 Kalamata Olives |
| A dark purple, fruity Greek olive. |
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| Kale |
| A member of the cabbage family closely related to collard greens. Both crinkly and smooth leaved varieties are winter vegetables and a good source of vitamin A. Kale is best steamed or boiled and served with butter. |
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| Kamut |
| A high protein wheat variety. Kamut has a higher nutritional value than present-day wheat, but it hard to find, used mainly in pastas, puffed cereal, and crackers. It may be found in health food stores. |
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| Karo |
| A fairly thin, light or dark corn syrup |
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| Kebob (Kabob, Kebab) |
| Small cubes of meat and/or vegetables roasted on a skewer. |
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| Ketchup |
| A thick and spicy tomato sauce, ketchup is also known as catsup. It may be used as a condiment or an ingredient. |
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| Kielbasa |
| Also known as kielbasy, kielbasi, or Polish sausage. Kielbasa is a seasoned, smoked sausage usually made from pork. It is usually sold precooked. |
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| Kipper |
| Lightly salted and smoked fish |
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| Kirschwasser |
| A liqueur made from cherries and commonly used to flame certain dishes |
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| Kitchen bouquet |
| Brand name for a bottle seasoning used to flavor and color gravy |
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| Knead |
| A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself |
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| Kohlrabi |
| Vegetable in the cabbage family with a larger edible turnip-like stem |
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| Kosher |
| Food prepared according to Jewish dietary laws. |
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| Kuchen |
| German cakes made with sweet yeast dough |
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| Kummel |
| Liqueur flavored with caraway seed |
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| Kumquat |
| A fruit which looks like a tiny orange. The rind is sweet and the flesh is tart. The fruit can be eaten rind and all, but it's most often found pickled, candied, in preserves or marmalade. |
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Glossary
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