Dictionary

agar-agar: A seaweed extract that can be used as a thickening agent.

al dente: Literally, "to the tooth." To cook an item until it is firm but still tender.

antipasto: Literally, "before the meal." Typically, a platter of cold hors-d'oeuvres that includes Italian meats, olives, cheeses and vegetables.

aperitif: A drink taken before the meal to stimulate the appetite.

apple: Wood from the apple tree that can add flavor to the barbeque.

aspic: A jelly produced from the stock of meat, fish or fowl. Often used to top cold dishes.

baked alaska: A dessert comprised of a cake base that is covered with ice cream and then coated in meringue. Before serving, the dish is placed in a hot oven to brown the meringue.

baklava: Popular in Turkey and Greece, this sweet dessert is made of layers of phyllo dough that have been topped with chopped nuts and honey.

barbeque: A method of cooking food, often meat, with the heat and hot gases of a fire, smoking wood or hot coals of charcoal.

basmati rice: A fragrant, long-grain rice with a nutty flavor that is often used in Indian and Middle Eastern dishes.

basting: Spooning or pouring liquid over food while cooking in order to keep it moist.

basting: The process of cooking meat either with its own juices or some other type of preparation.

biscotti: A crunchy, twice-baked traditional Italian cookie that is often dipped into coffee or wine.

bisque: A thick cream- or milk-based soup that typically contains seafood or vegetable purees.

blanch: A cooking method in which food is plunged into boiling water for a few seconds and then immersed in cold water to stop the cooking process.

bok choi: A green leafy vegetable with broad stems and a mild mustard flavor. Sometimes called Chinese cabbage.

borscht: A Russian soup that typically uses beet juice as its foundation.

bouillabaisse: A fish and shellfish stew seasoned with saffron, garlic and herbs.

braai: A strong barbeque tradition that is originates in South Africa.

brioche: A yeast bread made from butter, flour, egg yolks and milk.

brochette: Food that is cooked and sometimes served on skewers. Includes cubes of meat, poultry, fish and vegetables.

bulgogi: Thinly sliced beef, pork or chicken marinated in soy sauce, sesame oil and chili pepper, then cooked at a grill at a table.

buttermilk: The sour-tasting liquid that is leftover after milk is churned to butter. Often used in baking.

calvados: A dry apple brandy that is produced in Calvados, which is in the Normandy region of Northern France.

calzone: An Italian turnover that is made from pizza dough. Can contain such fillings as tomato sauce, cheese, meats and vegetables.

canapes: Crackers or small slices of bread or toast that have been cut into various shapes and topped with meats, cheeses, spreads, etc. Usually served as an appetizer or first course.

capers: The pickled flower buds of a Mediterranean shrub. Often used in sauces.

capsicum: Any of a genus of tropical American herbs and shrubs of the nightshade family that is cultivated for its many-seeded berries. Commonly referred to as peppers.

caramelize: Cooking sugar to a golden or dark brown to produce a nutty, rich flavor.

cardamom: A spice from the ginger family that has a spicy/sweet flavor. Often used in Asian cooking.

carmelization: The oxidation of sugar used in cooking for a nutty flavor and brown color.

carob: A powder or flour that is made by grinding the seeds and pods of the Carob tree. Often used as a low-fat chocolate substitute.

carpaccio: Italian for "thin shavings." Thin slices of raw beef or fish that are often served with olive oil and lemon.

caviar: The salted roe of various species of fish, most notably sturgeon. The three main types are beluga, osetra and sevruga.

Central Texas style: A type of Texas barbeque style which smokes leftover cuts of pork and beef with high heat, usually oak and pecan.

ceviche: Chunks of seafood marinated in a citrus mixture, which firms the flesh of the seafood.

char siu: A form of pork barbeque made with a marinade of honey and soy sauce, cooked in long, narrow strips.

charcoal: A blackish residue that consists of impure carbon obtained by removing water and other volatile chemicals from animal and vegetable substances.

cherry: A wood that, when burned, can add a distinct flavor to a barbeque.

chevre: A cheese made from goat's milk. Can range in texture from moist and creamy to dry and semi-firm.

chicory: An herb, the roots of which are dried and used as a coffee substitute. The leaves are also used in salads.

chipotle: Smoked, dried jalapenos.

chorizo: A highly spiced Spanish sausage flavored with garlic, chili powder and other seasonings.

chowder: A thick cream- or milk-based soup that typically contains either vegetables or seafood. Clam chowder and corn chowder are examples.

chutney: A condiment made from either cooked or uncooked fruits, vegetables, sugar and spices. Can range from mild to spicy in flavor.

ciabatta: Italian for "slippers." A crispy, flat bread made from wheat flour and yeast.

clarified butter: Butter that has been melted and from which the water and milk solids have been removed, leaving pure butter fat. Has a high smoke point.

clotted cream: Thick cream made from scalded milk. Traditionally served with tea and scones.

compote: Fruit that has been stewed in syrup. Served as dessert or with meat and poultry.

conifers: Types of wood that should be avoided on the barbeque, including cedar, firs, cypresses, junipers, kauris, larches, pines, redwoods, spruces and yews.

coulis: A thin puree of fruit or vegetables that has been strained of seeds or peels so that it is smooth.

couscous: A type of tiny, granular pasta that is cooked like a grain.

Cowboy style: A type of Texas barbeque developed on ranches that use primarily mesquite and beef cuts.

crème anglaise: A light, vanilla-flavored custard cream made from eggs, sugar and milk or cream. Served with hot or cold desserts.

crème brulee: Custard that is topped with caramelized sugar.

crème fraiche: Heavy cream cultured to give it a slightly tangy flavor and a thick consistency.

crepe: A thin pancake made with egg batter. Often filled with fruit, cheese, meat, etc.

crostini: Thin slices of toasted bread that are typically brushed with olive oil.

croutons: Small seasoned cubes of toasted or fried bread that are often served on top of soups and salads.

crudites: Sliced raw vegetables or fruit that are often served with dips as an appetizer.

curry: A mixture of spices that may include turmeric, coriander, cumin, cayenne or other chilies, cardamom, cinnamon, clove, fennel, fenugreek, ginger and/or garlic.

daikon: A long white Japanese radish.

deglaze: Using a liquid, such as a wine or a stock, to remove browned bits of food from the bottom of a pan.

demi-glace sauce: A rich brown sauce made by reducing beef stock. The base of many sauces.

dim sum: A variety of small, traditional Chinese dishes. May include steamed/fried dumplings, steamed buns, noodles and sweet pastries.

double cream: Cream that is 48 percent fat, able to withstand boiling, whipping and freezing. Also known as heavy cream.

doversole: A flat salt-water fish that has white flesh.

durian: A large fruit from Southeast Asia known for its unique odor, thorn-covered husk and custard-like flesh.

East Texas style: A type of Texas barbeque that is pork-based, usually using pork shoulder and pork ribs with sweet tomato-based sauce.

eau de framboise: A raspberry-flavored brandy that is often used to flavor both sweet and savory dishes.

egg wash: A mixture of beaten eggs and liquid, usually water or milk, that is brushed over breads, cakes and pies prior to baking in order to give them extra color.

empanada: A small savory turnover common in Spain and South America. Often filled with meat, fish, chicken, peppers, onions and/or tomatoes.

emulsify: To whisk together two liquids that normally wouldn't combine, such as oil and vinegar.

entrecote: A cut of beef taken from between the ribs.

escalope: A thinly sliced piece of meat, fish or vegetable.

Typically sautéed.

escargot: A dish of cooked snails, typically served as an appetizer.