falafel: A fried ball or patty of chickpeas and spices. Often served with pita bread and a yogurt- or tahini-based sauce.
farfalle: Italian for "butterfly," used to describe bow-tie shaped pasta.
filo pastry: Very thin sheets of dough used to make both sweet and savory pastries. Also called "phyllo dough."
five spice: A blend of star anise, cinnamon, cloves, fennel and Szechwan pepper. Often used in Chinese cooking.
flan: A baked custard dessert that is typically topped with caramel.
florentine: Dishes cooked in the style of Florence, Italy. Most often associated with dishes containing spinach and, sometimes, a cream sauce.
florets: A small, individual section of a larger vegetable, such as broccoli or cauliflower.
focaccia: An Italian flatbread that is often topped with olive oil, salt, spices and herbs.
foie gras: French for "fat liver." The liver of fattened geese or ducks.
fondant: A sweet icing that is pliable, making it ideal for decorating cakes. Can be cut into shapes or rolled smooth to cover a cake.
fondue: Melted cheese, hot oil or chocolate served at the table in a pot. Often used as a dip for bread, meat or fruit.
fontina: A young Italian cheese with a mild, nutty flavor and a creamy texture.
frangipane: A pastry cream flavored with almond. Also a rich cake mixture containing ground almonds.
fricassee: A stew made of chicken or other meat that has been lightly sautéed and then simmered in liquid until cooked through.
frittata: A flat, unfolded omelet that often contains diced vegetables, cheese and/or meats.
fritter: Food that is dipped in batter and then sautéed. Fruits, vegetables, meats, etc. can be used to make fritters.
fusilli: Spiral-shaped pasta that holds sauce well.
garam masala: An Indian spice (primarily used in northern Indian cuisine) made up of ground, dry-roasted spices, including pepper, cumin, cloves and cardamom.
gnocchi: Literally translating from Italian to "dumplings," gnocchi are small dumplings made from potatoes, egg and semolina and are poached in boiling water. Occasionally, gnocchi is made from flour or cornmeal.
gorgonzola: An Italian cheese made from cow's milk. Pale in color and streaked with greenish blue mold, gorgonzola is known for its strong, sharp flavor and pungent odor.
gumbo: Translated from the African word for "okra," gumbo is a thick Creole soup flavored with sassafras. Gumbo generally contains tomatoes, okra, vegetables, seafood and sausage.
grilling: A form of cooking that involves direct heat.
habanero: The hottest, spiciest pepper of the Capsicum variety. Often used in Mexican food, habanero peppers come in various colors, including red, orange, green, white, brown and pink. While green are more unripe, crispier types of habaneros, orange are the softest, ripest types.
haggis: As the national dish of Scotland, haggis is a type of sausage made of sheeps' liver, lungs and heart. These organs are combined with onion, oatmeal and other seasonings, stuffed inside of stomach lining and boiled for a few hours. This traditional dish is generally served with mashed rutabaga and/or mashed potatoes.
hake: Related to cod, hake is a fish with flakey, white flesh, making it suitable for soufflés, mousses and creams.
hickory: A wood that comes from a particular tree native to North America, China, Indochina and Mexico that will add flavor to barbequed meat.
hoisin sauce: Used primarily in Chinese cooking, hoisin sauce is a reddish-brown, rich sauce made from soy beans, peppers, molasses and other spices. Adding sweet and spicy elements to a dish, hoisin sauce is typically used in meat, fish and stir fry dishes. Hoisin is also known as "Peking Sauce."
hollandaise sauce: A creamy, emulsified sauce made of egg yolks, butter, and lemon juice. Hollandaise sauce must be kept warm so that it doesn't separate. While it can dress fish or egg plates, it's most commonly used in eggs Benedict.
hummus: A Middle Eastern dip or spread made of chickpeas, tahini, lemon juice and other spices. While it may be a layer of a sandwich, hummus is also commonly served as a dip for pita bread and/or vegetables.
infuse: The process of letting and herb, spice or other flavored element sit in liquid so that the liquid adopts the flavor of that item. To infuse a liquid is to let it "steep." While teas and coffees are common liquids produced through infusion, milks and creams may also be infused with flavors, such as vanilla bean.
jambalaya: As a traditional dish of Louisiana, jambalaya is a spicy Creole dish that includes rice, seafood, sausage, tomatoes, onions and seasonings. Jambalaya is like the Spanish dish paella.
julienne: The act of cutting food into long, thin strips. French fries are a classic example of the shape that occurs when potatoes have been julienned. Meats, vegetables and cheeses may all be cut in this manner, depending on what a recipe calls for.
jus: Also known as "au Jus," Jus is a French word meaning "juice." Jus refers to the natural juices meat releases as it is cooked. Meat served "au Jus" is served with the liquid it has released during the cooking process.
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