Cooking terms- A

Achiote - A seed from the annatoo tree. It is a main ingredient in the Mexican spice mixture recado rojo and is usually pounded into a powder or made into a paste. It has an earthy and mild flavor.

Al dente – Italian term used to describe food, especially pasta, cooked only until just barely soft enough to eat.

Allspice – It’s not actually a mix of spices, but rather the powdered form of the dried fruit of the Pimenta dioica. It’s called allspice because it has a flavor like a combination of cinnamon, nutmeg and cloves.

Anise Seed - This spice has a mildly, sweet licorice flavor and is related to parsley.

Arborio Rice - Italian high-starch, short-grain rice. Traditionally used for risotto.

Aromatic Rice – Typically, rice that has a nutty or popcorn-like aroma and flavor.

Arrowroot – Typically used as a thickening agent, this starchy, tasteless powder should be mixed with cold liquid before it is added to hot mixtures.

Cooking terms- B

Bananas Foster - A dessert consisting of sliced bananas flambéed in a mixture of rum, brown sugar and banana liqueur, then served over ice cream.

Bay Leaf - An aromatic herb typically used during cooking, but removed before serving.

Beau Monde Seasoning - A combination of herbs typically used to flavor beef or other savory selections.

Béchamel Sauce - A white sauce made from butter, flour and milk.

Blacken - A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides.

Blanche - A process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process.

Bouillon - A base for soup and sauces made by cooking vegetables, poultry, meat or fish in water, then straining. Also known as broth or stock.

Bouquet Garni - Sprigs and/or leaves of herbs—usually bay leaves, parsley, and thyme—either tied together or placed in a cheesecloth bag. Bouquet garni is used to flavor broth, soups and stews.

Braise - Braising involves cooking a food in a little fat to brown—usually on the stovetop—then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats.

Butterfly - To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.

Cooking terms- C

Cajun - A cuisine with both Southern and French influences.

Capon - A young, neutered rooster, ranging in size from 4 to 10 pounds.

Cardamom - From the ginger family, cardamom has a sweet, ginger-like flavor. Available as seeds or ground.

Cayenne - A small, moderate to extremely hot chile pepper, usually used ground or thinly sliced.

Chili Powder – Any of a variety of spicy blends of ground chile peppers and other spices such as cumin, cilantro, paprika, etc.

Chorizo - A highly spiced, coarsely-ground pork sausage, it is widely used in Spanish and Mexican cooking.

Chunks – A description found in recipes that refers usually to bite-size pieces, about 1-inch or larger.

Chutney – An Indian condiment which usually contains fruit or vegetables, sugar, vinegar and spices.

Cilantro - A pungent, leafy herb resembling flat-leaf parsley. Cilantro is sometimes called Chinese parsley, Coriander or Mexican parsley. It is available fresh or dried.

Clarified butter - Unsalted butter, which has been melted and skimmed of milk solids.

Cobbler - A baked dessert dish consisting of fruit filling covered with a sweet biscuit or piecrust dough.

Compote - Combination of fresh and cooked fruits. May be served hot or chilled.

Conserve – A style of preservation where a combination of fruits are cooked with sugar. Nuts and raisins may be added.

Court Bouillon - A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.

Crab Boil - A mixture of herbs and spices used to flavor the water for seafood.

Cracklings - Crispy cooked pieces of fatty meat, such as salt pork.

Croquettes - Ground or minced cooked food, such as chicken or salmon, bound with a thick sauce, formed into patties or balls and then fried.

Cube – Typically, to cut something into ½ to 1-inch cubes.

Cumin - A spice frequently used in Latin American, Oriental and Indian cooking. Cumin has a warm, salty-sweet flavor similar to caraway.

Cure - To preserve food, usually meat or fish, by drying, smoking, salting or pickling.

Curry Powder - A blend of many herbs and spices used widely in Indian cooking.

Cut in - To incorporate solid fat into dry ingredients using a pastry blender or knives.

Cooking terms- D

Dash – Typically stands for an approximate measurement of less than ⅛ teaspoon.

Deglaze - To add liquid, usually broth or wine, to a pan in which meat or other food was cooked in order to loosen the browned bits left in the pan. It is the the basis for many sauces.

Degrease - To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat or by using a cup or pitcher designed to separate the fat from the liquid.

Dehydrate - To remove moisture from food by drying it slowly in the oven, or in an electric or manual dehydrator.

Devein - To remove the vein from the back of shrimp or to remove the interior ribs from peppers.

Dice - To cut food into cubes typically about ⅛‬ to ⅜ -inch in size.

Dill – A pungent, annual herb used as a flavoring for a variety of dishes, including meat, vegetables, salads and sauces.

Dot - To scatter bits of an ingredient (usually butter) evenly over the surface of another food.

Dredge - To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling or lying in and rolling.

Drizzle - To pour a thin mixture over food in a very fine stream.

Dutch Oven - A large, heavy kettle with a tight-fitting lid, often made of cast iron or heavy aluminum. The pot is usually used for stewing or braising, and most can be used to cook on the stovetop, in the oven, and over an open fire.

Cooking terms- E

Egg Wash - Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.

Emulsion - A mixture of two liquids, which do not normally combine well, such as oil and water.

En Croute - Food baked in a crust.

Evaporated Milk - A canned, unsweetened milk that has 60% of the water removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains ½ percent or less.

Cooking terms- F

Fatback - Fat from the back of a pig. Fatback is often confused with salt pork, which comes from the belly or sides of a pig. Fatback may be used to make lard or cracklings as well as for seasoning.

Ficelle - A smaller, thinner and crustier version of the French baguette. Ficelle (pronounced fee-SELL) means string in French.

Filé Powder - A seasoning made of sassafras leaves. Filé is traditionally used to flavor and thicken Creole dishes, such as gumbo.

Fines Herbes - A mixture of finely chopped herbs, usually including (but not limited to) chervil, chives, parsley and tarragon.

Five-Spice Powder - A Chinese seasoning. Five-spice powder contains equal amounts of cinnamon, cloves, ground star anise, fennel and Szechuan peppercorns.

Flauta - A corn tortilla wrapped around a savory filling and fried.

Florentine - A butter, cream, and fruit cookie, one side is often coated with chocolate. Also may refer to dishes presented on spinach and topped with Mornay sauce.

Flute - To press a scalloped or decorative design into the edge of a piecrust.

Fold - To incorporate a light mixture with a heavy mixture, such as beaten egg whites into batter or custard.

Formaggio - Italian word for cheese.

Freezer Burn - A loss of moisture in foods when improperly wrapped before freezing. Freezer burn affects both the texture and flavor of food, and is evidenced by dry patches, which may be whitish or grayish in color.

Fricassee - To cook or stew pieces of sautéed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.

Frizzle - To fry thin slices of meat or other food until the edges curl.

Fromage - French word for cheese.

Fryer - A size classification for chicken. A fryer is from 9 to 12 weeks old and weighs from 3 to 4 pounds.

Cooking terms- G

Ganache - A rich and creamy chocolate icing, used to frost or fill a cake or torte.

Garam Masala - An Indian term meaning warm or hot. Garam masala is a blend of up to 12 spices, which may include black pepper, cinnamon, cloves, cumin cardamom, dried chilies, fennel, mace, nutmeg and other spices.

Gastronomy - The art and science of fine dining, fine food and drink.

Giblets - The heart, neck, liver and gizzard of poultry.

Ginger - A root with a peppery, spicy flavor. Ginger is available in fresh root form, ground, crystallized and candied.

Glaze - A thin, glossy coating applied to the surface of a food which may also add flavor.

Grits - Though the word "grits" can refer to any coarsely ground grain, it is commonly used to mean hominy grits. Grits may be cooked in water or milk, usually by boiling or baking. Grits are usually eaten as a cereal or side dish.

Gumbo - A Creole stew, gumbo is usually made with tomatoes, okra, and other vegetables and meats. Gumbo usually starts with a roux as the thickener and filé powder is often added just before serving.

Cooking terms- H

Habanero Pepper - An extremely hot chile pepper with a slightly "fruity" flavor, ranging in color from green to bright orange. The habanero is often used in sauces.

Half and Half - A mixture of half cream, half milk. The fat content is between 10 and 12 percent.

Ham Hock - The lower portion of a hog's hind leg, usually used to flavor soups, greens, beans and stews.

Hash - A dish made up of chopped potatoes, meat and other vegetables. Hash is often made using leftovers.

Hard-Ball Stage - A test for sugar syrup describing the rigid ball formed when a drop of boiling syrup is immersed in cold water.

Hard-Crack Stage - A test for sugar syrup describing brittle threads formed when a drop of boiling syrup is immersed in cold water.

Headspace - The amount of space to leave at the top of a container to allow for expansion of food when frozen or processed.

Herbes de Provence - A mixture of dried herbs, usually a combination of basil, marjoram, rosemary, sage, lavender, summer savory, thyme and fennel seed.

Hominy - Dried white or yellow corn kernels from which the hull and germ have been either chemically or mechanically removed. Hominy is often served as a side dish. When ground, hominy is called grits.

Cooking terms- I

Infuse - To immerse tea, herbs or other flavoring ingredients in a hot liquid in order to extract flavor.

Italian Parsley - Parsley with flat leaves. Italian parsley has a stronger flavor than that of curly-leaf parsley.

Italian Seasoning - A blend of dried herbs, usually including oregano, basil, rosemary, thyme, sage, marjoram and red pepper.

Cooking terms- J

Jambalaya - A versatile Creole dish, Jambalaya is a combination of cooked rice and a variety of other ingredients. It may include tomatoes, onion, green pepper, meat, poultry and/or shellfish.

Jell - To congeal, often with the addition of gelatin.

Jicama - A brown-skinned root vegetable with a crunchy white flesh and mildly sweet flavor, jicama is good both raw and cooked.

Jigger - A liquid measure equal to 1 ½ fluid ounces.

Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about ⅛ -inch thick, but the length varies.

Cooking terms- K

Kalamata Olives - A dark purple, fruity Greek olive.

Kamut - A high-protein wheat variety. Kamut has a higher nutritional value than present-day wheat, but it is hard to find. Used mainly in pastas, puffed cereal, and crackers, it may be also found in health food stores.

Kielbasa - Kielbasa is a seasoned, smoked Polish sausage usually made from pork. It is usually sold precooked.

Kudzu or Kuzu - A Japanese thickener made from the root of the kudzu vine. It produces a light, transparent sauce, and is usually mixed with water before adding to a mixture.

Kumquat - A fruit which looks like a tiny orange. The rind is sweet and the flesh is tart. The fruit can be eaten rind and all, but it's most often found pickled or candied in preserves or marmalade.

Cooking terms- L

Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.

Leavener - An ingredient or agent used to lighten the texture and increase volume in baked goods. Baking powder, baking soda and yeast are common leaveners.

Liqueur - A sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruits, flowers, or spices, and are frequently used in baked desserts and dessert sauces.

Cooking terms- M

Mace - A sweet spice with a warm flavor. Mace is made from the outer husk of the nutmeg and has a very similar flavor to Allspice.

Macerate - To soak fruit or other food in liquid in order to soften and flavor it with the liquid. Brandy is often the soaking liquid.

Malt - A grain that is sprouted, dried and ground into a powder with a mellow, slightly sweet flavor. The powder may be used in making beer, vinegar distilling liquor, and is an additive to many foods.

Mandoline - A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.

Marjoram - An herb with a slight mint flavor, similar to sage or oregano.

Marmalade - A citrus fruit condiment, similar to jam, which includes the fruit peel.

Marzipan - A sweet paste made from ground almonds, sugar and egg whites.

Masa - A flour made from dried corn kernels, which have been cooked in limewater, then left to soak overnight. The corn is ground while still wet. The dough is used to make corn tortillas.

Medallion - A small, round cut of meat, usually pork, veal or beef.

Mirepoix - A combination of aromatics like leeks, carrot, celery, and sometimes bacon and fresh herbs that is used as a foundation for sauces and soups.

Molasses - When sugar is refined, the juice squeezed from the plants is boiled until it becomes a syrupy mixture. Molasses is the remaining brownish liquid.

Mole - A Mexican specialty, mole is a dark, reddish-brown sauce, often served with chicken or turkey. Mole is made from a variety of ingredients, including ground seeds, chile peppers, onion, garlic and chocolate.

Morel - A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor.

Mornay Sauce - A basic béchamel sauce to which cheese has been added. It is sometimes varied with the addition of eggs or stock.

Mortar and Pestle - A bowl and heavy, blunt instrument used to pulverize—or grind—herbs, spices and other foods.

Mull - To flavor a beverage, such as cider or wine, by heating it with spices or other flavorings.

Mustard Greens - Leaves of the mustard plant, mustard greens are a very popular vegetable in the South. The leaves have a pungent mustard flavor, and may be found fresh, frozen or canned.

Cooking terms- N

Nasturtium - All parts of the nasturtium are eaten, except the roots. The leaves and stems are peppery and may be added to salads or sandwiches. Whole flowers may be used as a garnish, and seeds and buds can be pickled like capers.

Newburg - A rich dish of cooked lobster, shrimp or other shellfish in a sauce made of cream, butter, egg yolks, sherry and seasonings. The dish is often served over toast points.

Nougat - A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit. White nougat is made with beaten egg white.

Non-Reactive Pan - A non porous pan, which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass and enamel are not.

Nutmeg - An aromatic spice with a sweet and spicy flavor. Nutmeg is a hard, oval seed about 1 inch long. It's available ground or whole.

Cooking terms- O

Okra - A vegetable brought to the U.S. South by African slaves. Okra pods are green and ridged. When cooked, okra gives off a viscous substance, which may serve as a thickener in some dishes.

On the Half Shell - This phrase usually describes oysters served on the bottom shell, either raw on a bed of crushed ice or cooked on a bed of rock salt.

Oyster Mushroom - A smooth-capped mushroom with a fan shape and mild oyster-like flavor. They're found dried or fresh in many supermarkets and most oriental markets.

Cooking terms- P

Paella - A Spanish dish consisting of rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in.

Pan-Broil - To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured off as they form.

Pancetta - Italian bacon, pancetta is cured with salt and spices but is not smoked.

Papaya - Native to North America, the papaya is a large fruit, which is golden yellow when ripe. Ripe papaya has an exotic sweet-tart flavor. The fruit is sometimes called pawpaw.

Papillote (en) - A French method of wrapping ingredients together in a paper or foil packet as a way to protect food and retain juices from the heat of the oven. Often opened table-side at fine restaurants.

Parboil - To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.

Pasteurize - To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.

Pastry Bag - A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening, which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries or piping decorative edgings. Bags may be made of cloth, plastic or other materials.

Pastry Blender - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat (like shortening or butter) into flour and other dry ingredients in order to evenly distribute the fat particles.

Pastry Wheel - A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge.

Pectin - Pectin is a natural substance used to thicken jams, jellies and preserves. Pectin is naturally present in fruits, but most don't have enough to jell.

Peppercorn - Peppercorns are small berries from a vine plant. The black peppercorn is picked when it is almost ripe, then dried.

Phyllo - A Greek pastry, phyllo is made up of tissue-thin layers of dough. The dough is used for dishes such as baklava and spanikopita. It can usually be found frozen in supermarkets.

Pickle - To preserve food in a vinegar mixture or seasoned brine. Cucumbers, cauliflower, onions, baby corn and watermelon rind are some of the most popular foods to pickle.

Pickling Spice - A combination of spices usually including mustard seed, bay leaves, cinnamon, pepper, allspice, ginger, turmeric and cardamom. Pickling spices are used primarily for pickling foods, but may also be used to season certain dishes.

Pilaf - Also known as pilau, pilaf is typically a seasoned rice (or other grain) dish in which the rice is sautéed before the liquid and other ingredients are added.

Pimiento or Pimento - A large red, sweet pepper. Pimientos are usually found diced in cans and jars and are added to dishes to enhance the color and flavor.

Pinch - A small amount of a dry ingredient, generally around ⅛ of a teaspoon.

Pine Nuts - The blanched seeds from pinecones. Other names are: Indian nut, piñon, pignoli and pignolia.

Pipe - To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.

Piquant - A term which generally means a tangy flavor.

Piquante Sauce - A sauce made with shallots, white wine vinegar, gherkins, parsley and a variety of herbs and seasonings.

Poach - To cook food in liquid, at or just below the boiling point. For eggs, meat or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.

Polenta - A mush made from cornmeal, polenta may be eaten hot or cooled and fried. Polenta is a staple of northern Italy.

Pone - A round, flat food, such as corn pone.

Porcini - A large wild mushroom with a smooth cap and thick stem. Porcini mushrooms have an earthy flavor.

Poultry Seasoning - A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion and pepper.

Preserve - To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling and smoking.

Pressure Cooker - A cooking pot made to cook food under pressure and in a reduced amount of time.

Primavera - Italian for "spring style," this term refers to the use of fresh vegetables as a seasoning or garnish in a dish.

Proof - To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive.

Prosciutto - The Italian word for ham, prosciutto describes a ham, which has been seasoned, salt cured and dried.

Puff Pastry - A rich, multilayered French pastry made with butter, flour, eggs and water.

Cooking terms- Q

Quahog - The Native American name for the (East Coast) hard-shelled clam. Quahog is also sometimes used to describe very large clams.

Quesadilla - A flour tortilla filled, folded and then cooked. The filling usually contains shredded cheese, but may also include ground meat, refried beans, etc.

Queso - The Spanish word for cheese.

Quick Bread - Quick bread is made with baking soda or baking powder, which is why it's called "quick."

Quinoa - Quinoa is a protein-rich grain, which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains.

Cooking terms- R

Ragoût - Ragout is derived from the French verb ragoûter, which means "to stimulate the appetite." A ragoût is seasoned stew, usually made with meat, poultry, fish and often vegetables.

Ramekin - A small baking dish resembling a soufflé dish, a ramekin usually measures from 3 to 6 inches in diameter and is used for individual servings.

Ramp - A wild onion, which resembles the leek, the ramp has a strong onion-garlic flavor. It may be used as a substitute for leeks, scallions or onions.

Rasher - A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat.

Reconstitute - To bring a dried or dehydrated product to its original consistency by adding a liquid.

Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.

Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

Ribbon - The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl.

Rib - A single stalk of a bunch of celery, also called a stalk.

Rice - To press cooked food through a utensil called a ricer. The food comes out in "strings" which vaguely resemble rice.

Rock Cornish Hen - A hybrid chicken, Rock Cornish hens are very small. The average whole hen is from 1 to 1 ½ pounds.

Roe - Fish eggs. Soft roe is from female fish, and hard (white) roe is from male fish.

Roulade - A thin piece of meat, which is stuffed with a filling, secured with, picks or string, then browned and baked.

Roux - A mixture of fat and flour which is blended and cooked slowly over low heat until the desired consistency or color is reached. Roux is used as a base for thickening sauces.

Royal Icing - An icing, which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring and sometimes food coloring.

Cooking terms- S

Saffron - An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas).

Sage - An herb with grayish green leaves, sage has a slightly bitter, musty flavor. Sage is often used in dishes made with pork, cheese, and beans, and in poultry and other stuffings.

Salt Pork - Salt-cured pork, which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor many things.

Savory - From the mint family, savory is an herb with a flavor similar to thyme and sage. The word savory may also mean a dish, which is piquant (rather than sweet) in flavor.

Scald - To heat a liquid such as milk to just below the boiling point. Scald also means to plunge a food into boiling water to loosen the peel.

Scallop - 1) A dish cooked in a thick sauce, such as "scalloped potatoes." 2) To form a decorative edging along the raised rim of pie dough or other food. 3) A mollusk with fan-shaped shells.

Scant - As in "scant teaspoon," not quite full.

Score - To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.

Scrapple - A dish made from scraps of cooked pork mixed with cornmeal, broth, and seasonings. The cornmeal mixture is cooked, packed into loaf pans, chilled until firm, then cut and fried.

Sear - To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

Semolina - Durum wheat, which is usually coarser than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings and a variety of confections.

Sesame Oil - An oil made from sesame seed. Light sesame oil has a nutty flavor and may be used in a variety of ways. The stronger-flavored dark sesame oil is most often used as a flavoring in oriental dishes.

Shirr - A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups.

Sieve - A mesh or perforated utensil, usually made of metal. Food is pressed or passed through a sieve to remove lumps or strain liquid.

Size of a Walnut - Usually referring to butter, equal to about 2 tablespoons.

Skim - To remove a substance from the surface of a liquid, usually with a spoon or special utensil. Fat, scum or foam is skimmed from the surface of liquids.

Soft-Ball Stage - A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.

Soft-Crack Stage - A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.

Soft Peaks - A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.

Sorrel - Sorrel is an herb that may be used in cream soups, omelets, breads and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid.

Soufflé - A sweet or savory dish in which beaten egg whites are incorporated to make it light and airy.

Sous vide - French for "under vacuum." Sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point. The sous vide bag works as a hermetic seal, keeping in both juices and aroma. 'When you cook at home, you have a lot of flavor in your apartment,'' says one sous vide expert. "And when you cook sous vide, all that flavor is inside the bag.''

Springform Pan - A little deeper than standard cake pans, Springform pans have a clamp on the side, which releases the sides from the bottom and leaves the cake intact. It's commonly used for cheesecake.

Star Anise - A star-shaped dry seed pod with a flavor similar to fennel.

Steep - To soak, in order to extract flavor or soften.

Stewing Chicken - A size classification for chicken. A stewing chicken is over 10 months old and weighs from 4 to 6 pounds.

Stiff Peaks - A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.

Stock - The strained liquid in which meat, fish, poultry, or vegetables have been cooked. Stock may also be called "broth" or "bouillon."

Stockpot - A deep pot with straight sides and handles used to cook stocks.

Sweet Peppers - A term, which usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos and banana peppers are sweet peppers.

Swiss Steak - A dish made with a thick cut of steak—usually chuck or round--which is tenderized by pounding, coated with flour and seasoning, and browned.

Cooking terms- T

Tabasco Sauce - A brand of sauce made from small, hot, red Tabasco peppers, vinegar and salt. Tabasco sauce is used in a wide variety of dishes.

Tahini - A paste of ground sesame seeds and a flavor similar to peanut butter.

Tamale - Tamales are filling wrapped in Masa dough and then steamed in a softened cornhusk.

Tapioca - A starch from the root of the cassava plant and is used mainly to make puddings.

Tasso - A lean and highly seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It's used like ham or salt pork to flavor pastas, beans and other dishes.

Terrine - A deep covered baking dish, a terrine is often made of earthenware.

Thicken - To make a liquid more thick by reducing or adding a roux, starch or eggs.

Thin - To dilute a mixture by adding more liquid.

Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.

Torte - A decorated cake with several layers. The layers of a torte are often made with groundnuts or breadcrumbs, and very little flour.

Truss - To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

Turmeric - A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it's a popular ingredient in Middle Eastern cooking.

Cooking terms- U

Ugli Fruit - A Jamaican fruit with loose, yellow-green skin. The fruit is thought to be a cross between the tangerine and the grapefruit with a grapefruit-orange flavor.

Upside-Down Cake - An upside-down cake is generally made by first covering the bottom of the baking pan with butter, sugar and arranged fruit. A cake batter is then poured over the fruit. The baked cake is inverted onto a serving plate, which makes the fruit bottom the top of the cake.

Cooking terms- V

Vanilla Sugar - A flavored sugar made by burying vanilla beans in granulated or confectioners' sugar. Vanilla sugar can be used as an ingredient or decoration for baked goods, fruit and desserts.

Variety Meats - Also known as "offal," variety meats are usually organ meats, such as brains, heart, kidneys, liver, etc.

Cooking terms- W

Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces and mousses, and may be used to keep food warm.

Whey - The liquid, which separates from the solids when cheese is made.

Worcestershire Sauce - A condiment used to season meat, gravy, sauces and other various dishes. Worcestershire sauce is thin and dark with a piquant flavor, named for Worcester, England, where it was originally bottled. Ingredients usually include vinegar, tamarind, onions, molasses, garlic, soy sauce, lime, anchovies and seasonings.

Cooking terms- X

Xanthan Gum - Xanthan gum is used as a thickener and emulsifier in dairy products, salad dressings and other foods. It's made from corn sugar.

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Yakitori - Japanese term meaning "grilled," it usually refers to skewered chicken pieces.

Yam - A thick vine tuber grown and eaten in South and Central America and parts of Asia and Africa. Sweet potatoes are often called yams, but are from a different plant species.

Yeast - Yeast is a living organism, which is used in brewing, winemaking and baking. The carbon dioxide produced by yeasts is what gives champagne and beer their effervescence, and cause bread dough to rise. Active dry yeast and compressed yeast are the forms most commonly used for leavening.

Yorkshire Pudding - A common accompaniment to British roast beef, Yorkshire pudding is similar to a popover or soufflé. The batter of eggs, milk and flour is baked in beef drippings until puffy.

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Zabaglione - An Italian dessert made from egg yolks, wine and sugar. Zabaglione is beaten over simmering water, which cooks the egg yolks and makes a light and foamy custard.

Zest - The thin, brightly colored outer skin of a citrus fruit (not the white part). A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds. Zest adds a nice citrus flavor to dishes and baked goods.

Zuppa - Italian word for "soup."

Zwieback - Zwieback means "twice baked" in German and refers to cut up bread, which is then cooked in the oven until thoroughly crisped and dry.