This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (
I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced b
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive b
I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — bu
I am baking a black forest cake and it calls for zwieback toast. I cannot find this anywhere. Does anyone know what this is or where I can find it?
What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you wou
I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is ther
When describing the thickness of a sauce or other liquid when cooking, what are the standard terms that should be used? I've heard things like "gravy-like" or
For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recomm
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it b
What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wonder
I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking co
I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with t