Glossary of Cooking Terms

A type of orange that is more commonly known as the blood orange and features an orange-red skin and deep red flesh.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

An organ from pigs that is prepared and cooked for various food dishes. In years past, the stomach was a common food wrap used to enclose ingredients, such as meat, sausage, vegetables, and seasonings, that were roasted and served as a main dish.

A fresh water fish that is found in the Great Lakes and other large lakes in the upper United States and Canada.

A savory rice dish in which the rice is browned in oil or butter before it is cooked in liquid.

Very thin ribbons of pasta.

Small, dried, red peppers that are hung to dry in the sun and then dried further in old wood burning ovens.

A hard, unrefined brown cane sugar that is most common in Mexican regions as either a light colored variety known as blanco, or as a darker variety, known as oscuro.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

A bologna type luncheon meat containing chopped pimientos (or pimentos). It is generally sliced and served cold in sandwiches or as an appetizer.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

Refers to an amount too small to measure, generally 1/16 of a teaspoon or less. Called a pinch because it is small enough to hold between your thumb and forefinger.

Small bowls that are used to hold condiments, sauces or any food items that can be individually served.

The small, ivory colored seed found inside the pine cone of several varieties of pine trees.

Pine seed oil, which is obtained from pine nuts, is one of the most expensive oils on the market, so its appeal is very limited.

A tropical fruit that has a yellow flesh and a prickly peel that has a diamond shaped pattern to it.

A kitchen utensil that is made to cut a pineapple into spiral slices while also cutting out the core.

The sweet juice extracted from pineapples, which is used as a beverage or as an ingredient in a recipe.

A variety of mint that is from the apple mint family of mint herbs. Pineapple Mint has green leaves with variegated ivory to yellow colored veins.

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

Most notably known as "Chenin Blanc". A grape varietal, used in the production of white wine, originating in the Loire region of France.

Most notably known as "Chenin Blanc". A grape varietal, used in the production of white wine, originating in the Loire region of France.

Most notably known as "Chenin Blanc". A grape varietal, used in the production of white wine, originating in the Loire region of France.

Common in areas of eastern Europe such as Macedonia, Pinjur is a sauce that is used as a topping or a cooking ingredient to be added to foods.

A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

One of the oldest varieties of apples still grown. It has knobby pinkish beige skin and buttery, waxy flesh which retains its fresh taste.

A medium-sized fruit that is a cross between the Golden Delicious and the Lady Williams apple.

A berry that is grown on trees in tropical areas that is not actually a true peppercorn.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Blanc". A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Pronounced pee-noe-blahn. A grape varietal, used in the production of white wine, originating in the Alsace region of France.

Most notably known as "Chenin Blanc". A grape varietal, used in the production of white wine, originating in the Loire region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Chardonnay". A grape varietal used in the production of white and sparkling wine.

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

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Pronounced pee-noe-gree. A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

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

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

Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

Pronounced pee noh Tahj. A grape varietal, a cross between Pinot Noir and Cinsault, created in South Africa in 1925 by Abraham Perold.

A mealy-textured bean that has a blotchy brown and tan colored skin. The oval shaped bean makes a good refried bean and is used in other dishes, such as beans and rice, chili, soups and stews.

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

(Scientific Name: Agrocybe aegerita) Grown on decaying tree stumps or beneath popular trees, this mushroom is a popular food ingredient in both Asia and southern Europe.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

A hollow curved pasta that resembles a snail shell. It has a wide opening at one end and at the other end the opening is flattened so that it is almost closed.

A smaller version of pipe pasta. Pipette is approximately 5/8 inch long.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.