CAESAR SALAD (see-zer) - A salad consisting of greens (classically, Cos lettuce) tossed with a garlic vinaigrette dressing (made with Worcestershire sauce and lemon juice), grated Parmesan cheese, croutons, a coddled egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico.

CAFE DE PARIS BUTTER () - A butter made with herbs, garlic, shallots, mustard, Worcestershire sauce and our Chefs secret ingredient.

CANNELLONI (kan-eh-LOH-nee) - Large tubes of pasta, boiled and then stuffed with a meat or cheese filling and baked with a sauce.

CAPONATA (kap-oh-NAH-tah) - A Sicilian dish that is generally served as a salad, side dish or relish. Caponata is composed of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar, all cooked together in olive oil.

CASSEROLE (CASS-ehr-RHOAL) - This term refers to both a baking dish and the ingredients it contains. Casserole cookery is extremely convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic. A casserole's ingredients may include meat, vegetables, beans, rice and anything else that might seem appropriate. Often a topping such as cheese or bread crumbs is added for texture and flavour.

CASSOULET (ka-soo-LAY) - A classic dish from France's Languedoc region consisting of white beans and various meats (such as sausages, pork and preserved duck or goose). The combination varies according to regional preference. A cassoulet is covered and cooked very slowly to harmonize the flavours.

CAVIAR (KA-vee-ahr) - This elegant and expensive appetizer is simply sieved and lightly salted fish ROE (eggs). Sturgeon roe is premium and considered the "true" caviar. The three main types of caviar are beluga, osetra and sevruga. The best (and costliest) is from the beluga sturgeon that swim in the Caspian Sea, which is bordered by Russia and Iran. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in colour from pale silver-grey to black. Next in quality is the medium-sized, grey to brownish grey osetra, and the smaller, grey sevruga caviar. The small, golden sterlet caviar is so rare that it was once reserved for Russian czars, Iranian shahs and Austrian emperors. Other popular (and much less expensive) types include lumpfish caviar (tiny, hard, black eggs), whitefish caviar (also called American Golden ) with its small yellow-gold eggs and salmon or red caviar (medium-size, pale orange to deep red eggs). The word malossol on the label doesn't describe the type of caviar but rather the fact that the roe is preserved with a minimum amount of salt; malossol is Russian for "little salt." Caviar is extremely perishable and must be refrigerated from the moment it's taken from the fish to the time it's consumed. Pasteurized caviar is roe that has been partially cooked, thereby giving the eggs a slightly different texture. It's less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It's specially treated, salted and pressed, and can in no way be compared to fresh caviar.

CELERIAC (seh-LEh-Ray-ak) - The root of a special celery cultivated specifically for its root. It is also known as celery Root or celery Knob and it tastes like a cross between a strong celery and parsley.

CHAMP (SH-amp) - Mashed potatoes mixed with Spring Onions and butter.

CHANTILLY (shan-TIHL-lee, or shahn-tee-YEE) - A French term referring to sweet or savoury dishes that are prepared or served with whipped cream. Crème Chantilly is lightly sweetened whipped cream — sometimes flavoured with vanilla or liqueur— used as a dessert topping. .

CHARD (SH-ard) - Also referred to as Swiss chard , this member of the beet family is grown for its crinkly green leaves and silvery, celerylike stalks. The variety with dark green leaves and reddish stalks (sometimes referred to as rhubarb chard ) has a stronger flavour than that with lighter leaves and stalks. There's also a ruby chard , which has a bright red stalk and a deep red (tinged with green) leaf. Chard is available year-round but best during the summer. Chard is a Cruciferous vegetable and a good source of vitamins A and C, as well as iron. .

CHIPOLATA (chi-poh-LAH-tah) - Tiny (50 to 75 cm. long) coarse-textured pork sausages.

CHOUCROUTE (shoo-KROOT) - This French word for sauerkraut describes it when cooked with goose fat, onions, juniper berries or caraway seeds and white wine. It can be served as a side or main dish. Choucroute garni is sauerkraut garnished with potatoes and a variety of meats such as sausages, pork, ham or goose .

CHOWDER () - A thick, chunky seafood soup, of which clam chowder is the most well known. The name comes from the French chaudière , a caldron in which fishermen made their stews fresh from the sea. Chowder can contain any of several varieties of seafood and vegetables. The term is also used to describe any thick, rich soup containing chunks of food.

CHUTNEY (CHUT-nae) - From the East indian word "chatni", this spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot.

CLOTTED CREAM () - This speciality of Devonshire, England (which is why it is also known as Devonshire or Devon Cream is a thick cream obtained heating milk slowly in shallow pans and then allowing it to cool, as it does so the cream content rises to the top in clots.

COLCANNON (kuhl-KAN-uhn) - A delicious irish peasant dish of milk and butter moistened mash potatoes, mixed with finely chopped cooked onions and kale or cabbage.

COMPOTE (KAHM-poht) - A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liqueur and sometimes spices). Slow cooking is important for the fruit to retain its shape. It is also known as Compotier, a deep, stemmed dish (usually of silver or glass) used to hold fruit, nuts or candy.

CONFIT (kon-fee) - This speciality from gascony, France, is derived from an ancient method of preserving meat (usually duck, goose or pork), whereby it is salted and slowly roasted in its own juices along with herbs.

COULIS (koo-LEE) - A general term referring to a thick puree or sauce such as a tomato coulis. Originally the term coulis was used to describe the juices that came from the cooked meat.

CREME BRULEE (krehm broo-LAY) - The literal translation of this rich dessert is "burnt cream". It describes a chilled, stirred custard which, just before serving, is sprinkled with brown sugar. The sugar topping is quickly caramelised under a grill. The caramelised topping becomes brittle, creating a delicious flavour and textural contrast to the smooth, creamy custard beneath.

CREME FRAICHE (krehm fresh) - A mature, thickened cream with a tangy, nutty flavour and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France it is unpasteurised, and contains the bacteria needed to thicken it naturally.

CROQUETTE (kroh-keht) - A mixture of minced meat or vegetables, a thick white sauce and seasonings, formed into small cylindrical or oval shapes, dipped in beaten egg and breadcrumbs, then deep fried until crisp and brown.

CROUTONS (KROO-tohns) - A small piece or cube of bread that has been browned by sauteing or baking. Croutons are used to garnish soups, salads and other dishes.

CRUMBLE (KRUM-bul) - A British dessert in which raw fruit is topped with a crumbly pastry mixture and baked.