Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
UmamiUmami, or The Fifth Part of Taste, is a relatively new concept to Western food lovers, and is the Japanese term used to describe the fifth 'taste' after sweet, sour, bitter and salty. It was identified by Dr Kikunae Ikeda of Japan's Tokyo Imperial University in 1907, when he was eating a bowl of dashi (seaweed-based broth). Only in the 1980s did studies prove that umami, found in glutamate, actually constituted a legitimate basic taste. The word roughly means savoury, pungent or meaty. Think foods like soy sauce, shiitake mushrooms and bacon.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
