Glossary of terms

Chapati is a thin Indian flatbread made from wholemeal wheat flour (atta) and water, cooked on a dry pan without oil. It is a staple side dish in Indian cuisine.

Charlotte is an elegant French dessert of layered ladyfingers soaked in liqueur and filled with cream or fruit. Charlotte russe features Bavarian cream lined with ladyfingers, while Charlotte aux pommes is a warm apple variant. The dessert is assembled in a mould and turned out after chilling. It is decorated with whipped cream and fresh fruit, making it a popular choice for festive occasions.

Chateaubriand is a premium beef steak cut from the thickest part of the tenderloin, typically weighing around 400 grams and serving two. Named after the French writer Chateaubriand. The meat is seared in a hot pan until golden and finished in the oven. Traditionally served with béarnaise sauce, French fries, and grilled vegetables. It is one of the most luxurious steaks in fine dining.

Chè is the collective name for Vietnamese sweet desserts and drinks based on beans, fruit, coconut milk, and tapioca pearls. They are served warm or cold.

Cheeks are cuts of meat from the face of cattle or pigs. They are a lesser-known cut that has gained increasing popularity due to their exceptional flavor and texture after long braising. Cheeks contain a lot of connective tissue and collagen, which transforms into gelatin during slow cooking, giving the meat a silky, melt-in-your-mouth consistency. They are most commonly prepared by braising in wine, beer, or stock with root vegetables.

Cherries are popular summer fruits with round red fruits of sweet to slightly tart taste. They belong to the rose family, and over a thousand varieties exist, differing in color, size, and flavor. Cherries are rich in vitamin C, potassium, and antioxidants, especially anthocyanins that give them their characteristic red color. They are eaten fresh but also make excellent pies, compotes, jams, and liqueurs. In Central European cuisine, cherries are an essential part of summer desserts and traditional dumplings.

Chervil is an aromatic herb from the carrot family with a delicate flavour reminiscent of anise and parsley. It originates from the Caucasus and southern Russia and has been used in European cuisine since the Middle Ages. Fresh chervil leaves are added to soups, salads, sauces, and egg dishes. It is a key ingredient in the French blend fines herbes, along with chives, tarragon, and parsley. Chervil is best used fresh, as drying removes most of its aroma.

Chia seeds are tiny seeds from the Salvia hispanica plant originating in Mexico, consumed since Maya and Aztec times. They are rich in omega-3 fatty acids, fibre, protein, and minerals such as calcium and magnesium. When soaked in liquid they form a gel-like texture, making them popular in puddings, smoothies, and baked goods. They are flavourless and easily added to yoghurts, salads, and porridges.

Chicharrón de Cerdo are pieces of pork with skin, fried in their own fat until the skin turns into a crispy golden crust, a beloved Peruvian dish.

Chicken eggs are one of the most versatile ingredients in the kitchen. They are used in the preparation of countless dishes, from breakfast foods through baked goods to sauces and desserts. They contain high-quality protein, B vitamins, vitamin D, and minerals such as iron and selenium. The yolk is rich in lecithin and healthy fats. Eggs can be boiled, fried, whipped, or baked. They are indispensable in European cuisine for dishes like pancakes, dumplings, and breaded cutlets.

Chicken Tikka Masala is chicken marinated in yoghurt and spices, served in a rich creamy tomato sauce.

The chickpea is one of the oldest cultivated legumes, with a history spanning over 7,000 years. It originates from Turkey and spread across the Mediterranean, Middle East, and South Asia. Notable for its high protein, fiber, iron, and folate content. It is the foundation of hummus, falafel, and Indian curries. Two main varieties exist: the lighter kabuli and darker desi.