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 / Australian / Canadian / American / etc.
Please note that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms.
It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag it with language)
Also see What international cooking terms sound similar but have different meanings? for similar issues with other languages.
Light Cream (CA) has 5% butterfat. Light Cream (US) is 18 to 30% butterfat. (Lite Cream (AU) is roughly 18% butterfat)
Table Cream (CA) is 15% or 18% butterfat.
Single cream (UK) is 18% butterfat. Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers.
Cream (US) with 5% butterfat is Single cream (UK), while cream with 48% butterfat (US) is double cream in the UK.
Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called blend cream (CA).
Cooking Cream (CA (Quebec)) is either 15% or 35% butterfat, thickened with stabilizers and emulsifiers
Country-Style Cream (CA (Quebec)) is either 15% or 35% butterfat, with stabilizers and emulsifiers
Whipping Cream (CA) is 33 to 35% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30 to 36% milkfat.
Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers
Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without thickening agents.
Double Cream (UK) is 48% milkfat. Extra Thick Double Cream (UK) contains stabilizers.
Rich Cream (AU), Thick Cream (AU), or Double Cream (AU) is a spoonable cream with 48% butterfat or more.
Clotted Cream (UK) or Devon Cream (UK), has been heated to evaporate liquid, resulting in a spoonable cream with about 55% milkfat.
Buttermilk (US, modern usage, aka 'cultured buttermilk') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk, but if made with sour milk is closer to cultured buttermilk.
Sour cream (US) = soured cream (UK)
dessert (US, AU) is pudding, sweets, dessert or afters (UK, depending on region and social class). Pudding is always a cooked item, while dessert may be fresh fruit or other non-cooked item.
pudding (US) is roughly equiv. to custard (UK)
US : jam/jelly/preserves/etc
In the US, there are specific definitions from the Food & Drug Administration on what can be labeled as jam, jelly, etc.
From CookingLight.com, but preserved here in case of link rot:
Jelly is a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as an acid to maintain a consistent texture. Jelly is firm and will hold its shape (it 'shakes'). Generally, jelly contains no pieces of fruit, although specialty jellies, like pepper jelly, may include pieces of jalapeño or other pepper.
Jam is made from crushed or chopped fruit cooked with sugar, and often pectin and lemon juice. Jam can be a purée of fruit or have a soft pulp, but it does not contain chunks of fruit.
Preserves are fruit cooked with sugar to the point where large chunks of fruit or whole fruit, such as berries, are suspended in a syrup base. The texture of preserves is not smooth like jelly or jam.
Marmalade is a soft jelly, often citrus-based, that includes both the flesh and peel of the fruit suspended throughout the jelly base. The bitterness of the peel offsets the sweetness of the jelly.
Conserve is a mixture of more than one fruit, often with added nuts and raisins, that is cooked until it becomes thick. It is used as a spread for breads, pastries and meats, and in the latter use is closest to chutney.
Chutney is a spiced condiment of Indian origin (chatni is the Hindi word for strongly spiced) made of fruit or vegetables. It is typically served as an accompaniment to food, not as a spread. The spice level can range from mild to hot, and the consistency from a fine relish to a preserve or conserve. Fruit chutney consists of chopped fruit, vinegar, spices and sugar cooked into a chunky sweet-tart-spicy mix: according to one explanation, it 'blurs the Western distinction between preserves and pickles.'
Fruit Butter, such as apple butter or prune butter, is fruit purée or pulp combined with sugar, lemon juice and spices, slowly cooked down to a smooth consistency. The 'butter' refers to its spreadability: there is no actual butter in the product.
Fruit Curd is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest.
Fruit Spread is generally a reduced-calorie product made with fruit juice concentrate and low-calorie sweeteners replacing all or part of the sugar.
From Charlotte Farley: endive (US) is chicory (Belgium, perhaps others). A I understand it, UK usage reverses continental usage - so the UK and US call it "endive". The rest of Europe calls it "chicory", and vice versa.
Edit by Rumtscho:
This is called "chickory" (or a clearly related word) in many continental European languages, except in Dutch. Common names in the Netherlands or Flanders are 'witloof', 'witlof' or 'Brussels lof'. (cc by-sa image by David Monniaux). It is bitter, and is often eaten as a part of a cooked dish. The root of this plant is called 'chicorei' in Dutch (so this word is related to 'chicory'), but it is used less and less (it was used as a coffee substitute).
This is called "endive" (or a closely related word) in many continental European languages, but endive or Belgian endive in the US and Canada. (cc sa-by-nc-nd image by Carlos Lorenzo). It is usually eaten raw, in a salad, interchangeably with other lettuces.* It certainly can be cooked as well (mainly the outer leaves).
There is another vegetable from the endive family. While it is commonly known as "radicchio", I've heard it referred to as "red endive". Not sure about its common use.
*sorry for the beautiful but not too recognizable picture, I couldn't find a better shareable one. Will snap it and update when I happen to buy the thing.
Further Edit by Megha :
Elsewhere, chicory is a blue flower, whose root is roasted and used as a coffee substitute. This flower is sometimes known as "root chicory" (because the roots were mostly used, I suppose), as opposed to leaf chicory, which is the endive or radicchio as mentioned above. This plant is used in the Mediterranean region, where the plant was native, and is often used in Indian coffee, and is also known in southeast Asia, South Africa, and southern United States (especially areas affected by the naval blockades during the US Civil War --Joe)
British Gas Mark to Degrees Conversion
I've based this table off of a number of sources that have slightly different values; I'm going to assume that the 25°F for each gas mark is correct (as those all agree), and derived the Celcius from there, rounding to the nearest 5. See the first three for descriptive terms like 'moderate oven', as they don't all use the same adjectives.
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I think correctly). In saucepan combine brown sugar, cornstarch, and salt. Whisk in half & half. Whisk constantly over medium heat till mix is thick and bubbly. Cook an additional 2 minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce
, the soaker, water, salt and instant yeast. Mix together. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes. Sprinkle some... for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone
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the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any... 125 g sour cream 125 mL cream 1-2 tbsp olive oil Preparation is basically to purée the goat cheese, sour cream, and oil, mix in the cream, strain it through a sieve, load it into the whipper... avenues of investigation: There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese "spreads" that are probably less rich
not always be called gratins in English, sometimes they are called stew. They are a mix of diced vegetables and sometimes meat, mixed in a pan and put in the oven. When they are cooked enough (or when using...). In Germany, they'll be called a type of Auflauf, but an Auflauf is not necessary made with this eggy type of liquid, and I haven't heard a German name for the liquid either. I wouldn't call it custard, as it is mainly used in savory dishes (although there are sweet variants where something else than vegetables is baked). Also, I haven't heard of custards without milk or cream, and these often contain
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-it-in-the-garbage instantly. First I thought I had to get used to the new oven, so I made adjustments to the temperature and so on. Still I just get very sad every time. The oven is over 30 years old, so I... have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... research. And this is one criteria that must be met for me: I want top and bottem heat. However, this is not the case in most ovens I can find, and sometimes it is not specified. Maybe I should conclude
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. If normalized for flour amount, the NBR recipe has 1 less egg, half the amount of butter, no sugar at all, and 3.5 times the amount of liquid, as well as more leavening. Now I have to make this recipe... the butter in waffle batter? How are creamed-batter-waffles different from melted-fat-waffles? update An example recipe 100 g butter 75 g powdered sugar 1 sachet lemon essence 3 eggs 250 g flour 1 teaspoon baking powder 200 ml milk Give the butter with the powdered sugar and the lemon essence into a bowl and beat it into a foam. Add the eggs one by one, mixing vigorously. Mix the baking