Glossary of terms - W

Walnut A popular nut with a distinctive brain shape.	more information
Water chestnuts: These are white bulbs about the same size as large chestnuts.	more information
Welsh rarebit A British speciality consisting of a slice of toasted bread covered with a mixture of cheshire or cheddar cheese melted in pale ale with English mustard, pepper and sometimes a dash of Worcestershire sauce. This is then grilled and served very hot.
Whelk A marine snail often eaten direct from the shell. Cooked for 10 minutes in salted water, whelks are eaten with bread and butter.
Whipping cream Cream with a fat content over 35 per cent, the minimum amount necessary to allow it to stay firm once beaten.	more information
Whisk To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
White sauce The basis of many other sauces, made from flour, butter and milk. Smooth, slightly thick consistency, which is basically tasteless.
Whiting White sea fish, a member of the cod family, best bought fresh. Good for fish cakes and mousse.
Worcestershire sauce A thin, spicy dark brown sauce originally from an Indian recipe. Used to flavour stews and casseroles, as a condiment and in drinks.