Here are the definitions for the letter "f"

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Fen Berry

Fen Berry is another name for a small variety of cranberry

Fenikia

Oblong, honey-dipped cookies covered with chopped nuts

Fennel

is a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, "finocchio." Choose bulbs that are free of cracks or brown spots. The fine, feathery leaves, or fronds, are used as a fresh herb.

To core and slice fennel:
Trim the stalks close to the bulb. Discard the bruised outer stalks. Halve or quarter the bulb lengthwise. Rinse between layers to remove grit. With a chef's knife, remove and discard the core from each piece. Slice the pieces as directed in recipes.

For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.

Fennel

There are two main types of this aromatic plant, both with pale green, celery like stems and bright green, feathery foliage. Florence fennel also called finocchio, is cultivated throughout the Mediterranean and in the United States. It has a broad, bulbous base that's treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sauteing or in soups. The fragrant, graceful greenery can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. This type of fennel is often mislabeled sweet anise, causing those who don't like the flavor of licorice to avoid it. The flavor of fennel, however, is sweeter and more delicate than anise and, when cooked, becomes even lighter and more elusive than in its raw state. Common fennel is the variety from which the oval, greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods, as well as to flavor many liqueurs. Fennel is rich in vitamin A and contains a fair amount of calcium, phosphorus and potassium.

Fennel

There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb. Its greenish-brown seeds and leaves both have a strong aniseed flavour that complements fish, especially oily varieties such as mackerel or herring.

Fennel seed

An herb of the carrot family, like dill and anise, but with its own distinct flavor. Used in rye bread, tomato sauces, sausage, and lentil soup.

Fennel seeds

are small, crescent-shaped seeds from a variety of fennel related to the the bulb vegetable of the same name. Used as a spice, they are prized for their mild anise flavor.

To toast fennel seeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1-2 minutes. Cool slightly before using.

For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.

Fenugreek

A very hard seed grown in the Middle East, which is used as a spice. Its dominant flavor and aroma is recognizable in commercial curry powders.

Fenugreek

An aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. These have a slightly bitter taste and are roasted and ground and used as a flavouring in curries.

Fenugreek

These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes.

Fenugreek

This aromatic plant is known for its pleasantly bitter, slightly sweet seeds. Its leaves (not generally available in the United States) can be used in salads. Fenugreek seeds, which come whole and ground, are used to flavor many foods including curry powders, spice blends and teas. Fenugreek seeds should be stored in a cool, dark place for no more than 6 months.

Fenugreek seeds

have been used as a medicinal herb as well as a dye and a seasoning for centuries. An ancient Egyptian medical document states that fenugreek seeds were used around 1550 BC in anointing oils and herbal ointments. During the Middle Ages in Europe, monastery accounts indicate that gardens were designated with beds of herbs and spices which included fenugreek seeds. This seed is triangular in shape and yellow-brown. They are often roasted and then crushed to bring out their full flavor. The seeds can be sprouted as well, like mustard, to be used in salads. Still grown in the Mediterranean, this plant is also found in India, Morocco, Argentina and France. It is found, perhaps most commonly, in Indian curries and pickles. In parts of Africa such as Ethiopia and Egypt, fenugreek is used in breads. Available in Indian and Mid-Eastern grocery stores, fenugreek seeds should be stored in a dry, cool cabinet, in airtight jars and out of direct light. They may keep for several months up to a year.

Fermentation

A process by which a food goes through a chemical change caused by enzymes produced from bacteria, microorganisms or yeasts. Fermentation alters the appearance and/or flavor of foods and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt.

Fermentation

Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.

Fermentation

It is during fermentation that the cacao beans start developing their flavors. Fermentation is a natural, post-harvest process that converts the sugars in raw cacao beans to alcohol, kills the germ, and develops the necessary elements that modify the composition of the beans so they will yield the characteristic flavor and aroma of chocolate during roasting. Depending on the country, fermentation takes place in baskets, wooden boxes or cylinders stored away from light. The beans need to be turned to ensure an even fermentation. Depending on the varietal, the fermentation process lasts from three days to seven days.