Glossary of Cooking Terms

Thick and creamy in texture, Corn Chowder is a hearty and rich soup prepared like many other Chowders except with corn.

A utensil that is used to remove the kernels of corn from fresh ears of corn by cutting or zipping the kernels off the cob.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

A kitchen utensil used when eating corn on the cob. The holder keeps hands away from the hot moist ear of corn.

A corn product made from the kernels of a giant corn hybrid. The corn is baked using a process that produces kernels with a hard-textured outer layer covering a hollow inside.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

Pasta made from corn flour, which is wheat and gluten free. Corn pasta is a product that can be used by consumers that have an intolerance to wheat products.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water.

A quick bread made from cornmeal instead of flour that is traditionally served hot.

Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, c...

A dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

A large pale green colored olive from Spain that is round in shape. It is brine-cured with a firm-textured meat that has a soft fruity or sweet flavor.

A type of small, dark green cucumber that is grown specifically for making pickles.

A young chicken that is cross between a White Rock species of chicken and a Cornish chicken.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A flour-like substance that has larger granules than regular flour and is produced from grinding dried kernels of yellow or blue corn.

A flour-like substance obtained from the white heart of the corn kernel. It is tasteless, but is very useful as a thickener, having double the thickening properties of regular flour.

A very large, broad white bean, common to Italy, but not commonly grown in many regions throughout the world.

A descriptor of wine that shows all typical characteristics of its variety and region.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

A type of apple that has a sweet and tart flavor with creamy white flesh covered with a vibrant red skin.

A lettuce that originated on the Aegean island of Cos. It grows in a head of long narrow leaves that have a crunchy rib down the center and a mild tangy flavor.

Spanish for Vintage.

A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty.

A type of basic white bread that is English in origin and is unique due to its shape.

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed.

A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

A sweet cotton-like confection served on a stick that is created by spinning sugar in a metal vat and allowing it to build a flossy head of candy as the stick is rotated around the vat.

Cottonseed oil is pressed from the seeds of the cotton plant. It is almost always blended with other oils for the creation of various vegetable oils and it is also used in the manufacture of margarine, salad dressings, and commercially prepared fried products.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

A Brie-like cheese produced in northern France and made from raw or unpasteurized cow's milk.

A condition affecting the vine that causes grapes to become undernourished and dried up.

Pronounced Coon-wahz. A grape varietal that plays a small, although key role in the production of Châteauneuf-du-Pape wines in the Rhône region of France.

A variety of hams that are considered to be part of a family of "specialty hams".

The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.

The term used to describe the blending of, typically, lower quality wines.

A coupler is a device used for holding the decorating tips on the end of a pastry bag.

A marketing tool used in the food industry to offer savings to and encourage use from consumers for designated products.