Glossary of Cooking Terms

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

A medium size brownish-black olive grown in Italy that has a long rounded shape and meat with a firm texture.

An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce.

A larger version of the lumache shaped pasta. This large snail shaped pasta is generally stuffed and baked.

A variety of caviar produced from the roe (eggs) of the lumpfish species of fish.

The eggs from lumpfish, which are harvested and sold as caviar. The roe is dyed and must be salted before it can be sold as caviar.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

A large dried bean that is round in shape, white in color and similar to a fava bean.

A descriptor of rich, full, smooth wine. A characteristic most often found in sweet wines and intense, fruity wines.

A descriptor of wines, most often sweet dessert wines, with high amounts of residual sugar.

A food decorating powder that provides a metallic or pearl-like reflective quality to cookies and sweets when lightly sprinkled over the surface of the food.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

One member of a group of pigments, known as a carotenoids that create coloration in plants.

Generally a green olive that has been soaked in lye, then rinsed in water, and placed in a salt brine to process the olive.

A dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.