Anabelle Cooking often comes with terms that can feel confusing if you’re just starting out or exploring new recipes. To make things easier, here’s a complete A–Z cooking glossary with clear, simple definitions. From techniques to ingredients and tools, this guide is designed to help you understand the language of the kitchen and cook with more confidence.
Cooking Glossary
Al dente
An Italian term meaning “to the tooth.” Pasta or rice cooked al dente is tender but still firm when bitten. It should not be mushy. This texture is preferred in Italian cooking because it holds sauces better and feels more satisfying to chew.
2. All-purpose flour
A versatile flour made from a blend of hard and soft wheat. It’s commonly used in baking breads, cookies, cakes, and for thickening sauces. As its name suggests, it works for most recipes, though specific flours like bread flour or cake flour may give better results for certain dishes.
3. Anchovy paste
A smooth paste made from ground anchovies, salt, and oil. It adds a savory, salty depth to dishes without leaving a strong “fishy” taste. Often used in Caesar salad dressing, pasta sauces, or marinades, it’s a quick way to add umami.
4. Aromatics
Vegetables, herbs, and spices used as a flavor base in cooking. Common aromatics include onions, garlic, carrots, and celery. They’re usually sautéed in oil or butter at the start of cooking to release their flavors and form the foundation of soups, stews, and sauces.
5. Au jus
A French term meaning “with juice.” It refers to serving meat, usually beef, with its own natural juices or a light gravy made from pan drippings. Commonly seen with prime rib or French dip sandwiches.
6. Au gratin
A cooking method where a dish is topped with cheese, breadcrumbs, or both, then browned under a broiler or in the oven. Potatoes au gratin is a classic example, where thinly sliced potatoes are baked with cream and cheese until golden and bubbling.
7. Autolyse
A bread-making technique where flour and water are mixed and left to rest before adding yeast or salt. This step helps gluten development, improves dough handling, and enhances bread flavor and texture. Bakers use it to get lighter, more open-crumb loaves.
8. Bake
To cook food using dry heat in an oven. Baking surrounds the food with consistent heat, cooking it evenly. It’s used for bread, cakes, pastries, casseroles, and even meats. Unlike roasting, baking usually refers to dishes with batters or doughs.
9. Bain-marie
Also called a water bath. A technique where a pan of food is placed in a larger pan filled with hot water and baked. It provides gentle, even heat, preventing delicate dishes like custards or cheesecakes from cracking or curdling.
10. Baste
To spoon, brush, or drizzle liquid (such as pan drippings, butter, or marinade) over food while it cooks. Basting keeps meat moist, adds flavor, and helps achieve a glossy finish. Common with roasted turkey, chicken, or ham.
11. Batter
A mixture of flour, liquid, and often eggs that can be poured or spooned. Batters are thinner than doughs and are used for pancakes, waffles, cakes, and coatings for fried foods. The consistency ranges from runny to thick depending on the recipe.
12. Bechamel sauce
One of the five “mother sauces” in French cuisine. It’s made by cooking butter and flour together (a roux) and then whisking in milk. The result is a smooth white sauce, often used as a base for cheese sauces, lasagna, and gratins.
13. Blanch
To briefly boil vegetables, fruits, or nuts in water or steam, then cool them quickly in ice water. Blanching softens produce slightly, brightens color, loosens skins (like on tomatoes), and prepares foods for freezing.
14. Blind bake
To bake a pie or tart crust without its filling. The crust is lined with parchment and filled with pie weights or beans to prevent puffing. Blind baking is essential for cream pies or quiches where the filling cooks faster than the crust.
15. Boil
To heat a liquid until it reaches 212°F (100°C) and bubbles vigorously. Foods like pasta, rice, eggs, and potatoes are boiled. A rolling boil means strong, continuous bubbling, while a gentle boil (or simmer) is softer and better for delicate foods.
16. Bone broth
A nutrient-rich broth made by simmering animal bones with water, vegetables, and seasonings for many hours. The long cooking releases collagen, minerals, and flavor, resulting in a rich, nourishing liquid often used as soup base or health drink.
17. Braise
A slow-cooking method where food is first browned, then cooked in a small amount of liquid in a covered pot. Braising tenderizes tough cuts of meat like short ribs or pork shoulder and infuses them with deep flavor. It’s often used for stews.
18. Bread flour
A high-protein flour (usually 12–14% protein) designed for yeast breads. The extra protein creates stronger gluten, giving bread better structure, chewiness, and rise. It’s ideal for sourdough, baguettes, and pizza dough.
19. Broil
A cooking method using direct, intense heat from above (like an upside-down grill). Done in the oven’s top setting, it quickly browns or crisps food such as steaks, fish, or casseroles. It’s perfect for finishing dishes with a golden crust.
20. Brown butter
Butter that’s melted and cooked until the milk solids turn golden brown and give off a nutty aroma. Known as “beurre noisette” in French, it adds rich, deep flavor to sauces, baked goods, vegetables, and pasta.
21. Caramelize
To cook sugar, or foods containing natural sugar, until they turn golden brown and develop a rich, sweet flavor. Onions, for example, become soft and sweet when caramelized slowly over low heat.
22. Chiffonade
A knife technique where leafy greens or herbs are stacked, rolled, and sliced into thin ribbons. Often used for basil, spinach, or mint as a garnish or for salads.
23. Clarify butter
A process of melting butter and removing the milk solids, leaving behind pure butterfat. Clarified butter has a higher smoke point and is used in sauces like hollandaise or for frying.
24. Coddle
To cook food gently in water kept just below boiling. Commonly used for eggs, which results in a tender texture that’s softer than boiled eggs.
25. Confit
A French cooking method where meat is slowly cooked in its own fat. Duck confit is the most famous example. It results in tender, flavorful meat that’s often preserved in the fat.
26. Consommé
A clear, flavorful soup made by clarifying stock with egg whites. The egg whites trap impurities, leaving behind a refined, concentrated broth often served as a starter.
27. Core
To remove the central part of fruits or vegetables that contain seeds, such as apples or tomatoes. A coring tool or a simple knife can be used.
28. Cream (the method)
In baking, creaming means beating butter and sugar together until light and fluffy. This incorporates air into the mixture, helping baked goods rise.
29. Crimp
To seal the edges of pie crusts or pastries by pressing them together with a fork or by pinching with fingers. It creates both a decorative and functional seal.
30. Crudités
A French term for raw vegetables served as an appetizer. Usually cut into sticks or bite-sized pieces and served with dips like hummus or ranch.
31. Cube (cutting method)
A knife cut that turns food into small, uniform squares. Common for potatoes, cheese, and meats. Sizes vary (small, medium, large cube) depending on the recipe.
32. Curing
A preservation method using salt, sugar, and sometimes nitrates to draw out moisture and enhance flavor. Commonly used for meats like bacon or ham.
33. Cut in (baking method)
A technique where cold butter is mixed into flour using a pastry cutter, fork, or fingers until crumbly. It’s key in making flaky pie crusts and biscuits.
34. Dash
An informal measurement equal to a small shake or pinch, usually less than 1/8 teaspoon. Common in seasoning recipes when precision isn’t critical.
35. Deglaze
To loosen browned bits (fond) from the bottom of a pan by adding liquid, usually wine, broth, or vinegar. This creates a flavorful base for sauces.
36. Demi-glace
A rich brown sauce made by reducing stock and brown sauce (espagnole). It’s a classic French sauce base used to enhance meat dishes.
37. Dice
To cut food into small, even cubes, usually 1/4 to 1/2 inch in size. Dicing ensures even cooking and is common with onions, carrots, and potatoes.
38. Dredge
To coat food lightly with flour, breadcrumbs, or cornmeal before frying or baking. This helps create a crispy outer layer.
39. Drizzle
To pour a thin stream of liquid such as chocolate, oil, or glaze over food for flavor or decoration. Often used in salads, desserts, or baked goods.
40. Dutch oven
A heavy, thick-walled pot, usually made of cast iron, used for slow cooking, braising, or baking bread. Known for even heat retention.
41. Emulsion
A mixture of two liquids that normally don’t blend, like oil and vinegar. Emulsions are stabilized by whisking or using egg yolks. Examples include mayonnaise and vinaigrette.
42. En papillote
A French technique where food is baked in parchment paper or foil packets. The steam inside cooks the food gently, keeping it moist and flavorful.
43. Entrée (U.S. usage)
In the U.S., an entrée is the main course of a meal. In France, it refers to a starter. On recipe sites, it usually means the main dish.
44. Escabeche
A Spanish and Latin American method of marinating cooked fish, meat, or vegetables in an acidic mixture like vinegar. It enhances flavor and preserves the food.
45. Essence (flavor extract)
A concentrated flavoring, often in liquid form, such as vanilla essence. Used in small amounts to enhance baked goods and desserts.
46. Fermentation
A process where microorganisms like yeast or bacteria convert sugars into alcohol, gases, or acids. Used in bread making, yogurt, kimchi, and beer.
47. Fillet
A boneless piece of meat or fish cut away from the bones. Fish fillets are common, as are chicken breast fillets.
48. Flambé
A cooking technique where alcohol is added to a hot pan and ignited, creating a flame. Often done with desserts like bananas Foster or sauces for meats.
49. Fold (mixing method)
A gentle mixing technique used to combine light ingredients (like whipped cream or egg whites) with heavier ones without deflating them.
50. Fond
The browned bits left in a pan after searing meat or vegetables. Fond is packed with flavor and often deglazed to make sauces.
Lattice (pastry)
A crisscross pattern of pastry strips is used to top pies and tarts. The lattice allows steam to escape during baking and gives desserts a decorative finish. Often brushed with egg wash and sprinkled with sugar for shine.
72. Leavening
An ingredient or process that causes dough or batter to rise by creating gas bubbles. Common leavening agents include yeast, baking powder, and baking soda. They make baked goods light and airy rather than dense. The choice of leavening agent depends on the type of recipe, from bread to cakes.
73. Line (the pan)
The act of covering the inside of a baking pan with parchment paper, foil, or silicone mats. Lining prevents sticking, makes cleanup easier, and helps baked goods like cakes release smoothly. It’s especially useful when working with sticky batters or delicate desserts.
74. Low and slow
A cooking method where food is cooked at a low temperature for a long period of time. This technique is ideal for barbecue, braising, or slow cooker recipes. It tenderizes tough cuts of meat, allows flavors to develop fully, and prevents burning.
75. Macerate
To soak fruits in a liquid, often with sugar, to soften them and enhance their flavor. Strawberries macerated in sugar release their juices, creating a syrup that’s perfect for desserts. Alcohol like rum or wine is sometimes used to add depth.
76. Marinade
A flavored liquid used to soak meats, fish, or vegetables before cooking. Marinades typically include an acid (like vinegar or citrus), oil, and seasonings. They help tenderize food, infuse flavor, and improve juiciness when cooked.
77. Marzipan
A sweet paste made from ground almonds and sugar, sometimes flavored with almond extract. It’s used to coat cakes, mold into shapes, or as a filling for pastries. Marzipan is popular in European desserts and holiday confections.
78. Mash
To crush food until smooth, usually with a fork, potato masher, or ricer. Most commonly refers to mashed potatoes, but other vegetables like carrots or turnips can also be mashed. Adding butter, cream, or milk creates a creamy texture.
79. Mise en place
A French term meaning “everything in its place.” It refers to preparing and organizing all ingredients and tools before cooking begins. This practice improves efficiency, reduces mistakes, and ensures a smoother cooking process.
80. Muddle
A bartending technique where fruits, herbs, or spices are crushed in the bottom of a glass with a muddler or spoon. This releases essential oils and juices, enhancing the flavor of cocktails like mojitos.
81. Muffin method
A baking technique where dry ingredients are mixed separately from wet ingredients, then combined briefly. Overmixing is avoided to prevent tough muffins. This method is commonly used for quick breads, pancakes, and of course, muffins.
82. Nap (sauce technique)
A French term used when a sauce lightly coats the back of a spoon. This shows the sauce is thickened properly and ready to serve. It’s a standard test in professional kitchens for cream or reduction sauces.
83. Neutral oil
Cooking oils with little or no flavor, such as canola, vegetable, grapeseed, or sunflower oil. They’re ideal for frying, baking, and recipes where you don’t want the oil to affect the taste of the dish.
84. Nutmeg
A warm, aromatic spice made from the seed of the nutmeg tree. Used in both sweet and savory dishes, nutmeg is common in baked goods, cream sauces, and holiday drinks like eggnog. Freshly grated nutmeg has the best flavor.
85. Offal
Refers to the internal organs and parts of animals used in cooking, such as liver, heart, or kidneys. Once common in traditional diets, offal is still prized in many cuisines for its flavor and nutrition.
86. Omelet
An egg dish where beaten eggs are cooked in a pan and often filled with cheese, vegetables, or meats before being folded. Omelets can be simple or elaborate, and they’re a quick, versatile breakfast or light meal.
87. Oven spring
The rapid rise of bread dough in the oven caused by trapped gases expanding before the crust hardens. It gives bread its final volume and airy texture. A good oven spring indicates proper fermentation and shaping.
88. Pan-fry
A cooking method where food is cooked in a shallow layer of oil or fat, typically in a skillet. Foods like chicken cutlets, fish fillets, or fritters are often pan-fried. The technique results in a crisp exterior and tender inside.
89. Parchment paper
A heat-resistant, non-stick paper used in baking and cooking. It prevents sticking, makes cleanup easy, and helps regulate cooking. It’s especially useful for lining pans, roasting vegetables, or cooking en papillote.
90. Parboil
To partially cook food in boiling water before finishing it by another method, such as roasting, frying, or grilling. Parboiling saves cooking time and ensures foods like potatoes or rice are tender throughout.
91. Pare
To carefully remove the outer skin or peel from fruits and vegetables using a small knife. Unlike peeling, which often uses a peeler, paring is more precise and used for delicate tasks such as trimming apples, potatoes, or citrus zest. Paring knives are designed for this exact purpose.
92. Pâte à choux
A light French pastry dough made by cooking flour, water, butter, and eggs. It puffs up when baked, creating hollow centers perfect for filling with cream, custard, or savory mixtures. Classic examples include cream puffs, éclairs, and profiteroles.
93. Peel
The act of removing the outer skin or rind from fruits and vegetables. Peeling can be done with a peeler, paring knife, or even by blanching and slipping off the skin. Peels are often discarded, but in some cases (like citrus zest), they’re used for flavor.
94. Pickle
A preservation method that uses vinegar, salt, and spices to flavor and preserve foods. Vegetables like cucumbers, onions, and carrots are commonly pickled. Pickling enhances flavor, extends shelf life, and adds tangy crunch to meals.
95. Poach
To cook food gently in simmering liquid kept below boiling, usually between 160–180°F (71–82°C). Commonly used for eggs, fish, and fruit. Poaching keeps foods delicate, tender, and moist without adding extra fat.
96. Purée
To blend or mash food into a smooth, thick consistency using a blender, food processor, or sieve. Soups, sauces, and baby food often use purées for a creamy texture. Vegetables like carrots or peas are popular purée bases.
97. Proof (bread)
The final rise of yeast dough before baking. Proofing allows dough to expand, develop flavor, and improve texture. It’s done in a warm, draft-free environment and is crucial for light, airy bread.
98. Pulse (in food processor)
A function on food processors that chops ingredients in short bursts rather than continuous blending. Pulsing allows for controlled chopping, creating coarse textures for salsa, breadcrumbs, or pastry dough.
99. Quenelle
A smooth, oval-shaped scoop of food, traditionally made with two spoons. Often used for soft foods like ice cream, mashed potatoes, or mousse. In French cuisine, it can also refer to a dumpling made from fish or meat.
100. Quick bread
A type of bread made without yeast, using baking powder or baking soda as leavening. Because they don’t require rising time, quick breads are faster to prepare. Examples include banana bread, cornbread, and muffins.
101. Reduce
To simmer a liquid such as stock, wine, or sauce until some of the water evaporates, concentrating the flavor and thickening the texture. Reductions are commonly used in pan sauces and gravies.
102. Render
To slowly cook meat or fat (such as bacon) to release its fat. The melted fat can then be used for frying or cooking, while the browned bits (cracklings) can be eaten or used as garnish.
103. Rest (meat/baking)
Allowing food to sit after cooking before cutting or serving. Resting meat helps redistribute juices, making it tender and moist. In baking, resting dough allows gluten to relax, making it easier to shape.
104. Roast
Cooking food uncovered in an oven with dry heat. Roasting develops a golden-brown exterior and rich flavor, especially with meats, vegetables, and poultry. Higher temperatures help caramelize the outside while keeping the inside tender.
105. Roux
A mixture of fat (usually butter) and flour is cooked together to thicken sauces. Roux is the base of many classic sauces like béchamel or gumbo. The longer it’s cooked, the darker and more flavorful it becomes, though it thickens less.
106. Rub (spice rub)
A blend of herbs, spices, and sometimes sugar is rubbed onto meat before cooking. Dry rubs add flavor and create a crust when cooked. Wet rubs combine spices with oil or mustard for better adhesion.
107. Sauté
A quick cooking method where food is cooked in a small amount of oil or fat over medium-high heat. Vegetables, seafood, and meats are sautéed to achieve browning while retaining tenderness. The term comes from the French word for “jump,” as foods are often tossed in the pan.
108. Scald
Heating milk or cream to just below the boiling point, where bubbles form around the edges. Scalding improves flavor, kills bacteria, and is often done before adding dairy to bread dough or custards.
109. Score (meat or bread)
To make shallow cuts on the surface of food before cooking. Scoring meat helps marinades penetrate and prevents curling during cooking. Scoring bread dough controls how it expands during baking, creating decorative patterns.
110. Scrape down (bowl)
The process of using a spatula to scrape the sides of a mixing bowl while preparing batters or doughs. Scraping ensures ingredients are evenly incorporated, preventing pockets of flour or butter in the final product.
111. Season
To add salt, pepper, herbs, spices, or other flavorings to food. Seasoning enhances natural flavors and balances a dish. “Season to taste” means adjusting based on personal preference, often at the end of cooking.
112. Shred
To tear or cut food into thin strips using a knife, box grater, or food processor. Commonly used for cheese, cooked meats, or vegetables like cabbage for coleslaw. Shredding creates quick-cooking pieces and is ideal for toppings.
113. Simmer
To cook food in liquid just below boiling, around 185–205°F (85–96°C). Small bubbles rise gently to the surface. Simmering is used for soups, sauces, and braises to develop flavors without overcooking.
114. Skim
To remove fat, foam, or impurities from the surface of a liquid during cooking. Skimming keeps stocks and broths clear, improves texture, and prevents greasy flavor.
115. Slurry
A mixture of starch (such as cornstarch or flour) and cold water is used to thicken sauces and soups. It’s added gradually while stirring to avoid lumps. Unlike a roux, a slurry doesn’t use fat.
116. Sous vide
A French technique meaning “under vacuum.” Food is sealed in a vacuum bag and cooked in a water bath at a precise temperature. This method results in perfectly cooked, evenly tender food, especially meats.
117. Steam
A cooking method where food is cooked using vapor from boiling water. Steaming preserves nutrients, color, and texture. It’s commonly used for vegetables, dumplings, and fish.
118. Steep
To soak dry ingredients such as tea leaves, herbs, or spices in hot liquid to extract flavor. Steeping times vary based on ingredient strength. Too long can lead to bitterness.
119. Stew
A dish of meat and vegetables cooked slowly in liquid until tender. Stewing creates hearty, flavorful meals with rich sauces. It differs from soup in being thicker and more substantial.
120. Stir-fry
An Asian cooking method where ingredients are quickly cooked in a small amount of very hot oil, usually in a wok. Stir-frying keeps food crisp and colorful while infusing it with bold flavor.
121. Stock
A flavorful liquid made by simmering bones, vegetables, and herbs in water for several hours. Stock is used as a base for soups, sauces, and stews. Unlike broth, stock is richer due to gelatin released from bones.
122. Sweat (vegetables)
To cook vegetables gently in oil or butter over low heat until they soften and release moisture, without browning. Sweating builds flavor in soups, sauces, and risottos.
123. Temper (chocolate/eggs)
In baking, tempering chocolate means carefully melting and cooling it to stabilize cocoa butter, giving chocolate a glossy finish. Tempering eggs involves slowly adding hot liquid to beaten eggs to prevent curdling, commonly used in custards.
124. Tenderize
To break down meat fibers to make them softer and easier to chew. This can be done mechanically (pounding), chemically (using acidic marinades), or enzymatically (with papaya or pineapple enzymes).
125. Toast
To brown food by exposing it to dry heat, either in a toaster, oven, or pan. Toasting intensifies flavors in bread, nuts, or spices by releasing oils and sugars.
126. Toss
To mix ingredients lightly by lifting and dropping them together, often in a bowl. Tossing is common in salads and pasta dishes to distribute dressing or sauce evenly.
127. Truss (poultry)
Tie poultry with kitchen twine before roasting. Trussing ensures even cooking, prevents wings or legs from burning, and gives the bird a neat shape for presentation.
128. Umami
Known as the “fifth taste” alongside sweet, sour, salty, and bitter. Umami is a savory flavor found in foods like soy sauce, mushrooms, tomatoes, and Parmesan cheese. It adds depth and richness to dishes.
129. Unbleached flour
Flour that hasn’t been chemically treated to whiten it. It retains a slightly off-white color and a more natural flavor. It works the same as bleached flour in most recipes, but is considered less processed.
130. Velouté
One of the five French “mother sauces.” Made by thickening white stock (chicken, fish, or veal) with a light roux, velouté serves as a base for many other sauces, like mushroom or curry sauce.
131. Vinaigrette
A salad dressing made by emulsifying oil with vinegar or citrus juice, often seasoned with mustard, herbs, and spices. The standard ratio is three parts oil to one part acid, though this can be adjusted for taste. Vinaigrettes are versatile and used as marinades, dips, or drizzles for roasted vegetables.
132. Vol-au-vent
A light, hollow case of puff pastry that can be filled with savory or sweet mixtures. Traditionally French, it’s often filled with creamy chicken, seafood, or vegetable sauces for appetizers, or with fruit and cream for desserts.
133. Whip
To beat an ingredient, usually cream or egg whites, quickly to incorporate air and increase volume. Whipped cream and meringues are common results. Whipping creates light, fluffy textures ideal for desserts.
134. Whisk
A kitchen tool with looped wires used to mix, beat, or aerate ingredients. Whisks are ideal for blending sauces, whipping cream, or beating eggs. Balloon whisks are best for whipping air, while flat whisks are good for sauces.
135. Wilt
To cook leafy greens briefly until they soften and lose volume. Wilting is done by sautéing, steaming, or adding greens to hot soups or pastas. It preserves nutrients and creates a tender but still flavorful side.
136. Wok cooking
A high-heat cooking method using a wok, a round-bottomed pan common in Asian cuisine. Woks distribute heat evenly and are excellent for stir-frying, deep-frying, steaming, and braising. The shape allows quick cooking with minimal oil.
137. Yeast
A living microorganism used in baking to ferment sugars and produce carbon dioxide, which makes dough rise. There are several types, including active dry, instant, and fresh yeast. Yeast also contributes to bread’s flavor and aroma.
138. Yolk
The yellow center of an egg, rich in fat, vitamins, and protein. Yolks provide richness and emulsifying power in sauces like hollandaise and mayonnaise, and they add tenderness and color to baked goods.
139. Zest
The colorful outer peel of citrus fruits, such as lemons, limes, and oranges. Zest is grated or peeled to release fragrant oils that flavor baked goods, sauces, and marinades. Unlike the bitter white pith, zest provides pure citrus aroma.
140. Zucchini
A summer squash with tender skin and mild flavor. It can be grilled, sautéed, baked, or spiralized into noodles. Zucchini is popular in both savory dishes and baked goods like zucchini bread.
141. Aioli
A Mediterranean sauce made from garlic, egg yolks, lemon juice, and olive oil. Similar to mayonnaise but with a stronger garlic flavor. It’s used as a dip, spread, or accompaniment to seafood and vegetables.
142. Beurre blanc
A classic French butter sauce made by whisking cold butter into a reduction of vinegar, wine, and shallots. It’s smooth, tangy, and often served with fish or chicken. The sauce must be prepared carefully to prevent separation.
143. Beurre noisette
Also known as brown butter, it’s butter cooked until the milk solids turn golden brown and release a nutty aroma. It’s commonly used in French cuisine to add richness to sauces, pastries, and vegetables.
144. Bouquet garni
A bundle of herbs, usually thyme, parsley, and bay leaf, tied together or placed in cheesecloth. It’s added to soups, stews, and stocks for flavor and removed before serving.
145. Broth vs. stock
Broth is made by simmering meat, vegetables, and seasonings, while stock is simmered primarily with bones. Stock has a richer flavor and more gelatin, while broth is lighter and often consumed as is.
146. Compound butter
Butter mixed with herbs, spices, or other flavorings. Once chilled, it can be sliced and placed on meats, fish, or vegetables to melt and add flavor. Examples include garlic butter or herb butter.
147. Convection oven
An oven with a fan that circulates hot air for faster, more even cooking. Foods cook more quickly and brown better in convection ovens compared to traditional ovens.
148. Coulis
A smooth sauce made by puréeing and straining fruits or vegetables. Fruit coulis are used for desserts like cheesecakes, while vegetable coulis can accompany savory dishes.
149. Crema
A thickened cream sauce common in Mexican cuisine, similar to sour cream but thinner and less tangy. Crema is often drizzled on tacos, enchiladas, and soups to add richness.
150. Crème fraîche
A cultured cream with a tangy, nutty flavor and thick consistency. It doesn’t curdle when heated, making it perfect for soups, sauces, and desserts. Popular in French cooking, it’s often used like sour cream but has a milder taste.
151. Double boiler
A setup where one pot of food is placed over another containing simmering water. The gentle, indirect heat prevents delicate foods like chocolate, custards, or sauces from burning or curdling. Many kitchens use special double-boiler pans, but a heatproof bowl set over a saucepan works just as well.
152. Dry rub
A blend of herbs, spices, sugar, and salt rubbed directly onto meat or fish before cooking. Unlike marinades, dry rubs don’t use liquid. They add bold flavor and form a crust when grilled, roasted, or smoked. Popular in barbecue cooking.
153. Egg wash
A mixture of beaten eggs (sometimes with water or milk) brushed onto baked goods before baking. Egg wash gives breads, pastries, and pies a shiny, golden finish and can also help toppings like seeds or sugar stick.
154. Farro
An ancient wheat grain with a nutty flavor and chewy texture. Farro is high in fiber and protein, making it a healthy addition to salads, soups, and side dishes. It’s often boiled or simmered until tender, similar to rice.
155. Frittata
An Italian egg dish similar to an omelet, but thicker and usually finished in the oven. Ingredients like cheese, vegetables, or meats are mixed into the eggs. Frittatas can be served warm or at room temperature, making them versatile for meals or brunch.
156. Ghee
A type of clarified butter popular in Indian cuisine. The butter is simmered until the water evaporates and milk solids brown slightly, leaving a nutty-flavored fat that resists spoiling and has a high smoke point. Ghee is used in curries, frying, and baking.
157. Griddle
A flat, smooth cooking surface used for pancakes, eggs, burgers, and sandwiches. Griddles can be built into stovetops, electric appliances, or heavy cast-iron pans. They distribute heat evenly and allow for large batches of cooking.
158. Gumbo
A classic Louisiana stew combining meat or seafood with vegetables, stock, and thickened with roux, okra, or filé powder. Gumbo reflects Creole and Cajun influences and is typically served over rice. It’s hearty, spicy, and deeply flavorful.
159. Hominy
Dried corn kernels treated with an alkali solution, a process called nixtamalization. Hominy is used in dishes like grits and posole. It has a chewy texture and mild corn flavor, making it a staple in Mexican and Southern U.S. cooking.
160. Hot water bath
Another name for a bain-marie. Food, usually custards or cheesecakes, is placed in a pan surrounded by hot water and baked. The water bath ensures even, gentle heat and prevents cracking or curdling.
161. Ice bath
A bowl filled with ice and water used to quickly cool foods. Blanched vegetables are often shocked in an ice bath to stop cooking and lock in color. Ice baths are also used to chill custards, sauces, or boiled eggs.
162. Jambalaya
A Creole and Cajun rice dish from Louisiana that blends meat, seafood, vegetables, and seasonings in a single pot. Similar to paella, jambalaya is hearty and highly seasoned, often flavored with paprika, cayenne, and sausage.
163. Kimchi
A traditional Korean dish of fermented vegetables, usually napa cabbage and radish, seasoned with chili pepper, garlic, and ginger. Kimchi is tangy, spicy, and packed with probiotics. It’s eaten as a side dish or used in soups, stews, and fried rice.
164. Lox
Thinly sliced salmon that has been cured in a salt-sugar mixture, often with dill. Lox is not smoked (though smoked salmon is similar). It’s commonly served on bagels with cream cheese, capers, and onions.
165. Meringue
A sweet foam made by whipping egg whites with sugar. Meringue can be soft (used as pie toppings) or baked into crisp cookies and pavlovas. The sugar stabilizes the egg whites, creating volume and glossy peaks.
166. Mortar and pestle
A traditional grinding tool used to crush spices, herbs, and seeds into powders or pastes. The mortar is the bowl, and the pestle is the club-shaped grinder. It provides more control than electric grinders and is prized for releasing fresh flavors.
167. Naan
A leavened flatbread from India, traditionally baked in a tandoor oven. Naan is soft, slightly chewy, and often brushed with butter or garlic. It’s served with curries, grilled meats, or used to scoop sauces.
168. Ouzo (used in cooking)
A Greek anise-flavored liqueur sometimes used in cooking seafood and sauces. Its licorice-like flavor pairs well with shellfish, tomato sauces, and Mediterranean dishes. Because it’s strong, it’s used sparingly.
169. Pan sauce
A sauce made by deglazing browned bits (fond) left in a pan after cooking meat. Wine, broth, or cream is added to loosen the bits, and the sauce is often finished with butter for richness. Pan sauces are quick, flavorful, and elevate simple meats.
170. Pasta water
The starchy water left after boiling pasta. Often saved and added to pasta sauces to help thicken them and make the sauce cling to the noodles. It’s sometimes called “liquid gold” in Italian cooking.
171. Phyllo dough
A paper-thin unleavened dough used in Greek and Middle Eastern pastries like baklava and spanakopita. Because the sheets are so thin, they are usually layered with butter or oil before baking, creating a flaky texture. Handling requires care to prevent tearing, but the results are crisp and delicate.
172. Pickling spice
A spice blend typically containing mustard seeds, coriander, allspice, cloves, and bay leaves. Used in making pickles, corned beef, and marinades, the mix adds depth and complexity to brines and preserves.
173. Pilaf
A rice dish cooked in broth with aromatics and seasonings, often combined with vegetables, nuts, or meats. Pilaf is fluffy, flavorful, and widely popular in Middle Eastern, Indian, and Central Asian cuisines.
174. Quinoa
An ancient seed often cooked and eaten like a grain. Quinoa is naturally gluten-free, high in protein, and has a nutty flavor. It’s versatile, serving as a base for salads, side dishes, and even breakfast bowls.
175. Ramekin
A small, round, oven-safe dish used for individual servings. Ramekins are commonly used for crème brûlée, soufflés, molten cakes, or even savory bakes like pot pies. Their heatproof design makes them ideal for baking and serving directly.
176. Risotto
A creamy Italian rice dish made by slowly cooking Arborio rice in broth while stirring frequently. Butter, Parmesan, and wine are often added for richness. The constant stirring releases starch, creating risotto’s signature creaminess.
177. Salsa verde
A “green sauce” made with herbs, garlic, vinegar, and olive oil. In Mexican cuisine, it’s made with tomatillos, chili peppers, and cilantro. Both versions are tangy and versatile, perfect for meats, tacos, or vegetables.
178. Savory (herb)
A peppery herb used fresh or dried in cooking. There are two types: summer savory, with a lighter taste, and winter savory, which is stronger. It’s often used in bean dishes, stuffing, and meats.
179. Scampi
A dish made with shrimp or prawns, typically cooked in garlic, butter, and white wine. In the U.S., shrimp scampi often refers to pasta dishes tossed with this sauce. It’s quick to prepare yet full of flavor.
180. Sear
A high-heat cooking technique used to brown the surface of meat or fish quickly. Searing locks in juices, adds flavor, and creates a crust. It’s often the first step before finishing a dish in the oven.
181. Shortcrust pastry
A basic pastry dough made with flour, fat, and a little water. It’s crumbly and tender, used for pies, tarts, and quiches. Shortcrust is less flaky than puff pastry but sturdier for holding fillings.
182. Sorbet
A frozen dessert made from fruit purée, sugar, and water. Unlike ice cream, sorbet contains no dairy. It’s light, refreshing, and often served as a palate cleanser between courses.
183. Soufflé
A light, airy baked dish made with egg yolks and whipped egg whites. Soufflés can be sweet (chocolate, lemon) or savory (cheese, spinach). They rise dramatically in the oven but are delicate and may collapse if not served quickly.
184. Sprig (herb measurement)
A small branch of fresh herbs, typically parsley, rosemary, thyme, or mint, used whole in cooking. A sprig is usually about 3–4 inches long. It can be removed after cooking or used as a garnish.
185. Sriracha
A spicy chili sauce made from chili peppers, vinegar, garlic, sugar, and salt. Originally from Thailand, it’s now popular worldwide as a condiment and cooking ingredient. Known for its tangy heat and bright red color.
186. Stone fruit
A category of fruits containing a large pit or “stone” inside, such as peaches, cherries, plums, nectarines, and apricots. These fruits are sweet, juicy, and often eaten fresh or baked into desserts.
187. Sun-dried tomatoes
Tomatoes that have been dried in the sun or dehydrated, concentrating their flavor and sweetness. They can be packed dry or in oil. Commonly used in pastas, salads, and antipasto dishes.
188. Tagine
A North African stew slow-cooked in a clay pot of the same name. Ingredients include meats, vegetables, dried fruits, and spices like cinnamon and cumin. The conical lid helps trap steam and flavors, resulting in tender, aromatic dishes.
189. Tapenade
A spread or dip made from finely chopped or blended olives, capers, and olive oil, sometimes with anchovies. Tapenade is savory and salty, often spread on bread or used as a topping for meats and fish.
190. Tarragon
An herb with a mild licorice flavor, often used in French cuisine. Tarragon pairs well with chicken, fish, and eggs, and is a key ingredient in béarnaise sauce.
191. Tempura
A Japanese dish where vegetables, seafood, or meat are lightly coated in a cold batter and quickly deep-fried. The result is a delicate, crispy coating that doesn’t feel heavy. Traditionally served with dipping sauce and rice.
192. Tofu
A protein-rich food made by curdling soy milk and pressing it into blocks. It has a mild flavor and takes on the taste of seasonings and marinades. Tofu is versatile — it can be stir-fried, baked, grilled, or blended into smoothies and desserts.
193. Tortilla press
A kitchen tool used to flatten balls of dough into thin, round tortillas. Common in Mexican cooking, tortilla presses ensure even thickness and speed up preparation compared to rolling by hand.
194. Turmeric
A bright yellow spice from the root of the turmeric plant. It has a warm, earthy flavor and is used in curries, soups, and rice dishes. Turmeric also has antioxidant and anti-inflammatory properties and is a key ingredient in golden milk.
195. Umami paste
A flavor enhancer made from ingredients rich in glutamates, such as tomatoes, mushrooms, anchovies, and soy sauce. It boosts savory depth in sauces, soups, and marinades. Often used by chefs to intensify flavors without adding salt.
196. Vermouth (in cooking)
A fortified wine flavored with herbs and spices. Dry vermouth is often used in sauces, risottos, and marinades for seafood and chicken, while sweet vermouth can be used in certain reductions and glazes.
197. Wasabi
A pungent Japanese condiment made from the grated rhizome of the wasabi plant. Often served with sushi, wasabi delivers a sharp, nose-tingling heat. Most commercial wasabi is made from horseradish and mustard due to the rarity of true wasabi.
198. Wild rice
Not technically rice but the seed of aquatic grass. It has a nutty flavor and chewy texture, and it’s rich in protein and fiber. Wild rice is often mixed with white or brown rice in pilafs, soups, and salads.
199. Worcestershire sauce
A fermented liquid condiment made with vinegar, molasses, anchovies, tamarind, garlic, and spices. It adds tangy, savory depth to meats, marinades, and sauces. Invented in England, it’s now a global pantry staple.
200. Za’atar
A Middle Eastern spice blend made from dried thyme, oregano, marjoram, sumac, and sesame seeds. It’s sprinkled on breads, mixed with olive oil, or used as a seasoning for meats and vegetables. Za’atar adds a herby, tangy, nutty flavor to dishes.
