan cabbage or dinosaur kale) is a very dark green type of kale, in season...
Cook's dictionary
Coulis
A coulis is made by cooking and puréeing fruit or vegetables, then straining it through a sieve and mixing with...
Cook's dictionary
Couscous
This versatile cereal made from semolina and water is a popular alternative to rice and pasta, often used in salads...
Cook's dictionary
Clarified butter
Clarified butter is rendered butter once all the milk solids have been removed. When butter is melted, it separates into...
Cook's dictionary
Chorizo
Chorizo is a type of Spanish sausage made using pork, peppers and garlic. It's unique spiciness comes from the paprika,...
Cook's dictionary
Borlotti beans
Borlotti beans are popular due to their sweet flavour, meaty texture and soothing creaminess. If you’re using the dried kind,...
Cook's dictionary
Bulgur wheat
No, nothing to do with Bulgaria. Bulgur (or sometimes spelled bulgar) is a cereal made with wheat – usually durum...
Cook's dictionary
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's...
Cook's dictionary
Amaretto
Amaretto is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple. Surprisingly,...
Cook's dictionary
Gratin
A wonderful dish of French origin, typically made with multiple layers of finely sliced potatoes (though other vegetables could be...
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