Glossary of Cooking Terms

Developed in the Leicestershire region of England, white Stilton cheese is a younger version of the famous Stilton blue cheese, but without the blue mold veining.

An herb that is most often considered to be a weed. It has a square stem with green leaves that are serrated along the edges.

To mix a substance(s) in a circular pattern using a spoon, spatula or other such utensil.

stir-fry pan, stirfry pan,

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables.

stock pot,

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

A device used to sharpen the edges of a knife. The edge of the knife is passed over the stone at an angle, causing an abrasion that sharpens the knife edge.

A mature stone crab has an oval body that is dark, brownish red, and mottled with gray spots and it has two huge claws.

Any type of fruit that contains a stone or pit, such as cherries, apricots, nectarines, plums, olives, avocados, and peaches.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

(Scientific Name: Boletus edulis) A rich meaty flavored mushroom that has a large, round cap that is pale yellowish brown to dark reddish brown in color and grows 2 to 8 inches in width.

A grinding method that may be manual or automated to produce flour or meal by slowly milling grain between two stone utensils or grindstones.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

Descriptor of wine. See “flinty”.

Short, curved tube pasta, which is basically a smaller version of elbow macaroni.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A knife blade that is straight along the cutting edge or straight and slightly curved.

A type of Forcemeat which has been made by combing pork and pork fat with an equal amount of another meat selected by the meat processor.

A mixing method where all ingredients are added at the same time and then mixed by hand or machine.

To remove undesirable particles from a liquid, to separate liquid from other solids or to seperate various contents from other contents such as removing smaller particles from larger particles.

A kitchen device that is most used to strain liquids away from other ingredients but also to ocassionally sift fine ingredients away from larger ingredients.

strata, breakfast strata, breakfast strata recipes, cheese strata recipes, veget...

(Scientific Name: Volvariella volvacea) An Asian mushroom which is cultivated to sell in two forms, unexpanded (unpeeled) or expanded (peeled).

A kitchen utensil that is used to whip lighter food ingredients being prepared for baking or serving.

A large, juicy, red berry that is very sweet when ripe and grows on a spreading, stemless plant.

Most often the Huller is a stainless steel tool used to remove the stem and core of a strawberry while leaving the outside of the berry whole.

A tool with a round serrated end that is used to remove the stem and core of strawberries and tomatoes.

A sweet, crumbly topping used on breads, cakes, muffins, sweetbreads, coffeecakes, and some pastry items.

Also known as runner bean, snap bean, or string bean, green beans are long and slender, with green pods.

A processed type of cheese that is semi-soft and elastic textured. It is made into a round dowel-like rod that may be slightly wavy in appearance.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A lean saltwater fish with flesh that is tender, white, and mildly sweet. The Striped Bass is a saltwater fish that migrates to fresh water to spawn.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

Descriptor of wine. See “robust”.

A ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

Pieces of pasta that have been rolled across its width to resemble a twisted, rolled towel.

A vague term suggesting that the flavors of fruit, the tannins, acidity, and the alcohol of a specific wine are pleasingly proportioned.

A German word meaning "whirlpool", used to describe a type of pastry which is made up of many paper thin layers that are spread with a sweet or savory filling and then rolled before baking to a crispy golden brown.

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

A seasoned mixture of ingredients such as bread, eggs, meat, vegetables, and spices that are combined and typically placed in the cavity of poultry, game birds, fish, meat, or vegetables to be baked together.

Descriptor of wine that is flavorful and full bodied, they are said to have “stuffing”.

Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

Descriptor of bold, full-bodied wine. See “hearty”.