Ingredients from A to Z

Whipped cream stabilizer is an additive that helps maintain whipped cream in a firm and stable form for an extended period of time. Its main ingredient is typically modified starch or sugar combined with stabilizing agents. It is added to cream before or during whipping. The result is a firmer, glossier whipped cream that holds its shape and does not weep or collapse even at room temperature. It is especially useful in patisserie and for decorating cakes, pastries, and desserts. It is available in powder or liquid form. Alternatively, whipped cream can be stabilized by adding mascarpone or cream cheese.

Whipping cream is a full-fat dairy product with a fat content of typically 33-40%. Its high fat content allows it to be whipped into a firm foam, which is used as a topping for desserts, cakes, pancakes, or coffee. It is also ideal for sweet creams, ice creams, and mousses. Unlike cooking cream, it is not designed for heat treatment, it may curdle when boiled. Before whipping, it should be well chilled, ideally overnight in the refrigerator. It whips best in a chilled bowl using an electric mixer.

Whisky is a distilled alcoholic spirit made from fermented grain, most commonly barley, corn, rye or wheat. It matures in wooden barrels, where it develops its characteristic colour and complex flavour with notes of vanilla, caramel, fruit or smoke. In the kitchen, whisky is used as an aromatic ingredient in sauces, marinades, desserts and soups. Scotch whisky lends a smoky character, while Irish whiskey or American bourbon offers a sweeter profile. It is added to mushroom sauces for steak, fruit cakes, crème brûlée or Irish coffee. The alcohol mostly evaporates during cooking, leaving behind only a rich aromatic trace.

White Aceto Balsamico is an Italian vinegar originating from the Modena region, produced from white grape varieties, most commonly Trebbiano. Unlike dark balsamic vinegar, it undergoes a shorter ageing process and is not subjected to caramelisation, which allows it to retain its pale colour and a fresh, fruity sweet-and-sour flavour. In the kitchen, it is excellent in dressings, marinades, light sauces, and drizzled over fruit or desserts. Because it does not stain food, it is ideal in dishes where visual presentation matters. Compared to classic balsamic vinegar, its flavour is more delicate and subtle.

White asparagus is a premium spring vegetable grown underground or under covers that block sunlight, preventing it from turning green. It has a delicate, mildly bitter flavour and a tender, juicy texture. In the kitchen, it is most often boiled or steamed and served with hollandaise sauce, clarified butter, ham or eggs. It is a prized ingredient in German, French and Belgian cuisines. The white asparagus season typically runs from April to June. It contains folate, vitamin C and potassium. Before cooking, the tough stalks should be peeled and the woody ends snapped off.

White asparagus in brine is a pre-cooked canned vegetable that offers a convenient alternative to fresh asparagus throughout the year. White asparagus is grown without exposure to sunlight, which keeps it pale in colour and gives it a tender, mildly sweet flavour without bitterness. Preserved in brine, it is ready to use straight away, simply drain and rinse. It works well in salads, as a side dish for meat, in hot and cold dishes, or as part of starters. Compared to fresh asparagus it is less crisp, but fully retains its characteristic aroma. The brine can also be used as a base for sauces or soups.

White beans encompass several varieties including cannellini, navy beans, and large butter beans. They have a mild, creamy flavor and develop a pleasantly smooth texture when cooked. They are a cornerstone of Tuscan and Mediterranean cuisine, used in soups, stews, salads, and spreads. Classic examples include Tuscan bean soup ribollita and beans baked with tomatoes and sage. White beans excel at absorbing flavors from spices and sauces, making them incredibly versatile. They are an excellent source of plant-based protein, dietary fiber, iron, and magnesium.

White bell pepper is a variety of sweet pepper (Capsicum annuum) with a pale yellow to creamy white colour. It has a mild, slightly sweet flavour with no heat and a thin, crisp wall. Compared to green or red peppers, white bell peppers are the mildest and most neutral in taste. In the kitchen, they work well in salads, grilled, braised or stuffed. They are an excellent choice when you want a gentle vegetable with pleasant texture without the pronounced sweetness of red peppers.

White bread rolls is a general term for baked goods made from white wheat flour, including rolls, baguettes, and buns. They are made from wheat flour, yeast, water, and salt, with some recipes also incorporating fat or milk. They have a soft, airy crumb and a lightly crispy crust. In the kitchen, they are used as a side for soups, as the base for sandwiches and open-faced snacks, and also as an ingredient in toast, meatballs, or sweet baked treats. Compared to wholegrain baked goods, they contain less fibre and nutrients, but are popular for their mild flavour and easy digestibility.

White cabbage is one of the most widely used vegetables in Central European cuisine. This brassica vegetable has a firm, compact head with pale, tightly packed leaves and a characteristic mildly bitter, fresh flavour. It can be eaten raw in salads and coleslaw, braised, fermented into sauerkraut, or boiled as a side dish. Sauerkraut made from white cabbage is rich in vitamin C and probiotics. It pairs excellently with pork, smoked meats and potatoes. Thanks to its low cost, wide availability and nutritional value, it is a staple ingredient in traditional cuisine.

White cheese is a soft, fresh cheese with a mild milky flavour and snow-white colour. It is made from cow, sheep or goat milk and belongs to the category of unripened cheeses. In the kitchen it is highly versatile, suitable for salads, spreads, stuffed dishes and as part of breakfast. Popular varieties include Balkan white cheese and Greek feta, although the term can refer to various regional types. It crumbles well and pairs beautifully with fresh vegetables, herbs and olive oil. When heated, it retains its shape, making it suitable for grilling or pan-frying. Its mild flavour makes it a favourite with children and works in both savoury and lightly sweet recipes.

White chocolate is a sweet confection made from cocoa butter, milk, sugar, and vanilla. Unlike dark or milk chocolate, it contains no cocoa solids, which gives it a creamy white colour and a rich, buttery-sweet flavour. In the kitchen, it works wonderfully in desserts, creams, pralines, and baked goods. It can be melted and used as a base for ganache, folded into cheesecakes or ice creams, and pairs beautifully with citrus fruits, raspberries, pistachios, and matcha. Care should be taken not to overheat it, as it can quickly lose its smooth texture.