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Food Dictionary

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A la mode
Served with or in the fashion of. Desserts served a la mode are served with ice cream; meats served a la mode are braised with vegetables and served with gravy.
Abaisse
A piece of dough rolled to a required size.
Abalone
This gastropod can be found along the coasts of California, Mexico and Japan. The edible portion is the "adductor muscle" (false foot) by which it clings to rocks. Its iridescent ear-shaped shell is the source of mother-of-pearl.
Abattis
Winglets, giblets of poultry.
Absorbent paper
Paper towel.
Acerola
A cherry-like fruit from a small tree in the West Indies and adjacent areas. This fruit contains a high concentration of vitamin C. Also called "Barbados cherry" and "Puerto Rican cherry."
Achar
Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables.
Achiote
Dried brick red seeds of the annatto tree, used as a seasoning and to give food a deep red color. Achiote is used to add a yellowish-orange color to dishes, especially arroz con pollo. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.
Achiote paste
Ground seeds of the large and shady annatto tree; earthy flavor with a hint of iodine; used as a coloring agent and commercially to color Cheddar cheeses and butter; used in slow-cooked sauces and stews.
Acid
A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include citrus juice, vinegar, and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.
Acidophilus Milk
Milk that has had lactobacillus acidophilus bacteria added to it. Many experts believe that this addition of bacteria helps restore or maintain "nature's balance" in the digestive tract.
Acidulated water
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celeriac, globe artichokes or salsify are immersed in it to stop them discolouring.
Ackee
A bright red tropical fruit ("blighia sapida") that features a soft, creamy white flesh. Captain Bligh brought the fruit from West Africa to Jamaica in 1793. Certain parts of the fruit are toxic when under-ripe.
Acorn
Fruit of the oak tree. This nut may be eaten raw, roasted, or baked. It can be chopped to the size of coffee beans, roasted until brown, ground, mixed with a small amount of butter, and prepared as a coffee substitute.
Acorn Squash
An oval winter squash with a ribbed, dark green skin and slightly sweet orange flesh. May be eaten baked or directly from the shell. The word squash comes from the Massachusetts Indian word "asquash," meaning "eaten green."
Additives
Products that are added to meat to produce a certain flavor or result. Anything added to a meat or poultry product other than meat, poultry, or meat and poultry by products.
Adobado
In Texas, a sour marinade paste made with chiles, herbs and vinegar; in New Mexico and El Paso, a marinade for pork made with red New Mexican chiles, Mexican oregano and garlic.
Adobo
Piquant sauce or paste used as a seasoning for meats, seafood or poultry. It includes chiles, tomato, vinegar and spices; adobo may also be used for pickling.
Adulterated food
Food that has been contaminated to the point that it is considered unfit for human consumption.
Aduski beans
A small (one-quarter inch long or so), oval, brown or reddish-brown dried bean. This is an Asian bean usually made into flour, sprouted or used in desserts. Its slightly sweet flavor makes it an odd choice for a dinner bean.
Aerobic Bacteria
Bacteria that requires the presence of oxygen to function.
Agar
A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."
Agave
Agave americana; botanical name for the maguey cactus from which tequila, mescal and pulque are made.
Aging
As applies to hams - After curing and salt equalization are completed, hams are hung in an area protected from insects and has good air exchange. Temperatures should be 70-90° and humidity at 50- 60%. Hams can be aged for 6 months. The aging process imparts a flavor due to the enzyme activity in the ham. As applies to tenderizing meat - Meat is normally required to age for a period of up to three weeks in order for it to be commercially acceptable for human consumption according to generally accepted standards of tenderness and quality. During the aging process, the connective tissues and the meat are generally affected by the natural enzyme or bacteria action of the meat, thereby improving the tenderness and edibility. Several methods are employed to reduce the aging period and to increase the degree of tenderness. One of these is the regulated application of heat, light, or both of these, to the meat which speeds up the natural enzyme or bacteria action.
Agnolotti
The name for a dish of small half moon-shaped pasta shells filled (usually) with tortellini stuffing. It is boiled and served in a broth or in a sauce.
Aguacates
Avocados; alligator pear; name comes from the Aztec word "ahuacacuahatle," meaning "testicle tree" (avocados grow in pairs).
Ahi
These tuna reach about 300 pounds in weight. They feature a pale pink flesh that is relatively mild. Also called "Yellowfin tuna."
Aiguillette
Long, thin slices of poultry breast or some other meats or fish.
Aioli
Sauce - a cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. Basically is a garlic mayonnaise.
Airtights
Canned goods; term common used in the old West.
Aji dulce
sweet chile pepper.
Aku
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "Katsuo."
Akule
This marine fish, found near Hawaii, is normally served salted and dried. Also known as "Bigeye Scad."
Al Dente
An Italian phrase used to describe the texture of pasta, rice and vegetables as tender or soft on the outside but still firm to the bite within.
Al Pastor
A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking, usually vertically over a grill or spit.
Alaskan Cod
This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also called "Sablefish."
Albacore
A highly prized, mild-flavored tuna that weighs between 10 and 60 pounds. This high-fat fish is the only tuna that can honestly be called "white." It is the most expensive variety of canned tuna.
Albert
a French hot horseradish sauce.
Albondigas
Meatballs. Made of chicken, shrimp, beef or pork; usually used as a garnish for broth soups or served in tomato sauce as an appetizer or light entree.
Albumen
The white of an egg.
Ale
An alcoholic beverage that is brewed from malts and hops. It is generally stronger than beer and varies in color from light to dark amber. Because of the hops, ale is normally more bitter in taste than beer.
Alewife
One of the most popular members of the herring family, the alewife is anadromous (it spawns in fresh water). This fish provides high-fat flesh with a fine, soft, texture.
Alfalfa
One of the world's most important forage plants. It is widely cultivated and is increasing in popularity for human consumption due to its promotion as a dietary supplement. The seeds are often sprouted much like mung beans.
Alfredo sauce
A pasta sauce originally consisting of butter, cream, and the finest parmesan cheese available. Modern versions add garlic, peas, and less expensive parmesan. All of these will make fine sauces, but nothing can compare to the original version.
All-Purpose Flour
Half cake flour, half bread flour. Suitable for all applications.
Allemande
A rich cream sauce made of Veloute (usually veal), a liaison of egg yolks and lemon juice.
Alligator
A large aquatic reptile that grows up to 19 feet in length. The meat is generally only available in its native regions--Louisiana and the Gulf States. Alligators feature meat ranging from white to dark--mild to strongly flavored.
Allspice
An aromatic spice, also called Jamaica pepper or pimento, from the dried berry of the West Indian allspice tree. The berry is the size of a pea and, when ground, has the aroma and taste of a combination of cinnamon, cloves, nutmeg and pepper. It is used in both sweet and savoury dishes.
Almond
Nuts that can be bought as skin-on, blanched, whole, halved, flaked, chopped or ground. Used in sweet or savoury dishes, especially those with an Arabic influence. There are two main types of almonds - sweet and bitter. The flavour of sweet almonds is delicate and slightly sweet. They're readily available and, unless otherwise indicated, are the variety used in recipes. Bitter almonds are more strongly flavoured and contain traces of lethal prussic acid when raw. Processed bitter almonds are used to flavor extracts and liqueurs.
Almond extract
An intense flavoring made from bitter-almond oil, usually combined with ethyl alcohol. Keeps indefinitely if stored in a cool dry place.
Almond paste
A sweet paste made from finely ground blanched almonds mixed with confectioners' (powdered) sugar and enough glucose or syrup to bind it together.
Amaranth
Amaranth was a sacred food of the Aztecs and, in Asia, varieties of Amaranthus tricolor have been grown as a green vegetable since the beginning of recorded history. It is a tall plant with broad leaves that produces many thousands of tiny seeds. Both leaves and seeds are edible. The greens have a good, slightly sweet flavour and can be used both cooked and in salads. The seeds are used as a cereal or can be ground into flour. Amaranth seeds and flour can be found in health-food shops as well as in some Caribbean and Asian shops.
Amaretti
Small Italian macaroon biscuits. Some are made using ground sweet and bitter almonds, baked with egg and sugar, others from ground apricot kernels. They are a popular after-dinner treat, served with sweet wine and/or liqueurs. They can be used as a base for trifles and tiramisu. Amarettini are the miniature version.
Amaretto
A liqueur with the flavor of almonds (although it is often made from the kernels of apricot pits). The original amaretto liqueur came from Italy.
Amberjack
A lean, mild fish found along the South Atlantic coast. Difficult to find in markets; usually sold whole.
Ambrosia
"Ambrosia" means "immortality" and was the food of the gods on Mount Olympus. Today, it refers to a dessert of chilled fruit mixed with coconut. The fruits used are normally oranges and bananas.
Amchoor
Sour, unripe mangoes that are dried and sold in slices and powder. Their primary use is in Indian cooking, giving foods a sweet and sour flavor.
Americaine
A French sauce or garnish containing lobster meat.
American Buffalo
American Buffalos are presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor. Also called "bison."
Anaheim chiles
New Mexican chiles; very few, if any, Anaheim chiles are grown near Anaheim, California now; mildly hot peppers; slim, ranging between five and eight inches long and sometimes twisted in appearance; not normally stuffed because their flesh is thin; dried and tied in strings (ristras), or ground and blended in commercial chili powder mixtures; may be purchased in cans labeled as mild green chiles.
Anaheim pepper, fresh
Slightly hot light-green pepper. Found in most supermarkets. There is also a Red Anaheim pepper. These are usually fond dried. Do not substitute the dried for the fresh.
Anasazi beans
Named after the ancient ones, ancestors of the southwestern Native Americans, this is one of the oldest varieties; developed by forebears of the Pueblo Indians in what is now New Mexico, these beans have a variegated cranberry and white coloring that adds color to bean dishes and salads.
Ancho chile
Wide, broad; ripened, dried poblano chile; wrinkled and dark reddish brown color, measuring about 5 inches long and 3 inches across the shoulders; most often used in sauces and stews; sometimes ground into a powder for use in chilis and spice rubs; pasilla chiles may be substituted. This relatively mild dried chile pepper is a deep reddish brown in color. In its fresh green state, it is known as a poblano.
Anchoiade
A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip.
Anchovies
Small, silvery fish that are usually cured with salt. Many are then tightly packed with oil in flat two-ounce tins, but salt-cured anchovies are also available. These should be rinsed, and may need to be filleted before using.
Anchovy
An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way.
Anchovy essence
A natural juice concentrate from the anchovy.
Anchovy fillets, sweet pickled
Available in Scandinavian markets.
Andouille
A spicy smoked sausage made with pork and garlic, used especially in Cajun cooking.
Angel Hair
In Italian, this fine spaghetti is called capelli d'angelo. Goes best with light, delicate sauces. Cooks in six minutes.
Angelica
A biennial herb used mainly in dessert cooking but which can also be steamed and eaten as a vegetable. Frequently used to add to fruit when cooking to reduce the need for sugar; used in jams and preserves. Candied angelica is commonly used in cake and dessert decoration.
Angler Fish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster." Also called "Monkfish," and "goose-fish."
Anise
A small annual plant from the parsley family was used as far back as 1500 B.C. The leaves and the seeds have a distinctive sweet licorice flavor. Used to flavor a number of confections and savory dishes.
Aniseed
Crescent-shaped seeds which are a member of the parsley family; used in both sweet and savory dishes; impart a strong licorice flavor and a lightly sweet tone to food.
Anisette
A very sweet clear liqueur made with anise seeds. The taste is that of licorice.
Anna potatoes
The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter. The cake is then baked until crisp and golden brown.
Annatto Seeds
Also known as 'achiote seeds', commonly used in South American cooking. The flavour of this spice is favoured less than its colouring properties. Commercially produced, annatto is used to give colour to cheese such as Cheshire and Leicester and also smoked fish such as mackerel and kippers.
Antelope
A large, deer-like animal that inhabits Asia, Africa, and Europe. Their meat is called "venison" and may be cooked by roasting. Plenty of fat is recommended to prevent the meat from becoming too dry.
Anticuchos
Marinated and grilled beef hearts.
Antioxidant
A substance that retards oxidation. Antioxidants are added to meat and poultry products to prevent or slow oxidative rancidity of fats that causes browning. Used with fresh meats.
Antipasto
The Italian word, meaning 'before pasta', for hot or cold starters or hors d'oeuvres. A mixture of antipasti could include cheese, smoked meats, salamis, olives, fish and marinated vegetables.
Aperitif
A French term referring to a light alcoholic drink taken before a meal to stimulate the appetite. Examples include drinks based on wine (eg vermouth) or alcohol (eg anise, bitters) and certain spirits and liqueurs.
Appetizer
A food or drink served usually before a meal to stimulate the appetite. Any small or bite-size food served before a meal, also called hors d'oevres.
Apple
Cultivated in temperate zones throughout the world for at least 3,000 years, there are now thousands of varieties of this popular member of the rose family.
Applejack
A brandy made from apple cider which, in the United States, must spend a minimum of two years in wooden casks before being bottled. It ranges from 80 to 100 proof in strength.
Apricot
A relative of the peach, this fruit has been grown in China since 2,000 B.C. 90% of the American crop comes from California. Select plump, relatively firm fruit with a uniform color.
Apricot Kernel Oil
Oil produced from the kernels of the apricot pit. Like bitter almonds, apricot kernels are poisonous until roasted.
Arbol pepper
Skinny, small, hot; red or green when fresh; reddish brown dried; adds heat and flavor to tomato and tomatillo salsas.
Arborio Rice
One of the Italian medium-grain rices used to make risotto. It absorbs a lot of cooking liquid yet still retains a good bite in texture. Once grown only in Italy, Arborio has become so popular it is now being cultivated in California and Texas.
Arbroath smokie
A whole smoked haddock with the backbone still inside. Good for poaching, grilling, fishcakes and pies, kedgeree and soup.
Arctic Bonito
This small tuna (6 to 8 pounds) has a light-colored meat similar to yellowfin. The Japanese call this fish "katsuo" and the Hawaiians call it "aku."
Argan oil
Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own.
Arm steak
A steak cut from the chuck which require rather long slow cooking.
Armadillo
A game animal indigenous to the Southwest, it has a flavor comparable to duck.
Aromatic
A vegetable, herb, or spice that gives food a lively fragrance and flavor. In classic cooking, a reference to "aromatics" most often means onions, carrot and celery.
Aromatic Rice
A broad term for a group of mostly long-grain rices with a pronounced nutty aroma. Basmati, Texmati, Wild Pecan and Jasmine are all aromatic rices.
Arracheras
The word used in Mexico for fajitas, or skirt steak.
Arrowhead
A Chinese water plant with arrowhead-shaped leaves. The starchy roots can be thin sliced, lightly fried, and used in various Chinese dishes. The roots can also be powdered like arrowroot.
Arrowroot
A flavourless starch extract of the maranta root, ideally used for thickening sauces, juices and syrups; when heated the starch turns to jelly and so thickens the liquid.
Artichoke
Three different, unrelated plants are all known by this name. The globe artichoke is related to the thistle - its leaves and the bottom part of the flower, called the heart, are eaten. Boil the vegetable to serve as a first course. Dip each leaf into melted butter, mayonnaise or a vinaigrette and scrape of the soft fleshy base with your teeth. When you get to the centre, pull or slice off the hairy 'choke' and then eat the base, the heart or fond, with the remaining sauce. The Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. The Chinese artichoke is a perennial herb in the mint family, grown for its edible tuberous underground stems. It has a sweet, nutty taste, similar to the Jerusalem artichoke.
Artichoke Heart
The tender center of the globe artichoke.
Artificial sweeteners
Numerous kinds and brands on the market. Available in liquid, granular, and tablet forms. Follow label instructions carefully. Not a good substitute for sugar in baked recipes. They may be stored indefinitely if kept tightly closed at room temperature.
Artisanal cheese
Made by hand, in small quantities, with respect for cheese-making traditions; frequently farmstead, but sometimes using others' known herds.
Arugula
This slightly bitter, aromatic salad green (also called "rocket," "Rugula," and "Rucolo") has a peppery mustard flavor. Look for bright green, fresh-looking leaves. Makes a lively addition to salads, soups, and sauteed vegetables.
Asadero
Rubbery white cheese originally made only in the Mexican states of Chihuahua and Michoacan, it is now made in the United States; a cooked cheese made from equal portions of fresh and sour milk; frequently sold braided; it melts in gooey strings; also called Chihuahua, Mennonite or Oaxaca cheese; Monterey Jack or Longhorn Cheddar may be substituted.
Asafetida
A gummy resin derived from a special plant. Also comes in powder form. Used as a flavoring or spice in Persian and Indian cooking or as a condiment to be sprinkled over food after it has been cooked. It has a bitter taste and a pungent aroma similar to garlic and truffles.
Asafoetida
An extremely pungent spice extracted from a plant of the giant fennel family, commonly used in Indian and Middle Eastern cooking. In fact, asafoetida's dung-like smell is quite off-putting (the Germans call it Teufelsdreck or devil's dung), but if you can overcome the stink, which disappears in the cooking process, the smallest amount of it transforms vegetable dishes, meat stews and fish.
Ascorbic-acid mixture for fruit
A crystalline or powdered mixture containing vitamin C and sugar. It is used to prevent darkening of fruits and vegetables after peeling.
Asiago cheese
This semi-firm cheese has a rich, nutty flavor. Made from whole or part-skim cow's milk. Young Asiago cheese is used as a table cheese. After it has aged for over a year, it is suitable for grating.
Asparagus
This vegetable is a member of the lily family. Normally green with purple-tinged tips. Europeans prefer white asparagus which is grown underground to prevent greening. Choose bright green or pale ivory stalks with tight tips.
Asparagus Bean
A pencil-thin legume from the black-eye pea family that looks like a very long green bean. These beans can grow a yard long, but are usually picked at 18" or less. These beans are slightly less sweet and crispy as the green bean.
Aspartame
A sugar substitute that is said to be 180 times sweeter than sugar. Aspartame, which is synthesized from tow amino acids, breaks down and loses its sweetness when it is heated.
Aspic
Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It is used as a garnish to glaze and protect fish and other foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with bechamel, cream or mayonnaise to make a chaudfroid sauce to coat cold pieces of chicken, fish and so on.
Atole
Pre-Columbian drink made from corn; corn gruel; made by boiling ground dry-roasted corn and water; traditionally served with tamales; may be flavored with chocolate, nuts or cinnamon and other spices and sweetened with sugar for a breakfast drink; sometimes blended with chiles to make a savory dish.
Au gratin
A French phrase that refers to food that is topped with grated cheese or breadcrumbs mixed with bits of butter. This food is then broiled until brown and crisp.
Au jus
The French phrase that refers to meat served in its own natural juices.
Aubergine
The most common type of aubergine, also known as eggplant, is fairly large, an elongated oval shape and purple in colour. Others are white, mauve and green, some even striped. Aubergines are available for most of the year. Look for a firm, bright, shiny skin and a green, fresh-looking stalk end. The flesh inside is white and spongy but it browns when cut. Salting them is meant to remove their bitterness, but varieties sold these days are less bitter than they used to be (although salting does make them absorb less of the oil in which they're cooked). Aubergines are common in Greek and Turkish cooking: dishes such as moussaka and imam bayildi (stuffed aubergines). They can also be used in vegetable stews such as ratatouille or on their own, sliced and fried or grilled.
Aurore
A term associated with a pink cream sauce, colored with paprika or that have tomato puree or concasse added to it.
Avocado
A rich fruit known for its lush, buttery texture and mild, nutty flavor. Comes from the Nahuatl word for "testicle," perhaps for its shape. 80% of the U.S. crop comes from California. Avocados are the chief ingredient in "guacamole."
Awa
An important food fish of the Indo-Pacific region that offers a tender, white flesh. Hawaiians use Awa for making fish cakes and sashimi. Also called "Milkfish."
Azafran
Used as a substitute for saffron; lacks flavor and is used only for color.
Baba
a French or Italian small sweet cake made from enriched yeast dough, often flavored with candied fruits and soaked with a rum or Kirschwasser syrup after baking. This dough is also used to make the larger savarin.
Baba ghanoush
A Middle Eastern specialty that is a mixture of roasted eggplant, tahini (sesame paste), olive oil, lemon juice, and garlic. Served as either a dip or a spread. Traditionally garnished with pomegranate seeds and mint.
Backstrap
Tenderloin steak.
Bacon
A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two-thirds of the total weight.
Bacon (slab)
bacon in a chunk. You must slice it by hand (and may want to remove the rind first). Slab bacon is often the only way to find top-quality bacon.
Bacon rashers
Canadian bacon or ham.
Baekenhofe
an Alsatian stew made of pork, lamb, and beef layered with potatoes and onions. The meat is first marinated in wine and herbs for a minimum of 24 hours, then assembled and baked in a paste sealed casserole until the meat is buttery tender. The juices are reduced and the top is browned under the broiler. Crisp bacon and fried leeks are used to garnish this dish.
Bagel
a hard, glazed, doughnut- shaped roll.
Bagna Cauda
A dip for raw vegetables made from butter, anchovies, garlic and oil.
Baguette
A long, narrow loaf of French bread, usually with a crispy brown crust and a soft, but chewy interior.
Bain-marie
A metal "bath" half-filled with water which protects a dish requiring gentle heat from the fierce heat of the oven or over which you can melt ingredients (eg chocolate) without burning them.
Bake
To cook using dry heat by placing foods in an oven (covered or uncovered, whatever your choice), under coals, or on a heated stone..
Baked Alaska
A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of meringue. Bake the Alaska quickly (about 5 minutes) in a very hot oven until the outside is golden-brown. The meringue insulates the ice-cream and stops it melting.
Baking potato
This term refers to Idaho and russet potatoes, the big potatoes with rough, brown skin and numerous eyes. These potatoes are low in moisture and high in starch, which makes them ideal for baking. They also make good mashed potatoes and French fries.
Baking powder
A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of soda and tartaric acid with a dried starch or flour to absorb any moisture during storage. It has only a limited shelf life. Make your own by combining 15ml/1tbsp bicarbonate of soda with 30ml/2tbsp cream of tartar. Measure carefully as too much or too little can upset a recipe’s balance.
Baking soda
Baking soda ("bicarbonate of soda") is a leavener used in baked goods. When mixed with an acid ingredient (such as butter-milk, yogurt, or molasses), baking soda produces carbon dioxide bubbles that make the dough rise.
Baking tray
Cookie sheet.
Baklava
This popular Greek and Turkish pastry is made from layers of filo pastry, nuts, and honey. A spiced lemon-honey syrup is poured over the pastry after it’s baked and left to soak into the layers.
Ballottine
A pate-like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.
Balsam Pear
Not a pear at all, but the fruit of a tropical climbing herb in Africa and Asia. It is similar to a cucumber and is used as a vegetable in meat dishes, fish dishes, and in soups. Also called "bitter melon" or "bitter gourd."
Balsamic vinegar
A dark brown vinegar from Modena, Italy, made from reduced grape juice aged in wooden casks. The best quality product can be over 100 years old but is more commonly sold at 3 to 4 years of age.
Bamboo leaves
Used in Asian cooking to wrap ingredients for steaming. They need to be reconstituted before use.
Bamboo shoots
The tender-crisp, ivory colored shoot of a particular edible species of bamboo. The shoots are cut as soon as they appear above ground while they are still young and tender. Fresh shoots, tender and ivory-colored occasionally turn up in Asian markets, but rarely. The canned ones are tasteless but provide a decent crunch. found in Asian markets and many supermarkets.
Banana
The world's most popular fruit. The most common U.S. variety is the yellow Cavendish. They are picked green and develop better flavor when ripened off the bush. Two sweeter varieties are the red banana and the dwarf or finger banana.
Banana pepper
Fresh, can be mild or slightly hot; roast on the grill to eat or use to season tacos.
Bangers
British colloquial term for sausages. "Bangers and Mash" are sausages and mashed potatoes.
Bara brith
A traditional cake-like fruit bread from Wales.
Barbados Cherry
A cherry-like fruit from a small tree in the West Indies and adjacent areas. This fruit contains a high concentration of vitamin C. Also called "acerola" and "Puerto Rican cherry."
Barbary duck
Bred in large quantities in France, Barbary duck is less fatty than the common duck. It requires careful basting when cooking so that it doesn’t dry out.
Barbecue Sauce
A sauce used to baste barbecued meat. Also used as an accompaniment to the meat after it is cooked. Traditionally made with tomatoes, onions, mustard, garlic, brown sugar, and vinegar. Beer or wine is also a popular ingredient.
Barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking.
Barley
A hardy grain that dates back to the Stone Age. Used in cereals, breads, and soups. Hulled barley has the outer husk removed and is the most nutritious form of barley.
Baron (of beef or lamb)
The two legs and saddle cooked as a unit.
Barquette
A small oval shaped pastry shell with either sweet or savory fillings.
Barracuda
A pike-like sea fish with long pointed jaws filled with razor-sharp teeth. It is a firm-textured fish with moderate fat content. The type most commonly found in the U.S. is the Pacific barracuda (also called the California barracuda).
Basella
An edible leaf from a tropical plant that is cultivated in certain parts of France. Basella may be prepared in any manner appropriate for spinach. Also called "vine spinach."
Basil
An herb with a pungent flavor described as a cross between licorice and cloves. The ancient Greeks called this member of the mint family the "royal herb." Most varieties have green leaves, but one variety, the opal basil, is purple.
Basmati Rice
Basmati is an Indian rice with very small but long grains, with a distinctive flavour. It should be rinsed before cooking.
Basquaise
Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers.
Bass
A white sea fish with three varieties - silver, sea and striped - sold as steaks and fillets. Can be barbecued, grilled, steamed, poached or baked. Good with strong flavourings.
Baste
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.
Basting
The process of spooning stock or fat over meat at intervals to prevent it drying out during roasting.
Batarde
A French butter sauce made with egg yolks.
Batter
A flour-liquid mixture that is thin enough to pour. One example is pancake batter.
Batterie de cuisine
An expression, commonly used by top chefs, to describe the essential equipment every good cook needs for the preparation of food in the kitchen.
Bavarian cream
A cream made with pastry cream lightened with whipped cream and stabilized with gelatin. This cream may then be poured into molds, or used as a filling for cakes or pastries. Bavarian cream is often flavored with fruit purees or alcohol.
Bay boletes or boletus
This wild mushroom is often found in areas where conifers grow. A member of the ‘cep’ family (cep in France, porcini in Italy), it is a robust and meaty mushroom that dries well. Often used in risottos or omelettes or simply fried with a little garlic.
Bay leaf
Also called laurel leaf or bay laurel, this aromatic herb is native to the Mediterranean. Turkish bay leaves are milder than the California variety. Used to flavor soups, vegetables, and meats. Normally removed before serving.
Bay leaves
An evergreen shrub, cultivated for ornament and for its aromatic leaves. Bay leaves are one of the most commonly used culinary herbs: a leaf is always incorporated in a bouquet garni and is good for casseroles, stews and pickling. Bay doesn’t lose anything through being dried.
Bean curd
Cheese-like product made from soybean milk. Buy fresh in cakes in most supermarkets. Can be found in cans also but the flavor is far inferior.
Bean sauce
A soybean condiment that is an essential ingredient in stir-fries. It is labeled either "whole bean sauce" or "ground bean sauce," which tends to be saltier. Available in Asian markets and many supermarkets.
Bean sprouts
The crisp, tender sprouts of various germinated beans. Mung bean sprouts, used often in Chinese cooking, are the most popular. However, other seeds and beans, such as alfalfa seeds, soybeans, and wheat beans are also sprouted.
Bean Threads
A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called "cellophane noodles."
Beans
There are many varieties of bean; they can be divided into two main groups: those with edible pods (green beans), including the French bean and the runner bean, and those of which only the seeds are eaten, such as haricot beans.
Bear
A large, partly carnivorous quadruped found in America, the Arctic, and in Europe. Bear steaks should be cooked like beef, except that they are generally marinated for a couple of days in oil and vinegar or wine to help tenderize the meat.
Bear sign or bear claw
Fried pastry similar to the modern doughnut.
Bearnaise
This is the most notable of all the hollandaise sauce variations. It is made with a wine and vinegar reduction, egg yolks, butter and flavored with tarragon or other herbs. This sauce makes a good companion to grilled meats and fish.
Bearnaise Sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.
Beating
Process of mixing food to introduce air and make it lighter or fluffier. Tools utilized to beat an ingredient or mixture include a wooden spoon, hand whisk or electric mixer.
Beaver
A semi-aquatic animal of the rodent family. The tail is considered the best part to eat. Care must be taken when skinning to avoid severing the musk gland, which will permeate the entire flesh when cut.
Bechamel sauce
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. Bechamel is the base for many other sauces and was named after its inventor, Louis XIV's steward Louis de Bechamel.
Beechnut
The small, triangular fruit of the beech tree that has been used since prehistoric times. The flavor has been described as a cross between a hazelnut and a chestnut. Usually roasted before serving. Used in breads and pressed for oil.
Beef
The meat from cows, steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. The eight USDA grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Beef fillet (filet mignon)
This tender but expensive boneless cut of meat comes from the small end of the tenderloin. It should be cooked quickly by frilling or sauteing. Not an overly flavorful cut of meat.
Beef stock
Real beef stock is superior to any. But consomme or bouillon (mostly salt) may be substituted in a pinch.
Beef Tartare
A dish of coarsely ground beef. The meat is normally high-quality, lean, and seasoned with salt, pepper, and seasonings. Beef tartar is often served with a raw egg placed on top, along with capers, parsley, and onions.
Beefalo
A cross between the American bison (commonly called buffalo) and cattle, the beef strain being dominant. The dark red meat of beefalo is very lean and has a somewhat stronger flavor than beef.
Beer
A low-alcohol beverage brewed from malted barley and cereals (such as corn or rye) mixed with yeast (for fermentation) and flavored with hops. Since about 90% of beer is water, the water used in very important to the taste of the beer.
Beerwurst
A German cooked sausage with a garlic flavor and a dark red color. Normally used as lunch meat. Also know as "Bierwurst."
Beet
A firm, round-rooted vegetable with nutritious leafy greens. Commonly known as the garden beet. In addition to the garden beet, are the spinach or leaf beet ("Swiss chard"), the sugar beet, and the mangold, which is used mostly for fodder.
Beignet
A French or Creole version of doughnuts. Dough or batter is deep fried and dusted with powdered sugar or glazed with a flavored syrup.
Bell peppers
Also known as sweet peppers, bell peppers are "mature" when they turn bright green, but they are not yet ripe; their flavor is sharp, even acrid at this point. If picked after they have changed to red, yellow, or orange their flavor will have mellowed considerably.
Belle Helene
Best known as the name of a dessert with poached pears, ice cream, and chocolate sauce. It is also a term used in French cookery as a name for a garnish to grilled meat dishes.
Belly-Fish
This large low-fat, firm-textured salt-water fish has a mild, sweet flavor that compares with lobster. Sometimes referred to as "poor man's lobster." Also called "angler fish," "monkfish," and "goosefish."
Benedictine
A sweet liqueur named after the Benedictine monks of Normandy who first created it in the 16th century. This liqueur is based on cognac and flavored with various aromatics, fruit peels, and herbs.
Bercy
A French sauce with white wine and shallots as a base.
Berliner-Style Sausage
Cooked, smoked sausage -- Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices.
Bermuda onion
This big, sweet, ivory-colored onion truly does not come from Bermuda. A sweet, crisp topping for sandwiches, this onion is also a good choice for everyday cooking. Bermudas have a shorter shelf life than the basic yellow onion. Also called Spanish onion.
Besan
Used in East Indian cooking, besan is a pale yellow flour made from ground, dried chickpeas. This nutritious, high-protein flour is used for myriad preparations including doughs, dumplings, noodles, a thickener for sauces and in batter for deep-fried foods. Besan, also known as gram flour can be found in Indian or Asian markets. Store, wrapped airtight, in the refrigerator for up to 6 months.
Betty
a baked dessert dating to Colonial America, It is a baked pudding made with layers of spiced sweetened fruit (usually apples) and buttered bread crumbs. Apple Brown Betty is made with brown sugar and sliced apples.
Beurre Blanc
An emulsified sauce made of a wine or vinegar reduction blended with softened butter. This may be flavored in many ways, for fish, vegetables, and poultry dishes. This is a very tricky sauce and does not hold for long periods of time. Because of this, modern versions add a touch of cream to stabilize the sauce for longer periods of time.
Beurre Manie
French for ‘kneaded butter’, beurre manie is a paste of flour and softened butter, usually in equal parts, used to thicken sauces and stews.
Beurre Noir
A tart sauce made with browned butter mixed with vinegar.
Bibb Lettuce
A type of butterhead lettuce with soft, loose, tender whitish-green leaves and a mild flavor. Other butterhead lettuce varieties include "Boston" and "buttercrunch."
Bigarade
A sauce, usually served with duck, which includes orange juice and orange rind.
Binder
An additive used to improve the binding properties of lean meat or poultry or meat and/or poultry mixtures. Binders have strong affinity for water, therefore misuse binders may cause the product to be adulterated with excess water.
Binding
A method of preparation that adds eggs, cream, melted fat or roux to a dry mixture in order to hold it together and keep the mixture from separating.
Bird’s eye chillies
A general term for tiny chillies which are extremely pungent and spicy. Sometimes used to describe Thai chillies which are, paradoxically, Mexican in origin.
Birria
Spanish name given to a dish of seasoned meat, then barbecued or steamed.
Biscochitos
Crispy anise-flavored cookies native to New Mexico; cut into stars or other decorative shapes and traditionally served at Christmas.
Biscotti
Twice-baked Italian biscuits flavoured with aniseed, chocolate or almonds. These hard, crunchy biscuits are ideal for dipping in dessert wine or coffee.
Biscuit
1. A small cake of shortened bread leavened with baking powder or soda. 2. Chiefly British. a. A thin, crisp cracker. b. A cookie.
Bison
Also know as the "American Buffalo," bison is presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor.
Bisque
A rich, creamy soup, usually made with shellfish.
Bistella
See Pastilla for a definition.
Bitter Melon
The fruit of a tropical climbing herb in Africa and Asia. It is similar to a cucumber and is used as a vegetable in meat dishes, fish dishes, and in soups. Also called "Balsam pear" or "bitter gourd."
Bitters
A liquid combination of cloves, cinnamon, quinine, nutmeg, rum, dried fruits, and other root and herbal extracts. Primarily used in cocktails.
Bittersweet chocolate
Often used in cake and cookie recipes. Bittersweet or semisweet chocolates are often used interchangeably, although bittersweet generally has more chocolate liquor, a paste formed from roasted, ground cocoa beans. Semisweet chocolate contains at least 35% chocolate liquor while finer bittersweet chocolates contain 50% or more chocolate liquor. Both chocolates have a deep, smooth, intense flavor that comes from the blend of cocoa beans to dairy products. Sugar, vanilla extract, and cocoa butter are added to the chocolate liquor to create an even richer chocolate flavor.
Blachan
A pungent shrimp paste used in very small amounts as seasoning in Thai soups and curries.
Black (turtle) bean (frijoles negros)
Native of the Yucatan; satiny black on the exterior, creamy white inside, with a hearty, almost smoky flavor; commonly used in soups and low-fat sauces, side dishes, salads and pureed; cooked beans can be rinsed and added to salsas for visual interest. This multipurpose dried bean is medium-sized (up to one-half inch long), round to almost square, and deep black with a white line and interior.
Black Beans
Also known as "turtle beans" or "black turtle beans," these beans have black skin, cream-colored flesh, and a sweet flavor that forms the base for black bean soup.
Black bream
The black bream is a dark grey sea fish with tough scales that need to be removed before cooking; relatively inexpensive, it is delicious either as fillets, stuffed or baked.
Black butter
A classic accompaniment to fish, particularly skate and plaice. Made by browning butter in a pan and adding lemon juice and parsley.
Black Cod
This saltwater fish, which is not a true cod, has a soft textured flesh and a mild flavor. Its high fat content makes it a good fish for smoking. Also called "sablefish."
Black pepper
The pepper plant is a climbing vine, native to India, Java and the Sunda Islands. The fruits ripen from green to red and finally to brown. Black pepper is whole red peppercorns, sold dried. They can be used whole, crushed or ground to add heat and flavour to a dish. Freshly ground peppercorns have much more flavour than bought ready-ground pepper.
Black potatoes
Varieties of potato with deep purple flesh which are known individually as Purple Congo potatoes, Blue Salad potatoes or Truffe de Chine.
Black Pudding
This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked. Also known as "blood sausage."
Black Radish
A large plant thought to be of Oriental origin. These plants are grown chiefly for their pungent peppery root, which can get up to 2 pounds or more. This radish is popular in Germany and in the East.
Black rice
Milled rice is white in appearance, but the outer bran layer can be brown, red or black. Raw black rice appears charred and, when cooked, appears much like the color of blackberries. There are many varieties of black rice from China, Thailand and Indonesia.
Black Russian
a. Large, full-flavoured tomato with dark purply-black skin. Good for slicing, in salads, stuffing and baking with garlic and parsley.
b. A cocktail made with vodka, coffee liqueur and ice.
Black Salsify
Also called "Scorzonera," this is a black-skinned variety of salsify. Most varieties of this vegetable are grayish or pale golden in color.
Black Turtle Beans
Also known as "black beans," these beans have black skin, cream-colored flesh, and a sweet flavor that forms the base for black bean soup.
Black Walnut
A highly fat walnut that is better used with other foods than out-of-hand. Used in cakes, confections, and ice cream.
Black-eyed peas
A small beige bean of the legume family with a round black "eye" located at its inner curve. This bean is popular, particularly in the south. Also called the "cowpea." Varieties with yellow "eyes" are called "yellow-eyed peas."
Blackberry
Also called "bramble," these are the largest of the wild berries, up to 1 inch long when mature. Look for plump, deep colored berries without hulls. (If hulls are present, the berries were picked too early and will be tart.)
Blackfish
A lean, delicately flavored Pacific Ocean fish that is popular in Chinese cookery. Also called "Black Trout" and "Chinese Steelhead."
Blackstrap Molasses
Thick, black syrup, produced from sugar cane. In the UK and Australia, simply known as molasses. It produces a bitter flavor.
Blanch
To plunge food, such as vegetables, into and out of boiling water for just a few seconds or minutes, to allow the minimum time for cooking; this preserves colour and texture and lessens strong flavours, and can also loosen the skins of nuts or tomatoes before skinning.
Blancmange
A simple stove-top pudding made with milk, sugar, and vanilla, thickened with cornstarch.
Blanquette
A stew or white meat (veal, lamb or poultry) cooked in white stock or water with aromatic flavourings. A sauce is made with the liquor left over after cooking. Blanquettes are also made with fish and vegetables.
Bleach
To make white or colorless by means of chemicals or the sun's rays.
Blender
Electric liquefier with a glass or plastic container into which ingredients are added. A set of rotary blades is attached to the base of the vessel and rapidly reduces most ingredients to a smooth, or blended, consistency.
Blending
Preparation method that combines ingredients with a spoon, beater or liquefier to achieve a uniform mixture.
Blind baking
A method of preparing a pastry case before adding the filling to prevent the bottom becoming soggy and undercooked. The pastry is baked with a lining and beans before it is filled.
Blintz
A very thin pancake that is rolled up to encase either sweet or savory fillings. The most common fillings are cottage or ricotta cheese, fruits, and meat mixtures. Often sauteed and served with sour cream.
Blood Sausage
Also known as "blood pudding" and "black pudding" in Ireland. This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked.
Bloody Mary
Invented by Pete Petiot at Harry's Bar in Paris, 1921. This drink contains vodka, lemon juice, Tabasco, Worcestershire sauce, pepper and V 8, tomato juice, or cocktail juice.
Blue cheese
This type of cheese has been treated with molds that form blue or green veins that give it its characteristic flavor. Blue cheeses, including Danablu, Gorgonzola, Roquefort and Stilton, tend to increase in flavor and aroma with age.
Blue corn
A variety of corn with blue-gray kernels; indigenous to the Southwest and originally grown by Pueblo Indians; dried and ground blue corn is more flavorful than yellow cornmeal.
Blue Crab
Named after its blue claws and dark blue-green shell, this crab is found along the Gulf and Atlantic coasts. It is sold in both its soft and hard-shell stages. The "soft-shell crab" is simply a blue crab caught just after molting.
Blueberry
The blue-black berries of this plant are smooth-skinned, round, juicy, and sweet. Look for firm, uniformly sized blueberries that are indigo blue with a silvery frost.
Bluefin Tuna
Regarded as the highest grade tuna; used in top-class restaurants for sashimi and sushi.
Bluefish
A fatty, fine-textured fish that is also known as "bulldog of the ocean" because of its tenacity. Found in the Atlantic and Gulf coasts. Discard the dark oily strip that runs down its center to prevent a strong, fishy flavor.
Bluegill
One of a large number of North American freshwater fish closely related to the perch. Known for their bright, sunny colors, bluegill are also known as "sunfish."
Boar