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Glossary of Cooking Terms

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Raspberry
A small, deep colored berry which has a tender texture, a sweet delicate taste ...
Peas
Varieties of small round legumes that are typically classified as fresh, field ...
Swiss Chard
A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with ...
Arugula
A Mediterranean plant, with green, multiple-lobed leaves, belonging to the ...
Butterhead Lettuce
Along with crisphead lettuce, butterhead is one of the two main types of head ...
Radish
A root vegetable related to the turnip and horseradish family, with a crisp ...
Marinate
The soaking of food, such as meat, vegetables, or fish, in a flavored liquid ...
Kebab
Small chunks of meat or fish that have been seasoned and/or marinated, put on a ...
Flank
A cut of beef that consists of the entire muscle located on the belly or ...
Skirt Steak Beef
In the United States, this cut of beef is a long, flat, boneless beefsteak ...
Flat Iron Steak
A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, ...
Artichoke
A tall flowering plant related to the thistle family of plants that is native ...
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