Dishes of curried fish, eggs or poultry. Often served with boiled rice.
Sweet or savory dishes. Associated with a dessert made from rice, fruit and cream.
A puff pastry or sponge cake that has been rolled or cut thin for dessert preparation.
Mayo made from garlic cloves, egg yolks, oil, lemon juice and seasoning.
A dried berry used as a spice. Its flavor resembles a blend of cloves, cinnamon & nutmeg.
Once a weed, this annual is now known as a nutritious food with edible seeds and greens.
Tiny bites served before a meal to whet the palate and invigorate the appetite.
An alcoholic drink, usually wine or Champagne, served before meals to stimulate appetite.
Menu items that are stacked for height. Also called vertical cuisine.
Dish prepared by cooking rice in meat stock and garnishing with peppers and ham.
An Indian form of curry that's cooked quickly & spiced with a combination of seeds.
To surround or envelop meat with bacon or pork fat to keep meat moist while it cooks.
A soup reduction paste similar to bouillon, but richer, more flavorful and less salty.
To slice a food cross wise at a 45-degree angle.
Small nuggets of fresh mozzarella usually sold packed in water or whey.
A hybrid vegetable that is a cross between broccoli & Chinese kale.
A tropical nut used to flavor curries, but toxic when raw. Its oil is used for candles.
A dish of raw meat or fish, thinly sliced or pounded thin and served with sauce.
Strong flavored cabbage with dark leaves, a traditional ingredient of minestrone.
A popular pepper with a distinct, fruity flavor about 3-5x hotter than jalapenos.
Seafood prepared in an old method of cooking by contact with acidic citrus juice.
Usually refers to a cream-based sauce that is prepared hot, but served cold.
A French beef consommé garnished with mushrooms, truffles, poached egg and ham.
A preparation of shredded or finely cut vegetables used as a garnish for soup.
A small winter squash ranging in color from cream to yellow with green stripes.
A rich brown sauce used alone or as a base for other sauces. French for half-glaze.
Gentle and sweet. When found on a menu, the term refers to desserts.
To lightly coat food with flour, bread crumbs, or corn meal before frying it.
To sweeten or make sweet.
The process of forcing together unmixable liquids, like oil & water.
White meat that has been thinned out and often baked in breadcrumbs.
French word for snail. Edible snails have a 1- to 2-inch tan & white shell.
A vegetable with a heart of white leaves edged with yellow that is often eaten raw.
A basket with perforated sides used for draining cheese
Tan, flat beans with tough skins and a strong, bitter flavor.
An open tart made in a pie shape filled with fruit or cream.
A delicate French sea salt collected by scraping the top layer of salt pans.
An English treat made of fruit purée strained, sweetened & chilled (not frozen).
Cutting vegetables into thin strips, which promotes even cooking and optimal flavor.
A variety of endive with curly, pale-green leaves and a slightly bitter flavor.
Dry Italian sausages made from pork or beef and seasoned with garlic or anise.
A mixture of chocolate and cream used as a filling for cakes, truffles and pastries.
The art or science of good eating.
A cold tomato soup with bell peppers, onions, celery, cucumbers and bread.
A very large, mud-burrowing saltwater clam found on the west coast of North America.
Italian dumplings made using a potato base with the addition of flour.
French term for a person who appreciates fine food. To some, the word means a glutton.
Scandinavian salmon cured and sliced thin, then served on bread with a mustard sauce.
A garnish of parsley, lemon peel and garlic, traditionally sprinkled over Osso Bucco.
A lean, white-fleshed fish of the sea bass family common around coral reefs.
A mutton stew of chopped meat, turnips, onions, potatoes and sometimes haricot beans.
Traditional Greek cheese made with goat & sheep milk. It can be easily fried or grilled.
Yellowtail, a bony fish often used for sushi. It is native to the northwest Pacific Ocean.
Green string beans that are thinner than regular green beans and have better flavor.
A smooth, dark shrimp paste used in Thai & Malaysian cuisines as flavoring.
Dried corn kernels with the hull and germ removed. It has a soft, chewy consistency.
A small British pastry with layers of sponge cake and buttercream, topped with fondant.
Unpasteurized sheep's milk from the Basque region of Spain that is cooked and pressed into wheels.
A dessert of cooked egg whites & sugar that is unmoulded and drizzled with caramel.
French term used to describe the inedible parts of an animal, such as the hair and horns.
A coarse brown sugar from the sap of the Palmyra palm popular in Southeast Asian cuisine.
Ham steaks prepared with Madeira wine.
To slice into long, thin strips the size of matchsticks.
Gravy made by diluting pan juices and boiling it until it has been absorbed into the stock.
Full of broth or soup. Jus is French for juice, and Latin for broth.
A raw fish salad. The meat is marinated in vinegar with ginger, onion, and peppers.
To cure, usually fish, by cleaning, salting and drying, or smoking.
A Jewish pastry made of a piece of dough enclosing a filling of seasoned mashed potatoes.
A simple Polish soup made from grain and vegetables such as carrots, leeks, and cabbage.
An orange citrus fruit native to China. It has a sweet rind and a sour flesh.
Traditional Norwegian flatbread made out of potato, cream and flour, and baked on a griddle.
A lemon-scented herb native to Europe used in salads, drinks, soups and sauces.
A hybrid between a blackberry and a raspberry first grown in 1881.
A flat potato cake that can be used as a garnish for roast or sautéed meats.
To soften or break up food by soaking in liquid.
A popular British product of concentrated yeast paste used on toast or in stews.
The succulent, fleshy middle layer of a fruit; usually the major part of the fruit.
Food prepared Milan-style
To completely coat food with a light, thin, even layer of sauce or a jelly.
The upper part of a leg of veal, cut lengthways. The meat is lean, but tends to be dry.
A poached dumpling made from flour, egg and butter. They are served as a course or in soup.
A tropical plant cultivated as a vegetable. It contains small seeds that give it character.
Garden plant whose triangular leaves are added to soups, cooked or used as a garnish.
Recipe for cooking loin of veal. The meat is stuffed with a purée of mushrooms and onions.
Fish dipped in egg and breadcrumbs, then fried, drained and served with tomato sauce.
A salad of bread, tomatoes and vegetables. Garlic, olives and anchovies are added.
Hungarian for pepper. The chili has a fleshy pod and a deep red color.
To cook partially by boiling for a brief period.
Various elegant, seasoned ground meat preparations served cold, usually on toast.
Seeds from the Mediterranean stone pine. A key ingredient in pesto and some salads.
Russian turnovers traditionally served with soup or as hors d'oeuvres.
The bitter, white layer just below the zest of a fruit.
Crispy potato puffs made by deep-frying mashed potatoes and choux pastry.
Seeds from the opium poppy, among the oldest cultivated plants.
A lidded, almost spherical cast-iron pot with three legs made for use over an open fire.
A small basket or container for fresh fruit and vegetables.
A piquant sauce of tomatoes, onions, black olives, capers, anchovies and chili flakes.
A plum with mauve skin and a sweet interior suitable for tarts, compotes and jams.
An open tart, often filled with a mixture of beaten egg, crème fraiche and pieces of bacon.
Chicory of Italian origin. Its small heart is crunchy with a bitter, acidic taste.
A jam made without sugar by simmering grape juice or sweet wine with various cut fruit.
A mixture of flour and fat used as a thickening agent in soup or sauce.
A Hungarian pastry similar to the Austrian strudel.
Oil from the seeds of the safflower often used for deep-frying.
An Indonesian condiment made with red chili peppers, onion, lime juice, oil and vinegar.
Having a strong, pleasant flavor.
A French compound sauce made from a demi-glaze flavored with dry sherry.
German for "sour roast" — beef roast marinated for a few days in a sweet-sour marinade.
To dip into boiling water, or to heat milk to just below the boiling point.
Lacking a part of the whole. One scant teaspoon means a little less than a whole teaspoon.
Means slice in German and usually refers to a cutlet of veal that is packed thin.
The catch of the day, or a general label for small members of the cod family.
Browning a food surface at high heat. It brings out flavor and creates a fond for sauces.
To cook meat or vegetables in a pan with fat or oil until surface is brown.
A mixture of 1 part starch and 2 parts cold water.
A Swedish buffet of many dishes. Commonly includes pickled herring and smoked salmon.
A sauce of stewed vegetables, white wine and fish stock reduced and finished with butter.
A light, foamy dessert made from egg, milk and sometimes flour.
Any combination of broth and contents. From sop, which meant dipping bread into broth.
French technique of removing the backbone of poultry so it can cook flat.
To cook with steam, which retains flavor, shape, texture & nutrients better than boiling.
Brisk cooking of small ingredients in oil over intense heat.
To slowly warm a cold ingredient by adding small amounts of a hot or boiling liquid.
French for a shallow, earthenware casserole. Originally referred to a dish of vegetables.
A Mexican dish of fried plantains, typically smashed and served with garlic sauce.
A milder version of radicchio. Its leaves resemble romaine lettuce and have a nutty taste.
A highly prized underground fungus of unusual aroma, savored in Italian & French cuisine.
To secure poultry or game with string or skewers so that it stays compact while cooking.
A Jewish stew of vegetables, like potatoes and carrots, sweetened with sugar or honey.
Fatty acids believed to reduce the amount of cholesterol in blood.
An all-purpose knife used for cutting produce and carving poultry.
A French compound sauce made from hollandaise flavored with anchovy paste and wine.
The decorative edging carved into a feature of a dish, usually on a lemon or orange slice.
A stock-based white sauce made from chicken, veal or fish stock thickened with white roux.
A condiment made of semi-ripe wine grapes that can substitute for vinegar or lemon juice.
A dish of sliced carrots cooked over low heat until all of the moisture is absorbed.
A versatile dressing made with vinegar, oil, and seasonings.
A walnut-sized bulb covered by tough skin. Can be eaten raw, boiled or candied.
Veal scallops that are breaded, sauted and served with lemon slices.
The eating of dry food, especially food that's cooked without oil.
Chinese cooking method of smoking an ingredient with tea leaves, then steaming or deep frying.
The grated rind of citrus fruits. The rind holds a concentrated amount of a fruit's flavor.
A sauce of demi-glaze and tomato sauce seasoned with paprika.
The seasoned rice used for sushi.