chablis (shah-blee) - A white wine that is made from chardonnay grapes.

chafing dish - The chafing dish is a metal pan, with a water basin, which is heated by an alcohol lamp and used for cooking at the table.

Chai tea (chi tee) - Chai is the word used for tea in many parts of the world. It is a fragrant milk tea that is growing more popular in the U.S. The tea originated in India, where those in the cooler regions add spices to their tea (not only for flavoring but to induce heat in the body). It is a centuries-old beverage, which has played an important role in many cultures. It's generally made up of rich black tea, milk, a combination of various spices, and a sweetener. The spices used vary from region to region. The most common are cardamom, cinnamon, ginger, cloves, and pepper. It can be served following a meal or anytime. Though some Americans serve Chai tea chilled or even iced, Bengal custom is to serve Chai tea hot.

chakalaka - A very hot and spicy South African cooked vegetable relish/sauce/salad (in some ways it is like a Mexican salsa) that usually includes tomatoes, garlic, chile peppers, grated carrots, and grated cabbage with beans or diced cauliflower. Preparing chakalaka is very much an individual thing, and depends on what you have available. A traditional dish with the black community that is now popular in the urban areas as well as a side dish at barbeques.

champagne (sham-pain) - Champagne is a sparkling wine. Only wines produced in Champagne, France can legally be called champagne. Otherwise it is called sparkling wine. It is considered the most glamorous of all wines (the name has become synonymous with expensive living).

History: Champagne was once called devil wine (vin diable). Not because of what it did to people, but for what it did to its casks. The wine would "blow out the barrels" in the monasteries when warm weather got fermentation well under way.

champignon (sham-pee-NYOHN) - French word for an edible mushroom.

History: In Greece, around 400 B.C. Hippocrates makes mention of the delicacy of mushrooms that were consumed by the wealthy. The mushroom was thought to possess divine and magical powers. The first written reference to eating mushrooms is the death of a mother and her three children from mushroom poisoning in about 450 B.C. In ancient Rome, the easiest way to get rid of an enemy was to invite him to a disguised mushroom meal using the deadly mushroom from the Borgia family.

chanterelle mushrooms (shan-tuh-REHL) - These trumpet-shaped mushrooms flourish in the wilderness areas of the Pacific Northwest and a few places on the east coast. The European and Asian varieties are usually about the size of a thumb. But on the west coast, Chanterelles can be larger than a foot wide and heavier than two pounds. They smell a bit like apricots, have a mild, nutty flavor, and a chewy texture.

chapon (shad-PONH) - A small piece from end of French loaf, a slice, or a cube of bread that has been rubbed over with a clove of garlic, first dipped in salt. Placed in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads and gives an agreeable additional flavor.

chardonnay (shar-doe-nay) - Is considered the world's most popular dry white wine. Chardonnay has become almost synonymous in the mass market with a generic "glass of white wine."

charlotte (SHAR-lot) - Charlotte is a corruption of the Old English word "charlyt" meaning a "dish of custard." (1) One meaning of a charlotte is a round mold used to make a charlotte dessert. (2) The other meaning is the molded dessert that is composed of a filling surrounded by ladyfingers or bread.

Apple Charlotte - It is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread.

History:  Named after Queen Charlotte (1744-1818) of England. Wife of George III. It is said that she was an enthusiastic supporter of apple growers.

Charlotte Russe - A cake is which the mold is lined with sponge fingers and custard replaces the apples.  It is served cold with cream. 

History: It is said to have been invented by the French chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander.

Charlotte Malakoff - It has a lining of ladyfingers and a center filling of a soufflé mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is decorated with strawberries.

cold charlottes - They are made in a ladyfinger-lined mold and filled with a Bavarian cream. For frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.

Check out Linda's History of Charlotte Russe.

Chasseur Sauce - Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.

History:  For a detailed history of Chasseur Sauce, check out Linda Stradley's  History of Sauces.

chat/chaat/chatt - The word literally means, "to lick" in Hindu. Chaat belongs to the traditional Hindu cuisine. In India, chaat refers to both a spice blend and a cold, spicy salad-like appetizer or snack that uses the spice blend. It can be made with chopped vegetables or fruits, or both. Indian Chaat is usually vegetarian.

Chat is considered a "street-corner food" in India. Today there isn't a town in India where one would not find some form of Chaat. It is tasty, pungent and really spicy, traditionally eaten from roadside stalls in banana leaves or even newspaper. Different regions of India have their different chats. A supplier of chaat is called a "chaatwallah."

chateaubriand (sha-toh-bree-AHN) - It is a recipe, not a cut of meat. The choice (center section or eye) of the beef tenderloin is generally broiled or grilled and served with a sauce. There is generally sufficient meat for two people and traditionally the fillet is cut at the table.

History:  It was invented by the chef Montmireil for his employer Francois Rene Visconte de Chateaubriand (1768-1848), French author and statesman. (He was said to be an excellent eater but just a fair author). He gave the name to the thickest band best cut from the heavy end of a beef tenderloin. Most state that it was originally served with Béarnaise sauce, but some say the sauce was made with reduced white wine, shallots, demi-glace, butter and lemon juice. It is agreed that the steak was served with chateau potatoes (small olive shaped pieces of potato sautéed until browned).

chaurice (shor-REEC) - This is a Creole pork sausage that is a local favorite in Louisiana. The term is similar to the Spanish "chorizo."

History: It is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, where it was adapted to local custom and ingredients.

chayote (chi-OH-tay) – The chayote is a pear-shaped member of the gourd family. Also called vegetable pear, mirliton (southern United States), choko (Australia and New Zealand) Several varieties of chayote exist, but the commonly available one has thick apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash.

It is prominent in the cuisine of Mexico, and today is a mainstay in the cuisines of all of South and Central America, as well as the West Indies, Africa, India, Indonesia, Australia, and New Zealand. In the United States, it's grown in the Southwest, in Louisiana and in Florida. Though the chayote can be prepared many ways, it is always cooked, never eaten raw (even if used in salad). Its thick skin is edible, but many cooks prefer to remove it (it can be chewy unless used in a long cooking preparation). The large seed is also edible (many of the vegetable's proponents insisting that the seed is the best part).

History: The chayote is native to Mexico where it was cultivated centuries ago by the Aztecs and the Mayas.

cheddar cheese - Cheddar, the most widely imitated cheese in the world. Mature English Farmhouse Cheddar is aged over nine months. Cheddar cheese stands by itself at the end of the meal, as a companion to well-aged Burgundy. It is also marvelous shredded over salads, melted over omelets, served with fruit pies and cobblers, or nibbled with crusty rye bread and a hearty beer.

History: It was first made in southwestern England near the Village of Cheddar in Somerset County.

cheese - Cheese is a food made from the curds of milk pressed together to form a solid. Through the centuries, cheese has been made from the milk of any milk-producing animal, from the ass to the zebra. Today it is most commonly made from milk of cows, goats, or sheep, with a small fraction from water buffaloes. The differences in cheeses come from the way the curds are drained, cut, flavored, pressed, the bacteria involved, the type and length of curing in caves, cellars, or under refrigeration, and a host of other subtle to severe variations. Generally cheese is grouped into four categories: 

soft cheese - These include the fresh, unripened cheeses such as cottage, cream, farmer, or pot cheese that need only a starter, perhaps buttermilk, and a few hours before they're ready to eat. More complex soft cheeses include quickly ripened brie and camembert, as well as those made with added cream, known as double-cremes and triple-cremes; all have thin, white edible rinds with creamy to runny interiors and are ready to eat within a few days or weeks.

semi-soft cheese - With this group are cheeses ripened three ways: bacteria- or yeast-ripened mildly flavored cheeses such as Italian fontina and Danish havarti. Also included are blue-veined cheeses such as gorgonzola, Roquefort, and English Stilton that are ripened by the presence of "penicillium" molds.

firm cheese - Originally termed "farmhouse cheese" but now mostly made in factories, these cheeses are formed into wheels or blocks, usually with a wax coating to seal out molds and external bacteria. This category includes cheddar, edam, gouda, Swiss cheese, jarlsberg, etc. These are generally aged a few weeks to more than a year.

hard cheese -These are the carefully aged cheeses with grainy textures that are primarily intended for grating. These include Asia go, parmesan, and Romano. The aging process takes form one year to over seven years.

History: Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.

It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein. The earliest type was a form of sour milk, which came into being when it was discovered that domesticated animals could be milked. According to legend, cheese was discovered 4,000 years ago when an Arabian merchant journeyed across the desert carrying a supply of milk in a pouch made of a sheep's stomach. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he drank the whey and ate the cheese, and thus, so the story goes, cheese was born.

The ancient Sumerians knew cheese four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament. In the Roman era cheese really came into its own. Cheese making was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavors and characteristics. Cheese making, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yogurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.

The art of cheese making traveled from Asia to Europe and flourished. When the Pilgrims voyaged to America (in 1620), they made sure the Mayflower was stocked with cheese. In 1801, an enterprising cheese maker delivered a mammoth 1,235-pound wheel of cheese to Thomas Jefferson. Intrigued citizens dubbed it the "big cheese," coining the phrase, which has since come to describe someone of importance. Cheese making quickly grew in the New World, but remained a local farm industry until 1851. In that year, the Jesse Williams in Oneida County, New York built the first United States cheese factory. As the U.S. population increased, so did the appetite for cheese. The industry moved westward, centering on the rich farmlands of Wisconsin, where the American cheese industry really took off. Most Wisconsin farmers believed their survival was tied to cheese. They opened their first cheese factory, Limburger, in 1868.

cheese curds – Cheese curds, a uniquely Wisconsin delicacy, are formed as a by-product of the cheese making process. They are little “nubs” of cheese, which if very fresh, squeak when you bite down on them. Unlike aged cheese, curds lose their desirable qualities if refrigerated or if not eaten within a few days. The squeak disappears and they turn dry and salty. Every restaurant or bar in Wisconsin seems to serve them, as they are listed on most appetizer sections of restaurant menus in the state.

cheesecake - Now days there are hundreds of different cheesecake recipes. The ingredients are what make one cheesecake different from another. The most essential ingredient in any cheesecake is cheese (the most commonly used are cream cheese, Neufchatel, cottage cheese, and ricotta.)

History:  For a detailed history of Cheesecakes, check out Linda Stradley's  History of Cakes.

Chef Titles:

Sous-Chef: This position means "the under chief" in French. This is person is second in command and takes responsibility for the kitchen operations if the chef is absent.

Chef de Partie: Also known as a "station chef" or "line cook", is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "First Cook", then "Second Cook", and so on as needed. The Chef de Partie is in charge of any of the following kitchen positions:

Sauce chef or saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command. This is usually the highest position of all the stations:

Boulanger: The bread cook

Confiseur: The candy cook

Fish cook or poissonier: The fish cook--all fish and shellfish items and their sauces

Friturier: The deep fry cook

Grillardin: The grill cook

Pantry chef or Garde Managr: The person who prepares cold savory items Boucher

Pastry chef or patissier: Is responsible for cold foods, including salads and dressings, pâtés, cold hors d'oeuvres, and buffet items.

Potager: The soup and often stock cook

Roast cook or rotisseur: Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff

Tournant (or chef de tournant): The Relief cook. This term describes the cook in the kitchen who provides help to all the different cooks rather than having a specific job.

Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

chenin blanc (shay-naN blaN) - A widely produced white wine. It is often used as a blending wine in generic blends and jug wine.

cherimoya (chehr-uh-MOY-ah) - The heart-shaped cherimoya is sometimes referred to as a custard apple, which describes its appearance and texture. The taste, however, is uniquely its own. Cherimoya combines the flavors of pineapple, mango, banana, and papaya into a slightly fermented flavor of the tropics. They are available November through April with the largest supply in February and March. Ripe cherimoyas are dull brownish-green in color and give to pressure when gently squeezed. Eat within a day or two. If fruit is pale green and firm, store at room temperature until slightly soft and then refrigerate, carefully wrapped individually in paper towels, for up to 4 days. Peel fruit with a sharp knife and cut into cubes, discarding the dark black seeds. Add to fruit salads or puree and incorporate into a mousse, custard, or pie filling.

Cherries Jubilee – It is a dessert that consists of cherries flamed tableside with sugar and Kirsch (cherry brandy) spooned over vanilla ice cream.

History:  Cherries Jubilee was created by Chef Auguste Escoffier (1847-1935) in honor of Queen Victoria's Jubilee celebration. There seems to be some conflict as if it was her 1887 Golden Jubilee or her 1897 Diamond Jubilee.   Then, as now, the British public delighted in every detail of the Royal Family's life and everyone know that cherries were the queen's favorite fruit. The whole nation celebrated at her Golden Jubilee in 1887. The original dish did not call for ice cream at all. Sweet cherries poached in simple syrup that was slightly thickened, were poured into fireproof dishes, and then warmed brandy was added and set on flame at the moment of serving.

cherry - There are now 250 different kinds, which vary in color, size, and taste. There are two main groups of cherries, ­sweet and sour.

sweet cherry - It is the larger of the two types and they are firm, heart-shaped sweet cherries. The most popular varieties range from the dark red to the black Bing, to the golden red-blushed Royal Ann. Some varieties are Bing cherry, Rainier cherry, Lambert cherry, and Van cherry.

sour cherries or tart cherries - To learn more about Sour, Tart, or "Pie" Cherries.

History: Sweet cherries date back to the Stone Age in Asia Minor They were dispersed throughout prehistoric Europe and brought to America by ship with early settlers in 1629. Cherries are named after the Turkish town of Cerasus (now called Giresun). Cherry stones found in the ancient lake dwellings in Switzerland attest to the prehistoric growth of this fruit. The early Romans cultivated several varieties of cherries. Modern day cherry production in the Northwest began in 1847, when Henderson Lewelling transported nursery stock by ox cart from Iowa to Western Oregon and established orchards. The Bing variety was developed on the Lewelling farm in 1875 from seeds and was named for one of his Chinese workmen. The Lambert started as a cross on the same farm. The Rainier originated from the crossing of the Bing cherry and the Van cherry by Dr. Harold W. Fogle at the Washington State University Research Station in Prosser, Washington.

cherry pepper - Also called cherry bombs. They are very thick fleshed and about the size and shape of a small red ripe tomato. They also pack a considerable punch. Heat range is 4-6.

chervil (CHER-vuhl) - Chervil is a mild-flavored herb and a member of the parsley family. It has dark green curly leaves that have parsley-like flavor with overtones of anise. Chervil is generally used fresh rather than dried, although it is available in dried form. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. It is one of the main classic ingredients in Fines Herbes (along with chives, parsley and tarragon), a finely chopped herb mixture that should be added to cooked foods shortly before serving because their delicate flavor can be diminished when boiled.

Chess Pie – Chess pies are a Southern specialty that has a simple filling of eggs, sugar, butter, and a small amount of flour. Some recipes include cornmeal and others are made with vinegar. Flavorings, such as vanilla, lemon juice, or chocolate are also added to vary the basic recipe.

History:  Check out History of Pies for a detailed history of Chess Pie.

chestnut - Known as castagne in Italy. There are many varieties of chestnuts and the trees are common throughout Europe, Asia, and the United States. Chestnuts can be roasted, boiled, pureed, preserved, and candied. Choose unblemished shells that show no sign of drying.

chestnut flour - Chestnut flour is used primarily in Italian and Hungarian cake and pastry making. The chestnut flour used in Italian cakes and pancakes is made from pulverized raw chestnuts, whereas in Hungary it is made from dried chestnuts.

chevre cheese (SHEHV-ruh) - Chevre is the French word for goat and for the fresh goat's milk cheese. Goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. They are French in origin. This cheese can be molded into any shape. They come plain or coated with herbs and pepper. Used for relishes, appetizers, sauces, and compliments any cheese board.

chewing gum - When Antonio Lopez de Santa Anna, the Mexican leader of the Alamo attack, was in exile on Staten Island, N.Y, in 1869, he brought with him a large lump of chicle, the elastic sap of the sapodilla tree, which Mayan Indians had been chewing for centuries. He hoped that Thomas Adams, an inventor, could refine the chicle for a rubber substitute. Adams experimented with the stuff, but it remained lifeless. By chance, he saw a little girl buying paraffin a "pretty poor gum" at a drug store. Adams asked the druggist if he would be willing to try a new kind of gum. He said yes. Adams rushed home, soaked and kneaded the chicle into small grayish balls. The druggist sold all of them the next day. With $55, Adams went into business making Adams New York Gum #1 and set the world to chewing and snapping!

chianti (ki-AHN-tee) - A classic dry red wine of Tuscany. Often called "pizza wine" as it is often served in wicker-wrapped bottles.

Chicago Deep-Dish Pizza – Chicago deep-dish pizza is different from the regular thin crust pizza as it has a thicker crust with more ingredients topping it. It is almost like a casserole on bread crust.

History:  The origin of this style of pizza is credited to Ike Sewell, who in 1943 created the dish at his bar and grill named Pizzeria Uno. The pizza was so popular that he had to open more pizza restaurants to handle the crowds. Deep-dish pizza may be one of Chicago’s most important contributions to 20^th century culture. There are more than 2,000 pizzerias serving this much beloved deep-dish pizza there.

For history of the following Chicken Dishes, Check out Linda Stradley's History of Poultry Dishes.

Chicken A' La King - This is a rich chicken dish that uses lots of cream with pimentos and sherry. It is served either on hot buttered toast, pastry shells, or in a nest of noodles.

Chicken Booyah – A super “stick to your ribs” soup-stew made with chicken. While chicken soup is universal and variations of this dish can be found in many cultures world wide, northeastern Wisconsin is the only place in the world where Chicken Booyah is found. It is a favorite at the many festivals, church picnics, bazaars, and any other large gathering in the northeast part of Wisconsin. Restaurants have their own special recipe. Booyah is lovingly called “Belgian Penicillin.” It is believed that the word “Booyah” comes from the word “bouillon.”

Chicken Cacciatora – Cacciatore means “hunter’s style.” See cacciatore. This dish developed in central Italy and has many variations. It is considered a country-style dish in which chicken pieces are simmered together with tomatoes and mushrooms. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well to do, This dish developed in central Italy and has many variations.

Chicken Divan - A chicken casserole dish with broccoli and mornay or hollandaise sauce.

Chicken-Fried Steak – It is also known as Country-Fried Steak   and affectionately called “CFS” by Texans. There is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. Although not official, the dish is considered the state dish of Texas. According to a Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home.

Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.

Chicken Kiev (kee-EHV) – Also called Tsiplenokovo Po-Kievski. A boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter. It is then breaded and fried. This poultry dish is also called "Chicken Supreme."

Chicken Marengo – Originally made with crayfish and chicken. Today, the crayfish is usually left out. Chicken Marengo today is chicken cut into pieces, browned in oil, and then cooked slowly with peeled tomatoes, crushed garlic, parsley, white wine and cognac, seasoned with crushed pepper and served with fried eggs on the side (with or without crayfish, also on the side) and toast or croutons, doubling as Dunand's army bread.

Chicken Rochambeau - This Louisiana Creole dish is half a chicken (breast, leg, thigh), which is boned and not skinned. It’s grilled, then served as a layered dish -first a slice of baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then the chicken is covered with a Béarnaise sauce. Antoine’s restaurant in New Orleans, Louisiana is famous for this chicken dish.

Chicken Tetrazzini –

chickpea (chik-peez) - See garbanzo bean.

chicory (chick-ory) - An herb of which the roots are dried, ground, and roasted. It is now used to flavor coffee (there is a popular belief that chicory smoothes out coffee).

History: For thousands of years, these plants have been cultivated and used in home remedies and a drug of choice for royalty. Queen Elizabeth I of England took chicory broth. In the U.S., chicory is so common on roadsides that it is hard to realize that is not native. Thomas Jefferson had some planted at Monticello in 1774 with the seeds probably coming from Italy. He used it as a ground cover in his fields, as cattle fodder, and as "a tolerable salad for the table."

chiffon cake - It is the first really new development in cake making in many years. It uses vegetable oil in place of conventional shortening.

History:  For history of Chiffon Cake, check out Linda Stradley's  History of Cakes.

chiffonade (shihf-uh-NAHD) - (1) This is a French word, which comes from the word "chiffon" which means, "rag". In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags. (2) Chiffonade is also a dish consisting of a mixture of green vegetables (such as spinach, lettuce, and sorrel) which are shredded or cut finely into ribbons (sometimes melted butter is added). It is used to form a bed for a dish such as egg mayonnaise or as a garnish for soups.

chile, chilie, chili pepper - Chile peppers are all members of the capsicum family. There are more than 200 varieties available today. They vary in length from 1/2-inch to 12 inches long with the shortest and smallest peppers being the hottest. Always take caution when handling them (wear rubber gloves when seeding a fresh one). Colors range from yellow to green to red to black. The best antidote for a "chile burn" in the mouth is sugar or hard candy. The heat of chiles comes from a compound called capsaicin. It is located in the "ribs" of the chile. Seeds do contain some heat, but not at the same intensity as the ribs. Chiles are called peppers, but are not related to black pepper. Botanically, they are berries and horticulturally, they are fruits. When fresh, we use them as vegetables. When dried, we use them as spices. Scoville unit is the thermometer of the chile business. Established by Wilbur Scoville, these are the units of heat of a chile's burn. A habanero is considered 100 times hotter than a jalapeno! Units rank from 0 to 300,000.

To learn more about these peppers, check out Linda Stradley's web page on Chile Peppers.

Chiles Relleno – A Mexican and Southwest dish of stuffed chile peppers.

chili - Chili is the stew-like soup made entirely with meat, chiles or chili powder (or both) and according to what region of the country that you live in, it can also include beans.. Will Rogers called chili "bowl of blessedness."

History:  For a very detailed history of Chili, check out Linda Stradley's History and Legends of Chili.

chimichanga (chim-me-CHAN-gaz) – A burrito prepared with your choice of meat, vegetables, and spices that are rolled up to form a large spring roll, either deep fried or grilled deep-fried, and served on a bed of lettuce with cheese and mild sauce. The chimichanga or “chimi” is the quintessential Tucson, Arizona food item, which has achieved a cult status in that city. The residents of Tucson take their “chimis” very seriously and would prefer to pay more money so as not to be served a smaller one with fewer ingredients. They love the large, gigantic ones. Every restaurant and Mom and Pop eatery has his or her own version of this favorite dish.

History:  Culinary historians argue about exactly where in Tucson chimichangas were invented. Several restaurants claim the bragging rights of being the first to serve one. The strongest claim comes from Tucson’s El Charro Cake, the oldest Mexican restaurant in Tucson. Family legend says that, Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. As young nieces and nephews were in the kitchen with her, she hanged the swear word to chimichanga, the Spanish equivalent of “thingamagig.”

Chinese gooseberry - It is now called kiwi fruit and it is a native of China.

History: It was introduced into New Zealand in 1906 and has been commercially cultivated there ever since. Since Chinese gooseberry is a rather un-enchanting name, they decided to rename the fruit "kiwi." This name not only identifies New Zealand but also describes the tiny New Zealand Kiwi bird.

Chinese parsley - See cilantro.

chipotle chile (chih-POHT-lay) - A chipotle pepper is simply a smoked jalapeno pepper. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide.  It is sold either dried or canned with adobo sauce. Most of the natural heat of the jalapeno is retained in the process. Chipotle peppers are very hot, and they can easily over power dishes and recipes. Chipotles are available dried whole, powdered, pickled, and canned in Adobo sauce.

chitterlings/chitlins (CHIHT-lingz) - Chitterlings are the middle section or small intestines of animals (hot intestines or guts). Chitterlings are the more formal name, but most people call them chitlins.  Some people turn up their noses at the mention of chitlins, as they are a food that you either love or hate. Others leave the house while they are cooking, driven away by their earthly odor. The volume sold for New Year’s dinners, with Christmas and Thanksgiving not far behind, attests to chitlins’ popularity in the United States.

History: In colonial slave days of the sold South of the United States, December was the time when the hogs were slaughtered. The hams and all the better cuts went to the plantation owners, while the leftovers or garbage (chitterlings) were given to the slaves. Because of the West African traditional of cooking all edible part of plants and animals, these foods helped the slaves survive in the United States.

Animal innards have long been treasured foods around the world Scotland has their national dish of haggis (sheep’s stomach stuffed with animal’s minced heart, liver, and lungs); Throughout Europe, tripe 9cow or ox stomach) is popular, and French chefs in upscale restaurants serve dishes based on cow’s brains and kidneys.

chive - Chives are a member of the onion family. They are used to delicately flavor soups, salads, dips, cheeses, eggs, sauces, and dressings. They make an eye-catching garnish when sprinkled on top of a favorite recipe. Their lavender flowers are an attractive and tasty addition to salads. Chives are almost always used fresh or added to hot foods at the last minute so they retain their flavor.

History: Chives have been respected for their culinary versatility for more than 3000 years. In Ancient China, raw chives were prescribed to control internal bleeding. But when chives made their way to Europe, herbalists had a different opinion. They warned that eating the herb raw would induce evil vapors in the brain. Despite the admonishments, chives became everyday sights in European households; bunches of them were hung in houses to ward off evil spirits. Gypsies used chives for their fortune-telling rituals and also hung them from the ceiling to drive away diseases and evil spirits.

chocolate (CHAWK-lit or CHAWK-uh-lit; CHAHK-lit or CHAHK-uh-lit) - A delicate tree, cacao, it is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The cacao bean is harvested twice a year.

bittersweet chocolate - Still dark, but a little sweeter than unsweetened. Bittersweet has become the sophisticated choice of chefs.

converture - A term generally used to describe high-quality chocolate used by professional bakers in confectionery and baked products. It has more cocoa butter than regular chocolate. It's specially formulated for dipping and coating things like truffles.

milk chocolate or sweet chocolate - Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking because the protein in the added milk solids interferes with the texture of the baked products.

semisweet chocolate - Slightly sweetened during processing and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers.

German chocolate - Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Germany; a man named German developed it.

unsweetened chocolate - It is also called baking chocolate or plain chocolate. This is the most common type used in baking and is the only true baking chocolate.

white chocolate - According to the FDA, "white chocolate" cannot legally be called chocolate because it contains no cocoa powder, a component of chocolate. True chocolate contains pulverized roasted cocoa bean, consisting of cocoa butter and cocoa solids. White chocolate contains no cocoa solids and thus technically is white confectionery coating. Beware--some white confectionery coatings don't even contain cocoa butter. Even in "real" white chocolate the chocolate flavor is subtle at best, being to real chocolate what white soul is to soul.

History: Aztec Indian legend held that cacao seeds had been brought from Paradise and that wisdom and power came from eating the fruit of the cacao tree. Because of a spelling error, probably by English traders long ago, the cacao beans became know as the cocoa beans. The Spanish general, Hernando Cortes, landed in Mexico in 1519. The Aztecs believed he was the reincarnation of one of their lost gods. They honored him by serving him an unusual drink, presented in a cup of pure gold. This unusual drink was called chocolatl by the Aztecs. During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl," meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolate to his Spanish guests in great golden goblets, treating it like a food for the gods. Montezuma's chocolate was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar. While they took chocolate back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot. This sweet drink became fashionable and soon there were chocolate houses in all the capitals of Europe.

Swiss chocolatier, Daniel Pieter, invented milk chocolate in 1876. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far out-weights that of plain chocolate. Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there in 1780. It was America's first chocolate mill where they made a blend of quality chocolate called BAKER'S® chocolate.

Read Linda Stradley's article on  It's True - Dark Chocolate is Healthy Chocolate.

chocolate chips -

History: In 1939, Nestle created the convenient, ready-to-use chocolate pieces, introducing chocolate chips. In the 1940s, Mrs. Wakefield sold all legal rights to the use of the Toll House trademark to Nestle. In 1983, the Nestle Company lost its exclusive rights to the trademark in federal court. Toll house is now a descriptive term for a cookie. See chocolate chip cookie.

chocolate chip cookie - Today the chocolate chip cookie remains a favorite choice among cookie connoisseurs. The term "toll house" has become a part of the American language.

History:  For the history of Chocolate Chip Cookies, check out Linda Stradley's  History of Cookies.

cholent (CHUH-lent) - Cholent is traditional Jewish cuisine served on the Sabbath. Whether the hamin of Sephardic communities, the cholent of Ashkenazic ones, or a fusion of the two, it is still favored by many for Shabbat, particularly on a cold winter day.

History: It was born of Orthodox Jewish observance of the Sabbath, when fires could not be kindled. Instead, families would either leave a real low oven going at home or take their pots to the village baker and let the food cook overnight. Some contend that every slow-cooking dish made with beans derives from this Jewish technique. There is no doubt that, in Hungary, it evolved into shalet, one of the national dishes, while the Pilgrims, after spending time with Sephardic Jews in Holland, adopted it prior to sailing to the New World. The substitutions they later had to make for some ingredients resulted in Boston baked beans. The origin of cholent is likely in the pre-Inquisition Sephardic kitchen. From there, it probably traveled to Alsace, where it is believed to have been called chault-lent, Old French for hot and slow. When it was then brought to Germany and Eastern Europe, it took on the basic composition, which characterizes it today.

chop - To cut food into irregular pieces. The size is specified if it is critical to the outcome of the recipe.

Chop Suey – Chop Suey is the English pronunciation of the Cantonese words tsap seui (tsa-sui in Mandarin), which means, "mixed pieces." It is a Chinese-American dish consisting of bits of meat or chicken, bean sprouts, onions, mushrooms, etc., cooked in its own juices and served with rice. Most Chinese are not fond of Chop Suey as it is mainly popular with non Chinese-Americans. According to the Chinese-Americans, its presence on a restaurant's menu is often times a harbinger of bad food to come. It is only served in Chinese restaurants that cater to American customers.

History:  An American dish that Chinese immigrants in the 1860s, who were untrained as cooks, created out of meat and vegetables fried together in their own juices and served over rice. In the 1860s, a pattern of discrimination emerged that prevented the Chinese from working their own gold mining claims, causing them to take work as laborers and cooks for the Transcontinental Railway. It was this Chinese influence that gave us the totally American Chop Suey, as these dishes were created to feed the workers with what food was on hand. Constrained by the lack of Asian vegetables, and trying to produce a Chinese dish palatable to Westerners, the cook stir-fried whatever vegetables were handy, thus Chop Suey is a mixture of odds and ends of large pieces of vegetables and meat. After World War II, Chop Suey became as American as apple pie to the non-Chinese population.

chopsticks - Eating utensils, about eight inches long, rectangular at the top and tapered at the eating ends. Today, chopsticks are used in Japan, Korea, and Vietnam, as well as China, m