A la carte: A French term for menu items to be ordered and priced separately, as opposed to prix fixe (fixed price), which refers to a complete meal served for 1 established price. Agar: Flavorless dried seaweed used as a setting agent. It is more powerful than gelatin so less is necessary to set the finished dish. Also called Japanese gelatin or kanten, agar is sold in flakes, powder, blocks or strands and is available in health food stores and Asian markets. Al dente: Italian for "to the tooth;" the phrase refers to pasta or other food cooked until it offers a bit of resistance when bitten. It is the preferred texture for pasta; soft or mushy pasta is overcooked. Allspice: Available whole or ground, allspice is derived from the dried berries of an evergreen native to the Caribbean and South America. Although it goes by the botanical name pimento in Jamaica, where most commercial allspice is produced, it is called allspice in North America because itís flavor is thought to resemble a blend of nutmeg, cloves, and cinnamon. Anchovy: True anchovies come only from the Mediterranean and from the southern European coastline. They are a tiny silvery fish which are filleted, salt cured and packed in oil. Anchovies tend to be very salty which is why they are used sparingly. To remove some of the saltiness, you may soak them in water for 30 minutes and then pat them dry. Anchovy paste is made from anchovies, vinegar, spices and water. It comes in tubes and is thus convenient for cooking. You can find fresh anchovies which are much milder in flavor and less salty. They can be substituted for salt cured anchovies to create a milder fish flavor. Arborio rice: Like other short-grain rice varieties, this Italian rice is high in amylopectin, a starch that dissolves easily when cooked. As it breaks down, the starch turns into a thick, creamy liquid surrounding the individual grains of rice. Arborio is the rice used in the famous Italian dish risotto. If Arborio is not available, short-grain American rice may be substituted. Arrowroot: A tasteless thickening agent made by refining and grinding to a powder the roots of a tropical tuber. Because it is a relatively pure starch it has twice the thickening power of flour. For the same reason, it does not have to be cooked first to rid it of a cereal flavor; like cornstarch, it should be dissolved in a small amount of cool liquid before it is stirred into the hot liquid to be thickened. It produces a clearer cooked product than either flour or cornstarch. Bake: A method of cooking by surrounding food with dry heat, as in an oven. Baking is essentially the same as roasting, but the term is generally applied to cakes, cookies and other pastries, vegetables and fish. Baking powder: Used in baking to leaven cakes, cookies, quick breads, muffins, biscuits and other baked goods by producing carbon dioxide gas, which expands when heated. Baking powder is a combination of baking soda, an acid, and cornstarch, and it is the acid ingredient that distinguishes the 3 different types of baking powder. The acids Phosphate and Tartrate release most of their carbon dioxide when moistened; the gas then expands when heated. SAS-Phosphate, often called Double-Acting, produces some gas when first moistened and additional gas once heated. Baking soda: Used in combination with an acidic ingredient such as buttermilk, molasses or cream of tartar to leaven cakes, cookies, quick breads, muffins, biscuits and other baked goods by producing carbon dioxide gas, which expands when heated. Also called sodium bicarbonate. Baklava: This Greek/Middle-Eastern pastry is made of layers of paper-thin dough called phyllo that sandwich a filling of ground nuts and sugar. It is covered with lemon or rose water-flavored honey syrup. Balsamic vinegar: This vinegar is made of grape ìmust,î a mixture of mashed, boiled grapes. It is thick, syrupy, rich and complex, and is often used as a condiment on grilled meats or as an enhancement for fresh fruit like berries and peaches. To make it, the grape must is aged in successively smaller wooden barrels as water evaporates throughout the aging process. True balsamic vinegar is produced only in the Modena or Reggio Emilia regions of Italy and is labeled ìAceto Balsamico Tradizionale.î The label is only awarded after a special consortium of tasters has approved the product. Aging alone does not guarantee quality; vinegar aged in older, well-used barrels may qualify for the label sooner than that aged in newer barrels. That is why the labels of true balsamic do not specify the exact age. However, they may read ìA finatoî (refined, or old), and ìextra-vecchioî (extra-old). The labor and time required to produce ìABTî makes it costly; 100 milliliter bottles may be start at $85.00 and range ever upwards. Vinegar labeled simply ìBalsamic Vinegarî or ìAceto Balsamico di Modenaî is one of two products: The cheapest is simply sweetened and colored wine vinegar and is not worth the inflated price. A better choice is vinegar that has been aged for 3 or 4 years in wooden casks. (Many brands of this type of vinegar do specify age, which, at this level, gives some indication that vinegar has mellowed somewhat from the aging process.) At about $10.00 or a half-liter, it has some of the warm, woody character of a true balsamic. To lend this balsamic some of the character of the real thing, add a pinch of brown sugar per tablespoon or reduce it by simmering it briefly over medium heat. Bamboo shoots: The first tender young growth of an edible variety of bamboo plant, they are used in Chinese dishes and may be purchased either fresh or canned. Banbury tarts: Small baked pastries made from pie crust or puff pastry filled with a mixture of raisins, sugar, cracker crumbs, egg, lemon and butter. They are named for Banbury, England. Bar le duc: This red or white currant preserves or syrup with whole fruits originated in Bar-le-Duc, France and can be used as a pastry filling or topping for desserts. Barley: In use since the Stone Age, this grain is used in breads, soups, pilafs and salads and is one of the primary ingredients in beer and whiskey. Home cooks can purchase barley in a number of forms: Whole-grain barley has its outer shell or husk removed; Scotch barley has its husk removed and is coarsely ground; pearl barley has been steamed and polished and comes in course, medium and fine grains. Batter: A semiliquid mixture, generally of flour, liquid (milk or water), eggs, sugar and a leavening agent, used to make baked goods like cakes, quick breads and muffins and stovetop items like pancakes and crepes. Unlike stiffer dough, batter is thin enough to pour because it contains a higher proportion of fat, sugar and liquid. A simple batter of starch and liquid can be used to coat ingredients that are to be deep-fried. Bay leaf: Also called a laurel leaf, the bay leaf is an herb from the bay laurel tree. Turkish bay leaves are 1 to 2 inches long, oval, and milder than the larger, narrower California leaves. Bay leaves are more commonly available dried and are generally added whole to soups, stews and sauces at the beginning of the cooking time and removed before serving. Like all dried herbs, they should be stored in an airtight container in a cool, dry place for up to 6 months. Beat: To stir vigorously with the aid of a wooden spoon, whisk, or electric mixer in order to incorporate air into a mixture and give it a smooth, fluffy texture. Blanch: To place foods into boiling water briefly and then into ice water. Blanching cooks the food slightly and sets the color; it is used to aid in the removal of fruit or vegetable skins, to inactivate enzymes, or to shrink and firm up foods before canning, freezing, and drying. Blind bake: The term refers to baking an unfilled single-crust pie or tart shell. Generally, shells to be filled with ingredients that need further cooking, such as uncooked custard or fruit, will be partially baked before filling and baking; shells to be filled with cooked ingredients, such as stove-top cooked custard, must be completely baked before filling. Shells to be blind baked should be chilled, pierced repeatedly with a fork to allow steam to escape, lined with parchment paper or foil, then filled with pie weights or dried beans before baking. Weighting the dough keeps it from puffing while baking, and helps prevent shrinkage. Although cooking times and temperatures vary from chef to chef, in general the shell is cooked for 10 to 15 minutes at a high temperature (400-425 degrees F.) to set the dough, then the oven heat is reduced to 375 degrees F., the lining and weights removed, and the shell returned to the oven to dry, color and cook to the desired doneness. Some chefs do not line and weight shells made of cookie-type tart dough (with high ratios of butter, sugar and sometimes egg) before blind baking because they hold their shape in the oven. Boil: A moist-heat cooking method in which ingredients are cooked in water or other liquid heated to approximately 212 degrees F. (the boiling point of water). At the boiling point large bubbles will steadily break the surface of the liquid. The high temperature of boiling can make foods tough and the turbulence of the liquid can cause fragile ingredients to fall apart, so dishes like stews are generally cooked at a simmer, and ingredients like fish and fruit are poached. Braise: A combination cooking method in which meat or vegetables are first browned and then simultaneously simmered and steamed (wet-heat cooking) in small amounts of liquid in a covered dish. Braising may be done either in the oven or on top of the stove but in either case the heat should be kept low. Braising is the best method for breaking down the connective tissues of tough cuts of meat. Bran: This outer layer of grains such as wheat and oats is separated from the grain during milling. In whole wheat bread the bran appears as little brown flakes. A good source of fiber, bran can be added to baked goods, but does not contain sufficient gluten to be substituted for flour. Breadcrumbs: There are both dry and fresh breadcrumbs which are not interchangeable. Fresh bread crumbs are made by grinding fresh bread with the crust cut off in a food processor. The crumbs may be stored in the refrigerator in an airtight container for about a week or they may be frozen. Dried bread crumbs are made from bread which has no moister left in it. They can be made by leaving bread out, uncovered until it is dry (this can take several days). Or the bread may be dried in a low oven over a few hours, taking care not to toast the bread. Once the bread is dry, it is ground in a food processor as well. At this point, it may be seasoned. If made properly, it need not be refrigerated. Bruise: Some recipes call for fresh herbs to be bruised before being added. Herbs are bruised by crushing them slightly with the flat side of a knife to release their flavor and aroma. Buerre blanc: Buerre blanc: "White butter" in French, this classic emulsion sauce is made of shallots, white wine, and butter. To make the sauce, the shallots and white wine are boiled until the liquid has almost completely evaporated; cold butter is then whisked in 1 piece at a time until the sauce is slightly heavier than heavy cream. Herbs, seasonings and other flavoring ingredients can be added to the finished sauce. Buerre blanc must be made and held at temperatures below 136 degrees F.; any hotter and the emulsion will break--the sauce will separate. It can be cooled slightly, however, and whisked back into an emulsion. If cooled below 85 degrees F., the butter will solidify, and it will separate if reheated. Recipes for buerre blanc vary in their ratios of liquid to butter. In his "Curious Cook: More Kitchen Science and Lore," noted food writer Harold McGee writes that, because of the composition of butter itself, 12 sticks of butter can be incorporated into 1/4 teaspoon of liquid before the emulsion breaks! Caper: Capers are the unopened flower buds of a bush common to the Mediterranean. Small round ones, called nonpareil, come from the South of France, and the larger football-shaped capers from Italy and Spain. Capers are sold packed in either salted white vinegar or dry salt, which act as preservatives, and should be rinsed off before use. Pantelleria, an island off Sicily, produces the most prized capers. Caramelize: When sugar is cooked it undergoes a series of chemical changes that produce a variety of products depending on what temperature the sugar attains. The hotter the sugar, the richer and less sweet it is, and the harder it sets when cooled. This process causes foods containing sugar to brown when cooked; the browning reaction in foods that contain carbohydrates but are not made up primarily of sugar is called the Maillard reaction. Cardamom: This highly perfumed spice is native to India but varieties of it are now grown in warm, tropical countries throughout the world. Its small, elongated pods contain about 20 round seeds. In Indian cuisine, green and black cardamom pods are often added whole or gently crushed to stews and pilafs, or the seeds may be ground to a powder and used in curries or in the spice mix garam masala. Ground white cardamom is a popular ingredient in Scandinavian cuisine, especially in baked goods like stollen or butter cookies, and in fruit sauces. Stored in glass jars in a cool, dark place, the whole pods will keep indefinitely. Once ground, the spiceís essential oils begin to dissipate and the powder loses some of its pungency, so it is best to purchase small amounts of ground cardamom to or to grind the seeds as needed. Casserole: The term for a type of ovenproof baking dish or the recipe cooked (generally in the oven) in it. Casserole dishes can be ceramic, glass or metal; traditionally casserole dishes were always covered but the term now applies more broadly to dishes cooked uncovered, as well. Casserole recipes combine a mix of savory ingredients, sometimes including precooked items, but are not as liquid as stews. Tuna casserole, a mix of canned tuna, condensed soup and cooked macaroni, is a classic American casserole dish. Cassis: In America, cassis are known as black currants. They are used throughout Europe to make Creme de Cassis which is a black currant liqueur. Celeriac: This root vegetable, also called celery root, turnip or knob celery, tastes like strong celery but is a different plant; its stalk and leaves are not eaten. It has a brown, knobby exterior that must be peeled; the flesh has a turnip-like consistency, and is cooked in gratins, creamed or pureed, often with potatoes, or served raw in a Remoulade sauce. The flesh turns brown quickly when exposed to air, so chopped celeriac must be placed in acidulated water until it is cooked or dressed. Choose knobs that are small and firm and have a strong smell. Chervil: This feathery herb is native to Russia and the Middle East but is a classic element of French cuisine. It has a delicate, anise-like flavor that is diminished by extended heating or drying, so it is best used fresh as a garnish on hot dishes or in a salad mix. It is one of the herbs used in the mix fines herbs, a combination of parsley, chives, chervil and tarragon. Chiffonade: As a verb the term refers to the technique of finely slicing herbs and leafy greens, as a noun to the finished product. The easiest way to chiffonade larger leaves (cabbage, for example) is to stack and roll them into a cylinder; then use a sharp knife to make parallel, closely spaced, diagonal cuts. Smaller leaves may just be stacked and sliced. Chiffonade is often used as a garnish or as a bed for other ingredients. Cocoa powder, unsweetened: The product leftover after cocoa butter is extracted from roasted cocoa beans contains almost no cocoa butter, and is therefore far lower in fat than chocolate. ìDutch-processî or alkalized cocoa powder has been treated with alkali to raise the Ph and reduce the natural acidity; the treatment produces cocoa powder that is darker than untreated and less prone to clumping. Both Dutch-process and untreated cocoa powder can be used in baked goods. Coriander: Native to Asia and the Mediterranean, this plant of the parsley family produces both seeds and fresh leaves that may be used in cooking. Coriander seeds have been used as a spice since antiquity; they are added whole to pickling mixtures and ground to pastries. The fresh leaves are often called cilantro or Chinese parsley in North America. Genetic differences among people cause some to perceive the flavor of the leaves as ìsoapyî and others as very agreeable. This produces some disagreement about its use. Cornstarch: This starch refined from the endosperm of corn serves as a thickener for sauces and fillings. Cornstarch has twice the thickening power of flour. Sauces thickened with cornstarch are clearer than those thickened with flour. To avoid clumping, cornstarch should be mixed with a bit of cold liquid (to make a "slurry") before it is stirred into hot mixtures. In Britain, it is known as ìcornflour.î Coulis: Coulis in French refers to a liquid puree. Coulis is most commonly made from fruits and vegetables and is used as a quick and simple sauce for both sweet and savory dishes which adds color and additional flavor. To make a coulis, place the peeled fruit or vegetable in a blender or food processor with a little liquid and seasoning and puree until you get a smooth slightly thick sauce. You can use it to decorate your presentation plate by drizzling it around with a spoon or squeeze bottle or just making pool of it on the bottom of the plate. You can mix and match different colored coulis to make a stunning presentation. Just make sure that the coulis flavors which you choose to decorate you dish enhance the flavors of the main dish. Be creative with it, itís only food. CrËme brulee: "Burnt cream" in French, this classic dessert is a creamy baked custard with a crisp topping of caramelized sugar. The custard is traditionally baked in flat, shallow ceramic dishes, or crËme brulee molds, which provide a wide surface area for the topping. The topping is created just before serving by sprinkling the surface of the baked custard with sugar, which is quickly caramelized with a salamander, blowtorch or broiler. The sugar must be caramelized quickly enough to keep the custard from heating. To keep the custard as smooth and light as possible, bake it using a water bath and gentle heat. Curry powder: This spice blend, writes Jean Anderson in ìThe New Doubleday Cookbookî is ìan Occidental invention; Indian cooks would never dream of using [it],î but would grind a variety of spices to suit the ingredient to be curried. Commercial curry powder can contain up to 20 different herbs and spices, including cinnamon, cloves, cumin, ginger, turmeric and red and black pepper. ìMadrasî curry powder contains more red pepper and so is hotter than standard curry powder. Before adding the powder to a dish that will not be cooked, heat it by toasting it lightly in a dry pan or sautÈing it in a bit of butter or oil to remove its raw taste and bring out its full flavor. Danish pastry: A rich, sometimes sweetened or flavored yeast dough that has butter incorporated during repeated rolling and folding; when the dough is baked, the butter melts, leaving air pockets and creating steam that produces a puffed and flaky finished product. Danish pastries, often called simply "Danish," come in a variety of shapes and may be filled with fruit or jam, cheese, nuts or almond paste. De-alcoholized wine: Non-alcoholic or de-alcoholized wine may legally contain up to ? of 1 percent alcohol. Like conventional wine, non-alcoholic wine is made from fermented grapes. The resulting alcohol may be removed by either a cold filtration process, which leaves all of the natural flavors of the grapes intact, or by heating the wine to evaporate the alcohol, which can alter and impair the original flavors. No fermented grape product can be be altered to be 100% alcohol-free. Deglaze: Deglaze refers to the process of adding liquid to a pan in which meat or vegetables have been sautÈed, and cooking it while stirring to loosen the browned on bits. The liquid may be wine or other alcohol, meat or poultry stock, or water. Dill: An annual herb with feathery leaves, dill is available both fresh and dried, but is far more flavorful and appealing fresh. Dill is often used in Scandinavian and Eastern European dishes, often with potatoes or fish. Its flavor disappears quickly when the herb is heated, so it is best to add it to a dish at the end of the cooking time or just to sprinkle the chopped leaves over finished dishes like boiled or steamed potatoes, cucumbers in sour cream or vinegar, or cured salmon. It is quickest and easiest to chop dill by snipping it with scissors. Dill seeds are round and flat and are a commonly used for pickling. Dough: A stiff but pliable mixture of flour, liquid and other ingredients, used to make pie and tart crusts and cookies. Unlike batter, dough has a low moisture content and cannot be poured; it is often cut into shapes before baking because it retains its shape when baked. Dredge: This method of coating meat, fish or other ingredients with flour, cornmeal, or breadcrumbs helps the exterior of the food brown during frying, baking or sautÈing. Flour used to dredge meat for stew or other wet-cooked foods helps thicken the sauce or gravy; on fried or sautÈed foods, the flour or other dredging ingredient creates a crisp exterior. Drippings: This is a term for the combined juices and fat that collect in the pan as meat or poultry are roasted, or the fat that is collected when bacon is fried. Dry ingredients: A recipe term for all the finely ground, non-liquid items in the recipe. It can include flours, sugar, baking powder, salt and spices, but not usually larger pieces such as nuts or chocolate chips. Du jour : French for ìof the day,î this is a menu term for items that change from day to day; a typical usage is ìSoup du Jourî or ìSoup of the Day.î Dust: To lightly coat the surface of a larger finished product or larger ingredient with a powdered ingredient or mix of ingredients. Cocoa powder and confectioner's sugar are frequently dusted on cakes and other cooked pastries for a flavorful and decorative garnish; spices or mushroom powder may be used to add a flavorful coating to meat or fish before cooking. Fine-meshed sieves and shakers make good tools for dusting. Egg Substitute: This product is usually a combination of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and other additives. It can be substituted anywhere whole eggs are called for in recipes. It is usually found in liquid cartons in the dairy aisle of supermarkets. Stir gently when cooking the eggs, they may break and become watery with over mixing. Eggplant: A member of the nightshade family that includes tomatoes and potatoes, this versatile berry was initially thought by Europeans to be poisonous. These days, there are many varieties of eggplant in the market. The large deep purple ones are still the most popular in the United States but supermarkets and farmersí markets frequently carry the smaller, thinner Italian or baby eggplant, round white eggplant, which have thick skin and firm flesh, and Japanese eggplants, which are usually long, thin and purple or white or striated with both colors. Select eggplant that are ripe but not too ripe. When pressed, the skin of a perfectly ripe should indent but spring back. If the eggplant is too hard to indent, it is under-ripe, and if the mark does not spring back the eggplant is overripe. If too young, an eggplant will look and taste ìgreenî and have little eggplant flavor. Past its prime it will have a spongy interior and bitter flavor. Eggplants bruise easily when transported. Store them in a cool spot at about 50 degrees and use as soon as possible. Refrigerator storage causes some of the bitterness sometimes experienced with eggplant. Young or small eggplants that have a thin skin may be cooked without peeling. Once the skin has become tough, to peel or not to peel depends on the recipe; long stewing or braising will tenderize the skin. Many people salt sliced eggplant and leave them to drain, a method that is said to reduce the bitterness of over-mature eggplants. Salting does remove some of the moisture and allows the eggplant to cook without releasing as much juice, and to be fried without absorbing quite as much oil. It is important to rinse and pat dry eggplant after salting and draining to get rid of some of the extra salt. Be sure to adjust the seasoning in the dish you are making for the salt that the eggplant has taken in. Eggplant can be fried, stir-fried, braised, stewed, grilled, roasted, pickled and mashed, and it marries well with infinite vegetables, meats and seasonings. The popular Middle-Eastern spread baba ghanoush combines mashed roasted eggplant with tahini and seasonings. Turks created the renowned stuffed eggplant dish Imam Bayildi (ëthe Imam faintedî), Italians use eggplant in the condiment caponata, pickled, in eggplant Parmigiana and hundreds of other preparations, the Greeks layer it with ground beef or lamb and bÈchamel sauce to make moussaka, and Asians stir-fry eggplant with countless meats, vegetables, seasonings and sauce. En daube: A single, large piece of meat stewed in a broth of herbs, vegetables and wine. A shoulder or joint piece of meat may be used. The meat is sliced and served with the vegetables and the stewing liquid, which may be reduced and thickened, if desired. En papillote: A cooking method in which ingredients are sealed in a paper or foil pouch and then transferred to the oven or the grill, where they steam in their own juices. Foods cooked this way require little or no additional fat and are moist and flavorful. In addition, the method requires no special utensils and makes clean up simple. Fish is the food most likely to be cooked en papillote, but chicken and vegetables also benefit from the method. EntrÈe: In America the term applies to the main course of a meal, generally a substantial meat, poultry or fish dish accompanied by starch and vegetable dishes. In France the term refers to a smaller first course, served before/ between fish and meat courses. Escalope: A thin slice of meat, fish or vegetables, sometimes flattened by pounding and also known as a scallopine or scallop. Extracts: Also called "essences" extracts are flavoring agents so concentrated that small amounts add flavor without increasing the volume or altering the consistency of a dish. Pure extracts are mixtures of distilled natural oils and alcohol; imitation flavorings are chemical copies of natural flavors. The most widely used extracts include vanilla, almond and lemon. Extracts should be stored in cool, dark cabinets. Fennel: An herb with a slight licorice taste. It has a bulb, stem and some leaves that can be used in salads, soups and otherwise cooked like a vegetable. Fines herbes: The French term for an herb mixture of chopped parsley, chives, chervil and tarragon that is used widely in French cooking. The mixture, which occasionally includes a variety of additional herbs, is generally added at the end of the cooking time or to uncooked dishes, such as salad greens. Fish sauce: This thin liquid condiment made from salted, fermented anchovies is popular in Thailand, where it is called nam pla, and Vietnam, where it is called nuoc man. Although itís used much like soy sauce, it is more pungent. Its fishy smell (so strong it can be off-putting to the uninitiated) is far more intense than its flavor. Fish sauce is available in Asian markets and some supermarkets. Fold: This gentle mixing method is used to incorporate light, frequently aerated ingredients (egg whites, whipped cream) into heavier ingredients (cake batter, mousse base), without deflating the lighter ingredient and decreasing its volume. The remaining light mixture is then mounded on top of the heavier and a rubber spatula or balloon whisk is used to scrape down along the side of the bowl and up along the opposite side. The bowl is then given a quarter turn and the process repeated until the mixtures are homogenous. Some of the light mixture may be stirred into the heavier initially, thereby ìlighteningî the heavier ingredient and making it easier to incorporate the remaining light mixture. Fumet: Fumet is a concentrated stock used in small quantities to add flavor to other stocks or to sauces. The term is generally used to refer to stocks in which the solid flavoring ingredients are either fish or vegetables. Fusion cooking: The classic definition of fusion is the merging of distinct elements into a unified whole. The term ìfusion cooking wasî first used 10 to 12 years ago to describe the merging of Asian and ìWesternî ingredients and cooking techniques being done mostly by California chefs. The term has expanded to include the merging of other cuisines in other geographic areas to produce new concepts for restaurant menus. Garlic: Garlic is part of the lily family that also includes chives, leeks, onions and shallots. The head or bulb of garlic grows underground and is comprised of 12 to 15 separate cloves, each enclosed in its own papery skin, and the bulb is encased in several more layers of skin. The skin is generally removed before garlic is used, unless the whole bulb is to be roasted. Chopping garlic releases its oils and their assertive flavor and odor while cooking it mellows the flavor; the longer garlic is cooked the sweeter it becomes. American supermarkets may carry American garlic, which has a white skin and the strongest flavor, as well as Mexican or Italian garlic, which has purplish skin and a somewhat milder flavor. Green garlic (or a garlic shoot) is the stem of young garlic that has not yet developed cloves; it is available in the spring and has a mild flavor and tender texture. Older garlic and garlic that has been stored improperly may develop the beginning of a germ, the beginning of a sprout, which appears as a green strip in the interior of the clove. The germ can be bitter and should be removed before the garlic is used. Garlic heads should be firm and plump, with dry skins and without brown or soft spots. They should be stored in a cool, dark place, away from other foods, for up to 8 weeks; they can become dry as they age. Individual cloves will keep for 3 to 10 days. Genoise: Usually, a rich sponge cake developed in Genoa, Italy and used by pastry chefs internationally. The term could also apply to any food as prepared in Genoa. Gingerroot: This knobby plant root has thin, tan skin and flesh with a sweet but peppery flavor. Younger fresh gingerroot, or spring ginger, has a milder flavor than mature; its pale skin is thin and tender enough to be eaten. Mature gingerrootís darker, tougher skin should be peeled. The fresh roots should be smooth and firm; if the skin is wrinkled the flesh will be dry. Many Asian, Indian and Caribbean dishes call for chopped, thinly sliced, slivered or grated ginger. Although ginger can be grated on any sharp handheld grater, you may want to purchase a special ceramic ginger grater, which catches the rootís fibrous strings. Fresh ginger will keep in the refrigerator, tightly wrapped, for 3 weeks and in the freezer for 6 months. To use frozen ginger, slice off the amount called for in the recipe and return the rest to the freezer. For convenience some people store peeled chunks of fresh gingerroot in a covered jar of dry sherry; both sherry and ginger will absorb some of the otherís flavor. Originally grown in Asia, most of the gingerroot in American markets now comes from Jamaica. Dried ground ginger may be substituted for fresh but will not provide the same bright, intense flavor as fresh. It is an essential ingredient, though, in baked goods like gingerbread, spice cookies, and spice mixes like curry powder. Pieces of fresh gingerroot crystallized or candied in sugar syrup and dredged with coarse sugar can be used in cookies, breads, cakes and as a garnish. Pickled ginger, paper-thin slices of fresh gingerroot that have been preserved in rice vinegar, is an essential condiment for sushi. Gluten: The sticky, elastic substance that is produced when the proteins in wheat, rye, or triticale are combined with water provides the structure in bread and pastry doughs. In pie and pastry dough, overmixing or working the dough can produce too many glutens, causing the dough to toughen and to shrink dramatically when baked. Even in properly mixed pastry dough, dough shoudl be allowed to rest for an hour or so after mixing and before rolling or shaping to allow the glutens to relax. In yeast bread dough, extended kneading develops enough glutens to provide structure and contain the gasses produced by the yeast. Fat, such as butter or margarine, acid, such as vinegar, and sugar interfere with gluten development and help keep dough tender. Gorgonzola cheese: This famous Italian blue cheese is made of cow's milk. It is rich and creamy with blue-green veins; slightly pungent when young, it gets smellier as it ages. It is the perfect partner to pears, figs and other fruits, and red wine; it melts nicely, too. Green onion: An immature onion before the bulb has developed. The tops are still bright green and edible. Also called scallion. Grenadine syrup: A syrup used to color mixed drinks such as Shirley Temples. Originally made by cooking pomegranate juice and sugar, today most commercial grenadine contains food coloring and no pomegranate juice. Halibut: This fish is from the flatfish family which also includes fluke, flounder and sole. Flatfish, which dwell on the bottom of the ocean floor, have grey, black or mottled colored skin on their top to help camouflage them from predators and disguise themselves from prey. They also have two eyes on their top side so that they may see through both of them while on the ocean floor. The bottom side of their bodies is usually white. Halibut is the largest in the family and can grow up to 500 pound but they are usually from 4 to 40 pounds. Because of its size, most halibut is sold in steaks either fresh or frozen. When selecting fresh steaks, the fish should be ivory colored and smell like the sea not like fish. Frozen halibut tends to be very white after it is defrosted. This fish is low in fat and has a mild flavor. Herbs: Plants and their aromatic leaves, stems and/or flowers used to flavor foods, herbs are generally available fresh and dried. The flavor of dried herbs is almost universally inferior to fresh and much more concentrated, so less of the dried herb is necessary to flavor a dish than of the fresh. A general rule of thumb is to use 1 teaspoon of a dried herb in place of 1 tablespoon of fresh. Most fresh herbs lose their flavor when cooked so it is best to add them toward the end of the cooking time or to add some fresh herbs at the beginning of the cooking time and additional herbs at or toward the end. Dried herbs release their flavor as they are moistened and heated, so they should be added at the beginning of the cooking time. To store fresh herbs, place the stems 1-inch deep in water, cover the leaves with a plastic bag and close the bag around the container with a rubber band. Change the water every 2 days. Dried herbs should be stored in a cool, dark place in am airtight container for up to 6 months, although their flavor dissipates as they age. Some common herbs are parsley, basil, oregano, rosemary, thyme, sage and tarragon. Hollandaise: One of the classic French "mother" sauces, hollandaise is an emulsion of egg yolks, butter and lemon juice. It is served on green vegetables, fish and eggs Benedict, and is the base for other sauces such as BÈarnaise, which contains shallots, fresh herbs and other flavoring agents. Hors'd oeuvres: In French the term means "Outside the work" and refers to small individual pieces of food served before a main course to stimulate the appetite. They are often served without utensils (as "finger foods") and with cocktails or aperitifs. Icing: A sweet mixture of sugar and other ingredients used to coat and fill cakes, cookies and other pastries. The other ingredients may include butter or other shortening, milk, eggs and flavorings such as vanilla extract, chocolate or citrus. Frosting may be uncooked (simple buttercream, made by creaming shortening with sugar) or cooked (boiled frosting, in which hot sugar syrup is combined with egg white, and Italian and French buttercream, in which hot sugar syrup is combined with whipped egg whites or yolks, respectively, and butter). Frosting can be very thick and unctuous or thin and glossy, but it must be thick enough to adhere to the surface of the item being coated. Depending on its consistency it may be spread in a smooth, even layer, swirled with the back of a spoon of spatula, or piped in decorative shapes and designs. Irradiated foods: Irradiation is the process of exposing foods to ionizing radiation to destroy bacteria or slow ripening or maturation, thereby preventing some kinds of microbial contamination and extending the treated item's shelf-life. In the United States foods treated with irradiation must have labels that include a radura, the international symbol for irradiation, and the words "treated by irradiation" or "treated with radiation." Products that include irradiated ingredients, such as spices, do not have to be labeled. The USDA has approved a wide variety of foods for irradiation, including spices and dry vegetable seasoning, fruits and vegetables, fruit and vegetable juices, pork, beef, lamb, poultry and eggs, and approval for other items is pending. Many of the approved items are not yet on the market; about 10% of the spices and less than 1% of poultry and pork on the market have been irradiated, although those percentages vary from state to state. Some consumer and other groups oppose food irradiation, claiming that the long-term effects have not been sufficiently studied and that the process destroys vitamins and other nutrients, creates new and as yet unstudied chemicals in the treated foods and masks unsanitary conditions in processing plants. The American Dietetic Association and The World Health Organization are two of the groups that approve of irradiation. Jerusalem Artichoke or Sunchoke: These so called artichokes are not artichokes at all but a member of the tuber family. They are somewhat lumpy with a thin skin and a nutty sweet flavor. The artichokes may be eaten raw or may be steamed or boiled. When you buy them, make sure that they are firm. Store them in a plastic bag for up to two weeks. After that, they will start to loose moister and become soft. To avoid confusion with true artichokes many producers are now calling them sunchokes. Julienne: The verb refers to cutting foods into strips 1/8-inch wide and high by 1 to 2-inches long. It is generally done by cutting foods into 1/8-inch thick slices then stacking and cutting them into standard 1/8-inch wide strips. The noun refers to the finished item. Julienne of vegetables (carrot or red pepper) is often used as a garnish. Jus: French for "juice," the word usually refers to the natural juices released by cooked meat. It is used in terms that describe either a type of sauce (as in "jus lie," a starch-thickened meat juice) or the way meat is served (as in "au jus" referring to meat served with its own juices). Kale: A cruciferous vegetable related to cabbage and collard greens, kale has large, frilled leaves arranged in a bouquet. Although it is available in may colors, in the United States the most common variety has deep green leaves tinged with purple or beep blue. Fresh kale should have crisp, richly colored leaves, and may be stored in the refrigerator for up to 3 days. The larger leaves on the outside of the bouquet have tough, woody center stems that should be removed before cooking. One quick, easy way to remove the stems is to fold the leaves in half along the stem and slice off the stem edge with a sharp knife. Kale may be sautÈed, steamed or stewed; the smaller, more tender leaves may be used raw in salads. Although kale is now available year-round, it is in season in fall and winter. Frozen chopped kale is also available. Kale contains substantial amounts of vitamins A and C, and calcium, folic acid and iron. Kohlrabi: These turnip-like bulbs with edible green tops are usually served either steamed or boiled. If serving bulbs and tops together, add tops for last 5 to 7 minutes of cooking time. Kolacky: Also kolachy or kolachen, these Eastern European pastries or buns contain a fruit, cheese, or poppyseed filling. Kumquat: With a tender, sweet peel and dry, slightly tart flesh, this small, slightly elongated citrus fruit is eaten whole. It may be used as a raw ingredient but is more often made into marmalade and preserves, stewed in savory dishes, or pickled. Kumquats grow in China, Japan and the United Sates and are in season from November through February. They may be refrigerated for up to 1 month and are high in Vitamin A. Lard: Traditionally, lard is rendered pork fat which comes from various parts of the animal. The best, called leaf lard, comes from around the animal's kidneys. In the days when cholesterol and fat were not a concern, lard was used instead of butter and other oils for everything from frying to pie crusts and biscuits. It produces a lighter, flakier crust and more flavorful fried food. You can still find lard in some supermarkets and butchers. Carole Walters in Great Pies and Tarts, suggests when substituting for butter use 20%-25% less lard than you would use butter. . Leek: An ancient vegetable of the onion family. Leeks look like very overgrown green onions and are mild in flavor. They must be thoroughly washed to remove the dirt that collects between the leaf layers. They are an important ingredient in Vichyssoise. Legumes: The seeds and/or pods of a large number of plants related to the bean family including beans, peas, peanuts, and lentils. Liason: Traditionally a mixture of egg yolk and cream used to thicken sauces, the term now applies more generally to starch thickening agents such as flour and cornstarch as well. Low-sodium: In ìThe Nutrition Bible,î Jean Anderson and Barbara Deskins report that since the spring of 1994, a strictly enforced government definition states that for a product to be marked ìlow-sodiumî it can contain no more than 140 milligrams of sodium per serving. For servings of 2 tablespoons (30 grams) or less it must contain no more than 140 milligrams of sodium in 50 grams of the product. To be labeled ìvery low sodium,î it must contain no more than 35 milligrams per serving or per 50 grams of the food. Lyonnaise: Dishes that are prepared or garnished with fried onions, such as Potatoes Lyonnaise. The term means prepared in the style of Lyon, France. Macadamia nuts: Rich, cream-colored, round nuts now raised primarily in Hawaii. Generally used in baked goods or served, salted, as a snack, they are high in fat and expensive. The macadamia tree is native to Australia and is named for John McAdam, the scientist who first cultivated it. Macaroni : Dried and shaped doughs made from a mixture of ground semolina and water. Although Italians use "macaroni" as a generic term for pasta, it is often used in North America as the name for either curved or straight tube-shaped pastas. Maillard Reaction: This chemical reaction between amino acids from protein and carbohydrates exposed to high temperatures produces both browning and pleasant flavor changes in foods that are not made primarily of sugars: Bread crusts, roasted coffee beans and nuts, beer, and dry-heat cooked (roasted, fried, baked, sauteed) meats, for example. The reaction was first described by French biochemist Louis-Camille Maillard in 1912. The Maillard reaction happens quickly only at high temperatures, which is why foods that are cooked in boiling water, which has a maximum temperature of 212 degrees, do not brown on the exterior. In foods composed primarily of sugars, the chemical reaction that accounts for browning (and its culinary term) is ìcaramelization.î Mango: A fruit grown throughout the tropical and subtropical world, the majority of mangos available in the United States are from Mexico, Haiti, the Caribbean and South America. Before it ripens the mango's peel is green and the flesh firm; as the fruit ripens the peel turns yellow and red and the flesh softens. The flesh is bright orange with a flavor cookbook author Jean Anderson aptly describes as "peachlike with a hint of pine." The flesh clings tightly to a flat, oval pit that runs almost the length of the fruit. The easiest way to remove the pit is to slice the sides ("cheeks") of the fruit away from it. To cut chunks of mango, slice the unpeeled cheeks away from the pit then lay the cheeks cut side up and score the fruit down to the peel in a crosshatch pattern. Push the fruit upward from underneath so that the cubes pop up and separate, then run a knife between the flesh and the peel to cut away the chunks. Peeled mango is also available canned and frozen. Mangos are high in Vitamin A and C, potassium and beta carotene. Marinate: A process of exposing uncooked meat to liquid ingredients (the marinade) for an extended period of time in order to flavor and tenderize. Marinades generally contain an enzyme or acid element that breaks down the meat's proteins and connective tissues. According to food science writer Harold McGee, tenderizing enzymes are activated at temperatures ranging from 140 degrees F. to 175 degrees F., and so are useless on room-temperature meat. Both enzyme and acid marinades tenderize only the surface of the meat and, by digesting or denaturing the surface proteins can make the outside mushy and increase fluid loss during cooking, particularly if the meat soaks in the marinade for an extended period. Marsala Wine: Marsala is a fortified wine from Sicily. It ranges from sweet to dry. Sweet marsala is usually served as a dessert wine and used as a dessert flavoring. Dry Marsala is drunk before the meal in Italy as an aperitif. Meringue: A stiffly beaten mixture of egg whites and sugar in varying ratios depending on whether the meringue will be ìsoftî (buttercream frosting, meringue topping for pie) or ìhardî (small confections or to hold fruit or ice cream). Meringue can be baked until browned and still soft or until completely crisp. Today meringue is often made from sterilized eggs or meringue powder to insure safety. Mirepoix: This mixture of chopped onion, celery and carrot is a classic flavoring base for soups and stocks. Generally the mix is 50% onion and 25% each celery and carrot; in a white mirepoix parsnips replace the carrot and mushrooms and leeks may be used as well. Some chefs add onion skins to mirepoix used for brown sauce. Mirepoix vegetables do not need to be peeled, since they are used for flavor, not appearance (and are generally strained out of the finished stock). If the stockís cooking time is brief, the vegetables should be finely chopped so that the maximum flavor can be extracted in the shortest amount of time. For long-simmering stocks, the vegetables can be chopped into large pieces. Monounsaturated oils: All fats and oils are made up of three fatty acid molecules and a glycerol molecule. The fatty acid molecules are made up of carbon, oxygen and hydrogen. The number of hydrogen atoms attached to carbon atoms in the molecule determines its saturation. Each carbon atom could hold two hydrogen atoms. When two adjacent carbon atoms are each missing one hydrogen atom, they form a double bond between themselves. If the fatty acid has one of these double bonds it is called monounsaturated. Scientists have suggested that saturated fats may be associated with an increase in the less desirable LDL (low-density lipoprotein) cholesterol in the blood. This has led to increased popularity of oils such as canola and olive oil which are a good source of monounsaturated fatty acids. Mustard Greens: This dark leaf vegetable has a peppery flavor similar to mustard. It can be found year round either fresh or frozen. When fresh, the leaves should be crisp and dark green with no yellow or pitting. The greens should be washed and deveined before use and may be cooked like other leafy dark greens such as spinach or collard greens. They will keep up to week in the refrigerator. Napoleon: A French pastry consisting of flaky layers of puff pastry filled with pastry cream, it is usually topped with a white glaze and a feathered design in chocolate and cut into rectangles to serve. Nasturtium: As useful as they are beautiful, these little flowers are completely edible. The leaves and flowers may be added to salad or used for garnish, while the seeds are pickled and used in the same way as capers. Naturel: French for ìsimple, î naturel or au naturel is a menu term for foods prepared in a plain style. Neapolitan: This adjective usually refers to a three-layered dessert made of vanilla, strawberry and chocolate ice cream, but can sometimes refer to one made of three layers of gelatin. Nectarine: This smooth-skinned peach is similar to its fuzzy relative in flavor and color, but is often less juicy. For best flavor, nectarines should be held at room temperature until fully ripe, then used in salads or desserts, eaten out of hand or refrigerated for use within a few days. New England Boiled Dinner: Reminiscent of the many European boiled dinners based on a salted or brined meat and a regional assortment of other meats and vegetables. The one most common in the eastern United States today includes corned beef, onions, potatoes, turnips, and parsnips, sometimes with chicken and the last-minute addition of beets that have been cooked in a separate pot and placed directly on the serving platter so as not to color the broth. New England Clam Chowder: This traditional, thick, milk-based soup contains onions and potatoes in addition to clams. It is often topped with little round saltines called oyster crackers. Newburg: A rich sauce made from cream thickened with egg yolks. Flavored at one time with rum but now with sherry, it gives its name to what ever it sauces, usually lobster but occasionally shrimp, crab or vegetables served on toast. The 1958 Mary Margaret McBride Encyclopedia of Cooking notes that the recipe was a specialty at Delmonicoís Restaurant in New York and originally named Lobster Wenburg for a friend and customer of the restaurant's owner, but renamed Newburg by the restaurateur after a dispute between the two. Noisette: French for "hazelnut," this word has become a culinary term for anything resembling a hazelnut in size or shape. It most often refers to small potato balls that have been browned in butter or to small rounds of lamb, veal, pork or beef tenderloin or boneless rib Nonstick cookware: This cookware is specially treated or coated to prevent foods from sticking. The special finishes permit the elimination of the fat usually required to lubricate cooking surfaces, and generally can be easily cleaned without scrubbing. The processes used to create the nonstick finish vary; some finishes can flake or scratch over time or if used with metal utensils. (Although some manufacturers claim that their cookware is completely scratch-resistant.) In general nonstick finishes should not be subjected to the high heat of broilers; manufacturers generally recommend a maximum temperature. Most nonstick cookware is dishwasher safe, but read the manufacturersí use instructions before cooking with and washing any nonstick cookware. (allFOOD.com) Nougat: A candy made from honey, sugar, almonds, pistachios or other nuts, flavoring and sometime candied fruit. It can contain beaten egg whites, the sugar may be caramelized, or the cooled candy may be cut into pieces and dipped in chocolate. The 1949 Wise Encyclopedia of Cookery says that it originated in the towns of Nougat and Montelimar, France. Nouveau: "New" in French, this term is often applied to fresh green peas and baby potatoes. It also modifies Beaujolais in Beaujolais Nouveau, the light, fruity, very young French wine made from gamay grapes and released on the third Thursday of November each year, just weeks past its harvest. Nutmeg: Native to the East Indies, particularly the islands of Ternate and Tidore, this inch-long, oval, brown, aromatic seed caused great turmoil between European sailing powers in the 14th through 18th centuries and created great fortunes for those who brought it (and its equally valuable reddish mesh-like coating, mace) to market. Today most of our nutmeg comes from the West Indian island of Granada. It is used to flavor custards and occasionally vegetables and is one of the spices mixed for flavoring holiday cakes, cookies and pies. It is most flavorful if grated fresh on a special nutmeg grater just before use. Oeuf: French for egg and found on menus as oeuf brouillÈ (scrambled egg,) oeuf en cocotte (shirred or baked egg,) oeuf pochÈ (poached egg,) oeuf sur le plat (fried egg,) oeufs ‡ la neige (floating island) and many other egg dishes. Olive Oil: Oil has been pressed from olives for over 5,000 years. All Mediterranean cuisines and those of neighboring Southern European countries are based on the use of olive oil in cooking rather than on the use of solid fats. Because olive oil is high in monounsaturates, its use has increased throughout America and Northern Europe in the last two decades. To produce olive oil, the olives are rinsed, crushed leaving the seeds intact, and pressed extracting the oil with the use of water. Some terms you might find on an olive oil bottle include: Cold-pressed - Cold water is used to extract the oil, producing fruity, less harsh-flavored oils with lower acidity than when hot water is used. Hot-pressed is rarely noted on the container. Virgin - To be labeled Virgin, an olive oil must be of the first pressing, cold pressed and suitable for human consumption without further processing. Degrees of ìVirginî include Extra, Superfine, Fine and Simple depending upon the percentage of acidity. Extra-Virgin olive oil can not have more than 1 % acidity. The percentage increases to between 3 and 4% for Simple. Pure - Pure olive oil is composed of oils that do not qualify to be labeled virgin. If they are labeled refined or filtered, they have had sediment filtered out. If labeled unfiltered they may be cloudy and will have some sediment in the bottom. Light - Recent technology has produced mild flavored olive oils to be used in dishes where the olive flavor is not desired. The government protested the use of the word light or lite because consumers assumed that these oils were lower in fat and calories than traditional olive oil. These oils are now supposed to be labeled ìmild.î Olives: The fruits of a Mediterranean evergreen, these muted-green inch-long seeded ovals have been supplying both oil and flavorful fruit to the human diet for several millennia. The fruit, sold underripe as green olives and ripe as black olives, are cured to remove bitterness, then aged in brine or vinegar solution for flavor. Serve them as appetizers or use them as ingredients in breads, salads, sauces and stews. Oolong tea: The term oolong refers to the process by which tea leaves are cured rather than to the quality of the leaves themselves. Oolong teas have been partly fermented before being dried so that they are between black and the unfermented green teas in flavor. Orange pekoe: A fully fermented black tea that produced from the smallest tea leaves. The term differentiates the tea from pekoe tea, which uses medium size tea leaves. Oregano: This pungent, peppery herb belongs to the mint family and is related to thyme and marjoram. Also called wild marjoram, it does resemble marjoram but is not as sweet. Available fresh and dried, it is one of the few herbs whose dried leaves hold up well; that quality, and its affinity for tomato sauce and other tomato-based dishes, has made it a common pantry staple. Fresh oregano has thin, woody stems and small, dark green leaves. The herb is widely used in Italian, Greek and Mexican cuisine. Mediterranean or European oregano, fresh or dried, is easier to find in American supermarkets than its more strongly-flavored Mexican counterpart. Oysters Rockefeller: A creation of Antoineís in New Orleans before the turn of the century, this ìrichî dish features oysters topped with a spinach (originally watercress) and herb mixture, topped with buttered crumbs, and baked on the half shell in a bed of rock salt. Paella: A traditional Spanish rice dish that is named for the broad, shallow, two-handled pan it is cooked in. It is usually flavored with saffron and can contain seafood, poultry, sausages, tomatoes and other vegetables. Pan gravy: This easy-to-make sauce, also called a reduction or pan sauce, is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautÈed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the gravy. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to the bottom of the pan. If a thicker gravy is desired, flour may be added to the fat before the liquid is added and reduced, or cornstarch or arrowroot mixed with water may be added at the very end of the cooking time. The garvy may also be finished with butter, cream, herbs and seasonings. It is important that salt be added to any sauce based on reduction only after the liquid has been sufficiently reduced and tasted, since the evaporation of the liquid increases the proportion of salt to liquid in the mixture. Pan sauce: This easy-to-make sauce, also called a reduction sauce or pan-gravy is based on the drippings and natural juices left in the pan after meat, poultry or fish has been sautÈed or roasted. To make a pan sauce, all but 1 to 2 tablespoons of fat are removed from the roasting pan or skillet. A liquid such as stock, wine, water, fruit juices or a combination is added to the remaining fat and drippings and boiled over high heat until reduced by half or more (the amount is generally specified in the recipe) concentrating the flavors and thickening the sauce. Wine or another alcoholic liquid may be added first and almost completely boiled away, before stock, water or other non-alcoholic liquids are added and reduced. While the liquid is boiling, the mixture is stirred to scrape up any brown bits stuck to the bottom of the pan. If a thicker sauce or gravy is desired, flour may be added to the fat before the liquid is added and reduced, or cornstarch or arrowroot mixed with water may be added at the very end of the cooking time. The sauce may also be finished with butter, cream, herbs and seasonings. It is important that salt be added to any sauce based on reduction only after the liquid has been sufficiently reduced and tasted, since the evaporation of the liquid increases the proportion of salt to liquid in the mixture. Pancetta: This Italian bacon is salt-cured and mildly spicy but not smoky in flavor, unlike American bacon, which is smoked. It comes in a roll and is used in thin slices or cubes to flavor a variety of traditional Italian dishes. American bacon may be substituted for pancetta, but it will impart a smokier flavor; blanching the bacon first (dropping it briefly in boiling water) will lessen the smoky flavor somewhat. Parboil: To boil foods in water until partially cooked; this is usually a preliminary step to baking, stir-frying or grilling along with other quicker-cooking foods. Parch: This method roasts or toasts vegetables in dry heat to caramelize their sugars, brown the surface and intensify the flavor. It is often done to corn or beans. Pare: Pare means to trim off the outer skin of fruits and vegetables. Parker House rolls: These small folded yeast rolls were named for the Parker House Hotel in Boston where they where they were popularized more than a century ago. Parmesan cheese: This firm cheese is made from partly skimmed cowís milk. It has an amber rind and paler interior that, at its best, should be nutty, slightly salty and granular but not dry or coarse; raw, the cheese should melt on the tongue. Although Parmesan is now produced in The United States, Australia and Argentina, the most renowned variety, Parmigiano-Reggiano, is produced in a highly regulated, 7-century old method in prescribed provinces in Italyís Emilia-Romagna region. Parmigiano-Reggiano and other high-quality Parmesan cheeses are delicious raw shaved over salads and meats, but are also used in sauces and grated over hot dishes, particularly pasta. Formed into large wheels initially, the cheese dries out quickly once cut, so it requires proper storage to maintain the best flavor and texture. If you are buying it in wedges, make sure that the cut surfaces contain no chalky white patches, which indicate dryness. A white layer next to the rind indicates drying as well. To store, wrap wedges first in wax paper and then in foil and refrigerate. In her ìEssentials of Classic Italian Cookingî author Marcella Hazan writes that if the cheese does start to become dry and chalky, you can refresh it by wrapping it in just-damp cheesecloth and refrigerating it for a day or 2; then discard the cheesecloth and rewrap in wax paper and foil as directed. Parmigiana: A style of preparing thin slices of chicken, veal or eggplant by breading and frying them, then topping with tomato sauce, mozzarella cheese and Parmesan cheese. Parsley: Parsley has been Americaís favorite garnish for years. These days, there are usually two choices in the market, curly-leaf and flat-leaf or Italian parsley. Both are fresh tasting and make attractive garnishes either chopped or whole. Flat-leaf parsley is thought to be more intensely flavored and easier to chop. Dehydrated chopped parsley can add color to foods but lacks the flavor of fresh parsley. Pasteurize: Named for the French scientist, Louis Pasteur, this process kills the bacteria in foods by heating them quickly. Depending upon the food anywhere from 140 degrees to 180 degrees is required. Most commonly used on milk, it is also used on a wide variety of products including juices and seafood. Pastry bag: A cone-shaped cloth, plastic or parchment paper bag into which a metal decorating tip is inserted, pastry bags are used to pipe frosting onto cakes or cookies or to shape pastries such as eclairs. Peach Melba: This dessert made from fresh peaches, ice cream and raspberry sauce was invented by the French chef Escoffier in honor of the Australian opera star, Nellie Melba. Pecorino Romano cheese: The best known of the Italian pecorino (sheepís milk) cheeses, Pecorino Romano is a hard cheese, creamy to pale yellow in color, and comes in a large wheel. It is good for grating and can be used in any recipe that calls for Parmesan cheese although the flavor is a bit more intense. Pectin: A natural gelling agent found in a variety of fruits and vegetables, pectin is essential for making jellies, jams and preserves. The availability of commercial pectin products has made jelly making fast and foolproof. Persillade: This French term can be applied to anything that is prepared with parsley. It is most frequently seen on menus as Sauce Persillade and Potatoes Persillade. Persimmon: Persimmons are an oval to round fruit with deep orange, shiny skin. Persimmons are astringent until very ripe then are intensely sweet and succulent. Those found in the market are Japanese persimmons, a large variety with few seeds. The native American or wild persimmon is smaller and grows in the south and along the Mississippi. Either may be eaten fresh or used in puddings, cakes and preserves. Piece de resistance: French for the main dish or course of the meal. It has come to refer to a particularly spectacular dish. Pigs in blankets: A small sausage wrapped and baked in pastry or bread, these are often served as an appetizer. Pilau, pilaf, pilaff, or pilaw: This rice mixture of Middle Eastern origin, is started by sautÈing rice in butter or oil. It is then simmered in broth to which may be added spices, vegetables, meat or seafood. It may be served as a side dish or a main dish depending upon the ingredients added. Pimento: The botanical and Caribbean name for allspice and the tree it comes from. Pimiento: A large, fleshy, sweet, red pepper. Usually available preserved in jars. Pine nut: Also called pignolia, pignon or piÒon, these tiny, oval, creamy white nuts are found in the cones of some varieties of pine trees. They are removed by roasting the pine cones and are used in a variety of foods from cookies to pesto sauce. Poach: Poach: In this moist-heat cooking method, ingredients are submerged in broth or other liquid heated to just below a simmer (160 to 180 degree F.). The gentle heat is suitable for fish, eggs, fruits and other fragile ingredients that do not require long cooking times, are easy to overcook and may fall apart if exposed to very high heat or furiously bubbling liquid. Poached foods do not brown and should be moist and tender. The poaching liquid imparts its flavor to the ingredient being cooked, so it is generally a flavorful but not overpowering broth; "court bouillon," a water-based broth flavored with vegetables, herbs and seasonings, and an acid ingredient like wine, lemon juice or vinegar, is generally used to poach fish and shellfish. Poaching liquid can be used to create a sauce for the poached food. Poblano: One of the milder chile peppers, the poblano ranks as a 2 out of 10 (10 being the hottest) on the Scoville Unit scale, which expresses the amount of chiles' heat producing-compound capsaicin. The 4- to 5-inch peppers range from dark green to almost black; the darker peppers are more flavorful. Mexico produces the best poblanos and uses them in its famous chile rellenos (stuffed peppers). Poblanos are available canned and dried, but the dried versions are called ancho or mulato chiles and are hotter than the fresh. Fresh, canned and dried poblanos can be found in Mexican groceries and in many supermarkets. Polyunsaturated fatty acids: All fats and oils are made up of three fatty acid molecules and a glycerol molecule. The fatty acid molecules are made up of carbon, oxygen and hydrogen. The number of hydrogen atoms attached to carbon atoms in the molecule determines its saturation. Each carbon atom could hold two hydrogen atoms. When two adjacent carbon atoms are each missing one hydrogen atom, they form a double bond between themselves. If the fatty acid has two or more of these double bonds it is called polyunsaturated. Scientists have suggested that saturated fats may be associated with an increase in the less desirable LDL (low-density lipoprotein) cholesterol in the blood. This has led to increased popularity of oils such as safflower, walnut, sunflower seed, corn, cotton seed, sesame seed, and peanut oils which are good sources (in that order) of polyunsaturated fatty acids. Potato Starch or Flour: This gluten free flour is made from cooked, dried and ground potato. It is used as a thickener in place of flour or cornstarch and can also be used in baked goods. Pound Cake: This cake was traditionally made with one pound of butter, flour, sugar, and eggs which is where its name comes from. Variations on the traditional cake can be found with additions such as dried fruits, nuts and other flavorings. Preheat oven: Recipes will remind you to turn on your oven before you are ready to bake something so that the oven has time to reach the desired temperature. Most ovens take between 8 and 10 minutes to reach 350 degrees F. While it will not usually cause significant differences in the product if it is placed in the oven before it has come to the necessary temperature, it will affect baking time and browning. Prosciutto: The Italian word for ìhamî refers to ham that is salt-cured and air-dried, not smoked. The hams are also pressed, resulting in firm flesh. Parma ham, often referred to as the ìtrueî prosciutto, is made from pigs fed a diet of whey and chestnuts. Prosciutto is generally labeled for its city or region of origin; prosciutto di San Danielle is a renowned variety. Some prosciutto-type ham is now being produced in the United States. Prosciutto is best sliced to order and is available in some supermarkets and many specialty shops. Very thin slices are traditionally served with fresh melon or figs; cooking toughens the meat. Puff Pastry: Jacques Pepin says that this classic French laminated dough is the hardest dough to perfect, even for professionals. The dough is made with flour and butter in equal proportions: Flour is bound with a liquid into an elastic and shiny dough, and then butter is encased in the dough. Repeated folding and rolling creates alternating layers of elastic dough and of butter. The butter melts during cooking, releasing steam and pushing the layers apart to create large flakes. P‚te: This French word meaning dough or paste has no accent over the ìe.î It is the term used for a variety of pastry doughs. P‚tÈ and Terrine: P‚tÈ is a meat or vegetable spread or baked loaf usually served as an appetizer or first course. A Terrine is the cooking vessel for the pate. Although today the two words are interchangeable. Quenelles: These small, delicate, oval ground seafood or meat dumplings are gently poached in broth and usually served as a first course or used as a garnish for soups or a seafood or meat dish. Quick bread: Quick breads are leavened by air, steam, baking powder or baking soda rather than yeast. They include biscuits,muffins, popovers, pancakes, waffles, some coffee cakes and most tea loaves. Although some may take as long as an hour to bake, they do not have the lengthy rising times of yeast breads. Radicchio: This bitter red lettuce comes in a compact head the size of a small orange or apple. Also called Italian red chicory, its leaves are striated red and white and slightly bitter. A small amount adds a tangy taste and red color to salads; the Italians often serve it grilled. Rago?t: A French term for a rich, thick, well-seasoned stew, it is usually used to indicate a less-saucy mixture than your ordinary stew. Ramekin: Small, three to four-inch round container used to hold individual servings of baked or chilled, sweet or savory dishes, frequently a custard or mousse. Ramekins resemble small soufflÈ dishes; they are heatproof and generally made of glass or earthenware. Red flannel hash: This traditional New England dish is a corned-beef or bacon hash which includes beets as well as the usual potatoes and onions. Reduce: Reduce refers to the process of simmering or boiling a liquid until its volume is less than that of the original liquid. The process of reduction concentrates flavor and thickens by evaporating water. Recipe directions usually tell you how much to reduce the liquid. Reduced salt: In ìThe Nutrition Bible,î Jean Anderson and Barbara Deskins report that since the spring of 1994, a strictly enforced government definition states that for a product to be marked ìreduced saltî the salt content has to have been reduced by 25 percent from the normal product. Products that are already low in salt may not use the term. Refrigerator cake: A make-ahead dessert that has saved time and trouble for many generations of cooks. It is made by layering cookies or pieces of cake with pudding or whipped cream or both and chilling for several hours until the cookies or pieces of cake take in the moisture of the cream and soften. Fruit or nuts can be added as well. Remoulade: A cold, mayonnaise-based, French sauce that includes mustard, chopped pickle, herbs, and capers. It is served with seafood or combined with seafood or vegetables to make a salad. Rennet: Rennet is an enzyme extracted from the stomachs of calves and used to coagulate dairy products. Itís primary use is in cheese making but it can be used to make thicken desserts such as ìJunket.î Rhubarb: This vegetable is a member of the buckwheat family. Only its stalks are edible; the leaves contain oxalic acid, which is poisonous. The stalks are extremely tart and are generally cooked with sugar and/or other fruit (strawberries are a natural partner) in pies, compotes, chutneys and preserves. Field rhubarb, available from late winter through late summer, peaks April through June and is conventionally considered a harbinger of spring. It has pink or pale red stalks, yellow leaves and a more pronounced flavor than hot-house grown rhubarb, which has bright red stalks and green leaves. Rhubarb may be stored in the refrigerator, wrapped in plastic, for 3 days. Some supermarkets carry frozen chopped rhubarb in bags or boxes. Ricotta: A soft, moist, fresh or unripened cheese with a mild, slightly sweet flavor and a finer curd than cottage cheese. "Ricotta" is Italian for "recooked," a reference to the fact that it is made by reheating the whey (the liquid that separates from the curds during cheesemaking) from cow's-milk cheeses. Ricotta produced in the United States may contain milk in addition to whey. Delicious by itself, ricotta is an essential ingredient in Italian cheesecake, and in fillings for lasagna and various stuffed pastas. Risotto: An Italian rice dish, risotto is traditionally made from arborio rice that is sautÈed in olive oil, then simmered in a small amount of broth. The mixture is stirred constantly and additional boiling broth is added as it has been absorbed. A variety of seasonings, meats or seafood may be added to the resulting creamy mixture. Rock Cornish hen: This tiny bird was especially bred from Cornish and White Rock chickens. It was originally marketed at about 1 pound and used as a single serving, but Rock Cornish hens or Cornish Game hens can be found in the market up to 2 1/2 pounds these days. Rose hips: The deep red berries left on the bush after wild roses have lost their petals, rose hips can be used to make jelly and are used as a natural source of Vitamin C. Rosemary: This mint-family relative was originally grown in the Mediterranean region. It can be found fresh or dried and had silver-green needle shaped leaves. While rosemary is used to flavor many different types of foods, it is typically used to season lamb. It has the flavor of pine and lemon. Roux: A combination of equal measures of fat and flour that is cooked slowly until it reaches the desired color--shades from creamy white to mahogany. It is used to thicken soups, sauces, and stews, particularly in Creole and Cajun cooking. The darker the roux the more intense its flavor but the weaker its power to thicken. Rue: A strong-flavored woody herb used as a medicinal tea in the south. Used in cooking as a flavoring for cheese spreads, salads, and vegetable cocktails. Rusk: A double-baked cookie such as zwiebach, rusks are made from a variety of different yeast breads which are then sliced and toasted until crisp. Russian dressing: Not at all Russian, this American dressing is made from a basic mixture of mayonnaise and chili sauce to which may be added pimiento and a variety of herbs. Rutabaga: A large root vegetable of the turnip family, rutabagas have a delicate golden flesh and mild turnip flavor. They have also been called ìSwedesî as their name is derived from the words for ìrootî and ìbagî in a Swedish dialect. Safflower: An European thistle with orange flowers that are sometimes used as an inexpensive substitute for saffron. Safflower oil is pressed from the seeds. It has a high smoke point, making it good for deep-frying, and is high in polyunsaturates. Saffron: A spice consisting of the stigmas from a small, purple, autumn crocus. Each flower contributes only three stigmas which must be hand picked. Saffron contributes its characteristic golden color and characteristic flavor to traditional dishes such as paella. Sage: This Mediterranean herb lends the pungent flavor of its gray-green, oval leaves to a wide variety of dishes, particularly stuffings and sausages. A member of the mint family, it keeps well for up to 5 days in the refrigerator and drys easily if hung upside down at room temperature. Dried sage is available as whole leaves, rubbed, or ground. Salisbury steak: A generous ground beef patty, usually flavored with onion and herbs, sometimes extended with bread crumbs, and often served with pan gravy. It was prescribed by and named for an English physician who felt that the ground meat was easier for patients to digest. Salsify: A long narrow root more familiar in European markets than in the U.S., salsify is also called oyster plant or egetable oyster because itís flavor resembles that of oysters. The white or pale golden roots are peeled, simmered and served with butter sauce or included in a stew with other root vegetables. Saturated fatty acids: All fats and oils are made up of three fatty acid molecules and a glycerol molecule. The fatty acid molecules are made up of carbon, oxygen and hydrogen. The number of hydrogen atoms attached to carbon atoms in the molecule determines its saturation. Each carbon atom could hold two hydrogen atoms. When two adjacent carbon atoms are each missing one hydrogen atom, they form a double bond between themselves. If the fatty acid has none of these double bonds it is called saturated. Scientists have suggested that saturated fats may be associated with an increase in the less desirable LDL (low-density lipoprotein) cholesterol in the blood. Saturated fatty acids are found in animal fats, coconut, chocolate, palm oil and artificially hydrogenated shortening and margarine. Scald: A cooking technique in which a liquid is heated to just below the boiling point, this is an important step in preparing yeast breads that include milk because it deactivates an enzyme in the milk that would retard the growth of the yeast. Scald is often used in the same way as blanch when immersing foods in boiling water for a brief period of time. Scallions: The name scallion is used generically for a variety of onions with fresh green stems and underdeveloped white bulbs. Also called green onions, they are available year round, keep for 3 to 5 days in the refrigerator and add a fresh mild onion flavor to dishes. It is best to add them late in the cooking time of a dish so they will maintain their flavor. Scallop (cooking term): Scallop or scalloped refers to foods layered with a cream sauce and baked. They are often topped with a crumb mixture. It can also refer to the decorative edge of a pie crust or cookie. Scallop (shellfish): A mollusk with two beautiful shells that are often used for baking dishes. The meat usually consists of just the large muscle, but occasionally there will be a disc of salmon-colored roe attached. There are two kinds of commercial scallops; sea scallops are large and almost white in color and bay scallops are small and can be a very pale pink. Either are mild-flavored and sweet and should be cooked very quickly in order not to toughen them. Fresh scallops should be pearly white and translucent, fell springy when poked gently, and smell sweet. Scones: The name scone comes from a Scottish cake cooked on a griddle. In the U.S. it has come to mean a biscuit-like quick bread that is often but not always triangular and is baked in the oven. They can be sweet or savory. Scrapple: A thrifty Pennsylvania Dutch dish, scrapple is made by cooking corn meal with chopped scraps of pork and pork fat and pork broth. The resulting mush is chilled in a loaf pan, sliced and fried for breakfast or supper. It is served with golden syrup or corn syrup and sometimes accompanied by ìpuddinî a spicy chopped pork mixture. Semolina: The hard golden core of durum wheat, semolina may be ground to several different textures--coarse for puddings and polenta and fine for the very best pasta. Because this special hard wheat is higher in protein and lower in starch than most other wheat flours, it produces pasta that maintains its identity when cooked and doesnít fall apart or stick together. Because of its golden color, it is often confused for corn meal or corn flour and can be used for some of the same purposes. Although this wheat was originally grown around the Mediterranean and the name is Italian for ìfine flour,î today most durum wheat is grown in the Northern United States and in Canada. Sesame Oil: The highly polyunsaturated oil pressed from sesame seeds is marketed in two styles. A pale, mildly nutty sesame oil may be found in health-food stores and is excellent for frying because it has a high smoking point. The darker Asian or unrefined toasted sesame oil is found in Asian markets and in the International section of supermarkets. It is usually added to Asian dishes as a flavoring at the end of the cooking time. Shallot: A mild-flavored member of the Allium or onion family, the shallot grows in heads containing various numbers and sizes of cloves. Each clove is covered with a papery skin that varies in color from light brown to a russet similar to the skin of yellow onions. Shallots are used in many French sauces and wherever a subtle onion flavor is desired. Shichimi togarashi: A Japanese spice mixture of red chile flakes, Szechuan pepper (the togarashi), white sesame seeds, seaweed flakes, dried mandarin orange peel, black hemp seeds and white poppy seeds that is available mild, medium and hot. You can find it in many Asian markets. Shrimp Count: Shrimp come in various sizes ranging from miniature to colossal. The shrimp count is the number of shrimp per pound. For example a 15 count would contain 15 shrimp of similar size. Miniature shrimp come about 100 to a pound, small between 36-45, medium between 31-35, large between 21-30, extra-large 16-20, jumbo between 11-15, and colossal 10 or less. Since the larger the shrimp the more expensive, you may substitute the various sizes for one another in most recipes with the exception of the miniature shrimp. Simmer: A moist-heat cooking method in which foods are cooked in water or other liquid at a temperature low enough (185 to 210 degrees F.) that the surface of the liquid barely moves. Skewer: This term can mean a thin metal or bamboo stick used to hold meat, seafood or vegetables for broiling or grilling, or, as a verb, the act of inserting the stick into the food. When using bamboo skewers, be sure to soak them in water first to retard scorching. Sorghum: Any of several varieties of cereal grain that have broad leaves and kernels arranged on tassels or the molasses-like syrup made from their concentrated juice. Sorrel: Any of several leafy plants with an acidic flavor due to the presence of oxalic acid, some are also known as ìdock.î Sorrel is usually cooked and used in soups or sauces. Squab: These domesticated pigeons are slaughtered at four weeks old and have never flown, so the meat, which is dark, is very tender. They generally weigh less than one pound, and should be plump and firm. Squab are available fresh or frozen, and may be used in any recipe calling for Rock Cornish hen. Sweetbreads: A gourmet favorite, sweetbreads are the pancreas and thymus glands of veal and occasionally young beef, pork or lamb. They are soaked or poached in several changes of lemon or vinegar water and the outer membrane removed before the delicate, mild-flavored white meat is finished in butter or oil and a mild sauce. Swiss steak: Swiss steak is made from round, or occasionally cubed, steak that is pounded to tenderize it, breaded with flour, browned and braised, usually with vegetables. Tacos: A Mexican or Southwestern-style dish, a taco consists of a corn tortilla filled with a spicy meat, bean or other vegetable mixture and may include shredded lettuce, chopped tomatoes, salsa, cheese, guacamole or sour cream. Taleggio Cheese: This semi-soft cow's milk cheese comes from the Lombardy region of Italy. As a young cheese, it is mild in flavor, firmer and a pale yellow color. As it ages, it become more pungent, runny in the center and deepens to a yellow color. This is a wonderful dessert cheese which can be eaten with ripe fruit or it can be used in salads. Tamale: A Mexican or Southwestern-style dish, a tamale is made with a soft masa dough shaped around a meat, vegetable or fruit filling and wrapped in a corn husk. It is steamed until firm and the husk removed before eating. Tarragon: A small, easily cultivated perennial herb, tarragon has long, thin, deep-green leaves and lends a pungent anise flavor to soups and sauces. The characteristic flavor in BÈarnaise sauce, tarragon is also steeped in vinegar for use in salad dressings. Temper: A technique in which hot liquid is slowly and gradually stirred in to eggs and other foods to raise their temperature gradually enough to prevent curdling. The "tempered" eggs or other ingredients are frequently stirred into the hot liquid and cooked further; pastry cream and creme anglaise are egg-based dishes that use tempering to incorporate hot milk or cream into eggs. The term also applies to a technique for melting chocolate. Tequila: This colorless or very pale gold Mexican liquor is distilled 2 or 3 times from the sap of the blue agave plant. True tequila is produced in only 2 places in Mexico, around the city of Tequila and in the area of Tepatitlan, and its production is highly regulated by the Mexican government. Tequila takes on color and mellows in flavor as it ages. If bottled without any aging tequila is called white tequila or simply tequila. Gold tequila is aged in white oak casks with no government-regulated aging period, while tequila anejo or aged tequila is required by the government to have been aged at least one year in white oak casks. Silver tequila is aged in wax-lined casks so that it mellows but remains colorless. Tequila generally ranges from 80- to 86-proof, but can go over 100-proof. The cheaper and rougher mezcal is distilled once from the sap of a variety of agave plants and may include added sugar; it is not regulated by the Mexican government. Tequila is the base for the popular Margarita and Tequila Sunrise mixed drinks. Contrary to myth, true tequila is not marked by the presence of a worm in the bottle. The Silo Cooking School: Skitch Henderson, the founder of the New York Pops, and his wife Ruth founded The Silo, now a cooking school, art gallery, and country shopping complex, in 1972. Every year renowned chefs, cookbook authors, food journalists and cooking teachers visit the cooking school to teach avocational courses. The Silo is located at Hunt Hill Farm, 44 Upland Road, New Milford, Connecticut, 06776-2199. The phone number is 860-355-0300 or 800-353-SILO; you may email the school at info@thesilo.com Thyme: A pungent European perennial herb of the mint family, thyme has small, usually dark green leaves. It is a versatile herb that can be used in moderation with almost any food. Lemon thyme even appears in desserts. Tofu: Tofu is made by curdling and pressing the curds from soy milk much as cheese is made from cowís milk. It is shaped into blocks and sold in various degrees of firmness. Mild in flavor, tofu can take on the flavor of whatever it is cooked with and is used to simulate meats or ice cream in addition to being used as an ingredient in many Asian dishes. Tortilla: Tortillas are the basic bread of Mexico and are used extensively in southwestern dishes as well. The dough can be made from ground cooked hominy, corn flour or wheat flour. They are shaped into a thin 6 to 12-inch round and baked on an ungreased griddle. Now available in supermarkets all across America, they are being wrapped around almost any possible filling as well as the traditional chile-flavored meat, fish and vegetable ones. Tournedos: This traditional French restaurant steak is cut 1 1/2 to 2 inches thick from the heart of the beef tenderloin, then wrapped in a thin layer of fat. It is quickly sautÈed in butter or can be grilled or broiled. Trifle: This English dessert is made by layering slices of wine or liqueur soaked sponge cake with jam and custard sauce. It is usually topped with whipped cream; fruit and toasted nuts are sometimes included. Tripe: The lining of the first and second (honeycomb tripe) stomachs of beef, this thrifty dish is a part of classic French cuisine. Tripe must be cooked for a long time in order to be tender and is usually served as soup or stew. Truss: To tie meat or poultry, or to fasten it with poultry pins, toothpicks, or skewers so that it keeps its shape during cooking. Turkís head pan: So named because of its resemblance to a turban, this ornately sculpted tube pan is traditionally used for the sweet Eastern European bread, kugelhopf. Tzatziki: This traditional Greek condiment is made of plain yogurt, chopped cucumber, olive oil, vinegar and garlic, and may include chopped fresh dill, mint or fennel fronds. Whole milk yogurt produces the thickest, creamiest texture; whatever the fat content of the yogurt, it should be well-drained of excess water. It is particularly good with lamb and is frequently used as a sauce on gryos, but it may used as a dip for pita bread and fresh vegetables as well. Tzimmes: A traditional Jewish holiday stew that varies but can include meat, root vegetables, fruit and dried fruit. It is usually braised for a long time so the flavors blend and mellow. Unsalted butter: Also called "sweet butter," this is just butter that has been produced without adding salt. It is served in many restaurants and is most available and most popular on the East and West coasts in America. It accounts for a very small proportion of the butter sold. Upside-down cake: A traditional cake in which butter, brown sugar and sometimes spices are heated in a cast-iron skillet or a baking pan until blended. Fruit, most often pineapple, is added and topped with cake batter to make 1 layer. After baking, the cake is inverted to reveal the fruit and brown sugar topping. Veal: The term for meat from baby cows, generally of 1 to 3 months old. Veal is characteristically creamy white and delicate in flavor, due to the calvesí diets, which excludes grass and grain. Milk-fed veal is from calves under 12 weeks old who have ingested only their mother's milk. Their flesh is rich and firm but delicately flavored, and is milky white with a blush of faint grayish-pink. Formula-fed (also called special- or nature-fed) veal is from calves up to 4 months old who have had a diet of milk solids and nutrients. Missing the fat from motherís milk, the meat of formula-fed veal is not quite as rich as that of milk-fed. The meat of older calves with some grass in their diets may be sold as veal, but it will be rosier in color. Though tender, veal is very lean and benefits from brief cooking (in the case of cutlets), or moderate temperatures, and/or moisture and fat included in the cooking process. Veal ribs, loin and shoulder can be roasted and the breast can be stuffed; in America, the most popular uses for veal are as chops, in dishes calling for cutlets (from the leg, loin or rib) like Piccata, alla Francese, Schnitzel, Marsala and Parmigiana (testimony to the Italians love for veal), and in stews. Venison: While venison is the culinary term for the meat of any antlered animal, on menus it is usually deer. If purchased in the market, it should be cooked as you would very lean beef. The rich flavor pairs well with onions, root vegetables and red wine sauces. Vermicelli: A very thin long pasta similar to but much thinner than spaghetti. Care must be taken to not overcook vermicelli as it takes very little time to reach ìal dente.î Vinaigrette: A French sauce or dressing made from oil and vinegar, usually with salt, pepper, and other seasonings; it is served over salad or with cold meats, fish or vegetables. Waldorf salad: Popularized in the Waldorf Hotel in New York, this salad includes apples, celery, and nuts in a mayonnaise-based dressing. Wasabi: This Japanese condiment is made from the root of an Asian plant and is similar in flavor and heat to very hot horseradish. Bright green, it is sold powdered and in a paste made of the powder and water. Mixed with soy sauce by the diner, wasabi is an essential condiment for sushi and sashimi. It is increasingly found as an ingredient in fusion cooking, flavoring and coloring everything from mayonnaise to buerre blanc. Fresh wasabi, which may be grated and used just like fresh horseradish root, is occasionally available in Asian or specialty markets. Washington pie: Not a pie at all, this dessert is traditionally made from sponge cake layers filled with jelly or jam and topped with confectionersí sugar. Variations include chocolate cake layers and custard fillings. Wheat Berries: These berries are the whole kernels from the wheat plant unlike cracked wheat which are broken kernels. You can find both at health or whole food stores. Nick Malgieri substitutes rice if wheat berries are unavailable. Whey: The thin, watery liquid that separates from the curds when milk has been coagulated, whey is rich in nutrients and is often dehydrated and added to baked products for enrichment. Whisk: A whisk is a beater made from many loops of wire. It is especially efficient at incorporating air and can be hand-held or an accessory to an electric mixer. As a verb, it means the act of using a wire whisk. White sauce: The no-nonsense American name for the classic French BÈchamel sauce, white sauce is made by gently heating equal amounts of butter and flour until they blend, adding milk, and cooking, stirring constantly, until thickened. It is used in many ways. One tablespoon of butter and flour to 1 cup milk will make a thin white sauce, used for cream soups. Two tablespoons of butter and flour to 1 cup milk will make a medium white sauce, such as the cheese sauce used for macaroni and cheese. Three tablespoons of butter and flour to 1 cup milk will make a thick white sauce, which can be used for the base of souffles or binding crab cakes. Whitefish: This fish comes primarily from Canada and is a fresh water fish. Although they can grow quite large, up to 20 pounds, the average size is from 3-5 pounds. Whitefish are fatty so they are best baked, broiled or grilled and are also wonderful smoked whole. They are the primary ingredient in gefilte fish. Wiener schnitzel: This Eastern European specialty whose name translates as Vienna cutlet, is made from a thin slice of veal which is breaded and quickly browned in butter. Wok: This Asian cookware is shaped like a bowl, but with a rounded bottom and high, flared sides. Though conducive to stir-frying, a cooking method in which small pieces of meat and vegetables are tossed and stirred constantly and rapidly over high heat, woks can be used for steaming, braising and deep-frying. Available in various sizes, most woks come with a round metal stand that fits around the burner and holds the wok over the heat source. There are also flat-bottomed woks for use on electric burners, and electric woks, which generally have a nonstick finish. Worcestershire sauce: This spicy deep brown seasoning originated in Worcester, England. Although its formula is a secret, some of the components are soy sauce, vinegar, onion, lime juice, red pepper and spices. It is used on meats and as a flavoring in sauces. Yam: Yams are the edible tubers of plants of the genus Dioscorea, although many kinds of yams are raised and used in the Caribbean, South America and Asia, they are rarely raised or even available in the United States. But this doesnít stop Americans from calling sweet potatoes, ìyams,î and even printing this misnomer on menus and cans. Chances are you wonít even encounter a yam, but if you do, cook it as you would a sweet potato. Even when cut into pieces, the bigger the original tuber, the longer it will take the pieces to become tender. Yorkshire pudding: This traditional English accompaniment to roast beef is made by pouring a popover batter of flour, eggs and milk into the drippings in the roasting pan and baking until puffed and golden. Zabaglione (Italian) or sabayon (French): A fluffy custard sauce made by whisking eggs, sugar, and Marsala wine over simmering water until cooked and thickened. Served warm over fruit or cakes, or alone as a dessert. Zucchini: Easy to cook, mild in flavor and pretty on the plate, this slender deep green, striped or occasionally golden summer squash has slipped from Italian gardens to the main-stream American market in the last half-century. Zucchini keep up to a week in the refrigerator and should not be rinsed until you are ready to cook them. Sliced, split or whole, they can be simmered, steamed, stir-fried, sauteed, roasted, grilled or broiled. Zuppa Inglese: Literally ìEnglish soup,î this is the Italian name for a dessert, similar to trifle, in which sponge cake layers soaked in Marsala or another ìspiritî are layered with custard and topped with whipped cream. It often includes or is decorated with candied fruit and angelica. Zwieback: This is the German name for double-baked cookies also known as biscotti or rusks. It is best known in America as the mildly mace-flavored golden cookie given to teething babies. ¿ la, au, aux : French term used in recipe titles to mean ìin the style of,î ìwith,î or ìin.î A familiar dish using the term is ìsteak au poivreî or steak with black peppercorns.