Glossary of Cooking Terms

A plant, native to China and eastern Asia, that has heart shaped leaves which are commonly used as both a salad green and a cooked vegetable.

A short cylindrical shaped banana that has a green outer skin covering a pink to salmon colored flesh.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

A small, magenta-colored berry harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

Pronounced "wheat-lah-KOH-chay" it is a fungus (mushroom) that grows on sweet corn and is considered to be a delicacy in Mexican food dishes, some referring to it as a Mexican truffle.

The outer pod or shell covering a seed or fruit. A hull is also called a husk.

A popular Middle Eastern dish consisting of chickpeas that have been mashed, olive oil, garlic, and lemon juice.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length.

A combination of double Gloucester cheese layered and alternating with layers of Stilton blue cheese.

A deep-fried fritter made with a batter usually consisting of cornmeal, milk, eggs, onions, and seasonings.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

A grape varietal that is a blend of different grape species.

The oil derived from a process of chemically changing liquid oil from a saturated fat into a stiffer and more stable form, such as occurs by changing a vegetable oil into a stick of margarine.

The tendency to absorb moisture, which is a condition that occurs with some food products as they are exposed to high humidity.

An herb that is native to Mediterranean regions of Europe, the Middle East, and North Africa.