Dining

a la nicoise

"As prepared in Nice." Tomatoes, black olives, garlic and anchovies. Salad nicoise has these plus French green beans, onions, tuna, hard-cooked eggs and herbs.

Buerre noir

"Black butter." Butter cooked over low heat until dark brown. Flavored with vinegar or lemon juice, capers and parsley.

Creme brulee

"Burnt cream." Chilled, stirred custard. Sprinkled with brown or granulated sugar and caramelized under a broiler.

caldo verde

"Green soup." A Portuguese favorite w/ shredded kale, sliced potatoes, linguica sausage and olive oil.

Milanese

"In the style of Milan." Usually meat, dipped in egg and Parmesan breadcrum mixture, fried in butter.

a la Normande

"In the style of Normandy." Most commonly, it's fish (sole) garnished with shellfish (oysters, shrimp, mussels), mushrooms and truffles. Served in normande sauce (fish-stock-based veloute enriched with butter, cream and egg yolks).

pot-au-feu

"Pot on Fire." Meat and veggies cooked slowly in water. Rich broth served with croutons as firs course, then entree of the meat and veggies.

chirashi

"Scattered sushi." SUSHI MESHI (vinegared rice) w/ chopped veggies, SASHIMI, CURED FISH, ROE, NORI and omelet slices. In Japanese homes, either scattered on top or mixed in rice.

Buerre Blanc

"white butter." Wine, vinegar, shallot reduction into which chunks of cold butter are whisked until the sauce is thick and smooth.

Adobo

1. A Philippine national dish. Braised chicken and pork w/ coconut milk. 2. seasoning composed of CHILES, herbs and vinegar.

scald

1. A dry, tan- or brown-colored area on fruit skin (ie, apple) from sun overexposure. Doesn't affect quality. 2. Cooking technique--often used to retard the souring of milk--where a liquid is heated to just below the boiling point. 3. To plunge a food (tomatoes, peaches) into boiling water (or pour over them) to loosen skin.

malt

1. A grain (barley) that's sprouted, kiln-dried and ground into a mellow, slightly sweet powder. 2. Shake-like concoction: malted-milk powder, milk, ice cream and chocolate.

mariniere

1. A mussel stock-based Bercy sauce enriched with butter or egg yolks. 2. "a la mariniere" means "mariner's style"--shellfish with white wine and herbs.

mimosa

1. Garnish of finely chopped hard-cooked egg yolk sprinkled over salads and vegetables.

bocconcini

1. Small nuggets of fresh MOZZARELLA. Sometimes used to refer to any "mouthful" dishes in Italian.

pavé

1. Square or rectangular dessert with several layers of sponge cake filled with buttercream and coated with frosting. 2. A square-shaped aspic-coated mousse made of meat, fish or poultry, served cold.

pepper pot

1. Thick soup of tripe, meat, veggies, pepper and season. AKA Philadelphia pepper pot. 2. West Indian stew w cassareep, meat or seafood, veggies, chiles, cayenne and season.

humble pie

17th century dish. Heart, liver, kidney and other innards of deer with apples, currants, sugar and spices. Baked as a pie. Servants ate it while the gentry dined on venison. Named after old-English word "numble," meaning deer's innards.

malting

3-step process in which select barley or other grains are transformed from their raw state, which is not suitable for brewing, into a modified grain essential to the overall brewing process. The three steps include steeping, germination, and kilning. This process develops enzymes necessary for mashing and the characteristic grain flavors for beer.

pastry blender

5 or 6 parallel u-shaped steel wires. used in making pastry dough to cut cold fat (usually butter) into a flour mixture, evenly distributing the tiny pieces of fat without warming them.

rye whiskey

51 percent rye mash whiskey. Like a smooth, rich bourbon.

Jagermeister

70-proof GErman liqueur. Blend of 56 herbs and spices . Means "hunt master."

Kriek

A Belgian beer style produced by steeping cherries in the beer to produce a second fermentation and develop a strong tart cherry flavor.

Gueuze

A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation. After the blend is created and bottled it is aged for several years creating an intense taste.

brown ale

A British style, top-fermented beer with a roasted and caramel malt sweetness and light hoppiness.

lobster butter

A COMPOUND BUTTER made by heating ground lobster shells together with butter. Sometimes lobster meat and CORAL are also included. Strained into ice water, which hardens the butter. Flavors sauces or soups or as a spread.

madrilene

A CONSOMMÉ with fresh tomato juice. Served hot or cold (jellied), with lemon wedge.

caudiere

A French seafood stew or soup based on mussels and onions.

garde manger

A French term for the cool, well-ventilated pantry area where cold buffet dishes are prepared and foods stored. ALso name for chef in charge of it.

Bagoong

A Philippine condiment. Big in Hawaii. Shrimp or small fish salted, cured and fermented for several weeks. The resulting salty liquid (patis) is drawn off, used as sauce.

Bundnerfleisch

A Swiss salt-CURED, air-dried beef similar to (but considered superior to) Africa's BILTONG

mornay sauce

A bechamel plus cheese (Parm or Sweiss).

malt liquor

A beer with high ABV.

Cowboy Steak

A bone-in rib steak with a frenched rib bone. This "raw bone" feature and the fact that this cut is generally around two pounds of meat.

munchener

A bottom-fermented beer produced in Munich. There are two versions: helles bier, a paler beer, and dunkel bier, closer to the original dark style. Both styles are distinctively malty.

spruce beer

A brew produced in North America and Northern Europe by fermenting molasses and/or other sugars with the bud, needles, or essence of spruce trees.

ACKEE

A bright red tropical fruit that, when ripe, bursts open to reveal three large black seeds and a soft, creamy white flesh. Extremely popular in one of Jamaica's national dishes, "saltfish and ackee." Because certain parts of the fruit are toxic when underripe, canned ackee is often subject to import restrictions.

black beer

A broadly used term for a beer that is opaque in complexion however it is most closely associated with the German style of Schwarzbier.

consomme

A clarified meat or fish broth. Hot or cold. Double consomme is reduced until it's half the volume and twice the flavor.

lager

A classification of beer styles made with a bottom fermenting yeast, usually fermented at colder temperatures. Lagers are generally smooth, elegant, crisp and clean.

poire william

A clear pear Eau de vie from Switzerland. Some bottles have a whole pear inside.

six-row barley

A common of barley variety used by most major brewers. Six row, refers to the number of kernels on the stalk of barley. These smaller kernels offer a greater yield, and thus lower price, than two-row barley.

alpha acid

A component in hops that goes through a chemical change during the boil called isomerization. The resulting iso Alpha Acid imparts the beer's distinctive bitterness.

coddle

A cooking method most often used with eggs. Special containers with tight-fitting lids called "egg coddlers." Container covered, set in pan of simmering water and placed on stovetop or in the oven at very low heat. Gentle warmth of water bath slowly cooks the food.

LONDON BROIL

A cooking method, not a cut of meat. Made from tough cuts, like flank steak. It needs to be well-seasoned and cooked to medium rare; then sliced very thin against the grain.

croque madame

A croque monsieur with a fried egg. In Britain and America, there's no egg. It's just a croque monsineur w/ chicken instead of ham.

Hanger Steak (aka Butcher's Tenderloin, Bistro Steak)

A cut from near the center of the diaphragm. Really flavorful and tender on edges, tough in middle. Marinate and grill or broil. Serve medium-rare or rare to avoid toughness. Called hanger because it "hangs" between the rib and the loin—it is not connected to bone. A supportive muscle, not active one (so more tender). Only 1 per animal.The entire cut typically weighs just 1 to 1.5 pounds. Known as butcher's steak because butchers would keep it for themselves. In France it is called onglet, in Italian lombatello, and in Spanish solomillo de pulmon.

Rauchbier

A dark, bottom-fermented beer produced by a few breweries in Bavaria. Unique smoked flavor from the use of malts dried over an open fire. Also known as Bamburg Beer.

dacquoise

A dessert of disc-shaped, nut-flavored meringues stacked and filled with sweet whipped cream or buttercream. Served chilled, often with fruit.

dacquoise (da-kwahz)

A dessert of disc-shaped, nut-flavored meringues stacked and filled with sweetened whipped cream or buttercream. Served chilled, often with fruit.

cherries jubilee

A dessert of pitted BING or other dark red cherries, sugar and KIRSCH or BRANDY. Combined, flambéed, spooned over vanilla ice cream. Cherries usually prepared in chafing dish at table, set aflame.

cottage pudding

A dessert. Plain but rich cake smothered w/ sweet sauce, such as lemon or chocolate.

Double Broiler

A double-pan arrangement. Two pots are formed to fit together, with one sitting partway inside the other. Single lid fits both pans. Lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Used to cook heat-sensitive foods like custards, delicate sauces and chocolates.

Calvados

A dry apple BRANDY made in Calvados (Normandy, France). Used for cooking chicken, pork and veal dishes.

oyster stout

A dry stout brewed using oysters, this style was very popular among beer drinkers in the 19th Century.

Muscat

A family of grapes with many varieties that produce big crops. FLAVOR: Sweet and very floral. Grape used to produce Asti Spumante, the sweet sparkling wine in Italy.

Armagnac

A fine French BRANDY from Gascony, southeast of Bordeaux. Like COGNAC, Armagnac is aged in oak for up to 40 years.

Cube steak or minute steak

A flavorful cut of beef, generally from the top or bottom round. It is tenderized (cubed) by pounding it with a mallet or running it through a tenderizing machine. It is the cut generally used for Salisbury steak and chicken fried steak. It is also a popular cut cut for steak sandwiches and cheese steaks.

complete protein

A food source that has enough of the NINE ESSENTIAL AMINO ACIDS. Most animals are complete. Fruits, veggies, grains are not.

Chuck roast

A full-flavored roast, rectangular in shape, popular for a classic pot roast. Best for slow-cooking in the crock pot, braising or in stews. It also can be stir-fried.

dortmunder

A gold colored, bottom-fermented beer from Dortmund, Germany's largest brewing city. Similar in color and dryness to a pilsner, a biscuity malt note and higher strength.

germ

A grain kernel's nucleus or embryo. Nutritious (thiamine, vitamin E, iron, riboflavin).

barley sugar

A hard, lemon-flavored candy. Originally made from barley water w/ sugar. Now mostly made w/ plain water and tartaric acid.

"Closed herd"

A herd 100% born and raised on the farm. No animals are ever brought in from the outside. This ensures the health of the herd; outside animals can bring in infections, viruses and diseases including "mad cow" and hoof and mouth disease. Maintaining a closed herd is especially important to an organic herd, since animals cannot be treated with antibiotics.

Bottom Round Roast

A large roast. 2-3 pounds. Ideal for the slow, moist crock pot style of cooking, or wrapped in foil and cooked in the oven at 250°F for four to six hours.

PORTERHOUSE

A larger T-bone, containing more of the tenderloin and the sirloin strip.

POT ROAST

A less-expensive cut of meat, cooked slowly in a covered pot with water, and often root vegetables and potatoes, until it is moist and tender. A beef brisket is often cooked as a "pot roast."

Aperitif

A light alcoholic drink to stimulate the appetite. Champagne, lillet, Sherry.

Gibson

A martini (gin and dry vermouth) with a tiny white onion instead of an olive.

chinois (sheen-wah)

A metal conical sieve with an extremely fine mesh, used for pureeing or straining. The mesh is so fine that a spoon or pestle must be used to press the food through it.

all-natural

A misleading term. USDA says it's been "miminally processed with no artificial ingredients." But still might contain antibiotics and growth hormones. To avoid those, get organic.

emulsion

A mix of two unmix-able liquids (oil and water). Done slowly (sometimes drop by drop), mixing rapidly. Usually thick and satiny. Mayo and Hollandaise are two examples.

Himalayan Beef

A more acceptable name for yak. Tibetan cattle, native to Himalayan Mountains of Tibet. More envirnonmentally friendly than cattle. Easier to handle than bison. Named HImalayan beef because Americans are skittish about "yak." They need far less food (6 pounds of forage for one pound, compared to cattle's 8 and bison's 12). Leaner than steer (95-97% lean. Grass-fed without hormones or antibiotics, also low in palmitic acid (which causes LDL cholesterol). Sweet and delicate like bison, never gamey.

ROAST

A multi-pound piece of meat. Usually cooked with radiant heat in an oven and sliced. They're cut from almost every area along the top of the steer—chuck roast, rib roast, chateaubriand (from the short loin), sirloin tip roast, eye of round roast, rump roast (round). Internal temp at serving should be 150-155. Always take it out of the oven when it's at LEAST 10 degrees below serving temp, let sit for 10-15 minutes before carving.

diacetyl

A natural chemical produced by yeast as a product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. However, a clearly detectable level of diacetyl may indicate poor brewing practices. At high levels it is perceived as a buttery or butterscotch flavor which, while good for a topping on movie popcorn, is not desirable in beer.

pilsner

A pale, golden-hued, highly hopped, bottom-fermented beer. Also known as a pilsener or pils. This style is common throughout the world but the original was first brewed in the Bohemian town of Pilsen in 1842 as one of the first pale beers with clarity. The traditional Czech or German pilsner is highly hopped for a spicy citrus taste and crispness.

lagering

A period of one to many weeks following or including fermentation in which the temperature of the beer is slowly reduced. This helps reduce the harsher secondary products of fermentation, while clarifying and mellowing the beer.

roast

A piece of meat large enough to feed more than one person.

Campari

A popular bitter Italian APÉRITIF, which is often mixed with soda.

Applejack

A potent BRANDY made from apple cider. 80-100 proof. French version CALVADOS is really famous. In the US, it must spend a minimum of 2 years in wooden casks before being bottled.

bottle conditioned

A process that creates a secondary fermentation from leaving yeast in the brew while it is in the cask or bottle. A popular technique among homebrewers, it can be dangerous. If the bottle is over primed (meaning too much fermentable sugar left in) it could result in a beer grenade, showering one's entire dwelling in glass and spattered beer.

Berliner Weisse

A regional beer of northern Germany. Pale, top-fermented, and sour. Made with wheat and often flavored with special syrups.

Flatiron steak

A relatively new cut from the shoulder, a major barrier to prior enjoyment was the large band of connective tissue running down the center of the steak. Removing the connective tissue leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the earthy flavor of a sirloin or skirt steak. Most people marinate the cut.

schmaltz

A rendered chicken fat (sometimes flavored with onions, apples and seasonings) that is strained and used in many dishes of Middle European Jewish origin much like butter.

Black bottom pie

A rich pie with a layer of dark chocolate custard, topped w/ a layer of rum custard, then lightly whipped cream and chocolate shavings.

Blanquette

A rich, creamy stew made with veal, chicken or lamb, button mushrooms and small white onions.

Composed salad

A salad in which the ingredients are artfully arranged, rather than tossed together. Dressing is drizzled.

cask conditioned

A secondary fermentation created when yeast is left in the brew to complete the fermentation in the cask.

krausening

A secondary fermentation where a small portion of young, still actively fermenting beer and yeast are added to the beer at the end of primary fermentation. The new yeast has a limited food supply. It quickly exhausts the available sugars and is forced to scavenge among a range of secondary compounds for more food. This smoothes out the beer and eliminates strong and potentially offensive odors and flavors. The result Is an elegant and balanced taste.

Culotte Steak or Top Sirloin Cap Steak

A small, boneless steak cut from the sirloin. Culotte steaks are flavorful but leaner, with less marbling than a New York strip steak or a Porterhouse. Thus, they are a bit tougher than other sirloin steaks.

Breakfast steak

A smaller sirloin steak, generally five ounces in weight. See also sirloin steak.

vinegar

A sour, acidic flavor produced in spoiled beer.

Andouille Sausage

A spicy, heavily smoked sausage made from pork CHITTERLINGS and TRIPE. CAJUN icon, used in JAMBALAYA and GUMBO.

ice beer

A style in which the beer is cooled down before filtration to the point where the water freezes. The ice crystals are then removed, leaving a more concentrated beer.

Benedictine

A sweet liqueur named for the Benedictine monks of the Abbey of Fecamp, Normandy. Secret recipe. We know it's COGNAC-based and with various aromatics, fruit peels and herbs. In Kentucky, benedictine is a spread made with cream cheese, cucumbers and dill, all tinted brightly with green food coloring.

oatmeal stout

A sweet stout brewed using oats to create a fuller mouth feel and smoothness.

Kummel

A sweet, colorless LIQUEUR flavored with caraway seed, cumin and fennel.

faro

A sweetened version of a lambic created by blending different lambics or sweetening it with sugar and spices.

chowder

A thick, chunky seafood soup. From French word "chaudière," a caldron in which fishermen made stews fresh from the sea. New England-style is made with milk or cream, Manhattan-style with tomatoes.

eggplant caviar

A thick, pureed dip or spread of roasted eggplant, onion, tomato, olive oil and seasoings. Served cold or at room temp ,

caul

A thin, fatty membrane that lines the abdominal cavity, usually taken from pigs or sheep. Wrap pates, crepinettes and forcemeats. Membrane melts during baking or cooking.

flute

A thin, lightly sweet, flute-shaped cookie served with ice cream, pudding and so on

smoked beer

A top fermenting beer brewed with malt that has been smoked in the kilning process with wood.

pale ale

A top-fermented beer brewed with pale malts, encompasses many versions. The terms of Pale ale and a Bitter often overlap but both are known for their pale malts and hop bitterness. The traditional English pale ale uses English hops and malt for a beer that's earthy, rounded, and hoppy. Other cousins include a strong pale ale, American pale ale, extra special bitter (ESB), India pale ale (IPA), and an Altbier

barley wine

A top-fermented beer of unusually high, wine-like, alcohol content. Copper colored or dark brown, strongly flavored and fruity, sometimes fermented with wine or champagne yeast. Originally these beers were known as "Old Ales".

perry

A traditional fermented beverage similar to hard apple cider in which the majority of the fermented juice is derived from pears.

Black Sea Bass

A true BASS. Atlantic coast. Firm, moderately fat flesh. Delicate flavor, due to its diet of crab and shrimp.

petite marmite

A type of pot au feu served in its own cooking vessel. Beef, chicken, marrow bones and veggies (including cabbage). Slow-cooked for rich broth that's served with grated cheese as first course with bone marrow spread on toast. Meat and veggies served as main course.

brettanomyces

A type of wild yeast important in brewing lambics.

Buttercup squash

A variety of TURBAN SQUASH. Flavor reminiscent of sweet potato.

stout

A very dark, top fermented beer made from pale malt, roasted unmalted barley and, often, caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker, hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout: although both have hop bitterness, sweet stout is less bitter than dry stout. See also: Russian stout, imperial stout, cream stout, sweet stout, and dry stout.

Ball tip roast

A very economical roast. Comes from the bottom sirloin. Versatile cut with great flavor.

bock

A very strong lager traditionally enjoyed from winter to early spring. Full-bodied, smooth, malty, and hopped for balance. Could be from "goat" in German. The Capricorn sign of the goat coincides with when these beers were typically brewed.

lambic

A wheat beer originally produced in Brussels. Strong acidic character from the spontaneous fermentation of wild yeast and bacteria. Gueuze and Kriek beers are derivatives.

winter beer

A winter seasonal brew, generally dark and spiced.

Pernod

A yellowish, licorice-flavored LIQUEUR similar to ABSINTHE. Usually mixed with water, which turns it cloudy.

chipolata sausage

AKA "little fingers." Tiny, coarse pork sausages (2- to 3-inch-long). Highly spiced with thyme, chives, coriander, cloves and sometimes hot red-pepper flakes.

salsify

AKA "oyster plant" because tastes like a delicately flavored oyster. Eaten plain as a vegetable, or used in savory pies and soups.

gold leaf

AKA "varak." Edible, gossamer-thin sheets of pure silver or gold. For centuries, used in Indian desserts for big events.

parisienne sauce

AKA Allemande sauce. Creamy sauce, classically used to top cold asparagus. Cream cheese, oil, lemon juice, chervil and sometimes paprika.

whitefish caviar

AKA American Golden. Small yellow-gold eggs.

Achiote seed

AKA Annatto. East Indian, Spanish, Latin America. US uses it to color butter, cheese, smoked fish.

Trassi

AKA Balachan. Flavoring in Southeast Asian food. Made from shrimp, sardines and other small salted fish that have been fermented. Very pungent.

costmary

AKA Bible leaf (long leaves were used as bookmarks). Minty, lemony herb. Salads, soups, veal, chicken dishes and sausages.

Hard sauce

AKA Brandy butter. Traditional with plum pudding. Beaten butter, sugar and flavoring (brandy, rum, whisky, vanilla). Refrigerated until "hard" (like butter).

steam beer

AKA California Common. A beer produced with a hybrid fermentation, using a special strain of lager yeast that ferments at ale like temperatures. Fermentation is carried out in long, shallow vessels called clarifiers to shorten cooling times, followed by warm conditioning and krausening. Was first produced in California at the end of the 19th century, during the Gold Rush. At one time there were twenty seven breweries making steam beer in California.

monstera

AKA Ceriman or Mexican breadfruit. Looks like narrow, foot-long pine cone. Off-white flesh is creamy-smooth like a custard. Sweet-tart, like a pineapple with touches of banana and mango.

Fermented black beans

AKA Chinese black beans, salty black beans. Chinese specialty. Small black soybeans preserved in salt and packed into cans. Extremely pungent, salty.

shiitake

AKA Chinese black musrhooms, forest mushrooms. From Japan and Korea (now grown here). Dark brown with tan striations (3-6 inches avg). Meaty, steak-like flesh. Stems are EXTREMELY tough (must be removed... great for flavoring stocks).

Amaranth

AKA Chinese spinach or callaloo in Caribbean cooking. Leaves have good, slightly sweet flavor.

clotted cream

AKA Devonshire cream. Gently heat rich, unpasteurized milk until semisolid layer of cream forms on surface. Cool, remove. Spread on bread, spoon on fresh fruit/desserts. Traditional English "cream tea" is clotted cream and jam with scones and tea. Specialty of Devonshire, England.

Fructose

AKA FRUIT SUGAR or LEVULOSE. Extremely sweet, natural byproduct of fruits and honey. More water-soluble than glucose and sweeter than sucrose (though half the calories). Can be used by diabetics.

COLUMBARD

AKA French Columbard. Simple, fresh white wines high in acid. Second most planted grape in California, often blended into generic white wines. Heavy producer. Grows like mad.

Parsley root

AKA Hamburg parsley or turnip-rooted parsley. Beige, carrotlike root, Tastes like a carrot-celery cross. Rarely found in US.

tamarind

AKA Indian date. ASIA/AFRICA. Pods with small seeds. SWEET-SOUR pulp. EXTREMELY SOUR when dried. Used in chutneys, curries, pickled fish. Integral to Worcestershire sauce.

Carrageen

AKA Irish moss. Seaweed from Ireland and US Atlantic coast. Dried, thickening agent for puddings, ice cream, soups.

Burgoo

AKA Kentucky Burgoo. Thick stew full of meats (pork, veal, beef, lamb and poultry) and veggies (onions, cabbage, potatoes, carrots, sweet green peppers, corn, okra, lima beans, celery). Early renditions were made with rabbit and squirrel.

Polish sausage

AKA Kielbasa. Smoked, usually pork (some beef).

jicama

AKA Mexican potato. Sweet, nutty flavor both raw and cooked.

lobster newburg

AKA Newburg. Super-rich dish. Chopped cooked shellfish (lobster, crab, shrimp) in sauce of butter, cream, egg yolks, sherry and seasonings. Served over buttered toast points.

marzenbier

AKA Octoberfest. In Germany, before the advent of refrigeration, beer was brewed in the winter. Märzen was the last batch, which was brewed in March. It was made especially strong to survive the many months of maturation before it was drunk at the end of summer.

kashi

AKA Okashi. Japanese for confections, pastries, sweets.

Blanch

AKA Parboil. Plunge into boiling water, then plunge into cold/ice water. Firms flesh, loosens skins (toms, peaches) and makes more colorful, flavorful.

hoisin sauce

AKA Peking sauce. Thick, reddish brown is sweet and spicy. Chinese cooking. Soybeans, chiles, spices.

English walnut

AKA Persian walnut. California is leading producer. Potent source of Omega-3s.

feijoa (fay-YOH-ah)

AKA Pineapple Guava. Small, egg-shaped fruit from South America (California and New Zealand now grow). Flavor of quince, pineapple and mint.

Mountain oysters

AKA Rocky Mountain Oysters or prairie oysters. Testicles. Younger animal is best.

Mettwurst

AKA Schmierwurst because it's soft enough to spread. German pork sausage. Bright red, fatty, seasoned with coriander and pepper.

steel-cut oats

AKA Scotch or Irish oats. Groats that have been cut into 2 or 3 pieces. Take a lot longer to cook, really chewy.

panforte (pan-for-tay)

AKA Siena cake. Dense, flat cake w/ honey, hazelnuts, almonds, candied citron, citrus peel, cocoa and spices. Only a tiny amount of flour. Hard and chewy. From Siena, Italy.

sansho

AKA Szechuan pepper. Mildly hot Japanese seasoning made from berries of prickly ash tree, dried, ground into powder.

Ugni Blanc

AKA Trebbiano. France, italy and Australia. Used for wines and brandy. Primary grape used in Cognac. TYPE: Dry, high acid.

pepperoncini

AKA Tuscan peppers. Bright red, wrinkled skin. Slightly sweet flavor.

TREBBIANO

AKA Ugni Blanc. France, Italy, Australia... for wine and brandy. Usually dry and high in acid. As Ugni Blanc, primary grape used in Cognac.

Scotch ale

AKA Wee Heavy. A top fermented beer of Scottish origin. Strong, dark, and robust with a sweeter character and fuller body than a Scottish ale. Scotch ales are known for their maltiness but didn't necessarily use a specifically peat smoked malt. The peat flavor may have been a by product of the region however. Today, peat smoked malt is used in some versions.

navy bean

AKA Yankee bean. Small, white. Staple of the navy. Pork and beans staple, Boston Baked Beans.

sabayon

AKA Zabaglione. One of Italy's great gifts to the world. Dessert... whisked yolks, wine (Marsala, trad) and sugar.

pandowdy

AKA apple pandowdy. Deep-dish dessert. Sliced apples, butter, spices, brown sugar or molasses, all topped w/ biscuit batter that becomes crisp and crumbly after baking.

Bitter Melon

AKA balsam pear. Looks like a cucumber with bumpy skin. Chinese veggie.

Scotch broth

AKA barley broth. Scottish soup made w/ lamb or mutton, barley and veggies.

miso

AKA bean paste. Fermented soybean paste. Japanese mainstay. Consistency of peanut butter. Comes in variety of colors and flavors. Three basic categories: barley miso, rice miso and soybean miso. All made by injecting cooked soybeans with a mold cultivated in either barley, rice or soybean base. Aged from 6 months to 3 years. Lighter versions used in delicate soups and sauces, darker in heavier dishes. Extremely nutritious w/ B vitamins and protein.

cellophane noodles

AKA bean thread vermicelli, Chinese vermicelli, glass noodles, harusame. Translucent threads aren't noodles, but starch of green mung beans.

gari

AKA beni shoga. Ginger root pickled in sweet vinegar and colored bright red.

nigella seeds

AKA black onion seeds. Nutty, peppery flavor. Used in India and Middle East to season veggies, legumes or breads. Sometimes WRONGLY refered to as black cumin.

Blood Sausage

AKA blood pudding, black pudding (Ireland). Large sausage made of pig's blood, suet, bread crumbs and oatmeal. Traditionally sautéed and served with mashed potatoes.

Kohlrabi

AKA cabbage turnip. Like a mild, sweet turnip.

celeriac

AKA celery root, knob. Ugly, knobby, brown veggie. Special celery cultivated specifically for its root. Crosss between strong celery and parsley. Wonderful in soups, stews and purees.

harusame

AKA cellophane noodles and vermicelli. Japanese for "srping rain." Noodles made from soybean, rice or potato flour.

hundred-year egg

AKA century egg, thousand-year egg or Ming Dynasty egg. Eggs preserved by coating with lime, ashes and salt before being buried for 100 days. Lime PETRIFIES the egg. Black outer coat removed to reveal firm, amber-colored white and creamy, dark green yolk. FLAVOR: pungent and cheeselike.

mirliton

AKA chayote.

paprikas csirke

AKA chicken paprikash. Hungarian dish. Chicken and onions browned in bacon drippings, then braised w/ chicken stock, paprika and season. Sauce from braising liquid and sour cream.

Paprikas csirke (cheer-kah)

AKA chicken paprikash. Hungarian dish. hicken and onions browned in bacon drippings, then braised in chicken stock, paprika, seasonings.

pequin chile

AKA chile pequeno. Oval-shaped, tiny, beautiful orange-red. Slightly sweet and smoky, fiery.

noyaux

AKA cream de noyaux. French for "fruit pits." Sweet pink liqueur tastes like almonds.

mezzaluna

AKA crescent cutter. Curved steel chopping blade with vertical wooden handle on each end. Used to mince or chop food.

caramel malt

AKA crystal malt. A sweet malt. Gives golden color and caramel, toffee flavor. Used in dark ales.

Cherimoya

AKA custard apple. Combo of pineapple, papaya and banana.

porcino

AKA cépes. Plural is poricini.

double bock

AKA doppelbock. A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them through their Lenten fast. Typically full bodied, rich, and malty.

longan

AKA dragon's eye. Asian fruit. Thin brown shell, translucent white pulp that's perfumey and sweet. Used in soups, sweet-and-sour dishes, desserts.

clarified butter

AKA drawn butter. Unsalted butter slowly melted, so most of the water evaporates and the milk solids separate. Foam skimmed off. Without milk solids, has a higher smoke point. DOES NOT have as rich of flavor. GHEE is an east Indian form of highly clarified butter.

plum sauce

AKA duck sauce. Thick, sweet-and-sour condiment. Plums, apricots, sugar and seasonings.

plum sauce

AKA duck sauce. Thick, sweet-sour condiment made w/ plums, apricots, sugar and seasonings.

chufa, chufa nuts

AKA earth almonds, earthnuts, tiger nuts. Tiny roots of African plant w/ chestnut flavor. HUGE in Spain, Mexico. Used to make HORCHATA.

Corn salad

AKA field salad, lamb's lettuce, mache. NOTHING to do with corn. A veggie found growing in corn fields--narrow dark leaves with tangy, nutlike flavor.

fish sauce

AKA fish gravy. Southeast Asia. Tons of types. Made from salted, fermented fish. Extremely pungent, strong-flavored. Condiment and flavoring. Nam Pla (Thai), nuoc nam (Vietnamese), patis (Philippines), and shottsuru (Japanese).

chickpea

AKA garbanzo beans, ceci. Firm texture and mild, nutlike flavor. Mediterranean, India and the Middle East for dishes like COUSCOUS and HUMMUS. Spanish stews, Italian MINESTRONE and various Mexican dishes.

Tiger lily buds

AKA golden needles or lily buds. Dried golden buds of tiger lily. Delicate, musky-sweet flavor. Used in lots of stir fries.

johnnycake

AKA hoecake. Precursor to pancake. Thicker, but flat. Made of cornmeal, salt and either boiling water or cold milk. Today's versions often have eggs, oil or melted butter with a leavener (baking powder).

frankfurter

AKA hot dog. Smoked, seasoned, precooked sausage. 30 percent fat, up to 10 percent added water. Kosher dogs are GARLIC. Most dogs are 40 percent pork, 60% beef.

cold conditioning

AKA lagering or storing. A period of one to many weeks following fermentation in which the temperature of the beer is slowly reduced. The process helps reduce the harsher secondary products of fermentation, while clarifying and mellowing the beer producing a clean, round taste.

maltose

AKA malt sugar. Plays important role in fermentation of alcohol by converting starch to sugar.

Angler Fish

AKA monkfish. Lowfat and firm-textured, and has a mild, sweet flavor that has been compared to lobster. Eats a lot of shellfish.

Prohibition style

AKA near beer. A non-alcoholic brew produced by American breweries during Prohibition. This is also known as "Near Beer".

mignonette

AKA noisette or medallion. Small, coin-shaped piece of meat, usually lamb.

okolehao

AKA oke. 80 proof Hawaiian liquor from mash of Ti plant. Used as sub for rum. White and golden versions.

oyster mushroom

AKA oyster caps, tree mushrooms, pleurotte. Fan-shaped. Robust flavor, slightly peppery when raw.

palmier (palm-YAY)

AKA palm leaves. Puff pastry dough sprinkled w/ granulated sugar, folded and rolled several times. Cut into thin strips. Baked, served w/ coffee/tea/dessert.

jaggery

AKA palm sugar. Dark, coarse, unrefined. Sap of palm trees or sugar-cane juice. Many forms (soft, honeybutter, solid cakelike). Sweet, winey fragrance. Used in INDIA.

penuche

AKA panocha, penuchi. Creamy, fudge-like candy made w/ brown sugar, butter, milk or cream and vanilla. Chopped nuts sometimes. Heated until soft-ball stage, whipped until thick and dropped onto pan.

pope's nose

AKA parson's nose. Stubby tail protuberance of a dressed fowl.

choux pastry (shoo)

AKA pate a choux and CREAM PUFF PASTRY. Used to make eclaires, gougre, profiteroles. Flour with boiling water and butter, then beating eggs into the mixture. Very sticky and pastelike. During baking, eggs make the pastry puff into irregular domes (like cream puffs). After baking, puffs are split, hollowed out, filled with custard, whipped cream, etc.

roulade

AKA paupiette and braciola (Italian). Slice of meat rolled around a filling like mushrooms, bread crumbs, cheese or mix of veggies and cheese or meat. Secured with a string or pick. Browned before baked or braised in wine or stock.

filo

AKA phyllo. Greek for "leaf." Tissue-thin layers of pastry dough used in Greek, Near Eastern food. BAKLAVA and SPANAKOPITA. Very similar to Strudel dough.

picnic ham

AKA picnic shoulder or pork shoulder (more accurate). Not a true ham (true ham comes from back leg). Picnic is upper part of foreleg w/ portion of shoulder. Smoked. Good, inexpensive sub for ham.

no-eyed pea

AKA pigeon pea, Congo pea. Native to Africa. Legume popular in South. Like grayish-yello peas.

pilaf

AKA pilau. Rice or bulghur-based dish. Always started by browning the rice in butter or oil before cooking in stock. Then meat/veg added.

pita

AKA pocket bread. Middle Eastern flatbread.

chowder clam

AKA quahog. Largest of East coast hard-shell clams.

Bamberg beer

AKA rauchbier. A dark, bottom-fermented beer produced by a few breweries in Bavaria. Unique smoked flavor that comes from the use of malts dried over an open fire.

icebox cookie

AKA refrigerator cookie. Log of dough put in plastic wrap, chilled until firm. Sliced and baked.

Mirin

AKA rice wine. A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook. Adds sweetness and flavor.

mirin

AKA rice wine. Low-alcohol, sweet, golden wine made from glutinous rice. Adds sweetness and flavor to Japanese dishes, sauces, glazes.

rock bun

AKA rock cake. Spicy British cross between cookie and small cake. Full of coarsely chopped dried fruit.

paupiette

AKA roulade. Thin slice of meat (usually vel or beef) rolled around a filling of finely ground meat or veggies. Fried, baked or braised in wine or stock. Sometimes wrapped in bacon.

Zabaglione

AKA sabayon. Italian legend. Warm, creamy dessert froth. Whisked egg yolks, wine (Marsala) and sugar. Beaten over simmering water so the yolks cook as they thicken into light, foamy custard. Served either on its own or over cake, fruit, ice cream or pastry.

rocambole

AKA sand leek or giant garlic. Tastes like mild garlic.

pandanus leaves

AKA screwpine leaves. Indo/Malay/Thai. Floral flavor, used to flavor rice and puddings. Intense green hue natural food coloring.

sea cucumber

AKA sea slug. Asian markets. Rubbery texture, usually used in soups.

cranberry bean

AKA shell beans or shellouts. Large, knobby beige pods splotched with red. Inside, cream with red streaks. Delicious nutlike flavor.

hardtack

AKA ship biscuit or sea bread. Unsalted, unleavened flour-and-water dough. Baked and dried for shelf life.

hom ha

AKA shrimp sauce. Moist version of shrimp paste w/ same strong, salty shrimp flavor.

Schankbier

AKA small beer. A low alcohol beer that is brewed without using the first run from the Lauter tun.

enoki mushrooms

AKA snow puff, golden or velvet stem mushroom. Crisp, delicate. Long, spaghetti-like stems topped with tiny, snow-white caps. Mild — almost fruity — taste. Really good raw in salads.

Carambola

AKA star fruit. Exceedingly juicy and fragrant. Exotically sweet to refreshingly tart. Delicious eaten out of hand, or used in salads, desserts or as a garnish.

Hero

AKA sub, grinder, hoagie, po' boy. Small loaf of Italian or French. HUGE sammy.

Jerusalem artichoke

AKA sunchokes. A variety of sunflower. Lumpy, brown-skinned tuber. Resembles gingerroot. Italian word for sunflower is girasole. Nutty, sweet, crunchy.

herb tea

AKA tisane. Tea-like drink made by steeping herbs, flowers, spices in boiling water. Calming and rejuvenating qualities. Commonly balm, chamomile, hyssop, mint and tansy.

pig's feet

AKA trotters. Feet and ankles. Full of natural gelatin. Fresh and smoked verisons are good in soups, stews and sauces.

French dressing

AKA vinaigrette

seitan

AKA wheat meat. Protein-rich food made from wheat gluten. Used in vegetarian dishes. Really chewy and meat-like. Neutral flavor, picks up any flavorings. Also sold as WHEAT GLUTEN, a powdered form to be mixed with water.

Long white potatoes

AKA white rose.

ramp

AKA wild leek. Wild onion. Looks like a scallion w/ broad leaves. Stronger flavor than leek, scallion or onion.

white beer

AKA witbier. An unfiltered wheat ale often brewed with a generous variety of dried spices. The white designation refers to the color resulting from the cloudiness from yeast suspension

elephant ear

AKA wood ear, cloud ear, tree ear. Slightly crunch texture. Bland. Absorbs the flavor of food. Dried. When reconstituted, inflate 5-6 times. Popular in stir fries and soups.

milfoil

AKA yarrow. Strong British herb.

Cassava

AKA yucca or manioc. Used to make tapioca. SOuth America, Africa. Root about 6-12 inches. Crisp, white flesh. Two kinds, sweet and bitter. The bitter is poisonous unless cooked. Grated, sun-dried is called XXXX meal.

kumiss

Acrid, slightly alcoholic beverage from fermented mare or camel's milk. (Most today done with cow's milk). Digestive aid.

Russian dressing

Actually American. Mayo, pimiento, chili sauce (or ketchup), chives and herbs.

kingfish

Actually regional name for a king mackerel. Or any species of drum.

kissel

After ice cream, the favorite Russian desssert. Sweetened fruit puree thickened with cornstarch or potato flour, which gives it a soft-custard texture. Hot or cold, w/ cream or custard sauce.

Blackstrap molasses

After third boiling of sugar. Very thick, kind of bitter, used by health food freaks and cat food. (not very nutritious).

mescal

Agave liquor. Bitter almond flavor. It's the one with the worm.

Parmesan stravecchio

Aged 3 years

Parmesan stravecchiones

Aged 4 years.

Bresaola (brehsh-ay-OH-lah

Air-dried salted beef filet aged 2 monhts. Sliced thin, drizzled with olive oil and lemon juice. Antipasto.

chifon

Airy, fluffy mixture, usually a filling for a pie. Stiffly beating egg whites and gelatin.

ales

All beer styles made with a top-fermenting yeast, Saccharomyces Cerevisiae, are considered ales. Earthy, hearty, and fruity.

Nasturtium

All parts of plant edible. young leaves add pepper to salad or sammies, or used as watercress substitute. Flower blossoms minced to flavor butter, cream cheese or vinegar. Whole flowers delicious in salads or garnish. Seeds and immature buds pickled like capers.

Italian bread

Almost identical to French bread, except shorter, plumper than a baguette.

Italian bread

Almost identical to French, but shorter, plumper than a baguette.

Baby back ribs or back ribs

Also called loin ribs. Come from the top back of the rib cage, where the bones are short ("baby") but meaty. Spare ribs, which come from the front, or belly side, have more fat, but the meat is "spare."

BONELESS ROUND TIP

Also called sirloin tip and top sirloin (although it is not part of the sirloin and has a flavor and chewiness similar to bottom round). AKA triangle and loin tip.

oysters Rockefeller

Also created at Antoines. Named after John D. Rockefeller because they're so rich. Many versions. Classic is oyster with chopped spinach, butter, crumbs and seasonings... baked.

NEW YORK CUT

Also known as the Philadelphia cut, the New York system of cutting beef is the major system used in the U.S. The other is the Boston cut. All ribs are left on the fore-quarter when quartering the animal.

cloudberry

Amber-colored version of raspberry. Too tart to eat raw. Great jam. Found in northern climes like New ENgland, Canada and Scandinavia.

meritage

American blended Bordeaux wines. Must be a blend of at least two Bordeaux varietals. No more than 90 percent of any one varietal can go into a meritage. 3. Must be the winery's best wine of its type. 4. Production limited to 25,000 cases.

country captain

American classic. Stolen from a Brit, who stole it from India. Chicken, onion, tomatoes, green pepper, celery, currants, parsley, curry powder and other seasonings, all slow-cooked in a covered skillet. Sprinkled with toasted almonds, served with rice.

milk shake

American original. Sometimes enriched with egg.

Calf's foot jelly

An ASPIC made by boiling calves' feet until the natural GELATIN is extracted. Liquid is strained, mixed with wine, lemon juice and spices. Refrigerated until set. If sugar is added, eaten as a dessert.

saison

An ale from southern Belgium, once brewed to be kept and drunk in the summer but now available year-round. Saisons, also known as Farmhouse ales, are crisp, and spicy, with a light fruity tartness.

AMARETTO

An almond-tasting liqueur, but usually made from kernels of apricot pits. original is Amaretto di Saronno.

sambuca

An anise-flavored, not-too-sweet Italian LIQUEUR that is usually served with 2 or 3 dark-roasted coffee beans floating on top.

Cotes du Rhone

An area covering 83,000 acres in Rhone. Most Rhones are red wines. Rhône wines are not made from one grape variety, but from a blend of from 2 to 13.

Chuck steak

An extremely well marbled, full-bodied and robust steak. The typical chuck steak is a rectangular cut, cut about one-inch thick, with parts of the shoulder bones, and is known as a "7-bone steak." This is a reference to the shape of the bone, which resembles the numeral 7.

Hefeweissen

An unfiltered German wheat beer style.

roti

An unleavened griddle-baked bread from India. Usually made from whole wheat flour. Finished over open flame for 10-15 seconds—makes it fill w/ steam and puff up like a balloon.

quinoa

Ancient Inca staple. Huge in South America. More protein than any other grain. Considered a COMPLETE PROTEIN because it has all 8 essential amino acid. Higher in unsaturated fats, lower in carbs.

pommes Anna

Anna potatoes. Classic French dish. Thinly sliced potatoes baked in shallow dish or pie plate. Layers of potatoes buttered and sprinkled w/ salt and pepper. Dish tightly covered w/ foil and top-weighed. Resulting potato pie is brown and crisp on outside and buttery on inside.

SHORT LOIN

Another name for tenderloin

Calf fries

Another term for fried bull testicles or prairie oysters. In particular, calf fries are taken from very young animals.

SHELL STEAK

Another term for strip steak.

Trappist beer

Any beer brewed in one of the six remaining brewing Trappist monasteries, five of which are in Belgium, and one in the Netherlands. The term denotes the appellation rather than the style of beer. However, each of the twenty beers these breweries produce are top-fermented, fairly strong, and bottle-conditioned. The origin of these beers dates back to the Middle Ages.

wheat beer

Any beer containing a high proportion of malted wheat. Almost all wheat beers are top fermented.

nog

Any beverage made w/ beaten egg, milk and liquor.

gratin

Any dish topped with cheese or bread crumbs mixed with bits of butter, then heated. /entry#ixzz1v0ZpoUdk

gallimaufry

Any hodgepodge dish (Stew, ragout, hash).

mesclun

Any mix of young, small salad greens.

dab

Any of several varieties of FLOUNDER. A small flatfish with a sweet, lean, firm flesh.

pilsner

Any pale, light lager beer. Used to refer to a very fine beer brewed in Pilsen (Czech Republic).

mousseline

Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency. Mousseline saue is hollandaise blended with whipped cream.

French bean

Any young, green string bean. FRENCHED beans are when they're cut lengthwise into very thin strips.

scallion

Applied to lots of onions—like immature onions (aka green onions), young leeks, tops of young shallots. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb.

Bellini

Apricot brandy and champagne.

dolma (dol-mah)

Arabic for "stuffed." Grape leaves, veggies, fruits stuffed with savory. Most popular "dolmades" are grape leaves stuffed with ground lamb, rice, onions, currants, pine nuts and nuts/seasonings. Usually braised or baked.

Arrack

Asia. Middle East. Fiery liquer made from any number of ingredients. Rice, sundry-palm sap and dates. Often flavored with anise.

nijisseiki

Asian pear.

loquat

Asian. AKA may apple or Japanese plum. Resembles an apricot. Delicate, sweetly tart cherrylike flavor.

mangosteen

Asian. Like a tangerine. Soft, cream colored flesh. Dark purple-brown skin.

gomashio

Asian. Seasoning with sea salt and sesame seeds.

chill haze

At low temperatures the proteins can create precipitation resulting in a cloudiness to the beer. It does not affect the flavor of the beer.

Butterfish

Atlantic/Gulf Coasts. Small, high-fat fish with a tender texture and rich, sweet flavor. AKA dollarfish, Pacific pompano and pomfret.

pavlova

Australian. Famous dessert named for Russian ballerina Anna Pavlova. Crisp meringue base with whipped cream and fruit (strawberries, passion fruit, kiwi). Served with fruit sauce or more whipped cream.

Nockerl

Austrian dumpling. Two versions: Heartier, flour-based savory rendition in stews and soups. Sweet version—Salzburger nokerl—has very little flour, made fluffy by addition of stiffly beaten egg whites. Used w/ fruit soups or served as dessert w/ fruit.

kugelhopf

Austrian, Germany, Poland. Light yeast cake filled with raisins, candied fruits and nuts. Confectioners sugar. Baked in specifal fluted ring mold.

chayote

Aztecs and Mayas staple. Gourdlike fruit. Like a very large pear. Bland. Prepare them like summer squash.

Kobe

BRAND NAME of Wagyu. Named for Kobe prefecture in Japan. From black-haired Wagyu cattle. Intense flavor and extreme tenderness. NOT PAMPERED. Marketing led people to think they were massaged and brushed with sake and fed beer-and-sake mash. Maybe true in original small herd, but not with mass production. Still, this is quality stock, treated well. Because of import restrictions, BRANDED KOBE NOT AVAILABLE IN US. But other Wagyu now imported to US. Also, ranchers applying the same breeding practices and producing a domestic Wagyu.

oats

BY FAR the most nutritious of the cereal grasses. After cleaned, toasted, hulled and cleaned again, they're OAT GROATS (most nutritious). When steamed and flattened with huge rollers, called ROLLED OATS or OLD-FASHIONED OATS.

German potato salad

Bacon potato salad, with dressing of bacon fat, vinegar, seasonings, sugar. Usually w/ minced onion, celery and green-pepper.

Angels on horseback

Bacon-wrapped, shucked oysters broiled, baked or grilled and served on buttered toast points.

cold duck

Bad German wine. Grossly sweet. A mix of Champagne, sparkling Burgundy and sugar. Bavarians used to mix bottles of previously opened Champagne w/ sparkling Burgundy. Didn't want to waste.

Flan

Baked custard coated with caramel.

cobbler

Baked, deep-dish fruit dessert topped w/ thick biscuit crust sprinkled with sugar.

PRIMAL or WHOLESALE CUTS

Basic major cuts that result from cutting carcasses and sides into smaller portions. The wholesale or primal cuts are chuck, rib, brisket/fore shank, short plate, short loin, sirloin, flank and round.

coupe

Basically a sundae. Ice cream or sherbet topped with fruit, whipped cream and, traditionally, glazed chestnuts. Served in a coupe (stemmed ice cream bowl).

pipérade

Basque dish. Many variations. ALways starts with toms and sweet green peppers cooked in olive oil. Additions can include garlic, onions, ham, bacon or other veggies. Often a lightly beaten egg.

clambake

Beach cookout. Clams, corn-on-the-cob, lobster, mussels, potatoes, onions are cooked in a pit of hot rocks topped w/ seaweed. All covered w/ wet canvas.

PEKOE TEA

Because similar-sized tea leaves brew at the same speed (larger, coarser leaves take longer), tea leaves are graded and sorted by size. Orange pekoe is the grade for the smallest leaves, which are picked from the top of the plant. "Pekoe" describes medium-size, slightly coarser tea leaves.

Nantua sauce (nan-TOO-uh)

Bechamel-based sauce w/ cream and crayfish butter, garnished with crayfish tails.

corned beef

Beef (usually brisket, but also round) cured in seasoned brine. In UK, "corn" means any small particle, like salt. Old style is really salty, newer isn't.

VACUUM AGING (aka WET AGING)

Beef is packed in a bag for several weeks to allow the enzymes to break down and tenderize the muscle tissue. This technique is used by some of the finest steak houses, such as Morton's, Others prefer dry aging.

USDA PRIME/CHOICE/SELECT

Beef quality depends on stock, the animal's environment, type of feed, slaughter technique, aging, butchering, packaging, and other factors. There are EIGHT USDA grades: PRIME, CHOICE, SELECT, Standard, Commercial, Utility, Cutter and Canner. Prime is only at the best restaurants and specialty butchers. The best quality sold at supermarkets is generally USDA Choice, although many markets sell only Select. Prime is at ist best when aged 18-24 months. About 58% of all beef produced is graded USDA Choice. The grading is based on three factors: the proportion of meat to bone (conformation), the proportion of fat to lean (finish) and overall quality.

RIB ROAST

Beef roast from the rib section between the Chuck and the Short Loin. The three most popular styles are Standing Rib Roast, Rolled Rib Roast and Rib-Eye Roast. The standing rib roast is usually at least three ribs. Roasted standing upright, resting on its rack of ribs, letting the top layer of fat to melt and self-baste the meat. Rolled rib roast has had the bones removed and tied into a cylinder. The boneless ribeye roast is the center—the most desirable and tender portion. A prime rib roast is the finest quality rib roast, USDA Prime, available only from top butchers.

Albert sauce

Beef sauce. Rich horseradish sauce with butter, flour and cream.

pepper steak

Beefsteak sprinkled with coarse black pepper, sauteed in butter, served w/ sauce from pan drippings, stock, wine and cream. Sometimes flamed with brandy or cognac. 2. A Chinese stir-fry with strips of steak, green pepper and onion cooked with soy and season.

mussels

Been around for 20,000 years. Blue or common mussel comes from Mediterranean, Atlantic and Pacific. Green-lipped mussels come from New Zealand. Mussel season is Nov-April, because microscopic organisms (red tide) make them unsafe to eat in spring and summer). Avoid heavy ones (full of sand).

rye beer

Beer brewed using rye. The American version uses large amounts of rye grain in the grist creating a spicy and sour taste in the beer. In Europe rye is used in the Finnish beer sahti as well as the German Roggenbier.

filtering

Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity. The beer can be passed through a variety of materials like diatomaceous earth, cellulose pads, or plastic membranes.

Carbonnade a la flamande

Belgian beef stew. Beer, bacon, onions and brown sugar. Also called Carbonnade of beef.

morel

Belongs to same fungus species as truffle. Spongy, honeycombed, cone-shaped cap. Smoky, earthy, nutty flavor. The darker the mushroom, the stronger the flavor.

nutmeg

Best in baked goods, milk-or cream-based dishes like custards, white sauces or eggnog, and on fruits and veggies (especially potatoes, spinach and squash).

Chuck or Shoulder Cuts

Between the neck and the shoulder blade. Cuts include including arm steak, blade steak, chuck steak, chuck eye steak, mock tender steak, seven bone steak, shoulder steak and under bone steak. All of them have excellent flavor, but they are usually tougher and less expensive. Ground chuck has the best percentage of meat to fat for hamburger. The blade steak is one of the most tender of all steaks after a line of tough connective tissue down the middle is removed. The rest of the steaks from the chuck all have good flavor and texture, but they can be quite fibrous. However, the best way to cook chuck steaks is to braise them by searing on both sides, adding a small amount of liquid (seasoned broth or wine), covering tightly and simmer until tender.

ginger beer

Beverage using ginger, made with or without alcohol.

golden syrup

Big in England. Liquid sweetener. Consistency of corn syrup.

petit syrah

Big, robust, peppery wine.

millet

Bird seed in America. But staple for 1/3 of planet (Asia, Africa). Bland flavor, background for seasonings. Prepared like rice.

Cumin

Bitter, smoky, nutty, hot. Used in chili and curry blends, fish, lamb, pickling, sausages. Middle Eastern, Asian and Mediterranean.

cipollini

Bittersweet bulbs of the grape hyacinth taste and look like small onions.

Dubonnet

Bittersweet, fortified wine-based aperitif. Flavored with herbs and quinine. Red and white versions.

cockle

Bivalves with heart-shaped shell. Real gritty, must be washed.

hoppin' john

Black eyed peas cooked with salt pork, season and rice. Eaten New Years' Day in the south.

black malt

Black malt is created by roasting at very high temperatures. Often used in stouts and dark beers to contribute dark color and roasted flavor.

herbs de provence

Blend of BASIL, FENNEL SEED, LAVENDER, MARJORAM, ROSEMARY, SAGE, SAVORY and THYME.

eggnog

Blend of cream, beaten eggs, sugar, nutmeg and liquor.

Garam Masala

Blend of herbs (bay leaves, cardamons, cinnamon, black cumin, cloves, peppercorns, nutmeg). Used sparingly near the end of Indian dishes.

curry powder

Blend of up to 20 spices, herbs and seeds. Among them: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (makes curry yellow). Commercial curry powder (not nearly as good) comes in two basic styles — standard, and the hotter of the two, "Madras."

Barbecue Spice

Blend. Paprika, chili powder, salt, sugar, garlic.

fugu

Blowfish or puffer fish. Japanese delicacy. Toxic, can kill.

Lo mein

Boiled noodles tossed with stir fry.

ragu

Bologna staple. Ground beef, toms, onions, celery, carrots, white wine and season.

PORTERHOUSE (aka T-BONE)

Bone-in strip steak with tenderoin (filet mignon). Just larger.

Chicken Kiev

Boned chicken breast rolled around a chilled chunk of herbed butter, with the edges fastened so the butter won't escape during cooking. Dipped in egg, bread crumbs and fried. When pierced with a fork, emits a jet of the fragrant melted butter.

SKIRT STEAK

Boneless cut from the lower part of the brisket. Diaphragm muscle. Long, flat cut with big flavor. But tougher. The butcher used to keep it for himself. On cattle drives, the trail bosses had first priority on skirts. This is the cut of choice for fajitas and London broil. Usually marinated and grilled over high heat. As with tougher cuts, should be sliced against the grain.

fondant

Both candy and icing. Mix of sugar, water and cream of tartar. Cooked to the "soft ball stage." Extremely pliable.

Perfect Manhattan

Bourbon w/ equal parts sweet and dry vermouth.

Manhattan

Bourbon w/ sweet vermouth.

dry Manhattan

Bourbon with all dry vermouth.

Beef cheeks

Braised beef cheeks (and veal cheeks) are popular French bistro fare. Inexpensive, rich flavor. In Italy, pork cheeks (guancia) are used in dishes and sausagemaking.

feijoada

Brazil's most famous dish. Platter of thinly sliced meats (sausages, pig's feet and ears, beef and smoked tongue) with side dishes of rice, black beans, shredded kale or collard greens, hearts of palm, orange slices and hot peppers.

Cashew apple

Brazil, India and the West Indies. Flesh tart and astringent fruit (not good raw). Used to make wine, vinegar and liqueur. Biggest gift to the world is the nut which grows on the outside at its base.

panko (pahn-ko)

Bread crumbs used in Japanese cooking for coating fried foods. Coarser than normal in the US.

quick bread

Bread that's quick to make. No kneading or rising time required due to LEAVENER (baking powder, soda). Biscuits, muffins, popovers.

cream ale

Brewed as an ale and then blended or finished with a lager beer. The result is often pale in color beer with a light hoppiness.

Cilantro

Bright green stems from the coriander plant. Pungent, soapy. Fish, rice, salads, Italian, Latin American and Mexican recipes.

finnan haddie (haddock)

British breakfast dish. Named after Findon, Scotland. Partially boned, lightly salted, smoked haddock. Served with cream sauce.

WELSH RABBIT

British dish. Melted mixture of cheddar cheese, beer (ale or milk) and seasonings over toast.

butter muslin

British for cheesecloth

Scottish Woodcock

British speciality. Toast with anchovy paste and softly scrambled mix of eggs and cream.

Scotch woodcock

British specialty. Toast spread with anchovy paste, topped w/ softly scrambled mixture of eggs and cream.

high tea

British tea tradition. Late-afternoon or early evening meal. Usually w/ cornish pasties, welsh rabbit, scotch woodcock and other meat and fish dishes. Plenty of buns, crumpets, biscuits, cakes. ANd, of course, tea.

Burnt cream

British version of creme brulee

dulse

British. Edible, coarse red seaweed with pungent, briny flavor. Used in soups and condiments.

crumpet

British. Small, yeast-raised breads about the size of an English muffin. Unsweetened batter is baked. Top riddled with tiny holes. Toasted and spread with butter and jam.

praline

Brittle confection made of almonds and caramelized sugar. In Louisiana, it's a patty-shaped candy w/ pecans and brown sugar.

liverwurst

Broad term for "liver sausage" referring to well-seasoned, ready-to-eat sausage made from at least 30 percent pork liver mixed with pork or other meat. BRAUNSCHWEIGER — the most popular of the liverwurst

liverwurst

Broad term for "liver sausage" referring to well-seasoned, ready-to-eat sausage made from at least 30 percent pork liver mixed with pork or other meat. Braunschweiger is the most popular.

kishimen

Broad, flat Japanese wheat noodle. Slightly thicker and wider than udon.

Buerre Noisette

Brown butter." Prepared in same way as Buerre noir.

Mace

Brown outer covering of the nutmeg seed that turns yellow-orange when dried. Milder than nutmeg. Custards, fruit desserts (peaches, plums, apples), spice cakes, cookies, veggies (carrots, broccoli, Brussels sprouts and cauliflower).

Blondie

Brownie

Brunswick Stew

Brunswick County, Virginia. Hearty squirrel-meat and onion stew. Today, usually rabbit or chicken and contains a lot of veggies (okra, lima beans, toms, corn).

caper

Buds are picked, sun-dried and then pickled in vinegar brine. Caperberries (Spanish) about the size of an olive.

chickpea

Buff-colored, Mild, nutty. AKA garbanzo beans. Couscous and Hummus, Italian Minestrone.

Tabbouleh

Bulghur wheat w/ chopped tomatoes, onions, parsley, mint, olive oil and lemon juice. Served cold, often with crisp bread like Lavosh.

rocky road

Bumpy candy. Mixture of mini marshmallows, chunks of chocolate.

Butterscotch

Butter and brown sugar.

Compound butter

Butter creamed with other ingredients such as herbs, garlic, wine, shallots. In French, buerre compose.

milk toast

Buttered toast, sometimes sprinkled with cinnamon and sugar. Hot milk is poured over it. Once popular with kids.

Mexican wedding cakes

Buttery, melt in mouth cookie. Usually ball shaped w/ finely chopped almonds, pecans and hazelnuts. Rolled in confectioner's sugar.

etouffee

CAJUN SPECIALTY. Thick, spicy stew of crayfish and veggies over white rice... made from brown roux.

Black Velvet

CHAMPAGNE and STOUT (equal parts). A brown velvet substitutes PORT for stout.

BEEF PRICES (affected by what?)

CORN PRICES. The degree of marbling is a major indicator of whether a piece of beef will be graded Prime or Choice. Ethanol uses up to 26% of the U.S. corn crop. As ethanol demand increases, the price of corn rises. As the price of corn rises, ranchers cut the number of days in which they feed cattle grain. There is less marbled meat, and thus a smaller supply of Prime and Choice meat.

prickly pear

Cactus fruit. Soft, porous flesh from light yellow-green to deep golden. Melon-like aroma, sweet but bland flavor.

cola nut

Caffeine and theobromine. African, South American and West Indies tree. Natives chew it for a perk-up, to ease thirst and as aphrodesiac.

fruitcake

Cake with candied fruit and rind, nuts, spices and usually liquor or brandy. Just enough cake to hold the ingredients together. Dark ones are molasses or brown sugar with dark liquor (bourbon). Light ones made with sugar or light corn syrup and light fruit (golden raisins, almonds, etc.). Can stay good for years.

rizcous

California. Broken brown rice grains. Cooked, it resembles couscous.

king crab

Can be 10 feet claw to claw. Snowy white meat, edged with beautiful red. Found in Northern Pacific (Alaska, Japan).

SUVIGNON BLANC

Can tolerate heat. High acid, MELON. When grown in cool climates, gets GRASSY. Large crops, low-cost. Does well in Loire river and Bordeaux. It can get overpowered by oak, so usually not barreled. In US known as Fume Blanc. Usually blended with small amounts of Semillon to round out the taste.

saltfish

Caribbean food. Salted, dried fish, usually cod (or mackarel). Jamaica's national dish "salftish and ACKEE." Must be soaked for 12-24 hours to soften the flesh. Each water change reduces the salt. Word in Spanish is "BACALAO." In French it's MORUE. In Italian, BACCALA.

mulligan stew

Catch-all stew. Name came from hobo camps in early 1900s.

Bullhead

Catfish

Anise seeds

Celery root family. From Spain, Mexico and Netherlands. Licorice tasting. Used in coffee cake, sweet rolls, cookies, pickles, candies and cough syrup. Southeast Asian recipes, Italian sausage.

girolle

Chantarelle

Maraschino cherry

Cherries macerated in sugar syrup (usually almond flavor for red cherries, mint for green). Then dyed red or green.

compote

Chilled dish of fresh or dried fruit slowly cooked in sugar syrup (may contain liquor or liqeuer, spices).

lichee

China's cherished fruit. Rough, bright red shell. The creamy white flesh is juicy, smooth and delicately sweet.

lychee

China's treasured fruits. Rough, bright red shell, creamy flesh.

congee

Chinese breakfast. Gruel of boiled rice and water with shrimp, fish, chicken, peanuts, sesame seeds, eggs. Known as jook or juk in China.

napa cabbage

Chinese cabbage

red cooking

Chinese cooking method. Food (chicken) is browned in soy sauce, changing the color to a deep, dark red.

Mandarin pancakes

Chinese crepes, made w/ wheat flour to wrap foods like Peking duck.

Mongolian hot pot

Chinese fondue. Giant communal pot of slowly simmering stock in center of table. Diners provided variety of raw, thinly sliced meats and veggies. After food is all cooked, diners can drink the broth.

Mongolian hot pot

Chinese fondue. Giant communal pot of slowly simmering stock in middle of table. Raw, thinly sliced meats and veggies. Dipped into a selection of condiments. Broth is consumed at end of the meal.

moo shoo

Chinese stir-fry w/ shredded pork, scallions, tiger lily buds, wood ears and season. Scrambled with eggs, rolled in small thin pancakes and served hot.

ginger

Chinese, Japanese, East Indians. Young ginger (aka spring ginger) has thin skin, no peeling req'd. Tender with milder flavor.

chow mein

Chinese-American dish. Small pieces of meat (chicken) or shrimp and veggies like bean sprouts, water chestnuts, bamboo shoots, mushrooms and onions. Ingredients are FRIED SEPARATELY, then mixed over crisp noodles.

Chop suey

Chinese-American dish. Small pieces of meat (usually chicken) or shrimp, mushrooms, bean sprouts, water chestnuts, bamboo shoots and onions. Cooked together, served over rice. Doesn't exist in China.

egg foo yong

Chinese-American. Eggs with various foods (bean sprouts, water chestnuts, scalloins, ham, chicken, pork, etc.). Small pancake-size portions poured into a skillet and fried.

five-spice powder

Chinese. Cinnamon, cloves, fennel, star anise, Szechuan peppercorns.

Sabra liqueur

Chocolate-orange liqueur made in Israel

hashi

Chopsticks.

pfeffernuesse

Christmas dish (German for peppernuts). Tiny, ball-shaped cookies full of spices like cinnamon, cardamom, ginger and black pepper.

Chinese Five-Spice Powder (aka five-spice)

Cinnamon, cloves, fennel seed, star anise and szechuan peppercorns.

lavender gem

Citrus. Cross between white grapefruit and tangelo.

crab imperial

Classic American dish. Crabmeat with mayo or sherried white sauce, spooned into blue-crab or scallop shells, sprinkled with Parm or breadcrumbs. Baked until golden brown.

Schaum torte

Classic Austrian dessert of baked meringue layers filled w/ fruit and topped w/ whipped cream.

Cabinet pudding

Classic English dessert. Layers of bread, cake or ladyfingers (may be soaked with liqueur), dried fruit and custard. Served w/ CRÈME ANGLAISE.

pithiviers (pee-tee-vyay)

Classic French "cake" made of almond cream (frangipane) between two puff pastry rounds. named for French town of Pithiviers.

sablé

Classic French cookie. Delicate, crumbly texture. Sable means "sand." Flavored, often w/ almonds or lemon or orangezest. Or dipped in chocolate.

Galantine

Classic French dish. Resembles meat-wrapped pate. Poultry, meat or fish is boned and stuffed with forcemeat, which is often studded with flavor and eye-enhancers (pistachio nuts, olives, truffles). Stuffed meat is rolled into a loaf, wrapped in cheesecloth, gently cooked in stock. Served chilled, glazed with its own aspic.

remoulade

Classic French sauce. Mayo (homemade) with mustard, capers and chopped gherkins, herbs and anchovies. Served chilled w/ cold meat, fish or shellfish.

remoulade

Classic French sauce. Mayo, mustard, capers and chopped gherkins, herbs and anchovies. Served w/ cold meat, fish or shellfish.

Irish soda bread

Classic Irish quick bread. Baking soda, buttermilk, often speckled with currants and caraway seed. Before baking, cross is slashed into top of loaf to scare away the devil.

Bollito Misto

Classic Italian dish of mixed, boiled meats—veal, chicken, Cotechino sausage with rich meat broth and piquant green sauce.

Dundee cake

Classic Scottish cake. Citron, orange and lemon peels, almonds and spices. Top is covered with blanched whole almonds.

charlotte

Classic dessert. Mold lined with sponge cake, ladyfingers or buttered bread. Filled w/ layers of fruit and custard or whipped cream fortified w/ gelatin. Serve chilled. Classic apple charlotte is buttered bread shell w/ spiced, sauteed apples (served hot, unlike other charlottes).

mont blanc

Classic dessert. Sweetened, pureed chestnuts subtly flavored w/ vanilla. Mixture is riced and mounded into a high, fluffly mountain on a platter. Capped with whipped cream or cream chantilly.

Genevoise (zhehn-vwahz)

Classic fish sauce. Mirepoix and brown sauce mixed with red wine and fish fumet. ANCHOVY PASTE, butter and minced mushrooms added at end.

Genevoise sauce

Classic fish sauce. Mirepoix and brown sauce with red wine and fish fumet. Cooked, reduced, strained. After, anchovy paste, butter and minced mushrooms added.

cassoulet

Classic from France's Languedoc region. White beans and meats (such as sausages, pork and preserved duck or goose). Covered and cooked very slowly to harmonize flavors.

romesco

Classic sauce from Catalonia, Spain. Finely ground mix of toms, red bells, onion, garlic, almonds and olive oil. Grilled fish or poultry.

Lyonnaise sauce

Classic. White wine, sauteed onions and demi-glace. Strained.

earthenware

Clay bakeware. ABILITY: releases heat slowly, so good for slow-cooking.

kirsch

Clear brandy distilled from cherry juice and pits. Used for fondue and cherries jubilee.

poire William

Clear pear eau de vie from Switzerland. Some bottles have a whole pear inside. (bottle is placed over budding fruit)

Grand Marnier

Clear, dark golden, brandy-based liqueur flavored with orange peel.

aqua vitae

Clear, strong Scandinavian liquor. Made from potatoes, grains, whatever. Drink it freezing and drink it fast.

Apple Pie Spice

Cloves, nutmeg and cinnamon.

pumpernickel

Coarse, dark bread w/ slightly sour taste. High proportion of rye flour, small amount of wheat. Molasses often added.

milk punch

Cocktail w/ liquor (rum, whisky, brandy), milk, sugar and sometimes vanilla. Usually blended with crushed ice, strained into tall glass.

pina colada

Coconut cream, pineapple juice and rum. The flavor is pineapple-coconut.

gazpacho

Cold Spanish soup. Puree of tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, olive oil, vinegar and sometimes lemon juice.

crab louie

Cold dish. Lump crabmeat on shredded lettuce. Topped with mayo, chili sauce, cream, scallions, green pepper, lemon juice and seasonings. Garnished with quartered tomato or hard-cooked egg.

flip

Cold drink with liquor or wine mixed with sugar and egg, shaken or blended until frothy. Early ones were warmed by plunging a red-hot poker into the brew.

hasty pudding

Colonial breakfast (or dessert). Simple cornmeal mush with water or milk, sweetened with molasses, maple syrup or honey.

betty

Colonial dessert. Baked puddings w/ layers of sugared and spiced fruit and buttered bread crumbs. Apple Brown Betty is the most popular (apples, brown sugar).

glycerin

Commercial name for glycerol. Colorless, odorless, syrupy liquid (chemically, an alcohol) from fats and oils. Used to retain moisture and add sweetness to foods. Prevents sugar crystallization in candy.

CHENIN BLANC

Common in Loire Valley (Vouvray), Souh Africa and California. Fragrant, high-acid. Can be dry to very sweet. High acid lends to good aging. It's the most widely planted grape in South Africa, where it's called STEEN.

salmagundi

Composed salad w/ greens, chopped cooked meats and veggies (sometimes pickled), anchovies, hard-cooked eggs and pickles. Artfully arranged on a platter, sprinkled with dressing.

maitre d' butter

Compound butter. Softened butter blended with lemon juice or vinegar, chopped parsley and seasonings. For fish, poultry and meat.

royal icing

Confectioners sugar, egg whites and a few drops of lemon juice. Hardens when dry (so durable for decorations like flowers and leaves on a cake... plus ornamental writing).

fatback

Confused with salt pork. Fresh, unsmoked, unsalted fat from back. Used to make LARD and CRACKLINGS. Southern-dish.

Crenshaw melon

Considered one of the most succulent melons. Hybrid muskmelon. Golden-green, salmon-orange flesh. Spicy fragrance.

Idaho potato

Considered the best for baking.

fino

Considered the world's best Sherry. Pale, delicate, very dry Spanish wine.

boiling

Converts liquid to vapor wort is boiled in the brew kettle. At this time, wort is spiced with hops. Boiling stops all mash enzyme activity and extracts bitter and aromas from hops.

poach

Cook food gently in liquid just below the boiling point. Meats and poultry are usually simmered in stock. Fish in court-bouillon. Eggs in lightly salted water w/ a little vinegar. Fruit in a light sugar syrup. Produces DELICATE FLAVOR in food.

pad thai

Cooked rice noodles, tofu, shrimp, crushed peanuts, nam pla, bean sprouts, garlic, chiles and eggs, all stirfried.

chicken tetrazzini

Cooked spaghetti w/ strips of chicken in sherry-Parmesan cream sauce. Sprinkled w/ Parmesan or bread crumbs, baked. Said to have been named for the opera singer Luisa Tetrazzini.

Caramel

Cooked sugar. Used to flavor soups, stocks, desserts. Soft caramel is made by adding butter and milk.

Chicago-style steak

Cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the level of doneness, e.g. "Chicago-style rare." In some areas it is also referred to as Pittsburgh-style steak.

plank

Cooking method from Native Americans. Meat or fish is cooked (usually boiled or baked) on a wooden board. Imparts a bit of the wood's flavor.

liaison

Cooking slang for thickening agents (soups, sauces). Beurre Manie, roux, egg yolks, starches.

mount

Cooking technique whereby small chunks of cold, unsalted butter are whisked into a sauce just before serving to give it flavor, texture and glossy appearance.

induction cooking

Cookware heated with magnetic energy. Requires special smooth ceramic cooktop with induction energy coils beneath it. When cookware made of magnetic material placed on it, the molecules in the pot begin to move so rapidly that it becomes hot (but the stovetop doesn't). When removed, cools immediately (HUGE CONTROL FOR CHEFS).

Sylvaner

Cool climate grape grown mostly in northern Europe (esp. Germany). Low acidity, more body than Riesling.

Moscow Mule

Copper mug. Generous amount of vodka, squeeze of lemon or lime juice, topped with ginger beer. Garnished with lime or cucumber stick. Developed in the 1940s by Smirnoff.

polenta

Cornmeal mush. Eaten hot w/ a little butter or cooled until firm, cut into squares and fried. Sometimes mixed with Parm or Gorgonzola. Staple of Northern Italy

Nesselrode

Count Nesselrode, a 19th century Russian diplomat, lived and ate lavishly. Had a number of dishes named after him. Most famous is Nesselrode pudding: cream-enriched custard with chestnut puree, candied fruits, currants, raisins and maraschino liqueur. Often frozen, made into a pie or dessert sauce.

clafouti

Country-French dessert. Layer of fresh fruit topped with batter, baked. Served w/ cream. Cherries are traditional, but can be plums, peaches, pears, etc. From Limousin region.

double cream

Cow's milk cheeses with at least 60% milk fat. Triple creams are 75 percent. CREMA DANIA is a double-cream. Because of their natural sweetness, these cheeses are perfect when served with fruit for dessert.

grasshopper

Cream, creme de menthe and white creme de cacao

Italian meringue

Creamy meringue, made same way as boiled icing.

pot de creme

Creamy-rich custard in tiny pot-shaped cups. Classic is vanilla.

Chartreuse

Created by French monks. Aromatic LIQUEUR comes in green (drier, sharper, more aromatic, higher alcohol, colored with chlorophyll) and yellow (lighter, sweeter, colored with saffron).

Charlotte Russe

Created for sister-in-law of Russian Czar Alexander. Ladyfinger shell filled w/ BAVARIAN CREAM. Decorated elaborately w/ whipped-cream rosettes.

jambalaya

Creole legend. Cooked rice with tomatoes, green peppers and any kind of meat, poultry, shellfish.

gumbo

Creole star. Thick, stewlike dish. Veggies (okra, toms, onions) and one or several meats (chicken, sausage, ham, shrimp, crab, oysters). Dark roux creates super-rich flavor. Okra thickens, as does file powder.

pommes soufflees

Crisp potato puffs. Result of deep-frying thinly sliced potatoes twice. First at 300, then 375 degrees.

Scheurube (shoy-ree-beh)

Cross of Riesling and Sylvaner, developed in Germany. Grown almost exclusively in Germany (less than 5% of vines). TYPE: Crisp, lively acidity. FLAVOR: Very aromatic, very fruity with hints of blackberries.

STEW MEAT

Cubes cut from tougher cuts that need long, slow cooking in order to be tender.

Corned beef

Curing or pickling the meat in a seasoned brine. The word refers to the "corns" or grains of kosher (or other coarse) salt. Typically, brisket is used to make corned beef. Irish immigrants adapted corned beef from their Jewish neighbors on New York's Lower East Side as a cheaper alternative to Irish bacon, precipitating the now-traditional Irish-American dish, corned beef and cabbage. Smoking a corned beef, and adding extra spices, produces pastrami.

Bar-le-Duc

Currant preserve from Bar-le-Duc in Lorraine. At one time it was white currants only, seeds removed by hand. Now with red, white and other fruits.

saddle

Cut of meat (usually lamb, mutton, veal, venison) that's the unseparated loin (from rib to leg) from both sides of animal. Very tender, makes an elegant roast.

MIDDLE MEATS

Cuts from the rib and loin section.

matsutake mushroom

Dark brown Japanese. Dense, meaty texture and nutty, fragrant flavor.

mulato chile

Dark brown chile is a type of dried poblano. Light, fruity. Much more pronounced smokey flavor than ancho. ESSENTIAL for mole.

hatcho miso

Dark brown miso, popular in central Japan.

oyster sauce

Dark brown sauce with oysters, brine and soy sauce. Used for stir fries. Oysters give off a richness without overpowering the other ofods.

hen of the woods

Dark brown. Looks like a tightly ruffled puff, edged in white.

porter

Dark color and flavor come from roasted malt. Higher in alcohol.

mead

Dates back to Biblical times. Fermented honey, water and yeast with herbs, spices and flowers.

frill

Decorative, fluted sock on the bones in a Crown Roast.

poori; puri

Deep-fried bread is round, flat and unleavened. Made w/ whole wheat flour, water and ghee or other fat. Like chapati. Very popular in India, Pakistan.

Cala

Deep-fried pastry made with rice, yeast, sugar and spices. Look like small, round doughnuts without a hole. Sprinkled with confectioner's sugar.

Bell Pepper flakes

Dehydrated sweet red and green peppers. Soups, sauces, salads, stews.

jumble

Delicate, crisp, ring-shaped cookie. Like a thin, rich sugar cooking, often made with sour cream. Can be made with rose water, orange zest or grated coconut.

cracklings

Delicious, crunchy pieces of pork or poultry fat after it's been rendered. Or the crisp brown skin of fried or roasted pork. "Cracklin' bread" is cornbread with bits of cracklings.

cornstarch

Dense, powdery "flour" from endosperm of the corn kernel. THICKENER for puddings, sauces, soups, etc. Forms lumps, so should add it to cold water to form a paste first. Yields clear sauce, just like flour-based sauces. In cakes and cookies, when mixed w/ flour, makes finer-textured, more compact product.

Napoleon

Dessert w/ crisp layers of puff pastry spread with creme patissiere, glazed with a thin icing or dusted w/ confectioners sugar. Small rectangular, individual servings.

ice wine

Dessert wine. Frozen grapes picked from vine, pressed before they thaw. Because the water is frozen, the juice is concentrated, rich, high in sugar and acid. Huge in Germany.

poire Helene

Dessert. Pear poached in vanilla sugar syrup. Chilled, put on scoop of vanilla ice cream. Topped w/ chocolate sauce.

Poire Helen

Dessert. Pear poached in vanilla-sugar, chilled, placed on top of vanilla ice cream, topped with warm chocolate sauce.

Arroz con leche

Dessert. Rice with milk, cooked and flavored with vanilla, cinnamon, etc.

mirepoix

Diced carrots, onions, celery and herbs sauteed in butter. Sometimes ham or bacon added to the mix. Used to season sauces, soups, stews.

O'brien potatoes

Diced potatoes, fried with chopped onions and pimientos.

preserves

Differ from jam because the chunks of fruit are medium to large rather than a thick puree.

Confectionary coating

Dip for candies. AKA summer coating. Blend of sugar, milk powder, hardened veggie fat and flavorings.

a l Americaine

Dish (usually lobster) w/ spicy sauce of tomatoes, olive oil, onions, brandy and wine.

parmentier

Dish garnished or made with potatoes.

macedoine (mas-eh-dwahn)

Dish of colorful, attractively cut fresh fruits (sometimes veggies). Either briefly soaked or drizzled with a mixture of syrup and liqueur. Dessert. Served cold or FLAMBÉED.

a la king

Dish of diced food (usually chicken or turkey) in a rich cream sauce w/ mushrooms, pimientos, green peppers and sometimes sherry.

a la provencal

Dishes in the style of Provence. Garlic, tomatoes and olive oil. Also can include onions, olives, mushrooms, anchovies and eggplant.

rossini

Dishes that include foie gras, truffles and a demi-glace sauce. Named after 19th century Italian composer Gioacchino Rossini.

a la Florentine

Dishes with a bed of spinach, topped with Mornay sauce.

Gin

Distilled grains (barley, corn, rye) with juniper berries. London dry gin is any colorless gin. Hollands Gin (AKA genever, jenever gin) is Dutch. Tastes very different because made with large amount of barley malt.

Bay leaves

Dried leaves of laurel shrub. Soups, stocks, sauces, marinades. Garam Masala.

Ancho chiles

Dried poblano chile. Sweetest of the dried chiles.

niboshi

Dried sardines. Japanese use to make soup stock that's stronger than Dashi. Also eaten as snack.

Caraway Seed

Dried seeds from herb of carrot family. Nutty, licorice flavor, similar to rye bread flavor. In rye bread, sauerkraut, cakes, cookies and cheese. German, Austrian and Hungarian recipes.

File powder

Dried, ground leaves of sassafrass seed. ESSENTIAL for Creole, used to thicken and flavor gumbo. Woodsy flavor like root beer. Has to be stirred into a dish after its removed from heat because heat makes file tough and stringy.

cascabel chile

Dried, plum-shaped, dark blood-red CHILE. Rich nutty flavor and medium heat. Sauces, soups, other cooked dishes.

Paprika.

Dried, sweet red peppers. Slightly bitter, ranging from sweet to hot. Hungarian is more pungent than Mexican. Dips, fish, poultry, salads (potato and egg), soups. Necessary for goulash.

pasilla

Dried. Fresh form is called chilaca. Medium-hot, rich flavored. Blackish-brown, which is why it's called chile negro. Good for sauces.

rickey

Drink made w/ lime (sometimes lemon) juice, soda water and liquor (usually gin or whiskey). If sugar added, becomes a Tom Collins.

Horchata

Drink of steeped nuts, grains or chufa. SPiced with sugar or cinnamon. Made from rice, almonds and famous horchata de chufa.

frizzes

Dry Italian pork or beef salami. GARLIC and ANISE. Squiggly, contorted shape. HOT style has a red string. MILD has a blue string. Usually a garnish on pasta or pizza.

Jamaican jerk seasoning

Dry blend used w/ meat. Usually chiles, thyme, spices (cinnamon, ginger, allspice, cloves), garlic and onions.

Muller-Thurgau

Dry to semi-dry, lightly aromatic. Created as a cross between Riesling and Sylvaner. Matures early, cool climate. Primarily grown in Germany, Austria, New Zealand and Oregon.

Bigarade Sauce

Duck sauce. Classic French. Beef stock, duck drippings, orange and lemon juice, blanched orange peel and (if desired) Curacao

cork

Due to their higher carbonation levels, some bottle conditioned beers use cork and cage seals.

molasses

During refining of sugar cane or sugar beets, juice squeezed from plants is boiled into a syrupy mixture. Sugar crystals are extracted. Remaining brownish-black liquid is molasses. Light molasses comes after first boiling (pancake syrup). Dark molasses after second boiling (gingerbread, Boston baked beans).

semolina

Durum wheat that's more coarsely ground than normal wheat flours (finer flour is sifted out). Most good pasta made from semolina. Also used to make gnocchi, puddings and soups.

rijsttafel

Dutch for "rice table. Hot rice with small, well-seasoned side dishes (fried seafoods, meats, veggies, fruits, sauces). Adopted from Indonesia when the Dutch occupied them in the 18th century.

kaasdoop

Dutch specialty. Gouda fondue w/ roasted or boiled potatoes and chunks of rye bread.

Cole slaw

Dutch. From "koolsla," meaning "cool cabbage." Shredded red or white cabbage with mayo, vinaigrette. Onion, celery, sweet green or red pppers, pickles, bacon and herbs can be added.

chutney

East Indian word chatni. Spicy condiment with fruit, vinegar, sugar and spices. For curry dishes, bread spreads, good with cheese.

naan

East Indian, white-flour flatbread, lightly leavened with natural yeast starter (airborne). Tandoor oven-baked for 60 seconds, puffs slightly, browns and gets a light smoke flavor.

gram flour

East Indian. AKA besan. Flour made from ground, dried chickpeas. Nutritious, high-protein

grappa

Eau de vie from residue (grape skins and seeds) left in wine press after juice is removed for wine.

croustade

Edible container for a thick stew, creamed meat, veggie mixture, puree, etc. Can be made from pastry, a hollowed-out bread loaf or pureed potatoes or pasta shaped into a bowl. Before filling, container is deep-fried or toasted until golden-brown and crisp.

hearts of palm

Edible inner portion of the stem of the CABBAGE PALM tree. Taste like artichoke. White.

egg wash

Egg yolk or egg white mixed with touch of water or milk. Brushed over baked goods before baking to give color and gloss.

caponata

Eggplant, onions, toms, olives, pine nuts, capers and vinegar, all cooked in olive oil. Served room temp as salad, side dish or relish. Sicilian.

dukka

Egyptian spice blend. Toasted nuts and seeds. Usually hazelnuts or chickpeas as base, with pepper, coriander, cumin and sesame. Sprinkled over meats and veggies, or used as a dip (with olive oil) for breads.

Peking duck

Elaborate Chinese dish. Air is pumped between ducks' skin and flesh. Duck then coated with honey mixture and hung until skin is dry and hard. Skin is golden and intensely crisp when cooked. While hot, cut into small squares and served with thin pancakes (called Peking dollies) or steamed buns with scallions and hoisin sauce. The meat is considered a secondary attraction and served AFTER the skin.

Billy bi

Elegant French soup. Mussels, onions, wine, cream, seasonings. Mussels are strained out of classic billi bi (but today often served with).

mayonnaise

Emulsion of veg oil, egg yolks, lemon juice or vinegar and seasonings. Without yolks, it's salad dressing. Low-fat mayo has less oil, plus modified food starch, cellulose gel, thickeners, emulsifiers.

malt

End product after a grain has been malted (see malting). The variety of barley, the extent to which it is allowed to germinate, and the temperature at which it is dried, all influence the character, color, and flavor of beer.

Cumberland sauce

English favorite. Full-flavored. Red currant jelly, port, orange and lemon zests, mustard and seasonings. For venison, duck, game.

Madeira cake

English favorite. Simple pound cake, sprinkled with candied lemon peel halfway through baking. Usually served with Madeira.

Claret

English term for Bordeaux wines.

Bubble and squeak

English. Equal parts mashed potatoes and chopped cooked cabbage. Mixed, then fried until golden brown.

papain

Enzyme extracted from Papaya. Meat tenderizer. Also clarifies liquids (especially beer).

Melba sauce

Escoffier sauce. Pureed and strained raspberries, red currant jelly, sugar and cornstarch. Classic use is for dessert Peach melba but can ice cream, fruit, pound cakes and puddings. Escoffier made it for Australian opera singer Dame Nellie Melba.

peach melba

Escoffier. Created for Australian opera singer Dame Nellie Melba. Two peach halves, poached in syrup and cooled. Each is placed hollow-side down on top of a scoop of vanilla ice cream, topped with melba sauce (raspberry sauce), whipped cream and sliced almonds.

EDTA

Ethylenediaminetetraacetic acid. Additive in processed foods to reduce rancidity caused by transfer of trae metals in manufacturing.

cassis

Euro black currant. Used for creme de XXXX liqueur and black currant syrup.

john dory

Euro fish. Oval, flat body and large, spiny head. DELICATE AND MILD.

Black Bread

Euro peasant bread. Nearly black color comes from dark rye flour, toasted dark bread crumbs, molasses, cocoa powder, dark beer and coffee. Hearty, full-flavored loaf.

lemon balm

Euro. Lemon-scented, minty herb. Salads, meats, poultry.

lentil

Europe, Middle East and Asian. Meat substitute. Three main varieties: French or European (sold w/ seed coat on, grayish-brown, creamy yellow interior); Egyptian or red lentil (smaller, rounder, no coat); and yellow lentil. One of the most notable dishes: DAL, a spicy East Indian dish.

sloes

European plum. Extremely tart yellow flesh.

Brill

Excellent Euro saltwater flatfish, closely related to the Turbot. Delicate, light flesh.

Saint Andre

Extravagantly rich triple-cream cheese w/ mild, mellow flavor.

Westphalian ham

Extremely good ham from pigs raised on acorns in Germany's Westphalia forest. Slowly smoked over beechwood mixed with juniper branches. DARK BROWN, dense ham with light, smoky flavor.

Mustard oil

Extremely hot oil from mustard seeds. Used in stir-frys, dressings and marinades

English mustard

Extremely hot. Ground seeds, wheat flour and turmeric. Most well-known is Colman's.

Montmorency cherry

Extremely popular sour cherry. The primary cherry sold fresh.

Sachertorte (or Sacher torte

Extremely rich Viennese classic. Three layers of chocolate cake filled w/ apricot jam and enrobed in a creamy-rich chocolate glaze. Decorated with clouds of whipped cream.

pound cake

FINE TEXTURE. Originally made w/ one pound of flour, butter, sugar and eggs, plus vanilla or lemon flavoring.

Malvasia

Family of grapes including Malvasia Bianca and Malvasia Nera. Bianca is mostly used. White wines from very dry to very sweet. PEARS, SPICE, FRUITY FLAVORS. Planted widely in Italy.

salami

Family of sausages similar to cervelats. Uncooked, cured. Tend to be more boldly seasoned, coarser, drier and (unlike cervelats) rarely smoked. Usually mix of beef and pork.

salami

Family of sausages. Uncooked, cured. Highly seasoned (garlic). Rarely smoked.

Lapsang Souchong

Famous black tea from China's Fukian province. Smokey essence.

Crepes suzette

Famous dessert in orange-butter sauce. Warm crepes doused w/ Grand Marnier (or other orange llqueur) and ignited to flaming glory.

pressed cookies

Fancily shaped cookies using pastry bag or cookie press, fitted with decorative tip.

lecithin

Fatty substance from egg yolks and legumes. Used to preserve, emulsify and moisturize food.

broad bean

Fava bean

manzanilla

Favorite aperitif in Spain. Light, extremely dry sherry. Served cold with seafood. Often used in savory sauces.

pheasant

Female's flesh is plumper, juicier, more tender.

rice vinegar

Fermented rice. Milder than most western vinegars.

pickled cheese

Feta

Fines herbs

Finely chopped herbs. CHERVIL, CHIVES, PARSLEY AND TARRAGON. Used with cheese, eggs, fish and poultry.

hash

Finely chopped meat (roast beef, corned beef), potatoes and seasonings, w/ green pepper, celery, onion, etc.

Palak panir sak

Finely chopped spinach and chiles w season and fried cubes of panir.

potted shrimp

Finely diced or pureed shrimp mixed w/ seasoned butter, then put in small pots, covered with additional butter and refrigerated. Usually spread on toast as hors d'oeuvre.

Brunoise (broo-Nwahz)

Finely diced or shredded veggies, slowly cooked in butter. Used to flavor soups, sauces.

NEW YORK STRIP aka New York Steak, Boneless Strip Steak, Kansas City Strip Steak, Shell Steak or Top Loin

Firm, well-marbled, tender, juicy and flavorful. The second-most popular steak. Comes from the short loin, the most tender part of the animal. it's boneless top-loin muscle. Basically a porterhouse minus the tenderloin and the bone. Also known as the strip loin, Delmonico, boneless loin, boneless club steak or sirloin strip (which is reall confusing because it's not realy part of the sirloin). Connossieurs believe leaving the bone in adds flavor.

rascasse

Firm, white-fleshed fish. French red rascasse is famous as an indespensable ingredient in bouillabaisse.

coriade

Fish soup with potatoes, but NO shellfish. Usually ladled over thick slices of bread. From Brittany.

Bercy sauce

Fish stock-based veloute with shallots—a reduction of white wine, fish stock and seasonings. Served with fish.

paratha (pa-RAH-ta)

Flaky East Indian bread is made with whole-wheat flour and fried on a griddle. Many versions. Basic has ghee... in a flaky bread like puff pastry.

paratha (pah-rah-ta)

Flaky East Indian bread made w/ whole wheat and fried on a griddle. Simple version has ghee brushed between multiple layers of dough, folded and rolled out again. Creates flaky bread resembling puff pastry.

pissaladiere

Flaky pizzalike tart w/ onions, anchovies, black olives, sometimes toms.

focaccia

Flat, round Italian bread with olive oil and salt. Slits are often stuffed with rosemary.

Mexican chocolate

Flavored w/ cinnamon, almonds and vanilla. Much granier. Used in mole poglano.

Brisket

Flavorful cut of meat from the breast or lower chest, directly behind the fore shank. Best long-cooked like barbecue, braising, smoking, slow roasting, casseroles and stews.

RIBEYE aka Delmonico, Spencer and Beauty Steak

Flavorful, boneless cut of prime rib. Rich marbling of fat. One of the most flavorful and juicy of steaks. Just a TOUCH less tender than the tenderloin. In its uncut form, ribeye known as rib roast (prime rib).

RUMP ROAST

Flavorful, triangular cut of meat taken from the upper part of the round. It is generally cut, boned and rolled into two or three rump roasts.

safflower oil

Flavorless, colorless oil from seeds of the safflower (AKA saffron thistle or bastard saffron). It contains more polyunsaturates than any other oil, has a high SMOKE POINT (which makes it good for deep-frying) and is favored for salad dressings because it doesn't solidify when chilled. Lacks Vitamin E, though.

seltzer water

Flavorless, naturally effervescent water. Takes its name from Nieder Selters in Germany. Soda water is human-made "seltzer."

flax seed

Flax seeds mostly used to create linseed oil (used in paints, varnishes, linoleums, inks). Tiny seed is packed with nutrients, including Omega 3. Naturally mucilagenous. Ground, mixed with water, becomes like egg whites. Can be used in baked goods instead of egg whites, but does not LEAVEN.

seven-minute frosting

Fluffy, meringue-type frosting... egg whites, sugar, cream of tartar, water and vanilla. Mixture is beaten constantly in the top of a double broiler over hot water. When stiff peaks form (about 7 minutes), frosting is done.

en papillote

Food baked inside a wrapping of greased parchment paper. As food bakes and lets off steam, parchment puffs up into a dome shape. At table, paper is slit and peeled back to reveal the food.

alla parmigiana

Food cooked with parmesan cheese. Veal parmigiana is pounded veal cutlet dipped in egg-milk solution then mixture of bread crumbs, grated Parm, season. Then sauteed and covered with tomato sauce.

Ambrosia

Food of the gods on Mt. Olympus. Dessert of chilled fruit (oranges and bananas) mixed with coconut. ALSO... a cocktail made by shaking Cognac, brandy, Cointreau or raspberry syrup with crushed ice.

preserve

Foods made to keep a long time.... by freezing, canning, salting, smoking, freeze-drying, dehydrating, pickling.

Alaska cod

For beef. Rich horseradish sauce with butter, flour and cream.

malic acid

Found in sour apples and other fruits. In winemaking, bacteria convert malic acid to lactic acid (which is much less strong and sour)... called malolactic fermentation. Reduces wine's tartness.

Savory

Fragrant herb with meat, poultry, fish and vegetables.

Sendai miso

Fragrant, reddish-brown variety found in northern Japan

buche de Noel

French Chrismas cake. Means "yule log." Shaped and decorated to resemble a log. Made of a sheet of Genoise, spread with mocha or chocolate buttercream, rolled into a log shape and covered wtih more buttercream. Sometimes garnished with meringue "mushrooms" and with "moss" made from chopped pistachios.

coulibiac

French adaptation of a Russian original. Creamy mix of fresh salmon, rice, hard-cooked eggs, mushrooms, shallots and dill... enclosed in a hot pastry envelope. Usually brioche. Classically oval in shape.

gateau Saint-Honore

French cake named after Saint Honore, patron saint of pastry bakers. Pate brisee topped w/ ring of cream puffs dipped in caramel. Center filled w/ Saint Honore cream--creme patissiere lightened w/ beaten egg whites or whipped cream.

Gateau Saint-Honore

French cake named for saint of pastry bakers. Base of pate brisse, topped with a ring of caramel-dipped cream puffs. Center of ring filled with Saint-Honore cream--creme patissiere lightened with beaten egg whites or whipped cream.

Coq au vin

French classic. Chicken, mushrooms, bacon or salt pork and herbs cooked w/ with red wine.

Paris-Brest

French dessert created to honor a bike race between Paris and Brest. Baked almond-topped choux pastry ring (patterned after a bicycle tire). it's split and filled with praline-flavored buttercream.

pomme de terre

French for "apple of the earth." Means potato.

entremets

French for "between dishes." Refers to desserts.

entrecote

French for "between the ribs." The cut from between the 9th and 11th rib. VERY TENDER, quickly broiled or sauteed.

cordon bleu

French for "blue ribbon." A thin scallop of veal or chicken, topped w/ thin slice of prosciutto or ham, then Gruyere or other Swiss cheese, then another meat scallop. Breaded, sauteed.

gateau

French for "cake."

cocotte

French for "casserole." "En cocotte" means "cooked in a casserole."

froid

French for "cold" or "chilled."

croquemboche

French for "crisp in mouth." Profiteroles coated with CARAMEL and stacked into a tall pyramid shape. As caramel hardens, it becomes crisp. For added glamour, pyramid is wreathed or draped with SPUN SUGAR.

croquant

French for "crispy" or "crunchy."

croute

French for "crust." Thick, hollowed out slice of bread filled with food. EN CROUTE usually means a food wrapped in pastry and baked.

boissan (bwoh-sawn)

French for "drink" or "beverage."

sec

French for "dry." Describes still wines. Little to no residual sugar left after fermentation. When used with Champagne, means opposite: "sec" means pretty sweet wine (demi-sec is even sweeter).

mange-tout (mawnzh-too)

French for "eat everything" meaning a bean or a pea where everything is edible.

poisson

French for "fish."

Feuilletage

French for "flaky" or "puff pastry."

quatre épices

French for "four spices." Any several finely ground mixtures. No standard. But blend usually made from: white pepper, nutmeg, ginger, cinnamon or cloves. Used to flavor soups, stews and veggies.

beignet

French for "fritter." New Orleans yeast pastry. Deep-fried and served hot with confectioners' sugar. Savory beignets, such as herb or crab, are also very popular.

mousse

French for "froth" or "foam." Fluffiness is from whipped cream or beaten egg whites. Often fortified with gelatin.

garni

French for "garnish." Steak garni is steak with vegetables and potatoes.

Amandine

French for "garnished with almonds."

a la clamart

French for "garnished with peas."

Cornichon

French for "gherkin." Crisp, tart pickles made from tiny cucumbers. For pates and smoked meats and fish.

glace

French for "glazed" or "frozen."

grillade

French for "grilled." A Creole dish with pieces of pounded round steak seared in hot fat, then braised in a rich sauce of veggies and tomatoes. Served with grits.

jambon

French for "ham."

couer a la creme

French for "heart with cream." Classic dessert is made in a special heart-shaped wicker basket or mold with holes in it. Cream cheese mixed with sour cream or whipping cream (and sometimes sugar). Placed in mold, refrigerated overnight. Whey drains out of the mold. Garnished w/ fresh berries or other fruit.

Cornet

French for "horn." Either pastry (filled w/ whipped cream), a thin slice of ham (filled w/ cheese), or paper cone (filled w/ candy or nuts).

maison

French for "house." ON menu,means a house specialty.

A l Anglaise

French for "in English style." Food that is simply poached or boiled. Also used for food coated in bread crumbs and fried.

a la grecque

French for "in the Greek style." Usually meaning veggies (mushrooms, artichokes) and herbs cooked in olive oil and lemon juice, served cold as an app.

a la perigourdine

French for "in the style of Perigord." Dishes garnished or flavored with truffles. Or those w/ Perigueux sauce. France's Perigord region is famous for black truffles.

confiture

French for "jam" or "preservatives."

gigot

French for "leg of mutton." Or lamb.

homard

French for "lobster."

chiffonade

French for "made of rags." Thin strips or shreds of vegetables (classically, sorrel and lettuce), lightly sautéed or used raw to garnish soups.

glace de viande

French for "meat glaze." Meat juices boiled until reduced to a thick syrup.

cuisine maigre (may-greh)

French for "meatless, lean or lowfat cooking." Strict vegetarian cooking is referred to as cuisine vegetarienne .

cuisine bourgeoise

French for "middle-class cooking," referring to plain but good, down-to-earth cooking.

meuniere

French for "miller's wife." Style of cooking where food (usually fish) is seasoned, lightly dusted with flour and sauteed simply with butter. Served with buerre meuniere (buerre noisete w/ lemon juice and parsley)

champignon

French for "mushroom." Aux champignons means garnished with mushrooms or mushroom sauce.

a la forestiere

French for "of the forest." Dishes with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms.

Crepe

French for "pancake."

poire

French for "pear."

pois

French for "peas."

Poivre

French for "pepper."

pat feuilletee

French for "puff pastry."

pousse-cafe

French for "push the coffee." Refers to cordials, brandies, etc served after dinner w/ coffee. In the US, very elaborate multicolored after-dinner drink made by layering various liqueurs.

lapin

French for "rabbit."

framboise

French for "raspberry." Raspberry eau de vie.

riz a l'imperatrice

French for "rice as the empress likes it." Very rich rice pudding w/ vanilla custard, whipped cream and crystallized fruit (often soaked in Kirsch)

rouille

French for "rust." Fiery, rust-colored sauce of hot chiles, garlic, fresh bread crumbs and olive oil pounded into a paste and often mixed with fish stock. Garnish for fish and bouillabaise.

choucroute (shoo-kroot)

French for "sauerkraut." Goose fat, onions, juniper berries or caraway seeds and white wine. Choucroute garni is sauerkraut with potatos and a vareity of meats like sausage, pork, ham or goose.

a la jardiniere

French for "served with vegetables."

chemise

French for "shirt" or "vest." Food wrapped in pastry, or coated with a sauce or aspic.

Pate brisse

French for "short pastry." Rich, flaky dough used for sweet and savory crusts (pies, tarts, quiches, barquettes).

Brochette

French for "skewer."

saucess (soh-SEES)

French for "small sausage." Saucisson [soh-see-SAWN ] is a large, smoke-cured sausage.

fume

French for "smoked."

epice

French for "spice."

Epinard

French for "spinach."

a la broche

French for "spit-roasted."

fraise

French for "strawberry."

ficelle (fee-sehl)

French for "string." Long, very thin loaf of French bread. Half the size of a baguette.

doux

French for "sweet."

mille-feuille

French for "thousand leaves." Classic dessert. Two large oblong pieces of puff pastry spread with whipped cream, custard, jam or fruit puree. Stacked, topped with another pastry layer, which is then dusted with confectioners sugar. Savory ones filled with cheese served as apps.

eau de vie

French for "water of life." Any colorless brandy or spirit distilled from fermented fruit juice. Kirsch (cherries). Framboise (from raspberries).

a la Argenteuil

French for "with Asparagus." Named after French town famous for asparagus.

a la Conti

French for "with lentils" (usually pureed) and sometimes bacon.

pomme

French for apple.

pain

French for bread

petit dejeuner

French for breakfast.

friandise (free-yawn-deez)

French for confections--truffles, petit fours--served after dessert

mais

French for corn."

Canard

French for duck.

oeuf

French for egg.

poisson

French for fish.

lait

French for milk

moutarde

French for mustard.

papillote (pah-pee-yoht)

French for paper frill used to decorate tips of rib bones, as on crown roasts. 2. En papillote is food baked inside greased parchment paper.

patissier

French for pastry chef.

pois (pwah)

French for pea.

poire

French for pear.

riz (ree)

French for rice

pate (paht) sucree

French for rich, sweetened short pastry used for desserts.

Roti

French for roast or roasted.

Sel

French for salt.

Coquille

French for scallop.

crevette

French for shrimp

petits pois

French for small, young green peas

fond

French for stock.

sabayon

French for zabaglione.

pleurotte

French name for oyster mushroom.

espellette

French pepper, cornerstone of Basque cuisine.

Mouli grater

French rotary grater perfect for grating small amounts of food like cheese, chocolate and nuts.

merchands de vin (mar-shawn duh van)

French sauce. Heavily reduced mixture of full-bodied, red wine, chopped shallots, cracked pepper and glace de viande. At last minute, butter, lemon juice and parsley are whisked in. For grilled or roasted meats.

pressed duck

French specialty. Breast and legs are removed from cooked duck. Remainder is compressed, extracting all the juices. The juice is mixed with reduced red wine, cognac and butter for a delicious sauce (served with teh sliced breast and legs).

nouvelle cooking

French style in the 70s. Moved away from rich, heavy style. Fresher, lighter, served in smaller portions. Sauces are lighter because they're reduced instead of thickened with flour.

Bleu

French term Steak so rare that it's barely warmed through. À POINT is the next step, which means the steak is cooked rare.

Aigre-doux

French term for "sweet-and-sour."

Andalouse

French term for dish w/ tomatoes, pimientos and sometimes rice pilaf or sausage. Andalouse SAUCE is mayo w/ tomato puree and pimiento.

moru

French term for dried salt cod.

creme patissiere

French term for pastry cream--thick, flour-based egg custard used for tarts, cakes, cream puffs, eclairs or napoleons.

poularde

French term referring to fat chicken or hen suitable for roasting.

Saint Germain

French to describe various dishes made w/ green peas or pea puree. Potage Saint Germain is a thick pea soup enriched w/ butter.

pain perdu

French toast

noisette

French word for "hazelnut." Also small, tender, round slice of meat (usually lamb, beef, veal) from rib or loin.

croque monsieur

French-style grilled ham and cheese dipped into beaten egg, sautéed in butter.

Carbonnade

French. Cooked over hot coals or directly over flame.

chantilly

French. Refers to sweet or savory dishes with whipped cream. Creme chantily is dessert topping of lightly sweetened (vanilla, liqueur) whipped cream.

galette

French. Round, flat cake w/ flaky pastry dough, yeast dough or unleavened dough. May be topped with fruit, jam, nuts, meat, cheese.

Kinome

Fresh, subtle mint flavor. Young leaves of prickly ash tree. Japanese garnish.

chenna

Fresh, unripened cheese in India. Cow's or buffalo's milk. Looks like kneaded COTTAGE CHEESE, consistency of light CREAM CHEESE. Used in Bengali desserts.

Hangtown Fry

Fried breaded oysters cooked with eggs and fried bacon, like a scramble. Created during the California Gold Rush in the rowdy Hangtown (now Placerville) because there were so many hangings there.

rrissolé

Fried food.

chimichanga

Fried or deep-fried burrito. Specialty of Sonora, Mexico.

cognac

From Cognac in west France. The finest brandy. Double-distilled after fermentation. Minimum 3-year aging in Limousin oak. LABELING: 1 star=3 yrs, 2star=4yrs, 3 star = 5 years. Older cognacs are VS (very superior). VSOP (very superior old pale), VVSOP (very, very superior old pale). Not allowed to label older than that (hard to track). Label terms X.O., Extra and Reserve usually indicate a Cognac is the oldest a producer distributes.

Viognier

From Condrieu in northern Rhone Valley. Now more planted in California. Fruity wines, medium body. STONE FRUIT AROMAS (peach, apricot), SPICY. PAIRS WELL WITH ASIAN FOODS.

Belon Oyster

From France. Tender, sweet oyster is now being aquacultured in California, Maine and Washington. Small. Slightly metallic flavor.

Mizuna

From Japan. Feathery, delicate salad green.

Casaba melon

From Kasaba, Turkey. Distinctive yet mild cucumber flavor. Grown in California, available Sept.-November.

Buckwheat

From Russia. Actually an HERB. Triangular seeds of the plant used to make buckwheat flour. ASSERTIVE flavor used for pancakes. Famous Russian blinis are made with it.

Brek (or brik)

From Tunisia. Deep-fried turnover w/ spicy meat or fish filling and often an egg. Served with Harissa sauce.

Harissa Sauce

From Tunisia. Fiery-hot with chiles, garlic, cumin, coriander, caraway and olive oil. Traditional side for couscous and to flavor soups, stews, etc.

pastrami

From brisket or round. Rubbed with salt and seasoning paste (garlic, ground peppercorns, cinnamon, red pepper, cloves, allspice, coriander). Dry-cured, smoked and cooked.

rice wine

From fermenting freshly steamed glutinous rice. Sake and mirin.

bitter

From hops. A bitter is also a style that originated in Britain. It was the most popular style of ale. Moderately hopped and typically amber in color, the style accounts for the majority of draft ale sales in English pubs.

Pectin

From ripe veggies and fruits. Natural, water-soluble substance is a THICKENER for jams, jellies and preserves.

Blade steak

From the chuck. A line of tough connective tissue down its center, resulting in a tough steak best suited to braising. However, if the tissue is removed, it produces flatiron steaks, a most tasty, tender and value-priced cut.

shank

Front leg of the animal. Very flavorful, but full of connective tissue, some of toughest meat. Requires long, slow cooking method like braising. Used for OSSO BUCCO.

froth

Froth, made of protein, resulting from the release of CO2 in a properly poured beer.

Bombe (or bombe glacee)

Frozen dessert. Layers of ice cream or sherbert. Softened and spread, one layer at a time, into mold. Each layer hardened before the next is added. Center is often fruit-laced custard laced with fruit.

Frappe

Fruit juice or other flavored liquid frozen to a slush.

esters

Fruity flavors, such as grapefruit, banana, and peach, produced by the yeast during fermentation. Ale yeasts are known for the production of esters.

Goldwasser

Full-bodied liqueur flavored with caraway seed, orange peel, spices. Flecks of gold leaf in it.

oloroso

Full-flavored sherry with dark, rich color. Aged longer than most sherries.

Cajun seasoning

General blend might be garlic, onion, chiles, black pepper, mustard and celery.

Bay Scallops

Generally found only on the East Coast. Tiny, meat is sweeter and more succulent than sea scallop. If scallops are stark white, it's a sign that they've been soaked in water — a marketing ploy to increase the weight. 2. A thin, boneless, round- or oval-shaped slice of meat or fish usually lightly breaded and quickly sautéed. Known as escalope in French. scallop v. 1. To prepare a food (most notably potatoes) by layering slices of it with cream or a creamy sauce in a casserole. Scalloped foods are often topped with bread or cracker crumbs before being baked. 2. To form a decorative edge in the raised rim of pie dough. Also referred to as CRIMP and FLUTE.

Center cut

Generally refers to steaks cut from the heart of the rib-eye. A very flavorful, juicy, tender cut.

to fold

Gently combine a light, airy mixture (beaten egg whites) with heavier mixture (whipped cream, custard).

schlag

German (used mostly in Austria) for "whipped cream." Austrians put whipped cream on everything.

Bierwurst

German cooked sausage with a garlicky flavor and dark red color. Sandwich meat.

Brot

German for "bread."

schnitzel

German for "cutlet." Meat dipped in egg, breaded and fried. Wiener shnitzel is veal cutlet.

hasenpeffer

German for "hare pepper." Thick, highly seasoned stew of rabbit. Often served with sour cream and noodles/dumplings.

muesli

German for "mixture." Often toasted cereals (oats, wheat, millet, barley), dried fruits, nuts, bran, wheat germ, sugar and dried-milk solids. Eaten with milk, yogurt or fruit juice. AKA Granola.

sauerkraut

German for "sour cabbage." Invented by Chinese. Shredded cabbage, salt, spices... allowed to ferment. Used in famous REUBEN.

sauerbraten

German for "sour roast." German speciality. Beef roast marinated in sweet-sour marinade for 2-3 days before browning, then simmering the meat in the marinade for hours. Extremely tender roast, delicious sauce. Served w/ dumplings, boiled potatoes or noodles.

Strudel

German for "whirlpool" or "eddy." Pastry made of very thin dough spread with filling, rolled, baked.

Bockwurst

German ground veal sausage. Delicately flavored w/ chopped parsley and chives. Traditionally served with BOCK BEER in springtime.

May wine

German white-wine punch flavored with woodruff.

Hefe

German word for yeast, most commonly used with weiss or weizen meaning wheat to denote that the beer has yeast in suspension.

rouladen

German's roulade. So many of them. Rindsrouladen is slices of beef around a pickle, onion and bacon mixture. Kohlrouladen is cabbage leaves rolled around a ground beef mixture.

Long Island Iced tea

Gin, vodka, cola and lemon. Sometimes tequila.

BENI SHOGA

Gingerroot pickled in sweet vinegar and colored bright red. Japanese. Sushi garnish. Refreshes palate.AKA Gari.

palm oil

Gives West African and Brazilian cooking its distinctive flavor. reddish-orange oil from African palm. Extremely high in saturated fat (78%). Palm-kernel oil is from the nut or kernel (yellowish-white, mild)

conching

Gives chocolate is smooth texture.

Potato flour

Gluten-free. Cooked, dried and ground potatoes. Used as thickener and in some baked goods (produces a moist crumb).

Shinshu miso

Golden yellow, all-purpose variety with a mellow flavor and rather high salt content.

Drambuie

Golden, Scotch-based liqueur with heather honey and herbs.

hot cross buns

Good Friday food. Small, lightly sweet yeast buns with raisins or currants, sometimes chopped candied fruit. Before baking, cross is slashed in top. Topped with sugar icing to fill the cross.

kosher

Governs types of food that can be eaten, also how they can be combined. Must be prepped under rabbi supervision. No pigs or rabbits. Organic. Killed in most humane manner possible.

mash

Grain or malt that's ground or crushed before being steeped in hot water. Used in brewing beer and fermenting whiskey. Sour mash is made by adding a portion of the old mash to ferment each new batch, the same way sourdough bread is done.

RIB CUTS

Great combo of flavor and tenderness. Great for grilling and broiling. Rib Steak and Rib Eye (see below). Other cuts from the rib include Baby Back Ribs, Rib Roasts and Short Ribs.

copper cookware

Great heat conduction. Usually lined with tin or stainless steel to keep it from becoming one with the food.

kamut

Great-great grandfather of grains. High-protein wheat, never hybridized. Only grown commercially in Montana. Delicious, nutty flavor, higher nutritional value.

saganaki

Greek app. 1/2 inch slices of Kasseri cheese fried in butter or olive oil. Sprinkled w/ lemon juice (and sometimes fresh oregano), served w/ pita bread. TABLESIDE SHOW (soak in brandy, flambee).

pastitsio (pah-steet-see-oh)

Greek casserole dish. Pasta (spag or macaroni), ground beef or lamb, grated cheese, toms, season (inc. cinnamon) and a white (bechamel) sauce.

kourabiedes

Greek festive cookies. Buttery rich, can have nuts. ALWAYS rolled in confectionaer's sugar. Various forms (balls, s-shapes).

meze (meh-ZAY)

Greek for hors d'oeuvre.

loukanika

Greek sausage seasoned with orange rinds.

ouzo

Greek. Clear-sweet anise-flavored. Aperitif. Usually mixed with water, which turns it whitish.

okra

Green pods. Southern food. Viscous when cooked, thickens any liquid. Gumbo.

Amaranth

Greens have a delicious, slightly sweet flavor (cooking and salads). Seeds used as cereal or ground into flour or bread. Common in Caribbean or Asian markets.

Adobo sauce

Ground CHILES, herbs and vinegar.

SALISBURY STEAK

Ground beef shaped to look like a steak. Typically served with gravy and grilled onions. Invented by American physician JH Salisbury in the 1890s—a carnivore who championed the shredding of all foods to improve digestibility.

paprika

Ground pepper PODS. Hungarian paprika is the best.

paprika

Ground pepper pods. Hungarian is consdidered the best.

STEAK TARTARE

Ground raw beef mixed with onions, capers Worcestershire sauce and a raw egg, generally served with toast points. LEGEND: The Tartars did not have time to cook their meat, and thus ate it raw on horseback. In Belgium, where the dish is popular and served with frites (what we call French fries), it is known as filet américain.

Salisbury steak

Ground-beef patty flavored w/; minced onion and seasonings before fried or broiled. Named after 19th century physician Dr. J H Salisbury, who recommended beef to patients for all sorts of ailments. Served w/ gravy made from pan drippings.

olallieberry

Grown mainly on west coast. Cross between youngberry and loganberry.

salmi

HIghly-seasoned, wine-based ragout w/ minced, partially roasted game birds, mushrooms, and sometimes truffles. Rabbit sometimes used. Used as a sauce for pasta, other dishes.

Choron sauce

HOLLANDAISE or BÉARNAISE SAUCE tinted pink by tomato puree.

Citron

HUGE (6-9 inches). Pulp is very sour (not good raw). Grown for extremely thick peel, which is candied. Before candying, peel is processed in brine and pressed to extract citron oil, used to flavor LIQUEURS and scent cosmetics.

Latke

Hannukah food. Pancake made with grated potatoes, eggs, onions, matzo meal and seasonings.

rugalach

Hannukah tradition. Bite-size crescent-shaped cookies w/ several fillings (raisins, nuts, poppy seed paste, jam). Usually made from rich cream-cheese dough.

Scotch egg

Hard-cooked egg coated with sausage, dipped into beaten egg, rolled into bread crumbs and deep-fried. Halved or quartered lengthwise and served hot or cold, usually as an app.

Hops

Hardy, vining plant with conelike flowers. Used for bitter flavor in beers and ales.

Ahi

Hawaiian for yellowfin.

pupu

Hawaiian term for any hot or cold appetizer. Could be macademia nuts, won tons, chunks of pineapple, coconut and barbecued meats.

poi

Hawaiian. Acquired taste. Cooked taro root pounded to a smooth paste, mixed with water. Eaten with fingers. Fermented for several days, so sour and acidic. Eaten alone, mixed with milk for a porridge, also as condiment.

poi

Hawaiian. Acquired taste. Cooked taro root, pounded into smooth paste, mixed with water. Eaten with fingers. Fermented for several days. SOUR, acidic taste.

Frangelico

Hazelnut-flavored liqueur enhanced with secret formula and berry essences.

giblets

Heart, liver, gizzard of birds. All but the liver used to flavor stocks.

menudo

Hearty, spicy soup made w/ tripe, calf's feet, green chiles, hominy and seasonings. Garnished with lime wedges, bowls of chopped chiles and onions. Served with hot tortillas. Mexican hangover food.

Linguica (lihn-gwee-suh).

Heavy garlic. Slim Portuguese sausage.

Izarra

Herb-flavored liqueur based on Armagnac. Yellow and green varieties (latter being stronger).

Peanut oil

High smoke point. Especially prized for frying. American version mild; Chinese distinctly peanut.

gunpowder tea

Highest grade of green tea. Small young tea leaves rolled into tiny balls. Light in color, sharp flavor

laver

Highly nutritious, dark purple dried seaweed. Tissue-thin sheets. Fresh, tangy-sweet flavor. (AKA Jee choy in Japan). Soak in water and it doubles in size, used in soups. Strips can also be deep-fried and served as appetizer.

picalilli

Highly seasoned pickled veg relish. Varies wildly. Basic is tomatoes, sweet peppers, onions, zucchini, cucumber, cauliflower, beans, etc.

marinara

Highly seasoned tomato sauce. Onions, garlic, oregano.

Chorizo

Highly seasoned, coarsly ground pork sausage with garlic, chili powder and spices. Mexican chorizo made w/ fresh pork. Spanish use smoked pork.

ROUND

Hind section. Toughened by exercise. But many steak lovers feel it's got the best combo of texture and flavor.

hog jowl

Hog cheek, cut into squares then cured and smoked. SOuthern dish.

Maltese sauce

Hollandaise blended with orange juice and grated orange rind. Used to top cooked veggies, especially asparagus and green beans.

Figaro sauce

Hollandaise with tomato puree and minced parsley (for fish or poultry)

aroma hops

Hop varieties that are prized for their aroma contribution to the beer. Noble hops are classified as aroma hops.

bittering hops

Hop varieties that are typically above 8% in alpha acids. They are used primarily to contribute bitterness to the beer over aroma.

rumaki (ruh-mah-kee)

Hors d'oeuvre. Strip of bacon wrapped around a slice of water chestnut and a bite-size piece of chicken liver. Marinated overnight in soy-ginger-garlic.

cambric tea (KAYM-brihk)

Hot drink of milk, water, sugar, and a dash of tea.

posset

Hot milk, wine or ale, sugar and spices, sometimes beaten egg.

chaurice

Hot, spicy, full-flavored Creole/Cajun pork sausage. Served alone, and in Gumbo, jambalaya.

jackfruit

Huge relative of the breadfruit and fig. Can weight up to 100 pounds. Spiny and oval. Africa, Brazil, SE Asia. When green, both flesh and edible seeds used in curry. Ripe jackfruit is bland, sweet... used for desserts.

geoduck (goo-ee-duhk)

Huge soft-shell clam. Used in chowders a lot. Body meat resembles abalone.

groats

Hulled crushed grain (ie, barley, buckwheat or oats). Almost used as a synonym for grits.

Dry-aged

Hung to dry (or set on wooden racks) in an aging room for several weeks under controlled temperatures, humidity and air flow to reduce spoilage and enhance flavor and tenderness. Flavors have deepened and mellowed. Only the more expensive cuts of meat can be dry-aged, as the process requires meat with a large, evenly distributed fat content. Meat may lose up to 25% of its weight in liquid, which is part of concentrating the flavor. Dry aging also makes the meat a darker color, with an aged aroma. Natural enzymes in the meat break down the fibers, enhancing the taste with a delicious nutty flavor and tender texture.

cherry pepper

Hungarian cherry pepper. Small, round and bright red in color. Slightly sweet. mild to medium-hot. Fresh and pickled in jars.

chicken paprikash

Hungarian. Chickens and and onions browned in bacon drippings, braised with chicken stock, paprika, season. Sauce is the braising liquid plus sour cream.

goulash

Hungarian. Stew of beef or other meat, vegetables, and flavored with Hungarian paprika. Dollops of sour cream atop, or served with buttered noodles.

IBU

IBUs are International Bitterness Units. The measure indicates the level of bitterness in a finished beer. Also referred to as BU's

kasha

In America, means roasted buckwheat groats (toasty, nutty). In Russia, general named for cooked grains (buckwheat, millet, oats).

cats' tongues

In French, langues-de-chat. Long, thin cookies. Light, dry, slightly sweet. Flavored w/ citrus zest, chocolate, extracts, etc. Sometimes sandwiched w/ jam or another sweet filling. May be frosted.

Weissbeer

In Germany, a generic name for wheat beers. Weiss means white, and such beers are usually very pale and cloudy, with a white foam.

mirabelle (aka cherry plum)

In Great Britain and parts of Europe. Small, round plum, golden yellow to red. Sweet, but not acidic enough to make it very interesting when eaten raw. Does, however, make delicious tarts and preserves. Makes a fine EAU DE VIE of the same name.

English sole

In US, known as "lemon sole." Flounder. Low in fat, finely textured.

Biscuits

In US, small QUICK BREADS, which often use LEAVENERS like baking powder or baking soda. 2. In UK, a flat, thin cookie or cracker. 3. The word biscuit comes from the French bis cuit ("twice cooked"), which is what the original sea biscuits aboard ship had to be in order to remain crisp.

gizzard

In lower stomach of fowl. Muscular pouch grinds bird's food, often with the aid of stones or grit swallowed for this purpose.

a la polonaise

In the manner of Poland. Cooked veggies (usually cauliflower or asparagus), sprinkled w/ chopped hard-cooked egg, bread crumbs, parsley and melted butter.

ROUND STEAK

Includes all four of these muscles. Cut from the top of the leg, the hind shank and the rump, it is a lean cut and is moderately tough. No marbling, so needs slow, moist cooking to tenderize.

masala

Indian for "spice blend." Could be two or three spices (cardamom, coriander and mace) or 10 or more. MAIN ONE. Garam Masala.

raita (RI-tah)

Indian yogurt salads. Combo of thick whole-milk yogurt and chopped veggies (cukes, eggplant, potatoes, spinach) or fruit (bananas, toms). Seasoned w/ mustard seeds, garam masala, herbs (chervil, coriander, cumin, dill, mint, parsley, tarragon). Designed to be a cool counterbalance for spicy dishes.

pakora

Indian. Deep-fried fritter. Besan flour (ground chickpeas). Can contain anything. Usually served as snacks.

satay

Indo favorite. Small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Served w/ spicy peanut sauce.

nasi goreng

Indo term for "fried rice" w/ usual smattering of ingredients.

sambal

Indo, Malay and Indian. Multipurpose condiment. Most basic is sambal oelek, with chiles, brown sugar and salt. Sambal bajak adds candlenuts, garlic, kaffir lime leaves, onion, trassi, galangal, tamarind concentrate and coconut milk.

sambal

Indonesia, Malaysia, Southern India. Condiment for rice and curry dishes. Basic form is sambal oelek—chiles, brown sugar and salt. Another popular combo is sambal bajak—which adds candlenuts, garlic, kaffir lime leaves, onion, trassi, galangal, tamarind concentrate and coconut milk.

stud

Insert flavor-enhancing or decorative items partially below the surface. Hams are often studded with cloves.

TOP ROUND

Inside of the thigh. The most tender because the muscles are used least. Very flavorful.

conditioning

Intended to impart natural carbonation, this period of maturation can be done at different temperatures. Cold temperatures create a clean round taste, while warm temperatures allow the flavors to continue to develop.

kecap manis

Intensely dark brown, syrupy Indo sauce. Like a sweeter, more complex soy sauce. Sweetened with palm sugar, seasoned (garlic, star anise). Used in marinades.

fraise de bois

Intensely sweet, tiny wild strawberries from France. Used for strawberry Eua de Vie.

chilaquiles

Invented to use leftovers. Poor man's dish. Corn tortilla strips sauteed with green chiles, cheese, chorizo and shreded chicken or beef.

colcannon

Irish peasant dish. Milk- and butter-moistened mashed potatoes mixed with finely chopped cooked onions and kale or cabbage.

Irish Red Ales

Irish red ales are known for their maltiness, and smooth rounded mouth feel and distinctive deep reddish hue.

pignoli (pignon

Italian and French (respetively) for "pine nut."

panzanella

Italian bread salad w/ onions, toms, basil, olive oil, vinegar, season, chunks of bread. Can include cucumbers, anchovies, peppers. Tradition is to soak bread in water then squeeze out. Others brown the bread in olive oil.

Mascarpone

Italian cheese. Buttery rich double-cream to triple-cream cow's milk cheese. Like a light clotted cream at room-temp.

florentine

Italian cookies. Butter, sugar, cream, honey, candied fruit and sometimes nuts. Chewy, candylike. Often have a chocolate coating on one side.

cannoli

Italian dessert. Pasta tubes are deep-fried then filled with whipped ricotta, and often whipped cream, chocolate, candied citron and sometimes nuts.

ossobuco

Italian dish of veal shanks braised in olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Garnished with gremolata and served with risotto.

fagiole

Italian for "beans." USually white kidney.

Antipasto

Italian for "before the pasta." Hot or cold HORS D'OEUVRE. Cheese, smoked meats, olives, fish and marinated vegetables.

grissini

Italian for "breadsticks." Singular form is grissino. Thin, crisp breadsticks from Turin, Italy.

Brodo

Italian for "broth."

panna cotta

Italian for "cooked cream." Light, silky egg custard, flavored w/ caramel.

cotto sausage

Italian for "cooked." Italian soft salami. Usually sliced.

gnocchi

Italian for "dumplings." can be made from potatoes, flour or farina. Eggs or cheese can be added to the dough; chopped spinach also popular. Served with butter and Parmesan or a savory sauce.

finocchio

Italian for "fennel."

alla gardiniera

Italian for "gardener." A dish with vegetables.

grana

Italian for "grain." Refers to hard cheeses with a granular texture (Parm-Reg) for grating.

semi-freddo

Italian for "half cold." Various chilled or partially frozen desserts (cake, ice cream, fruit, custard, whipped cream).

prosciutto

Italian for "ham." Seasoned, salt-cured but not smoked, air-dried. Meat is pressed for firm, dense texture. Prosciutto cotto is cooked, prosciutto crudo is not.

cacciatore

Italian for "hunter." Dishes w/ mushrooms, onions, tomatoes, herbs and sometimes wine.

alla Genoese, alla Genovese

Italian for "in the style of Genoa." Seaport city in N. Italy. Dish w/ pesto sauce.

Saltimbocca

Italian for "jump mouth." Roman specialty of finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. Sauteed in butter, braised in white wine.

crostini

Italian for "lttle toasts." Usually brushed with olive oil. Also describes CANAPÉS (little toast with savory toppings of cheese, shrimp, pate, anchovie, etc). Also can mean crouton.

fritto misto

Italian for "mixed fried food." Small, bite-sized pieces of meat, fish or veggies.

misto

Italian for "mixed."

pansotti

Italian for "pot bellied." Triangular pasta with pinked edges.

lumache (loo-mah-chay)

Italian for "snails." refers to large pasta shells intended for stuffing.

minestra

Italian for "soup." Usually medium thickness w/ meat and veg. Minestrina (little soup) is a thin broth. Minestrone (big soup) is a thick veggie soup with pasta and sometimes peas or beans, topped liberally with Parmesan.

alla primavera

Italian for "spring style." Means vegetables (raw or blanched) as garnish. Pasta primavera is topped w/ diced or julienned cooked veggies.

pasta filata

Italian for "spun paste." Stretched-curd cheeses like Moz, provolone, caciovallo. Curd is given a hot whey bath, then kneaded and stretched.

ripieni

Italian for "stuffed" foods.

dolce

Italian for "sweet."

pastina

Italian for "tiny dough." Tiny pasta shapes used in soups.

caldo

Italian for "warm" or "hot." In Spanish and Portuguese, means "broth" or "soup."

pane

Italian for bread.

panino

Italian for roll or biscuit.

conchiglie

Italian for seashells. Shell-shaped pasta.

ris

Italian for sweetbreads.

pomodoro

Italian for tomato.

peperonata

Italian mixture of sweet peppers, toms, onions and garlic cooked in olive oil. Served hot as condiment with meats. Or cold as antipasto.

scampi

Italian name for tails of lobsterettes. In US, term used to describe large shrimp split, brushed with garlic oil or butter and broiled.

olivada

Italian olive spread. Black olives, olive oil and black pepper.

frittata

Italian omelet. Ingredients are mixed with the egg instead of folded in. Firmer because it's cooked slowly over low heat. Also round, because it isn't folded.

Crespelle

Italian pancakes. Either stacked with different fillings, or used like crepes.

risotto

Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sauteed in butter. Stock is added 1/2 cup at a time.

pepperoni

Italian salami of pork and beef. Highly seasoned w/ black and red pepper. Slender, firm, air-dried sausage.

scallopine

Italian. A thin scallop of meat (usually veal) dredged in flour before sauteeing. Usually served in wine or tomato sauce.

polenta

Italian. Cornmeal mush. Usually side dish or breakfast.

Verdicchio

Italian. Rapid growing, high-acid. Slightly green-yellow color wins, delicate bouquet. Medium body, strong flavors, slightly bitter finish. Most have up to 15% Trebbiano and Malvasia blended in.

carpaccio

Italian. Thin shavings of raw beef fillet. Drizzled with olive juice and lemon juice, or served with mayo or mustard sauce. Oft topped with capers and onions.

Marsala

Italy's most famous fortified wine. Rich, smoky flavor. Used as dessert wines, and to flavor desserts like Zabaglione.

ozoni

Japanese New Year's Soup. AKA "zoni." Pieces of chicken, daikon, etc... served in deep bowls over rice cakes.

sea urchin

Japanese and Mediterranean delicacy. Roe is scooped out and eaten raw. Popular way of cooking is to put sea urchin roe atop French bread, sprinkle with lemon juice.

kara age (ah-geh)

Japanese deep-fry technique. Food (meat, fish, veggies) lightly dusted with flour, cornstarch or Kuzu before frying.

donburi

Japanese dish of boiled rice toopped with meat, fish, eggs and/or veggies and broth. AKA "don." Katsudon is short for tonkatsu donburi , which is "pork cutlet on rice."

nimono

Japanese foods simmered in season broth.

hibachi

Japanese for "fire bowl."

goma

Japanese for "sesame seed."

cha

Japanese for "tea."

nabemono

Japanese for "things in a pot." Communal one-pot meal for cold-weather. Cooked at table in broth or oil. Ingredients added one at a time until dish is ready, served family style.

Nabemono

Japanese for "things-in-a-pot." Category of one-pot meals. Cold-weather meals. Bite-size portions.

mizutaki

Japanese for "water simmered." One-pot dish w/ chicken and veggies simmered in water w/ seasonings. Served from pot at table w/ condiments like ponzu sauce, radishes, green onions, ginger and lemon.

Mizutaki

Japanese for "water-simmered." Single-pot dish of chicken, veggies, simmered in water and season. Served from pot at table w/ condiments like ponzu, radishes, green onions, ginger and lemon.

mushimono

Japanese for steamed foods.

Midori

Japanese liqueur. Honeydew melon taste.

Chirinabe

Japanese one-pot. Chunks of firm-fleshed fish (cod, sea bass), tofu and veggies. Ingredients brought to table raw w/ steaming broth. Like fondue. Ingredients are brought to the table raw, along with steaming broth. Like fondue. Various condiments including PONZU SAUCE.

ponzu

Japanese sauce made with lemon juice or RICE VINEGAR, SOY SAUCE, MIRIN and/or SAKE, KOMBU (SEAWEED) and dried bonito flakes (KATSUOBUSHI).

rakkyo; rakyo

Japanese shallot. Usually uncooked and pickled in light vinegar. Garnish w. grilled fish and meat.

ozoni

Japanese soup. Served at New Year's. Pieces of chicken and other ingredients (dashi, daikon, veggies). Served in deep bowls over rice cakes.

fu

Japanese specialty. Dried wheat gluten made into spongy dough. Sometimes colored and different shapes like namu fu (fresh gluten cakes), yaki fu (roasted, dried cubes), kohana fu (little flower shapes cooked and dried to use in noodle mixes).

gyoza

Japanese version of pot sticker.

gohan

Japanese white rice that's undergone a special precooking process of washing, rinsing and soaking to remove as much starch as possible.

sake

Japanese wine. Made of fermented rice. No aging. Low alcohol content (12-16%). Once open, will stay in fridge for 3 weeks.

ponzu sauce

Japanese. Lemon juice or rice vinegar, soy sauce, mirin and/or sake, kombu and dried bonito flakes.

kugel

Jewish Sabbath food. Baked pudding with potatoes or noodles, although meat, veggies and other ingredients sometimes added. Side dish. Sweet versoin with raisins and spices as dessert.

mandelbrot

Jewish biscotti. Crisp almond bread eaten like a cookie.

Gefilte Fish

Jewish classic. Ground fish (usually carp) mixed with eggs, matzo meal and seasonings. Formed into balls or patties and simmered in vegetable or fish stock. After chilling, served in its own jellied stock with grated horseradish, relishes and dill pickles.

matzo brei

Jewish dish. Matzo soaked in hot water, squeezed dry, dipped in beaten egg and fried like french toast. Topped with cinnamon-sugar, maple syrup or honey.

knish (kuh-nish)

Jewish pastry. Dough surrounding mashed potatoes, cheese, ground meat and buckwheat groats.

Pareve (pahr-uh-vuh)

Jewish term. Food made w/out animal or dairy. Kosher rules say animals cannot be consumed with dairy. In order to be pareve, breads and cakes must be made w/ veggie oils and not butter or other animal fat.

kishke

Jewish-American sausage made with matzo meal, fat, onions and ground meat. Steamed then roasted.

Holishkes

Jewish. Cabbage leaves stuffed with ground beef, onions, eggs and season. Baked and served with sweet and sour sauce. Traditional at Sukkot (fall harvest festival).

mint julep

Kentucky's claim to fame. Fresh mint, sometimes muddled with sugar, bourbon and plenty of crushed ice. Traditionally served in iced silver or pewter mug at Kentucky Derby.

cocktail sauce

Ketchup or chili sauce w/ horseradish, lemon juice and Tabasco.

cashew nut

Kidney-shaped nut. Grows from the bottom of the cashew apple. Shell highly toxic. Sweet, buttery flavor, about 48 percent fat.

Romanesca cauliflower/Romanesco

Killer look: pale green, spiky florets. More delicate flavor than regular cauliflower.

Pinot Gris

Known as Pinot Grigio in Italy and Rulander in Germany. Average quality, except in Alsace region of France. TYPE: Medium-bodied. FLAVOR: FLoral.

Gewurtztraminer

Known for floral fragrance, spicy flavors. Grown in Alsace, France, US, Germany, New Zealand. Cold climate. Paired with spicy foods. Can be completely dry or semi-dry. Alsace makes a great late-harvest dessert wine.

Burdock

Known in Japan as GOBO. Root veg. Sweet, earthy flavor and tender-crisp texture. Can be thinly sliced and used in soups as well as with veggies and meats.

hare

LARGER relative (12-14 lbs) of the rabbit (5 lbs). Darker flesh, earthier flavor. JUGGED HARE (aka CIVET DE HAIRE) is a famous dish: English, soaked in red wine-juniper marinade for a day, browned and combined with veggies in crock (JUG). REsulting sauce combined with cream, reserved hare blood and pulverized liver.

lager

LIGHT, BUBBLY, GOLDEN BREW. America's favorite. Beer that's stored in its cask or vat until free of sediment and crystal clear.

Dutch oven

Large cast iron pot or kettle with tight-fitting lid. Steam can't get out.

sturgeon

Large migratory fish. Amazing to eat. It's roe is the TRUE caviar. King Edward II gave it royal status. Average weight is 60 pounds but gargantuan specimens can reach over 3,000 pounds. Rich, high-fat flesh is so firm it's almost meatlike. The best U.S. variety is the white sturgeon, and the smaller specimens are considered the best eating.

Mostaccioli

Large, 2-inch-long macaroni tubes ("mustaches") cut on the diaganol.

Callaloo

Large, edible green leaves of the taro root. Popular in Caribbean. Also name of Caribbean soup w/ callaloo greens, coconut milk, okra, yams and CHILES.

cotechino

Large, fresh pork sausage. From pork rind and meat from the cheek, neck, and shoulder. Seasoned with nutmeg, cloves, salt and pepper. Traditional in Bollito Misto (mixed boiled meats with savory broth and piquant green sauce). Specialty of Italy's Emilian provinces.

Jordan almond

Large, plump almond from Spain. Sold plain or encased in hard pastel candy coatings.

pimiento

Large, red, heart-shaped sweet pepper. More aromatic than red bells. The stuffing in green olives. Most pimientos are used for paprika.

Cannellini bean

Large, white Italian kidney beans. Salads and soups.

horseradish

Large, white, pungent roots. Bottled horseradish has vinegar. Red version has beet juice. One of five bitter herbs of the Jewish Passover.

Ceviche

Latin AMerican app. Raw fish marinated in citrus (usually lime) juice. Onions, tomatoes and green peppers. POMPANO, RED SNAPPER and SOLE most common.

Black Forest Torte

Layered KIRSCH-scented chocolate cake, sour cherries and kirsch-laced whipped cream. Topped w/ generous coating of whipped cream chocolate curls and cherries.

culatello

Lean raw Italian ham cured and soaked in WINE during aging. Clean, delicate flavor, rosy red.

sassafras

Leaves are dried and used to make FILÉ POWDER and sassafras tea. The root bark is used as a flavoring agent in ROOT BEER.

Kibbeh

Lebanon and Syria. Basically ground meat (usually lamb), bulghur wheat and flavorings. Meat may be raw or cooked.

Lemongrass

Lemon flavor. Fish, chicken, shellfish, soups, thai and Indo recipes

Coriander

Lemon, sage and caraway flavors. Musty. Used in baking, pickling, sausages, curries, Mexican and Spanish recipes.

preserved lemons

Lemons preserved in salt-lemon juice mixture (sometimes w/ spices like cinnamon, cloves and coriander) for about 30 days. Silken texture. Indispensible in Moroccon cooking.

Rye flour

Less gluten than all-purpose or wheat flour. Won't rise as much without higher-protein flour. Heavier and darker. Several kinds, including pumpernickel (dark, coarsely ground).

mai tai

Light and dark rums, orgeat syrup, curacao, orange and lime juices.

floating islands

Light dessert. Stiffly beaten, sweetened egg white mounds poached in milk, then floated in a custard sauce (AKA snow eggs). In France, "floating island" is a liqueur-sprinkled sponge cake spread with jam, sprinkled with nuts, topped with whipped cream and surrounded by a pool of custard.

buttercream

Light, creamy frosting made with softened butter, confectioners' sugar, egg yolks and milk or light cream. Uncooked.

quenelle

Light, delicate dumpling made of seasoned, minced or ground fish, meat or veggies bound w/ eggs or panada. Forced into small ovals and gently poached in stock. Served w/ rich sauce.

ladyfinger

Light, delicate sponge cake roughly shaped like a large, fat finger. Essential for charlottes.

Muscadet

Light, dry French wine. From Loire Valley. Reasonably priced.

Irish whisky

Light, dry. Made from fermented barley.

Parker House roll

Light, puffy bun that got famous in 1800s at Boston's Parker House hotel.

cuisine minceur (man-seur)

Light-style, healthy cooking that avoids fats or cream. Developed by French chef Michel Guérard in the 1970s.

leavener/leavening agent

Lighten texture and increase volume of baked goods. Baking powder, baking soda and yeast are the most common. When mixed with liquid, they form carbon dioxide gas bubbles (which makes it rise). Some foods, like ANGEL FOOD CAKE and SPONGE CAKE, are leavened by the air beaten into egg whites. When heated, the egg whites cook and set, trapping the air inside and creating a light, airy cake.

loganberry

Like a cross between a blackberry and a raspberry.

cardoon

Like a cross between artichoke, celery and salsify.

lovage

Like a giant celery. Tastes like super strong celery.

khachapuri

Like an Italian Calzone. Yeast package filled with cheese. Russian specialty.

garlic chives

Like chives, but garlicky.

frangipane (frawn-zhee-pan)

Like choux pastry. Eggs, flour, butter and milk, often filled with forcemeat. Also, a rich cream patisserie flavored with ground almonds and used as a filling or topping for pastries and cakes.

Ginger beer

Like ginger ale, but stronger ginger flavor. MOSCOW MULE

tamari

Like soy sauce, but thicker. Dark sauce of soybeans. MELLOW flavor, used as condiment.

grasshopper pie

Like the drink. Light, airy and rich pie flavored with creme de menthe and white creme de cacao. Graham cracker or cookie-crumble crust.

Sloe gin

Liqueur made by steeping crushed sloes in gin.

Irish mist

Liqueur. Blend of Irish whiskey and heather honey.

fizz

Liquor, lemon juice, sugar and soda, served over ice. Egg white added to some. Gin fizz is most popular.

Marsanne

Little used variety grown in northern Rhone river valley to make white versions of Crozes-Hermitage and Saint-Joseph. Blended with Rousanne. TYPE: medium-dry, full-bodies. FLAVOR: Very rich with notes of spice and pear.

kamaboko

Loaf or cake of ground or pureed, steamed fish. Asian. Used in soups, noodles, simmered dishes.

lobster thermidor

Lobster tails cooked, chopped and combined with Bechamel sauce (white wine, shallots, tarragon and mustard). Spooned back into shell, sprinkled with Parm and broiled.

Bismarck

Long jelly-filled doughnut. AKA Long John and Berlin doughnut. Can be baked or fried and sugar-coated or frosted.

kampyo

Long, beige, ribbonlike strips of gourd, used as edible ties for sushi, Japanese food.

Carob

Long, leathery pods from tropical tree. Sweet, edible pulp. Dried, roasted and ground into a powder. Used to flavor baked goods and candies. Sweet, tastes VAGUELY of chocolate. AKA St. John's Bread and locust bean.

marjolaine

Long, rectangular dacquoise made with ground almonds and hazelnuts, layered with chocolate buttercream.

flank steak

Long, thin and fibrous. Boneless cut from lower hindquarters. Tenderized and marinated. With the London Broil, flank is cut and cooked into large pieces, then evenly sliced across the grain.

Juniper berries

Look like blueberries. Pungent, piney flavor. Bitter when raw. Main thing in gin. Good for marinades, game, sauerkraut.

huckleberry

Looks like a blueberry. But has 10 hard, small seeds. More astringent skin, too

Cape gooseberry

Looks like a chinese lantern. Bittersweet, juicy berries inside. Because of piquant aftertaste, go nicely with meats and other savory foods. Great in pies, jams, alone.

Santa Claus melon

Looks like a small watermelon, but flesh is yellow-green tastes like honeydew. Peak season is December, thus the name.

TOMAHAWK STEAK

Looks like a tomahawk. A larger version of the bone-in Frenched ribeye. Bone is left in to enhance flavor. Impressive presentation.

freezer burn

Loss of moisture.

Red beans and rice

Louisiana legend. Red kidney beans, water, ham (or bacon/salt pork), onions and season (including cayenne). Slowly simmered. Beans create thick natural gravy, served with bits of ham over rice.

russet or Idaho potato

Low moisture and high starch make it great for baking and French fries.

a la lyonnaise

Lyon food. Dishes with onions.

drop cookie

Made by dropping spoonfuls of dough onto a baking sheet.

Boiled icing

Made by gradually pouring a hot SUGAR SYRUP over stiffly beaten egg whites, beating constantly until the mixture is smooth and satiny. Italian MERINGUE is made same way.

Blackened

Made famous by New Orleans chef Paul Prudhomme. Meat or fish with Cajun-style rub cooked in a red-hot cast iron skillet. Extra crispy.

rice paper

Made from a dough of water with the pith of an Asian shrub called Rice-paper plant.

Parmesan

Made from skimmed or partially skimmed cow's milk. in US, aged 14 months. Parm-Reg aged 2 years.

BITTERS

Made from the DISTILLATION of herbs, barks, roots and plants. Digestive aid/appetite suppressant. Fernet-Branca, Peychaud and Angostura.

Canadian whisky

Made only in Canada, this distilled blend of rye, corn, wheat and barley is smoother and lighter than its cousins, rye and bourbon.

Scotch

Made only in Scotland. Uses barley instead of corn (like most American whiskeys). Smokey flavor because sprouted malted barley is dried over PEAT FIRES. Two main kinds: BLENDED, combo of 50-80% grain (unmalted) whisky and 20-50% MALT whisky, and SINGLE-MALT, made exclusively from malt by a single distillery (RICHER, SMOKIER FLAVOR).

matzo ball

Made with matzo meal, eggs, chicken fat and seasonings. Cooked and served in chicken soup.

gingerbread

Made with molasses and honey, served with whipped cream. Middle Ages fair ladies would give them to knights going into tournament battle.

French bread

Made with water instead of milk. The crust is made by brushing or spraying it with water during baking.

noodles

Main difference between noodles and macaroni or spaghetti is noodles have eggs or egg yolks.

PINOT BLANC

Makes light, dry, pleasant white wines. Grown in Alsace, California, Italy, Germany and Australia. Often referred to as "poor man's Chardonnay."

Acetic Acid

Makes vinegar sour.

malt liquor

Malt liquor is, in fact, beer. Some states have strict post-Prohibition regulations regarding alcohol levels, so these brews, which are generally high alcohol lagers, cannot be called beer. The term 'Malt Liquor' was developed to comply with these regulations.

roasted malt

Malt roasted to varying degrees that produces a range of specialty malts including caramel, chocolate, and black. These malts impart a color and distinct flavor to the beer.

Clementine

Mandarin orange

Mole

Many different versions. Basic is onion, garlic, several chiles, ground seeds (sesame, pumpkin) and small amount of Mexican chocolate.

canola oil

Market name for RAPESEED OIL. Canada's most widely used oil. Lower in saturated fat (about 6 percent) than any other oil. Peanut oil (about 18 percent) and palm oil (at an incredibly high 79 percent). Contains more cholesterol-balancing monounsaturated fat than any oil except olive oil. Has Omega-3 fatty acids, the polyunsaturated fat that lowers cholesterol and triglycerides, grows brain and development. Bland-tasting. For cooking and salad dressings.

marron, marron glace

Marron is French for chestnut. Marrons glaces are chestnuts preserved in sweet syrup. Eaten as candy or topping ice cream. Or in desserts like Mont Blanc.

Marlborough pie

Massachussetts specialty. Single-crust pie with custard-like filling of applesauce, eggs, cream and sometimes sherry. Traditional Thanksgiving dish in Mass.

hiki-cha

Matcha. Brilliant green powdered tea served in Japanese tea ceremony. SUPER HIGH QUALITY. Often too bitter for westerners.

portobello

Mature criminis. Portobello was a marketing ploy in the 80s. A brilliant one. Because they're large, the gills are exposed, which dries it out and concentrates the flavor and creates dense, meaty texture. Stems very woody, should be removed.

Louis sauce

Mayo, chili sauce, cream, scallions, green peppers, lemon juice and seasonings.

green goddess dressing

Mayo, tarragon vinegar, anchovies, parsley, chives, tarragon, scallions and garlic. Created in 1920s by SF chef at Palace Hotel in honor of actor George Arliss, who was in a play called Green Goddess.

Surumi

Means "Formed fish." A fish pulp formed into varous shapes. Centuries-old practice in Japan. Fish skinned, boned, repeatedly rinsed to get rid of any fishiness and pigment. Then ground into paste. Mixed with flavor concentrate made from real shellfish. Formed, cooked and cut into shapes of seafood (usually crab legs, lobster chunks, shrimp, scallops). AKA "imitation crabmeat" or "imitation lobster."

ricotta

Means "cooked twice." While other cheeses like moz or provolone are being made, the whey is drained off and reheated to form ricotta.

mulligatawny soup

Means "pepper water" in Indian. Rich meat or veggie broth, highly seasoned w/ curry and spices. Usually has bits of chicken and can have rice, eggs, coconut shreds, cream.

a la Montmorency

Means "served with cherries." Like desserts or roast duckling with cherry sauce.

Acid

Means "sour" in Latin. Found in vinegar (ACETIC ACID), wine (TARTARIC ACID), lemon juice (CITRIC ACID), sour-milk products (LACTIC ACID), apples (MALIC ACID). Used in marinade (wine, lemon juice) tenderize by breaking down connective tissue and cell walls.

NATURAL BEEF

Means no growth hormones. Fed quality diets (usually vegetarian, corn-based diet for 300+ days). Take 45 extra days to reach market, so more expensive. There are many good natural ranchers, but no industry regulation for the term "natural." Anyone can call it that, so have to know the purveyor.

ribollita

Means twice-boiled. Tuscan soup was originally simply leftover minestrone, reheated and mixed with chunks of bread. Slices or chunks of garlic-rubbed bread layered w/ minestrone or simply chicken broth, parm and cooked veggies w/ white beans. Entire thing baked, drizzled with olive oil.

rillettes

Meat (usually pork) slow cooked in seasoned fat and then pounded or pulverized (along w/some of the fat) into a paste.

Colbert Sauce

Meat glaze, butter, wine, shallots, tarragon and lemon juice. For grilled meats and game. Named after the chief minister of King Louis XIV.

ostrich

Meat is like very lean beef.

Salmon or red caviar

Medium-size, pale orange to deep red eggs.

savoy cabbage

Mellow-flavored cabbage is considered by many to be one of the best of its genre for cooking.

render

Melt animal fat over low heat so that it separates from any connective tissue (which in turn brown and crisp and become CRACKLINGS).

Ti leaves

Member of agave family. Used in Polynesia to wrap foods to be cooked.

Marjoram

Member of mint/oregano family. Close to oregano, but much milder. Fish, pates (esp. lamb), poultry, sausages, stuffings, veggies.

Carnitas

Mexican for "little meats." Small bits or shreds of browned pork. Simmered in small amount of water until tender, finished by cooking in pork fat until nicely browned.

red beans

Mexico and The SOuth. USed in chili con carne and refried beans.

kaymak

Middle Eastern clotted cream. Gently heated milk (usually buffaloes or goats) until rich, semi-solid layer of cream forms on top. Used as spread for bread.

halvah

Middle Eastern confection. Ground sesame seed and honey, sometimes with dried fruit or nuts.

mahleb

Middle Eastern. Ground black-cherry pits, used as flavoring in baked goods.

falafel

Middle Eastern. Small, deep-fried croquettes or balls of spiced, ground chickpeas. Usually with yogurt- or Tahini-based sauce.

tahini

Middle Eastern. Thick paste made of sesame seed. Flavors hummus and baba ghanoush.

Tarragon

Mild licorice flavor. Eggs, meats, pickling, poultry, salads, sauces, dressings, "fines herbs" blend.

Anaheim Chile

Mild. One of the most common in the US. Anaheims are frequently stuffed and commonly used in SALSAS.

Custard

Milk and eggs, sweetened. Requires slow-cooking and gentle heat to prevent separation (curdling). For this reason, usually made in a DOUBLE BROILER.

gremolata

Minced parsley, lemon peel and garlic. Sprinkled over osso buco.

profiteroles

Mini CREAM PUFF filled w/ sweet or savory. Croquemboche made from them.

profiterole

Mini cream puff.

Basil

Mint famil. Tomato sauces, pesto, vinaigrettes. Chicken, eggs, fish, Italian and Mediterranean.

hyssop

Mint family of herbs.

horehound

Mint family. Juice used to make horehound candy, a brittle, sugar-drop confection with slightly bitter undertaste.

forcemeat

Mix of VERY FINELY ground meat, poultry, fish, veggies or fruit. MIXED with bread crumbs and seasonings.

Conserve

Mix of fruits, nuts and sugar, cooked together until thick. Spread on biscuits, crumpets, etc.

croquette

Mix of minced meat or veggies, thick white sauce and season. Formed into small ovals/rounds, dipped in beaten egg and bread crumbs, deep-fried.

pistou

Mixture of crushed basil, garlic and olive oil used as condiment or sauce. French version of pesto. 2. French veggie soup w/ green beans, white beans, onions, toms and vermicelli.. seasoned with pistou condiment, similar to Italian minestrone.

mirepoix

Mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon. Seasons sauces, soups and stews, as well as for a bed on which to braise meat or fish.

duxelles (deu-sehl)

Mixture of finely chopped mushrooms, shallots and herbs cooked in butter until a thick paste. Used to flavor sauces, soups or as garnish.

roux

Mixture of flour and fat. After being slowly cooked over low heat, it's used to thicken.

Lady Baltimore cake

Moist, three-layer white cake filled with raisins, nuts and fruit (figs). Covered with fluffy white frosting.

Jambon

Molded dish of strips or cubes of cooked ham and chopped parsley, held together w/ a meat-wine gelatin. Served chilled. Like a red-and-green mosaic.

corn whiskey

Moonshine. White lightning. Fermented mash of not less than 80 percent corn.

RUMP STEAK or CUBE STEAK

More chewy portion of the round. Run through a machine that partially dices the fibrous muscle to make it a little more tender.

B'steeya

Moroccan dish. PHYLLO around shredded chicken, ground almonds and spices. "Pie" is baked and sprinkled with confectioners sugar and cinnamon. AKA bastela, bastila, bisteeya and pastilla.

ras el hanout

Moroccan spice blend. Can contain up to 50 ingredients--ginger, anise, cinnamon, nutmeg, peppercorns, cloves, cardamom, dried flowers (lavender, rose), nigella, mace, galangal, turmeric.

grillettes

Morsels of fatty meat (usually pork or duck) grilled or fried until very crisp.

catfish

Most are freshwater (saltwater version called hogfish). Mostly farmed. The CHANNEL XXXX is best. Skin inedible. Firm flesh, low fat, mild.

Saffron

Most expensive spice. Dried yellow-orange stigmas from crocus plant. Adds bright yellow color to foods. Mild, distinctive flavor. needs to be steeped in hot liquids before use. Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads.

plastic wrap

Most made of polyethylene, whose components are not absorbed by foods to any degree.

Gruner Veltliner

Most planted grape in Austria (1/3 of plantings). Bright, distinctive, spicy wine. Can be medium to full bodied.

Loin cuts

Most tender and expensive, but not necessarily the most flavorful. Tenderloin is the most tender of all--boneless cut from the long muscle running down both sides of the backbone. Lies beneath the strip loin (strip steak). Usually cut into small medalions of filet mignons. Since filet mignons have very little fat, usually cooked with bacon or other fat. CHATEAUBRIAND is the thickest part of the tenderloin—meant to serve two people.

marinade

Mostly for flavor, some for tenderizing. Most contain an acid (lemon juice, vinegar and wine) and herbs/spices. NEVER do it in aluminum, because the acid will eat it away (do in glass, ceramic or stainless steel).

granola

Mostly oats, nuts, dried fruits.

Lumpfish caviar

Much less expensive. Tiny, hard, black eggs.

TOP SIRLOIN aka Sirloin Steak or Top Butt

Multi-muscled steak cut from the sirloin section. Sirloin cuts are naturally lean and full of bold, beefy flavor. Chewier. Most popular method is marinating and then grilling. Several different cuts in the top of the sirloin, all of which, confusingly, called "sirloin steak." Cuts include SIRLOIN (or TOP BUTT), TOP SIRLOIN CAP STEAK (or CULOTTE STEAK) and, from the bottom sirloin... THE SIRLOIN TRI-TIP. The best cuts? The top (known as top sirloin, top butt steak, hip steak, and center-cut sirloin). ALWAYS CHOOSE sirloin steaks with a FLAT bone, not a round one. BONELESS TOP SIRLOIN (or BUTT STEAK) is chewier, but best flavor. TOP SIRLOIN CAP STEAK is smaller, for grilling or pan-frying. TRI-TIP comes from bottom sirloin, with less marbling, but good flavor.

chow-chow

Mustard-flavord mixed veggie-pickle relish.

Sage

Musty, minty, slightly bitter "sausage" flavor. Chicken, duck, goose, pork, sausages, stuffings.

pancetta

NOT SMOKED. Cured w/ salt and spices. Comes in sausage-like roll. Used to flavor sauces, pasta, forcements, veggies, meats.

PASTURE-RAISED BEEF

NOT THE SAME as GRASS-FED, but often confused. Can be supplemented with grain (corn feed or a mix of cheaper grains).

Egg Cream

NYC soda legend. No egg. But the froth looks like egg whites. Mix of milk, chocolate syrup and seltzer water.

Dagwood sandwich

Named after Dagwood Bumstead from the "Blondie" comic strip. EXTREMELY thick sammy, piled high with a variety of meats, cheeses, condiments, lettuce.

eggs Sardou

Named after famous French dramatist Victorien Sardou. Created at Antoine's in New Orleans. Poached egges topped with artichoke hearts, ham, anchovies, truffles and Hollaindaise sauce.

Bolognese

Named after the rich food style of Bologna. Thick meat and vegetable sauce enhanced with wine and milk or cream. Italian term is ragu Bolognese, or often simply ragu.

CORNISH PASTIES

Named for Cornwall, England. Turnovers. Short-crust pastry enfolding chopped meat-and-potato filling.

Eccles cake

Named for English town of Eccles. Small, domed confection filled with currants and other dried fruit, mixed with sugar, butter and encased on puffed pastry.

oysters Bienville

Named for Jean Baptiste Le Moyne, Sieur de Bienville... founder of New Orleans. Created at Antoine's. Oysters on the half-shell with bechamel sauce flavored with sherry and cayenne, mixed with garlic, shallots, mushrooms and minced shrimp. Bread crumb grated cheese mixture sprinkled over the top, oysters baked on bed of rock salt until bubbly and browned.

Golden caddilac

Named for its creamy texture and golden color. Galliano, creme de cacao and heavy cream.

dubarry

Named for mistress of Louis XV. DIsh with cauliflower with cheese. Cream Dubarry is creamy cauliflower soup.

quahog

Native American name for the East Coast hard-shell clam. AKA chowder clam.

pueblo bread

Native American. Unbleached flour, salt, yeast, water, lard or shortening. Sometimes sugar and/or eggs. Cooked in adobe oven.

Fenugreek

Native to Asia and southern Europe. Pleasantly bitter, slightly sweet seeds. Seeds used in curry powders, spice blends and teas.

leek

Native to the Mediterranean. Prized by gourmets for thousands of years. Look like a giant scallion. Related to garlic and onion, but milder.

Butyric acid

Natural acid in butter. Makes its flavor, also causes its rancid smell. Also found in some fruits.

HEEL OF THE ROUND

Near the bottom of the round, is the toughest cut and is generally used for ground meat, i.e., ground round.

red flannel hash

New England specialty. Chopped cooked beets, potatoes, onions and crisp bacon are all fried. Mostly beets. Served w/ cornbread.

Herbsaint

New Orleans liqueur. Anise-flavored, used in Oysters Rockefeller.

muffuletta

New Orleans specialty. Hero-style sammy invented at Central Grocery. Round loaf of crusty Italian bread, split and filled with layers of provolone, Genoa salami and ham topped with "olive salad" (green, unstuffed olives, pimientos, celery, garlic, cocktail onions, capers, oregano, parsley, olive oil, red-wine vinegar, salt and pepper.

Kansas City Strip Steak

New York Steak

chocolate malt

No chocolate. Dark look and roasty flavor reminiscent of dark choco.

nondairy creamer

No dairy. Basic function is to lighen and dilute flavor of coffee. Made from coconut oil, palm oil or hydrogenated oil, sweeteners, emulsifiers and preservatives. SUPER HIGH in saturated fats.

mock turtle soup

No turtles. Calf's head cooked in water, cut into small pieces, put back in broth and flavored with wine and spices, thickened. Sometimes garnished with calves' brains.

pommes noisette

Noisette is french for hazelnut. Potatoes cut into tiny, hazelnut-shape balls before being sauteed in butter.

cous cous

North African staple. Grains of semolina. Cooked, might be served with milk as porridge, with dressing as a salad or sweetened with fruits for dessert. Moroccans include saffron, Algerians like to add tomatoes and Tunisians use HARISSA SAUCE.

Carpetbag Steak

Not a cut of meat but a preparation, first popularized in Sydney, Australia around 1950. An end cut of rib-eye steak, served standing up like an old-fashioned carpetbag (or a miniature mountain). Small cuts make pockets in the meat, into Sydney rock oysters are stuffed and secured with toothpicks. The whole may be wrapped in a strip of bacon, and it is often served with roasted new potatoes.

Chateabriand or Tournedos or Filet de Boeuf

Not a cut of meat but a recipe using the tenderloin. It was created by the personal chef, Montmireil, of Vicomte François-René de Chateaubriand (1768-1848). The steak was cut from the chewy but tasty sirloin and served with a white wine and shallot sauce that included demi-glace, butter, tarragon and lemon juice. Montmireil instead chose the very tender (although less flavorful) tenderloin. The meat was cut from the thickest part of the tenderloin which provides just two portions (all of the tenderloin can be cut into filet mignon). It was grilled "larded," with a strip of bacon or lard around it to keep it moist, and served medium rare (never well done) with a similar sauce (today béarnaise sauce is served) and château potatoes, which were cut into the shape of large olives, parboiled and cooked in butter.

SWISS STEAK

Not a cut, but a method. Rolled, pounded and then braised. Doesn't refer to Switzerland. Refers to the process of "swissing" fabric through rollers in order to soften it. Usually made from tough cuts of meat (round), pounded with a tenderizing hammer or run through a set of bladed rollers to produce a cube steak (minute steak). Usually coate in flour and other seasonings, served with thick gravy with onions, carrots and toms. Called smothered steak in England.

petrale sole

Not a true sole. A flounder in Pacific from Alaska to Mexico. Highly prized for excellent flavor and fine, lowfat flesh.

Rock sugar

Not as sweet as granulated sugar. Amber-colored crystals. Used in some Chinese teas and meat glazes.

Bombay Duck

Not duck. Pungent dried, salted fish. East Indian food. Used to flavor curry dishes, eaten as snack when cooked til crisp.

Cooking in high altitude: CHALLENGES?

Not enough air pressure. At 7500 feet, water boils at 198 instead of 212. Foods take longer to cook. ALso means more air evaporates (could be drier). Breads don't rise as much.

sangrita

Not sangria at all. Blend of tomatoes (or tomato juice), orange juice and lemon or lime juice), with a little fire from chiles, chile powder or tabasco sauce. Served chilled with a shot of tequila.

pink peppercorn

Not true peppercorns. Dried berries from Baies rose plant. From Madagascar. Pungent, slightly sweet. Really expensive. Used for color in sauces and dishes.

Grits

Now used to mean "hominy grits." But any coarsely ground grain (corn, oats, rice). Most come in choice of grind (course, medium, fine). Cooked with water or milk (usually by boiling or baking), eaten as hot cereal or side dish.

Bulghur wheat

Nutritious staple in Middle East. Wheat kernels are steamed, dried and crushed. Often confused with cracked wheat. Tender, chewy texture and comes in coarse, medium and fine grinds. It makes an excellent wheat PILAF and is delicious in salads (see TABBOULEH), and in meat or vegetable dishes, as with KIBBEH.

Caraway

Nutty, delicate anise flavor. Used in German, Austrian and Hungarian cuisine. Cheese, breads, cakes, stews, meats, vegetables and liqueur Kummel.

Gelatin

Odorless, tasteless, colorless thickener. Dissolved in hot water and cooled, forms a jelly. MANY USES: Molds desserts and salads, thickens soups and glazes chaud-froid (cooked food served cold with a glaze of aspic). Pure protein from beef and veal bones, cartilege, tendons and other tissue.

German potato salad

Often served hot, bound with vinegar-bacon fat dressing.

CLABBER

Old South dish. Unpasteurized milk, soured and naturally thickened. Icy cold drink. May also be eaten with fruit or sprinkled with sugar.

fool

Old-fashioned English dessert. Cooked, purreed fruit. Strained, chilled and folded into whipped cream.

chimichurri

Olive oil, vinegar and finely chopped parsley, oregano, onion, garlic, salt, cayenne and black pepper. Served w/ grilled meat. Is to Argentina what ketchup is to US.

Italian dressing

Olive oil, wine vinegar or lemon juice, seasoned with garlic, oregano, basil, dill and fennel.

Riesling

One of the "noble" grapes. High acidity and elegance. FLAVOR: Fresh fruit, zest. Can run bone-dry to very sweet. But usually made in semi-dry. PURFUMEY. PEACH, HONEYSUCKLE and can develop PETROL as it ages. Cold weather grape. Northern Europe. Famous sweet wines of Moselle and Rhine river valleys (Germany) and Alsace are Reisling affected by botrytis Cinerea.

pismo clam

One of the best. Tender, sweet, large.

Stock Ale

One of the few beer styles to originate in the US. Stock ales date back to colonial New England where the beer was aged in barrels at cooler temperatures creating an ale that had been lagered.

vienna lager

One of the first true lager beers, its known for its smooth malty flavor and body. The reddish hue and toasty flavor were the result of malt kilned at higher temperatures in Vienna. A Märzen is a version of a Vienna lager and the original style brewed for Octoberfest.

Veloute

One of the five "mother sauces." Veal stock or fish FUMET thickened with white ROUX. Egg yolks or cream sometimes added.

Beta Carotene

One of the most important and abundant of carotenes. Portion of it the liver converts to Vitamin A. Powerful antioxidant that can reduce cancer and heart disease. Found in carrots, broccoli, squash and sweet potatoes.

Ceylon Tea

One of the world's most popular teas. A black PEKOE TEA whose leaves have been fermented before drying. A two-temperature drying process seals in essential oils that give this tea its special flavor. Originated in Ceylon (now Sri Lanka), now grown in other countries such as India and China.

MUSCADELLE

One of three authorized blending grapes for white Bordeaux (w/ Sauvignon Blanc, Semillon). Adds perfume to bouquet and fresh fruit.

Formosa Oolong Tea

One of world's great teas. From Taiwan (formerly known as Formosa). Pale yellow brew with peachy taste.

saccharin

Only 1/8 calorie per teaspoon. 300 times sweeter than sugar. Bitter aftertaste, especially when heated. May be carcinogenic.

English breakfast

Opposite of Continental breakfast. Big, hearty with juice, eggs, meat, baked goods, etc.

curacao (kyoor-uh-soh)

Orange-flavored LIQUEUR made from the dried peel of bitter oranges found on the Caribbean island of Curaçao.

Chardonnay

Original fame came from Burgundy and Champagne. White Burgundy must be made from Chardonnay unless the label says it's Aligote. Takes oak well. Ages well. Less acidity than Sauvignon Blanc.

Russian Stout

Originally created in Britain and shipped across the Baltic Sea to Russia. This stout was brewed to be stronger in flavor and alcohol to make the trip in cold weather. Some present day Russian stouts are non-pasteurized and matured in casks for two months, then bottle-aged for a full year. Also called Imperial Russian stout or Imperial stout.

moussaka

Originally from Greece. Sliced eggplant and ground lamb or beef that's layered, then baked. Variations are endless. Often covered with bechamel that's been enriched with eggs and/or cheese.

OXTAIL

Originally from an ox. Today usually beef or veal tail. Bony and gelatinous, SUPER FLAVORFUL. Big in British and Caribbean cooking, in stews and soups. Requires long, slow braising.

New England boiled dinner

Originally made w/ salted beef. Now corned beef, ham or salt pork. Plus chicken, cabbage, potatoes, parsnips, onions, carrots, season. Simmered one-pot dish served w/ horseradish and mustard.

Boston Cut

Originally referred to a flavorful roast cut from the center of the sirloin. Today, the term is being applied to steaks cut from the center of the sirloin—a very tender cut.

Mongolian grill

Originated in time of Genghis Khan. His warriors would sit around hot grills and cook their food for fun and show. Dip thin slices of lamb, etc in a ginger-soy marinade and then put 'em on.

convection oven

Oven with a fan for continuous circulation of hot air around food. MORE EVEN, 25 PERCENT FASTER. Heats so fast no need for pre-heating.

oysters Bienville

Oysters w/ bechamel sauce flavored with sherry and cayenne, mixed with sauteed garlic, shallots, mushrooms and minced shrimp. Sprinkled with breadcrumb-grated cheese mixture. Baked on a bed of rock salt. Named for Jean Baptiste le Moyne (Sieur of Bienville), the founder of New Orleans. Created at Antoines.

Celery salt or seed

PUNGENT seed from wild Indian celery called Lovage. Slightly bitter, strong celery flavor. Cole slaw, potato salad, pickles.

palak paneer

Palak is Indian for "spinach." Paneer is fresh, unripened cheese. Dishes with spinach and panir.

Country gravy

Pan drippings, flour and milk. Can be thick or thin.

Gem pan

Pan for tiny muffins.

Chervil

Parsley family. Mild celery-licorice flavor. Main ingredient in "fines herbs," and used to season eggs, chicken, fish, salads, shellfish and tomatoes.

quiche

Pastry shell filled w/ savory custard made of eggs, cream, season, other ingredients (onions, mushrooms, ham, shellfish, herbs).

SILAGE

Pastured cattle graze on grass, clover and other field greens. In cold weather months, organic-raised or premium animals are fed silage, a mixture of cut and fermented legumes, to supplement the lack of pasture grass.

schnitz un knepp

Pennsylvania Dutch dish. Dried apples soaked in water before cooked in that liquid w/ ham. At end, spoonfuls of batter added to cooking liquid to make dumplings.

scrapple

Pennsylvania Dutch dish. Finely chopped "scraps" of cooked pork, mixed with fine-ground cornmeal, pork broth and seasonings, all cooked into a mush. Mush is packed into loaf pans and cooled. Slices of scrapple then cut, fried in butter and served hot.

funnel cake

Pennysylvania Dutch specialty. Batter poured through a funnel into hot, deep fat. Results in spirals.

mustard greens

Peppery leaves of mustard plant. SOUL FOOD classic.

orange-flower water

Perfumy distillation of bitter-orange blossoms. Used in baked goods, sweet and savory dishes and drinks. Like the Gin Fizz.

persillade

Persil is French for parsley. Persillade is mixture of chopped parsley and garlic. Flavoriing or garnish. Dish finished like this is a "persille."

lumpia

Phillipino egg rolls. Lumpia wrapper (flour or cornstarch, eggs and water). Filled and fried.

Spanakopita

Phillo dough around sauteed spinach, onions, feta cheese, egg and seasonings.

ranchero sauce

Picant tom-sauce w/ onions, green chiles (serranos, halapenos) and season). Huevos rancheros.

Capers

Pickled flower-bud of a Mediterannean shrub.

Bagna Cauda

Piedmont specialty. Olive oil, butter, garlic and anchovies. Served warm with raw veggies.

hog maw

Pig's stomach, stuffed with sausage mixture, simmered, baked.

indian nut

Pine nut

Italian sausage

Pizza sausage. Garlic and fennel or anise seed.

quetsch

Plum used to make Alsatian eau de vie of same name.

chlodnik

Polish BORSCHT. Beets, onions, cucumbers, herbs and sometimes veal. Served cold, garnished with sour cream.

Kielbasa

Polish sausage

pierogi

Polish specialty. Half-moon noodle dumplings filled with minced mixture. Most common is pork, onions, cottage cheese, season. Boiled in water, sauteed briefly, topped with toasted breadcrumbs.

kloacky

Polish, Czech. Sweet yeast buns filled with poppy seeds, nuts, jam or mashed fruit.

Bobotle

Popular SA dish. Minced lamb and/or beef with bread, rice and mashed potatoes, onions, garlic and curry powder. All blended with an egg-and-milk mixture before baking.

jalapeno

Popular because they're so easily seeded. Hot to very hot. Named for Jalapa, the capital of Veracruz, Mexico. Dried, they're called chipotles.

Seville orange

Popular bitter orange from Mediterranean. High acid, perfect for marmalades, liqueurs like Cointreau, Curacao, Grand Marnier and Triple Sec. Also good in sauces, especially with duck, to balance out the fat.

lassi (lah-see)

Popular chilled yogurt drink in India. Like a healthy milk shake. Four parts yogurt to one part water. Flavored with salt, mint, cumin, sugar, fruit or fruit juices.

chicharron

Pork skin deep-fried twice, once in 325°F oil, then again in 375°F oil, making it balloon into a honeycombed puff.

Madeira

Portuguese fortified wine. American-made versions are no match. Drank as an aperitif or dessert wine or used in cooking.

Yankee pot roast

Pot roast with veggies added halfway through cooking process.

pisco

Potent (90 proof) Peruvian grape brandy aged in paraffin-lined containers.

orgeat syrup

Potent almond-tasting syrup. Originally made with barley-almond blend. Today with almonds, sugar and rosewater or orange flower-water.

scorpion

Potent cocktail. Light rum, brandy, OJ, lemon juice, orgeat syrup, served over ice.

lemon verbena

Potent, overpowering lemon flavor herb.

Bologna

Precooked and highly seasoned. Comes from Italy's city of Bologna, though true Italian bologna sausage is called mortadella.

marmalade

Preserve containing pieces of fruit rind, especially citrus. Original was made in Portugal with quince. Now, Seville oranges are the most popular.

pressure cooker

Pressure. Higher heat. REduces cooking time by 2/3 without destroying food's nutritional value.

Melon de Bourgogne

Primary grape in lower Loire valley region of France. The only grape used to produce Muscadet.

xantham gum

Produced from fermentation of corn sugar. Used as thickener, emulsifier and stabiilzer.

hydrolized plant protein (or hydrolyzed vegetable protein)

Protein taken from plants (soybeans, corn, wheat), then broken down into amino acids by ACID HYDROLOSIS. Used a s flavor enhancer.

ratatouille

Provencal dish. Eggplant, toms, onions, bell peppers, zucchini, garlic and herbs, simmered in olive oil.

popover

Puffy, muffin-sized bread with crisp brown crust and somewhat hollow, moist interior. Simple batter of eggs, milk, butter and flour. The liquid in batter creates steam and leavens the bread.

pemmican

Pulverized dried meat or fish mixed with hot fat and dried berries and/or other dried fruit into a thick paste. Formed into loaf or small cakes. Created by Native Americans for nutritious, spoil-resistant food for traveling. Adopted by early American pioneers and hunters.

Calabaza

Pumpkinlike squash. Popular in Caribbean, plus Central/South America. Sweet like butternut.

Ginger

Pungent and spicy. akes, cookies, marinades. Chinese, Jamaican and German recipes

patis

Pungent sauce made of salted, fermented fish. Condiment, too.

Tumeric

Pungent, slightly bitter, earthy. Primary ingredient in American-style mustard, curies, east Indian recipes.

Fruit leather (fruit rollup)

Pureed fruit that is spread in a thin layer and dried. Sometimes plus sugar/honey.

Bisque

Pureed seafood (sometimes fowl or vegetables) and cream.

dutchess potatoes

Pureed with egg yolks and butter, formed into small shapes and baked until golden brown.

Quiche Lorraine

Quiche w/ crisp bacon bits and sometimes gruyere cheese.

noble hops

Rare hop varieties prized for their distinct aroma and flavor characteristics. Noble hops are typically lower in alpha acids making them less bitter and more aromatic. The term "noble" refers to those hop varieties that are the "land" varieties grown in their original growing regions of Bavaria and Bohemia. The definition of the term can vary but most often refers to the hop varieties of Hallertau Mittelfruh, Spalt Spalter, Tettnang Tettnanger, Hersbrucker, and Saaz`

crudite (kroo-dee-tay)

Raw seasonal veggies with dipping sauce like Bagna Cauda.

Club Steak

Really a strip steak, the term "club steak" refers specifically to the last steak from the rib end of the loin. It has the flavor and texture of a strip steak. It is cut from the short loin, next to the rib end; it is smaller than a Porterhouse steak but with the same large "eye" section.

refried beans

Red beans or pinto beans mashed, then fried, often in melted lard. Frijoles refritos.

Byrrh

Red wine and quinine water. French aperitif.

sangria

Red wine, fruit juices, soda water, fruit and sometimes LIQUEURS and BRANDY or COGNAC.

marguery sauce

Reduced from white wine and fish stock, mixed with egg yolks and butter. Served with mild fish, like sole.

Bloom

Refers to the process of beef changing from a dark purple (as seen in vacuum-packaged meat) to bright cherry-red color when exposed to oxygen.

Broccoli rabe

Related to both cabbage and turnip. AKA rape and rapini. Pungent, bitter flavor not really popular in the US. Italians love 'em.

Chives

Related to onion and leek. Onion or garlic flavor. Cream soups, fish, salads, egg and cheese dishes, sauces, shellfish.

chicory

Relative of ENDIVE. Curly, bitter-tasting leaves for salad or cooked. RADICCHIO is a red-leafed Italian chicory. Roasted chicory (AKA succory) is the roasted, ground roots used as a coffee substitute. Added to some coffees for aroma and as an "extender." Coffee-chicory blend called "New Orleans" or "Creole" coffee.

fining

Removing minute floating particles to make beer and wine clear. Egg whites and eggshells are used, plus gelatin, isinglass and diatomaceous earth.

Cassia bark

Resembles cinnamon. In mincemeat, for preserves, pickling

okara

Residue left after liquid is drained from soybean curd (tofu). White byproduct looks like sawdust. High in protein and fiber. Japanese use for soups, veggies, salads.

Galangal

Rhizome w/ hot, ginger-pepper flavor. AKA Thai/Siamese/Laos ginger.

Palak panir pulau

Rice dish w/ spinach, panir, lemon juice and season (coriander, cayenne, cumin, mustard).

Perigueux sauce

Rich brown sauce w/ Madeira and truffles. Meat, game, poultry and eggs.

CREME ANGLAISE

Rich custard sauce. Served hot or cold over cake, fruit or other dessert.

mincemeat

Rich spicy preserve made of fruit (chopped cherries, dried apricots, apples or pears, raisins and candied citrus peel), nuts, beef suet, spices and brandy or rum. Most modern versions do not use meat. Ingredients are combined and left to age for a month.

puff pastry

Rich, delicate, multilayered pastry. French call it Pate Feuilletee. Pats of chilled fat (usually butter) placed between layers of pastry dough. Rolled out, folded in thirds, and rested. Process repeated 6 to 8 times. Produces a pastry with hundreds of layers of dough and butter. CROISSANTS, NAPOLEONS, PALMIERS and ALLUMETTES are all puff pastries.

Greek coffee

Rich, intense brew made by boiling finely ground coffee and water together in a long-handled pot (called an ibrik). Sugar and spices sometimes added. Each cup gets its share of coffee grounds. Let it sit for a few minutes.

hotchpotch

Rich, layered, veggie-and-meat stew. Every country has one. Scots add barley with mutton or beef or rabbit. Lancashire hot pot has mutton, sheep's kidneys and oysters covered in a layer of potatoes.

genoise

Rich, light cake like a sponge cake. Flour, sugar, eggs, butter, vanilla. Extremely versatile cake and is used for many elegant presentations such as PETITS FOURS, cake rolls and BAKED ALASKA.

Sally Lunn

Rich, slightly sweet yeast bread. Southern favorite. Originals were baked as large buns, split horizontally and slathered w/ thick clotted cream.

muscatel wine

Rich, sweet dessert wine from Muscat grape. Made from both black and white grapes, so color is from amber to amber-red.

election cake

Rich, yeast-raised cake with nuts, candied fruit and sherry-soaked raisings. Created in 18th century to celebrate election day.

Semillon

Ripens early, so less likely to be damaged by rains or frost. TYPE: Full-flavor, rich, aromatic wines. USUALLY BLENDED WITH SAUV BLANC). One of three approved varieties for white Bordeaux (sauv blanc, muscadelle, semillon). THE BASIS OF SAUTERNES AND BARSAC (along with Sauv Blanc). Can age for a very long time.

Abrorio rice

Risotto rice. The shortest, fattest. High starch lends the dish its classic creaminess.

Risotto milanese

Risotto w/ saffron

Blintz

Rolled, ultra-thin pancake. Sweet or savory filling (cottage or ricotta cheese, fruit or meat). Sauteed and served with sour cream.

cos lettuce

Romaine

Caesar Salad

Romaine lettuce with a garlic vinaigrette (worcestershire and lemon juice), grate Parm, croutons, coddled egg and sometimes anchovies. Created in 1924 by Italian chef Caesar Cardini in Tijuana.

quince

Romans used the flowers and fruit foreverything from perfune to honey. Considered a symbol of love and commitment. Yellow-skinned fruit, tastes like an apple-pear cross. Better cooked than raw.

shamogi

Round Japanese spoon or paddle made of wood or bamboo, used only to toss or serve rice.

Gougere (goo-zhair)

Round, GRUYÈRE-flavored CHOUX PASTRY. Hot or cold, Snack.

Comal

Round, flat griddle for cooking tortillas. Earthenware is preferred, allowing fast heat penetration.

Lavosh

Round, thin, crisp bread. Known as Armenian cracker bread. Soft version, too. Used to make ARAM SANDWICH.

Clove

SO PUNGENT. Baked beans, fruit pies, ham, pickling, sauces, spice cakes, cookies.

screwpine leaves

SOutheast Asia cooking (Malay, Indo, Thai). Floral flavor to season rice dishes and puddings. Intense green hue is natural food colorant.

paella

Saffron-flavored rice with meat and shellfish, garlic, onions, peas, artichoke hearts and toms. Named after the special two-handed pan used to make it.

SALTFISH AND ACKEE

Salt cod is sauteed with boiled ackee, onions, Scotch bonnet peppers, tomatoes and spices (pepper, pimiento). Garnished with crisp bacon and fresh tomatoes alongside breadfruit, dumplings, hard dough bread, fried plaintain, boiled green bananas.

HADDOCK

Saltwater, smaller than COD but similar taste. Lowfat, firm, mild.

cod

Saltwater. Can range from 1 1/2 to 100 pounds. Mild-flavored meat is white, lean and firm. It's available year-round. Star of French dish BRANDADE. Cheeks and tongues are delicacy. So are scrod: young cod (and haddock) under 2 1/2 pounds. HADDOCK, HAKE and POLLOCK are all close relatives.

Kansas City Strip Steak

Same as New York strip.

maple syrup

Sap that's been boiled down. About twice as sweet as granulated sugar. Canada, New York and Vermont known for it. Maple-tapping season (called "sugar season") is mid-February to late March/April. The "sugarmakers" insert spouts into the maple trees (a grove of which is called a "sugarbush") and hang buckets from them to catch the sap. Pure maple syrup is labor intensive, costly. Maple-FLAVORED syrup is less expensive... usually a combo of corn syrup and small amount of maple syrup. Pancake syrups are usually nothing more than corn syrup flavored with artificial maple extract.

Carbonara

Sauce of cream, eggs, Parm and bits of bacon. Important that the pasta is VERY HOT when sauce is poured so the eggs will briefly cooked. Green peas sometimes added for flavor and color.

headcheese

Sausage made from meaty bits of the head of a calf or pig. Includes gelatinous meat broth. Molded.

Fume blanc

Sauvignon blanc

Cornish pastry

Savory turnovers. Short-crust pastry enfolding chopped meat-and-potato filling, possibly veggies and fish. Named for Cornwall, England.

flatbread

Scandinavian crisps. Thin, cracker-like breads usually made with rye flour. Most are combos of flours (wheat, barley, potato).

fruit soup

Scandinavian specialty. Cooked, pureed fruit with water, wine, milk or cream, spices. Danish apple soup, for ex, made with apples, cloves, lemon juice, wine, cream, sugar and curry powder. Not overly sweet. Served hot or cold.

lutefisk (loo-tuh-fisk)

Scandinavian specialty. Unsalted, dried cod. Sprinkled with allspice, salt and white pepper and served with white sauce (bechamel) and boiled potatoes.

Glayva

Scottish liqueur made with Scotch whisky, honey and well-guarded herbal formula.

scone

Scottish quick bread. Original was triangular, made w/ oats and griddle-baked. Today's usually flour-based, baked.

cock-a-leekie

Scottish soup. Chicken broth, chicken, leeks and, sometimes, oatmeal or cream.

haggis

Scottish specialty. Made by stuffing a sheep's stomach lining with minced mixture of the animal's organs (heart, liver, lungs), onions, suet, oatmeal and seasonings.

fruits de mer

Seafood combo.

Celery seed

Seed of a wild celery called LOVAGE (most from India). STRONG flavor, use sparingly. For pickling and to flavor soups, salads and meat dishes.

coquilles St. Jacques

Served in a scallop shell. Scallops, creamy wine sauce, topped with bread crumbs or cheese. Browned under a broiler.

challah

Served on the Sabbath, holidays, anytime. Jewish yeast bread rich with eggs. Light, airy texture. Can be many shapes, but braided is classic form.

prawn

Shaped like tiny Maine lobsters. Used to describe any large shrimp (jumbo shrimp).

lamb

Sheep under one year old.

Cajun popcorn

Shelled, deep-fried crawfish. Extra crispy.

pistachio nuts

Shells of some are dyed red (veggie dye). Red b/c Americans felt more comfortable with that than natural green; easier to spot in bowl.

forest mushroom

Shiitake

jigger

Shot glass.

Boilermaker

Shot of whiskey and a side of beer.

pony

Shot, jigger.

caviar

Sieved and lightly salted fish ROE (eggs). Sturgeon roe is premium and considered the "true" caviar. Three main types: BELUGA, OSETRA and SEVRUGA. The word malossol on label means "preserved with little salt" ((Russian). Extremely parishable. Pasteurized XXXXX is partially cooked, different texture, less perishable. Pressed XXXX is damaged or fragile eggs and can be a combination of several different roes. Serve very cold, preferably in a bowl that has been set into another container of ice. Served simply, w/ toast points and lemon wedges. May be garnished with sour cream, minced onion, and hard-cooked egg whites and yolks. Two classic caviar accompaniments are iced vodka and champagne.

pastis

Similar to Pernod. Clear, strong (90-proof) licorice flavored aperitif from South France. Usually mixed with water, turns it whitish. 2. Any yeast-leavened pastries of southwestern France such as pastis Bernais (flavored with brandy and orange-flower water).

Blancmange

Simple cooked pudding made of milk, cornstarch, sugar and vanilla. Molded, chilled, served w/ sweet sauce or fresh fruit.

rock candy

Simple hard candy. Sugar syrup is allowed to evaporate slowly (sometimes up to a week). It crystallizes into chunks.

spring lamb

Slaughtered 3-5 months

Baby lamb

Slaughtered 6-8 weeks

rusk

Slice of yeast bread baked until dry. Known in France as biscotte and in Germany as Swieback.

chapon

Slice or cube of bread rubbed with garlic or dipped in garlic oil. Bread rubbed inside a salad bowl for a tiny hint of garlic to the greens.

home fries

Sliced, fried, often w/ finely chopped onions or green peppers.

Monte Cristo sandwich

Slices of cooked chicken or turkey, cheese (usually Swiss) and sometimes baked ham. Dipped into beaten egg and grilled in butter.

Fennel seeds

Slight licorice. Used in breads, sauces, soups, Italian.

roasting rack

Slightly raised rack that elevates the meat above the pan in which its roasting. Prevents meat from cooking in any drippings and allows air circulation for even cooking.

Kefir

Slightly sour brew of fermented milk, touch of alcohol. Like liquid yogurt.

mother of vinegar

Slimy, gummy substance made of various bacteria that cause fermentation in wine and cider and turn them into vinegar.

nameko

Small Japanese mushroom, amber or gold-colored. Soft, almost gelatinous texture and rich, earthy flavor. Used in Japanese soups and one-pots. Seldom found in US.

Bergamot

Small acidic orange. Peel has an essential oil—essence of bergamot—used for perfumes and confections. Peel is used in Earl Grey Tea, also candied.

jalousie (Zhah-loo-zee)

Small cake w/ flaky pastry, filled with layer of almond paste, then jam, lattice top to show jam.

Kebab

Small chunks of meat, fish or shellfish. Marinated, skewered, griled.

macaroon

Small cookie made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Also a coconut macaroon, which substitutes coconut for the almonds.

mung beans

Small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Used to grow BEAN SPROUTS. Big in China and India. Dried and ground into flour to make glass/cellophane noodles.

pot stickers

Small dumplings of won ton skins. Browned on one side, then turned and simmered in broth.

rosette; rosette iron

Small fried pastry made by dipping a rosette iron first into a thin sweet batter, then into hot deep fat. Sprinkled with cinnamon sugar.

plover

Small game bird. Can't be hunted legally in the US. Now farm-raised, though. Golden plover is considered superior.

dumpling

Small or large rounds of dough dropped into liquid (soup, stew) and cooked.

rotelle (roh-tell-ay)

Small round pasta that looks like a wheel with spokes.

pastry wheel

Small utensil with sharp cutting wheel and handle. Used to mark and cut rolled-out pastry or cookie dough.

kreplach

Small, Jewish noodle dumplings filled with chopped meat or cheeese, simmered in broth or as part of soup. Like an italian ravioli.

Sprat (or brisling)

Small, close relative to HERRING. High fat content, so perfect for broiling or grilling. Also served salted or smoked.

kipfel

Small, crescent-shaped yeast pastry with a filling of chopped nuts and brown sugar. AKA rugalach. Or a crescent butter-rich cooke with a jam filling.

Canape

Small, decorative pieces of bread (toasted or untoasted) topped w/ savory garnish such as anchovy, cheese or spread. "Canape" is French for couch.

madeleine

Small, feather-light, spongy cake eaten like a cookie. Often dipped in coffee or tea.

quadrettini

Small, flat squares of pasta.

cassoulette

Small, individual-sized cooking dish.

ECLAIRES

Small, oblong, cream-filled pastry made with CHOUX PASTRY. Unlike CREAM PUFFS, éclairs usually topped with a sweet icing.

crabapple

Small, rosy red apple with hard, SUPER tart flesh. Too sour to eat raw. Great jellies and jams. Spiced, they're great for pork and poultry.

pastille

Small, round hard confection made of sugar, water and flavorings. in US, called drops (a la lemon drops).

CREPINETTE

Small, slightly flattened sausage w/ minced pork, lamb, veal or chicken and sometimes truffle. Coated in melted butter and bread crumbs before sautéing, grilling or broiling.

fritter

Small, sweet or savoy deep-fried cake. Made by combining chopped food with a thick batter or by dipping pieces of food into a batter.

gingersnap

Small, very crisp ginger cookie flavored with molasses.

Sevruga

Smallest, lowest quality.

woodruff

Smell of freshly cut hay. Ground cover native to Europe. Most famous use is in May wine.

mortadella

Smoked sausage from Bologna (where the slang name baloney came from). Ground beef and pork, cubes of pork fat and seasonings.

Mortadella

Smoked sausage from Bologna, Italy. Ground beef and pork, cubes of pork fat and seasonings. Italian version illegal in US—air-dried, smooth, delicate flavor. American mortadella is basically bologna with cubes of pork fat and added garlic.

leberkase sausage

Smooth, delicate pork PÂTÉ is made with onion, garlic and eggs. Tubular. Cut into thick slices and steamed or sauteed. Delicious w/ rye bread and mustard.

pink bean

Smooth, reddish-brown dried bean. Interchaneable w/ pinto bean. Used to make refried beans and chili con carne.

to plump

Soak dried fruit (such as raisins) in liquid until they soften, absorb liquid and swell.

macerate

Soak food (usually fruit) in a liquid to infuse it with the liquid's flavor.

marrow

Soft, fatty. The highlight of the famous Milanese specialty OSSO BUCO. Added to soups for body and flavor. Same calorie count as beef fat.

junket

Soft, puddinglike dessert. Chilled, sometimes with fruit. Sweet, mild-flavored, made w/ milk, sugar, flavor, rennin (coagulates the mixture into soft, puddinglike texture).

crab boil

Sold packaged. AKA fish boil, shrimp boil. Mix of herbs and spices added to water to cook crab, shrimp or lobster. Can include mustard seeds, peppercorns, bay leaves, whole allspice and cloves, dried ginger pieces and red chiles.

T-BONE

Some call it the "king of steaks," because it's the best cuts of two steaks: An oval tenderloin (TENDERNESS) on one side, top loin (strip steak, FLAVOR) on the other, separated by a T-shaped bone.

Collard

Soul food staple. Cabbage that doesn't wilt from a heat. Confused with kale. Peak season is Jan-April. In SOuth, boiled w/ bacon or salt pork.

Celery Flakes

Soups, sauces, salads, dips and stuffing.

Biltong

South Africa and Africa. Strips of cured, air-dried beef or game. Better than American beef jerky. Best is compared to prosciutto.

hallacas

South America's version of tamales. Ground meat with cheese, raisins, olives, etc, surrounded by ground corn-dough.

tamarillo

South Anerican. Egg-shaped fruit AKA tree tomato. Tart. Needs sugar when cooking to balance.

curry leaf

Southern Asia. Pungent curry fragrance. Essential to their cuisine. Need fresh.

nougat

Southern Euros love it. Sugar or honey, roasted nuts (almonds, walnuts, pisachios, hazelnuts) and sometimes chopped candied fruit. White nougat is made with beaten egg white, softer. Brown nougat is made w/ caramelized sugar, firmer.

pan bagnat (ban-YAH)

Southern French picnic sammie. Large, split loaf or bun. Inside brushed w/ olive oil, filled with pepper slices, black olives, onion slices, anchovies, tomato slices and hard-cooked egg slices. All drizzled with vinaigrette.

chicken-fried steak

Southern and Midwestern. Created to use inexpensive beef. Thin cut steak, tenderized by pounding. Dipped into mik-egg mixture and seasoned flour, fried. Served w/ country gravy.

corn pone

Southern celebrity. Eggless CORNBREAD shaped into small ovals and fried or baked.

Buttermilk pie

Southern classic. Filling of buttermilk, butter, eggs, flour and sugar, plus flavorings like lemon juice, vanilla and nutmeg. Similar but tangier than a Chess Pie.

Chess Pie

Southern classic. Simple filling of eggs, sugar, butter and a small amount of flour. Lemon or vanilla flavored.

Lane cake

Southern favorite. White or yellow cake layered with a mixture of coconut, dried fruits and fluffy white frosting.

hush puppy

Southern specialty. Small cornmeal dumpling with chopped scallions, deep fried. Served with catfish. Cooks used to throw fried batter to dogs to keep 'em from begging. "Hush, puppy."

goober

Southern term for peanut.

conch

Southern waters. Big in Florida, Carribbean during summer. Chinese and Italians love 'em. Footlike muscle eaten raw in salads, or tenderized and quickly sauteed like abalone. Confused with WHELK.

magdalena

Spain's answer to the Madeleine. Small sponge cakes made of eggs, flour and olive oil.

hazelnut

Spain, France and Turkey produce most. Sweet, rich, grape-size

picadillo

Spanish favorite. Ground pork and beef or veal plus tomatoes, garlic, onions and whatever else. In Cuba, served with rice and black beans. Mexico, used as stuffing.

huevos rancheros

Spanish for "Rancher's eggs" or "country-style eggs." Fried corn tortillas topped with fried eggs and salsa.

entremesas

Spanish for "appetizers."

chalupah

Spanish for "boat" or "launch." Corn tortilla dough shaped like small boat, fried. Filled with shredded pork or chicken, vegetables, cheese. Served as an app.

flauta

Spanish for "flute." Corn tortilla rolled around a savory filling, then fried.

gordita

Spanish for "little fat one." Thick tortilla made of masa, lard and water or stock and sometimes potatoes. Partially baked on both sides, then fried in 1/2 inch of oil. Filled with ground pork or chorizo.

fundido

Spanish for "melted."

pinto bean

Spanish for "painted." Refried beans and chili con carne.

langostino

Spanish for "prawn."

pico de gallo

Spanish for "rooster's beak." Relish of finely chopped ingredients like jicama, oranges, onions, bell peppers, jalapenos and cucumbers, plus season.

Dulce

Spanish for "sweet."

pan

Spanish for bread

piñon

Spanish for pine nut.

ristra

Spanish term for handstrung rope of foods, primarily chiles and heads of garlic. Decorative, plus when chiles dry they can be used in cooking.

pisto

Spanish veggie dish. Can include chopped onions, sweet red or green peppers, onions, garlic, mushrooms, eggplant, tons of other veggies, all cooked together. Sometimes ham or meat added. From La Mancha, south of Madrid.

masa

Spanish word for "dough." Traditional dough used to make corn tortillas. Made w sun- or fire-dried corn kernels that have been cooked in limewater (water plus calcium oxide). Soak in limewater overnight, ground into masa.

arroz con pollo

Spanish/Mexican dish with rice, chicken, tomatoes, green peppers, seasonings and, sometimes, saffron.Peach nectar and champagne. Aperitif.

nonstick finishes

Special coatings allow for fat-free cooking, prevent sticking and require minimal cleanup.

crown roast

Special-occasion roast. The rib section of pork or lamb LOIN, tied into circle with ribs up. Tips are often decorated with bows. Center section is usually filled with veggies or stuffing.

Confit

Specialty of Gascony, France. Ancient method of preserving meat (usually goose, duck, pork). Salted and slowly cooked in its own fat. Cooked meat then put in crockpot, covered with its own fat, which acts as a seal and preservative.

Creole mustard

Specialty of German Creoles. Vinegar-marinated brown mustard seeds with a hint of horseradish. Hot, spicy.

fry bread

Specialty of many Southwest Indians (Navajo, Hopi) made of flour, water or milk, and salt. Very thin rounds, deep fried, served hot.

Allspice

Spice that looks like a large, smooth peppercorn (about the size of a pea). Dried berry of the West Indian allspice tree. Aka Jamaican pepper or pimento. Tastes of cinnamon, cloves, nutmeg and pepper. Used in sausages and braised meats, poached fish, breads. Mulled drinks, Christmas pudding, pickles, marinades and Jamaican jerk chicken.

kedgeree (KEHJ-uh-ree)

Spiced Indian dish of rice, lentils, onions. English added flaked smoked fish, hard-cooked eggs and a rich cream sauce. Popular English breakfast dish.

piquante sauce

Spicy brown sauce w/ shallots, white wine, vinegar, gherkins, parsley, herbs, season. Served w/ sliced meats.

puttanesca

Spicy sauce of toms, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. Puttana is Italian for "*****." Supposedly the thick fragrance was like a sirens call to the men who loved whores.

Indian pudding

Spicy, cornmeal-molasses baked pudding, sometimes w/ sliced apples. Whipped cream, hard sauce or ice cream. Old-fashioned dessert from New England.

Angel food cake

Sponge cake w/ stiffly beaten egg whites but no yolks or other fats.

Aram Sandwich

Spreading a softened Lahvosh with cream cheese, then layering thin slices of fillings (meat, cheese, lettuce, pickle, etc.). Large flat round is then rolled jelly-roll style, wrapped in plastic wrap and refrigerated for several hours. Cut into 1-inch thick slices. AKA Lavant.

sago

Starch from the sago (or other tropical) palms. Made into flour, meal and pearl sago (like tapioca). South Pacific cooks use for baking, thickening, soups, puddings, desserts.

adjuncts

Starches other than malted barley and wheat (corn, rice, and sugar) which dilute the flavor and character of the malt but function as inexpensive fermentable sugars.

natto

Steamed, fermented and mashed soybeans w/ glutinous texture and strong, cheeselike flavor. Big in Japan as flavoring and condiment. Served over rice for breakfast. Often mixed w/ mustard, soy and chive.

meringue

Stiffly beaten egg whites and granulated sugar. In order for pure smoothness, sugar must be added and dissolved one tablespoon at a time.

saffron

Stigmas from purple crocus. World's most expensive spice. Each flower only has three stigmas, which must be carefully hand-picked then dried. 14,000 of them equal an ounce of saffron. Little saffron goes a long way. Used for Bouillabaisse, risotto Milanese and Paella.

samosa

Street vendor food in India. Fried, triangular pastries with savory fillings.

cheese straws

Strips of cheese pastry or plain pastry sprinkled with cheese, baked crisp. Serve as an app or w/ soups/salads.

Abbey Ale

Strong beer brewed in Belgian abbey style. Trappists still have their own breweries and are the only ones who can use that name. Imitators use "abbey."

Irish coffee

Strong coffee, Irish whiskey, touch of sugar. Served in mug, topped with whipped cream.

cervelat

Style of sausage that combines chopped pork and/or beef w/ herbs, spices and flavorings like garlic or mustard. Uncooked. Cured, dried, smoked. Two famous versions: Germany's Thuringer Sausage and Italy's Mortadella. SLiced, served w/ bread or cut into pieces and used in other dishes.

invert sugar

Sugar syrup plus a little acid (ie, cream of tartar, lemon juice) and heat. This breaks down the sucrose into GLUCOSE and FRUCTOSE, reducing the size of the sugar crystals. SUPER FINE. Used for candies, fondants. Jams and jellies naturally invert sugar because of fruit's natural acid.

fudge

Sugar, butter or cream, corn syrup, chocolate. Also maple (w/ maple syrup), butterscotch (brown sugar or dark corn syrup) and vanilla.

Crookneck squash

Summer squashes with long, curved necks, bulbous base. Deep yellow skin.

rice-flour noodles

Super-thin Chinese noodles. Look like long, see-through white hairs. When deep-fried, they explode dramatically into a tangle of airy crunchy strands. Traditional ingredient in Chinese chicken salad.

Melba toast

Super-thin, dry toast. Made by Escoffier for opera singer Dame Nellie Melba.

Gravlax

Swedish specialty. Raw salmon cured in salt-sugar-dill mixture. Prized around the world. Sliced paper thin and served on dark bread. Often with dill-mustard sauce.

glogg (gluhg)

Swedish spiced-wine punch especially popular during advent. Made with Aquavit or brandy. Served hot with several almonds and raisins in each serving.

Blue Hawaii

Sweet COCKTAIL. Two parts each rum and cream to one part of COINTREAU and blue CURAÇAO.

Galliano

Sweet Italian liqueur. Golden yellow, tastes like anise.

fruit butter

Sweet spread for bread made by stewing fresh fruit with sugar and spices until smooth and thick.

panettone

Sweet yeast braed w/ raisins, citron, pine nuts and anise. Baked in tall, cylindrical shape. From Milan. Served at Christmastime, weddings, christenings. As bread, coffeecake or dessert.

monkey bread

Sweet yeast bread. Formed by arranging small clumps of dough (usually dipped in melted butter) in 3 or 4 overlapping layers in a pan.

Metaxa

Sweet, dark Greek brandy.

Grenadine

Sweet, deep red, pomegranate-flavored syrup.

Lambert cherry

Sweet, huge, deeply red. Superiou raw or cooked.

Lemon balm

Sweet, lemon flavor with citrus scent. Used in jams, jellies, salads, soups and teas.

Anise

Sweet, licorice flavor. Used to flavor drinks such as PASTIS, ARRACK, ANISETTE and OUZO.

ginseng

Sweet, licorice-flavored root. Chinese for "human-shaped root," because some of them really are. Treats high blood pressure. Soups, teas.

Muscat grape

Sweet, musky flavor. Also eaten raw, made into raisins.

prunelle

Sweet, pale-green, brandy-based liqueur flavored wih sloes (wild plums)

marzipan

Sweet, pliable mixture of almond paste, sugar and sometimes unbeaten egg whites. Often colored and molded into various shapes, including fruits that look amazingly real.

mochi (mo-chee)

Sweet, short-grained, very glutinous rice with high starch content. Used to make rice cakes (pounded until extremly sticky).

flummery

Sweet, soft pudding made of stewed fruit (usually berries) thickened with cornstarch.

rissole

Sweet- or savory-filled pastry fried or baked and served as an app, side dish or dessert. 2. Small, partially cooked potato balls browned in butter.

cush

Sweetened, mushlike cornmeal mixture, fried in lard and served as a cereal with cream or CLABBER and sugar or cane syrup. 2. A Southern cornmeal pancake. 3. A Southern soup of cornmeal, milk, onion and seasonings.

leckerli

Swiss cookie. Two versions: honey and ground almonds. Both chewy, pressed into special wooden molds.

raclette

Swiss cow's milk cheese similar to gruyere (semifirm and dotted with small holes, mellow and nutty). 2. A dish w/ a chunk of raclette that's exposed to heat (usually open fire) and scraped off as it melts. Served as a meal w/ boiled potatoes, dark bread and cornichons.

rösti (raw-stee)

Swiss for "crisp and golden." Foods (usually shredded potatoes) sauteed on both sides. Rösti potatoes are pressed into a flattened pancake while browning.

Cheri-Suisse

Swiss liqueur with a cherry-chocolate flavor.

gianduja (zhahn-doo-yah)

Swiss. Silky-smooth, hazelnut-flavored chocolate.

fagara

Szechuan pepper

marmite

Tall, covered, straight-sided cooking pot from France for long-cooking stews and dishes like cassoulet and pot-au-feu. 2. Concentrated yeast sludge, a byproduct of beermaking. Brits love it.

Kulich

Tall, cylinrical Russian Easter cake. Served with Pashka (creamy cheese mold). Flavored with raisins, candied fruit and saffront. Crowned with sugar icing, sprinkled with chopped candied nuts and almonds. Sometimes with a rose.

collins

Tall, iced cocktail with liquor (gin, rum, vodka, whiskey or brandy), lemon juice, sugar and soda water, garnished w/ lemon slice.

immersion blender

Tall, narrow, handheld. Used to puree soups.

Fava Bean

Tan, rather flat bean. Looks like a large lima bean. Middle Eastern and Mediterranean.

Dill seed

Tangy, "dill pickle" flavor. More pungent than the herb. Meats, salads, sauces, vegetables.

marguarita

Tequila, orange-flavored liqueur (triple sec) and lime juice.

lagniappe (lan-yap)

Texas and Louisiana. Means "unexpected something extra." Baker's dozen for doughnuts, free drink. etc.

Creole cream cheese

Texture of a very thick sour cream, slightly more tart. Eaten for breakfast with salt and pepper or sugar and fruit.

nam prik

Thai version of sambal. General term for condiments and sauces (chiles, garlic, dried fish, trasi, tamarind concentrate, fruit and nuts.

nam pla

Thai. Salty, fermented fish sauce. Super pungent. Condiment, sauce and seasoning. Known as nuoc nam in Vietnam and shottsuru in Japan. Romans had a version called Garum.

cioppino

Thank San Francisco's Italian immigrants. Fish stew with tomatoes, tons of fish and shellfish.

Blini

Thanks, Russia. Small, yeast-raised buckwheat pancakes served with sour cream and caviar or smoked salmon.

potage

The French have three words for soup. CONSOMME is clear, thin broth. Soupe is thick, hearty with chunks of food. Potage falls somewhere in between. Usually pureed and thickened slightly w/ cream and egg yolks.

Irish Stout

The Irish version of stout, also known as a dry stout, is slightly more bitter with a lighter body English sweet stout. They are usually served on a nitro system for a creamy head.

dry stout

The Irish version of stout, slightly more bitter with a lighter body than the English sweet stout. They are usually served on a nitro system for a creamy head.

Kidney beans

The bean that makes you fart. Chili con carne, red beans and rice are famous dishes. Dark red skin, cream-colored flesh. Full-bodied flavor.

Belgian lace

The beautiful, white latticework of foam from the head of the beer that is left on the sides of the glass as the beer is consumed.

Beluga caviar

The best. XXXX from Caspian Sea, between Russia and Iran (a major industry in both countries). Prized for soft, extremely large (pea-size) eggs. Pale silver-gray to black.

mace

The bright red membrane that covers the nutmeg seed. Concentrated nutmeg flavor.

SHORT RIBS

The cut-off ends of the prime rib. Very tough. Cooked in liquid until tender. The Jewish dish, flanken, is made by boiling or stewing short ribs (served with hoseradish).

PRIME RIB

The finest beef, with even marbling and a creamy layer of fat. It must be USDA Prime, not USDA Choice. Only about 3% of the beef in America is graded USDA prime. Carried only by the finest butchers and restaurants. Often, rib roasts masquerade as prime rib in supermarkets, which typically carry USDA Choice (and lower grades—see all the grades of beef), not USDA Prime, meats.

parsnip

The first frost of the year converts its frost to sugar, giving it sweet taste.

sesame seed

The first recorded seasoning (3000 BC). India and Asian cooking. Brought to US by slaves, so big in South. Nutty, slightly sweet flavor.

milling

The first step in the brewing process. Malted barley is crushed, not ground, between pairs of rollers in a mill. This separates the husk from the grain body and also fractures the grain, preparing the malt for mashing.

hops

The flower of a perennial vine. One of the four ingredients in beer and act as the universal spice. Hops, like wine grapes, are varietals. Some varieties contribute mainly bitterness, while others are prized for their fine aromas. The first documentation of hop cultivation was in the Hallertau region of Germany around 736.

must

The fresh pressed juice of grapes or other fruit before fermentation. INcludes pulp, skin, seeds.

husked and dehusked barley

The husk on barley protects the meal body during the malting process. Some barleys are dehusked to remove the stronger bitter taste they can impart when roasted at high temperatures.

liver

The largest organ. Huge nutrition, if from a healthy, young animal. Never eat it if it's been fed antibiotics. So calf's liver way better than beef liver. Calf is paler, pinkish brown; beef is redder, more pungent, less tender.

Eye of Round Roast

The leanest of all roasts and the most tender of roasts from the round. It also does well cooked in warm moist heat such as a crock pot.

Flank Steak or London Broil

The long, triangular-shaped muscle from the fibrous underside of a flank of beef. Marinated, broiled rare and sliced thin against the grain of the beef (London Broil is a misnomer, as the dish did not originate in London). Flank steaks, along with sirloin steaks, have a robust, beefy flavor, but they are substantially tougher. Thus, they are generally marinated or cooked using a moist method such as braising.

Filet Mignon

The most expensive cut of beef comes from the small end of the tenderloin. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise. Extremely tender meat, the most tender of all beef cuts. French derivative, the literal meaning is small (mignon) boneless meat (filet). On restaurant menus it is called Filet Mignon, Tournedos, Medallions, Filet de Boeuf and Tenderloin Steak. Chateaubriand is the center, thickest cut from the tenderloin, and a specific preparation.

porter

The original black beer of England. Porters are smoother and milder than Stouts which were developed later. Its dark color and rich taste come from the roasted, unmalted barley. The name Porter came from the London workers for which the beer was originally brewed for sustenance. First brewed in London in 1722 as a substitute for a then-popular mix of old ale, new ale (brown or pale), and weak ale (two-penny beer). Called Entire, the beer was advertised as being richer and more nourishing.

BOTTOM ROUND

The outside thigh. Usually cut into cube steaks or bottom round roast.

dry hopping

The process of adding extra hops to the beer during aging or lagering to enhance its aroma.

balance

The proportion of malt sweetness to hop bitterness in a beer.

marc

The residue (skins, pits, seeds, etc.) left after the juice has been pressed from a fruit (usually grapes). A potent eau de vie distilled from this mixture. French counterpart to GRAPPA>

coral

The roe of a crustacean (lobster, scallop). Turns beautiful coral-red color when cooked.

TOP ROUND

The round is the most tender of the four round cuts.

lautering

The separation of solids (the mash) from the liquid malt extract called wort. Also known as mash filtering.

sterlet caviar

The small, golden sterlet caviar. Super rare. Once reserved for Russian czars, Iranian shahs and Austrian emperors.

eisbock

The strongest of the bock beers. Produced by lagering beer in very cold cellars to the freezing point of water, and then decanting the concentrated beer from the ice thereby increasing the alcoholic strength of the beer.

mango

The tree is sacred in India, where it's from. Thin, tough skin is green and, as the fruit ripens, becomes yellow with beautiful red mottling. Massive seed. The larger the mango the higher the fruit-to-seed ratio. Used in chutney. Green mango is the unripe fruit, which has many uses in India, Malaysia and Thailand—used in veggie and lentil dishes and to tenderize meat (just like papaya, its got enzymes that'll break down connective tissue). AMCHOOR, an Indian seasoning used to flavor many dishes.

Parma ham

The true prosciutto. From Parma in northern Italy. Special diet of chestnuts and whey fed to Parma pigs. Seasoned, salt-cured and air-dried. NOT SMOKED. Rosy-brown flesh. Best comes from little village of Langhirano, just south of Parma. Usually thinly sliced and eaten raw as an app (w/ lemon). Flavors soups, too.

TENDERLOIN aka Short Loin or Filet Mignon

The two main muscles in the short loin are the tenderloin and the top loin. Most tender and mild flavor is tenderloin (middle of the back between the sirloin and the rib). Tenderloin can be cooked whole, or cut into smaller sections like Chateabriand or individiual filets mignon. The top loin can get cut into a club steak with the bone attached, a New York (or Kansas City) strip steak or Delmonico steak without the bone.

dextrins

The unfermentable carbohydrates produced by the enzymes in barley. The yeast are unable to metabolize dextrins, leaving them In the beer to give it its body, mouth feel, and flavor.

bottom yeast

The yeast strain used to make lagers, Saccharomyces Carlsbergensis. This yeast strain ferments at lower temperatures than an ale yeast and settles to the bottom of the tank during fermentation.

muskmelon

There are two broad categories of melons: Muskmelon and watermelon. Two types of musks: those with netted skins (Cantaloupe, persian melon, Christmas melon, etc.) and smooth skinned (casaba, crenshaw, honeydew). All have seeds in a fibrous, hollow center.

coush-coush

Thick cereal-type dish. Cajun breakfast specialty. Stir boiling water into yellow cornmeal, baking powder, salt and pepper. Cook in skillet with preheated lard or bacon fat. Pan becomes coated with a toasty brown crust, which is broken up and stirred into the cereal before serving. Served with plenty of butter, milk or cream and cane syrup.

alginic acid

Thick jelly from seaweed. Used as stabilizer and thickener in tons of commercial foods (ice creams, puddings, flavored milk drinks, pie fillings, soups, syrups).

panada/panade

Thick paste of bread crumbs, flour, rice, etc. with water, milk, stock, butter and sometimes egg yolks. Used to bind meatballs, fish cakes, forcemeats and quenelles. 2. Sweet or savory soup made w/ bread crumbs, etc.

coulis

Thick puree or sauce.

garbure (garboor)

Thick veggie or meat soup. Many variations. Basic is cabbage, beans, potatoes, bits of pork, bacon or preserved goose. Served with toasted or fried bread. Immensely popular with Basques.

pezzoccheri

Thick, buckwheat noodles

lebkuchen

Thick, cake-like cookie from Germany. Honey-sweetened, full of spices, citron and almonds. Topped w/ hard confectioners sugar. Famous for intricate designs.

fricassee

Thick, chunky stew often flavored with wine. Meat dish (usually chicken), sauteed in butter then stewed with veggies.

mush

Thick, cooked cereal or porridge. Cornmeal cooked with milk or water, served w/ butter, milk or maple syrup.

Cajeta

Thick, dark syrup made from caramelized sugar and milk (traditionally goat). Found in many flavors (primarily caramel and fruit) in Latin Markets. Dessert by itself or as topping for ice cream or fruit.

posole; pozole

Thick, hearty soup. Pork (sometimes chicken), broth, hominy, onion, garlic, dried chiles and cilantro. Served w/ chopped lettuce, radishes, onions, cheese and cilantro.. which diners can add to the soup as they please. Originated in Jalisco. Traditionally served at Christmas.

ragout

Thick, rich, well-seasoned stew of meat, poultry or fish. Derivative of ragouter, meaning 'to stimulate the appetite."

lekvar

Thick, soft fruit spread (usually prunes or apricots) for cakes and cookies. Hungarian speciality.

Carpetbag steak

Thick-cut steak with pocket cut into it. Pocket stuffed w/ seasoned fresh oysters (sometimes w/ bread crumbs), skewered shut, steak grilled.

hiyamugi

Thin Asian wheat-flour noodles served cold. With dish or alone with soy-based dipping sauce.

palacsinta

Thin Hungarian crepe. Stacked in 6 or 7, layered with a filling. Savory version is with chopped ham, lobster, pork, veal, mushrooms or other veggies with cream sauce or sour cream. Dessert version has sweeter batter, sweet filling (jam). Before serving, stack cut into wedges.

MINUTE STEAK OR CUBE STEAK

Thin cut that can be cooked "in a minute," (five is more accurate). Popular for people in a rush. Can be cut from the round, sirloin, or any boneless cut. For tenderness, meat is run through a tenderizing machine by butcher or pounded with a kitchen mallet (called cube steak b/c of the cube-shaped score marks from teh mallet). Excellent cut for steak sandwiches. For top-of-the-line minute steak, ask your butcher to cut slices from the shell roast, the cut used for strip steaks.

jelly roll

Thin sponge cake, spread with jam or jelly and rolled up. Sprinkled with confectioners sugar.

Bunuelo

Thin, deep-fried Mexican pastry sprinkled with cinnamon-sugar.

gaufrette

Thin, lightly sweet, fan-shaped wafers. Served with ice cream, mousse, desserts. Gaufrettes pommes de terre are crisp, latticed potato wafers.

India Pale Ale

This style originated as an ale brewed in England and exported to troops in India during the 18th century. Both alcohol and hops serve as natural preservatives, so the beer was made stronger and with higher amounts of hops to survive a voyage that could take as long as six months.

patisserie

Three meanings: 1: Baked goods. 2. Art of pastry making. 3. Pastry shop.

finger potatoes

Thumb-sized white potatoes.

nonpareil

Tiny colored-sugar pellet for cakes, cupcakes, cookies, candy. 2. Small chocolate disc covered w/ these. 3. French for "without equal," mostly used to reference small capers from Provence.

jujube

Tiny fruit-flavored candy. Also a CHINESE DATE (small fruit tastes like a prune).

fleuron

Tiny, crescent-shaped piece of puff pastry used as a garnish on hot food.

dragree (dra-Zhay)

Tiny, round, hard candies for decorating cakes. Or almonds with hard sugar coating.

flageolet

Tiny, tender French kidney beans (range of colors, pale green to creamy white). Classic accompaniment to lamb.

clarify

To clear cloudy liquid by removing sediment. Best way: add egg whites and simmer for 10-15 minutes. Whites are magnets for any particles. Cool for an hour, pour through sieve.

poach

To cook food gently in liquid just below the boiling point when the liquid's surface is beginning to show some quivering movement. Produces a delicate flavor in foods, while imparting some of the liquid's flavor to the ingredient being poached.

proof

To dissolve yeast in warm liquid (sometimes w/ small amount of sugar) and set aside in warm place for 5-10 minutes until it swells and becomes bubbly. Proves yeast is alive and active.

parch

To dry grains or starchy veggies like corn, peas and beans by roasting them slightly without burning.

mull

To flavor a beverage by heating it with various ingredients (herbs, spices, fruit, sugar).

frizzle

To fry thinly sliced meat (ie, bacon) over high heat until crisp and curly.

score

To make shallow cuts (diamond pattern) in surface of foods. 1. Decoration. 2. Flavor absorption (marinated foods). 3. Tenderize cuts of meat. 4. Allows excess fat to drain during cooking.

Bruise

To partially crush an ingredient to release its flavor. Like garlic.

Crisp

To refresh vegetables such as celery and carrots by soaking in ice water until crisp again. Other foods (ie, crackers that have lost their snap) may be heated in a moderate oven until their crispness returns.

pare

To remove thin outer layer of fruits, veggies with small, short-bladed knife.

ichimi

Togarashi

Cajun cooking

Ton of file powder and the "holy trinity" (green peppers, onions and celery). Robust, country-style. Uses dark roux and plenty of animal fat (mostly pork). CREOLE cooking is more refined, with butter and cream. Creole uses more tomatoes, Cajuns more spices. Cajun specialties: JAMBALAYA and coush-coush (a thick cornmeal breakfast dish).

Reuben

Tons of corned beef, Swiss and sauerkraut on sourdough rye. Named for creator Arthur Reuben (owner of NYC's famed/defunct Reuben's Delicatessen, who made the original with ham for the leading lady in a Charlie CHaplin film). Another theory is an Omaha wholesale grocer invented it in a poker game in 1955, then his poker pal entered the recipe into a national sandwich contest and won.

rose hip

Too tart to eat raw. Reddish-orange fruit of the rose used to make jellies and jams, syrup, tea and wine.

Graham cracker

Touted as health food in the 1830s by Reverent Sylvester Graham. Whole wheat cracker sweetened with honey.

court-bouillion

Trad for poaching fish, seafood or veggies. Broth from veggies and herbs (onion, cloves, celery, carrots, bouquet garni). Wine, lemon juice and vinegar might be added.

Bishop

Trad northern European drink. Wine or port heated with spices and orange peel. Like Mulled wine.

plum pudding

Traditional Christmas dessert. Made with suet, dried currants, raisins, almonds and spices. Steamed or boiled and served warm, flamed with brandy or rum, and w/ hard sauce.

retsina

Traditional Greek wine. It's RESINATED--treated with pine tree resin. Tastes like turpentine.

retsina

Traditional Greek wine. Resinated (treated w/ pine-tree resin). Most are either white or rose.

champ

Traditional Irish dish. Mashed potatoes, green onions, plenty of butter.

cassata

Traditional Italian dessert at big events, like weddings. One version is a rich filling of ricotta, candied fruit and grated chocolate, encased by thin slices of liqueured sponge cake. Chilled, then decorated with whipped cream, ricotta or chocolate frosting. XXXXX GELATA made with layers of multicolored ice cream, center filled w/ ricotta-whipped cream and candied fruit mixture.

cholent (chaw-lent)

Traditional Jewish food served on the Sabbath. Varies greatly. Some kind of meat (brisket, short rib, chuck), lima or navy beans, potatoes, barley, onions, garlic, seasonings. One-pot dish, or baked at low heat for hours.

Bruschetta

Traditional garlic bread made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with EVOO. Bread is salted and peppered, heated and served warm.

Irish stew

Traditional layered dish. Equal parts lamb or mutton chops, potatoes and onions. Water or stock poured over it all, pot covered, slow-cooked for 2-3 hours.

redeye gravy

Traditional southern gravy. Drippings of fried ham (purists say country-cured ham ONLY) w/ water and hot coffee. Served w/ ham and spooned atop biscuits, cornbread, whatever.

Haman's hats (hamantaschen)

Traditional sweet of Jewish holiday Purim. Small triangle pastries with sweet filling of honey-poppy seed, prune or apricot.

konnyaku

Translucent, gelatinous cake made from starch of yam-like tuber known as devil's tongue. No flavor, just absorbs.

isinglass

Transparent and pure gelatin from bladders of certain fish (sturgeon). Was used 100 years ago to clarify wine.

white sapote

Tropical fruit native to Mexico or Central America (but grown in Cal and Fla). Plum-shaped with creamy, custardlike flesh that's got a peach-avocado-vanilla blend.

Arrowroot

Tuber ground and used as thickener (puddings, sauces, etc.). More easily digested than wheat. Twice as strong for thickening. Tasteless, becomes clear when cooked. Unlike cornstarch, doesn't leave chalky taste when undercooked.

Harissa sauce

Tunisian. Hot chiles, garlic, cumin, coriander, caraway and olive oil. Served with couscous.

Biscotto

Twice-baked Italian biscuit (cookie). Baked in a loaf, then sliced and baked again. Result is super-crunchy cookie perfect for dipping in dessert wine or coffee. Spices: anise, hazelnuts, almonds.

currant (KUR-uhnt

Two VERY DIFFERENT kinds. First, resembling a tiny dark raisin is the seedless, dried ZANTE GRAPE from Corinth, Greece. Used in baked goods. Second is a tiny berry related to gooseberry (red, black and white). Black ones used for preserves, syrups, liqueurs (cassis). Red and white ones good raw, plus the famous French preserve BAR-LE-DUC and CUMBERLAND SAUCE.

Angus

Two breeds of hornless cattle from the original Scottish Aberdeen stock, Black Angus and Red Angus. Black Angus is the most popular breed for beef in the U.S.

roe

Two categories: hard and soft. Hard is female fish eggs. Soft roe (also called white roe) is the milt of male fish.

shallot

Two main types: Jersey (or "false" shallot) which is larger and more subtly flavored "true" shallot). Mild onion flavor.

Black Russian

Two parts vodka, one part coffee-flavored liqueur.

partridge

Two varieties: Gray and red-legged partridge.

bullshot

Two-parts beef bouillon, one part vodka, plus dashes of worcestershire, bitters and Tabasco.

cruller

Type of choux pastry doughnut (usually LEAVENED with baking powder). Long twist, fried, sprinkled with granulated sugar or brushed with sweet glaze. Extremely light.

chapati

UNLEAVENED pancake-like bread from India. Simple whole-wheat flour and water. Rolled into thin rounds, baked on a griddle. Pieces of torn off and used as a scoop or pusher for many East Indian dishes.

parfait

US dessert. Ice cream layered w/ flavored syrup or fruit and whipped cream. Topped w/ whipped cream, nuts and maraschino cherry. 2. French parfait is frozen custard made w/ egg yolks, sugar, whipped cream and flavoring (fruit puree).

samphire (sam-fy-uhr)

US kind is salicornia (AKA sea beans, glasswort, marsh samphire, sea bean, sea pickle). leaves and stem are crisp, aromatic and taste of a salty sea breeze. Best used fresh, either in salads or as a garnish. When cooked, salicornia tends to taste quite salty and fishy.

Pesto

Uncooked. Basil, garlic, pine nuts, parmesan or pecorino and olive oil.

pulque

Unofficial drink of Mexico. Fermented sap of agave. White, thick, sweet.

sea anemone

Used as food in France. Body cavity cut into pieces, usually batter-fried or used in soups.

Gentian Root

Used in aperitif wines, liqueurs, tonics and flavouring, as in bitters.The French liqueurs Salers, Aveze and Suze are made principally from yellow gentian.

microwave

Uses high-frequency radio waves. Causes food molecules to vibrate, creating friction to cook the food. Use glass and ceramics. Waves pass right through them, leaving them relatively cool. Microwaves can only penetrate about 1-inch into food. So the center of foods are cooked by heat conduction. Fat and sugar speed the cooking; moisture impedes it.

chiffon cake

Uses oil, not shortening. Leavened w/ baking powder and stiffly beaten egg whites, which make it spongy.

egg substitutes

Usually a blend of egg whites, food starch, corn oil, skim milk powder tofu, artificial coloring and a ton of ADDITIVES> lend of egg whites, food starch, corn oil, skim-milk powder, TOFU, artificial coloring and a plethora of additives.

mustard

Usually made from powdered mustard plus a liquid (water, vinegar, wine, beer or must). American style uses mellower white seeds w/ sugar, vinegar, turmeric. Euro and Chinese made from powerful brown seeds.

Birch Beer

Usually non-alcoholic. From extract of birch bark—sweet, like root beer.

Thyme

VERY aromatic, minty, tea-like. Fish, meats, poultry, soups, stocks, veggies (eggplant, mushroom, potatoes, summer squash).

savarin

Variation of baba, but without raisins and baked in a large ring mold. Rich yeast cake is soaked with rum-flavored syrup and filled with PASTRY CREAM, crème CHANTILLY or fresh fruit.

pickling spices

Varies. Common is allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds and peppercorns.

Charleston hot chile

Variety of CAYENNE CHILE. 20 times hotter than jalapeno.

a la marengo

Veal or chicken dish. Meat sauteed in olive oil, braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings. Sometimes scrambled eggs.

A la Marengo

Veal or chicken dish. Meat sauteed in olive oil, them braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings. Sometimes next to scrambled eggs.

Agar-Agar

Vegetarian alternative to gelatine. Jelly from boiling several kinds of seaweed together. Dried and sold in powdered form, flakes or bars. Uses as a stabilizer or thickener.

Allemande sauce

Veloute thickened with egg yolks.

Cast iron

Very efficient absorbing and retaining heat.

fines herbes

Very finely chopped herbs. Classic quartet is CHIVES, PARSLEY and TARRAGON. (Burnet, marjoram, savory and watercress often used)

EYE OF ROUND

Very flavorful. LEAST tender cut. People mistakenly purchase it as a tender meat because it looks like the tenderloin.

Cayenne

Very hot. Favorite ingredient of Louisiana cooking. Meats, soups, sauces, chili, seafood, Mexican.

ORGANIC BEEF

Very similar to natural beef, except STRICT USDA criteria. Ranch is inspected and certified. Criteria include: no antibiotics (a sick animal is removed from the herd, usually to a natural herd). No pesticides on any food eaten by the animal, or on any hay it sleeps on. Many ranchers do this, but can't afford to get certified.

fideos

Very thin, vermicelli-type noodles. InSpain, tossed with veggies. Mexico, used to make a sopa seca (dry soup).

poussin

Very young, small chicken.

nuoc cham

Vietnamese condiment based on nuoc nam (fish sauce) w/ season (ie red chiles, garlic, lime juice, ginger, scalloins, sugar).

nuoc nam

Vietnamese for fish sauce.

Ascorbic acid

Vitamin C. Pevents browning of vegetables and fruits.

pot liquor

Vitamin-rich liquid left after cooking greens, veggies, meat, etc. Popular in the US. Traditionally served w/ cornbread or corn pone.

gimlet

Vodka or gin, sugar syrup, lime juice and sometimes soda water.

Harvey Wallbanger

Vodka, orange juice and Galliano (anise-flavored)

estate bottled

WIne label term meaning 100% of grapes were from winery's own vineyards or vineyards controlled by the winery through long-term lease. Wines must be vinified at winery. "CHATEAU-BOTTLED" has similar meaning. Both refer to wine of superior quality and character.

cereal grains

WOrd comes from Ceres, pre-Roman goddess of agriculture. Any plant from grass family that yields an edible grain (seed). Most popular are BARLEY, CORN, MILLET, OATS, QUINOA, RICE, RYE, SORGHUM, TRITICALE, WHEAT and WILD RICE. Inexpensive. Readily available source of protein. More carbs than any other food. A staple throughout the world.

pappadam

Wafer-thin East Indian bread made with LENTIL flour. Like a tortilla.

pappadam

Wafer-thin East Indian bread made with lentil flour. Tortilla-like. Flavored w/ red or black pepper, garlic, season. Deep fried pappadams double to their orignal size.

WAGYU

Wagyu refers to several beef breeds of cattle (Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn), which are genetically predisposed to intense marbling. The translation of Wagyu is "Japanese cattle": wa means "Japanese," and gyu means cattle." Also known as KOBE-STYLE, but only beef raised in Kobe is REAL Kobe. In Japan, calves stay with natural mother for 10 months, then is fed hay, rice, straw, barley and corn for 24 months. Wagyu cattle are raised in Japan, the U.S. and elsewhere. In Japan, each calf stays with its natural mother for about 10 months, then is fed hay, rice, straw, barley and corn for 24 months. Because of both the cattle's genetic predisposition and this special diet, the beef contains a higher percentage of omega-3 and omega-6 fatty acids; the increased marbling provides a higher ratio of monounsaturated fats to saturated fats. Wagyu have about 70% monounsaturated fatty acids, specifically oleic and stearic acid, which make the beef "melt in your mouth." As you can see in the photo above, the high percentage of fat to meat means a very mouth-watering experience. As with USDA grading, Wagyu is also graded; A5 is the highest grade, with the most marbling, snow-white fat and red-orange lean (the muscle, or meat). See also Kobe beef.

Folle Blanche

Was a foundation for Armagnac in the past, but lost ground in that arena to Ugni Blanc (which matures faster). TYPE: tart, thin wines. Mostly used in Muscadet region of France along Loire Valley.

rosemary

Was used by ancients to cure the nerves. Extremely aromatic.

lotus

Water lily whose leaves, roots and seeds are used in Asian cooking. Leaves used for flavoring and to wrap sweet and savory mixtures (rice, meat, fruit, etc.) for steaming. The root's creamy-white flesh has the crisp texture of a raw potato and a flavor akin to fresh coconut.

mineral water

Water w/ various minerals and sometimes gases, taken from wells or natural springs. Often bubbly.

Angostura Bitters

Water, 45.6 alcohol, gentian root, veggie flavoring extracts by House of Angostura in Trinidad and Tobago.

civet

Well-seasoned stew of furred game (rabbit) with onions, mushrooms and red wine.

Cassareep

West Indian. Bittersweet condiment from cooking juice of the bitter cassava with brown sugar and spices until it's a syrup.

old-fashioned

Whiskey, small amount of water, dash of bitters and a sugar cube. Served over ice, garnished with orange slice and maraschino cherry.

Sazerac

Whiskey, sugar syrup, dash of bitters and Pernod. Originally served at the Sazerac Coffee House in New Orleans.

Pedro Ximenez

White grape from Spain and Australia. Used for fortified wines and especially famous for sweeter Spanish sherries.

Palomino

White grape native of Spain, used in production of fine sherries. Used especially for dry, light FINO SHERRIES. Thrives in chalk soils. Also grown in South Africa, Australia and California. USED ALMOST EXCLUSIVELY TO MAKE FORTIFIED WINES.

Rousanne

White grape used mostly in northern Rhone River. Used in Hermitage Blanc, usually blended with Marsanne.

Bird's Nest Soup

White nests more desireable, composed mainly of the weblike strands of saliva and containing few foreign particles.

pom pom mushroom

White shroom looks like pom poms. Firm yet feathery.

kir

White wine flavored with soupcon of cassis. Aperitif. A Kir Royale is kir with champagne.

Aligote

White wine grape from Burgundy, France. Not a great grape. Chardonnay is replacing it.

mannitol

White, crystalline sweetener added to processed foods to thicken, stabilize and sweeten.

Chokecherry

Wild cherries native to North America. Tiny. Turn almost black. Real astringent, not good raw. Excellent jams/jellies.

indian rice

Wild rice

fortified wine

Wine to which brandy is added in order to increase the alcoholic content. PORT, SHERRY and DESSERT WINES.

pate

Without the accent of the e, it's the French word for dough, paste, batter or pastry.

fasnacht

Yeast potato pastry. Deep-fried like a doughnut. Originally made to serve on Shrove Tuesday to use up the fat that was forbidden during Lent.

Croissant

Yeast-roll. Dates back to 1686. Austria at war with Turkey. Win it because Austrian cooks heard them tunneling under their kitchens. Bakers were given a commemorative pastry in the shape of the crescent on the Turkish flag. Buttered layers of yeast dough or puff pastry. "Croissant" is French for "crescent."

pullet

Young hen, less than a year old.

What do sardines and herring have in common?

Young herring often labeled and sold as sardines.

poulet (poo-lay)

Young, tender spring chicken.

fiddlehad fern

Young, tightly coiled fern. AKA ostrich fern or pohole. Taste like asparagus-greenbean-okra mix.

grog

a hot drink of rum, sugar/honey and boiling water.

Gibson

a martini garnished with a tiny white onion.

patis

a pungent sauce made from salted, fermented fish. USed as flavoring and condiment.

muttonfish

abalone

paua

abalone

century plant

agave

katsudon

aka donburi.

kalamata olives

almond-shaped Greek olive. Dark eggplant color, rich, fruity flavor. Often slit to allow wine vinegar marinade to get in.

Garum

ancient Romans used it like salt. Extremely pungent sauce from fermented fish (combined with oil, pepper, wine and spices).

goosefish

angler

pips

any small seeds (grapes, oranges, apples)

lardon

bacon that's been diced, blanched and fried

loup

bass

petit four

bite-size iced and elaborately decorated cakes. French also use the term for small, fancy cookies.

cowpea

black eyed pea

curry paste

blend of GHEE (clarified butter), CURRY POWDER, vinegar, season.

yukon gold potatoes

boiling potatoes. Make excellent mashed potatoes.

Round white and round red potatoes

boiling potatoes. Waxy flesh with less starch and more moisture than the russet is better suited for boiling/mashing.

pot roast

braised very slowly in a covered pot with a little liquid. Chuck or round usually.

rapini

broccoli raab

samp

broken, or coarsley ground hominy

hollandaise

butter, egg yolks, lemon juice.

nopales

cactus pads of prickly pear, used in eggs or salads. Nopalitos are diced or cut strips. Acitrones are candied nopales.

Saint John's Bread

carob

glass noodles

cellophane noodles

gruel

cereal (usually oatmeal) cooked with water or milk. Usually really thin.

capon

chicken

ceci bean

chickpea

garbanzo bean

chickpea

cassia

cinnamon

drawn butter

clarified butter

Concasse (kawn-ka-say)

coarsely chopped or ground, ie tomato concasse.

Rob Roy

cocktail made w/ Scotch, sweet vermouth and bitters.

Ribs

come from the 6th to 12th ribs. Braise before grilling

fumet

concentrated stock. Usually fish or mushroom. Used to add flavor to less intense stocks or sauces.

Fried rice

cooked and refrigerated for a day before being fried.

Reuben

corned beef, Swiss cheese and sauerkraut on sourdough rye bread.

gherkins

cornichons

Japanese radish

daikon

oyster sauce

dark brown sauce of oysters, brine and soy sauce, concentrated. Asian seasoning (stir-fries) and table condiment. Richness withou overpowering.

shad roe

delicacy from American shad (herring)

pulse

dried seed of any legume, including beans, peas and lentils

pulse

dried seed of any legume, including beans, peas and lentils.

Chipped Beef

dried smoked beef similar to Italian bresaola, which is more flavorful because it is aged. Creamed chipped beef on toast was standard diner fare in the first half of the century. The recipe sauce rehydrates the dried beef and mixes them in a white sauce flavored with parsley and pepper. toasted bread.

hijiki

dried, black seaweed used as veggie in soups and dishes. Slight anise flavor

pepitas

edible pumpkin seeds. Mexican. Solds roasted and salted.

golden mushroom

enoki

Mexican tea

epazote

horse bean

fava

nam pla

fermented fish sauce. EXTREMELY pungent. Southeast Asia.

ostrich fern

fiddlhead fern

cowberry

found growing in pastures. Cranberry family. Used in jams.

pommes frites

french fries

gum arabic

from bark of certain trees. Thickener

levulose

fructose

kuchen

fruit- or cheese-filled German cake, for breakfast or dessert.

grouse

game birds

Martini

gin and vermouth, garnished with olive or lemon twist. The less vermouth, the "drier" it is.

Osetra caviar

grey osetra is second-best caviar.

mash

ground malt mixed with water

guar gum

gummy substance from legumes. Used as thickener and stabilizer

cobnut

hazelnut

filbert

hazelnut

pine nut

high fat, inside pine cone. Must be heated to release them, which makes it labor intensive (expensive).

cottage fried potatoes

home fries

granité

ice

horse mackerel

jack

Mexican potato

jicama

mutton

lamb over 2 years old.

Comice pear

large, amazing pear. melting, smooth flesh.

liver

largest organ. Immensely health for you, if the animal is young and healthy. That's why people prefer calf's liver over beef. (How to tell: Calf's is paler, pinkish brown; beef's will be redder, pungent).

citronella

lemongrass

sereh

lemongrass

Calico bean

lima bean

butter bean

lima bean

madagascar bean

lima bean

cordial

liqueur

rutabaga

looks like a large turnip. Slightly sweet, firm yellow flesh. Like a cross between cabbage and turnip.

hasu

lotus

brown roux

made w/ butter, drippings or pork or beef fat. Used for rich, dark soups and sauces.

blonde roux

made w/ butter. Cooked until it's pale golden.

White roux

made with butter. Cooked until it starts to turn biege.

hummus

mashed chickpeas, lemon juice, garlic and olive oil or sesame oil. When tahini is added, becomes hummus bi tahini.

knaidel

matzo ball

fruit beer

mild ales flavored with fruit beer

marjoram

mild, sweet oregano-like flavor.

Pollock

much like cod, sweet, firm, lowfat meat. Used to make surimi.

passionfruit

named that beause parts of the plant's flowers resemble different symbols of Christ's cricifixion. Egg-shaped. Sweet-tart, tropical, perfumey.

Malt syrup

natural sweetener. Made from filtered, evaporated mash of ground corn and sprouted barley. Earthy, full-bodied, about 75% as sweet as honey.

pain aux noix

nut bread

Hermit

old-fashioned cookie, colonial New England. Spicy, chewy cookie full of chopped fruits and nuts, sweetened with molasses or brown sugar.

casserole

one-dish meals. Glass, ceramic, other heatproof materials.

okashi

or just kashi. Japanese for confections, pastries, sweets.

shimeji

oyster mushroom.

nori

paper-thin sheets of seaweed. Usually sold toasted.

granadilla

passion fruit

Persian apple

peach

earth nut

peanut

groundnut

peanut

pain ordinaire

peasant bread

pocket bread

pita

duck sauce

plum sauce

jellyfish

popular in China. Dried, salted... must be reconstituted. Easy to over-toughen. Usually blanched for only about 15 seconds. USually shredded and served cold in salads for crunchy texture.

cepe (sehp)

porcini

lobsterette

prawn

peanut butter

promoted as health food at the 1904 St. Louis fair. Blend of ground peanuts, veggie oil (often hydrogenated) and small amount of salt).

elderberry

really sour. Better in jams than raw.

Mulled wine

red or white wine. Heated w/ various citrus fruits and spices (cinnamon, cloves, allspice, nutmeg. Usually sweetened with sugar and fortified with a spirit (brandy).

Oregano

related to marjoram and time. Pungent "pizza" flavor. Fish, meat, poultry, tomato sauces. Greek, Italian and Mexican cooking.

pie plant

rhubarb

ganache

rich chocolate icing made of semisweet choco and whipping cream. GANACHE SOUFFLE is the same, but with a tablespoon of rum or cognac.

Genoa

rich, fatty salami studded with white peppercorns

Genoa salami

rich, fatty salami, studded w/ white peppercorns

pain petit

roll

Irish potato

round, white, thin-skinned potato from South America. Good for boiling, frying and pan-roasting.

cotto

salami studded w/ black peppercorns

cotto

salami studded with black peppercorns

green onion

scallion

rusty nail

scotch and drambuie

iriko

sea cucumber

Chinese black mushroom

shiitake

golden oak

shiitake

knockwurst

short, thick links. Garlicky. Served with sauerkraut.

Harvard beets

sliced beets in thick sweet-sour sauce (vinegar, sugar, water, butter, cornstarch and seasonings). Hot side dish.

pain de mie

sliced, packaged white bread

poultry shears

slightly curved blades, slip-proof handles. One blade serrated and notched edge for gripping the flesh and cutting bones.

piroshki

small Russian turnover. Pastry wrapped around stuff (meat, seafood, cheese, mushrooms). Baked or fried, served as hors d'oeuvres. PIROGI are larger versions, served as entrees.

pilchard

small, high-fat saltwater fish. Abundant off European Atlantic coast from Scandinavia to Portugal. Usually canned in oil or tomato sauce like sardines.

togarashi

small, hot, red Japanese chile

kiss

small, mound-shaped, baked meringue w/chopped nuts, cherries or coconut. Light and chewy.

lox

smoked salmon

petit-gris

snail

Chasoba

soba

pain d'epices

spiced or gingerbread

korma

spicy curried dish of mutton, lamb or chicken, sometimes onions and veggies

kimchee

spicy-hot fermented veggies (cabbage, turnips), pickled before being jarred and stored underground. Dug up when needed. At every Korean meal.

rhubarb

stalks are edible. Leaves have oxalic acid and can be toxic. Extremely tart.

duff

steamed or boiled pudding. Eggs, flour, dried fruit and spices. Once widely popular in Britain and Scotland.

flanken

strip of beef from chuck end of the short ribs. Jewish dish using this cut, boiled and served with horseradish.

hosomaki

sushi

Indian date

tamarind

oat bran

the outer casing of the oat. High in soluble fiber, good against high cholesterol.

lees

the sediment (dregs) of wine or liquor that shows up during fermenting or aging

Saint Peter's fish

tilapia

nap

to coat food with a light, even layer of sauce.

pain grille

toasted bread

pan tostado

toasted bread

Ichimi

togarashi

love apple

tomato

highball

usually whiskey with soda water

paillard (PI-yahrd)

veal scallop or thin slice of beer quickly grilled or sauteed

ono

wahoo

japanese horseradish

wasabi

rarebit

welsh rabbit

Pan integral

whole wheat bread

pain complet

whole wheat bread

graham flour

whole-weat flour a bit coarser than normal.

checkerberry

wintergreen

a la flamande

À la flamande. French for "in Flemish style." Meaning a garnish of braised cabbage, carrots, turnips, potatoes, sometimes pork or sausage.