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Culinary Terms: Food Dictionary and Glossary of Cooking Terms

Wondering about the meaning of some obscure culinary terms? Check out this glossary of cooking terms. It's the ultimate food dictionary.

A la Carte
You probably hear the expression "a la carte" quite a lot. In the culinary arts, a la carte refers to ...

A la Minute
What is a la minute? In the culinary arts, a la minute refers to a style of cooking where ... Read the definition of a la minute.

Agar
Agar is a plant-based gelatin used in making desserts like pie fillings, custards and icings, and it also has applications in molecular gastronomy.

Al Dente
You've probably heard the expression "al dente" used to describe pasta. In the culinary arts, al dente refers to ... Read the definition of al dente.

Alfredo
Alfredo is a classic sauce that can be served with pasta and chicken. Its basic ingredients include cream, butter and ...

Allspice
Allspice is a spice made from the dried berries of a plant from the pimento family, used in Caribbean, Middle Eastern and ...

Allumette
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. See a picture of an allumette cut.

Amandine
The word amandine refers to a dish that is served garnished with almonds. Dishes prepared amandine can be garnished with sliced, slivered or whole toasted almonds.

Amaretto
Amaretto is an Italian liqueur that's made from almonds or apricot pits, and has a number of culinary uses. It pairs especially well with chocolate.

Anaheim Pepper
Anaheim peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking.

Ancho
Ancho is the name for a type of dried chili pepper commonly used in Mexican cooking. The ancho chili is the dried version of the ...

Andouille
What is Andouille? In the culinary arts, andouille is a type of spicy sausage. Andouille sausage is usually made with ... Read the definition of Andouille.

Anise
The culinary uses of anise are largely limited to its seeds, which are used as a spice, either whole or ground, in baking, desserts and even sausages.

Aperitif
What is Aperitif? In the culinary arts, an aperitif is a cocktail or alcoholic beverage that is specifically served at ... Read the definition of aperitif.

Arrowroot
Arrowroot is a powdered starch similar to cornstarch, which is used for thickening soups and sauces. Arrowroot produces a glossy sheen, which makes it good for thickening fruit-based pie fillings.

Arugula
What is Arugula? In the culinary arts, arugula is a leafy vegetable that can be prepared and served in many ways, including ... Read the definition of arugula.

Asiago
In the culinary arts, Asiago refers to a type of Italian cheese made from cow's milk with a flavor and texture that depends on how long it's been aged.

Aspic
Aspic is a savory gelatin made from consommé or clarified stock. It can be prepared as a mold or used as a glaze, and it can help preserve foods.

Au Gratin
What is Au Gratin? In the culinary arts, au gratin indicates a dish that has been ... Read the definition of au gratin.

Au Jus
What is Au Jus? In the culinary arts, au jus refers to a meat dish that is served with ... Read the definition of au jus.

Au Sec
The term au sec in the culinary arts refers to a liquid that has been reduced for the purpose of making a sauce such as Béarnaise or beurre blanc.

Baguette
What is a Baguette? In the culinary arts, the word baguette refers to a type of bread baked in a ... Read the definition of baguette.

Bain-marie
In the culinary arts, a bain-marie is a container filled with hot water that can be used for ... Read the definition of Bain-marie.

Baking Soda
Baking soda, also known as sodium bicarbonate, is a chemical leavening agent used in baking that causes doughs to rise.

Ballotine
What is a Ballotine? In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ... Read the definition of a ballotine.

Barding
What is barding? In the culinary arts, barding refers to a technique for cooking meats that involves ... Read the definition of barding.

Basil
Basil is a fragrant herb associated with Italian and Asian cuisines. There are two main varieties used in the culinary arts.

Basting
What is Basting? In the culinary arts, basting refers to a technique for moistening the surface of roasting meat or poultry by ... Read the definition of basting.

Batonnet
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½—3 inches.

Bay Leaf
A bay leaf is a fragrant leaf that is used as an herb, especially in soups, stews and sauces. Bay leaves are usually removed from the finished dish before serving it.

Bechamel
Béchamel is a standard white sauce made from milk and roux.

Beignet
What is a Beignet? In the culinary arts, the word beignet refers to a New Orleans style of deep-fried dough served with ... Read the definition of beignet.

Beurre Manie
What is Beurre Manie? In the culinary arts, the term beurre manie refers to a mixture of equal parts butter and flour that is ... Read the defintion of beurre manie.

Bisque
What is Bisque? While it's popular these days to call any thick, creamy soup a bisque, traditionally the only kind of soup that could be considered a bisque is one that was made with ...

Bitters
What is Bitters? In the culinary arts, the word bitters refers to an alcoholic beverage flavored with ... Read the definition of bitters.

Blade Steak
Blade steak is a cut of meat from either beef or pork. Both are relatively inexpensive and tough, but they can be made tender by long slow cooking.

Blanch
Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color.

Blancmange
What is Blancmange? In the culinary arts, the word blancmange refers to a French dessert made with milk and ... Read the definition of Blancmange.

Blind Bake
Blind baking is a culinary term for the process of pre-baking a pie crust or tart shell before the filling is added.

Boil
Boiling is a technique where food is cooked in liquid that has reached its highest possible temperature of 212F.

Bolster
The bolster is the thick shoulder of heavy steel located at the front of a chef's knife handle where it meets the spine, or the top (non-cutting) edge of the blade.

Bombe
What is a Bombe? In the culinary arts, a bombe, or bombe glacee, refers to a French frozen dessert made of layers of ... Read the definition of Bombe.

Bouillabaisse
Bouillabaisse is a classic French soup featuring fish and seafood from the Mediterranean region of Provençe, and garnished with a sauce called rouille.

Bouillon
What is Bouillon? In the culinary arts, bouillon is a broth made from chicken, beef or vegetables. The main characteristic of bouillon is ... Read more about bouillon.

Bouquet Garni
A bouquet garni is a bundle of herbs and aromatics tied within sections of leek with cooking twine.

Bourguignon
What is Bourguignon? In the culinary arts, the word Bourguignon refers to a dish that has been prepared in the style of ... Read the definition of Bourguignon.

Bran
What is Bran? In the culinary arts, the word bran refers to the outer layer of cereal grains such as oats and ... Read the definition of bran.

Brunoise
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.

Bucatini
Bucatini is a type of pasta that's shaped a little bit like spaghetti, but unlike spaghetti, it features a hollow center, so it's actually shaped like a long tube.

Burdock
What is Burdock? In the culinary arts, burdock refers to the roots of the burdock plant, which can be prepared in a number of ways, including roasting, sautéing, and even dried and used for making tea.

Calamari
Calamari is basically a dish featuring squid, often (but not always) battered and deep-fried. Here are some tips for cooking calamari.

Canape
What is a canape? In the culinary arts, a canape is a type of hors d'oeuvre traditionally made with a ... Read the definition of canape.

Cannelloni
The word Cannelloni refers to a type of pasta that is traditionally made by wrapping sheets of fresh pasta into tubes and... Read the definition of Cannelloni.

Canola Oil
What is Canola Oil? In the culinary arts, canola oil is a type of vegetable oil that was first developed in Canada. Canola oil is ...

Capers
Capers are a condiment, usually pickled or sometimes salt-cured, that are made from a type of immature flower buds. They're used in all kinds of Italian recipes.

Capon
The term capon refers to a rooster that has been castrated at a young age, which makes its meat more tender and less gamy. Cooking a capon is very similar to cooking a chicken.

Capsaicin
Capsaicin is the chemical in chili peppers that makes them spicy. Some varieties of peppers naturally contain have more capsaicin than others, and then other variables, such as sunlight and soil conditions, also come into play.

Caramelization
Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.

Caraway
Caraway seeds are a spice that comes from the fruit of a plant that's related to parsley. While not technically a seed, caraway is used in all kinds of dishes, including ...

Cardamom
Cardamom is one of the most expensive spices in the world, but you usually only need a little bit. It comes in various forms, and you can use it in seed form, ground, or even use the whole pods.

Carpaccio
Carpaccio is a traditional Italian appetizer consisting of thinly sliced raw beef drizzled with olive oil and lemon juice, and finished with capers and onions.

Cassoulet
Cassoulet is a hearty French bean stew made with sausages, duck or goose meat and sometimes pork, topped with breadcrumbs and baked. It's usually served with a simple salad.

Caul Fat
In the culinary arts, caul fat is a thin membrane of fat from the intestines of ... Read the definition of Caul Fat.

Cayenne
What is Cayenne? In the culinary arts, cayenne is a hot, red chili pepper that is commonly used in ... Read the definition of Cayenne.

Ceviche
What is Ceviche? In the culinary arts, the word ceviche refers to a recipe for raw fish and seafood marinated in ... Read the definition of Ceviche.

Chafing Dish
What is a Chafing Dish? In the culinary arts, a chafing dish is a container used for keeping food warm, usually on a ... Read the definition of chafing dish.

Chanterelle
What is a Chanterelle? In the culinary arts, a chanterelle is a popular golden or apricot-colored mushroom with ... Read the definition of Chanterelle.

Charcuterie
What is Charcuterie? Charcuterie has a long history in the culinary arts, originally referring to the art of producing ... Read the definition of Charcuterie.

Chard
What is Chard? In the culinary arts, chard is a leafy vegetable that can be prepared and served in many ways, including ... Read the definition of chard.

Chateaubriand
Chateaubriand is a small roast taken from the center of the beef tenderloin. Usually around four inches thick, it's one of the tenderest cuts of beef.

Chaud-Froid
Chaud-Froid (pronounced "show-FRWAH") is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chervil
Chervil is a delicate culinary herb from the same family as parsley. In fact, it looks and tastes a little bit like parsley, and you could substitute parsley for chervil if that's all you have.

Chevre
What is Chevre? In the culinary arts, the word Chevre refers to a type of cheese made from ... Read the definition of Chevre.

Chickpeas
What are Chickpeas? In the culinary arts, chickpeas, also known as garbanzo beans, have many uses, including ... Read more about Chickpeas.

Chicory
What is Chicory? Chicory is a plant whose leaves and roots each have culinary uses. Chicory roots are used ... Coffee made with chicory ... Read more about chicory.

Chiffonade
What is Chiffonade? Chiffonade is a culinary arts knife technique for cutting herbs like basil into fine strips. It's done by ... Read the definition of Chiffonade.

Chili Powder
Chili powder is a blend of dried chiles, plus various herbs and spices. Find out what's in chili powder and what to use as a chili powder substitute.

Chinois
What is a Chinois? In the culinary arts, a chinois is a cone-shaped metal strainer with a very fine mesh. A chinois is used for ... Read the definition of chinois.

Chives
What are Chives? In the culinary arts, chives are an herb, related to onions and garlic, chives have long green stems and ... Read more about Chives.

Choux
What is Choux? In the culinary arts, the word choux refers to a type of pastry dough used for making ... Read the definition of Choux.

Chuck
Chuck is a beef primal cut taken from the forequarter of the carcass and consisting of parts of the neck, shoulder blade and upper arm.

Clabber
What is Clabber? In the culinary arts, the word "clabber" refers to a whole raw milk that has soured or curdled naturally due to ... Read the definition of clabber.

Clafoutis
What is a Clafoutis? In the culinary arts, the word Clafoutis refers to a rustic French baked dessert made with cherries and ... Read the definition of Clafoutis.

Cloves
What are Cloves? In the culinary arts, cloves are a spice that are made from the flower buds of the clove tree, which are then dried and ...

Club Steak
What is a Club Steak? In the culinary arts, a Club Steak, sometimes called a Delmonico steak, is a tender steak taken from the ... Read the definition of Club Steak.

Coddling
Coddled eggs are the original way eggs were prepared for traditional Caesar salad dressing. Eggs are cracked into a ramekin and cooked in a water bath.

Collard Greens
What are Collard Greens? Collard greens or collards are a leafy vegetable similar to kale. A recipe for collard greens might ... Read about cooking collard greens.

Compote
What is a Compote? In the culinary arts, the word Compote refers to fruit that has been stewed in ... Read the definition of Compote.

Conduction
Conduction is a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan.

Confectioners Sugar
Confectioners sugar is a type of sugar that dissolves easily and is used for sweetening and decorating candies and desserts. You can even make your own.

Confit
Confit is a technique for preserving meats such as duck, goose or pork that involves cooking and then storing the meat in its own fat.

Consomm
What is Consomme? In the culinary arts, consomme is different from a stock or a broth. The main difference is ...

Convection
Convection is a method of heat transfer where food is heated by a moving heat source such as hot air that is circulated inside an oven by a fan.

Coriander
What is Coriander? In the culinary arts, Coriander is both an herb and a spice. Coriander seeds are ... Read the definition of Coriander.

Corned Beef
What is Corned Beef? Corned beef is made by curing a brisket of beef in a brine solution along with various seasonings, and then...

Cornichons
In the culinary arts, cornichons are small pickled gherkins that are frequently served alongside the classic French pâté as well as steak tartare.

Couscous
What is Cous Cous? In the culinary arts, couscous is a dish made from wheat flour and ... Most couscous recipes feature ... Read more about Couscous.

Crème Fraîche
What is Creme Fraiche? In the culinary arts, creme fraiche is a version of sour cream with a recipe ... Read more about Creme Fraiche.

Creme Brulee
What is Creme Brulee? In the culinary arts, Creme brulee is a classic dessert made with egg yolks, cream and ... Read the definition of Creme Brulee.

Crepinettes
What are Crepinettes? In the culinary arts, crepinettes are a type of flat sausages that are wrapped in ... Read the definition of Crepinettes.

Croquettes
What are Croquettes? In the culinary arts, a croquette is a small patty or ball of pureed salmon, potatoes or ... Read more about Croquettes.

Cross Contamination
Definition: Cross contamination is what happens when bacteria from one food item are transferred to another food item, often by way of unwashed cutting boards or countertops, as well as...

Crudites
What are Crudites? In the culinary arts, Crudites are a simple type of hors d'oeuvre traditionally made with raw ... Read the definition of Crudites.

Cube Steak
What is a Cube Steak? In the culinary arts, the term Cube Steak is used to refer to a cut of meat that has been ... Read the definition of Cube Steak.

Cumin
What is Cumin? In the culinary arts, Cumin is a spice used in Mexican, Middle Eastern and Indian cuisines. Read more about Cumin.

Custard
What is Custard? Custard is a culinary preparation made by blending eggs with milk or cream

Cutlet
The word cutlet is a culinary term used to refer to a cut of meat that has been sometimes taken from the leg section of veal, pork or lamb, sliced thinly and then pounded...

Daube
What is Daube? In the culinary arts, the word Daube refers to a classic French beef stew made with red wine and ... Read the definition of Daube.

Dauphinoise
The word Dauphinoise refers to a French recipe for potatoes that involves ... Read the definition of Dauphinoise.

Deglaze
What is Deglazing? In the culinary arts, to deglaze a pan means to add liquid, such as stock or wine, to the pan to loosen and dissolve ... Read the definition of Deglaze.

Delmonico Steak
The Delmonico steak is as much myth as a specific cut of steak. Find out why butchers, chefs and steak aficionados can't agree on exactly what it is.

Digestif
What is Digestif? In the culinary arts, a digestif is a cocktail or alcoholic beverage that is specifically served at ... Read the definition of digestif.

Dijon
In the culinary arts, the word Dijon refers to a type of prepared mustard from the French region of Dijon or made according to the Dijon style.

Dill
Dill is a delicate herb with fragrant, feathery leaves. It's often paired with salmon, and it complements all kinds of fish, seafood and vegetables.

Double Boiler
What is a Double Boiler? A double boiler is a kitchen tool used for applying gentle heat to delicate preparations such as ... Read the definition of double boiler.

Dredge
In cooking, the word dredge means to coat a food item in flour or breadcrumbs before cooking it. Fried and sautéed foods are often dredged.

Duchesse Potatoes
In the culinary arts, the word Duchesse refers to a French recipe for puréed potatoes that includes egg yolks, butter and, traditionally, nutmeg. Duchesse potatoes as they're known, are prepared by piping them through a pastry bag into various shapes.

Dutch Oven
What is a Dutch Oven? A Dutch oven is a heavy cooking pot with a tightly fitting lid that is good for ... Read the definition of Dutch oven.

Duxelle
What is Duxelle? In the culinary arts, Duxelle is a mixture of chopped mushrooms and shallots used as a ... Read the definition of Duxelle.

Eclair
An eclair is a type of French dessert made from choux pastry, filled with pastry cream or custard and topped with chocolate fondant. Eclairs are usually shaped...

Egg Wash
In the culinary arts, egg wash is brushed on pastries and pies before baking to give them a golden, shiny glaze. Learn how to make a simple egg wash.

Eggs Benedict
Eggs Benedict is a classic brunch dish featuring poached eggs and Hollandaise sauce, although these days there are many variations on the basic recipe.

Emmental
Emmental cheese is a type of Swiss cheese that melts well and features a nutty, buttery flavor. It's one of two main cheeses used for making fondue.

Emulsion
What is an Emulsion? In the culinary arts, an emulsion is a mixture of two liquids that ordinarily would not ... Read the definition of Emulsion.

En Croute
In the culinary arts, the term "en croute" indicates a food that has been wrapped in pastry dough and then baked in the oven. Salmon en croute is a popular recipe, as is the classic Beef Wellington.

En Papillote
What is En Papillote? In the culinary arts, the term En Papillote refers to a moist-heat cooking technique where the food is ... Read the definition of En Papillote.

Endive
What is Endive? In the culinary arts, the word Endive is used to refer to the leafy part of a plant that is more commonly ... Read more about Endive.

Entrecote
What is Entrecote? The term Entrecote refers to a classic French steak, traditionally cut from between the ... Read the definition of Entrecote.

Entree
What is an entree? You probably hear the word "entree" a lot when it comes to recipes. In cooking, entree refers to ... Read the definition of entree.

Escarole
What is Escarole? Escarole is a leafy green vegetable with a slightly bitter flavor and ... Read more about Escarole.

Evaporated Milk
Evaporated milk is milk that has had about 60 percent of its water content removed by gently heating it. It has a great many culinary applications.

Farfalle
In the culinary arts, the word farfalle refers to a type of pasta is shaped like little butterflies or bow-ties. Indeed, the word "farfalle" in Italian means...

Fava Beans
What are Fava Beans? In the culinary arts, Fava beans (also known as broad beans) are used in a number of ... Read more about Fava Beans.

Fennel
Fennel is a plant that can be used as a vegetable and whose seeds are also used as a spice. The leaves, stalk and bulb are aromatic and flavorful.

Feta
Feta cheese is a type of brined Greek cheese made from sheep's milk or a combination of sheep's and goat's milk and ... Read the definition of Feta.

Fettuccine
What is Fettuccine? Fettuccine is a type of pasta that's shaped like long flat ribbons. It's similar to tagliatelle, but a little bit narrower.

Fiddleheads
What are Fiddleheads? In the culinary arts, fiddleheads are a type of fern whose coiled fronds can be eaten as a vegetable ... Read more about Fiddleheads.

Filbert
What are Filberts? In the culinary arts, a filbert is a type of nut similar to hazelnuts, but with a slightly different ... Read more about Filberts.

Filet
The culinary term filet refers to any boneless cut of meat, usually tender and high-quality. Interestingly enough, it doesn't refer to a specific cut.

Fine Brunoise
Fine brunoise is a basic knife cut measuring 1/16 inch × 1/16 inch × 1/16 inch.

Fine Julienne
Fine julienne is a basic knife cut measuring 1/16 inch × 1/16 inch × 2 inches.

Fines Herbes
What are Fines Herbes? In the culinary arts, the term Fines Herbes refers to a blend of herbs used in French ... Read more about Fines Herbes.

Five Spice
What is Five Spice? Five Spice (sometimes called Chinese Five Spice) is a blend of dried spices including ... Read more about Five Spice Powder.

Flageolet
What are Flageolet Beans? Flageolets are a type of white beans with a slightly pale green color which are held in very high esteem by food lovers.

Flank Steak
What is a Flank Steak? In the culinary arts, the term flank steak refers to a steak cut from the ... Read the definition of Flank Steak.

Flat Iron Steak
Flat iron steak is one of the most tender cuts from the beef chuck, which is perhaps not saying much, since beef chuck comes from one of the most heavily exercised parts of the cow, and it has a lot of tough connective tissue in it.

Flat Top
What is a Flat Top? In the culinary arts, a flat top is a type of range with a flat cooking surface made of heavy ... Read the definition of Flat Top.

Fleur de Sel
Fleur de sel might be the most expensive salt in the world. It's harvested by hand and only forms under certain weather conditions.

Florentine
The word Florentine refers to a dish that has been prepared in the style of the Italian region of Florence. There's one key ingredient that characterizes a dish prepared in the Florentine style.

Focaccia
Focaccia is an Italian flat bread baked in a sheet pan with olive oil and salt as well as additional toppings. There are sweet and savory varieties.

Foie Gras
What is Foie Gras? In the culinary arts, the term foie gras refers to the liver of a duck or goose that has been enlarged by ... Read more about Foie Gras.

Fond
What is Fond? In the culinary arts, there's a word for everything, even the little roasty bits at the bottom of a ... Read the definition of Fond.

Fondant
The word fondant can refer to one of two types of sugar-based ingredients used in ... Read the definition of Fondant.

Food Mill
What is a Food Mill? In the culinary arts, a food mill is a device used for grinding or pureeing foods into ... Read the definition of Food Mill.

Forcemeat
Forcemeat is a mixture of ground meat, fat, seasonings, and other ingredients that are blended to make pates, terrines, sausages and other foods.

Fricassee
What is Fricassee? In the culinary arts, the word Fricassee refers to a classic French stew that is usually made with chicken and ... Read the definition of Fricassee.

Frisee
What is Frisee? In the culinary arts, the word Frisee refers to a variety of curly-leafed lettuce that is related to endive and ... Read more about Frisee.

Frittata
What is a Frittata? In the culinary arts, the word Frittata refers to a flat Italian-style omelet that's usually cooked in a ... Read the definition of Frittata.

Fusilli
What is Fusilli? In the culinary arts, the word Fusilli refers to a type of pasta that is shaped like curly spirals or ... Read the definition of Fusilli.

Galantine
What is a Galantine? In the culinary arts, a traditional galantine is a deboned chicken that has been ... Read the definition of a galantine.

Garam Masala
Garam masala is a blend of ground spices used extensively in Indian cuisine. It consists of anywhere from 7 to 18 different ingredients, depending on the recipe.

Garbanzos
What are Garbanzos? In the culinary arts, garbanzo beans, also known as chickpeas, have numerous uses, including ... Read more about Garbanzos.

Garde Manger
The culinary term garde manger refers to a category of foods produced in the cold kitchen, including smoked and cured foods, sausages and pâtés.

Garlic
One of the most important ingredients in all of the culinary arts, garlic nevertheless seems to defy description. Intensely and uniquely flavorful and aromatic...

Gelato
What is Gelato? Gelato is the Italian version of ice cream and it differs from American ice cream in a few basic ... Read the definition of Gelato.

Genoise
In the culinary arts, the word genoise (pronounced JENN-wahz) refers to a simple sponge cake made by beating air into eggs to give the cake its rising power, instead of using baking powder or baking soda.

Ghee
Ghee is a form of pure butterfat used widely in Indian cooking and it differs in one respect from clarified butter.

Giblets
What are Giblets? In the culinary arts, the word Giblets is used to refer to parts of a chicken or other poultry that ... Read the definition of Giblets.

Glace
What is a Glace? In the culinary arts, the word glace (pronounced GLOSS) is a syrup-like reduction of stock that's used for ... Read the definition of Glace.

Gnocchi
What is Gnocchi? Gnocchi is an Italian-style dumpling made from potatoes and flour and served with ... Read more about Gnocchi.

Gorgonzola
Gorgonzola is a type of Italian blue cheese. Distinguished by its blue veins and pungent flavor, Gorgonzola is used in all kinds of Italian recipes.

Gougeres
Gougeres are a French style of savory pastry made from choux pastry and baked. Gougeres are usually flavored with cheese, traditionally Gruyere, but Emmemtal is common as well.

Goulash
What is Goulash? In the culinary arts, the word Goulash refers to a rustic stew or soup that is usually made with beef and ... Read the definition of Goulash.

Gratin
The word gratin can mean two things: One, a food topped with seasoned breadcrumbs and cheese, then baked; or two, the dish in which it is baked.

Gremolata
Gremolata is a condiment made from finely minced parsley, garlic and lemon zest. Traditionaly served with veal, it is also an excellent accompaniment for fish and seafood dishes.

Grenouille
What are Grenouille? The word Grenouille is the French word for frog, and in the culinary arts, the term Grenouille refers to...

Griddle
What is a Griddle? In the culinary arts, a grill is a piece of cooking equipment that features a flat cooking surface with a heat source underneath.

Grill
A grill is not the same thing as a griddle, although the two are similar. The difference has to do with the cooking surface.

Grits
Grits are a traditional American dish made from a special form of corn which is ground and dried and then cooked by simmering until thick and creamy.

Groats
The word groats can refer to any whole kernel of grain that has been processed so as to remove its outer husk or hull, sometimes called chaff.

Gruyere
What is Gruyere? In the culinary arts, Gruyere is a type of Swiss cheese made from cow's milk and used in all kinds of ... Read the definition of Gruyere.

Habanero
What are Habaneros? In the culinary arts, habanero peppers are small, hot chili peppers that are commonly used in ... Read the definition of Habanero.

Haggis
What is Haggis? Haggis is a traditional Scottish dish made of the heart, liver and lungs of a sheep or lamb, stuffed in ... Read the definition of Haggis.

Half and Half
In the culinary arts, half and half is a dairy product with a fat content lower than light cream but higher than whole milk. If you don't have access to have and half, you could substitute...

Hazelnut
What are Hazelnuts? In the culinary arts, a hazelnut is a type of nut similar to filberts, but with a slightly different ... Read more about Hazelnuts.

Herbs
What are Herbs? In the culinary arts, the word herbs refers to any green or leafy part of a plant used for ... Read the definition of Herbs.

Hominy
What is Hominy? Hominy is a type of corn (or maize) that has been soaked in an alkali solution which causes it to... Read the definition of Hominy.

Hors d'Oeuvre
Hors d'oeuvres are small bites of food served at cocktail parties or before dinner. See some examples of hors d'oeuvres.

Horseradish
Horseradish is a spicy condiment made from the root of a plant in the mustard family. Read more about horseradish.

Hyssop
Hyssop is an herb with a strong flavor of mint and liquorice which can be used to flavor meat dishes as well as soups and stews.

Ice Cream
Ice cream is a frozen dessert made with milk, cream, sugar and flavoring ingredients, and most importantly ... Read more about how ice cream is made.

Iceberg Lettuce
Iceberg lettuce is a good choice for salads and sandwiches, and it also lasts a long time in the fridge. Read more about iceberg lettuce.

Idaho Potatoes
Although the term Idaho potato can refer to any potato grown in Idaho, it's usually used to describe Russet potatoes, which are... Read about Idaho potatoes.

Immersion Blender
What is an Immersion Blender? An immersion blender is a tool used for blending soups, sauces and other liquids.

Induction Cooktop
An induction cooktop uses an electromagnetic field to heat up a pan while leaving the cooking surface cool to the touch and without heating the air around the cooktop.

Inside Round (Top Round)
What is a Club Steak? In the culinary arts, a Club Steak, sometimes called a Delmonico steak, is a tender steak taken from the ... Read the definition of Club Steak.

Involtini
Involtini are little rollups that are featured in Italian cooking. They're often made with veal or eggplant and stuffed with cheese.

Iodized Salt
Iodized salt is a form of table salt which has had the micronutrient iodine added to prevent a disease of the thyroid gland called goiter.

IQF (Individually Quick Frozen)
What is garde manger? In the classical culinary arts, garde manger refers to a category of foods produced in the cold kitchen, such as ... read more about garde manger.

Italian Parsley
Italian parsley is a variety of parsley with flat leaves that is perhaps the most commonly used herb in the culinary arts.

Jalapeño
What are Jalapenos? In the culinary arts, jalapeno peppers are medium-sized chili peppers with a mild to moderate ... Read the definition of Jalapeno.

Jambalaya
What is Jambalaya? In the culinary arts, Jambalaya is a Creole dish that is usually made with chicken, shrimp and ... Read the definition of Jambalaya.

Jarlsberg
What is Jarlsberg? In the culinary arts, Jarlsberg refers to a type of cheese made in ... Read the definition of Jarlsberg.

Jasmine Rice
Jasmine rice is a long-grain rice common in Southeast Asian cooking, and often confused with Basmati rice. Find out the difference between the two.

Jerusalem Artichokes
What are Jerusalem Artichokes? In the culinary arts, jerusalem artichokes are a root vegetable, similar to potatoes, and they can be prepared ...

Jicama
Jicama is a root vegetable that is featured in Mexican cooking as well as in various Asian cuisines. Its flavor is mildly sweet and it has a crispy...

John Dory
John Dory is a type of white saltwater fish with a mild flavor and delicate flesh. While it is considered a delicacy, John Dory is also sometimes used in...

Julienne
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.

Juniper Berries
Juniper berries are best known for being the main flavoring ingredient in gin, but they are also used in the culinary arts in a number of...

Jus
What is Jus? In the culinary arts, the term jus (pronounced "ZHOO") refers to the natural pan drippings from roasted meat or poultry. The jus is usually enhanced by...

Key Limes
Most of the limes you'll see labeled "key limes" are actually something else. Key limes are very small, tart limes with a pale yellow color.

Kaffir Limes
Kaffir limes are used in southeast and south Asian cuisines. The leaves of the kaffir lime tree are used as a flavoring ingredient in soups and curries.

Kalamata Olives
Kalamata olives are a type of Greek olive with a strong, briny, vinegary flavor. Usually brined or dry-cured, kalamatas are used in a number of Mediterranean cuisines.

Kale
Kale is a leafy green vegetable related to cabbage with a strong, bitter, peppery taste which tends to pair well with spicy, sweet and vinegary flavors.

Kasha
The word kasha refers to a cooked cereal or porridge that can be made from any whole grain but is most commonly made from roasted buckwheat groats.

Kebab
The word kebab has two common meanings, depending on what part of the world you're in. Sometimes the word kebab refers to a Mediterranean dish of marinated meat grilled or broiled on a skewer. And then there's something called a doner kebab.

Kiwano
The kiwano is a fruit notable for the small, spiny "horns" that dot its bright orange and yellow skin.

Kneading
The word kneading refers to working dough by hand to develop the glutens in the flour. Kneading dough is what gives bread its texture and structure.

Larding
What is Larding? In the culinary arts, larding refers to a technique for cooking meats that involves ... Read the definition of larding.

Large Dice
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch.

Liaison
In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.

Maillard Reaction
The Maillard reaction is a culinary phenomenon that occurs when proteins in meat are heated to temperatures of 310°F or higher, causing them to turn brown.

Marbling
What is marbling? In the culinary arts, Marbling refers to white flecks of fat within the lean sections of meat. Marbling is one of the main criteria for... Read more about marbling.

Medium Dice
Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch.

Mirepoix
Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces and soups.

Perishable
"Perishable" foods include animal-based products such as meat, poultry, fish, shellfish and dairy products, whether cooked or uncooked, as well as any cooked vegetable, starch or grain products including rice, pasta and potatoes.

Pimento
What are Pimentos? Pimentos, also known as cherry peppers, are a small, round, red pepper with a sweet flavor and very mild heat.

Piping Bag
A piping bag (also called a pastry bag) is a bag in the shape of a cone that can be used for decorating cakes, cookies and pastries, and also for filling pastries. Piping bags are also used for squeezing mashed potatoes and other puréed ingredients onto pans or platters.

Pizza Peel
There are two kinds of pizza peel, one for putting uncooked pizzas into the oven, and another kind for taking them out. Learn why you need to know the difference.

Poach
Poaching is a technique where food is cooked in liquid with a temperature ranging from 140°F to 180°F. It's typically reserved for cooking very delicate items like eggs and fish.

Poblano
Poblano peppers are a large, mild chili pepper that is sometimes confused with ancho chiles and pasilla peppers, but they're not the same thing.

Potato Ricer
What is a Potato Ricer? A potato ricer is a kitchen tool used for pressing potatoes and other soft foods into ... Read the definition of Potato Ricer.

Prime Rib
Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with its natural juices.

Quinoa
What is Quinoa? Quinoa is a nutritious food, similar to a grain, that is easy to prepare and provides a complete protein. Read more about Quinoa.

Remouillage
Remouillage is a weak stock made from resimmering bones that have been used to make stock once already.

Rib
Rib is a beef primal cut taken from the center section of rib in the forequarter of the carcass. The rib is used for the traditional standing rib roast, also sometimes referred to as prime rib.

Roux
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups. But one of the mistakes people sometimes make is that equal parts means equal parts by weight, not by volume.

Sachet
A sachet is a small cheesecloth sack of herbs and spices used to add flavor to stocks.

Serrano
What are Serrano Chilis? In the culinary arts, serrano chilis are small to medium chili peppers with a fiery... Read the definition of Serrano.

Sherbet
Sherbet is a frozen dessert made with fruit, milk, and sometimes egg whites, and might be the most widely misspelled and mispronounced dessert ever.

Simmer
Simmering is a culinary technique where food is cooked in liquid within a specific temperature range and with bubbles forming and gently rising to the surface but not at a full rolling boil.

Slurry
In the culinary arts, a slurry is a mixture of cornstarch and liquid (usually water or stock) used to thicken a sauce or soup.

Small Dice
Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.

Sorbet
Sorbet is a type of frozen dessert often made with some type of fruit or fruit juice along with a sweetener and other ingredients. But sorbet never contains dairy or eggs.

Spices
What are Spices? In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves ... Read the definition of Spices.

Springform Pan
A springform pan is a round pan with removable sides that's used for making certain kinds of desserts and savory dishes.

Sweat
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.

Kefir
Kefir is a fermented milk product which is a lot like yogurt, only thinner, so it can be enjoyed as a beverage. Kefir is a probiotic, which means it's a good source of healthy microflora.

Tang
The tang is the section of steel inside the handle of a chef's knife. It provides strength and helps balance the knife, making it easier to use.

Kohlrabi
Kohlrabi is a vegetable with a bulbous edible root that is a member of the same family as cabbages, turnips, cauliflower and broccoli. It can be served raw or roasted, braised or deep-fried.

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