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Can opener
Can opener: tool for opening sealed metal cans. Also tin opener. Invented long after the can: Ezra Warner's 1858 patent, Lyman's 1870 rotary wheel, Bunker's 1920s toothed-wheel crank, electric models from 1931/1957.
Canadian Club
Canadian Club is a blended Canadian whisky brand founded by Hiram Walker in Walkerville, Ontario in 1858, first sold as Club Whisky. Now owned by Beam Suntory, it is known for light, smooth blends, Prohibition-era smuggling fame, and a Royal Warrant from 1898.
Canadian cuisine
Canadian cuisine: the regional, immigrant- and Indigenous-shaped food traditions of Canada, with no single national canon. Poutine, butter tarts, tourtière, maple syrup (Quebec makes ~72% of world supply), and bannock define it.
Canadian Food Inspection Agency
Canadian Food Inspection Agency (CFIA), Canada's federal food, animal, and plant health regulator established 1 April 1997 under the CFIA Act; administers the Safe Food for Canadians Act and related statutes, conducts inspections, and manages about 300 food recalls yearly.
Canadian whisky
Canadian whisky, colloquially "rye" in Canada, is whisky mashed, distilled, and aged at least three years in small wood in Canada, blended from base and flavoring whiskies, with no minimum rye content and a 9.09% flavoring allowance.
Canapé
Canapé: a single-bite appetizer of bread, toast, or cracker with a savory topping; French for "couch". Distinguished from hors d'oeuvres by its required edible base; culinary use since late 18th-century France.
Candace Nelson
Candace Nelson (born 1974, Indonesia) is an Indonesian-born American pastry chef and entrepreneur who co-founded Sprinkles Cupcakes, the world's first cupcake bakery and Cupcake ATM, and later Pizzana; judge on Cupcake Wars and Sugar Rush.
Candy
Candy: sweet solid or semi-solid confectionery made mainly from sucrose and glucose syrup, spanning hard candy, toffees, fondants, gummies, and fudge. Texture is controlled by boiling temperature and crystallization; the global market is about USD 78.81 billion in 2026.
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.
Cannibalism in Africa
Cannibalism in Africa covers documented ritual and wartime cases (Zande, Leopard society, Mambasa 2003, Sahel videos) and the European colonial discourse of the savage African cannibal, largely refuted by modern anthropology since Arens' 1979 Man-Eating Myth.
Canning
Canning preserves food by heat processing in sealed airtight containers, developed by Nicolas Appert in Napoleonic France. Key facts: pH 4.6 divides water-bath from pressure canning; 12D botulinum standard at 121.1 °C.
Cantonese cuisine
Cantonese cuisine (粤菜, Yue cai), the cooking of Guangdong, Hong Kong, and Macau, is one of China's eight major cuisines with Guangfu, Teochew, and Hakka branches, known for fresh ingredients, light seasoning, wok hei, and yum cha dim sum culture.
Cap'n Crunch
Cap'n Crunch is a sweetened corn and oat breakfast cereal line introduced in 1963 by Quaker Oats, a PepsiCo division since 2001, led by mascot Cap'n Horatio Magellan Crunch and known for staying crunchy in milk.
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.
Cappuccino
Cappuccino (cappuccini): Italian espresso drink of espresso, steamed milk, and microfoam, 150–180 ml, named 1948 after Capuchin friars' hoods; a breakfast drink in Italy, distinct from latte and flat white.
Captain Morgan
Captain Morgan is a spiced rum brand named after privateer Henry Morgan, introduced by Seagram's in 1944 in Jamaica and owned by Diageo since 2000/2001. Flagship Original Spiced is 35% ABV Virgin Islands rum with over 11 million cases sold yearly in 100+ countries.
Carabao Energy Drink
Carabao Energy Drink (คาราบาวแดง, Carabao Dang) is a Thai energy drink launched in 2002 by Carabao Tawandang, co-founded by band singer Aed Carabao; Thailand's second largest energy drink brand and title sponsor of the English Carabao Cup since 2017.
Carajillo
Carajillo: Spanish coffee drink mixing coffee with a spirit; in Spain hot with brandy, rum, anís, orujo, or whisky; in Mexico cold espresso with Licor 43 over ice; compared with caffè corretto and espresso martini.
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.
Caramel color
Caramel color (E150a-d, INS 150a-d, Class I-IV) is a dark brown colorant made by heating carbohydrates with acids, alkalis, or salts; four classes differ by reactants, with JECFA and EFSA ADIs and 4-MEI limits.
Caramelization
Caramelization is the heat-driven, non-enzymatic browning of sugars alone, distinct from the Maillard reaction, producing brown pigments and caramel aromas; thresholds vary by sugar, e.g. fructose about 150 °C.
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).
Carbonated water
Carbonated water, also called sparkling water, soda water, or seltzer, is water infused with CO2 under pressure. Artificially invented by Joseph Priestley in 1767 and commercialized by Jacob Schweppe around 1793; pH 4-5, hydrates like still water, minimal enamel effect when plain.
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).
Cargill family
The Cargill family, also known as the Cargill-MacMillan family, is the American dynasty that has owned and controlled Cargill Inc., the Minneapolis food and agriculture company, since 1865.
Caribbean cuisine
Caribbean cuisine, also called West Indian or Creole cooking, fuses Indigenous Taíno, African, European, Indian, and Chinese foodways across the islands; key markers include jerk, ackee and saltfish, ground provisions, and Scotch bonnet heat.