Glossary of terms

Caldeirada is a traditional Portuguese fish stew made from various types of fish and seafood braised with tomatoes, potatoes and white wine.

Caldo verde is a traditional Portuguese soup made from potatoes, finely shredded kale, onion and slices of chouriço sausage.

Campari is an Italian bitter liqueur with a characteristic red color and a distinctive bitter taste. Created in 1860 in Novara, it has since become an iconic aperitif worldwide. It is produced by macerating herbs, spices, and fruit peels in alcohol and water. Campari is the base of famous cocktails like the Negroni and the Americano.

A canape is a small decorated appetizer or open-faced sandwich topped with various spreads, cold cuts, cheeses, vegetables, and other garnishes. Canapes are prepared as cold finger food and served at social events, celebrations, and banquets. They can be simple or elaborately decorated, ranging from basic butter and ham to ornate pieces with herbs and caviar. Canapes are a staple of Central European entertaining tradition.

Canapés are small decorative appetizer bites served as starters or refreshments at social events. The base is a thin slice of bread, toast, or cracker, topped with a combination of spreads, meats, cheeses, vegetables, or fruits. They are characterized by their careful preparation and aesthetic appearance, making them an essential part of receptions and celebrations.

Candied fruit is fruit that has been repeatedly soaked in increasingly concentrated sugar syrup, gradually replacing the water content with sugar. This ancient preservation method extends the shelf life of fruit for many months. Candied fruit has an intensely sweet taste and a glossy, translucent appearance. It is used as decoration for cakes and pastries, as an ingredient in holiday breads and fruitcakes. The most commonly candied fruits include orange and lemon peel, cherries, and pineapple.

Candying is an ancient food preservation technique in which fruit or other ingredients are repeatedly soaked in sugar syrup of increasing concentration. During the process, water in the food is gradually replaced by sugar, which prevents bacterial growth and extends shelf life. The entire process takes several days to weeks. Candying is most commonly used for fruits, citrus peels, and edible flowers. The result is glossy, translucent products used in confectionery.

Cane sugar is a natural sweetener obtained from sugarcane, a tropical grass grown mainly in Brazil, India, and Thailand. Unlike refined white sugar, it retains some molasses, which gives it a characteristic brown color and caramel flavor. It comes in many varieties from light demerara to dark muscovado. Cane sugar is used in baking, beverage preparation, and Asian cuisine. It is the primary raw material for producing rum and molasses.

Cannoli are traditional Sicilian dessert tubes made from crispy fried dough filled with sweet ricotta cream, candied fruit, or chocolate chips.

Cao lầu is a unique noodle dish from the Vietnamese city of Hoi An. Thick chewy noodles are served with pork, herbs, and crispy croutons.

Capers are the unopened flower buds of the caper bush, harvested by hand and preserved in salt or vinegar. They have a distinctive piquant and slightly sour taste with subtle citrus notes. Capers are widely used as a seasoning and condiment across Mediterranean cuisines. They are an essential ingredient in dishes such as steak tartare, vitello tonnato, puttanesca sauce, and bagnet vert. The finest capers are said to come from the Italian island of Pantelleria.

A capon is a castrated rooster that, due to castration, fattens more quickly and evenly, producing meat that is more tender, juicy, and flavorful than that of a regular rooster. Capons have been raised for festive occasions throughout European culinary history, with a tradition dating back to ancient Rome. Roast capon is a traditional Christmas and holiday dish in Italy, France, and other countries. A capon typically weighs between three and five kilograms.