Food Words - k-o, from Local Food in Bloomington

Our Bloomington community has a diverse and eclectic food vocabulary because of our richly diverse population and the high interest in food explorations. Send us your food words and help us to grow!

K - O

Kahlua - a coffee-flavored liqueur.
Kaiser Roll - a large, round yeast roll with a crisp crust, used for making sandwiches or served as a breakfast roll; also known as a hard roll or Vienna roll.
Kasha - Russian name for a side dish, served in Eastern Europe. Can be made from buckwheat, barley, or millet.
Kebab; Kabob - minced meat or cubes of meat on a skewer, usually marinated before cooking.
Kedgeree - an English breakfast dish brought from India, and made of leftover fish, rice and hard-boiled eggs.
Kernel - 1. The softer, usually edible part, contained within the shell of a nut or a stone of a fruit; also known as the meat. 2. The body of a seed within its husk or other outer covering. 3. A whole seed grain (ex. wheat and corn).
Kettle - pot for boiling liquids. In some regions the word has come to mean a pot with a handle and a spout for pouring, as a teakettle.
Kidney Bean - a medium-sized, kidney-shaped bean with a dark red skin, cream-colored firm flesh and a bland flavor; available fresh, dried and canned; also know as red kidney bean.
Kielbasa, Kielbasy - 1. A general term used for most Polish sausages. 2. A Polish sausage made from pork (with beer sometimes added) flavored with garlic; smoked, usually precooked and sold in medium to large links; also known as Polish sausage.
Kipper - fish cured by splitting, salting, and drying or smoking. A breakfast food in England, kippered herring is poached, grilled or baked.
Kirsch - a cherry-flavored liqueur made of black cherries and their pits.
Kiwi;Kiwi Fruit - a small barrel-shaped fruit (Actinidia sinensis) native to New Zealand; has a greenish-brown skin covered with fuzz, brilliant green flesh that becomes more yellow toward the center, many small, edible black seeds and a sweet-tart flavor; named for the flightless bird of New Zealand; also known as the Chinese gooseberry.
Knead - to work a dough by hand or in a mixer to distribute ingredients and develop gluten.
Knuckle - the ankle joint of pork, veal, and other meat. It is used in stews and pies and particularly in soups.
Kosher - food that conforms to Jewish dietary laws, which were laid down by Moses, according to Biblical accounts of Hebrew history.
Kulich - a traditional Russian Easter cake. It is made of sweet bread dough and candied fruit, baked tall and round like the headgear of a Russian Orthodox priest.
Knead - To work dough with the palms by pressing, stretching and folding, turning a small amount after each push. Process develops the gluten until dough is smooth and elastic.
Kombu - a thick, dark-green sea vegetable used to enhance slow-cooking sourps, rice and bean dishes and stews.
Kuzu - an extract from the Japanese kuzu plant used like cornstarch, as a thickening agent.
Lactic Acid - a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle milk in cheese making.
Ladle - to move portions of a food using a ladle. A utensil with a cup-like bowl and a long hooked or pierced handle and available in various sizes; used to pour sauces and liquids (ex. soups) and to push sauces and other foods through a sieve.
Lager - any light beer.
Lamb - the meat of a sheep slaughtered when less than 1 year old; generally tender with a mild flavor; also known as a yearling.
Lamb's Fry - the heart, liver, sweetbread and inside fat of the lamb.
Lamb's Lettuce - a handy annual plant also known as corn salad. A salad green.
Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
Lasagne - 1. Wide, flat Italian pasta sheets with ruffled or smooth edges. 2. An Italian dish made with boiled lasagna layered with cheese (usually ricotta and mozzarella) and meats and/or vegetables and topped with a tomato, meat and/or béchamel sauce and baked.
Lazy Susan - a revolving tray that sits in the middle of a dining table. Usually round.
Laurel - bay leaf.
Lean - the FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol per serving or per 100 grams.
Leaven - to lighten and increase the volume of bakery products. Leavening agents - are yeast, baking powder, baking soda and eggs. A substance used to leaven a dough or batter; may be natural, chemical, or biological .
Leek - a member of the lily family (Allium porrum); has a thick, cylindrical white stalk with a slightly bulbous root end and many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger than a scallion but milder than an onion and is used in salads and as a flavoring.
Legumes - a large group of plants that have double-seamed pods, containing a single row of seeds; depending on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.
Lemon - a citrus fruit (Citrus limon) with a bright yellow skin, and an ovoid shape with a bulge at the blossom end, juicy yellow flesh and a very tart, distinctive flavor.
Lemon Sole - a particularly delicate flounder taken in the waters of Georges Bank, Cape Cod and Massachusetts.
Lentils - the small flat seeds of a variety of legumes (Lens esculenta); sold shelled, dried or cooked.
Lettuce - any of a variety of plants of the genus Lactuca, probably native to the Mediterranean and now grown worldwide; their leaves are generally consumed fresh in salads or used as a garnish. There are three principal types of lettuces: butterhead, crisp head and leaf.
Light - the FDA-approved food-labeling term used to describe a nutritionally altered food with at least 33% less calories, 50% less fat or 50% less sodium than the regular or reference (i.e. FDA standard) food.
Lime - an ovoid citrus fruit (Citrus aurantifolia) with a thin, green skin; smaller than a lemon, it has a juicy, pale green pulp and a very tart flavor.
Linguine - Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.
Linzer Torte - a double hazelnut cookie filled with jam and made famous in Vienna, Austria.
Liqueur - a sweet alcoholic drink also known as a cordial and as a digestif, to be drunk after meals and served in small glasses. Also used to flavor desserts and in pastry making.
Lo Mein - 1. Fresh Chinese egg noodles. or a Chinese-American dish of poultry, shrimp and/or meat with vegetables such as bean sprouts, mushrooms, water chestnuts, bamboo shoots and green onions served over soft noodles.
Loquat - a small citrus fruit that sweetens as it ripens. It is good peeled, stewed with sugar, and served with cream or combined with other fruits.
Lotus Root - a water lily whose root is used as a vegetable. It is crisp when fresh. Sold dried, cut into rounds in Oriental markets.
Luau - a traditional Hawaiian freest featuring roast pig.
Lychee - a small fruit native to South China. It has a sweet-sour flavor and is considered as good canned as fresh.
Macadamia Nut - a round, costly, and delicious nut sold shelled and bottled. It is the fruit of a subtropical evergreen native to Australia but most that reach the market come from Hawaii (also grown in California). Seeds were brought to Hawaii in 1880, and the nuts first were offered on the market in the 1930's.
Macaroni - 1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically, short elbow-shaped tubes of pasta.
Mace - 1. A spice that tastes and smells like a pungent version of nutmeg. 2. Mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.
Macerate - 1.To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid.
Maize Bread - American corn bread, also known as corn pone, spoon bread, egg cake and ash cake. Each of these is made by a somewhat different method, but all have cornmeal as the base.
Malt - sprouted barley used to brew beer or distill spirits.
Malted Milk - a drink made from powdered wheat and malted barley extracts, mixed with milk and sometimes, added flavorings like chocolate, strawberry, etc.
Mandarin - 1. Any of several varieties of a small citrus fruit (Citrus reticulata) native to China, including the mandarin, dancy, tangerine clementine and satsuma. 2. A citrus fruit; generally has a somewhat flattened spherical shape, loose yellow to reddish-orange rind, orange flesh and a sweet flavor that is less acidic than that of an orange.
Mango - a tropical fruit the size of a small pear, in its original species, but today mango hybrids are as large as small or medium grapefruits. From India, and a key ingredient in some of the best chutneys. The fruit is yellow shaded red when ripe, and is peeled before eating. Best when chilled, and ripe enough to be softly . Taste between a pineapple and a very ripe peach.
Manioc - Cassava, the source plant for tapioca.
Maple Syrup - a reddish-brown, viscous liquid with a sweet distinctive flavor, made by reducing the sap of the North American maple tree.
Maraschino - a sweet liqueur made from cherries. Also, red cherries in maraschino syrup, which are used in mixed drinks and with desserts, such as fruit salad and as a garnish on drinks.
Maraschino Cherry - 1. A cherry marinated in maraschino liqueur and used for garnishing cocktails, desserts and baked goods. 2. A pitted cherry macerated in a flavored sugar syrup and dyed red or green; used for the same purposes as a traditional cherry.
Marbled - a term for meat streaked with fat. When cooked, marbled meat is juicy and exceptionally tender, so this is a mark of a high-quality piece, especially sought after in steaks and beef roasts.
Margarine - a butter substitute made from animal or vegetable fat and butter flavored.
Marinade - a seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or lemon juice, or a dry spice rub.
Marinate, to - to cover food with a marinade for a specified amount of time before cooking to make it more flavorful, more moist and/or more tender. (Food should be covered and refrigerated while marinating.).
Marinière - to cook shellfish with white wine. Also, a garnish with mussels.
Marjoram - an herb and member of the mint family (Origanum marjorana) native to the Mediterranean, has short oval, pale green leaves, a sweet flavor reminiscent of thyme and oregano and a strong aroma; also known as sweet marjoram.
Marmalade - a citrus jelly that also contains unpeeled slices of citrus fruit.
Marmite - a heavy metal or earthenware pot.
Marrow - a squash. Also, the inner substance of meat bones, usually shin bones.
Marzipan / Marchpane - a combination of almond paste, sugar and egg whites used in making pastry and small fruit shapes for holidays.
Mash - to crush or pound, generally used in connection with cooked root vegetables, such as potatoes and turnips.
Matzo - a type of thin unleavened bread special to the Passover feast celebrated by the Jews. It resembles a cracker. Also, unleavened dumplings.
Mayonnaise - a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.
Mead - an alcoholic drink of fermented honey and water.
Measuring cups - containers for measuring dry or liquid. Made using a variety of materials including, plastic, glass, metal and wood. Generally available in 1, 2, and 4-cup to 1-gallon capacities featuring sets with smaller incrementsof 1/4, 1/3, 1/2, and 1-cup capacities and often depicting metric measures.
Meat - 1. The edible part of nuts. 2.The flesh (muscles, fat and related tissues) of animals used for food.
Melon - a member of the gourd family Cucurbitaceae; grown on vines worldwide, these fruits generally have a thick hard rind, many seeds and a sweet juicy flesh; there are two principal types: muskmelons and watermelons.
Melt - to liquefy by heat.
Meringue - a mixture of egg whites beaten with sugar and baked into cookies or used as a pie topping. The addition of sugar to a meringue is critical; poured in too quickly, the meringue will fall and will not be usable.
Microwave Cooking - a heating method that uses radiation generated by a special oven to penetrate the food; the raidiation agitates water molecules in the food, creating friction and heat; this energy then spreads throughout the food by conducting (and by convection in liquids).
Microwave Oven - a specially constructed and wired oven that cooks with microwaves, a form of electromagnetic radiation used in radar and telecommunications. Microwave ovens tenderize foods more rapidly than conventional cooking instruments.
Mignonette - coarsely ground white or black pepper.
Millet - A grain rich in protein and iron. Is small and yellowish and cooks quickly into a light, fluffy consistency.
Mince - to cut or chop food into very fine pieces.
Mincemeat - a preserve of chopped apples, suet, dried fruits, candied peel, sugar, spices and brandy or rum. It is matured for a month or more and used in holiday pies and in some recipes for fruitcake.
Minestrone - a minestra with pasta.
Mint - herb used in Middle Eastern and Indian cooking. In the West, commonly used to make tea as well as a sauce served with lamb roasts.
Miso - A fermented, salty-tasting paste made from crushed soybeans or barley, rice or wheat. Rice miso has a mild flavor and is called light miso, where as barley miso, know as dark miso is saltier and stronger in taste and fits well into hearty grain and soup dishes.
Mix - to completly combine ingredients into a uniform mixture using a stirring motion.
Mocha - a rich coffee originally grown in Mocha, Yemen. The beans are almost without bitterness in the best grades. Mocha also describes a combination of chocolate and coffee used to flavor cakes and candies.
Molasses - a thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
Mold - to shape food, usually by pouring the liquefied food into a mold. When liquid has cooled it retains the shape of the mold.
Monosodium Glutamate (MSG) - an amino acid derived from gluten of soybeans. Used in Oriental cooking to improve the flavor of a dish that has not come up to par. Many are very allergicto this and should be used with caution.
Morel - a small, very tasty mushroom.
Mousse - a molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe).
Moussaka - a traditional dish of the Balkan peninsula, and generally known as Greek. There are many variations, but all are layered casseroles of vegetables and ground meat. A good example is a combination of eggplant with tomatoes and lamb.
Mousse - a dish usually based on beaten egg whites and yolks, baked into a savory or a sweet. A mousse can be a puree of vegetables, poultry, fish or meat , served hot or cold. As a dessert it is an extra-light pudding flavored with fruit, lemon or chocolate, and served warm or cold with or without cream.
Muffin - a drop batter baked in individual pans and served as a quick bread.
Mulled Wine - Wine, usually red, that is heated, but not boiled, with sugar and spices, such as cinnamon stick, ground mace and whole cloves.
Mulligatawny - English version of chicken or lamb soup served with rice. The original is Indian.
Mush - a cooked cereal made by boiling cornmeal. Best served with melting butter and a little sweet syrup.
Mushroon - any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.
Mustard - any of several species of a plant that is a member of the cabbage family; the seeds are used for a spice and the leaves are eaten as vegetables.
Mussels - edible mollusks found under seaweed clinging to the rocks by the seashore. Like other shellfish, mussels are subject to a condition called "red tide", which occurs in some spring seasons and renders the shellfish poisonous. Therefore, before harvesting mussels, check with the local authorities to be sure they are safe.
Mutton - meat of the mature sheep, that is 1 year to 18 months old. The meat is a darker color than lamb, and strongly flavored.
Marinate - To let food stand in a highly seasoned liquid or marinade, to tenderize or add flavor.
Nacho - a Mexican appetizer made with chilies and melted cheese served on a bed of tortillas.
Nasturtium - an edible flower. The peppery young leaves and blooms are used in salads and sandwiches, and as garnishes for cold summer soups; the buds may be picked and pickled and used as substitute for capers.
Navy Bean - a variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the U.S. Navy since the 1880s, it is also known as the beautiful bean, Boston bean, and Yankee bean.
Neapolitan Ice Cream - an ice cream brick made up of layers of chocolate, strawberry and vanilla ice cream.
Neat - an undiluted alcohol.
Nectar - any delicious drink. In mythology, this was the drink of the Olympian gods. Also, the juice of plants collected for honey.
Nectarine - a medium-sized stone fruit (Prunus persica) with a smooth red and yellow skin, firm yellowish-pink flesh and a peachy flavor with undertones of almond; available as freestone and clingstone.
Newburg - hot lobster or seafood cooked in a sherry sauce enriched with a thick cream sauce.
Nicoise, à la - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy of caramelized sugar and browned almonds.
Noodles - ribbons of various lengths, widths and thicknesses made from a dough of wheat flour, water and eggs (or egg yolks) and generally boiled; also known as egg noodles.
Nutmeg - the hard seed of a yellow fruit from a tree (Myristica fragrans) native to the East Indies; has an oval shape and smooth texture with a strong, sweet aroma and flavor; used ground (grated) in sweet and savory dishes.
Nutritional yeast - a yellowish powder rich in protein, calcium, iron and B vitamins. Is used as a seasoning with great nutritional benefits.
Olive - the small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo.
Olive Oil - an oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
Orange - any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic.
Orange Water / Orange Flower Water - a liquid essence of distilled orange blossoms, once used for flavoring.
Oregano - an herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.
Orzo - Italian for barley and a small barley-shaped rice-like pasta.
Quinoa - Tiny round grains that have afluffy texture when cooked. An ancient grain
Oysters Rockefeller - oysters topped with chopped spinach, bacon and seasoned bread crumbs before baking.

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Lost Pond Farm CSA, Pete Johnson & Leslie Smith, 8021 Hardinsburg-Livonia Rd. Hardinsburg, IN 47125, 812-929-2209. A new CSA in Washington County. Pick-up at Bloomington Saturday Market or in Louisville, KY (call for details)

Michaela Farm, Sisters Carolyn and Ann Marie, P.O. Box 100, Oldenburg, IN 47036, 812-933-0661
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Nameless Creek Growers Association CSA, Cristie Wentz, 9692 N. State Road 109, Wilkinson, IN 46186, 765-445-5452, A CSA run by the Nameless Creek Growers Association near Cumberland

New Growth Gardens and Grace's Garlic Ranch, Anj and Amy Hamilton, 4965 E SR 46, Bloomington, IN 47401, 812-332-5116, grace72301@aol.com

Old Growth CSA, Jon Navota & Keith Uridel, 3627 T.C. Steele Road, Nashville, IN 47448, 812-988-0579, wuridel@aol.com. A newly formed CSA focused on heirloom vegetables and maintaining our agricultural heritage

Pennington Hollow Farm CSA, Lisa Spencer, 765-265-6115, A small farm focusing on naturally grown heirloom vegetables

Ring Family Farm CSA, Dave & Sara Ring, 12660 E. Eaton-Albany Pike, Dunkirk, IN 47336, 765-789-4489

Seldom Seen Farm Winter CSA
John Ferree, 252 N C.R. 425E, Danville, IN 46122, 317-509-7828, A new CSA operating in November and December. Contact John Ferree at info@seldomseenfarm.com for additional information

Sharritt Market Gardens, Roger Sharritt, 6572 W. Reformatory Rd., Fortville, IN 46040, 317-485-6718, rlsharritt@aol.com

Victory Acres CSA, Terry Himelick, 765-988-2590, Indianapolis/UplandA 114-acre farm in Upland that works with Victory Inner-City Ministries to bring people from inner-city Indianapolis to experience good work in the country

White Violet Center for Ecojustice CSA, Sister Ann Sullivan, One Sisters of Providence, St. Mary of the Woods, IN 47876, 812-535-3131 Ext. 430, Fax: 812-535-4551, wvc@spsmw.org

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