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A wild plant that should be used in small quantities due to its high content of oxalic acid. The leaves add an acidic flavor to sauces and soups.

The largest member of the herring family, it has a slight oiliness to it and a mildly sweet flavor that resembles pompano and salmon.

A food, made from wheat gluten, which is rich in protein and is used in many vegetarian dishes. It has a firm, chewy, meat-like texture and a neutral flavor.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

1. To add flavoring to a food to enhance its taste. Some types of flavorings that are used are salt, pepper, herbs, spices, lemon juice, vinegar and condiments.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

Any type of fish or shellfish that comes from the sea and is edible.

A perennial evergreen plant that grows in the northern coastal regions on salty damp ground. It has spoon shaped leaves that have a taste that is sharp and slightly salty.

A lean fish with a coarse texture and delicate flavor, consisting of a large family of fish found in temperate and tropical waters all over the world.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor.

To make shallow cuts in the surface of meat, fish, bread or cakes. The scoring has several purposes, such as decorating the food, tenderizing, to aid in the absorption of flavor when marinating, and to allow fat to drain from meat while cooking.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

Thinly sliced meat that has been flattened by pounding and is generally cooked by sautéing or frying.

A French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

1. To heat a liquid, generally referring to milk, to just below the boiling point. It should be heated just until tiny bubbles begin to form at the very edges.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

Shredded cabbage that has been mixed with a brine of pickling salt and spices after which it is allowed to ferment for a period of time.

sauce pan,

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.