Glossary of Cooking Terms

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

A cheese produced in the Severn Valley region of the United Kingdom that is made from unpasteurized sheep's milk.

Most notably known as "Malvasia". A 2000 year old grape varietal believed to have originated in the southwest area of Turkey and the islands between Turkey and Greece (around the Aegean Sea), it is used in the production of white wine.

A tropical berry fruit, shaped like a football that may range in weight from 1 to 8 pounds and be 4 to 8 inches long when harvested from the sapote tree.

A small oval green-colored fruit grown on trees related to the Evergreen family....

A Spanish cheese made from sheep's milk, firm in texture with a mild, nutty flavor.

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

Also known as "soup nuts" this food item is considered to be a cracker or cracker bread that is commonly made in Jewish kitchens to accompany soup or it may be served as a garnish for other foods.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A tropical fruit, oval in shape, which has a very juicy, sweet flavored, orange flesh.

A non-carbonated beverage flavored by the pulp from mangos. A mango is a tropical fruit that has a flavor which tastes like a blend of pineapple, apricot, and peach.

A kitchen utensil that is built to manually slice the mango fruit in half, removing the center pit as the mango is split.

A fruit, native to East India and Asia, which has a dark red rind and a delicious milky juice.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

A type of flour made from ground cassava or yucca root. Ground into a coarse textured substance, Manioc flour provides a somewhat acidic and nutty flavor as an ingredient for baked goods.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich.

A soft Lebanese bread prepared with a wheat bread flour dough that is shaped into a flat, 5-inch round with a concave surface.

A popular variety of Greek cheese that is made from sheep or goat's milk. Manouri cheese is available in various shapes and sizes and does not have a rind.

A Turkish pasta made of a small square of pasta with a meat filling added, which then has all four corners gathered together forming a ball.

A small to medium size olive, produced in Spain and California, that is greenish brown in color and oval shaped.

A smaller member of the banana family, but not as small as the Baby banana, this variety is sweeter, perhaps somewhat drier, and provides a distinctive strawberry or apple flavor.

A food flavoring extracted from oils within sugar maple trees that is processed into a combination of maple flavoring with an alcohol base.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

A type of cherry that has been colored red or green and is soaked in flavored sugar syrup.

A cherry liqueur distilled from the wild and tart cherry variety known as damasca or amaresca cherries from the Dalmatia region of Italy.

Bread that is made with a combination of pumpernickel rye and traditional rye dough or pumpernickel rye and sourdough to create a hearty flavored sandwich bread.

The network of fat that runs throughout a cut of meat, also referred to as graining.

A colorless brandy that is produced by distilling the grape skins, seeds and stalks, which are left from the pressing process in the first stages of Champagne production.

Most notably known as "Verdicchio". A grape varietal, used in the production white wine, originating in the Marches region of Italy.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

A beverage that is traditionally considered to be a drink served in regions with warm climates.

A coarse ground salt, white or off-white in color and irregular in shape. This type of salt is used to coat the rim of a margarita glass so that the tart flavor of the beverage is enhanced by the salty taste as the drink is consumed.

A kitchen utensil or tableware item that is used to hold coarse salt for coating the rim of margarita glasses prior to serving.

An Italian pizza that historically could only be made in a wood burning oven using flatbread with only three ingredients; buffalo mozzarella cheese, red tomatoes, and green basil.

An Italian pasta that has an appearance similar to a shell pasta with ridges. If not available, substitute conchiglie or gigli.

A liquid, such as vinegar, wine or oil, with spices or other flavorings added to it, which is made for the purpose of soaking a food in it to add flavor or to tenderize.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

As a member of the blackberry family, this cane fruit has a very similar appearance to its blackberry relatives.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A strong flavored jellylike mixture that is produced by combining the flesh and peel of a fruit and cooking it with sugar until it is the proper consistency.

A lidded earthware pot, used for making soup that is higher than it is wide. The clay material that the pot is made from affects the flavor of the soup.

A variety of the carrot that is distinctive in color and nutritional properties....

A French term for chestnuts that are preserved in a sweetened syrup resulting in a "candied" nut.

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

A plump looking dried bean, common in Italian cooking, that is white in color and round in shape.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.