A - Z Culinary Terms Part 2 (Culinary Arts basic)
Macadamia
Nut - An oily, marble size, white nut with
a buttery rich flavor. The macadamia nut's shell
is exceptionally hard. It has an extremely high
fat content.
Macaroni - Pasta made from semolina and water, usually refers to tube shapes, but can also include shells, twists and ribbons.
Mace - A sweet, but pungent spice, made from the outer covering of the nutmeg, and has a very similar flavor.
Macaroni - Pasta made from semolina and water, usually refers to tube shapes, but can also include shells, twists and ribbons.
Mace - A sweet, but pungent spice, made from the outer covering of the nutmeg, and has a very similar flavor.
Macedoine
- Small dice - 1/4" square
Macerate - To soak fruit or other food in liquid to infuse it with the flavor of the liquid.
Macerate - To soak fruit or other food in liquid to infuse it with the flavor of the liquid.
Mâche
- A plant with small, tender, dark green leaves
and a slightly nutty flavor; used in salads or
cooked. It is often found growing wild in cornfields,
but it is difficult to find in stores and can
be quite expensive.
Mackerel - The king mackerel (also known as kingfish) is probably the best known of this family of saltwater fish found in the Atlantic Ocean. Mackerel has firm, savory flavored flesh and is available fresh, smoked or salted.
Mackerel - The king mackerel (also known as kingfish) is probably the best known of this family of saltwater fish found in the Atlantic Ocean. Mackerel has firm, savory flavored flesh and is available fresh, smoked or salted.
Madeira
- A sweet, Portuguese desert wine often served
as an apéritif or as an after dinner drink.
Madeleine - A small, scalloped, shell shape cake from a butter and egg rich batter.
Mafalda, Mafalde(pl) - Wide, flat noodle with ruffled edges, resembles a lasagna noodle, only narrower.
Maigre - French term for a dish containing no meat. It may also refer to lean or low-fat cooking.
Mahi Mahi, Dolphinfish - Though this fish is actually a type of dolphin, it should not be confused with the dolphin that is a mammal. Mahi mahi is a firm, flavorful fish, excellent grilled or broiled.
Mallet - A tool usually made of sturdy hard wood with a metal-reinforced striking surface; used to flatten thin cuts of meat or poultry and for cracking the shells of cooked crabs and lobsters.
Malt - 1. A fountain drink that is a thick blend of malted milk powder, ice cream, milk and flavoring. 2. A grain like barley that has been sprouted, kiln-dried and ground into sweet-flavored powder. The malt powder is used to brew beer, make vinegar and is used as an additive to many foods.
Maltagliate - Irregular, triangle- or diamond-shaped pasta pieces, half the size of a postage stamp, often used as an ingredient in soups.
Madeleine - A small, scalloped, shell shape cake from a butter and egg rich batter.
Mafalda, Mafalde(pl) - Wide, flat noodle with ruffled edges, resembles a lasagna noodle, only narrower.
Maigre - French term for a dish containing no meat. It may also refer to lean or low-fat cooking.
Mahi Mahi, Dolphinfish - Though this fish is actually a type of dolphin, it should not be confused with the dolphin that is a mammal. Mahi mahi is a firm, flavorful fish, excellent grilled or broiled.
Mallet - A tool usually made of sturdy hard wood with a metal-reinforced striking surface; used to flatten thin cuts of meat or poultry and for cracking the shells of cooked crabs and lobsters.
Malt - 1. A fountain drink that is a thick blend of malted milk powder, ice cream, milk and flavoring. 2. A grain like barley that has been sprouted, kiln-dried and ground into sweet-flavored powder. The malt powder is used to brew beer, make vinegar and is used as an additive to many foods.
Maltagliate - Irregular, triangle- or diamond-shaped pasta pieces, half the size of a postage stamp, often used as an ingredient in soups.
Mandarin
- 1. A cooking style from China. The word
mandarin literally means "Chinese official,"
suggesting the style is the aristocratic epitome
of Chinese cuisine. 2. A citrus fruit with loose
yellow to reddish-orange rind that is very easy
to peel. The flesh is orange in color and has
a sweet flavor.
Mandoline - A hand-operated slicing and cutting apparatus. Mandolines are used to cut fruits and vegetables evenly.
Mango - A beautiful tropical fruit which grows in a variety of shapes and sizes; the skin may be green, rosy red, gold or all three as the fruit ripens. The juicy, smooth, golden flesh is fragrant and sweetly tart, with one large flat seed.
Manhattan Clam Chowder - Chowder made with quahog clams, tomatoes, onions, celery, and potatoes.
Manicotti - Large, tube shaped pasta that is normally stuffed with a meat, vegetable and cheese mixture and topped with a red sauce and baked.
Manzanilla Olive - Spanish green olive, lightly lye-cured then packed in salt and lactic acid; available unpitted and/or stuffed.
Maple Syrup - Maple sap that has been reduced by boiling until a thick syrup with a sweet distinctive taste is formed.
Maraschino Cherry - A pitted cherry soaked in a flavored, sugar syrup and dyed red or green. Maraschino cherries are used for drink and food garnishes.
Marble - To smoothly whirl one food into another.
Marbling - The streaks of intramuscular fat found in meat (especially beef) which add to the meat's flavor and tenderness. Marbling is a primary factor in determining a meat's quality grade.
Marengo - A chicken dish containing mushrooms, wine, tomatoes, pearl onions and garlic.
Margarine - A solid fat invented in 1869 to replace butter in cooking and baking. Originally, it was composed entirely of beef fat. Today, margarine is made with a variety of fats (usually vegetable), water, whey, yellow coloring, and nutritional additives.
Marinade, To Marinate - A liquid seasoning blend or dry spice rub for foods, used for flavor enhancement and tenderizing. Marinades are added to foods and then allowed to set for a period of time. Liquid marinades are usually acid-based with wine, vinegar, yogurt or lemon juice with added spices.
Marinade - A seasoned liquid, usually containing an acid, in which foods such as meat or vegetables are soaked (marinated) before cooking.
Marinara Sauce - Literally, "sailor-style" in Italian, this sauce can be made either red or white, but it always contains garlic, tomatoes, olive oil, oregano, and vinegar and/or wine.
Mandoline - A hand-operated slicing and cutting apparatus. Mandolines are used to cut fruits and vegetables evenly.
Mango - A beautiful tropical fruit which grows in a variety of shapes and sizes; the skin may be green, rosy red, gold or all three as the fruit ripens. The juicy, smooth, golden flesh is fragrant and sweetly tart, with one large flat seed.
Manhattan Clam Chowder - Chowder made with quahog clams, tomatoes, onions, celery, and potatoes.
Manicotti - Large, tube shaped pasta that is normally stuffed with a meat, vegetable and cheese mixture and topped with a red sauce and baked.
Manzanilla Olive - Spanish green olive, lightly lye-cured then packed in salt and lactic acid; available unpitted and/or stuffed.
Maple Syrup - Maple sap that has been reduced by boiling until a thick syrup with a sweet distinctive taste is formed.
Maraschino Cherry - A pitted cherry soaked in a flavored, sugar syrup and dyed red or green. Maraschino cherries are used for drink and food garnishes.
Marble - To smoothly whirl one food into another.
Marbling - The streaks of intramuscular fat found in meat (especially beef) which add to the meat's flavor and tenderness. Marbling is a primary factor in determining a meat's quality grade.
Marengo - A chicken dish containing mushrooms, wine, tomatoes, pearl onions and garlic.
Margarine - A solid fat invented in 1869 to replace butter in cooking and baking. Originally, it was composed entirely of beef fat. Today, margarine is made with a variety of fats (usually vegetable), water, whey, yellow coloring, and nutritional additives.
Marinade, To Marinate - A liquid seasoning blend or dry spice rub for foods, used for flavor enhancement and tenderizing. Marinades are added to foods and then allowed to set for a period of time. Liquid marinades are usually acid-based with wine, vinegar, yogurt or lemon juice with added spices.
Marinade - A seasoned liquid, usually containing an acid, in which foods such as meat or vegetables are soaked (marinated) before cooking.
Marinara Sauce - Literally, "sailor-style" in Italian, this sauce can be made either red or white, but it always contains garlic, tomatoes, olive oil, oregano, and vinegar and/or wine.
Marjoram,
Sweet Marjoram - A Mediterranean herb of the
mint family that has short oval, pale green leaves,
a sweet flavor suggestive of thyme and oregano
and a strong aroma.
Marmalade - A jellied fruit preserve that contains pieces of rind (usually citrus fruit).
Marsala - An Italian, dessert wine, served as an after dinner drink or as an apéritif. Marsala is available in dry and sweet.
Marzipan - A mixture of almond paste, sugar and egg whites (of ground almonds, sugar, and egg whites) used to cover dessert cakes or to mold and shape for decorations on pastries.
Masa, Masa Harina - Masa is the dough used mainly for tortillas and tamales. It is made from dried corn kernels which has been cooked in limewater, then ground while wet. Masa Harina is flour made from dried masa.
Marmalade - A jellied fruit preserve that contains pieces of rind (usually citrus fruit).
Marsala - An Italian, dessert wine, served as an after dinner drink or as an apéritif. Marsala is available in dry and sweet.
Marzipan - A mixture of almond paste, sugar and egg whites (of ground almonds, sugar, and egg whites) used to cover dessert cakes or to mold and shape for decorations on pastries.
Masa, Masa Harina - Masa is the dough used mainly for tortillas and tamales. It is made from dried corn kernels which has been cooked in limewater, then ground while wet. Masa Harina is flour made from dried masa.
Mascarpone
Cheese - An extremely rich cream cheese from
Italy.
Mash - To press or crush a food into a smooth mixture.
Mask - To cover a dish with sauce or aspic after it has been cooked but prior to serving. It also refers to over-seasoning a dish to the point where all other flavors are indiscernible.
Matelote - Stew containing freshwater fish, wine and aromatics.
Matzo Meal - Ground matzo (unleavened bread made of only wheat flour and water), which is used in a variety of foods including matzo balls (dumplings) and pancakes.
Mayonnaise - A creamy, thick white sauce consisting of oil and vinegar emulsified with egg yolks. It is used as a spread or dressing. It is sold commercially and comes in reduced fat and non fat varieties.
Mead - A fermented beverage consisting of water, honey, and yeast (or hops) with flavorings.
Measuring Cups - Containers used to measure the volume of dry or liquid foods.
Mash - To press or crush a food into a smooth mixture.
Mask - To cover a dish with sauce or aspic after it has been cooked but prior to serving. It also refers to over-seasoning a dish to the point where all other flavors are indiscernible.
Matelote - Stew containing freshwater fish, wine and aromatics.
Matzo Meal - Ground matzo (unleavened bread made of only wheat flour and water), which is used in a variety of foods including matzo balls (dumplings) and pancakes.
Mayonnaise - A creamy, thick white sauce consisting of oil and vinegar emulsified with egg yolks. It is used as a spread or dressing. It is sold commercially and comes in reduced fat and non fat varieties.
Mead - A fermented beverage consisting of water, honey, and yeast (or hops) with flavorings.
Measuring Cups - Containers used to measure the volume of dry or liquid foods.
Meat
- 1. The flesh (muscles, fat and related tissues)
of animals used for food. 2. The edible part of
nuts.
Medallion - A very small, round cut of pork, veal, or beef.
Melba Sauce - A sauce composed of pureed, strained fresh raspberries, red currant jelly, sugar and cornstarch. It is traditionally served with Peach Melba, but can be used as a topping for other desserts.
Melba Toast - A very thin and very dry toast that is served with soups and salads.
Melon - A member of the gourd family. There are two groups of melons: muskmelon and watermelon, of which there are many varieties.
Melt - To alter a food from a solid to a liquid by heat.
Menudo - A Mexican soup containing tripe, green chiles, hominy and spices.
Meringue - Egg whites beaten until they are stiff and creamy, then sweetened. Primarily used as the topping for cream pies, or baked as cookies.
Mesclun - French word for "mixed" that refers to a salad of assorted small salad leaves and herbs.
Mesquite - A hardwood tree grown in the Southwest US, used to impart a distinct flavor in barbecue and smoked foods.
Mezzani - Smooth tubular pasta.
Microwave Cooking - A heating method that cooks with high-frequency radio waves that cause food molecules to pulse, creating friction that heats and cooks the food.
Migas - A mixture of bread or tortilla crumbs with scrambled eggs, chiles, onions and seasonings. Occasionally, chorizo (sausage) is added to the dish.
Milk Chocolate - Popular form of eating chocolate because of its mild, mellow flavor and usually contains about 12% milk solids. Milk chocolate has a less robust flavor than sweet or semisweet chocolates.
Milk Shake - Milk, ice cream, and a syrup or other flavorings mixed in a blender until the ice cream is soft enough to be sipped through a straw.
Millet - A small, round grain boiled or grounded into flour. It does not contain gluten.
Mince - To cut into extremely fine pieces.
Mincemeat - A spicy, sweet combination of candied and fresh fruits, wine, spices, and beef fat. Primarily used filling for pies.
Minestrone - An Italian all-vegetable soup containing an assortment of vegetables and pasta or beans or rice.
Mint - An herb with a fresh, peppery flavor. Mint is available fresh, dried, and as an extract.
Mint Julep - A popular drink from the southern U.S. containing fresh mint, bourbon, and crushed ice.
Mirin - A sweet, rice wine used in cooking Japanese cuisine.
Medallion - A very small, round cut of pork, veal, or beef.
Melba Sauce - A sauce composed of pureed, strained fresh raspberries, red currant jelly, sugar and cornstarch. It is traditionally served with Peach Melba, but can be used as a topping for other desserts.
Melba Toast - A very thin and very dry toast that is served with soups and salads.
Melon - A member of the gourd family. There are two groups of melons: muskmelon and watermelon, of which there are many varieties.
Melt - To alter a food from a solid to a liquid by heat.
Menudo - A Mexican soup containing tripe, green chiles, hominy and spices.
Meringue - Egg whites beaten until they are stiff and creamy, then sweetened. Primarily used as the topping for cream pies, or baked as cookies.
Mesclun - French word for "mixed" that refers to a salad of assorted small salad leaves and herbs.
Mesquite - A hardwood tree grown in the Southwest US, used to impart a distinct flavor in barbecue and smoked foods.
Mezzani - Smooth tubular pasta.
Microwave Cooking - A heating method that cooks with high-frequency radio waves that cause food molecules to pulse, creating friction that heats and cooks the food.
Migas - A mixture of bread or tortilla crumbs with scrambled eggs, chiles, onions and seasonings. Occasionally, chorizo (sausage) is added to the dish.
Milk Chocolate - Popular form of eating chocolate because of its mild, mellow flavor and usually contains about 12% milk solids. Milk chocolate has a less robust flavor than sweet or semisweet chocolates.
Milk Shake - Milk, ice cream, and a syrup or other flavorings mixed in a blender until the ice cream is soft enough to be sipped through a straw.
Millet - A small, round grain boiled or grounded into flour. It does not contain gluten.
Mince - To cut into extremely fine pieces.
Mincemeat - A spicy, sweet combination of candied and fresh fruits, wine, spices, and beef fat. Primarily used filling for pies.
Minestrone - An Italian all-vegetable soup containing an assortment of vegetables and pasta or beans or rice.
Mint - An herb with a fresh, peppery flavor. Mint is available fresh, dried, and as an extract.
Mint Julep - A popular drink from the southern U.S. containing fresh mint, bourbon, and crushed ice.
Mirin - A sweet, rice wine used in cooking Japanese cuisine.
Miso
- Fermented soybean paste that is an indispensable
Japanese flavoring ingredientIt is used in sauces,
soups, marinades, dressings, dips and main dishes.
Mix - To combine ingredients with a spoon or beaters until well integrated.
Mix Until Just Moistened - To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
Mocha - A coffee and chocolate mixture.
Mock Duck - Fresh, organic wheat gluten that is folded and pressed creating a meat substitute to duck in Buddhist and other vegetarian dishes. Available canned in Asian markets.
Mojo - Cuban seasoning mix made of garlic, olive oil, and sour oranges It is used as a dip, marinade, or sauce for vegetables and meats.
Molasses - A thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
Molcajete Y Tejolete - The Mexican term for mortar (molcajete) and pestle (tejolete); sometimes made from volcanic rock.
Mold - To shape food, usually by pouring the liquefied food into a mold. When the liquid is cooled it will retain the shape of the mold.
Mole - A Mexican specialty, mole is a dark, reddish-brown sauce, often served with chicken or turkey. Mole is made from a variety of ingredients, including ground seeds, chile peppers, onion, garlic, and chocolate.
Monkfish - A saltwater fish of which only the tail meat is eaten.
Monosodium Glutamate - A sodium salt found in wheat, beets, and soy bean products. It is used extensively in Chinese cooking, and thought to help accentuate the flavors of certain foods. However some people have shown an allergic reaction.
Monounsaturated Fat - Monounsaturated fats have been shown to reduce LDLs, but have relatively no effect on HDLs, except for olive oil, which can increase the beneficial HDLs. Other sources of monounsaturated fat can be obtained from canola oil, peanut oil, avocados, almonds, cashews and peanuts.
Mont Blanc - A classic French dessert made with sweetened chestnut purée. The purée is passed through a ricer and formed into a fluffy mound on a platter. The dessert is then topped with whipped cream.
Monterey Jack Cheese - Deriving its name from the California city where it originated, this cheese is very versatile. Usually available unaged, it is mild and has an ivory color.
Monter au beurre - To whisk cold butter into a hot liquid to give the liquid a silky consistency and depth of flavor.
Morel - A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.
Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Mortar and Pestle - A bowl and blunt tool for pounding seasonings into a paste or powder. Often made of marble. The traditional method of making basil pesto is to place all ingredients into the mortar and blend.
Mostaccioli - Literally means "Small Mustaches". This tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes.
Mother Sauces - A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demiglace or brown; 2. Velouté or blond; 3. Béchamel or white; 4. Hollandaise or butter; 5. Tomato or red.
Moussaka - A layered dish of eggplant and lamb with tomatoes and onions in a white sauce.
Mousse - A sweet or savory dish, mousse is usually made with egg whites or whipped cream to give the light, airy texture. In French, the word means "froth" or "foam."
Mozzarella Cheese - Mozzarella is known as a mild cheese with an elastic texture. It is fairly soft, requires little ripening time, and has excellent melting qualities.
MSG - This natural amino acid is found in seaweed, vegetables, cereal gluten and the residue of sugar beets, and is used as a flavor enhancer.
Muenster Cheese; Munster Cheese - A semi-ripe Alsatian cheese made with whole cow's milk, flavored with caraway and cumin. It may cure up to three months before consumption.
Muesli - The German term for mixture, muesli may contain raw or toasted grains (wheat, oats, barley, etc.) nuts, bran, dried fruits, wheat germ, sugar and dried milk solids. Muesli is often eaten like cold cereal with milk, or with yogurt or fruit juice.
Muffin - A drop batter baked in individual pans and served as a quick bread.
Mull - To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.
Mung Beans - Small green beans used in both Indian and Chinese cooking. They do not require presoaking and cooked mung beans have a tender texture and slightly sweet flavor. The sprouts are also used in salads.
Muscadine Grape - A thick-skinned purple grape with a musky flavor, muscadine grapes are found in the Southeastern United States. The grapes are eaten as is, and often used to make jelly and wine.
Mushroom - Any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.
Muskmelon - One of the two broad classes of melon. Muskmelons have been grown for thousands of years by many cultures. The two main skin textures are netted (such as cantaloupe), and smooth (crenshaw or honeydew).
Mussel - A bivalve mollusk with an extremely thin, oblong shell that can range from dark blue to bright green to yellowish-brown. The creamy-tan meat has a slightly sweet flavor. Mussels can be cooked in a variety of ways including steaming, frying, baking or used as an ingredient in dishes such as paella.
Mustard - A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it.
Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned. Mustard greens must be washed thoroughly, then may be steamed, sauteed, or simmered. They're usually cooked with seasonings and ham, pork, or bacon.
Mix - To combine ingredients with a spoon or beaters until well integrated.
Mix Until Just Moistened - To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
Mocha - A coffee and chocolate mixture.
Mock Duck - Fresh, organic wheat gluten that is folded and pressed creating a meat substitute to duck in Buddhist and other vegetarian dishes. Available canned in Asian markets.
Mojo - Cuban seasoning mix made of garlic, olive oil, and sour oranges It is used as a dip, marinade, or sauce for vegetables and meats.
Molasses - A thick, sweet, brownish-black liquid that is a by-product of sugar-refining; used in breads, cookies and pastries for its distinctive, slightly bitter flavor and dark color.
Molcajete Y Tejolete - The Mexican term for mortar (molcajete) and pestle (tejolete); sometimes made from volcanic rock.
Mold - To shape food, usually by pouring the liquefied food into a mold. When the liquid is cooled it will retain the shape of the mold.
Mole - A Mexican specialty, mole is a dark, reddish-brown sauce, often served with chicken or turkey. Mole is made from a variety of ingredients, including ground seeds, chile peppers, onion, garlic, and chocolate.
Monkfish - A saltwater fish of which only the tail meat is eaten.
Monosodium Glutamate - A sodium salt found in wheat, beets, and soy bean products. It is used extensively in Chinese cooking, and thought to help accentuate the flavors of certain foods. However some people have shown an allergic reaction.
Monounsaturated Fat - Monounsaturated fats have been shown to reduce LDLs, but have relatively no effect on HDLs, except for olive oil, which can increase the beneficial HDLs. Other sources of monounsaturated fat can be obtained from canola oil, peanut oil, avocados, almonds, cashews and peanuts.
Mont Blanc - A classic French dessert made with sweetened chestnut purée. The purée is passed through a ricer and formed into a fluffy mound on a platter. The dessert is then topped with whipped cream.
Monterey Jack Cheese - Deriving its name from the California city where it originated, this cheese is very versatile. Usually available unaged, it is mild and has an ivory color.
Monter au beurre - To whisk cold butter into a hot liquid to give the liquid a silky consistency and depth of flavor.
Morel - A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.
Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.
Mortar and Pestle - A bowl and blunt tool for pounding seasonings into a paste or powder. Often made of marble. The traditional method of making basil pesto is to place all ingredients into the mortar and blend.
Mostaccioli - Literally means "Small Mustaches". This tubular pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes.
Mother Sauces - A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demiglace or brown; 2. Velouté or blond; 3. Béchamel or white; 4. Hollandaise or butter; 5. Tomato or red.
Moussaka - A layered dish of eggplant and lamb with tomatoes and onions in a white sauce.
Mousse - A sweet or savory dish, mousse is usually made with egg whites or whipped cream to give the light, airy texture. In French, the word means "froth" or "foam."
Mozzarella Cheese - Mozzarella is known as a mild cheese with an elastic texture. It is fairly soft, requires little ripening time, and has excellent melting qualities.
MSG - This natural amino acid is found in seaweed, vegetables, cereal gluten and the residue of sugar beets, and is used as a flavor enhancer.
Muenster Cheese; Munster Cheese - A semi-ripe Alsatian cheese made with whole cow's milk, flavored with caraway and cumin. It may cure up to three months before consumption.
Muesli - The German term for mixture, muesli may contain raw or toasted grains (wheat, oats, barley, etc.) nuts, bran, dried fruits, wheat germ, sugar and dried milk solids. Muesli is often eaten like cold cereal with milk, or with yogurt or fruit juice.
Muffin - A drop batter baked in individual pans and served as a quick bread.
Mull - To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.
Mung Beans - Small green beans used in both Indian and Chinese cooking. They do not require presoaking and cooked mung beans have a tender texture and slightly sweet flavor. The sprouts are also used in salads.
Muscadine Grape - A thick-skinned purple grape with a musky flavor, muscadine grapes are found in the Southeastern United States. The grapes are eaten as is, and often used to make jelly and wine.
Mushroom - Any of many species of cultivated or wild fleshy fungus, usually consisting of a stem, a cap (which may have gills) and mycelium; available fresh or dried and eaten raw, reconstituted or cooked.
Muskmelon - One of the two broad classes of melon. Muskmelons have been grown for thousands of years by many cultures. The two main skin textures are netted (such as cantaloupe), and smooth (crenshaw or honeydew).
Mussel - A bivalve mollusk with an extremely thin, oblong shell that can range from dark blue to bright green to yellowish-brown. The creamy-tan meat has a slightly sweet flavor. Mussels can be cooked in a variety of ways including steaming, frying, baking or used as an ingredient in dishes such as paella.
Mustard - A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it.
Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen, or canned. Mustard greens must be washed thoroughly, then may be steamed, sauteed, or simmered. They're usually cooked with seasonings and ham, pork, or bacon.
Napa Cabbage - This oval-shaped broad-leafed head has very crisp, pale green crinkled leaves and a sweet, delicate flavor. It is used extensively in stir-fried dishes and soups, and absorbs flavors beautifully.
Nasturtium - All parts of the nasturtium are eaten, except the roots. The leaves and stems are peppery, and may be added to salads or sandwiches. Whole flowers may be used as a garnish, and seeds and buds can be pickled like capers.
Natto - A Japanese flavoring and table condiment made from soybeans that have been steamed, fermented and mashed. Natto has a gummy texture and strong cheeselike flavor; often mixed with other ingredients such as soy sauce and mustard.
Navy Bean - A variety of kidney bean; small and ovoid with a white skin and flesh; a staple of the U.S. Navy since the 1880s, it is also known as the beautiful bean, Boston bean, and Yankee bean.
Nectarine - A sweet, firm relative of the peach with smooth skin. Select nectarines that have rich color (red swatches over a bright golden yellow background), a fragrant aroma and a plumpness that gives slightly to the touch.
Neufchatel Cheese - A soft unripened cheese originally from Neufchatel-en-Bray, France. It has a fat content of 44-48%. Philadelphia sells it as low-fat cream cheese in the U.S.
Newburg - A rich dish of cooked lobster, shrimp, or other shellfish in a sauce made of cream, butter, egg yolks, sherry, and seasonings. The dish is often served over toast points.
Niçoise Olive - Small French black (harvested fully ripe) olive with a high pit-to-meat ratio. Niçoise olives are brine-cured and packed in olive oil, often with herbs. They can vary in color from purple-brown to brown-black, and have a rich, nutty, smooth flavor.
Niçoise, A La - Food cooked in the manner of the chefs of the French city of Nice, generally includes a garnish of garlic, tomatoes, anchovies, black olives, capers and lemon juice.
Noisette - Very small medallions of meat.
Nonpareil - A tiny hard candy used to decorate cookies, candy, cakes, etc.
Non-Reactive Pan - A non-porous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Non-Stick Cookware - Cookware that has been coated with teflon that allows for cooking with little or no oil or grease.
Noodles - Type of pasta made from durum flour, water and egg solids. By federal regulations, pasta made without egg solids cannot be defined as noodles.
Nopalitas - Fleshy leaves of the prickly pear, or nopal cactus. Nopales have a tart, green bean-like flavor. The thorns are shaved off before using, then they are usually simmered until tender then used in salads, scrambled eggs, and other dishes.
Nougat - A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and sliced.
Nutmeg - The hard seed of a yellow fruit from a tree (Myristica fragrans) native to the East Indies; has an oval shape and smooth texture with a strong, sweet aroma and flavor; used ground (grated) in sweet and savory dishes.
Nut Mill - A hand-crank tool used to produce nut flour. Shelled nuts are placed in a hopper on top of the unit and the crank is rotated, pressing the nuts against a grating drum. The nuts are powdered without releasing their natural oil.
Oatmeal - Oats that have been cleaned, toasted, hulled and cleaned again; most often cooked and served as cereal. There are several varieties of oatmeal. Old-fashioned oats (also called regular rolled oats) have been steamed and flattened by huge rollers and take about 15 minutes to cook. The quick-cooking variety of rolled oats (they cook in about five minutes) are groats that have been cut into pieces before being steamed and rolled into thinner flakes.
O'Brien Potatoes - A dish of diced potatoes, onions, and sweet peppers or pimientos, fried until browned and crisp.
Oeuf - The French word for "egg."
Okra - A vegetable brought to the U.S. South by African slaves. Okra pods are green and ridged. When cooked, okra gives off a viscous substance which may serve as a thickener in some dishes.
Olive - The small fruit of a tree native to the Mediterranean region; has a single pit, high oil content, green color before ripening and green or black color after ripening and an inedibly bitter flavor when raw; eaten on its own after washing, soaking and pickling, or pressed for oil; available in a range of sizes (from smallest to largest): medium, colossal, supercolossal and jumbo.
Olive Oil - An oil obtained by pressing tree-ripened olives; has a distinctive fruity, olive flavor and is graded according to its degree of acidity; used as a cooking medium, flavoring and ingredient.
Omega-3 Oils - A classification of fatty acids found in some plants and in all sea creatures; found to be beneficial to coronary health (purportedly lowering the bad LDL cholesterol and raising the good HDL) as well as to brain growth and development.
Omelet - Seasoned eggs that are beaten and fried. The eggs will puff up at which time, they are rolled or folded over.
Omelet Pan - A shallow pan with sloping sides, a flat bottom and long handle.
Onion - Bulb vegetables related to the lily, with a characteristic strong flavor and odor.
On the Half Shell - This phrase usually describes oysters served on the bottom shell, either raw on a bed of crushed ice or cooked on a bed of rock salt.
Open-faced - A sandwich prepared with just one piece of bread and topped with a wide variety of meats, vegetables or cheeses; the sandwich can be served hot or cold.
Orange - Any of a variety of citrus (Citrus sinensis) with juicy, orange-colored segmented flesh, a thin to moderately thick orange-colored rind and a flavor ranging from bitter to tart to sweet; depending on the variety, an orange can be eaten fresh, cooked in sweet or savory dishes, juiced or used as a flavoring or aromatic.
Orange Roughy - A mild flavored New Zealand fish with white flesh, orange roughy is also low in fat.
Oregano - An herb (Origanum vulgare) and the wild form of marjoram; has a woody stalk with clumps of tiny, dark green leaves that have a pungent, peppery flavor and are used fresh or dried, principally in Italian and Greek cuisines; also known as wild marjoram.
Organic Food - Food grown without the use of any chemicals, including synthetic fertilizers, pesticides or fungicides. No artificial coloring or flavoring or other additives can be used in processing foods labeled organic. Specifics vary from state to state.
Orgeat Syrup - A sweet syrup used in cocktails, orgeat syrup is made with almonds, sugar, and rose water or orange-flower water.
Orrechietti - Pasta shaped by pressing the point of a knife into a small slice of dough, resulting in a shape similar to a small ear.
Orzo - Italian for barley and used to describe rice-like pasta.
Ouzo - A clear anise-flavored liqueur from Greece.
Oven Bag - A heat-resistant nylon bag for cooking meals without basting or tending.
Oxalic Acid - Oxalic acid is found naturally in many plants, but is poisonous in excessive amounts. Spinach, rhubarb, sorrel all contain measurable amounts of oxalic acid. It actually forms insoluble compounds with calcium and iron which inhibit their absorption by the human body, thus diminishing the purported nutritional value of some vegetables, particularly spinach.
Oyster - Bivalve mollusks with a hard, rough gray shell and creamy-beige to pale-gray meat.
Oyster Mushroom - A smooth-capped mushroom with a fan shape and mild oyster-like flavor. They're found dried or fresh in many supermarkets and most oriental markets.
Oyster Sauce - A bottled all-purpose Chinese seasoning made from oysters, water, salt,cornstarch, and caramel coloring.
Oysters Rockefeller - This creation was born in New Orleans in the late 1890s, and was reportedly named for John D. Rockefeller because of how rich it is. The dish is composed of oysters on the half-shell baked with a mixture of spinach, shallots and celery then topped with bread crumbs.
Packed
- Pressed or mashed together tightly, filling
the measuring utensil with as much of the ingredient
as possible.
Paella - A Spanish dish consisting of rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes, and other vegetables. It's named for the wide, shallow pan it's cooked in.
Palm Hearts - Hearts of young palm trees.
Palm Sugar - Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn beep (Thai). Ivory to light caramel colored sugar cakes. Its flavor is extracted from coconut flower or palm. It is similar to brown sugar. In fact, if you can't find it, you can substitute maple sugar or brown sugar blended with a little maple syrup (to moisten) for palm sugar.
Pan Fry - To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food.
Panbroil - To cook a food in a skillet without added fat, removing any fat as it accumulates.
Pancetta - An Italian cured meat made from the belly (pancia) of the big (the same cut used for bacon). It is salted but lightly spiced, but not smoked.
Panforte - A dense, flat Italian cake filled with hazelnuts, almonds, honey, candied citron and citrus peel, cocoa and spices.
Pansotti - A stuffed, triangular pasta popular in the Italian region of Liguria.
Papaya - Native to North America, the papaya is a large fruit which is golden yellow when ripe. Ripe papaya has an exotic sweet-tart flavor. The fruit is sometimes called pawpaw.
Papillote, En - A food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy the escaping aroma.
Pappardelle - Plain pasta, usually homemade, shaped in broad ribbons with fluted edges, cut into short pieces (¾-inch wide by 12 inches long).
Paprika - A blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in Central European and Spanish cuisines as a spice and garnish; also known as Hungarian pepper.
Paraffin - A waxy substance used for coating items such as cheese and the tops of jars of jams and jellies to keep air out, thus preventing spoilage.
Parboil - To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.
Parchment Paper - A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
Parcook - To partially cook an item before storing or finishing by any number of other cooking methods.
Pare - To remove skins and peels from fruits or vegetables with a small knife or peeler.
Pareve - A Jewish term which describes food made without dairy or animal
ingredients. According to Jewish dietary laws, animal food can't be eaten at the same meal with dairy food, but pareve food may be eaten with either.
Parfait - A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer.
Parmesan Cheese - A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Most often served with Italian food.
Parsley - An herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
Parsnip - A long, white root vegetable with feathery green leaves. Its look and taste is similar to a carrot and it can be cooked in much the same way.
Partially Set - Term for the state of a gelatin mixture that has thickened to the consistency of unbeaten egg whites.
Pasilla Chili Peppers - Medium-hot chili peppers that are generally 6 inches to 8 inches long and 1 inch to 2 inches in diameter. These rich-flavored peppers are blackish-brown in color and sometimes referred to as chile negro.
Passion Fruit - This purple fruit has a smooth skin that wrinkles as it ages and highly fragrant orange pulp filled with many tiny edible seeds. The flavor is tangy but sweet. It can be chilled and eaten as is, added to fruit salads or used as a flavoring for baked goods, preserves and beverages.
Pasta - Pasta may refer to any of a wide variety of noodles from a variety of countries. Italian pasta is usually made with a dough of durum or semolina wheat flour, liquid, and sometimes egg. Pasta made with semolina flour is generally superior, since it doesn't absorb too much water and stays somewhat firm when cooked al dente.
Pasteurize - To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
Pastina - A small pasta, of any shape but frequently round; used in soups.
Pastry Bag - A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries, or piping decorative edgings. Bags may be made of cloth, plastic, or other materials.
Pastry Blender - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles.
Pastry Brush - A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.
Pastry Wheel - A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge.
Pat - To take the underside of the hand and gently press a food. The purpose might be to pat dry ingredients onto the surface so they will adhere during cooking, or to pat with a towel to remove excess moisture.
Pâté - An appetizer, paté usually consists of seasoned, finely ground or strained meat, poultry, or fish. Paté is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast.
Pate a Choux - Cream puff paste. It is a mixture of boiled water, fat, and flour, beat in whole eggs.
Patty - A thin, round piece of food, such as a hamburger patty or a peppermint patty.
Paupiettes - Thinly sliced meats wrapped around fillings.
Paysanne - French name avariety of vegetables cut in a small square, usually about 1/4". Used in soups or granish for meats and seafood.
Peach - A medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin, pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a clingstone and freestone.
Peach Melba - A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with Melba sauce (a raspberry sauce) and sometimes with whipped cream and sliced almonds.
Peaks - The mounds made in a mixture. For example egg white that has been whipped to stiffness. Peaks are "stiff" if they stay upright or "soft" if they curl over.
Peanut - A legume and not a nut (Arachis hypogea), it is the plant's nut-like seed that grows underground; the hard nut has a papery brown skin and is encased in a thin, netted tan pod and is used for snacking and for making peanut butter and oil; also known as a groundnut; earthnut, goober (from the African work nguba) and goober pea.
Peanut Oil - Clear oil pressed from peanuts; very useful in cooking and as a salad oil. Peanut oil has a delicate flavor and high smoke point, making it perfect for deep-frying.
Pear - A spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp off-white flesh, moderately thin skin that can range in color from celadon green to golden yellow to tawny red and a flavor that can be sweet to spicy; pears can be eaten out of hand or cooked and are grown in temperate regions worldwide.
Pearl Onions - Mild-flavored onions about the size of a small marble; often cooked as a side dish or pickled as a condiment or garnish.
Peas - The edible seeds contained within the pods of various vines; the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.
Pecan - The nut of a tree of the hickory family (Carya oliviformis), native to North America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat content.
Pecorino Romano - The Pecorino cheeses are made from sheep's milk in Italy. Romano is the best known. Parmesan is a good Romano substitute.
Pectin - Pectin is a natural substance used to thicken jams, jellies, and preserves. Pectin is naturally present in fruits, but most don't have enough to jell. The alternative is to cook the mixture until it's reduced to the desired consistency. Pectin will only work when combined with a specific balance of sugar and acid.
Peel - To remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.
Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or smooth) of pasta with diagonally cut ends.
Pepper - The fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.
Peppercorn - Peppercorns are small berries from a vine plant. The black peppercorn is picked when it is almost ripe, then dried. Whole ground or cracked, black peppercorns produce our everyday black pepper. The milder white pepper is made from the dried inner kernel of the ripe berry.
Peppermint - An herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.
Perciatelli - Pasta whose shape is similar to that of spaghetti, but with a hollow center; also called bucatini.
Persillade - A mixture of paste garlic, finely chopped parsley, a little olive oil, and sometimes bread crumbs.
Persimmon - A round fruit with a glossy skin that can range in color from yellow to deep orange with sweet, creamy orange flesh. All persimmons have a characteristic astringent flavor that causes the mouth to pucker when they are not ripe.
Pesto - Pesto is an Italian basil sauce. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto.
Petit Four - Small bite-size cakes, petits fours are usually square or diamond-shaped. They're typically coated with icing and decorated.
Pheasant - A game bird with dark flesh and an average weight of 1.5 to 2 lbs.
Phyllo - A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets. Phyllo is sometimes spelled filo.
Picadillo - A Spanish dish made up of ground pork and beef, tomatoes, garlic, onions, and other foods, depending on the region. In Mexico, picadillo is used as a stuffing.
Picante - Spanish for flavored with hot peppers (chiles).
Picholine Olive - French green olive, salt-brine cured, with a subtle, slightly salty flavor; sometimes preserved with citric acid in the United States.
Paella - A Spanish dish consisting of rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes, and other vegetables. It's named for the wide, shallow pan it's cooked in.
Palm Hearts - Hearts of young palm trees.
Palm Sugar - Known as gula jawa (Indonesian), gula Malacca (Malaysian), nahm tahn beep (Thai). Ivory to light caramel colored sugar cakes. Its flavor is extracted from coconut flower or palm. It is similar to brown sugar. In fact, if you can't find it, you can substitute maple sugar or brown sugar blended with a little maple syrup (to moisten) for palm sugar.
Pan Fry - To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food.
Panbroil - To cook a food in a skillet without added fat, removing any fat as it accumulates.
Pancetta - An Italian cured meat made from the belly (pancia) of the big (the same cut used for bacon). It is salted but lightly spiced, but not smoked.
Panforte - A dense, flat Italian cake filled with hazelnuts, almonds, honey, candied citron and citrus peel, cocoa and spices.
Pansotti - A stuffed, triangular pasta popular in the Italian region of Liguria.
Papaya - Native to North America, the papaya is a large fruit which is golden yellow when ripe. Ripe papaya has an exotic sweet-tart flavor. The fruit is sometimes called pawpaw.
Papillote, En - A food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy the escaping aroma.
Pappardelle - Plain pasta, usually homemade, shaped in broad ribbons with fluted edges, cut into short pieces (¾-inch wide by 12 inches long).
Paprika - A blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in Central European and Spanish cuisines as a spice and garnish; also known as Hungarian pepper.
Paraffin - A waxy substance used for coating items such as cheese and the tops of jars of jams and jellies to keep air out, thus preventing spoilage.
Parboil - To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.
Parchment Paper - A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
Parcook - To partially cook an item before storing or finishing by any number of other cooking methods.
Pare - To remove skins and peels from fruits or vegetables with a small knife or peeler.
Pareve - A Jewish term which describes food made without dairy or animal
ingredients. According to Jewish dietary laws, animal food can't be eaten at the same meal with dairy food, but pareve food may be eaten with either.
Parfait - A dessert consisting of ice cream, layered with a dessert sauce, fruit, or liquer.
Parmesan Cheese - A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Most often served with Italian food.
Parsley - An herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
Parsnip - A long, white root vegetable with feathery green leaves. Its look and taste is similar to a carrot and it can be cooked in much the same way.
Partially Set - Term for the state of a gelatin mixture that has thickened to the consistency of unbeaten egg whites.
Pasilla Chili Peppers - Medium-hot chili peppers that are generally 6 inches to 8 inches long and 1 inch to 2 inches in diameter. These rich-flavored peppers are blackish-brown in color and sometimes referred to as chile negro.
Passion Fruit - This purple fruit has a smooth skin that wrinkles as it ages and highly fragrant orange pulp filled with many tiny edible seeds. The flavor is tangy but sweet. It can be chilled and eaten as is, added to fruit salads or used as a flavoring for baked goods, preserves and beverages.
Pasta - Pasta may refer to any of a wide variety of noodles from a variety of countries. Italian pasta is usually made with a dough of durum or semolina wheat flour, liquid, and sometimes egg. Pasta made with semolina flour is generally superior, since it doesn't absorb too much water and stays somewhat firm when cooked al dente.
Pasteurize - To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.
Pastina - A small pasta, of any shape but frequently round; used in soups.
Pastry Bag - A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries, or piping decorative edgings. Bags may be made of cloth, plastic, or other materials.
Pastry Blender - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles.
Pastry Brush - A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.
Pastry Wheel - A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge.
Pat - To take the underside of the hand and gently press a food. The purpose might be to pat dry ingredients onto the surface so they will adhere during cooking, or to pat with a towel to remove excess moisture.
Pâté - An appetizer, paté usually consists of seasoned, finely ground or strained meat, poultry, or fish. Paté is usually cooked in a crust or mold (may be called terrine) and is often served with crackers or toast.
Pate a Choux - Cream puff paste. It is a mixture of boiled water, fat, and flour, beat in whole eggs.
Patty - A thin, round piece of food, such as a hamburger patty or a peppermint patty.
Paupiettes - Thinly sliced meats wrapped around fillings.
Paysanne - French name avariety of vegetables cut in a small square, usually about 1/4". Used in soups or granish for meats and seafood.
Peach - A medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin, pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a clingstone and freestone.
Peach Melba - A dessert created in the late 1800s by the famous French chef Escoffier for Dame Nellie Melba, a popular Australian opera singer. It's made with two peach halves that have been poached in syrup and cooled. Each peach half is placed hollow side down on top of a scoop of vanilla ice cream, then topped with Melba sauce (a raspberry sauce) and sometimes with whipped cream and sliced almonds.
Peaks - The mounds made in a mixture. For example egg white that has been whipped to stiffness. Peaks are "stiff" if they stay upright or "soft" if they curl over.
Peanut - A legume and not a nut (Arachis hypogea), it is the plant's nut-like seed that grows underground; the hard nut has a papery brown skin and is encased in a thin, netted tan pod and is used for snacking and for making peanut butter and oil; also known as a groundnut; earthnut, goober (from the African work nguba) and goober pea.
Peanut Oil - Clear oil pressed from peanuts; very useful in cooking and as a salad oil. Peanut oil has a delicate flavor and high smoke point, making it perfect for deep-frying.
Pear - A spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp off-white flesh, moderately thin skin that can range in color from celadon green to golden yellow to tawny red and a flavor that can be sweet to spicy; pears can be eaten out of hand or cooked and are grown in temperate regions worldwide.
Pearl Onions - Mild-flavored onions about the size of a small marble; often cooked as a side dish or pickled as a condiment or garnish.
Peas - The edible seeds contained within the pods of various vines; the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.
Pecan - The nut of a tree of the hickory family (Carya oliviformis), native to North America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat content.
Pecorino Romano - The Pecorino cheeses are made from sheep's milk in Italy. Romano is the best known. Parmesan is a good Romano substitute.
Pectin - Pectin is a natural substance used to thicken jams, jellies, and preserves. Pectin is naturally present in fruits, but most don't have enough to jell. The alternative is to cook the mixture until it's reduced to the desired consistency. Pectin will only work when combined with a specific balance of sugar and acid.
Peel - To remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.
Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or smooth) of pasta with diagonally cut ends.
Pepper - The fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.
Peppercorn - Peppercorns are small berries from a vine plant. The black peppercorn is picked when it is almost ripe, then dried. Whole ground or cracked, black peppercorns produce our everyday black pepper. The milder white pepper is made from the dried inner kernel of the ripe berry.
Peppermint - An herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.
Perciatelli - Pasta whose shape is similar to that of spaghetti, but with a hollow center; also called bucatini.
Persillade - A mixture of paste garlic, finely chopped parsley, a little olive oil, and sometimes bread crumbs.
Persimmon - A round fruit with a glossy skin that can range in color from yellow to deep orange with sweet, creamy orange flesh. All persimmons have a characteristic astringent flavor that causes the mouth to pucker when they are not ripe.
Pesto - Pesto is an Italian basil sauce. Many variations of this sauce exist including different nut based pestos, different herb based pestos, sun dried tomato pesto, and black olive pesto.
Petit Four - Small bite-size cakes, petits fours are usually square or diamond-shaped. They're typically coated with icing and decorated.
Pheasant - A game bird with dark flesh and an average weight of 1.5 to 2 lbs.
Phyllo - A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets. Phyllo is sometimes spelled filo.
Picadillo - A Spanish dish made up of ground pork and beef, tomatoes, garlic, onions, and other foods, depending on the region. In Mexico, picadillo is used as a stuffing.
Picante - Spanish for flavored with hot peppers (chiles).
Picholine Olive - French green olive, salt-brine cured, with a subtle, slightly salty flavor; sometimes preserved with citric acid in the United States.
Pickapeppa
Sauce - A sweet and sour, mild hot pepper
sauce from Jamaica.
Pickle - To preserve food in a vinegar mixture or seasoned brine. Cucumbers, cauliflower, onions, baby corn, and and watermelon rind are some of the most popular foods to pickle.
Pickling Spice - A combination of spices usually including mustard seed, bay leaves, cinnamon, pepper, allspice, ginger, turmeric, and cardamom. Pickling spices are used primarily for pickling foods, but may also be used to season certain dishes.
Pico de Gallo - Literally rooster's beak, a coarse uncooked tomato salsa.
Pierogi - Polish dumplings filled with a minced mixture, such as pork, onions, cottage cheese and seasonings.
Pilaf - A side dish of rice or other grains cooked in a broth with seasonings and sometimes tossed with vegetables or meat. Also known as pilau.
Pimiento or Pimento - A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor.
Pinch - As much of an ingredient that can be held between the thumb and forefinger. A very small, approximate amount.
Pine Nuts - The blanched seeds from pine cones. Other names are: Indian nut, piñon, pignoli, and pignolia.
Pineapple - A tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
Pinon - Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats.
Pint - A unit of volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - A medium-sized pale pink bean with reddish-brown streaks; available dried; also known as a crabeye bean and a red Mexican bean.
Pipe - To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.
Piquant - A term which generally means a tangy flavor.
Piquante Sauce - A sauce made with shallots, white wine vinegar, gherkins, parsley, and a variety of herbs and seasonings.
Pit - To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.
Pita - A round, Middle Eastern flat bread made from white or whole wheat flour. When a pita is split, the pocket may be filled to make a sandwich.
Pizzelles - Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron. They may be flat or rolled into ice cream cones.
Plantains - Also known as machos. The plantain is a green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine.
Plastic Wrap - A thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is used to wrap foods for storage.
Plum - A small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit and sweet flavor.
Plum Sauce - Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart-sweet flavor. Plum sauce is used predominately as a dipping sauce for roasted meats and fried appetizers.
Poach - To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.
Poblano Chili Pepper - A dark, sometimes almost black green chili pepper with a mild flavor. Best known for its use in "Chili Rellanos".
Poêle - A method of cooking (usually in a covered pot) where foods are cooked in their own juices. Also referred to as butter roasting.
Poi - A Hawaiian dish made from cooked taro root that has been pounded to a smooth paste and mixed with water.
Polenta - A mush made from cornmeal, polenta may be eaten hot or cooled and fried. Polenta is a staple of northern Italy.
Pollo - Spanish term for chicken.
Polyunsaturated Fat - A fatty acid with two or more double bonds between carbon atoms; the good kind of fat.
Pomegranate - A red to purple fruit with thin leathery skin and hundreds of crunchy seeds encased in translucent, sweet-tart flesh. The seeds are separated from the flesh by a bitter membrane that should be discarded.
Pone - A round, flat food, such as corn pone.
Poppy Seed or Poppyseed - Tiny bluish-gray seeds of the poppy plant. Poppy seeds are often sprinkled on food, used as a filling, or added to a variety of foods, such as cakes, breads, and salad dressings.
Porcini - A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor.
Pork - The flesh of hogs, usually slaughtered under the age of 1 year.
Portabella - A very large crimini; the mushroom has a dense texture and a rich, meaty flavor.
Porterhouse Steak - A cut of meat from the rear end of the short loin. The name originates from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to serve separately as filet mignon.
Posole, Pozole - Hominy stew made with dried lime-treated corn and combined with pork and seasonings.
Pot Liquor, or Pot Likker - The liquid left after cooking greens, vegetables, or other food. It's traditionally served with cornbread in the South.
Pot Sticker Wrappers - Very thin sheets of dough made from flour, eggs and salt; used for small meat and vegetable filled dumplings known as pot stickers, as well as for won ton and egg rolls.
Pot Roast - A large piece of meat browned in fat quickly and then cooked in a covered pan.
Potage - French term for a thick soup intended to serve as a complete meal. It defines a soup with a thickness that is between consomme and soupe.
Potassium - A mineral used primarily to assist the transmissions of nerve impulses and to develop protein. Good potassium sources include green vegetables, kiwi, bananas and other fruits.
Potato - The starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum) native to the Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for distillation mash.
Poultry - Any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
Poultry Seasoning - A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion, and pepper.
Pound - A basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .
Praline - A confection made with pecans and brown sugar.
Prawn - Term commonly used for any large shrimp, although a true prawn has a thinner body and longer legs than a shrimp, and an average market length of 3 inches or 4 inches.
Preheat - To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
Preserve - To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Preserves - A thick cooked mixture of whole or cut up fruit, sugar, and usually pectin.
Pressure Cooker - A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food.
Prick - To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.
Primavera - Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish.
Prime Rib - Meats found in supermarkets labeled "prime rib" are most often actually rib roasts.
Proof - 1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive. 2) Proof is an indication of the amount of alcoholic content in a liquor. In the U.S., proof is twice the percentage of alcohol. If a liquor is labeled 80 proof, it contains 40% alcohol
Proof Box - A sealed cabinet that allows control over both temperature and humidity.
Prosciutto - The Italian word for ham.
Protein - Protein can be found in both animal and vegetable sources, and provides the body with energy while performing a large number of other functions.
Provolone Cheese - Pale yellow, sharp Italian cheese originating in the southern province of Catania, made from cow's or buffalo milk. Most provolone is aged for two to three months, though some is aged six months to a year or more.
Prune - A dried red or purple plum.
Puff Pastry - A rich, multilayered French pastry made with butter, flour, eggs, and water. Puff pastry is made by placing chilled butter pats between layers of dough, then rolling the dough, folding it in thirds and letting it rest. The process is repeated several times, producing a dough with hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, which causes the dough to separate into flaky layers.
Pulse - An action used with processors and blenders. If a recipe tells you to pulse, turn the start button on and off rapidly serveral times or until the ingredients are appropriately processed.
Pulverize - To reduce to powder or dust by pounding, crushing or grinding.
Pumate - Italian for sun-dried tomatoes.
Pumpkin - A spherical winter squash with a flattened top and base, size ranging from small to very large, fluted orange shell (yellow and green varieties are also available), yellow to orange flesh with a mild sweet flavor and numerous flat, edible seeds.
Punch Down - To deflate a risen dough. With your hand, press on the dough until the gas escapes.
Purée - Food that has been mashed or sieved.
Purslane - A small plant with reddish stems and rounded leaves. Purslane can be eaten cooked or raw and has a mild flavor.
Puttanesca - A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chile flakes.
Pickle - To preserve food in a vinegar mixture or seasoned brine. Cucumbers, cauliflower, onions, baby corn, and and watermelon rind are some of the most popular foods to pickle.
Pickling Spice - A combination of spices usually including mustard seed, bay leaves, cinnamon, pepper, allspice, ginger, turmeric, and cardamom. Pickling spices are used primarily for pickling foods, but may also be used to season certain dishes.
Pico de Gallo - Literally rooster's beak, a coarse uncooked tomato salsa.
Pierogi - Polish dumplings filled with a minced mixture, such as pork, onions, cottage cheese and seasonings.
Pilaf - A side dish of rice or other grains cooked in a broth with seasonings and sometimes tossed with vegetables or meat. Also known as pilau.
Pimiento or Pimento - A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor.
Pinch - As much of an ingredient that can be held between the thumb and forefinger. A very small, approximate amount.
Pine Nuts - The blanched seeds from pine cones. Other names are: Indian nut, piñon, pignoli, and pignolia.
Pineapple - A tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
Pinon - Pine nuts, seeds of large pine cones. Used in deserts and breads or roasted and enjoyed as nut meats.
Pint - A unit of volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - A medium-sized pale pink bean with reddish-brown streaks; available dried; also known as a crabeye bean and a red Mexican bean.
Pipe - To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.
Piquant - A term which generally means a tangy flavor.
Piquante Sauce - A sauce made with shallots, white wine vinegar, gherkins, parsley, and a variety of herbs and seasonings.
Pit - To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.
Pita - A round, Middle Eastern flat bread made from white or whole wheat flour. When a pita is split, the pocket may be filled to make a sandwich.
Pizzelles - Thin decoratively patterned Italian wafer cookies that are made in an iron similar to a waffle iron. They may be flat or rolled into ice cream cones.
Plantains - Also known as machos. The plantain is a green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine.
Plastic Wrap - A thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is used to wrap foods for storage.
Plum - A small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit and sweet flavor.
Plum Sauce - Also known as duck sauce, plum sauce is a Chinese condiment made from plums, apricots, vinegar and sugar. It has a thick, jam-like consistency and tart-sweet flavor. Plum sauce is used predominately as a dipping sauce for roasted meats and fried appetizers.
Poach - To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.
Poblano Chili Pepper - A dark, sometimes almost black green chili pepper with a mild flavor. Best known for its use in "Chili Rellanos".
Poêle - A method of cooking (usually in a covered pot) where foods are cooked in their own juices. Also referred to as butter roasting.
Poi - A Hawaiian dish made from cooked taro root that has been pounded to a smooth paste and mixed with water.
Polenta - A mush made from cornmeal, polenta may be eaten hot or cooled and fried. Polenta is a staple of northern Italy.
Pollo - Spanish term for chicken.
Polyunsaturated Fat - A fatty acid with two or more double bonds between carbon atoms; the good kind of fat.
Pomegranate - A red to purple fruit with thin leathery skin and hundreds of crunchy seeds encased in translucent, sweet-tart flesh. The seeds are separated from the flesh by a bitter membrane that should be discarded.
Pone - A round, flat food, such as corn pone.
Poppy Seed or Poppyseed - Tiny bluish-gray seeds of the poppy plant. Poppy seeds are often sprinkled on food, used as a filling, or added to a variety of foods, such as cakes, breads, and salad dressings.
Porcini - A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor.
Pork - The flesh of hogs, usually slaughtered under the age of 1 year.
Portabella - A very large crimini; the mushroom has a dense texture and a rich, meaty flavor.
Porterhouse Steak - A cut of meat from the rear end of the short loin. The name originates from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to serve separately as filet mignon.
Posole, Pozole - Hominy stew made with dried lime-treated corn and combined with pork and seasonings.
Pot Liquor, or Pot Likker - The liquid left after cooking greens, vegetables, or other food. It's traditionally served with cornbread in the South.
Pot Sticker Wrappers - Very thin sheets of dough made from flour, eggs and salt; used for small meat and vegetable filled dumplings known as pot stickers, as well as for won ton and egg rolls.
Pot Roast - A large piece of meat browned in fat quickly and then cooked in a covered pan.
Potage - French term for a thick soup intended to serve as a complete meal. It defines a soup with a thickness that is between consomme and soupe.
Potassium - A mineral used primarily to assist the transmissions of nerve impulses and to develop protein. Good potassium sources include green vegetables, kiwi, bananas and other fruits.
Potato - The starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum) native to the Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for distillation mash.
Poultry - Any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
Poultry Seasoning - A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion, and pepper.
Pound - A basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .
Praline - A confection made with pecans and brown sugar.
Prawn - Term commonly used for any large shrimp, although a true prawn has a thinner body and longer legs than a shrimp, and an average market length of 3 inches or 4 inches.
Preheat - To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
Preserve - To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Preserves - A thick cooked mixture of whole or cut up fruit, sugar, and usually pectin.
Pressure Cooker - A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food.
Prick - To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.
Primavera - Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish.
Prime Rib - Meats found in supermarkets labeled "prime rib" are most often actually rib roasts.
Proof - 1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive. 2) Proof is an indication of the amount of alcoholic content in a liquor. In the U.S., proof is twice the percentage of alcohol. If a liquor is labeled 80 proof, it contains 40% alcohol
Proof Box - A sealed cabinet that allows control over both temperature and humidity.
Prosciutto - The Italian word for ham.
Protein - Protein can be found in both animal and vegetable sources, and provides the body with energy while performing a large number of other functions.
Provolone Cheese - Pale yellow, sharp Italian cheese originating in the southern province of Catania, made from cow's or buffalo milk. Most provolone is aged for two to three months, though some is aged six months to a year or more.
Prune - A dried red or purple plum.
Puff Pastry - A rich, multilayered French pastry made with butter, flour, eggs, and water. Puff pastry is made by placing chilled butter pats between layers of dough, then rolling the dough, folding it in thirds and letting it rest. The process is repeated several times, producing a dough with hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, which causes the dough to separate into flaky layers.
Pulse - An action used with processors and blenders. If a recipe tells you to pulse, turn the start button on and off rapidly serveral times or until the ingredients are appropriately processed.
Pulverize - To reduce to powder or dust by pounding, crushing or grinding.
Pumate - Italian for sun-dried tomatoes.
Pumpkin - A spherical winter squash with a flattened top and base, size ranging from small to very large, fluted orange shell (yellow and green varieties are also available), yellow to orange flesh with a mild sweet flavor and numerous flat, edible seeds.
Punch Down - To deflate a risen dough. With your hand, press on the dough until the gas escapes.
Purée - Food that has been mashed or sieved.
Purslane - A small plant with reddish stems and rounded leaves. Purslane can be eaten cooked or raw and has a mild flavor.
Puttanesca - A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chile flakes.
Quart - A measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
Quenelle - A poached dumpling, usually made of meat or fish.
Quesadilla - A flour tortilla filled, folded, then cooked. The filling usually contains shredded cheese, but may also include ground meat, refried beans, etc.
Queso - The Spanish word for cheese.
Queso Fresco Cheese - A fresh Mexican cheese similar to farmer cheese or cottage cheese. This white, slightly salty cheese is available in Latin markets and many supermarkets; also called queso blanco.
Quiche - This dish is a pastry crust filled with a savory egg custard which usually includes cheese, seasonings, vegetables, and other ingredients. It's typically baked in a shallow, straight-sided, fluted baking dish.
Quick Bread - Quick bread is made with baking soda or baking powder, which is why it's called "quick."
Quince - This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and flavor make it better cooked than raw. Its high pectin content make it ideal for use in jams, jellies, and preserves.
Quinoa - Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains.
Radish - A member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw.
Ragoût - Ragout is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish, and often vegetables.
Raisin - A sweet dried grape.
Raita - A yogurt salad consisting of yogurt and a variety of chopped vegetables, fruits and flavored with garam masala, herbs and black mustard seeds. Raita originates from East India.
Ramekin - A small baking dish resembling a soufflé dish, a ramekin usually measures from 3 to 6 inches in diameter and is used for individual servings.
Ramen Noodles - Fine Japanese deep-fried wheat noodles, which are commonly available packaged with a broth mix.
Ramp - A wild onion which resembles the leek, the ramp has a strong onion-garlic flavor. It may be used as a substitute for leeks, scallions, or onions.
Rascasse - A type of scorpion fish which achieved glory in Provence for its starring role in the region's famed saffron-scented bouillabaisse.
Rasher - A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat.
Raspberry - A small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; has a sweet, slightly acidic flavor; the three principal varieties are black, golden and red.
Ratatouille - A French vegetable stew that combines a variety of vegetables and herbs simmered in olive oil; can be served hot or cold as a side dish or appetizer.
Ravioli - Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.
Raw Sugar - Sugar that hasn't been refined enough to achieve a granulated quality. It looks like coffee crystals. This coarse sugar is harder to dissolve, making it a nice choice for sprinkling on foods.
Recipe - A set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).
Reconstitute - To restore condensed, dehydrated or concentrated foods to their original strength with the addition of liquid, usually water.
Red Beans - Dark red beans similar to red kidney beans, but smaller; popular in chili and as refried beans. They stay firm when cooked and are excellent when accompanying rice. They are available dried in most supermarkets; also known as Mexican Red Beans.
Red Delicious Apple - A sweet, juicy, red variety of apple; perfect for a snack, but does not cook well. See also apples.
Red Snapper - A saltwater fish with red eyes, reddish-pink skin and very lean, firm, white flesh. The average market weight is 2 to 8 pounds, and fresh snapper is available whole, or cut into steaks or fillets.
Redeye Gravy - A southern gravy made by adding water and sometimes hot coffee to ham drippings. It's usually spooned over biscuits which are served with the ham.
Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.
Reduced Cholesterol - A food containing a minimum of 25% less cholesterol and 2g or less of saturated fat per serving than reference food.
Reduced Or Fewer Calories - A food containing a minimum of 25% fewer kcal per serving than a reference food.
Reduced Or Less Fat - A food containing a minimum of 25% less fat per serving than a reference food.
Reduced Or Less Saturated Fat - A food containing a minimum of 25% less saturated fat per serving than a reference food.
Reduced Or Less Sodium - A food containing a minimum of 25% less sodium than a reference food.
Reduced Sugar - A food containing at least 25 percent less sugar per serving than a reference food.
Refresh - To pour cold water over freshly cooked vegetables to prevent further cooking and to retain color.
Relish - A cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; can be smooth or chunky, sweet or savory and hot or mild.
Rémoulade - Spicy sauce for seafood consisting of mayonnaise, mustard, chopped pickles, tarragon, parsley, chives and spices. It is served cold with shellfish and can sometimes include anchovies.
Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Rennin - An acid-producing enzyme obtained from a calf's stomach. Rennin aids in coagulating milk and is used in cheese-making and junket; available in many supermarkets in powdered or tablet form.
Rhubard - A perennial plant with thick red stalks and large green leaves which are poisonous. The stalks have a tart flavor and are often used in pies and tarts.
Rib - A single stalk of a bunch of celery, also called a stalk.
Ribbon - The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl. The ribbon makes a pattern atop the batter which disappears into the batter after a few seconds.
Rice - 1. Rice (verb) To press cooked food through a utensil called a ricer. The food comes out in "strings" which vaguely resemble rice. 2. The starch seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice.
Rice Paper Wrappers - Circular sheets made from rice flour measuring approximately 8 inches in diameter, rice paper wrappers are brittle and translucent. They must be softened by dipping in hot water for a few seconds and draining. Once softened they can be used to make fresh Vietnamese-style salad rolls or deep-fried spring rolls.
Rice Stick Noodles - Made from rice flour and water, these noodles are translucent when cooked. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients. Fine rice stick noodles can also be deep fried to create a crispy garnish often used in Chinese chicken salads.
Rice Vinegar - Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and condiments.
Rice Wine - A clear, sweet wine made from fermented rice. Rice wines are usually lower in alcohol and can be served hot or cold. Sake and Mirin are two popular Japanese rice wines. Chinese versions include Chia Fan, Hsiang Hsueh, Shan Niang and Yen Hung.
Rice-flour Noodles - Extremely thin noodles, resembling translucent white hairs, made from rice flour. They explode upon contact with hot oil, becoming a tangle of light, crunchy strands. They are a traditional ingredient in Chinese chicken salad, and can be pre-soaked and used in soups and stir-fries.
Ricotta Cheese - Ricotta is a soft, unripened Italian curd cheese. It is the by product of the whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing.
Rigatoni - A large, grooved pasta. Rigatoni's ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Rigatoni - Italian for large groove and used to describe large grooved, slightly curved pasta tubes.
Rind - The tough outer peel of a food.
Risotto - Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added.
Roast - To cook a food in an open pan in the oven, with no added liquid.
Roasted Garlic - Process: Cut the top third of the garlic head off and discard it. Drizzle the remainder with olive oil and put it in aluminum foil. Bake in a 400 degree F oven until edges of the garlic are caramelized (about 40 min.).
Roaster - A size classification for a chicken about 5 pounds in weight and from 10 to 20 weeks old.
Rocambole - Rocambole is similar to both garlic and leeks. It looks like a leek yet has a taste similar to garlic and is found predominantly in Europe.
Rock Cornish Hen - A hybrid chicken, Rock Cornish Hens are very small. The average whole hen is from 1 to 1 1/2 pounds.
Rock Salt - A crystalline form of salt that is mixed with cracked ice to freeze ice cream.
Roe - Fish eggs. This delicacy falls into two categories-hard roe and soft roe. Hard roe is female fish eggs, while soft roe (also called white roe) is the milt of male fish. Salting roe transforms it into caviar. Roe is marketed fresh, frozen and canned.
Rolling Boil - A very fast boil that doesn't slow when stirred.
Rolling Pin - A cylindrical kitchen utensil with many uses, which include rolling pastry, crushing bread crumbs, and flattening other foods. Though the most common is hardwood, rolling pins may be made from other materials, such as ceramic, marble, metal, and plastic.
Rolling Mincer - A tool with several circular blades arranged in a row with a handle. The mincer is used by rolling the device over vegetables and herbs in a back and forth manner.
Romano Cheese - Named for the city of Rome, this hard grana cheese has a brittle texture and pale yellow-white color; mostly used for grating after aging for one year.
Roquefort Cheese - One of the oldest and best-known cheeses in the world, this French cheese made from sheep's milk is considered the prototype of blue cheeses.
Rosemary - An herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.
Rosette and Rosette Iron - A fried pastry made by dipping a rosette iron into a thin (usually sweet) batter then into hot, deep fat. The fried pastries are then drained and sprinkled with a mixture of cinnamon and sugar. The rosette iron is a metal rod with a heat-proof handle. Decorative shapes--to be dipped in the batter--are attached to the end.
Rotini - ("Spirals" or "Twists") - This pasta's twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Rotisserie - A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.
Roulade - A thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked.
Roux - A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached. Roux is used as a base for thickening sauces.
Royal Icing - An icing which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring, and sometimes food coloring.
Ruote - Wheel shaped pasta. Ruote is Italian for "cartwheels."
Rutabaga - A member of the cabbage family with firm, pale-yellow flesh and a slightly sweet flavor. Also known as a Swedish turnip.
Rye Flour - Finely ground flour made from rye grain; the most important bread flour after wheat.
Sabayon
- A frothy custard of egg yolk, sugar, and wine
that is made by whisking the ingredients over
simmering water. Served warm as a dessert or sauce.
Saccharin - A product made from coal tar, used as a substitute for sugar. Saccharin has no food value.
Sachet Bag - Cloth bag filled with select herbs used to season soups or stocks.
Saffron - An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas).
Sage - An herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
Sago Pearls - Made from the starch of the sago palm, they can be used as a thickener in desserts.
Sake - The traditional Japanese wine made from white rice and malt. Sake has a relatively low alcohol content of 12 percent to 16 percent and can be used in sauces and marinades.
Salamander - 1. A tool consisting of a heavy iron disk attached to a long metal shaft with a wooden handle. The disk is heated over a burner and held closely over food to quickly brown the top; also used to quickly caramelize the surface layer of sugar on dishes such as crème brûlée so the custard below remains cold. 2. A small overhead broiler unit in a professional oven that quickly browns the tops of foods.
Salami - A family of uncooked sausages which are safe to eat without heating because they have been cured.
Salmon - A succulent fish that lives most of its life in the sea but returns to freshwater to spawn. Salmon is usually available whole, cut into steaks or fillets, or canned. Fresh salmon can be poached, grilled or baked.
Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. Green salsa, usually made with tomatillos and green chile, is called "salsa verde." 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.
Salt - 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods.
Salt Pork - Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes.
Sambuca - An anise-flavored Italian liqueur.
Sardines - The common name for any of several small, soft-boned, saltwater fish including sprat, young pilchard and herring. The term "sardine" may be derived from Sardinia, one of the first areas to pack pilchards in oil.
Sashimi - A Japanese specialty, sashimi is raw fish sliced paper-thin, garnished with shredded vegetables and served with soy sauce, grated fresh ginger and wasabi (green horseradish). Because it's served raw, only the freshest and highest-quality fish is used.
Satay - A dish in which small pieces of meat (chicken, beef or lamb) are barbecued on a skewer and served with a spicy peanut sauce.
Saturated Fat - This type of fat comes from animal sources and is generally solid at room temperature. The intake of saturated fats should be limited since they are associated with high cholesterol levels and the cause of some forms of cancer.
Sauerbraten - A German dish using beef marinated for several days in vinegar, red wine, garlic and various herbs and spices. When the beef has been thoroughly marinated, it is dried and cooked in bacon fat and served with sour cream and a sauce made from the marinade.
Sauté - To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan. You can sauté in oil, wine, broth or even water.
Savory - Related to the mint family, savory has a flavor and aroma similar to a cross between mint and thyme. There are two varieties, summer and winter. Winter savory has the stronger flavor.
Scald - To heat milk or cream to a temperature just below the boiling point.
Scallions - The immature green stalks of a bulb onion.
Scallop - 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells. Bay scallops and the larger sea scallops are the types commonly found in supermarkets.
Scaloppini - An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sautéed.
Scant - As in "scant teaspoon," not quite full.
Score - To cut narrow slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
Scrapple - A dish made from scraps of cooked pork mixed with cornmeal, broth, and seasonings. The cornmeal mixture is cooked, packed into loaf pans, chilled until firm, then cut and fried.
Sea Salt - Considered by some to be the best salt for both kitchen and table use, sea salt is produced by evaporating sea water.
Sear - To brown a food quickly on all sides using high heat to seal in the juices.
Season - 1. Traditionally, to enhance a food's flavor by adding salt. 2. More commonly, to enhance a food's flavor by adding salt and/or pepper as well as herbs and other spices.
Seasoned Flour - Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination.
Seasoned Salt - a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.
Saccharin - A product made from coal tar, used as a substitute for sugar. Saccharin has no food value.
Sachet Bag - Cloth bag filled with select herbs used to season soups or stocks.
Saffron - An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas).
Sage - An herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
Sago Pearls - Made from the starch of the sago palm, they can be used as a thickener in desserts.
Sake - The traditional Japanese wine made from white rice and malt. Sake has a relatively low alcohol content of 12 percent to 16 percent and can be used in sauces and marinades.
Salamander - 1. A tool consisting of a heavy iron disk attached to a long metal shaft with a wooden handle. The disk is heated over a burner and held closely over food to quickly brown the top; also used to quickly caramelize the surface layer of sugar on dishes such as crème brûlée so the custard below remains cold. 2. A small overhead broiler unit in a professional oven that quickly browns the tops of foods.
Salami - A family of uncooked sausages which are safe to eat without heating because they have been cured.
Salmon - A succulent fish that lives most of its life in the sea but returns to freshwater to spawn. Salmon is usually available whole, cut into steaks or fillets, or canned. Fresh salmon can be poached, grilled or baked.
Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. Green salsa, usually made with tomatillos and green chile, is called "salsa verde." 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.
Salt - 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods.
Salt Pork - Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes.
Sambuca - An anise-flavored Italian liqueur.
Sardines - The common name for any of several small, soft-boned, saltwater fish including sprat, young pilchard and herring. The term "sardine" may be derived from Sardinia, one of the first areas to pack pilchards in oil.
Sashimi - A Japanese specialty, sashimi is raw fish sliced paper-thin, garnished with shredded vegetables and served with soy sauce, grated fresh ginger and wasabi (green horseradish). Because it's served raw, only the freshest and highest-quality fish is used.
Satay - A dish in which small pieces of meat (chicken, beef or lamb) are barbecued on a skewer and served with a spicy peanut sauce.
Saturated Fat - This type of fat comes from animal sources and is generally solid at room temperature. The intake of saturated fats should be limited since they are associated with high cholesterol levels and the cause of some forms of cancer.
Sauerbraten - A German dish using beef marinated for several days in vinegar, red wine, garlic and various herbs and spices. When the beef has been thoroughly marinated, it is dried and cooked in bacon fat and served with sour cream and a sauce made from the marinade.
Sauté - To cook quickly in a pan on top of the stove until the food is browned. Sautéeing is often done in a small, shallow pan called a sauté pan. You can sauté in oil, wine, broth or even water.
Savory - Related to the mint family, savory has a flavor and aroma similar to a cross between mint and thyme. There are two varieties, summer and winter. Winter savory has the stronger flavor.
Scald - To heat milk or cream to a temperature just below the boiling point.
Scallions - The immature green stalks of a bulb onion.
Scallop - 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells. Bay scallops and the larger sea scallops are the types commonly found in supermarkets.
Scaloppini - An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sautéed.
Scant - As in "scant teaspoon," not quite full.
Score - To cut narrow slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
Scrapple - A dish made from scraps of cooked pork mixed with cornmeal, broth, and seasonings. The cornmeal mixture is cooked, packed into loaf pans, chilled until firm, then cut and fried.
Sea Salt - Considered by some to be the best salt for both kitchen and table use, sea salt is produced by evaporating sea water.
Sear - To brown a food quickly on all sides using high heat to seal in the juices.
Season - 1. Traditionally, to enhance a food's flavor by adding salt. 2. More commonly, to enhance a food's flavor by adding salt and/or pepper as well as herbs and other spices.
Seasoned Flour - Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination.
Seasoned Salt - a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.
Self-Rising
Flour - An all-purpose flour to which baking
powder and salt have been added.
Semolina - Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections.
Serrano - A fiery hot, but flavorful, green chili, available fresh or canned. Serrano chiles are about 1½ inches long and are slightly pointed.
Sesame Oil - An oil made from sesame seed. Light sesame oil has a nutty flavor and may be used in a variety of ways. The stronger flavored dark sesame oil is most often used as a flavoring in oriental dishes.
Sesame Seeds - Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods.
Seviche - A Latin American dish of very fresh, raw fish marinated in citrus juice (usually lime), onions, tomatoes and chiles; also spelled ceviche and cebiche.
Shallot - A bulb related to the onion and garlic. Shallots have a mild onion-like flavor.
Shallow Fry - To fry with enough oil to come halfway up the sides of the food.
Shell - To remove the shell from nuts, legumes and shellfish.
Shellfish - Any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks.
Sherbet - is made from unsweeted fruit juice and water. It is similar to sorbet except that it can contain milk, cream, egg whites or gelatin. Sherbet is lighter than ice cream but richer than an ice or sorbet.
Sherry - a fortified, cask-aged wine, ranges in taste from dry to medium dry to sweet. It is enjoyed as an aperitif and is used as a flavoring in both savory and sweet recipes.
Sherry Vinegar - Vinegar which has the rich, subtly nutlike Flavor of the popular fortified wine.
Shiitake Mushroom - Also called Chinese, black or oriental mushroom (in its dried form). Shiitake is a strongly flavored mushroom used in both its fresh and dried form.
Shirr - A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups.
Shish Kebab - A Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.
Shortening - A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred - To cut, slice or tear into thin strips. Also, to pull apart very tender cooked meats.
Shredded - Food that has been processed into long, slender pieces, similar to julienne.
Shrimp, Dried - Used in a broad range of Asian dishes, this ingredient adds flavor to fried rice, soups, stir-fries and other dishes. These small dehydrated shrimp lose any strong fishy odor or flavor during cooking.
Shrub - An old-fashioned sweetened fruit drink, sometimes spiked with liquor.
Shuck - To remove the outer shells from food. Examples are clams, oysters, and corn.
Sichuan Pepper - Native to the Sichuan province of China, this mildly hot spice comes from the prickly ash tree. The berries resemble peppercorns and have a distinctive flavor.
Sieve - To strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
Sift - To shake a dry, powdered substance through a sieve or sifter to remove any lumps
Simmer - To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced.
Singe - To expose food, usually meat, to direct flame.
Skewer - A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.
Skim - To remove the surface layer (of impurities, scum, or fat) from liquids such as stocks and jams while cooking. This is usually done with a flat slotted spoon.
Skin - To remove the skin of a food, such as poultry or fish, before or after cooking.
Skirt Steak - A lean and tough but flavorful cut of beef from the primal short plate (below the ribs); often used for fajitas, but is also delicious grilled or stuffed.
Sliver - To cut a food into thin strips or pieces.
Smoke - To expose foods to wood smoke to enhance their flavor and help preserve and/or evenly cook them.
Smorgasbord - A Swedish buffet of many dishes served as hors d oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.
Snip - To cut quickly with scissors into fine pieces.
Soft Peaks - A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.
Soft-Ball Stage - A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.
Soft-Crack Stage - A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.
Sopaipillas - Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals.
Sorbetto - (sor-BAY-toh) Sorbetto is a fruit-based gelato that contains no dairy products. You may know it better as sorbet.
Sorghum - A cereal grass with cornlike leaves and clusters of cereal grain at the top on tall stalks. The stalks can be used to make a light type molasses called sorghum syrup or simply sorghum.
Sorrel - Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.
Souffle - A mixture that is folded together with beaten egg whites and baked in a mold.
Soup - Liquid, usually water or milk, in which solid foods have been cooked. Soups can be served hot or cold and may be thick, chunky, smooth or thin.
Sour Cream - Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor. Regular commercial sour cream contains a minimum of 18 percent milk fat; light sour cream is made from half-and-half and contains 40 percent less milk fat than regular. Nonfat sour cream, a product thickened with stabilizers, is also available.
Souse - To cover food, particularly fish, in wine vinegar and spices and cook slowly. The food is cooled in the same liquid. This gives food a pickled flavor.
Soy Sauce - A sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.
Soybean - The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself.
Spaghetti - Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
Spaghetti Squash - When cooked, the flesh of this watermelon-shaped squash separates into strands similar to spaghetti; thus, its name. Spaghetti squash has a creamy-yellow color and a slightly nutty flavor.
Spatula - A versatile utensil available in a variety of shapes and sizes and generally made from metal, wood or rubber.
Spätzle, Spaetzle - A dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be forced through a sieve or colander with large holes. The dough is then boiled and tossed in butter before being served.
Spice Grinder - A device used to mill spices into granular or powdered form.
Spices - The seeds and skin of plants ( berries, bark, fruits, unopened flowers) used to flavor foods. Unlike herbs, spices are almost always dried.
Spider - A gadget used for adding and retrieving deep-frying foods to or from the hot oil.
Spinach - A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
Spit - Sharp metal rod used to hold food for roasting over an open heat source.
Sponge - A thick yeast batter that is allowed to ferment and develop into a light, spongy consistency. It is then combined with other ingredients to form a yeast dough. The sponge will give the bread a slightly tangy flavor.
Sprig - Leaves of an herb still attached to the stem often used as a garnish.
Springform Pan - A round cake pan a little deeper than a standard cake pan.
Springform pans have a clamp on the side which releases the sides from the bottom, leaving the cake intact. It's commonly used for cheesecake.
Squab - A domesticated pigeon no more than 4 weeks old. Weighing less than a pound when slaughtered, squab has tender meat with little fat and a mild flavor; suitable for broiling, roasting or sautéing.
Squash - The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
Stainless Steel - An alloy of steel. Stainless steel will not react with foods, nor does it rust or corrode. When used in pans, stainless steel often is combined with copper or aluminum since it does not conduct heat well.
Star Anise - A star-shaped dry seed pod with a flavor similar to fennel.
Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist.
Steep - To allow a food to stand in water that is just below the boiling point in order to extract flavor or color.
Stew - To cook food in liquid for a long time until tender, usually in a covered pot.
Stewing Chicken - A size classification for chicken. A stewing chicken is over 10 months old and weighs from 4 to 6 pounds.
Stilton Cheese - A hard blue cheese made from whole cow's milkStilton has a rich texture that is slightly crumbly, and a pale-yellow interior with blue-green. Stilton's flavor has a mellow cheddarlike quality with the tangy pungency of blue cheese.
Stiff Peaks - A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.
Stir - To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes.
Stir-fry - To cook quickly over high heat with a small amount of oil by constantly stirring. This technique often employs a wok.
Stock - A rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Stockpot - A deep pot with straight sides and handles used to cook stocks.
Stollen - A German yeast bread traditionally made at Christmas time.
Stone Ground -
Grain milled between grindstones to retain more nutrients than other grinding methods.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
Strainer - A kitchen utensil with a perforated or mesh bottom used to strain liquids or semi-liquids, or to sift dry ingredients such as flour or confectioners' sugar. Strainers, also called sieves, come in a variety of sizes and shapes with various mesh sizes.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
Strawberry - A lush, red berry from a ground-creeping plant that grows wild in large areas of Asia, Europe and North and South America.
Stuff - To fill a cavity in food with another food.
Stuffing - A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Sugar - A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
Sugar Free, Sugar-free - A food containing less than 0.5 grams of sugar per serving.
Sugar Snap Pea - A sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.
Sulfites - Sulfur-containing agents (the salts of sulfurous acid) used as preservatives for some processed and packaged foods to inhibit spoilage or oxidation.
Sultanas - Golden raisins made from sultana grapes.
Summer Sausage - A style of sausage that is cured and air dried. Summer sausage may or may not be smoked.
Summer Squash - There are many varieties of this gourd including zucchini, yellow straightneck, yellow crookneck and pattypan. All summer squash are similar in taste and texture.
Superfine Sugar - Known as castor (or caster) sugar in Britain, superfine sugar is more finely granulated and dissolves almost instantly, making it perfect for making meringues and sweetening cold liquids. Granulated sugar can be substituted cup for cup for superfine.
Sushi - A Japanese dish of thin layers of raw fish wrapped around cakes of cold cooked rice. Sushi can also consist of ingredients wrapped in rice and held by a seaweed wrapper known as nori.
Sweat - To cook foods over gentle heat, usually covered or partly covered, until moisture is released.
Sweet Chocolate - Very similar in composition to semisweet chocolate, sweet chocolate simply has more sugar added and less chocolate liquor. It's sold on grocery shelves in the baking section. For people with a real sweet tooth, sweet chocolate can be substituted for semisweet in recipes without a significant change in texture.
Sweet Peppers - A term which usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos, and banana peppers are sweet peppers.
Sweet Potato - A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.
Sweetbreads - Considered a delicacy, sweetbreads are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork.
Sweetened Condensed Milk - Whole milk mixed with 40 percent to 45 percent sugar. The mixture is heated until 60 percent of the water evaporates leaving a thick, sweet syrup. Also known as condensed milk.
Swiss Cheese - A hard, pale-yellow cheese originally from the Emmental valley of Switzerland, distinguished by large holes in its texture. Made from cow's milk, its flavor is described as nutty, mild and sweet.
Swiss Steak - A dish made with a thick cut of steak--usually chuck or round--which is tenderized by pounding, coated with flour and seasoning, and browned. The steak is then topped with tomatoes, onions, and other vegetables, then simmered or baked for about 2 hours.
Swordfish - A large sport fish found off the coast in temperate waters throughout the world. Swordfish can weigh up to 1,000 pounds and have moderately fatty flesh that is dense and meat-like.
Syrup - Sugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest.
Szechuan Peppercorns - Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed. They have a pungent aroma and mildly spicy flavor and can be purchased whole or in powdered form.
Szechwan Chile Sauce - A sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
Semolina - Durum wheat which is usually more coarse than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections.
Serrano - A fiery hot, but flavorful, green chili, available fresh or canned. Serrano chiles are about 1½ inches long and are slightly pointed.
Sesame Oil - An oil made from sesame seed. Light sesame oil has a nutty flavor and may be used in a variety of ways. The stronger flavored dark sesame oil is most often used as a flavoring in oriental dishes.
Sesame Seeds - Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods.
Seviche - A Latin American dish of very fresh, raw fish marinated in citrus juice (usually lime), onions, tomatoes and chiles; also spelled ceviche and cebiche.
Shallot - A bulb related to the onion and garlic. Shallots have a mild onion-like flavor.
Shallow Fry - To fry with enough oil to come halfway up the sides of the food.
Shell - To remove the shell from nuts, legumes and shellfish.
Shellfish - Any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks.
Sherbet - is made from unsweeted fruit juice and water. It is similar to sorbet except that it can contain milk, cream, egg whites or gelatin. Sherbet is lighter than ice cream but richer than an ice or sorbet.
Sherry - a fortified, cask-aged wine, ranges in taste from dry to medium dry to sweet. It is enjoyed as an aperitif and is used as a flavoring in both savory and sweet recipes.
Sherry Vinegar - Vinegar which has the rich, subtly nutlike Flavor of the popular fortified wine.
Shiitake Mushroom - Also called Chinese, black or oriental mushroom (in its dried form). Shiitake is a strongly flavored mushroom used in both its fresh and dried form.
Shirr - A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups.
Shish Kebab - A Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.
Shortening - A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred - To cut, slice or tear into thin strips. Also, to pull apart very tender cooked meats.
Shredded - Food that has been processed into long, slender pieces, similar to julienne.
Shrimp, Dried - Used in a broad range of Asian dishes, this ingredient adds flavor to fried rice, soups, stir-fries and other dishes. These small dehydrated shrimp lose any strong fishy odor or flavor during cooking.
Shrub - An old-fashioned sweetened fruit drink, sometimes spiked with liquor.
Shuck - To remove the outer shells from food. Examples are clams, oysters, and corn.
Sichuan Pepper - Native to the Sichuan province of China, this mildly hot spice comes from the prickly ash tree. The berries resemble peppercorns and have a distinctive flavor.
Sieve - To strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
Sift - To shake a dry, powdered substance through a sieve or sifter to remove any lumps
Simmer - To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced.
Singe - To expose food, usually meat, to direct flame.
Skewer - A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.
Skim - To remove the surface layer (of impurities, scum, or fat) from liquids such as stocks and jams while cooking. This is usually done with a flat slotted spoon.
Skin - To remove the skin of a food, such as poultry or fish, before or after cooking.
Skirt Steak - A lean and tough but flavorful cut of beef from the primal short plate (below the ribs); often used for fajitas, but is also delicious grilled or stuffed.
Sliver - To cut a food into thin strips or pieces.
Smoke - To expose foods to wood smoke to enhance their flavor and help preserve and/or evenly cook them.
Smorgasbord - A Swedish buffet of many dishes served as hors d oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés.
Snip - To cut quickly with scissors into fine pieces.
Soft Peaks - A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.
Soft-Ball Stage - A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.
Soft-Crack Stage - A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.
Sopaipillas - Puffy, crisp, deep-fried bread. Accompanies many Southwestern meals.
Sorbetto - (sor-BAY-toh) Sorbetto is a fruit-based gelato that contains no dairy products. You may know it better as sorbet.
Sorghum - A cereal grass with cornlike leaves and clusters of cereal grain at the top on tall stalks. The stalks can be used to make a light type molasses called sorghum syrup or simply sorghum.
Sorrel - Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.
Souffle - A mixture that is folded together with beaten egg whites and baked in a mold.
Soup - Liquid, usually water or milk, in which solid foods have been cooked. Soups can be served hot or cold and may be thick, chunky, smooth or thin.
Sour Cream - Pasteurized, homogenized light cream that has been treated with a lactic acid culture, giving it a tangy flavor. Regular commercial sour cream contains a minimum of 18 percent milk fat; light sour cream is made from half-and-half and contains 40 percent less milk fat than regular. Nonfat sour cream, a product thickened with stabilizers, is also available.
Souse - To cover food, particularly fish, in wine vinegar and spices and cook slowly. The food is cooled in the same liquid. This gives food a pickled flavor.
Soy Sauce - A sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.
Soybean - The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself.
Spaghetti - Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
Spaghetti Squash - When cooked, the flesh of this watermelon-shaped squash separates into strands similar to spaghetti; thus, its name. Spaghetti squash has a creamy-yellow color and a slightly nutty flavor.
Spatula - A versatile utensil available in a variety of shapes and sizes and generally made from metal, wood or rubber.
Spätzle, Spaetzle - A dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be forced through a sieve or colander with large holes. The dough is then boiled and tossed in butter before being served.
Spice Grinder - A device used to mill spices into granular or powdered form.
Spices - The seeds and skin of plants ( berries, bark, fruits, unopened flowers) used to flavor foods. Unlike herbs, spices are almost always dried.
Spider - A gadget used for adding and retrieving deep-frying foods to or from the hot oil.
Spinach - A vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
Spit - Sharp metal rod used to hold food for roasting over an open heat source.
Sponge - A thick yeast batter that is allowed to ferment and develop into a light, spongy consistency. It is then combined with other ingredients to form a yeast dough. The sponge will give the bread a slightly tangy flavor.
Sprig - Leaves of an herb still attached to the stem often used as a garnish.
Springform Pan - A round cake pan a little deeper than a standard cake pan.
Springform pans have a clamp on the side which releases the sides from the bottom, leaving the cake intact. It's commonly used for cheesecake.
Squab - A domesticated pigeon no more than 4 weeks old. Weighing less than a pound when slaughtered, squab has tender meat with little fat and a mild flavor; suitable for broiling, roasting or sautéing.
Squash - The edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
Stainless Steel - An alloy of steel. Stainless steel will not react with foods, nor does it rust or corrode. When used in pans, stainless steel often is combined with copper or aluminum since it does not conduct heat well.
Star Anise - A star-shaped dry seed pod with a flavor similar to fennel.
Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist.
Steep - To allow a food to stand in water that is just below the boiling point in order to extract flavor or color.
Stew - To cook food in liquid for a long time until tender, usually in a covered pot.
Stewing Chicken - A size classification for chicken. A stewing chicken is over 10 months old and weighs from 4 to 6 pounds.
Stilton Cheese - A hard blue cheese made from whole cow's milkStilton has a rich texture that is slightly crumbly, and a pale-yellow interior with blue-green. Stilton's flavor has a mellow cheddarlike quality with the tangy pungency of blue cheese.
Stiff Peaks - A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.
Stir - To move foods around with a spoon in a circular motion. Stirring is done to move foods when cooking. It is also used to cool foods after cooking. Most importantly, if a recipes calls for stirring to combine foods, such as a batter, before cooking, it usually means to gently mix just until well combined, as opposed to beating, which takes more strokes.
Stir-fry - To cook quickly over high heat with a small amount of oil by constantly stirring. This technique often employs a wok.
Stock - A rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Stockpot - A deep pot with straight sides and handles used to cook stocks.
Stollen - A German yeast bread traditionally made at Christmas time.
Stone Ground -
Grain milled between grindstones to retain more nutrients than other grinding methods.
Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.
Strainer - A kitchen utensil with a perforated or mesh bottom used to strain liquids or semi-liquids, or to sift dry ingredients such as flour or confectioners' sugar. Strainers, also called sieves, come in a variety of sizes and shapes with various mesh sizes.
Straw Mushrooms - Small, tan mushrooms with a mild flavor.
Strawberry - A lush, red berry from a ground-creeping plant that grows wild in large areas of Asia, Europe and North and South America.
Stuff - To fill a cavity in food with another food.
Stuffing - A seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Sugar - A sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
Sugar Free, Sugar-free - A food containing less than 0.5 grams of sugar per serving.
Sugar Snap Pea - A sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.
Sulfites - Sulfur-containing agents (the salts of sulfurous acid) used as preservatives for some processed and packaged foods to inhibit spoilage or oxidation.
Sultanas - Golden raisins made from sultana grapes.
Summer Sausage - A style of sausage that is cured and air dried. Summer sausage may or may not be smoked.
Summer Squash - There are many varieties of this gourd including zucchini, yellow straightneck, yellow crookneck and pattypan. All summer squash are similar in taste and texture.
Superfine Sugar - Known as castor (or caster) sugar in Britain, superfine sugar is more finely granulated and dissolves almost instantly, making it perfect for making meringues and sweetening cold liquids. Granulated sugar can be substituted cup for cup for superfine.
Sushi - A Japanese dish of thin layers of raw fish wrapped around cakes of cold cooked rice. Sushi can also consist of ingredients wrapped in rice and held by a seaweed wrapper known as nori.
Sweat - To cook foods over gentle heat, usually covered or partly covered, until moisture is released.
Sweet Chocolate - Very similar in composition to semisweet chocolate, sweet chocolate simply has more sugar added and less chocolate liquor. It's sold on grocery shelves in the baking section. For people with a real sweet tooth, sweet chocolate can be substituted for semisweet in recipes without a significant change in texture.
Sweet Peppers - A term which usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos, and banana peppers are sweet peppers.
Sweet Potato - A variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.
Sweetbreads - Considered a delicacy, sweetbreads are the two thymus glands (in the throat and near the heart) of veal, young beef, lamb and pork.
Sweetened Condensed Milk - Whole milk mixed with 40 percent to 45 percent sugar. The mixture is heated until 60 percent of the water evaporates leaving a thick, sweet syrup. Also known as condensed milk.
Swiss Cheese - A hard, pale-yellow cheese originally from the Emmental valley of Switzerland, distinguished by large holes in its texture. Made from cow's milk, its flavor is described as nutty, mild and sweet.
Swiss Steak - A dish made with a thick cut of steak--usually chuck or round--which is tenderized by pounding, coated with flour and seasoning, and browned. The steak is then topped with tomatoes, onions, and other vegetables, then simmered or baked for about 2 hours.
Swordfish - A large sport fish found off the coast in temperate waters throughout the world. Swordfish can weigh up to 1,000 pounds and have moderately fatty flesh that is dense and meat-like.
Syrup - Sugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest.
Szechuan Peppercorns - Not, in fact, related to black and white peppercorns, these are tiny dried berries that contain a seed. They have a pungent aroma and mildly spicy flavor and can be purchased whole or in powdered form.
Szechwan Chile Sauce - A sauce or paste made from chiles, oil, salt and garlic and used as a flavoring in Chinese Szechwan cooking; also known as chile paste or chile paste with garlic.
Tabasco
Sauce - A brand of sauce made from small,
hot, red tabasco peppers, vinegar, and salt. Tabasco
Sauce is used in a wide variety of dishes.
Tabbouleh, Taboule - A Lebanese salad made of crushed wheat, parsley, tomatoes, onion, mint and sometimes sweet pepper and lemon.
Tablespoon - A measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 0.05 fluid ounces.
Taco - A Mexican "sandwich," tacos are filled corn tortillas. Typical fillings may include meat, poultry, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.
Tahini - A paste of ground sesame seeds and a flavor similar to peanut butter.
Tamale - Tamales are filled softened corn husks. The filling may contain a wide variety of ingredients, which are wrapped in a masa dough then placed within a softened corn husk. The husks are then tied and steamed until the filling is cooked. Only the filling (not the husk) is eaten.
Tamarind Paste - A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys or made into drinks, jams, or sorbets.
Tandoori - A method of cooking chicken or meats in Indian cuisine. The pieces of chicken are skinned, then coated in yogurt mixed with chili powder, turmeric, ginger, spices, onion and chopped garlic. After marinating overnight, the chicken is sprinkle with saffron or chili powder and cooked on a bed of embers in a special cylindrical clay oven called a tandoori.
Tangelo - A cross between a tangerine and a grapefruit with loose skin that can range in color from deep reddish-orange to orange-yellow; very sweet and easy to peel.
Tangerines - A type of mandarin with thick, rough, orange skin and sweet flesh.
Tapas - In Spain, an assortment of hors d'oeuvres or cocktail snacks.
Tapenade - A condiment from Provence, made with capers, desalted anchovies and pitted black olives. The ingredients are pounded in a mortar and season with olive oil, lemon juice, aromatics, and possibly a drop of brandy.
Tapioca - A starch from the root of the cassava plant, tapioca comes in several forms including granules, pellets (pearl tapioca), and flour. The pellets - also called pearl tapioca - are used mainly to make puddings. Instant tapioca and tapioca flour are often used to thicken dishes such as fruit fillings, glazes, soups, and stews.
Taquitos - (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
Taro - A perennial plant grown in tropical regions for its large starchy tuberous rhizomes, Which have twice the calorific value of potato.
Tarragon - An herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
Tartar Sauce - Also spelled Tartare, this is a mayonnaise-like sauce made with hard-boiled egg yolks and olive oil, to which chives, shallots, pickles, capers, and seasonings are added. Usually served chilled with fish or cold chicken.
Tasso - A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It's used like ham or salt pork to flavor pastas, beans, and other dishes.
Tatsoi - Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor. It can be used in salads and stir-fries.
Tea Ball, Tea Infuser - A small, perforated ball, usually made of stainless steel, that holds loose tea. Tea is placed inside through a hinged opening and the ball is put in a cup or teapot to brew when boiling water is added.
Teflon - The trademarked name for a coating used on pots and pans to prevent food from sticking. This nonstick coating can cut down (or eliminate in some cases) the need for oil in cooking, and is helpful to people on low-fat diets.
Tempe, Tempeh - A fermented soybean cake with a yeasty, nutty flavor; popular in Asian cooking and vegetarian diets. These high-protein cakes can usually be found at health food stores.
Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, stirring rapidly again, without solidifying. It also refers to the softening of a heavy mixture before folding in a whipped mixture, so that incorporation occurs without deflation.
Tempura - In Japanese cooking, a method of deep-frying foods coated in a light batter of rice flour. Foods cooked in a tempura batter are usually served with a type of dipping sauce such as sweet and sour, soy or teriyaki.
Teriyaki Sauce - A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.
Terrine - A deep covered baking dish, a terrine is often made of earthenware.
Thai Chilies - Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese). Fresh explosive chilies 3 to 4 inches long, and 1/2 to 3/4 inches wide. Their color ranges from the fresh green state to various stages of yellow to red in a ripened state. They are also sold dried and are often soaked in hot water before using.
Thermometer - A device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.
Thicken - The process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.
Thin - To dilute a mixture by adding more liquid.
Thyme - A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
Timbale - (TIHMbuhl; tihmBAHL) A highsided, drumshaped mold that can taper toward the bottom. The food baked in the mold is usually a custard based dish. It is unmolded before serving.
To Taste - Common reference to adding salt and pepper to a recipe according to personal taste. Start with a small amount, taste and adjust as necessary.
Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.
Tomatillos - Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavor add a great flavor for sauces.
Tomato - The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.
Top - To place one food item or mixture on top of another.
Torta - Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile.
Torte - A decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour.
Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortillas - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
Tortillas de Harina - Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.
Tortillas De Mais - Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos, chalupas, huevos rancheros, tostadas compuestas.
Toss - To combine ingredients by gently turning over until until blended. Most commonly refers to a salad, but is used for many other preparations. The easiest and most efficient way to toss is with a good pair of tongs. Alternately, two spoons, forks or one of each may be used.
Tostadas - 1. Open-faced taco. 2. Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile powder. Served for dipping with salsa, guacamole, or chile con queso.
Tostadas Compuestas - Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
Trifle - A popular British dessert made with wine- or liqueur-soaked sponge cake or macaroons, then layered with fruit, jams and whipped cream.
Trim - To remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.
Tripe - The edible lining of stomach (beef).
Trout - Fish belonging to the salmon family and generally found in freshwater. The best-known variety, is the rainbow trout, which originates from California. Trout are generally sold weighing less than a pound and are prized for their moderately fatty flesh and delicate flavor.
Truss - To tie or skewer meat into a neat shape before cooking.
Tsukémono - Japanese term for pickled vegetables. The Japanese pickle a variety of vegetables, using various techniques, and serve them with practically every meal, including breakfast.
Tube Pan - A deep, ring-shaped cake pan with a hollow tube in the center; used for baking cakes, particularly angel food and sponge cake.
Tuna - A member of the mackerel family, and a popular fish for canning. There are many varieties of tuna, including albacore, bluefin, yellowfin and bonito.
Tunnel - To overmix batter. The finished product is riddled with holes or tunnels.
Turmeric - A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.
Turnip - A popular root vegetable with dense flesh. Fresh turnips can be found year round and store well. Small younger varieties tend to have a sweeter taste and more delicate flavor.
Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried. In the South, they're often cooked with salt pork or ham hocks and are almost always served with cornbread.
Turtle Bean - A small black bean, also known as "black bean." The beans have long been popular in Mexico, the Caribbean, and the Southern U.S.
Tabbouleh, Taboule - A Lebanese salad made of crushed wheat, parsley, tomatoes, onion, mint and sometimes sweet pepper and lemon.
Tablespoon - A measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 0.05 fluid ounces.
Taco - A Mexican "sandwich," tacos are filled corn tortillas. Typical fillings may include meat, poultry, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.
Tahini - A paste of ground sesame seeds and a flavor similar to peanut butter.
Tamale - Tamales are filled softened corn husks. The filling may contain a wide variety of ingredients, which are wrapped in a masa dough then placed within a softened corn husk. The husks are then tied and steamed until the filling is cooked. Only the filling (not the husk) is eaten.
Tamarind Paste - A vitamin-rich, tangy, prune like pulp from the pods of a tropical Asian tree. It is used as a seasoning in curries and chutneys or made into drinks, jams, or sorbets.
Tandoori - A method of cooking chicken or meats in Indian cuisine. The pieces of chicken are skinned, then coated in yogurt mixed with chili powder, turmeric, ginger, spices, onion and chopped garlic. After marinating overnight, the chicken is sprinkle with saffron or chili powder and cooked on a bed of embers in a special cylindrical clay oven called a tandoori.
Tangelo - A cross between a tangerine and a grapefruit with loose skin that can range in color from deep reddish-orange to orange-yellow; very sweet and easy to peel.
Tangerines - A type of mandarin with thick, rough, orange skin and sweet flesh.
Tapas - In Spain, an assortment of hors d'oeuvres or cocktail snacks.
Tapenade - A condiment from Provence, made with capers, desalted anchovies and pitted black olives. The ingredients are pounded in a mortar and season with olive oil, lemon juice, aromatics, and possibly a drop of brandy.
Tapioca - A starch from the root of the cassava plant, tapioca comes in several forms including granules, pellets (pearl tapioca), and flour. The pellets - also called pearl tapioca - are used mainly to make puddings. Instant tapioca and tapioca flour are often used to thicken dishes such as fruit fillings, glazes, soups, and stews.
Taquitos - (Rolled tacos) Same as tacos except filling is placed inside tortillas and rolled cigar-fashion, then deep-fat fried.
Taro - A perennial plant grown in tropical regions for its large starchy tuberous rhizomes, Which have twice the calorific value of potato.
Tarragon - An herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
Tartar Sauce - Also spelled Tartare, this is a mayonnaise-like sauce made with hard-boiled egg yolks and olive oil, to which chives, shallots, pickles, capers, and seasonings are added. Usually served chilled with fish or cold chicken.
Tasso - A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It's used like ham or salt pork to flavor pastas, beans, and other dishes.
Tatsoi - Also known as 'spoon cabbage,' tatsoi is a leafy Asian green with a slightly spicy cabbage flavor. It can be used in salads and stir-fries.
Tea Ball, Tea Infuser - A small, perforated ball, usually made of stainless steel, that holds loose tea. Tea is placed inside through a hinged opening and the ball is put in a cup or teapot to brew when boiling water is added.
Teflon - The trademarked name for a coating used on pots and pans to prevent food from sticking. This nonstick coating can cut down (or eliminate in some cases) the need for oil in cooking, and is helpful to people on low-fat diets.
Tempe, Tempeh - A fermented soybean cake with a yeasty, nutty flavor; popular in Asian cooking and vegetarian diets. These high-protein cakes can usually be found at health food stores.
Temper - Technically, to moderate. In cooking, tempering most often refers to slightly warming beaten eggs, by rapidly stirring a little of the hot ingredients into them, before adding them to the hot mixture so that they will combine, stirring rapidly again, without solidifying. It also refers to the softening of a heavy mixture before folding in a whipped mixture, so that incorporation occurs without deflation.
Tempura - In Japanese cooking, a method of deep-frying foods coated in a light batter of rice flour. Foods cooked in a tempura batter are usually served with a type of dipping sauce such as sweet and sour, soy or teriyaki.
Teriyaki Sauce - A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.
Terrine - A deep covered baking dish, a terrine is often made of earthenware.
Thai Chilies - Known as hang prik (Thai), cabe or lombok (Indonesian), cabai or cili (Malaysian), Ot (Vietnamese). Fresh explosive chilies 3 to 4 inches long, and 1/2 to 3/4 inches wide. Their color ranges from the fresh green state to various stages of yellow to red in a ripened state. They are also sold dried and are often soaked in hot water before using.
Thermometer - A device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.
Thicken - The process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.
Thin - To dilute a mixture by adding more liquid.
Thyme - A low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
Timbale - (TIHMbuhl; tihmBAHL) A highsided, drumshaped mold that can taper toward the bottom. The food baked in the mold is usually a custard based dish. It is unmolded before serving.
To Taste - Common reference to adding salt and pepper to a recipe according to personal taste. Start with a small amount, taste and adjust as necessary.
Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.
Tomatillos - Small, green, firm, tomatoes. They are covered with a paper like husk that's removed before cooking. Their acid flavor add a great flavor for sauces.
Tomato - The fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.
Top - To place one food item or mixture on top of another.
Torta - Stiffly beaten eggs leavened with baking powder and seasoned with salt and oregano, then deep fried. Served during Lent with chile.
Torte - A decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour.
Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortillas - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
Tortillas de Harina - Flour tortillas made from wheat flour. Ussually are 7 - 10 inches in diameter and 1/4 inch thick. They remain mostly white after cooking on a griddle, but are flecked with brown and puffed in spots. Used for burritos and as an accompaniment to any Southwestern meal.
Tortillas De Mais - Corn tortillas made from masa pressed into a thin pancake, then quickly singed or "blistered" on a hot griddle. Used for enchiladas, tacos, taquitos, chalupas, huevos rancheros, tostadas compuestas.
Toss - To combine ingredients by gently turning over until until blended. Most commonly refers to a salad, but is used for many other preparations. The easiest and most efficient way to toss is with a good pair of tongs. Alternately, two spoons, forks or one of each may be used.
Tostadas - 1. Open-faced taco. 2. Corn tortillas cut in pieces and fried until crisp. Salted or sprinkled with chile powder. Served for dipping with salsa, guacamole, or chile con queso.
Tostadas Compuestas - Corn tortilla cups filled with chile con carne topped with shredded lettuce, chopped tomatoes, and grated cheese.
Trifle - A popular British dessert made with wine- or liqueur-soaked sponge cake or macaroons, then layered with fruit, jams and whipped cream.
Trim - To remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.
Tripe - The edible lining of stomach (beef).
Trout - Fish belonging to the salmon family and generally found in freshwater. The best-known variety, is the rainbow trout, which originates from California. Trout are generally sold weighing less than a pound and are prized for their moderately fatty flesh and delicate flavor.
Truss - To tie or skewer meat into a neat shape before cooking.
Tsukémono - Japanese term for pickled vegetables. The Japanese pickle a variety of vegetables, using various techniques, and serve them with practically every meal, including breakfast.
Tube Pan - A deep, ring-shaped cake pan with a hollow tube in the center; used for baking cakes, particularly angel food and sponge cake.
Tuna - A member of the mackerel family, and a popular fish for canning. There are many varieties of tuna, including albacore, bluefin, yellowfin and bonito.
Tunnel - To overmix batter. The finished product is riddled with holes or tunnels.
Turmeric - A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.
Turnip - A popular root vegetable with dense flesh. Fresh turnips can be found year round and store well. Small younger varieties tend to have a sweeter taste and more delicate flavor.
Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried. In the South, they're often cooked with salt pork or ham hocks and are almost always served with cornbread.
Turtle Bean - A small black bean, also known as "black bean." The beans have long been popular in Mexico, the Caribbean, and the Southern U.S.
Udon
Noodles - These Japanese wheat-flour noodles
can be purchased either fresh or dried. They are
often used in soups.
Ugli Fruit - A Jamaican fruit with loose, yellow-green skin. The fruit is thought to be a cross between the tangerine and the grapefruit with a grapefruit-orange flavor.
Unmold - To remove molded food from its container.
Unsalted Butter - Butter which contains no salt. Unsalted butter is more perishable than butter with salt.
Unsaturated Fat - A kind of fat that is in liquid form at room temperature.
Unsweetened Baking Chocolate - You don't eat unsweetened chocolate. It has no added sugar and is generally composed of 55% cocoa butter and 45% chocolate mass from the bean. It has an intense chocolate flavor that has to be tempered by sugar and other ingredients.
Upright Chicken Roaster - A vertical, cross-braced metal stand used to roast poultry; prevents poultry from cooking in its own drippings.
Upside-Down Cake - An upside-down cake is generally made by first covering the bottom of the baking pan with butter, sugar, and arranged fruit. A cake batter is then poured over the fruit. The baked cake is inverted onto a serving plate, which makes the fruit bottom the top of the cake.
Ugli Fruit - A Jamaican fruit with loose, yellow-green skin. The fruit is thought to be a cross between the tangerine and the grapefruit with a grapefruit-orange flavor.
Unmold - To remove molded food from its container.
Unsalted Butter - Butter which contains no salt. Unsalted butter is more perishable than butter with salt.
Unsaturated Fat - A kind of fat that is in liquid form at room temperature.
Unsweetened Baking Chocolate - You don't eat unsweetened chocolate. It has no added sugar and is generally composed of 55% cocoa butter and 45% chocolate mass from the bean. It has an intense chocolate flavor that has to be tempered by sugar and other ingredients.
Upright Chicken Roaster - A vertical, cross-braced metal stand used to roast poultry; prevents poultry from cooking in its own drippings.
Upside-Down Cake - An upside-down cake is generally made by first covering the bottom of the baking pan with butter, sugar, and arranged fruit. A cake batter is then poured over the fruit. The baked cake is inverted onto a serving plate, which makes the fruit bottom the top of the cake.
Vanilla - An aromatic spice with a warm flavor, vanilla is the seed pod of an orchid. It's available dried or as an extract.
Vanilla Extract - A vanilla-flavored product made by macerating chopped vanilla beans in a water-alcohol solution to extract the flavor; its strength is measured in folds.
Vanilla Sugar - A flavored sugar made by burying vanilla beans in granulated or confectioners' sugar. Vanilla sugar can be used as an ingredient or decoration for baked goods, fruit, and desserts.
Variety Meats - Also known as "offal," variety meats are usually organ meats, such as brains, heart, kidneys, liver, etc.
Veal - Meat from calves slaughtered when younger than 9 months (usually at 8-16 weeks); has a lean, light pink flesh, delicate flavor and tender, firm texture.
Vegetable Oil - A general term describing blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and/or soybean oils; these blends are generally intended to have little flavor and aroma and to be used as all-purpose oils.
Vegetable Shortening - Vegetable oil that has been chemically altered (hydrogenated) into a solid state. This process converts the mixture into a saturated fat, eliminating any benefits of a polyunsaturated fat.
Vegetarian - A person who does not consume animal flesh or, in some cases, any animal byproducts. Vegans do not eat any animal-derivative foods including butter, cheese, eggs and milk. Ovo-lacto vegetarians allow such animal-related foods, but do not eat meat. Some vegetarians will eat fish and/or poultry, but no red meat.
Velouté - (French) A sauce made with veal stock, cream, and tightened with a white roux.
Venison - Meat from any member of the deer family that broadly includes elk, moose, reindeer, caribou and antelope; typically leaner and less tender than meat from domesticated animals.
Vent - To allow the circulation or escape of a liquid or gas.
Vermicelli - Italian for little worms; used to describe very thin spaghetti; available in straight rods or twisted into a cluster.
Vichyssoise - A cold potato and leek soup thickened with cream and garnished with chives. The term is now applied to many other tuber-based soups.
Vidalia Onion - A Georgia-grown onion hybrid known for its sweet, distinctively mild flavor; has an international reputation as the "world's sweetest onion."
Vinaigrette - An oil and vinegar sauce usually used on salad greens or other vegetables. Vinaigrette may contain other seasonings, shallots, onions, mustard, etc.
Vinegar - From the French "vin aigre" (sour wine); a weak solution of acetic acid derived from a fermented liquid (such as cider, wine or beer) subjected to bacterial activity.
Vintage - A wine term which describes the year the grapes were harvested, but used only if the wine was made only from grapes grown that year. Wines made from grapes harvested in various years is called "non-vintage."
Virgin Olive Oil - A first-press oil, with an acidity level between 1 percent and 3 percent, just slightly higher than extra-virgin olive oil.
Volume - The measurement typically used to measure liquids; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints, gallons, fluid ounces and bushels.
Waldorf Salad - The original Waldorf salad, created at New York's Waldorf Astoria Hotel in the 1890s, contained only apples, mayonnaise, and celery. It was later that walnuts became part of the dish.
Walnut Oil - The oil extracted from the walnut. It can be quite expensive and goes rancid quicker than most oils. However, it gives most foods a wonderful nutty flavor whether you cook with or drizzle it. Use it on greens, pasta, or vegetables.
Walnuts - Nuts with white flesh and a soft inner skin native to the Middle East, but commonly called English walnuts because they were first shipped from Britain, where they are considered a delicacy when eaten raw with cheese.
Warm - To heat a food using a very low temperature of approximately 105°F to 115°F.
Wasabi - Also called Japanese horseradish, a pungent green paste made from a rhizome of the watercress family.
Wash - To apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.
Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm.
Water Chestnut - The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
Watercress - A member of the mustard family that can often be found growing wild in and around streams and brooks. Watercress has small, crisp, dark-green leaves and a strong, peppery, slightly bitter flavor; available year-round and customarily sold in small bunches.
Watermelon - The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.
Wax Bean - A yellow version of the green bean; has a slightly waxier pod.
Wax Paper or Waxed Paper - A paper with a thin coating of wax on both sides. Wax paper is moistureproof and almost transparent, often used to cover foods and line baking pans.
Wax Paper, Waxed Paper - Translucent paper coated on both sides with a thin layer of wax. Though often replaced in recent years by plastic wrap and aluminum foil, wax paper is still a good choice for lining baking pans and covering food in the microwave.
Weight - The mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).
Welsh Rarebit - This is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce that is often served over toast.
Whey - The liquid which separates from the solids when cheese is made.
Whip - To beat an item to incorporate air, augment volume, and add substance. Also refers to a special tool for whipping, made of looped wire attached to a handle; most often a whisk can be substituted.
Whipping Cream - Consists of at least 35% milk fat content and is commercially produced by centrifugal separation. It is sometimes pasteurized but rarely homogenized. When whipped, it will double in volume and is not very likely to curdle. It is usually used to top desserts and piped over cakes.
Whisk - To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe.
White Chocolate - A candy made from cocoa butter, sugar, milk solids and flavoring; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries.
White Rice - Rice stripped of its husk, bran and germ. This process also removes most of the nutritional value. However, white rice labeled "enriched" has had some of the nutrition restored.
Whitebait - Generic term for any tiny fish an inch or two in length that is of a white, shimmery, or transparent hue, rolled in flour and fried until crisp.
Whole Wheat Flour - A coarse flour containing the bran, germ and endosperm of the wheat kernel, which give the flour a high fiber, nutrition and fat content.
Wiener Schnitzel - A thin slice of tenderized veal that's dipped in egg, dredged through bread crumbs and quickly fried in butter.
Wild Rice - The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades: giant (a very long grain and the best quality), fancy (a medium grain and of lesser quality) and select (a short grain).
Wine Vinegar - Vinegar made from any wine (red or white). Wine vinegars have an acidity of approximately 6.5 percent.
Winter Squash - Harvested in autumn, winter squash has an orange or yellow flesh and should keep for months because of its hard, thick shell. The inedible shell is a primary distinction from summer squash. The flavor can be mild to very nutty, with varying degrees of sweetness.
Wok - A round-bottomed pan popular in Asian cooking.
Wonton wrappers - These square sheets of fresh wheat-flour and egg dough can be used to make boiled, steamed or fried wontons, ravioli and other dumplings. They can also be cut into strips and fried to use as a garnish for salads and entrées.
Worcestershire Sauce - A condiment used to season meat, gravy, sauces, and other various dishes. Worcestershire sauce is thin and dark with a piquant flavor, named for Worcester, England, where it was originally bottled. Ingredients usually include vinegar, tamarind, onions, molasses, garlic, soy sauce, lime, anchovies, and seasonings.
Xanthan
Gum - Xanthan gum is used as a thickener and
emulsifier in dairy products, salad dressings,
and other foods. It's made from corn sugar.
Xxx, Xxxx, 10x - An indicator on a box of confectioners' sugar denoting how many times the sugar has been ground. The higher the number of X's, the finer the grind.
Xxx, Xxxx, 10x - An indicator on a box of confectioners' sugar denoting how many times the sugar has been ground. The higher the number of X's, the finer the grind.
Yam - A thick vine tuber grown and eaten in South and Central America and parts of Asia and Africa. Sweet potatoes are often called yams, but are from a different plant species. True yams may be found in Latin American markets and may be used in most recipes which call for sweet potatoes.
Yeast - Yeast is a living organism which is used in brewing, winemaking, and baking. The carbon dioxide produced by yeasts is what gives champagne and beer their effervescence, and cause bread doughs to rise. Active dry yeast and compressed yeast are the forms most commonly used for leavening. One package (or 1 scant tablespoon) of active dry yeast granules is equal to one cake of compressed fresh yeast.
Yeast Starter - Yeast starters were commonly used before yeasts and other leaveners were commercially available. Typically, a mixture of water, flour, and sugar, and sometimes commercial yeast are mixed and allowed to ferment, capturing natural airborne yeasts. When the mixture has fermented, a portion is used in a recipe, and the amount taken is replenished with equal amounts of water and flour. A starter may be replenished and kept going indefinitely. Sourdough bread is one of the most popular breads using this method.
Yellow Chiles - The general term to describe these is "Güero chile" which refers to varieties such as the Santa Fe grande and Hungarian wax chiles.
Yellowfin Tuna - A variety of tuna from the Pacific Ocean reaching up to 300 pounds. The pale pink flesh (which must be called "light" when canned) has a slightly stronger flavor than albacore.
Yogurt - Yogurt is milk which has been fermented by keeping it at a temperature of 110 degrees for several hours. The final product is a creamy with a slightly tart taste. Yogurt is available plain, flavored, and frozen.
Yogurt Cheese - Yogurt that has had the whey drained from it.
Yokan - A Japanese sweet, similar to Turkish Delight, made from adzuki bean jam and agar-agar.
Yorkshire Pudding - A common accompaniment to British roast beef, Yorkshire pudding is similar to a popover or soufflé. The batter of eggs, milk and flour is baked in beef drippings until puffy.
Zaatar
- An herb mixture composed of savory, thyme, sumac,
and sesame seeds. A prepared mixture of this herb
mixture can be found at most Middle Eastern groceries.
The quality of zaatar can differ greatly.
Zabaglione - An Italian dessert made from egg yolks, wine, and sugar. Zabaglione is beaten over simmering water, which cooks the egg yolks and makes a light and foamy custard.
Zest - The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.
Ziti - Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to rigatoni.
Zucchini - A moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).
Zuppa - Italian word for "soup."
Zwieback - Zwieback means "twice baked" in German, and refers to cut up bread which is then cooked in the oven until thoroughly crisped and dry.
Zwyieka - A Polish sausage.
Zabaglione - An Italian dessert made from egg yolks, wine, and sugar. Zabaglione is beaten over simmering water, which cooks the egg yolks and makes a light and foamy custard.
Zest - The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.
Ziti - Italian for bridegrooms; used to describe large, slightly curved tubes of pasta, similar to rigatoni.
Zucchini - A moderately long cylindrical summer squash with smooth, dark green skin with a slightly bumpy surface, creamy white-green flesh and milk flavor; also known as a courgette (especially in Europe).
Zuppa - Italian word for "soup."
Zwieback - Zwieback means "twice baked" in German, and refers to cut up bread which is then cooked in the oven until thoroughly crisped and dry.
Zwyieka - A Polish sausage.
essential for chefs
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