kalamaki – Greek kebab, see souvlaki
kale – member of the cabbage family which comes in two types, smooth leaves and curly (crinkly) leaves
kamut – an ancient variety of hard wheat, with a large kernel with a rich, nutty flavour
kanafeh or konafa – (Arabic) Middle Eastern cheese pastry soaked in sweet, sugar-based syrup
kebab – (Arabic/Farsi/Urdu) grilled or barbecued skewered meat and/or vegetables, occasionally skewered fruit as a dessert
kecap manis or ketjap manis – (Malay) Indonesian condiment, like soy sauce but sweeter and stickier
khao niao – (Thai) glutinous rice
khoresh – (Persian) meat stew with fruit and nuts. It literally means “meal”.
khoshaf – (Persian) macerated dried fruit compote containing apricots, raisins and almonds
kimchi – (Korean) vegetable pickles used as a condiment
Kirsch – (German) a type of clear brandy produced from cherries
Kiwi fruit – egg-shaped fruit with juicy green interior, native to China but first grown commercially in New Zealand. Also known as “Chinese gooseberry”.
knead – a pressing and pushing technique used to develop the gluten in dough
knife – tool for cutting, formed of a blade and a handle. Knives come in a variety of sizes and shapes, each designed to fulfil a particular purpose. Always use the right knife for the job.
knock back – baking term meaning to punch down or knead out carbon dioxide in risen dough to return it to its original size
knock up – separate the layers of raw puff pastry with a knife around the cut edges of the pastry. This enables it to rise better when baked.
kohlrabi – (Swiss German: “cabbage-turnip”) member of the cabbage family with an edible bulb which is crunchy in texture. Sometimes known as a “turnip cabbage”.
korma – (Urdu) South Asian dish consisting of meat or vegetables braised in a lightly spiced sauce made with yoghurt, cream, nut or seed paste.
kulebyaka – (Russian) salmon and rice pie with a pastry crust
kulfi – Indian ice-cream made from reduced milk
kumquat – (Cantonese: “golden tangerine”) small edible citrus fruit of the fortunella family
kuay teow – (Min Nan Chinese: “rice cake strips”) flat noodles made from rice and popular in Malaysia, Singapore and elsewhere in South East Asia