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A traditional sauce made of garlic, olive oil, and (typically) egg. |
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An edible annual plant, also commonly known as rocket. It has a rich, peppery taste, and has an exceptionally strong flavor for a leafy green. It is used as a leaf vegetable, which looks like a longer leaved and open lettuce.
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| A fruit with green-skinned, fleshy body. Used in both savory and sweet dishes. Not sweet, but rich, has a smooth, almost creamy texture. |
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A cut of meat from the breast or lower chest of beef or veal. One of the 9 prime beef cuts. Because this cut contains quite a bit of connective tissues, it must be cooked correctly to tenderize it.
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buffalo mozzarella
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A mozzarella cheese made from the milk of the domestic water buffalo.
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| A cereal food made from several different wheat species, most often from durum wheat, recognized as a whole grain by the U.S.D.A. For human consumption, it is usually sold parboiled (half boiled) and dried. |
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| caramelized or caramelization |
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The browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, chemicals are released, producing the characteristic caramel flavor.
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French for "goat," cheese made out of the milk of goats |
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charcuterie
(char-COO-ter-ee)
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The branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. From the French for "cooked flesh." Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.
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confit
(conn-FEE)
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| One of the oldest ways to preserve food. Item is seasoned and slowly cooked submerged, usually in its own rendered fat. |
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crème fraîche
(krem fresh)
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A soured cream. It is soured with bacterial culture, but is less sour than sour cream. A home version can be made by adding a cultured buttermilk or sour cream to heavy cream. |
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A finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots and herbs sautéed in butter, and reduced to a paste (sometimes cream is used, as well).
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| Edible fruit, can be eaten fresh or dried, native to the Middle East but cultivated worldwide. Can be green or black. |
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filet mignon
(fi-LAY min-YON)
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A steak cut of beef taken from the smaller end of the tenderloin. French for "cute fillet." The most tender cut of beef, also the most expensive. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender.
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foie gras
(fwah GRAW)
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| A food product made of the liver of a duck or goose that has been specially fattened. |
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frisée
(frizz-AY)
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| A curly-leafed salad vegetable sometimes referred to as 'baby curly endive.' The outside leaves are very coarse and bitter, so inside leaves are preferred. |
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| A plant grown during earlier periods in human history, but not currently used in modern large-scale agriculture. |
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A frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors.
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linguiça
(lin-GWEE-suh)
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| A form of smoke cured pork sausage seasoned with garlic and paprika in Portuguese-speaking countries |
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| The flexible tissue found in the interior of bones. |
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mirepoix
(MEER uh pwah)
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A combination of onions, carrots, celery, and sometimes other vegetables.
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A traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin. The result is a thick paste used for sauces and spreads, pickling vegetables or meats. High in vitamins, protein and minerals.
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osso buco
(AW-soh BOO-koh) |
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| Traditionally, cross-cut shanks (legs) braised with vegetables, white wine and broth. |
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A sauce traditionally consisting of crushed garlic, basil, and pine nuts blended with olive oil, parmesan cheese, and sheep's milk cheese. The name means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. |
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A dry-cured ham that is usually thinly sliced and served uncooked. Made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making this can take anywhere from nine months to two years, depending on the size of the ham.
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| Food that has been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. |
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| A savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat or vegetables. |
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rhubarb
(ROO-barb)
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| Plant with fresh raw stalks that are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's stalks are cooked with sugar and used in pies and other desserts. |
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risotto
(rih-ZOE-toe)
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A class of Italian dishes of rice cooked in broth to a creamy consistency
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A chili-based sauce that is usually used as a condiment. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilis and can be extremely spicy for newbies. |
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| Italian for "semi-frozen," a class of desserts that has a texture similar to frozen mousse |
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semolina
(sehm-oh-LEEN-a)
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| The coarse, purified wheat middlings (bits and pieces) of durum wheat used in making pasta, breakfast cereals, puddings and couscous. |
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| A member of the garlic and onion family, milder flavor than a common onion. |
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| A frozen dessert like sorbet, but containing a small amount of milkfat. |
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sorbet
(sore-BAY)
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| A frozen dessert made from sweetened water flavored with fruit (typically juice or purée), wine, and/or liqueur. |
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A type of hot sauce, named after the coastal city of Si Racha, in Thailand. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. |
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A flavored water preparation. It forms the basis of many dishes, particularly soups and sauces. Traditionally made by simmering various ingredients in water, including some or all of the following: meat, bones, mirepoix, herbs, spices
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| A mayonnaise-like sauce containing tuna (need a better definition) |
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| The fruit of a subterranean mushroom, called "the diamond of the kitchen." |
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The meat of young cattle (calves), as opposed to meat from older cattle. |
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A mixture (emulsion) of oils and vinegar, sometimes flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing, but also as a cold sauce or marinade.
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| NOT a bread and NOT sweet. The culinary name for the thymus or the pancreas especially of the calf and lamb. These foods are considered a delicacy by the people who enjoy them. |
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Gruyère cheese
(grew-YAYR)
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| A cow's milk cheese, named after the town of Gruyères in Switzerland. Gruyère is an excellent melting cheese, and it pairs well with white wines, particularly Riesling. |
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A vegetable harvested from the inner core and growing bud of certain palm trees. May be eaten on its own, and often it is eaten in a salad. It is considered a delicacy due to the intensive labor involved in harvesting it.
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Its fruit is usually dried and used as a spice and seasoning. Similar to black pepper, it has heat and musk, but less harsh. It has notes of nutmeg, cinnamon and cardamom. Often used in Indian cooking, where it is known as pipali.
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poblano/ancho chili pepper
Poblano
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Ancho
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The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile"). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat.
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| A meat dish made from finely chopped or minced raw beef or horse meat. It is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread. The name tartare is sometimes generalized to other raw meat or fish dishes. |
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| A traditional Italian cold cut made from dry-cured whole pork shoulder or neck. In America, it's usually called capicolla or capicollo. |
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| An Italian salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. |
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| A traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. |
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Gnocchi (NYOH-kee)
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| Various thick, soft dumplings that may be made from semolina, ordinary wheat flour, flour and egg, flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. The name is derived from the Italian word meaning "knuckle." |
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Broccoli rabe (ROB) (also known as "rapini")
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| A green cruciferous vegetable with edible leaves, buds, and stems. The buds somewhat resemble broccoli, but do not form a large head. It is known for its slightly bitter taste, and is particularly associated with Italian and Portuguese cuisines. |
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| Coarsely or finely ground yellow or white cornmeal boiled with water or stock into a porridge and eaten directly or baked, fried or grilled. The term may refer either to the ingredient or a dish made with it. |
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Tapenade (TAH-pen-ahd)
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| A dish consisting of puréed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the Provençal word for capers, tapenas (pronounced [taˈpenɔs]). |
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| The largest flat fish and highly desired as food. Most are fished in the North Pacific. Name comes from haly (holy) and butt (flat fish), because it was so popular to eat on Catholic holy days. |
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| Derived from the seeds of the achiote trees, its seeds are sourced to produce a yellow to orange food coloring and peppery-nutmeg flavor. |
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| A type of dessert wine produced from grapes that have been frozen while still on the vine. Because of the freezing, the wine is concentrated and very sweet. |
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| A brined curd cheese traditionally made in Greece; crumbly and aged, it is commonly produced in blocks. It is often found in salads, pastries and baking. |
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| A protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity (stretchiness) to dough, which helps it rise and keep its shape. |
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| A meat product prepared from a pig; first cured, then often smoked. In the US, it's prepared from the pig's belly. In other parts of the world, it is made from side and back cuts of pork. |
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