British vs. American Food Terminology

Courtesy of the Dept. of Translation Studies, University of Tampere.
With the popularity of international chefs and their cookbooks, sometimes there can be confusion over their use of ingredients. We've included here a chart of the more common names for ingredients, and their corresponding American counterparts.

British vs. American Foods
Bacon RasherBacon Slice
Bicarbonate of SodaBaking Soda
Biscuit MixtureCookie Dough
Black CherriesBing Cherries
Black PuddingBlood Sausage
Boiling ChickenStewing Chicken
Broad BeansFava Beans
Cake MixtureCake Batter
CapsicumRed or Green Sweet Pepper
Cauliflower SprigCauliflowerets
Celery StickCelery Stalk
Chicken/Beef CubeBouillion Cube
ChicoryBelgium Endive
ChiliChili Pepper
Cocoa PowderUnsweetened Cocoa
Cooking AppleBaking Apple
CourgettesSmall Zucchini
Crystallized FruitsCandied Fruits
Crystallized GingerCandied Ginger
Curly EndiveChicory
Demerera SugarLight Brown Sugar
Digestive BiscuitsGraham Crackers
Double CreamHeavy Cream
Fresh BeetrootRaw Beets
GingernutsGinger Snaps
Ground Nut OilPeanut Oil
Hard Cooked EggHard Boiled Egg
Haricot BeansNavy Beans
Lean BaconCanadian Bacon
Pickled CucumberDill Pickle
Plain ChocolateSemi-Sweet Chocolate
Plain FlourAll-Purpose Flour
Raising AgentLeavening Agent
Root GingerGinger Root
RusksUnsweetened Zwieback
SemolinaCream of Wheat
Single CreamHalf and Half
Spring OnionScallion
SultanasSeedless White Raisins
Vanilla PodVanilla Bean
MarrowLarge Zucchini
WholemealWhole Wheat

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