Here are the definitions for the letter "f"

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Fathead

A saltwater fish belonging to the wrasse family. Also called "California sheepshead." Its meat is white, tender, and lean.

Fats and Oils

There are myriad culinary uses for fats and oils including cooking, tenderizing baked goods and adding richness, texture and flavor to foods. Fat is one of the body's basic nutrients, providing energy by furnishing Calories. All forms of fat are made up of a combination of fatty acids, which are the building blocks of fats much as amino acids are the building blocks of Proteins. Fats and oils are either saturated or unsaturated, the latter classification being broken down into monounsaturated and polyunsaturated fats. In general, saturated fats come from animal sources and are solid enough to hold their shape at room temperature (about 70 degree F). Exceptions to this rule are tropical oils such as coconut oil and Palm oil, which, though of plant origin, are semisolid at room temperature and highly saturated. Saturated fats are the nutritional bad guys because they're known to be associated with some forms of cancer and to increase cholesterol levels, which can be a contributing factor to heart disease. In addition to the two aforementioned tropical oils, the most commonly commercially used saturated fats are butter, lard, suet and hydrogenated vegetable oils such as margarine and Vegetable Shortening. Monounsaturated fats are known to help reduce the levels of LDL (the bad) cholesterol. The three most widely used oils that are high in monounsaturates are olive oil, Canola oil and peanut oil. Omega-3 oils are a particular classification of fatty acids found in some plants (such as Flax Seed) and in the tissues of all sea creatures. These special polyunsaturated oils have been found to be particularly beneficial to coronary health (purportedly lowering the bad LDL cholesterol and elevating the good HDL) as well as to brain growth and development. Among the popular fish that are particularly good sources of Omega-3 oil (in order of importance) are sardines, herring, mackerel, bluefish, tuna, salmon, pilchard, butterfish and pompano.

Fattoush

Salad of toasted croutons, cucumbers, tomatoes and mint

Fatty acids

Basic chemical components of fats. Fats are described according to the number of molecules of fatty acid that are attached to one molecule of glycerol, an organic alcohol. See Monoglyceride, Diglyceride, and Triglyceride.

Fava Bean

This tan, rather flat bean resembles a very large lima bean. It comes in a large pod which, unless very young, is inedible. Fava beans can be purchased dried, cooked in cans and, infrequently, fresh. If you find fresh fava beans, choose those with pods that are not bulging with beans, which indicates age. Fava beans have a very tough skin, which should be removed by blanching before cooking. They are very popular in Mediterranean and Middle Eastern dishes. They can be cooked in a variety of ways and are often used in soups. Also called faba bean, broad bean and horse bean.

Fava beans

also known as broad beans, resemble oversized lima beans. They are sold fresh or dried. Fresh fava beans are sold in their long, plump, flattened pods and are easily shelled. The tough but edible skin can be removed. Dried beans require soaking to rehydrate them.

To sort and rinse dried fava beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.

To soak and rehydrate dried fava beans:
Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.

To prepare fresh fava beans:
With your fingers, pop open the bean pods along their seams and pull out the individual fava beans. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.

For other bean varieties, see adzuki, borlotti, cannellini, cranberry, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.

Fava beans

Fresh or dried broad beans.

Fedelini

is a variety of pasta cut into very fine, thin spaghetti.

For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.

Fedelini

Italian for "little faithful ones,' referring culinarily to very fine spaghetti.

Feijao preto

Black beans, a staple used everywhere from soups to salads to elaborate stews.

Feijoa

A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of strawberry, banana, and pineapple.

Feijoa

A thin, bright green skin surrounds the feijoa's exceedingly fragrant, cream-colored flesh that encases a jellylike center. The flavor is complex, with sweet notes of quince, pineapple and mint. Choose fruit that has a rich, perfumy fragrance and gives slightly to the touch. Ripen by placing it in a paper bag with an apple for several days at room temperature. Ripe feijoas can be refrigerated 3 to 5 days. Before using, remove the slightly bitter peel. Feijoas are naturals in fruit salads, desserts and as garnishes. They contain a fair amount of vitamin C.

Feijoada

A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork are cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner. This too is a very substantial dish and needs little else to accompany it.

Feijoada

Brazil's most famous regional dish, feijoada is an assorted platter of thinly sliced meats (such as sausages, pig's feet and ears, beef and smoked tongue) accompanied by side dishes of rice, black beans, shredded kale or collared greens, Hearts of Palm, orange slices and hot peppers.

Feinschmecker

A gourmet