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.