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
ConfitOne of the oldest ways of flavourfully preserving food, confit is a generic term for various kinds of foods that have been immersed and cooked very slowly in fat, sugar, syrup or even alcohol. A speciality of southwestern France, confit of
duck or goose is the more traditional - and utterly delicious - option, but other fruit can work equally well prepared in this way. Try our recipes for quince confit or beetroot confit.
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
