Emmenthaler cheese |
 | Delicate, aromatic flavour. Nutty, sweet flavour. Hard, smooth golden-brown rind. One of the most famous Swiss cheeses |
Escarole |
 | A salad plant with wide, dark green leaves, sometimes called Batavian endive. |
English toffee |
 | A popular variant is English toffee, which is a very buttery toffee often made with almonds. It is available in both chewy and hard versions; there is some debate as to which is the traditional English style and which is an Americanized version. A popular presentation of English toffee is covered in chocolate and almond pieces. Heath bars are a readily-available candy made with English toffee. |
Egg white |
| The egg white is the common name for the clear liquid (also called albumen or ovalbumin or glair) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell. It consists mainly of about 10% proteins dissolved in water. Its primary purpose is to protect the egg yolk and also to provide additional nutrition for the growth of the embryo, as it is rich in proteins and is of high nutritional value. Unlike the egg yolk, it contains little fat. |
Napa cabbage |
 | Napa cabbage is also known as Chinese cabbage or celery cabbage. Chinese cabbage is an East Asian leaf vegetable related to the Western cabbage. They are of the same species as the common turnip. There are many variations on its name, spelling, and Scientific classification. This is a common vegetable used in Chinese cuisine. |
Nectarines |
 | The nectarine fruit is a variety of the peach tree. The botanical name of the nectarine is P. persica var. nucipersica while the botanical name of the peach is P. persica. Nectarines and peaches are similar in appearance and color as they differ only by a single gene, the gene for skin texture. Peaches are fuzzy and dull, while nectarines are shiny and smooth. Nectarines can range in color from red, pink, yellow or white. |
Nonfat dry milk |
| Powdered milk is a powder made from dried milk solids. Powdered milk has a far longer shelf life than liquid milk and does not need to be refrigerated due to its low moisture content. |
Radiatori |
 | Radiatori is pasta shaped like radiators. |
Radishes |
 | The radish is a root vegetable of the Brassicaceae family.
The most popular part for eating is the napiform taproot, although the entire plant is edible and the tops can be used as a leaf vegetable. The skin comes in a variety of colours. Most commonly known is the round, red-skinned variety. Other varieties may have a pink, white or grey-black skin. A large, round yellow-skinned variety has a subtle taste of lemon. |
Raisins |
 | Raisins are dried grapes. Raisins can be eaten raw or used in cooking and baking. Raisins are very sweet due to the high concentration of their sugars, and if they are stored for a long period the sugar crystallises inside the fruit. This makes the fruit gritty, but does not affect their usability. To decrystalise raisins, they can be soaked in liquid (alcohol, fruit juice, or boiling water) for a short period, dissolving the sugar.
In the United States, the term 'raisin' refers to any form of dried grape. California raisins – both the sun-dried dark naturals and the goldens – are made by drying Thompson Seedless grapes; dark naturals are sun dried, while goldens are treated with sulphur then flame dried. Another variety of seedless grape, the Black Corinth, is also sun dried to produce Zante currants, mini raisins that are much darker in colour and have a tart, tangy flavour. In Australia and other countries specific varieties are given separate names. In particular, in Australia raisins are largest, sultanas are intermediate, while currants are smallest. Alternately, sultanas are assumed to come from white/green grapes while raisins are believed to be produced from the red counterparts. |
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