Glossary of Cooking Terms

A blend of seasonings that is very popular in Middle Eastern cuisine. It consists of thyme, sumac, and sesame seeds and is used to flavor various types of food including meats, meatballs, vegetables, or mixed with olive oil to be brushed on loaves of bread prior to baking.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine.

Refers to a Russian version of hors d'oeuvres or appetizers. In Russia, Zakuski may be a small plate filled with foods such as smoked fish, herbs, tomato and cucumber slices, caviar, and assorted cheeses which are served before the main meal.

Traditionally made from milk of Churra sheep, Zamorano is a hard textured cheese that originated in the Castile-Leon region of Spain, in the provence of Zamora.

An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig's foot.

A species of fish living in slow flowing rivers, lakes and ponds, which is sought as both a sport and food fish.

A very small variety of grape that usually grows to no more than 1/4" in diameter.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

A type of fried doughnut or fritter that is Italian in origin and has a sweet flavor.

Refers to the outer skin of citrus fruits such as oranges, lemons, and limes. The colored part of the skin contains natural oils that provide aroma and flavor.

A variety of apple that grows well in cooler climates. Zestar apples are harvested late in the summer season maturing into a bright red fruit with some greenish yellow coloring.

A special kitchen tool that is used to shave bits or strands from the outer most layer of covering on citrus fruits such as lemons, limes or oranges.

A wine that is stimulating to the senses, pungent.

Pronounced zin-fan-dell. A grape varietal used in the production of red and rosé (referred to as "white zinfandel") wine.

A type of grape used for the production of wine. It is native to Italy, but is widely grown in California.

A type of pasta that is shaped like thin tubular pieces of pasta that are approximately 1/4-inch in diameter and available in long or cut lengths.

A wide hollowed out tubular pasta. It is basically a larger version of ziti pasta.

Grown with a light tan to bright yellow colored skin that covers a bright white inner flesh, this variety of radish is native to the country of Poland.

A variety of bread that is Swiss in origin. It is a shiny golden braided loaf that is often served for breakfast.

A popular quick bread, especially in the United States, made with shredded zucchini and a number of other ingredients that provide a sweet flavor and moist texture.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

An Italian dessert that is made to be dome-shaped when served, a design that was supposedly inspired by the design of an Italian cathedral.

A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A variety of avocado that has a yellowish-green skin that is bright and smooth. It has a very rich flavor and can be used just like a regular avocado for guacamole, salads, and side dishes.

A type of bread that is baked as a loaf, which is then sliced into individual pieces that are baked again.