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
White anchoviesWhite anchovies are not actually a different type of fish to the common anchovy but are simply prepared in a different way. Where the latter are traditionally cured in salt and brine and then packed in olive oil, white anchovies are salted and pickled in vinegar and herbs. The result is a plumper fillet with a firm texture and subtle tart flavour, markedly different from the pungent taste and coarse texture of the more traditional anchovy. They can be quite expensive, but worth it.
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
