20 cookery and kitchen terms that have different meanings in the USA and Britain

Puzzled when you are looking through the pages of a cookery book from either the USA or Britain, or are looking at a recipe website and you find an apparently exotic ingredient which, if only you knew, was already in your pantry, larder or 'fridge!

As a result, That's Food and drink has compiled this handy reference guide which we suggest you book mark or print off and tack to your kitchen notice board. And please share it with your friends and family members, too.

Eggplant (US) / Aubergine (UK) - A purple vegetable often used in dishes like ratatouille or moussaka.

Zucchini (US) / Courgette (UK) - A green vegetable commonly used in salads, stir-fries, and baked dishes.

Cilantro (US) / Coriander (UK) - A herb with green leaves and a strong, distinctive flavour used in many cuisines.

Scallions (US) / Spring Onions (UK) - A type of onion with long, green stalks and small white bulbs, often used as a garnish or in salads.

Arugula (US) / Rocket (UK) - A leafy green vegetable with a peppery flavour, often used in salads.

Bell Pepper (US) / Capsicum (UK) - A type of pepper with a mild flavour, available in various colorus like red, green, and yellow.

Powdered Sugar (US) / Icing Sugar (UK) - A finely ground sugar used for dusting desserts or making icing.

All-purpose Flour (US) / Plain Flour (UK) - A versatile type of flour suitable for various baking purposes.

Confectioners' Sugar (US) / Icing Sugar (UK) - A finely ground sugar used for making icing or frosting for cakes and pastries.

Molasses (US) / Black Treacle (UK) - A thick, dark syrup derived from sugar cane or sugar beet, used as a sweetener in baking and cooking. 

Candy (US) / Sweets (UK) - Confections typically made with sugar and flavourings

Cookies (US) / Biscuits (UK) - Sweet baked treats often served as snacks or desserts.

Jelly (US) / Jam (UK) - A fruit spread made from fruit juice, sugar, and sometimes pectin, usually set with gelatin in the US and without gelatin in the UK. I must admit that a peanut butter and jam sandwich doesn't sound quite so alluring as as peanut butter and jelly sandwich, for some reason. 

Jell-O (US) / Jelly (UK) - A brand name for flavoured gelatin desserts in the US, but referred to as jelly in the UK.

Broil (US) / Grill (UK) - To cook food directly under or over high heat.

Candy Bar (US) / Chocolate Bar (UK) - A sweet snack made primarily of chocolate, often containing additional ingredients like nuts or caramel.

Potato Chips (US) / Crisps (UK) - Thin slices of potato that are fried or baked until crispy and served as a snack.

French Fries (US) / Chips (UK) - Thin strips of potato that are deep-fried until crispy and served as a side dish. Though British chips are often much chunkier than French fries. In the US thicker fries are often called steak fries.

Ground Beef (US) / Minced Beef (UK) - Beef that has been finely chopped or ground, often used as a base for dishes like hamburgers or meatballs or cottage pie in the UK.

Garbanzo Beans (US) / Chickpeas (UK) - A type of legume commonly used in Mediterranean and Middle Eastern cuisines.

Time to upgrade your cooking oils to Borderfields?

Borderfields award-winning Cold Pressed Rapeseed Oil is, in our opinion, the real deal. Why? Because it contains a very nearly perfect balance of Omega 3, 6 and 9. 

It also has 50% of the saturated fat content compared to olive oil, contains no additives and is a good source of natural Vitamin E. 

Like us you will probably have been shocked and maybe even horrified by the recent tripling of the price of olive oil in your usual shop or supermarket. 

However, you'll be cheered up to learn that there are some substantial savings benefits when comparing rapeseed oil to basic oils, such as olive oil.

The Borderfields story started  back in the year 2005, when a group of farmers from Northumberland and The Scottish Borders were able to expertly grow a crop and bottle an inaugural batch of rapeseed oil. 

Having cultivated rapeseed for a good many years, they carefully selected the ideal seed variety to produce an oil with a delectable flavour profile and an amazing golden hue. 

The partnership quickly joined forces with experienced Nottinghamshire and Lincolnshire growers to press extra seeds to ensure future generations of farmers continue their responsibility to carefully nurture and manage crops and continue to improve environmental practice working in harmony with nature and not against it.

That's Food and Drink was interested to learn that rapeseed oil is from the third most important crop grown in the UK, following wheat and barley. Other vegetable oils, like olive oil or sunflower oil, are mainly imported from mainland Europe or even further afield. 

If you are ready to introduce this golden, healthy British produced oil into your kitchen and make substantial savings on your household budget, now's the time to do it.

You'll find it at your local supermarket, independent retailers, and also online. Visit their website for your nearest stockist or fill your basket via their online store for delivery direct to your doorstep (although a minimum order applies). 

www.borderfields.co.uk

Speciality Brands Takes Exclusive UK Distribution deal for Chopin Vodka

Chopin Vodka is a proudly family-owned company based in Eastern Poland which has been pioneering the super-premium vodka category for in excess of three decades. 

Founded by Tad Dorda, the range is a true celebration of Polish craft and culture and is one of the few vodka producers in the world to oversee 100% of its production process from the farm field right to the bottle.

Speciality Brands' strategy will look at expanding and increasing Chopin Vodka's presence in both on- and off-trade channels, supported by a marketing and PR programme that will bring to life the brand's story, generate excitement and conversations around the vodka category, and ensure both professionals and consumers across the country experience it in a fresh and immersive way.

Chris Seale who is the MD of Speciality Brands, told That's Food and Drink: “When we first met with Chopin Vodka we were immediately impressed with the team's passion and expertise in making luxury vodkas showing terroir, texture, and taste. 

"As a family-owned business focused on producing the highest quality spirits, they share many of our values and they fit really well within our portfolio of premium drinks. We've got great plans for the Chopin brand, which include taking full advantage of the growing popularity of the martini cocktail in the UK.”  

Tad Dorda, Chopin Vodka founder and CEO, told us: “We're really thrilled to be unveiling this new UK partnership. We were looking for a distributor that would bring passion, expertise, and a flair for building luxury brands in a market that needs nurturing in a very specific way. Speciality Brands has all the right credentials and we're looking forward to taking Chopin on the next steps of its journey.”

Starting from the middle of this month, October, Speciality Brands is bringing the three single ingredient vodkas to the UK market, including the flagship Potato vodka, alongside the limited-edition luxury Vera Wang bottle, blended editions, and super-premium Family Reserve.

To learn more about Chopin luxury vodka and about Speciality Brands please visit https://specialitybrands.com

That's Food and Drink is delighted to be able to add our voice to promoting what looks to be a new and exciting offering in the UKs luxury spirits range. 

Seems like they'd be excellent components in Christmas cocktails.

Chefs? This is for you! Enter for Your Chance to Be Part of Culinary History

The Bocuse d'Or UK Academy is issuing an invitation to chefs to compete for the chance to represent the UK in the Bocuse d'Or, the world's most prestigious live cooking competition.

It's the place where top chefs representing 24 countries show-off their talents, skills and creativity, pushing boundaries everywhere with technique and innovation in the hope of winning the most coveted prize in modern cuisine.

Chefs have until Wednesday 14th June to submit their application for the Bocuse d'Or UK Selection which takes place on Monday 10th July at the Gordon Ramsay Academy in Woking, Surrey.

To enter, chefs must hold a British passport and email a CV with a covering letter to Michelle at koyahpr@icloud.com, explaining why they want to represent the UK in the Bocuse d'Or and the skills, experience and attitude they would bring to the team. 

A shortlist of chefs will then be invited to be interviewed by Bocuse d'Or UK President Clare Smyth, Chair Andreas Antona and UK Performance Coach Mike Duckett.

The finalists who are selected to compete in the National Selection cook-off, sponsored by Seafood Scotland, will be offered mentoring from previous candidates to help them prepare. Chefs must also bring a commis chef who is experienced and will be comfortable working alongside them throughout their practises and on the day itself. (Note: The commis must be aged 23 or under by 31st January 2025.)

Founded in 1987 by the late and legendary Paul Bocuse, the Bocuse d'Or has grown to become the greatest culinary spectacle in the entire world.

The most rigorous cooking contest of its kind, the Bocuse d'Or represents the pinnacle of global culinary excellence, dedication, artistry and achievement. For the candidate chosen to lead Team UK - with support, expertise and mentorship from the Bocuse d'Or UK committee, coaches and past candidates - this is an exciting opportunity to represent Britain and secure its position as one of the best in global gastronomy.

The UK has competed in all but one world final with previous finalists including Ian Musgrave of The Ritz London, Tom Phillips of Restaurant Story, Adam Bennett of The Cross at Kenilworth, Simon Hulstone of The Elephant, André Garrett of the Corinthia Hotel, John Williams of The Ritz, Eyck Zimmer of the Hong Kong Jockey Club, Clive Fretwell of Belmond Le Manoir aux Quat'Saisons and Antony Worrall Thompson of The Greyhound.

The theme of the National cook-off is inspired by the 'Feed the Kids' theme at this year's world final and the Bocuse d'Or UK's commitment to supporting The Cancer Platform, from The Cancer Awareness Trust. 

The platform will be an invaluable companion to those impacted by cancer, providing trusted information, help and advice to help strengthen and empower their cancer journey at every stage. Therefore the dishes prepared by the finalists must involve an element of nutritional education.

The finalists will be tasked with cooking six plates using Scottish Salmon (a nutritious and oily fish) with a suitable sauce and three garnishes, using ingredients known to support cancer recovery, from a list including artichoke, beetroot, walnuts, almonds, carrot, broccoli, spinach, kale, cooked tomatoes in their skins, sweet potato, red pepper, beans, seeds and turmeric.

The second part will be the platter as the main dish. Finalists will need to prepare a saddle of South West UK Lamb and lamb sweetbreads from Aubrey Allen with two seasonal garnishes and a suitable sauce. (The salmon, lamb and platters will be provided to all finalists.)

The judges will be looking for precise culinary technique, creativity, complexity where appropriate, and for all the elements of the dish to be balanced and harmonious. They will also  look for chefs who demonstrate an understanding of the unique style of the Bocuse d'Or in a 5 hour 35 minute cook off and who will be able to take the necessary time out of his or her restaurant kitchen to dedicate themselves to training and practicing in order to compete successfully at the World Final. 

Adam Wing, who is the Head of Trade Marketing at Seafood Scotland said: “The premium quality and flavours of Scottish seafood are matched only by the passion and flair of the finest chefs in the UK. We're proud to be continuing our support for Bocuse d'Or UK which this year is featuring Scottish Salmon during the National Selection and we're very much looking forward to supporting the team throughout the 2024-25 cycle.”

The winner of the UK selection will compete in the Bocuse d'Or European heats in Trondheim, Norway from 19th to 20th March 2024 and be given the opportunity to become part of the world's most passionate and talented culinary family. 

With a British chef yet to reach the podium, securing one of the top three places in the European or World final would be a life changing experience and a great PR opportunity for the chefs and their restaurants.

Discover more about the Bocuse d'Or UK from top chefs and sponsors:

Instagram: bocusedoruk

Facebook: https://www.facebook.com/bocusedoruk

Twitter: BocusedorUK

Linkedin: Bocuse d'Or UK