Glossary of terms

Vaca Atolada is a Brazilian dish of beef ribs slow-braised with cassava until the meat falls off the bone.

Vada pav is a popular Indian street sandwich from Mumbai, a fried spiced potato ball in batter served in a soft bun with chutney.

Vanilla is an aromatic spice obtained from the fermented pods of tropical orchids of the genus Vanilla. It is the second most expensive spice in the world after saffron. It has a sweet, floral, and warm fragrance that is essential in pastry and bakery. The largest producer of vanilla is Madagascar. It is used in ice cream, creams, desserts, chocolate, and perfumes. A quality vanilla pod should be supple, dark, and glossy.

Vánočka is a traditional Czech festive yeast bread baked primarily for Christmas. It is a rich braided loaf made from flour, eggs, butter, milk, sugar, and raisins. Vánočka is traditionally braided from three strands symbolizing baby Jesus'so swaddling clothes. It has a delicate, buttery taste and a soft crumbly texture. It is served sliced with butter, jam, or simply on its own with tea or coffee.

Vareniki are Russian dumplings made from wheat dough filled with potatoes, cottage cheese, fruit, or cabbage, served with sour cream or melted butter.

Vatapá is a thick Brazilian paste made from bread, dried shrimp, coconut milk, peanuts, and palm oil, typical of Bahia.

Vdolek is a traditional Czech fried yeast pastry of oval shape with a depression in the center. The dough is made from flour, eggs, milk, yeast, and sugar. After frying, it is filled with plum jam, curd cheese, or marmalade and dusted with powdered sugar. Vdolky are a popular fairground food and a classic of Czech home cooking. They taste best freshly fried and warm.

Vejmrda is a traditional Czech dish made from flour, milk, and butter, historically prepared in poorer households. It is a thick porridge cooked from smooth wheat flour mixed with milk, then flavored with butter, sugar, or cinnamon. The dish is simple to prepare and was a staple of rural Czech cooking. Today it is made mostly as a nostalgic nod to old culinary traditions. It represents an era when frugal ingredients were turned into filling and comforting meals.

Veka is a long white bread loaf made from wheat flour that is a staple bakery product in Central European cuisine. It has a soft crumb and thin crust, making it ideal for preparing open-faced sandwiches, toast, or regular sandwiches. Veka is baked from yeast dough and has a cylindrical shape. It has a long tradition in Czech and Slovak gastronomy and remains one of the best-selling types of bread. Its oval slices are perfect for both cold and warm dishes.

Velouté is one of the five mother sauces of French cuisine. It is made from a roux thinned with light stock, chicken, veal, or fish. The name comes from the French word for velvety, which describes its smooth and creamy consistency. Velouté serves as the base for many derivative sauces, such as sauce supreme and Normandy sauce. It is lighter than béchamel and more delicate than brown sauce. A properly prepared velouté should have a glossy surface and silky texture without lumps.

Věneček is a popular Czech pastry made from choux dough in the shape of a ring, filled with vanilla or whipped cream. The surface is coated with chocolate glaze or fondant. Věnečky are among the most beloved products of Czech pastry shops and are an essential part of festive occasions. Choux dough is unique in that it is first cooked on the stovetop and then baked in the oven. A properly made věneček is hollow inside, light, and full of cream.

Vepřo knedlo zelo is an iconic dish of roasted pork, bread dumplings, and braised cabbage, beloved in both Czech and Slovak cuisines.