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• Caramel
  ...irectly on food, as by applying a flame to [[creme brulee]]. Both natural caramel and [[butterscotch]] come from heating sugar, but the tastes, while simila Some of the flavors of caramel come from [[caramelization]], while, if milk proteins are mixed with it, ad
  528 bytes (84 words) - 22:53, 3 March 2010
• Caramel/Definition
  161 bytes (24 words) - 20:12, 3 March 2010
• Caramel/Related Articles
  190 bytes (23 words) - 20:16, 3 March 2010

Page text matches

• Caramel
  ...irectly on food, as by applying a flame to [[creme brulee]]. Both natural caramel and [[butterscotch]] come from heating sugar, but the tastes, while simila Some of the flavors of caramel come from [[caramelization]], while, if milk proteins are mixed with it, ad
  528 bytes (84 words) - 22:53, 3 March 2010
• Flan
  ...ng the caramel glazed to it, as with the [[French cuisine|French]] [[creme caramel]]. Often, it is served in a bowl, with enough sauce surrounding it to be s
  602 bytes (101 words) - 18:43, 6 September 2009
• Flan/Definition
  ...anish cuisine]] and related styles (e.g., [[Cuban cuisine]]), covered in [[caramel]] sauce
  149 bytes (19 words) - 20:14, 3 March 2010
• Creme brulee/Definition
  A [[custard]] from [[French cuisine]], covered with a hard [[caramel]] topping produced by direct and intense heating
  153 bytes (20 words) - 20:15, 3 March 2010
• Butterscotch/Related Articles
  {{r|Caramel}}
  249 bytes (33 words) - 19:59, 3 March 2010
• Caramelization/Related Articles
  {{r|Caramel}}
  158 bytes (19 words) - 10:45, 4 March 2010
• Butterscotch
  }}</ref> or pale imitations thereof. Some of the tastes of natural [[caramel]] and butterscotch come from pyrolytic [[caramelization]]. Other component
  1 KB (158 words) - 22:49, 3 March 2010
• Caramelization
  | url = http://www.food-info.net/uk/colour/caramel.htm | A spoon dipped into the melt produces large discrete balls; used in soft [[caramel]]; no color or flavor change; firm but chewy when cooled
  3 KB (459 words) - 19:06, 3 August 2010
• Archive:Monthly Write-a-Thon/March 3, 2010
  :::[[Butterscotch]] and [[caramel]] as true loves, with, perhaps, digressions into the food chemistry of the
  6 KB (839 words) - 09:12, 6 April 2015
• Ubuntu (Linux distribution)
  ...rational command line. The default look is the "Human" theme, which uses a caramel color in the active windows and menu items. Support for [[KDE]] is also ava
  7 KB (948 words) - 09:02, 2 March 2024
• French cuisine/Catalogs
  *[[Crème brûlée]] ("burnt cream")—dessert of a custard base with a hard caramel surface
  7 KB (1,098 words) - 05:44, 2 March 2024
• Cooking
  ...with the formation of [[carbon]] and other breakdown products producing [[caramel]].
  13 KB (1,979 words) - 08:30, 24 September 2023
• English spellings/Catalogs/Common misspellings C
  * {{search link|carmel||ns0|ns14|ns100}} (caramel, Carmel-by-the-Sea)
  27 KB (3,338 words) - 15:33, 8 March 2023
• Vinegar
  ...condiment," is a solution of 4-8% acetic acid [[Colourant|colored]] with [[caramel]]. There is also around 1-3% citric acid present. Non-brewed condiment is
  18 KB (2,906 words) - 10:10, 28 February 2024
• French words in English/Catalogs
  ...g sugar and used as a coloring and flavoring agent; a firm, chewy, usually caramel-flavored candy'' |crème caramel
  63 KB (10,748 words) - 20:33, 4 May 2017