Adobo - A sauce or paste made from a variety
of ingredients that may include chiles, salt, vinegar, garlic, and herbs.
Aioli - A simple mixture of garlic and maynaise.
à la carte - Items listed on a menu
that are priced seperately
All-purpouse flour - An all-around flour
that comes either "bleached" or "unbleached". The
texture is fine
Allspice - Native to the Caribbean and South
America, these berries are usually sold dry either ground or whole. This
spice is similar in taste to a combination of nutmeg, cinnamon, and cloves.
Andouille sausage - A smoked, spicy pork
sausage that is popular in Cajun recipes such as gumbo and jambalaya.
Anise - A licorice-flavored plant whose
seeds and leaves are used to flavor a variety of dishes.
Bacalao - Dried salted cod.
Baking Powder - A leavener that is used
to cause breads and cakes to rise
Baking Soda - A leavener, also known as
bicarbonate of soda, that is used in breads and cakes. Baking soda can
also be used to neutralize the acidity in certain dishes
Beignet - A deep-fried pastry, dusted with
confectioner's sugar, made popular in New Orleans.
Braise - A method of cooking that involves
browning meat or vegetables in oil or butter first, then slowly cooking
the food in a small amount of liquid.
Brine - A water and salt solution used for
pickling or preserving.
Broil - A method of cooking where the food
is placed directly underneath or above the source of heat.
Bulghur Wheat - Wheat kernels that are often
used in Middle Eastern and Mediterranean dishes.
Buttermilk - A sour milk that is made by
adding microorganisms to whole milk.
Capers - Pickled flower buds that originate
in the Mediterranean.
Alla Carbonara - A pasta sauce that consists
eggs, cheese, and cream.
Casserole - Concoctions of food that are
baked in various-sized deep dishes. Usually all the ingredients are mixed
together or layered before cooking and topped with cheese.
Castor Sugar - Superfine sugar.
Coriander - Used in both seed and leaf forms,
coriander is used throughout the world for its unique flavoring. Also
known as Cilantro.
Couscous - Course semolina that is used
in many North African and Middle Eastern dishes. Usually it is steamed
and served as a side dish to lamb or other meats.
Dice - To cut or chop food into small cubes
Drippings - The juices and fat that is collected
from the pan of cooked foods.
Dutch Oven - Large deep pots that are covered
with a tight-fitting lid.
Falafel - Deep-fried balls of chickpeas.
Popular in the Middle East and North Africa
Flambé - A method of cooking in which
foods are splashed with liquor and ignited.
Garam Masala - A collection of spices that
are used in Indian cooking. There are numerous combinations but the most
common include: chiles, coriander, black pepper, mace, nutmeg, cinnamon,
Gazpacho - A cold soup that originated in
Spain. Ingredients include: tomatoes, bell peppers, onions, celery, garlic,
vinegar, and lemon juice.
Gherkin - Very young pickling cucumbers
that are packed in brine.
Gumbo - A thick stew made with vegetables
and meats that originated in New Orleans.
Harissa Sauce - A Tunisian hot sauce made
from chiles, garlic, cumin, coriander, and olive oil.
Hollandaise Sauce - A sauce made with egg
yolks, butter, and lemon juice
Hominy - Dried white or yellow corn.
Hummus - A thick paste made from chickpeas
Irish Soda Bread - Bread that is leavened
with baking soda. Currants are often added.
Italian Parsley - Also known as flat-leaf
parsley, this plant has a stronger aroma and flavor than the curly-leafed
Jamaican Jerk Spices - A concoction of spices
that includes cinnamon, chiles, allspice, cloves, garlic, onions, and
Jambalaya - A Creole dish that is made with
rice, tomatoes, onions, and meat.
Julienne - To cut food into thin strips.
Kebab / Kabobo - Marinated meat that is
skewered and grilled.
Knead - To press and fold dough in order
to give it a smoother consistency needed for leavening.
Ladyfinger - A finger-shaped spongecake
that is used in various dessert recipes like Tiramisu.
Leek - Resembles a large scallion yet has
a mild flavor. Used mainly in soups and stews.
Linguiça - A thin Portuguese sausage
flavored with garlic.
Mace - The outer skin of the nutmeg seed
used for flavoring foods.
Marinade - A liquid sauce that is used to
soften and flavor meats before cooking. Most marinades contain ingredients
like vinegar, oil, lemon, wine, beer, herbs, and spices.
Marsala - A fortified wine from Italy, Marsala
is offered either sweet or dry.
Masala - A spice mixture used in Indian
cooking that can include mace, coriander, and cardamom.
Miso - A Japanese fermented soybean paste
used in cooking.
Naan - East Indian flat-bread made with
Nutmeg - A spicey and aromatic seed that
when grated is used to flavor both desserts and savory dishes.
Nuoc Cham - A Vietnamese fish sauce mixed
with chiles, garlic, lime juice, and ginger.
Okra - Brought to the Americas from Africa,
these green pods are mainly used in Southern U.S. dishes.
Olive Oil - The oil that is produced from
ripened olives. The highest quality olive oil is Extra Virgin, which is
the oil that is pulled from the very first press.
Oregano - An greenish herb that originated
in the Mediterranean, oregano is used in a variety of Italian and Mexican
dishes. It can be purchased both in dried and fresh forms.
Pad Thai - A dish from Thailand that is
made with rice noodles, tofu, eggs, chiles, garlic, bean sprouts, fish
sauce, and peanuts.
Paella - A dish from Spain that is made
with rice, saffron, vegetables, meats, and seafood.
Paprika - A spice that is made from dried
ground sweet red peppers.
Parboil - To partially cook food in boiling
water for just a few minutes.
Pierogi - Polish dumplings filled with meats,
potatoes, and spices.
Pirogi - Russian pastries that filled with
meats and potatoes. They can either be baked or fried.
Quesadilla - Flour tortillas, filled with
meats, cheeses, spices, and vegetables, then folded in half and baked.
Quiche - A pastry shell that is filled with
eggs, cheese, cream, meats, and vegetables.
Reconstitute - To add liquid to dehydrated
food in order to bring it back to its original form.
Reduce - To boil or simmer liquids in order
to reduce its size.
Roast - To cook meat or vegetables on an
open pan inside an oven.
Saffron - An expensive spice that is pulled
from purple crocus flower. It is used in a variety of dishes for its aromatic
flavoring and deep coloring properties.
Salt Pork - Similar to bacon but has a much
higher fat content and is not smoked.
Sauerbraten - A German dish that is prepared
by marinating meat for a few days then roasting it in its own marinade.
Sauté - To cook food in oil or butter
on a pan over a heat source.
Sear - To seal in the juices of meat by
browning it on all sides in a very hot pan.
Tabbouleh - A cold Middle Eastern dish that
consists of tomatoes, bulgar wheat, lemon juice, onions, parsley, and
Tahini - A paste made from sesame seeds.
Tamarind - A sweet and sour fruit that is
used in Indian cooking as well as Worcestershire sauce.
Turmeric - A popular Indian spice that is
used widely for it aromatic and coloring properties.
Vinaigrette - A simple mixture of oil and
vinegar with the addition of herbs and spices.
Whisk - A utensil that is made from looped
wires for the purpose of mixing or blending ingredients into a smooth