Found 89 results.
mineral used as food ingredient, composed primarily of sodium chloride
salt produced from the evaporation of seawater
Style of bacteria-risen bread
measure of the acidity or basicity of an aqueous solution
capacity of a solid, liquid, or gaseous substance to dissolve in a solvent
Artificial sweetener
Salt-cured pork, usually prepared from pork belly or fatback.
Articles related to chemical components and interactions in food
Preservation of food with dry salt
basic, ionic salt of an alkali metal or alkaline earth metal chemical element
British salt company
Technique of covering food with salt and baking
Any triglyceride molecule found in foods, including oils and animal fats
Salt seasoned with celery seeds
coarse additive-free edible salt
type of industry; collective of diverse businesses that supplies much of the world's food
types of cheese
substance formed when two or more constituents are physically combined together
food preservation with salt
halite from Pakistan
Cod preserved by drying after salting
Asín tibuokfil
Filipino artisanal salt
Potatoes boiled in brine, from Syracuse, New York
pungent-smelling salt
Rugbrødda
Danish style rye bread
Salt-cured beef product
Goma shiojp-ro
Japanese sesame salt
Fish preserved or cured with salt
catalan fish salad
salad dish of orange slices with olive oil, salt and black pepper
Kaiser roll with salt and caraway
hand-harvested sea salt
Butter to which salt has been added
Bulgarian salt and spice mix
Cocktail and liqueur with rye whiskey and rock candy, or beverage with that flavor
syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
genus of algae
organic compounds containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain
movement of water towards to more concentrated compartment
Flour made from finely milled glutinous rice
Sugar candy cooked until hard
deposits of residual yeast and other particles in wine-making
Molecules important for flavor, color and preservation
Building blocks of fats
Process of heating starch in water, leading to thickening and gelling
Long-chain carbohydrates, including starches and fiber
Fizzy powdered confectionery
Houskacz
Portuguese grilled bread
Italian flatbread, local to Emilia-Romagna
German sausage made with offal trimmings and grain
German pig sholder dish
Farofapt-br
cassava flour
dehydrated, ground onion commonly used as a seasoning
Northern European confectionery
Portuguese seafood stew
dish of cod, olive oil, and potatoes
Pancettait
Italian bacon made with pork belly
Meat preserved with cultured bacteria
simple, spoil-resistant cracker
meat dish served mainly at chip shops in Scotland; made with beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring, formed into a sausage shape, coated in a batter, deep fried, and served hot
dish of tomatoes, onions, hot peppers, olive oil and salt
Nước mắmvi
an amber-coloured liquid extracted from the fermentation of fish with sea salt
tteok (Korean rice cake) made of rice flour, sugar, and salt
traditional Macedonian spread made from puréed bell peppers, eggplant, oil and salt
Jutgalkr-ro
Korean term for seafood pickled in salt
Gravlaxno
Nordic dish consisting of raw salmon, cured in salt, sugar, and dill
Dish made from tomatoes, cucumbers, onions, feta, olives, salt, oregano, and olive oil
Soft candy
Meats preserved with salt
Chemical leavener
Banchankr-ro
Korean small dishes
Cows' milk cheese from Paraguay
Xatóes
Catalan sauce with nuts, vinegar, garlic, and ñora pepper
Brazilian and Portuguese codfish and potato dish
Georgian condiment
dish in Albanian and Kosovo Albanian cuisine consisting of multiple crepe-like layers brushed with cream and served with sour cream
spicy Romanian sauce made mostly from garlic and vegetable oil
Slovenian sausage
French Guianese stew with palm fruit
Historical America pudding
Preservation either by anaerobic fermentation in brine or immersion in vinegar
dish consisting of a fillet of brined salmon