1,165 articles
Corned beef
Corned beef: salt-brined (or historically dry-salted, "corns" of salt) beef, usually brisket flat, boiled or slow-cooked; Irish export history via Cork, Irish-American St. Patrick's Day dish, distinct from smoked pastrami; USDA 145°F cooking guidance.
Cornetto (frozen dessert)
Cornetto is a chocolate-lined wafer cone ice cream brand invented in 1959 by Spica of Naples, acquired by Unilever in 1976, and now a power brand of The Magnum Ice Cream Company, sold as Algida, Wall's, or Kibon by market.
Cotija cheese
Cotija cheese (queso Cotija), also called queso añejo, is a hard, salty, raw-milk Mexican cow's-milk cheese from the Sierra de Jalmich between Michoacán and Jalisco, aged months to a year, grated over elote and beans, protected by the 2005 collective mark and norm NMX-F-735-COFOCALEC-2011.
Cottage cheese
Cottage cheese: a fresh, unripened acid-coagulated soft cheese of washed curd particles (3–12 mm), often cream-dressed; named in 19th-century North America (Bartlett 1848), distinct from ricotta and quark.
Cotton candy
Cotton candy, also called candy floss or fairy floss, is a spun-sugar confection of fine amorphous sugar threads, invented in 1897 by dentist William Morrison and confectioner John C. Wharton and popularized at the 1904 St. Louis World's Fair.
Couscous
Couscous (seksu; kuskus) is a Maghrebi grain product of rolled durum wheat semolina granules steamed in a couscoussier, staple of North Africa, inscribed on UNESCO's 2020 Intangible Cultural Heritage list.
Crab Rangoon
Crab rangoon, also called crab puffs or cheese wontons, is an American Chinese deep-fried wonton filled with cream cheese and usually imitation crab, attributed to Trader Vic's founder Victor Bergeron in the late 1940s or 1950s.
Cracker (food)
Cracker (food): a plain, unsweetened, dry, hard baked bread product named for the cracking sound it makes; also called savoury biscuit. Covers types (saltine, soda, common cracker), history from hardtack, nutrition, and the $10.6 billion US market.
Cranberry extract
Cranberry extract (cranberry extract powder), a proanthocyanidin-standardized powder from Vaccinium macrocarpon juice; GRAS under FDA GRN 873 (no questions, May 2020) and EU-authorized novel food, used in beverages and supplements.
Cream
Cream (dairy): the fat-rich fraction of milk, an oil-in-water emulsion separated centrifugally from whole milk. Fat content ranges from 10.5% (half and half) to 80% (plastic cream); used for butter, ghee, ice cream, and coffee. First continuous separator by Gustaf de Laval, 1877.
Cream cheese
Cream cheese is a soft, mild, spreadable unripened cheese made from milk and cream, created in New York in 1875 and used on bagels, in dips, and in cheesecake.
Cream pie
Cream pie: a chilled American dessert pie with a stovetop custard or pudding filling (milk, eggs, sugar, cornstarch) set in a prebaked crust and topped with whipped cream; distinct from baked custard pies and airy chiffon pies.
Crème brûlée
Crème brûlée, French "burnt cream", is a vanilla custard of cream and egg yolks baked in a bain-marie and topped with caramelized sugar; first printed by Massialot in 1691, distinct from crema catalana.
Crème caramel
Crème caramel, also called caramel custard or flan, is a baked egg-and-milk custard cooked in a caramel-lined mold in a water bath and unmolded so the caramel becomes a soft sauce on top.
Crème fraîche
Crème fraîche is French cultured cream with 30-40% milkfat, legally defined in France as pasteurized cream packaged within 24 hours; thicker, milder, and more heat-stable than sour cream.
Crêpe
Crêpe: very thin unleavened French pancake of wheat batter (sweet crêpe) or buckwatter galette, from 13th-century Brittany; national dish of France, crêperie culture, Chandeleur, Gavottes, bilig and rozell.
Croissant
Croissant: crescent-shaped laminated yeast pastry, French descendant of the Austrian kipferl brought to Paris by August Zang (1839); laminated butter dough recipe from 1915; flaky crust, honeycombed crumb.
Cronut
Cronut: trademarked croissant-doughnut hybrid pastry created by Dominique Ansel, launched May 10, 2013 at his SoHo New York bakery; TIME Best Invention 2013, sold only at his bakeries with monthly rotating flavors.
Croque monsieur
Croque-monsieur: Parisian café hot sandwich of ham, Gruyère, and béchamel on pain de mie, first served 1910; topped with a fried egg it becomes the croque-madame.
Croquette
Croquette: small breaded, deep-fried roll of minced meat, fish, potato, or vegetables bound with bechamel; French origin (Massialot 1691), Spanish croqueta, Dutch kroket, Japanese korokke.
Crouton
Crouton (French croûton): small cube of toasted or fried bread used as garnish for salads, especially Caesar, and soups; English word since 1806, from croûte (crust), Latin crusta; also a packaged food market.
Cruller
Cruller: a deep-fried doughnut-family pastry, from Dutch krullen "to curl" (American English, 1805). Two forms exist: twisted yeasted Dutch/German crullers and the ridged French cruller of piped choux pastry; youtiao is the Chinese salted namesake.
Cuban sandwich
Cuban sandwich (Cubano, mixto): a pressed sandwich of ham, mojo roast pork, Swiss cheese, pickles, and mustard on Cuban bread. Tampa adds Genoa salami, Miami does not; records place it on Havana menus in the 1800s before Tampa restaurants.
Cultured corn starch (Corynebacterium fermentate)
Cultured corn starch (Corynebacterium fermentate), also called corn sauce, is corn starch hydrolyzed by food-grade enzymes and fermented by Corynebacterium glutamicum or C. stationis; Nestlé notified FDA as GRAS in GRN 792 and 793, closed April 26, 2019, for savory foods at 0.76% or 0.25%.
Cumberland sausage
Cumberland sausage: English pork sausage from Cumbria, sold as an unlinked spiral coil, coarse-cut, heavily peppered. Protected as Traditional Cumberland Sausage (PGI) since EU registration in March 2011.
Cup Noodles
Cup Noodles (カップヌードル) is Nissin's instant ramen in a foam cup, launched September 18, 1971 by Momofuku Ando as the world's first cup-type noodles; over 50 billion servings sold in 100 countries.
Cupcake
Cupcake: a small individual cake baked in a muffin tin, named for the early 19th-century "cup cake" measured by the cup; first printed by Eliza Leslie in 1828; gourmet boom from Magnolia Bakery, 1996.
Curd
Curd is the solid casein gel formed when milk coagulates by acid, rennet, or acid plus heat, separating from whey; it is the basis of cheese, paneer, cottage cheese, and, in Indian usage, yogurt.
Curry
Curry, from Tamil kari (sauce), is the Western term for spiced sauce-based South Asian and Southeast Asian dishes and for British-invented curry powder, a blend Indian cuisine itself does not use as a standard.
Curry powder
Curry powder, also called Madras or curry spice, is a British-invented pre-mixed spice blend built on turmeric, coriander, and cumin, rarely used in India, with distinct Jamaican, Japanese, and Sri Lankan variants.