Share This
table started by
superalecf for the Food Base
There is no user-contributed description yet.
Add More Topics
Save this view to a base, or just for yourself.
62 Topic topics matching:
Filter this Collection| x name | x image | x article |
|---|---|---|
| x Chives |
|
Chives (Allium schoenoprasum) are the smallest species of the onion family Alliaceae, native to Europe, Asia and North America. Some believe the name must be pluralized as 'chives', but actually 'chive' is the original English form of the word,...
|
| x Cumin |
|
Cumin (Cuminum cyminum, pronounced /ˈkjuːmɪn/ or UK: /ˈkʌmɪn/, US: /ˈkuːmɪn/, and sometimes spelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India.
The English "cumin" derives from the French ...
|
| x French fries |
|
French fries (North American English, sometimes capitalized), fries, or french-fried potatoes are thin strips of deep-fried potato. North Americans often refer to any elongated pieces of fried potatoes as fries, while in other parts of the world,...
|
| x Lavender |
The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family, Lamiaceae, native to the Mediterranean region south to tropical Africa and to the southeast regions of India. The genus includes annuals, herbaceous plants,...
|
|
| x Marjoram |
|
Marjoram (Origanum majorana, Lamiaceae) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. It is also called Sweet Marjoram or Knotted Marjoram and Majorana hortensis.
The name marjoram (Old French...
|
| x Mousse |
|
Mousse (pronounced /ˈmuːs/) is a form of creamy dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or...
|
| x Parsley |
|
Parsley (Petroselinum crispum) is a bright green biennial herb, often used as spice. It is common in Middle Eastern, European, and American cooking. Parsley is used for its leaf in much the same way as coriander (which is also known as Chinese...
|
| x Queens soup |
Queen's Soup, or Zuppa Regina di Riso, is a rice soup.
|
|
| x Rosemary |
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The name rosemary...
|
|
| x Spearmint |
|
Mentha spicata (Spear Mint or Spearmint) is a species of mint native to much of Europe and southwest Asia, though its exact natural range is uncertain due to extensive early cultivation. It grows in wet soils. It is an invasive species in the Great...
|
| x Soup alla Modanese |
Soup alla Modanese is a type of soup made with stock, spinach, butter, salt, eggs, Parmesan cheese, nutmeg and croutons.
|
|
| x Tarragon |
|
Tarragon or dragon's-wort (Artemisia dracunculus L.) is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the Northern...
|
| x Turmeric |
|
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive ...
|
| x Taco |
|
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for...
|
| x Nutmeg |
|
Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid 19th century this was the world's only source. The nutmeg tree is important for two spices derived from...
|
| x Hamburger |
|
A hamburger (or burger) is a sandwich consisting of a cooked patty of ground meat, usually beef, placed in an open bun or between two slices of bread. Hamburgers are often served with lettuce, tomato, onion, pickles, or cheese and condiments such as...
|
| x Saffron |
|
Saffron (IPA: [ˈsæf.ɹən] / [ˈsæf.ɹɒn]) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with...
|
| x Cinnamon |
|
Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka, or the spice obtained from the tree's bark. It is often confused with other similar species and the similar spices...
|
| x Ginger |
|
Ginger is a tuber which is consumed whole as a delicacy, medicine, or spice. It is the rhizome of the plant Zingiber officinale. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric,...
|
| x Mastic |
|
Pistacia lentiscus (Greek:μαστίχα) (Mastic) is an evergreen shrub or small tree of the Pistacio family growing up to 4 m (13 ft) tall which is cultivated for its aromatic resin, mainly on the Greek island of Chios. It is native throughout the...
|
| x Cardamom |
|
The name "cardamom" is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell...
|
| x Black cardamom |
|
Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong, smoky, camphor-like flavor.
The pods are used as a spice, in a manner similar to the green Indian...
|
| x Anise |
|
Anise (Pimpinella anisum, also anís (stressed on the second syllable) and aniseed) is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and southwest Asia known for its flavor that resembles liquorice, fennel, and...
|
| x Clove |
|
Cloves (Syzygium aromaticum, syn. Eugenia aromaticum or Eugenia caryophyllata) are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world. The...
|
| x Paprika |
|
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (e.g., bell peppers or chili peppers). In many European countries, the word paprika also refers to bell peppers themselves. The seasoning is used in many cuisines to add...
|
| x Black pepper |
|
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is a small drupe approximately five...
|
| x Caraway |
|
Caraway (Carum carvi) also known as Meridian Fennel or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa.
The plant is similar in appearance to a carrot plant, with finely divided, feathery...
|
| x Fennel |
|
Fennel (Foeniculum vulgare), is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb,...
|
| x French toast |
|
French toast (eggy bread, gypsy toast in the UK) is a breakfast food in North America, Europe, Bermuda, and a Christmastime dessert in Brazil. Typical French toast is made with bread and eggs. Milk or sugar is commonly added. According to what is...
|
| x Allspice |
|
Allspice, also called Jamaica pepper, Kurundu, Myrtle pepper, pimenta, or newspice, is a spice which is the dried unripe fruit ("berries") of Pimenta dioica , a mid-canopy tree native to the Greater Antilles, southern Mexico and Central America, now...
|
| x Satay |
|
Satay or sate (pronounced /ˈsæteɪ/ SA-tay) is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers...
|
| x Pancake |
|
A pancake is a thin, flat cake prepared from a batter and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through...
|
| x Tamarind |
|
The Tamarind (Tamarindus indica) (from the Arabic: تمر هندي tamar hindi = Indian date) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species).
It is a tropical tree, native to Africa, including Sudan and...
|
| x T-bone steak |
|
The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped bone with meat on each side. The larger side is the New York Strip, which is from the strip loin, whereas the smaller side contains the tenderloin. Porterhouse steaks are...
|
| x Fried chicken |
|
Fried chicken (also referred to as Southern Fried chicken) is chicken which is coated with flour, a breading mixture or batter and then deep fried, pan fried or pressure fried. The breading adds a crispy crust to the exterior. The chicken itself may...
|
| x Brisket |
|
Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef and sometimes veal. The beef brisket is one of the eight beef primal cuts. According to the Random House...
|
| x Chicken fried steak |
|
Chicken fried steak (also known as country fried steak or CFS) is a piece of steak (tenderized cube steak) coated with seasoned flour and pan fried. It is associated with Southern U.S. cuisine and hospitality. Its name is likely due to chicken fried...
|
| x Coriander |
|
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft,...
|
| x Basil |
|
Basil (Ocimum basilicum) (pronounced /ˈbæzəl/ or /ˈbeɪzəl/), of the Family Lamiaceae (mints), is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine, and also plays a major role in the Southeast Asian cuisines...
|
| x Scrambled eggs |
|
Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate.
Raw eggs are whisked to blend the egg white and yolk into a...
|
| x Eggs Benedict |
|
Eggs Benedict is a dish that consists of a half of an English muffin, topped with ham or bacon, poached eggs, and hollandaise sauce.
There are differing accounts as to the origin of eggs Benedict.
In an interview in the "Talk of the Town" column of...
|
| x Chocolate brownie |
|
A brownie or chocolate brownie is an American invented dessert or snack food: a semi-flat square or bar, made with chocolate and baked in a sheet pan, something like a dense chocolate cake.
Brownies' density ranges from fudgy to cake-like. They may...
|
| x Chipped beef on toast |
|
Chipped beef is a dried, smoked, and salted meat product. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. Hormel describes it as "an air...
|
| x Risotto |
|
Risotto is a traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy.
Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where rice paddies are abundant. It is one of...
|
| x Beef Stroganoff |
|
Beef Stroganoff or Beef-Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of Iran, Europe, North...
|
| x Soup with risotto |
Soup with Risotto is a dish made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. Then are covered in egg and...
|
|
| x Aspic |
|
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. It is also known as cabaret.
When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The stock can be clarified with...
|
| x Filet mignon |
|
Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.
The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped...
|
| x Bananas Foster |
|
Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then the alcohol is added and ignited. The...
|
| x Monarda didyma |
Monarda didyma (Bergamot, Scarlet Beebalm, Scarlet Monarda, Oswego Tea, or Crimson Beebalm) is an aromatic herb in the family Lamiaceae, native to eastern North America from Maine west to Ohio and south to northern Georgia. Its name is derived from...
|
|
| x Strip steak |
|
The strip steak is a type of cut of beef steaks. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City strip or New York strip steak. Cut from the strip loin part of the sirloin, the strip steak consists...
|
| x Flank steak |
|
The flank steak or bavette is a beef steak cut from the abdominal muscles of the cow. Long and flat, the steak's best known application is the fajitas, in which either skirt steak (arrachera in Spanish) or flank steak can be used as filling in flour...
|
| x Chuck steak |
|
Chuck steak is a cut of beef and is part of the Sub-primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference...
|
| x Tri-tip |
|
The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef.
In the United States, this cut was typically used for ground beef or sliced into steaks until...
|
| x Oxtail |
|
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox, a castrated male. The tail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into...
|
| x Papri Chaat |
|
Papri Chaat, Paapri Chaat or Papdi Chaat is a north Indian fast food. Chaat, an Indic word which literally means lick, is used to describe a range of snacks and fast food dishes; papri refers to crispy fried dough wafers made from refined white...
|
| x Chaat masala |
|
Chaat masala (Hindi : चाट मसाला; also spelled chat masala) is a masala, or spice mix, used in Indian cuisine. It typically consists of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and...
|
| x Zest |
|
Zest is the outer, colorful skin of citrus fruit, known botanically as the exocarp. It is often used to add flavor to foods.
Zest is often used to add flavor to different pastries and sweets, such as pies, e.g. lemon meringue pie, cakes, cookies,...
|
| x Beef shank |
The beef shank is the shank (or leg) portion of a steer or heifer.
Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely...
|
|
| x Rib steak |
|
A rib steak is a beef steak sliced from the rib primal of a beef animal. In the United States, a rib steak is usually a rib eye steak with the rib bone still attached to the meat; however in some areas, and outside the U.S., the terms are often used...
|
