Pages with the most revisions

Showing below up to 500 results in range #1 to #500.

1. Main Page‏‎ (30 revisions)
2. Index lamb cuts‏‎ (12 revisions)
3. Beef Cuts:‏‎ (9 revisions)
4. Articles‏‎ (4 revisions)
5. Paul Moore‏‎ (4 revisions)
6. Chefpedia writers‏‎ (4 revisions)
7. Skills Shortage SELF-FULFILLING PROPHECY?‏‎ (3 revisions)
8. Saddle‏‎ (3 revisions)
9. Rules of association as a contributor.‏‎ (3 revisions)
10. Biographies‏‎ (3 revisions)
11. Rosette‏‎ (3 revisions)
12. Presentation‏‎ (3 revisions)
13. Noisette‏‎ (3 revisions)
14. Lamb cuts‏‎ (3 revisions)
15. Contributors‏‎ (3 revisions)
16. Culinary Terminology‏‎ (3 revisions)
17. Kitchen Titles Terminology‏‎ (3 revisions)
18. - 1968 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
19. - 1980 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
20. - 1984 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
21. - 1988 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
22. - 1992 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
23. - 1996 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
24. - 2000 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
25. - 2004 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
26. - 2006 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
27. - 2008 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
28. - 2012 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
29. - 2016 National - Regional - Apprentice and Other Teams‏‎ (2 revisions)
30. (Tournedos - commercial cookery menu term)‏‎ (2 revisions)
31. 1988 Culinary Olympics‏‎ (2 revisions)
32. Á la‏‎ (2 revisions)
33. A la Anglaise‏‎ (2 revisions)
34. Á la anglaise‏‎ (2 revisions)
35. Á la Anglaise‏‎ (2 revisions)
36. Á la carte‏‎ (2 revisions)
37. Á la francaise‏‎ (2 revisions)
38. Á la minute‏‎ (2 revisions)
39. Á la mode‏‎ (2 revisions)
40. Á point‏‎ (2 revisions)
41. A question of titles‏‎ (2 revisions)
42. Abaisser‏‎ (2 revisions)
43. Abalone‏‎ (2 revisions)
44. Abats‏‎ (2 revisions)
45. Abboccato‏‎ (2 revisions)
46. Aboyeur‏‎ (2 revisions)
47. Accompaniments‏‎ (2 revisions)
48. Aceto‏‎ (2 revisions)
49. ACF Life memberships‏‎ (2 revisions)
50. Acha‏‎ (2 revisions)
51. Acquacotta‏‎ (2 revisions)
52. Adobo‏‎ (2 revisions)
53. Affetttato - affettare‏‎ (2 revisions)
54. Affogato‏‎ (2 revisions)
55. Affogato - affogare‏‎ (2 revisions)
56. Affumicato - affumicare‏‎ (2 revisions)
57. Agar Agar‏‎ (2 revisions)
58. Agar-agar‏‎ (2 revisions)
59. Agnolotti‏‎ (2 revisions)
60. Agro‏‎ (2 revisions)
61. Agrodolce‏‎ (2 revisions)
62. Aiguillette‏‎ (2 revisions)
63. Ail‏‎ (2 revisions)
64. Aioli‏‎ (2 revisions)
65. Ajo‏‎ (2 revisions)
66. Al Carbon‏‎ (2 revisions)
67. Al cartoccio‏‎ (2 revisions)
68. Al Dente‏‎ (2 revisions)
69. Al Forno‏‎ (2 revisions)
70. Albarelle‏‎ (2 revisions)
71. Albumen‏‎ (2 revisions)
72. Alcoholic beverages‏‎ (2 revisions)
73. Alcolici‏‎ (2 revisions)
74. Alfredo‏‎ (2 revisions)
75. All about Chefs‏‎ (2 revisions)
76. Alla casalinga‏‎ (2 revisions)
77. Alla griglia‏‎ (2 revisions)
78. All'arrabbiata‏‎ (2 revisions)
79. Almond paste‏‎ (2 revisions)
80. Aloyau de boeuf‏‎ (2 revisions)
81. Alumette‏‎ (2 revisions)
82. Am I Chef‏‎ (2 revisions)
83. Amabile‏‎ (2 revisions)
84. Amandine‏‎ (2 revisions)
85. Amaro‏‎ (2 revisions)
86. Amchoor‏‎ (2 revisions)
87. Amino acid‏‎ (2 revisions)
88. Anchoiade‏‎ (2 revisions)
89. Andalouse‏‎ (2 revisions)
90. Andouille‏‎ (2 revisions)
91. André Allan Nørgaard‏‎ (2 revisions)
92. Andrew Wiskin‏‎ (2 revisions)
93. Angelica‏‎ (2 revisions)
94. Angle hair‏‎ (2 revisions)
95. Angles on horseback‏‎ (2 revisions)
96. Anita Nogarotto‏‎ (2 revisions)
97. Anna potato‏‎ (2 revisions)
98. Antipasto‏‎ (2 revisions)
99. Anzac biscuits‏‎ (2 revisions)
100. Appetizers‏‎ (2 revisions)
101. Are we cooks or chefs‏‎ (2 revisions)
102. Aromates‏‎ (2 revisions)
103. Arrostire‏‎ (2 revisions)
104. Arrowroot‏‎ (2 revisions)
105. Arroz‏‎ (2 revisions)
106. Artichoke‏‎ (2 revisions)
107. Ascorbic acid‏‎ (2 revisions)
108. Assorti‏‎ (2 revisions)
109. Au beurre‏‎ (2 revisions)
110. Au bleu‏‎ (2 revisions)
111. Au four‏‎ (2 revisions)
112. Au Gratin‏‎ (2 revisions)
113. Au gratin‏‎ (2 revisions)
114. Au jus‏‎ (2 revisions)
115. Au Jus‏‎ (2 revisions)
116. Au lait‏‎ (2 revisions)
117. Au maigre‏‎ (2 revisions)
118. Au natural‏‎ (2 revisions)
119. Au vin blanc‏‎ (2 revisions)
120. Aubergine‏‎ (2 revisions)
121. Auschef.com‏‎ (2 revisions)
122. Australian beef cuts‏‎ (2 revisions)
123. Australian Chefs – Competitions - Acknowledged Contributions - Services to Industry - Fellowships‏‎ (2 revisions)
124. Australian Culinary Codes of Practices‏‎ (2 revisions)
125. Australian Institute of TechnicalChefs 2016 Handbook‏‎ (2 revisions)
126. Australian Lamb Cuts‏‎ (2 revisions)
127. Awabi‏‎ (2 revisions)
128. Awards‏‎ (2 revisions)
129. Azuki Beans‏‎ (2 revisions)
130. Baba‏‎ (2 revisions)
131. Bacteria‏‎ (2 revisions)
132. Baekenhofe‏‎ (2 revisions)
133. Bagel‏‎ (2 revisions)
134. Bagna Cauda‏‎ (2 revisions)
135. Bain-marie‏‎ (2 revisions)
136. Baitlayer‏‎ (2 revisions)
137. Baked Alaska‏‎ (2 revisions)
138. Baking Powder‏‎ (2 revisions)
139. Baking Soda‏‎ (2 revisions)
140. Baklava‏‎ (2 revisions)
141. Ballontine‏‎ (2 revisions)
142. Banjo‏‎ (2 revisions)
143. Bar and Beverage Terminology‏‎ (2 revisions)
144. Barbie‏‎ (2 revisions)
145. Barcoo rot‏‎ (2 revisions)
146. Bard‏‎ (2 revisions)
147. Barde‏‎ (2 revisions)
148. Barder‏‎ (2 revisions)
149. Barista‏‎ (2 revisions)
150. Baron‏‎ (2 revisions)
151. Barquette‏‎ (2 revisions)
152. Barreda Alejandro‏‎ (2 revisions)
153. Basmati‏‎ (2 revisions)
154. Basquaise‏‎ (2 revisions)
155. Baste‏‎ (2 revisions)
156. Baton‏‎ (2 revisions)
157. Battere‏‎ (2 revisions)
158. Bavarois‏‎ (2 revisions)
159. Beat‏‎ (2 revisions)
160. Beaum‏‎ (2 revisions)
161. Bedourie oven‏‎ (2 revisions)
162. Bee jam‏‎ (2 revisions)
163. Beef‏‎ (2 revisions)
164. Beef Carcass‏‎ (2 revisions)
165. Beef Mince‏‎ (2 revisions)
166. Beef short ribs – Spare ribs‏‎ (2 revisions)
167. Beef Tartare‏‎ (2 revisions)
168. Beetle bait‏‎ (2 revisions)
169. Beignets‏‎ (2 revisions)
170. Belacan‏‎ (2 revisions)
171. Belle Helene‏‎ (2 revisions)
172. Benjamin Kaylock‏‎ (2 revisions)
173. Benne Seeds‏‎ (2 revisions)
174. Bento box‏‎ (2 revisions)
175. Bercy‏‎ (2 revisions)
176. Bere‏‎ (2 revisions)
177. Besan / Chane Ka Atta‏‎ (2 revisions)
178. Best Awards‏‎ (2 revisions)
179. Best neck chop‏‎ (2 revisions)
180. Beurre‏‎ (2 revisions)
181. Beurre Blanc‏‎ (2 revisions)
182. Beurre fondue‏‎ (2 revisions)
183. Beurre noir‏‎ (2 revisions)
184. Beurre Noisette‏‎ (2 revisions)
185. Bhaji‏‎ (2 revisions)
186. Bigarade‏‎ (2 revisions)
187. Biryani‏‎ (2 revisions)
188. Biscotti‏‎ (2 revisions)
189. Bisque‏‎ (2 revisions)
190. Bistella‏‎ (2 revisions)
191. Black Eye‏‎ (2 revisions)
192. Black Hat - History‏‎ (2 revisions)
193. Black Hats‏‎ (2 revisions)
194. Blade roast‏‎ (2 revisions)
195. Blanc‏‎ (2 revisions)
196. Blanch‏‎ (2 revisions)
197. Blanquette‏‎ (2 revisions)
198. Blend‏‎ (2 revisions)
199. Blind bake‏‎ (2 revisions)
200. Blinis‏‎ (2 revisions)
201. Blintz‏‎ (2 revisions)
202. Bocconcino‏‎ (2 revisions)
203. Bocuse d’Or‏‎ (2 revisions)
204. Bocuse d'Or - Australian Representatives:‏‎ (2 revisions)
205. Boil‏‎ (2 revisions)
206. Boletus‏‎ (2 revisions)
207. Bollire‏‎ (2 revisions)
208. Bollito‏‎ (2 revisions)
209. Bollito Misto‏‎ (2 revisions)
210. Bombay duck‏‎ (2 revisions)
211. Bombe‏‎ (2 revisions)
212. Bonbons‏‎ (2 revisions)
213. Bone in blade steak‏‎ (2 revisions)
214. Boned and rolled loin roast‏‎ (2 revisions)
215. Boned and rolled shoulder‏‎ (2 revisions)
216. Boneless Shin - Gravy Beef‏‎ (2 revisions)
217. Books by chefs‏‎ (2 revisions)
218. Bordelaise‏‎ (2 revisions)
219. Boris Bulkin‏‎ (2 revisions)
220. Borscht‏‎ (2 revisions)
221. Boudin‏‎ (2 revisions)
222. Bouillabaisse‏‎ (2 revisions)
223. Bouillon‏‎ (2 revisions)
224. Boullinade‏‎ (2 revisions)
225. Bouquet garni‏‎ (2 revisions)
226. Bourguignonne‏‎ (2 revisions)
227. Bourride‏‎ (2 revisions)
228. Bran‏‎ (2 revisions)
229. Brandade‏‎ (2 revisions)
230. Brasato‏‎ (2 revisions)
231. Brasserie‏‎ (2 revisions)
232. Bresaola‏‎ (2 revisions)
233. Brindare‏‎ (2 revisions)
234. Brine‏‎ (2 revisions)
235. Brioche‏‎ (2 revisions)
236. Broche (la)‏‎ (2 revisions)
237. Brochette (la)‏‎ (2 revisions)
238. Broil‏‎ (2 revisions)
239. Brunoise‏‎ (2 revisions)
240. Bruschetta‏‎ (2 revisions)
241. Bubble and squeak‏‎ (2 revisions)
242. Bucatini‏‎ (2 revisions)
243. Buffet‏‎ (2 revisions)
244. Bulgur‏‎ (2 revisions)
245. Burrito‏‎ (2 revisions)
246. Butchery‏‎ (2 revisions)
247. Butt Fillet (Commercial cookery menu term - Chateaubriand)‏‎ (2 revisions)
248. Buttermilk‏‎ (2 revisions)
249. Caesar salad‏‎ (2 revisions)
250. Caffè Americano‏‎ (2 revisions)
251. Caffè latte‏‎ (2 revisions)
252. Caffè macchiato‏‎ (2 revisions)
253. Cake board‏‎ (2 revisions)
254. Cakes‏‎ (2 revisions)
255. Calabacita‏‎ (2 revisions)
256. Calamari‏‎ (2 revisions)
257. Calcium‏‎ (2 revisions)
258. Caldo Verde‏‎ (2 revisions)
259. Calorie‏‎ (2 revisions)
260. Calvados‏‎ (2 revisions)
261. Calzone‏‎ (2 revisions)
262. Cannelloni‏‎ (2 revisions)
263. Cannoli‏‎ (2 revisions)
264. Caper‏‎ (2 revisions)
265. Capicolla‏‎ (2 revisions)
266. Capilotade‏‎ (2 revisions)
267. Caponata‏‎ (2 revisions)
268. Cappuccino‏‎ (2 revisions)
269. Capsicum‏‎ (2 revisions)
270. Caramel‏‎ (2 revisions)
271. Caramelise‏‎ (2 revisions)
272. Carbohydrate‏‎ (2 revisions)
273. Carbon dioxide‏‎ (2 revisions)
274. Carbonara‏‎ (2 revisions)
275. Carciofo‏‎ (2 revisions)
276. Cardoon‏‎ (2 revisions)
277. Carob‏‎ (2 revisions)
278. Carpaccio‏‎ (2 revisions)
279. Carrageenan‏‎ (2 revisions)
280. Carte du jour‏‎ (2 revisions)
281. Cartouche‏‎ (2 revisions)
282. Cassata‏‎ (2 revisions)
283. Casserole‏‎ (2 revisions)
284. Cassis‏‎ (2 revisions)
285. Cassolette‏‎ (2 revisions)
286. Caviar‏‎ (2 revisions)
287. Caviar Beluga‏‎ (2 revisions)
288. Caviar Ossetra‏‎ (2 revisions)
289. Caviar Sevruga‏‎ (2 revisions)
290. Celeriac‏‎ (2 revisions)
291. Cepes‏‎ (2 revisions)
292. Certified Chef Don Haddon‏‎ (2 revisions)
293. Certified Chef Peter Wright‏‎ (2 revisions)
294. Certified Chef:Adrian Tobin‏‎ (2 revisions)
295. Certified Chef:Anita Nogarotto‏‎ (2 revisions)
296. Certified Chef:Anthony Fullerton‏‎ (2 revisions)
297. Certified Chef:Bharat Desai‏‎ (2 revisions)
298. Certified Chef:Dale Lyman‏‎ (2 revisions)
299. Certified Chef:Darin Wilson‏‎ (2 revisions)
300. Certified Chef:Darren Ho‏‎ (2 revisions)
301. Certified Chef:Deb Foreman‏‎ (2 revisions)
302. Certified Chef:Donald Haddon‏‎ (2 revisions)
303. Certified Chef:Garry Farrell‏‎ (2 revisions)
304. Certified Chef:George Hill‏‎ (2 revisions)
305. Certified Chef:Harley Zukerman‏‎ (2 revisions)
306. Certified Chef:Mike Scheumann‏‎ (2 revisions)
307. Certified Chef:Peter Wright‏‎ (2 revisions)
308. Certified Chef:Rick Stephen‏‎ (2 revisions)
309. Certified Chef:Robert Ford‏‎ (2 revisions)
310. Certified Chef:Ross Howell‏‎ (2 revisions)
311. Certified Chef:Steve McFarlane‏‎ (2 revisions)
312. Certified Chefs‏‎ (2 revisions)
313. Certifiedchef.com‏‎ (2 revisions)
314. Cha‏‎ (2 revisions)
315. Champignon‏‎ (2 revisions)
316. Chana‏‎ (2 revisions)
317. Chana Dal‏‎ (2 revisions)
318. Chanterelle‏‎ (2 revisions)
319. Chantilly‏‎ (2 revisions)
320. Chapattis‏‎ (2 revisions)
321. Chapelure‏‎ (2 revisions)
322. Charcuterie‏‎ (2 revisions)
323. Chard‏‎ (2 revisions)
324. Charmoula‏‎ (2 revisions)
325. Charsiu‏‎ (2 revisions)
326. Chartreuse‏‎ (2 revisions)
327. Chartreuse, en‏‎ (2 revisions)
328. Chateaubriand"‏‎ (2 revisions)
329. Chaud‏‎ (2 revisions)
330. Chaud-Froid‏‎ (2 revisions)
331. Chauffant‏‎ (2 revisions)
332. Chawal‏‎ (2 revisions)
333. Chawli / Lobhia‏‎ (2 revisions)
334. Chayote‏‎ (2 revisions)
335. Cheese‏‎ (2 revisions)
336. Chef‏‎ (2 revisions)
337. Chef de Cuisine‏‎ (2 revisions)
338. Chef de nuit‏‎ (2 revisions)
339. Chef de partie‏‎ (2 revisions)
340. Chef de rang‏‎ (2 revisions)
341. Chef Entremettier‏‎ (2 revisions)
342. Chef Gardemanger‏‎ (2 revisions)
343. Chef Grillardin‏‎ (2 revisions)
344. Chef Poissonnier‏‎ (2 revisions)
345. Chef potage‏‎ (2 revisions)
346. Chef Rotisseur‏‎ (2 revisions)
347. Chef saucier‏‎ (2 revisions)
348. Chef Sous‏‎ (2 revisions)
349. Chef Tournant‏‎ (2 revisions)
350. Chefpedia Basics‏‎ (2 revisions)
351. Chefs‏‎ (2 revisions)
352. Chefs - Mentors Program‏‎ (2 revisions)
353. Chefs Associations‏‎ (2 revisions)
354. Chefs Hat‏‎ (2 revisions)
355. Chefs initiatives‏‎ (2 revisions)
356. Chemise‏‎ (2 revisions)
357. Cherimoya‏‎ (2 revisions)
358. Chermoula‏‎ (2 revisions)
359. Chervil‏‎ (2 revisions)
360. Chevre‏‎ (2 revisions)
361. Chiboust‏‎ (2 revisions)
362. Chicharron‏‎ (2 revisions)
363. Chiffonade‏‎ (2 revisions)
364. Chilaquiles‏‎ (2 revisions)
365. Chinois‏‎ (2 revisions)
366. Chipolata‏‎ (2 revisions)
367. Chipotle‏‎ (2 revisions)
368. Chive‏‎ (2 revisions)
369. Chlorophyll‏‎ (2 revisions)
370. Cholia / Hara Chana‏‎ (2 revisions)
371. Chop‏‎ (2 revisions)
372. Chopping Boards‏‎ (2 revisions)
373. Chorizo‏‎ (2 revisions)
374. Choucroute‏‎ (2 revisions)
375. Christopher Harriman‏‎ (2 revisions)
376. Chuck‏‎ (2 revisions)
377. Chump Chop‏‎ (2 revisions)
378. Chutney‏‎ (2 revisions)
379. Civet‏‎ (2 revisions)
380. Clafoutis‏‎ (2 revisions)
381. Clarification‏‎ (2 revisions)
382. Clotted Cream‏‎ (2 revisions)
383. Coagulation‏‎ (2 revisions)
384. Coat or Nap‏‎ (2 revisions)
385. Cocoa Powder‏‎ (2 revisions)
386. Coconut Milk‏‎ (2 revisions)
387. Coconut Milk (Second)‏‎ (2 revisions)
388. Cocotte‏‎ (2 revisions)
389. Coffee Machine‏‎ (2 revisions)
390. Colleges‏‎ (2 revisions)
391. Colloid‏‎ (2 revisions)
392. Colombo‏‎ (2 revisions)
393. Colonial Goose‏‎ (2 revisions)
394. Colour‏‎ (2 revisions)
395. Combine‏‎ (2 revisions)
396. Commercial Cookery Contradictions‏‎ (2 revisions)
397. Commercial kitchen titles‏‎ (2 revisions)
398. Commis‏‎ (2 revisions)
399. Competitions‏‎ (2 revisions)
400. Components‏‎ (2 revisions)
401. Compote‏‎ (2 revisions)
402. Conchiglie‏‎ (2 revisions)
403. Conchigliette.‏‎ (2 revisions)
404. Condiments‏‎ (2 revisions)
405. Condire‏‎ (2 revisions)
406. Confit‏‎ (2 revisions)
407. Confiture‏‎ (2 revisions)
408. Congelare‏‎ (2 revisions)
409. Continuous phase‏‎ (2 revisions)
410. Contrefilet‏‎ (2 revisions)
411. Cook out‏‎ (2 revisions)
412. Coppa‏‎ (2 revisions)
413. Copper Skillet - Australian Representatives:‏‎ (2 revisions)
414. Coq au Vin‏‎ (2 revisions)
415. Cordon‏‎ (2 revisions)
416. Cordon Bleu‏‎ (2 revisions)
417. Corn Syrup‏‎ (2 revisions)
418. Correcting‏‎ (2 revisions)
419. Cote‏‎ (2 revisions)
420. Cotechino‏‎ (2 revisions)
421. Cotelette‏‎ (2 revisions)
422. Cottage cheese‏‎ (2 revisions)
423. Coulibiac‏‎ (2 revisions)
424. Coulis‏‎ (2 revisions)
425. Coupe‏‎ (2 revisions)
426. Courgette‏‎ (2 revisions)
427. Court bouillon‏‎ (2 revisions)
428. Couscous‏‎ (2 revisions)
429. Couverture‏‎ (2 revisions)
430. Crackling‏‎ (2 revisions)
431. Crepaze‏‎ (2 revisions)
432. Crespelle,‏‎ (2 revisions)
433. Croquembouche‏‎ (2 revisions)
434. Croustade‏‎ (2 revisions)
435. Croûtons‏‎ (2 revisions)
436. Cucinare‏‎ (2 revisions)
437. Cuisse‏‎ (2 revisions)
438. Cuisse de Poulet‏‎ (2 revisions)
439. Culatello‏‎ (2 revisions)
440. Culinary Art‏‎ (2 revisions)
441. Culinary Competitions‏‎ (2 revisions)
442. Culinary Competitions: Bocuse d'Or - Australian Representatives‏‎ (2 revisions)
443. Culinary Equipment‏‎ (2 revisions)
444. Culinary History‏‎ (2 revisions)
445. Culinary Management‏‎ (2 revisions)
446. Culinary Preparations‏‎ (2 revisions)
447. Culinary Products‏‎ (2 revisions)
448. Culinary Science‏‎ (2 revisions)
449. Culinary Standars‏‎ (2 revisions)
450. Culinary Styles‏‎ (2 revisions)
451. Culinary Technology‏‎ (2 revisions)
452. Cuocere‏‎ (2 revisions)
453. Cuocere a vapore‏‎ (2 revisions)
454. Cuocere al forno‏‎ (2 revisions)
455. Cuocere e far addensare‏‎ (2 revisions)
456. Cuocere in padella‏‎ (2 revisions)
457. Cuocere in umido‏‎ (2 revisions)
458. Curd cheese‏‎ (2 revisions)
459. Curry Powder‏‎ (2 revisions)
460. Cut‏‎ (2 revisions)
461. Cuts‏‎ (2 revisions)
462. Cuttlefish‏‎ (2 revisions)
463. Dacquoise‏‎ (2 revisions)
464. Daikon‏‎ (2 revisions)
465. Dairy Eggs‏‎ (2 revisions)
466. Dal‏‎ (2 revisions)
467. Dal, Dhal‏‎ (2 revisions)
468. Dale Lyman‏‎ (2 revisions)
469. Dalia‏‎ (2 revisions)
470. Dangers of allergies‏‎ (2 revisions)
471. Daniel Campagna‏‎ (2 revisions)
472. Daniel Welsh‏‎ (2 revisions)
473. Darel Matthews‏‎ (2 revisions)
474. Dariole‏‎ (2 revisions)
475. Darne‏‎ (2 revisions)
476. Dashi‏‎ (2 revisions)
477. Daube‏‎ (2 revisions)
478. Dauphine‏‎ (2 revisions)
479. Dauphinoise‏‎ (2 revisions)
480. David Arnold‏‎ (2 revisions)
481. David Brai‏‎ (2 revisions)
482. David Buchanan‏‎ (2 revisions)
483. David Payne‏‎ (2 revisions)
484. David White‏‎ (2 revisions)
485. Definitions‏‎ (2 revisions)
486. Deglaze‏‎ (2 revisions)
487. Degraisser‏‎ (2 revisions)
488. Dejeuner‏‎ (2 revisions)
489. Delice‏‎ (2 revisions)
490. Demi‏‎ (2 revisions)
491. Demi glace‏‎ (2 revisions)
492. Demi-tasse‏‎ (2 revisions)
493. Descriptions‏‎ (2 revisions)
494. Desosser‏‎ (2 revisions)
495. Dhal‏‎ (2 revisions)
496. Dice‏‎ (2 revisions)
497. Diced Beef‏‎ (2 revisions)
498. Diced Lamb‏‎ (2 revisions)
499. Dijonnaise‏‎ (2 revisions)
500. Dim sum‏‎ (2 revisions)