Revisions to Translating cooking terms between US / UK / AU / CA / NZ

added coffee creamer (under dairy, because that's where people are likely to look for it)

Source Link

edited Jan 8 at 16:23

Joe

83.8k
20
166
497

Light Cream (CA) has 5% butterfat. Light Cream (US) is 18 to 30% butterfat. (Lite Cream (AU) is roughly 18% butterfat)
Table Cream (CA) is 15% or 18% butterfat.
Single cream (UK) is at least 18% butterfat. Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers.
Cream (US) with 5% butterfat is not commonly found in the UK
Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called blend cream (CA).
Cooking Cream (CA (Quebec)) is either 15% or 35% butterfat, thickened with stabilizers and emulsifiers
Country-Style Cream (CA (Quebec)) is either 15% or 35% butterfat, with stabilizers and emulsifiers
Whipping Cream (CA) is 33 to 36% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30 to 36% milkfat. Whipping Cream (UK) contains at least 35% butterfat.
Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers
Regular Cream (AU, NZ) or Pure Cream (AU) are roughly 40% butterfat without thickening agents.
Double Cream (UK) is at least 48% milkfat. Extra Thick Double Cream (UK) contains stabilizers.
Rich Cream (AU), Thick Cream (AU), or Double Cream (AU) is a spoonable cream with 48% butterfat or more.
Clotted Cream (UK, CA) or Devon Cream (UK), has been heated to evaporate liquid, resulting in a spoonable cream with about 55% milkfat.
Buttermilk (US, CA, modern usage, aka 'cultured buttermilk') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk, but if made with sour milk is closer to cultured buttermilk.
Sour cream (US, CA, NZ) = soured cream (UK)

Creamer (US) aka coffee creamer or non-dairy creamer is a non-dairy (but may have some milk derivatives in it) alternative to milk or cream. It can be a shelf-stable powder or a liquid. The liquids often have flavors added. It is sold as whitening in the UK. (example: Nestle's Coffee-mate)

Light Cream (CA) has 5% butterfat. Light Cream (US) is 18 to 30% butterfat. (Lite Cream (AU) is roughly 18% butterfat)
Table Cream (CA) is 15% or 18% butterfat.
Single cream (UK) is at least 18% butterfat. Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers.
Cream (US) with 5% butterfat is not commonly found in the UK
Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called blend cream (CA).
Cooking Cream (CA (Quebec)) is either 15% or 35% butterfat, thickened with stabilizers and emulsifiers
Country-Style Cream (CA (Quebec)) is either 15% or 35% butterfat, with stabilizers and emulsifiers
Whipping Cream (CA) is 33 to 36% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30 to 36% milkfat. Whipping Cream (UK) contains at least 35% butterfat.
Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers
Regular Cream (AU, NZ) or Pure Cream (AU) are roughly 40% butterfat without thickening agents.
Double Cream (UK) is at least 48% milkfat. Extra Thick Double Cream (UK) contains stabilizers.
Rich Cream (AU), Thick Cream (AU), or Double Cream (AU) is a spoonable cream with 48% butterfat or more.
Clotted Cream (UK, CA) or Devon Cream (UK), has been heated to evaporate liquid, resulting in a spoonable cream with about 55% milkfat.
Buttermilk (US, CA, modern usage, aka 'cultured buttermilk') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk, but if made with sour milk is closer to cultured buttermilk.
Sour cream (US, CA, NZ) = soured cream (UK)

Light Cream (CA) has 5% butterfat. Light Cream (US) is 18 to 30% butterfat. (Lite Cream (AU) is roughly 18% butterfat)
Table Cream (CA) is 15% or 18% butterfat.
Single cream (UK) is at least 18% butterfat. Equivalent to Lite Cream (AU), Thickened Cream - Reduced Fat (AU), Table Cream (CA), Coffee Cream (CA). Extra Thick Single Cream (UK) contains stabilizers.
Cream (US) with 5% butterfat is not commonly found in the UK
Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called blend cream (CA).
Cooking Cream (CA (Quebec)) is either 15% or 35% butterfat, thickened with stabilizers and emulsifiers
Country-Style Cream (CA (Quebec)) is either 15% or 35% butterfat, with stabilizers and emulsifiers
Whipping Cream (CA) is 33 to 36% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30 to 36% milkfat. Whipping Cream (UK) contains at least 35% butterfat.
Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers
Regular Cream (AU, NZ) or Pure Cream (AU) are roughly 40% butterfat without thickening agents.
Double Cream (UK) is at least 48% milkfat. Extra Thick Double Cream (UK) contains stabilizers.
Rich Cream (AU), Thick Cream (AU), or Double Cream (AU) is a spoonable cream with 48% butterfat or more.
Clotted Cream (UK, CA) or Devon Cream (UK), has been heated to evaporate liquid, resulting in a spoonable cream with about 55% milkfat.
Buttermilk (US, CA, modern usage, aka 'cultured buttermilk') is a fermented product, basically a runny yogurt, while historically buttermilk is the liquid left over after churning butter. Historic buttermilk made with fresh milk is closer to today's skim milk, but if made with sour milk is closer to cultured buttermilk.
Sour cream (US, CA, NZ) = soured cream (UK)

Creamer (US) aka coffee creamer or non-dairy creamer is a non-dairy (but may have some milk derivatives in it) alternative to milk or cream. It can be a shelf-stable powder or a liquid. The liquids often have flavors added. It is sold as whitening in the UK. (example: Nestle's Coffee-mate)

Never seen the term "streusel" before: added a wiki-link for anyone else who might have thought it a typo for "strudel".

Source Link

edited Nov 20, 2025 at 16:33

TripeHound

143
1
8

Cookies (US, CA) might be biscuits (UK, AU, NZ) if they are firm (like biscotti) but may still be called cookies (UK, possibly others) if they are soft and more cake-like in texture.
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streuselstreusel (not strudel) like topping (similar to a crumble topping).
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

Cookies (US, CA) might be biscuits (UK, AU, NZ) if they are firm (like biscotti) but may still be called cookies (UK, possibly others) if they are soft and more cake-like in texture.
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streusel like topping.
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

Cookies (US, CA) might be biscuits (UK, AU, NZ) if they are firm (like biscotti) but may still be called cookies (UK, possibly others) if they are soft and more cake-like in texture.
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streusel (not strudel) like topping (similar to a crumble topping).
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

one of these days I will find an acceptable explanation of the cookie vs biscuit issue

Source Link

edited Nov 20, 2025 at 14:18

Joe

83.8k
20
166
497

Cookies (US, CA) aremight be biscuits (UK, AU, NZ) if they are firm (like biscotti) but may still be called cookies (UK, possibly others) if they are soft and more cake-like in texture.
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streusel like topping.
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

Cookies (US, CA) are biscuits (UK, AU, NZ).
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streusel like topping.
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

Cookies (US, CA) might be biscuits (UK, AU, NZ) if they are firm (like biscotti) but may still be called cookies (UK, possibly others) if they are soft and more cake-like in texture.
Biscuits (US, CA) are similar to a scone (UK, AU, NZ), and usually neither sweet nor savory.
Scone (US, CA) tends to be sweeter than a scone (UK).
Graham Crackers (US, CA) are roughly analogous to Digestive biscuits in the UK (both may be used to make a crust or dessert base, for example).
Muffin (US, CA, AU, NZ) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes. It increasingly has this meaning in the UK too, with the prevalence of American-style coffee-shop chains. Muffin (UK) is english muffin (US, CA, AU, NZ), a yeast leavened flat-ish bread, cooked on a griddle with a ring form.
Sponge cake is a term for the lighter range of "typical" cake in both US and UK. However, since the range of cakes typically baked varies between the US and UK, in British usage one finds "sponges" that are heavier and denser than what an American would call a "sponge". See this answer for further discussion.
Pancake (US, CA) generally refers to puffy items made from a thick leavened batter but generally smaller than an American pancake. (AU may use 'pancake' for items larger than "silver dollar pancakes"). Pancake can go by a number of names in the US, including hotcakes, griddlecakes, flapjacks and hoecakes.
Pancake (UK, AU, NZ) is made from a thinner unleavened batter, with a result a little thicker than a french crêpe. Drop scone (or scotch pancake) (UK) or Pikelet (AU, NZ) is similar to a (US, CA) pancake
Flapjack (US) is the same thing as a (US) pancake. But flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats, vaguely similar to a granola bar (ref)
Frosting (US, CA) is icing (UK, CA, AU, NZ). In the US, frosting typically has air whipped into it, while icing (US) doesn't and dries harder.
Turnover (US, CA) or hand pie (US, CA) is pasty/pastie (ˈpas-tē) (UK, NZ, CA). (Pasties (ˈpās-tēz) in the US are coverings to comply with nudity laws in strip clubs.) Turnover (UK) is a puff pastry shell, usually triangular, filled with fruit and whipped cream. In Australia, pasty is usually a meat and vegetable filled pastry, while a similar fruit-filled items is a turnover
Flan (US, CA) is créme caramel (AU, CA). (ref)
Flan (AU, UK) is a sweet pastry tart, usually containing custard and fruit. In the UK it can also refer to a savoury version, similar to a quiche.
Coffee Cake (US) is spiced cake often served for breakfast or occasionally as a snack with coffee. They often have a streusel like topping.
Coffee Cake (UK, NZ) is a cake that is flavored with coffee.

added note re: convection

Source Link

edited Jan 9, 2025 at 15:57

Joe

83.8k
20
166
497

Loading

updated with NZ terms.

Source Link

edited Dec 11, 2023 at 20:15

bob1

20.9k
42
84

Loading

Linked flour discussion to a separate answer. Moved UK pudding a separate item in the list

Source Link

edited Dec 11, 2023 at 0:54

Joe

83.8k
20
166
497

Loading

clarified UK use of "pudding", and noted slight difference between plain flour (UK) and American AP flour.

Source Link

edit approved Dec 10, 2023 at 21:26

sqsh

57
4

Loading

clarified several UK cooking terms (submitted by another user, but trying to not glob in some of the changes)

Source Link

edited Jul 24, 2023 at 21:38

Joe

83.8k
20
166
497

Loading

clarified several UK cooking terms

Source Link

edit approved Jul 24, 2023 at 21:38

sqsh

57
4

Loading

Moved "scone" entry to just below "biscuit" entry (which refers to scones)

Source Link

edited Jun 23, 2023 at 15:37

Darryl Noakes

101
4

Loading

grammar

Source Link

edited May 4, 2023 at 3:00

MJ713

141
8

Loading

added nz terms

Source Link

edited May 3, 2023 at 23:51

bob1

20.9k
42
84

Loading

American Smarties are Canadian Rockets.

Source Link

edited May 3, 2023 at 16:01

Ray Butterworth

1.2k
1
12
23

Loading

Added some slang (10X, evoo; AP was already in there)

Source Link

edited Jan 22, 2023 at 22:47

Joe

83.8k
20
166
497

Loading

Added coffee cake. Expanded mixed spice / pumpkin spice

Source Link

edited Jan 10, 2023 at 15:50

Joe

83.8k
20
166
497

Loading

Link to explain British flapjacks

Source Link

edited Oct 22, 2022 at 3:42

Joe

83.8k
20
166
497

Loading

Canadians generally refer to back bacon as "peameal", not "Canadian" bacon.

Source Link

edited Sep 1, 2022 at 17:27

joelw

146
2

Loading

CA west coast usages

Source Link

edited Aug 6, 2022 at 7:18

borkymcfood

5.4k
18
34

Loading

Added corn

Source Link

edited Aug 5, 2022 at 15:44

Joe

83.8k
20
166
497

Loading

Highlighted that this is English dialects, clearly defined the two letter country codes, removed poor translation issues, tried to clarify tomato sauce

Source Link

edited May 28, 2022 at 20:31

Joe

83.8k
20
166
497

Loading

added dL

Source Link

edited May 28, 2022 at 9:25

Mark Johnson

233
1
7

Loading

added baking soda/natron

Source Link

edited May 27, 2022 at 12:47

Mark Johnson

233
1
7

Loading

Added some info on kosher salt

Source Link

edited May 27, 2022 at 10:13

Neil Meyer

5.1k
8
41
71

Loading

added info from Mr Shane's post; added curd.

Source Link

edited May 25, 2022 at 14:14

rumtscho ♦

143.6k
47
322
587

Loading

added 46 characters in body

Source Link

edited May 25, 2022 at 8:54

AakashM

341
5
13

Loading

Stack Exchange Network

Return to Question

Post Timeline