Cooking

adjust seasoning Cooking

General

To change the seasoning of a dish or sauce according to one's taste.  To adjust the seasoning, taste the item cooking immediately before serving. 

adobo Cooking

General

A Caribbean spice mixture that varies from cook to cook, although oregano is consistent in all batches of the mixture.. 

adzuki bean Cooking

General

A maroon dried bean that is oval in shape.  It is an Asian bean with a sweeter taste and is frequently used in desserts and made into flour.

aioli Cooking

General

A mixture of mayonnaise and garlic cloves. 

al dente Cooking

General

Pasta is said to be "al dente" when it is firm "to the tooth."  It is an Italian phrase that describes the ideal state state of cooked pasta. 

annatto, orlean, terra orellana Cooking

General

Annatto is a yellow dyestuff that is both oil and alcohol soluble; it is created from the annatto tree.  It has been a popular substance for adding color to cheeses and butter. Annatto should not be used for items requiring permanent coloring.   

aux fines herbes Cooking

Product

A French description of a dish to which has been added a number of fresh herbs, such as parsley, chives and tarragon.  

avocado Cooking

General

A fruit that originated from South and Central America.  A ripe avocado is soft to the touch; it is a popular addition to many salads and appetizers.

baba ghanoush Cooking

General

A dish originating from the Middle East that includes a combination of tahini, lemon juice, garlic, eggplant, and olive oil.  It functions as a dip or spread and may be garnished with mint and pomegranate seeds.

baguette Cooking

General

A long loaf of French bread that is known for its crunchy exterior crust and soft interior. 

bake Cooking

Technical

To make food inside an oven; cooking with the use of free-circulating dry heat.  The term "baking" is usually reserved for desserts and breads.  Food is known to be "roasted" at increased temperatures which lends a new dimension to the flavor.

baking potato Cooking

General

A high starch, low moisture potato from Idaho that showcases a hardy rough skin.  French fries and excellent mashed potatoes are two examples of foods made from Idaho potatoes.

baking powder Cooking

General

A type of baking soda that is a double-action leavener.  It becomes chemically active when combined with a liquid and then heated. One can make baking powder be combining baking soda and cream of tartar. 

baking sheet Cooking

Equipment

Sheets of metal used for baking.  Ideal baking sheets are insulated and thick.   Some sheets are non-stick, meaning that they do not require shortening or butter to grease it before food is placed upon it.

baking soda Cooking

General

Sodium bicarbonate.  Pastries that include acid are ideal for baking soda because it is a good leavener when stimulated by acid. When no acid is present in one's recipe, baking powder is best added instead of baking soda because it contains acid.

bean sauce Cooking

General

A kind of condiment made out of soybeans; it plays an important role in stir-fry dishes.  It is accessible at Asian grocery stores and is frequently found in many supermarkets.  "Ground bean sauce" is saltier than its counterpart "whole bean sauce."

bean sprouts Cooking

General

Sprouts that are edible and come from all kinds of beans and seeds.  Examples of bean sprouts include alfalfa, lentil, and radish sprouts.  Sprouts keep best in ventilated containers kept in a refrigerator.

beat Cooking

Technical

The action of mixing ingredients together quickly and firmly in order to blend them.

bechamel sauce Cooking

General

A French white sauce.  It is created out of milk, butter, and flour whose combination is blended over low heat and slowly cooked. 

beef fillet Cooking

General

A type of cut of meat that is boneless and tender that originates from the tenderloin.  Sauteing and grilling are the best ways to cook a beef fillet.

beet Cooking

General

A root vegetable.  Its greens should be removed when storing the vegetable to ensure freshness.  Beets come in a variety of sizes and is available year-round.

bell peppers Cooking

General

Bell peppers that are bright green contain a sharp flavor.  If a green pepper is allowed to ripen one or two weeks more, it will turn into an orange, yellow or red pepper and showcase a much milder taste.  Also known as sweet peppers.

Bermuda onion Cooking

General

A sweet and rather large onion that originates from Bermuda.  It is ideal for sandwiches and salads because of its sweet taste.  Shelf life less than other onions.

biscotti Cooking

General

A type of crunchy Italian cookie.  The dough is baked twice.  The first time the dough is baked in a log form.  It is then sliced and baked a second time. 

bisque Cooking

General

A type of gourmet soup made out of cream and pureed seafood. 

black bean Cooking

General

A kind of dried bean that is squarish in shape and is black with an interior of white.  It is frequently used in salads and soups because of its good flavor.

boniato Cooking

General

A common tuber in Asia and Latin America.  Also known as batata.  Its flavor is a mixture of a sweet and white potato and is similar in its cooking needs.  It can be baked like a potato or boiled.

boning knife Cooking

Equipment

A type of knife that showcases a thin-blade.  It is can be used for piercing meat and boning.

bonito flakes Cooking

General

Dried flakes from dark fish; the flakes are frequently used in dashi - a Japanese soup stock.

Boston lettuce Cooking

General

A type of lettuce that is part of the butterhead family.  Its flavor is rather bland and the leaves are tender. 

boule Cooking

General

Bread in the shape of a ball that is baked in the oven without a pan. 

braise Cooking

Technical

A cooking technique of cooking food by browning it in a small amount of fat and then adding a kind of liquid to the pan.  The pan is then covered and the contents are cooked over low heat. 

bread crumbs Cooking

General

Dry bread crumbs and fresh bread crumbs.  A flavor may be added to dry bread crumbs and they are lightly toasted.  Fresh crumbs are made from a blender or food processor.  Any good bread will do to make bread crumbs. 

brioche Cooking

General

A type of yeast bread that contains high amounts of eggs and butter.

broccoli raab Cooking

General

Simlar to broccoli, but it contains more leaves and stems and is more bitter.  It can be substituted in any recipe that calls for broccoli. 

broil Cooking

Technical

A cooking technique of cooking food underneath the heat source in order to create a crisp crust while achieving a certain texture and doneness of the interior.  The bigger the size of the item to be cooked, the greater the distance the item needs to be from whatever is used to heat the item.

broth Cooking

General

The foundation of most soups.  Broth is created from cooking meat, fish or vegetables in water and then straining the liquid and getting rid of the fat.

brown Cooking

Technical

A cooking technique of cooking food rapidly.  It is done in order to cook the outside of food while maintaining a moist center.  A hot heating source is essential for browning foods. 

brown sugar Cooking

General

A mixture of molasses and white sugar.  One cup of sugar plus two tablespoons is a basic recipe for brown sugar.  To create darker brown sugar, add more molasses.

caraway seeds Cooking

General

A brown seed that is small and curved that features a nutty taste.  It originates from the parsley family.

cardamom Cooking

General

A type of sweet spice that originates from India.  It belongs to the ginger family and can be purchased in the form of a pod or ground state.  To achieve the freshest flavor, it is best to ground one's own cardamom just before use to ensure the best flavor. 

cardoon Cooking

General

A artichoke relative that is common in France, South America and Italy.  Its leaves are removed and the stems are eaten. 

carpaccio Cooking

General

An Italian appetizer created from shavings of filet mignon. 

casserole Cooking

General

A container that is ovenprofoof and deep; it is used to cook foods gradually.

catfish Cooking

General

A common white-fleshed fish.  Wild catfish contain a muddier flavor as opposed to catfish that have been bred in farms.  White flesh is tastier than grayish flesh.

cayenne Cooking

General

A type of pepper that is made out of finely ground chile pepper.  It is also known as red pepper.

celeriac Cooking

General

A kind of celery that is popular for its root.  This root is eaten mostly in purees and salads. 

chanterelle Cooking

General

A subtly flavored fleshy mushroom.

chard Cooking

General

A beet that is red, white or pink in its midrib.  Chard has an unusual acid-sweet flavor.

chayote Cooking

General

Similar to a zucchini or summer squash.  They have a long shelf-life and need to be treated gently.  They may be cooked like a summer squash. 

cheesecloth Cooking

Equipment

A cotton gauze that retains its fibers when wet and does not add flavor to the food it covers.  It is used to strain liquids and remove small particles.

cherimoya Cooking

General

Also known as custard apple.  A fruit that originates from America.  It contains a white interior and a greenish-brown exterior.  It is sweet in flavor and contains watermelonish seeds.

choux pastry Cooking

General

A pastry that when baked is fluffy and frequently filled with a creamy substance.  It is made out of butter, water and flour that is cooked on top of the stove before the dough is shaped and baked.

chutney Cooking

General

A tasty jam that has a range of textures and flavorings.  It is served with foods that have a strong taste.

cider vinegar Cooking

General

A kind of vinegar produced from fermented apple cider.

cilantro Cooking

General

Also known as Chinese parsley.  Cilantro comes from the coriander plant's leaves.

cinnamon Cooking

General

A type of sweet and hot spice.  It originates from the bark of tropical evergreen trees.  Cinnamon sticks are frequently ground to make cinnamon powder.

cleaver Cooking

Equipment

Similar to a small kitchen ax.  It is frequently used in Chinese cooking.

cloud ear Cooking

General

A type of mushroom that contains a woodsy flavor.  It is brownish-black in color and can be found in Asian markets. 

clove Cooking

General

A type of spice that is intense and sweet.  It comes in both whole and powdered form.

cocoa powder Cooking

General

A powder that originates from the cocoa bean.  It is used frequently in baked foods and is the essential ingredient in the popular drink hot chocolate.

coconut Cooking

General

A fruit originating from the coconut palm.  A firm brown hair shell is encompassed by a husk.  Under the shell resides the coconut meat that stores the sweet milky juice.  Coconut may be purchased as flakes, as a whole coconut or in shredded pieces.

coconut milk Cooking

General

A mixture made from mixing shredded coconut meat with hot water.  The mixture is simmered until it becomes foamy.  The liquid is then strained from the meat.  The result is coconut milk.

cod Cooking

General

A type of mild-flavored white fish.  It is very flaky and may be substituted for hake, pollock and haddock. 

cognac Cooking

General

A brandy made in western France in and around the town of Cognac.

cranberry Cooking

General

Cranberries are a fruit with a hard texture and tart taste.  They are cooked and then sliced or pounded to make relishes.  Cranberries rhave an excellent storage reputation - they retain their shape and flavor for several weeks when refrigerated or frozen.

cranberry bean Cooking

General

A off-white bean with reddish streaks.  Their flavor is rather nutty and they often replace white or red beans in dishes.

crème fraiche Cooking

General

A dairy product that is sweetened with sugar and whipped up to create a nice addition to a dessert.

cream Cooking

General

The mix an ingredient rapidly in order to soften it and ensure it is well blended.

cream cheese Cooking

General

A spreadable and creamy cheese that is popular in many dips and frostings and many other recipes. 

cream of tartar Cooking

General

A white powder containing a high acidic level that can be made into baking powder.

cremini Cooking

General

A domesticated brown mushroom with a nice mild flavor. 

crepe Cooking

General

Thin French pancakes that are often filled with sweet additions.  Crepe batter is best made a couple hours before frying in order for the batter to develop its ideal consistency. 

croquette Cooking

General

A kind of hamburger created from ingredients that do not include ground meat.  It is not important to bread it before cooking.

croutons Cooking

General

Pieces or slices of bread that are dried in the oven.  They may include seasonings or simply be plain.  They are popular as toppings on salads.

crystallized ginger Cooking

General

Ginger that has been cooked in a sugary syrup and then covered in coarse sugar. 

cumin Cooking

General

A spice that contains a rather bitter taste and intense aroma.  It is common in many items such as stews and curries.

currant Cooking

General

Little grape-like berries that may be black, white or red in their raw form.  The ingredient "dried currants" recipes often call for are actually dried zante grape.  Raisins may be substituted for dried currants but moisture should be added to the recipe if this is done because raisins absorb moisture. 

curry powder Cooking

General

A combination of not more then twenty spices.  Curry powder is best used right away because it loses its intensity quickly.  It is often used in many Indian dishes.