glossary

    A la carte
    Acetic acid
    Acidulated water
    Aerate
    Aioli
    Albumen
    All-purpose flour
    Allspice
    Allumette
    Amaretti
    Amontillado
    Anchovy
    Andouli sausage
    Angelica
    Anise
    Aperitif
    Arborio rice
    Arbroath Smokie
    Arrowroot
    Artichoke
    Asafoetida
    Au Gratin
    Aubergine
    Bacalao
    Bain-Marie
    Baking powder
    Balsamic vinegar
    Bap
    Barbary Duck
    Bard
    Basmati Rice
    Bass
    Baste
    Batonnet
    Bay boletes
    Bay leaf
    Bearnaise sauce
    Bechamel sauce
    Beignet
    Bias
    Blanch
    Blend
    Blitz
    Boil
    Bone
    Braise
    Brine
    Brioche
    Broil
    Brunoise
    Brush
    Bulghur wheat
    Buttermilk
    Caerphilly
    Calvados
    Canape
    Canel
    Cape Gooseberries
    Capers
    Caramelize
    Carbonara
    Cardamom
    Cardoon
    Carob
    Casserole
    Castor sugar
    Caul fat
    Caviar
    Cavolo negro
    Cayenne pepper
    Celeriac
    Celery seeds
    Chantilly cream
    Charcuterie
    Charlotte
    Chevre
    Chiffonade
    Chinois
    Chipolata
    Chop
    Choux pastry
    Chowder
    Chuck
    Chump
    Chutney
    Cilantro
    Cinnamon
    Clarify
    Cleaver
    Cloves
    Cod
    Colander
    Collar
    Compote
    Concass
    Consomme
    Cordial
    Coriander
    Cornbread
    Coulis
    Court-bouillon
    Couscous
    Cream of tartar
    Crepe
    Croquette
    Croutons
    Crudites
    Cure
    Curry Powder
    Custard
    Dashi
    Daube
    Dauphinoise
    Day-old bread
    Deep fry
    Deglaze
    Degorge
    Demerara Sugar
    Demi-glace sauce
    Dessicated coconut
    Devein
    Devil
    Dice
    Dory
    Double cream
    Dover sole
    Dredge
    Drippings
    Dropping consistency
    Dry
    Dutch oven
    Duxelles
    Eggplant
    Eggwash
    Emulsify
    Entrecote
    Escalope
    Essence
    Extract
    Fennel
    Fenugreek
    Feta cheese
    Fillet
    Filo pastry
    Fines herbes
    Fish kettle
    Flambé
    Flan
    Florentine
    Florets
    Foie gras
    Fold
    Fondant
    Fool
    Forcemeat
    French dressing
    Fricassee
    Fritter
    Fromage frais
    Fry
    Fumé
    Fumet
    Galantine
    Gammon
    Ganache
    Garam Masala
    Garlic salt
    Gazpacho
    Gelatine
    Glaze
    Glucose
    Gluten
    Gorgonzola
    Gram flour
    Granadilla
    Granita
    Granulated sugar
    Grate
    Gratin
    Gravy
    Griddle
    Grill
    Grind
    Gumbo
    Gyro
    Haddock
    Half-and-half
    Halibut
    Hard-ball stage
    Haricot vert
    Heavy cream
    Herbes de Provence
    Herring
    Hollandaise
    Homogenize
    Horseradish
    Hull
    Hummus
    Hyssop
    Icing sugar
    Infuse
    Italian parsley
    Jambalaya
    Joint
    Julienne
    Jus
    Kaasdoop
    Kebab
    Ketchup
    Kirsch
    Knead
    Korma or kurma
    Kumquat
    Lactose
    Ladyfinger
    Lait
    Lard
    Larding
    Lardons
    Leavening
    Leek
    Lemon balm
    Lemon grass
    Liaison
    Lights
    Lime
    Line
    Lobster
    Loin
    Lox
    Lychee
    Lyonnaise
    Macadamia
    Macaroni
    Macaroon
    Macerate
    Mackerel
    Madeira
    Madeleine
    Mandoline
    Mantou
    Maple syrup
    Marinate
    Mariniere
    Marjoram
    Marmite
    Marsala
    Masala
    Mascarpone
    Mash
    Mince
    Mirepoix
    Miso
    Mount
    Nacho
    Nap
    Nasi goreng
    Noisette
    Nougat
    Nuoc cham
    Nutmeg
    Oat bran
    Oatmeal
    Offal
    Okra
    Olive
    Olive oil
    Open faced
    Oregano
    Organic
    Oyster mushroom
    Pad Thai
    Paella
    Palm oil
    Paprika
    Paprika Dulce
    Paprika Picante
    Parboil
    Pare
    Parmesan
    Parsley
    Passata
    Paté
    Pectin
    Peel
    Pestle and mortar
    Poach
    Polenta
    Pot roast
    Pound
    Praline
    Proof
    Purée
    Quadrettini
    Quadriller
    Quench
    Quenelle
    Quesadilla
    Quiche
    Quince
    Quinoa
    Raclette
    Ragout
    Ragu
    Raised pie
    Raisin
    Ramekin
    Ramen
    Ratatouille
    Reconstitute
    Reduce
    Relax
    Render
    Rennet
    Rice
    Roast
    Roux
    Saccharin
    Saddle
    Saffron
    Sage
    Sago
    Saint-Honoré
    Salami
    Salsa
    Sangria
    Sauté
    Scald
    Scale
    Scallop
    Scone
    Score
    Scrag
    Sear
    Season
    Seed
    Semolina
    Shortbread
    Shred
    Shuck
    Sieve
    Sift
    Simmer
    Skewer
    Skim
    Skin
    Sliver
    Smoke
    Soft-ball stage
    Steam
    Supreme
    Sweat
    Tamarind
    Tangerine
    Tangine
    Tarragon
    Tartare
    Tarte Tatin
    Temper
    Tenderize
    Thickening
    Thyme
    Timbale
    Tofu
    Tourne Knife
    Tripe
    Truffle
    Truss
    Turmeric
    Ugli fruit
    Unleavened
    Unmold
    Unsalted butter
    Upside-down cake
    Vandyke
    Vanilla pod
    Veal
    Vegetable shortening
    Verjus
    Vinaigrette
    Watercress
    Wax paper
    Whey
    Whipping cream
    Whisk
    Worcestershire sauce
    Xanthan gum
    Xavier
    XXX or XXXX
    Yakitori
    Yam
    Yeast
    Zest
    Ziti
    Zucchini

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