Glossary of Cooking Terms

A mixture derived from blanched almonds that are ground, blended with sugar and glycerin, and cooked together to form a stiffened paste.

Refers to pasta that is shaped like tiny letters. They are most often used in soups and are very popular with children.

A chemical compound used for its astringent effects, which makes it useful in home pickling.

A French term meaning "match" that refers to foods cut into very narrow strips and having a matchstick-like appearance.

A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods....

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

A type of flour milled from seeds obtained from the amaranth plant. The small, lens shaped seed or grain is light tan in color and provides a very mild tangy, somewhat peppery or nutty flavor, which may be quite noticeable if the flour is not combined with another flour when preparing baked foods.

An liqueur made from the extract of almonds and/or apricots, giving it a distinctively sweet, almond flavor.

An Italian wine that is made using the Passito Method in the Veneto region. During the drying process, the grapes may develop Botrytis Cinerea, giving them added intensity and fullness.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

A dessert dish prepared with pureed fruit combined with whipped cream or yogurt....

A medium size apple with red color with some striping on a creamy yellow background.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

A grape varietal bred from one or more American vines and one or more European vines.

A class of organic compounds that are the building blocks from which proteins are constructed.

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

(1)The science of identifying grape varieties by their appearance. (2)A reference book used by growers to identify grape varietal in their fields.

A large dark purple or black Greek olive that contains soft textured meat. It is brine-cured and has a slightly sweet or fruity flavor.

Describes the impression of fullness of the mouth after wine tasting.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

A type of cornmeal bread that originated in colonial New England. It is one of the few cornmeal yeast breads, although it contains a large portion of wheat flour, which is necessary for the bread to properly rise.

A Japanese term to describe conger eel that has been broiled and then glazed with a sweet sauce and served as sushi tane.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A dried bean considered to have originated in New Mexico as a traditional Native American food for over a thousand years.

A dried form of the poblano chile. Mild, but full flavored, this chile is somewhat fruity and tomato-like in taste, with an aroma that has a raisin overtone.

A small saltwater fish belonging to the herring family that is native to the Mediterranean Sea and the English Channel.

A type of flavored bread that is a favorite in the Provence region of France. Anchovy bread is a sourdough bread that is flavored with mashed anchovies.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

Small rings of pasta that are used in various soups and are also suitable for salads.

Tiny rings of pasta. Anellini is a smaller version of anelli pasta. It is used in various soups and is also suitable for salads.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

Extremely thin, long strands of pasta, which are available in both strands and nests.

A hardy plant used as an herb that grows in temperate zones throughout the world.

Descriptive term for a wine that lacks roundness, depth, softness, and generosity.

An aromatic, licorice-flavored herb belonging to the parsley family. It has feathery leaves and bears greenish-brown seeds, both of which are dried for use.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A short-necked variety of pear that originated in France. The green Anjou has a pale green skin that doesn't change color as the pear ripens, while the red Anjou has a deep red skin that darkens as it ripens.

A spice that is made from the Annatto seed which grows in a pod on Annatto shrubs.

Stuffed pasta that is small and round in shape or shaped like a half circle with an edging that has an embossed or ruffled appearance.

A member of a family of pigments (carotenoids and chlorophyll are the other members) that is responsible for the coloration of flowers and fruits.

A group of organic nutrients found in many types of food that slow down the formation of substances in the body that are particularly harmful to cells and tissues.

Translated as ''before the meal'' in Italian, this term refers to an appetizer course served prior to an Italian meal.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

A French word that designates an alcoholic drink served before a meal in order to stimulate the appetite.

A flavored bread from Switzerland that may also have had origins in France and Germany.