Glossary of food terms: V

Vodka

An Eastern European spirit distilled from grain and traditionally produced in Russia and Poland (although it's now made in many other countries as well). It has neither taste nor smell, although some vodkas are flavoured with spices, plants, leaves or fruits.

It's drunk neat, straight from the freezer, in Eastern Europe, but in the UK is used mostly in cocktails such as Bloody Mary, or as an accompaniment to delicacies such as caviar. In cooking it can add a hefty kick to pasta sauces and soups.

• Short pasta with tomato and vodka sauce
• Vodka and cranberry jelly