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Cabbage
Cacciatore
Cactus
Cake
Cake Decorating
Calzone
Canapé
Candy
Canning
Cannoli
Caper
Caramelize, to
Carob
Carrot
Cauliflower
Caviar
Celery
Cheese
Cheese Chart
Cheesecake
Cherimoya
Cherry
Chili
Chili Oil
Chili Paste
Chili Sauce
Chill, to
Chimichanga
Chocolate
Chop, to
Chowder
Chutney
Cioppino
Coat, to
Cobbler
Cocktail Sauce
Cocoa Powder
Coconut
Coconut Milk
Coffee
Coffee Cake
Combine, to
Compote
Condiment
Consommé
Cookie
Cookware
Core, to
Corn
Corn Bread
Corn Syrup
Cornmeal
Cornstarch
Couscous
Crème Brûlée
Crème Caramel
Crêpe
Cranberry
Cream
Cream, to
Crisp
Crisp, to
Croissant
Crouton
Crudités
Crumble
Crumble, to
Crush, to
Crust
Cube, to
Cucumber
Curdle
Cure, to
Curly Endive
Currant
Curry
Custard
Cut In, to
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Caramelize, to
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Caramelizing is the technique of
cooking sugar, sometimes with a small amount of water, to a very high temperature
(between 310°F and 360°F) so that it melts into a clear brown liquid and develops a characteristic flavor. The color can vary from light golden brown to dark brown. Caramelized sugar, sometimes called "burnt sugar," is
used in a variety of desserts and sauces. Care should be taken when caramelizing
sugar because the melted sugar can cause serious burns if spilled or spattered.
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