Ingredient Glossary




Radicchio
A red miniature leaf with a slightly bitter flavor.

Romaine lettuce
Gaining in popularity as a replacement for iceberg, romaine lettuce has dark green leaves and a crunchy texture.

Romano, Pecorino
An Italian hard cheese that is often used in place of Parmesan cheese.

Rotini
Corkscrew pasta that is often used in pasta salads.

Scallions/green onions
Mild onions that can be trimmed and chopped for use in salads. Green onions can also be grilled with other vegetables. After the root end is trimmed, almost all of the green and white part can be used.

Serrano pepper
Red or green. Moderatly to very hot, with an intense bite.

Shallots
A cross between onion and garlic that is subtle in flavor.

Shortening (Crisco)
Crisco shortening contains 50% less saturated fat than butter, blends more easily, and does not require refrigeration. For easier use, try Crisco shortening sticks.

Spaghetti
Pasta in the form of long, thin strings, cooked by boiling or steaming and served with a sauce.

Spinach
A vegetable with deep green leaves that are suitable for mixing with other greens or as the only salad green.

Spring mix
Often found as pre-bagged greens in the supermarket section. Composed of the earliest greens, or baby greens, for the most tender selections.

Tarragon
A licorice-flavored herb that is used in French cooking, mostly with chicken or shellfish. Use sparingly.

Tomatoes, sun-dried
Sun-dried tomatoes add concentrated flavor. They are either packed in oil or dry. To use the oil-packed tomatoes, simply chop and add to your recipe, or use in salads. Dried tomatoes should be soaked in hot water for 15 to 30 minutes, and then chopped.

Vanilla
Vanilla comes in two forms: vanilla beans and vanilla extract. In most cases, good quality vanilla extract will be sufficient in a recipe.

Vegetable oil
Crisco Vegetable Oil is all-natural, and its light taste makes it good for all of your cooking and baking needs.

Vermicelli
Spaghetti-like pasta, but in thinner strings.

Whole wheat flour
Whole wheat flour contains the germ and the bran that has been removed from white flour. It is better for you, but not everyone likes its stronger flavor. Store in the freezer.

<<Previous