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
Bulgur wheatBulgur or burghul is cracked wheat - wheat that has been parboiled, parched and coarsely ground. It is commonly used in the Middle East, especially for making the delicious salad, tabbouleh.
Use it as the basis for pilaf, to make porridge (it takes less time to cook and has a more tender texture) or soups, or to stuff vegetables. For use in tabbouleh, it only needs a 20-minute soaking in water.
Try: Tabbouleh
Or: Bulgur wheat pancakes
Or: Moroccan infused vegetable terrine with roasted pine nuts
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
