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Kabinett is a high quality German wine made from grapes which ferment without added sugar.
 Research Kabinett
Kahlua is a Mexican coffee liqueur.
Research Kahlua
Kaibashira is a sushi dish of large scallops.
Research Kaibashira
Kani is a sushi dish of cooked crab.
Research Kani
Kankie is a west African bread made from maize flour.
Research Kankie
Kappa is a sushi dish of cucumber.
Research Kappa
Karut is a hard cheese made from skimmed milk in Afghanistan and north-west India.
Research Karut
Kaseri is a Greek, traditional farmhouse and co-operative rindless stretched curd cheese made from un-pasteurised sheep's and goat's milk.
Research Kaseri
Kasha is a Russian dish of boiled or baked buckwheat.
Research Kasha
Katschkawalj is a Bulgarian, traditional farmhouse and creamery stretched-curd cheese made from sheep's milk, a mixture of sheep's and cow's milk and also cow's milk.
Research Katschkawalj
Kedgeree is a British dish of rice, cooked flaked fish, and hard-boiled eggs mixed together.
Research Kedgeree
Keemun is a black tea from Anhui Province, China. Keemun is a 'gonfu' tea, requiring great skill to make the thin tight strips of leaf without breaking the leaves. The tight black leaves produce a rich brown liquor, which has a lightly scented and delicate aroma.
Research Keemun
Kefalotiri (Kefalotyri) is a Greek, traditional farmhouse and co-operative natural rind hard cheese made from un-pasteurised sheep's milk.
Research Kefalotiri
Keftedes is a Greek dish of meatballs cooked with herbs and onions.
Research Keftedes
Kephir (or kefir) is a traditional drink of the Caucasus. It is prepared by the action of a fungus known as kephir grains on cow's milk. Afterwards when kept in closed vessels, the changed milk ferments producing a thickish liquid.
Research Kephir
Kervella Affine is an Australian modern farmhouse organic soft-white cheese made from goat's milk and named after it's inventor, Gabrielle Kervella.
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Kichel is a type of small cake.
Research Kichel
Kikorangi is a New Zealand, modern creamery vegetarian natural rind blue cheese.
Research Kikorangi
Kimberley classic is a light-coloured premium bitter with a dry, hoppy taste, from Hardys & Hansons brewery, Nottinghamshire.
Research Kimberley Classic
King Alfred's is a hoppy cask beer from the Hampshire brewery.
Research King Alfred's
King Edward is a variety of smooth, reddish white potato with a creamy-white coloured flesh particularly suitable for mashing into mashed potato, though it can also be roasted and fried, but it's not as suitable for this as Maris piper.
Research King Edward
King River Gold is an Australian, modern farmhouse, washed-rind semi-soft cheese made from cow's milk.
Research King River Gold
Kingsdown Ale is a powerful, fruity, draught beer produced by the Arkell's Kingsdown brewery, Swindon.
Research Kingsdown Ale
Kirschwasser is a distillation of sweetened cherry juice in water.
Research Kirschwasser
Kishke is an Eastern European savoury sausage from Poland and Russia consisting of a derma (berf or fowl intestine) stuffed, boiled and roasted.
Research Kishke
Kobashira is a sushi dish of small scallops.
Research Kobashira
Kofta is an Indian dish of meat, usually lamb or beef, minced and seasoned and then shaped into small balls or rolls and braised or grilled.
Research Kofta
Korma is any of several spicy Indian dishes tempered with yoghurt or cream.
Research Korma
Koulibiaca or coulibiaca is a Russian flaked fish and semolina pie.
Research Koulibiaca
Kozel is a Bohemian bottled pilsner which was voted the number one champion Pilsner at the 1997 World Beer Festival in Chicago. It is a barley malt beer brewed since 1871 with water drawn from forest wells away from any sources of pollution.
Research Kozel
Krona pepper is a condiment made from a mixture of paprika and dried, ground capsicum pods. It is similar to cayenne pepper but brighter red in colour and less pungent.
Research Krona Pepper
Krutt is a cheese made by the nomadic tribes of the middle asiatic steppes from skimmed cow's, goat's, camel's or sheep's milk as available.
Research Krutt
Kugelkase is an Austrian, traditional, creamery fresh cheese made from cow's milk and flavoured with pepper, caraway seeds and paprika in the Danube region.
Research Kugelkase
Kumis (also koumiss and kumiss) is a fermented liquor prepared from fermented mare's (or other animal's) milk by central Asian Tartar nomadic tribes.
Research Kumis
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Abbreviations
Food & Drink
