Here are the definitions for the letter "c"

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Cephalopod

A class of mollusk that includes the octopus, squid and cuttlefish. It is the most biologically advanced of the mollusks. All cephalopods share 2 common characteristics: tentacles attached to the head, and ink sacs, which they use to evade their predators. Cephalopods have never been broadly accepted in the United States. They are quite popular with many southern Europeans, Japanese and Chinese.

Cereal

Breakfast cereals are processed foods (usually ready-to-eat) made from cereal grains.

Cereal grains

The word "cereal" comes from Ceres, a pre-Roman goddess of agriculture. Cereal includes any plant from the grass family that yields an edible grain (seed). The most popular grains are barley, corn, millet, oats, quinoa, rice, rye, sorghum, triticale, wheat and wild rice. Because cereals are inexpensive, are a readily available source of protein and have more carbohydrates than any other food, they're a staple throughout the world.

Cervelat

A style of sausage that combines chopped pork and/or beef with various mixtures of herbs, spices and other flavorings like garlic and mustard.

Cervelat (semi-dry sausage)

General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".
FARMER CERVELAT contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
GOETTINGER CERVELAT is a high quality dry, hard sausage; pork and beef; delightfully spiced.
GOTEBORG CERVELAT is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
GOTHAER is a cervelat of German origin; made only of very lean pork, finely chopped and cured.
HOLSTEINER CERVELAT is similar to farmer cervelat, but packed in a ring-shaped style.
LANDJAEGER CERVELAT is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

Cerveza

Beer.

Cervil

A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled.

Ceviche

A South American dish of raw white fish, marinated and 'cooked' in lemon or lime juice. It is served with sweet limes, raw onion rings, tomatoes and boiled sweetcorn.

Ceviche

Ceviche is raw fish marinated in lime juice

Ceviche

Raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chiles and spices. Served as an appetizer.

Ceviz Macunu

green walnuts in syrup

Ceylon tea

A black pekoe tea whose leaves have been fermented before drying. A 2 temperature drying process seals in essential oils that give this tea its special flavor.

Chablis

Though the United States, Australia and South Africa all make wine labeled Chablis, only France creates a true Chablis, made entirely from Chardonnay grapes. Considered one of the world's great white wines, French Chablis has a crisp, dry flavor with a decided flinty quality.

Chafing dish

Chafing dishes found in the ruins of Pompeii prove that this style of cookery is nothing new. Used to warm or cook food, a chafing dish consists of a container (today, usually metal) with a heat source directly beneath it. Heat can be provided by a candle, electricity, or a solid fuel such as Sterno. Usually there is a larger dish that is used as a water basin into which the dish containing the food is placed. This prevents the food from burning.

Chai

The Indian name for tea, often served with milk and sugar.