Caster sugar is a particular size, it's not quite what we have as granulated and not quite powdered, but slightly in-between.
This doesn't hit all the terms but looks like a good place to start adventures in British Baking:
https://www.thespruceeats.com/the-gr...slator-4153915
We also love the non-American English different pronunciations of things like ory-gone-o, that we pronounce/spell oregano.
Not food related and I've gotten down what is Class 2 building, but I'm still trying for what makes a bedroom a "single" or a "double". I guess you know it when you see it.