Amandine - This French term refers to dishes garnished with almonds.
Anise Seed - Related to parsley, this spice has a mildly sweet licorice flavor
Arroz Con Pollo - A Spanish-American dish means "rice with chicken."
Au gratin - A dish, such as a casserole topped with cheese, butter, or bread crumbs, then browned.
Arugula-Also known as rocket. Arugula is a pepper and mustard flavored green that is used in many salads and as a sandwich condiment. Watercress is a good substitute if you can't find it. Although, most American farmers' and gourmet markets carry it Added in small amounts to a salad, it can provide a hearty bite.
Asiago An Italian cheese (known as poor man's Parmesan) mainly used for grating. It is reminiscent of cheddar. Although it is traditionally made with sheep's milk, today it is often made with cow's milk.
Asafran (Spanish) Saffron
Arborio Rice -A short grain white rice from Northern Italy. The length of the grain is often less than two times its width. It is used often in risotto due to its ability to absorb flavor as it cooks yet remain somewhat firm in the center. The Spanish Valencia rice is a good substitute.
Beurre Blanc- Traditionally, it is a reduction of white wine and/or vinegar with chopped shallots. Cold butter is then added slowly to the reduction over moderate heat so as not to boil the sauce. It is essential to keep stirring the sauce at a moderate pace while adding the butter. The finished sauce should not be too thick and have a nice bite to counter the richness of the butter.
Basil - A member of the mint family, basil has a flavor similar to bay leaves and oregano, and is somewhat minty. It can usually be found fresh or dried. Fresh basil is used to make pesto.
Bay Leaf - An aromatic herb. Bay leaves are added to food during cooking, but removed before serving.
Braise - Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done
Blue Cheese -A cow's milk, semisoft, blue-veined cheese with a very strong aroma. The most common US made blue cheese is Maytag (Iowa). Similar cheeses include France's Roquefort and Italy's Gorgonzola.
Bouquet Garni -A bunch of herbs (traditionally parsley, thyme, and bay leaf) bundled up in a cheesecloth bag that usually dangles into a stockpot via a string. The herb bundle gives the stew, soup or stock an aromatic seasoning.
Bruschetta -Originally from the Italian "bruscare" meaning "to roast over coals," It is traditionally made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm. Most people serve it topped with tomato, garlic, and basil.
Cajun - A cuisine with both Southern and French influences.
Caper - Capers are unopened flower buds which come from the caper bush. They are usually pickled, and are peppery in flavor.
Caraway Seeds - An aromatic spice with a pungent, licorice flavor.
Cardamom - This spice, from the ginger family, has a sweet, ginger-like flavor. Available as seeds or ground. Recipes:
Cayenne - A small, hot, chile pepper, usually used ground or in pepper sauces.
Chili Powder - A spicy blend of ground chile peppers and spices.
Chive - A relative of onion and garlic, chives have and a mild onion flavor. Available fresh and dried.
Chorizo - A highly spiced, coarsely ground pork sausage, widely used in Spanish and Mexican cooking.
Cilantro - A pungent, leafy herb resembling flat-leaf parsley. Cilantro is sometimes called Chinese parsley, Coriander, or Mexican parsley.
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.
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 pickling, smoking, drying, salting, or storing in a brine.
Curry Powder - A blend of up to 20 herbs and spices, curry powder is widely used in Indian cooking.
Chiffonade -French for 'made from rags.' In cooking it refers to a small chopped pile of thin strips of an ingredient. Usually it is raw, but sometimes sauteed. Mostly used to garnish
Chinese broccoli (gai lan) -The broad leaves, tender stalks and delicate white flowers of this vegetable are all edible. They have a mild flavor, similar to western broccoli, but with a slightly bitter, earthy flavor. Ideal for steaming and stir-frying; often paired with oyster sauce.
Chipotle -Smoked dried jalapeno chiles. The distinctive smoky heat of chipotles is used to flavor Southwestern and Mexican dishes. They are sold both dried and in cans, in a vinegary sauce called adobo
Garam Masala -An Indian spice mixture
Goat Cheese -Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of shapes (rounds and cylinders are most common).
Golden Beets -These are yellow ocher colored beets. They are sweeter than red beets. Li
Gorgonzola -An Italian cow's milk cheese (48% fat) that is white or yellow and streaked with blue. It has a distinct smell and can have a mellow, strong, or sharp flavor, depending on its degree of maturity. It is similar to the American blue cheese and the French Roquefort
Dried black mushrooms (shiitake) -Drying mushrooms concentrates their flavors and produces a deep, meaty taste. Dried mushrooms are ideal in soups, stuffing's, stir-fries and braised dishes. To reconstitute, soak in warm water 15-20 minutes; remove fibrous stems.
Deglaze - To add liquid to the pan in which meat or other food was cooked. The liquid--usually broth or wine--is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy
Dill - Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.
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 Szechwan peppercorns.
Fricassee - To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
Frijoles - Mexican word for beans.
Frittata - An Italian dish made of eggs and other ingredients. Similar to an omelet, but the ingredients are combined with the eggs rather than folded into the center.
Fritter - A sweet or savory deep-fried cake. A fritter may incorporate food into the batter or single pieces of food may be dipped in batter.
Fromage - French word for cheese.
Glaze - A thin, glossy coating applied to the surface of a food which. A glaze may also add flavor.
Guava - A sweet, fragrant tropical fruit. Guavas are oval, about 2 inches in diameter, and color ranges from yellow to bright red. The ripe fruit is often used in jams, preserves, juices, and sauces.
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.
Julienne - To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies
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 stuffing's
Salsa - The Mexican word for "sauce," salsa may be made with a variety of ingredients and may be fresh or cooked. Green salsa, usually made with tomatillos and green chile, is called "salsa verde."
Scallion - Also known as "green onion,: the scallion is a member of the onion family. The underdeveloped bulb and often part of the green tops are used in dishes.
Shallot - A bulb related to the onion and garlic. Have a mild onion-like flavor.
Shiitake - A dark brown mushroom with a large cap and meaty flavor.
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.
Radicchio - Variety of chicory, radicchio leaves are red with white ribs, and are slightly bitter.The leaves are used in salads, but may be grilled, sautéed, or baked.
Ragoût - . A ragoût is seasoned stew, usually made with meat or poultry
Risotto - Rice sautéed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added.
Roast - To cook a food in an open pan in the oven, with no added liquid.
Rosemary - An herb with needle-like leaves, Rosemary has a fresh pine flavor.
Rotisserie - A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely and then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.
Emulsion-A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent.
Gratin- To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set.
Infusion-Extracting flavors by soaking them in liquid heated in a covered pan. The term also refers to the liquid resulting from this process
Lemon Grass -Known as sereh (or serai Indonesian and Malaysian), takrai (Thai), xa (Vietnamese). Thick, rough pale green stalks with a citrus flavor and scent. To prepare for cooking, cut off and discard the tough root end and green grass top. Use only the tender inner white portion. You can substitute an equal amount of grated lemon zest moistened with a bit of fresh lemon juice.
Mascarpone Cheese -An Italian cream cheese most often used in desserts. It is said to have originated in Lombardy in the 16th century. The name comes from the Spanish 'mas que bono' (better than good). It has a soft and buttery consistency, resembling stiffly whipped cream. Mascarpone goes well with savory dishes as well as fruit and desserts
Mise en place -Literally 'put in place' in French. Refers to the preparations for cooking, setting out bowls, pots, and pans and measuring, washing, peeling, and chopping and mincing ingredients
Miso -A fermented soybean paste that is an essential Japanese flavoring ingredient, miso is available in a variety of flavors and colors. It is used in sauces, soups, marinades, dressings, dips and main dishes.
Mojo -Cuban seasoning mix made of garlic, olive oil, and sour oranges (usually Seville oranges). It is used as a dip, marinade, or sauce for vegetables and meats.
Nicoise -Literally 'in the style of Nice (France)'. The term refers to the region's cooking, characterized by the use of tomatoes, garlic, olive oil, and brown-black olives.
Parmesan Cheese -A cow's milk cheese whose taste ranges from sweet to sharp. It is a hard cheese, most suitable for grating. Officially, only Parmigiano Reggiano from the Italian area of Emilia-Romagna may be called Parmesan. Asiago and Romano cheeses are good substitutes for Parmesan.
Phyllo -From the Greek word for "leaf." Phyllo is a paper-thin pastry dough used in Greek and Middle Eastern sweet and savory dishes. The most popular use of phyllo is the pastry, baklava. Frozen and fresh phyllo dough can be found in supermarkets
Plantains -Also known as machos. The plantain is a green skinned, pink fleshed banana which is usually flatter and longer than a regular banana. It also contains more starch and less sugar. It is usually eaten fried, mashed, or in stews in South American, African, and West Indian cuisine.
Polenta -A coarse yellow cornmeal mush that is a staple of Northern Italy. As versatile as Souther Italy's pasta, polenta can be served hot with various toppings. It can
Proscuitto -The Italian word for ham, used in the names of raw hams coming from Italy, in particular Proscuitto di Parma and Proscuitto di San Daniele.
Pesto-A sauce usually made of fresh basil, garlic, olive oil, pine nuts, and cheese. The ingredients are finely chopped and then mixed, uncooked, with pasta. Generally, the term refers to any uncooked sauce made of finely chopped herbs and nuts.
Sabayon -A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.
Scaloppine -An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. (also known as escalope in French).
Shallots -An onion variety that produces clusters of bulbs. Their flavor is slightly less intense than that of onions. Shallots are excellent for pickling.
spatchcocking -A French technique of butterflying a whole chicken by removing the backbone so you can open it up flat, like a book, and cook it using direct heat. Because the spatchcocked chicken cooks over fiery hot coals, the process cuts the grilling time almost in half and helps keep the meat moist.
Season-To enhance the flavor of foods by adding ingredients such as salt, pepper, oregano, basil, cinnamon, and a variety of other herbs, spices, condiments, and vinegars. Also, to treat a pot or pan (usually cast iron) with a coating of cooking oil and baking it in a 350° F oven for approximately 1 hour.
