Category: C

A voluminous, concave receptacle crafted from metal, fashioned in the form of a sieve, intended for separating the liquid contents from victuals like vegetables or pasta that have undergone cooking in boiling water, or for coarsely filtering mashed fruit that has been cooked; typically designed with small legs and handles situated on the sides.  

This article explores the intriguing characteristics of an exquisite potion made from oranges and wine spirits. The solution is a translucent and colorless syrup, akin to a cordial, known for its unique blend of flavors. It is often imbibed on its own, as a soothing digestif, or used as a tasteful enhancement in other beverages.…

This beverage is a type of brandy that undergoes distillation from wine and is renowned by the name of Cognac. Its origin stems from the district of Cognac located in France, which is where it is traditionally manufactured. The exquisite cognac brandy of superior quality is created from the wines crafted in the French departments…

X is a delectable yeast bread that has been sweetened and flavored. It is commonly molded into rolls and frequently contains a filling or topping made of various ingredients such as apple slices, raisins, nuts, and others. The bread is known as X due to its consumption with coffee as a breakfast bread. A sugary…

A covered dish made of earthenware, porcelain, or cast iron, commonly referred to as a cocotte, is renowned for the exceptional quality of food that is prepared within it.  

The oblong produce of a tropical tree, containing ivory flesh and fluid within a bark-like, hairy exterior, which is then encased in a sizeable covering. When dehydrated, chopped, or fragmented, the flesh is incorporated into numerous afters, while the fluid is also a constituent in a plethora of dishes, particularly those hailing from India.  

The esteemed member of the coconut clan, which solely thrives in the Seychelles archipelago located in the Indian Ocean, is believed by the local inhabitants to be the prohibited produce.  

The pulverized structure of the cacao seed wherein a portion of the lipid content has been extracted.  

In French cuisine, the rognons de cog, also known as the testicles of a rooster, are commonly cooked and utilized as a garnish for various stews and dishes. They are often paired with combs and are considered a delicacy in certain culinary circles.