International Food Recipes

Ethnic Food Glossary

Recipes by Ethnicity:

African Recipes
Argentinean Recipes
Brazilian Recipes
British Recipes
Caribbean Recipes
Chinese Recipes
Costa Rican Recipes
Danish Recipes
Egyptian Recipes
French Recipes
German Recipes
Indian Recipes
Irish Recipes
Israeli Recipes
Italian Recipes
Korean Recipes
Mexican Recipes
Middle Eastern Recipes
Moroccan Recipes
Nepalese Recipes
Polish Recipes
Portuguese Recipes
Russian Recipes
Spanish Recipes
Swedish Recipes
Thai Recipes
Turkish Recipes
United States Recipes
Vietnamese Recipes
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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.

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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, and cumin.

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 and spices.

Irish Soda Bread - Bread that is leavened with baking soda. Currants are often added.

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Italian Parsley - Also known as flat-leaf parsley, this plant has a stronger aroma and flavor than the curly-leafed variety.

Jamaican Jerk Spices - A concoction of spices that includes cinnamon, chiles, allspice, cloves, garlic, onions, and thyme.

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 flour.

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.

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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 olive oil.

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 consistency.