| Egrappage | (wine) | destemming grapes |
| East Switzerland | The wine-growing area of East Switzerland (or the German part of Switzerland) with 2,300 ha of land is smaller than that of the Valais, although it comprises no less than 17 cantons from Basel to the Grisons. | On the one hand, East Switzerland forms Victoria Hotel, Interlaken
The climate north of the Alps does not permit vines that ripen late in the year. The majority of the grapes are red, mostly Blauburgunder (Pinot noir) and some Riesling Sylvaner. |
Eierschwammerl Pfifferling |
Austrian German |
Chanterelle Mushroom |
| Eierspeise Ruehrei |
Austrian German |
Scrambled egges |
| Eiklar, Eiweiss | Austrian/German | Egg white |
| Einbrenn, Mehlschwitze | Austrian/German | beurre manie, flour browned in hot butter, |
Einspaenner Kaffee mit Schlagsahnehaube |
Viennes German |
espresso with whipped cream |
| Eiswein | (wine) | Germany, Austria: wine made from frozen grapes, they must weigh over 100 Oechsle |
| Emulsion | homogenous mixture of two liquids that normally won't combine smoothly (oil and water). Mayonnaise and Hollandaise are two familiar emulsions |
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| Enchilada | Mexican dish consisting of soft corn tortillas wrapped around meat or cheese filling, topped with sauce | |
| Enology | science of wine production | |
| Enophile | (wine) | a person who is knowledgeable about and enjoys wine |
| Entrecote | 'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak. | |
| Entree | in American English, the main course of the meal, in France and elsewhere starter, the first course of appetizer |
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| Entremets | sweet dishes, served after the cheese course and before the fruit and coffee | |
| Epicure | a person of refined taste who cultivates the knowledge and appreciation of fine food and wine | |
| Erdaepfel | Austrian | Potatoes |
| Erzeugerabfuellung | (wine) | Gedrmany: bottled by the producer |
| Escabeche | Spanish dish or poached or fried fish, covered with a spicy marinade | |
| Escargot | Snails. The edible snails of France have a single shell that is tan and white, and 1-2 inches diameter. | |
| Essence/Extract | A stock is water extract of food. A common water essence is vegetable stock. Wien and beer are vegetable or fruit stocks. A broth is more concentrated as in beef broth or bouillon. |
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| Etuvee, a l'etuvee | French for smothering a vegetable (cooking slowly in a covered pan with small amount of liquid) |
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| Extract | (wine) | the solid compounds of wine, tannins, color and body. Letting the cuvaison stay longer, will increase the extract |
Extrawurst Fleischwurst |
Sausage |
a unity, on the other hand it provides great variety in its climate, in the condition of its soil and in the mentality of its inhabitants. The height of the wine-growing areas varies between 320 and 600 m above sea-level. The average rainfall per year amounts to 800 to 1,300 mm; and the vines may be exposed to frost at times. In the Jura area the soil consists of limestone, in Central Switzerland of gneiss and in the East of slate and moraine.