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
Click one of the indexed letters above to browse through our cooking dictionary, or simply type what you're searching for in the box below and click Search.
89 results found.
Term Pronounciation Definition
kidney bean Particularly popular for CHILI CON CARNE and RED BEANS AND RICE, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the downside, it's an enthusiastic producer of flatulence. Unless you live in an area that grows kidney beans, you won't find them fresh but will have to settle for the dried or canned forms. White kidney beans — referred to as CANNELLINI BEANS — aren't favored with the robust flavor of their red cousins, and are only available dried or canned. The tiny, tender French kidney beans are called FLAGEOLETS and may be purchased dried, canned and, sometimes, frozen. See also  BEANS.
kielbasa [kihl-BAH-sah, keel-BAH-sah] Also called kielbasy  or Polish sausage , this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated. See also  SAUSAGE.
Kiev, chicken see  CHICKEN KIEV
kikurage [kee-koo-RAH-geh] see  WOOD EAR
kimchee; kimchi [KIHM-chee] This spicy-hot, extraordinarily pungent CONDIMENT is served at almost every Korean meal. It's made of fermented vegetables — such as cabbage or turnips — that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. It's dug up and used as needed. Commercial kimchi can be purchased in Korean markets. It will keep indefinitely in the refrigerator.
kinako [KEE-nah-koh] see  SOY FLOUR
king, à la see  À LA KING
king crab This delicious giant can measure up to 10 feet, claw to claw, and it isn't unusual for it to weigh 10 to 15 pounds. The delicately flavored meat is snowy white and edged with a beautiful bright red. It's found in the northern Pacific and because it's most abundant around Alaska and Japan, it is also referred to as Alaska king crab and Japanese king crab. Because the species is rapidly dwindling, the catch of king crab is rigidly quota-controlled. See also  CRAB; SHELLFISH.
kingfish There are two distinct types of fish known as kingfish. The first is actually the regional name for a king MACKEREL. The name of the second type, found along the Atlantic coast, applies to any of several species of DRUM.
king mackerel see  MACKEREL
king orange This large Florida-grown orange has a rather flattened shape and loose rough skin. It has a juicy, sweetly tart flesh and is in season from December to April. See also  ORANGE.
king salmon see  SALMON
kinome [kih-noh-MEH] These young leaves of the prickly ash tree have a fresh, subtle mint flavor and a tender texture. They're occasionally available fresh in Japanese markets during the spring. Kinome is used as a garnish for many Japanese dishes. Store the fresh leaves in a plastic bag in your refrigerator's vegetable drawer. They should be used within 3 to 4 days. Though watercress or mint can be used as a substitute for color, nothing can duplicate the flavor of kinome.
kipfel; kipferln [KIHP-fuhl, KIHP-ferln] 1. A small, crescent-shaped yeast pastry with a filling of chopped nuts and brown sugar. Also known as RUGALACH. 2. A crescent-shaped, butter-rich cookie with either a jam filling or a filling similar to that of the pastry.
kippered herring; kippers see  HERRING
kir [KEER] White wine that is flavored with a soupçon of CASSIS, usually served as an APÉRITIF. When made with champagne, it's referred to as a kir royale.
kirsch; kirschwasser [KEERSH, KEERSH-vah-ser] From the German kirsch  ("cherry") and wasser  ("water"), this clear BRANDY is distilled from cherry juice and pits. In cookery, it's most prominently known as a flavorful addition to FONDUE and CHERRIES JUBILEE.
kishimen [KEE-shee-mehn] A broad, flat Japanese wheat noodle, which is slightly thicker and wider than the UDON noodle. Kishimen noodles are prepared and used in a similar fashion to udon noodles. See also  ASIAN NOODLES.
kishke; kishka [KIHSH-keh] A Jewish-American sausage made with flour, MATZO MEAL, fat, onions and the cook's choice of ground meat. The mixture is stuffed into a beef CASING before being steamed, then roasted. See also  SAUSAGE.
kiss 1. A small, mound-shape, baked MERINGUE, which often contains chopped nuts, cherries or coconut. The texture of a kiss is light and chewy. 2. The term also applies to small one-bite candies, usually commercially produced.
kissel [kee-SUHL] Next to ice cream, Russians claim kissel as their favorite dessert. It's a sweetened fruit puree thickened with either CORNSTARCH or POTATO FLOUR, which gives it a soft-custard texture. Kissel can be served hot or cold, usually topped with cream or a custard sauce.
kiwano [kee-WAH-noh] Hailing from New Zealand, this oval fruit ranges in length from 3 to 5 inches. It has a bright yellow skin studded with stubby "horns," which is why it's also called a horned melon . The kiwano's pulp is a pale yellow-green color and jellylike in texture with a sweet-tart flavor evocative of bananas and cucumbers. Kiwanos can sometimes be found in specialty produce markets.
kiwi fruit; kiwifruit [KEE-wee] Also known as the Chinese gooseberry , this odd-looking fruit received its moniker from the flightless bird of the same name from New Zealand. It looks like a large brown egg with a covering of fine downy hair. But this rather unusual exterior hides a beautiful brilliant green flesh, spattered with tiny edible black seeds. The kiwi's flavor is elusive. Some say it's reminiscent of pineapple . . . others say strawberry . . . but all agree that it has a sweet-tart flavor unlike any other fruit. The kiwi is cultivated in both New Zealand and California. Since New Zealand's seasons are the opposite of ours, this delectable fruit is pretty much available year-round. Ripe kiwis can be stored in the refrigerator up to 3 weeks. They can be halved and scooped out like a melon or peeled, sliced and used in salads, desserts or as a garnish. New Zealand's popular PAVLOVA dessert is a favorite local way to feature this fruit's beauty and flavor. Kiwis are a good source of vitamin C.
knackwurst; knockwurst [NAK-wurst, NAHK-vursht] Short, thick links of precooked beef and/or pork sausage that is well flavored with garlic. Knackwurst is usually boiled or grilled before serving, often with sauerkraut. The name comes from the German knack  ("crack") and wurst  ("sausage"). It was so named from the crackling sound the sausage makes when bitten into. See also  SAUSAGE.
knaidel [KNAYD-l, KNAYD-luhkh] see  MATZO BALL
knead [NEED] A technique used to mix and work a dough in order to form it into a cohesive, pliable mass. During kneading, the network of GLUTEN strands stretches and expands, thereby enabling a dough to hold in the gas bubbles formed by a LEAVENER (which allows it to rise). Kneading is accomplished either manually or by machine — usually a large mixer equipped with a dough hook (some machines have two dough hooks) or a FOOD PROCESSOR with a plastic blade. By hand, kneading is done with a pressing-folding-turning action performed by pressing down into the dough with the heels of both hands, then pushing away from the body. The dough is folded in half and given a quarter turn, and the process is repeated. Depending on the dough, the manual kneading time can range anywhere from 5 to 15 minutes (or more). Well-kneaded dough is smooth and elastic.
knife A sharp-edged instrument used for cutting, peeling, slicing, spreading and so on. Most knife blades are made of steel, but a material called ceramic zirconia  is now also being used. It reportedly won't rust, corrode or interact with food and is reputed to be second only to the diamond in hardness. Knife handles can be one of many materials including wood, plastic-impregnated wood, plastic, horn and metal. The blade should be forged carbon or high-carbon stainless steel that resists stains and rust and gives an excellent cutting edge. A good knife should be sturdy and well balanced. In the best knives, the end of the blade (called the tang) extends all the way to the end of the handle, where it's anchored by several rivets. Knives come in a variety of different sizes and shapes — each with its own specific use. A French knife (also called chef's knife ), with its broad, tapered shape and fine edge is perfect for chopping vegetables, while the slicing knife cuts cleanly through cooked meat with its long, thin, narrow blade. Knives with serrated or scalloped edges make neat work of slicing softer foods such as bread, tomatoes and cake. The pointed, short-bladed paring knife is easy to handle and makes quick work of peeling, removing cores, etc. Knives used for table service are usually named after their use, such as dinner, luncheon, fish, butter and steak knives.
knish [kuh-NISH] A pastry of Jewish origin that consists of a piece of dough (baking powder or yeast) that encloses a filling of mashed potatoes, cheese, ground meat and BUCKWHEAT groats. These pastries can be served as a side dish or appetizer.
Kobe beef [KOH-bee] An exclusive grade of beef from cattle raised in Kobe, Japan. These pampered cattle are massaged with SAKE and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full-flavored. It also makes the beef extravagantly expensive, which is why it's rarely available in the United States. See also  BEEF.
kochu chang; kochujang [koh-choo CHANG] see  CHILE BEAN PASTE
kohana fu [koh-hah-nah FOO] see  FU
kohlrabi [kohl-RAH-bee] This vegetable is a member of the turnip family and, for that reason, is also called cabbage turnip . Like the turnip, both its purple-tinged, white bulblike stem and its greens are edible. The kohlrabi bulb tastes like a mild, sweet turnip. It's available from midspring to midfall. Those under 3 inches in diameter are the most tender. Choose a kohlrabi that is heavy for its size with firm, deeply colored green leaves. Avoid any with soft spots on the bulb or signs of yellowing on leaf tips. Store tightly wrapped up to 4 days in the refrigerator. Kohlrabi's best steamed, but can also be added to soups and stews as well as used in STIR-FRIES. It's rich in potassium and vitamin C.
kolacky; kolachke [koh-LAH-chee, koh-LAH-kee] Claimed by both Poles and Czechs, these sweet yeast buns are filled with poppy seeds, nuts, jam or a mashed fruit mixture.
kombu; konbu [KOHM-boo] Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for DASHI (soup stock). It's a long dark brown to grayish-black SEAWEED, which, after harvesting, is sun-dried and folded into sheets. Kombu is sold in Japanese and health-food markets and when stored unopened in a dry place it will keep indefinitely. After opening, store in a cool, dry place for up to 6 months. Kombu has a natural white-powder covering that delivers considerable flavor. For that reason, the surface should be lightly wiped off, not washed. Kombu is used to flavor cooked foods as well as for SUSHI. It's sometimes pickled and used as a CONDIMENT. Kombu is also called simply kelp .
konnyaku [kohn-NYAH-koo] A translucent, gelatinous cake made from the starch of a yamlike tuber known as devil's tongue . Although konnyaku has no noticeable flavor, it readily absorbs the flavors of the simmered dishes to which it's added. There are two types — shiru konnyaku , a refined pearly-white version, and kuro konnyaku , an unrefined cake with dark specks in it. Konnyaku is available in the refrigerated section of Asian markets. See also  SHIRATAKI.
korma [KOR-mah] Popular in India and Pakistan, korma is a spicy curried dish of mutton, lamb or chicken, usually with the addition of onions and sometimes other vegetables.
kosher [KOH-sher] Food that conforms to strict Jewish biblical laws pertaining not only to the type of food that may be eaten, but to the kinds of food that can be combined at one meal (for example, meat and dairy products may not be mixed). In order to meet kosher standards and receive the kosher seal, food must be prepared under a rabbi's supervision. In addition to the kinds of animals considered kosher (pigs and rabbits are among the nonkosher group), the laws also decree that animals be fed organically grown food and killed in the most humane manner possible. The word "kosher" is a derivation of the Hebrew kasher , meaning "proper" or "pure." Because kosher foods bear an inherent hallmark of wholesomeness and quality, they are rapidly becoming popular with a new market of health-conscious consumers. Kosher foods can be purchased in most supermarkets throughout the United States.
kosher salt see  SALT
kourabiedes [koo-rah-bee-YAY-dehs] These popular melt-in-the-mouth Greek cookies are served on festive occasions such as christenings, weddings and holiday celebrations. They're buttery-rich and can contain nuts or not, but are always rolled in confectioners' sugar after baking. Kourabiedes come in various forms from balls to ovals to S-shapes. At Christmastime, a clove inserted in the top symbolizes the rare spices brought to Christ by the Magi.
kreplach [KREHP-luhkh, KREHP-lahk] Of Jewish origin, these small noodle dumplings are filled with chopped meat or cheese and simmered in broth or as part of a soup. Kreplach resemble the Italian RAVIOLI.
ku chai [koo CHI] see  GARLIC CHIVES
kuchen [KOO-khehn] A fruit- or cheese-filled yeast-raised cake, usually served for breakfast but also enjoyed as a dessert. It originated in Germany but is now enjoyed in many variations throughout much of Europe and the United States. The word kaffeekuchen  is German for "coffee cake."
kudzu [KOOD-zoo] It wasn't until 1876 that this fast-growing legume-family plant was introduced to the United States, where it's used primarily as pasturage and for erosion control. Kudzu, however, has been a popular food in Japan and China for thousands of years. Most of the plant can be eaten — the tender leaves and stems can be cooked as with other GREENS. However, it's the tuberous roots (which have been known to weigh up to 450 pounds and reach 7 feet in length) that offer this plant's real premium. These roots are dehydrated and pulverized, and it is this starchy kudzu powder  that is used culinarily in myriad ways — from thickening soups and sauces to DREDGING foods to be deep-fried. Kudzu powder can be found in Asian markets and some health-food stores. It's high in fiber, protein and vitamins A and D.
kugel [KOO-guhl] Traditionally served on the Jewish Sabbath, kugel is a baked pudding usually made with potatoes or noodles, though meat, vegetables and other ingredients are sometimes included. It's generally served as a side dish, though a sweet version with raisins and spices is equally delicious as dessert.
kugelhopf; kugelhupf [KOO-guhl-hopf] Though generally thought of as Austrian, bakers from Alsace, Germany and Poland also claim credit for this light yeast cake. It's filled with raisins, candied fruits and nuts, and generally embellished with a simple dusting of confectioners' sugar. It's traditionally baked in a special fluted kugelhopf ring mold. Also called gugelhopf .
kulebiaka; koulibiaka [koo-lee-BYAH-kah] see  COULIBIAC
kulich [KOO-lihch] A tall cylindrical Russian Easter cake that's traditionally served with PASHKA (a creamy cheese mold). Kulich is yeast-raised and flavored with raisins, candied fruit and saffron. It's usually crowned with a white confectioners' sugar icing, sprinkled with chopped candied fruits and almonds and sometimes embellished with a rose.
kuminost cheese [KOO-mihn-ohst] Also called nökkelost , this Danish cheese can be made from whole or skimmed cow's milk. It can have either a natural or waxed rind and its interior is pale yellow and semifirm. Kuminost is flavored with cumin, caraway seed and clove and is popular for snacks and sandwiches, as well as melted in dishes such as casseroles and quiches. See also  CHEESE.
kumiss; koumiss [KOO-mihs] Thought to have originated with the Mongols, this acrid, slightly alcoholic beverage is made from fermented mare's or camel's milk. Like KEFIR, today's kumiss is more likely produced from cow's milk. It's often used as a digestive aid.
kümmel [KIHM-uhl, KOO-muhl] A sweet, colorless LIQUEUR flavored with caraway seed, cumin and fennel.
kumquat [KUHM-kwaht] This pigmy of the citrus family looks like a tiny oval or round orange. It's cultivated in China, Japan and the United States. The edible golden orange rind is sweet, while the rather dry flesh is very tart. The entire fruit — skin and flesh — is eaten, and very ripe fruit can be sliced and served raw in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to March. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C.
kuro goma [koo-roh goh-mah] see  GOMA
kuzu see  KUDZU
khachapuri [kah-chah-POOR-ee] Similar to the Italian CALZONE, khachapuri is a yeast-dough "package" filled with cheese and baked until the bread is golden and the cheese is melted and bubbly. This Russian specialty hails from Georgia (formerly of the USSR) and comes in various forms, from round to football-shaped, and from a simple and flat to that of a pleated-turban design. It's generally served hot or at room temperature.
kaasdoop [KAHS-doop] A Dutch specialty that's a GOUDA-cheese FONDUE, served with roasted or boiled potatoes and chunks of rye bread.
kabob see  KEBAB
kabocha squash [kah-BOH-chah] New to the United States market, this winter squash has a beautiful jade green rind with celadon green streaks. When cooked, its pale orange flesh is tender-smooth and sweet. An average kabocha ranges from 2 to 3 pounds, though they have been known to weigh as much as 8 pounds. Choose squash that are heavy for their size. The rind should be dull and firm; avoid any with soft spots. Kabochas can be cooked in any way suitable for ACORN SQUASH, such as baking or steaming. Before cooking, they must be halved and seeded. See also  SQUASH.
kaffeekuchen [KAHF-fee-koo-kuhn] see  KUCHEN
kaffir lime Grown in Southeast Asia and Hawaii, the kaffir lime tree produces small, pear-shaped citrus fruit with a skin that's bright yellow-green, bumpy and wrinkled. The glossy, dark green kaffir lime leaves, which are used in cooking, have a unique double shape and look like two leaves that are joined end to end. Dried kaffir lime rind and leaves, which have a mysterious flora-citrus aroma, can be found in Asian markets. Fresh leaves, which have a more intense, fragrant aroma, are sometimes also available.
Kahlúa [kah-LOO-ah] A coffee-flavored LIQUEUR made in Mexico.
kalamata olive [kahl-uh-MAH-tuh] An almond-shaped Greek olive (also spelled calamata ) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar MARINADE in which they're soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar. See also  OLIVE.
kale This attractive, nonheading member of the cabbage family has been cultivated for over 2,000 years. Though it grows in warm climates, it's happiest in colder climes where for centuries its high vitamin content has made it particularly popular with northern Europeans. Kale has a mild, cabbagey flavor and comes in many varieties and colors. Most kale is easily identified by its frilly leaves arranged in a loose bouquet formation. The color of the leaves of the varieties most commonly available in the United States is deep green variously tinged with shades of blue or purple. There are ornamental varieties in gorgeous shades of lavender, purple and celadon green. Kale's best during the winter months, though it's available year-round in most parts of the country. Choose richly colored, relatively small bunches of kale, avoiding any with limp or yellowing leaves. Store in the coldest section of the refrigerator no longer than 2 or 3 days. After that, the flavor of kale becomes quite strong and the leaves limp. Because the center stalk is tough, it should be removed before the kale is used. Kale may be prepared in any way suitable for spinach and small amounts make a nice addition to salads. Kale, a CRUCIFEROUS vegetable, provides ample amounts of vitamins A and C, folic acid, calcium and iron. See also  FLOWERING KALE.
kamaboko [kah-mah-BOH-koh] A loaf or cake of ground or pureed, steamed fish. Kamaboko is available fresh in Asian markets and is generally white but occasionally has food coloring (usually pink or red, sometimes brown, green or yellow) brushed on the surface. It's used in numerous Japanese preparations including soups, noodles and simmered dishes. Chikuwa  is kamaboko shaped into rolls formed around bamboo stick. Ita-kamaboko  is shaped into squares or rectangles on wood planks that are usually made of cypress. See also  SURIMI.
kampyo [KAHM-pyoh] Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets. Kampyo is also occasionally used as an ingredient in SUSHI and in simmered dishes. It can be found packaged in cellophane in Asian markets. Kampyo strips must be softened in water several hours before using.
kamut [kah-MOOT] The name "kamut" comes from the ancient Egyptian word for "wheat." Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Thirty-six kernels were brought to Montana in the late 1940s and, at this writing, the grain is grown commercially only in that state. Kamut's kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counterparts. In the United States, kamut is available only in processed foods. It's used mainly for pastas, puffed cereal and crackers. Because cultivation is limited, kamut products are hard to find, and are generally only available in health-food stores. See also  WHEAT.
Kansas City strip steak see  NEW YORK STEAK
kanten [kan-TEHN] see  AGAR
kara age [kah-rah AH-geh] Japanese deep-frying technique whereby the food (meat, fish or vegetables) is lightly dusted with flour, cornstarch or KUZU before frying.
kasha [KAH-shuh] 1. In America, this term refers to roasted BUCKWHEAT groats, which have a toasty, nutty flavor. 2. In Russia, the word kasha  is used in a broader sense for various cooked grains such as buckwheat, MILLET and oats.
kashi [KAH-shee] see  OKASHI
kasseri cheese [kuh-SEHR-ee] This Greek cheese is made from sheep's or goat's milk. It has a sharp, salty flavor and hard cheddarlike texture that's perfect for grating. An American version is made with cow's milk. The creamy gold-colored kasseri has a natural rind and is usually sold in blocks. It's delicious plain, grated over hot foods or used in cooking. Kasseri is the cheese used in the famous Greek dish SAGANAKI, where it's sautéed in butter, sprinkled with lemon juice and sometimes flamed with brandy. See also  CHEESE.
katsudon [KAHT-soo-dohn] see  DONBURI
katsuobushi; katsuo-bushi [KAH-tsuh-oh-boo-shee] Pink flakes of dried bonito (TUNA), which are used in Japanese cooking as a garnish and in some cooked preparations, principally DASHI. The tuna is boiled, smoked, then sun-dried. A special tool is used to flake the extremely hard chunks. Katsuobushi can be purchased in Asian markets and the specialty section of some large supermarkets. Depending on how fresh it is when purchased, it can be stored in a cool, dry place up to a year.
kaymak; kaimaki [KI-mak] The Middle Eastern equivalent of CLOTTED CREAM, kaymak is made by gently heating milk (usually from water buffaloes or goats) until a rich, semisolid layer of cream forms on the surface. After it's cooled, the kaymak is typically used as a spread for bread.
kebab; kabob [kuh-BOB] Small chunks of meat, fish or shellfish that are usually marinated before being threaded on a skewer and grilled over coals. Pieces of vegetables can also accompany the meat on the skewer. Also called shish kebab  and shashlik .
kecap manis; ketjap manis [KEH-chuhp MAH-nees] An intensely dark brown, syrupy-thick Indonesian sauce similar to, but with a sweeter, more complex flavor than, SOY SAUCE. Kecap manis is sweetened with palm sugar (see  JAGGERY) and seasoned with various ingredients, which generally include garlic and STAR ANISE. It's used in MARINADES, as a flavoring in various Indonesian dishes and as a condiment. Kecap manis can be found in Asian markets. Store indefinitely in a cool, dry place.
kedgeree; kegeree [kehj-uh-REE, KEHJ-uh-ree] A spiced East Indian dish of rice, lentils and onions, Anglicized in the 18th century when the English added flaked smoked fish, hard-cooked eggs and a rich cream sauce. Kedgeree is a popular English breakfast dish.
kefir [keh-FEER] Originally made from camel's milk, kefir comes from high in the Caucasus — a 750-mile-long mountain range between the Caspian and Black seas. Today, however, it's more commonly produced from cow's milk. It's a slightly sour brew of fermented milk, most of which contains about 2 1/2 percent alcohol. Kefir is reminiscent in both taste and texture of a liquid YOGURT. It's available in cartons or bottles in health-food stores. See also  KUMISS.
kelp A generic name for any of the edible, brown SEAWEEDS of the family Laminariaceae . See also  KOMBU.
Kentucky burgoo see  BURGOO
ketchup [KEHCH-uhp, KACH-uhp] Ke-tsiap  — a spicy pickled-fish condiment popular in 17th-century China — is said to be the origin of the name "ketchup." British seamen brought the ke-tsiap  home and throughout the years the formula was changed to contain anything from nuts to mushrooms. It wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Also called catsup  and catchup , this thick, spicy sauce is a traditional American accompaniment for French-fried potatoes, hamburgers and many other foods. Ketchup usually has a tomato foundation, though gourmet markets often carry condiments with similar appellations that might have a base of anything from walnuts to mangoes to mushrooms. Vinegar gives ketchup its tang, while sugar, salt and spices contribute to the blend. In addition to being used as a condiment, ketchup is used as an ingredient in many dishes.
ketjap manis see  KECAP MANIS
Key lime see  LIME
Key lime pie A custard pie very similar to a lemon meringue pie, except that it's made with the yellowish, very tart Key lime (see  LIME) from Florida.
khao tom gung see  CONGEE
kibbeh; kibbi [KIH-beh, KIH-bee] Particularly popular in Lebanon and Syria, this Middle Eastern dish has myriad variations but basically combines ground meat (usually lamb), BULGHUR WHEAT and various flavorings. The meat may be raw or cooked.
kidney One of the VARIETY MEATS, the kidney is a glandular organ. The most popular kidneys for cooking are beef, veal, lamb and pork. They're easily distinguishable because beef and veal kidneys are multi-lobed while lamb and pork are single-lobed. In general, the texture is more tender and the flavor more delicate in younger animals. The kidneys from younger animals are pale while those from older animals become deep reddish-brown; they're also tougher and stronger-flavored. Look for kidneys that are firm, with a rich, even color. Avoid those with dry spots or a dull surface. Kidneys should be used the day they're purchased, or store loosely wrapped in the refrigerator for up to 1 day. Before cooking, remove skin and any excess fat. Soaking helps reduce the strong odor in kidneys from more mature animals. See a general cookbook for details pertaining to the particular type of kidney you wish to cook. Kidneys may be braised, broiled, simmered or cooked in casseroles, stews and dishes like the famous STEAK AND KIDNEY PIE. All kidneys are a good source of protein, iron, phosphorus, vitamin A, thiamine and riboflavin.
© The Residential Chef 2019