Food Lover's Glossary of Culinary Terms Copyright© 1998-2006 by Culinary Software Services, Inc.®

K
Kalakukko - A Finnish dish of bread filled with fish.
Kebab - Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a fire. All countries serve some version of this dish.
Kedgeree - A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and bechamel sauce flavored with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes.
Kefir - A fermented milk drink similar to a lassi, flavored with salt or spices. Where available, kefir is made with camel milk.
Ketchup - A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes.
Kirsch - A clear brandy distilled from cherry juice and pits. In cookery, it is most prominently known as a flavorful addition to fondue and cherries jubilee.
Kombu(Konbu) - A large edible seaweed used in Japanese cooking.
Kugelhopf - A yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche, though less rich, and flavored with currants or golden raisins and almonds. This is mainly eaten for breakfast.
Kumquat - A very small citrus fruit with the unique quality of having a sweet skin and bitter flesh. These are used in pastry making, preserves, and chutneys.