Here are the definitions for the letter "c"

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Cavatappi

Short, ridged, spiral macaroni.

Cavatelli

Cavatelli is a short, narrow pasta with crinkle-edged shells.

Cavatelli

is a short, narrow pasta with crinkle-edged shells.

Caviar

is salted fish eggs (roe). There are three main types of caviar are beluga, osetra, and sevruga. Beluga is considered the best and most expensive. It comes from the beluga sturgeon found in the Caspian Sea. It is prized for its soft, pea-size eggs. It ranges in color from silver-grey to black. Osetra is the second best in terms of quality. Its color ranges from gray to gray-green. The third best is the smaller gray sevruga caviar. Other popular but less expensive types are lumpfish caviar, whitefish caviar, and salmon or red caviar. Caviar is extremely perishable and must be refrigerated. Caviar should be served cold, in a container laid in another container filled with ice. It is usually served with toast points or lemon wedges. It may be garnished with sour cream, minced onion, and hard-cooked egg whites and yolks. Vodka and champagne are traditional accompaniments to caviar.

Caviar

These are the eggs from sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three major types of caviar, are dark grey in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller in size than Beluga. Sevruga caviar comes from the smallest eggs, they are also the firmest in texture and are grey in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, more fishy flavor. The expression Malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. These should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, Their flavors will only detract from the pure delicate flavor of the caviar.

Caviar

This elegant and expensive appetizer is simply sieved and lightly salted fish roe (eggs).

Caviar

True caviar is the salted and matured eggs or roe of the huge female sturgeon fish, the most famous being from the Caspian Sea and processed in Russia and Iran. Beluga is the most expensive variety, followed by Oscietra and Sevruga.

Cavolo nero

An Italian cabbage with dark green leaves that have a strong flavour. It can be used as in all cabbage recipes but it is particularly favoured used as a vegetable in soups or fried in olive oil with garlic and chillies.

Cayenne

Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored.

Cayenne Chiles

Cayenne Chiles, commonly used in their ground dried form, are very hot chiles. They are a brilliant red in color and measure about 3 inches (7.5 cm) long.

To handle cayenne chiles:
Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling the chiles, and do not touch your eyes or other sensitive areas. For other varieties of chile, see Anaheim, ancho, arbol, bird's-eye, chilaca, chipotle, guajillo, habanero, jalapeno, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles and ground dried chile.

Cayenne pepper

A fiery hot ground spice derived from the flesh and seeds of chilli pepper.

Cayenne pepper

Cayenne pepper is a very hot ground spice derived from dried cayenne chili peppers. For other spices, see allspice, aniseeds, caraway, cardamom, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.

Cazuelas

Glazed earthenware dishes.

Cebolla

Onion

Cebollita

Green Onion