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Candy cane
Candy cane: a hooked hard candy with red and white stripes, traditionally peppermint-flavored and tied to Christmas. Also called sugar stick. Origin uncertain; 17th-century white sticks, US debut 1847 in Wooster, Ohio; ~1.76 billion made yearly in the US, 90% sold Thanksgiving to Christmas.
Candy corn
Candy corn: tricolored American mallow-cream candy shaped like a corn kernel, invented in the 1880s by George Renninger at Wunderle, mass-produced by Goelitz (Jelly Belly) as Chicken Feed from 1898, and a Halloween staple since the 1950s; Brach's makes about 88 percent of US sales.
Candy making
Candy making, or sugar confectionery production, converts sucrose syrups into boiled sweets, toffees, fondants, fudge, and gummies by controlling boiling temperature, moisture, and crystallization; distinct from chocolate making, which relies on cocoa butter tempering.
Canelé
Canelé (also cannelé, Occitan canelat): small fluted cylindrical pastry from Bordeaux with a caramelized crust and custardy interior, baked in beeswax-coated copper molds; one-n spelling trademarked in 1985.
Cannabis edible
Cannabis edible: food or drink infused with THC or CBD, taken orally. Also called edibles or cannabis-infused foods. Low 6–20% bioavailability, 30 min–2 h delayed onset, up to 24 h duration, 10 mg THC package limit in Canada.
Capocollo
Capocollo (coppa, capicola, gabagool) is an Italian whole-muscle cured pork neck salume; protected versions include Coppa Piacentina DOP, Capocollo di Calabria DOP, Coppa di Parma IGP, and Capocollo di Martina Franca IGP.
Caramel
Caramel (焦糖, caramelo) is sugar heated until browned, covering both the chewy dairy-sugar confection and caramel color (E150a–d, four JECFA classes) used as a food colorant and flavoring.
Carbonara
Carbonara (spaghetti alla carbonara) is Rome's egg-and-cheese pasta with guanciale and black pepper, no cream. A young dish: first mentioned 1950, first recipes 1952 (Chicago) and 1954 (La Cucina Italiana).
Cardamom
Cardamom (Elettaria cardamomum, elaichi), a Zingiberaceae spice from southern India; aromatic green capsules with 3.5–7% essential oil, led by α-terpinyl acetate and 1,8-cineole; Guatemala now the top producer and exporter; distinct from black cardamom (Amomum subulatum).
Carne asada
Carne asada (grilled beef), Mexican dish of thin-cut beef grilled over charcoal or a griddle, also the northern Mexican cookout gathering; no fixed cut or recipe, centered on Sonora and Nuevo León, with Nicaraguan and South American counterparts.
Carrot cake
Carrot cake, also called carrot loaf or Rüeblitorte in Switzerland, is a spiced oil-based cake of grated carrots with cream cheese frosting; 84% of recipes use oil, and its printed history runs from 1827 to wartime Britain.
Carrot soup
Carrot soup, including potage Crécy and Swiss Rüeblisuppe, is a puréed or chunky soup with carrots as the main ingredient, historically plebeian fare, now common as carrot-coriander or carrot-ginger versions.
Cartouche (cooking)
Cartouche (cooking): a parchment or greaseproof paper circle placed on the surface of braises, poached foods, sauces, and custards to slow evaporation, prevent skin, and keep food submerged; French technique, from Italian cartoccio.
Casein
Casein, also known as casein protein, is a family of phosphoproteins that make up about 80% of the protein in cow's milk and forms the curds in cheesemaking.
Cassata
Cassata, or cassata siciliana, is Sicily's layered Easter cake of liqueur-soaked sponge, sweetened sheep's-milk ricotta with chocolate, green marzipan, white glaze, and candied fruit; modern form codified by Salvatore Gulì in 1873; name from Arabic qas'at or Latin caseus.
Cassoulet
Cassoulet is a slow-baked French bean casserole from the Languedoc with pork, mutton, sausage, and duck or goose confit; Castelnaudary, Carcassonne, and Toulouse each claim the authentic version.
Castella (カステラ)
Castella (カステラ, kasutera) is a Japanese sponge cake of Portuguese origin, from pão de Castela, introduced via Nagasaki in the 16th century; made with eggs, sugar, flour and mizuame, no butter, with a crunchy zarame-sugar bottom.
Casu martzu
Casu martzu (casu marzu), also called casu modde or casu fràzigu, is a Sardinian sheep milk cheese ripened by live Piophila casei larvae. Banned from EU sale since 2002, it remains a traditional PAT-listed Sardinian delicacy.
Cendol
Cendol (chendol, dawet, lod chong) is a Southeast Asian iced dessert of green pandan starch jelly strands with coconut milk and palm sugar, documented in Dutch East Indies records from 1859 and 1866 and a Malaysian heritage food.
Century egg (皮蛋)
Century egg (皮蛋, pidan), also called thousand-year or preserved egg, is a Chinese duck, chicken, or quail egg cured in alkaline lime, ash, salt, and clay for weeks to months, yielding dark brown gel white and green-black yolk.
Ćevapi
Ćevapi (ćevapčići), from Turkish kebap, are small skinless hand-formed Balkan grilled minced-meat rolls, typically beef or beef-lamb, served in somun flatbread with raw onion and kajmak; Sarajevo, Banja Luka, and Leskovac styles differ in meat, size, and shape.
Ceviche
Ceviche (cebiche, seviche) is a Latin American cold dish of raw fish or shellfish cured in citrus with chili, salt, and onion; Peru's version won UNESCO intangible heritage status in 2023, while Ecuador maintains an independent tomato-juice tradition.
Chaat (चाट)
Chaat (चाट, Urdu چاٹ) is a family of savory South Asian street snacks, sold by vendors across India, Pakistan, and Bangladesh, blending sweet, sour, spicy, and tangy flavors.
Challah
Challah (חלה) is the braided, egg-enriched ceremonial bread of Shabbat and Jewish holidays, served as two loaves recalling double manna; the name also denotes the dough portion separated as a biblical offering, adopted from South German Sabbath bread in the Middle Ages.
Chamoy (sauce)
Chamoy is a Mexican sweet-sour-salty-spicy condiment made from pickled or dehydrated apricot, mango, plum, or tamarind with chile, salt, sugar, and vinegar, derived from Asian salted-plum preserves (umeboshi, Cantonese see-moy) and used on fruit, candy, drinks, and chamoyadas.
Chapati (चपाती)
Chapati (चपाती), also called roti or phulka, is an unleavened whole-wheat flatbread cooked on a tawa and puffed over flame; a staple of South Asia providing about 300 kcal per 100 g.
Char siu (叉烧)
Char siu (叉烧) is Cantonese fork-roasted, honey-glazed barbecued pork, a siu mei staple developed from the older 'insert-roast' (插烧) technique. Known for shoulder-meat cuts, sweet marinade, char siu rice, and char siu bao dim sum.
Charcuterie
Charcuterie (from French chair, cuit, "cooked flesh") is the craft and trade of prepared pork products: hams, sausages, pâtés, rillettes. Covers French product categories, curing-fermentation-drying safety hurdles, and the modern board trend.
Charlotte (cake)
Charlotte (cake): a molded dessert lined with ladyfingers, sponge cake, or buttered bread. First printed 1796 as baked apple charlotte; Carême's cold Bavarian-cream version became the Charlotte Russe.
Chateaubriand (dish)
Chateaubriand: a thick center-cut beef tenderloin steak or roast, named for French writer François-René de Chateaubriand and credited to his chef Montmireil, served with béarnaise or chateaubriand sauce and château potatoes.