Here are the definitions for the letter "w"

Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 >>

Wafers

are thin, crisp, and sometimes sweetened cookies, usually vanilla or chocolate flavor. Shaped in a rectangular, fan, or cone shape; often used as a dessert accompaniment.

Waffle

The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle Irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. Belgian waffles, which are often heaped with fresh strawberries and whipped cream, are made on special waffle makers with particularly large, deep grids. Most modern waffle irons have nonstick surfaces. Waffles are popular not only for breakfast, but for desserts as well. Savory waffles can be topped with creamed meat or vegetable mixtures.

Wahoo

With a flavor often compared to that of Albacore, the wahoo's moderate- to high-fat flesh is fine, white (with a little red) and slightly sweet. In fact, Hawaiians call this fish ono, which means "sweet." Wahoo are normally caught in the 20- to 40-pound range although they can get much larger. Those that reach the market are usually in the form of chunks or in fillet pieces. Wahoo may be baked, broiled or grilled.

Wakame

is a japanese seaweed with a mild flavor and chewy texture, it is often added to salads and Miso soup. Wakame is usually purchased in dried form and then reconstituted in water to yield nearly 4 times its dried volume.

Wakame

A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Wakame is available both in fresh and dried forms in Asian markets.

Waldorf salad

A salad of apples, celery, nuts, whipped cream, and mayonnaise, served on a bed of lettuce.

Waldorf Salad

Created at New York's Waldorf Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

Walla Walla onions

grown in the state of Washington, have brown skins and sweet white flesh that is the most flavorful when eaten raw. They can also be cooked. For specific onion varieties, see boiling, green, Maui, pearl, red, Vidalia, white, and yellow onions and leeks and shallots.

Walnut

A popular nut with a distinctive brain shape. Walnuts are used in sweet and savoury cooking, and are good pickled and served with cheese. They can also be used finely chopped with sweet dishes or roughly chopped with salads and stir fries. Best stored whole with shell on.

Walnut

The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the English (also called Persian) walnut and the Black walnut. A close relative is the Butternut, also referred to as white walnut. English walnuts are the most widely available and come in many varieties, some with moderately thick shells, others with shells so thin a tiny bird can crack them open. They're available year-round and come in three main sizes: large, medium and babies. When buying walnuts in the shell, choose those free of cracks or holes. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime. Walnuts in the shell can be stored in a cool, dry place up to 3 months. Shelled nutmeats should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year. Walnuts are delicious in a variety of sweet and savory dishes and baked goods. They're also used to make a fragrant, flavorful oil.

Walnut oil

popular in dressings and as a seasoning, imparts the rich taste of the nuts from which it is pressed. Oil made from lightly toasted nuts has a full, but not too assertive, flavor. For other types of oil, see chili, hazelnut, olive, peanut, sesame, and vegetable oil, and olive oil and vegetable oil cooking spray.

Walnut oil

The nutty-flavored oil extracted from the walnut. Used for cooking or drizzling on greens, pasta, and vegetables.

Walnut oil

Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces, main dishes and baked goods, and for sauteing. The French term for walnut oil is huile de noix.

Walnuts

are rich, crisp-textured nuts with crinkled surfaces. They have a rich, slightly astringent flavor. English walnuts, the most familiar variety, are available whole or shelled (halves or pieces). American black walnuts have a stronger flavor.

Wana

Sea urchin