Cream of tartar is a by-product of winemaking. It is derived from refined tartaric acid, which forms on the inside of wine barrels, or from the whitish crystals (known as ‘white diamonds’) that precipitate out of some wines. It is used in baking - it gives a creamy texture to frostings - and desserts such as meringues, where it's incorporated into the beaten egg whites to stabilise them and increase their volume. Cream of tartar (potassium hydrogen tartrate) is also a component of baking powder (which comprises baking soda and cream of tartar).
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).