- A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks are also referred to as dacquoise.
- From the Japanese words dai (large) and kon (root). A large, long, white tubular radish with a sweet, fresh flavor. Eaten in many Asian cultures. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. Found in Oriental markets and some supermarkets.
- This is the Indian term for all varieties of dried beans, split peas, and lentils. There are many different varieties of dal, all of which have a specific use in Indian cooking.
- [German] beef stew.
- A strong-tasting green that is among the most vitamin-packed foods on the planet; when young it's relatively mild, but when it matures, it's the most bitter of all greens.
- Small, cup-shaped mold used for making puddings, sweet and savory jellies, and creams
[French] The Larousse Gastronomique describes a 'darne' as a transverse slice of a large raw fish, such as hake, salmon or tuna.
[Caribbean] The Caribbean name for kingfish.
[Caribbean] Also known a coco, taro and tannia, dasheen is a starchy tuber that is usually served boiled or cut up and used as a thickener in hearty soups. While considered by some to have a texture and flavor superior to that of a Jerusalem artichoke or potato. Potatoes can often be used as a substitute for dasheen in recipes. Dasheen is often called coco, but coco is actually a slightly smaller relative of dasheen.
- A broth that is a basic ingredient in Japanese cooking. The stock is made from dried seaweed or from dried tuna shavings. Instant dashi stock is also available. A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
- The brown, oval shaped staple of the eastern Mediterranean and western Asia. Intensely sweet; Deglet Noor is a good, and common, dried brand. Fresh dates are increasingly available.