Allrecipes Home  >  Articles  >  Reference  >  Cook's Encyclopedia

articles

Cook's Encyclopedia : View All

 
# | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Showing: earl grey - egg cream

« BACK | NEXT »

 

earl grey

BY: The Food Lover's Companion

see EARL GREY TEA

earl grey flower

BY: The Food Lover's Companion

see FLOWERS, EDIBLE

Earl Grey tea

BY: The Food Lover's Companion

This popular black tea was named for Charles Grey, the second earl in his line, who was also prime minister to King William IV in the early 19th century. An amalgamation of Indian and Sri Lankan teas, Earl Grey gets its elusive flavor from oil of BERGAMOT. The Earl is said to have been given the recipe by a Chinese mandarin with whom he was friends. See also TEA.

Early Richmond cherry

BY: The Food Lover's Companion

So named because it's the first sour cherry available in the late spring, the bright red Early Richmond is excellent for cooking purposes. See also CHERRY.

earth almonds

BY: The Food Lover's Companion

see CHUFA

earth nut

BY: The Food Lover's Companion

see PEANUT

earthenware

BY: The Food Lover's Companion

Clay bakeware that is glazed with a hard, nonporous coating. If high-fired, the earthenware is hard; lowfiring produces soft, fragile ware. Because of its inherent ability to release heat slowly, earthenware is favored for dishes requiring lengthy cooking such as baked beans and stews. Care must be taken to cool earthenware slowly and completely before washing in order to prevent the glaze from cracking. Once the glaze cracks, the exposed surfaces can adversely affect the flavor of foods co...

earthnuts

BY: The Food Lover's Companion

see CHUFA

Eastern oyster

BY: The Food Lover's Companion

see ATLANTIC OYSTER

eau de vie

BY: The Food Lover's Companion

French for "water of life," this term describes any colorless, potent BRANDY or other spirit distilled from fermented fruit juice. KIRSCH (made from cherries) and FRAMBOISE (from raspberries) are the two most popular eaux de vie. See also AQUA VITAE; LIQUEUR.

Eccles cake

BY: The Food Lover's Companion

Named for the Lancashire, England, town of Eccles, this small domed confection has a filling of CURRANTS and other dried fruit mixed with sugar and butter and encased in a PUFF PASTRY shell.

éclair

BY: The Food Lover's Companion

A small, oblong, cream-filled pastry made with CHOUX PASTRY (cream-puff pastry dough). Unlike CREAM PUFFS, éclairs are usually topped with a sweet icing.

Edam cheese

BY: The Food Lover's Companion

Hailing from Holland, this mellow, savory cheese has a pale yellow interior with a red or yellow paraffin coating (the yellow is more common in Holland). It's made from part-skimmed milk (40 percent milk fat) and comes in spheres that can weigh anywhere from 1 to 4 pounds. Edam is second only to Gouda as Holland's most exported cheese. It's a great all-purpose cheese, especially good when served with dark beer. See also CHEESE.

edamame

BY: The Food Lover's Companion

The Japanese name for fresh SOYBEANS. Edamame, which are usually bright to dark green, are available fresh in Asian markets from late spring to early fall. They're also available frozen.

Edelfaule

BY: The Food Lover's Companion

see BOTRYTIS CINEREA

edible flowers

BY: The Food Lover's Companion

see FLOWERS, EDIBLE

EDTA

BY: The Food Lover's Companion

Abbreviation for ethylenediaminetetraacetic acid, an ADDITIVE used in some processed foods to eliminate the possibility of rancidity caused by the transfer of trace metals during the manufacturing process. EDTA has a wide variety of non-culinary uses, including the treatment of lead poisoning.

eel

BY: The Food Lover's Companion

The legends of eels have colored folklore throughout the ages. Some Philippine tribes say that eels are the souls of the dead, while in parts of Europe it's believed that rubbing the skin with eel oil will cause a person to see fairies. Whatever their origin or exterior application, eels are widely popular in Europe and Japan, where many consider their rich, sweet, firm meat a delicacy. This rather long, snakelike fish-of which there are both freshwater and saltwater varieties-has a smooth,...

egg

BY: The Food Lover's Companion

see EGGS

egg cream

BY: The Food Lover's Companion

This favorite New York City soda fountain drink has been popular since the 1930s. Egg creams don't contain a speck of egg but are so named because of the froth (resembling beaten egg whites) that crowns the drink. They're made with a mixture of milk and CHOCOLATE SYRUP into which SELTZER WATER is spritzed, causing the mixture to foam enthusiastically.

« BACK | NEXT »


 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?