- Apples, mutton, scallops
- Artichokes, English lamb and Scottish mussels
- Ballotine of lamb with chestnuts and green tomato jam, parmentier croustade with black truffle by Michel Roux
- Basque fish stew, by Ollie Couillard
- Beef carpaccio, crispy potatoes, horseradish mayonnaise
- Beef, lemon sole, cherries
- Bell pepper-infused tequila cocktail recipe
- Black tiger Prawns with charentais melon – by Ali Sadek
- Blackberries, raspberries, mackeral, grouse
- Blackberry, vanilla, caramelised white chocolate, cinnamon and Bramley apple doughnuts
- Blood orange, cara cara and mandarin jellies with pink grapefruit hache – by Claire Clark
- Book review – Robata: Japanese Home Grilling by Silla Bjerrum
- Book review: A New Way to Bake by Philip Khoury
- Book review: A Rural Cook by Richard Craven
- Book review: A Splash of Soy by Lara Lee
- Book review: A Table Full of Love by Skye McAlpine
- Book review: Anything You Can Cook, I Can Cook Vegan
- Book review: Bao by the founders of Bao
- Book review: Bold Beans by Amelia Christie-Miller
- Book review: Bras: The Tastes of Aubrac by Sébastien Bras
- Book review: Catalogued Ideas and Random Thoughts by Stuart Ralston
- Book review: Cherry Blossom by Dave J Critchley
- Book review: Chetna’s Indian Feasts by Chetna Makan
- Book review: Cocina Mexicana by Adriana Cavita
- Book review: Curing and Smoking
- Book review: Dark Rye and Honey Cake
- Book review: East Winds by Riaz Phillips
- Book review: Eat Like a Greek by Tim Vasilakis
- Book review: Eater: 100 Essential Restaurant Recipes
- Book review: Eureka by Andreas Antona
- Book review: Fifty Years Kinloch Lodge
- Book review: Fish Butchery by Josh Niland
- Book review: For the Love of the Sea II
- Book review: Going for an Indian by Ziaur Choudhrey
- Book review: Hoppers: The Cookbook By Karan Gokani
- Book review: Ikoyi by Jeremy Chan
- Book review: Imad’s Syrian Kitchen by Imad Alarnab
- Book review: Japan: The Vegetarian Cookbook
- Book review: Kitchen Twists by Great British Chefs
- Book review: Korean Home Cooking by Jina Jung
- Book review: Le Cordon Bleu Bakery School
- Book review: Leah Hyslop's Made in London
- Book review: Manju’s Cookbook by Manju Patel
- Book review: Manu: Recipes and Stories from My Brazil
- Book review: Motherland: A Jamaican Cookbook by Melissa Thompson
- Book review: Ottolenghi Test Kitchen: Extra Good Things
- Book review: Paella by Omar Allibhoy
- Book review: Parsi: From Persia to Bombay by Farokh Talati
- Book review: Plentiful – vegan Jamaican recipes to repeat
- Book review: Pomegranates & Artichokes by Saghar Setareh
- Book review: Pub Kitchen by Tom Kerridge
- Book review: Risotto! Risotto! by Valentina Harris
- Book review: Simple Family Feasts by Jeremy Pang
- Book review: Sweet Salone – recipes from the heart of Sierra Leone
- Book review: The Bread Book by Éric Kayser
- Book review: The British Cookbook by Ben Mervis
- Book review: The Edible Flower by Erin Buntin and Jo Facer
- Book review: The Farm Table by Julius Roberts
- Book review: The Frenchman and the Farmer's Daughters by Stéphane Borie
- Book review: The Indonesian Table by Petty Pandean-Elliott
- Book review: The Italian Pantry by Theo Randall
- Book review: The Modern Spice Rack
- Book review: The Pepperpot Diaries by Andi Oliver
- Book review: The Ramadan Cookbook by Anisa Karolia
- Book review: The Rice Book by Sri Owen
- Book review: The Vurger Co at Home
- Book review: Vegan Africa by Marie Kacouchia
- Book review: Vegan – An Indian Cookbook
- Book review: Àclèaf by Scott Paton
- Bramley apple and cinnamon risotto, by Claire Clark
- Bramley apples, cauliflowers, haddock
- Bream, lamb and French salsify
- Broccoli, cauliflower, haddock
- Brown butter curried cornbread from Mezcla by Ixta Belfrage
- Brussels sprouts, pumpkins, mutton
- Buttered lobster with fennel ‘ceviche' and crab cocktail
- Butternut squash; elderberries; crabs; calves' liver
- Calves liver, venison, peas, broad beans
- Canelés, by Ollie Couillard
- Chantenay carrots, curly kale, dovers
- Charmoula mackerel, from The Eagle Cookbook
- Chef masterclass: Free-from focaccia
- Cherry Tomatoes, Beef, Cod
- Chestnuts, parsnips, mussels, tuna
- Chicken wings Critchley-style from Cherry Blossom by Dave J Critchley
- Chingkiang vinegar
- Cicoria, brussels sprouts, venison
- Clementines; Crosnes; herrings
- Cod, haddock, turkish morels, Jerusalem artichokes
- Coley, purple sprouting and pork
- Conger eel, Israeli samphire, and Scottish beef
- Coniglio dei Nebrodi in Agrodolce (Sweet-and-sour Nebrodi rabbit)
- Cornish squid, oak-smoked chorizo, sherry vinegar and baby onions by Toby Gritten
- Courgettes, beetroot, grey mullet, pork
- Cranberries, rowan berries, crab, brill
- Credit-crunch recipe – Rhubarb and blood orange crumble, by Rob Kirby
- Crop update – July/August
- Crop update: April
- Cured duck breast, by Ollie Couillard
- Cut rice noodle soup (Cambodia)
- Dover soles, loquats, chive flowers
- Dry Vintage Gin from Blackwood
- Fall, pastoral young carrots roasted on a bed of hay, powdered radish and shaved pecorino, by Daniel Patterson
- Fegato di vitello al balsamico (calves' liver with balsamic vinegar)
- Feng Sushi to open seventh site
- Fish stew with gurnard, shellfish, tomato, saffron and garlic – by Liz Payne
- Flesh & Buns, London
- French brassserie chain Côte to open site in the City
- Fresh peas, cod and lamb
- Gold sphere with popcorn milk sorbet , by Bjorn van der Horst
- Gooseberries; marrows; lamb; snapper
- Groundbreaking plant-based dishes in restaurants
- Home-grown harvest: Artichokes
- Home-grown harvest: Fennel
- Home-grown harvest: Red cabbage
- Home-grown harvest: Sorrel
- Home-grown harvest: Winter squash
- Home-grown harvest: aubergines
- Home-grown harvest: sweet and savoury ways with gooseberries
- Honey roasted duck breast with celeriac purée and five spice jus, by Simon Hulstone
- Honey-roast wild salmon, warm new potato salad with coriander and chilli, by Taher Jibet
- How to… Make an Eve's Original Sin cocktail
- Jersey Royals, tomatoes, grey mullett
- Jerusalem artichokes, beetroot, hazelnuts
- José Pizarro unveils details of forthcoming flagship restaurant Pizarro
- Just Opened – Mori, London
- Just Opened – Senkai, London
- Just opened: MEE Restaurant, Rio
- La Tasca Group to open first La Viña restaurant in London
- La Tasca promises free meals if Spain wins World Cup
- Lemon balm; blackberries; figs; mackerel
- Maris Piper potatoes, rocket, catfish, oyster
- Marsala
- Martin Wishart opens second Edinburgh restaurant, the Honours
- Masala-spiced vodka tonic cocktail recipe
- Masterclass: Nathan Outlaw's chefs offer four ways with mackerel
- Menuwatch – Chabrot
- Milkshake Potion cocktail recipe
- Millefeuille of Raspberry and Fraises de Bois with Vanilla Cream, by Steve Golding
- Minute on the Clock – Monika Linton
- Mousseline de grenouilles by Marc Haeberlin
- Nantua
- New high-end Japanese restaurant to launch in London
- Now’s the time to think about USA Wild Rice
- OO
- Octopus, St George mushroom and rhubarb
- Pan fried salmon, fresh crab, samphire and sauce verge, by Sam Moody
- Pan-roasted fillets of mackerel with wilted spinach, potato and apple rosti and a soy and orange dressing, topped with caviar
- Parsnips, wild rabbits, squid
- Partridge, fig and salt caramelised walnuts, by Madalene Bonvini-Hamel
- Pea and slow-cooked ham tarts, by Madalene Bonvini-Hamel
- Pear tarte tatin, cinnamon ice-cream, by Chris and Jeff Galvin
- Peas, yellow plums, sea bass
- Pork, Juliette salad potatoes, runner beans
- Pot-roast Scrabster lobster, girolle and herbs, by Chris and Jeff Galvin
- Pumpkins, clementines, hare
- Punjabi lamb-shank/Nalli gosht punj-e-aab
- Quinces, celeriac, brill, plaice
- Recipe for classic salt beef
- Recipe for roasted venison breast with mint sauce
- Recipe of the week: Aimee Ryan's veggie wellington
- Recipe of the week: Ana Roš’s bread and milk
- Recipe of the week: Carole Bamford's sardines on toast with tomato, basil and caper relish
- Recipe of the week: Chanterelles with fried egg and hazelnuts
- Recipe of the week: Clam and chorizo pasta with parsley gremolata
- Recipe of the week: Cornish chilli crab
- Recipe of the week: Elizabeth Haigh's 'Asam Ikan Pedas’ – fish curry
- Recipe of the week: Eritrean zigne with ajibo and teff injera
- Recipe of the week: Gill Meller's broad bean rye crispbreads with artichokes and mint
- Recipe of the week: Gizzi Erskine's celeriac cordon bleu
- Recipe of the week: Gobi Musallam (spiced whole cauliflower)
- Recipe of the week: Gujarati sweet-and-sour dhal
- Recipe of the week: Hake with clams in salsa verde
- Recipe of the week: Harukiya-style old-school Tokyo shoyu ramen
- Recipe of the week: Karnatakan mussels
- Recipe of the week: Katarica curry
- Recipe of the week: Lara Lee's chicken nasi goreng
- Recipe of the week: Liquid pea ravioli with Serrano ham, crispy sage and Parmesan emulsion
- Recipe of the week: Loaf-baked whole cheese with girolles
- Recipe of the week: Loin of goat, cracked wheat and anchovy dressing
- Recipe of the week: Macadamia nut and shredded pork salad
- Recipe of the week: Masa pasta ravioli with cured egg yolks and Gulf bottarga
- Recipe of the week: Matelotes
- Recipe of the week: Mr Bartlett's Hampshire hogs
- Recipe of the week: Mussakhan – roast chicken with sumac and red onions
- Recipe of the week: Native lobster, spiced carrot and verbena
- Recipe of the week: Nigella Lawson's toasted marshmallow and rhubarb cake
- Recipe of the week: Olia Hercules' chicken broth with bran kvas, noodles, mushrooms and lovage
- Recipe of the week: Passion fruit chocolate tart
- Recipe of the week: Persian-style baked salmon with fragrant rice and fresh herbs
- Recipe of the week: Petersham Nurseries' pear and walnut upside-down tart
- Recipe of the week: Pimm's trifle with lemon curd cream
- Recipe of the week: Pistachio green mole
- Recipe of the week: Plov
- Recipe of the week: Pot roast mallard with kumquats and cabbage
- Recipe of the week: Prawn and spinach pastry with mousseline sauce
- Recipe of the week: Quality Chop House's roast cod, trotter tortellini, baked onion
- Recipe of the week: Ravinder Bhogal’s Keralan crab-stuffed courgette flowers with coriander chutney
- Recipe of the week: Raymond Blanc's mussel and saffron risotto
- Recipe of the week: Red pepper gazpacho with mussel scoopers
- Recipe of the week: Roast rump of Cornish lamb, peas à la Française, asparagus, roasted potatoes
- Recipe of the week: Roast tomatoes, fennel and chickpeas with preserved lemons and honey
- Recipe of the week: Rukmini Iyer's all-in-one paella
- Recipe of the week: Sautéed veal kidneys, parsley snails, creamed baby onion, buttered spinach, red wine sauce
- Recipe of the week: Seaberry milk pot
- Recipe of the week: Shelina Permalloo’s Mauritian mutton curry
- Recipe of the week: Sika roast
- Recipe of the week: Sour cherry cheesecake
- Recipe of the week: Sourdough, smoked hake and toasted milk
- Recipe of the week: Squab, spelt, wild strawberries
- Recipe of the week: Steak with black sesame béarnaise and turnip
- Recipe of the week: Sumac duck, chicory, celeriac and pomegranate
- Recipe of the week: Tenderloin with pears and hazelnuts
- Recipe of the week: The Ethicurean's pan-roasted hake, fennel and pine purée, braised Savoy, shiitake soil, clams and hazelnuts
- Recipe of the week: The Rangoon Sisters' coconut chicken noodles
- Recipe of the week: Tim Anderson's ‘Ramen for Faye Wong’
- Recipe of the week: Tomato and chilli jam
- Recipe of the week: Veal kidneys with Belgian gin and mustard
- Recipe of the week: Wood pigeon with lardo, pomegranate molasses and salted walnuts
- Recipe of the week: Yoshihiro Imai's squid, peas and wasabi flowers
- Recipe of the week: bacon and egg martini
- Recipe of the week: barbecue spiced chicken with quinoa, mango and pomegranate salsa
- Recipe of the week: beetroot halva tart with pistachio nuts
- Recipe of the week: cajun blackened tofu with salsa
- Recipe of the week: carbonara with mint and peas
- Recipe of the week: charred leek salad with thyme oil
- Recipe of the week: chocolate macarons with fleur de sel
- Recipe of the week: cod, dhal, cauliflower, lime pickle, onion bhaji, coriander
- Recipe of the week: cucumber, oyster and stonecrop
- Recipe of the week: fried fish curry
- Recipe of the week: gut-friendly beetroot soup by Heston Blumenthal
- Recipe of the week: lentil and basmati kichri with burnt aubergine relish
- Recipe of the week: lobster and cuttlefish with red pepper sauce from Restaurant Nathan Outlaw
- Recipe of the week: marinated scallop, green almonds, buttermilk, stinging nettle
- Recipe of the week: mince pie tarts with miso white chocolate ganache
- Recipe of the week: octopus in red wine vinegar
- Recipe of the week: rye crostata with peas and asparagus
- Recipe of the week: seafood scotch eggs
- Recipe of the week: smoked haddock and leek quiche
- Recipe of the week: tarte Maman Blanc
- Recipe of the week: wild rocket risotto
- Recipe: Ackee and saltfish
- Recipe: Aperol granita and blood orange sorbet from Gelupo Gelato
- Recipe: Arroz negro
- Recipe: Aubergine and courgette lasagne from The Italian Pantry by Theo Randall
- Recipe: Aubergine coconut rice
- Recipe: Bacon and sweet potato soup with almond butter, by Marcus Wareing
- Recipe: Beef Wellington with mushroom duxelles and creamed spinach
- Recipe: Beetroot leaf dhal, by MasterChef's Ollie Hunter
- Recipe: Ben Crittenden's duck liver parfait
- Recipe: Ben Tish's Sicilian lemon cream with stewed mulberries
- Recipe: Bill Granger's chilli miso salmon with hot and sour eggplant
- Recipe: Black Forest gâteau
- Recipe: Calum Franklin's hot pork pie
- Recipe: Cauliflower soup with saffron, lime and edamame
- Recipe: Channa doubles
- Recipe: Chipotle corn 'vurger' with crispy fried jackfruit
- Recipe: Chocolate and peanut fondant, and peanut butter ice-cream by Mark Dodson
- Recipe: Chocolate curry goat by Andi Oliver
- Recipe: Classic pork bao
- Recipe: Coddle, by Jp McMahon
- Recipe: Courgette patties with feta and dill
- Recipe: Crab, curry, mango from Àclèaf
- Recipe: Crispy gochujang chickpeas
- Recipe: Curry cream coulant, frozen yogurt and Meyer lemon
- Recipe: Custard tart with caramelised breadcrumbs
- Recipe: Dal palak (moong dal and spinach curry)
- Recipe: Daniel Galmiche's pan-fried cod loin with white bean purée and garlic crisps
- Recipe: Doornikse appeltaart
- Recipe: Duck cottage pie (parmentier de confit de canard)
- Recipe: Ed Smith's many chilli pepper squid
- Recipe: Fish cooked in a spiced tomato sauce with tahini and coriander
- Recipe: Fish huntu from Sierra Leone
- Recipe: Fish schnitzels
- Recipe: French toast with agave, cacao nibs and bacon
- Recipe: Glynn Purnell's Orkney scallop with sauce Bordelaise
- Recipe: Golden milk custard tart
- Recipe: Hake and soft tomatoes with chilli butter
- Recipe: Hawksworth's 48-hour beef short ribs, compressed melon, black pepper jam, green papaya salad
- Recipe: Heritage wheat bread
- Recipe: Hot butter squid from Hoppers
- Recipe: Ikoyi's plantain, smoked scotch bonnet and raspberry
- Recipe: Jimbaran–style crispy fish with kecap manis butter
- Recipe: Josh Niland's John Dory tagine
- Recipe: Khuri and khitchri
- Recipe: Kimchi fried rice
- Recipe: King George whiting Kiev
- Recipe: Lemongrass chicken
- Recipe: Luminary Bakery's rye, pear and cardamom financiers with pistachios
- Recipe: Magnus Nilsson's carefully boiled trout, bog butter and porridge of lichens prepared in lye
- Recipe: Marcus Wareing's Parmesan, oregano and onion baked pumpkin
- Recipe: Meera Sodha's parsnip and carrot mulligatawny soup, from Miranda York's Food Almanac
- Recipe: Mich Turner's red velvet cake with white chocolate mirror glaze
- Recipe: Mitch Tonks' ceviche of salmon, dill and celery
- Recipe: Mushroom brioche with pork ointment and Manu’s butter
- Recipe: Mushroom brisket sandwiches
- Recipe: Naturally vegan bakewell tart
- Recipe: Niklas Ekstedt's wild duck confit and overnight-baked cabbage
- Recipe: Octopus carpaccio, confit red pepper and sesame dressing
- Recipe: Ollie Dabbous' tartiflette
- Recipe: Palachinki so praz (leek pancakes)
- Recipe: Pistachio tart with rhubarb tiles, by Julie Jones
- Recipe: Potato pepper poppers
- Recipe: Quinoa, mushroom and soy bowl with crispy fried egg
- Recipe: Rainbow cupcakes
- Recipe: Raul Diaz's mussel soup, paired with Verdelho
- Recipe: Rice flour and pistachio blinis
- Recipe: Roast duck Thai red curry with lychees
- Recipe: Ross Dobson's lamingtons
- Recipe: Sautéed squid with tomato chilli relish, freekeh and fennel salad, by Alex Mackay
- Recipe: Seared fillet of Black Angus beef, braised shin bon-bon and truffle mash
- Recipe: Shiitake mushroom, caramelised onion and chickpea bake with Swiss chard
- Recipe: Slow-cooked beef cheek with soft polenta, crispy shallots and Parmesan, from The Bull & Last
- Recipe: Sorrel hoisin fried ‘chicken’ burger
- Recipe: Spicy lamb chops, taken from Dishoom: From Bombay with love
- Recipe: Spinach and feta pie recipe from the Athenian
- Recipe: Spinach-goats’ cheese bars with dried apricots, pumpkin seeds and rosemary
- Recipe: Squirrel tortellini with blackcurrant and sweet cicely
- Recipe: Strip steak with Worcestershire from South, by Sean Brock
- Recipe: Stuart Ralston's custard tart
- Recipe: Syrian shurabat ends (lentil soup)
- Recipe: Theo Randall's twice-baked squash and fontina soufflé
- Recipe: Thomas Keller's leeks vinaigrette, pain de campagne and black winter truffle ravigote
- Recipe: Tim Hayward's mince on toast
- Recipe: Tom Kerridge's monkfish and coconut curry
- Recipe: Tom Kerridge's moules marinière with warm stout foam and treacle bread
- Recipe: Tom Kerridge's pub-style apple crumble
- Recipe: Tom Kerridge's umami mushroom and halloumi burgers
- Recipe: Ume miso-sautéed summer vegetables
- Recipe: Veracruz-style fish (pescado a la veracruzana)
- Recipe: Vermicelli and sea jewels in a bag, by Antonio Carluccio
- Recipe: White chocolate and pistachio tortini
- Recipe: Whole baked fish with lemon and ouzo by Catherine Phipps
- Recipe: Yotam Ottolenghi's stuffed aubergine in curry and coconut dal
- Recipe: Zoe Alakija's suya-battered vegetable kebabs
- Recipe: almond butter biscuits from The Climate Change Cookbook
- Recipe: barracuda and pineapple ceviche
- Recipe: brioche from The Sourdough School: Sweet Baking
- Recipe: ground rice pudding from Middle Eastern Sweets
- Recipe: pan-fried branzino with tahini-onion sauce, from The Arabesque Table
- Recipe: rabbit, birch tea, by Frances Atkins
- Recipe: seared lamb with fennel seeds and lemon juice
- Recipe: tagliatelle with courgette, mint and basil by Mateo Zielonka
- Recipe: the Ivy's shepherd's pie
- Recipe: the Seafood Shack's creamy hake risotto with roasted butternut squash
- Recipe: the crunchy part of the lasagne by Massimo Bottura
- Recipe: veal chops with creamed, sweet and popped corn
- Recipes of the week: four ways with chicken
- Red mullet baked with rosemary and wild garlic, by Nathan Outlaw
- Rhubarb vermouth foamy cocktail recipe
- Roast fillet of monkfish, orange mash with asparagus, broad beans and candied orange
- Robuchon's L'Atelier opens in London
- Runner Beans, Mackerel, Calves' Liver
- Russet apples, black cabbage, dover sole
- Salsify and milk skin, truffle purée, by René Redzepi
- Scallops, wild partridge, melon
- Sea Trout, calves' livers, peaches
- Sea bass with hot paprika vinaigrette by Sam and Sam Clark
- Sea kale, John Dory and partridges
- Seared black cod with coconut and lemon sauce, by Vivek Singh
- Senderens hands in Michelin stars after 28 years
- Shaved asparagus and fennel with aged Caerphilly
- Sichuan peppercorns
- Sloe berries, truffles, dovers
- Slow-roasted fillet of Scotch beef- by André Garrett
- Smoked lobster, spiced frogs' legs, girolles and rosemary
- Spanish chef Omar Allibhoy to launch Tapas Revolution
- Spring soup, by John Woodward
- Squid and chorizo salad, by Ollie Couillard
- Sustainable slow-cooked Dingley Dell pork cheeks with quinoa
- Tail of fillet of beef classically roasted with a salad of peas, malt vinegar and black pepper, liquorice charcoal and purple potatoes – by Glynn Purnell
- Tapas restaurant Barrica to launch second site
- Tchenguiz trumps Tragus bid for La Tasca
- Test
- The Compass's black pudding, apple and sage sausage rolls
- This is the world's best cocktail according to ChatGPT
- Turnips, swedes, pheasant
- Venison loin, green peppercorns, red cabbage and game fondants from Fifty Years: Kinloch Lodge
- Venison with creamed cabbage, crispy bacon and raisin and black pepper sauce
- What's in season – November
- What's in season: April/May
- What's in season… January
- Whole black truffle baked in clay by Pascal Aussignac
- Wild garlic gnocchi, English asparagus, morels, pecorino and crispy duck egg
- Wild pigeon cured with birch sap and citrus zest – by Chris Horridge
- Words from the Wise – Monika Linton
- Yum Yum Ninja, Brighton
- abaisser
- aceto
- achar
- agrodolce
- aiguillette
- ajo blanco
- al dente
- alloro
- allumette
- allumettes
- amaretti
- amuse-bouche
- anchoide
- anguille
- antipasti
- arborio rice
- arroser
- arrosto
- arugula
- assiette
- assiette anglaise
- au gratin
- au jus
- au sec
- aïoli
- babaganoush
- bain-marie
- baklava
- ballotine
- bard
- basmati
- baste
- baton
- bavarois
- beaum
- beignets
- belacan
- bercy
- beurre blanc
- beurre noisette
- bhaji
- biryani
- bisque
- blanc
- blanch
- blanquette
- blini
- bollito misto
- bonito
- bonne femme
- bonne-bouche
- borlotti
- bouchées
- boudin
- bouillabaisse
- bouillon
- bourride
- brandade
- brasato
- brioche
- brochette
- brodo
- broyer
- brunoise
- bruschetta
- bulgur
- béarnaise
- béchamel
- calamari
- canapé
- cannellini beans
- cannoli
- capsicum
- caramelise
- carbonara
- carbonnade
- carciofo
- carpaccio
- chantilly
- charcuterie
- chard
- charlotte
- charsiu
- chartreuse, en
- chemiser
- chermoula
- chervil
- chiffonade
- chine
- chinois
- chioca
- choisum
- chorizo
- choucroute
- choux
- chowder
- chèvre
- civet
- clafouti
- clarified
- cloud ears
- cocotte
- compote
- concassé
- confit
- consommé
- coque, à la
- coquilles Saint-Jacques
- coral
- cotechino
- coulis
- court bouillon
- couverture
- crevettes
- cromesquis
- cross-contamination
- crostini
- croustade
- croûte
- crème anglaise
- crème pâtissière
- crépine
- crêpe
- dacquoise
- dariole
- dashi
- dauphinoise
- deglaze
- demi-tasse
- dhal
- dim sum
- donburi
- dubarry
- dum
- duxelles
- dégorger
- délice
- elver
- emulsion
- en cocotte
- en daube
- en papillotte
- endive
- entrée
- escalope
- falafel
- faraona
- farce
- fenugreek
- feuillantine
- feuilletage
- flageolet
- flambé
- focaccia
- forestière
- frittata
- fruits de mer
- fumée
- funghi
- fusil
- fèves
- gailan
- galangal
- galette
- ganache
- gastrique
- gazpacho
- gelato
- ghee
- girolles
- glacé
- gnocchi
- gosht
- gougère
- goulash
- grana
- gratin
- gravadlax
- gravlax
- gremolata
- griottines
- gurnard
- halloumi
- harissa
- harusame
- hoisin
- homard
- homardine
- infuse
- insalata
- jaggery
- jalousie
- jambonette
- jambonneau
- joue
- julienne
- jus
- kebab
- ketjap manis
- khao niao
- khoresh
- khoshaf
- konafa
- korma
- kulebyaka
- kulfi
- laifen
- laksa
- lardons
- levin
- linguine
- lyonnaise sauce
- mace
- macerate
- magret
- mancha
- mandolin
- mantecato
- marbling
- marinade
- marinate
- marmite
- marquise
- masala
- matelote
- medallion
- membrillo
- mesquite
- meunière, à la
- mignonette
- millefeuille
- millet
- mirepoix
- mirin
- mise en place
- miso
- mitsuba
- mizuna
- moelle
- monté
- mousseline
- murgh
- mushimono
- nage, à la
- nam pla
- nam prik
- napper
- navarin
- nimono
- noisette
- nori
- offal
- ossobuco
- oyster sauce
- pak choi
- pakora
- pancetta
- paneer
- paner
- panna cotta
- papillote
- pappardelle
- parfait
- passato
- pastilla (bastilla)
- paupiette
- pavlova
- pavé
- pecorino
- peperonata
- persillade
- piatto
- piccata
- pieds de mouton
- pilaf
- pimento
- pimenton
- pirozhki
- plancha, à la
- polenta
- pont-neuf
- pot-au-feu
- poussin
- praline
- provençal
- purée
- quenelle
- ragoût
- ragu
- raita
- rapini
- ras-el-hanout
- ratatouille
- ravioli
- reduce
- rillettes
- ripieno
- romesco
- rosti
- roulade
- roux
- râble
- réchauffée
- rémoulade
- sabayon
- sablé
- sachertorte
- salmis
- salsa
- salsify
- salé
- samosa
- sansho
- sashimi
- sauce gribiche
- sauté
- savarin
- scampi
- score
- sepia
- shaoxing
- shiitake
- short
- skorthalia
- slake
- soba
- soffritto
- sorbet
- soufflé
- spatchcock
- star anise
- stockfish
- sumac
- supreme
- sushi
- tabbouleh
- tagliolini
- tahina
- tamarind
- tamis
- tandoor
- tapenade
- tarka
- tarte tatin
- tartufo
- tempura
- teriyaki
- terrine
- tian
- tikka
- timbale
- tofu
- torte
- tournedos
- tranche
- trenette
- trevisse (treviso)
- trifolato
- truffe
- truffle
- tuile
- univalve
- vacherin
- velouté
- verjuice
- vermicelli
- viennoiserie
- vierge
- wakame
- wasabi
- won ton
- yakimono
- yellow bean
- yuzu
- zahtar
- à point
- émincer
- étuver