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Dictionaries & Glossaries

Acetic Acid - wine or cider, fermented beyond the stage of alcohol. In diluted form, it is vinegar. Also, acetic acid is used in preserving fruits to keep flesh from discoloring, and in freezing.
 

Achar/Achard - pickles and salt relishes used in the cooking of India
 

Achira - South American plant used as arrowroot
 

Acid Rinse - a bath of acidulated water used to prevent discoloration of peeled fruits and vegetables that brown when exposed to air
 

Acidulated Water - cold water with vinegar, lemon or lime juice added.
 

Acorn Squash - a small to medium-sized acorn-shaped winter squash with an orange-streaked dark green fluted shell (orange, yellow and creamy white varieties are also available), pale orange flesh, large seed cavity and a slightly sweet, nutty flavor.
 

Ade - a fruit drink made by combining water with sugar, boiling until the sugar dissolves, then adding a citrus juice and ice
 

Adjust - in cooking, the term means the cook must taste before serving, and add seasonings to suit his or her own sense of what the right flavor is
 

Adobo - a Philippine national dish of braised pork, chicken, or fish. Also, a seasoned Mexican sauce made with vinegar and chilies
 

Aemono - a Japanese salad served with dressing, or the dressing itself

Agar-Agar - seaweed used as a thickening agent, as is gelatin

Aiguillettes - thin strips of meat or fish

Aïoli - A strongly flavored garlic mayonnaise from the Provence region of southern France. It's a popular accompaniment for fish, meats and vegetables.

Aji-No-Motto - Japanese name for monosodium glutamate, MSG, used by Oriental cooks on occasion to revive a dish that has turned out tasteless.
 

Akavit/Aquavit - Scandinavian form of distilled alcohol made from grain or potatoes, and flavored with caraway seeds.

à la - French, literally, "prepared in the style of".

à la King - an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, green peppers and sometimes sherry.

à la Maréchale - small cuts of meat and poultry which are breaded and fried in butter. Green asparagus tips and truffles are usual in the garnish.

à la Mode - literally, "following the fashion". In the United States, it is food that is served with ice cream; in France it names braised meat smothered in sauce.

à la Nicoise - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy of caramelized sugar and browned almonds.

à la Printanier - to be cooked or garnished with fresh spring vegetables. Printemps is the French word for spring.

à la Provencale - a dish including garlic, olive oil, tomatoes and often black olives.

al Dente - Italian for to the tooth; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it; the food is neither soft nor overdone.

Albondigas - a Mexican dish of spiced meat balls. Also found in Spanish, Brazilian, and Scottish recipes.

Albumin - a protein found in egg white, milk, green plants, seeds, and animal blood.

Ale - a fermented drink; the original term for beer.
 

Almond Extract - a concentrated flavoring made from bitter-almond oil and alcohol, widely used in pastries and baked goods.
 

All-Purpose Flour - is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. law requires that all flours not containing wheat germ must have niacin, riboflavin, thiamin and iron added. These flours are labeled "enriched." All-purpose flour comes in two basic forms — bleached and unbleached — that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
 

Allspice - a member of the pimento family and native to tropical regions in the western hemisphere; has leathery leaves, white flowers and small, brown berries, has a flavor reminiscent of a mixture of cinnamon, clove, nutmeg, ginger and pepper; also known as Jamaican pepper.
 

Allumettes - cut into matchstick sizes and shapes. Also, a puff pastry used for hors d'oeuvres.
 

Aluminum Foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage.
 

Almond Paste - a mixture of sugar, almonds, and rose water traditional among Christmas foods in Europe. Used to make marzipan and for decorations.
 

Altitude (High) Cooking & Baking - Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water boils at 212°F; at an altitude of 7,500 feet, however, it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling water is 14 degrees cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking, as well as some cooking techniques such as candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for yeast-risen baked goods, although allowing the dough or batter to rise twice before the final pan rising develops a better flavor.

Source: © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
 

Amaretto - liqueur with the flavor of almonds although it is often made with the kernels of apricot pits. The original liqueur, Amaretto di Saronno, is from Saronno, Italy.
 

Amandine - a dish garnished with sautéed almonds.
 

American Cheese, Processed - any of the group of U.S. cheeses made with emulsifiers to increase smoothness and pasteurized milk to increase storage life; 51% of the final weight must be cheese.
 

Anadama Bread - yeast bread made of cornmeal and white flour with molasses.
 

Anchovy - a small fish usually stored in olive oil or salt. Anchovy is sold for flavoring.
 

Angel Food Cake - a light, airy cake made without egg yolks or other fats; its structure is based on the air whipped into the egg whites; traditionally baked in a tube pan.
 

Angelica - a sweet herb used to flavor a variety of liqueurs and drinks. Candied, it is used in baking, especially fruit cakes.
 

Anise - a small annual member of the parsley family native to the eastern Mediterranean region; has bright green leaves with a mild licorice flavor that are sometimes used as an herb or in salads.

Antipasto - assorted hors d'oeuvres, Italian style. Often included are ripe black olives, green stuffed olives, garlic sausage slices, salted anchovy curled on a sliced tomato, cooked dried beans in a vinaigrette dressing, prosciutto (thinly sliced fat ham) with cantaloupe.

Aperitif - a cooked, usually sweet, wine, taken before a meal to stimulate the appetite.
 

Appetizer - a small serving of food or beverage served before or as the first course of a meal.
 

Apple - a pome fruit with generally firm flesh, which can range in flavor from sweet to tart, encased in a thin skin, which can range in color from yellow to green to red; apples can be eaten out of hand, cooked or used for juice and are grown in temperate regions worldwide and available all year, particularly in the fall.

Apple Butter - a very thick preserve of cooked apples.
 

Apricot - a small stone fruit with a thin, velvety, pale yellow to deep burnt orange skin, a meaty golden cream to bright orange flesh and an almond-shaped pit; it is highly perishable, with a peak season during June and July; the pit's kernel is used to flavor alcoholic beverages and confection.

Aqua Vitae - Latin, "water of life," used to describe clear distilled liquors and brandies.
 

Arborio Rice - an ovoid, short-grain rice with a hard core, white color and mild flavor; it becomes creamy when cooked and is used for risotto.
 

Areca Nut - Betel nut, East India pepper plant. It is chewed in Asia to aid digestion.

Aroma - describes flavor and fragrance, both closely related.

Arrack/Arak/Raki - strong liquor distilled in North Africa and in Arab lands. It is drunk in very small portions.
 

Arrowroot - A flour used to thicken clear liquids because it does not cloud.
 

Artichoke - the large flowerhead of a plant of the thistle family; has tough gray-green petal-shaped leaves with soft flesh (which is eaten) underneath, a furry choke (that is discarded) and a tender center (called the heart which is also eaten); also known as globe artichoke.
 

Arugula - a leaf vegetable with dark green, spiky, dandelion-like leaves and a strong, spicy, peppery flavor; used in salads; also known as rocket, rugula, and rucola.
 

Asian Pear - there are so many varieties of Asian pear that no one description can apply to them all. Generally though this fruit is round with speckled tan skin and has a crisp, firm, grainy white texture similar to that of a pear, an apple or at times, a water chestnut. The taste is a cross between an apple and a pear - has a slight perfume quality. Native to China and Japan, Asian pears are also grown in many states in the U.S. They may be eaten raw or cooked.

Asparagus - a member of the lily family with an erect stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor, an apple green color and a purple-tinged tip; becomes tougher as it ages.
 

Aspic- a jelly produced from the stock of meat fish, fowl or a liquid held together with gelatin.
 

Athol Brose - a Scottish drink made of whisky, oatmeal, and cream sweetened with honey.
 

au Gratin - a French term referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as gratiné.
 

au Jus - French term for roasted meats, poultry or game served with their natural, unthickened juices.
 

au Naturel - dishes cooked as simply as possible and served with a minimum of accompaniments.
 

Avocado - a tropical fruit with a single large pit, spherical to pear shape, smooth to rough-textured skin with a green to purplish color and yellow to green flesh with a buttery texture and high unsaturated fat content; generally used like a vegetable and consumed raw; also known as an alligator pear.

Baby Back Ribs - a fabricated cut of the pork primal loin; a slab of ribs weighing 1.75 pounds or less.
 

Backribs - a fabricated cut of the pork primal loin; consists of the ribs cut from the anterior end; also known as country-style spareribs.

Bacon - a fabricated cut of the pork carcass, cut from the sides and belly; consists of fat interspersed with strands of meat; it is salted and/or smoked, available sliced or in a slab.

Bagel - a dense, doughnut-shaped Jewish yeast roll; cooked in boiling water, then baked, which gives the rolls a shiny glaze and chewy texture.

Baguette - a long, thin, crisp loaf of French bread.

Bain-marie - The French term for the cooking technique we call a water bath . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

Bake - to cook in an oven, surrounding the food with dry heat of a specific temperature.

Bake Blind (also called blind baking) - A term for baking a pastry shell (pie crust) before it is filled. There are two methods used. 1. The unbaked shell is first pricked all over with a fork to prevent it from blistering and rising and then baked. 2. The unbaked shell is lined with foil or parchment paper, then filled with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly.

Bake Cups - paper or foil shaped, pleated cups used to line cupcake or muffin tins to prevent batter from sticking to the pan during the cooking process.

Baking Powder - a mixture of sodium bicarbonate and one or more acids, generally cream of tartar and/or sodium aluminum sulfate, used to leaven baked goods; releases carbon dioxide gas if moisture is present in a formula.

Baking Soda - sodium bicarbonate, an alkaline compound that releases carbon dioxide gas when combined with an acid and moisture; used to leaven baked goods.

Baklava - a Middle Easter sweet rich with honey and nuts and made from filo, a paper-thin pastry in many flaky layers.

Bamboo Shoot - the crunch tip of a young bamboo tree. It is served in Oriental dishes.

Banana - the berry of a large tropical herb; the fruit grows in clusters (hands) and is long and curving with a brown-stained yellow skin (it is harvested while still green), a slightly sticky, floury, off-white pulp and a distinctive sweet flavor and aroma.

Bannock - a Scottish round cake.

Barbecue - to roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce.

Barbecue - to roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce

Barding - a thin piece of fatty bacon or lard used to cover too-lean meat while it roasts

Barley - a small, spherical grain grown worldwide and usually pearled to remove its outer husk; the white grain has a slightly sweet, nutty, earthy flavor, chewy texture and high starch content; also known as pearl barley.

Basil - an herb and member of the mint family; has soft, shiny light green leaves, small white flowers and a strong, pungent peppery flavor reminiscent of licorice and cloves (other varieties are available with flavors reminiscent of foods such as cinnamon, garlic, lemon and chocolate); available fresh and dried; also known as sweet basil.

Basmati - an aged, aromatic long-grain rice grown in the Himalayan foothills; has a creamy yellow color, distinctive sweet, nutty aroma and delicate flavor.

Baste - to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to the food and to prevent drying of the surface.

Batter - a semiliquid mixture containing flour or other starch used to make cakes and breads; gluten development is minimized and the liquid forms the continuous medium in which other ingredients are disbursed; generally contains more fat, sugar and liquids than a dough.

Bavarian Cream - a soft, sweet egg custard mixed with gelatin and whipped cream, then flavored with fruit.

Bay Leaves - a small tree of the laurel family native to Asia; produces firm leaves, which are shiny on top and dull beneath; used as an herb, the leaves impart a lemon-nutmeg flavor and are usually removed from whatever food they are used to flavor before the item is eaten.

Bean Curd - a soybean custard used in Oriental dishes

Beat - to make a mixture smooth and introduce air by brisk regular motion that lifts mixture over and over. To mix vigorously with a brisk motion with spoon, fork, egg beater, or electric mixer.

Béchamel - a French leading sauce made by thickening milk with a white roux and adding seasonings; also known as a cream sauce and a white sauce.

Beef - the meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally, has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture.

Beer - a mild alcoholic drink made by boiling malted barley with hops and then fermenting.

Beet - a large bulbous edible root with an edible leafy green top; its color is typically garnet red but can range from pinkish-white to deep red; also know as the garden beet, red beet and beetroot (especially in Great Britain).

Bell Pepper - a large fresh sweet pepper with a bell-like shape, thick juicy flesh, a mild sweet flavor and available in various colors, including green ( the most common), red ( a green bell pepper that has been allowed to ripen), white, brown, purple, yellow and orange; also known as a sweet pepper, sweet bell pepper and green pepper.

Beurre Manie - thickener made by combining 2 tablespoons butter with 2 tablespoons all-purpose flour. Form into small balls. A thick, buttery paste will result. Beurre Manie is beaten into the cooking liquid of casseroles or soups of sauces that are too thin, or that are meant to be thickened after the cooking is almost complete.

Bibb Lettuce - a variety of butterhead lettuce with soft, pliable green leaves that have a buttery texture and flavor and are smaller and darker than Boston lettuce leaves; also known as limestone lettuce.

Bind - to cause a mixture to hold together by beating in an egg, sauce, or some other thickening agent.

Bisque - a thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.

Bite-Size - to cut into pieces which would easily fit into the mouth, approximately 1/2 inch.

Bitters - an aromatic liquid used to flavor cocktails, soft drinks, as well as soups and sweet dishes, such as ice cream.

Black Bean - a relatively large, dried bean with black skin, cream-colored flesh and a sweet flavor; also called a turtle bean.

Black Butter - butter, melted, clarified, and cooked until it is nut brown.

Black-Eyed Pea - the seed of a member of the pea family native to China; small and beige with a black circular eye on the curved edge and used in southern U.S. and Chinese cuisines; also known as a cowpea (it was first planted in the United States as fodder).

Blackberry - a large shiny berry with a deep purple, almost black color and a sweet flavor; also known as a bramble berry.

Blanch - to immerse food briefly into boiling water, then plunge into cold water. The process firms flesh, heightens and sets color and flavor and loosens skin as in tomatoes intended for peeling.

Blancmange - a sweet pudding made with milk and cornstarch flavored with almonds, vanilla, rum, or brandy.

Blend - to mix two or more ingredients together thoroughly with a spoon, beater or blender.

Blind baking - See Bake Blind.

Blini - Russian buckwheat pancakes served with a variety of spreads, notably, sour cream and caviar.

Blintz - a cooked crepe stuffed with cheese or other filling.

Blueberry - a small berry native to North America; has a smooth skin, blue to blue-black color, juicy light gray-blue flesh and a sweet flavor; eaten raw, used in baked goods or made into jams and jellies.

Body - describes a characteristic of wines. A "full bodied" wine is rich without bitterness, when it is a good one.

Boil - to cook in a liquid which has reached a temperature of 212*F (100*C), or where bubbles are rising continually and are breaking the surface.

Boiling-Water-Bath Canning Method - used for processing acid foods, such as fruit, tomatoes, pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a water-bath canner.

Bok Choy - a member of the cabbage family native to southern China; has long wide, white crunchy stalks with tender, smooth-edged, dark green leaves; used raw, pickled or cooked; also know as baak choy, Chinese mustard, pak choi and white mustard cabbage.

Bologna - a large, highly seasoned sausage made from pork, beef and veal; named for Bologna, Italy (although the Italian sausage associated with that city is mortadella), available cooked and usually served cold; also known as baloney.

Bone-in - a cut of meat containing the bone.

Bone, to - to remove bones.

Boned, boneless - a cut of meat from which the bone has been removed.

Bonbon - a sweet made of or dipped into fondant.

Boston Baked Beans - American bean dish often made in a crock. These are small white beans (navy beans) cooked with salt pork and s sweetener such as molasses, maple syrup or brown sugar.

Borscht - soup containing beets and other vegetables; it is usually made with a meat stock base.

Boston Baked Beans - an American dish of navy or pea beans, salt pork, molasses and brown sugar baked in a beanpot or casserole.

Boston lettuce - a variety of butterhead lettuce with soft, pliable pale green leaves that have a buttery texture and flavor and are larger and paler than bibb lettuce leaves.

Bouillabaisse - a highly seasoned fish soup or chowder containing two or more kinds of fish.

Bouillon - clear delicately seasoned soup usually made from lean beef stock.

Bouquet - aroma, a term used to describe the fragrance of wines and other foods.

Bouquet Garni - a combination of herbs tied in cheese-cloth which are used to flavor stocks and stews and removed before serving.

Bourbon - Named for Bourbon County, Kentucky, this all-American liquor is distilled from fermented grain. Straight bourbon is distilled from a "mash" of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of sourdough starter is the genesis of each new batch of sourdough bread.

Bourguignon - name applied to dishes containing Burgundy and often braised onions and mushrooms.

Bowl - a round vessel used for preparing and serving foods, especially those with a liquid or semiliquid texture.

Boysenberry - a blackberry, raspberry and loganberry hybrid named for its progenitor, horticulturist Rudolph Boysen; shaped like a large raspberry; has a purple-red color and a rich, sweet, tart flavor. Choose boysenberries that are firm and uniform in size. Discard shriveled or moldy berries. Do not wash until ready to use, and store (preferably in a single layer) in a moistureproof container in the refrigerator for 2 to 3 days.

Braise - to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.

Bran - the tough, outer covering of the endosperm of various types of grain kernels; has a high fiber and B vitamin content and is usually removed during milling; used to enrich baked goods and as a cereal and nutrient supplement.

Bratwurst - a fresh German sausage made from pork and veal, seasoned with ginger, nutmeg and coriander or caraway seeds.

Bread - 1. A food baked from a dough or batter made with flour or meal, water or other liquids and a leavener. 2. To coat a food with flour, beaten eggs and bread crumbs or cracker crumbs before cooking.

Bread Flour - is an unbleached, specially formulated, high-gluten blend of 99.8 percent hard-wheat flour, a small amount of malted barley flour (to improve yeast activity) and vitamin C or potassium bromate (to increase the gluten's elasticity and the dough's gas retention). It is ideally suited for yeast breads.

Brine - a solution of salt and water used in pickling. Brine draws natural sugars and moisture from foods and forms lactic acids which protects them against spoilage. Usually the strongest brine used in food processing is a 10% solution, made by dissolving 1.5 cups of salt in 1 gallon of liquid, or 6 tablespoons of salt for each quart of liquid.

Brioche - a yeast-raised cake baked to a rich brown usually circular in shape, with a smaller round on top. It is different from other raised doughs in that eggs are added, giving it a characteristic golden tinge, also it is raised in the refrigerator overnight.

Broccoflower - a light green cauliflower that is a cross between broccoli and cauliflower, with a milder flavor than either vegetable.

Broccoli - Italian for cabbage sprout and used to describe a member of the cabbage family with a tight cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark green leaves.

Broil - to cook the food by placing it a measured distance below direct, dry heat. Most ovens have a broiler section that is used to cook meats, fish and poultry or melt or brown foods.

Broth - a thin soup, or a liquid in which meat, fish, of vegetables have been cooked.

Brown - to produce a brown surface on a food by use of relatively high heat for a brief period of time, giving the food an appetizing color and a richer flavor, keeping the interior moist by sealing in the natural juices.

Brown Sugar - soft, refined sugar with a coating of molasses; can be dark or light, coarse or fine.

Brownie - a cake-like bar cookie, usually made with chocolate and garnished with nuts.

Bruise - to partially crush an ingredient, such as herbs, to release flavor for seasoning food.

Brunoise - finely diced or shredded vegetables, usually cooked in butter or stock, and used to flavor soups and sauces.

Burrito - a flour tortilla made with a filling.

Butter - a fatty substance produced by agitating or churning cream; contains at least 80% milkfat, not more than 16% water and 2 to 4% milk solids; melts into a liquid at approx. 98*F (38*C) and reaches the smoke point at 260*F (127*C).

Butterfly - to cut food almost in half so that when flattened the two halves resemble butterfly wings.

Buttermilk - 1. Fresh, pasteurized skim or lowfat cow's milk cultured (soured) with Streptococcus lactis bacteria; also known as cultured buttermilk. 2. Traditionally, the liquid remaining after the cream was churned into butter.

Butternut Squash - a large, elongated pear-shaped squash (Caryoka nuciferum) with a smooth yellow to butterscotch-colored shell, an orange flesh and a sweet, nutty flavor.

Butterscotch - 1. A flavor derived from brown sugar and butter, used for cookies, candies, sauces and the like. 2. A hard candy with the flavor of butterscotch

Cabbage, green - the common market cabbage (Brassica olercaea) with a large, firm spherical head of tightly packed pale green waxy leaves; flat and conical heads are also available; also known as the common cabbage. Other varieties include white and red.

Cacao - Native South American tree whose seeds are fermented and processed to make cocoa and chocolate.

Cacciatore - Italian for hunter and used to describe any stew-like dish flavored with onions, herbs, mushrooms, tomatoes and sometimes wine (ex. Chicken cacciatore).

Cake - in the United States, a broad range of pastries, including layer cakes, coffee cakes and gateaux; it can refer to almost anything that is baked, tender, sweet and sometimes frosted.

Cake Flour - a low-protein wheat flour used for making cakes, pastry doughs and other tender baked goods.

Calamari - Small squid.

California Jack cheese - see Monterey Jack cheese.

Calmondin - A citrus tree cultivated for its naturally high concentration of vitamin C. It also is used as a base for artificial flavorings.

Canapés - Garnished bite-sized rounds of bread or vegetables (cucumber, zucchini) served with cocktails and at buffets.

Candy Thermometer - a kitchen tool used to determine heat levels in the cooking of candy, jams, and preserves.

Cane Syrup - a thick, sweet syrup; the result of an intermediate step in the sugarcane refining process when the syrup is reduced.

Cannellini - large, elongated kidney-shaped beans grown in Italy; have a creamy white color and are used in soups and salads; also known as white kidney beans.

Cantaloupe, American - a muskmelon with a raised netting over a smooth grayish-beige skin, pale orange flesh, large seed cavity with many seeds and a sweet, refreshing, distinctive flavor; also known as a netted melon or nutmeg melon.

Capellini - Italian for fine hair; used to describe extremely fine spaghetti.

Capers - the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring and condiment.

Capon - a rooster castrated before it is 8 weeks old, fattened and slaughtered before it is 10 months old; has a market weight of 4 to 10 pounds (1.8 to 4.5 kg), soft, smooth skin, a high proportion of light to dark meat, a relatively high fat content and juicy, tender, well-flavored flesh.

Cappuccino - an Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.

Caramel - 1. A substance produced by cooking sugar until it becomes a thick, dark liquid; its color ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.

Caramelize - to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.

Carbohydrates - the food group containing sugars, starches, and cellulose.

Carbonnades - a French beef stew cooked with beer.

Carrageen / Carraghen Moss - an edible seaweed; Irish moss.

Carrot - a member of the parsley family (Daucus carota); has lacy green foliage, an edible orange taproot with a milk sweet flavor and crisp texture, a tapering shape and comes in a variety of sizes.

Casserole - an ovenproof baking dish, usually with a cover; also the food cooked inside it.

Cauliflower - a member of the cabbage family (Brassica oleracea); has a head (called a curd) of tightly packed white florets (a purple variety is also available) partially covered with large waxy, pale green leaves on a white-green stalk; some varieties have a purple or greenish tinge.

Cayenne; Cayenne Pepper - 1. A hot pungent peppery powder blended from various ground dried hot chiles and salt, has a bright orange-red color and fine texture; also known as red pepper. 2. A dried thin, short chile with a bright red color, thin flesh and hot, tart acidic flavor; usually used ground.

Charlotte - a molded dessert containing gelatin, usually formed in a glass dish or a pan that is lined with ladyfingers or pieces of cake.

Castor / Castor Sugar - English term for superfine granulated sugar.

Caviar - the salted roe of sturgeon. Red caviar is the salted roe of salmon, and considered a less desirable substitute.

Celery - developed in 16th-century Italy, this vegetable (Apium graveolens) grows in bunches of long stringy curved stalks or ribs surrounding a tender heart; can be eaten raw, cooked or used as a flavoring. There are two principal celery varieties; Pascal (which is pale green) and golden (which is creamy white).

Celery Salt - a seasoning blend of ground celery seeds and salt.

Celery Seeds - the seeds of the herb lovage; they are small and brown and are used in pickling and as a flavoring.

Cèpe - a delicious mushroom.

Chambrer - a French term used to describe the gradual raising of the temperature of wines from the cool wine cellar to room temperature. Slightly warmer, the wine flavor is more pungent.

Chantilly - heavy cream whipped then sweetened and flavored with vanilla. Also, a sauce with whipped cream added

Charlottes - mold of biscuits, sponge cake, ladyfinger, etc., or sliced bread, filled with a custard cream and fruit.

Chasseur - game or poultry served 'hunter style', with a rich red wine sauce, or a white wine sauce, including mushrooms and shallots.

Château Bottled - wine bottled at the château where it was grown and made. Usually this means a superior wine, one with a distinct flavor of its own. Other wines are the result of grapes grown in a region and brought together at the vintner's for handling. The results are less distinguished, though these regional wines may be very good.

Cheddar, American - a firm cheese made from whole cow's milk (generally pasteurized) produced principally in Wisconsin, New York and Vermont; ranges from white to orange in color and its flavor from mild to very sharp.

Cheese - dairy products made from milk curds separated from the whey; numerous varieties are found worldwide.

Cheesecake - a rich, smooth dessert made by blending cream cheese, cottage cheese or ricotta with sugar, eggs and other flavorings, then baking; usually prepared in a springform pan dusted with cookie crumbs or ground nuts; the baked dessert is often topped with sour cream or fruit.

Cherry -a small stone fruit from a tree of the Prunus genus, grown in temperate climates worldwide; there are two principal types: sour and sweet; both types are generally available fresh, dried, canned and frozen.

Cherrystone Clam - clams 3 inches long.

Cherry Tomato - a small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavor than the red-skinned variety.

Chestnut - the nut of the sweet chestnut tree (Castanea sativa); edible when cooked, it has a dark brown outer shell, a bitter inner skin, a high starch content and is used in savory and sweet dishes.

Chicken - one of the principal USDA-recognized kinds of poultry; any of several varieties of common domestic fowl used for food as well as egg production; has both light and dark meat and relatively little fat.

Chicken, broiler-fryer - a chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin, relatively lean flesh, flexible breastbone and an average market weight of 3.5 pounds (1.5 kg).

Chicken, roaster - a chicken slaughtered when 3 to 5 months old; has a smooth-textured skin, tender flesh, a less flexible breastbone than that of a broiler and an average market weight of 3.5 to 5 pounds (1.5 to 2 kg).

Chickpea - a somewhat spherical, irregular-shaped pea-like seed of a plant (Licer arieinum) native to the Mediterranean region; has a buff color, firm texture and nutty flavor; used in Mediterranean and Middle Eastern cuisines in soups, stews and salads, it is also roasted and eaten as a snack; also know as ceci and garbanzo bean.

Chiffonade - finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.

Chili (Chile) Powder - pure ground dried chiles; depending on the variety used, its flavor can range from sweet and mild to pungent and extremely hot and its color from yellow-orange to red to dark brown; used as a flavoring.

Chili; Chili (Chile) Pepper; Hot Pepper - the fruit of various plants of the capsicum family; a chile can have a mild to fiery hot flavor (caused by the capsaicin in the pepper's placental ribs) with undertones of various fruits or spices. A fresh chile is usually yellow, orange, green or red, and its shape can range from thin, elongated and tapering to conical to nearly spherical; a dried chile, which is sometimes referred to by a different name than its fresh version, is usually more strongly flavored and darker colored.

Chiles Rellenos - hot green peppers stuffed with cheese and dipped in batter and fried.

Chilled - a food that has been refrigerated, usually at temperatures of 30 to 40*F(-1 to +4*C).

Chipotle - a dried, smoked jalapeño; this medium-sized chile has a dull tan to dark brown color with a wrinkled skin and a smoky, slightly sweet, relatively milk flavor with undertones of tobacco and chocolate.

Chippolata - common name for a tiny sausage, this originally described a garnish of chestnuts, glazed vegetables, and small sausages.

Chitterlings - part of the small intestine of a pig, cooked.

Chives - An herb and member of the onion family (Allium schoenprasum), with long, slender, hollow, green stems and purple flowers; have a mild onion flavor and are generally used fresh, although dried, chopped chives are available; also know as Chinese chives, flowering chives and kucha.

Chocolate - roasted, ground, refined cacao beans used as a flavoring, confection or beverage.

Chocolate, white - a confection made of cocoa butter, sugar and flavorings; does not contain cocoa solids.

Chop - to cut into pieces of roughly the same size, either small (finely chopped) or larger (coarsely chopped). Also, rib section of beef, lamb, pork, or other animals.

Choux Pastry - Also called choux paste, pâte à choux and cream-puff pastry, this special pastry is made by an entirely different method from other pastries. The dough, created by combining flour with boiling water and butter, then beating eggs into the mixture, is very sticky and pastelike. During baking, the eggs make the pastry puff into irregular domes (as with cream puffs). After baking, the puffs are split, hollowed out and filled with a custard, whipped cream or other filling. Besides cream puffs, choux pastry is used to make such specialties as éclairs, gougère and profiteroles.

Chutney - from the Hindi chatni, it is a condiment made from fruit, vinegar, sugar and spices; its texture can range from smooth to chunky and its flavor from mild to hot.

Cider Vinegar - vinegar of unprocessed apple cider.

Cilantro - the dark green lacy leaves of the cilantro plant; used as an herb, they have a sharp, tangy fresh flavor and aroma and are used fresh in Mexican, South American and Asian cuisines; also known as Chinese parsley.

Cinnamon - a spice that is the inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Lanka and India; has an orange-brown color and a sweet, distinctive flavor and aroma; usually sold in rolled-up sticks (quills) or ground and is used for sweet and savory dishes and as a garnish; also known as Ceylon cinnamon.

Citric Acid - an organic acid common to citrus fruits and used in preserving, retaining color or flavoring drinks.

Citron - a fruit likened to an overgrown knobbly lemon, it is famed for its peel, which is used in marmalades, candies and fruit cakes.

Clarified Butter - butter that has been melted and chilled. The solid is then lifted away from the liquid and discarded.

Clarify - to make a liquid clear and free of sediment. Clarification heightens the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least 2 months.

Clove - 1. A spice that is the dried, unopened flower bud of a tropical evergreen tree (Eugenia aromatica); has a reddish-brown color, a nail shape and an extremely pungent, sweet, astringent flavor; available whole or powdered. 2. A segment of a bulb, such as garlic.

Coarsely Chop - to cut food into small pieces, about 3/16 inches (1/2 cm) square.

Coat - to cover a food completely with an outer "coating" of another food or ingredient.

Cocoa Powder - a brown, unsweetened powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter); it is used as a flavoring; also known as unsweetened cocoa.

Cocoa Powder, Dutch process - coca powder that has been treated with an alkali to neutralize its natural acidity; darker and milder than a nonalkalized powder.

Cobbler - a deep-dish fruit pie with a top crust of biscuit dough. Also, a tall drink made of rum, whiskey or claret and garnished with citrus slices or mint or fennel.

Cockle - a small mollusk related to the oyster, usually eaten boiled with condiments or in a sauce.

Cocktail - an appetizer; either a beverage or a light, highly seasoned food served before meal.

Coconut, dried - the shredded or flaked flesh of the coconut; often sweetened; also known as copra.

Cod - a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are available fresh, sun-dried, salted or smoked.

Coddle - to gently poach in barely simmering liquid.

Coleslaw - a salad of Dutch origin made from shredded cabbage and sometimes onions, sweet peppers, pickles and/or bacon bound with a mayonnaise, vinaigrette or other dressing and sometimes flavored with herbs.

Collard Greens - a leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavor reminiscent of cabbage and kale.

Combine - to mix two or more ingredients together.

Compote - mixed fruit, raw or cooked, usually served in "compote" dishes.

Condiments - seasonings that enhance the flavor of foods with which they are served.

Confectioners' Sugar - refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.

Consommé - clear broth that is made from meat.

Convection Cooking - convection ovens use a small fan in the rear of the oven to circulate air all around the food to cook it quickly and more evenly. Cooking times are generally reduced by 25%. Most manufacturers suggest that you reduce the cooking temperature given in the recipe by 25 degrees and bake it for the time specified.

Convection oven - an electric oven in which heat is circulated rapidly around the cooking foods by means of a fan, resulting in fast crisping and browning.

Converted rice - rice that is pressure-steamed and dried before milling to remove surface starch and help retain nutrients; has a pale beige color and the same flavor as white rice; also known as parboiled rice.

Cookie sheet - a flat, firm sheet of metal, usually aluminum, with open sides on which cookies, biscuits and other items are baked.

Cookies - small, sweet, flat pastries, usually classified by preparation or makeup techniques as drop, icebox, bar, cutout, pressed and wafer.

Cool - to allow a food to sit until it is no longer warm to the touch.

Cooling rack - a flat grid of closely spaced metal wires resting on small feet; used for cooling baked goods by allowing air to circulate around the food.

Coq au vin - a French dish of chicken, mushrooms, onions, and bacon or salt pork cooked in red wine.

Coral - the roe of female lobsters. It turns bright red when cooked and is used in sauces.

Cordon bleu - a dish consisting of thin boneless chicken breasts or veal scallops separated by a thin slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sautéed.

Core - to remove the central seeded area from a fruit.

Corked / Corky - description of wine whose flavor has been tainted by the odor of the cork. Corked also means a wine bottle with the cork in.

Coriander - yhe tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavor reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisines and pickling spice blends. See cilantro.

Corn - a tall, annual plant native to the western hemisphere producing white, yellow, blue or multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.

Corn Flour - finely ground cornmeal; has a white or yellow color and is used as a breading or in combination with other flours.

Corn Oil - a pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine.

Corn Syrup - a thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.

Corned - meat that has been cured in a brine solution.

Corned Beef - beef, usually a cut from the brisket or round, cured in a seasoned brine; has a grayish-pink to rosy red color and a salty flavor; also known as salt beef.

Cornmeal - dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue color, gritty texture, slightly sweet, starchy flavor and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.

Cornstarch - a dense, very fine powdery flour made from ground corn endosperm and used as a thickening agent.

Court Bouillon - a seasoned broth made with water and meat, fish or vegetables, and seasonings.

Couscous -small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.

Cradle - a wicker basket used to decant wine.

Crayfish - a freshwater crustacean similar to lobster but smaller. The salt water variety is know as spiny lobster.

Cream - a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be homogenized.

Cream, to - to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth, creamy texture.

Cream Cheese - a fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections and spreading on bread products; must contain 33% milkfat and not more than 55% moisture and is available, sometimes flavored, in various-sized blocks or whipped.

Cream Puff - A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with sweetened whipped cream or custard.

Cream, Whipped - cream that has been whipped until it is stiff.

Creme de Cacao - a chocolate-flavored liqueur.

Cream of Tartar - A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders.

Crème Fraîche - this is cream so thick it is a solid. It can be thinned with large amounts of heavy cream and still remain relatively thick. It is served in France, thinned, with berries, particularly wild strawberries, and with other desserts. A substitute is whipping cream mixed with an equal volume of sour cream and allowed to thicken at room temperature for a few hours.

Crêpes - Very thin pancakes.

Crimp - to seal pastry edges together by pinching.

Croissant - French breakfast bread pastry, delicate, flaky and rich. The dough s yeast-raised, then rolled out, spread with soft butter, folded into thirds, rolled out again and buttered, then rolled out yet again, to make a layered puff pastry.

Crookneck Squash - a summer squash with a long slender neck and bulbous body, pale to deep yellow skin with a smooth to bumpy texture, creamy yellow flesh and mild, delicate flavor; also known as yellow squash.

Croquette - minced food, shaped like a ball, patty, cone, or log, bound with a heavy sauce, breaded, and fried.

Croutons - cubes of bread, toasted or fried, served with soups or salads.

Crudités - French word for an American cocktail appetizer of raw vegetables served with a dip.

Cruller - a doughnut of twisted shape, very light in texture.

Crumb - to moisten food with an adhesive liquid such as milk, beaten egg or batter, then roll it in bread or cracker crumbs.

Crumble - to break food into smaller pieces, usually by hand.

Crumpet - the original English muffin.

Crustacean - a shellfish, for instance, shrimp, lobster, crab, crayfish.

Crystalize - to preserve fruit, fondant, and edible flowers with a boiled sugar.

Cube - to cut food into small cube shapes, larger than diced, usually about 1/2 inch.

Cube Steak - meat tenderized by scoring the surface with a pattern of squares or cubes.

Cucumber - the edible fleshy fruit of several varieties of a creeping plant (Cucumis sativus); most have a dark green skin and creamy white to pale green flesh; generally divided into two categories: pickling and slicing.

Cuitlacoche - (also spelled huitlacoche) is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.

Cumin - a spice that is the dried fruit (seed) of a plant in the parsley family (Cuminum cyminum), native to the Middle East and North Africa; the small crescent-shaped seeds have a powerful, earthy, nutty flavor and aroma and are available whole or ground in three colors (amber, white and black); used in Indian, Middle Eastern and Mexican cuisines.

Cup - a unit of measure in the U.S. system equal to 8 fl. oz.

Cupcake - a small individual-sized cake baked in a mold such as a muffin pan, usually frosted and decorated.

Curacao - an orange-flavored liqueur.

Curd - a solid milk product that develops as milk sours and separates into solids (curd) and liquid (whey). In cheese-making, it is induced by the addition of acid or tennet.

Curing - to preserve meat, fish, or cheese with salt or by drying and or smoking.

Curry Powder - an American or European blend of spices associated with Indian cuisines, the flavor and color vary depending on the exact blend; typical ingredients include black pepper, cinnamon, cloves, coriander, cumin, ginger, mace and turmeric, with cardamom, tamarind, fennel seeds fenugreek and /or chile powder sometimes added.

Custard - a cooked or baked mixture mainly of eggs and milk. It may be sweetened to use as a dessert or flavored with cheese, fish, etc., as an entrée.

Cut - to divide a food into smaller portions, usually with a knife or scissors.

Cut in, to - to incorporate by cutting or chopping motions, as in cutting shortening into flour for pastry.

Cutlet - a small piece of meat cut from the leg or rib of veal or pork, or a croquette mixture made into the shape of a cutlet.

Daikon - a Japanese radish.

Damson - a type of plum best used in cooking or for jams and jellies.

Dash - a seasoning measure indicating a scant 1/8 teaspoon or less.

Dashi - a clear fish stock which is the basis of Japanese dishes.

Date - the fruit of a palm tree (phoenix dactylifera) native to the Middle East and Mediterranean region; most varieties are long and ovoid (some are more spherical) with a thin papery skin that is green, becoming yellow, golden brown, black or mahogany red when ripe, extremely sweet flesh with a light brown color, chewy texture and a single, long, narrow seed; eaten fresh or dried.

Daubiere - a cooking pot with a tight-fitting lid used for braising.

Decant - to pour a liquid, generally wine, from one container to another. Red wine is decanted to remove the sediment deposited during the aging process.

Deep-Fat-Frying - to cook in hot fat (about 360 degrees) that is deep enough for food to float - usually a minimum of 3 inches..

Deglaze - to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked. The purpose of deglazing is to dissolve the caramelized juices of meats dropped during the cooking process. This process is the secret of rich gravies, and a vital step in making good casseroles and soups.

Degrease - to skim the fat from the top of a liquid such as a sauce or stock.

Dehydration - a process that removes the water content from food.

Demi-Glaze - a rich brown sauce or gravy made by reducing meat stock.

Demijohn - a large glass wine container which can hold up to 10 gallons.

Demi-Sec - a distinctive type of sweet champagne.

Demitasse - a small cup of coffee served after dinner.

Dessert wine - any sweet wine, or a wine that has been fortified by the addition of brandy.

Devein - to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out.

Devil, to - to prepare with spicy seasoning or sauce, for instance mustard and cayenne.

Devonshire Cream - a smooth English clotted cream, akin to crème fraîche.

Dhal - the Indian name for lentils.

Dice - to cut food into tiny cubes, usually about 1/4 inch.

Digester - the pressure cooker of the seventeenth and eighteenth centuries.

Digestives - liquids or cordials often made with herbs and said to aid digestion. Usually drunk at the end of a meal.

Dijon - a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellow-gray color and creamy texture.

Dill - an annual plant and a member of the parsley family (Anethum graveolens); the feathery leaves have a parsley-like flavor with overtones of anise and are used fresh or dried as an herb; the flat, oval, brown seeds have a slightly bitter caraway-like flavor, also with overtones of anise, and are used as a spice.

Dilute - to make a food less concentrated or strong by adding liquid.

Dip - a thick creamy sauce or condiment, served hot or cold, to accompany raw vegetables, crackers, processed snack foods such as potato chips or the like, especially as an hors d'oeuvre; usually made with a mayonnaise, sour cream or cream cheese base and flavorings.

Dissolve - to mix a dry substance with liquid until the dry substance becomes a part of the solution.

Distilled Water - water from which all gases and minerals have been removed.

Divinities - fudge, made with brown or white sugar.

Dobos Torte - a layer cake rich with chocolate cream and caramel.

Dogfish - a common name for a species of small shark valuable for vitamin C in its liver oil.

Dolci - Italian for sweet dishes.

Dot - to randomly distribute small bits of one food (usually butter) on the surface of another food.

Dough - a mixture of flour and other ingredients used in baking and often stiff enough to cut into shapes; has a low moisture content and gluten forms the continuous medium into which other ingredients are embedded; generally has less fat, sugar and liquid than a batter.

Doughnuts - a sweet cake fried in deep fat, and made of yeast-leavened or baking powder-raised dough.

Double Boiler - two saucepans, one of which fits into the top of the other. The lower pan is partially filled with water kept boiling or near boiling to keep the food in the upper pan cooking without excessive or uneven heat.

Dragée - colored sugar-coated nuts or candies.

Drain - to allow a liquid to withdraw from, pour out of, or pour off an item, sometimes with the use of a strainer or colander.

Draw - to remove the entrails of poultry, game.

Drawn Butter - melted butter, sometimes clarified butter.

Dredge - to coat lightly with a dry ingredient, for instance, flour, sugar, bread crumbs, or cornmeal.

Dress - to draw and clean a fowl for cooking. Also, to add dressing to a salad; to garnish.

Drippings - the fat, juices, and other residues separated from meat during cooking and left in the pan, or crusted onto the bottom of the pan. What actually happens is that the substance in the animal juices caramelizes, just as sugar does, on the bottom of a hot pan. Diluting and scraping these up, the cook created the basis for the flavor of the best stews and soups and gravies. Drippings from roasts or sautéed meats in cast iron utensils caramelize exceptionally well, and make possible tastier casseroles and gravies.

Dry Ice - used for refrigeration, this crystallized carbon dioxide is ice that does not produce water when melted. Don't touch with bare hands and avoid prolonged breathing in an atmosphere saturated by melting dry ice.

Duchesse - a term for potatoes pureed with milk and butter.

Dumpling - a small ball of dough or bread or potatoes, steamed, or simmered in a stew or soup. Sweet dumplings are usually baked and contain fruit.

Dundee Cake - a rich fruitcake covered with blanched almonds.

Durum Wheat - a variety of hard wheat used for making pasta.

Dust - to lightly sprinkle with a dry ingredient, such as flour.

Dutch Oven - a cast iron pot with a tightly fitting lid used to braise and sometimes to bake.

Duxelles - a hash of minced mushroom, shallots and herbs simmered in butter, used to flavor soups, sauces, and stuffings or to garnish.

Dredge - to coat with something, usually flour or sugar.

Drippings - fat and liquid resulting from cooking meat.

Drizzle - to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food.

Duck - one of the principal USDA-recognized kinds of poultry; any of several varieties of domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and muscovy duck.

Eau-De-Vie - also aqua vitae, or "water of life" literally. A term commonly applied to homemade brandies and distilled white spirits, made from the lees of wine.

Éclair - A small, oblong, cream-filled pastry made with Choux Pastry (cream-puff pastry dough). Unlike Cream Puffs, éclairs are usually topped with a sweet icing such as a chocolate glaze.

Eddoes - Also called taro root and dasheen, are solid, roundish root tubers. It is a starchy root with a combination of potato, water chestnut and artichoke flavors. It is delicious deep-fried, boiled, roasted or pan-fried. Peel the root first, and use as you would potatoes.

Egg - the ovoid, hard-shelled reproductive body produced by a bird, consisting principally of a yolk and albumen; it is a good source of protein, iron, sulfur and vitamins A, B, D and E but also relatively high in cholesterol.

Eggnog - a frothy drink made from cream or milk, egg yolks, sugar and flavorings such as rum or brandy. Eggnog is a tradition Christmas drink.

Egg Roll - Chinese pastry stuffed with a mixture of shredded meats, shrimp, cabbage or lettuce, and vegetables, then deep-fried.

Egg Timer - a small, hourglass-shaped container that holds a fixed amount of sand. When the timer is turned upside down, the sand moves from one half to another in a three-minute period, the time required to cook a medium-sized egg to the soft-boiled stage.

Elixirs - cordials or essences that are said to be life-prolonging.

Emincé - a term used to describe meat, vegetables, or fish sliced very thinly, placed in an earthenware dish and simmered in added sauce.

Endive - a plant (Cichorium endivia) with curly dark green leaves and a slightly bitter flavor; also know as curly endive and imprecisely known as chicory (especially in France and United States).

English Walnut - a nut (Juglans regia) with a hard, wrinkled tan shell enclosing two double-lobed sections; has a sweet flavor and is used for snacking, in sweet and savory dishes and for obtaining oil; also known as the Persian walnut.

Entrecôte - a cut of beef taken from between the ribs. Sometimes the term refers to a rumpsteak or sirloin.

Entrée - today the term refers to the main course of a meal, but originally it was the second course of many. French, meaning "entrance".

Entremets - side dishes, literally "between dishes"; can be savory or sweet.

Epergne - a serving dish of numerous separate bowls attached to one main stem.

Epicure - a gourmet who gives special attention to the knowledge of food and wine.

Escalope - refers to a thin slice of meat or fish, without bones, gristle, or skin.

Espresso - an Italian way of preparing coffee using steam.

Essences - condensed flavors made as their source is distilled or pressed, then mixed with liquid. Examples are almond extract, rose water, etc.

Etouffée - French for smothered and used to describe a stewed dish cooked with little or no liquid in a tightly closed pot; usually served over white rice.

Farce - stuffing.

Fahrenheit - a temperature scale with 32*F as the freezing point of water and 212*F as its boiling point (to convert to Celsius, subtract 32 from the Fahrenheit, multiply by 5 and divide by 9).

Fajitas - a Mexican-American dish consisting of strips of skirt steak marinated in lime juice, oil, garlic, red pepper and then grilled; the diner wraps the meat in a flour tortilla and garnishes it with items such as grilled onions, peppers, guacamole, pico de gallo, refried beans, sour cream and salsa; chicken, pork, fish and shellfish (usually shrimp) can be substituted.

Farfalle - Italian for butterfly; used to describe bow-shaped pasta.

Farfel - a soup garnish made of minced noodle dough.

Fell - a thin, papery tissue found on the outside of the surface of a leg of lamb.

Fennel - a perennial plant (Foeniculum vulgare) with feathery foliage and tiny flowers; the plant's oval, green-brown seeds have prominent ridges, short, hair-like fibers and a weak, anise-like flavor and aroma and are available whole and ground; used in baked goods and savory dishes in Italian and Central European cuisines and to flavor alcoholic beverages.

Fenugreek - an Asiatic herb with a bitter celery-like flavor. Its chief use is in curry powders and stews.

Feta - 1. A soft Greek cheese made from ewe's milk (or occasionally, goat's milk) and pickled in brine; has a white color, crumbly texture and salty, sour, tangy flavor. 2. A soft, white, flaky American feta-style cheese made from cow's milk and stored in brine.

Fettuccine - Italian for small ribbons; used to describe thin, flat ribbons of pasta; sold as straight ribbons or loosely bent and curled.

Fig - a variety of oblong or pear-shaped fruits (Ficus carica) that grow in warm climates; generally, they have a thick, soft skin that is green, yellow, orange or purple, tannish-purple flesh with a sweet flavor and many tiny edible seeds; available fresh or dried.

Filé - powder made of sassafras leaves used to season and thicken foods.

Filet or Fillet - a boneless cut of meat, poultry or fish.

Fillet Mignon - a small cut of beef taken from the end of the fillet, considered by many to be the most elegant steak of all. It is very tender and sweet, but lacks the flavor of a steak with bone in.

Filo - in Greece, philo is the very flaky, buttery pastry made by layering dough with shortening and rolling it and rerolling it.

Fine - term used for good brandy.

Finely - very small, as in finely chopped, but not as small as minced.

Fines Herbes - French, "fine herbs", usually a mixture of parsley, chives, tarragon, and chervil used to flavor omelets and in casseroles and soups.

Finnochio - also fennel in Florence; an herb with a licorice flavor, used as is celery and in Mediterranean cooking.

Finger Bowls - bowls half-filled with warm water which may be scented with roses or a slice of lemon. Served to diners to rinse their hands in after a course in which the fingers were used to eat (lobsters, oyster, or artichokes, or example).

Fish - any thousands of species of aquatic vertebrates with fins for swimming and gills for breathing, found in saltwater and freshwater worldwide, most are edible; fish are classified by bone structure as flatfish or round fish.

Fizz - a sweet effervescent summer drink made of gin and a carbonated beverage.

Flake - to break off small pieces or layers of food, usually with a fork; often used as a test for doneness when cooking fish.

Flambe - to flame, using alcohol as the burning agent; flame causes caramelization, enhancing flavor.

Flamber - to cover or combine food with heated liquor, then set alight, and serve flaming. It also means to singe. Heating the liquor first is the secret to keeping the flame going.

Flan - in France, a pastry filled with fruit, cream or custard; in Spain, a set custard usually served with a caramel sauce.

Flatbrod - flat bread of Norwegian origin, it is wafer-thin, and made from whole grain and served with salad, cheese or soup.

Flavor - to add seasoning or other ingredients to a food or beverage to improve change or add to the taste.

Flavoring - an item that adds a new flavor to a food and alters its natural flavors; flavorings include herbs, spices, vinegars and other condiments.

Flip - a sweet drink containing alcohol and eggs. Originally, it was a heated drink but a cold flip is more common today.

Florets - the small, closely-clustered "flowering" part of a food, such as broccoli or cauliflower.

Florentine - food set on a bed of cooked spinach and usually covered with a cream sauce and baked. From Florence, Italy.

Flour - 1. Powdery substance of varying degrees of fineness made by milling wheat, corn, rye or other grains or grinding dried vegetables (ex. mushrooms), fruits (ex. plantains) or nuts (ex. chestnuts). 2. To coat with flour.

Flute - to make a decorative edge on pastry. Also to cut vegetables, fruit or other foods in a decorative manner. Also a long loaf of French bread.

Flummery - 1. A sweet soft pudding made of stewed fruit (usually berries) thickened with cornstarch. 2. Old-time British flummeries were made by cooking oatmeal until smooth and gelatinous; sweetener and milk were sometimes added. In the 18th century, the dish became a gelatin-thickened, cream- or milk-based dessert, flavored generously with sherry or Madeira.

Focaccia - This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.

Foie Gras - an hors d'oeuvres of seasoned livers of geese, duck, chicken, or veal made into a pâté.

Foil, aluminum foil - a thin pliable sheet of aluminum; easily molded, conducts heat well, can withstand temperature extremes and is impervious to odors, moisture and air; used to cover foods for cooking and storage.

Fold - to gently combine one ingredient with another ingredient (as in folding dry ingredients into moist ingredients) by using two motions, cutting vertically through the mixture with a spoon or spatula and gently turning the ingredients over on top of each other, rotating the bowl 1/4 turn with each stroke. The term often is used in instructions relating to whipped cream and beaten egg whites.

Fold in - to mix food without releasing air bubbles by lifting a part of the liquid from the very bottom of the bowl through the rest of the mixture to the top until the foods are blended.

Fondant - a sweet, thick opaque sugar paste commonly used for glazing pastries or making candies.

Fondue - a melted sauce, usually with cheese, served with crisp bread rounds or as a filling. These are sauces kept hot in a chaffing dish into which crisp chunks of bread, vegetables, meat, or fruits are dipped before eating. Chocolate fondue with fruit chunks and berries is a sweet fondue that is excellent. Fondue means melted.

Food Chopper - a knife created for efficiency. It is double-handled and crescent-shaped, used with a rocking motion to rapidly chop and dice. In Italy it is known as a mezzaluna. Less useful today, since food processors do much of this work.

Food Mill - A kitchen utensil best described as a mechanical sieve. It has a hand-turned paddle that forces food through a strainer plate at the bottom, thereby removing skin, seeds and fiber. Some food mills come equipped with several interchangeable plates with small, medium and large holes.

Food Processor - This kitchen appliance was brought to the United States from France in the 1970s and has since revolutionized a majority of home kitchens. It consists of a sturdy plastic work bowl that sits on a motorized drive shaft. The cover of the bowl has a feed tube through which foods can be added. An expanded feed tube — large enough for some whole items such as a tomato or onion — is available with some machines. The food processor is efficient and speedy and can easily chop, dice, slice, shred, grind and puree most food. The larger machines can also knead dough. Most processors come with a standard set of attachments including an S-shaped chopping blade and several disks for slicing and shredding. There are special attachments including juicers and pasta makers, as well as accessories such as French-fry cutters, julienne disks and beaters. Food processors range from large to small in motor size and bowl capacity.

Fool - England is the home of this old-fashioned but delicious dessert made of cooked, pureed fruit that is strained, chilled and folded into whipped cream. The fruit mixture may be sweetened or not. Fool is traditionally made from gooseberries, though today any fruit may be substituted.

Forcemeat - finely ground meat often combined with ground vegetables to make a stuffing or combined with stiffly beaten egg whites to make delicate quenelles for poaching and serving with sauce. Also, combined with custard-like sauce to make soufflés.

Frangipani - a rich, sweet cream name for a tropical flower with a sweet scent.

Frappé - a drink whipped with ice to make a thick, frosty consistency.

Freeze - to subject food to a temperature below 32*F (0*C) so that the moisture in the food solidifies; used as a preservation method.

Freezer Paper - a plastic-coated Kraft paper used for wrapping foods for freezing and for general household purposes. The plastic coating provides a barrier to air and moisture to protect the quality, flavor and nutrition of foods during freezing; the paper provides strength and durability as well as an easy-to-write-on surface.

Fresh - 1. A food that has not been frozen. 2. A food that has been recently produced, such as a loaf of bread. 3. A food as grown or harvested; not canned, dried or processed and containing no preservatives.

French Fry - to cook food in deep hot fat.

French Toast - American breakfast of sliced bread dipped into beaten eggs and milk and then cooked on top a stove.

Fricassee - a stew, usually of poultry or veal.

Frijoles - Mexican beans.

Fritter - vegetable or fruit dipped into, or combined with, batter and fried.

Frosting - a cooked or uncooked sugar mixture used to cover and decorate cakes, cookies and other foods.

Fruit Butter - a sweet spread made of fruit cooked to a paste then lightly sweetened. Apple butter is a common example.

Frumenty - a popular food in English history, it is a rich, sweet porridge high in vitamins A and B.

Fry - to cook in fat (a) Pan-Fry - To cook in small amount of fat. (b) Deep-Fat Fry - To cook in enough fat to completely cover food while cooking.

Fumet - a concentrated stock used to give body to sauces.

Galantine - a cold jellied dish of boned chicken, veal, game or fish.

Gallon - an American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).

Game - wild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.

Gammon - the same cut of pork as ham, though cured differently.

Garbanzo bean - see chickpea.

Garbure - a casserole or stew made of cabbage, beans, potatoes and pork or bacon.

Garlic - a member of the lily family (Allium sativum); the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.

Garlic Powder - finely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.

Garlic Salt - a blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.

Garnish - to enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.

Gastrique - a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.

Gateaux - 1. French for cake. 2. In the United States, any cake-type dessert. 3. In France, various pastry items made with puff pastry, éclair paste, short dough or sweet dough.

Gazpacho - an iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings,

Haddock - of the cod family, this fish is white-fleshed and is good to use in any recipe calling for cod. Smoked, it is known as Finnan Haddid. Poached, and served with drawn butter, it has a faint hint of the flavor of lobster.

Haggamuggie / Haggis - the minced innards of an animal cooked with oatmeal and suet. Traditionally, a meat pudding or sausage was make then boiled in the cleaned stomach bag of the sheep.

Hake - of the cod family, this fish is easy to fillet and has soft white flesh.

Half-and-Half; Half & Half - is a mixture of equal parts milk and cream, and is 10 to 12 percent milk fat. It cannot be whipped.

Halva - a sweet dish or candy made from ground sesame seeds, fruit or vegetables. Near Eastern in origin.

Hang - to tenderize game or meat by hanging in a cool, dry, well-ventilated place.

Hard Sauce - a sweet liquor-flavored sauce traditionally served on hot puddings and cold cake. Often offered at Christmas with plum pudding.

Hardtack - a sailors name for sea biscuits.

Hare - a wild rabbit with a strong gamey flavor. This is not a wild version of the rabbits raised domestically for food in Europe and some parts of the United States, but another type. It may not be used in place of rabbit in a recipe.

Hash - a recipe using leftovers, this dish is made by dicing pre-cooked meats and/or vegetables, and cooking with seasonings, minced onions, herbs, or sauce in a frying pan until crisp.

Haslet - country dish of pork sweetbreads, heart and liver. It is cooked in a casserole, fried, stewed or ground with onions and prepared as a sausage.

Headcheese - a molded jelly or sausage made from pig's or calf's head stewed with herbs and seasonings; it includes meat.

Heart - the heart of sheep, calf , ox and pig is used as a variety meat in many popular dishes.

Hearthcakes - the English name for a French round cake. Each region in France creates its own version. The first hearthcakes were baked on the hearth in hot ashes.

Hen - a female bird. Commercially raised hen-chickens are tender. Hen is also a term applied to the female of various aquatic creatures, lobster for one.

Herbs - any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring; usually available fresh and dried.

Het Pint - a Scottish drink used for special occasions. It is a heated mixture of ale, eggs, whiskey and nutmeg.

High Altitude Cooking & Baking - Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water boils at 212°F; at an altitude of 7,500 feet, however, it boils at about 198°F because there's not as much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling water is 14 degrees cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking, as well as some cooking techniques such as candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for yeast-risen baked goods, although allowing the dough or batter to rise twice before the final pan rising develops a better flavor.

Source: © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Hip - bright reddish orange fruit of roses, particularly species roses, as Rosa rugosa. It contains vitamin C and is used to make a tea, and for jams and syrups.

Hochepot / Hotchpotch - a Belgian dish of considerable antiquity, a very thick soup traditionally made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails, chippolata sausages, onions, assorted vegetables, herbs and condiments. The meat garnished with vegetables is served separately from the broth. Probably associated with the phrase, hodgepodge, which refers to a jumble of things all mixed together. England has a "hot pot" which probably is a version of the Belgian dish.

Hock - British term for any white Rhine wine. Also, a cut of meat from the leg of an animal, valued for soups, stews and jellies.

Hoisin - a thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and various spices and used as a condiment and flavoring in Chinese cuisines; also known as Peking sauce.

Hollandaise - a sauce made of butter, egg, and lemon juice or vinegar.

Hominy - hulled corn with the germ removed. Hominy grits are uniform granules that are boiled and served as a breakfast cereal or as an accompaniment to a main dish or fish, meat or poultry.

Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.

Honey - a sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of the hive for food; generally contains 17 to 20% water and 76 to 80% sucrose; consumed fresh or after processing, it is usually used as a nutritive sweetener.

Hopping John; Hoppin' John - a southern U.S. dish of black-eyed peas cooked with a ham hock and served over white rice.

Hors d'oeuvres - a light food, hot or cold, prepared for small servings, to be eaten before the main meal. The American equivalent is an appetizer. Hors d'oeuvres were originally served on a sideboard apart from the dining table and before the meal.

Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed on three sides to make a large and durable pouch.

Hot Sauce - a seasoning sauce, usually commercially made, containing chile peppers, salt and vinegar.

Huitlacoche [wee-tlah-KOH-cheh] - (also spelled cuitlacoche; also referred to as 'Mexican corn truffle') is a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.

Humble Pie - "umbles" are the heart, liver, kidney and other innards of a deer. Servants once made this into a pie for themselves and coined the phrase "humble pie". Today the connotation is one who accepts a humble status or humiliating treatment voluntarily.

Hush Puppies - a dish made of fried cornmeal batter. The term is said to have originated at a southern fish fry where the cooks fried extra bits of fish batter to throw to the noisy dogs to hush the puppies.

Ice - 1. To chill a glass or serving dish so that a coat of frost forms on its surface. 2. Frozen water; water freezes at 32*F (0*C).

Ice Bath - a mixture of ice and water used to chill a food or beverage rapidly.

Icing - a sweet covering or filling such as buttercream or ganache; used for cakes and pastries; also known as frosting.

Indian Pudding - a spicy cornmeal and molasses staple of early American colonists, the pudding varied with each day and according to the condiments available in the cook's larder.

Infuse - to steep herbs and other flavorings in boiling liquid. Coffee and tea are examples, and so is milk steeped with vanilla bean.

Instant Rice - fully cooked and flash-frozen rice; when rehydrated, it can lack flavor and be gritty; also known as quick-cooking rice.

Iodized Salt - table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine.

Irish Stew - a traditional mutton dish made by boiling well-salted and prepared chops with an equal quantity of onions and potatoes.

Jalapeño - a short, tapering chile with thick flesh, a moderately hot, green vegetable flavor and a dark green color (a red version is also available; it is a green chili that has been allowed to ripen); available fresh or canned;named for the Mexican city of Jalapa.

Jam - fresh whole fruit and sugar cooked into a spread that preserves well.

Jambalaya - a Creole dish of ham, shrimp, crayfish and or sausage (usually chaurice) cooked with rice, tomatoes, green peppers, onions and seasonings.

Jack cheese - see Monterey Jack cheese.

Jardiniere - vegetables cut into strips or a soup containing such vegetables.

Jelly - a clear preserve of strained fruit juice with sugar. Jelly of another sort is made by boiling animal or fish bones and tissue.

Jelly Roll - a thin sponge cake spread with jelly or filling and rolled up.

Jerk - a Jamaican preparation method in which meats and poultry are marinated in herbs and spices, then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices are available.

Jeroboam - an oversized bottle, generally holding up to 4 quarts.

Jigger - a liquid measure equal to 1 1/2 fluid ounces.

Johnnycake; Journey Cake - a classic corn bread unique because the meal is water-ground and made from white sweet corn.

Joint - to cut; to cut into pieces at the joint. Also, a British cut of meat for roasting.

Jug - a stew made of game meat, particularly hare - jugged hare. The blood of the animal is used in the stew and it is cooked in a jug or an earthenware pot.

Juice - the liquid released or squeezed from any raw food, whether animal or vegetable, but particularly fruit.

Jujube - the edible fruit of a tropical plant also known as the Chinese date. Also, a chewy gelatin candy.

Julienne - to slice food into very thin shreds or strips.

Junket - milk which has been thickened with rennet, sweetened and is served as dessert. Also, trade name for a flavored dessert mix including rennet.

Jalapeño - a short, tapering chile with thick flesh, a moderately hot, green vegetable flavor and a dark green color (a red version is also available; it is a green chili that has been allowed to ripen); available fresh or canned;named for the Mexican city of Jalapa.

Jam - fresh whole fruit and sugar cooked into a spread that preserves well.

Jambalaya - a Creole dish of ham, shrimp, crayfish and or sausage (usually chaurice) cooked with rice, tomatoes, green peppers, onions and seasonings.

Jack cheese - see Monterey Jack cheese.

Jardiniere - vegetables cut into strips or a soup containing such vegetables.

Jelly - a clear preserve of strained fruit juice with sugar. Jelly of another sort is made by boiling animal or fish bones and tissue.

Jelly Roll - a thin sponge cake spread with jelly or filling and rolled up.

Jerk - a Jamaican preparation method in which meats and poultry are marinated in herbs and spices, then cooked over a pimento (allspice) wood fire; commercial blends of jerk spices are available.

Jeroboam - an oversized bottle, generally holding up to 4 quarts.

Jigger - a liquid measure equal to 1 1/2 fluid ounces.

Johnnycake; Journey Cake - a classic corn bread unique because the meal is water-ground and made from white sweet corn.

Joint - to cut; to cut into pieces at the joint. Also, a British cut of meat for roasting.

Jug - a stew made of game meat, particularly hare - jugged hare. The blood of the animal is used in the stew and it is cooked in a jug or an earthenware pot.

Juice - the liquid released or squeezed from any raw food, whether animal or vegetable, but particularly fruit.

Jujube - the edible fruit of a tropical plant also known as the Chinese date. Also, a chewy gelatin candy.

Julienne - to slice food into very thin shreds or strips.

Junket - milk which has been thickened with rennet, sweetened and is served as dessert. Also, trade name for a flavored dessert mix including rennet.

Lactic Acid - a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle milk in cheese making.

Ladle - to move portions of a food using a ladle. A utensil with a cup-like bowl and a long hooked or pierced handle and available in various sizes; used to pour sauces and liquids (ex. soups) and to push sauces and other foods through a sieve.

Ladyfingers - a small finger-shaped sponge cake, like a cookie.

Lager - any light beer.

Lamb - the meat of a sheep slaughtered when less than 1 year old; generally tender with a mild flavor; also known as a yearling.

Lamb's Fry - the heart, liver, sweetbread and inside fat of the lamb.

Lamb's Lettuce - a handy annual plant also known as corn salad. A salad green.

Lamb's Wool - a fancy hot alcoholic drink made of hot sweetened ale, roasted apples, and nutmeg or ginger.

Langouste - see spiny lobster.

Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.

Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.

Lasagne - 1. Wide, flat Italian pasta sheets with ruffled or smooth edges. 2. An Italian dish made with boiled lasagna layered with cheese (usually ricotta and mozzarella) and meats and/or vegetables and topped with a tomato, meat and/or béchamel sauce and baked.

Layer Cake - two, three or more layers of cake with a filling between.

Lazy Susan - a revolving tray that sits in the middle of a dining table. Usually round.

Laurel - bay leaf.

Lean - the FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol per serving or per 100 grams.

Leaven - to lighten and increase the volume of bakery products. Leavening agents are yeast, baking powder, baking soda and eggs.

Leavening agent; Leavener - 1. A substance used to leaven a dough or batter; may be natural (ex. air or steam), chemical (ex. baking powder or baking soda) or biological (ex. yeast). 2. A type of food additive used to produce or stimulate production of carbon dioxide in baked goods to impart a light texture.

Leek - a member of the lily family (Allium porrum); has a thick, cylindrical white stalk with a slightly bulbous root end and many flat, dull dark green leaves; the tender white stalk has a flavor that is sweeter and stronger than a scallion but milder than an onion and is used in salads and as a flavoring.

Lees - the sediment of dregs left as wine or liquors ferments. Also, the settling of a liquid.

Legumes - a large group of plants that have double-seamed pods, containing a single row of seeds; depending on the variety, the seeds, pod and seeds together, or the dried seeds, are eaten.

Lemon - a citrus fruit (Citrus limon) with a bright yellow skin, and an ovoid shape with a bulge at the blossom end, juicy yellow flesh and a very tart, distinctive flavor.

Lemon Sole - a particularly delicate flounder taken in the waters of Georges Bank, Cape Cod and Massachusetts.

Lentils - the small flat seeds of a variety of legumes (Lens esculenta); sold shelled, dried or cooked.

Lettuce - any of a variety of plants of the genus Lactuca, probably native to the Mediterranean and now grown worldwide; their leaves are generally consumed fresh in salads or used as a garnish. There are three principal types of lettuces: butterhead, crisp head and leaf.

Liaison - a thickening or binding agent for soups, sauces, stuffings and so on. Examples are flour, beurre manié (see above), cornstarch, eggs, arrowroot, etc.

Light - the FDA-approved food-labeling term used to describe a nutritionally altered food with at least 33% less calories, 50% less fat or 50% less sodium than the regular or reference ( i.e. FDA standard) food.

Lights - the lungs of an animal.

Lime - an ovoid citrus fruit (Citrus aurantifolia) with a thin, green skin; smaller than a lemon, it has a juicy, pale green pulp and a very tart flavor.

Linguine - Italian for small tongue and used to describe long, narrow, slightly flattened strands of pasta.

Linzer Torte - a double hazelnut cookie filled with jam and made famous in Vienna, Austria.

Liqueur - a sweet alcoholic drink also known as a cordial and as a digestif, to be drunk after meals and served in small glasses. Also used to flavor desserts and in pastry making.

Littleneck Clams - clams 1 1/2 inches long.

Lo Mein - 1. Fresh Chinese egg noodles. 2. A Chinese-American dish of poultry, shrimp and/or meat with vegetables such as bean sprouts, mushrooms, water chestnuts, bamboo shoots and green onions served over soft noodles.

Loquat - a small citrus fruit that sweetens as it ripens. It is good peeled, stewed with sugar, and served with cream or combined with other fruits.

Lotus Root - a water lily whose root is used as a vegetable. It is crisp when fresh. Sold dried, cut into rounds in Oriental markets.

Lotus Seeds - small and nutlike, these can be eaten raw or cooked into a stuffing.

Luau - a traditional Hawaiian freest featuring roast pig.

Lychee - a small fruit native to South China. It has a sweet-sour flavor and is considered as good canned as fresh.

Lyonnaise, à la - "in the style of Lyons", literally, and usually featuring shredded fried onions as a garnish. Lyons is a city in central France famous for its cuisine.

Macadamia Nut - a round, costly, and delicious nut sold shelled and bottled. It is the fruit of a subtropical evergreen native to Australia but most that reach the market come from Hawaii (also grown in California). Seeds were brought to Hawaii in 1880, and the nuts first were offered on the market in the 1930's.

Macaroni - 1. Dried pasta made from a dough of wheat flour and water. 2. In the United States, specifically, short elbow-shaped tubes of pasta.

Mace - 1. A spice that tastes and smells like a pungent version of nutmeg. 2. Mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.

Macerate - 1.To soak a food (usually fruit) in a liquid in order to infuse it with the liquid's flavor. A spirit such as brandy, rum or a liqueur is usually the macerating liquid.

Madeleine - a small cake baked in a shell-shaped mold. Also, a garnish of artichoke bottoms, onions and green beans.

Madrilène - a consommé flavored with tomato, usually served cold.

Magnum - a single bottle with a capacity of two bottles or about 2/5 gallon, or 160 centiliters.

Maître D'Hôtel - head waiter, but on menus, a dish that is cooked quickly and simply with parsley as the featured flavor.

Maître D'Hôtel Butter - a parsley butter excellent with grilled meats or fish and vegetables, especially carrots. The recipe calls for butter, minced parsley, lemon juice, salt and pepper blended. (Be wary of mincing the parsley in a blender; overblended in a blender or a processor, parsley releases a bitter juice that spoils the food it is combined with. You can avoid overblending by cutting only a small handful at a time in the machine).

Maize Bread - American corn bread, also known as corn pone, spoon bread, egg cake and ash cake. Each of these is made by a somewhat different method, but all have cornmeal as the base.

Malt - sprouted barley used to brew beer or distill spirits.

Malted Milk - a drink made from powdered wheat and malted barley extracts, mixed with milk and sometimes, added flavorings like chocolate, strawberry, etc.

Mandarin - 1. Any of several varieties of a small citrus fruit (Citrus reticulata) native to China, including the mandarin, dancy, tangerine clementine and satsuma. 2. A citrus fruit; generally has a somewhat flattened spherical shape, loose yellow to reddish-orange rind, orange flesh and a sweet flavor that is less acidic than that of an orange.

Mango - a tropical fruit the size of a small pear, in its original species, but today mango hybrids are as large as small or medium grapefruits. From India, and a key ingredient in some of the best chutneys, notably Major Grey's. The fruit is yellow shaded red when ripe, and is peeled before eating. Best chilled, and ripe enough to be softly yielding. Delicious taste between a pineapple and a very ripe peach.

Manioc - Cassava, the source plant for tapioca.

Maple Syrup - a reddish-brown, viscous liquid with a sweet distinctive flavor, made by reducing the sap of the North American maple tree.

Maraschino - a sweet liqueur made from cherries. Also, red cherries in maraschino syrup, which are used in mixed drinks and with desserts, such as fruit salad and as a garnish on drinks.

Maraschino Cherry - 1. A cherry marinated in maraschino liqueur and used for garnishing cocktails, desserts and baked goods. 2. A pitted cherry macerated in a flavored sugar syrup and dyed red or green; used for the same purposes as a traditional cherry.

Marbled - a term for meat streaked with fat. When cooked, marbled meat is juicy and exceptionally tender, so this is a mark of a high-quality piece, especially sought after in steaks and beef roasts.

Marc - eau-de-vie, a spirit distilled from the residue of grapes or other fruit after wine has been pressed and strained. Calvados is the marc made of apples.

Maréchale, à la - small cuts of meat and poultry which are breaded and fried in butter. Green asparagus tips and truffles are usual in the garnish.

Marennes - a type of oyster found in French waters. Highly prized for flavor.

Margarine - a butter substitute made from animal or vegetable fat and butter flavored.

Marinade - a seasoned liquid blend, usually acid-based with wine, vinegar, yogurt or lemon juice, or a dry spice rub.

Marinate, to - to cover food with a marinade for a specified amount of time before cooking to make it more flavorful, more moist and/or more tender. (Food should be covered and refrigerated while marinating.).

Marinière - to cook shellfish with white wine. Also, a garnish with mussels.

Marjoram - an herb and member of the mint family (Origanum marjorana) native to the Mediterranean, has short oval, pale green leaves, a sweet flavor reminiscent of thyme and oregano and a strong aroma; also known as sweet marjoram.

Marmalade - a citrus jelly that also contains unpeeled slices of citrus fruit.

Marmite - a heavy metal or earthenware pot.

Marmite, Petite - French dish. A rich broth called consommé double, it includes chicken and beef with vegetables and herbs. The words mean "small pot".

Marrow - a squash. Also, the inner substance of meat bones, usually shin bones.

Marzipan / Marchpane - a combination of almond paste, sugar and egg whites used in making pastry and small fruit shapes for holidays.

Mash - to crush or pound, generally used in connection with cooked root vegetables, such as potatoes and turnips.

Matelote - a rich fish stew flavored with red or white wine and herbs.

Matzo - a type of thin unleavened bread special to the Passover feast celebrated by the Jews. It resembles a cracker. Also, unleavened dumplings.

Mayonnaise - a cold, thick, creamy sauce consisting of oil and vinegar emulsified with egg yolks; used as a spread or base for a salad dressing or dip.

Mead - an alcoholic drink of fermented honey and water.

Measuring cups, dry - vessels, usually made of plastic or metal, with a handle and a rim that is level with the top measurement specified; used to measure the volume of dry substances and are generally available in a set of 1/4, 1/3, 1/2, and 1-cup capacities; metric measures are also available.

Measuring cups, liquid - vessels, usually made of glass, plastic or metal, with a handle and a spout that is above the top line of measurement; specifically used to measure the volume of a liquid and are generally available in 1, 2, and 4-cup to 1-gallon capacities; metric measures are also available; also know as glass cup measures.

Meat - 1. The flesh (muscles, fat and related tissues) of animals used for food. 2. The edible part of nuts.

Medallion - a small, coin-shaped slice of meat or fish.

Melba Toast - thin slices of bread baked slowly until crisp. Named for the coloratura soprano, Dame Nellie Melba, who was the toast of international society early in 21st century.

Melon - a member of the gourd family Cucurbitaceae; grown on vines worldwide, these fruits generally have a thick hard rind, many seeds and a sweet juicy flesh; there are two principal types: muskmelons and watermelons.

Melt - to liquefy by heat.

Meringue - a mixture of egg whites beaten with sugar and baked into cookies or used as a pie topping. The addition of sugar to a meringue is critical; poured in too quickly, the meringue will fall and will not be usable.

Meunière - French for literally, "in the style of the miller's wife", dusted with flour and sautéed in butter.

Mexican Corn Truffle - A nickname for Huitlacoche (also spelled cuitlacoche) a fungus which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. The earthy and somewhat smoky fungus is used to flavor quesadillas, tamales, soups and other specialty dishes.

Microwave Cooking - a heating method that uses radiation generated by a special oven to penetrate the food; the raidiation agitates water molecules in the food, creating friction and heat; this energy then spreads throughout the food by conducting (and by convection in liquids).

Microwave Oven - a specially constructed and wired oven that cooks with microwaves, a form of electromagnetic radiation used in radar and telecommunications. Microwave ovens tenderize foods more rapidly than conventional cooking instruments.

Mignonette - coarsely ground white or black pepper.

Mille-Feuilles - literally, "a thousand leaves", this is the flaky pastry the Middle East introduced into European cuisine, layered with cream, and topped with jam and icing.

Milt - the reproductive gland of a male fish, also known as soft roe.

Mimosa - a garnish of grated hard-boiled egg yolks, named for the tree flower that is a spry of tint yellow fluffy balls.

Mince - to cut or chop food into very small pieces; smaller than chopped.

Mincemeat - a preserve of chopped apples, suet, dried fruits, candied peel, sugar, spices and brandy or rum. It is matured for a month or more and used in holiday pies and in some recipes for fruitcake.

Minestra - Italian; a thick soup of meat and vegetables.

Minestrone - a minestra with pasta.

Mint - herb used in Middle Eastern and Indian cooking. In the West, commonly used to make tea as well as a sauce served with lamb roasts.

Minute Steak - a boneless steak cut one quarter inch thick, and criss-crossed with cuts for tenderizing. It is intended to be sautéed in 1 minute. To cook it longer is to toughen it.

Mirepoix; Mirepois - French term for a mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.

Mise en place - A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking.

Mix - to combine ingredients into a uniform mixture with a stirring motion.

Mixed Grill - a combination of grilled meats, such as liver, steak and bacon garnished with tomatoes and mushrooms. It is usually served with fried potatoes.

Mocha - a rich coffee originally grown in Mocha, Yemen. The beans are almost without bitterness in the best grades. Mocha also describes a combination of chocolate and coffee used to flavor cakes and candies.

Mode, à la - literally "in the mode". Meats à la mode are braised with vegetables and served with gravy. In the United States, à la mode usually refers to food topped with ice cream.

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.

Mold, to - 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.

Monosodium Glutamate (MSG) - an amino acid derived from gluten of soybeans. Used in Oriental cooking to improve the flavor of a dish that has not come up to par.

Monterey Jack cheese - Originated in Monterey, California, thus the name. It is also called California Jack or simply Jack cheese. It is a member of the Cheddar family and is a mild, white cheese aged only three to six weeks. The texture of Monterey Jack cheese depends on the type of milk used. If whole milk is used, the cheese will be semi-soft; if skim milk is used, it will be harder and can be used for grating. It has a mild, somewhat bland flavor. It has good melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño pepper, black pepper, garlic, vegetable and dill.

Morel - a small, very tasty mushroom.

Mornay - white sauce with egg, cream, and cheese added.

Mousse - a molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe).

Moussaka - a traditional dish of the Balkan peninsula, and generally known as Greek. There are many variations, but all are layered casseroles of vegetables and ground meat. A good example is a combination of eggplant with tomatoes and lamb.

Mousse - a dish usually based on beaten egg whites and yolks, baked into a savory or a sweet. A mousse can be a puree of meat, poultry, fish or vegetables, served hot or cold. As a dessert it is an extra-light pudding flavored with fruit, lemon or chocolate, and served warm or cold with or without cream.

Mousseline - a sauce with whipped cream added. The name for small molds of poultry, game fish and shellfish and cream, served hot or cold.

Muddler - a thick rod used to crush and mix fruit and sugar in drinks. Also, used to free the bubbles in champagne.

Muffin - a drop batter baked in individual pans and served as a quick bread.

Mulled Wine - Wine, usually red, that is heated, but not boiled, with sugar and spices, such as cinnamon stick, ground mace and whole cloves.

Mulligatawny - English version of chicken or lamb soup served with rice. The original is Indian.

Mush - a cooked cereal made by boiling cornmeal. Best served with melting butter and a little sweet syrup.

Mushroon - 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.

Mustard - any of several species of a plant that is a member of the cabbage family; the seeds are used for a spice and the leaves are eaten as vegetables.

Mussels - edible mollusks found under seaweed clinging to the rocks by the seashore. Like other shellfish, mussels are subject to a condition called "red tide", which occurs in some spring seasons and renders the shellfish poisonous. Therefore, before harvesting mussels, check with the local authorities to be sure they are safe.

Mutton - meat of the mature sheep, that is 1 year to 18 months old. The meat is a darker color than lamb, and strongly flavored.

Nacho - a Mexican appetizer made with chilies and melted cheese served on a bed of tortillas.

Nasturtium - an edible flower. The young leaves and blooms are used in salads and sandwiches, and as garnishes for cold summer soups; the buds may be picked and pickled and used as substitute for capers.

Navarin - a French lamb stew.

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.

Neapolitan Ice Cream - an ice cream brick made up of layers of chocolate, strawberry and vanilla ice cream.

Neat - an undiluted alcohol.

Nectar - any delicious drink. In mythology, this was the drink of the Olympian gods. Also, the juice of plants collected for honey.

Nectarine - a medium-sized stone fruit (Prunus persica) with a smooth red and yellow skin, firm yellowish-pink flesh and a peachy flavor with undertones of almond; available as freestone and clingstone.

Nesselrode - a mold of ice cream flavored with candied fruits and chestnut puree. Also, a Bavarian cream similarly flavored and used in a pie.

Newburg - hot lobster or seafood cooked in a sherry sauce enriched with a thick cream sauce.

Nicoise, à la - dishes with black olives, tomatoes, garlic, anchovies and dried cherries. Also, a candy of caramelized sugar and browned almonds.

Noodles - ribbons of various lengths, widths and thicknesses made from a dough of wheat flour, water and eggs (or egg yolks) and generally boiled; also known as egg noodles.

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.

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.

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 Water / Orange Flower Water - a liquid essence of distilled orange blossoms, once used for flavoring.

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.

Orzo - Italian for barley and used to describe rice-like pasta.

Ossobucco - literally, "hollow bone," this Italian specialty is made of veal marrow bones, usually shin bones, braised in wine with vegetables and seasonings.

Oven Bag - a heat-resistant nylon bag for cooking meals without basting or tending.

Oyster, Blue Point - the name for an oyster found in the waters off Long Island Sound, New York. Also, term used to refer to any good-sized oyster.

Oysters Rockefeller - oysters which are topped with chopped spinach, bacon and seasoned bread crumbs and baked.

Packed - pressed or mashed together tightly, filling the measuring utensil with as much of the ingredient as possible.

Paella - a traditional Spanish one-pot dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. It's named after the special two-handled pan — also called paella — in which it's prepared and served. The pan is wide, shallow and 13 to 14 inches in diameter.

Pakora - a small, deep-fried snacks of India with chick-pea flour as an ingredient in the mixture. Vegetables, fish, or chicken are spiced with ginger, cumin, chopped onion, and garlic, blended with the flour, shaped into small patties, and deep fried. An American version makes appetizers by dipping chunks of raw vegetables into a fritter batter, and deep frying.

Palmier - a delicious flat flaky palm-shaped pastries made by layering puff pastry with sugar, rolling it, then slicing it thin and baking.

Pan-broil - to cook over direct heat in an uncovered skillet containing little or no shortening.

Pan-fry - to cook in an uncovered skillet in small amount of shortening.

Paper Cookery - en papillote is the French term for this process of cooking food in a container made from heavy paper.

Papillote - French term for fancy paper shapes and ruffles used to hide the ends of chop bones.

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.

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.

Parboil - to partially cook a food briefly in boiling water before storing or finishing it by another method.

Parchment Paper - heavy grease-resistant paper used to line cake pans or baking sheets, to wrap foods for baking en papillote and to make disposable piping bags.

Pare - to cut off the outside covering. Applied to potatoes, apples, etc.

Parfait - a French dessert of frozen pudding, either ice cream or mousse layered with fruits or syrups and whipped cream.

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.

Pashka - a traditional Russian Easter cheesecake with nuts and candied fruit made in the form of a pyramid.

Passover Bread - see matzo.

Pasta - 1. Italian for dough or pastry 2. An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (ex. tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.

Pastrami - spicy smoked beef eaten hot or cold. Italian variation of corned beef.

Pâté (French for paste) - a paste made of finely ground liver or meat blended together with herbs and spices and baked.

Paupiettes - thin slices of meat or fish, stuffed, then rolled and cooked. Sometimes the meat is pounded to thin and enlarge it, before stuffing.

Pawpaws - the largest edible fruit that is native to the United States. The unique flavor of the fruit resembles a blend of various tropical flavors, including banana, pineapple, and mango. The flavor and custard-like texture make pawpaws a good substitute for bananas in almost any recipe. The common names, 'poor man's banana,' 'American custard apple,' and 'Kentucky banana' reflect these qualities.

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.

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.

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.

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.

Pectin - substance that occurs in fruits or vegetables that acts as jelling agent in jams and other preserves. It is packed in bottles and sold commercially.

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.

Pepitas - roasted pumpkin seeds.

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.

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.

Pepperpot - a spicy stew without much sauce.

Pepper Steak - a beefsteak dipped in crushed pepper and sautéed in butter, then flamed with brandy. A sauce is made from the pan drippings and red wine. Also, a Chinese dish made with green pepper strips and thin-sliced beef.

Pepperoncini - [pep-per-awn-CHEE-nee] Are chilies that have a slightly sweet flavor that can range from medium to medium-hot. Pepperoncini are most often sold pickled and generally used as a part of antipasto and as an addition to various types of sandwiches.

Periwinkle - a small sea snail served roasted, poached, or raw, with wine sauce.

Persimmon - small acidulous plum-like tool used to crush or pound food in a bowl with rough interior surface - the mortar.

Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.

Petit Suisse - an unsalted, very rich cream cheese rolled in paper in a cylindrical shape. In France, it is treated as a dessert, and served with sugar and cream.

Phyllo - pastry dough made with very thin sheets of a flour-and-water mixture; several sheets are often layered with melted butter and used in sweet or savory preparations.

Pickle - to preserve in seasoned and/or flavored vinegar, brine or oil. This is common for vegetables, especially cucumbers, fruits and meats.

Pignoli - pine nuts.

Pilaf / Pilaff / Pilau - a rice dish in which the raw rice is first simmered in a shortening or butter, then cooked with water or broth, and sometimes meat, poultry, fish or shellfish.

Pimiento - a large, heart-shaped pepper with red skin and a sweet flavor; used in paprika and to stuff olives.

Pinch - the amount of a dry ingredient that can be held between the thumb and forefinger (sometimes referred to as a dash). The equivalent measurement is approximately 1/16 of a teaspoon.

Pine Nuts - a nut with a tangy flavor reminiscent of pine, used in Mediterranean dishes, and brought to attention recently by the spaghetti sauce called pesto pignoli.

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.

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 a smooth, shapeable mixture through a decorating bag to make decorative shapes; to apply with a pastry tube.

Pissaladière - French. a tart, or pizza-type dish, made of baked dough with onions, tomatoes, garlic, anchovies, black olives and / or other garnishes.

Pistachio - a flavorful nut used for snacking when roasted, and for flavoring sweets and ice cream. It has a high iron content and a characteristic greenish tinge.

Pita - envelope of unleavened bread used for making sandwiches. Arab.

Pizza - a yeast dough, sometimes thick, sometimes thin, baked with such toppings as pureed tomatoes, shredded mozzarella cheese, sausages, olives, anchovies, etc. Versions of this dish, which originated in Naples, Italy, vary throughout the world.

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 cones and filled.

Planking - a style of baking or broiling meat or fish on a piece of hard wood. Plank also describes a wooden carving or serving platter with grooves that keep juices from spilling; used for serving roasts.

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 Pudding - British holiday pudding made mostly of dried fruit, rarely with plums. It is steamed, then served with hard sauce.

Pluot - [PLU-ought]. A new fruit grown near Fresno in California's San Joaquin Valley. Pluots are a cross between a plum and an apricot, combining the delicious flavors of both "parent" fruits. Smooth-skinned like a plum on the outside, pluots have deep red skin and sunny yellow flesh with a sweet/tangy flavor. The fruit is also sold dried.

Poach - to cook in liquid held below the boiling point.

Poi - Hawaiian dish of cooked and pounded taro root.

Polenta - Italian cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or meats. It may be cooled and fried after cooking.

Popover - a batter muffin that is puffy and almost hollow, it has risen so high. The ingredients are about the same as for Yorkshire pudding, and like Yorkshire pudding, the batter is poured into already-heated containers. The beating period is critical and cannot be skimped on, as the leavening agent is egg, which must be thoroughly aerated.

Pork - the flesh of hogs, usually slaughtered under the age of 1 year.

Porringer - a child's dish used for porridge.

Port - a grape wine fortified with brandy, which often is used to flavor casseroles and desserts. It may also be drunk after dinner as a digestif.

Portabella - a very large crimini; the mushroom has a dense texture and a rich, meaty flavor.

Porterhouse Steak - a thick steak of high quality cut from the wide end of the sirloin.

Portmanteau - a French steak that has a pocket cut into the side into which oysters are placed. The pocket is sewn shut before the steak is cooked.

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.

Potato Flour - a flour made from potatoes. It is used as a thickening agent, like cornstarch.

Potatoes, Straw - potatoes grated or sliced into tiny sticks and deep fried.

Pot-Au-Feu - literally, "pot on the fire," this is one of the oldest ways with food in France - a thick soup, or thin stew. Often the cooked meat and vegetables are served with rock salt, after the soup has been drunk.

Pot Pie - a pie of meat or poultry and vegetables in a thick gravy, topped with a short pastry crust.

Pot-Roasting - a phrase that describes braising, the process of browning meat and then cooking it in very little liquid.

Potted Meat - cooked meat preserved in a jar.

Poultry - any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.

Pound - a basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .

Pound, to - in cooking, to flatten with a heavy tool. The process is intended to tenderize certain very tough or wiry fish (such as abalone), and to thin for fast cooking and tenderize, cuts of meat - veal scallops, for instance, to make scaloppini, and paupiettes.

Pozole - [poh-SOH-leh] A thick, hearty soup usually consisting of pork (sometimes chicken) meat and broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce, radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at Christmastime.

Praline - a hard candy made of sugar cooked to 310 degrees on the candy thermometer, to which almonds or pecans are added. The candy is cooled in butter, then cracked and the confection is used as topping. It may also be poured directly onto a pudding or cake icing as a sweet garnish.

Prawns - crustaceans like shrimp. In some areas of the United States, the term is applied to any large shrimp.

Preheat - to bring the oven or grill to the desired temperature before placing the food in to cook.

Pressed Beef - the brisket which has been boned, salted and pressed

Printanier, à la - to be cooked or garnished with fresh spring vegetables. Printemps is the French word for spring.

Profiteroles - A miniature Cream Puff filled with either a sweet or savory mixture. Savory profiteroles are usually served as appetizers.

Proof - to allow a yeast mixture to rise in a warm, dry place. Also, to test yeast for potency.

Provencale, a la - a dish including garlic, olive oil, tomatoes and often black olives.

Prune - a dried red or purple plum.

Pudding - a general name for many thick, rich dishes, both sweet and savory. Puddings are generally made of an ingredient that thickens, like cornmeal, or include a thickener, such as cornstarch.

Puff Pastry - pastry that puffs when baked.

Pulses - the dried form of peas, beans, soybean, peanuts and other legumes.

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.

Puree - to process a food into a smooth paste, usually with a blender or food processor, or by pressing the food through a fine sieve or food mill.

Quahog - a hard-shell clam of excellent quality. Large size (4-5 inches), are called quahogs; smaller sizes are know as cherrystones (3 inches), and littlenecks (1 1/2 inches). Quahogs are best for chowders.

Quail - a game bird sought for its fine flavor.

Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.

Quenelles - tiny mousses poached in broth, then drained and served with a savory sauce. Fish and poultry mousses are most popular.

Queso - creamy cheeses or cottage cheese from Mexico or Argentina.

Quinoa (KEEN-wah) - A staple of the ancient peoples of Peru, who called it "the mother grain", quinoa is today an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain, and is considered a complete protein because it contains all eight essential amino acids. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous.

Quiche - savory custard baked in a pie shell.

Quoorma - a spicy Pakistani or Indian stew of mutton and yogurt.

Rack - a rib section of meat. Rib ends may be decorated with papillotes.

Raclette - a cheese dish related to fondue, and perhaps it's earliest form. A chunk of cheese that melts smoothly and easily is brought to the table melting under a broiler or in one of the raclette stoves for making the dish. It is served with a boiled potato for each diner and side dishes of tiny cocktail onions, dilled pickles, and gherkins. Diners scrape the melting portion of the cheese onto a bit of mashed potato, and add a spicy relish to each bite. The word racler means to scrape.

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 - a stew made with meat, poultry, or fish, cooked simply with or without vegetables.

Ramekin - a small dish designed to both bake and serve individual portions. Also, a cheese dish with bread crumbs or pastry.

Rarebit - melted cheese poured onto toast. It is one of a group of dishes called 'savory' sometimes served after the sweet at a formal English meal.

Rasher - British. The word "rash" means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.

Raisin - a sweet dried grape.

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.

Raspings - very finely grated stale bread.

Ratatouille - a southern French dish of vegetables cooked together. Usually included are diced onion, sautéed in oil, eggplant, garlic, green peppers, tomatoes, zucchini, flavored with oregano, thyme, rosemary and basil.

Ravioli - Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.

Recipe - a set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).

Reduce - to rapidly boil or simmer a liquid until the volume is decreased through evaporation. This process thickens the liquid and intensifies the flavor.

Refresh - to immerse hot vegetables in ice water to set the color and flavor. The food is then drained and reheated in butter or sauce.

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.

Remoulade - a rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.

Render - to melt fat away from surrounding meat.

Rennet - a substance used to coagulate milk for cheese-making, or to set certain puddings, such as junket.

Rhubarb - A member of the buckwheat family, its thick, celerylike stalks of can reach up to 2 feet long, which are the only edible portion of the plant — the leaves contain oxalic acid and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many varieties of this plant, most of which fall into two basic types, hothouse and field grown. Hothouse rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field or garden-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It makes delicious sauces, jams and desserts and in some regions is also known as pieplant because of its popularity for that purpose. In America, a traditional flavor combination is rhubarb and strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.

Rice - 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.

Ricer - a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.

Rice Vinegar - a mild white vinegar good for salads and used in Chinese cuisine.

Rigatoni - Italian for large groove and used to describe large grooved, slightly curved pasta tubes.

Rillettes - a pâté of pork that is somewhat coarser than liver pâtés.

Rind - outer shell or peel of fruit.

Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.

Roast, to - to cook by dry heat, usually in an oven.

Roe - fish eggs. Caviar is the most famous use of roe.

Rollmop - a herring, particularly when marinated for a long period with gherkins or other pickles.

Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.

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.

Roulade - a food rolled around a stuffing. Paupiettes is one example. Peach roulade and a stuffed genoese s another.

Roux - is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.

Royale - a thin custard cooled and cut into decorative shapes. Used to garnish soups primarily.

Rump Roast - a boneless cut from the leg.

Rusks - twice-toasted bread or cake.

Rutabaga - also called Swede, this is a yellow winter turnip, more strongly flavored than the white and purple turnips of spring. It is excellent with turkey and duck, and in soups and stews.

Sabayon - a sweet egg dessert or sauce, flavored with wine. In Italy it is called zabaione.

Saccharin - a commercial synthetic sugar substitute. It is said to be 500 times sweeter than sugar.

Sacher Torte - a famous Viennese cake made of chocolate with apricot filling and dark chocolate icing.

Saddle - a cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.

Safflower - a major source of orange dye, oil and polyunsaturated fat.

Saffron - dried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. The threads are considered best, though far more expensive.

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.

Saint-Germain - a soup made of fresh green peas.

Saint- Honoré - an impressive dessert of caramel-glazed cream puffs circling cream filling.

Sake - a wine made from rice.

Salami - a highly seasoned dried Italian sausage made of pork or beef.

Salmagundi - a meat-salad dish with hard boiled eggs, beets, anchovies and pickles.

Salmi - a stew made of leftover or precooked roast game.

Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. 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.

Saltpeter - Potassium nitrate, a preservative used with salt for pickling and keeping meat. Said to inhibit sexuality, but this is considered to be a myth.

Sangria - a sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.

Sarsaparilla - a drink flavoring made with the dried roots of a plant of the smilax genus.

Sashimi - raw saltwater fish and other foods sliced paper thin and served decoratively; a native Japanese dish.

Sauerkraut - white cabbage cut finely, salted and fermented in its own liquid.

Sauté - to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.

Savarin - a yeast-raised sweet cake soaked in Kirsch or rum. French.

Savory Butter - butter whipped with a variety of flavorings, used as a spread for canapés (i.e.: anchovy butter), a sauce for grilled fish or meat (i.e.: tarragon butter), or to flavor sauces ( i.e.: shrimp butter).

Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.

Scallion; Scallions - The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions or spring onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Midsized scallions with long white stems are the best. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.

Scallop - a bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.

Scampi - name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce. Italian.

Schnitzel - a thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.

Scone - a quick bread used as a tea biscuit served hot with butter and jam. British Isles.

Score - to cut shallow slits at regular intervals on the surface of a food, as in scoring fat on ham before glazing, for either decoration or to tenderize, or to prevent edges from curling.

Scotch Woodcock - scrambled eggs on top of toast, spread with anchovy paste, and garnished with smoked anchovies.

Sear - to brown the surface of a meat quickly by cooking in a little fat at a very high heat in order to seal in the meats juices and create a rich color before finishing by another method.

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 Salt - a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.

Self-Rising Flour - flour that is premixed with salt and leavening.

Semolina - a by-product of milled flour, these large wheat grains are used to make couscous, pasta, puddings or as a thickening agent.

Set - term used to describe the consistency of gelatin when it has jelled enough to unmold.

Seviche - white sea fish pickled in lime juice. South American.

Shad - a seafish that spawns in fresh water. Most popular for its delicate roe, it can be used as is fresh herring or mackerel.

Shallots - an herb with a garlic-onion flavor, small and milder than an onion, but resembling garlic cloves.

Sheepshead - a fish found along the Atlantic coast; it has white flesh that is well flavored and lean.

Sheeting - stage at which sugary jams, candies and other preserves will jell; 220 to 222 degrees on a candy or jelly thermometer. Syrup falling from a spoon dipped into the boiling kettle will sheet at this stage, rather than run off the spoon in a stream or fall off in rapidly forming individual drops. This is the signal to remove the kettle from the heat.

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.

Shepherd's Pie - a meat pie with a mashed potato crust.

Sherbet - a frozen sweet made with fruit juice that originated in the Middle East almost before recorded history.

Shirr - applies to eggs baked in buttered ramekins and usually topped with cream. Some versions also call for bread crumbs.

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.

Short - the description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.

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 into long narrow strips, usually with a grater or sharp knife. Today, shredding is often accomplished with the aid of a food processor.

Shredded - food that has been processed into long, slender pieces, similar to julienne.

Shrub - an alcoholic drink made with rum or brandy and a sweetened fruit syrup.

Sieve - to strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.

Sift - to pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.

Simmer - to cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.

Sirloin - the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.

Skewer - a long strong pin of wood or metal used to hold food in shape while cooking.

Skim - to remove anything floating on top of a liquid, either fat or frothy scum. This usually forms in the early stages of boiling meats and vegetables.

Sloe - a wild plum used to flavor sloe gin, a Dutch alcohol. Also, a cultivated plum used for jams and jellies.

Smoke - to preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.

Smorgasbord - a buffet meal with a variety of hot and cold dishes.

Snow Peas - the immature sugar pea which has a tender, edible pod in its early stages. Also called Chinese peas, or pod peas.

Soba - Japanese buckwheat flour noodles.

Soda - bicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.

Soda Water - a sparkling water produced by adding carbon dioxide, often in the form of bicarbonate of soda.

Soft Peaks - the term used to describe egg whites beaten to form peaks, but still soft enough so the peaks fold or curl over, not yet at the stage described as "stiff" or "dry".

Soufflé - a spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.

Soybean Curd - see tofu

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.

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 Carbonara - hot spaghetti noodles tossed with beaten eggs and a mixture of cream, grated cheese, bacon, salt and pepper, which has been slightly thickened by cooking.

Spice - an aromatic plant substance, generally bark or berry, used to flavor foods.

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.

Spiny Lobster - crustacean lacking claws, but otherwise are like a large American lobster.

Sponge Cake - a cake made without shortening and leavened only with eggs.

Sprat - a small herring found in European waters. It is served smoked but can be eaten fresh, grilled or fried.

Spring Onions - see scallion.

Sprouts - the young growth of any seed. Certain sprouts make tasty and nutritious salads, for instance, bean sprouts or alfalfa sprouts.

Sprouting - sprouting is to cause seeds to germinate for use in cooking or salads.

Squab - young commercially raised pigeons.

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.

Squid - a relative of the octopus, and a popular food in fish dishes in the Mediterranean.

Star Anise - a star-shaped spice used in Oriental cooking. It is used by some as a substitute for the bay leaf.

Steam - to cook indirectly by setting food on top of boiling water in a covered pot.

Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely. The food is processed in a steam-pressure canner at 10 pounds' pressure (240) to ensure that all of the spoilage micro-organisms are destroyed.

Steep - to let food, such as tea, stand in not quite boiling water until the flavor is extracted.

Stew - a mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.

Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.

Stir - to combine ingredients or move ingredients around with a spoon in a circular motion.

Stir-Fry - to cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.

Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.

Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.

Strudel - a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.

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.

Suet - the fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.

Sugar - a sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.

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.

Sukiyaki - Japanese dish of thinly sliced meat and vegetables, cooked quickly in a little broth, and heaped in a big plate in the center of the table. Diners help themselves with chopsticks.

Suprême - a French term used to describe a boned chicken breast.

Supreming - a method of using a paring knife to remove the skin, pith, and outer membrane from citrus fruit and then carefully cutting each segment away from white membranes.

Sushi-Meshi - Japanese vinegared rice, decorated beautifully and served with slices of raw fish.

Sweat - a method of cooking vegetables in simmering butter; also called "fat steaming."

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.

Sweet and Sour - a term used to describe a dish or sauce combining sugar and vinegar. Used in Chinese, Jewish and German cooking, and sometimes in Italian.

Sweetbreads - the thymus glands of veal, young beef, lamb and pork.

Syllabub - a drink made of frothy milk and alcohol, usually wine, served on festive occasions in the past.

Syrup - sugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest.

Syrupy - thickened to about the consistency of egg white.

Szechwan Chile (Chili) 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.

Szechuan pepper; Szechwan - Native to the Szechuan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the Peppercorn family, Szechuan berries resemble black peppercorns but contain a tiny seed. Szechuan pepper has a distinctive flavor and fragrance. It can be found in Asian markets and specialty stores in whole or powdered form. Whole berries are often heated before being ground to bring out their flavor and aroma. Szechuan pepper is also known as anise pepper, Chinese pepper, fagara, flower pepper, sansho and Sichuan pepper.

Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally from the Mexican state of Tabasco. The word itself means "damp earth." Though these peppers are now grown in parts of Louisiana, they're not widely commercially available. Instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s. Produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt. The peppers are fermented in barrels for 3 years before being processed into the sauce.

Table D'Hôte - a complete meal of specific courses offered at one set price.

Tablespoon - a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 1/2 fluid ounce.

Tabooli / Taboule - a Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon juice, onion and olive oil.

Taco - a Mexican-style sandwich consisting of a fried or soft tortilla folded around a filling such as beef, pork, chicken, tomatoes, lettuce, cheese, onion, refried beans and salsa.

Tagiatelle - wide egg noodles.

Tahini - a paste made from crushed sesame seeds and used to flavor Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread.

Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.

Tamari - a type of soy sauce.

Tangelo - a fruit that is a cross between a grapefruit and a tangerine.

Taro - a tropical food plant whose potato-like root is the basis for poi, a staple of Polynesian cooking.

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.

Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.

Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.

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.

Thimbleberry - 1. A wild raspberry. 2. Any of several thimble-shaped American raspberries, especially the black raspberry

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.

To taste - to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook.

Toad in the Hole - an English name for meat, sausage or lamb cutlets baked in batter. Also, an egg, sautéed in a hole cut from a piece of bread.

Toast - to lightly brown th surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.

Toddy - a hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.

Tofu - smooth cakes of curds made from the milk-like liquid of cooked soybeans and water.

Tomatillo - a fruit, which is also called Mexican green tomato and jamberry. It belongs to the same nightshade family as the tomato. It resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchmentlike covering. Although tomatillos can ripen to yellow, they are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. They can be used raw in salads and salsas for a more acidic taste. Canned tomatillos are available in ethnic markets. Tomatillos are rich in vitamin A and contain a good amount of vitamin C.

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.

Tonka Bean - the fruit of a South American tree with a single seed that is dried and used to make bitters or as a substitute for vanilla. Also used in potpourris and sachets.

Top - to place one food item or mixture on top of another.

Torte - a round cake, sometimes made with bread crumbs instead of flour.

Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.

Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.

Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.

Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.

Treacle - the British word for molasses.

Trifle - Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving. A footed trifle dish shows this colorful dessert at its best with straight sides and clear glass.

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.

Triple Sec - a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.

Truffle - any of the subterranean edible fungi of the genus tuber. Prized in French cooking for its aroma, and used in luxury dishes, particularly pates of goose liver.

Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.

Tuile - French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.

Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.

Tureen - a large, deep bowl with a lid, used to serve soup.

Turmeric - a spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in curry preparations. It's also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color.

Turnover - Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as appetizers, luncheon entrées or desserts.

Tutti-Frutti - An Italian term meaning "all fruits" that refers to a preserve made with various diced fruits mixed with sugar and brandy. It's since been used to describe the flavor of ice cream or other desserts that contain a variety of minced, candied fruits.

Tzimmes - traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. Tzimmes may include brisket of beef, sweet potatoes, potatoes, farfel, prunes and other dried fruit, carrots or apple flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.

Unmold - to remove food from its container, usually a decorative mold. Gelatin and fatty dishes can be unmolded by setting briefly in hot water, then reversing over the serving dish.

Unsweetened chocolate - chocolate liquor or mass, without added sugar or flavorings; used in baking.

Upside-Down Cake - a cake with fruit placed on the bottom of the pan, topped by batter. After baking, the cake is turned upside down and served with the fruit on top.

Vanilla - an essential flavoring that comes from the pod of a tropical vine, an orchid that climbs, vanilla planifolia. It is commonly used in the United States as vanilla extract; it is also sold powdered or by the whole pod. In Europe, the pod is used to flavor sugar which is then used in baking.

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 - sugar flavored by vanilla beans. To make vanilla sugar, fill a large jar with sugar, break a vanilla bean in three pieces, press it into the sugar and leave for several weeks.

Veal - meat from calves slaughtered when younger than 9 months (usually at 8 to 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.

Veloute - white sauce made of flour, butter, and a chicken or veal stock, instead of milk.

Venison - meat of deer.

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.

Vermouth - a white apéritif wine of France, sweet or dry.

Veronique - usually means garnished with white grapes.

Vert-Pre - a green herb sauce; also, a garnish of straw potatoes and watercress served with grilled meat.

Vichissoise - a cold soup made with leeks, potatoes and cream.

Vinaigrette - a cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other seasonings; served with cold meats or vegetables or as a dressing with salad greens.

Vintage - a word given to the harvest of grapes relating to the year of the harvest and wine production.

Viticulture - the study of grape growing.

Volume - the measurement typically used to measure liquids; volume measurements are commonly expressed as liters, teaspoons, tablespoons, cups, pints, gallons, fluid ounces and bushels.

Wafer - a thin, sweet biscuit.

Waffle - a light, thin batter cake baked in a special grill called a waffle iron. Basic batter is the same as for pancakes.

Warm - to heat a food using a very low temperature of approximately 105*F to 115*F (40*C to 45*C).

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 - The French call this cooking technique bain-marie . It consists of placing a container (baking pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

Water Biscuit - a crisp cracker that is unseasoned and goes well with cheese and butter and consommé.

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 green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.

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.

Waterzooi - a rich Belgian chicken or fish soup made with wine.

Wax Bean - a yellow version of the green bean; has a slightly waxier pod.

Weight - the mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).

Whip - to mix ingredients quickly and vigorously using a beater or whisk to incorporate air, to increase volume and to lighten the mixture.

Whisk - in cooking, a tool made of wire loops used for beating.

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.

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).

Wok - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.

Work - in cooking, this means to knead or mix gently with the fingers.

Xérès - French for Sherry Wine.

Xerophyte - plant adapted for growth with limited water.

Xia - Chinese for Shrimp.

Xiami huanggua - Chinese for cucumber in shrimp sauce.

Xiang Cài - Chinese for Coriander

Xiaren - Chinese spring rolls with shrimp and leeks.

Xiè - Chinese for Crab.

Xiezhe - Chinese for cucumbers in crab sauce.

XL - bbreviation for extra-large, such as extra-large eggs.

Xoconostle - Mexican for Prickly Pear.

Yam - the thick, starch tuber of various tropical vines native to Asia (genus Dioscorea) unrelated to the potato and sweet potato; has an off-white to dark brown skin, flesh that can range from creamy white to deep red and is less sweet that a sweet potato.

Yarrow - an aromatic herb used in flavoring omelets, stews and salads.

Yeast - a microscopic fungus that converts its food (carbohydrates) into carbon dioxide and alcohol through a metabolic process known as fermentation; yeast is necessary for making beer, wine, cheese and some breads.

Yogurt - curdled or cultured milk dish with custard-like consistency used in main dishes, in sauces and in desserts.

Yorkshire Pudding - a popover-like pastry cooked in roast beef drippings, this is one of the great British inventions. When cooked successfully, it puffs as high as a giant popover, and is crusty and savory with the natural gravy of the roast.

Zabaione - a rich Italian custard made by beating egg yolks until they are lemon-colored, then adding sugar and Marsala.

Zest - the thin, brightly colored, outermost skin layer of citrus fruit which contains flavorful aromatic oils and is removed with the aid of a zester, paring knife or vegetable peeler.

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 Inglese - Italian version of the trifle.

Zwieback - a biscuit or rusk that has been twice baked.