Cocoa powder - pronounced 'KOH-koh POW-der' is made by crushing cocoa beans and removing the fat or cocoa butter. What's left is dried and ground into a fine powder. It's used to give a rich chocolate flavor to baked goods, desserts, and drinks.

It comes in two main types: natural cocoa powder, which is acidic and bitter with a strong chocolate flavor, and Dutch-process cocoa powder, which has been treated with an alkaline solution to neutralize its acidity, making it milder in taste and richer in color.

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Cognac - pronounced 'KON-yak' is a type of brandy made by distilling wine. Cognac must be produced in the Cognac region of France and meet strict guide lines, including made from specific grape varieties, double-distilled in copper pots, and aged in oak barrels for at least two years. Cognac has complex flavors, which can include notes of fruit, spice, and oak, depending on its age and blend.

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Cooking oil - pronounced 'KUHK-ing OY-ul' is a broad term that refers to different types of plant, animal, or synthetic fats used in frying, baking, and other types of cooking.

It's also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oils are made from a variety of sources, including vegetables, nuts, seeds, and fruits.

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Corn syrup - pronounced 'korn sir-up' is a sweet syrup made from the starch of corn. It's a type of glucose syrup that is primarily used in cooking and baking to add sweetness It also provides volume, softens texture, and enhances flavor.

Corn syrup is also known for its ability to prevent crystallization of sugar in candies and frozen desserts.

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Cornichons - pronounced 'kohr-nee-SHON' are small, tart pickles made from tiny gherkin cucumbers. Unlike the larger, sweeter pickles many might be used to in sandwiches or burgers, cornichons are distinct for their crunchy texture and tangy, slightly spicy flavor.

They are a staple in French cuisine, often served along with or chopped into cold meats, pâtés, or charcuterie boards, adding a sharp contrast that enhances the flavors of these dishes.

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Corn starch is a superfine powder, ground from the endosperm of the corn kernel. Corn starch is often used to thicken gravies, sauces or soups. It's also used to make corn syrup and other sugars.

Cornstarch has dozens of uses beyond the kitchen. It's a staple in industries that make paper, adhesives, and coatings. It's even being turned into products for pest control.

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Cranberries, pronounced "KRAN-ber-reez," are small, tart fruits that boast a vibrant red color. They grow on evergreen dwarf shrubs native to North America.

They're known for their distinctively sharp and sour flavor. They are a staple in holiday meals, commonly featured in sauces, desserts, and drinks.

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Cream is the thick, high-fat layer skimmed from the top of milk before homogenization. With a rich, smooth texture, it's versatile in cooking, from sauces to desserts.

Available in several types like heavy, light, or whipped, it adds indulgence to any dish.

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Cream of Tartar - pronounced 'kreem uhv TAR-tar' is a white, powdery substance officially known as potassium bitartrate. It's a byproduct of winemaking, forming naturally during the fermentation process as sediment.

In cooking, cream of tartar is used as a stabilizing agent and a leavening agent.

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