Glossary of Cooking Terms

A type of Italian cured pork made from the cheeks and jowls of hogs and commonly considered to be a form of bacon.

A food additive that is most often used as a thickener or stabilizer. This ingredient is produced from legume plants in arid areas of India, Pakistan and the U.S.

The bone ends of two racks of lamb can be interlaced and then tied to form a special preparation known as a Guard of Honor.

Most notably known as Vernaccia. The name is derived from the word “vernaculum”, the Latin term for indigenous.

A tropical fruit that is native to South America but is also grown in the warm areas of the U.S.and other tropical regions.

A non-carbonated beverage flavored by the pulp from the tropical fruit guava. This thirst-quenching beverage has a tangy flavor that has a naturally rich sweetness.

An Irish farmhouse cheese produced from cow's milk. The rough textured rind on the outside of this cheese covers a smooth and somewhat crumbly inner cheese, pale white in color.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color.

A type of small game bird that originated in Africa and is also known as a Numidian or Carthaginian chicken.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

The highest grade of green Chinese tea noted for its light color and distinctive, sharp flavor.

A small oval olive from Italy that has a wrinkled black flesh if they are dry-cured or a smoother dark violet flesh if brine or salt-cured.

A Japanese term for an egg omelet that is rolled rather than folded when served.

A Greek food consisting of lamb that is cooked and served in a bread wrap, such as pita bread.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

The French term for "cake."