Culinary Terms: Food Dictionary and Glossary of Cooking Terms
A la Carte
What is a la carte? You probably hear the expression "a la carte" quite a lot. In the culinary arts, a la carte refers to ... Read the definition of a la carte.
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
What is agar? In the culinary arts, agar (also sometimes called agar-agar) has many uses, including ... Read more about agar.
Al Dente
What is 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
What is Alfredo? In the culinary arts, alfredo is a classic sauce that can be served with pasta and chicken. Its basic ingredients are ... Read the definition of alfredo.
Allspice
What is allspice? In the culinary arts, allspice is used in all kinds of dishes, including ... Read the definition of allspice.
Allumette
Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.
Amandine
What is Amandine? In the culinary arts, amandine refers to a dish that has been ... Read the definition of amandine.
Amaretto
What is Amaretto? In the culinary arts, Amaretto is an Italian liqueur that ... Read the definition of Amaretto.
Poblano
What is an ancho chile? In the culinary arts, ancho is a type of dried chile pepper that is popular in ... Read the definition of ancho.
Ancho
What is an ancho chile? In the culinary arts, ancho is a type of dried chile pepper that is popular in ... Read the definition of ancho.
Anaheim Pepper
Anaheim peppers are mild green chiles with a long, slender... Read the definition of Anaheim pepper.
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.
Anise
What is anise? In the culinary arts, anise is used in all kinds of foods and drinks, including ... Read the definition of anise.
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.
Arrowroot
What is Arrowroot? In the culinary arts, Arrowroot is a powdered starch with many uses, including ... Read more about Arrowroot.
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.
Aspic
What is Aspic? In the culinary arts, aspic is savory gelatin made from consommé or clarified stock. Aspic can be used either ... Read more about aspic.
En Croute
What is En Croute? In the culinary arts, the term En Croute indicates a food that has been wrapped in ... Read the definition of En Croute.
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.
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.
Confectioners Sugar
Confectioners sugar is a type of fine powdered sugar that dissolves easily and is used in many desserts. Read more about confectioners sugar.
Asiago
What is Asiago? In the culinary arts, Asiago refers to a type of cheese made from ... Read the definition of Asiago.
Au Sec
What is Au Sec? In the culinary arts, you might see the term au sec used in sauce recipes, like beurre blanc or bearnaise. Read the definition of au sec.
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.
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.
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
What is Basil? In the culinary arts, basil is a fragrant herb used more often in the cuisines of ... Read the definition of basil.
Batonnet
Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½—3 inches.
Bay Leaf
What is a Bay Leaf ? In the culinary arts, a bay leaf is a fragrant leaf that is used as an herb. Bay leaves should not be ... Read the definition of bay leaf.
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
What is a blade steak? In the culinary arts, a blade steak can refer to a a cut of beef or pork. Read the definition of blade steak.
Bechamel
Béchamel is a standard white sauce made from milk and roux.
Blanch
Blanching is a cooking technique in which food is briefly immersed in boiling water or fat.
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.
Blind Bake
What is a Blind Baking? In the culinary arts, the term blind bake refers to process for pre-baking a pie crust or ... Read the definition of blind bake.
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? In the culinary arts, bisque is a thick, creamy soup ... traditionally a bisque is only made with ... Read the definition of bisque.
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.
Boil
Boiling is a technique where food is cooked in liquid that has reached its highest possible temperature of 212°F.
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.
Florentine
What is Florentine? In the culinary arts, the word Florentine refers to a dish that has been prepared in the style of ... Read the definition of Florentine.
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.
Bucatini
What is Bucatini? In the culinary arts, the word bucatini refers to a type of pasta that features a ... Read the definition of bucatini.
Bouillabaisse
What is Bouillabaisse? In the culinary arts, bouillabaisse is a classic French recipe for fish soup made with ... Read more about bouillabaisse.
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.
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.
Farfalle
What is Farfalle? In the culinary arts, the word Farfalle refers to a type of pasta is shaped like a ... Read the definition of Farfalle.
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 ...
Cornichons
What are Cornichons? In the culinary arts, cornichons are small pickled gherkins. Cornichons are frequently used in making ... Read more about cornichons.
Capers
What are Capers? In the culinary arts, capers is used in all kinds of dishes, including ... Read the definition of capers.
Capsaicin
What is Capsaicin? Capsaicin is the chemical in chili peppers that makes them spicy. Some peppers have more capsaicin than ... Read more about Capsaicin.
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
What is Caraway? In the culinary arts, caraway seeds are used in all kinds of dishes, including ... Read the definition of Caraway.
Cardamom
What is Cardamom? In the culinary arts, cardamom is a spice that can come in various forms, including ... Read the definition of Cardamom.
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.
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.
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.
Caul Fat
In the culinary arts, caul fat is a thin membrane of fat from the intestines of ... Read the definition of Caul Fat.
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.
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.
Brunoise
Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
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.
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.
Burdock
What is Burdock? In the culinary arts, burdock refers to the roots of the burdock plant, which are ... Read the definition of burdock.
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.
Chervil
What is Chervil? In the culinary arts, chervil is a delicate herb from the parsley family. For a chervil substitute, you can use ... Read more about Chervil.
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.
Feta
What is Feta? In the culinary arts, the word Feta refers to a type of Greek cheese made from ... Read the definition of Feta.
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.
Chili Powder
What is Chili Powder? Chili Powder is a blend of dried chiles and other herbs and spices including ... Here's a simple Chili Powder recipe.
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.
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.
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.
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.
Garbanzos
What are Garbanzos? In the culinary arts, garbanzo beans, also known as chickpeas, have numerous uses, including ... Read more about Garbanzos.
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.
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.
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.
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.
Genoise
What is a Genoise? In the culinary arts, the word genoise refers to a simple sponge cake made by ... Read the definition of Genoise.
Cumin
What is Cumin? In the culinary arts, Cumin is a spice used in Mexican, Middle Eastern and Indian cuisines. Read more about Cumin.
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.
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.
Coddling
What is Coddling? In the culinary arts, the word Coddling refers to a cooking technique, usually involving eggs, in which ... Read the definition of Coddling.
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.
Consommé
What is Consomme? In the culinary arts, consomme is different from a stock or a broth. The main difference is ...
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.
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.
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.
Coriander
What is Coriander? In the culinary arts, Coriander is both an herb and a spice. Coriander seeds are ... Read the definition of Coriander.
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.
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.
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.
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.
Crepinettes
What are Crepinettes? In the culinary arts, crepinettes are a type of flat sausages that are wrapped in ... Read the definition of Crepinettes.
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.
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...
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.
Cutlet
What is a Cutlet? In the culinary arts, the term Cutlet is used to refer to a cut of meat that has been ... Read the definition of Cutlet.
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.
Cross-contamination
What is Cross Contamination? In the culinary arts, the term cross-contamination refers to what happens when bacteria ... Read the definition of Cross Contamination.
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.
Delmonico Steak
What is a Delmonico Steak? In the culinary arts, a Delmonico Steak is a tender steak taken from the beef short ... Read the definition of Delmonico Steak.
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.
Custard
What is Custard? Custard is a culinary preparation made by blending eggs with milk or cream
Dill
What is Dill? In the culinary arts, the word Dill is usually used to refer to an aromatic herb with feathery leaves. Dill seeds can also ... Read more about Dill.
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.
Dauphinoise
The word Dauphinoise refers to a French recipe for potatoes that involves ... Read the definition of Dauphinoise.
Filet
What is a Filet? In the culinary arts, the term Filet is used to refer to a cut of meat that has been ... Read the definition of Filet.
Dredge
What is Dredging? In cooking, to dredge means to coat an item of food in flour or bread crumbs prior to cooking it. Dredging is ... Read the definition of Dredging.
Dijon
What is Dijon? In the culinary arts, the word Dijon refers to a type of prepared mustard from the French region of Dijon or made in ... Read more about Dijon.
Duchesse
What is Duchesse? In the culinary arts, the word Duchesse refers to a French recipe for pureed potatoes that includes ... Read the definition of Duchesse.
Italian Parsley
Italian parsley is a variety of parsley with flat leaves that is perhaps the most commonly used herb in the culinary arts.
Eclair
What is an Eclair? In the culinary arts, an eclair is a French style of pastry shaped like a ... Read the definition of eclair.
Immersion Blender
What is an Immersion Blender? An immersion blender is a tool used for blending soups, sauces and other liquids.
Emmental
What is Emmental? In the culinary arts, Emmental refers to a type of cheese made in ... Read the definition of Emmental.
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.
Fondant
What is Fondant? In the culinary arts, the word fondant can refer to one of two types of sugar-based ingredients used in ... Read the definition of Fondant.
Gougeres
What are Gougeres? In the culinary arts, gougeres are a French style of savory pastry made from choux pastry and ... Read the definition of Gougeres.
Egg Wash
What is Egg Wash? In the culinary arts, the term Egg Wash refers to a mixture of beaten eggs and some other liquid, usually ... Read the definition of Egg Wash.
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.
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.
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.
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.
Entrecote
What is Entrecote? The term Entrecote refers to a classic French steak, traditionally cut from between the ... Read the definition of Entrecote.
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.
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.
Escarole
What is Escarole? Escarole is a leafy green vegetable with a slightly bitter flavor and ... Read more about Escarole.
Flageolet
What are Flageolet Beans? In the culinary arts, flageolets are a type of white beans with a slightly pale green color used in various... Read more about Flageolet beans.
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.
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.
Fettuccine
What is Fettuccine? In the culinary arts, the word Fettuccine refers to a type of pasta that is made by ... Read the definition of Fettuccine.
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.
Fennel
What is Fennel? In the culinary arts, fennel is a plant that can be used as a vegetable and whose seeds are also ... Read more about Fennel.
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.
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.
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.
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.
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.
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.
Flat Iron Steak
What is a Flat Iron Steak? In the culinary arts, a flat iron steak is a steak cut from the beef chuck primal and ... Read the definition of Flat Iron Steak.
Fleur de Sel
What is Fleur de Sel? In the culinary arts, Fleur de Sel is a rare and expensive form of sea salt that is harvested in ... Read more about Fleur de Sel.
Marbling
What is marbling? In the culinary arts, Marbling refers to white flecks of fat within the lean sections of meat. Marbling adds ... Read more about marbling.
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.
Simmer
Simmering is technique where food is cooked in liquid with temperature ranging from 180°F to 205°F.
Forcemeat
What is Forcemeat? In the culinary arts, forcemeat is a mixture of ground meats and other ingredients that are ... Read the definition of Forcemeat.
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.
Focaccia
What is Focaccia? In the culinary arts, the word focaccia refers to a type of flat bread baked in a ... Read the definition of Focaccia.
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.
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.
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.
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.
Garam Masala
What is Garam Masala? Garam Masala is a blend of ground spices used extensively in Indian cuisine and ... Here's a simple Garam Masala recipe.
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.
Garlic
What is Garlic? One of the most important ingredients in all of the culinary arts, garlic nevertheless seems to defy description, while ... Read more about Garlic.
Ghee
What is Ghee? Ghee is the pure butterfat left over after the milk solids and water are removed from butter. Ghee is made by ... Read the definition of Ghee.
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.
Gnocchi
What is Gnocchi? Gnocchi is an Italian-style dumpling made from potatoes and flour and served with ... Read more about Gnocchi.
Involtini
Involtini are little rollups that are featured in Italian cooking. They're often made with veal or eggplant and stuffed with cheese.
Gorgonzola
What is Gorgonzola? Gorgonzola is a type of Italian blue cheese. Distinguished by its blue veins and pungent flavor, ... Read the definition of Gorgonzola.
Calamari
What is Calamari? In the culinary arts, the word calamari generally refers to a recipe for battered and fried squid with ... Read the definition of Calamari.
Cannelloni
What is Cannelloni? In the culinary arts, the word Cannelloni refers to a type of pasta that features a ... Read the definition of Cannelloni.
Griddle
What is a Griddle? In the culinary arts, a grill is a piece of cooking equipment that features a cooking surface with ... Read the definition of Griddle.
Grenouille
What are Grenouille? The word Grenouille is the French word for frog, and in the culinary arts, the term Grenouille refers to...
Groats
What are Groats? In the culinary arts, the word Groats can refer to any grain kernel which has been ... Read the definition of Groats.
Grill
What is a Grill? In the culinary arts, a grill is a piece of cooking equipment or cooking surface where the heat source is located ... Read the definition of Grill.
Gratin
What is Gratin? In the culinary arts, the term gratin refers to a dish that is topped with seasoned breadcrumbs and ... Read the definition of Gratin.
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.
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.
Grits
What are Grits? Grits are a traditional American dish made from ground dried hominy and cooked by simmering until ... Read the definition of Grits.
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.
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.
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.
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.
Evaporated Milk
What is Evaporated Milk? In the culinary arts, evaporated milk is milk that has had about 60 percent of ... Read the definition of Evaporated Milk.
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.
Capon
What is a Capon? In the culinary arts, the meaning of the word capon is a rooster that has been ... Read the definition of Capon.
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.
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.
Cassoulet
What is Cassoulet? In the culinary arts, the word Cassoulet refers to a hearty French bean stew that is usually made with ... Read the definition of cassoulet.
Pimento
What are Pimentos? Pimentos, also known as cherry peppers, are a small, round, red pepper with a sweet flavor and ... Read the definition of Pimento.
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.
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.
Horseradish
Horseradish is a spicy condiment made from the root of a plant in the mustard family. Read more about horseradish.
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.
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.
Chateaubriand
What is Chateaubriand? In the culinary arts, Chateaubriand is a small roast made from a cut of beef from the center of the ... Read the definition of Chateaubriand.
Chaud-Froid
What is Chaud-Froid? Chaud-Froid is jellied sauce made by adding gelatin to ... Another technique for making chaud froid can ... Read more about Chaud-Froid.
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.
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.
Cloves
What are Cloves? In the culinary arts, Cloves are a spice that are made from the flower buds of a ... Read the definition of Cloves.
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.
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.
Liaison
In the culinary arts, a liaison is a mixture of egg yolks and heavy cream that is used to thicken a sauce.
Half and Half
What is Half and Half? In the culinary arts, Half and Half is a dairy product consisting of half cream and ... Read the definition of Half and Half.
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.
Garde Manger
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.
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.
Julienne
Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.
Kiwano
The kiwano is a fruit notable for the small, spiny "horns" that dot its bright orange and yellow skin.
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.
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.
Medium Dice
Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch.
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.
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.
Pizza Peel
A pizza peel is a wooden board with a tapered edge and a long handle designed to slide pizzas and other baked items into the oven.
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.
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.
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.
Roux
Roux is a mixture of equal parts fat and flour used for thickening sauces and soups.
Sachet
A sachet is a small cheesecloth sack of herbs and spices used to add flavor to stocks.
Springform Pan
A springform pan is a round pan with removable sides that's used for making certain kinds of desserts and savory dishes.
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.
Sweat
To cook aromatic vegetables or other food, over low heat in a small amount of fat, usually in a covered pan or pot.
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.