1. Salt codfish balls are flattened to the shape of ordinary fish cakes, then dipped in egg and crumbed before being shallow-fried in butter.
2. One guinea pig per person is considered adequate. They were eaten in England in the 1500s but are now only eaten in South America. They are also known as cavy.
3. One is made with tapioca, the other is made exactly the same but with noodles.
4. Also known as ulva, sea lettuce is an edible seaweed. It is most popular in Japan, where it is used in stews, soups and salads.
5. Portugaise eggs are cooked in the oven in halves of tomato and coated with a Portugaise sauce.
6. Chinese deep-frying is a method of frying in oil that is deeper than a stir-fry. First cook the food on one side and then turn using chopsticks.
7. The Dutch gin, known as Jenever, is lightly distilled, retains the natural flavour and is drunk neat. London dry is distilled colourless and flavourless, with the flavour then added.
8. Prepared in moulds, vegetable royals may be served as a starter, a vegetable or cut up as a soup garnish.
9. The quantity of ingredients and type of sugar used differs between the two, and Copenhagenmasse also has nibbed almonds.
10. The parson's square is a method that is used to calculate the measures of alcohol and syrup required when making wine.
11. Red bergamot, a mint-flavoured herb, was used to make Oswego tea by those colonials wishing to boycott British goods.
12. A large cup of non-diet cola will contain the equivalent of 14 teaspoons of sugar.
13. This shellfish is pronounced "conk". It is a huge whelk-type shell and is eaten mainly as a pepper salad in the Bahamas.
14. The young leaves of the red poppy are picked before the flower appears. It may be cooked as spinach or tossed in salads.
15. Some 1,600 years old, the oldest bottle of wine is kept at the Wine Museum in Speyer and was sealed with hardened oil, a method used by the Romans.