Entries starting with D:
| Damson - A fruit of the plum family, usually found growing wild in hedgerows, which despite its natural sourness is a popular choice for making jams and wine | Dandelion - A common wild flower or weed which is also edible and can be made into wine | |
| Darjeeling - A type of tea grown in the foothills of the Indian Himalayas | Daube - A French term for a stew, often used when a menu writer wishes to sound more sophisticated | |
| Deglaze - To use a liquid such as wine to remove cooked-on meat and juices from a pan, to provide the base of a sauce | Dill - The herb Dill is often paired with fish especially salmon More... | |
| Dolcelatte - A creamy blue Italian soft cheese, with the name meaning 'sweet milk' | Dopiaza - An Indian curry dish making heavy use of onions, with the name roughly translating as 'double onions' | |
| Dorade - A kind of round fish also known as bream | Double Gloucester - A rich semi-hard English cheese made from the full cream milk of two milking sessions | |
| Dovedale Blue - A creamy blue cheese from Derbyshire, salted the continental way by dipping in brine rather than being dry-salted | Dover Sole - Dover sole is a flatfish highly regarded for its flavour and texture More... | |
| Dublin Bay Prawns - Dublin Bay Prawns : Also known as langoustines or scampi More... | Durian - A south east Asian fruit famed for its overpowering odour More... | |
| Duxelles - Chopped mushrooms and onion cooked in butter and thyme, used as a garnish or stuffing |
