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D 47 11 is a cultivated variety of potato.
 Research D 47 11
D'Arcy Spice is a variety of apple.
Research D'Arcy Spice
D11 is a cultivated variety of potato.
Research D11
D18 is a cultivated variety of potato.
Research D18
D47 is a cultivated variety of potato.
Research D47
D68 is a cultivated variety of potato.
Research D68
Da Vinci is a cultivated variety of potato.
Research Da Vinci
Dabinett is a variety of apple.
Research Dabinett
Dagmar is a cultivated variety of potato.
Research Dagmar
Daiquiri is a cocktail made from white rum, grenadine and lemon juice.
Research Daiquiri
Daisy is a cultivated variety of potato.
Research Daisy
Dakchip is a cultivated variety of potato.
Research Dakchip
Daku is a cultivated variety of potato.
Research Daku
Dalat Violett is a cultivated variety of potato.
Research Dalat Violett
Dalat Weiss is a cultivated variety of potato.
Research Dalat Weiss
Dalby Special is a cultivated variety of potato.
Research Dalby Special
Dalco is a cultivated variety of potato.
Research Dalco
Dali is a cultivated variety of potato.
Research Dali
Dalia is a cultivated variety of potato.
Research Dalia
Dalila is a cultivated variety of potato.
Research Dalila
Dalmatinka is a cultivated variety of potato.
Research Dalmatinka
Dalmation is a cultivated variety of potato.
Research Dalmation
Dalnevostochnaya Roza is a cultivated variety of potato.
Research Dalnevostochnaya Roza
Dalnevostochnyi is a cultivated variety of potato.
Research Dalnevostochnyi
A damper is a large, thin cake made of flour and water and baked in hot ashes.
Research Damper
Damypa is a cultivated variety of potato.
Research Damypa
Danablu (Danish Blue) is a Danish, modern, creamery blue cheese made from cow's milk.
Research Danablu
Danae is a cultivated variety of potato.
Research Danae
Danai is a cultivated variety of potato.
Research Danai
Danbo is a Danish, traditional farmhouse and creamery, semi-soft cheese made from cow's milk.
Research Danbo
Dandee Red is a variety of apple.
Research Dandee Red
Dani is a cultivated variety of potato.
Research Dani
Daniela is a cultivated variety of potato.
Research Daniela
Danielle is a cultivated variety of potato.
Research Danielle
Danish salad is a salad based upon sliced tomatoes, cooked French beans, cooked green peas, pickled button onions and mayonnaise.
Research Danish Salad
Danninger Blau is a cultivated variety of potato.
Research Danninger Blau
Danohakuimo is a cultivated variety of potato.
Research Danohakuimo
Dansyaku Ima is a cultivated variety of potato.
Research Dansyaku Ima
Danusia is a cultivated variety of potato.
Research Danusia
Danva is a cultivated variety of potato.
Research Danva
Daquesa is a cultivated variety of potato.
Research Daquesa
Dar is a cultivated variety of potato.
Research Dar
Daredevil Winter Warmer is a smooth, fruity beer with a strong, mature flavour, produced by Everards in Narborough, near Leicester.
Research Daredevil Winter Warmer
Daresa is a cultivated variety of potato.
Research Daresa
Daresa Rouge is a cultivated variety of potato.
Research Daresa Rouge
Darga is a cultivated variety of potato.
Research Darga
Dargill Early is a cultivated variety of potato.
Research Dargill Early
Daria is a cultivated variety of potato.
Research Daria
Dark Red Norland is a cultivated variety of potato.
Research Dark Red Norland
Daroli is a cultivated variety of potato.
Research Daroli
Darunok Polya is a cultivated variety of potato.
Research Darunok Polya
Darwina is a cultivated variety of potato.
Research Darwina
Datcha is a cultivated variety of potato.
Research Datcha
Datura is a cultivated variety of potato.
Research Datura
Dauphin is a French semi-soft cheese made from un-pasteurised goat's milk flavoured with tarragon and pepper.
Research Dauphin
Dauphine potatoes is an accompaniment dish of potatoes reduced to a puree, added to choux pastry, rolled into balls and then fried. Dauphine potatoes are served with grilled or roasted meat and game. Sometimes the potato mixture has grated cheese or ham added to it.
Research Dauphine Potatoes
Dauphinoise Potatoes (potatoes a la dauphinoise) are potatoes cut into thin round slices, arranged in a dish rubbed with garlic and butter, cream poured over them, topped with grated cheese and then baked. Variations include using a mixture of milk, cream and eggs to pour over the potatoes.
Research Dauphinoise Potatoes
Davenport Russet is a variety of apple.
Research Davenport Russet
Davey is a variety of apple.
Research Davey
Dayton is a variety of apple.
Research Dayton
DDR 62 34 21 is a cultivated variety of potato.
Research DDR 62 34 21
DDR 65 32 1 is a cultivated variety of potato.
Research DDR 65 32 1
DDR 74 222 is a cultivated variety of potato.
Research DDR 74 222
DDR 78 313 44 is a cultivated variety of potato.
Research DDR 78 313 44
DDR I 69 423 78 is a cultivated variety of potato.
Research DDR I 69 423 78
DDR I 69 423 83 is a cultivated variety of potato.
Research DDR I 69 423 83
DDR I 70 541 4 is a cultivated variety of potato.
Research DDR I 70 541 4
DDR I 74 44 35 is a cultivated variety of potato.
Research DDR I 74 44 35
DDR I 76 198 175 is a cultivated variety of potato.
Research DDR I 76 198 175
DDR I 78 251 41 is a cultivated variety of potato.
Research DDR I 78 251 41
DDR VI 67 8050 is a cultivated variety of potato.
Research DDR VI 67 8050
De Sota is a cultivated variety of potato.
Research De Sota
Deacon is a pale-gold, orangey, dry bitter from the Gibbs Mews brewery in Salisbury, Wiltshire.
Research Deacon
Dean (Wilson) is a cultivated variety of potato.
Research Dean (Wilson)
Debora is a cultivated variety of potato.
Research Debora
Decant means to pour a liquid, wine, sherry or whatever, from one container into another, leaving behind any sediment.
Research Decant
Deep Shaft Stout is a black stout produced by the Freeminer brewery, Gloucestershire with a roast-malt flavour.
Research Deep Shaft Stout
Dejima is a cultivated variety of potato.
Research Dejima
Dekama is a cultivated variety of potato.
Research Dekama
The Delaware is an American variety of sweet, light-red grape.
Research Delaware
Delblush is a variety of apple.
Research Delblush
Delcon is a variety of apple.
Research Delcon
Delcora is a cultivated variety of potato.
Research Delcora
Delfin is a cultivated variety of potato.
Research Delfin
Delica is a cultivated variety of potato.
Research Delica
Delice is a cultivated variety of potato.
Research Delice
Delicious is a variety of apple.
Research Delicious
Delikat is a cultivated variety of potato.
Research Delikat
Delos is a cultivated variety of potato.
Research Delos
Delta is a cultivated variety of potato.
Research Delta
Delta (1950) is a cultivated variety of potato.
Research Delta (1950)
Delta (1978) is a cultivated variety of potato.
Research Delta (1978)
Delta Gold is a cultivated variety of potato.
Research Delta Gold
Demetra is a cultivated variety of potato.
Research Demetra
Demissum Bastard is a cultivated variety of potato.
Research Demissum Bastard
Denali is a cultivated variety of potato.
Research Denali
Denar is a cultivated variety of potato.
Research Denar
Denhay Dorset Drum is a British, traditional, farmhouse, vegetarian hard cheese made from cow's milk. Denhay Dorset Drum is a smaller version of traditional Denhay Cheddar, which it resembles but matures quicker.
Research Denhay Dorset Drum
Denominazione di Origine Controllata is an Italian regulation designed to protect certain indigenous cheeses. The regulation sets agreed standards for production and determines areas where the cheeses can be made, thereby preventing substandard copying and helping to prevent extinction of artisan cheeses.
Research Denominazione di Origine Controllata
Deodara is a cultivated variety of potato.
Research Deodara
Depesche is a cultivated variety of potato.
Research Depesche
Deposit Order is a cultivated variety of potato.
Research Deposit Order
Derby is a British, traditional, creamery hard cheese made from cow's milk in
Derbyshire. Derby was originally made on small farms, but in 1870 became the first British cheese to be made in a factory and is now all but extinct in its true form which resembles Cheddar in texture but softer and flakier.
Research Derby
Derek is a cultivated variety of potato.
Research Derek
Derg is a cultivated variety of potato.
Research Derg
Derma is the name given to beef or fowl intestines used as a casing for certain dishes, especially kishke.
Research Derma
Desiree is a variety of smooth-skinned red potato with a cream coloured flesh. Desiree is a general purpose variety of potato, suitable for boiling, mashed potato, and less good but acceptable for roasting and frying.
Research Desiree
Desital is a cultivated variety of potato.
Research Desital
Detroit Red is a variety of apple.
Research Detroit Red
Detskoselskij is a cultivated variety of potato.
Research Detskoselskij
Deuchars IPA is a light Scottish ale brewed by the Caledonian Brewing Company of Edinburgh.
Research Deuchars IPA
Deutsche Gelbe Fingerlinge is a cultivated variety of potato.
Research Deutsche Gelbe Fingerlinge
Deva is a cultivated variety of potato.
Research Deva
Devon Blue is a British modern, farmhouse, vegetarian blue cheese made from un-pasteurised cow's milk from cows of the Ayrshire breed in Devon.
Research Devon Blue
Devon Garland is a British, modern, farmhouse vegetarian natural-rind cheese made from un-pasteurised cow's milk near Exeter in Devon. Devon Garland gets its name from the garland of herbs that are added to it when it is placed to mature.
Research Devon Garland
Devon gold is a straw-coloured, fruity, summer beer from Blackawton in South Devon.
Research Devon Gold
Devonshire Quarrenden is a variety of apple.
Research Devonshire Quarrenden
The dew-cup was the first allowance of beer to harvestmen in England.
Research Dew-Cup
Dextra is a cultivated variety of potato.
Research Dextra
DH 81 1 1104 is a cultivated variety of potato.
Research DH 81 1 1104
DH 81 7 1463 is a cultivated variety of potato.
Research DH 81 7 1463
DH 84 13 589 is a cultivated variety of potato.
Research DH 84 13 589
DH 84 13 705 is a cultivated variety of potato.
Research DH 84 13 705
DH 84 14 780 is a cultivated variety of potato.
Research DH 84 14 780
DH 84 14 816 is a cultivated variety of potato.
Research DH 84 14 816
DH 84 16 1185 is a cultivated variety of potato.
Research DH 84 16 1185
DH 84 16 1257 is a cultivated variety of potato.
Research DH 84 16 1257
DH 84 16 1266 is a cultivated variety of potato.
Research DH 84 16 1266
Dhurra or dourah, also known as Indian millet and Kaffir corn, is the seed of Sorghum vulgare.
Research Dhurra
Diat Pils is a lager which undergoes a thorough fermentation which removes almost all the sugars from the bottom-fermented, Pilsner-derived beer. It was originally brewed for diabetics.
Research Diat Pils
Diet Drink was a name in use in the 19th and early 20th centuries for various drinks or decoctions taken in considerable quantities to purify the blood.
Research Diet Drink
Dietetics is the study of food in relation to the promotion and maintenance of health. Despite the attempts of some authors to claim it is a new science, it has been known and practised for centuries, and the term dietetics precedes the Second World War.
Research Dietetics
Digestive biscuits were originally biscuits specially prepared so as to contain diastase which assisted the digestion.
Research Digestive Biscuit
Prior to the Second World War, dinner parties were an extraordinary part of life among the wealthy British and French, ruled by complex rituals and etiquette. The menu for a dinner consisted typically of nine courses: hors d'oeuvres; soup; fish; entrees; removes (a main dish of boiled, braised or roasted meat accompanied by vegetables); roast (poultry or game simply roasted and accompanied often by salad and chipped potatoes); sweets; coffee. With the sweets course further divided into three distinct courses of: a dressed vegetable; a sweet dish; a savoury dish (including cheese). With a choice of dishes offered for most courses, for example a thick soup and one clear. The diner was expected to make a prompt decision as to their choice, without hesitation, but was not required to partake of every course, although this was acceptable manners. Rather the supply of so many varied courses, a choice of soups and two fish courses, was to provide something for everyone in case any guests didn't like a particular meat, game or fish.
Upon arriving at the dinner table, the servants or the host would typically indicate where the guests were to sit, the man sitting to the left of the lady the host had arranged for his to accompany to dinner. At the table the guests would find the hors d'oeuvres ready to hand, and bread wrapped in their napkin. Contrary to modern tradition, the bread was eaten with the fish course, and not with the soup. Before the late 19th century it was customary at dinner to wait for everyone to be seated and served before starting to eat. However, by Victorian times this practise was dispensed with, and guests started eating immediately. The soup would usually be accompanied by croutons or fried bread crumbs, passed around the dinner table in a dish with a spoon in the dish for the guests to serve themselves. Sauces and accompaniments to the courses were usually served by the guest onto their own plate, and experience was required in not appearing rude by taking either too little or too much. As a rule, sauces were always taken sparingly.
Complex rules governed which implements were to be used to eat which foods. Oysters for example were eaten with a fish knife and fork; fish rissoles with a fish fork only; savouries with a fork; bread broken and touched only by the fingers; celery and asparagus with the fingers; watercress with the fingers; cheese cut with the supplied cheese knife and conveyed to the mouth on a piece of bread or biscuit; jellies and creams with a fork; tarts with a spoon and fork; bananas were peeled with a knife and fork and eaten with a fork; oranges cut and eaten with a fork; apples, pears, peaches and apricots were peeled with a knife and fork and eaten with the fork; strawberries were held by the stalk, dipped in sugar and cream and then eaten; strawberries without a stalk were eaten with a spoon; pineapple and melon was eaten with a spoon; preserved ginger was eaten with a knife and fork; nuts were cracked with a nutcracker; brazil nuts and filberts were peeled with a knife and fork; crystallised fruits were eaten with a knife and fork.
With the dinner a choice and selection of wines would be offered. Prior to the late 19th century it was considered unmanly for a gentleman not to partake of wine, but by Victorian times it was perfectly acceptable for either a man or lady to request water with the meal. Following the deserts a choice of two liqueurs would often be offered, of which it was polite to choose only one, and not both!
Research Dinner
Directors is a strong English ale brewed by the Courage brewery.
Research Directors
Discovery is a variety of apple.
Research Discovery
Doctor Dologo is a variety of apple.
Research Doctor Dologo
Doctor Hogg is a variety of apple.
Research Doctor Hogg
Doctor Matthews is a variety of apple.
Research Doctor Matthews
Originally dodine was a Mediaeval sauce served with roasted poultry. Various recipes existed, but were basically a spicy sauce placed under the roasting meat to collect the juices, and then blended together. A classic dodine sauce comprised milk, ginger, egg yolk and sugar; another toast which had been soaked in red wine and then sieved, combined with onions, bacon, cinnamon, nutmeg, cloves sugar and salt.
In modern times, the term dodine is usually applied to a dish of boned, stuffed and braised poultry, usually duck.
Research Dodine
Dog's-nose is a drink comprising a mixture of gin and beer.
Research Dog's-Nose
Dogbolter is an Australian bottom-fermenting dark lager from the Matilda Bay brewing company of Perth. The beer is cask-matured before bottling, taking twice as long to produce as most Australian beers.
Research Dogbolter
Dolcelatte is an Italian modern creamery blue cheese, similar to Gorgonzola but milder, made from cow's milk in the Lombardy region.
Research Dolcelatte
Dolcelatte Torta (also known as Gorgonzola Torta) is an Italian, modern creamery natural rind blue cheese made from cow's milk and comprising layers of mascarpone cream alternating with layers of Dolcelatte cheese.
Research Dolcelatte Torta
Dolgo Crab is a variety of apple.
Research Dolgo Crab
Dolma is a dish of stuffed vine leaves, popular in Greece and Turkey. The vine leaves are stuffed with a mixture of cooked rice and minced lamb and served warm or cold as an hors d'oeuvres.
Research Dolma
Dolphin Best is a dry, amber, cask bitter brewed by the Poole brewery, Dorset.
Research Dolphin Best
A doner kebab is a Turkish dish comprising sliced lamb, arranged on a skewer and pressed, and then grilled vertically so that the fat runs down basting the meat. The meat is then thinly sliced off against the slices and served in warm pita bread with salad and chilli sauce.
Research Doner Kebab
Doolin is an Irish, modern, co-operative, vegetarian Gouda-style hard cheese made from cow's milk and with a waxed rind.
Research Doolin
Doppelbock is a extra-strong style of bock beer, usually around 7.5% alcohol.
Research Doppelbock
Dorset Best also known as Badger Best Bitter is a Hall and Woodhouse cask ale with a bitter hop and fruit flavour.
Research Dorset Best
Dorsett Golden is a variety of apple.
Research Dorsett Golden
Dosa is a type of Indian pancake made from rice or dal batter often flavoured with ginger and chilli.
Research Dosa
Double chance is a malty bitter from the Malton brewery of North Yorkshire.
Research Double Chance
Double diamond is Ind Coope's famous dark amber bottled pale ale from Burton-on-Trent, which after a period of promotion as a weak keg beer, saw its reputation restored as a bottled ale, particularly in the stronger export version. It is also occasionally available as a cask beer.
Research Double Diamond
Double Gloucester is a British, traditional farmhouse and creamery natural-rind hard cheese made from un-pasteurised cow's milk made in Gloucestershire since the 16th century. Double Gloucester differs from single Gloucester in being made from full-cream milk, single Gloucester being made from skimmed milk. Most
Double Gloucester is now made in factories, but traditional cheese is available.
Research Double Gloucester
Double Maxim is a classic, strong, amber coloured brown ale with a smooth, fruity taste formerly from the Double Maxim Beer Company in Sunderland.
Research Double Maxim
 More information about Double Maxim
Double Red Jonathan is a variety of apple.
Research Double Red Jonathan
Double stout is an old-fashioned stout, revived in 1996 after 79 years by the Hook Norton brewery in Banbury.
Research Double Stout
Double Worcester is a British, modern, farmhouse natural-rind hard cheese made from un-pasteurised cow's milk from cows of the Friesian breed. Double Worcester resembles Double Gloucester, but is made as a smaller cheese in the neighbouring county of Worcester.
Research Double Worcester
Dragonfly is a low-strength seasonal summer session cask ale from the Harviestoun brewery in Scotland. Dragonfly is a light golden beer brewed from a mixture of oat and roast malt and flavoured with three varieties of hops which combine to make a dry beer reminiscent in flavour of grapefruit-juice.
Research Dragonfly
Dragonslayer is a yellowish real ale with a dry malt and hops flavour, from B&T, Bedfordshire.
Research Dragonslayer
Drambuie is a brand of liqueur comprising Scotch whisky mixed with honey made from heather and herbs.
Research Drambuie
Drammock (drammach) is an uncooked mixture of oatmeal and cold water.
Research Drammock
Draught Bass is a superb British bitter with a malty flavour and light hop bitterness.
Research Draught Bass
Draught Burton Ale is a full-bodied ale from the Carlsberg-Tetley brewery in Burton-on-Trent.
Research Draught Burton Ale
Drawwell bitter is a cask beer from the Hanby brewery in Shropshire.
Research Drawwell Bitter
Dreux A La Feuille is a French soft-white cheese made from un-pasteurised cow's milk and wrapped in chestnut leaf to impart flavour.
Research Dreux A La Feuille
Drumstick is the name given to the lower leg of poultry which resembles a pestle in shape.
Research Drumstick
Dry Jack is an American, traditional farmhouse vegetarian natural rind hard cheese made from un-pasteurised cow's milk, the rind rubbed with oil, cocoa and pepper. Dry Jack was invented by accident when some young Jack Cheeses were stored for several weeks to make shelf room by a wholesaler, only to discover they had aged into a Parmesan-style hard cheese.
Research Dry Jack
Duchess is a variety of apple.
Research Duchess
Duchess potatoes are mashed potatoes, piped onto a baking tray and sprinkled with beaten egg before being baked.
Research Duchess Potatoes
Duckanoo is a West African cake-like pudding made from cornmeal, coconut, milk, sugar, butter, currants or raisins, and flavoured with nutmeg and vanilla.
Research Duckanoo
Duddleswell is a British, modern, farmhouse hard cheese made from un-pasteurised sheep's milk in East Sussex.
Research Duddleswell
Dulcet is a variety of apple.
Research Dulcet
Dun-fish is a name in the United States for cod cured by being split open, salted, etc. They are named from their dun colour.
Research Dun-Fish
Dunkel is a German style of dark, soft, malty brown lager.
Research Dunkel
Dunlop is a Scottish, traditional, farmhouse, vegetarian, natural rind hard cheese made from un-pasteurised cow's milk from the Ayrshire breed.
Research Dunlop
Dunsyre Blue is a Scottish, modern, farmhouse, vegetarian, blue cheese made from un-pasteurised cow's milk from the Ayrshire breed.
Research Dunsyre Blue
Durham mustard is English mustard which has been ground in a mill, rather than pounded in mortar. Durham mustard was invented by a Mrs Clements and received the royal approval of George I.
Research Durham Mustard
Durrus is an Irish, modern, farmhouse, vegetarian semi-soft washed-rind cheese made from un-pasteurised cow's milk.
Research Durrus
A Dutch oven was originally a cooking chamber of tin-plate suspended in front of a fire, and used chiefly for roasting meat. The term later came to describe a large, heavy, saucepan with a close-fitting lid used for braising meat, making soup and similar dishes. Now almost obsolete in Britain, they are still widely used on a day-to-day basis in Jamaica and possibly other Caribbean cultures, where they are known as 'Dutch Pot' or ' Dutchie'.
Research Dutch Oven
Dutch sauce is a white sauce made with milk to which is added an egg yolk and lemon juice or vinegar.
Research Dutch Sauce
Dutch stew is a stew of mutton, cabbage and potatoes.
Research Dutch Stew
Duxelle is a stuffing of chopped onions or shallots, and mushrooms sauteed in butter until dry.
Research Duxelle
Dylans Ale is an English ale brewed by the Brain, Crown Buckley brewery of Cardiff to celebrate the poetry of Dylan Thomas. It is a full-bodied mature ale with a mellow flavour and a subtle hop aroma.
Research Dylans Ale
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Abbreviations
Food & Drink
