Found 64 results.
Dietary fat, associated with beneficial health effects
Building blocks of fats
Dietary fat, associated with negative health effects
Chemically altered fat
Dietary fat, typically fish or plant based, liquid at room temperature
Fats and oils which are derived from animals
extracted from seeds, or less often, from other parts of fruits
Reaction of fats with oxygen, leading to off flavors and odors
Chemical form of fats in the body and the diet
Process of developing smooth, firm finish in chocolate
Any triglyceride molecule found in foods, including oils and animal fats
semi-solid white fat product obtained by rendering the fatty tissue of the pig
Oil of the safflower plant
Cookie containing avocado in the dough
Chemical process by which starch becomes hard and brittle
Nutrient required in large quantities for energy and health
Conversion of fats and oils into foul-tasting or -smelling substances
Fats extracted from oily fish
sovereign state in South America
disputed territory between China, India and Pakistan
largest city in Saskatchewan, Canada
Traditional cuisine of the Aosta Valley region of Italy
reproductive part that germinates to grow into a plant
Food that is eaten routinely, and considered a dominant portion of a standard diet
salt of fatty acids (long-chain carboxylic acids), used for washing and cleaning
Nutrition bar with high protein
Pączkipl
Polish filled pastry
Sardinian and Corsican cheese
Italian cheese
edible plant oil derived from the kernel of the oil palm Elaeis guineensis
Raw, hard fat of beef or mutton found around the loins and kidneys
semi-solid oily spread often used as a butter substitute
Bolivian dish with rice, potato, meat, tomato, eggs
Cameroonian dish
Traditional dish of the Philippines
Popular snack in West Virginia and neighboring areas
pudding popular in Britain
Molecule that inhibits the oxidation of other molecules
Aromatic chemicals released from food
culinary traditions of Slovakia
Culinary traditions of Mongolia
cooking traditions among Ashkenazi Jews
Style of cuisine identified with California
Ankojp-ro
Japanese term for red bean paste
Hong dou shazh-ro
Chinese sweet red bean paste
reproductive part that germinates to grow into a plant
paste used in cooking
culinary replacement for cheese
liquid remaining after milk has been curdled and strained
fruit of the sunflower (Helianthus annuus)
Ground almonds
food
Confection of caramel with corn syrup and dairy
Kitchen cooking appliance
book by Arthur Agatston
Chemical compound giving a proton or accepting an electron pair
Rouxfr
Mixture of flour and fat cooked together to thicken and flavor sauce
Protein isolated from the soybean
Artificial sweetener
Extract produced through solvent and evaporation
Food preservative additive, also called BHT
Chemical reaction with oxygen
Fats liquid at room temperature, from vegetable or animal origin