Glossary R
Deutsch: Rosine / Español: Pasa / Português: Passa / Français: Raisin sec / Italiano: Uva passa
Raisin is a dried grape that is commonly used in cooking and baking. The drying process concentrates the sugars in the grape, giving raisins a sweet flavor and a chewy texture. Raisins can be eaten raw or used in various recipes, adding sweetness and texture to dishes.
Deutsch: Restaurant / Español: Restaurante / Português: Restaurante / Français: Restaurant / Italiano: Ristorante
Restaurant is a place where people pay to sit and eat meals that are cooked and served on the premises. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines, service models, and dining experiences.
Deutsch: Russisch / Español: Ruso / Português: Russo / Français: Russe / Italiano: Russo
Russian in the food context refers to the culinary traditions and dishes originating from Russia. Known for its hearty and robust flavors, Russian cuisine typically features a range of soups, stews, bread, and pastries, incorporating a rich array of vegetables, fruits, and meats. Traditional cooking methods often involve long cooking processes to maximize flavor and warmth, essential for Russia's cold climate.
Deutsch: Rucola / Español: Rúcula / Português: Rúcula / Français: Roquette / Italiano: Rucola
Rocket, also known as arugula or roquette, is a leafy green vegetable popular in salads and other dishes for its peppery, slightly bitter flavor. It belongs to the Brassicaceae family, which includes broccoli, cauliflower, and kale.
Deutsch: Radicchio / Español: Radicchio / Português: Radicchio / Français: Radicchio / Italiano: Radicchio
Radicchio is a type of leaf chicory, often characterized by its striking dark red leaves with white veins. It is commonly used in salads and as a cooked vegetable, known for its distinctive bitter and spicy taste, which becomes milder when grilled or roasted.
Deutsch: Rhabarber / Español: Ruibarbo / Português: Ruibarbo / Français: Rhubarbe / Italiano: Rabarbaro
Rhubarb is a vegetable known for its long, tart stalks, which are commonly used in culinary applications similar to fruit. Despite its sour taste, rhubarb is often sweetened and cooked as a component in desserts, particularly pies and crumbles.