Glossary of Cooking Terms

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

In reference to wine making, "rack and return" is the technique of gently extracting color and structure from the fruit rather than the customary pump over method.

The transferring of wine from one container to another. This transfer leaves behind lees and helps to avoid reduction with the exposure to oxygen.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.

Descriptor of wine with harsh acidity.

Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator.

A vegetable from the chicory family, which has a tight head of dark scarlet leaves with creamy colored ribs.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

Radish seeds that have germinated, requiring only water and a cool place to grow, before being harvested as a food.

A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A freshwater fish with a firm textured flesh that has medium to high fat content.

A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

Descriptor of mild, rich wine produced using dried out grapes from an excessively hot growing area.

A traditional salad or condiment made in India that consists of yogurt curds combined with herbs, spices, and fruits or vegetables.

In reference to wine making, "raking" refers to the process that occurs before fermentation whereby grape juice is separated from solid components.

A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.

An oval fruit, which is native to Malaysia, the Rambutan is a relative of the lychee and is often referred to as a hairy lychee.

Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

A stale, unpleasant taste and odor of a food caused by a chemical breakdown of fats and oils.

A sweet cherry, which is one of the Gean varieties, that is grown in cooler climates in the United States.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

An annual plant, related to the broccoli, cauliflower, cabbage, and turnip families, which grows as a tall and spindly stem topped with green leaves and bright yellow flowers.

A type of oil produced from rapeseeds and processed into cooking oil, commonly referred to as canola oil.

Also known as broccoli raab, this vegetable has green leaves with a strong flavor that is slightly bitter.

Meat that has been cooked for a very short period of time, leaving the center cool and red in color.

A European term referring to thin strips of cured pork that are most often considered bacon in the United States.

A small, deep colored berry which has a tender texture, a sweet delicate taste and a pleasant aroma.

Wine vinegar blended with raspberry juice for a flavor that has the sweetness of berries, yet is mildly acidic.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

An Asian herb that is a small plant with green leaves and a unique flavor that is mildly sweet, similar to cumin.

An herb with narrow green leaves that grow on a climbing plant. It has a smell similar to cilantro but has a bitter, peppery flavor.

A German cold made from thinly sliced smoked beef.

A smaller version of ravioli.

A tray containing square perforated cutouts for making stuffed pasta. A sheet of pasta is laid on top of the tray, the stuffing is added to each individual pasta square and then the top layer of pasta is added.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

A kitchen utensil that is used to mark out a sheet of pasta dough when making stuffed pasta squares.

A larger version of ravioli.

A descriptor of wine that is too young to consume, may be too acidic and unbalanced.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

An olive that is green in color and ready to be cured.

A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.