Glorious Food
The Glossary about the World of Food !

0 • A • B • C • D • E • F  • G • H •  I  • J • K • L  • M • N • O • P • Q  • R • S • T • U • V  • W • X • Y • Z

Latest Articles

  • Spain
  • Denmark
  • Scotland
  • Digestibility
  • Cross-Contamination
  • Variation
  • Treatment
  • Processing
  • Simplicity
  • Toxicity
  • Hydration
  • Retail

Who's Online

We have 105 guests and no members online

Statistics

  • Users 26175
  • Articles 10694
  1. You are here:  
  2. Home
  3. Glossary / Lexicon
  4. Glossary F

Glossary F

The food glossary +++ Popular Articles: 'Food', 'Flour', 'Flavor'

Fuji apple

Fuji apple refers to a variety of apple that varies from yellow-green with red highlights to very red. Like fine wine, its flavor improves with age. Fuji's spicy, crisp sweetness makes it an

Read more …

Fondant

Fondant refers to an icing made by boiling sugar solution and glucose, which is cooked to a specific temperature or to the point of and then crystallization then whipping it into a creamy mass or kneaded to a smooth, soft paste.

Read more …

Fumet

Fumet is the French term for concentrates stock of fish, meat, mushroom, or game reduced with wine until concentrated that is used as a flavoring in French cooking.

Read more …

Funche

Funche is a Puerto Rican food that means polenta

Read more …

Flan

Flan is a Spanish egg custard

Read more …

Food History - Peach

The peach, Prunus persica (L.) Batsch, is native to China.

Read more …

  1. Finikia
  2. Tips & Hints: Fondue How To's
  3. Feldsalat
  4. Fugu-chiri

Page 71 of 72

  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72

Glorious Food

  • Home
  • About Us
  • Glossary / Lexicon
  • My Blog
  • Food Travel
  • Photo Gallery
  • Topics
  • Legal Notice / Imprint
  • Redirects

Login

  • Forgot your password?
  • Forgot your username?