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Food Dictionary

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A la mode
Served with or in the fashion of. Desserts served a la mode are served with ice cream; meats served a la mode are braised with vegetables and served with gravy.
Abaisse
A piece of dough rolled to a required size.
Abalone
This gastropod can be found along the coasts of California, Mexico and Japan. The edible portion is the "adductor muscle" (false foot) by which it clings to rocks. Its iridescent ear-shaped shell is the source of mother-of-pearl.
Abattis
Winglets, giblets of poultry.
Absorbent paper
Paper towel.
Acerola
A cherry-like fruit from a small tree in the West Indies and adjacent areas. This fruit contains a high concentration of vitamin C. Also called "Barbados cherry" and "Puerto Rican cherry."
Achar
Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables.
Achiote
Dried brick red seeds of the annatto tree, used as a seasoning and to give food a deep red color. Achiote is used to add a yellowish-orange color to dishes, especially arroz con pollo. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.
Achiote paste
Ground seeds of the large and shady annatto tree; earthy flavor with a hint of iodine; used as a coloring agent and commercially to color Cheddar cheeses and butter; used in slow-cooked sauces and stews.
Acid
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include citrus juice, vinegar, and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.
Acidophilus Milk
Milk that has had lactobacillus acidophilus bacteria added to it. Many experts believe that this addition of bacteria helps restore or maintain "nature's balance" in the digestive tract.
Acidulated water
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.
Ackee
A bright red tropical fruit ("blighia sapida") that features a soft, creamy white flesh. Captain Bligh brought the fruit from West Africa to Jamaica in 1793. Certain parts of the fruit are toxic when under-ripe.
Acorn
Fruit of the oak tree. This nut may be eaten raw, roasted, or baked. It can be chopped to the size of coffee beans, roasted until brown, ground, mixed with a small amount of butter, and prepared as a coffee substitute.
Acorn Squash
An oval winter squash with a ribbed, dark green skin and slightly sweet orange flesh. May be eaten baked or directly from the shell. The word squash comes from the Massachusetts Indian word "asquash," meaning "eaten green."
Additives
Products that are added to meat to produce a certain flavor or result. Anything added to a meat or poultry product other than meat, poultry, or meat and poultry by products.
Adobado
In Texas, a sour marinade paste made with chiles, herbs and vinegar; in New Mexico and El Paso, a marinade for pork made with red New Mexican chiles, Mexican oregano and garlic.
Adobo
Piquant sauce or paste used as a seasoning for meats, seafood or poultry. It includes chiles, tomato, vinegar and spices; adobo may also be used for pickling.
Adulterated food
Food that has been contaminated to the point that it is considered unfit for human consumption.
Aduski beans
A small (one-quarter inch long or so), oval, brown or reddish-brown dried bean. This is an Asian bean usually made into flour, sprouted or used in desserts. Its slightly sweet flavor makes it an odd choice for a dinner bean.
Aerobic Bacteria
Bacteria that requires the presence of oxygen to function.
Agar
A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."
Agave
Agave americana; botanical name for the maguey cactus from which tequila, mescal and pulque are made.
Aging
As applies to hams - After curing and salt equalization are completed, hams are hung in an area protected from insects and has good air exchange. Temperatures should be 70-90° and humidity at 50- 60%. Hams can be aged for 6 months. The aging process imparts a flavor due to the enzyme activity in the ham. As applies to tenderizing meat - Meat is normally required to age for a period of up to three weeks in order for it to be commercially acceptable for human consumption according to generally accepted standards of tenderness and quality. During the aging process, the connective tissues and the meat are generally affected by the natural enzyme or bacteria action of the meat, thereby improving the tenderness and edibility. Several methods are employed to reduce the aging period and to increase the degree of tenderness. One of these is the regulated application of heat, light, or both of these, to the meat which speeds up the natural enzyme or bacteria action.
Agnolotti
The name for a dish of small half moon-shaped pasta shells filled (usually) with tortellini stuffing. It is boiled and served in a broth or in a sauce.
Aguacates
Avocados; alligator pear; name comes from the Aztec word "ahuacacuahatle," meaning "testicle tree" (avocados grow in pairs).
Ahi
These tuna reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called "Yellowfin tuna."
Aiguillette
Long, thin slices of poultry breast or some other meats or fish.
Aioli
Sauce - a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is a garlic mayonnaise.
Airtights
Canned goods; term common used in the old West.
Aji dulce
sweet chile pepper.
Aku
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "Katsuo."
Akule
This marine fish, found near Hawaii, is normally served salted and dried. Also known as "Bigeye Scad."
Al Dente
An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within.
Al Pastor
A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually vertically over a grill or spit.
Alaskan Cod
This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also called "Sablefish."
Albacore
A highly prized, mild-flavored tuna that weighs between 10 and 60 pounds. This high-fat fish is the only tuna that can honestly be called "white." It is the most expensive variety of canned tuna.
Albert
a French hot horseradish sauce.
Albondigas
Meatballs. Made of chicken, shrimp, beef or pork; usually used as a garnish for broth soups or served in tomato sauce as an appetizer or light entree.
Albumen
The white of an egg.
Ale
An alcoholic beverage that is brewed from malts and hops. It is generally stronger than beer and varies in color from light to dark amber. Because of the hops, ale is normally more bitter in taste than beer.
Alewife
One of the most popular members of the herring family, the alewife is anadromous (it spawns in fresh water). This fish provides high-fat flesh with a fine, soft, texture.
Alfalfa
One of the world's most important forage plants. It is widely cultivated and is increasing in popularity for human consumption due to its promotion as a dietary supplement. The seeds are often sprouted much like mung beans.
Alfredo sauce
A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parmesan. All of these will make fine sauces, but nothing can compare to the original version.
All-Purpose Flour
Half cake flour, half bread flour. Suitable for all applications.
Allemande
A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.
Alligator
A large aquatic reptile that grows up to 19 feet in length. The meat is generally only available in its native regions--Louisiana and the Gulf States. Alligators feature meat ranging from white to dark--mild to strongly flavored.
Allspice
An aromatic spice, also called Jamaica pepper or pimento, from the dried berry of the West Indian allspice tree. The berry is the size of a pea and, when ground, has the aroma and taste of a combination of cinnamon, cloves, nutmeg and pepper. It is used in both sweet and savoury dishes.
Almond
Nuts that can be bought as skin-on, blanched, whole, halved, flaked, chopped or ground. Used in sweet or savoury dishes, especially those with an Arabic influence. There are two main types of almonds - sweet and bitter. The flavour of sweet almonds is delicate and slightly sweet. They're readily available and, unless otherwise indicated, are the variety used in recipes. Bitter almonds are more strongly flavoured and contain traces of lethal prussic acid when raw. Processed bitter almonds are used to flavor extracts and liqueurs.
Almond extract
An intense flavoring made from bitter-almond oil, usually combined with ethyl alcohol. Keeps indefinitely if stored in a cool dry place.
Almond paste
A sweet paste made from finely ground blanched almonds mixed with confectioners' (powdered) sugar and enough glucose or syrup to bind it together.
Amaranth
Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops.
Amaretti
Small Italian macaroon biscuits. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They are a popular after-dinner treat, served with sweet wine and/or liqueurs. They can be used as a base for trifles and tiramisu. Amarettini are the miniature version.
Amaretto
A liqueur with the flavor of almonds (although it is often made from the kernels of apricot pits). The original amaretto liqueur came from Italy.
Amberjack
A lean, mild fish found along the South Atlantic coast. Difficult to find in markets; usually sold whole.
Ambrosia
"Ambrosia" means "immortality" and was the food of the gods on Mount Olympus. Today, it refers to a dessert of chilled fruit mixed with coconut. The fruits used are normally oranges and bananas.
Amchoor
Sour, unripe mangoes that are dried and sold in slices and powder. Their primary use is in Indian cooking, giving foods a sweet and sour flavor.
Americaine
A French sauce or garnish containing lobster meat.
American Buffalo
American Buffalos are presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor. Also called "bison."
Anaheim chiles
New Mexican chiles; very few, if any, Anaheim chiles are grown near Anaheim, California now; mildly hot peppers; slim, ranging between five and eight inches long and sometimes twisted in appearance; not normally stuffed because their flesh is thin; dried and tied in strings (ristras), or ground and blended in commercial chili powder mixtures; may be purchased in cans labeled as mild green chiles.
Anaheim pepper, fresh
Slightly hot light-green pepper. Found in most supermarkets. There is also a Red Anaheim pepper. These are usually fond dried. Do not substitute the dried for the fresh.
Anasazi beans
Named after the ancient ones, ancestors of the southwestern Native Americans, this is one of the oldest varieties; developed by forebears of the Pueblo Indians in what is now New Mexico, these beans have a variegated cranberry and white coloring that adds color to bean dishes and salads.
Ancho chile
Wide, broad; ripened, dried poblano chile; wrinkled and dark reddish brown color, measuring about 5 inches long and 3 inches across the shoulders; most often used in sauces and stews; sometimes ground into a powder for use in chilis and spice rubs; pasilla chiles may be substituted. This relatively mild dried chile pepper is a deep reddish brown in color. In its fresh green state, it is known as a poblano.
Anchoiade
A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip.
Anchovies
Small, silvery fish that are usually cured with salt. Many are then tightly packed with oil in flat two-ounce tins, but salt-cured anchovies are also available. These should be rinsed, and may need to be filleted before using.
Anchovy
An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way.
Anchovy essence
A natural juice concentrate from the anchovy.
Anchovy fillets, sweet pickled
Available in Scandinavian markets.
Andouille
A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking.
Angel Hair
In Italian, this fine spaghetti is called capelli d'angelo. Goes best with light, delicate sauces. Cooks in six minutes.
Angelica
A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves. Candied angelica is commonly used in cake and dessert decoration.
Angler Fish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster." Also called "Monkfish," and "goose-fish."
Anise
A small annual plant from the parsley family was used as far back as 1500 B.C. The leaves and the seeds have a distinctive sweet licorice flavor. Used to flavor a number of confections and savory dishes.
Aniseed
Crescent-shaped seeds which are a member of the parsley family; used in both sweet and savory dishes; impart a strong licorice flavor and a lightly sweet tone to food.
Anisette
A very sweet clear liqueur made with anise seeds. The taste is that of licorice.
Anna potatoes
The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake is then baked until crisp and golden brown.
Annatto Seeds
Also known as 'achiote seeds', commonly used in South American cooking. The flavour of this spice is favoured less than its colouring properties. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers.
Antelope
A large, deer-like animal that inhabits Asia, Africa, and Europe. Their meat is called "venison" and may be cooked by roasting. Plenty of fat is recommended to prevent the meat from becoming too dry.
Anticuchos
Marinated and grilled beef hearts.
Antioxidant
A substance that retards oxidation. Antioxidants are added to meat and poultry products to prevent or slow oxidative rancidity of fats that causes browning. Used with fresh meats.
Antipasto
The Italian word, meaning 'before pasta', for hot or cold starters or hors d'oeuvres. A mixture of antipasti could include cheese, smoked meats, salamis, olives, fish and marinated vegetables.
Aperitif
A French term referring to a light alcoholic drink taken before a meal to stimulate the appetite. Examples include drinks based on wine (eg vermouth) or alcohol (eg anise, bitters) and certain spirits and liqueurs.
Appetizer
A food or drink served usually before a meal to stimulate the appetite. Any small or bite-size food served before a meal, also called hors d'oevres.
Apple
Cultivated in temperate zones throughout the world for at least 3,000 years, there are now thousands of varieties of this popular member of the rose family.
Applejack
A brandy made from apple cider which, in the United States, must spend a minimum of two years in wooden casks before being bottled. It ranges from 80 to 100 proof in strength.
Apricot
A relative of the peach, this fruit has been grown in China since 2,000 B.C. 90% of the American crop comes from California. Select plump, relatively firm fruit with a uniform color.
Apricot Kernel Oil
Oil produced from the kernels of the apricot pit. Like bitter almonds, apricot kernels are poisonous until roasted.
Arbol pepper
Skinny, small, hot; red or green when fresh; reddish brown dried; adds heat and flavor to tomato and tomatillo salsas.
Arborio Rice
One of the Italian medium-grain rices used to make risotto. It absorbs a lot of cooking liquid yet still retains a good bite in texture. Once grown only in Italy, Arborio has become so popular it is now being cultivated in California and Texas.
Arbroath smokie
A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup.
Arctic Bonito
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku."
Argan oil
Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own.
Arm steak
A steak cut from the chuck which require rather long slow cooking.
Armadillo
A game animal indigenous to the Southwest, it has a flavor comparable to duck.
Aromatic
A vegetable, herb, or spice that gives food a lively fragrance and flavor. In classic cooking, a reference to "aromatics" most often means onions, carrot and celery.
Aromatic Rice
A broad term for a group of mostly long-grain rices with a pronounced nutty aroma. Basmati, Texmati, Wild Pecan and Jasmine are all aromatic rices.
Arracheras
The word used in Mexico for fajitas, or skirt steak.
Arrowhead
A Chinese water plant with arrowhead-shaped leaves. The starchy roots can be thin sliced, lightly fried, and used in various Chinese dishes. The roots can also be powdered like arrowroot.
Arrowroot
A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.
Artichoke
Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy 'choke' and then eat the base, the heart or fond, with the remaining sauce. The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. The Chinese artichoke is a perennial herb in the mint family, grown for its edible tuberous underground stems. It has a sweet, nutty taste, similar to the Jerusalem artichoke.
Artichoke Heart
The tender center of the globe artichoke.
Artificial sweeteners
Numerous kinds and brands on the market. Available in liquid, granular, and tablet forms. Follow label instructions carefully. Not a good substitute for sugar in baked recipes. They may be stored indefinitely if kept tightly closed at room temperature.
Artisanal cheese
Made by hand, in small quantities, with respect for cheese-making traditions; frequently farmstead, but sometimes using others' known herds.
Arugula
This slightly bitter, aromatic salad green (also called "rocket," "Rugula," and "Rucolo") has a peppery mustard flavor. Look for bright green, fresh-looking leaves. Makes a lively addition to salads, soups, and sauteed vegetables.
Asadero
Rubbery white cheese originally made only in the Mexican states of Chihuahua and Michoacan, it is now made in the United States; a cooked cheese made from equal portions of fresh and sour milk; frequently sold braided; it melts in gooey strings; also called Chihuahua, Mennonite or Oaxaca cheese; Monterey Jack or Longhorn Cheddar may be substituted.
Asafetida
A gummy resin derived from a special plant. Also comes in powder form. Used as a flavoring or spice in Persian and Indian cooking or as a condiment to be sprinkled over food after it has been cooked. It has a bitter taste and a pungent aroma similar to garlic and truffles.
Asafoetida
An extremely pungent spice extracted from a plant of the giant fennel family, commonly used in Indian and Middle Eastern cooking. In fact, asafoetida's dung-like smell is quite off-putting (the Germans call it Teufelsdreck or devil's dung), but if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish.
Ascorbic-acid mixture for fruit
A crystalline or powdered mixture containing vitamin C and sugar. It is used to prevent darkening of fruits and vegetables after peeling.
Asiago cheese
This semi-firm cheese has a rich, nutty flavor. Made from whole or part-skim cow's milk. Young Asiago cheese is used as a table cheese. After it has aged for over a year, it is suitable for grating.
Asparagus
This vegetable is a member of the lily family. Normally green with purple-tinged tips. Europeans prefer white asparagus which is grown underground to prevent greening. Choose bright green or pale ivory stalks with tight tips.
Asparagus Bean
A pencil-thin legume from the black-eye pea family that looks like a very long green bean. These beans can grow a yard long, but are usually picked at 18" or less. These beans are slightly less sweet and crispy as the green bean.
Aspartame
A sugar substitute that is said to be 180 times sweeter than sugar. Aspartame, which is synthesized from tow amino acids, breaks down and loses its sweetness when it is heated.
Aspic
Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with bechamel, cream or mayonnaise to make a chaudfroid sauce to coat cold pieces of chicken, fish and so on.
Atole
Pre-Columbian drink made from corn; corn gruel; made by boiling ground dry-roasted corn and water; traditionally served with tamales; may be flavored with chocolate, nuts or cinnamon and other spices and sweetened with sugar for a breakfast drink; sometimes blended with chiles to make a savory dish.
Au gratin
A French phrase that refers to food that is topped with grated cheese or breadcrumbs mixed with bits of butter. This food is then broiled until brown and crisp.
Au jus
The French phrase that refers to meat served in its own natural juices.
Aubergine
The most common type of aubergine, also known as eggplant, is fairly large, an elongated oval shape and purple in colour. Others are white, mauve and green, some even striped. Aubergines are available for most of the year. Look for a firm, bright, shiny skin and a green, fresh-looking stalk end. The flesh inside is white and spongy but it browns when cut. Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they're cooked). Aubergines are common in Greek and Turkish cooking: dishes such as moussaka and imam bayildi (stuffed aubergines). They can also be used in vegetable stews such as ratatouille or on their own, sliced and fried or grilled.
Aurore
A term associated with a pink cream sauce, colored with paprika or that have tomato puree or concasse added to it.
Avocado
A rich fruit known for its lush, buttery texture and mild, nutty flavor. Comes from the Nahuatl word for "testicle," perhaps for its shape. 80% of the U.S. crop comes from California. Avocados are the chief ingredient in "guacamole."
Awa
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa for making fish cakes and sashimi. Also called "Milkfish."
Azafran
Used as a substitute for saffron; lacks flavor and is used only for color.
Baba
a French or Italian small sweet cake made from enriched yeast dough, often flavored with candied fruits and soaked with a rum or Kirschwasser syrup after baking. This dough is also used to make the larger savarin.
Baba ghanoush
A Middle Eastern specialty that is a mixture of roasted eggplant, tahini (sesame paste), olive oil, lemon juice, and garlic. Served as either a dip or a spread. Traditionally garnished with pomegranate seeds and mint.
Backstrap
Tenderloin steak.
Bacon
A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two-thirds of the total weight.
Bacon (slab)
bacon in a chunk. You must slice it by hand (and may want to remove the rind first). Slab bacon is often the only way to find top-quality bacon.
Bacon rashers
Canadian bacon or ham.
Baekenhofe
an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first marinated in wine and herbs for a minimum of 24 hours, then assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish.
Bagel
a hard, glazed, doughnut- shaped roll.
Bagna Cauda
A dip for raw vegetables made from butter, anchovies, garlic and oil.
Baguette
A long, narrow loaf of French bread, usually with a crispy brown crust and a soft, but chewy interior.
Bain-marie
A metal "bath" half-filled with water which protects a dish requiring gentle heat from the fierce heat of the oven or over which you can melt ingredients (eg chocolate) without burning them.
Bake
To cook using dry heat by placing foods in an oven (covered or uncovered, whatever your choice), under coals, or on a heated stone..
Baked Alaska
A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. The meringue insulates the ice-cream and stops it melting.
Baking potato
This term refers to Idaho and russet potatoes, the big potatoes with rough, brown skin and numerous eyes. These potatoes are low in moisture and high in starch, which makes them ideal for baking. They also make good mashed potatoes and French fries.
Baking powder
A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid with a dried starch or flour to absorb any moisture during storage. It has only a limited shelf life. Make your own by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe’s balance.
Baking soda
Baking soda ("bicarbonate of soda") is a leavener used in baked goods. When mixed with an acid ingredient (such as butter-milk, yogurt, or molasses), baking soda produces carbon dioxide bubbles that make the dough rise.
Baking tray
Cookie sheet.
Baklava
This popular Greek and Turkish pastry is made from layers of filo pastry, nuts, and honey. A spiced lemon-honey syrup is poured over the pastry after it’s baked and left to soak into the layers.
Ballottine
A pate-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.
Balsam Pear
Not a pear at all, but the fruit of a tropical climbing herb in Africa and Asia. It is similar to a cucumber and is used as a vegetable in meat dishes, fish dishes, and in soups. Also called "bitter melon" or "bitter gourd."
Balsamic vinegar
A dark brown vinegar from Modena, Italy, made from reduced grape juice aged in wooden casks. The best quality product can be over 100 years old but is more commonly sold at 3 to 4 years of age.
Bamboo leaves
Used in Asian cooking to wrap ingredients for steaming. They need to be reconstituted before use.
Bamboo shoots
The tender-crisp, ivory colored shoot of a particular edible species of bamboo. The shoots are cut as soon as they appear above ground while they are still young and tender. Fresh shoots, tender and ivory-colored occasionally turn up in Asian markets, but rarely. The canned ones are tasteless but provide a decent crunch. found in Asian markets and many supermarkets.
Banana
The world's most popular fruit. The most common U.S. variety is the yellow Cavendish. They are picked green and develop better flavor when ripened off the bush. Two sweeter varieties are the red banana and the dwarf or finger banana.
Banana pepper
Fresh, can be mild or slightly hot; roast on the grill to eat or use to season tacos.
Bangers
British colloquial term for sausages. "Bangers and Mash" are sausages and mashed potatoes.
Bara brith
A traditional cake-like fruit bread from Wales.
Barbados Cherry
A cherry-like fruit from a small tree in the West Indies and adjacent areas. This fruit contains a high concentration of vitamin C. Also called "acerola" and "Puerto Rican cherry."
Barbary duck
Bred in large quantities in France, Barbary duck is less fatty than the common duck. It requires careful basting when cooking so that it doesn’t dry out.
Barbecue Sauce
A sauce used to baste barbecued meat. Also used as an accompaniment to the meat after it is cooked. Traditionally made with tomatoes, onions, mustard, garlic, brown sugar, and vinegar. Beer or wine is also a popular ingredient.
Barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
Barley
A hardy grain that dates back to the Stone Age. Used in cereals, breads, and soups. Hulled barley has the outer husk removed and is the most nutritious form of barley.
Baron (of beef or lamb)
The two legs and saddle cooked as a unit.
Barquette
A small oval shaped pastry shell with either sweet or savory fillings.
Barracuda
A pike-like sea fish with long pointed jaws filled with razor-sharp teeth. It is a firm-textured fish with moderate fat content. The type most commonly found in the U.S. is the Pacific barracuda (also called the California barracuda).
Basella
An edible leaf from a tropical plant that is cultivated in certain parts of France. Basella may be prepared in any manner appropriate for spinach. Also called "vine spinach."
Basil
An herb with a pungent flavor described as a cross between licorice and cloves. The ancient Greeks called this member of the mint family the "royal herb." Most varieties have green leaves, but one variety, the opal basil, is purple.
Basmati Rice
Basmati is an Indian rice with very small but long grains, with a distinctive flavour. It should be rinsed before cooking.
Basquaise
Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
Bass
A white sea fish with three varieties - silver, sea and striped - sold as steaks and fillets. Can be barbecued, grilled, steamed, poached or baked. Good with strong flavourings.
Baste
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.
Basting
The process of spooning stock or fat over meat at intervals to prevent it drying out during roasting.
Batarde
A French butter sauce made with egg yolks.
Batter
A flour-liquid mixture that is thin enough to pour. One example is pancake batter.
Batterie de cuisine
An expression, commonly used by top chefs, to describe the essential equipment every good cook needs for the preparation of food in the kitchen.
Bavarian cream
A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling for cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol.
Bay boletes or boletus
This wild mushroom is often found in areas where conifers grow. A member of the ‘cep’ family (cep in France, porcini in Italy), it is a robust and meaty mushroom that dries well. Often used in risottos or omelettes or simply fried with a little garlic.
Bay leaf
Also called laurel leaf or bay laurel, this aromatic herb is native to the Mediterranean. Turkish bay leaves are milder than the California variety. Used to flavor soups, vegetables, and meats. Normally removed before serving.
Bay leaves
An evergreen shrub, cultivated for ornament and for its aromatic leaves. Bay leaves are one of the most commonly used culinary herbs: a leaf is always incorporated in a bouquet garni and is good for casseroles, stews and pickling. Bay doesn’t lose anything through being dried.
Bean curd
Cheese-like product made from soybean milk. Buy fresh in cakes in most supermarkets. Can be found in cans also but the flavor is far inferior.
Bean sauce
A soybean condiment that is an essential ingredient in stir-fries. It is labeled either "whole bean sauce" or "ground bean sauce," which tends to be saltier. Available in Asian markets and many supermarkets.
Bean sprouts
The crisp, tender sprouts of various germinated beans. Mung bean sprouts, used often in Chinese cooking, are the most popular. However, other seeds and beans, such as alfalfa seeds, soybeans, and wheat beans are also sprouted.
Bean Threads
A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called "cellophane noodles."
Beans
There are many varieties of bean; they can be divided into two main groups: those with edible pods (green beans), including the French bean and the runner bean, and those of which only the seeds are eaten, such as haricot beans.
Bear
A large, partly carnivorous quadruped found in America, the Arctic, and in Europe. Bear steaks should be cooked like beef, except that they are generally marinated for a couple of days in oil and vinegar or wine to help tenderize the meat.
Bear sign or bear claw
Fried pastry similar to the modern doughnut.
Bearnaise
This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction, egg yolks, butter and flavored with tarragon or other herbs. This sauce makes a good companion to grilled meats and fish.
Bearnaise Sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.
Beating
Process of mixing food to introduce air and make it lighter or fluffier. Tools utilized to beat an ingredient or mixture include a wooden spoon, hand whisk or electric mixer.
Beaver
A semi-aquatic animal of the rodent family. The tail is considered the best part to eat. Care must be taken when skinning to avoid severing the musk gland, which will permeate the entire flesh when cut.
Bechamel sauce
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. Bechamel is the base for many other sauces and was named after its inventor, Louis XIV's steward Louis de Bechamel.
Beechnut
The small, triangular fruit of the beech tree that has been used since prehistoric times. The flavor has been described as a cross between a hazelnut and a chestnut. Usually roasted before serving. Used in breads and pressed for oil.
Beef
The meat from cows, steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. The eight USDA grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Beef fillet (filet mignon)
This tender but expensive boneless cut of meat comes from the small end of the tenderloin. It should be cooked quickly by frilling or sauteing. Not an overly flavorful cut of meat.
Beef stock
Real beef stock is superior to any. But consomme or bouillon (mostly salt) may be substituted in a pinch.
Beef Tartare
A dish of coarsely ground beef. The meat is normally high-quality, lean, and seasoned with salt, pepper, and seasonings. Beef tartar is often served with a raw egg placed on top, along with capers, parsley, and onions.
Beefalo
A cross between the American bison (commonly called buffalo) and cattle, the beef strain being dominant. The dark red meat of beefalo is very lean and has a somewhat stronger flavor than beef.
Beer
A low-alcohol beverage brewed from malted barley and cereals (such as corn or rye) mixed with yeast (for fermentation) and flavored with hops. Since about 90% of beer is water, the water used in very important to the taste of the beer.
Beerwurst
A German cooked sausage with a garlic flavor and a dark red color. Normally used as lunch meat. Also know as "Bierwurst."
Beet
A firm, round-rooted vegetable with nutritious leafy greens. Commonly known as the garden beet. In addition to the garden beet, are the spinach or leaf beet ("Swiss chard"), the sugar beet, and the mangold, which is used mostly for fodder.
Beignet
A French or Creole version of doughnuts. Dough or batter is deep fried and dusted with powdered sugar or glazed with a flavored syrup.
Bell peppers
Also known as sweet peppers, bell peppers are "mature" when they turn bright green, but they are not yet ripe; their flavor is sharp, even acrid at this point. If picked after they have changed to red, yellow, or orange their flavor will have mellowed considerably.
Belle Helene
Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes.
Belly-Fish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster." Also called "angler fish," "monkfish," and "goosefish."
Benedictine
A sweet liqueur named after the Benedictine monks of Normandy who first created it in the 16th century. This liqueur is based on cognac and flavored with various aromatics, fruit peels, and herbs.
Bercy
A French sauce with white wine and shallots as a base.
Berliner-Style Sausage
Cooked, smoked sausage -- Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices.
Bermuda onion
This big, sweet, ivory-colored onion truly does not come from Bermuda. A sweet, crisp topping for sandwiches, this onion is also a good choice for everyday cooking. Bermudas have a shorter shelf life than the basic yellow onion. Also called Spanish onion.
Besan
Used in East Indian cooking, besan is a pale yellow flour made from ground, dried chickpeas. This nutritious, high-protein flour is used for myriad preparations including doughs, dumplings, noodles, a thickener for sauces and in batter for deep-fried foods. Besan, also known as gram flour can be found in Indian or Asian markets. Store, wrapped airtight, in the refrigerator for up to 6 months.
Betty
a baked dessert dating to Colonial America, It is a baked pudding made with layers of spiced sweetened fruit (usually apples) and buttered bread crumbs. Apple Brown Betty is made with brown sugar and sliced apples.
Beurre Blanc
An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time.
Beurre Manie
French for ‘kneaded butter’, beurre manie is a paste of flour and softened butter, usually in equal parts, used to thicken sauces and stews.
Beurre Noir
A tart sauce made with browned butter mixed with vinegar.
Bibb Lettuce
A type of butterhead lettuce with soft, loose, tender whitish-green leaves and a mild flavor. Other butterhead lettuce varieties include "Boston" and "buttercrunch."
Bigarade
A sauce, usually served with duck, which includes orange juice and orange rind.
Binder
An additive used to improve the binding properties of lean meat or poultry or meat and/or poultry mixtures. Binders have strong affinity for water, therefore misuse binders may cause the product to be adulterated with excess water.
Binding
A method of preparation that adds eggs, cream, melted fat or roux to a dry mixture in order to hold it together and keep the mixture from separating.
Bird’s eye chillies
A general term for tiny chillies which are extremely pungent and spicy. Sometimes used to describe Thai chillies which are, paradoxically, Mexican in origin.
Birria
Spanish name given to a dish of seasoned meat, then barbecued or steamed.
Biscochitos
Crispy anise-flavored cookies native to New Mexico; cut into stars or other decorative shapes and traditionally served at Christmas.
Biscotti
Twice-baked Italian biscuits flavoured with aniseed, chocolate or almonds. These hard, crunchy biscuits are ideal for dipping in dessert wine or coffee.
Biscuit
1. A small cake of shortened bread leavened with baking powder or soda. 2. Chiefly British. a. A thin, crisp cracker. b. A cookie.
Bison
Also know as the "American Buffalo," bison is presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor.
Bisque
A rich, creamy soup, usually made with shellfish.
Bistella
See Pastilla for a definition.
Bitter Melon
The fruit of a tropical climbing herb in Africa and Asia. It is similar to a cucumber and is used as a vegetable in meat dishes, fish dishes, and in soups. Also called "Balsam pear" or "bitter gourd."
Bitters
A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in cocktails.
Bittersweet chocolate
Often used in cake and cookie recipes. Bittersweet or semisweet chocolates are often used interchangeably, although bittersweet generally has more chocolate liquor, a paste formed from roasted, ground cocoa beans. Semisweet chocolate contains at least 35% chocolate liquor while finer bittersweet chocolates contain 50% or more chocolate liquor. Both chocolates have a deep, smooth, intense flavor that comes from the blend of cocoa beans to dairy products. Sugar, vanilla extract, and cocoa butter are added to the chocolate liquor to create an even richer chocolate flavor.
Blachan
A pungent shrimp paste used in very small amounts as seasoning in Thai soups and curries.
Black (turtle) bean (frijoles negros)
Native of the Yucatan; satiny black on the exterior, creamy white inside, with a hearty, almost smoky flavor; commonly used in soups and low-fat sauces, side dishes, salads and pureed; cooked beans can be rinsed and added to salsas for visual interest. This multipurpose dried bean is medium-sized (up to one-half inch long), round to almost square, and deep black with a white line and interior.
Black Beans
Also known as "turtle beans" or "black turtle beans," these beans have black skin, cream-colored flesh, and a sweet flavor that forms the base for black bean soup.
Black bream
The black bream is a dark grey sea fish with tough scales that need to be removed before cooking; relatively inexpensive, it is delicious either as fillets, stuffed or baked.
Black butter
A classic accompaniment to fish, particularly skate and plaice. Made by browning butter in a pan and adding lemon juice and parsley.
Black Cod
This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also called "sablefish."
Black pepper
The pepper plant is a climbing vine, native to India, Java and the Sunda Islands. The fruits ripen from green to red and finally to brown. Black pepper is whole red peppercorns, sold dried. They can be used whole, crushed or ground to add heat and flavour to a dish. Freshly ground peppercorns have much more flavour than bought ready-ground pepper.
Black potatoes
Varieties of potato with deep purple flesh which are known individually as Purple Congo potatoes, Blue Salad potatoes or Truffe de Chine.
Black Pudding
This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked. Also known as "blood sausage."
Black Radish
A large plant thought to be of Oriental origin. These plants are grown chiefly for their pungent peppery root, which can get up to 2 pounds or more. This radish is popular in Germany and in the East.
Black rice
Milled rice is white in appearance, but the outer bran layer can be brown, red or black. Raw black rice appears charred and, when cooked, appears much like the color of blackberries. There are many varieties of black rice from China, Thailand and Indonesia.
Black Russian
a. Large, full-flavoured tomato with dark purply-black skin. Good for slicing, in salads, stuffing and baking with garlic and parsley.
b. A cocktail made with vodka, coffee liqueur and ice.
Black Salsify
Also called "Scorzonera," this is a black-skinned variety of salsify. Most varieties of this vegetable are grayish or pale golden in color.
Black Turtle Beans
Also known as "black beans," these beans have black skin, cream-colored flesh, and a sweet flavor that forms the base for black bean soup.
Black Walnut
A highly fat walnut that is better used with other foods than out-of-hand. Used in cakes, confections, and ice cream.
Black-eyed peas
A small beige bean of the legume family with a round black "eye" located at its inner curve. This bean is popular, particularly in the south. Also called the "cowpea." Varieties with yellow "eyes" are called "yellow-eyed peas."
Blackberry
Also called "bramble," these are the largest of the wild berries, up to 1 inch long when mature. Look for plump, deep colored berries without hulls. (If hulls are present, the berries were picked too early and will be tart.)
Blackfish
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery. Also called "Black Trout" and "Chinese Steelhead."
Blackstrap Molasses
Thick, black syrup, produced from sugar cane. In the UK and Australia, simply known as molasses. It produces a bitter flavor.
Blanch
To plunge food, such as vegetables, into and out of boiling water for just a few seconds or minutes, to allow the minimum time for cooking; this preserves colour and texture and lessens strong flavours, and can also loosen the skins of nuts or tomatoes before skinning.
Blancmange
A simple stove-top pudding made with milk, sugar, and vanilla, thickened with cornstarch.
Blanquette
A stew or white meat (veal, lamb or poultry) cooked in white stock or water with aromatic flavourings. A sauce is made with the liquor left over after cooking. Blanquettes are also made with fish and vegetables.
Bleach
To make white or colorless by means of chemicals or the sun's rays.
Blender
Electric liquefier with a glass or plastic container into which ingredients are added. A set of rotary blades is attached to the base of the vessel and rapidly reduces most ingredients to a smooth, or blended, consistency.
Blending
Preparation method that combines ingredients with a spoon, beater or liquefier to achieve a uniform mixture.
Blind baking
A method of preparing a pastry case before adding the filling to prevent the bottom becoming soggy and undercooked. The pastry is baked with a lining and beans before it is filled.
Blintz
A very thin pancake that is rolled up to encase either sweet or savory fillings. The most common fillings are cottage or ricotta cheese, fruits, and meat mixtures. Often sauteed and served with sour cream.
Blood Sausage
Also known as "blood pudding" and "black pudding" in Ireland. This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked.
Bloody Mary
Invented by Pete Petiot at Harry's Bar in Paris, 1921. This drink contains vodka, lemon juice, Tabasco, Worcestershire sauce, pepper and V 8, tomato juice, or cocktail juice.
Blue cheese
This type of cheese has been treated with molds that form blue or green veins that give it its characteristic flavor. Blue cheeses, including Danablu, Gorgonzola, Roquefort and Stilton, tend to increase in flavor and aroma with age.
Blue corn
A variety of corn with blue-gray kernels; indigenous to the Southwest and originally grown by Pueblo Indians; dried and ground blue corn is more flavorful than yellow cornmeal.
Blue Crab
Named after its blue claws and dark blue-green shell, this crab is found along the Gulf and Atlantic coasts. It is sold in both its soft and hard-shell stages. The "soft-shell crab" is simply a blue crab caught just after molting.
Blueberry
The blue-black berries of this plant are smooth-skinned, round, juicy, and sweet. Look for firm, uniformly sized blueberries that are indigo blue with a silvery frost.
Bluefin Tuna
Regarded as the highest grade tuna; used in top-class restaurants for sashimi and sushi.
Bluefish
A fatty, fine-textured fish that is also known as "bulldog of the ocean" because of its tenacity. Found in the Atlantic and Gulf coasts. Discard the dark oily strip that runs down its center to prevent a strong, fishy flavor.
Bluegill
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, bluegill are also known as "sunfish."
Boar
An uncastrated male swine. In culinary terms, it is the male of a wild boar species found in Europe, Asia, North Africa and the U.S. Young boar is the best eating and is often prepared roasted, grilled, braised, or smoked like ham.
Bobwhite
A small game bird of the partridge family that resembles a small, plump chicken. The flesh is white and delicately flavored. Most of these birds are raised on bird farms today. Known also as "quail."
Bockwurst
A German ground-veal sausage that is flavored with chopped parsley and chives. This sausage is normally sold raw. Bockwurst is traditionally served with bock beer, particularly during the Bavarian bock beer festivals.
Boiling
Preparation method which cooks a liquid at a temperature of 212F or 100C.
Bok Choy
Also called Chinese cabbage, this variety of cabbage has crinkly, thick veined leaves which are thin, crisp, and delicately mild. Choose firm, tightly packed heads with crisp, green-tipped leaves. It is best suited to brief stir-frying or steaming to keep its mild flavour.
Boletus
A family of wild mushrooms known for their rich taste and meaty texture. Porcinis and cepes are two members of this family of mushroom.
Bolillos
Mexican hard rolls which are similar to French bread; also a short rolling pin 2 inches in diameter and 8 inches or more long which rolls tortillas to a uniform thickness.
Bollito
A boiling bean native to the Southwest; an ancestor of the pinto bean; takes a bit longer to cook; often used in broth-style side dishes of Mexican cuisine.
Bollito Misto
Italian dish of pieces of meat boiled in stock, including chicken, ox tongue, pigs’ trotters. Served on New Year’s Eve in northern Italy with lentils and preserved, candied fruit. The meat represents good health, the lentils wealth and the fruit good spirits.
Bologna
Also known as "baloney." This is a highly seasoned sausage meat that takes its name from the Italian city of Bologna. True Italian sausage is called "mortadella."
Bolognaise
A term that applies to several dishes inspired by Italian cookery from the Bologna region. Bolognaise sauce is a thick sauce based on various vegetables and meats.
Bolognese sauce
Ragu bolognese, also known simply as ragu, is the all-purpose thick Italian sauce made from minced beef and tomatoes. It can form the basis of lasagne or be served with spaghetti.
Bombay duck
Dried fish from India and Bangladesh, crumbled over stews and curries.
Bombe
A rich dessert containing cream or custard mixtures arranged and frozen in a mold.
Bonbel Cheese
A mild-flavored semi-soft cheese sold in small paraffin-coated rounds. It is pale cream in color. Its smooth, buttery texture makes it popular with fruit, sandwiches, and salads.
Boniato
Also called batata, this is a popular tuber in both Latin America and Asia. The blotchy skin may be purplish or reddish, and the inside is white or creamy and slightly mealy when cooked. It tastes like a cross between white and sweet potatoes, and can be treated like either. The flavor somewhat suggests roasted chestnuts.
Boning
Preparation process which removes bones from meat, poultry, game or fish.
Bonito
Large fish from the same family as tuna and mackerel. Bonito is an oily fish and is prepared in the same way as tuna.
Bonito flakes
The dried flakes of a dark, full-flavored fish, used in the Japanese soup stock dashi, which is among the simplest stocks to make. Bonito flakes are available in Asian markets.
Bonne femme
Cooked home-style; often with a creamy mushroom sauce.
Borage
This European herb has a flavor similar to that of cucumber. Both the flowers and leaves are used in salads. The leaves are also used to flavor teas and vegetables.
Bordelaise
This is a term primarily used to describe a dark brown sauce that includes shallots and red wine, vegetables, and garlic. Some versions of this sauce include slices of bone marrow added at the end of cooking. Fish dishes with this name will be cooked with white Bordeaux wine.
Borecole
A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach.
Borlotti beans
A large, plump bean, pinkish brown in colour with reddish brown streaks; rarely found fresh in this country but readily available dried, it is widely used in Italian cooking.
Borscht
Also known as "borsch." This is a beet soup. It is prepared with beets and an assortment of vegetables with meat and/or meat stock. It is served hot or cold and is often garnished with a dollop of sour cream.
Boston lettuce
Part of the butterhead family, this simple lettuce sports soft but fairly well-defined heads with lots of loose outer leaves. The bland tenderness mingles nicely with some bitter loose leaf and super-crisp romaine.
Botanas
Plugs; stoppers; appetizers served with drinks.
Boterhamworst
Cooked, smoked sausage -- Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.
Bottle Gourd
A common variety of hard-shelled gourd, also called "white-flowered gourd" and "Calabash gourd." This gourd is used in the West Indies to produce a very popular syrup. Its shell is often used to create bowls and other utensils.
Bouchee
A small round puff pastry shell baked blind used for sweet or savory fillings.
Boudin
Acadian pork blood sausage, highly seasoned and containing rice. The proportion of blood to rice produces "white" or "red" boudin. It originated among the Bayou communities. Smooth sausages of two types. Boudin blanc contain veal, pork, and chicken. Boudin noir are made with blood and rice or potatoes. The latter type are popular in European and Creole cooking.
Bouillabaisse
Stew made of a variety of fish, saffron and tomatoes, traditionally associated with the Provence region of France, especially Marseilles. There are many 'authentic' recipes for bouillabaisse.
Bouilli
Meat used to prepare soup which is then served as a separate course.
Bouillon
A flavor-concentrated powder of dehydrated beef, chicken or vegetable stock. Dehydrated bouillon must be dissolved in a hot liquid before using.
Boule
A ball-shaped loaf of bread that's baked without a pan in the oven.
Bouquet garni
A small bunch of herbs, classically bay leaves, parsley stalks and thyme, wrapped in a leek leaf or piece of celery and tied with string; ideal for flavouring soups, stews and stocks during cooking and removed before serving.
Bourbon
Named after Bourbon county, Kentucky. Straight bourbon is distilled from a mash of at least 51% corn; blended bourbon contains at least 51% straight bourbon; sour mash is made by adding some of the old mash to ferment each new batch.
Bourrride
Another fish stew from southern France. Here the broth, in which large pieces of fish are poached, is strained and thickened with aioli. The two are then served together in shallow bowls with bread or croutons.
Boysenberry
Created by horticulturist Rudolph Boysen in 1923 by crossing a raspberry, blackberry, and a loganberry. It is shaped like a large raspberry and has a rich sweet-tart flavor.
Brains
Gourmets say that sheep's brains are best, followed by calves, then pigs. Often boiled with salted water and a dash of vinegar, then reheated with butter and capers or deep fried in egg and bread crumb batter.
Braising
A method of cooking foods (most often used for meats) by quickly browning in oil and then cooking slowly in liquid (wine, stock, etc) in a covered pot .
Bramble
These are the largest of the wild berries, up to 1" long when mature. Look for plump, deep colored berries without hulls. (If hulls are present, the berries were picked too early and will be tart.) More commonly known as "blueberry."
Bran
The outer layer of grains such as wheat or oats. This outer layer is normally removed during the milling process. Bran is a good source of carbohydrates, calcium, phosphorus, and fiber.
Brandade
A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons.
Brandy
A liquor distilled from wine or other fermented fruit juice. Brandies are aged in wood, which contributes to the flavor. The finest brandies are called "cognacs."
Bratwurst
A German sausage made of pork and veal and seasoned with ginger, nutmeg, and coriander or caraway. Each German district has its own special variety of this sausage. Also called "brotwurst."
Braunschweiger
A smoked German liver sausage made with eggs and milk. It is soft enough to spread and is usually served at room temperature.
Brazil Nut
A large nut with a very hard shell, cultivated in Brazil and Paraguay. The white kernel is very nutritious with a high fat content and can be eaten raw or used in cooking in the same way as coconut.
Bread
To dip foods into a liquid (beaten eggs, milk, etc) then coat food with bread crumbs.
Bread crumbs
There are two kinds of bread crumbs - fresh and dry. They should not be used interchangeably. Fresh crumbs can be made in a food processor or blender/ Dried bread crumbs are lightly browned and may be plain or flavored. They can be bought or made from good quality stale bread.
Bread Flour
A high gluten flour made from hard wheat. Perfect for yeast breads.
Breadfruit
This fruit is native to the Pacific. The fruit is up to ten inches in diameter and it has a bumpy green skin and a bland cream-colored center. Breadfruit can be baked, grilled, fried, or boiled, and served as a sweet or savory dish.
Breadnut Tree Seeds
The seeds of a tree from the mulberry family that is grown in Mexico, Central America, and the West Indies. These seeds are boiled, ground into flour and made into bread. Also called "Jamaican breadnut" and "Ramons."
Breads
Any type of yeast or quick breads
Bresaola
A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.
Bretonne
An Espagnole sauce with onions.
Brick Cheese
This pale yellow semi-soft cheese comes from Wisconsin and is brick shaped. When young, it has a mild flavor; as it ages, however, it becomes almost as strong as Limburger cheese.
Brie Cheese
This cheese has an edible white rind and a cream-colored, buttery soft inside that should ooze when ripe. French brie is considered the world's best. Made from whole or skim milk.
Brine
Salt and water solution used for pickling and preserving.
Brioche
A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Good as a sweet bread or served with cheese or pate.
Brisket
Cut of beef from the belly, used for slow roasting, casseroles, stews or mince.
Broad Bean
Also known as the "fava bean," "faba bean," and "horse bean." This bean looks like a very large lima bean. The pod is inedible unless the plant is very young. Avoid pods bulging with beans as this is an indication of age.
Broccoli
This vegetable is related to the cabbage, Brussels sprouts, and cauliflower. It is a deep green vegetable that comes in tight clusters of tiny buds that sit on stout edible stems.
Broccoli raab
Broccoli raab, or rape, is more bitter, and has more stems and leaves than head broccoli, which has more florets. It can be found from fall to spring in markets with specialty produce sections, and can be used in any broccoli recipe.
Brochette
Cubes of meat or fish and vegetables threaded on to a skewer and then grilled or barbecued.
Broil
Using intense heat to cook food (usually meats) by placing it directly under a broiler or on a grill. This is a low-fat way to cook as the fat drips away.
Broilers
Also called fryers or broiler-fryers, these are young chickens weighing from 1 1/2 to 4 pounds. They can be broiled, sauteed, fried, roasted, and braised.
Broth
Liquid in which meat, poultry or vegetables have been simmered. Closely related to stock.
Brown
To cook food quickly (usually meats) over high heat by either frying or broiling until the surface browns sealing in all the succulent juices
Brown beans
Smaller and rounder than American beans, these are used in Scandinavian dishes. found in specialty stores or Scandinavian markets.
Brown Rice
This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of the bran means a shorter shelf life (about 6 months).
Brown sugar
White sugar combined with molasses. The darker the brown sugar, the more molasses that is used.
Browned flour
Wheat flour browned in an oven or skillet; favored by Mexican and pioneer cooks for gravies and stews.
Brownie
A dense, chewey cake, usually made with chocolate in a large tin and cut into squares.
Browning
Preparation method, usually in a skillet or pot on the stove top, which sears in the outer surface of meat to seal in the juices.
Brulee
Finishing method applied to dishes such as cream custards finished with caramelized sugar glaze. Can be done with a torch or under the broiler.
Brunoise
A very fine dice usually applied to vegetables.
Bruschetta
Italian bread, sliced and grilled or toasted then brushed with garlic and olive oil. Served as a starter or snack with a variety of toppings. A French baguette would make a good alternative.
Brussels sprouts
This vegetable is a member of the cabbage family and, in fact, looks like miniature heads of cabbage. The smaller spouts are more tender. Storing Brussels sprouts too long will produce a strong flavor.
Brut
This is a term that refers to the driest champagnes. Brut champagnes are even drier than formulations labeled "extra dry."
Bucatini
Long, narrow tubes of pasta usually served with a hearty meat sauce.
Buckwheat
A type of grain used extensively in eastern European cooking. Buckwheat flour is traditionally used to make blinis - small pancakes eaten with caviar.
Buckwheat Groats
Also known as "Kasha." Buckwheat groats are the hulled, crushed kernels of buckwheat. Normally cooked like rice and is available in coarse, medium, and fine grains.
Buffalo
Also know as the "bison," buffalo is presently raised on game farms. Buffalo meat is very tender and tastes somewhat like lean beef. It has no pronounced gamey flavor.
Buffalo Fish
This freshwater fish, which belongs to the sucker family, is similar to carp. It offers a coarse but sweet, low-fat flesh that lends itself to a variety of cooking methods.
Buffet
A vast array of hot and cold foods, often elaborately garnished.
Bulghur
A nutritious staple in the Middle East, bulghur consists of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. It is sometimes confused with "cracked wheat."
Bulgur wheat
Processed wheat made from the whole kernel that has been cooked and dried, used a lot in Middle Eastern dishes. Most commonly used in breads and tabbouleh salad. Three grinds; fine, medium, and coarse. Find in fancy supermarkets or gourmet stores.
Bullhead
A small, freshwater catfish that usually weighs in at under a pound. Its flesh is lean and mild in flavor.
Bullock's Heart
Also called "Custard Apple," this tropical fruit tastes like a cross between pineapple, mango, and strawberry. The flesh is cream-colored and has the texture of firm custard.
Bundles
A measured unit of casings ready for sale in salted, pre-flushed, or tubed form; bundles will be either hog casings or sheep casings consisting of 91 meters (100 yards).
Bundt cake
A ring-shaped cake baked in a tube pan that has fluted sides.
Bunuelo
A thin, deep-fried Mexican pastry. It is normally sprinkled with a cinnamon and sugar mixture.
Burbot
A freshwater cod with a lean white flesh and a delicate flavor. It is normally poached, baked, broiled or sautéed.
Burdock
This slender root vegetable has brown skin and grayish white flesh. Used in soups as well as with vegetables and meats. Known by the Japanese as "Gobo."
Burger
1. A sandwich consisting of a bun, a cooked beef patty, and often other ingredients such as cheese, onion slices, lettuce, or condiments. Often used in combination: a cheeseburger. 2. A similar sandwich with a nonbeef filling. Often used in combination: a crab burger; a tofu burger.
Burgundy
One of the most famous wine growing regions in France (and therefore in the world). Burgundy wines tend to be more robust and full bodied than bordeaux wines.
Burrito
Burros (Arizona) and burritos (New Mexico and Texas) Flour tortillas stuffed with meats, beans, cheeses and chile sauces or any combination thereof.
Bush Nut
More commonly known as the "Macadamia nut." This is a small, round, brown nut with a buttery, slightly sweet flavor and a high fat content. Used in a variety of dishes.
Butcher's knots
Butcher's knots are slip knots that make it possible to tighten and loosen string as needed when rolling a boned roast.
Butter
This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C.
Butterbean
A pale green, plump-bodied bean with a slight kidney-shaped curve. Baby limas are smaller and milder than the Fordhook variety (which are not mature baby limas). More commonly known as the "lima bean."
Butterfish
This small, high-fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the "dollarfish," "Pacific pompano," and "pomfret."
Buttermilk
Buttermilk is the liquid that is left over when milk is churned to butter. It has a sour taste and is often used in scones and soda breads. It can also be used to replace milk for a healthier milkshake.
Butternut
This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "Brazil nut."
Butternut Squash
Large winter squash that looks like a pear-shaped baseball bat. This vegetable weights about 2 to 3 pounds and has a sweet orange flesh. Used in breads, stews, soups, muffins, and puddings.
Butterscotch
Butterscotch flavor is a blend of butter and brown sugar.
Button mushroom
This is the standard, white, cultivated mushroom. Button mushrooms work well in concert with "wild mushrooms," which are more intensely flavored, but also more expensive.
Cabanossi
A salami-type sausage popular in Southern Europe.
Cabbage
Cabbage comes in many forms: flat, conical, or round shapes and leaves that are compact, loose, curly, or flat. The most popular U.S. cabbage varieties are round, have waxy leaves, are heavy for their size, and vary from white to red.
Cabbage Turnip
This vegetable is a member of the cabbage family. Popular in Europe, the cabbage turnip's bulb tastes like a sweet turnip. Eaten steamed, in soups, and in stews. Also called the "kohlrabi."
Cabernet-Sauvignon
A superior red-wine grape cultivated in France and California. This small, thin-skinned black grapes are used to produce the fine clarets of France and Cabernets of California.
Cabrito
Unweaned goat; suckling goat; kid goat; usually split and spit roasted whole; considered a delicacy in Mexico and the Southwest; a favorite dish in northern Mexico, especially at Easter.
Cacciatore
The Italian word for "hunter." Refers to food prepared "hunter-style." That is, with mushrooms, onions, tomatoes, various herbs, and sometimes wine. Chicken cacciatore is the most popular type of cacciatore.
Cactus
The pads and fruits of the Opuntia cactus are cooked and eaten.
Cactus paddle
In the southwest and Mexico, the large, flat, fleshy, oval green pads of the nopal cactus are prepared as a vegetable. When cooked, pieces have the color and translucence of cooked bell pepper, but they are also viscid, like okra. The flavor is something between a bell pepper and artichoke or asparagus or okra.
Cafe Brulot
Spices and other ingredients flamed with brandy or some other spirits to which hot coffee is added.
Caffeine
A slightly bitter alkaloid found in coffee, tea, and many other foods and beverages. Caffeine is stimulating to the heart and nervous system. It is toxic in large doses.
Caimit
The purple, white, green, yellow, or rose-colored fruit of a West Indian tree. When cut open, the seeds are disposed into the shape of a star. Also called "star apple."
Cajun
A form of cooking that is a combination of French and Southern cuisines uses a dark roux and animal (usually pork) fat. Creole cooking emphasizes the use of butter and cream. Cajun food is very spicy and makes good use of file powder.
Cake cooler
Wire rack.
Cake Flour
A high starch flour made from soft wheat. Ideal for baking.
Cake tin
Baking pan.
Cal
dolomitic lime; slaked lime; mineral added to corn when making nixtamal masa to loosen the kernels' skins.
Calabash
A common variety of hard-shelled gourd, also called "bottle gourd" and "white-flowered gourd." This gourd is used in the West Indies to produce a very popular syrup. Its shell is often used to create bowls and other utensils.
Calabaza
This pumpkin-like winter squash, usually sold in slices or hunks in markets catering to Central and South Americans. Also known as West Indian pumpkin, calabaza is quite frequently better than pumpkin when cooked in the same way.
Calamari
This ten-armed cephalopod, commonly known as "squid," is related to the octopus. They vary in size from 1 inch to 80 feet in length. The meat is firm and chewy, with a somewhat sweet flavor. Over-cooking can lead to a rubbery texture.
Calamata olives
Purple-black Greek olives of generally high quality. Also spelled kalamata olives.
Caldo Verde
A Portuguese soup made from a sharp flavored cabbage, potatoes, broth, and olive oil. Sausage is then cooked in the soup.
Calico Bass
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, calico bass are also known as "sunfish."
Caliente
This is the Spanish word for "hot," and it refers to temperature. "Picante" means "pepper hot."
California Sheepshead
A saltwater fish belonging to the wrasse family. Also called "sheepshead," "fathead," and "redhead." Its meat is white, tender, and lean.
Calvados
A dry spirit made from distilled cider, made in Normandy, northern France.
Calzone
A stuffed pizza, folded over and baked, like a Cornish pasty. A calzone is usually made as a single serving.
Camembert Cheese
This cow's milk cheese has a white, downy rind and a smooth creamy inside. When ripe, the cheese should ooze thickly. When overripe, it is bitter and rank.
Canadian bacon
A lean, smoked meat that is closer to ham than to bacon. It comes from the lean tender eye of the loin, located in the middle of the back. It is called "back bacon" in Canada.
Canape
Plain or toasted bread or crackers topped with a savory mixture. Usually served as appetizers, with cocktails, snacks or for lunch. They may be served hot or cold, they are often elaborately garnished.
Candied
Cooked in sugar or syrup until transparent and well-coated.
Candlefish
A rich and oily mild-flavored fish. This variety of smelt is so named because Indians sometimes run a wick through their high-fat flesh and use them for candles. Also known as the "Eulachon."
Candy thermometer
Cooking tool comprised of a large glass mercury thermometer that measures temperatures from about 40F to 400F. A frame or clip allows it to stand or hang in a pan during cooking for accurate temperature measurement.
Cane syrup
Thick, extremely sweet syrup made from the sugar cane. Used in Caribbean and Creole cooking.
Canned cowboy
Canned milk - a term from the American West.
Cannellini beans
Large, creamy white bean often included in Italian cooking. Also known as Northern beans, this legume makes an excellent vegetarian substitute for both fish and chicken due to its rich texture.
Cannelloni
Large tubular-shaped noodles usually served stuffed. An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked au gratin. Variations of this use thin pancakes, called crespelle, which are similar to crepes and are filled and cooked in the same manner as the pasta.
Cannoli
A crisp pastry tube filled with sweetened ricotta cheese, chocolate chips, and candied fruit. Cinnamon and vanilla are common flavorings for this cheese mixture.
Canola oil
This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%.
Cantaloupe
True cantaloupes are European and are not exported to the U.S. North American "cantaloupes" are actually muskmelons. The light orange flesh is mild, sweet, and very juicy.
Cantonese
A type of Chinese cuisine that is famous for its meat roasting and grilling, fried rice, bird's nest soup, and shark fin soup.
Capacolla
Prepared meat -- Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.
Cape Gooseberry
Also known as physalis. A small, smooth round fruit wrapped in its own papery case that resembles a Chinese lantern. Physalis can be unwrapped and eaten as is or dipped in melted chocolate and served after dinner with coffee. They make excellent jams, jellies and purees. Also called "ground cherry," this fruit has a bitter-sweet, juicy flesh. This fruit is eaten out of hand and used with meats, pies, jams, and savory foods.
Capers
The pickled flower buds of a shrub native to the Mediterranean and parts of Asia. Capers are usually packed in brine but can also be preserved in salt. They should be rinsed before use to remove excess salt. Their pungent flavour adds piquancy to many sauces and condiments (eg tartare sauce), and they can be used as a garnish for meat and vegetable dishes and in tapenade.
Capicolla
A coarse Italian pork sausage. Usually highly seasoned, this sausage is served cold, thinly sliced, as for prosciutto.
Capirotada
Bread pudding. Usually served during Lent and Holy Week (Easter).
Capocollo
An Italian sausage made from pork shoulder and flavored with sweet red peppers. It is pressed (rather than chopped), put into casings, and air dried. It is a specialty of the Parma region of Italy.
Capon
A castrated cockerel fattened for eating. It is no longer legal to produce capons in the UK.
Caponata
Best known as a spread or cold salad containing eggplant, celery, tomatoes, raisins, and pine nuts seasoned with vinegar and olive oil. Modern variations will add other vegetables such as zucchini and season it with fresh herbs.
Capons
Castrated cocks, weighing 6 to 7 pounds or more, these birds are especially desirable for roasting when a large bird is in order.
Cappuccino
An Italian coffee made by topping espresso with the creamy foam from steamed milk. Often dusted with cinnamon or sweetened cocoa powder.
Capsicum
The generic name for the pepper family which includes the large, sweet, mild peppers (red, green and yellow) as well as any of the hundreds of hot chilli peppers. Capsaicin is the chemical compound in chillies that gives them their heat and fieriness.
Carambola
Star fruit. Originally from Indonesia, this is one of the most recent tropical imports, now grown in Florida and found in most supermarkets. It has yellow, near-translucent skin (which is tough but edible), and slices take the shape of a star. Best eaten raw, but also takes well to grilling.
Caramel
Caramel is a mixture produced when sugar has been cooked until it melts to become a thick clear liquid ranging in color from gold to brown. Caramel is used to flavor soups, stocks, desserts, and sauces.
Caramelise
The process of either heating sugar to a point when it melts and resets as a hard glaze, as on the top of a creme brulee, or cooking small or cut fruit or vegetables in water and sugar until they become brown and glazed.
Caraway seed
The aromatic seed of an herb in the parsley family with a flavor described as a cross between aniseed and fennel. Used to flavor cheese, breads, cakes, stews, meats, vegetables and the liqueur "Kummel."
Carbonade
Braised or grilled, or sometimes stewed meat.
Carbonara
An Italian term that refers to a pasta dish of spaghetti or other noodles with a sauce of cream, eggs, Parmesan cheese, and bits of bacon. Fresh green peas are sometimes used to add flavor and color.
Cardamom
An aromatic spice from south-western India. Cardamom seeds are contained in small pods about the size of a cranberry. The spice has a pungent aroma and a warm, spicy-sweet flavour and is widely used in Scandinavian and east Indian cooking. Cardamom can be bought in the pod or ground but, as the ground seeds soon lose their flavour, it is preferable to use the pods, either removing the seeds and grinding them or grinding the whole pod, quickly done with a pestle and mortar. If using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell will disintegrate while the dish cooks. Be frugal when using cardamom - a little goes a long way.
Cardinal
Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat.
Cardoon
A large stalky vegetable, related to the artichoke, the cardoon is very popular in France, Italy and Spain. Cardoons can be found from midwinter to early spring. Look for stalks that are firm and have a silvery grey-green colour. To prepare, remove tough outer ribs, cut the inner ribs into 8cm/3in slices and soak in acidulated water to prevent browning. Cardoons can be boiled, braised or baked. Pre-cooking for about 30 minutes in boiling water is suggested in many recipes. Though high in sodium, cardoons are a good source of potassium, calcium and iron. They were very popular with the Victorians.
Caribe chiles
Flaked red chiles.
Caribou
Any of several large North American deer which are related to Old World reindeer. Caribou meat is called "venison." Antelope, elk, deer, moose, and reindeer meat are also classified as venison, the most popular large animal game meat.
Carissa
This scarlet fruit of a South African shrub is an oval berry about 2 inches long. This fruit is used in pies, jellies, and preserves. Also called "Natal plum."
Carne adovada
Meat cured in red chile sauce. Traditional New Mexican dish.
Carnitas
Little pieces of meat; small chunks of pork which have been seasoned, slow-cooked, and fried crisp in their own fat; it is a traditional taco and enchilada filling.
Carob
The fruits of this evergreen tree, native to the Middle East, grow in pods about 20cm/8in long and ripen from green to brown. They contain hard, brown seeds. In the Middle East, the sweet pods are chewed raw, and are used as animal feed. Carob beans are also ground and used as a healthier alternative to chocolate and coffee as they contain no caffeine or oxalic acid, and only half the fat of cocoa. The flavour is sweet and treacly, so is excellent in baking.
Carp
This freshwater fish ranges from 2 to 7 pounds and has a lean white flesh. It is the primary ingredient for the Jewish dish called "gefilte fish."
Carpaccio
An Italian dish, served as a starter, of very thin shavings of raw beef fillet, served cold with olive oil and lemon juice or with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions.
Carrot
This member of the parsley family has long green foliage and an edible orange root. This very popular vegetable has been cultivated for over 2,000 years.
Casaba Melon
This member of the muskmelon family has cream-colored flesh, is extremely juicy, and has a mild cucumber-like flavor.
Cascabel chiles
Little rattler; jingle bells; sleigh bells; small, round, hot chiles that rattle when shaken; measure about 1 1/2 to 2 inches across and have smooth skins; woodsy chile with tones of hazelnut, citrus and tobacco, gives off a wonderful aroma when roasted; great in stews, soups, salsas, salad dressing and vinaigrettes; blend well with apples, pears and other fruits and with spices such as star anise, canela and cinnamon; arbol chiles may be substituted.
Cashew
The fruit of the cashew tree, originally from South America but widely cultivated in India and other tropical countries since the 16th century. The nut contains a smooth creamy-white kidney-shaped kernel that is rich in vitamin A and has a high fat content. In Europe cashews are usually eaten dried, roasted and salted as a snack or in salads.
Casing
There are many types of casing. Natural casing are made from intestines of sheep, hogs or beef and are edible. Fibrous and plastic casings are manufactured and cannot be eaten. Collagen casings are manufactured from corium layer of split beef hides, a natural product and are edible. Cloth casing are made of muslin and are not edible.
Cassava
The cassava is a root with a crisp white flesh. There are two main categories of cassava: sweet and bitter. Bitter cassavas are toxic until cooked. Cassava is used to make "cassreep" and "tapioca."
Casserole
(from the French for 'stew pan') is a dish consisting of tough cuts of meat, poultry or game stewed in liquid with vegetables and flavourings. Vegetarian versions also exist. The pot to be used, called a casserole dish or just casserole, has a tight-fitting lid, and is placed in an oven or on the hob. The culinary term en casserole (also from French) means 'served in the vessel used for cooking'. Hot dish is a Midwestern (and particularly Minnesotan) term for a casserole-like main course; it is one of the quintessential foods of that region.
Cassoulet
A dish from southwest France consisting of white beans and an assortment of meats like confit, lamb, pork, and Toulouse sausage. The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy. Variations of this dish include seafood and lentils. This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness.
Castor/Caster sugar
A very fine granulated sugar. Similar to U.S. superfine sugar.
Catfish
This fish is firm, low in fat, and has a mild flavor. Most catfish are fresh water varieties, but there is a salt water variety that called the "hogfish." The channel catfish is considered the best for eating.
Catsup, Ketchup
A thick, spicy sauce with vinegar, sugar, salt, and spices. Catsup usually has a tomato foundation, but gourmet markets often carry condiments with a base of anything from walnuts to mangos. Also called "ketchup."
Caul Fat
The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or pates.
Cauliflower
This member of the cabbage family is composed of bunches of tiny creamy white florets on stalks of the same color. The entire white portion--called the curd--is edible.
Caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviar, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar.
Cavolo nero
An Italian cabbage with dark green leaves that have a strong flavour. It can be used as in all cabbage recipes but it is particularly favoured used as a vegetable in soups or fried in olive oil with garlic and chillies.
Cayenne
Cayenne pepper is used to describe almost any hot, finely ground red chile pepper, but it was named after several tropical varieties that originated in Cayenne in French Guiana. A dried chile, they is also known as ginnie peppers; 3 to 8 inches long and slender, measuring about 1/2 inch across; fiery chiles that can be used in soups and stews, but are most commonly ground and used as a seasoning; chiles de arbol are closely related and may be substituted.
Cazuelas
glazed or unglazed Mexican casserole-style dishes; ideal for long, slow cooking, either in the oven or on top of the stove; can also be used as serving dishes.
Ceci
The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "chick-peas" and "garbanzo beans." Used in salads, soups, and stews.
Celeriac
A large root vegetable with a taste of celery, celeriac is sold without its leaves. It is available from mid-September to the end of April. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, lanched for a few minutes in boiling water and then cooled, it can be served as a salad with a vinaigrette or piquant dressing.
Celery
One of the most popular vegetables in the Western world. This plant grows in bunches of leaved ribs surrounding a tender heart. Eaten raw and used in soups, stews, and casseroles.
Celery Salt
A seasoning composed of celery seed and salt.
Celery Seed
The seed of the wild celery called "lovage," most of which is grown in India. Because of its strong flavor, it should be used sparingly. Used in soups, salads, and meat dishes.
Cellophane Noodle
A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called "bean threads."
Celtuse
A variety of lettuce that exhibits characteristics of both celery and lettuce. Celtuse can be eaten raw or cooked.
Cepes
A wild mushroom of the boletus family known for their full flavor and meaty texture.
Cervelat
Semi-dry sausage -- General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage". Farmer Cervelat contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic. Goettinger Cervelat is a high quality dry, hard sausage; pork and beef; delightfully spiced. Goteborg Cervelat is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin. Gothaer is a cervelat of German origin; made only of very lean pork, finely chopped and cured. Holsteiner Cervelat is similar to farmer cervelat, but packed in a ring-shaped style. Landjaeger Cervelat is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat. Thuringer Cervelat is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.
Ceviche
A South American dish of raw white fish, marinated and 'cooked' in lemon or lime juice. It is served with sweet limes, raw onion rings, tomatoes and boiled sweetcorn.
Chablis
An elegant dry wine grown in the Chablis district of northern Burgundy (France). Chablis is clear and pale in color. It is made from the Chardonnay grape and is extremely dry and has a "flinty" taste similar to champagne.
Chai
The Indian name for tea, often served with milk and sugar.
Chalupas
Fried corn tortillas in the shape of a boat or basket containing shredded chicken or beans topped with salsa, guacamole or cheese.
Chamomile
An aromatic flower that is dried and used to flavor chamomile tea. This tea is purported to be a soothing drink. Also spelled "camomile."
Champagne
A popular bubbling wine from the Champagne region of France. Bubbling wine is called "spumante" in Italy, "Seki" in Germany, and "vin mousseux" in other regions of France. Americans unashamedly call their bubbling wines "champagne."
Chanterelle
A wild mushroom with a golden color and a funnel-shaped cap. The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked.
Chantilly
Sweetened whipped cream flavored with vanilla. The term may also be used to describe sauces that have had whipped cream folded into them. This includes both sweet and savory sauces.
Chapati
A whole wheat Indian flatbread that can be grilled or fried.
Charcuterie
The generic term used to refer to products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, pates, black puddings, salamis. The word is also used for the shop where this type of product is sold.
Chard
A type of beet that doesn't develop the swollen, fleshy roots of ordinary beets. This vegetable is grown for its large leaves which are used much like other green vegetables. Also called "Swiss chard."
Chardonnay
The wine from the Chardonnay grape, which is grown chiefly in France and California. This is one of the grapes used in making fine French champagnes and white burgundies.
Charlie Taylor
a butter substitute of sorghum and bacon grease.
Charlotte
Small, waxy, yellow-fleshed potato, good for use in salads.
Charlotte mould
A plain mold for charlottes and other desserts, sometimes used for molded gelatin-based salads.
Charmoula
A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar, honey and a spice mixture called "rasel hanout". This is a complex spice mixture containing cinnamon, black pepper, cloves, cumin and sometimes paprika and coriander. This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette.
Chartreuse
An aromatic liqueur that was originally made by the monks of La Grande Chartruese monastery in France. The yellow variety, colored with saffron, is lighter and sweeter than the green type, which is higher in alcohol content.
Chasseur
A sauce made with wine, mushrooms and shallots.
Chateaubriand Steak
A very fillet of beef, exceedingly tender and juicy, cut laterally from the heart of the tenderloin, grilled or sauteed and simply sauced. Many restaurants claim their chateaubriand to be the head of the tenderloin, cut for two, which is roasted and carved tableside.
Chaud-Froid
Meat or fish that has been poached or roasted, chilled and served cold, masked with a thick sauce and glazed with aspic. The whole preparation was once quite popular and used consistently on elaborate buffets. Modern tastes have moved away from this style of food, opting for cleaner, less adulterated flavors.
Chayote
This gourd-like fruit has a bland white flesh. Chayotes can be prepared in any way suitable for summer squash. It is a good source of potassium.
Cheddar
Cheese which is mild in flavor and melts easily, it is a favorite in many Southwestern dishes; Longhorn cheese is a very good substitute, and it is usually a little less expensive.
Cheese
Most cheeses derive from milk (usually cow, sheep or goat), jolted by a "startar" culture, then thickened by the addition of rennet (animal or vegetable) until it separates into curds (semi-solids) and whey (liquid).
Cheesecake
A creamy dessert made by creaming cheese.
Chenin Blanc
A grape of French origin that produces excellent white wines. It has proven itself highly productive in California.
Cherimoya
This large tropical fruit tastes like a cross between a pineapple, mango, and strawberry. The flesh is cream-colored and has the texture of firm custard.
Cherry
There are two main types of cherries: sweet and sour. The sweet varieties include Bing, Lambert, Tartarian, and Royal Ann (from which Maraschino cherries are made). The sour types include Early Richmond, Montemorency, English Merello.
Cherry Tomatoes
Miniature sweet tomatoes available in colors of red, orange and yellow. Store cherry tomatoes in the same way as full-size tomatoes, at room temperature for up to 3 days.
Chervil
A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled.
Cheshire Cheese
A rich, cow's milk cheese that originated in Cheshire county England. This cheese is semi-firm, mild, and has a tangy cheddar flavor. The blue Cheshire has a golden interior veined with blue.
Chestnut
This nut of the chestnut tree was once abundant in America, but most were killed by a fungus at the turn of the century. The many varieties of chestnuts can be boiled, candied, dried, preserved, pureed, roasted, or ground into flour.
Chevre
The French word for 'goat' has come to be used to refer to goat’s cheese. Chevres can vary in maturity (and strength of flavour) and range in texture from moist and creamy to dry and semi-firm. They come in a variety of shapes including cylinders, discs, cones and pyramids, and are often coated in edible ash or leaves, herbs or pepper.
Chia Seeds
Seeds from a plant of the mint family that grows in the U.S. Southwest and Mexico. These seeds are used as food and brewed to make a beverage commonly called "chia."
Chianti
A sturdy dry red Italian wine that is was packaged in a strawcovered bottle (now more commonly in a Bordeaux-type bottle). The word "Riserva" on the label indicates a superior Chianti that it has been aged in oak for at least 3 years.
Chiboust
A custard made originally as the filling for the gateaux Saint-Honor, consisting of pastry cream lightened with Italian meringue and stabilized with gelatin.
Chicharron
Crispy fried pigskin used in Mexican cooking for salads, fillings and snacks.
Chick-Pea
The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "garbanzo beans" and "ceci." Used in salads, soups, and stews.
Chicken
This bird, taken from the jungles of southeastern Asia around 1400 B.C., has become a popular food fowl throughout the world. Boiler-fryers are 2.5 months old; roasters are 8 months old; stewing chickens are 10 to 18 months old.
Chicken Maryland
In Australia refers to chicken leg with both thigh and drumstick attached. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy.
Chicken steak
A small, very tender and flavorful steak cut from the shoulder blade.
Chicken stock
A chicken soup or stock made from chicken backs and necks, carrots, yellow onions, celery and salt and pepper and allowed to simmer for at least an hour. Then strained.
Chickpeas
Also called garbanzo beans, chickpeas are nutty-tasting, relatively large legumes.
Chicon
The correct term to describe a single bulb of chicory.
Chicories
These are sharp crunchy greens (closely related to endives) that vary wildly in appearance, but much less so in taste and texture. Tight-headed, bright red radicchio; long, green, leafy radicchio; lettuce-looking escarole; and lacy frilly frisee are all crunchy and feature a stark bitterness tamed by cooking or smoothed by olive oil.
Chicory
An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens. "Radicchio" is the red-leafed Italian chicory. "Succory," a coffee substitute, comes from the roasted, ground chicory roots.
Chicos
Corn kernels that are roasted, steamed in a horno, then dried; they are not treated with lime; may be cooked for hours to serve as a vegetable, or ground into harinella, which may be used interchangeably with Masa Harina®.
Chiffonade
Thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sauteed or used raw to garnish soups.
Chihuahua
Queso menonita. Cheese which is white and creamy; was created by Mennonites in Mexico, and they still produce the finest version, queso menonita; has a slightly spongy texture and a buttery flavor; melts easily; Muenster or a mild white Cheddar can be substituted.
Chikuwa
A variety of Japanese fish paste cake.
Chilaca chile
fresh pasilla chiles; long, thin and dark green.
Chilaquiles
A family-style casserole of tortilla strips, salsa, meat and/or cheese, most often served for breakfast; it is very difficult to find in restaurants. This is a highly seasoned dish, often served as a brunch or lunch dish with eggs or grilled meats.
Chile ancho
wide chile pepper; refers to the broad, flat heart-shaped dried pod; in its fresh green form is known as poblano chile.
Chile caribe
red chile paste made from crushed or ground red chiles, garlic and water; liquid fire.
Chile Colorado
red chile; usually refers to ancho or New Mexico dried chiles or the stew made with them.
Chile paste
Sometimes labeled "chili-garlic paste." This hot condiment is made with chiles, salt and garlic. it is available in Asian markets and many supermarkets, and will keep almost indefinitely if refrigerated.
Chile pequin
Chilipiquin; chiltepin; chili tepins. Small, dried, quite hot red chiles; common names are bird pepper, chile bravo and chile mosquito; the size and shape of a cranberry; range in color from immature green to orange to very ripe brick red; grows wild in southerly regions of the Southwest; cayenne powder or hot red chile powder may be substituted.
Chile powder
Ground, dried red chiles.
Chile, hot pepper
The plants or pods of the Capsicum genus.
Chiles de arbol
Treelike; chile de arbol; small, thin, 2 to 3 inch long (including the stems), very hot dried chile; usually ground into a powder for use in chile sauces; go well with tomatoes, tomatillos, citrus, and herbs such as rosemary and oregano; common Mexican names are pico de pajaro (bird's beak) and cola de rata (rat's tail).
Chilhuacle
a chile found almost exclusively in Oaxaca; one of the main ingredients of Oaxaca's renowned mole negro; the chiles are very expensive.
Chili con carne
"Chili with meat," this dish is a mixture of diced or ground beef and chiles or chili powder (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red." They consider it a crime to add beans to the mixture. In many parts of the country, however, beans are used, and the dish is called "chili con carne with beans."
Chili Pepper
Any of over 200 varieties of hot pepper. They vary from mild to blistering hot and make very powerful seasonings.
Chili powder
A seasoning mixture of dried chilies, garlic, oregano, cumin, coriander, and cloves.
Chili rellenos
A Mexican dish consisting of a batter-fried, cheese stuffed, poblano chili pepper.
Chili sauce
A spicy condiment composed of tomatoes, chili peppers, onions, green peppers, vinegar, sugar, and spices.
Chilli
Chilli peppers are much smaller than sweet peppers and can be green, yellow, orange, red or black. The seeds and flesh are extremely hot and should be used sparingly. Removing the seeds lessens the heat of the chilli. It is very important to avoid contact with the eyes or any sensitive skin - even washing the hands after preparing chillis may not be enough to remove all the capsaicin, the volatile oil in the fruit that gives it its hot taste. There are many different varieties of chilli, including bird's eye, chipolte, habanero and Scotch bonnet.
Chilling
Process of cooling prepared or partially prepared food, without freezing it, in a refrigerator.
Chilorio
Cooked and shredded meat, fried with a paste of ground chiles and other seasoning.
Chiltepins
Small, round, wild chile that grows in Arizona; in Texas there is a wild variety called chilipiquin.
Chimichanga
Stuffed burro fried in deep fat, then topped with cheese, guacamole and chile sauce; found almost exclusively in Arizona.
Chinese cabbage
Also called bok choy, Napa cabbage, chinese celery cabbage, wong bok, and Peking cabbage. Has crinkly, thick veined leaves which are thin, crisp, and mild. Choose firm, tightly packed heads with crisp, green-tipped leaves.
Chinese Cellophane Noodles
Also known as slippery noodles or bean threads, these noodles are made from the starch of mung beans, a.k.a. "sprouts" to most of us. Dried they're translucent, but softened in hot water and cooked they become gelatinous and transparent. Although they don't have much taste on their own they do have a knack for picking up the flavors other ingredients they're mingled amongst. To cook: soften in hot water for 15 minutes, then boil or stir fry for 1 minute. Or deep-fry briefly in hot oil until puffed and lightly golden and use to garnish anything from quirky Asian-inspired appetizers to salads.
Chinese Date
A leathery skinned, olive-sized fruit that ranges from red, to off-white, to black, depending on the variety. It has a rather dry flesh that tastes somewhat like a prune. Also known as "Chinese Jujube" and "Red Date."
Chinese Fungus
A fungus that resembles a human ear. It is found almost exclusively on dead elder tree branches. Used in many Chinese dishes. Normally dried before use. Also know as "Jew's Ear."
Chinese Gooseberry
A fruit containing a brilliant green flesh with tiny, edible black seeds. It has a unique tart-sweet taste. Also known as the "kiwi fruit."
Chinese Mushroom
Find in Oriental markets. Soak in water before cooking. Trim the stems and save for making soup.
Chinese parsley
A plant native to the Mediterranean and the Orient. It is related to the parsley family and is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.
Chinese Parsley Leaves
This pungent herb, also called "cilantro" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.
Chinese Parsley Seed
The seed of the Chinese parsley, also called "cilantro" and "coriander." They are mild and have an aroma similar to a cross among lemon, sage, and caraway. Used in baking, curry blends, pickling, special drinks, and soups.
Chinese Radish
This radish has a sweet flavor and a crisp, juicy white flesh. Used raw, in salads, in stir-fries, and as a garnish. Also called "Oriental radish" and "Daikon," which means "big root" in Japanese.
Chinese Watermelon
The melon-like fruit of a tropical Asian vine belonging to the gourd family. Also called "white gourd."
Chinese Yam
Large bulbous root vegetable with a thin brown skin and a white crunchy flesh with a texture similar to water chestnut. It has a sweet, nutty flavor and can be eaten raw or cooked. Also called "Yam Bean Tuber."
Chining
Meat carving process whereby the backbone is separated from the ribs in a join to make carving easier.
Chinois
A conical strainer with a handle, used for soups and sauces.
Chinook Salmon
Considered the finest Pacific salmon. This high-fat, soft textured fish can reach up to 120 pounds. Also called the "king salmon."
Chip wagon
A wagon which carried campfire "prairie coal."
Chipolte
A mild, smoky, dried chilli commonly used in Mexican and south-west American cookery.
Chipotle chiles
Chiles that take their name from the Aztec words for chile and smoke; a term for any smoked chile; normally a smoked, dried jalapeno with a wrinkled appearance, similar to a dried mushroom; some chipotles are pickled and canned in adobo sauce; go well with orange and other citrus flavors, balsamic and sherry vinegars, and herbs such as cilantro and basil; moritas, smoked serranos, may be substituted. These chiles are extremely hot and caution should be taken when using them in cooking.
Chipped beef
Wafer-thin slices of salted and smoked, dried beef; usually packed in small jars and were once an American staple. Chipped beef is also referred to simply as dried beef. SOS is military slang used for creamed chipped beef served on toast.
Chitterlings
The small intestines of animals, usually pigs. They are cleaned, simmered, then served with a sauce or used as a sausage casing. Chitterlings are also added to soups or battered and fried.
Chive
Related to the onion and leek, this fragrant herb has slender, vivid green, hollow stems. Chives have a mild onion flavor and are available fresh year-round. They are a good source of vitamin A and also contain a fair amount of potassium and calcium.
Chocolate
A preparation made from cocoa seeds that have been roasted, husked, and ground. Chocolate today is often sweetened and flavored with vanilla. Aztec king Montezuma drank 50 goblets a day in the belief that it was an aphrodisiac.
Chocolate sauce
Chocolate syrup to which milk, cream, and/or butter has been added, making it richer and thicker than the syrup.
Chocolate syrup
Sweetened liquid chocolate. use as topping for desserts or as an ingredient in beverages.
Chongos
Dessert of cooked milk curds.
Chop
To cut food either into small chucks (finely chopped) or large chunks (coarsely chopped).
Chopped Ham
Cooked meat specialty -- Firm loaf made of ground, chipped or cubed cured pork; ham-like in color and flavor.
Chorizo
Used in Spanish and Mexican cookery, chorizos are fresh sausages or dried salamis of pork, flavoured with paprika and sometimes garlic. Chorizo can be used in cooking or sliced for eating. Fresh chorizo sausages can be smoked or unsmoked and are delicious fried or grilled whole or skinned and crumbled into stews.
Choron
A variation of Bearnaise sauce with tomato puree or concasse added.
Choucroute
An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages. This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time. The kraut is first washed, then seasoned with garlic, caraway seeds, and white wine. The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together. Pork sausages, smoked pork shanks and shoulders, and fresh pork loin are all used. A variation of this, though not actually called a choucroute, is a whole pheasant cooked in sauerkraut with champagne. There are other recipes that consist of solely fish in with the sauerkraut. This can be quite delicious if properly prepared.
Choux pastry
A very light, double-cooked pastry usually used for sweets such as cakes and buns.
Chowchow
A mustard-flavored relish of vegetables and pickles. Chowchow is believed to have been brought to America by Chinese railroad workers.
Chowder
A thick, chunky seafood soup from North America, of which clam chowder is the best known.
Chub
One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon. Also called "?Lake Herring" and "Cisco."
Chuck
A cut of beef from the region of the shoulder, neck, and upper back, slightly tough. Thus best used for braising and stewing, or for grinding into hamburger. Cowboy's word for any food.
Chuck and Blade
Cut of beef from the shoulder, ideal for casseroles and stews.
Chuck wagon
kitchen on wheels used on the range.
Chuck wagon chicken
bacon; also called Kansas City fish.
Chum Salmon
This, the smallest and most delicate flavored of the salmons, has the lightest color and the lowest fat content of the various salmon varieties. Also called the "dog salmon."
Chump
Cut of either lamb or pork taken from the lower back. Sold as chops and steaks, ideal for grilling and barbecues.
Churros
Deep-fried cakes named for the shaggy, long-haired Mexican sheep they resemble.
Chutney
From the East Indian word chatni, this spicy relish contains fruit or vegetables, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.
Ciabatta
A loaf of moist aerated Italian bread made with olive oil.
Cider
A drink almost always made from pressed apples. To many people, but not all, it is alcoholic. In the US usage is typically that "cider" is not alcoholic and "hard cider" is.
Cilantro
The American term for coriander.
Cilantro Leaves
This pungent herb, also called "Chinese parsley" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.
Cilantro Seed
The seed of the Chinese parsley, also called "Chinese parsley" and "coriander." They are mild and have an aroma similar to a cross among sage, and caraway. Used in baking, curry blends, pickling, special drinks, and soups.
Cinnamon
This warm, sweet spice comes from the bark of several tropical trees. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks but also often as a powder. Used in baking and with fruit but can be added to savoury dishes.
Cinnamon roll
A cinnamon roll (also cinnamon bun) is a type of pastry found commonly in North America. It consists of dough onto which cinnamon and sometimes raisins are sprinkled; the dough is then rolled, cut and baked. Cinnamon buns are frequently served with icing of some sort. The size of a cinnamon bun varies from place to place; most vendors supply a smaller size about 5cm in diameter and a larger size about 10cm to a side.
Cioppino
A rich fish stew from San Francisco made with shrimp, clams, mussels, crabs, and any available fish. The broth is flavored with tomato, white wine, garlic, and chile flakes. This stew needs no other courses served but a simple green salad and a lot of sourdough bread.
Cisco
One of the most prized whitefish found in the Great Lakes and in Canada. May be prepared in any manner suitable for salmon. Also called "lake herring" and "chub."
Citric Acid
Used to add a tangy or fermented taste to sausages. Lowers the pH of sausage. Also used to preserves color of fresh sausage during storage.
Citron
A semitropical fruit that resembles a six-to-nine inch long lemon. Because the pulp is very sour, it is unsuitable for eating. The extremely thick peel, however, is candied and used in baking.
Citrus
A large family of fruits that include grapefruits, lemons, limes, oranges, shaddocks, tangerines, and kumquats.
Civet
A French stew usually containing game, though duck and goose are used. The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon. The sauce was once thickened with blood, but that is a method not used much anymore.
Clabber
Milk which has soured to the point where it is thick and curdy but not separated.
Clafouti
A dessert of fruit, originally cherries, covered with a thick batter and baked until puffy. The dessert can be served hot or cold.
Clam
These bivalve mollusks come in two varieties. Hard-shell clams include littleneck, cherrystone, and chowder clams. The soft-shelled clams, such as steamer, razor, and geoduck clams, have thin brittle shells that can't completely close.
Clarified butter
Butter cleared of its water content through heating and then straining. It can then be cooked to higher temperatures without fear of burning.
Clarify
To clear fats by heating and filtering; to clear consommes and jellies with beaten egg white.
Clay pot cooking
Clay pot cooking is a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process. This technique has a long history, streching back at least to ancient Roman times. Typically, an unglazed clay pot is submerged for 15 to 30 minutes to absorb water before cooking, then filled with the food and placed into an oven. The walls of the pot help to diffuse the heat, and as the pot warms it releases the water as steam.
Clingstone
A term that refers to a fruit with a pit to which the flesh clings tenaciously. The best known fruits of this type are "cling peaches" or "clingstone peaches." The term with the opposite meaning is "freestone."
Clotted Cream
Thick, baked cream, traditionally from Devon and Cornwall. Served with scones or desserts or made into ice-cream.
Cloud Ear/Tree Ear
Thin, brownish-black mushrooms with a subtle, woodsy taste; A good addition to stir-fries. Available in dried form in Asian markets and may supermarkets. They become ear-shaped and five times as big when soaked in warm water. Tree ears are the larger variety; an albino type is called silver ears. May be sold under the name "wood ear mushrooms."
Clove
This spice is the dried, unopened flower bud of the tropical evergreen clove tree. Used both for savoury stews and roasts as well as with fruits.
Club Steak
A rib steak from the top portion of the short loin. The higher the rib, the larger the steak. Size depends on thickness of cut also, and may serve one or two; very tender and juicy.
Cobbler
Cobbler is a traditional American baked dish, usually a dessert. It consists of a filling which is placed in a large baking dish, such as a Dutch oven, which is covered by a layer of pastry as a crust. The result is then baked. Cobblers are generally filled with fresh fruit, most commonly apples, peaches, and cherries. They can also be filled with meat and vegetables to be served as a main course. A cobbler is similar to a pie, but lacks the bottom crust.
Cobnut
This nut is also known as the "hazelnut" or "filbert." Used whole, chopped, and ground in baking, candies, desserts, and salads.
Cochineal
Small red bug crushed to make red food coloring.
Cock-a-Leekie
A thick Scottish soup made with chicken, leeks, and barley. Modern versions have lightened up this soup by using a chicken broth garnished with leeks and barley.
Cocktail Onion
Tiny pearl onions that are mild-flavored and about the size of a marble. Used as a garnish in certain cocktails.
Cocktail Sauce
A combination of catsup or chili sauce with prepared horseradish, lemon juice, and hot red pepper seasoning. Used with seafood and as a condiment for hors d'oeuvres.
Cocoa
The fruit of the cocoa plant. These beans are fermented, dried, roasted, cracked, and ground. After extracting half the fat, it is again dried into unsweetened cocoa. "Dutch cocoa" is treated with alkali to neutralize acidity.
Cocoa Butter
The natural, cream-colored vegetable fat extracted during the process of making chocolate and cocoa powder.
Cocoa powder
The dried powder formed from chocolate liquor after the cocoa butter has been removed. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Instant cocoa has sugar, milk solids, and other flavorings and emulsifiers added to it which aides it to dissolve more readily.
Coconut
The fruit of the coconut palm, the coconut has a very hard woody shell covered with a thick, hairy husk. The shell is lined with a firm white pulp and the hollow centre contains a sweet milky-white liquid which makes a refreshing drink. The pulp is rich in fat. In western countries coconut is mostly used in desiccated (shredded) form in baking, confectionery and ices. In Indian, Indonesian, African and South American cooking, the pulp is used fresh or dried in chicken, beef or shellfish stews.
Coconut Cream
Coconut cream is made by combining one part water and four parts shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.
Coconut milk
Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.
Coconut Oil
Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Coconut Water
The opaque white liquid in the unripened coconut that serves as a beverage for those living near the coconut palm.
Cocotte
A small, straight sided metal, earthenware or porcelain baking dish with a cover, used for cooking eggs (in a pan of hot water) in the oven.
Cod
Popular white sea fish with flaky flesh, available fresh or frozen, whole or as steaks and fillets. It is a resident of northern seas, but is in danger of being over-fished. Can be poached, baked, fried, or grilled and served with or without sauce.
Cod Liver Oil
A valuable, vitamin-rich oil produced from the liver of the saltwater cod fish.
Coddle
To cook food slowly in water keeping the water just below boiling.
Coddled eggs
Eggs which have been placed in rapidly boiling water and at once allowed to stand undisturbed for 10 to 15 minutes, in the cooling water; results in the whites and the yolks having the same degree of jellied firmness.
Coeur a la Creme
Meaning "the heart of the cream", this is a soft cheese dessert where the mixture is drained in a mold to help it set. The cheese is then turned out onto a platter and served with fruit and bread. Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice. This is then molded and served with a berry coulis.
Coffee
A coffee bean beverage. Believed to have originated in Ethiopia, but Brazil and Columbia are the two largest producers today. American roast ("regular roast") beans are medium-roasted, resulting in the moderate brew favored by Americans.
Coffeecake
A cake or sweetened bread, often containing nuts or raisins.
Cognac
A fine brandy produced in and around the town of Cognac in western France.
Coho Salmon
This high-fat variety of salmon provides a firm-textured, pink to orange-red flesh. Also called the "silver salmon."
Cointreau
a clear, mildly bitter, brandy based liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain. It is considered to be a high quality Triple Sec.
Cojack
American cheese that blends Colby Cheddar and Monterey Jack.
Colache
Stew made of squash and other vegetables.
Colander
Cooking utensil comprised of perforated metal or plastic and shaped as a basket. Primarily used for draining away spent or reserved liquids.
Colby Cheese
A mild, whole-milk cheddar cheese with a softer, more open texture than regular cheddar. Because it is a high-moisture cheese, it doesn't keep as well as many other cheeses.
Cold Duck
A pink sparking wine--originally from Germany--that is a combination of sparkling Burgundy, champagne, and sugar. This very sweet wine is often made from less expensive grapes.
Cold Smoking
Smoking meats or fish at low temperature for a long period of time. The temperature should be under 100 degrees.
Cole
A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach.
Cole Slaw
A salad composed of shredded red or white cabbage and mayonnaise, vinaigrette or other type of dressing. Chopped onion, celery, peppers, pickles, bacon, nuts, and herbs are also sometimes added.
Colewart
A non-heading member of the cabbage family. Also called "kale." Cultivated for over 2,000 years, this vegetable can be prepared and eaten in much the same way as spinach.
Collagen Casing
An edible casing made from the corium layer of split beef hides.
Collar
Cut of pork from the neck which is sold as chops or diced and minced. Good for casseroles and stews.
Collard greens
One of a variety of "greens" with a firm leaf and sharp flavor somewhere between cabbage or kale and turnip greens, fellow members of the mustard family. Depending on their age, they can be mild and sweet or mustardy. Collards do not form a head but grow on stalks that are too tough to eat.
Collards
A variety of cabbage that doesn't form a head, but grows in a loose rosette at the top of a tall stem. Tastes like a cross between cabbage and kale, which is a close relative. Also called "collard greens."
Collop
A piece of meat tenderized by beating or slicing thinly.
Colombard
A productive French grape that produces a dry and full-bodied good quality white wine. Also grown in California.
Colombo
A West Indian stew seasoned with a spice mixture of the same name. This is similar to curry powder, containing coriander, chiles, cinnamon, nutmeg, saffron, and garlic. The stew may contain pork, chicken, or fish. Vegetables are cooked in the stew and rice and beans are served on the side.
Comal
Flat iron griddle for cooking tortillas.
Comminuted
Ground meat, poultry, meat byproducts, or poultry byproducts; finely comminuted meat, poultry, meat by- products or poultry by-products are often referred to as emulsified.
Compote
Dried and fresh fruit cooked with sugar to a jam like consistency, brief enough to allow the fruit to retain their individual identity. A deep bowl, often stemmed, from which such desserts and other foods are served.
Compound butter
Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perfect for finishing sauces or jazzing up just about any grilled or broiled foods.
Conch
These "univalve" mollusks (their shells do not open and close) can be as large as a foot long. Also called whelk. The only preparation before cooking is cutting off the operculum, the shell-like covering that protects the meat.
Conchas
Mexican sweet-topped buns; named for the seashell design drawn in the topping.
Conchiglie
Large shell shaped pasta noodles. These are often stuffed and baked au gratin. Small shells are called conchigliette.
Conde
Dessert made with rice; pastry biscuits topped with icing and glazed in the oven.
Condensed milk
Evaporated milk to which a lot of sugar has been added
Condiment
A substance, such as a relish, vinegar, or spice, used to flavor or complement food. A savory, piquant, spicy or salty accompaniment to food, such as a relish, sauce, mixture of spices and so on. Ketchup and mustard are two of the most popular condiments.
Confectioners' sugar
A refined finely-powdered sugar, often used in frostings.
Confectionery
1. Candies and other confections considered as a group. 2. The skill or occupation of a confectioner. 3. A confectioner's shop.
Confit
This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the lowest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.
Conserve
Whole fruit preserved by boiling with sugar and used like jam.
Consomme
A very rich meat or chicken stock (bouillon) which has been clarified, usually with egg white; also a clear bouillon which will jell when cold.
Converted Rice
Rice that has had the unhulled grain soaked, pressure steamed, and dried prior to milling. This infuses some of the bran's nutrients into the kernel and gelatinizes the starch in the grain to produce a "non-sticky" cooked rice.
Cooked Ham
Prepared meat -- Most prepared ham is steam or water cooked and therefore is generally known as "boiled ham;" cured, molded and fully cooked; sold whole or sliced and packaged.
Cooked, pressed cheese
Curd cooked before pressing (parmigiano reggiano, gouda, gruyere).
Cookie
A small, usually flat and crisp cake made from sweetened dough. Cookies are eaten on their own as a snack or dessert. When crushed, mixed with melted margarine or butter, and pressed into a pan, they make flavorful crusts for pies. Spicy gingersnaps, rich chocolate wafers, classic vanilla wafers, and whole-grain graham crackers, the varieties most frequently used for crusts, are sold in packages in grocery stores.
Cooking Banana
The fruit of a large tropical herb that belongs to the banana family, but are larger, starchier, and not as sweet. It has a squash-like flavor and is used much like a potato. Also called the "baking banana" and "plantain."
Cooking Wine
Generally a wine that should not be used as a beverage. Some experts recommend only using wines that you would drink as a cooking wine.
Coppa
The loin or shoulder of pork that is cured, cooked and dried. It is served thinly sliced for antipasto or on sandwiches or pizza.
Coquito
tropical eggnog.
Cordial
A synonym for liqueur. In Great Britain, New Zealand and Australia, a thick syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink.
Cordon Bleu
French for "blue ribbon." A dish in which a thin scallop (usually chicken or veal) is topped with a thin slice of prosciutto and Gruyere cheese, then with another meat scallop. This is then breaded and sauteed until brown.
Coriander
Coriander is the world's most commonly used herb, in spite of the fact that the name comes from the Greek, koris, meaning a bug. Native to southern Europe and the Middle East, the plant is now available worldwide. Both the fresh leaves and seeds are used. The herb has a fresh taste, similar to orange, and is an important ingredient in curry.
Coriander Leaves
This pungent herb, also called "cilantro" and "Chinese parsley," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.
Coriander Seeds
The seed of the coriander herb. They are mild and have an aroma similar to a cross between lemon, sage, and caraway. Used in baked goods, curry blends, pickling, special drinks, and soups.
Corn
This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be eaten very soon after it is picked.
Corn Dog
A frankfurter or other sausage that has been dipped into a heavy cornbread batter, impaled onto a smooth round stick, then deep-fried and often served with mustard. Created in 1942 by Neil Fletcher for the Texas State Fair.
Corn Flour
Finely ground cornmeal. It is available in white or yellow varieties (from white and yellow corn). Corn flour is milled from the entire kernel; cornstarch is milled from the endosperm portion of the kernel.
Corn Grits
Coarsely ground corn that is available in coarse, medium, and fine grains. Grits can be cooked in milk or in water, normally by boiling. Usually served as a cereal or as a hot side dish. Sometimes called "Groats."
Corn husks
Dried corn husks, softened by soaking, and used to wrap food before it is cooked (such as tamales); will keep indefinitely, but should be used within a day or two of being rehydrated.
Corn Oil
A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking.
Corn syrup
A common ingredient in the US made by adding enzymes to corn starch, turning it into syrup of dextrose, maltose and/or glucose. It comes in two flavours - dark and light. Light corn syrup is very sweet like golden syrup while dark corn syrup has a molasses flavour.
Corn Syrup Solids
Corn syrup solids are also useful in sausage making as they have excellent binding qualities when sausage is being cured at low temperatures. They are especially important to the semidry or dry-cure process, as they not only add flavor, but help to support the fermentation process. Corn syrup solids help to hold the color of the meat, which is especially important commercially. Fluorescent lights in the meat markets tend to bleach out meat, but corn syrup solids help to hold the cured color for longer periods of time.
Cornbread
Bread made from cornmeal flour, the product of ground, dried maize; in Italy the same golden cornmeal is known as polenta.
Corned beef
Beef brisket (or round) cured in a seasoned brine. Old-fashioned corned beef is grayish-pink and is very salty; the newer style is bright reddish and less salty. Most corned beef today is free of nitrites (alleged carcinogens).
Cornflour
Cornflour is the starch extracted from maize which is soaked and ground to separate the germ and the bran. It contains no gluten. A fine white powder with no taste, it is used to thicken sauces. It cuts down the need for fat as, unlike other flours, it blends to a smooth cream with liquid. To use, blend with double the amount of cold liquid to cornflour and stir into sauce to be thickened. Keep stirring while the sauce comes to the boil, and it will clear and thicken.
Cornichon
Crisp little pickles, intensely sour, traditionally paired with pates.
Cornish Game Hen
Also called "Rock Cornish game hen." This is a hybrid of Cornish and White Rock chickens. These miniature chickens are about 4 to 6 weeks old and weigh about 2.5 pounds... usually enough for one serving.
Cornmeal
Coarsely ground corn. Nowadays, the corn is ground after removing the hull and germ. Although this lowers its vitamin A content, this formula keeps better because of its lower fat content.
Cornstarch
Cornstarch is produced by milling the endosperm portion of the corn kernel. Used as a thickener in sauces, gravies, and puddings.
Cos Lettuce
Also called "Romaine," this variety of lettuce is long and cylindrical. Its broad, crisp leaves are used in Caesar salads.
Cotechino
A fresh pork sausage with a very fine consistency and delicate flavor. It contains a small amount of ground pork rind, coteca in Italian, thus giving it the name. It is a large sausage, about 3 x 9 inches, used in stews and Pasta e Fagioli.
Cotija (anejo)
Aged cheese with dry, crumbly texture; has a salty, sharp flavor; does not melt, so it is used mainly for toppings for tacos, beans and enchiladas; is added to the dish just before serving; feta cheese may be substituted, but drain and blot with paper towels before you crumble it.
Cottage Cheese
A fresh cheese made from whole, part-skimmed, or skimmed pasteurized cow's milk. If cottage cheese, which is very moist, is left to drain longer, "pot cheese" is formed. Draining longer still produces "farmer cheese."
Cottonseed Oil
A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products.
Coulibiac
A Russian pie made with alternating layers of salmon, hard cooked eggs, rice, mushroom duxelle, and vesiga. Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets. The dough used to wrap the pie can be pate brisee, puff pastry, or brioche dough. Crepes are often layered in the bottom of the pie.
Coulis
Smooth, thick fruit or vegetable sauce eg apricot, raspberry, red pepper. It may be used to enhance the flavour of a sauce or may itself be used as a sauce.
Court Bouillon
A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion. Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color. Truite au bleu is a perfect example of this technique. Court bouillon is also a thick fish stew or soup served over rice in Cajun/Creole cuisine.
Couscous
Using the same flour that goes into pasta, couscous is made by rolling and coating durum or hard wheat semolina grains in fine wheat flour, and is a staple ingredient in North Africa. Couscous is also the name of a dish in which the grains are steamed together with a spiced stew of vegetables and/or sometimes meat or chicken.
Cover Pickle
A liquid brine, cure, or vinegar solution that covers submerged pieces of meat or poultry.
Cow grease
Cowboy term for real butter.
Cow's Milk
Most U.S. milk is pasteurized, meaning that potentially harmful microorganisms have been destroyed. Although cow's milk is the most popular, animals such as camels, goats, llamas, reindeer, sheep, and water buffalo also provide milk.
Cowpea
A small beige bean of the legume family with a round black "eye" located at its inner curve. This bean is popular, particularly in the south. Also called the "black-eyed pea." Varieties with yellow "eyes" are called "yellow-eyed peas."
Crab
Any of a large variety of 10-legged crustaceans (shelled animals). There are freshwater and salt water varieties. It is the second most popular shellfish. (Shrimp is the most popular.)
Crab apple
The small fruit of the wild apple tree that has more core than flesh. Crab apples are sour to taste when eaten raw and so are best used to make a sweet jelly for scones and brioches or as a condiment for roasted meats and game.
Cracklings (Cracklins)
The crispy residue of skin, usually of pork, remaining after the fat is rendered. Or the rind left when most of the fat of a roast has been melted off. Commonly made from pork, duck, and goose it is used in salads, stuffing, and seasonings.
Cranberry
A bright red berry of the heath family. About 70% of the crop comes from the Cape Cod area. Because of their tartness, they are often combined with other fruits and used in chutneys, pies, and other desserts.
Cranberry bean
Also known as "Roman beans," these beans are buff-colored with reddish streaks. Used at add interest and visual appeal to salads and dishes like succotash.
Crappie
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, crappie are also known as "sunfish."
Crayfish
Also called "Crawfish" and "crawdads." Crayfish are freshwater crustaceans that look like tiny lobsters. Crayfish can be prepared in any manner appropriate to a lobster.
Cream
The rich, fatty part of whole milk that rises to the top and which can be separated from the milk. The longer sweet cream stands, the thicker it will be.
Cream cheese
A mildly tangy, creamy, spreadable cow's milk cheese. It was developed in 1872 and by law it must contain at least 33% butterfat and no more than 55% moisture. Cream cheese is often combined with herbs, spices or fruit.
Cream Nut
This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "Brazil nut."
Cream of coconut
thick sweetened "milk" extracted from coconut flesh and used in desserts and drinks such as pina colada; Coco Lopez is the most widely available brand.
Cream of tartar
A natural fruit acid in the form of a fine white powder derived from a crystalline deposit found inside wine barrels. Used as the acid in some baking sodas. Also used in frostings, candies, and as an egg white stabilizer.
Creme Anglaise
This is the French term for custard cream, made with sugar, egg yolks and milk flavoured with vanilla.
Creme Brulee
A dessert made from an egg custard with a hard caramel topping.
Creme Caramel
Like the Spanish flan, this is a baked custard that is flavored with caramel. When the dish is inverted, the caramel creates a sauce for the dessert.
Creme de Menthe
This mint-flavored liqueur is available clear ("white") and green. The green variety gives the Grasshopper cocktail its distinctive color.
Creme Fraiche
A French cream made from pasteurised cows' milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavour. Richer than soured cream, it can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. It is not, however, suitable for whipping.
Creme Patisserie
This is a thick pastry cream made of milk, eggs, and flour. Other versions of this use all or a portion of cornstarch.
Cremini
This domesticated brown mushroom has much better flavor than button mushrooms, but is usually more expensive as a result.
Crenshaw
This hybrid muskmelon is considered one of the most succulent of melons. They weigh in at between 5 and 9 pounds.
Creole
A style of cooking that features a spicy sauce or dish made especially with tomatoes, peppers, onion, celery, and seasoning. Creole cuisine is often served over rice.
Creosote
desert bush used as medicine and for tea.
Crepaze
A cake made of crepes layered with vegetables, cheese, or ham. The cake is then baked to blend the flavors and help set it so that it may be cut into wedges.
Crepe
The French word for "pancake." Available in various flavors and filled with savory or dessert fillings.
Crepinette
A small sausage patty wrapped in caul fat. They are filled with ground pork, veal, or poultry and fried or grilled. Some are shaped into balls. You may also use cooked meat or vegetables to flavor a forcemeat in the crepinette.
Crespelle
An Italian pancake, similar to a crepe, used in place of pasta in preparations of dishes like manicotti and cannelloni.
Cress
Any of various plants belonging to the mustard family, especially the watercress, which has a pungent-tasting leaf. Used for salads and as a garnish.
Crimini
Firm, dense consistency mushroom; earthy flavor. Best used stuffed with herbs and nuts.
Crimping
Process of making a decorative border on pie crusts; gashing fresh skate, then soaking it in cold water and vinegar before cooking, in order to firm the flesh.
Croaker
Any of a variety of fish named for the peculiar drumming or deep croaking noise they make. These fish are firm and low in fat. The croaker family includes the black croaker, black drum, hardhead, kingfish, and redfish.
Crock-pot
In food preparation, a crock-pot (also crock pot) is the name given by some manufacturers to their brands of slow cookers. It is a trademarked term in many countries, but is often used generically. When used to refer to the trademarked brand of cooker, both words are capitalized. This type of slow cooker consists of a pot (typically 10" (25 cm) across and similarly high) made of fired clay and usually glazed, surrounded by a housing, usually metal, containing a thermostatically controlled electric heating element. The ceramic pot, often referred to as a crock, acts as both a cooking container and a heat reservoir. Many crockpots have two settings for power. Crockpots have loosely fitting lids (often of glass or similar material) to retain moisture and heat.
Croissant
A rich crescent-shaped flaky roll whose dough includes some puff paste.
Crookneck Squash
Any of several varieties of summer squash with a long curved neck and a bulbous base. The creamy-white flesh has a mild flavor.
Croque-Monsieur
The French version of a grilled ham and cheese sandwich with Gruyere cheese.
Croquembouche
Means "crunch in the mouth." A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large pyramid shape. The whole dessert is then brushed with more caramel and elaborately decorated. Nougat cut into decorative shapes adorns the croquembourhe. Guests pluck off the puffs with their fingers.
Croquette
A mixture of minced meats or vegetables, a thick white sauce and seasonings that is formed into small cylinders, ovals or rounds, dipped in beaten egg and breadcrumbs, then deep-fried until crisp and brown.
Crostini
Traditionally a festive Italian appetiser. Baguette-style bread is thinly sliced and lightly toasted and then topped, usually with a moist spreadable pate made from a variety of ingredients such as mushrooms, chicken livers, capers, garlic and ham. In addition to bread, fried squares of polenta can be used.
Croustade
A light pastry shell.
Croutes
Pastry covering meat, fish and vegetables; slices of bread or brioche, spread with butter or sauce, and baked until crisp.
Crouton
A small piece of bread--often cubed--that has been either sauteed or baked. Used in soups, salads, and other dishes. Croutons are available plain or seasoned with herbs and/or cheeses.
Crown roast
A ring of rib chops, usually lamb or pork, which is roasted in one piece, the center filled with a mixture of chopped meat and vegetables.
Crudites
Raw vegetables, thinly sliced or grated, served as a starter or, with a dip, as a snack. Crudites include carrots, celeriac, cucumber, sweet peppers, red cabbage, celery, fennel, tomatoes, mushrooms and radishes. A plate of crudites may also include hard-boiled egg in mayonnaise.
Crullers
Pastry strips or twists, fried in deep fat.
Crumpet
Small yeast-raised breads that are about the size of English Muffins. They are "baked" on the stovetop in special metal "crumpet rings."
Crystallized ginger
Crystallized ginger is candied ginger; it has been cooked in a sugar syrup and coated with a coarse sugar. Available in Asian markets and specialty food shops.
Cubanelle chile pepper
A fresh mild and slightly sweet light green to yellow chile, measuring 4 to 5 inches long. Very close in flavor to a real Hungarian pepper. Found in good supermarkets or in Caribbean markets. May substitute with fresh green Anaheim pepper, but these are a bit hotter. Good for roasting and cutting into rajas, dicing and using raw in colorful salsas and pickling for escabeches; Anaheims may be substituted if unavailable.
Cube
To cut foods into uniform 1/2" to 1" cubes.
Cube steak
A beef cut, usually top round or top sirloin, which is tenderized by a "cubing" process involving a pounding with a special mallet or being run through a "cubing" machine.
Cucumber
A long, green, cylinder-shaped member of the gourd family with edible seeds surrounded by mild, crisp flesh. Used for making pickles and usually eaten raw. Cucumbers have been cultivated for thousands of years.
Culatello
The heart of the prosciutto.
Cultured Butter
Cultured butter is butter churned from cultured cream (cream fraiche). Most butter produced in the U.S. before 1920 was cultured butter, but in the 20's, the U.S. Government guaranteed the sale of every pound of butter produced, so quality became a non-issue and sweet cream butter prevailed.
Cumberland Sauce
Cold sauce made from port, orange and lemon juice and redcurrant jelly, traditionally served with hot or cold ham, sausages and pate.
Cumin
This spice is a member of the parsley family and dates back to the Old Testament. Also called "cumino." Its nutty-flavored seeds are used to make curries, chili powders, and Kummel liqueur.
Curacoa
This is an orange-flavored liqueur made from the dried peel of bitter oranges grown on the Caribbean island of Curacao.
Curd
When milk coagulates, it separates into two parts--the curds and the whey. The curd is the semisolid formed by this separation. Cheese is made from the curd. The whey is the watery liquid.
Curdle
Process which causes fresh milk or a sauce to separate into solids and liquids by overheating or by adding acid; common cooking error whereby the addition of creamed butter and sugar in a cake recipe is separated due to adding eggs too quickly.
Cure
To add salt or salt brine and nitrite and/or nitrate, with or without sugar and other ingredients, to a meat or poultry product. The process of preserving meat using nitrite and nitrate. This process has its own characteristic flavor and helps retain the pink color of the meat. When properly cured, meat is protected from spoiling to a certain extent.
Cured, Comminuted Products
Products consisting of coarsely or finely ground meat and/or poultry and cure ingredients mixed together (bologna, turkey salami, pepperoni, pepper loaf, etc. ).
Cured, Dry Products
Products that have dry or powdered cure ingredients directly applied to the surface of the meat or poultry ( ham, pork shoulder, pork belly, etc. ).
Cured, Pickled Products
Products that are pumped or massaged ( tumbled ) with, or immersed in, a pickle solution of cure ingredients ( ham, corned beef, poultry breasts, etc. ).
Curing salt
A salt that has nitrates added and is used as a preservative in sausage making. Available in some supermarkets and specialty markets.
Currant
This fruit is a tiny berry from the gooseberry family. There are black, red, and white currants. Black ones are used in syrups and liqueurs; red and white ones are eaten and used in some preserves and sauces.
Curry
From the southern Indian word kari , meaning 'sauce', comes this catch-all term, used to refer to any number of hot, spicy, sauce-based dishes of east Indian origin. Curries are nowadays categorised as mild, hot and very hot. Curries from south and east Asia require different seasoning to Indian curries. Thai curry pastes tend to be hotter and more fragrant, and are flavoured with chillies.
Cusk
A large saltwater fish related to the cod. It has a firm, lean flesh. Also called "tusk" or "torsk."
Custard
A sweet sauce, usually quite thick, made from milk, egg yolks, sugar and cornflour. Often used to accompany sweet dishes, the custard may be flavoured, or may be chilled and served semi-solid.
Custard Apple
Also called "Cherimoya" and "Bullock's Heart," this tropical fruit tastes like a cross between pineapple, mango, and strawberry. The flesh is cream-colored and has the texture of firm custard.
Cut in
To mix butter, shortening, etc., into dry ingredients by using a pastry blender or two knives.
Cutlet
A tender, thin, boneless cut of meat; it could be part of a chicken or turkey breast, or veal, lamb, or pork, usually taken from the leg. Also used for minced meats shaped like chops.
Cuttlefish
A relative of the squid and octopus, the cuttlefish has ten arms that can reach up to 16 inches in length. "Sarume," which is available in ethnic stores, is cuttlefish that has been seasoned and roasted.
Dab
This flatfish is variety of flounder that features a sweet, firm flesh.
Dacquoise
A cake made of nut meringues layered with whipped cream or buttercream. The nut meringue disks are also referred to as dacquoise.
Daikon Radish
From the Japanese words dai (large) and kon (root). A large, long, white tubular radish with a sweet, fresh flavor. Eaten in many Asian cultures. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. Found in Oriental markets and some supermarkets.
Daiquiri
A cocktail prepared with rum, lime, and sugar. Daiquiris are also made with fruit. Frozen daiquiris are made by adding crushed ice and fruit chunks and pureeing them in a blender.
Dal
This is the Indian term for all varieties of dried beans, split peas, and lentils. There are many different varieties of dal, all of which have a specific use in Indian cooking.
Danbo Cheese
A Swiss-style cheese with red or yellow wax rind and a pale yellow interior. Danbo has a mild sweet taste, firm texture, and is dotted with holes. Available in regular and lowfat varieties.
Dandelion
Commonly considered a weed, dandelions provide excellent salad leaves when young (larger, older leaves become bitter). The flowers can add a vibrant colour to a dish. In some parts of Europe, cultivated varieties are available that have longer, more tender leaves. These are available from specialist herb growers in the UK. Wild varieties should be picked early in the year when the leaves are small and sweet. Take care, as they may have been chemically sprayed.
Danish Pastry
This butter-rich pastry begins as yeast dough that is rolled out, buttered, folded, then rolled out several more times. Danish is often filled with fruit, cream cheese, and/or nuts.
Dariole
A small steep-sided cylindrical mould - or whatever has been cooked in such a mould, usually small pastries, cheese flans, individual babas etc.
Dark Soy sauce
Used in dishes in which you want to color the meat and sweeten the flavor with caramel sugar. Most common soy sauce.
Dash
A very small quantity measuring three drops to 1/4 teaspoon.
Dasheen
A variety of taro that is grown in the southern states. It is a high-starch tuber. Although acrid in the raw state, it has a nut-like flavor when cooked. Taro can be boiled, fried, baked, and used in soup.
Dasheen Leaf
The large "elephant ear" leaves of the dasheen (a variety of "taro") that are edible when young.
Dashi Stock
A broth that is a basic ingredient in Japanese cooking. The stock is made from dried seaweed or from dried tuna shavings. Instant dashi stock is also available. A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.
Date
The stoned fruit of the palm tree, eaten either fresh or dried and sold in their clusters or in boxes. Dates are rich in sugar and also contain calcium, potassium, phosphorus, magnesium and vitamins B and B2. Often eaten raw as a sweet snack, they can also be chopped and added to cakes and biscuits. North African cuisine makes varied use of dates, notably in tagines, sweet couscous, and curry-flavoured dishes.
Daube
A method of braising meat, certain vegetables and some fish. Meat cooked en daube is braised in red-wine stock, well seasoned with herbs. A daube usually refers to a piece of beef cooked this way.
Dauphine
The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
Dauphinoise
(a la). Baked in a slow oven with cream and garlic. A gratin dauphinois is a dish of potatoes cooked in such a way.
Deba knife
The deba knife cuts thinner slices than any other knife. Its super-sharpness makes it ideal for juliennes and for cutting herbs without destroying their fragile membranes. You can find a deba knife wherever gourmet kitchen products are sold.
Deep fat
Hot fat or oil which is deep enough to cover food during frying. Ensure that you put oil into a deep enough pot or deep fryer to prevent burning yourself.
Deep Fry
To cook food by placing in enough hot oil cover the food completely
Deglaze
To heat wine, stock or other liquid together with the cooking juices and sediment left in the pan after roasting or sauteing in order to make a sauce or gravy.
Delmonico steak
Sometimes called a shell steak; a tender cut from the short loin.
Demerara sugar
A pale-coloured and mild-tasting raw cane sugar named after its place of origin in Guyana.
Demi-Glace
A rich brown sauce comprised of espagnole sauce, which is further enriched with veal stock and wine and reduced to proper consistency. This is a very long procedure and requires constant skimming. A quick version of this involves reducing brown veal stock to which has been added mirepoix, tomato paste, wine, and brown roux. The latter recipe saves time, but never reaches the intensity of flavor as does the former method. Due to the quantity and length of time required to prepare it, it is not usually made in the home. However it is available for home gourmands.
Demitasse
A small cup ("half cup") of black coffee, usually served after dinner.
Descaling fish
Removing the scales from a fish, which is best done by first cutting off the fins and then, holding on to the tail, scraping away the scales in an upwards motion with the back of a knife, working towards the head, and followed by rinsing.
Deviled
Highly seasoned, often containing mustard; frequently topped with bread crumbs and grilled.
Deviled Ham
Cooked canned meat specialty. Whole hams are finely ground and seasoned. Popular as a spread or a base for dips.
Dewberry
A trailing-vine variety of blackberry.
Dextrose
Dextrose is a sweetener, but is only 70% as sweet as regular sugar. It is used in processing semi-dry cured and dry-cured products. Powdered dextrose is an ideal nutrient for lactic acid organisms that assist fermentation and give us the desired tang of flavor. Dextrose is heavier than meat and forces itself into the cells of the meat.
Dextrous Sugar
This type of sugar is produced from grape or corn sugar. Also called "grape sugar" or "corn sugar."
Diable Sauce
A meat and poultry sauce that is composed of a basic brown sauce with wine, vinegar, shallots, and red or black pepper.
Diane
A peppery sauce flavored with game essence, with added butter and cream.
Dice
To cut into small cubes (smaller than 1/2 inch).
Dijon
Originally from Dijon, France, this pale variety of mustard is known for its sharp, clean flavor that can range from mild to hot. It is made from brown mustard seeds, white wine, unfermented grape juice and a variety of seasonings.
Dijonnaise
This is a name given to dishes that contain mustard or are served with a sauce that contains mustard.
Dill
A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dill weed, which is the dried leaves; and dill seed, the dried seeds of the herb. Dill was a symbol of good luck for first-century Romans.
Dim Sum
Small steamed or deep-fried dumplings with various fillings served as a starter at a Chinese meal.
Dips
Type of appetizer made of a creamy mixture into which vegetables, chips, etc. are dipped
Dishcloth Gourd
The fruit of any of several tropical vines of the gourd family. Also called the "Loofah," "rag gourd," and "vegetable sponge." The dried insides of these gourds can be used as a sponge.
Distillation
The process of separating the components in a liquid by heating it to its vapor point, then condensing the vapor into a purified and/or concentrated form.
Ditalini
Diagonally cut thick tubular noodles, 2 to 4 inches long. Short pasta tubes.
Divinity
A fluffy, creamy candy made from sugar, corn syrup, and beaten egg whites. Nuts, chocolate, and other flavorings are often added to the mixture.
Dock
Any of several varieties of the hardy perennial herb from the perennial herb from the buckwheat family. The most strongly flavored variety is "sour dock." The mildest form is "dock sorrel," also known as "herb patience dock."
Dogfish
Also known as cape shark. Fillets are longer, more narrow, and sturdier than those of any other white-fleshed fish. Can be substituted in recipes that call for less tender fillets. This is the fish most frequently used in England's fish and chips.
Dollarfish
This small, high-fat fish has a tender texture and a rich, sweet flavor. Found off the coast of the Atlantic and the Gulf of Mexico, this fish is also called the "butterfish."
Dolma
A cold hors d oeuvre made of grape leaves stuffed with cooked rice, lamb, and onion. They are marinated with olive oil and lemon. Vegetarian versions of this are also made.
Dolphin Fish
Also called "Mahi Mahi" and "Dorado." Although this fish is a dolphin, it is not a mammal. To avoid confusion, the Hawaiian name "Mahi Mahi" is becoming prevalent. This fish is moderately fat with firm, flavorful flesh.
Domestic Turbot
A highly prized flatfish with a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.
Dory or John Dory
Found in European waters, this white-fleshed sea fish, also known as St Peter's fish, is an odd-looking creature with an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sauteing and poaching.
Double boiler
A cooking method consisting of two saucepans fitting together so that the contents of the upper pan can be cooked or heated by boiling water in the lower one.
Double cream
Double cream is 48 per cent fat and is the most versatile cream as it withstands boiling, whips and freezes well. In the US it is known as heavy cream.
Dough
Dough is a mixture of four, liquid, and usually a leavening agent (such as eggs or yeast), which is stiff but pliable. The primary difference between dough and batter is the consistency - Dough is thicker and must be molded by hand, while batter is semi-liquid, thus spooned or poured.
Dough keg
An old Western term for the wooden barrel which held the sourdough starter.
Dover sole
A flat sea fish found in coastal waters from Denmark to the Mediterranean, Dover sole is best cooked whole, though fillets can be bought. Can be grilled, fried or poached and is ideal for combining with other foods and sauces.
Dragon's Eye
A small, round fruit with a thin brown shell. Its flesh is soft, white, juicy, and surrounds one large black seed. Used as a snack, in oriental soups, desserts, and some sweet-and-sour dishes. Also called "Longan."
Drambuie
This Scotch-based liqueur is sweetened with honey and flavored with a variety of herbs.
Dredge
To coat food with flour, bread crumbs, etc.
Dress
To pluck, draw and truss poultry or game; to arrange or garnish a cooked dish; to prepare cooked shellfish in their shells.
Dressing
1. A sauce-usually cold-used to coat or top salads and some cold vegetable, fish and meat dishes. 2. A mixture used to stuff poultry, fish, meat and some vegetables. It can be cooked separately or in the food in which it is stuffed. Dressings (also called stuffings) are usually well seasoned and based on bread crumbs or cubes though rice, potatoes and other foods are also used.
Dried Beef
Prepared meat -- Also known as "chipped"; long cured product made from beef round; cured, smoked, dehydrated and thinly sliced.
Dried European Mushroom
Cepe, boletus, or porcini. Keep in a tightly sealed jar in your refrigerator. Will keep about 1 year.
Dried fruit
When it is dried, fruit becomes very concentrated in nutrients and fiber, which is why a standard serving is quite small. Just a quarter-cup (a scant handful) of dried fruit counts as a serving, yet it contains the same amount of fiber found in a whole piece of fruit or a half-cup of diced fruit – about two or three grams. Because dried fruit is so portable, it makes an excellent snack. The trick is to watch your portions, because calories are concentrated and they can add up quickly. One serving of most dried fruit contains 50 to 80 calories. That's a great bargain, because it provides more nutrients and will probably satisfy your hunger longer than a cookie with 100 calories or a low-fat granola bar containing 150 calories.
Drippings
Fat and juices drawn and left from meat or poultry as it cooks.
Dropping consistency
The consistency required of cake mixes where the mixture reluctantly falls off the spoon.
Drum
Any of a variety of fish named for the drumming or deep croaking noise they make. These fish are firm and low in fat. The drum family include the black croaker, black drum, hardhead, kingfish, and queenfish.
Dry Aging
A process usually referring to beef. This process not only adds flavor but tenderizes the beef through enzyme action. Maximum flavor and tenderness is achieved in 21 days.
Dry Cure
The application of curing salts directly to the meat surface by rubbing thoroughly. Water or liquids are not used.
Dry Salt Cured Products
Products that have had a pickle solution of cure ingredients directly pumped into the muscle tissue ( not through the circulatory system) before having the dry or powdered cure ingredients applied to the surface of the meat or poultry. The meat and poultry may not be immersed in the pickle solution. To facilitate the penetration of salt, the meat or poultry may be momentarily moistened just before being covered with the dry curing ingredients.
Dublin Bay prawn
Also known as langoustine, Norway lobster and scampi, available fresh or frozen, in and out of their shells. Cook by boiling or grilling, if fresh.
Duchess
The name for potato puree that is enriched with cream, then piped into decorative shapes and browned in the oven. They are often piped around the rim of a platter onto which a roast or whole fish may be served.
Duck
Any of a variety of species of wild or domestic web-footed birds. Broilers and fryers are under 8 weeks old, roasters are no more than 16 weeks old. Duck is generally higher in fat than other domestic birds.
Duck Sauce
A thick, sweet and sour condiment made from plums, apricots, sugar and seasonings. Often served with duck, pork, or spareribs.
Dumpling
Savory dumplings are small or large mounds of dough that are usually dropped into a liquid mixture (such as soup or stew) and cooked until done, Some are stuffed with meat or cheese mixture. Dessert dumplings most often consist of a fruit mixture encased in a sweet pastry dough and baked, They're usually served with a sauce. Some sweet dumplings are poached in a sweet sauce and served with cream.
Durian
A large, green, spiky, south-east Asian fruit about the size of a football. To all but its fans, the durian has a nauseating smell — in fact its transport has been outlawed by many airlines. The creamy, slightly sweet flesh, however, has an exquisitely rich, custardy texture.
Dust
To sprinkle lightly with sugar or flour.
Dutch oven
A heavy cooking pot, usually of cast iron or enamel-on-iron, with a heavy cover.
Dutch process cocoa powder
Treated with an alkali to neutralize its naturally acidic taste, making it a little more mellow than American cocoa powder; intense flavor.
Duxelle
Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelle make a good filling for omelets, fish, and meat. They may also be moistened with wine or broth and served as a sauce. Duxelle are also flavored with fresh herbs and brandy or Madeira. Duxelles is used as a stuffing or garnish and in the preparation of various dishes called a la duxelles. Traditionally used in Beef Wellington.
Eatin' irons
An old Western term for utensils; fork, spoon and knife.
Eau de framboise
A raspberry brandy or spirit. As well as a drink, eau de framboise is often used in cooking to flavour sweet and savoury dishes.
Eclair
A small finger-shaped bun made of puff paste with a glace icing, filled with custard or whipped cream.
Edam Cheese
This mellow, savory Holland cheese has a pale yellow interior and a paraffin coating. Made from part-skimmed cow's milk, it is Holland's second most exported cheese ("Gouda" is number one).
Eel
A long snake-like fish with smooth scaleless skin and a rich, sweet, and firm flesh. Eels, which are considered a fatty fish, are very popular in Europe and Japan.
Effiler
To remove the fibrous string from a string bean; to thinly slice almonds.
Egg
Most eggs come from hens, but duck, goose, and quail eggs are also available. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives.
Egg Noodles
Well-stocked Asian markets usually offer a selection of dried and fresh egg noodles, both thin and thick. Although they are often neon yellow, some of the dried varieties are made without eggs. If you can't find Chinese egg noodles, substitute fresh or dried Italian pasta. To cook egg noodles boil fresh noodles for 2 1/2 to 4 minutes or dried noodles 4 1/2 to 5 minutes.
Egg roll
Usually served as an appetizer, this small, deep-fried Chinese pastry is filled with minced or shredded vegetable and often meat. Egg roll skins are available in Asian markets and most large supermarkets.
Egg thread
Lightly beaten eggs that are poured slowly into a hot broth, creating irregular shaped threads used to garnish soups.
Egg White Powder
Spray dried egg albumen, which can be used in most recipes requiring egg white. It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity. Use egg white powder for uncooked foods such as marzipan and buttercream icing, or foods which are lightly cooked (pie meringues), without the worries associated with fresh egg white, because it is heat treated to meet USDA standards for being salmonella negative.
Egg Yolk
This part of the egg contains all of the fat in an egg. Yolks are a good source of protein, iron, vitamin A, vitamin D, choline, and phosphorus. The egg white is a good source of protein and riboflavin.
Eggnog
A traditional Christmas beverage, eggnog is a smooth, cold drink containing beaten raw eggs, sugar, milk or cream, and flavoring. Brandy, rum, or whiskey is often added.
Eggplant
Another name for aubergine.
Eggwash
Beaten egg mixed with water and a little salt, used for glazing pastry or bread.
Elderberry
The purple-black fruit of the elder tree. Used to make jams, jellies, and the famous homemade elderberry wine--a spicy brew that can become as potent as its maker desires.
Elephant garlic
Elephant garlic is not true garlic but a form of leek. Its white- or purple-skinned cloves are the size of Brazil nuts, and their flavor mild enough to not require cooking. Peel the cloves as you would an onion and use as you would garlic.
Elk
A large member of the deer family. Elk meat is called "venison." Antelope, caribou, elk, deer, moose and reindeer meat is also classified as venison, the most popular large animal game meat in the U.S.
Emmental cheese
Named for Switzerland's Emmental valley, this mellow, sweet but nutty cheese is the best Swiss cheese you can buy. It has big holes and a natural, light-brown rind.
Empanada
Large rectangular pies of olive-oil pastry with meat or fish filling, served as tapas in Spain. The classic empanada comes from Galicia in north-west Spain and is made with chicken, onions and peppers.
Empanaditas
Tiny turnovers; traditional New Mexican Christmas food when filled with a Southwestern version of mincemeat.
Emulsify
To combine fats such as butter or oil with vinegar or citric juices into a smooth and even blend using an emulsifier such as an egg yolk which binds to each set of ingredients and prevents them from separating. Hollandaise is a classic emulsified sauce.
Emulsion
A mixture of two or more liquids that don't easily combine, such as oil and vinegar.
Encebollada
A dish, often meat, covered with cooked onions.
Endive
This salad green is related to the chicory. Belgian endives are grown in darkness and never turn green. Curly endive has curly leaves and a slightly biter taste. Escarole is the mildest variety of endive.
English chop
A double-rib lamb chop.
English Walnut
Also called the "Persian walnut," this nut is widely available and features a plump, crispy meat.
Enoki
A slender Asian mushroom sold in small packages; good raw in salads or cooked as a garnish. To use, just trim off the spongy base and separate the strands.
Enriched
Resupplied with vitamins and minerals lost or diminished during processing of food.
Entrecote
Boneless beefsteak cut from the sirloin, also known as a sirloin steak.
Entree
a. The main dish of a meal. b. A dish served in formal dining immediately before the main course or between two principal courses. In America, the term entree refers to the main course of a meal. In parts of Europe, it refers to the dish served between the fish and meat courses during formal dinners.
Epazote
Strong, bitter perennial herb used primarily to flavor beans; also known as Mexican tea, stinkweed, pigweed, wormseed or goosefoot; occasionally mistaken for lamb's lettuce; grows wild in the United States and Mexico; flavor is intense, reminiscent of eucalyptus; used for tea, stews, soups, green pipians and moles; cooked with all types of beans to reduce their gaseous qualities.
Escabeche
A spicy cold marinade (of olive oil, vinegar and herbs) that originated in Spain and is used for preserving cooked foods. It is mostly used for small cooked fish which are de-headed, fried or lightly browned and then marinated for 24 hours. The fish en escabeche are served as an hors d'oeuvre.
Escalope
Thin slice of meat, often beaten thinner for quick cooking. The classic method of preparing veal escalopes is to coat them with breadcrumbs. Americans call this cut a "scallop."
Escargot
An edible snail. It is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.
Escarole
Escarole is a variety of endive with broad, slightly curved leaves. It has a milder flavor than Belgian or curly endive.
Espagnole
(a la). a l'espagnole is the name given to several ways of preparing food inspired by Spanish cuisine. The main ingredients are tomatoes, sweet peppers, onions and garlic, usually fried in olive oil.
Espagnole Sauce
This is the foundation of all of the brown sauces. A number of modifications have been made of this sauce since its conception. The sauce is now made of a rich brown veal stock thickened with a brown roux. The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce.
Espresso
This thick, strong coffee is made from French or Italian roast - beans with a shiny, dark oily surface.
Essence
Extract. While the words may be used interchangeably US-Great Britain, all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol, as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12 to 24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla (natural bean) but vanillin (chemical synth) is water solution. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
Estouffade
A beef stew made with red wine.
Eulachon
A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles.
European Turbot
A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor. Turbot is also the market name for several varieties of flounder fished from Pacific waters.
Evaporated milk
Unsweetened milk concentrated by partial evaporation.
Extender
An additive that increases the weight and changes the texture of meat and poultry products, e.g., cereal, starches, etc.
Faggot
A stalk of celery tied with parsley, bay leaf and thyme. Used in cooking soups, then discarded; Small savory cake made of pork offal, onion and bread, then baked.
Fajitas
Skirt steak that has been marinated in a mixture of oil, lime juice, red pepper and garlic for at least 24 hours before being grilled. The cooked meat is cut into strips that are then usually wrapped (BUMTO-Style) in warm Tortillas, accompanied by a variety of garnishes including grilled onions and sweet peppers, Guacamole, Refried Beans and Salsa. A dish consisting of strips of marinated meat, poultry, or vegetables that are grilled over an open fire and served in a tortilla, usually with spicy condiments.
Falafel
Middle Eastern street food of spiced chickpea fritters, often served in warm pitta bread.
Farfalle
Pasta shaped like bow-ties or butterflies.
Farina
A bland-tasting flour or meal made for cereal grains that can be cooked to create a hot breakfast cereal. Farina is cream colored, rich in protein, and easy to digest.
Farmer Cheese
This mild, slightly tangy cheese is a form of cottage cheese from which most of the liquid has been pressed. Also called baker's or pot cheese; dry-cured cottage cheese may be substituted.
Farmstead cheese
Made by using only the milk from the cheese-maker's own herds.
Fathead
A saltwater fish belonging to the wrasse family. Also called "California sheepshead." Its meat is white, tender, and lean.
Fava Bean
This bean looks like a very large lima bean. The pod is inedible unless the plant is very young. Avoid pods bulging with beans as this is an indication of age. Also known as the "broad bean."
Feed bag
Ranch eating place; also mess house or nose bag.
Feijoa
This small, egg-shaped fruit is native to South America. It provides a very fragrant, cream-colored flesh with a jelly-like center.
Feijoada
A Brazilian dish very similar to cassoulet, made with black beans. Sausage, bacon, ham, and various cuts of pork cooked in with the beans. The traditional accompaniments are plain white rice, cooked greens, fresh orange slices, and a very hot sauce, similar to pico de gallo, called molho carioca. Toasted cassava flour is used as a condiment, to be added by each diner.
Fen Berry
Another name for a small variety of cranberry - also known as cram-berry, crawberry, moss-millions, sow-berry, sour-berry, marsh wort, bog-berry and swamp red-berry. It is found in many English recipes.
Fennel
There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, has a broad, bulbous base with a mild aniseed flavour and is treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked by braising or roasting. Common fennel is a herb. Its greenish-brown seeds and leaves both have a strong aniseed flavour that complements fish, especially oily varieties such as mackerel or herring.
Fennel Seed
The seed of the common fennel plant. Available whole or ground. Used in sweet and savory foods, and as a flavoring agent in many liqueurs.
Fenugreek
An aromatic Mediterranean plant that produces long pods containing oblong, brownish seeds. These have a slightly bitter taste and are roasted and ground and used as a flavouring in curries.
Fenugreek Seed
Come from the fenugreek plant, a member of the pea family. The seeds are pleasantly bitter and somewhat sweet. Used in curry powders, chutneys, spice blends, and teas.
Fermented black beans
This pungent Chinese specialty consists of small black soybeans preserved in salt and sold in covered jars or plastic bags. Available in Asian markets, sometimes under the name "salty black beans." They will keep indefinitely.
Fermento
A dairy based, controlled fermentation product in powdered form. It is the key to making high quality semi-dry sausage with the traditional tangy flavors and is used in summer sausage, pepperoni, thuringer, etc. Accepted levels range from 1% to 6% depending on the desired result. The more fermento used the higher the tang. Use fermento only in the production of semi-dry products. Fermento eliminates the curing times necessary for the fermentation process to take place.
Feta cheese
A creamy white Greek cheese traditionally made from ewes' milk or ewes' and goats' milk mixed (but now sometimes made using cows' milk), and preserved in brine or oil. In Greek cooking, feta is used mostly for gratins and pastries. It is also crumbled over the top of mixed salads and can be cut into cubes and served as a snack with olives and crusty bread.
Fettuccine
Long flat pasta, similar to tagliatelle.
Fiddlehead ferns
A barely emerged, tightly coiled (hence the name) shoot of the ostrich fern. Their flavor is reminiscent of asparagus and artichoke- some say with a touch of green beans. Available only in spring, and locally - they will not ship.
Field Peas
A variety of green or yellow pea that is grown to be dried. "Split peas" are field peas that have been dried and split along the natural seam. Field peas normally do not require pre-soaking.
Filbert
This nut is also known as the "hazelnut" or "cobnut." Used whole, chopped, and ground in baking, candies, desserts, and salads.
File powder
A powder made of dried sassafras leaves which has a glutinous quality and gives to certain dishes (as gumbos) a delicate flavor and thickening.
Filet
(or fillet) A piece of meat, fish or poultry which is boneless or has had all the bones removed.
Filet mignon
An expensive and very tender cut of beef that is taken from the small end of Tenderloin.
Filo pastry
Thin sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. As the sheets are very thin, working quickly to prevent drying out is essential and fillings, sweet or savoury, should be almost cooked before use as the pastry only requires a short cooking time.
Financier
A small cake or cookie that is made with ground nuts and whipped egg whites. These are soft like sponge cake, and have a rich flavor of nuts.
Fines Herbes
A mixture of chopped aromatic herbs used in French cooking, particularly in egg dishes, sauces, salads and soups. A classic combination is chopped chervil, tarragon, parsley and chives.
Finnan Haddie
A world-famous smoked haddock from Scotland.
Finnochio
A variety of fennel that is eaten raw and in salads. Also called "Florence fennel."
Firkin
The sourdough container on a chuck wagon; also dough keg.
Fish Cakes
Japanese. Fish paste molded into cakelike shapes and grilled or deep fried. Available frozen in Japanese markets.
Fish Sauce
A condiment made from fermented anchovies, salt and water. Common in Cambodian, Vietnamese and Thai cooking. The Cambodian version nam pla, is considered the finest, and has the richest flavor. The Vietnamese variety, nuoc mam, most widely available, is milder. The different varieties are interchangeable. Available in Oriental, Asian and some supermarkets.
Five spice powder
A pungent mixture of five spices commonly used in Chinese cookery; it is made up of star anise, fennel seeds, cloves, cinnamon and Szechuan peppercorns.
Flageolet
These immature kidney beans harvested before maturity are medium in size (about one-half inch long), kidney shaped, and a pale green. Quick-cooking and very fresh-tasting, the classic treatment features cream and herbs.
Flake
To break food into small pieces, usually done with a fork
Flaky pastry
A pastry made in layers that become flakier towards the outside when cooked. It's a heavier pastry than puff pastry, but easier to make. Usually used for savoury pies.
Flambe
Served flaming, accomplished by pouring spirits over food and igniting them.
Flameproof
Cookware that can be used directly on a burner or under a broiler without damage.
Flan
Open pie containing sweet or savoury filling in a custard of eggs and cream.
Flan ring
A metal pan for baking tarts, with low sides and a detachable side ring.
Flank steak
The triangular-shaped muscle from the underside of a flank of beef; when broiled, served rare and sliced thin, as horizontally as possible, this is tender and juicy, and is called London Broil. Flank steak is also served with a stuffing, rolled and baked.
Flat-Iron Steak
Beef shoulder top blade cut.
Flatfish
Fish that have a flat body with both eyes located on the upper side. Flatfish swim "sideways" and include "flounder," "halibut," and "sole."
Flautas
Filled, tightly rolled, and deep-fried enchiladas.
Flaxseed
The seed of the flax, a slender, erect, annual plant that is cultivated for its fiber and its seeds. The fiber is used to make linen yarn. The seeds are used to make linseed oil.
Fleuron
A small crescent shaped pastry made of puff dough that is used to garnish fish dishes and soups.
Fleurs de sel
Fleurs de sel is a moist salt from France
Florentine
a. Dish containing spinach, eg eggs Florentine.
b. Small biscuit of nuts and dried fruit covered with chocolate on one side.
Florets
Florets are the small, individual flower stems that make up the heads of vegetables such as broccoli and cauliflower.
Flounder
A fine-textured flatfish prized for its delicate flavor. Some of the more popular varieties include "Fab," "English Sole," and "Plaice."
Flour
Finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn). In Britain, the word 'flour' usually refers to flour produced from wheat. Wheat flour contains gluten, a protein that forms an elastic network that helps contain the gases that make mixtures (such as doughs and batters) rise as they bake. Different types of flour are needed for different products. Bread flour, or strong flour, for example, has a high protein content and good gluten strength. Plain household flour is usually a soft flour and is best for cakes and pastries. Self-raising flour has a standard amount of raising agent already added to it. Varying degrees of processing in the milling of the grain give wholewheat, brown and white types of flour. Spelt flour is made from an ancestor of our wheat and, although it does contain a small amount of gluten, some people who are intolerant to wheat flour can cope with it.
FLP
FLP was a curing salt sold to locker plants; FLP is an acronym 'For Locker Plants'. The product has been discontinued. Modern Cure, Praque Power or Instra Cure is now used in sausage-making and any recipe calling for FLP salt is likely to be very old. Sugar cures such as Mortons or Zachs are used in curing hams, bacon, and turkeys and for corning beef. If you hear the term "FLP" used by others it was because this is the term they learned from old timers or from old recipes.
Fluff-duff
Ranch term for fancy foods such as cakes or puddings.
Flute
To make decorative indentations, as on the rim of a pie crust.
Flying Fish
This fish, a delicacy in the West Indies and Japan, gains speed underwater then leaves the water except for the lower lobe of its tail. It then vigorously beats its tail, extends its ventral fins and can fly a 1,000 feet or more.
Focaccia
Italian olive-oil bread, large and flat, often flavoured with herbs, sometimes with a filling of ham or cheese.
Foie Gras
Literally French for 'fat liver', but usually used to refer to the rich pate made from the liver of ducks and geese that have been force-fed and fattened until their livers become enlarged. It is a great French delicacy - and very expensive. After preparation, the livers are marinated in armagnac, port or madeira, depending on the chef's recipe. They are then stuffed with black truffle, pressed into a terrine, sprinkled with salt and sealed. The dish is baked in a bain-marie and then chilled. The flavour is rich and the texture silky smooth. Foie gras is usually served in thin slices at the start of a meal with a sweet wine. It is also available in tins.
Fold
To combine two ingredients, usually a heavier ingredient (whipping cream) with a lighter ingredient, (egg white). Using a rubber spatula, lift the heavier mixture from the bottom and blend with the lighter mixture on top..
Fon Goot
Large bulbous root vegetable with a thin brown skin and a white crunchy flesh with a texture similar to water chestnut. It has a sweet, nutty flavor and can be eaten raw or cooked. Also called "Jicama."
Fond
The French word for stock - the flavoured liquid base used for making a sauce, stew or braised dish.
Fondant
a. Soft-textured sweet made of flavoured icing.
b. Fondant potatoes are sauteed potatoes, crisp on the outside and melting in the middle.
Fondue
A Swiss dish of melted cheese served at the table in a pan; each person dips pieces of bread into it and then eats them. Other varieties of fondue include fondue bourguignonne in which cubes of beef are dipped in hot oil at the table until cooked, and then eaten with dips and sauces; and chocolate fondue served with fruit and biscuits.
Fonduta
An Italian style fondue made of Fontina cheese and served over toast or polenta. Exceptional with truffles.
Fontina
Semi-soft Italian cow's-milk cheese, which is easily melted. When matured, fontina can be grated and used like Parmesan.
Fontina Cheese
An Italian cheese that is semi-soft to firm, made from cow's milk or sheep's milk.
Fool
Cold dessert consisting of fruit puree and whipped cream.
Forcemeat
A rich, highly seasoned paste containing meat or fish, herbs and vegetables finely minced and pounded, used as a stuffing or garnish.
Forestiera Sauce
A French sauce containing sliced sauteed mushrooms added to a base made from demiglace flavored with sherry.
Formaggio
An Italian cheese.
Fortified
Supplied with more vitamins and minerals than were present in the natural state.
Fortune Cookie
This Chinese-American invention is a plain, griddle-baked wafer which is wrapped around a strip of paper and allowed to cool. The paper provides a written "fortune."
Fougasse
A flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.
Foyot
This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze.
Fractioned
To separate chemically into fractions by distillation, crystallization, etc.
Fragrant rice
An aromatic long-grain rice favoured in Thai and Vietnamese cooking. For more information about rice, visit our store cupboard.
Frangipane
A pastry cream used when preparing various desserts, sweets, cakes and pancakes. It is made with milk, sugar, flour, eggs and butter mixed with either crushed macaroons or with ground almonds.
Frankfurters
Cooked, smoked sausage -- Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.
Frappe
Sweetened fruit juices frozen until semi-hard, then chilled.
Free-range chicken or turkey
In theory, these birds are much better than the standard. They're fed differently, given fewer drugs, and have more room to roam. However, the quality is inconsistent and the price often outrageously expensive.
Freestone
A term that refers to a fruit with a pit to which the flesh does not cling. The opposite term is called "clingstone."
Freeze-Dry
To subject foods to quick-freezing followed by drying under high vacuum at low temperature. This process helps foods keep for long periods at normal room temperatures.
Freezing
Process whereby food is solidified or preserved through chilling and storing it at 0C or 32F degrees.
French Bean
Any young, green, string bean that can be eaten whole (including the pod).
French chop
A rib lamb chop.
French dressing
Also known as vinaigrette. A cold sauce used for dressing salads, made from a mixture of olive oil, wine vinegar, pepper and salt to which various flavourings can be added.
French Fries
Raw potatoes that have been cut into strips, soaked in water, then deep fried until golden brown.
French fry
To cook in hot fat which entirely covers the food, often in a special wire basket.
Frescadilla
Plum-sized, bright green fruit, covered with a light green papery husk; they have a citrus-like, acidic flavor; taste best when they are brilliant green in color; often called green tomatoes, they are more closely related to the kiwi fruit than to tomatoes, and are members of the gooseberry family. Also a member of the nightshade family; originally eaten by the Aztecs; the best substitute is small green tomatoes. If using fresh, remove the papery husks. Canned are a good substitute, but rinse well before using.
Fresh cheese
Unripened or slightly ripened curds (ricotta, farmer, cottage, mascarpone).
Fresh Pork Sausage
Fresh sausage -- Made only from selected fresh pork; seasoned with black pepper, nutmeg, and rubbed sage, or other spices; sold in links, packaged patties or bulk; thorough cooking is required.
Fresno chile
A fresh chile; similar in size and appearance to a ripe jalapeno; bright red and thick-fleshed; great in salsas and ceviches; usually available only in the fall; substitute ripe jalapenos if unavailable.
Fricadillee
Meat balls, made with minced pork and veal, spices, white bread crumbs, cream and egg, then poached in stock or shallow-fried in a pan.
Fricassee
A white stew made from poultry and other white meat. The meat is just turned in fat but not browned before being cooked in a white sauce. A fricassee is usally cooked with cream and garnished with small glazed onions and lightly cooked mushrooms.
Fritada
Stew usually made with goat meat, which always contains some animal blood.
Frittata
An Italian omelette with a variety of fillings, eg potatoes, mushrooms, pumpkin, ham, cheese. Unlike a French omelette, the ingredients are mixed with the eggs rather than being folded inside them. The frittata is cut into wedges and eaten hot or cold. Similar to a Spanish omelette.
Fritter
Piece of raw or cooked meat, fish, fruit or vegetable coated in batter and deep-fried until crisp, golden and cooked through.
Fritto Misto
An Italian dish (meaning literally 'fried mixture') of a variety of deep-fried meats and vegetables including lamb, rabbit, veal, sausage, liver, courgettes, carrots, aubergine, fennel and tomatoes. Fruit, such as apples and peaches, may be added too. Fritto misto di mare is a selection of deep-fried fish and seafood.
Frizzes
Dry sausage -- Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced. Some varieties made with hot spices, some with sweet spices.
Frog's Legs
The tender, faintly sweet white meat from the hind legs of frogs. Because of their delicate flavor, they should be cooked briefly without too many seasonings.
Frogfish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," "monkfish," or "goosefish."
Fromage
A French cheese.
Fromage frais
A fresh, low-fat curd cheese made from pasteurised cow’s milk which can be used in cooking or in desserts.
Frost
to coat a cake or petit fours with an icing; to dip the rim of a glass in egg white and caster sugar and then chill in a refrigerator until set; to dip the rim of a glass in lemon juice and coat with salt, then chill in the freezer.
Fructose
A natural byproduct of fruits and honey. More water-soluble than glucose and sweeter than sucrose with half the calories. Can be used by diabetics.
Fruit paste
A firm, but gelatinous, sweet paste of a fruit such as mango, papaya or guava, eaten for dessert.
Fruit pectin
A substance found naturally in fruits such as apples, quince, and all citrus fruits. Pectin's ability to gel liquids makes it a key ingredient in jelly and jam making. Pectin from citrus fruit is refined is refined and bottled or powered. You can purchase pectin in powder or liquid form, or use high pectin fruits in the recipe. Do not substitute one for the other.
Fruit Sweetener
If a recipe calls for 1/2 cup fruit sweetener, substitute 1/4 cup concentrated apple juice plus 1/4 cup granulated fructose. Granulated fructose can be found among the dietary foods or sugars in the supermarket.
Fruitcake
A traditional winter holiday cake of candied fruit, fruit rinds, nuts, and spice. Fruitcakes are often soaked in some sort of liquor or brandy.
Fry
To cook food in hot fat over medium to high heat
Fry bread
Indian fried bread; flat discs of dough that are deep-fried and topped with honey or refried beans; usually found in Arizona and New Mexico.
Fudge
A creamy, semi soft candy most often made with sugar, butter or cream, corn syrup and various flavorings The most popular fudge flavor is chocolate, though maple (made with maple syrup), butterscotch (made with brown sugar or dark corn syrup) and vanilla are also favorites. Fudge can be plain and perfectly smooth or it may contain other ingredients such as nuts, chocolate chips, candied or dried fruit, etc. It may be cooked or uncooked, but both styles must be allowed to set before cutting.
Fugu
Swellfish; globefish; blowfish; ballonfish; puffer (japanese). Fugu is caught in winter only, and it is eaten as chiri-nabe (hotpot) or fugu-sashi (raw fugu, sliced paper-thin). Only licensed fugu chefs are allowed to prepare this fish in Japan, since it contains a deadly poison.
Ful
An Egyptian dried bean. Available in specialty food shops. The best are the small variety.
Fumet
A strong-flavoured cooking liquor used for flavouring sauces; fumet usually refers to concentrated mushroom and fish stocks. For meat, poultry and game stocks, the word fond is used.
Fungi
Mushrooms.
Fusilli
Spiral-shaped pasta.
Fuyu
Salted and fermented tofu (soybean curd cake).
Galangal
Galangal is a member of the ginger family, widely used in south-east Asian cuisine, particularly Thai cookery, being an important component in Thai curry pastes. It is also widely used medicinally as an aid to digestion and for respiratory problems.
Galantine
A pate-like dish made of the skin of a small animal, most often chicken or duck, which is stuffed with a forcemeat of this animal. Additional strips of meat, blanched vegetables, and truffles are also layered with the forcemeat. This is then wrapped or tied and poached in broth. Galantine are always served cold with their aspic, whereas ballottines may be hot or cold. These terms are often used interchangeably.
Galette
Pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded.
Gambrel
The flexor tendon behind the the cannon bone or Achilles tendon above the hock.
Game
Usually considered meat taken from animals found in the wild
Garam Masala
A mixture of ground spices used as a base for Indian dishes; the proportion of spices changes according to the dish being cooked but the basic ingredients are cumin, coriander and turmeric, and many others depending on whether the dish includes meat, vegetables or fish.
Garbanzo Bean
The round irregularly shaped buff-colored legumes with a firm texture and a mild nut-like flavor. Also called "chick-peas" and "ceci." Used in salads, soups, and stews. Very popular legume utilized in Mediterranean and Mexican cuisine.
Garbanzo flour
Flour ground from dried garbanzo beans. Also called ceci flour. Found in delicatessens, Italian specialty shops, health food stores and some supermarkets.
Garbanzos
Chickpeas; originally from Spain; round, beige beans with a nutty flavor.
Garlic
Probably native to Central Asia, garlic is a member of the same family as leeks and onions. There are many varieties of differing size, pungency and colour. The bulb or 'head' of garlic is formed of 12-16 bulblets, commonly called 'cloves'. The most widely used variety has a white/grey skin and is grown in southern France. Garlic is used to flavour many types of dishes and, for real lovers of its taste, can be roasted whole and served as a vegetable.
Garlic and Red Chili Paste
Very hot Chinese sauce made of red peppers and garlic. Good condiment for other Asian cuisines as well. Found in Oriental markets some finer supermarkets or substitute garlic and Tabasco.
Garlic chives
Light green in color, long thin stalks with a small bud on the tip. Find fresh is some Asian markets.
Garnacha
Round antojito of tortilla dough; tartlets of fried masa filled with black bean paste and ground beef, covered with tomato sauce, and sprinkled with cheese; usually served as an appetizer.
Garnish
edible ornaments to enhance the appearance of food
Gazpacho
Originally a peasant bread soup flavoured with olive oil, garlic and vinegar and any vegetables growing in the vegetable patch. In winter the soup could be eaten hot and in summer cold. The modern version of this Spanish soup is more like a cold tomato soup, almost like a salad, but still with the essential flavours of olive oil, garlic and vinegar.
Gefilte Fish
This popular Jewish dish consists of ground fish mixed with eggs, matzo meal, and seasonings that have been formed into balls or patties then simmered in vegetable or fish stock. The fish used is usually carp, pike, or whitefish.
Gelatin, gelatine
A protein produced from animals, used to gel liquids. It is odorless, flavorless, and colorless. It is found in granular and sheet form. It is found available also in fruit flavored form. Fruit flavor gelatin has sugar and flavors added.
Gelato
An Italian frozen dessert made of whole milk and eggs. This gives richness without flavors becoming masked by the fat from cream. The flavors are very intense and the texture is soft and silky.
Gem
A muffin.
Gem irons
Cast iron muffin pans.
Genevoise
A sauce for fish made from a special white roux.
Genoise
1. A very rich sponge cake made with eggs and butter. This may be eaten as is with whipped cream or fruit, but also used as the foundation for many other cake preparations. 2. A cold mayonnaise sauce made with nuts and cream.
Gewurztraminer
An excellent white-wine grape that is grown in Germany and California. It is pink and yields a spicy, heavily perfumed, soft wine. "Gewurz" means "spice" in German.
Ghee
A form of clarified butter used in Indian cookery. The clarified butter (slowly melted, thereby separating the milk solids, which sink to the bottom of the pan, from the golden liquid on the surface) is simmered until all the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramel-like flavour and aroma. This extra step gives ghee a longer life and much higher burning point, making it practical for a number of sauteing and frying uses.
Gherkin
The young fruit of a small variety of dark green cucumbers grown especially for pickling. The French call this pickle "cornichons."
Gianduia
a classic Italian combination of chocolate and hazelnuts.
Giblet
"Giblets" usually refers to the heart, liver, gizzard, and sometimes the neck of poultry. All of these except for the liver are normally used to flavor stocks, soups, and gravies.
Gibson
This drink is identical to the Martini, which is made with gin and vermouth, except that it is garnished with a white cocktail onion. This drink was named after the illustrator Charles Gibson, the creator of the famous "Gibson Girl."
Gill
Liquid measure equal to 1/4 pint.
Gimlet
A cocktail composed of sugar syrup, lime juice, vodka (or gin) and sometimes soda water.
Gin
An unaged liquor using of distillates from barley, corn, or rye, and juniper berries. London dry gin is colorless. Hollands gin is a Dutch gin that tastes very different from other gins because of its large proportion of barley malt.
Ginger
A tropical plant cultivated for its root. The flavor is peppery and sweet, the odor is spicy. Used to flavor candy, soups, meat, poultry, curries, gingerbread, and cakes. Also the chief flavoring agent for ginger ale.
Ginkgo Nut
A delicately sweet nut from the heart of the inedible fruit of the maidenhair tree. Particularly popular in oriental cooking.
Ginseng
The Chinese name for this sweet licorice-flavored root means "human-shaped root." Often used in teas, ginseng has been credited over the centuries for being everything from a restorative to an aphrodisiac.
Gjetost Cheese
A Norwegian cheese made from goat's and cow's milk whey. The brown color and sweetness are the result of slow cooking the milk until its colors caramelize. Scandinavia's "Mysost" cheese is made using cow's milk only.
Glace
A highly reduced stock used as an essence in flavoring sauces and enriching soups and stews. Veal glace is used for all meat preparations and stands up the best to the long reduction required. Fish and shellfish glaces are used, but their flavor can become dirty tasting and bitter from too long of a reduction.
Glaze
To coat with a food with a thin liquid, such as aspic, jelly, egg wash or chocolate topping, that will be smooth and shiny after setting.
Globe artichoke
The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy ‘choke’ and then eat the base, the heart or fond, with the remaining sauce. See also artichoke, for information about Jerusalem and Chinese artichokes.
Glucose
Glucose is a sugar. The most common form of this sugar is called "dextroglucose"--commonly referred to as "dextrose." Corn syrup is a form of glucose made from cornstarch.
Gluten
A protein in flour which, when mixed with water, gives the dough elasticity and strength.
Glutinous Rice
Also called "pearl rice," this rice is actually gluten-free. It is the preferred variety in the Orient because it is sticky and therefore easily handled with chop sticks.
Gnocchi
Small Italian dumplings made of flour, semolina, potato or choux pastry. They are usually poached and then cooked au gratin (with grated cheese) in the oven and served as a hot starter.
Goa Bean
A fast-growing, high-protein legume. Also called the "winged bean." This bean is entirely edible, including the shoots, flower, roots, leaves, pods, and seeds. Tastes somewhat like a cross between the cranberry bean and the green bean.
Goat
Goat meat has been eaten in other countries for centuries, but it never got very popular in the U.S. Most goat meat comes from kids--goats under 6 months old. Kid meat is as tender and delicate as lamb.
Goat cheese
Also packaged as "chevre," goat's milk cheese is pure white with a distinctive tart flavor. It can range from creamy and moist to dry and semi-firm, and is packaged in a wide variety of shapes, from cylinders to discs.
Goat's Milk
Goat's milk can often be found canned in supermarkets. Fresh goat's milk is sometimes available in health food stores. This milk is often made into goat cheese, which is better known as "chevre."
Goatfish
Goatfish is so named because of its two long "whiskers" that resemble a goat's whiskers. The meat is firm and lean. This fish is normally available only on the East Coast and through the Florida Keys.
Gobo
This slender root vegetable has brown skin and grayish white flesh. Used in soups as well as with vegetables and meats. Also known as "burdock."
Goetta
Cooked meat specialty -- Fully cooked sausage of German origin similar to scrapple; made with ground pork and/or beef, oats, herbs and spices; available in rolls and slab form.
Golden beets
Yellow ocher-colored beets. Sweeter vegetable than red beet varieties.
Golden Cadillac
A creamy, gold-colored cocktail made from Galliano, white Creme de Cacao, and heavy cream.
Gonch
Hook used to lift lids from Dutch ovens.
Goose
Any of many species of fatty, web-footed wild or domesticated birds that are larger than ducks. The female is the "goose," the male is called the "gander." Roasted goose is traditional holiday fare in many European countries.
Gooseberry
Large tart berries used in jams, jellies, pies and desserts. The English and French use this berry to make gooseberry sauce for use with boiled or baked mackerel.
Goosefish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Also called "angler fish," and "monkfish."
Gorditas
Little fat ones; corn flour patties, usually slit, then stuffed; often found unslit, with the filling served on top or between two of them.
Gorgonzola
An Italian cow's milk cheese, pale in colour and streaked with blue. It has a distinct smell and can be mild, strong or sharp in flavour depending on its maturity.
Gouda Cheese
This is Holland's number one exported cheese. It is mild and has a nut-like flavor that is similar to Holland's number two exported cheese, edam. Some goudas are flavored with cumin or herbs. Available in both young and aged varieties.
Gougere
A savory pastry made of choux paste flavored with cheese. This may be made in individual puffs or piped into a ring of puffs, which is served with a pool of sauce in the center of the ring.
Goulash
A Hungarian soup/stew made with beef and liberally seasoned with paprika. Some versions add gremolata at the very end of cooking or sprinkled over the top.
Gram flour
A flour made from ground chickpeas. It is pale yellow and powdery and has an earthy flavour best suited to savoury dishes. Gram flour contains no gluten. It is widely used in Indian cookery.
Granadilla
An exotic fruit belonging to the passion fruit family, granadillas are twice the size of passion fruit with a smooth, fragile orange skin and a mild sweet pulp inside.
Granita
An Italian sorbet made of a lightly sweetened syrup flavoured with coffee or liqueur. It is served between courses or as a refreshment.
Granola
A food composed of grains (mostly oats), nuts and dried fruits.