Glossary of Cooking Terms

Appears on wine that is Non-Vintage. Non-Vintage wine is made from grapes that were harvested in different years.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

Popular in Japan, a communal one-pot meal where the ingredients have been prepared in advance in small bite size pieces and are then cooked in broth or oil at the table.

An appetizer that traditionally consists of tortilla chips with a melted cheese that is garnished with sliced chile peppers.

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips.

A medium-sized, cracked Greek olive that is light to dark green in color. Brine-cured and packed with olive oil, the firm meat of the Naflion Olive provides a crisp nutty flavor with a somewhat sour and salty overtone.

Most notably known as "Pinot Noir". Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes.

A tuber which is common in Asia, Africa, and many tropical countries, that can range in size from several ounces to over 50 pounds.

(Scientific Name: Pholiota nameko) A brown capped mushroom with a white stem that grows in groups of clusters of numerous stems and caps closely aligned.

Coating a piece of food with a thin, even layer of a sauce so that it covers the entire piece.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes.

A utensil that has a colorful history and one that dates back many years to age old times.

Made from plastic, wood, steel, brass, aluminum, paper, and other types of materials as well, this utensil is used to enhance the presentation of a breakfast, lunch or dinner place setting at the table where the meal is served.

A pastry dessert, which consists of crisp layers of puff pastry, which are covered with a pastry cream filling.

Varying in width from 1/4 inch to 2 inches wide, this utensil is to lift, reposition or remove small amounts of food often from within small spaces.

The Indonesian name for fried rice. Various ingredients are added to the rice, such as shrimp or other types of shellfish, chicken, meat, eggs, chiles, onions, garlic, peanuts and a number of seasonings.

A flowering plant with buds, flowers, leaves, and stems that are edible. As an edible flower, the leaves and stems have a peppery flavor and can be added to salads and sandwiches....

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

A juicy fleshed orange having a thicker skin, which is generally easy to peel, with flesh that is juicy and sweet.

A term from India that may refer to a food dish with rice and vegetables or a ready to eat snack.

A pea-sized, off-white, oval shaped legume, which is also called the Yankee bean.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

1. Liquor that is drunk straight, without being diluted with ice, water or other mixes.

Pronounced Neh-bee-oh-low. A grape varietal, used in the production of red wine, originating in the Piedmont region of Italy.

The undiluted juice from a fruit or the juices from a mixture of fruits. Typical fruits used to produce nectar include apples, apricots, grapefruits, mangos, oranges, peaches, pears, and pineapples.

A slightly smaller, smooth skinned species of the peach with juice that is mildly spicy and rich in flavor.

A leaf growing from the Neem plant that is native to Asia and East India where it is used to flavor foods.

One of Mexico's most distinctive beers, which is reddish-brown in color with a malt flavor that has a slightly chocolate taste.

The weight of the contents in a container without the container or any other packaging material.

Originating in the Normandy region of France, this cheese is a soft unripened cheese, which is very similar to cream cheese in texture, taste and use.

A descriptor of wine with no obvious, outstanding characteristics.

A medium sized olive from Spain that has an elongated pointed shape and has a shiny black flesh when fully ripe.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

A type of rye bread containing a greater proportion of wheat flour than rye. It has a lightly colored crumb and a chewy, but tasty crust.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

A dish of chopped shellfish, generally lobster, crab or shrimp, in a rich sauce made from butter, cream, egg yolks, sherry and seasonings.

A good all-purpose apple that is greenish yellow in color. Its light yellow, juicy flesh is extra crispy and slightly tart.

Dried sardines, most commonly used in Japanese cuisine to create a soup stock with a strong flavor.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi.

A type of chives, which is similar to regular chives, but has a stronger flavor....

A short-grain rice variety that is one of the best for the production of sake, which is a popular Japanese rice wine.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area.

A tiny French olive with color that ranges from purple-brown to brown black and a soft meat that provides a somewhat tart to nutty flavor.

A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

When in reference to wine, “noble” are the grapes that produce the world’s finest wine.