Glossary of Cooking Terms

The Magdeburg variety and several other varieties of chicory grow very large roots that can be used as substitutes or additives, providing body and aroma, for a coffee beverage.

Native to Italy, this variety of cheese is very similar to an Italian stracchino cheese.

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

A short, curved tublar pasta with a ruffled edge that runs along the length of the outside curve.

The process of pressing together the side and top crusts of a pie, usually by pinching the pastry together in a fluted pattern.

A smaller variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple.

A kitchen hand tool consisting of a metal blade formed into a zigzag or wavy pattern attached to a handle.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity.

Along with butterhead lettuce, crisphead is one of the two main types of head lettuce.

AA greenish yellow to golden yellow colored large apple, which is a cross between a Golden Delicious and an Indo apple.

A bright yellow skinned apple with some areas of red blushing. It has a firm, crisp texture and a mildly sweet flavor, which makes it a good eating apple.

"Crock-Pot" is actually the brand name for a Rival® slow cooker. The term "crockpot" is often used when referring to a slow cooker, which is a small electric appliance that cooks food slowly with a moist heat that is low in temperature.

A type of crescent shaped roll with a rich, buttery, and flaky pastry. A croissant is a popular breakfast pastry and it is also often used for sandwiches.

A type of summer squash that has a bulbous rounded shape at the bottom with a tapering curved neck at the top or vine end.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

An edible tuber originating from Asia and introduced into Europe in the late 1800's.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

An Italian appetizer, served hot or cold that can be made in the form of toasted pieces of bread, toasted crackers or croutons that have received a light basting of olive oil and are then served with a variety of toppings.

A French term used to describe a small round, molded cheese made from goat's milk.

A moulded crust that serves as an edible container for various food ingredients....

A small cube of dried, fried, or toasted bread that is used as a garnish for soups or salads.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

A thin, disc shaped, Ligurian pasta that has been hand stamped with the family arms on one side and different designs, such as palm trees, sunsets, and sailboats on the other side....

Produced in small quantities as a farmhouse or artisan cheese, Crucolo is a variety that is made from unpasteurized cow's milk.

Traditionally, this food item referred to fresh or pickled vegetables that were prepared by thinly slicing them into strips and stick shapes to be served as an hors d'oeuvre.

The interior section of any type of bread that is surrounded by the outer crust....

A cake similar to a coffee cake in that it has a moist cake bottom and a streusel topping.

An Irish term for pig trotters or pigs feet. It refers to either the edible pigs feet or the meat cut from the feet.

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

A round, soft yeast bread, much like one half of an English muffin in appearance and taste, that is made from a prepared batter.

A spice consisting of coarsely ground flakes of dried red chiles. The seeds are also ground with the chiles.

A group of aquatic arthropods that are characterized by a segmented body, pairs of legs on each segment, and a tough exoskeleton.

crustless quiche, quiche, quiche recipes, quiche without a crust, vegetable quic...

The technique of simulating the conditions for the production of Ice Wine. Grapes are harvested and then frozen before pressing.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A French dessert that consists of rich custard baked in a mold that has had the sides of the mold coated with caramel prior to baking.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A French filling for pastries that consists of an egg custard made with flour and flavorings.

A liqueur, made from cocoa beans, which is available in either a dark or clear consistency.

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients rolled inside the crêpe.

A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls.

A long, narrow-bladed spatula that is used to easily turn and lift crêpes as they are being browned in a pan.

A kitchen utensil generally made of wood, which is used to evenly distribute the crêpe batter as it is spread over flat-bottomed pans.

A well-known French dessert that consists of rolled sweet crêpes (thin pancake-like flat cakes) covered with an orange sauce that is ignited to become a flaming dessert.

Made from ingredients that are very similar to French bread, this variety of bread is a traditional Latin American staple that has been enjoyed for centuries.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

Refers to food that has been cut into uniform box shaped pieces with all sides equal.