culictionary      

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afelia: Tender pork, cubed and browned in olive oil, then simmered in white wine with coriander seeds and seasoning until the meat is tender.

agar-agar: A vegetarian alternative to gelatine, agar-agar is the jelly that results from boiling several kinds of seaweed together. It is then dried and sold in powder form, bars or flakes. It is used as a stabiliser or thickener in many food products. It's often used in Asian cuisine and can be found in larger supermarkets as well as Asian food markets.

agave nectar: Harvested from the wild agave, agave nectar is a nice alternative to sugar or honey. Not only is it both organic and kosher certified, it's also less viscous than honey and therefore flows easily and because it does not crystallize, its easy to work with even if it's cold. It has a low glycemic index and is therefore good for those who have to monitor their glucose intake and because of its neutral flavor, it's an ideal addition to most anything that calls for honey or sugar. It has 1.4 times the sweetening power of sugar and a long shelf life. It also has moisture retention qualities that are similar to honey and it therefore lends itself well to products where a moist texture is the desired outcome. Click here for more information and a recipe.

aioli:  A garlic mayonnaise often based on olive oil. Click here for photo instructions on how to make an emulsion.

alba quercus reserve: At $160 per pound or $2,100 per leg, 2006 Alba Quercus Reserve is the world's most expensive ham. This salt cured ham has the food world buzzing as it is currently considered the Holy Grail of pork. The producer, Manuel Maldonado, 44, descends from a long line of ham producers but what distinguishes his product is the extremely pampered lives his pigs lead before slaughter; raised free range and feasting on a diet of organic acorns. After slaughter, the ham is allowed to air dry for two years, twice the standard, and this is what Maldonado says distinguishes his ham from all the rest. Don't get too excited though. It's whole hog or nothing as the ham, not available until 2008, will not be sold by the pound and instead, the entire leg must be purchased.

albumen:  The white of an egg and the primary protein in egg whites. Also spelled albumin.

alligator pear: The term that once identified an avocado. 

almond paste:   A mixture of blanched ground almonds, sugar, and glycerin or other liquid. Sometimes almond extract is added. Almond paste is less sweet and slightly coarser than marzipan.

amaranth: A nutritional powerhouse, amaranth is an herb frequently treated int he same manner as a grain. Until recently was considered a simple weed throughout the Americas, are finally being recognized in the culinary world. Native to Southeast Asia, West Africa, India, Mexico and Central and South America, there are over sixty species of amaranth throughout the world. The annual plant grows between five to seven feet high and from its flowered head sprouts vibrant, feathery plumes of magenta and crimson that resemble bushy corn tassels. Drought and heat-resistant, amaranth thrives in adverse growing conditions with each plant producing between 40,000 to 60,000 seeds. In the Americas, amaranth is primarily cultivated for its seeds whereas in Asia, India, Africa and parts of Europe, it is prized for its dark green leafy greens. For more information about amaranth and a recipe the incorporates it, go here.

amaretto: The sweet Italian liqueur is made from a base of absolute liquor and an infusion of stones from the drupe fruit family, such as peaches, apricots or the bitter almond. It's the fruit stones that lend a subtle bitter note to amaretto and the conflation of the words amaro and amore, Italian for love, is the reason the sweet, slightly syrupy liquid will forever find its way to the lover's table. The word amaretto then is often interpreted as an amalgamation of the two words, roughly translated as "a little bitter love". Once the liqueur's base is properly infused, it's sweetened with caramelised sugar or sweet almond essence along with a combination of herbs and fruits that the world's classic amaretto companies such as DiSaronno and Lazzaroni refuse to reveal. This mystery along with the liqueur's ties to love heighten the mystique of this languid, cloying spirit. For more about amaretto and a recipe, go here.

amole: The medieval term for apple. 

annatto seed: While annatto seeds do not have much flavor, they impart a rich yellowish-orange color to sauces, soups and stews. Look for the seeds, either whole or ground, in Latin American or Caribbean markets. To extract the color, steep the seeds in boiling water for about 20 minutes, then discard the seeds. Substitutes: yellow food coloring OR hot paprika OR equal parts turmeric and paprika

antipasto:  Italian for "before the pasta". Typically is a platter of cold hors d'oeuvres that include meat, pasta, olives, cheese and vegetables.

armagnac: A French brandy that is similar to cognac but with a more intense flavor.

aromatics: Plant ingredients, such as herbs and spices, used to enhance the flavor and fragrance of foods. Click here for instructions on how to assemble various aromatics such as bouquet garni and sachet d'epice.

artichoke: This familiar vegetable is a member of the thistle and sunflower family. The portion that we consume is an immature flower bud. It originated in Sicily and was popularized by Catherine d'Medici who was married at 14 to Henry II of France. She was regarded with disdain in France for her large consumption of the vegetable as it was considered a powerful aphrodisiac.

aspic:  A clear jelly made from clarified stock or from fruit and vegetables thickened with gelatin and used to coat foods such as terrine. Aspic is also cubed and used as a garnish.

avocado oil: An oil that can be incorporated into many dishes that would normally use olive oil. With a smoke point of 500 degrees, it's ideal for frying and sauteeing. It's also a healthy alternative to other oils as it is rich in mono saturated fats that help reduce cholesterol. The avocado flavor is not pronounced which makes it an ideal neutral oil for just about everything.  For more on New Zealand cuisine and recipes go here.

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baba ganoush: A smoky Middle Eastern spread or dip consisting of pureed eggplant, lemon, tahini, salt and garlic. 

bagna-cauda: Derived from the Italian bagno caudo meaning 'warm bath' bagna cauda is a flavourful dip made from olive oil, butter, garlic and anchovies. It's a speciality of Piedmont and is served warm as a starter with raw vegetables for dipping.

bain-marie:  A water bath used to cook foods gently by surrounding the cooking vessel with simmering water. It is also a nesting set of pots with long handles used as a double broiler.

barbecue smoker: A style of barbecue in which food is dry smoked over wood and is believed by many to be the only true form of barbecue. For more information on barbecue smokers and a step by step guide, go here. 

bard:  To cover an item with thin slices of fat such as bacon or fatback as a means of basting during roasting. It is usually tied and held in place with butcher's twine.

baste:  To moisten food during the cooking process with sauce, pan drippings or other liquid in order to keep food moist, improve color and add flavor.

batonnet:  Literal definition is a "stick" or small stick". Items such as vegetables are cut into pieces that are somewhat larger than a julienne, the standard size being 1/4 inch X 1/4" X 2 1/2".

bechamel:  One of the five mother sauces, it's a white sauce made of milk and thickened with white or pale colored roux and flavored with onion. Click here for instructions on how to make bechamel sauce.

beurre blanc:  In French, beurre blanc means white butter sauce. A beurre blanc is made by making a reduction of of initial ingredients. Once the additions are "sec" or dry, cream can be added and reduced by half to create an ultra rich sauce. Once reduced, whole butter is gradually whisked in, emulsifying with the reduction. You can modify this classic recipe and add a bevy of ingredients to make different types of beurre blancs. Click here for an article on beurre blanc.

binder:  An ingredient used to hold together a mixture of ingredients or thicken a sauce.

biriani: This term of Persian origin means "fried" and refers to a spicy dish of layered meat and rice. A relatively elaborate form contains silver leaf. It is a staple of Moghul cuisine. Basmati rice is the traditional accompaniment and it is nearly always flavored with saffron.

bisteeya:  A savory Moroccan phyllo pie. Click here for a bisteeya recipe and photo instruction on how to construct it.

blanch:  To cook an item briefly in boiling water or hot fat before finishing it or storing it in order to set and preserve the color and make the skin easier to remove. Typically, an item is shocked after it is blanched. Click here for instructions on how to blanch and shock vegetables.

blind baking:  Partially or completely baking an unfilled pie or tart shell. This term gives the term blind baking beans their name.

bloom:  To soften gelatin in lukewarm liquid before use. This term is also used when referencing the practice of adding spices to hot oil before cooking in order to bring out their flavors or, to bloom them.

blooming tea: Blooming tea bulbs consist of dried flowers that are surrounded by either white, black or green tea leaves and then hand tied, wrapped in cloth and dried. Once hot water is poured over the tea ball and it blooms, the flowers infuse the tea with fresh, clean flavor and a delicate aroma as they steep in colorful bouquets at the bottom of the tea pot. A wide variety of blooms are available including jasmine, lily, osmathus, amaranth, chrysanthemum and carnation and each one springs to life in its own unique natural arrangement. For more information on blooming tea, click here.

bogue: A bogue is a long, round fish (cylindrical) fish, with large eyes, silver-grey colored back, fine horizontal dull gold lines and an off-white belly. It can weighs up to 600 grams. Small and medium sized bogue are either fried or grilled. Larger ones are boiled or oven baked with onions, garlic and tomatoes.

bonne femme: This French term meaning 'good wife' or 'good woman' refers to dishes that are prepared in a simple, uncomplicated manner. The homey fair is often served family style and frequently in the casserole dish, pan or plate it was cooked in.

boucan: This dish was originally meat that had been smoke-dried by Caribbean Indians. Today it is a classic form of Caribbean barbecue. It consists of a stuffed sheep cooked in a trench that is heated with charcoal and then covered by embers and hot sand.

bouquet garni:  A small bundle of herbs tied together with butcher's twine used to flavor braises, stocks and other preparations. Also called an aromatic, it usually contains parsley, a bay leaf, thyme and other ingredients such as leek and celery. Click here for instructions on how to make bouquet garni.

braise:  A cooking method in which the main item, most often a tough cut of meat, is seared in fat, then slowly simmered in stock or another liquid in a covered pot in order to tenderize it by breaking down its collagen.

brine:  A mixture of water, salt and seasonings used to preserve and flavor foods.

brix scale: This scale of measurement is used to find the density or specific gravity of syrups made with beet or cane sugar and is evaluated using a saccarometer. It replaced the Baume scale in 1962.

broil:  A cooking method in which the items are cooked with a radiant heat source located above the food.

brownies: A favorite in America; an intensely sweet, dense cake bar with a crisp exterior and fudgy interior. For more on brownies and a recipe, go here. 

brunoise:  A standard cut measuring 1/" squared. To create a brunoise, cut items first into julienne then cut crosswise. A fine brunoise is 1/16" squared and is cut from a fine julienne.

brynza: A pickled Russian cheese aged in a brine.

buttercup: During the Middle Ages, butter was mixed with marigold leaves to give it a more golden color. The most popular flower for this use was the marsh marigold which is better known as the buttercup.

butterfly:  To cut an item such as meat or seafood and open up the edges like the wings of a butterfly or a book in order to promote even cooking.

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cajun cooking: Cajun cooking features a robust confluence of culinary influences melded into a singular cuisine that draws from French tradition as well as the southern country cooking influenced by the many cultures that comprise the colorful patchwork of New Orleans including Native Americans, Spanish, French, German, Italian, Caribbean, Greek, Irish, Croatian, Central American and African. Cajuns are descendents of the 1,600 strong French Acadian population that the British forced out of Nova Scotia in the 18th century. When the refugees arrived in New Orleans in 1758, Native Americans transmuted the word Acadian to Cajun. Cajun cooking features a robust confluence of culinary influences melded into a singular cuisine that draws from French tradition as well as the southern country cooking influenced by the many cultures that comprise the colorful patchwork of New Orleans including Native Americans, Spanish, French, German, Italian, Caribbean, Greek, Irish, Croatian, Central American and African. Click here for more information and a few Cajun recipes.

callison: This centuries-old diamond shaped sweetmeat is a specialty of Aix-en-Provence. In the seventeenth century they were distributed in church in memory of victims of the 1630 plague. Later on, they were traditionally enjoyed at Easter. Comprised of 60% crystallized fruit such as melon with a bit of orange and 40% blanched almonds that are bound with orange-flower water and syrup. The mixture is then placed on a base of unleavened bread and coated with a layer of royal icing.

calorie: The term for the amount of heat required to raise the temperature of one gram of water by one degree Celsius.

canape:  An hors d-oeuvre comprising a small piece of toast or bread, frequently cut into a decorative shape, garnished with a savory topping or spread.

capsicum: The generic term for the pepper family that includes large sweet and hot peppers along with the smaller hot chili peppers.

caquelon:  A caquelon is a Swiss earthenware pot used communally for fondue preparation.

caramelization:  The process of browning sugar in the presence of heat. The temperature range in which sugar begins to caramelize is approximately 320-360 degrees (160-180 degrees C). Click here for instructions on how to caramelize root vegetables.

carrageenan: This ingredient is obtained from Irish Moss, a red algae. It is used as a thickening, stabilizing or emulsifying agent in chocolate milk, ice cream, toothpaste, salad dressings, puddings, dog food, shoe polishes and many other common household items and foodstuffs.

carry-over cooking:  The cooking that continues to occur in food once it has been removed from the heat source.

casing:  A natural or synthetic membrane (usually sheep, pig or beef intestines) used to enclose sausage forcemeat).

cassoulet:  A stew of beans baked with pork or other meats, goose or duck confit, and seasonings.

caul fat:  A fatty membrane lining the stomach of a sheep or peg and resembling a net that is used to bard roasts and pates and to encase sausage forcemeat.

caviar:  Salted eggs from sturgeon. Salted fish eggs from other fish may also be called caviar but the label must clearly mark which fish they are from (for example, salmon or lumpfish).

ceviche:  Fish that is marinated in lime juice which essentially cooks it without exposing it to heat. The fish is marinated until the flesh is firm and opaque.

champigny: A champigny is a rectangular tart consisting of a puff pastry cased filled with apricot jam.

chantilly cream: Chantilly cream is a sweetened whipped cream flavored with brandy or vanilla.

chapman, john: John Chapman is better known by the name Johnny Appleseed. He was born in Leominter, Massachusetts on September 26th, 1774. For nearly fifty years he roamed the American wilderness, devotedly planting apple trees. He established apple orchards in the forests of Pennsylvania, Ohio, Kentucky, Illinois and Indiana, spanning an estimated area of 100,000 square miles. Some of these trees were still bearing fruit 150 years later.

charcuterie:  The preparation of meats, for example pork, hams, sausages, terrines, pates, sausages and other forcemeats usually preserved in some manner such as brining, smoking and curing.

cheesecloth:  A light, fine-mesh gauze cloth used for straining liquid and making sachets. It is also used in several other kitchen procedures such as cheese-making.

cherries jubilee: This dessert was created by Escoffier to celebrate Queen Victoria's sixty years on the throne of England. This flaming indulgence consists of cherries, sugar and brandy served over ice cream.

chiffonade:  Leafy herbs or vegetables cut into fine shreds; frequently used as a garnish.

chimney:  The opening left in the cap portion of a pate en croute to allow steam to escape during the cooking process.

chives: The smallest member of the Allium, or onion, family, chives are the only species of onion indigenous to the old world and the new. Native to Asia, Europe and North America, the chive, like all onions, belongs to the lily family. What distinguishes  Allium are their sulfur compounds that lend the root vegetables their pungent taste and potent odor. Among the brood, chives contain the least amount of sulfur and therefore have the mildest flavor. This makes them an ideal garnish or element in a dish where a pronounced onion note is not desired. For more on chives and recipes, go here.

choucroute:  Sauerkraut: preserved cabbage. A recipe from the Alsace region of France that while has no set recipe, is usually cooked with cured meats and sausages. 

cibophobia: The fear of food. 

cioppino:  A fish and seafood stew found throughout the world in various forms.

clarification:  The process of removing solid impurities from a liquid (for example, butter from stock). It is also a mixture of egg whites, ground meat, mirepoix, tomato puree, herbs and spices used to clarify stock for consomme. Click here for instructions on how to clarify butter.

clarified butter:  Clarified butter is butter where the milk solids and fat have been separated. Advantages of clarified butter are that it has a much higher smoke point which enables it to be used at much higher temperatures without burning or browning and with the milk solids removed, it will not go rancid as quickly as unclarified butter. Click here for instructions on how to clarify butter.

coagulation:  The clumping or curdling of protein typically caused by the application of heat.

cochineal: Cochineal is a crimson die used as a food coloring made form the pulverized, dried bodies of the insect Dactylopius which is an American cactus parasite.

collagen:  A fibrous protein fond in the connective tissue of animals used to make sausage casings as well as gelatin which when softened in a moist environment breaks down into gelatin.

comfrey: In ancient times, this edible perennial plant was called boneset and boneknit in reference to its popular use as a poultice to set fractures. In some tuberculosis sanitariums in Scandinavia it is an accepted medicine and is credited with helping patients recover from severe tissue damage. It contains a substance called allantoin, which has been identified as an element that speeds up the natural replacement of body cells. It is high in calcium and B12 and throughout the ages has also been a popular remedy for severe acne and acne-scarred skin. It has been added to depleted topsoil by European farmers for centuries as a means of enriching the soil with lost nutrients and minerals.

compote:  A dish of fresh or dried fruit cooked in syrup and flavored with liqueur or spices.

compound butter:  Whole butter combined with herbs or spices used as a flavoring agent to sauce grilled or broiled items, vegetables and pastas. It is also used as a spread for sandwiches or canapes.

concasse:  To coarsely chop or pound. It usually refers to tomatoes that have been cooked briefly, peeled, seeded and chopped. Click here for instructions on how to make tomato concasse.

confit:  Preserved meat (typically goose, duck or pork) cooked and preserved in its own fat.

cooperage: The building called where barrels are produced.

cornichon:  A small, sour pickled cucumber

coulis:  A thick puree that is typically comprised of fruits or vegetables.

court bouillon:  An aromatic vegetable broth that usually contains an acidic ingredient such as lemon, vinegar or wine. It is most commonly used to poach fish.

couscous: A traditional North African pasta made with semolina to produce a very fine grain. Served as a staple in Algeria, Tunisia and Morocco, couscous is an indispensable component of North African cuisine. For more on couscous, go here. 

cream of tartar: This common baking ingredient is what is left behind after grape juice has fermented to wine.

creole cooking: Creole cooking is considered city cuisine, more refined than Cajun, incorporating more expensive ingredients and packing less of a fevered punch. While Cajun cooking celebrates the fiery melding of many culinary traditions, Creole cuisine adheres more strictly to the traditional cooking methods of France. Click here for more information and a few Creole recipes.

cristeta comerford: Appointed in 2005, Cristeta Comerford is the first female White House Executive Chef. She was born in Manilla, The Philippines.

crudite:  Typically raw vegetables but sometimes fruit that is served as an appetizer. Vegetables are often blanched and shocked to preserve their color and heighten taste.

crystallized ginger:  Strips, slices or cubes of ginger cooked in sugar syrup and coated in sugar. Click here for a recipe on how to prepare crystallized ginger.

cuisson:  A poaching liquid such as fumet, stock or court bouillon that is reduced and used as a base for the poached item's sauce.

cultured butter: Butter that has been made using fermented cream. During fermentation, the cream sours naturally as bacteria convert milk sugars into lactic acid.

curaçao: A liqueur containing the flavoring of sweet or bitter oranges. The most common name for this liqueur is called Triple Sec.

cure:  To preserve a food by salting and also the ingredients used to cure the item.

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daikon: This vegetable is also called a Japanese, Chinese or Satsuma radish. They are white and milder in flavor than a red radish and can grow up to 3 feet and weigh up to 100 pounds. Its sprouts are called kaiware.

danger zone: The temperatures between 40-140 degrees where bacteria thrives and is most comfortable. 

dariole: Also known as a madeleine tin, this is a small steep-sided metal mould about 3.2in tall, with flared sides (narrower at the bottom than at the top). It's used for individual servings of all kinds of sweet or savoury dishes including pastries, mousses, jellies, timbales or portions of rice or potatoes.

deglaze:  To use a liquid such as wine, stock or water to release and dissolve the caramelized drippings left in the pan after roasting or sauteeing.

degrease:  To skim the fat off the surface of a liquid such as sauce or stock or to pour off the excess fat left in a sauté pan before deglazing.

demi-glace:  Translated to "half-glaze" it is a mixture of equal parts brown stock and brown sauce (such as espagnole) that is reduced by half to produce a thick, rich sauce.

dice:  To cut an ingredient into small cubes. Common measurements are large dice (3/4"), medium dice (1/2") and small dice (1/4").

distillation: The process of cooking a liquid and cooling and collecting the vapor for the purpose of separating the components of the liquid mixture into individual elements. 

docking:  Piercing or slashing baked goods with a tool called a docker or a fork such as a tart shell before they are baked to allow steam to escape and prevent air pockets from emerging.

dormouse: A dormouse is considered a fat and edible rodent that inhabits many regions throughout Europe and has been consumed since ancient Roman times when it was considered a delicacy. The dormouse is fattened on a  special diet before being stuffed and baked. An adult dormouse can measure up to seven inches in length. The country today with the strongest dormouse tradition in Slovenia.

double broiler: (also called double boiler) A small pot placed above a larger pot that contains boiling water. Its purpose is to create a more gentle method of melting items such as chocolate or heating items such as cream or egg yolks.  

drawn:  A whole fish that has been gutted and scaled but still retains its tail, fin and head.

drum sieve:  Also called a tamis, it is a sieve consisting of a fine mesh screen stretched across a cylinder of wood or aluminum that is often used to sift flower or powdered sugar.

dry cure:  A combination of spices and salts typically used before smoking of process meats and sausages.

duck confit: Confit is a method of preserving something and the technique is not exclusive to the duck or goose, nor is duck fat the primary method of preservation. The process can be applied to fruit, vegetables, meat and just about anything else. The reason confit is so often associated with ducks is that the birds are ideally suited for it as they are capable of rendering their own fat. The technique for duck confit was developed centuries ago in the Languedoc and Midi regions of southwestern France where it was a necessity for families to preserve enough meat to sustain them through harsh winters. The technique has changed little over the decades. For more on duck confit, a recipe and a photo step-by-step guide on how to prepare it, go here.

duxelles:  Finely copped mushrooms and shallots sauteed gently in butter until toasty brown.

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edmond's cookbook: The Edmonds Cookbook is the classic cookbook of New Zealand and is the best selling book (not just cooking related) in the country.  It can be purchased here.

eggwash:  A mixture of beaten eggs (whites, yolks or whole) and a liquid such as water or milk that is used to coat baked goods before or during baking to provide a sheen and enhance browning.

elder: A common shrub with aromatic flowers used in a variety of culinary preparations and medicinal remedies. For more on the elder flower, go here. 

elixir: A solution of aromatic elements in alcohol. In the Middle Ages magical properties were sometimes attributed to elixirs when they were used as potions to protect and fulfill wishes. The word is derived from the Arabic word al-iksir (essence) and the Greek kseron (dry medicine). Many elixirs have been prepared by monks for centuries and are still being created today for medicinal purposes among others. For more on the elixir known as Absinthe, go here.

emincer:  To cut an item, usually meat, into very thin slices.

empanada: A pie or pastry filled with fish or meat popular in Spain and in parts of South America. The classic empanada comes from Galacia and is comprised of onions, peppers and chicken. Traditionally made with bread dough, it is now usually made with a flaky pastry. They can be served as a single large pie or individual pies which are common in Chili and Argentina. For more on empanadas and a recipe, go here.  

emulsify:  Emulsify means combining two liquids together which normally don't mix easily. The ingredients are usually oil or a fat like olive oil or egg yolks, and another liquid like water or broth. Acidic liquids like lemon juice help the process by changing the pH of the mixture. The liquids are combined very slowly, usually drop by drop, while beating vigorously, which suspends drops of liquid throughout each other. Bearnaise, hollandaise, and mayonnaise are examples of emulsified foods. Click here for instructions on how to make aioli, hollandaise and mayonnaise.

en croute:  Encased in a pastry or bread crust. En Croute is typically employed to encased terrines and pates before baking.

en papillote:  Cooked in a parchment envelope. Fish is often cooked en papillote.

enchilada: The word enchilada means "in chili" and is derived from the verb enchilar which means "to add chili pepper to". Enchiladas are considered street food in Mexico and it was only with the advent of American Tex-Mex cooking that they earned a respected place at the table. Traditionally, enchilada tortillas are made from corn and are deep fried in lard or oil. They are then dipped in enchilada sauce before filling is added then rolled up and smothered in even more sauce. Click here for an enchilada recipe.

escabeche:  Lightly fried fish or other ingredients that is flavored and preserved in an acid-based marinade. The dish is common in Peruvian, Spanish and Provencale cuisine and is usually served cold after marinating for several hours. The dish is also known as "escovitch" in Jamaica, "escabecio" or "scavece" in Italy and "scabetche" in North Africa.

essai: In the French royal courts during the Middle Ages, essai was the elaborate ceremony of tasting the king's food and drink before it was served to him. Fear of poisoning gave rise to this complicated ritual and could prove fatal to the tasters who were generally the pantry squires and palace servants.
 

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farro: Called the Grain of the Legions, farro is an ancient grain from which countless others are derived is made of spelt flour. It was one of the first crops cultivated in the middle East. Farro has a chewy texture when cooked and a rich, nutty flavor. It has a high nutritional value and is especially rich in Magnesium, Vitamin B, fiber, zinc and iron. For a recipe that incorporates farro, go here.

fatback:  Used primarily for barding and also in the preparation of forcemeats it is pork fat from the back of a pig.

favart: Named after Charles Simon Favart, this decadent garnish for calf or poultry sweetbreads is named after an 18th century playwright and director of the Opera-Comique. It consists of poultry quenelles with tarragon and small tarts filled with a salpicon of cream and cep mushrooms. The sauce that accompanies it is a chicken veloute infused with crawfish butter. A preparation of soft-boiled or poached eggs served in small tarts garnished with a salpicon of lamb sweetbreads and truffles in a veloute sauce also shares this name.

fermentation:  The breakdown of carbohydrates into carbon dioxide gas and alcohol typically through the action of yeast on sugar. Click here for yeast information.

fennel: Also called anise due to its licorice flavor, fennel is a relative of parsley, carrot, coriander and dill. There are three varieties of fennel and it has been used as a recipe ingredient since ancient Grecian times. For more on fennel click here. 

Fernand Point: This French chef ran the restaurant La Pyramide in Vienne which was founded by his father in 1922. La Pyramide was famous among gastronomes and was called by Curnosky the "pinnacle of culinary art". The chef was also a mentor to some of history's most renowned chefs including Bocuse, Chapel, the Troisgros Brothers and Thuiler. His cuisine was in the great classical mode and he always strove for perfection. He considered some of the most difficult dishes those that appeared to be the simplest to prepare: "A bernaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." His book Ma gastronomie is filled with his famous maxims such as "Garnishes must be matched like a tie to a suit' and "A good meal must be as harmonious as a symphony and as well constructed as a Norman cathedral."

fiddleheads: Fiddleheads are young, uncoiled fern fronds. The variety of fiddlehead we are most familiar with in the United States comes from the Ostrich Fern but there are many varieties from which the fiddlehead is harvested including the Bracken, Cinnamon, Royal and Zenmal ferns. As the fern matures, the fiddlehead uncoils and its flavor becomes bitter as a result of the toxins and tannins present that intensify with age. They are also sometimes referred to as crosiers since they also resemble the tip of a shepherd or bishop's staff. Whatever you prefer to call these playful green spiraling vegetables, there's no denying their tastiness. Similar in flavor to asparagus with a nutty finish, they taste wild and free, reflecting the region where they are harvested. New Brunswick, Canada calls itself the Fiddlehead Capital of The World and indeed, they are a much loved delicacy throughout Nova Scotia and Eastern Canada. Maine is also renowned for its fiddleheads and they are also popular in Australia, New Zealand, Japan and other parts of eastern Asia. For more on fiddleheads and a recipe go here.

fig: An oblong or pear-shaped syconium fruit of a tree (genus Ficus) of the mulberry family.  For more information about figs, a look at their history and a recipe that includes figs, go here.

file powder: A thickening agent used in gumbo. It is comprised solely of powdered sassafras leaves. 

fillet:  A boneless cut of poultry, fish or meat.

fines herbs:  A mixture of fresh herbs usually comprised of chervil, tarragon, chives and parsley.

first rise:  The initial rise of dough in which the yeast ferments and dough increases in volume
after it has been properly kneaded and mixed.

flap-dragon: In Love's Labour Lost Act V, Scene I, Shakespeare referred to a game of flap-dragon in which players took raisins from a bowl of burning brandy and extinguished them in their mouths before consuming them.

foie gras:  The fattened liver of a force-fed goose or duck.

fond:  The bits that are left sticking to the bottom of a pot or pan after food has been prepared and removed. Fond is often left in the pan and deglazed, scraped up and incorporated to make a rich, delicious sauce.

food mill:  A type of strainer with a crank-operated, curved blade used to puree soft foods.

forcemeat:  A mixture of ground or chopped meat or seafood and other flavoring ingredients used to create sausages, pates, terrines and other preparations.

forged: The term used to describe a knife that has not been stamped or pressed. 

foutou: This is a traditional African dish based on manioc root (casava) and plantains or yams. The ingredients are boiled in water, drained and pounded into a smooth paste that is shaped into individual rounds of a single large one. It is always served with a highly spiced, rich sauce based on meat and vegetables or fish. The sauce resembles a ragout. It's a very common dish in Africa especially in Ivory Coast and Benin.

fractal food: The term fractal was first coined by the mathematician Benoit Mandelbrot in 1975 and is defined as "a rough or fragmented geometric shape that can be subdivided in parts, each of which is (at least approximately) a reduced-size copy of the whole". Examples of fractal foods include romanesco broccoli, cauliflower and broccoli. For a recipe that includes romanesco broccoli, go here. 

fraise: This is a medieval term that refers to something similar to a pancake. It is made with batter and fried and sometimes included small pieces of bacon or meat, fruit or vegetables and sometimes cream, breadcrumbs, ground almonds. Sometimes the fillings were enclosed between two layers of batter. It survived until the 20th century.

franginpane: Frangipane (or frangipani) is an almond-flavoured sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. It's made with milk, sugar, flour, eggs and butter mixed with either crushed macaroons or with ground almonds. It's said to take its name from its inventor, a 16th-century Italian marquis called Muzio Frangipani.

fregula: Fregula is a semolina based dot-shaped pasta from Sardinia and is prepared in the same manner as rice with the ratio of two cups liquid to one part fregula. It has a creamy, toothsome texture and marries well with dressings and sauces as it absorbs so much of the flavor. Click here for a fregula recipe. Click here for another fregula recipe.

frittata: An egg dish similar to a quiche that contains savory ingredients and is commonly served a a breakfast or brunch item. For a frittata recipe, go here. 

full tang: The term used to describe a knife where a solid piece of metal runs from the tip to the end of the handle. 

fumet:  A type of light stock in which the main ingredient to create the stock is doused with wine and aromatics. Fish fumet is the most typical type.

functional garnish:  An edible garnish that is used to add additional color, flavor ad texture to a dish. Examples are microgreens, fried herbs or chopped scallions. A functional garnish should always be an ingredient included within the main dish.

funistrada: This 'ghost food' was invented by the United States Army in 1974. It was used as a test word in a survey of soldiers' dietary preferences and while the food never actually existed, it ranked higher in the survey as a food preference than eggplants and lima beans.

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galantine:  Boned meat (usually poultry) that is ground and stuffed into its own skin, rolled and poached. It is typically served cold and coated in aspic.

garde-manger:  Cold kitchen station or chef responsible in a restaurant for cold food preparations such as salads, cold appetizers and more.

garnish:  An edible decoration or accompaniment to a dish that is used to enhance flavor and color. 

gelatin:  A protein-based substance found in animal bones and connective tissue. When it is dissolved in water and then cooled it can be used as a thickener and stabilizer in sauces.

geophagy: According to The Oxford Companion To Food, Geophagy means eating earth, in particular, certain kinds of clay. It is a widespread practice, often but not always connected to the nutritional needs of pregnant women. Geophagy is practiced around the world by humans and animals alike who both consume dried clay for the minerals and salt it contains. 

ghee: Clarified butter used in Indian cooking.Ghee is made by simmering unsalted butter until its water has boiled off and its protein has settled to the bottom. The clarified butter is then spooned off, taking care not to disturb the milk solids on the bottom of the pan. This method of preparation gives ghee a somewhat nutty aroma that Western clarified butter does not have. For further instruction on making clarified butter, click here.

glace:  Reduced stock, also ice cream and thin icing often used to coat pastry products.

gooseberry: Native to Africa and Southwest Asia, the gooseberry now thrives in the Alpine thickets of France and Germany spreading eastward to the Himalayas. It is also popular in Scandinavia and the United Kingdom where it is still sometimes referred to by its Old English name fea-berry. In Scotland it is often called the grozet. There is also a Chinese Gooseberry that is much more commonly referred to by its common name, kiwi fruit. A native of China, kiwi was planted in New Zealand centuries ago and continues to thrive there today. Cape Gooseberry is a variety that grows in the the Andes Mountains. It therefore made sense to pair quinoa, the Andean power-food, with a berry that thrives in the region. For more information about gooseberries and a recipe, go here.

grand marnier: This cognac based, orange flavored liqueur was created in 1880 by Alexandre Marnier-Lapostolle. Escoffier used it as an ingredient for his culinary masterpiece Crepe Suzette. Cesar Ritz was so impressed by it that he was among the first to introduce it at his hotels. It is mostly drunk as an after-dinner drink or is used as an ingredient for premium cocktails.

granita: A refreshing shaved ice delicacy that can be flavored with any number of ingredients. For a recipe, go here. 

grant aschatz: This celebrated young American chef and restaurateur is considered to be on the cutting edge of the molecular gastronomy movement. He won the "Rising Star Chef Of The Year Award" from the James Beard Foundation in 2003. He was a former sous chef at Thomas Keller's French Laundry and his Chicago based restaurant Alinea has been showered with praise since its opening including "Best Restaurant in America' by Gourmet Magazine, beating out the number one restaurant from the year before, The French Laundry. Sadly, this acclaimed chef is currently suffering from a life-threatening form of cancer that could destroy his sense of taste. 

grape brick: A Prohibition-era solution for wine parched families. During prohibition, the 'Grape Brick' was sold to thousands of wine-parched households across America. Attached to the 'brick' of dried and pressed winegrape concentrate was a packet of yeast, and the stern warning, "Do not add yeast or fermentation will result."

gratine:  A type of French casserole that is covered in cheese or buttered breadcrumbs and baked and broiled until toasty brown on top. A gratin typically incorporated potatoes and cheese but it does not have to. In France, a gratin is typically prepared using a bechamel sauce.

gravlax:  A regional dish of Scandinavian origin, it is raw salmon cured with salt, sugar and fresh dill or other herbs.

grill:  A technique by which foods are cooked with a radiant heat source below the food. Also the equipment used to grill the item.

gumbo:  A Creole spicy, hearty stew thickened with file or okra that usually contains two main components, rice and broth. Additional ingredients include seafood or meat such as andouille sausage and tasso, A Creole smoked ham, or a combination of the two. In addition, vegetables are added.

gur cake: A cake associated with Dublin City and is made from stale bread mixed with raisins and water, spread over a puff pastry base and baked on a  large baking sheet. After baking, a layer of icing is spread on top and the cake is cut into squares.  Gur cake was especially popular amongst Dublin children and was immortalized in a book by Eamonn Mac Thomais. In other regions of Ireland the cake is called Chester cake, Donkey's Wedding cake and Donkey's gunge/gudge.

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hamaguri: Also called a beach chestnut, this Japanese word for clam is applied to one particular bivalve that is shaped like a chestnut. It has been prized and eaten in large quantities by the Japanese since ancient times with numerous prehistoric shell mounds as evidence. Legend has it that each pair of the clam's shell is a slightly different shape than any other, therefore, a single shell only fits perfectly with its original partner. Because of this, the clam is often served at wedding feasts as a symbol of marital harmony. They are at their tastiest from late autumn to early spring and are traditionally served at the March 3rd Dolls' Festival. A few dishes that traditionally contain this clam are Ushio-jiru and Sakamushi.                                         

hangi: The traditional way in which the Maori people of New Zealand prepared their food. A hangi is prepared in the following way: a pit is dug in the ground and layered with stones heated in a fire. Food is placed on top of the stones, then earth and brush are layered atop and the feast is cooked for several hours. For more on New Zealand cuisine and recipes go here.

harissa:  A spicy sauce based upon chiles featured in Moroccan cuisine.

haroset: This sweet condiment is traditionally served at Passover. It's a blend of fruit and nuts meant to symbolize the mortar used by Jewish slaves in Egypt. It allays the bitterness of the maror (bitter herbs) required at the Seder. A typical combination is apples, almonds, cinnamon, wine and ginger but many different combinations are possible including walnuts, pine nuts, peanuts or chestnuts combined with coconuts, apricots, raisins, dates, figs or even bananas.

hazelnuts:  Also called a filbert, hazelnuts are hard shelled nuts with an oval or round kernel produced by the hazel tree. They are harvested in August and September and can be eaten fresh but are usually consumed dried. They add a lovely, earthy texture to savory dishes and are also delicious in countless sweet preparations. Hazelnut oil is lovely as a flavoring in cold dishes but due to its low smoke-point, it should not be heated. For more on hazelnuts and a recipe, go here.

herve this: This French chemist and television personality wrote a recent book called Molecular Gastronomy. He believes that a knowledge and understanding of science will help enhance culinary experiences.

hokey pokey: A beloved dessert tradition in New Zealand. The traditioanl hokey pokey biscuit (cookie) recipe incorporates corn syrup which is commonly referred to as 'golden syrup' in many recipes that call for it. For more on New Zealand cuisine and recipes go here.

holishke: Originating in Eastern Europe, this Jewish dish consists of cabbage leaves stuffed with a combination of onion, eggs, ground beef and seasonings. The rolls are then baked and served with a sweet and sour sauce. They are traditionally served at the fall harvest festival Sukkot where they are considered a symbol of plenty. Another term for them is praches.

horseradish: Native to Eastern and Southeastern Europe and parts of Western Asia, this item is frequently misidentified as a variety of radish. It belongs to the crucifer family, which also includes turnip, radish, cabbage and mustard. Its pungent odor and intensely hot taste are due to a chemical called sinigrin which releases a volatile oil that contains sulphur as it decomposes through the actions of its enzymes. The release of this oil only occurs once the item is cut or bruised. When it is whole, it has no odor. 

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ice bath: A combination of ice and water used to cool elements down quickly such as stock or blanched vegetables. 

ice box crackers: Ice Box Crackers are prepared by firt chillign the dough before slicing to form cracker and then baking. For a recipe and more information, go here. 

infusion:  Steeping an aromatic or other item in liquid as a means to extract its flavor. The liquid resulting from this process is also called an infusion. Examples include infused basil oil.

irio: A starchy Kenyan dish comprised of potatoes, green peas, corn and pumpkin leaves (spinach leaves are frequently substituted). For an irio recipe and mroe information on Kenyan cuisine, go here.

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jerk:  A spicy Jamaican seasoning blend used as a marinade for grilled meats.

julienne:  Vegetables cut into thin strips; 1/8" X 1/8" by 1 to 2" is the standard. A fine julienne is 1/16" X 1/16" by 1 to 2".

jumble: A jumble was a popular biscuit in the 17th and 18th centuries and was also referred to as a knot. It consisted of a combination of sugar, butter, eggs and flour and was often flavored with aniseed or caraway. It was then made into a thin roll and shaped into a knot or a round before baking. The name is derived from the word gemmel, or twin, referring to a double intertwined finger ring. A few early recipes for jumbles suggest boiling it before baking, making it a pretzel. In North American recipe books cookies called jumbles (jumbals) began to appear in the 19th century. The recipes often included nuts which people thought the cookie owed its name to due to the jumbling of the nut in the dough.

jus:  Meaning Juice. A sauce served with meat and sometimes vegetables. Meat served au jus is served with its own juice. Jus lis is meat juice thickened with arrowroot or corn starch. 

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kaltschale: This Russian dessert consists of a fresh fruit salad macerated in wine and then covered with a puree of red fruit (red currants, raspberries and strawberries). It is traditionally served in a  large bowl set stop a dish of crushed ice. in German the name translates to 'cold cup'.

kokum: This fruit is native to the western coastal regions of southern India and is rarely seen beyond this area. Even in India it is used only in the regional cuisines of Gujarat Maharashrta and several southern states where large glasses of its sherbet are consumed during parched summer months. It is is dark purple to black, sticky and with curled edges. The fruit is often halved and dried, so that the dried seeds are visible in their chambers like a citrus fruit. It is usually available as a dried rind, resembling a thick plum skin. When added to food it imparts a pink to purple colour and sweet/sour taste.

kolshitsky, franz george: Franz George Kolshitsky opened Vienna's first coffee shop, The Blue Bottle in the seventeenth century. In 1683, Turkish forces invaded Vienna. Kolshitsky, who spoke both Arabic and Turkish, disguised himself as a Turkish soldier in order to pass through the Turkish lines to get a message to nearby Polish troops. The combined Viennese and Polish forces defeated the Turks. The Turkish army fled, leaving all their supplies behind, including large bags of coffee beans, a product unidentifiable to the Viennese at the time. Kolshitsky, having spent time in the Arab world, knew of the coffee bean's virtues and using the fee he was paid for his good deed, purchased the beans, roasted them and opened The Blue Bottle.

kona kampachi: In the best of all worlds, the model for the farm raised fish Kona Kampachi is the future of aquaculture. Since its introduction a few years ago by the Hawaiian based company Kona Blue, chefs around the world have used the well marbled, impeccibly clean, succulent white fish in their Sashimi and Sushi preparations and I know that many who have discovered the virtues of Kona Kampachi might consider it sacrilege to cook it. It's that good. Extraordinary flavor virtues aside, the best part about Kona Kampachi is that it's raised in a sustainable environment that leaves little, if any imprint on its surroundings, which in Kona Kampachi's case is the ocean where it is raised in a pen exposed to the clean, flowing waters of the deep blue sea. Kona Kampachi is also twice as high in omega-3s as Atlantic Salmon and even higher than the mackerel, the omega-3 power-house of fish. It has not been genetically engineered, has no detectable traces of mercury and does not contain hormones or antibiotics. Its fat content hovers at 30% which lends it the rich, highly coveted marbled qualities of Copper River Salmon but with a cleaner flavor profile and more subtle flavor. Go here for more on kona kampachi and a recipe.

kosher:  Prepared in accordance with Jewish dietary laws.

kosher salt:  Also known as coarse salt, a pure refined rock salt preferred for pickling because it does not contain magnesium carbonate and thus does not cloud brine solutions. It is also frequently used in kosher items.

kumara: The indiginous New Zealand Maori people's word for the sweet potato which was and continues to be a staple in Maori cuisine. For more on New Zealand cuisine and recipes go here.

kumquat: Known as the 'little gem' of the citrus family, kumquats they can be consumed whole, rind and all as they have a  sweet rind balanced by the bright, sour fruit on the inside. They originated in China, where the name translates to golden orange, but have also been cultivated in Japan for centuries. Kumquat bushes are technically coniferous evergreen trees. They are slow-growing and hardier than other members of the citrus family. While they grow best in warmer climates, they are hardy and resilient and are therefore planted in areas where other citrus trees would not survive such as the tea growing regions of China, the San Francisco Bay area and the higher altitudes of southern India. For more on kumquats and recipes go here.

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lacroix, eugene: Eugene Lacroix was a German chef born in 1886 to restaurant owners in Heidelberg. He was apprenticed to one of the chefs of Napoleon III and later established himself and gained renown in Strasbourg, but left the city for Frankfurt in 1918. He is widely credited with creating the first recipe for foie gras en croute and also a recipe for a clear turtle soup. He died in Frankfurt in 1964.

lactobasillus: Bacteria within the gastrointestinal track. Various species are used to aid in the fermentation of liquids such as wine and beer, souring of vegetables such as cabbage and pickles and in the production of cheese and yogurt.

långmjölk: Swedish sour milk.

lard:  Rendered pork fat used for pastry and frying. It is also the process of inserting strips of fat or seasonings into meat before roasting or braising to add flavor and succulence.

lassi: A refreshing yogurt based drink popular throughout India that is moade from either savory or sweet ingredients or a combination of both. For a lassi recipe, go here.

leah chase: This famous New Orleans based chef is known as the Queen of Creole Cuisine. Her renowned restaurant Dooky Chase was a gathering place in the 1960s for those involved in the Civil Rights movement. The restaurant suffered severe damage during Hurricane Katrina but after extensive repairs and renovations, it reopened again in April, 2007.

legumes:  Dried beans.

liaison:  A combination of cream and egg yolks used to thicken and enrich sauces. For instructions on how to temper a liaison before adding it to a sauce click here.

limequat: A hybrid of the kumquat and lime. For more on kumquats and recipes go here.

limoncello: The origin of limoncello is up for debate. Some sources site Sicily, others the island of Capri or perhaps its neighbor Ischia, still others attribute its creation to various towns along the Amalfi Coast. Wherever its origins lie, one thing is certain, the secret is out on Limoncello. What began as a southern Italian glass of sunshine is spreading its light around the world, quickly becoming a favorite of bartenders and consumers alike. Limoncello's simple recipe of lemon rinds, alcohol, water and sugar has made it a favorite of home distillers and it's bright flavor adds zip to recipes both savory and sweet. Infused with the sweet oil of lemon rinds but not the pungent bite of its juice, limoncello is an ideal addition to drinks and recipes that require the essence of lemon without the sour kick. For more on limoncello, a recipe for how to make it at home and a recipe containing it, go here.

loving cup: This was a large drinking vessel that usually had two handles. It was used at banquets during the Middle Ages where it was passed from one guest to another. In German it was called a Vidrecome which translated means "to start drinking again".

luchi: Luchi is a round, golden deep-fried Bengalese bread similar to the Northern Indian poori. The main difference between the two is that while poori is made with a coarse flour that retains a portion of the wheat husk, luchi is made with the finest, plain white flour available. The bread discs puff when cooked and measure about 5-6 inches in diameter. 

lupulin: The substance found in hops that lends beer its bitter taste and pungent aroma. 

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magret duck breast: The rich, sweet, succulent and exceptionally meaty breast of the Moulard duck, the offspring of the Muscovy and Peking ducks. The magret breast is so large it is sometimes referred to as duck steak.

maillard reduction:  Discovered by  Louis-Camille Maillard in the 1910s, it is the reaction that occurs when food is heated to a certain temperature and browning and also caramelization is produced. It is responsible for the browning of bread, the caramelization of meat and vegetables along with the coloring of chocolate, beer, coffee and maple syrup.

makrut: A member of the citrus family, the makrut is an important staple in SE Asian cooking. In Thailand it is simply called 'makrut' whereas in English it is often called the 'makrut lime' and this name is preferable to 'kaffir lime' due to this term's derogatory connotation. It is a golf-ball size, knobby fruit that yields scant amounts of juice and is too acidic and bitter for culinary uses. What is valued is its finely grated aromatic skin that is used to sharpen the taste of a dish. Its figure eight shaped leaves are even more common in SE Asian recipes where they are torn into small pieces before cooking and then removed before service.

mamaliga: This staple dish, closely resembling polenta, is vital to the culinary culture of Romania. It is often considered the national dish of the nation, frequently takes the place of bread and is considered a luxury in peasant homes. Like polenta, it is made of a mush of corn meal (maize), cooked until solid and then cut up into pieces which are served in a variety of ways. In Lesley Chamberlain's 1989 book The Food and Cooking of Eastern Europe, she writes about it, "In Romanian folk history the tools for making mamaliga - the iron kettle, the fire, the wooden stirring stick-are hallowed objects." In many Romanian homes, the stick held symbolic significance and was frequently embossed with the family's initials.

mandoline:  A stainless steel slicing device with carbon-steel blades. The blades can be adjusted to cut items into various thicknesses and cuts.

mangosteen: This round ribbed fruit native to Malaysia has a thick, tough dark red skin that protects a juicy, delicate white interior divided into five or six individual segments. It can be eaten fresh and is also incorporated into chutneys, jams and sorbets. In Indonesia it is made into a vinegar and also a concentrated oil is extracted from the seeds to produce kokum butter. Only recently has a ban been lifted in the United States that prevented it from being imported into the country.

marbling:  The intramuscular fat found in meat that makes the meat juicy and tender when cooked.

marinade:  A dry or liquid mixture that generally consists of an acidic component such as vinegar or lemon along with oil and frequently the addition of herbs and spices. Marination can be used to tenderize meats and also lend flavor to an ingredient before it is cooked. The marination process can last just a few seconds or hours depending upon the desired result and purpose.

masa harina flour: Masa Harina flour is a other crucial ingredient for tamale dough. It's corn flour made from sun-dried posole, or hominy, prepared with lime or wood-ash. In Spanish, masa means dough and harina means flour and there is no substitute for it in tamales. Corn flour does not lend tamales the right consistency. Masa harina cooks softer, uniformly absorbs the lard and holds together well. Another bonus, it's also healthier than corn flour as it contains more usable proteins. Masa Harina can be found in any grocery store specializing in Latin American and Mexican products and is also available on-line. Click here for more information on tamales, a recipe and a photo how-to guide. 

maxim's: This famous Parisian restaurant began as a cafe and ice cream parlour when it was opened in 1893 on the Rue Royale by Maxime Gaillard. Upon his death in 1895 his chef Henri Chaveau converted it into a restaurant that became a famous meeting place for royalty, opera singers and the illustrious elite of the day. The most renowned cocottes of the era nicknamed a small room saint des seins and only a select few were admitted. The restaurant's success continued through the duration of World War I and shortly thereafter it was declared a historic monument. By the 1920s, its electrified past gave way to a favored site for the city's wealthy populace to enjoy quiet dinners. Several famous dishes originated here including saddle of lamb Belle Otero, soufflé Rothschild and fillets of sole Albert. The last dish was named after the restaurant's matre d'hotel for over fifty years, Albert Blazer. Today, along with its original Paris location, it has several outposts throughout the world including Geneva, Brussels, Tokyo and Shanghai.

mayonnaise:  A cold emulsion sauce comprised of egg yolks, mustard, vinegar and seasonings with oil being added while whisking to create the emulsion. Click here for instructions on how to make mayonnaise.

medallion:  A small, round scallop shaped cut of meat.

meringue: A light sweet mixture made from stiffly whisked egg whites and sugar that when baked becomes crisp. Go here for more on meringue. 

mexican crema: A simple Mexican staple made from sour cream and heavy whipping cream. It adds a rich and silky nuttiness to recipes and tames even the most fiery sauces with its nuanced lushness. For a recipe for Mexican Crema, click here.

mezcal: Called the 'nectar of the Aztecs' by Cortez, this potent, clear liquor originating from Oaxaca is produced from the agave plant, much like tequila. While tequila is harvested from blue agave, this alcohol can be produced from several varieties of agave and is harvested in several regions of Mexico. A variety of it is sold in bottles containing a worm at the bottom. The alcohol has a smoky, peppery flavor and compared to tequila, is quite crude in its character and is therefore often sweetened to mask its taste. 

michel guerard: This chef was one of the main practitioners of nouvelle cuisine. Born in 1933 he became known for the publication La Grande Cuisine minceur, an international bestseller. He was also one of the first chefs to work with one of the big food conglomerates, in his case, Nestle.

mie de pain:  The white,, crustless portion of bread used to make fresh bread crumbs.

mignonette: A sauce of black pepper, vinegar and a bit of shallot. Pairs well with oysters. A mignonette is also a potato cut into thick matchsticks. 

mince:  To chop into very small pieces.

mirepoix:  A combination of chopped aromatic vegetables, usually two parts onion to one part carrot and one part celery used to flavor stocks, braises, soups and stews.

mise en place:  Meaning "put in place". The preparation and assembly of ingredients, cooking utensils, pots and pans and everything else needed for a particular dish before cooking begins.

miso:  A strongly flavored paste made from soybeans; used in Japanese cooking.

mochi: A Japanese glutinous, sticky rice cake. The rice is steamed and pounded into a paste before being shaped into a cake. They're eaten while still soft or left to cool and harden. Popular accompaniments include soy sauce, sugar and nori.

modern sauce:  Modern sauces are often derivatives of the five basic mother sauces and tend to be lighter in consistency, faster to prepare and made in smaller batches than the five mother sauces. Examples of modern sauces include coulis, beurre blanc and jus de veaux lis. Click here for instructions on making modern sauces.

molasses:  A product of refining sugarcane resulting in a sweet, dark-brown syrup.

moles:  Mexican sauces.

momo: A Tibetan dumpling with a savory fillign tha tis either steamed or pan-friend. For a momo recipe and a step by step photo tutorial on how to make them, go here. 

morue:  Salt cod.

moscow mule: A Moscow Mule is a cocktail made by filling a copper mug (traditionally) or glass with ice cubes and adding a generous amount of vodka (2 to 3 ounces), a squeeze of lime or lemon and a topping of ginger beer. It is garnished with a cucumber stick and lime wedge and was developed in the late 1940s by Smirnoff vodka for a promotion and has been popular ever since. It is said to have the 'kick of a mule', hence the name.

mother sauce:  Mother sauces are the five basic, classic sauces that can either be used as they are or modified to produce smaller sauces that are often referred to as modern sauces. The five mother sauces include veloute, bechamel, hollandaise, classic tomato and espagnole. Click here for instructions on how to make mother sauces.

mousse:  A dish  made with beaten egg whites and/or whipped cream folded into a  flavored base. It can be sweet and savory and its appearance should have a foamy or frothy consistency. It can be made with cooked items, bound with gelatin and served cold.

mousseline:  A very light forcemeat based on white meats or seafood lightened with cream and eggs.

mouthfeel:  The experience of food in the mouth including texture, temperature, flavor and ability to cling to the palette.

mshikaki: Mshikaki is skewered goat meat that has been marinated in spicy yogurt for several hours. Mshikaki is served at street stalls throughout the Kenyan capital of Mombasa. The result is a moist and tender meat with a subtle acidic undertone from the lime juice and a healthy kick of spice from the cayenne.  For a mshikaki recipe and more information on Kenyan cuisine, go here.

muhammara: Muhammara is a traditional Mediterranean dip comprised of walnuts, pomegranate molasses, sweet and hot red peppers and spices.

muscat: With over 200 varieties, Muscat is a wine grown round the world. The wines can be dry but the most famous are the sweet, crisp varieties with the finest being Muscat a Petits Grains or Muscat de Frontignan. Pairs especially well with oysters.

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nappe:  To coat with sauce. Recipes often require that a sauce be nappe before serving and to test for this, dip a spoon into the sauce, if the sauce coats the back of a spoon without running off, it is nappe.

neige: This French term is used for egg whites that have been whisked until they form stiff peaks that are then used to prepare a variety of pastries and desserts including soufflés, floating islands and meringues.

nulle: A type of custard consisting of egg yolks, sugar and cream and flavored with amber or musk. It was popular during the time of Louis XIV. In Le Patissier francais, La Varenne instructs to combine the egg yolks, fresh cream and sugar, a little salt, beat together and cook in a flat dish or deep plate, brown the top with a salamander and then sprinkle with perfumed water and serve with musk-flavored sugar to sweeten. 

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oublie: A waffle. An oublie is perhaps the world's oldest cake dating back as far as ancient Greece where the word obelios means a cake that is cooked between two iron plates. In the Middle Ages, oublies were sold by the oubloyeurs (or oubliex), a French guild that was incorporated in 1270. They sold their cornet-shaped or flat wafers made from waffle batter on the open street where stalls were set up at fairs and in front of churches on feast days. The most celebrated oublies of France in the Middle Ages were from Lyon where the oublie was folded into a cornet shape and stacked inside one another in fives and called main d'oublies or 'hand of oublies'. Frequently the vendors would play dice with their customers for them or draw lots on a 'Wheel of Fortune'. In 16th century Paris, oublies recipes appeared in most cookbooks of the time and vendors selling them on the street would call out 'Here's pleasure ladies!' which led to the oublies and other small cakes being labeled by the popular name plaisirs.

offal:  The entrails and internal organs of a butchered animal. It includes brains, heart, kidneys, lungs, sweetbreads, tripe, tongue, head meat, tail and feet.

olallie: The  olallie berry (or olallieberry) is grown mainly on the west coast of the United States and is a cross between a youngberry and a loganberry. It resembles a large, elongated blackberry and has a distinctively sweet flavor. It is enjoyed both fresh and cooked and makes an excellent ingredient for jellies and jams.

onion: One of the most common vegetables used in cooking, onions are a root vegetable used (and even worshiped) for at least the past five thousand years. For more on onions and a recipe, go here.

onion brule:  Meaning "burnt onion". A halved onion that is charred and then added to a sauce or stock to add depth and infuse flavor. Click here for instructions on preparation and use of onion brule.

onion pique:  Meaning "pricked onion". A halved onion to which a bay leaf is attached using a whole clove as a tack. Onion pique is used to flavor sauces and removed before service. Click here for instructions on preparation and use of onion pique.

orangequat: A hybrid of the kumquat and orange. For more on kumquats and recipes go here.

ordinnaire, pierre: The recipe for modern absinthe owes tribute to the French doctor, Pierre Ordinaire, who fled France during the revolution and settled in the small Swiss village of Couvet in 1792. Here he experimented with wormwood recipes and eventually came up with a libation of herbs and spices that packed a whollop at 136 proof. For more information on absinthe and a recipe to make absinthe at home, go here.

oyster: A saltwater bivalve mollusc. There are many varieties of oysters and they have been consumed for millennia in countless preparations. For more on oysters, go here. 

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paella:  A Spanish dish consisting mainly of rice and often saffron along with one or more of the following ingredients: vegetables, seafood, poultry, meats, sausages.

panada:  A binder consisting of a starch, such as flour or breadcrumbs, moistened with a liquid.

papain: Extracted from the papaya, effectively breaking down proteins, papain serves as an ideal meat tenderizer. For more on papain and papaya, click here.

parchment:  Heat-resistant paper used in cooking for such preparations as lining baking pans, cooking items en papillote, covering items during shallow poaching and constructing paper cones (called cornets) for use in writing with chocolate, icing etc.

parcook:  To partially cook an item before storing or finishing by another method. Blanching is also considered parcooking.

parker house roll (parkerhouse): This yeast roll became famous during the late 19th century at a Boston Hotel of the same name. It gets its unique shape when an off-center crease is made in the round piece of dough before it is folded in half. The final result after it's baked is a light puffy bun.

pate a choux:  A paste used for cream puffs made by boiling a mixture of butter, water and flour, then beating in whole eggs. Also called choux paste.

pate:  Pastry or noodle dough. Also a rich forcemeat of game, meat, poultry, seafood and/or vegetables, baked in a mold, dish or within pastry.

pate brisee:  Short, rich pastry for pie crusts. Pate Brisee does not contain sugar. It has a flakey crust, generally includes all-purpose and cake flour, the butter in its preparation should remain pea-size, it is best used for blind baking, is ideal for pies and tarts and fingertips are the best tool to use in its formation.

pate de campagne:  A country style pate with a coarse texture.

pate en croute:  Pate baked in pastry crust.

papiettes:  Fish fillets rolled into cork shapes before cooking.

pate sable: The French translation for sable is sand which describes the texture one looks for in the dough before it is squeezed into a ball and chilled before use. A sable should have a more cookie-like texture. For a pate sable recipe, go here.

paysanne/fermiere cut:  A knife cut in which ingredients are cut into flat, square pieces; 1/2" by 1/8" being the standard.

pearlash:  A form of potassium carbonate, also known as potash or in its more refined versions, salts of tartar or pearlash. It was the precursor to baking powder. Developed in 1742, potassium carbonate is a white salt that forms a strong alkaline solution when combined with water. In 1790, the American Samuel Hopkins received the first patent ever issued from the United States Patent Office for his improved method of manufacturing pearlash. Today potassium carbonate is mainly used to make glass, china and soap but in the 18th century, it was a baker's best friend as it ushered in an era of fast and easy bread. For a recipe for the quick bread banana bread, go here.

pemmican: This form of hard, preserved meat initially prepared by North Americans is derived from the Cree word meaning 'grease'. The meat can come from a buffalo, deer or any number of other animals and is air dried into strips until hard and then pounded into a powder and mixed with melted fat. It was common to mix berries such as cranberry or chokeberry in with it. The stiff paste that resulted was stuffed into skins where it dried into a hard, chewy consistency. Salt played no part in the original drying of this product and while the berries added flavor, they also imparted a natural preservative, benzoic acid, which represses the growth of micro-organisms. It was adapted by white explorers, including the Arctic explorer Sir John Richardson in the 1820s, who dried it in a brewery kiln. It was mixed with a variety of suet, berries and sugar and packed in tin canisters. It was eventually sold in a sterile can and became a staple food for mountaineers and explorers.

pesto:  A thick, pureed mixture of an herb, traditionally basil, and oil used as a sauce for pasta and other foods, as a garnish for soup or as a spread. It may also contain nuts, grated cheese, seeds or other ingredients.

pH scale: A scale with values from 0 to 14 representing the degree of acidity, with 7 being neutral, 14 the most alkaline and 0 being the most acidic. Bacteria prefers a rating of 7 on the pH scale. Chemically, pH measures the concentration and activity of the hydrogen element. For more information on how to avoid bacteria click here.

pho: A Vietnamese soup comprised of beef broth, think slices of beef and rice noodles also called pho and frequently a variety of garnishes. 

phyllo:  Extremely thin layers of pastry used to prepare a variety of savory and sweet pastries. Examples being Greek baclava and Moroccan bisteeya. Phyllo is also spelled filo. For more information and a recipe incorporating phyllo, go here.

pickling spice:  A mixture of spices and herbs used to season pickles and other vegetables. The mixture often includes coriander seed, dill seed, cinnamon stick, bay leaf and peppercorns.

pilaf:  A technique for cooking grains in which the grain is sauteed briefly in butter then simmered in stock or water with various seasonings. Other spellings are pilau, pilaw, pilav and pullao.

pince:  To caramelize an item by sauteing it. It is most common with tomato products. A frequent use is to pincage tomato paste after softening mirepoix in order to add more texture and flavors to a sauce or stock. For more information on how to pincage tomato paste click here.

piquette: This is a home-made drink obtained by soaking the residue of grape pressings in water. The word denotes a poor quality or sour wine with a low alcohol content.

pithiviers: A cow's milk cheese from the Orleans region of France that has a soft texture, high fat content (40-45%) and a grayish-white furry crust. It is aged under a layer of hay and is similar in flavor to Coulommiers. It is shaped into rounds about 5 inches in diameter and 1 inch thick and has a creamy-yellow color when ripe and a strong flavor.

plantains: A banana. Found throughout tropical regions throughout the world, the plantain is cooked and served in countless recipes around the world. Click here for recipes and more information on the plantain.

plum: The Chinese may have been the first to cultivate the plum but wild plums are nati