Glossary of Cooking Terms

A fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

A type of pancake that is made with cornmeal, seasonings, and either water or milk and cooked on a griddle or in a frying pan like a regular pancake.

A variety of apple that has a creamy yellow flesh with a sweet and slightly tart flavor.

A variety of apple that has bright red outer skin and a cream colored crisp textured aromatic flesh.

A very popular apple variety that is shiny red in color and has a juicy, sweet, and slightly tart flavor, and is used as a snack or in salads and desserts.

(Scientific Name: Auricularia polytricha) A type of mushroom that resembles a large ear when it is fresh and grows as large as half a foot.

A tool used to extract the desired amount of juice from citrus fruits. This tool is screwed into the fruit, such as a lemon or lime, and the outer rind is squeezed until the desired amount of juice flows out the spout of the extractor.

Refers to the liquid extracted from food items that is used to make beverages and sauces.

A fruit native to China that is much like a date in its appearance, flavor, and texture, but is not related to the date.

A Christmas bread that originated in Denmark. The bread is made with white flour, enriched with eggs and butter, and flavored with cardamom, vanilla extract, and lemon zest.

Refers to a method of slicing fruits, vegetables and meats into strips that resemble matchsticks.

A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.

Grown on a juniper evergreen shrub, this berry is used as a seasoning for various food dishes.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

A Finnish cheese made with cow or reindeer's milk. After only a few days of ripening, the cheese is toasted over a fire to give the surface a slightly charred appearance and flavor.