Kitchen Glossary | Just Recipes

A

À la Créole: Cooked with tomatoes, onions, and peppers.
À la Printanière: A soup or stew served with young spring vegetables.
Aerate: To incorporate air into a mixture, often by whipping, to create a lighter texture.
Affogato: An Italian dessert made by pouring a shot of hot espresso over a scoop of vanilla ice cream or gelato.
Agar-Agar: A vegetarian gelatin substitute made from seaweed, used in various culinary applications to set or thicken foods.
Aglio e Olio: An Italian pasta dish made with garlic (aglio) and olive oil (olio), often seasoned with red pepper flakes and parsley.
Ahi Poke: A Hawaiian dish made from raw, cubed tuna mixed with seasonings like soy sauce, sesame oil, and green onions.
Aioli: A Mediterranean sauce made with garlic, olive oil, and egg yolk, similar to mayonnaise.
Al Dente: An Italian term used to describe pasta that is cooked to be firm when bitten.
Amaranth: A tiny gluten-free seed, cooked like a grain, often used in porridge or as a salad ingredient.
Amuse-Bouche: A single, bite-sized appetizer often served as a culinary gift from the chef before the meal.
Anchovy: A small, strongly flavored fish used as a condiment or ingredient in various dishes, especially salads, dressings, and sauces.
Aperitif: A pre-dinner drink, often alcoholic, that is intended to stimulate the appetite.
Apple Butter: A thick, dark, smooth spread made by cooking apples slowly with cider and spices until the sugars caramelize. A Pennsylvania Dutch staple.
Apple Pie: A classic American dessert made with sliced apples and a pastry crust.
Apron: A protective garment worn in the kitchen to shield clothing from spills and stains.
Arrowroot: A starch made from a tropical root, used as a thickener. It thickens at a lower temperature than cornstarch and stays clear and glossy.
Aspic: A savory jelly for meats, fish, vegetables, and salads. Frequently used as a garnish.
Au Gratin: A dish that is topped with breadcrumbs or cheese and browned in the oven, often used for casseroles and vegetables.

B

Baba Au Rhum: A French dessert, typically a small yeast cake soaked in rum syrup and sometimes served with whipped cream.
Baba Ghanoush: A Middle Eastern dip or spread made from roasted eggplant, tahini, lemon juice, and garlic.
Babka: A sweet, twisted bread or cake, typically filled with chocolate, cinnamon, or fruit, often of Jewish origin.
Baguette: A long, thin French bread with a crisp crust and soft interior.
Bain-Marie: A water bath used to gently cook or keep dishes warm, often used for custards and delicate sauces.
Bake: To cook food in an oven using dry heat, often used for bread, cakes, and casseroles.
Baking Powder: A leavening agent that helps baked goods rise by producing carbon dioxide gas when mixed with liquid and exposed to heat.
Baking Soda: A leavening agent that reacts with acid to produce carbon dioxide gas, making baked goods rise.
Baklava: A sweet pastry made of layers of filo dough filled with chopped nuts and sweetened with honey or syrup.
Bamboo Steamer: A traditional Asian cooking tool made of bamboo, used for steaming food.
Barbecue (BBQ): A method of cooking that involves slow-cooking meat over low, indirect heat, often with a flavorful wood smoke for added taste.
Barding: The process of wrapping meat, usually lean cuts, with strips of fat (like bacon) to add moisture and flavor during cooking.
Baste: To drizzle or brush a liquid, such as pan juices or marinade, over food while it's cooking to keep it moist and add flavor.
Batonnet: A knife cut producing sticks about 1/4 inch square and 2 to 2 1/2 inches long. Cutting batonnet into cubes gives a medium dice.
Béarnaise Sauce: A rich and creamy sauce made with clarified butter, egg yolks, white wine vinegar, and herbs, typically served with steak or grilled meats.
Bechamel: A white sauce made by thickening milk with a roux (butter and flour), often used as a base for other sauces.
Bench Scraper: A flat rectangle of metal or plastic with a handle along one edge, used to divide dough, lift chopped food, and clean work surfaces.
Beurre Blanc: A French butter sauce made with white wine, vinegar, and shallots, often served with fish or seafood.
Beurre Manié: Equal parts soft butter and flour kneaded into a paste and whisked into a hot sauce at the end of cooking to thicken it.
Beurre Noisette: Butter cooked until the milk solids turn golden brown and smell nutty. Also called brown butter.
Biltong: A type of dried, cured meat, often associated with South African cuisine, similar to beef jerky.
Bisque: A thick cream sauce or soup generally made from shellfish.
Blackened: A cooking technique that involves searing meat or fish with a spicy seasoning blend, creating a charred crust.
Blanch: Briefly immersing food in boiling water and then immediately transferring it to ice water to halt the cooking process, often used for vegetables.
Blind Baking: Pre-baking a pie crust without the filling to ensure it's fully cooked before adding a wet filling.
Blintz: A filled and folded pancake, typically with a sweet or savory filling.
Bloom: To soften powdered gelatin in cold liquid before heating it, or to briefly heat ground spices in fat to release their flavor. Also the gray streaks that form on chocolate stored at changing temperatures.
Boiling: Cooking food in boiling water or other liquids, such as pasta, rice, or vegetables.
Bombe: Two frozen mixtures molded together, one used as the lining, the other as the center of the mold. This technique originated in 19th-century French cuisine and remains a classic method for creating impressive layered frozen desserts that reveal beautiful cross-sections when served.
Bouillabaisse: A traditional Provençal fish stew made with a variety of seafood, flavored with herbs and spices and served with a side of rouille sauce.
Bouillon: A clear, flavorful broth made by simmering meat, vegetables, and seasonings.
Bouquet Garni: A bundle of fresh herbs tied together and used to flavor soups, stews, and sauces.
Braise: To slow-cook meat or vegetables in a small amount of liquid, often in a covered pot, to achieve tenderness.
Brine: A solution of salt and water, sometimes with sugar and aromatics, used to soak meat or poultry so it stays juicy and seasoned. Also the liquid used for pickling.
Broil: Cooking food by exposing it to direct heat from the broiler element in an oven, typically used for browning the top of dishes.
Broth: A flavorful liquid made by simmering meat, poultry, fish, or vegetables in water. Usually seasoned and lighter in body than stock.
Brunoise: A very fine dice, about 1/8 inch, made by cutting julienne strips crosswise.
Burmese Tofu: A soy-free tofu alternative made from chickpea flour, popular in Burmese cuisine.
Buttercream: A frosting made by beating butter with powdered sugar or a sugar syrup, often flavored with vanilla.
Buttermilk: Traditionally the liquid left after churning butter. Today it is cultured low-fat milk with a tangy flavor. Its acidity reacts with baking soda and tenderizes baked goods.

C

Cabbage: A leafy green vegetable often used in salads, coleslaw, and soups.
Canapé: A small, decorative, and appetizing food item often served as an hors d'oeuvre at parties and events.
Candying: Coating or preserving fruits, nuts, or other foods with a sugar syrup to create a sweet, glossy finish.
Capon: A rooster that was castrated young, which makes the meat tender and well marbled. Often roasted and served on special occasions.
Caramel: A sweet substance made by heating sugar until it melts and turns brown, used for candies and desserts.
Caramelization: The browning of sugar through heat, creating a rich, sweet flavor and a golden to dark brown color.
Carryover Cooking: The rise in internal temperature that continues after food is removed from the heat. Large roasts can climb 5 to 10 degrees while resting.
Cast Iron: Heavy cookware made from iron that holds heat well and develops a natural nonstick surface when seasoned with oil.
Celeriac: A variety of celery cultivated for its knobby, bulbous root, often used in soups, mashes, and slaws.
Ceviche: A Latin American dish in which raw seafood (typically fish or shrimp) is marinated in citrus juice, which "cooks" the seafood by denaturing the proteins.
Chai Latte: A popular spiced tea beverage made with black tea, milk, and a blend of aromatic spices like cinnamon, cardamom, and ginger.
Cheesecloth: A loose-woven cotton cloth used to strain liquids, drain cheese and yogurt, and bundle herbs.
Chiffon Cake: A light and airy cake made with vegetable oil, egg yolks, meringue, and flour, resulting in a fluffy texture.
Chiffonade: Thin strips or ribbons of herbs or leafy greens, often used as a garnish.
Chimichanga: A deep-fried burrito typically filled with a variety of ingredients, often found in Tex-Mex cuisine.
Chimichurri: A vibrant green sauce made with fresh herbs, garlic, vinegar, and olive oil, typically served with grilled meats, especially in Argentine cuisine.
Chipotle: A smoke-dried jalapeño. Often sold canned in adobo sauce.
Chopping: Cutting food into rough, irregular pieces, commonly used for herbs, onions, and garlic.
Chow-Chow: A sweet and tangy Pennsylvania Dutch relish of pickled vegetables such as beans, corn, cauliflower, and peppers.
Chutney: A condiment made from a mixture of fruits, vinegar, sugar, and spices, often served with savory dishes.
Clarify: To remove impurities and solids from a liquid, typically done with butter for a clear clarified butter.
Coddle: To cook food, usually eggs, gently in water held just below a simmer.
Compote: A dessert made by stewing fruit in sugar syrup, often served as a topping or side.
Confit: A cooking method where food, often poultry or duck, is slowly cooked and preserved in its own fat.
Consommé: A rich stock clarified with a mixture of egg whites and ground meat that rises to form a raft, leaving the liquid perfectly clear.
Convection Oven: An oven that uses a fan to circulate hot air, cooking food more evenly and quickly.
Cornstarch: A fine starch made from corn, used to thicken sauces, puddings, and pie fillings. Mix it with cold liquid first to prevent lumps.
Coulis: A thick puree or sauce made from fruits, vegetables, or herbs, used as a garnish or flavoring.
Court Bouillon: A quick, flavorful liquid of water, wine or vinegar, vegetables, and herbs, used for poaching fish and seafood.
Couscous: Small granules of pasta made from semolina wheat, often used as a side dish or base for salads.
Cream: To beat together fat (usually butter) and sugar until light and fluffy.
Cream of Tartar: A powdery acid left over from winemaking. It stabilizes beaten egg whites, prevents sugar from crystallizing, and is a component of baking powder.
Crème Anglaise: A thin, pourable vanilla custard sauce made from milk or cream, egg yolks, and sugar.
Crème Fraîche: A thick, slightly tangy cultured cream. Richer than sour cream and less likely to curdle when heated.
Croutons: Bread of various shapes and sizes, fried (or toasted) golden brown.
Crumb: The interior texture of bread or cake, described as open or tight, tender or dense.
Crust: The outer, baked portion of bread, pie, or other baked goods.
Cumin: A spice with a warm, earthy flavor often used in Indian and Mexican cuisines.
Cure: To preserve meat or fish with salt, sugar, and sometimes nitrites, which draw out moisture and slow bacterial growth.
Custard: A mixture of milk or cream and eggs, cooked gently until thickened. It can be stirred into a sauce or baked until set.
Cut In: To work cold solid fat into flour with a pastry blender, two knives, or fingertips until the pieces are pea-sized. This creates flaky pastry and biscuits.

D

Dacquoise: A dessert made from layers of nut meringue, typically filled with whipped cream, buttercream, or other fillings.
Danger Zone: The temperature range from 40°F to 140°F, where bacteria multiply fastest. Perishable food should not sit in this range for more than 2 hours.
Dash: A small, imprecise amount, roughly 1/8 teaspoon or a quick shake.
Dashi: A Japanese stock made from dried fish flakes (katsuobushi) and seaweed (kombu), commonly used in soups and broths.
Deep-Fry: To cook food fully submerged in hot oil, usually between 350°F and 375°F.
Deglaze: Add liquid (often wine or broth) to a pan to loosen browned bits of food and create a flavorful sauce.
Degrease: To remove excess fat or oil from the surface of soups, stews, or sauces.
Degustation: A tasting menu featuring small portions of multiple dishes, allowing diners to sample a variety of flavors.
Demi-Glace: A rich and highly concentrated brown sauce used as a base for many other sauces in French cuisine.
Dicing: Cutting food into small, uniform cubes.
Dock: To prick small holes in pastry or dough with a fork or docker so steam escapes and the dough does not puff up while baking.
Dollop: A small, spoonful of a thick or creamy substance, often used as a garnish.
Dosa: A South Indian fermented crepe or pancake made from rice and lentil batter, typically served with various chutneys and sambar.
Double Boiler: A pair of nesting pots, the upper one sitting over simmering water in the lower one. Used to melt chocolate and cook delicate sauces with gentle heat. See also Bain-Marie.
Dough: A mixture of flour, water, and other ingredients, such as yeast, used as a base for bread, pastries, and other baked goods.
Dredge: To coat food with flour, breadcrumbs, or other dry ingredients before cooking.
Dumpling: Small, savory or sweet parcels of dough that are typically boiled, steamed, or fried and can be filled with various ingredients, such as meat, vegetables, or fruit.
Dutch Oven: A heavy, cast-iron pot with a tight-fitting lid, suitable for slow-cooking, braising, and baking.
Duxelles: Finely chopped mushrooms and shallots cooked in butter until dry and paste-like. Used as a filling or stuffing.

E

Éclair: A French pastry filled with cream and topped with chocolate icing.
Egg Wash: A mixture of beaten eggs and sometimes milk or water, brushed onto baked goods to give them a shiny, golden crust.
Eggplant Parmesan: A classic Italian dish made by layering slices of eggplant with tomato sauce and cheese, then baking until bubbly and golden.
Elderflower: The fragrant, white blossoms of the elderberry plant, used to flavor beverages, desserts, and syrups.
Empanada: A pastry turnover filled with various ingredients, such as meat, cheese, or vegetables, popular in Latin American and Spanish cuisines.
Emulsifying: Combining two immiscible liquids, such as oil and vinegar, to form a stable mixture, as in salad dressings.
Emulsion: A stable mixture of two liquids that normally do not combine, such as oil and vinegar. Mayonnaise and hollandaise are emulsions.
En Papillote: A cooking method where food is wrapped in parchment paper and baked, often used for fish.
Enoki Mushrooms: Delicate, thin-stemmed mushrooms used in Asian cuisine, especially in soups, stir-fries, and hot pots.
Escargot: Edible land snails, usually prepared with garlic, butter, and herbs, and served as a delicacy in French cuisine.
Espagnole: A brown sauce made with brown roux and brown stock, often used as a base for other sauces.
Étouffée: A Creole dish from Louisiana, typically made with shellfish, vegetables, and a roux-based sauce, served over rice.
Evaporated Milk: Canned milk with about 60 percent of its water removed. It is unsweetened and can be used in place of milk or cream. Not interchangeable with sweetened condensed milk.

F

Farro: An ancient whole grain with a nutty flavor and chewy texture, often used in salads, soups, and side dishes.
Fennel: A bulbous vegetable with a licorice-like flavor, used in salads, as a side dish, or as a flavorful addition to various dishes.
Fenugreek: An aromatic spice with a maple-like, slightly bitter flavor, commonly used in Indian and Middle Eastern dishes.
Fermentation: The process of converting sugars into alcohol and other compounds, widely used in producing various foods, including cheese, dough, yogurt, and sauerkraut.
Fillet: To remove the bones from fish or meat and cut it into boneless pieces.
Fillet Knife: A long, flexible knife used for filleting fish or deboning meat.
Fish Sauce: A salty, savory liquid made from fermented fish. A key seasoning in Southeast Asian cooking.
Five-Spice Powder: A Chinese spice blend, usually star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seed.
Flaky Salt: Salt with large, thin, crunchy crystals, sprinkled on food just before serving.
Flambé: A cooking technique where alcohol is ignited to create a burst of flames, often used for desserts and certain meat dishes.
Folding: Gently combining delicate ingredients without deflating them, commonly used in baking and mousse making.
Fond: The browned bits stuck to the bottom of a pan after searing or roasting. Deglazing dissolves the fond into a pan sauce.
Food Processor: An electric appliance with a bowl and interchangeable blades for chopping, slicing, shredding, and mixing.
Fougasse: A type of French flatbread, often shaped to resemble an ear of wheat, and flavored with various ingredients like olives or herbs.
Fregola: A type of Sardinian pasta made from semolina dough that's rolled into small, irregularly shaped balls and toasted.
Frittata: An Italian omelet typically filled with various ingredients and cooked in a skillet.
Fry: To cook food in hot oil. Deep-frying fully submerges the food; pan-frying (shallow frying) partly submerges it.
Fumé: French for smoked, as in saumon fumé (smoked salmon). Used for smoked meats and fish.
Fumet: A concentrated stock made from fish bones or mushrooms, often with white wine.

G

Galangal: A rhizome with a zesty, citrusy flavor, often used in Thai and Indonesian cuisine as a ginger substitute.
Ganache: A rich and velvety chocolate mixture made from cream and chocolate, often used in desserts and truffles.
Garam Masala: A warm Indian spice blend that often includes cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Usually added near the end of cooking.
Garlic: A pungent bulb often used to add flavor to a wide range of dishes.
Garnish: Decorative items or ingredients used to enhance the visual appeal of a dish, such as herbs, citrus zest, or edible flowers.
Gastrique: A sweet and sour sauce made by caramelizing sugar and adding vinegar.
Gazpacho: A cold Spanish soup made from blended tomatoes, cucumbers, peppers, and other vegetables, often served as a refreshing appetizer.
Gelatin: A protein made from animal collagen that sets liquids into a gel when cooled. Sold as powder or sheets.
Ghee: Clarified butter from Indian cuisine, known for its rich, nutty flavor and high smoke point, making it ideal for frying and sautéing.
Giardiniera: An Italian relish or condiment made from pickled vegetables, often used as a topping for sandwiches or a side dish.
Giblet Gravy: A rich, flavorful gravy made from the simmered giblets (heart, liver, gizzard) of poultry, often served with roast chicken or turkey.
Giblets: The edible organs of poultry, such as the heart, liver, and gizzard, often used in gravies and stuffing.
Ginger: A fragrant root often used as a spice in cooking and baking.
Gingerbread: A sweet, spiced bread often shaped into cookies or gingerbread houses.
Glaze: A thin, sweet liquid applied to baked goods for flavor and shine.
Gluten: The network of proteins that forms when wheat flour is mixed with water and worked. It gives bread its chew and structure.
Gochujang: A thick, spicy, slightly sweet Korean paste made from chili, glutinous rice, and fermented soybeans.
Gougères: French savory choux pastry puffs made with cheese, often served as appetizers or snacks.
Goulash: A hearty stew often made with meat, vegetables, and paprika.
Grate: To shred food into small pieces using a grater.
Gratinée: A cooking method involving the addition of cheese or breadcrumbs and browning under the broiler or oven, similar to "gratin."
Gravy: A sauce made from the drippings of cooked meat, often served with roasts and mashed potatoes.
Gremolata: A zesty Italian condiment made from lemon zest, garlic, and parsley, often used as a garnish for grilled or roasted dishes.
Grigliata Mista: An Italian mixed grill, featuring a variety of grilled meats and sausages.
Grill: Cook food directly over an open flame or heat source, often on a grill or barbecue.

H

Halupki: Cabbage leaves rolled around a filling of ground meat and rice, baked in tomato sauce. Also called golabki or holubtsi, depending on the family.
Haluski: A dish of fried cabbage, onions, and egg noodles cooked in butter. Popular in Pennsylvania and Eastern European kitchens.
Haricot Vert: French for "green bean," these are slender, tender, and sweet green beans, often used in salads and side dishes.
Harissa: A spicy North African chili paste made from red peppers, garlic, and various spices, used as a condiment or flavoring in stews and marinades.
Heaping: A measure filled above the rim rather than leveled off.
Hoisin Sauce: A sweet and savory sauce commonly used in Chinese and Vietnamese cuisine as a condiment or glaze.
Hollandaise: A rich, creamy sauce made with egg yolks, butter, and lemon juice, often used for eggs Benedict.
Holy Trinity: The Cajun and Creole base of onion, celery, and green bell pepper. A cousin of mirepoix.
Hoppin' John: A Southern American dish made from black-eyed peas, rice, and often flavored with bacon, traditionally served on New Year's Day.
Horchata: A sweet and creamy beverage made from ground rice or nuts, typically flavored with cinnamon and served cold.
Hors d'Oeuvre: Small, bite-sized appetizers, typically served before a meal or at social gatherings.
Hydrocolloid: Substances like agar-agar, pectin, and xanthan gum used to thicken and stabilize foods, particularly in molecular gastronomy.

I

Ice Bath: A method of rapidly cooling food by immersing it in ice water, used to stop the cooking process and maintain texture and color.
Iced Coffee: A cold coffee beverage made by chilling brewed coffee and serving it over ice, often sweetened and sometimes mixed with milk or cream.
Iced Tea: A chilled beverage made from brewed tea, often sweetened and served with lemon or other flavorings.
Immersion Blender: A handheld kitchen appliance used for blending, pureeing, and emulsifying.
Infuse: To steep herbs, spices, or other flavorings in a liquid to impart their essence, often used in making teas and syrups.
Infusion: The process of steeping herbs, spices, or other flavorings in hot liquid (usually water or oil) to extract their flavors.
Injera: A spongy, sourdough flatbread from Ethiopian and Eritrean cuisine, used as a staple to scoop up stews and other dishes.

J

Jackfruit: A tropical fruit known for its fibrous texture, often used as a meat substitute in vegetarian and vegan dishes.
Jaggery: An unrefined sugar made from sugar cane or palm sap, often used as a sweetener in various Indian and Southeast Asian dishes.
Jam: A sweet and flavorful spread made by cooking fruit with sugar and pectin until the mixture thickens and the fruit softens.
Jelly: A clear, firm fruit spread made from fruit juice, sugar, and pectin.
Jelly Roll: A dessert made by spreading a thin layer of jelly or jam over a sponge cake and rolling it into a cylindrical shape.
Jicama: A crunchy and slightly sweet root vegetable often used in salads and slaws for its refreshing texture.
Jigger: A measuring tool used in bartending to ensure precise quantities of liquid ingredients in cocktails.
Julienne: Cut vegetables or other foods into thin, matchstick-like strips.
Jus: A natural, flavorful sauce made from the juices of roasted meat, often served as an accompaniment.

K

Kaffir Lime: A highly aromatic lime with glossy, double-lobed leaves and bumpy, wrinkled fruit, used in Southeast Asian cooking mostly for its leaves and zest. Also called makrut lime.
Katsu: A Japanese term referring to breaded and fried cutlets, often made with pork or chicken.
Kettle: A large, deep pot, often used for boiling, simmering, or stewing.
Kettle Corn: Popcorn made with a combination of sugar, salt, and oil for a sweet and savory flavor.
Kimchi: A traditional Korean side dish made from fermented vegetables, typically cabbage and radishes, seasoned with chili and other spices.
Knafeh: A Middle Eastern dessert made from shredded phyllo dough layered with sweet cheese or semolina, soaked in syrup, and baked until golden.
Knead: Work dough with your hands to develop gluten in bread and pastry making.
Kofta: Small, seasoned meatballs or patties commonly found in Middle Eastern, South Asian, and Mediterranean cuisines.
Kohlrabi: A unique vegetable with a mild, sweet flavor, often sliced into salads, slaws, or stir-fries.
Kombucha: A fermented tea beverage made with a SCOBY (symbiotic culture of bacteria and yeast) and sugar, known for its probiotic properties.
Kosher Salt: Coarse salt with no additives. Because crystal sizes vary by brand, a teaspoon weighs less than a teaspoon of table salt.

L

Labneh: A Middle Eastern strained yogurt cheese, often served as a dip, spread, or topping for savory or sweet dishes.
Ladle: A long-handled spoon with a deep bowl used for serving soups, stews, and other liquid dishes.
Laminate: To fold butter into dough in repeated layers, as for croissants and puff pastry. The layers separate and puff as the water in the butter turns to steam.
Lard: Rendered pork fat. Used in pastry for flaky crusts and in frying.
Larding: The process of inserting strips of fat (lardons) into meat to add moisture and flavor during cooking.
Lardon: Small strips or cubes of fatty bacon used to add flavor to dishes, such as salads and soups.
Lattice: A decorative pastry or dough top made by weaving strips of dough over a filling, often seen on pies and tarts.
Lavash: A soft, thin, unleavened flatbread popular in Middle Eastern and Mediterranean cuisines, used for wraps and as a dipping bread.
Lavender: A fragrant herb commonly used in culinary applications, such as baking, making herbal teas, and flavoring sweets.
Leavening: Any ingredient or process that makes dough or batter rise, including yeast, baking soda, baking powder, steam, and beaten eggs.
Lecithin: A natural emulsifier commonly used in baking and molecular gastronomy to blend ingredients that do not naturally mix.
Lefse: A traditional Norwegian flatbread made from potatoes, flour, and cream, often served with butter and sugar or cinnamon.
Lemon Zest: The outer, flavorful skin of a lemon, grated and used to add citrus aroma and flavor to dishes.
Levain: A sourdough starter that has been fed and built up for a specific bake.
Lomo Saltado: A popular Peruvian dish featuring stir-fried strips of beef, tomatoes, onions, and peppers, served with fries and rice.

M

Macaron: A French meringue-based cookie, often made in various flavors and sandwiched with ganache or buttercream.
Macerate: To soak fruit in sugar, liqueur, or another liquid so it softens and releases its juices.
Maillard Reaction: The browning reaction between proteins and sugars that creates flavor and color in seared meat, toasted bread, and roasted coffee. It is different from caramelization, which involves sugar alone.
Maitake Mushroom: Also known as "hen of the woods," a wild mushroom with a rich, earthy flavor, commonly used in Asian and Italian cuisines.
Marinate: To soak food in a seasoned liquid to enhance flavor and tenderness.
Marmalade: A fruit preserve made from citrus fruits, typically containing the peel and zest for a slightly bitter flavor.
Marmite: A British condiment made from yeast extract, known for its strong and distinctive flavor, often spread on toast or used in cooking.
Matzo: Unleavened bread traditionally eaten during Passover in Jewish cuisine, often served in various forms, like crackers or dumplings.
Mayonnaise: A thick, creamy emulsion of oil, egg yolk, and an acid such as lemon juice or vinegar.
Melt: To heat a solid substance, like butter or chocolate, until it becomes a liquid.
Meringue: A mixture of whipped egg whites and sugar, often used as a topping for pies and desserts.
Mince: Chop food into very fine, uniform pieces.
Mirepoix: A mixture of diced onions, carrots, and celery used as a base for soups, stews, and sauces.
Mirin: A sweet Japanese rice wine used in sauces, glazes, and marinades.
Mise en Place: The practice of preparing and organizing all ingredients and tools before starting the cooking process.
Miso: A Japanese paste of fermented soybeans and grain. White miso is mild and sweet; red miso is saltier and stronger.
Mole: A rich, complex Mexican sauce made from chili peppers and a variety of ingredients such as chocolate, spices, and nuts, often served with poultry or meat.
Molecular Gastronomy: A culinary approach that explores the scientific principles of cooking to create innovative and artistic dishes.
Mother Sauces: The five classic French sauces from which many others are made: Béchamel, Velouté, Espagnole, Hollandaise, and Sauce Tomate.
MSG: Monosodium glutamate, a seasoning that adds savory umami flavor.

N

Naan: A soft, leavened flatbread often used in Indian and South Asian cuisine, served with various dishes or used as a wrap.
Nage: A flavorful broth used to poach or braise seafood, often enriched with aromatic ingredients like wine and vegetables.
Nasturtium: Edible flowers and leaves with a peppery, radish-like flavor, used to garnish salads and other dishes.
Nduja: A spicy, spreadable salami paste from Italy, typically used to add a kick of flavor to various dishes.
Nigella Seeds: Small black seeds with a slightly oniony, peppery flavor, used in Indian and Middle Eastern cooking and sprinkled on breads like naan.
Noodle: Strips or strings of pasta or dough made from flour and water, used in various cuisines.
Nopal: Edible prickly pear cactus pads, used in Mexican cuisine in various dishes, from salads to stews.
Nutcracker: A tool used to crack open the shells of nuts to access the edible kernels.
Nutmeg: A fragrant spice made from the seed of the nutmeg tree, used to flavor both sweet and savory dishes.

O

Okonomiyaki: A Japanese savory pancake made with cabbage, flour, and a variety of toppings, often customized to personal preference.
Omelet: Beaten eggs cooked with various fillings, often folded in half during cooking.
Orecchiette: A type of Italian pasta that's shaped like small ears, often used with sauces, vegetables, and meats.
Orgeat: A sweet almond syrup often used as a flavoring in cocktails and non-alcoholic beverages.
Orzo: A small, rice-shaped pasta often used in Mediterranean and Middle Eastern dishes, such as salads and soups.
Osso Buco: An Italian dish made from braised veal shanks, typically slow-cooked with white wine, tomatoes, and aromatic vegetables.
Overproof: Describes yeast dough that has risen too much and is at risk of collapsing.
Oyster Sauce: A thick, savory sauce made from oyster extracts, often used as a flavoring in Asian dishes.

P

Packed: Pressed firmly into the measuring cup, as with brown sugar.
Pancetta: An Italian bacon made from pork belly, often used to add a salty, savory flavor to pasta dishes, salads, and more.
Pandan: An aromatic green leaf used in Southeast Asian and South Asian cooking for its unique flavor and fragrance.
Pan-Fry: To cook food in a moderate amount of fat in a skillet, more than a sauté but less than deep-frying.
Panko: Light, coarse Japanese breadcrumbs that give a crisp coating.
Parboil: To partially cook food in boiling water before finishing the cooking process through another method, such as grilling or baking.
Parchment Paper: A non-stick paper used in baking to prevent sticking and ease cleanup.
Pastry: A dough made from flour, fat (butter, lard, etc.), and water, used for pie crusts and pastries.
Pastry Blender: A handheld tool with curved wires or blades, used to cut fat into flour.
Pastry Cream: A custard-like filling used in pastries and desserts, typically made with milk, sugar, eggs, and flavorings like vanilla.
Pâté: A highly seasoned spread made from ground meat, poultry, or seafood, often served with bread or crackers.
Pâte à Choux: A cooked dough of water or milk, butter, flour, and eggs that puffs into hollow shells when baked. Used for éclairs, cream puffs, and gougères.
Pâte Brisée: French shortcrust pastry made with flour, butter, and water. Used for pies and tarts.
Pav Bhaji: A popular Indian street food dish made of a spiced vegetable mash (bhaji) served with buttered buns (pav).
Pavlova: A dessert consisting of a crisp meringue shell filled with whipped cream and fresh fruit, named after the Russian ballerina Anna Pavlova.
Peking Duck: A famous Chinese dish featuring crispy, roasted duck served with thin pancakes, hoisin sauce, and sliced scallions.
Pesto: An uncooked sauce of basil, garlic, pine nuts, Parmesan, and olive oil, originally from Genoa.
Phyllo: Paper-thin sheets of unleavened dough layered with butter for pastries like baklava and spanakopita. Also spelled filo.
Pierogi: Filled dumplings of Polish origin, commonly stuffed with potato and cheese, sauerkraut, or meat, then boiled and often pan-fried with onions.
Pinch: The amount you can hold between thumb and forefinger, roughly 1/16 teaspoon.
Poach: Cook delicate foods like eggs or fish in simmering liquid, often with added flavorings.
Pot Pie (Pennsylvania Dutch): A stew of chicken or ham with broad, square homemade noodles and potatoes, cooked on the stove. Unlike other pot pies, it has no crust.
Proofing: Allowing yeast dough to rise before baking, often in a warm, humid environment.
Proofing Box: A temperature-controlled chamber used for consistent and controlled dough fermentation.
Puff Pastry: A laminated dough with hundreds of layers of butter and dough that rises into crisp, flaky sheets when baked.
Punch Down: To press the air out of risen yeast dough before shaping. This evens out the texture and redistributes the yeast.
Purée: To blend or mash food until completely smooth. Also the smooth mixture that results.

Q

Quark: A fresh dairy product similar to yogurt and cottage cheese, often used in European cooking for both sweet and savory dishes.
Quenelle: A smooth and delicate dumpling made from fish or meat, often poached and served with a sauce.
Quince: A fruit with a tart, floral flavor, often used to make jams, jellies, and preserves.
Quinoa: A highly nutritious grain-like seed often used in salads, as a side dish, or as a gluten-free alternative to traditional grains.

R

Ratatouille: A French vegetable stew made with eggplant, zucchini, peppers, and tomatoes, often seasoned with herbs.
Red Eye Gravy: A Southern American gravy made from pan drippings, coffee, and sometimes ham or bacon, served with biscuits.
Reduce: Simmer a liquid to evaporate water content, concentrating flavors and thickening the liquid.
Reduction: A thickening and flavor-concentrating process by simmering a liquid to reduce its volume.
Remouillage: A second or weaker stock made by simmering bones and ingredients after the primary stock has been made.
Rémoulade: A condiment or sauce made from mayonnaise, mustard, capers, herbs, and pickles, often used to accompany seafood or fried foods.
Render: To slowly melt fat out of meat, such as bacon or duck skin, leaving crisp pieces and liquid fat.
Rest: Allowing cooked meat to sit before cutting to redistribute juices and maintain moisture.
Ribbon Stage: The point when beaten eggs and sugar are thick enough that batter falling from the whisk sits on the surface briefly in a ribbon before sinking.
Rise: The increase in dough volume as yeast produces gas. Most recipes call for dough to roughly double.
Roast: Cook food in an oven at high temperatures, typically for meats, poultry, and vegetables.
Room Temperature: About 65°F to 70°F. Room-temperature butter is soft enough to dent with a finger but still holds its shape; room-temperature eggs blend more evenly into batter.
Roux: A mixture of fat and flour used as a thickening agent for sauces and gravies.

S

Saba: A sweet and syrupy reduction of grape must (freshly crushed grape juice) often used as a condiment or drizzle for dishes.
Saganaki: A Greek dish of fried or baked cheese, typically served with a squeeze of lemon juice and sometimes flambéed with brandy.
Salmonella: A harmful bacterium commonly associated with undercooked or contaminated poultry and eggs.
Sashimi: Sliced, raw seafood, typically served without rice and accompanied by soy sauce, wasabi, and pickled ginger in Japanese cuisine.
Sashimi Grade: A label sellers use for fish they consider safe to eat raw, usually frozen first to kill parasites. It is a marketing term, not a government standard.
Sauce Tomate: The tomato-based mother sauce, traditionally made with salt pork, mirepoix, and stock.
Sauté: Cook food quickly in a small amount of oil or butter over high heat in a skillet or pan.
Scald: To heat milk until small bubbles form around the edge, just below a boil.
Scant: Just short of a full measure.
Score: To make shallow cuts in bread dough before baking to control the direction of expansion and create decorative patterns.
Scrapple: A Pennsylvania Dutch loaf of pork scraps simmered with cornmeal and flour, then chilled, sliced, and fried crisp.
Sear: To quickly brown the surface of meat or vegetables in a hot pan.
Seitan: A high-protein meat substitute made from wheat gluten, often used in vegetarian and vegan cooking.
Shakshuka: A North African and Middle Eastern dish consisting of poached eggs in a spicy tomato, pepper, and onion sauce.
Shoofly Pie: A Pennsylvania Dutch pie with a molasses filling and crumb topping. A wet-bottom version has a gooey layer under the crumbs.
Shortening: A solid fat made from vegetable oil. It is 100 percent fat with no water, which makes tender, crumbly pastries and cookies.
Sift: To pass dry ingredients (usually flour) through a sieve to remove lumps and aerate them.
Simmer: Cook food gently in a liquid at a temperature just below boiling, used for stews, soups, and sauces.
Slice: Cut food into thin, flat pieces, often used for meats, fruits, and vegetables.
Slow Cooker: An electric pot that cooks food at low, steady heat over several hours.
Slurry: A mixture of starch and cold liquid stirred into a hot liquid to thicken it.
Smoke: To flavor and cook or preserve food by exposing it to smoke from burning wood.
Smoked Paprika: Paprika made from peppers dried over smoke. Also called pimentón.
Soffritto: An Italian flavor base made by sautéing diced onions, carrots, and celery, used in a variety of Italian dishes.
Soft Peaks: Beaten egg whites or cream that form peaks which droop over when the whisk is lifted.
Sorbet: A dairy-free frozen dessert made from fruit puree, sugar, and water, known for its refreshing and fruity flavors.
Sourdough: Bread leavened with a starter of wild yeast and bacteria instead of commercial yeast, giving a tangy flavor.
Sous Chef: The second-in-command in a professional kitchen, often responsible for managing the kitchen and assisting the head chef.
Sous Vide: Cooking food by vacuum-sealing it in a bag and immersing it in a precisely controlled water bath.
Spatchcock: To remove the backbone of a bird and press it flat so it cooks quickly and evenly.
Springform Pan: A round pan with removable sides held by a latch, used for cheesecakes and delicate cakes.
Sriracha: A popular hot sauce made from chili peppers, garlic, vinegar, and sugar, known for its spicy and slightly sweet flavor.
Stand Mixer: A countertop electric mixer with a bowl and attachments such as a paddle, whisk, and dough hook.
Starter: A live mixture of flour and water fermented by wild yeast and bacteria, used to leaven sourdough. It must be fed regularly.
Steam: Cook food by exposing it to steam from boiling water, which helps retain nutrients and flavors.
Steep: To soak an ingredient in hot liquid to draw out its flavor, as with tea.
Stew: To cook food slowly in liquid in a covered pot. Also the dish that results.
Stiff Peaks: Beaten egg whites or cream that hold firm, upright peaks when the whisk is lifted.
Stir-Fry: To cook small pieces of food quickly over very high heat while stirring constantly, usually in a wok.
Stock: A flavorful liquid made by simmering bones, vegetables, and seasonings, used as a base for soups, sauces, and other dishes.
Streusel: A crumbly topping of flour, butter, and sugar, sometimes with oats, nuts, or spices.
Sugar Stages: The stages of cooked sugar syrup, measured by temperature: thread, soft ball, firm ball, hard ball, soft crack, and hard crack.
Sumac: A tart, lemony, deep red spice made from dried berries. Common in Middle Eastern cooking and in za'atar.
Sweat: To cook vegetables gently in a little fat over low heat until soft but not browned.
Sweetened Condensed Milk: Canned milk with water removed and a large amount of sugar added, giving a thick, syrupy texture. Not interchangeable with evaporated milk.
Szechuan Peppercorns: Dried, citrusy husks of the prickly ash shrub used in Chinese cooking for their tingling, numbing effect. Not related to black pepper or chili heat.

T

Tabbouleh: A Middle Eastern salad made from bulgur wheat, tomatoes, cucumbers, fresh herbs, and a lemony dressing.
Tahini: A smooth paste of ground sesame seeds, used in hummus, dressings, and halva.
Tamarind: A tangy, sweet-and-sour fruit often used as a flavoring in Asian and Latin American cuisine, and in condiments like tamarind paste or chutney.
Taro: A starchy root vegetable used in various Asian and tropical cuisines, often prepared by boiling, steaming, or frying.
Temper: To raise the temperature of eggs slowly by whisking in hot liquid so they do not scramble. Also to heat and cool chocolate to precise temperatures so it sets glossy and snaps.
Tenderize: To make meat more tender by breaking down its fibers, often done through marinating or pounding.
Teurgoule: A traditional dish from Normandy, France, made with rice, cinnamon, and milk, then baked to form a creamy, spiced rice pudding.
Tincture: A concentrated extract made by infusing alcohol or other liquids with herbs, spices, or other flavoring agents.
To Taste: Season with the amount that tastes right to you. Taste, adjust, and taste again.
Tofu: A versatile and protein-rich soybean curd used in a variety of dishes, including stir-fries, soups, and desserts.
Tofu Skin: Also known as yuba, it's a film that forms on the surface of soy milk during the tofu-making process, often used in vegetarian and vegan dishes.
Tofurkey: A vegetarian and vegan alternative to traditional turkey, often made from tofu, seitan, or other plant-based ingredients.
Truss: To tie poultry or meat with kitchen twine to maintain a compact shape during cooking.
Turducken: A dish consisting of a deboned chicken inside a deboned duck, which is then placed inside a deboned turkey, often served as a novelty on Thanksgiving.
Turmeric: A bright yellow spice with a warm, earthy flavor, commonly used in curry dishes and for its potential health benefits.
Tzatziki: A Greek sauce or dip made from yogurt, cucumbers, garlic, and dill, often served with grilled meats or as a condiment.

U

Ube: A purple yam used in Filipino cuisine, often used in desserts and sweet dishes for its vibrant color and unique flavor.
Udon: A type of thick, wheat-based Japanese noodle, often used in soups and stir-fry dishes.
Ugli Fruit: A citrus fruit that's a cross between a grapefruit and a tangerine, known for its wrinkled appearance and sweet, tangy flavor.
Umami: One of the five basic tastes, characterized by a savory, meaty, or brothy flavor, often found in foods like mushrooms and aged cheeses.
Umeboshi: Japanese pickled plums or apricots known for their intense, salty-sour flavor, used as a condiment and flavoring.
Ungreased: Not greased or oiled, often used in reference to baking pans or sheets.

V

Vadouvan: A French-Indian spice blend with a distinctive flavor profile, used to season soups, stews, and vegetables.
Vegan: A dietary choice that excludes all animal products, including meat, dairy, eggs, and honey.
Velouté: A classic French sauce made by thickening a white stock with a roux, often used as a base for other sauces.
Vinaigrette: A mixture of oil, vinegar, and seasonings used as a salad dressing or marinade.
Vindaloo: A spicy Indian curry dish made with meat (commonly pork) or vegetables, known for its use of vinegar and intense spices.

W

Whip: Incorporate air into ingredients to create a light, fluffy texture, often for creams and egg whites.
Wilt: To cook or heat greens or vegetables briefly until they become limp and slightly softened.
Wok: A versatile, high-sided pan with a round bottom, commonly used in stir-frying and deep-frying.

X

Xanthan Gum: A food thickener and stabilizer often used in gluten-free baking and cooking.

Y

Yakitori: A Japanese dish consisting of skewered, grilled chicken pieces, often seasoned with salt or a tare sauce.
Yeast: A microorganism used to leaven bread and other baked goods by fermenting sugars to produce carbon dioxide gas.
Yuba: Also known as tofu skin or bean curd sheet, it's the thin film that forms on the surface of heated soy milk, often used in various dishes.
Yuzu: A citrus fruit native to East Asia, known for its unique flavor, often used in dressings, sauces, and desserts.

Z

Za'atar: A Middle Eastern spice blend typically made from dried herbs like thyme, sumac, and sesame seeds, used as a seasoning for various dishes.
Zabaglione: A classic Italian custard dessert made with egg yolks, sugar, and sweet wine, often served with fresh fruit.
Zeppole: Italian doughnuts, often deep-fried and dusted with powdered sugar.
Zest: To grate the outer, flavorful skin of citrus fruits.
Zester: A kitchen tool used to remove the outer zest of citrus fruits.
Zucchini: A summer squash variety with tender, edible skin, often used in various culinary applications, from sautéing to baking.