À la Daube
ah-lah-DOHB · French
A French style of slow-braising meat, typically beef, in wine and stock with vegetables and seasonings, served as a rich stew.
The Glossary — Cooking Words and How to Say Them
Every cooking word a recipe assumes you know, with its pronunciation, the language it came from, and what it means.
À la Mode
ah-lah-MOHD · French
A French term meaning 'in the fashion of'; in cooking it denotes a beef braised with vegetables, or in American usage a dessert served with ice cream.
aglio e olio
AH-lyoh-ay-OH-lyoh · Italian
A simple Roman pasta sauce of sliced garlic and good olive oil, often with chilli and parsley.
Agnellotti
ah-nyel-LOT-tee · Italian (Piedmont)
Meat-filled pasta squares (Artusi calls them agnellotti)
aguardiente
ah-gwar-DYEN-teh · Spanish
A strong, clear sugarcane or grape liquor enjoyed across Latin America.
Aïgo
EYE-go · Provençal
Provençal for 'water,' forming the base of dishes like aïgo boulido, a simple garlic and sage soup poured over bread.
Aïgo-Saou
eye-go-SAH-oo · Provençal French
A Provençal fish soup made with white fish, potatoes, and aromatics, traditionally served with the broth and fish separately.
Aiguillette
ay-gwee-YET · French, from aiguille, 'needle'
A long thin strip cut from a breast, usually of poultry or duck.
Ají
ah-HEE · from Taino/Quechua
Chili pepper.
Ají amarillo
ah-HEE ah-mah-REE-yoh · Peruvian Spanish, 'yellow chili'
Fruity yellow Andean chili.
Ají mirasol
ah-HEE mee-rah-SOHL · Peruvian Spanish
Sun-dried yellow aji.
Ajonjolí
ah-hohn-hoh-LEE · Spanish, from Arabic
Sesame seed.
al dente
al-DEN-tay · Italian
Cooked until just firm to the bite — not soft or overcooked. From the Italian for "to the tooth."
Albóndiga
ahl-BOHN-dee-gah · Spanish
A Spanish or Latin American meatball, typically served in a sauce or soup.
Alica
AH-lee-kah · Latin
Emmer-wheat grits (spelt groats), a staple starch for porridges and puddings.
alkermes
al-KER-mes · Italian, from Arabic al-qirmiz
A crimson, spice-and-rose-scented Italian liqueur once coloured with kermes insects.
Allumette
ah-loo-MET · French, 'matchstick'
A narrow strip of puff pastry, or a matchstick cut.
Almíbar
ahl-MEE-bar · Spanish
Spanish for sugar syrup; a sweet liquid used to soak cakes, preserve fruit, or sweeten desserts.
Amaretti
ah-mah-RET-tee · Italian, from 'amaro' (bitter)
Crisp almond macaroons made with bitter almonds
Américaine
ah-may-ree-KEN · French
A style (à l'américaine) of preparing lobster or fish in a sauce of tomato, white wine, brandy, and aromatics.
amourettes
ah-moo-RET · French
The tender spinal marrow of a calf or lamb, prized as a delicate morsel.
Amulum
AH-moo-loom · Latin, from Greek amylon
Wheat starch used to thicken sauces and puddings.
amuse-bouche
ah-MYOOZ-BOOSH · French
A single, bite-sized hors d'oeuvre served as a complimentary starter. Literally "mouth amuser."
Anolini
ah-noh-LEE-nee · Italian (Parma/Piacenza)
Small round stuffed pasta served in broth
Anticuchos
ahn-tee-KOO-chohs · Quechua/Spanish
Grilled marinated skewers, classically of beef heart.
appareil
ah-pah-RAY · French, "preparation"
A prepared mixture kept ready to finish a dish — the base batter, cream, or forcemeat a recipe builds on.
Apsinthium
ap-SEEN-tee-oom · Greek-Latin, 'wormwood'
Roman wormwood wine (apsinthium romanum), an aromatic bitter wine and ancestor of vermouth.
Apua
AH-poo-ah · Latin, from Greek aphye
Tiny fish (anchovy or sprat fry); patina de apua is a crustless 'mock fish' custard of them.
Arista
AH-ree-stah · Italian (Tuscan), from Greek 'aristos' (best)
Roasted pork loin seasoned with rosemary and garlic
Aṭriya
AT-ree-yah · Arabic
A stew built on aṭriya, thin dried wheat noodles — an early ancestor of pasta.
Attereau
at-uh-ROH · French
Ingredients threaded on a skewer, coated and fried.
au gratin
oh-GRAH-tan · French
Topped with breadcrumbs or grated cheese and baked or grilled until golden and crusty.
Baba
bah-BAH · Italian (from French/Polish), stress on final syllable
Yeast cake soaked in rum syrup
Bābǎo
bah-BOW · Chinese
Meaning 'eight treasures,' a style of dish combining eight prized ingredients, as in eight-treasure rice pudding or eight-treasure congee.
Baccala
bahk-kah-LAH · Italian, salt cod (stress on final syllable)
Salt-cured dried cod
Báicài
BYE-TSY · Chinese
Chinese cabbage (napa cabbage), a versatile leafy vegetable used in soups, stir-fries, and pickling.
bain-marie
ban-mah-REE · French
A gentle hot-water bath used to cook delicate foods or keep sauces warm without direct heat.
Báiyù
BYE-YOO · Chinese
Literally 'white jade,' a poetic term for tofu, prized for its pale, smooth appearance in Chinese cookery.
Balsamella
bal-sah-MEL-lah · Italian (Artusi's term for bechamel)
White sauce of butter, flour and milk
Bào
BOW · Chinese
A rapid, explosive cooking method using extremely high heat and very brief cooking time to sear ingredients quickly.
barquette
bar-KET · French
A boat-shaped pastry case with notched edges, baked blind and filled — Escoffier reserves it for fish and shellfish, with the round tartelette taking poultry and game.
batonnet
bah-toh-NAY · French
A knife cut producing small, evenly-sized sticks approximately 6 mm × 6 mm × 5 cm.
Bavarois
bah-vah-RWAH · French, 'Bavarian'
A cold set cream lightened with whipped cream.
Bazmāward
baz-MAH-ward · Arabic
A rolled, stuffed bread of pounded roast meat, sliced into pinwheels.
Béarn
bay-AR · French
Short for sauce béarnaise, a rich emulsion of egg yolks and butter flavoured with shallots, tarragon, and vinegar, typically served with grilled meats.
Béarnaise
bay-ar-NEZ · French
A classic emulsified sauce of egg yolk and butter flavored with shallots, tarragon, and vinegar, traditionally served with grilled meats.
Bécasse
bay-KAHSS · French
Woodcock; a prized game bird traditionally roasted and served in classic French cuisine.
Béchamel
bay-shah-MEL · French
A classic white sauce made from a roux of butter and flour cooked with milk, one of the French mother sauces.
Béchamel
bay-shah-MEL · French
One of the French mother sauces, made from a white roux and milk; the base for many gratins and creamed dishes.
beignet
ben-YAY · French
Anything enveloped in frying batter and fried. Escoffier's rule: a beignet is served without accompaniment, a fritot always with tomato sauce.
belle-hélène
bel-ay-LEN · French
Poached pears served with vanilla ice cream and warm chocolate sauce (poires belle-Hélène).
Bergère
bair-ZHAIR · French
Meaning 'shepherdess,' a garnish or style (à la bergère) featuring mushrooms, bacon, and fried potatoes.
beurre blanc
burr-BLAHN · French
An emulsified butter sauce made by whisking cold butter into a white wine and shallot reduction.
beurre manié
burr-man-YAY · French
Equal parts softened butter and flour kneaded together into a paste, used to thicken sauces at the last moment.
beurre noir
burr-NWAHR · French
Butter cooked until dark brown and slightly bitter, traditionally finished with capers and lemon juice.
beurre noisette
burr-nwah-ZET · French
Butter cooked until the milk solids turn golden-brown with a warm, nutty hazelnut aroma.
Bingsagwa
BING-sah-gwah · Korean
A light glutinous-rice puff confection.
Bīngtáng
BING-TAHNG · Chinese
Rock sugar, large crystallized lumps of sugar that lend a clear sweetness and glossy sheen to braises and desserts.
Binja
BIN-jah · Korean
A fried mung-bean pancake, here filled with honeyed red bean; an early ancestor of bindaetteok.
biscotti
bis-KOT-ee · Italian
Twice-baked almond biscuits with a dry, crisp texture designed for dipping in wine or coffee.
bisque
BISK · French
A rich, smooth cream soup typically made from shellfish shells, strained to a velvety texture.
blanch
BLANCH · French
To briefly plunge food into boiling water then immediately into ice water to set colour, set texture, and loosen skins.
blanquette
blahn-KET · French
A French white stew where meat is poached without browning and finished in a cream and egg sauce.
Blinchiki
BLEEN-chee-kee · Russian
Thin unleavened crepe-style pancakes, often rolled around a filling.
Blini
blee-NEE · Russian
Thin yeast-raised buckwheat or wheat pancakes, the plural of blin.
bœuf
BUHF · French
The French word for beef, met in dish names such as bœuf bourguignon.
Bohémienne
boh-ay-MYEN · French
A French preparation; as a cold sauce, a mayonnaise-based sauce with tarragon, or a Provençal-style vegetable dish similar to ratatouille.
Borshch
BORSHCH · Russian
A beet-based sour soup, usually built on meat or fish stock, that is a cornerstone of Russian and Ukrainian cooking.
Botellus
boh-TEL-loos · Latin, 'little sausage'
A blood sausage of hard-boiled egg, pine nuts, onion and blood in casing.
Botvinya
bat-VEEN-yah · Russian
A chilled summer soup of kvass with cooked beet greens and other leafy greens, served with fish.
Bouchée
boo-SHAY · French
A small puff pastry shell filled with a savory ragout or other filling; literally 'mouthful.'
Bouïdo
bwee-DOH · Provençal
Provençal for 'boiled,' part of the dish aïgo boulido, a rustic garlic broth traditionally served as a restorative.
Boulangère
boo-lahn-ZHAIR · French, 'baker's wife'
Cooked on a bed of sliced potato and onion.
bouquet garni
boo-KAY-gar-NEE · French
A bundle of herbs tied together or wrapped in muslin and simmered in stocks, soups, and stews for flavour.
Bouquetière
book-TYAIR · French, 'flower-girl'
Garnished with vegetables arranged in separate bouquets.
Bourguignonne
boor-gee-NYUN · French, 'in the Burgundy manner'
Garnished with red wine, small onions, mushrooms and bacon.
Brabançonne
brah-bahn-SUNN · French
A garnish in the style of Brabant, typically featuring Brussels sprouts and potato croquettes.
braise
BRAYZ · French
To first sear food at high heat, then cook slowly in a covered pot with a small amount of liquid until tender.
braised
BRAYZD · French
Cooked by first searing at high heat, then covered and slowly simmered in a small amount of liquid until very tender.
Brandade
brahn-DAHD · French, from Provençal brandar, 'to stir'
Salt cod pounded to an emulsion with oil and milk.
Brigidini
bree-jee-DEE-nee · Italian (Lamporecchio, Tuscany)
Thin crisp anise-flavored wafers
Brioché
bree-oh-SHAY · French
Made in the style of brioche, a rich, buttery, egg-enriched bread; describes preparations using or resembling brioche dough.
Brouillés
broo-YAY · French
Scrambled, as in 'œufs brouillés' (scrambled eggs) cooked gently to a soft, creamy texture.
brunoise
broo-NWAHZ · French
A knife cut producing very small, uniform 2–3 mm cubes — the finest standard dice.
bruschetta
broo-SKET-tah · Italian
Grilled bread rubbed with garlic and dressed with olive oil — often topped with tomato or other garnishes.
Budin
boo-DEEN · Spanish, from English 'pudding'
Baked custard or pudding.
Būrān
boo-RAHN · Arabic
Fried eggplant dressed with garlicky yogurt and meat, named after the princess Būrān.
Būrāniyya
boo-rah-NEE-yah · Arabic
A family of eggplant-and-meat dishes descended from Būrān.
Butter-Étuvée
BUH-ter ay-too-VAY · French
A method of gently cooking vegetables in butter in a covered pot with little or no added liquid so they stew in their own juices.
Butylka
boo-TILL-kah · Russian
A bottle used as a liquid measure, roughly 0.6-0.75 liter.
Byeoltang
BYUHL-tahng · Korean
A soft-shell turtle soup, also called jara-gaeng.
Caccabina
kak-kah-BEE-nah · Latin, from caccabus 'cooking pot'
A dish cooked in the caccabus (cauldron); caccabina fusilis is a molded, poured version.
Cacciucco
kah-CHOOK-koh · Italian (Tuscan/Livornese), likely from Turkish 'kucuk' (small bits)
Tuscan mixed-fish and shellfish stew in tomato and wine
Cacimperio
kah-cheem-PEH-ree-oh · Italian (Piedmontese)
Piedmontese-style melted-cheese fondue
cacio e pepe
KAH-choh-ay-PEH-pay · Italian
A Roman pasta dish made with only pecorino romano, aged parmesan, and freshly cracked black pepper — an emulsified sauce, no cream.
Cáfraith
KAW-frih · Irish
An old Irish term for a thin gruel or whey-based broth, a simple pottage of early Gaelic cookery.
Cài
TSY · Chinese
A general term for a dish, vegetable, or course of food in Chinese cuisine.
Cambacérès
kahm-bah-say-RESS · French
A classic garnish or preparation in French haute cuisine, often referring to a rich soup or dish named in the grand 19th-century style.
Camote
kah-MOH-teh · from Nahuatl camohtli
Sweet potato.
Canapé
kah-nah-PAY · French
A small piece of bread, toast, or pastry topped with a savory garnish and served as an hors d'oeuvre.
Canapés
kah-nah-PAY · French
Small bite-sized appetizers consisting of a base of bread, cracker, or pastry topped with savory garnishes, served before a meal.
Cannelées
kah-nuh-LAY · French
Describes food that is fluted or grooved, often referring to decoratively channeled vegetables, fruit, or the small caramelized custard cakes of Bordeaux.
Cappelletti
kahp-pel-LET-tee · Italian, 'little hats'
Romagna-style filled pasta shaped like small hats, served in broth
caramelise
KAIR-ah-meh-lyz · English
To heat sugar until it melts and turns golden-brown, developing complex, bitter-sweet flavour through the Maillard reaction.
caramelize
KAIR-ah-meh-lyz · English
To heat sugar until it melts and turns golden-brown, developing complex, bitter-sweet flavour through the Maillard reaction.
Carapulca
kah-rah-POOL-kah · Peruvian, from Quechua
Stew of reconstituted dried potato with pork.
Carême's
kah-REMZ · French
Possessive form referring to the elaborate haute cuisine techniques and presentations attributed to Antonin Carême.
Carmélite
kar-may-LEET · French
A garnish or preparation style (à la carmélite), and the name of various dishes and pastries; also a brown-toned classic presentation in French cuisine.
Carnesecca
kar-neh-SEK-kah · Italian (Tuscan), 'dry meat'
Tuscan salt-cured pancetta
Caroenum
kah-REH-noom · Latin, from Greek karoinon
A sweet grape-must reduction (thicker than defrutum), a common sweetening agent in the sauces.
carpaccio
kar-PAH-chee-oh · Italian
Very thinly sliced raw beef, fish, or vegetables, dressed with olive oil and lemon and served as a starter.
carré
kah-RAY · French, "square"
A rack — the joined ribs of lamb, veal, or pork, roasted in one piece.
Caryota
kah-ree-OH-tah · Greek-Latin
A prized variety of date, used both as sweetener and stuffed as a sweet.
Castagnaccio
kah-stah-NYAH-choh · Italian, from 'castagna' (chestnut)
Flat chestnut-flour cake with pine nuts and rosemary
Castagnole
kah-stah-NYOH-leh · Italian, 'little chestnuts' (for their shape)
Small fried sweet dough balls dusted with sugar
Causa
KOW-sah · Peruvian Spanish
Seasoned mashed-potato dish, often layered.
Cavallucci
kah-vahl-LOO-chee · Italian (Siena)
Spiced Sienese cookies with anise and candied peel
Cazuela
kah-SWEH-lah · Spanish, 'cooking pot'
Hearty meat-and-vegetable stew.
céleri-rave
sel-ree-RAHV · French, "root celery"
Celeriac — the knobbly root of a celery variety, eaten grated raw or cooked as a smooth purée.
Cenci
CHEN-chee · Italian (Tuscan), 'rags'
Fried sweet pastry ribbons dusted with sugar
cèpes
SEP · French
The prized porcini mushroom, with a thick pale stalk and a rich, nutty flavour.
Cervelle
ser-VEL · French, 'brain'
Calf's or lamb's brains, usually poached or fried.
ceviche
seh-VEE-chay · Spanish
Raw fish or seafood cured by marinating in citrus juice, which denatures the proteins without heat, seasoned with chilli and onion.
Chancaca
chahn-KAH-kah · from Quechua/Nahuatl
Block of unrefined cane sugar.
Chancho
CHAHN-choh · Spanish (American)
Pig; pork.
chantilly
shahn-tee-YEE · French, after the town of Chantilly
Lightly sweetened whipped cream, usually scented with vanilla (crème Chantilly).
Chǎo
CHOW · Chinese
A stir-frying technique using high heat and constant tossing in a wok with a small amount of oil to quickly cook ingredients.
Château
sha-TOH · French
In cooking, refers to a style of cutting vegetables (especially potatoes) into small barrel or olive shapes, as in 'pommes château'; also denotes thick steak cuts like Châteaubriand.
Châteaubriand
shah-toh-bree-AHN · French
A thick cut of beef tenderloin, typically grilled or roasted and served with a reduction sauce, often for two people.
Châtelaine
shah-tuh-LEN · French
A French garnish style usually featuring braised artichoke bottoms, chestnuts, and onion soubise, often served with meats.
Châtillon
shah-tee-YOHN · French
A classic French garnish name typically denoting a preparation accompanied by artichoke and a velouté-based sauce.
Chaud-froid
shoh-FRWAH · French, 'hot-cold'
Cooked hot, coated in a sauce set with aspic, and served cold.
Chaudière
shoh-DYAIR · French
A large cauldron or cooking pot; the French term that gave rise to 'chowder,' a hearty seafood or vegetable soup.
Cheoncho
CHUHN-choh · Korean
Sichuan (prickly-ash) pepper, a period-correct pungent spice used before chili reached Korea.
Cheongju
CHUHNG-joo · Korean
Clear refined rice wine, strained off the fermented mash.
Chicha
CHEE-chah · Spanish, of Caribbean origin
Fermented maize or grain drink.
chicorée
shee-kaw-RAY · French
Chicory — its bitter leaves as a salad green, or its roasted root as a coffee-like drink.
chiffonade
shif-uh-NAHD · French
To cut leafy vegetables or herbs into thin ribbons by stacking, rolling tightly, and slicing across.
Chimchae
CHIM-cheh · Korean
An early water-pickle, the pre-modern chili-free ancestor of kimchi.
chimichurri
chee-mee-CHOO-ree · Spanish
An Argentinian uncooked sauce of fresh herbs, garlic, olive oil, and red wine vinegar — the classic accompaniment to grilled meat.
chinois
sheen-WAH · French
A fine mesh conical sieve used to strain sauces and stocks to a very smooth, silky consistency.
Chłodnik
KHWOD-nik · Polish
A cold beet or beet-leaf soup of Polish-Lithuanian origin, served in Russian kitchens as a summer dish.
Choclo
CHOH-kloh · from Quechua choqllo
Large-kernel Andean corn.
chorizo
cho-REE-soh · Spanish
A seasoned pork sausage, often spiced with paprika or chili.
choux
SHOO · French
A light pastry dough cooked on the stovetop and baked until puffed and hollow — used for profiteroles and éclairs.
Chuño
CHOO-nyoh · from Quechua ch'unu
Freeze-dried potato.
Chupe
CHOO-peh · Peruvian, from Quechua
Thick seafood-and-potato chowder.
Churrasco
choo-RAHS-koh · Spanish/Portuguese
Grilled beef.
Cibreo
chee-BREH-oh · Italian (Tuscan)
Florentine stew of chicken livers, cockscombs and giblets
ciseler
seez-LAY · French
To snip herbs into fine shreds, or to score a fish lightly so it cooks evenly.
clarify
KLAIR-ih-fy · English
To remove impurities from butter or stock by skimming, straining, or using egg whites — producing a clear, clean liquid.
cognac
koh-NYAK · French, from the Cognac region
A refined grape brandy used to enrich and flavour dishes.
Composé
kohm-poh-ZAY · French
Meaning 'compound,' it describes prepared mixtures such as beurre composé (compound butter) blended with herbs or seasonings.
compote
COM-poht · French
Whole or roughly chopped fruit cooked slowly in sugar syrup until tender but still retaining its shape.
Conditum
KON-dee-toom · Latin, 'seasoned, spiced'
Spiced honeyed wine; the book opens with conditum paradoxum, a keeping spiced wine.
confit
con-FEE · French
A preservation technique of cooking meat slowly, submerged in its own fat at low temperature.
Consommé
kon-soh-MAY · French
A clear, intensely flavored broth or soup that has been clarified, traditionally using egg whites to remove impurities.
Consommé-style
kon-soh-MAY-style · French
Prepared in the manner of consommé, a clarified, richly flavored broth made by simmering and clarifying stock with egg whites.
Consommés
kon-soh-MAY · French
Clear, intensely flavored soups made by clarifying a rich meat, poultry, or fish broth, often served as an elegant first course.
Corbina
kor-BEE-nah · Spanish (var. corvina)
Drum or sea-bass fish.
côte
KOHT · French
A rib — a chop or cutlet cut across the rib bone.
Cotechino
koh-teh-KEE-noh · Italian, from 'cotica' (pork rind)
Large fresh pork sausage, boiled and sliced
Côtelette
koht-LET · French
A cutlet or chop; a small cut of meat from the rib or loin, often breaded and fried.
Coulibiac
koo-lee-BYAK · French, from Russian kulebyaka
A pastry loaf filled with fish, rice and egg.
coulis
koo-LEE · French
A smooth, strained sauce made from puréed and sieved fruit or vegetables.
court-bouillon
koor-boo-YOHN · French, "short broth"
A quickly-made aromatic broth of water, wine or vinegar, and vegetables, used for poaching fish and shellfish.
Crécy
kray-SEE · French
A culinary term indicating a dish made with or garnished with carrots, as in potage Crécy.
Crème
KREM · French
The French word for cream, used in many dessert and sauce names such as crème fraîche and crème anglaise.
Crème
KREM · French
French for cream, used in many preparations such as crème fraîche, crème anglaise, and crème pâtissière.
crème fraîche
krem-FRESH · French
A thick, slightly tangy cultured cream with a high fat content — it can be heated without curdling.
Crèmes
KREM · French
Plural of crème; refers to creams or cream-based dishes and custards in French cookery.
crêpe
KREP · French
A thin, delicate pancake made from a smooth, well-rested flour, egg, and milk batter.
Crépinette
kray-pee-NET · French, from crépine, 'caul'
A flat sausage wrapped in caul fat rather than a casing.
Crescioni
kreh-SHOH-nee · Italian (Romagna)
Fried stuffed flatbread turnovers, often with greens
Crêtes
KRET · French
Cockscombs, the fleshy crest of a rooster, used as a classic garnish in French haute cuisine.
Criollo
kree-OH-yoh · Spanish, 'creole'
Local, creole-style.
Cromesquis
kroh-mes-KEE · French, from Polish krokiety
A bound salpicon wrapped, battered and deep-fried.
croquette
kroh-KET · French
A bound mixture shaped, crumbed and fried. Named for the sound — from croquer, to crunch.
crosnes
KROHN · French
Small, knobbly white tubers with a sweet, nutty crunch, eaten like a root vegetable.
Croustade
kroo-STAHD · French, from croûte, 'crust'
An edible pastry or bread case holding a filling.
Croûte
KROOT · French
A crust or pastry casing; the term appears in 'en croûte,' meaning food baked wrapped in pastry, and 'croûton' for fried or toasted bread.
Croûtes
KROOT · French
Slices or shaped pieces of bread that are toasted or fried, used as a base or garnish for various dishes.
Croûton
KROO-tonn · French
A small piece of toasted or fried bread used to garnish soups, salads, or as a base for savory preparations.
Croûtons
kroo-TOHN · French
Small cubes or pieces of bread, fried or toasted, used to garnish soups and salads.
Crudité
kroo-dee-TAY · French
Raw vegetables, often cut into sticks and served with a dip as an appetizer.
Culantro
koo-LAHN-troh · Spanish
Coriander / cilantro.
Cuminatum
koo-mee-NAH-toom · Latin, from cuminum 'cumin'
A cumin-based sauce served with oysters and shellfish.
curaçao
koo-rah-SOH · French, from the Caribbean island
A liqueur flavoured with the dried peel of bitter oranges.
D'Écrevisse
day-kruh-VEES · French
'Of crayfish'; used in sauces and garnishes flavored with freshwater crayfish, as in beurre d'écrevisse.
dariole
dah-RYOL · French
A small, narrow cylindrical mould for individual cakes, custards, and moulded rice.
Darne
DARN · French, from Breton darn, 'piece'
A cross-section steak cut from a round fish.
Dārṣīnī
dar-SEE-nee · Arabic
Cinnamon (literally 'Chinese wood'), among the most common spices in the book.
Dartois
dar-TWAH · French
A filled puff-pastry strip, cut into portions after baking.
dashi
DAH-shee · Japanese
A delicate Japanese stock made from kombu seaweed and dried bonito flakes (katsuobushi) — the foundation of Japanese cooking.
Dasik
DAH-shik · Korean
A pressed tea confection of flour or powder bound with honey; in this text a baked wheat-and-honey version.
Dàtóucài
dah-TOH-tsye · Chinese
Literally 'big-head vegetable,' a term for kohlrabi or large mustard tubers, often pickled or salted as a preserved vegetable in Chinese cookery.
Daubière
doh-BYAIR · French
A traditional French earthenware or copper braising pot with a narrow neck, used for slow-cooking daube, a Provençal stew of meat and wine.
Dauphiné
doh-fee-NAY · French
Referring to the Dauphiné region's style of cookery, notably gratin dauphinois with sliced potatoes baked in cream.
Dauphine
doh-FEEN · French
Potato purée mixed with choux paste and fried.
Defrutum
DEF-roo-toom · Latin, from defervere 'to boil down'
Grape must boiled down (roughly by half) to a dark sweet syrup used for color and sweetness.
deglaze
dee-GLAYZ · English
To add liquid to a hot pan to lift and dissolve the caramelised browned bits (fond) left after searing, forming the base of a pan sauce.
Dégraissée
day-greh-SAY · French
Describes a stock, sauce, or broth from which the fat has been skimmed off the surface; degreased.
Dégraisser
day-greh-SAY · French
To remove excess fat from a stock, sauce, or roast, usually by skimming the surface during or after cooking.
demi-glace
deh-mee-GLAHS · French
A deeply rich, dark sauce made by reducing brown stock and red wine by half — a classic sauce base.
Dentelées
dahn-tuh-LAY · French
'Toothed' or notched; describing ingredients cut with a serrated, scalloped, or jagged edge for decorative effect.
Deodeok
DUH-duhk · Korean
The aromatic root of the bonnet bellflower, soaked to remove bitterness and used as a vegetable.
Dépouillement
day-poo-yuh-MAHN · French
The process of repeatedly skimming the scum, fat, and impurities from a simmering sauce or stock to clarify and refine it.
Détrempe
day-TRAHMP · French
The basic dough of flour and water in laminated pastry, into which butter is folded to make puff pastry or croissant dough.
Dibs
DIBS · Arabic
Date syrup (also grape molasses), a common sweetener and souring counterweight.
dindonneau
dan-doh-NOH · French
A young turkey, tender and mild, roasted much like its grown counterpart.
doenjang
TWEN-jahng · Korean
A deep, savoury fermented soybean paste that gives Korean stews and dipping sauces their earthy backbone.
Donzelline
don-dzel-LEE-neh · Italian, 'little maidens'
Small fried dough fritters or savory bites
doraji
doh-RAH-jee · Korean
The pale, slightly bitter root of the balloon flower, usually seasoned and served as a vegetable side dish.
Dubu
DOO-boo · Korean
Tofu (soybean curd).
dukkah
DUK-ah · Arabic
An Egyptian blend of roasted nuts, sesame seeds, coriander, and cumin — crushed and used as a seasoning or dip with bread and oil.
dulce de leche
DOOL-seh deh LEH-cheh · Spanish
A rich caramel spread made by slowly cooking sweetened milk.
Dulcería
dool-seh-REE-ah · Spanish
A confectionery or sweet shop selling candies and traditional Latin American sweets.
Duxelles
dook-SEL · French
Finely chopped mushrooms and shallot cooked down to a dry paste.
Écarlate
ay-kar-LAHT · French
Literally 'scarlet'; a culinary term for meat, especially tongue, cured in brine to give it a bright red color (à l'écarlate).
Éclair
ay-KLAIR · French
An oblong choux-pastry shell filled with cream and topped with icing, traditionally chocolate or coffee flavoured.
Écossaise
ay-koss-EZ · French
A 'Scottish-style' garnish or sauce, typically featuring brunoise of vegetables and hard-boiled egg in a cream sauce.
Écrevisse
ay-kray-VEESS · French
The French word for crayfish, a small freshwater crustacean used in bisques, sauces, and garnishes.
Écrevisses
ay-kruh-VEES · French
Freshwater crayfish, prized in classic French cuisine for their delicate flesh and used in bisques, garnishes, and sauces.
Émincé
ay-man-SAY · French, 'thinly sliced'
Thin slices of cooked meat reheated in sauce.
Emporte-Pièce
ahm-port-PYESS · French
A pastry or cookie cutter used to stamp out shapes from rolled dough.
emulsify
ee-MUL-sih-fy · English
To combine two immiscible liquids — typically oil and water — into a stable, uniform mixture using an emulsifier such as lecithin.
en papillote
ahn-pah-pee-YOHT · French
A method of baking food sealed inside a folded parchment paper parcel, steam-cooking from within.
Entrecôte
ahn-truh-KOHT · French, 'between the ribs'
A steak cut from between the ribs.
Entrée
AHN-tray · French
In classic French menus, a dish served between the soup or fish course and the main roast; in American usage, the main course of a meal.
Épaule
ay-POHL · French, 'shoulder'
The shoulder cut.
Éperlans
ay-pehr-LAHN · French
The French term for smelts, small silvery fish typically floured and fried whole.
Épinards
ay-pee-NAR · French
French for spinach, used in dishes such as épinards à la crème (creamed spinach).
Escabèche
es-kah-BESH · French
A method of preserving and serving fish or meat by poaching or frying and then marinating in an acidic mixture of vinegar and spices.
Escalopé
es-kah-loh-PAY · French
A thin, boneless slice of meat, typically pounded flat, then breaded or sautéed (as in escalope de veau).
espagnole
es-pah-NYOL · French, "Spanish"
One of the five French mother sauces — a deep brown sauce built on a dark roux and brown stock.
Española
es-pan-YOH-lah · Spanish
Meaning 'Spanish,' it denotes a dish prepared in the Spanish style; sauce espagnole is also one of the classic French mother sauces.
Étamine
ay-tah-MEEN · French
A fine cloth or sieve, similar to cheesecloth, used for straining sauces, stocks, and purées to achieve a smooth result.
Étuvage
ay-too-VAHZH · French
A gentle cooking technique in which ingredients are stewed slowly in their own juices with minimal added liquid and fat, in a tightly covered pot.
Étuvée
ay-too-VAY · French
A method of cooking food slowly in a tightly covered pot with little or no liquid, allowing it to steam in its own juices. Often written as 'à l'étuvée.'
Étuver
ay-tew-VAY · French
To sweat or stew food slowly in a covered pan with butter or a little liquid to soften it without browning.
Fālūdhaj
fah-LOO-thaj · Arabic
A kneaded confection of almonds, sugar and starch — a prized medieval sweet.
farce
FARS · French
A seasoned stuffing mixture — ground meat, vegetables, or both — used to fill poultry, meat, or vegetables.
Fécule
fay-KEWL · French
A fine starch, especially potato starch, used to thicken sauces, soups, and other preparations.
Fermière
fair-mee-AIR · French
A style of preparation 'in the manner of the farmer's wife,' typically featuring rustic vegetables such as carrots, turnips, onions, and celery cut into uniform pieces.
Feuilleté
fuh-yuh-TAY · French
Puff pastry, or a single item made from it; light, flaky dough produced by folding layers of butter and dough.
Feuilletée
fuh-yuh-TAY · French
Refers to puff pastry ('pâte feuilletée'), a light, flaky laminated dough made by folding butter into dough in many layers.
Feuilletés
fuh-yuh-TAY · French
Puff-pastry items; flaky baked cases or pastries made from layered, butter-laminated dough.
filet
fee-LAY · French
A long, thin cut — literally a little thread, from fil. The final t is silent.
Financière
fee-nahn-see-AIR · French
A rich French garnish and sauce made with Madeira wine, truffles, cockscombs, mushrooms, and quenelles, often served with poultry or sweetbreads.
fines herbes
feen-ZAIRB · French
A classic French herb blend of finely chopped parsley, chives, chervil, and tarragon.
flageolet
flah-zhoh-LAY · French
A small, pale-green kidney bean, delicate and creamy when cooked.
flambé
flahm-BAY · French
To pour spirits over a dish and ignite them, burning off the alcohol while adding caramelised, complex flavour.
Flambéing
flahm-BAY-ing · French
The technique of igniting warmed spirits over a dish to burn off alcohol and impart a caramelized flavor, often done tableside for dramatic effect.
Flûte
FLOOT · French
A thin, narrow loaf of French bread, slimmer than a baguette; also a tall narrow glass for sparkling wine.
foie gras
fwah GRAH · French
The rich, buttery liver of a specially fattened duck or goose.
foncer
fohn-SAY · French
To line the bottom and sides of a mould or pan with pastry or thin bacon before filling it.
fond
FOHN · French
The caramelised browned bits stuck to the pan after searing — the foundation of a great pan sauce.
Forestière
for-es-TYAIR · French
A garnish or preparation style featuring mushrooms, typically with bacon or lardons and potatoes.
Française
frahn-SEZ · French
Meaning 'French-style,' a culinary designation for dishes prepared in a classic French manner, such as garnishes or an egg-and-flour dredged sauté.
Frejoles
freh-HOH-les · Spanish (var. frijoles)
Dried beans.
fricassee
frih-kah-SEE · French
A French dish of tender meat cut into pieces and braised in a white or cream sauce.
Fricassée
frik-uh-SEE · French
A method of cooking cut-up meat (often chicken) by sautéing without browning, then simmering in a white sauce.
Fritot
free-TOH · French, from frire, 'to fry'
Marinated pieces dipped in batter and deep-fried.
Fruit-gelée
fwee-zhuh-LAY · French
A fruit jelly or set fruit preserve; gelée refers to a clear, gelatin-set or naturally pectin-set glaze or aspic.
fumet
fyoo-MAY · French
A concentrated fish or mushroom stock made by simmering bones or trimmings in wine and aromatics.
Funt
FOONT · Russian
A pre-1918 Russian pound, about 410 grams, the standard weight unit in the book's proportions.
Fǔpí
FOO-PEE · Chinese
Dried tofu skin (bean curd skin), the thin film formed atop heated soy milk, used in rolls, soups, and braises.
Gaejang
GEH-jahng · Korean
A documented Joseon-era dog-meat preparation, recorded here as a historical dish in several forms.
Galantine
gah-lahn-TEEN · French
Boned poultry or meat stuffed, rolled, poached and served cold in aspic.
galette
gah-LET · French
A flat, free-form tart or savoury cake baked without a mould — edges are roughly folded over the filling.
Gamhyangju
GAHM-hyahng-joo · Korean
A sweet-fragrance rice wine.
ganache
gah-NAHSH · French
A smooth emulsion of chocolate and hot cream used as a filling, glaze, or truffle base.
Gangjeong
GAHNG-juhng · Korean
A puffed glutinous-rice confection coated with honey syrup.
Garnets
GAHR-nyets · Russian
A dry-volume measure of about 3.28 liters, used for grains and flour.
Garum
GAH-room · Latin (from Greek garon)
The pungent fermented fish-sauce that was the everyday Roman seasoning, used almost the way salt is today.
gâteau
gah-TOH · French
The French word for cake, from a simple sponge to an elaborately layered dessert.
Gejeot
GEH-juht · Korean
Salt- or soy-brined preserved crab.
Gelée
zhuh-LAY · French
A jelly or aspic; a clear, set preparation made from gelatin-rich stock or fruit juice.
Gēng
GUNG · Chinese
A thick soup or stew in Chinese cuisine, often thickened with starch to a smooth, viscous consistency.
genièvre
zhuh-NYEV-ruh · French, "juniper"
Juniper — its berries, or the spirit distilled from them.
génoise
zhay-NWAHZ · French, "Genoese"
A light whole-egg sponge, whisked warm, that forms the base of many gâteaux.
ghee
GEE · Hindi
Clarified butter with the milk solids removed and cooked slightly further to develop a rich, nutty flavour. Widely used in South Asian cooking.
Glacé
glah-SAY · French
Refers to foods that are glazed, iced, or candied; for example, fruits coated in sugar syrup or a dish finished with a glossy glaze.
Glacée
glah-SAY · French
French for iced, frozen, or glazed; describes glazed fruits (fruits glacés), chilled desserts, or a glossy glaze on dishes.
gnocchi
NYOH-kee · Italian
Small, soft dumplings made from potato, flour, and egg — briefly boiled until they float to the surface.
gochujang
GOH-choo-jang · Korean
A Korean fermented red chilli paste with deep heat and savoury sweetness — used in marinades, stews, and as a condiment.
Godiveau
goh-dee-VOH · French
A fine veal forcemeat, the classic base for quenelles.
gosari
GOH-sah-ree · Korean
Young bracken-fern shoots, dried and rehydrated, then seasoned into a tender, earthy side dish.
Grand'mère
grahn-MAIR · French
French for 'grandmother,' used in dish names (à la grand-mère) to denote a homely, traditional preparation often with bacon, mushrooms, and pearl onions.
granité
grah-nee-TAY · French
A coarse water ice, scraped into icy flakes as it freezes.
grappa
GRAHP-pah · Italian
A strong Italian brandy distilled from the grape skins and seeds left over after winemaking.
gras-double
grah-DOO-bluh · French
Beef tripe — the honeycombed stomach lining — slow-cooked until tender.
gratin
GRAH-tan · French
A dish topped with breadcrumbs or grated cheese and browned under the grill or in the oven.
Gratiné
grah-tee-NAY · French
Describes a dish topped with cheese or breadcrumbs and browned under heat to form a crisp golden crust.
Gratinée
grah-tee-NAY · French
A French term for a dish topped with cheese or breadcrumbs and browned under heat; gratinée also refers specifically to a French onion soup finished this way.
Gratinéed
grah-tee-NAYD · French
Cooked or finished under heat to form a browned, crisp top, often with cheese or breadcrumbs.
gremolata
greh-moh-LAH-tah · Italian
A condiment of finely minced lemon zest, garlic, and flat-leaf parsley used to brighten braised dishes at the end.
Grenki
GRYEN-kee · Russian
Slices of bread fried in butter, used as croutons for soup or served sweet like French toast.
Grillé
gree-YAY · French
Grilled or broiled; food cooked directly over or under high, direct heat.
Grillées
gree-YAY · French
French for 'grilled,' describing foods cooked over or under direct heat.
Gruyère
groo-YAIR · French
A firm, nutty Swiss cow's-milk cheese widely used in fondue, gratins, quiches, and sauces.
Guryevskaya
goor-YEV-skah-yah · Russian
A rich layered semolina pudding dessert with nuts, jam, and skimmed-milk skins, named for Count Guryev.
Gwaha-ju
GWAH-hah-joo · Korean
A fortified rice wine spiked with distilled spirit so it keeps through the summer heat.
Haché
ah-SHAY · French
French for 'chopped' or 'minced,' referring to finely cut meat or vegetables; also a Dutch braised minced-beef stew of the same name.
Haesam
HEH-sahm · Korean
Sea cucumber, prized as a delicacy.
Halévy
ah-lay-VEE · French
A French garnish name, often denoting eggs or poultry served with both a tomato-tinted and a velouté-based sauce, sometimes with chicken and truffle.
Harīsa
hah-REE-sah · Arabic
A thick porridge of meat pounded together with cooked wheat (distinct from the North African chili paste harissa).
harissa
hah-REE-sah · Arabic
A North African chilli paste spiced with cumin, coriander, and caraway — used as a condiment, marinade, or sauce base.
Ḥays
HAYSS · Arabic
Compressed balls of dates, breadcrumbs and nuts — a portable travel food.
Hēi
HAY · Chinese
The Chinese word for black, used in food names such as black bean or black vinegar preparations.
hollandaise
aw-lahn-DEZ · French, "Dutch"
One of the five French mother sauces — a warm emulsion of egg yolk and butter, sharpened with lemon.
Hors d'Œuvre
or-DURV · French
A small dish served before the main courses of a meal as an appetizer. The fragment 'd'œuvre' comes from the French term 'hors d'œuvre,' meaning 'outside the work' of the main meal.
Hôtel
oh-TEL · French
French for 'hotel,' appearing in maître d'hôtel butter, a classic seasoned butter with parsley and lemon served over grilled meats and fish.
Huacatay
wah-kah-TIE · from Quechua wakatay
Pungent Andean black mint.
Huángqí
HWAHNG-CHEE · Chinese
Astragalus root, a mild, slightly sweet medicinal herb added to nourishing soups and broths.
Huîtres
WEE-truh · French, 'oysters'
Oysters.
Humintas
oo-MEEN-tahs · from Quechua humint'a
Steamed fresh-corn parcels (variant of humita).
Hūn
HWUN · Chinese
Meat-based or 'rich' foods of animal origin, as opposed to vegetarian fare, in Chinese culinary classification.
Huǒ
HWOH · Chinese
Fire or flame; in cooking, refers to the heat applied during preparation.
Huǒhòu
HWOH-HOH · Chinese
The mastery of heat control and timing in Chinese cooking — knowing the precise intensity and duration of the flame for a dish.
Hwachae
HWAH-cheh · Korean
A cold sweet fruit-or-vegetable punch steeped in liquid.
Hydrogarum
ee-droh-GAH-room · Greek-Latin, 'water-garum'
A lighter sauce of fish-sauce thinned with water, used to poach or dress forcemeats.
Hypotrimma
ee-poh-TREEM-mah · Greek, 'well-pounded'
A rich pounded relish of cheese, nuts, dried herbs, honey and fish-sauce.
Ibérico
ee-BEH-ree-koh · Spanish
Refers to jamón ibérico, cured ham from Iberian black pigs, prized for its rich marbling and nutty flavor.
Ihwaju
EE-hwah-joo · Korean
Pear-blossom wine, a thick fermented rice wine made with a rice-flour nuruk timed to the pear bloom.
Île
EEL · French
French for 'island,' notably in île flottante (floating island), a dessert of poached meringue floating on crème anglaise.
Injeolmi
in-JUHL-mee · Korean
A pounded glutinous-rice cake, here grilled, typically dusted with bean powder.
Isfānākhiyya
is-fah-nah-KHEE-yah · Arabic
A stew of meat with spinach, rice and fried meatballs.
Isfīdhabāja
is-fee-thah-BAH-jah · Arabic
A 'white' stew of meat enriched with almond milk, chicken and eggs, made without souring or coloring agents.
Isicia
ee-SEE-chee-ah · Latin (isicium, plural)
Forcemeats: seasoned pounded-meat, fish or shellfish dumplings or patties; isicia omentata (caul-wrapped) is an early rissole/burger.
Iuscellatum
yoo-shel-LAH-toom · Latin, from iusculum 'little broth'
A thickened seasoned broth dish.
Jamón
hah-MOHN · Spanish
Spanish for 'ham,' especially dry-cured varieties like jamón serrano and jamón ibérico, served thinly sliced as a delicacy.
Japchae
JAP-cheh · Korean
An assortment of vegetables and mushrooms dressed in a seasoned sauce; in Eumsik dimibang a warm pheasant-broth medley, not the later glass-noodle dish.
jardinière
zhar-dih-NYAIR · French
Vegetables cut into uniform batons, cooked separately, and served as a garnish alongside the main dish.
Jeok
JUHK · Korean
Skewered and grilled ingredients.
Jeonbok
JUHN-bohk · Korean
Abalone.
Jeungpyeon
JEUNG-pyuhn · Korean
A spongy steamed rice cake leavened with a rice-wine and nuruk ferment.
Jiàng
JYAHNG · Chinese
A category of thick fermented pastes or sauces in Chinese cooking, such as soybean or bean pastes used for seasoning.
Jiāobái
JYOW-BYE · Chinese
Water bamboo or wild rice stem, a crisp pale vegetable harvested from a fungus-infected aquatic grass, used in stir-fries.
Jigote
hee-GOH-teh · Spanish (var. gigote)
Finely minced cooked meat.
Jiryeong
jee-RYUHNG · Korean
Soy sauce (a period term used throughout the book for the seasoning liquid).
Jiǔ
JYOH · Chinese
Rice wine or spirits used in cooking to add aroma and remove unwanted odors from meats and seafood.
Jjim
JJEEM · Korean
A dish steamed or braised until tender, often stuffed.
Jūdhāba
joo-THAH-bah · Arabic
A sweet baked pudding of bread, pancakes or fruit set beneath a roasting bird to catch its drippings.
julienne
zhoo-lee-EN · French
To cut into thin, uniform matchstick strips — typically around 3 mm × 3 mm × 5 cm.
Jullāb
joo-LAHB · Arabic
A syrup of rosewater and sugar used to sweeten and perfume dishes.
Kāmakh
KAH-makh · Arabic
A matured, pungent fermented-milk condiment eaten as a relish.
Karavai
kah-rah-VYE · Russian
A round baked loaf; in this book, a baked pudding-loaf built from batter or blini.
Kasha
KAH-shah · Russian
Cooked porridge of grains or groats such as buckwheat, millet, or semolina.
Khabīṣ
khah-BEES · Arabic
A sweet cooked paste of starch or semolina with sugar, fat and nuts.
Kholodets
khah-lah-DYETS · Russian
A savory meat or fish aspic (jellied dish); here also used for a chilled fruit soup set with starch.
Khushkanānj
khoosh-kah-NAHNJ · Arabic
A filled pastry of almonds and sugar enclosed in dough.
kirsch
KEERSH · German
A clear, dry cherry brandy distilled from whole cherries and their pits.
Kissel
kee-SYEL · Russian
A sweet fruit or berry dish thickened to a soft jelly or drinkable consistency with starch (also spelled kisel).
Knödel
KNUR-dl · German
A German and Austrian boiled dumpling made from bread, potato, or flour, served as a side dish or in soups.
Kôe-chiap
KWAY-chee-ap · Hokkien
A fermented fish or shellfish brine sauce from Hokkien Chinese cuisine, considered an etymological ancestor of the word 'ketchup.'
Korinka
kah-REEN-kah · Russian
Dried currants (small seedless raisins) used in sweet fillings and baked goods.
Kulebiaka
koo-lee-BYAH-kah · Russian
An elaborate oblong Russian pie of yeast dough enclosing layered fillings such as fish, rice, and vizigá.
Kurnik
KOOR-nik · Russian
A tall, domed celebration pie traditionally filled with chicken, eggs, and kasha.
Kusfara
KOOS-fah-rah · Arabic
Coriander, used both fresh and dried in nearly every savory dish.
Kvass
KVAHSS · Russian
A lightly fermented, mildly sour drink made from rye bread or malt, also used as a soup base.
l'Orléanaise
lor-lay-ah-NEZ · French
In the style of Orléans (à l'orléanaise), a garnish typically including braised chicory and potato preparations.
Laḥm
LAHM · Arabic
Meat; laḥm samīn ('fatty meat') is the usual base of these stews.
Lanspik
LAHN-spik · Russian
A clear meat or fish aspic used to glaze and set cold dishes (a Russified rendering of French 'lanspic').
Lapsha
lahp-SHAH · Russian
Homemade noodles, and by extension the noodle soup made from them.
Lardo
LAR-doh · Italian, cured pork back fat
Cured slab of pork back fat used for flavoring
lardon
lar-DON · French
A cube or strip of fatty bacon or pork used to add richness and smoky depth to cooked dishes.
Lardone
lar-DOH-neh · Italian, augmentative of 'lardo'
Slab of cured pork fatback
lardons
lar-DONZ · French
Cubes or strips of fatty bacon or pork used to add richness and smoky depth to cooked dishes.
Laseratum
lah-seh-RAH-toom · Latin, from laser
A sauce flavored with laser (silphium/asafoetida resin), pepper and fish-sauce.
Latteruolo
lat-teh-RWOH-loh · Italian, from 'latte' (milk)
Baked milk-and-egg custard tart
Lawzīnaj
law-ZEE-naj · Arabic
A thin almond-paste pastry cut into lozenges and soaked in syrup — an ancestor of baklava.
liaison
lee-ay-ZON · French
A mixture of egg yolks and cream whisked together and stirred into a sauce at the end to thicken and enrich it.
Lié
lee-AY · French
Thickened or bound, describing a sauce given body with a liaison such as egg yolk, cream, or roux.
Liés
lee-AY · French
'Bound' or thickened; describing a sauce or soup that has been bound with a thickener such as egg yolk, cream, or starch.
Lièvre
lee-EV-ruh · French
French for hare, the wild game animal prized in classic dishes such as civet de lièvre and lièvre à la royale.
Limón
lee-MOHN · Spanish
The Spanish word for lemon (or, regionally, lime), a common souring agent in marinades, drinks, and desserts.
Liquamen
lee-KWAH-men · Latin, 'liquid'
The fermented fish-sauce (a form of garum) that seasons the great majority of Apicius's recipes.
Lucanicae
loo-KAH-nee-cheh · Latin, 'from Lucania'
Smoked spiced pork sausages named for the region of Lucania; ancestor of Italian luganega.
Luqam al-Qāḍī
LOO-kam al-KAH-dee · Arabic
'The judge's morsels' — deep-fried batter balls dipped in syrup.
lyonnaise
lee-oh-NEZ · French
Cooked in the style of Lyon — typically refers to potatoes sliced thin and pan-fried with softened onions.
macaron
mah-kah-RON · French
A delicate almond meringue sandwich cookie with a crisp shell and chewy interior. Not to be confused with coconut macaroon.
macédoine
mah-say-DWAHN · French, "Macedonia", for its mixture
A mixture of vegetables or fruit cut into small, even dice.
macerate
MAS-er-ayt · English
To soften and draw juices from fruit by soaking in sugar, alcohol, or acidulated liquid.
Madère
mah-DAIR · French
The French name for Madeira, a fortified wine used to flavor sauces such as sauce madère.
Maḍīra
mah-DEE-rah · Arabic
Meat cooked in soured milk — a classic Abbasid dish famous throughout Arabic literature.
Madrileño
mah-dree-LEH-nyoh · Spanish
Spanish for 'in the style of Madrid,' as in sopa madrileña or cocido madrileño, a hearty chickpea-based stew typical of the Spanish capital.
Mahón
mah-OHN · Spanish
A semi-hard cow's-milk cheese from the island of Menorca, often cited as a possible origin of the word mayonnaise.
Maître
MEH-truh · French
French for 'master,' commonly seen in maître d'hôtel, referring both to a head waiter and to a compound butter flavoured with parsley and lemon.
Maître-d'Hôtel
MEH-truh-doh-TEL · French
A style of preparation, classically a compound butter flavored with chopped parsley and lemon juice served over grilled meats or fish.
maíz morado
mah-EES moh-RAH-doh · Spanish, maíz from Taíno
Deep-purple corn used to make Peruvian drinks and desserts.
malabathrum
mal-uh-BATH-rum · Latin, from Ancient Greek malábathron
The fragrant leaf of an Indian cinnamon relative, once prized as a Roman spice.
mandoline
man-doh-LIN · French
A kitchen tool with an adjustable blade for slicing vegetables to precise, uniform thicknesses — handle with care.
Mandu
MAHN-doo · Korean
Korean filled dumplings, wrapped in a thin dough (or sliced fish) and boiled or steamed.
Maní
mah-NEE · from Taino
Peanut.
Manié
mah-NYAY · French
Kneaded, as in 'beurre manié,' a paste of equal parts flour and softened butter whisked into liquids to thicken sauces.
Manna
MAHN-nah · Russian
Semolina: coarsely milled wheat used for porridge, puddings, and the Guryev dessert (manna groats).
manqué
mahn-KAY · French, "missed, failed"
A plain, deep butter cake — and the flared round mould it is baked in.
mantecatura
man-teh-kah-TOO-rah · Italian
The final step of risotto: vigorously folding in cold butter and parmesan off the heat to create its characteristic creamy emulsion.
Maqlūba
mak-LOO-bah · Arabic
A fried, 'upside-down' dish of pounded meat patties with sumac.
Maraîchère
mah-ray-SHAIR · French
A French garnish style (literally 'market-gardener's') featuring fresh vegetables such as salsify, Brussels sprouts, and potatoes.
Maraîchers
mah-ray-SHAY · French
Market gardeners; in cooking, 'à la maraîchère' refers to dishes garnished with fresh seasonal vegetables.
maraschino
mah-rah-SKEE-noh · Italian, from marasca, a sour cherry
A clear cherry liqueur made from marasca cherries — and the sweet preserved cherries steeped in it.
Marchknödel
MARK-knur-dl · German
A type of Central European dumpling made with bone marrow, often poached and served in clear soup or broth.
Marinière
mah-ree-NYAIR · French
A method of cooking shellfish, especially mussels, in white wine with shallots, herbs, and butter (à la marinière).
Marisquerías
mah-ree-skeh-REE-ahs · Spanish
Spanish restaurants or eateries specializing in shellfish and seafood dishes.
mascarpone
mas-kar-POH-nay · Italian
A thick, very rich Italian cream cheese made from cream and citric acid — used in tiramisù and savoury sauces.
Masséna
mah-say-NAH · French
A classic French garnish, typically composed of artichoke bottoms, marrow, and béarnaise sauce, served with tournedos and other meats.
Maṣūṣ
mah-SOOS · Arabic
Kid braised in a saffron-vinegar sauce with celery.
Matelote
mat-LOHT · French, 'in the sailor's manner'
A freshwater-fish stew cooked in wine.
Matignon
ma-tee-NYOHN · French
An aromatic vegetable base, cut finer than a mirepoix and meant to be eaten.
Maṭjan
MAT-jan · Arabic
Pan-fried kid (young goat) finished in aged murrī sauce.
Mazamorra
mah-sah-MOH-rrah · Spanish
Sweet cornstarch or purple-corn pudding.
Médaillon
may-dah-YOHN · French, 'medallion'
A small round or oval cut of meat, fish or foie gras.
Médicis
may-dee-SEES · French
A French culinary garnish style, often involving a wine-based sauce with vegetables such as carrots and artichoke, named in honor of the Medici family.
Membrillo
mem-BREE-yoh · Spanish
Quince.
Ménagères
may-nah-ZHAIR · French
A home-style or housewife's manner of preparation, denoting simple, economical dishes made from everyday ingredients.
Mercédès
mair-say-DESS · French
A classic French garnish name applied to various dishes, typically featuring grilled tomatoes, mushrooms, and a sherry-flavored sauce.
Mère
MEHR · French
Meaning mother, used in culinary terms such as sauce mère (mother sauce), the foundational sauces of French cuisine.
Mères
MEHR · French
Literally 'mothers'; refers to the 'mères lyonnaises,' female cooks of Lyon who shaped traditional French home-style cuisine.
Merum
MEH-room · Latin, 'pure, unmixed'
Undiluted wine (Romans usually drank wine cut with water; merum is the neat wine).
Méthode
may-TOHD · French
French for 'method,' often used in culinary contexts to denote a specific established technique, as in méthode champenoise for sparkling wine.
meunière
muh-NYAIR · French
A method of preparing fish: dredged in flour, pan-fried in butter, and finished with lemon juice and parsley.
Migliaccio
mee-LYAH-choh · Italian, from 'miglio' (millet)
Rustic cornmeal (or millet) cake or savory pudding
mignonnette
mee-nyaw-NET · French
Coarsely cracked peppercorns; also the pepper-and-shallot condiment served with oysters.
Minari
mee-NAH-ree · Korean
Korean water dropwort, a fragrant marsh herb used as a vegetable.
Minutal
mee-NOO-tahl · Latin, from minutus 'small'
A fricassee of finely-cut meat or fish in a thickened sauce (e.g. minutal marinum, a seafood fricassee).
mirepoix
meer-PWAH · French
A flavour base of roughly diced onion (2 parts), carrot (1 part), and celery (1 part) sweated in butter.
mirin
MEER-in · Japanese
A sweet Japanese rice wine used in cooking to add subtle sweetness, gloss, and umami to marinades and glazes.
mise en place
meez-ahn-PLAHS · French
The professional practice of preparing and organising every ingredient before cooking begins. Literally "everything in its place."
Mishmishiyya
mish-mish-EE-yah · Arabic
A meat stew flavored with apricots (mishmish).
miso
MEE-soh · Japanese
A fermented paste made from soybeans, salt, and koji — adds deep savoury flavour; types vary from pale and sweet to dark and intense.
Moelle
MWAHL · French, 'marrow'
Beef bone marrow, poached and used as a garnish.
Mojarra
moh-HAH-rrah · Spanish
Small freshwater fish.
mole
MOH-lay · Spanish
A complex Mexican sauce made from dried chillies, spices, chocolate, and often nuts or seeds — dozens of varieties exist.
Mondongo
mohn-DOHN-goh · Spanish
Tripe stew.
monté
mohn-TAY · French, "mounted"
Finished at the last moment by whisking in cold butter or cream, which gives a sauce gloss and body.
Montée
mohn-TAY · French
Whisked or beaten up, as in 'beurre monté' (emulsified butter) or a sauce finished and lifted by incorporating fat or air.
monter au beurre
mon-TAY-oh-BUR · French
To finish a sauce by whisking in cold butter off the heat until emulsified — adds gloss, body, and richness without cream.
Morcilla
mor-SEE-yah · Spanish
Blood sausage.
Moretaria
moh-reh-TAH-ree-ah · Latin, from moretum
A pounded fresh-herb relish (mint, rue, coriander, fennel) let down with vinegar and fish-sauce.
Mors
MORSS · Russian
A tart drink made from the juice of berries such as cranberries, sweetened and diluted with water.
Mortadella
mor-tah-DEL-lah · Italian (Bologna)
Large smooth cooked pork sausage studded with fat
Mostarda
moh-STAR-dah · Italian
Candied fruit in a mustard-spiced syrup
mousseline
moos-LEEN · French
A forcemeat moulded with a spoon or piped in egg-sized portions; the same base as a mousse, differently shaped. Named for the muslin cloth of Mosul.
Muhallabiyya
moo-hah-lah-BEE-yah · Arabic
Here a savory-sweet meat-and-rice dish (unrelated to the modern milk pudding of the same name).
Mujaddara
moo-JAH-dah-rah · Arabic
Rice and lentils cooked with meat, still a staple across the Levant today.
Mulsum
MOOL-soom · Latin, from mel 'honey'
Wine sweetened with honey, a standard Roman drink and cooking liquid.
Murrī
MOO-ree · Arabic
An intensely savory fermented sauce (of barley or fish) used much like soy sauce for umami depth.
Muṣṭakā
moos-tah-KAH · Arabic
Mastic, the aromatic resin of the mastic tree, ground and used as a spice.
nage
NAHZH · French
An aromatic court-bouillon used to gently poach seafood, imparting delicate flavour.
nappe
NAP · French
The consistency at which a sauce coats the back of a spoon cleanly, holding a firm line when you run a finger through it.
napper
na-PAY · French, from nappe, "tablecloth"
To coat food in an even, glossy layer of sauce.
Nāranj
NAH-ranj · Arabic
The bitter (Seville) orange, valued for its sour juice.
Nāranjiyya
nah-rahn-JEE-yah · Arabic
A meat stew flavored with the juice of the bitter (Seville) orange, nāranj.
Narjisiyya
nar-jis-EE-yah · Arabic
A 'narcissus' dish, so called for eggs set on top to resemble the flower.
Niçoise
nee-SWAHZ · French, 'in the manner of Nice'
Garnished in the southern style, with tomato, olive and green bean.
Nureumi
nuh-RUH-mee · Korean
A skewered or sliced dish served with a thickened sauce (also romanized neureumi in the text).
Nuruk
NOO-rook · Korean
A traditional Korean fermentation starter of pressed grain cultivated with wild molds, used to leaven wines and doughs.
Oenogarum
eh-noh-GAH-room · Greek-Latin, 'wine-garum'
A common Roman sauce of fish-sauce blended with wine (sometimes with oil), poured over meat, fish or vegetables.
Œuf
UF · French
The French word for egg, the base ingredient in countless preparations such as œuf poché.
Œufs
UH · French
The French plural for eggs, appearing in dish names such as œufs en cocotte and œufs brouillés.
Œufs
UH · French
The French word for eggs, appearing in many dish names such as 'œufs à la neige' (snow eggs/floating islands).
Ofellae
oh-FEL-leh · Latin, 'morsels'
Small pieces or collops of pork, braised and then crisped.
Ogapi-ju
oh-GAH-pee-joo · Korean
A medicinal wine infused with acanthopanax (ogapi) bark.
Okroshka
ah-KROSH-kah · Russian
A cold soup based on kvass, filled with chopped vegetables, herbs, egg, and cold meat or fish.
Omija
OH-mee-jah · Korean
The tart magnolia (schisandra) berry, steeped into a rosy juice for cold noodles and drinks.
Opéra
oh-pay-RAH · French
A classic French layered cake made with almond sponge soaked in coffee syrup, filled with coffee buttercream and chocolate ganache, topped with a chocolate glaze.
osso buco
OS-oh-BOO-koh · Italian
Braised cross-cut veal shanks cooked in white wine and stock until the marrow is tender — traditionally served with risotto Milanese.
Ottyazhka
aht-TYASH-kah · Russian
A clarifying 'draw': a protein mixture (such as pressed caviar or minced fish) stirred into stock and strained out to clear it.
Ova Spongia
OH-vah SPON-jee-ah · Latin, 'sponge eggs'
A light egg-and-milk pancake finished with honey and pepper (ova spongia ex lacte).
Oxygarum
ok-see-GAH-room · Greek-Latin, 'sour-garum'
A sharp digestive sauce of fish-sauce soured with vinegar and spices.
Oxyporum
ok-SEE-poh-room · Greek-Latin, 'sharp passage'
A pungent spiced relish taken as a digestive, pounded from cumin, ginger, rue and other aromatics.
Pachamanca
pah-chah-MAHN-kah · Quechua, 'earth pot'
Andean feast cooked in a heated earth oven.
Palta
PAHL-tah · from Quechua
Avocado.
Pan di Spagna
pahn dee SPAH-nyah · Italian, 'bread of Spain'
Plain airy sponge cake used as a base for desserts
panade
pah-NAHD · French
A paste of bread or flour cooked with liquid, used to bind and lighten a forcemeat or quenelle.
pancetta
pan-CHET-ah · Italian
Italian salt-cured pork belly, rolled or flat, aged but not smoked — used to add savoury depth to pastas and ragù.
panzanella
pan-zah-NEL-ah · Italian
A Tuscan summer salad of stale bread soaked in tomato juices and dressed with olive oil and vinegar.
parmigiano
par-mee-JAH-noh · Italian, literally of Parma
A hard, aged cow's-milk cheese from the Parma region with a rich, nutty flavour — Parmesan in English.
Paskha
PAHS-khah · Russian
A molded Easter dessert of sweetened pressed tvorog (curd cheese), shaped in a truncated pyramid.
Passatelli
pas-sah-TEL-lee · Italian, from 'passare' (to push through)
Breadcrumb, egg and parmesan dumplings pressed into broth
Passum
PAHS-soom · Latin, 'spread-dried'
A sweet wine made from partly dried (raisined) grapes, used to sweeten and deepen sauces.
Pastelería
pah-steh-leh-REE-ah · Spanish
A pastry shop or bakery specializing in cakes, pastries, and baked sweets.
Pastelería
pahs-teh-leh-REE-ah · Spanish
A pastry shop or the art of pastry-making in Spanish-speaking cuisines; encompasses cakes, pastries, and confections.
Pâté
pah-TAY · French
A rich spreadable paste made from finely ground or pureed seasoned meat, liver, or fish, often served as a starter.
Pâte
PAHT · French
Dough or pastry; the base term in many preparations such as 'pâte brisée' (shortcrust) and 'pâte à choux' (choux pastry).
pâte brisée
pat-bree-ZAY · French
Classic French shortcrust pastry made with cold butter, flour, salt, and a little water — used for savoury tarts.
pâte sablée
pat-sah-BLAY · French
A rich, sweet shortcrust pastry with a crumbly, biscuity texture — used for sweet tart shells.
Pâtés
pah-TAYZ · French
Rich savory mixtures of seasoned ground meat, liver, and fat, often baked in a crust or terrine and served as a spread or sliced.
Pâtisserie
pah-tees-REE · French
French pastry-making, or a shop selling fine pastries and baked sweets.
Pâtissier
pah-tee-SYAY · French
A pastry chef specializing in the preparation of pastries, cakes, and desserts.
Pâtissière
pah-tee-SYEHR · French
Feminine form of pastry chef; also appears in 'crème pâtissière,' a thick custard pastry cream used to fill cakes and tarts.
Paupiette
poh-PYET · French
A thin slice of meat or fish spread with forcemeat and rolled.
paysanne
pay-ee-ZAHN · French, "country-style"
Vegetables cut into small, thin, flat pieces — squares, triangles, or rounds — for soups and garnishes.
Pêche
PESH · French
The French word for peach, as in the classic dessert pêche Melba.
Pelamys
PEH-lah-mees · Greek-Latin
A young tunny (bonito/young tuna), served with its own seasoned sauces.
Pepian
peh-pee-AHN · Spanish
Thick corn- or nut-thickened stew or sauce.
Périgord
pay-ree-GOR · French
A region of southwest France famed for its black truffles, foie gras, and walnuts, lending its name to luxurious truffle-rich preparations.
Périgueux
pay-ree-GUH · French
A rich brown sauce flavored with Madeira and chopped truffles, named after the Périgord region famed for its truffles.
Perlé
pehr-LAY · French
A stage of sugar boiling (au perlé) where the syrup forms small pearl-like threads or beads, used in confectionery and candied work.
Perna
PER-nah · Latin
A ham or gammon (the pig's haunch), boiled with figs then baked in a honeyed pastry crust.
pesto
PES-toh · Italian
A Ligurian sauce pounded from fresh basil, garlic, pine nuts, olive oil, and aged parmesan.
Picadillo
pee-kah-DEE-yoh · Spanish, 'minced'
Spiced minced-meat hash.
Pièce
PYESS · French
A French term meaning 'piece,' commonly seen in 'pièce de résistance' or 'pièce montée,' the latter being an elaborate centerpiece dessert built from stacked or molded components.
Pilón
pee-LOHN · Spanish
A mortar (and pestle) used to grind spices and aromatics; also refers to a cone of unrefined brown sugar (piloncillo).
Pimentón
pee-men-TOHN · Spanish
Spanish smoked paprika made from dried, ground peppers, available in sweet, bittersweet, and hot varieties and essential to chorizo and paella.
Pirog
pee-ROHK · Russian
A large baked Russian pie with a sweet or savory filling, sealed in yeast or short dough.
Pirozhki
pee-rahzh-KEE · Russian
Small individual stuffed buns or pastries, baked or fried, served alongside soups or as snacks.
Plié
plee-AY · French
Folded; in cookery, describing crêpes or other items that are folded over, often around a filling.
poach
POHCH · English
To cook food gently submerged in liquid held just below a simmer — ideal for eggs, fish, and delicate proteins.
Poché
poh-SHAY · French
Poached; cooked gently in a barely simmering liquid such as water, stock, or wine.
Pochée
poh-SHAY · French
Poached; cooked gently in barely simmering liquid, as with eggs, fish, or fruit.
Pochés
po-SHAY · French
Meaning 'poached'; describes food gently cooked in a barely simmering liquid such as water, stock, or wine.
polenta
poh-LEN-tah · Italian
Ground dried corn cooked slowly in salted water into a thick, creamy porridge — served soft or cooled and grilled.
polvorón
pol-voh-RON · Spanish
A crumbly Spanish shortbread made with flour, sugar, and lard, traditional at Christmas.
ponzu
PON-zoo · Japanese
A Japanese citrus-based dipping sauce made with soy sauce, mirin, dashi, and yuzu or lemon juice.
Pörkölt
PUR-kult · Hungarian
A Hungarian meat stew flavored with onions and paprika, thicker and with less liquid than gulyás (goulash).
Porotos
poh-ROH-tohs · from Quechua purutu
Beans.
potage
poh-TAHZH · French
A soup, in the broad sense — literally what comes out of the pot. In Escoffier it covers clear consommés and bound purées alike.
Potage-Crème
poh-TAHZH-KREM · French
A cream soup, typically a puréed vegetable soup enriched with cream for a smooth, velvety consistency.
potée
poh-TAY · French, from pot
A hearty country stew of pork and vegetables simmered together in one pot.
poularde
poo-LARD · French
A young hen fattened for the table, giving especially plump, rich meat.
poulet de grain
poo-lay duh GRAN · French
A chicken raised on grain, valued for its clean, sweet flavour.
poussin
poo-SAN · French
A very young, small chicken, tender enough to roast whole for one.
praliné
prah-lee-NAY · French
A paste of caramelised almonds or hazelnuts ground smooth, used to flavour creams and fillings.
Printanière
pran-tah-NYAIR · French, 'springlike'
Garnished with young spring vegetables.
prosciutto
proh-SHOO-toh · Italian
Salt-cured, air-dried Italian ham aged for months and sliced paper-thin. Prosciutto di Parma is the most famous variety.
Provençal
proh-vahn-SAHL · French
Prepared in the style of Provence, typically featuring garlic, tomatoes, olive oil, and herbs.
Provençale
pro-vahn-SAHL · French
In the style of Provence, typically featuring tomatoes, garlic, olive oil, and herbs.
Provençales
proh-vahn-SAHL · French
In the style of Provence, typically characterized by garlic, tomatoes, olive oil, and herbs such as thyme and basil.
Puchero
poo-CHEH-roh · Spanish, 'cooking pot'
Boiled meat-and-vegetable dinner.
Pultes
POOL-tes · Latin (puls, plural)
Cooked grain porridge, the everyday Roman staple; pultes iulianae is a spelt porridge with meat and brains.
Purée
pyoo-RAY · French
A smooth, thick mixture made by mashing, blending, or sieving cooked food into a uniform pulp.
Purée
pyoo-RAY · French
Food blended or sieved to a smooth, thick consistency; as a verb, to reduce food to such a texture.
Purées
pyoo-RAYZ · French
Plural of purée; smooth mixtures made by mashing or sieving cooked foods.
Qaṭāʾif
kah-TAH-if · Arabic
Filled and fried (or folded) pancake sweets soaked in syrup — still made across the Arab world.
Qīngjiàng
SHUNG-JYAHNG · Chinese
Light soy sauce, a thinner, saltier sauce used for seasoning and dipping in Chinese cooking.
Qiūyóu
CHYOH-YOH · Chinese
A type of dark, aged soy sauce harvested in autumn, prized for its deep color and concentrated flavor.
quenelle
keh-NEL · French
A smooth oval shape formed by passing a mixture between two wet spoons — used for dumplings, ice cream, and mousses.
quiche
KEESH · French
A savoury open tart with a buttery pastry shell filled with a creamy egg and cream custard with various fillings.
ragout
rah-GOO · French
A slow-cooked, highly seasoned meat and vegetable stew simmered until deeply flavoured and tender.
Ragoût
rah-GOO · French
A thick, well-seasoned stew of meat, fish, or vegetables, typically browned and slowly simmered in a rich sauce.
Ragoûté
rah-goo-TAY · French
Prepared in the manner of a ragout; richly stewed or made appetizing with a savory, well-seasoned sauce.
ras el hanout
rahs-el-hah-NOOT · Arabic
A complex Moroccan spice blend — the name means "head of the shop," implying the finest spices available. Often 20+ spices.
rassol
rah-SOHL · Russian
A tangy brine, often drawn from pickled cucumbers or beets, used to flavour soups or sipped as a restorative.
Rassolnik
rah-SOL-nik · Russian
A tangy soup made with pickled cucumbers and their brine, often with kidneys or other offal and barley.
Rastegaïs
rah-stuh-gah-EE · French
The French rendering of rasstegai, small open-topped Russian pastries traditionally filled with fish, meat, or rice and served with soups such as consommé.
Raviggiolo
rah-veed-JOH-loh · Italian (Tuscany/Romagna)
Soft fresh sheep's- or cow's-milk cheese
Réduire
ray-DWEER · French
To reduce a liquid by simmering or boiling so it thickens and concentrates in flavor.
Réduit
ray-DWEE · French
Describing a liquid that has been reduced by simmering to concentrate its flavor and thicken its consistency.
Régence
ray-ZHAHNS · French
An elaborate classic French garnish and sauce style featuring elements like quenelles, truffles, and mushrooms, named after the Regency period.
Régime
ray-ZHEEM · French
French for a diet or dietary regimen, often referencing a prescribed eating plan in heritage cookbooks.
Relevé
ruh-luh-VAY · French
In classic French menus, the remove or main meat course that follows the soup and fish; also describes a highly seasoned dish.
Relevés
ruh-luh-VAY · French
In classic French menus, the removes—substantial main dishes served after the soup or fish course.
Rémoulade
ray-moo-LAHD · French
A cold mayonnaise-based sauce flavored with mustard, capers, herbs, and pickles, often served with seafood or cold meats.
render
REN-der · English
To slowly cook fatty cuts of meat so the fat melts and liquefies, leaving behind crispy, browned pieces.
repère
ruh-PAIR · French
A stiff flour-and-water paste used to seal a lid onto a pot or to fix decorative pieces in place.
Rhône
ROHN · French
A French wine region along the Rhône River, whose robust reds and whites are frequently called for in braises, sauces, and pairings.
Ricciarelli
reet-chah-REL-lee · Italian (Siena)
Soft diamond-shaped almond cookies from Siena
Ricotta
ree-KOHT-tah · Italian, 'recooked'
Soft fresh whey cheese
Rishta
RISH-tah · Arabic
A stew with fresh hand-cut wheat noodles (rishta) and lentils.
risotto
rih-ZOT-oh · Italian
A northern Italian rice dish made creamy by gradually adding hot stock and stirring to release the starch.
rissolé
ree-saw-LAY · French
Fried or roasted until deeply and evenly golden-brown.
romesco
roh-MES-koh · Spanish
A Catalan nut-and-roasted-pepper sauce made with almonds, hazelnuts, and dried chillies — served with grilled vegetables or fish.
Rosatum
roh-SAH-toom · Latin, from rosa 'rose'
Rose-petal-infused wine, paired in the text with violatium (violet wine).
Rosolio
roh-ZOH-lyoh · Italian, from Latin 'ros solis' (dew of the sun)
Sweet homemade liqueur flavored with fruit or flowers
Rôti
roh-TEE · French
Roast meat or the act of roasting; in classic French menus, the 'rôti' course features a roasted joint of meat or poultry.
roux
ROO · French
A cooked mixture of equal parts fat and flour used as the base thickener for classic sauces and soups.
Rummāniyya
roo-mah-NEE-yah · Arabic
A meat stew soured and flavored with pressed sour pomegranate.
ryzhik
RIH-zhik · Russian
A prized orange woodland mushroom, the saffron milk-cap, traditionally salted or pan-fried.
Sábalo
SAH-bah-loh · Spanish
Shad, a river fish.
Sablé
sah-BLAY · French
A rich, crumbly French shortbread cookie or tart dough with a sandy, tender texture.
Ṣābūniyya
sah-boo-NEE-yah · Arabic
A white almond nougat, its name from ṣābūn ('soap') for its pale color.
sachet d'épices
sah-SHAY-day-PEES · French
A small muslin bag of whole spices and herbs simmered in stocks and sauces to add flavour, then removed before serving.
saint-honoré
san-toh-noh-RAY · French, after Saint Honoré, patron of bakers
A gâteau of caramel-glazed choux puffs set around a cream-filled pastry base.
Sakhtūr
sakh-TOOR · Arabic
Sheep's tripe stuffed with spiced meat and grain, also called kība.
Salama da Sugo
sah-LAH-mah dah SOO-goh · Italian (Ferrara)
Aged Ferrarese pork sausage served with its own sauce
salchichón
sahl-chee-CHOHN · Spanish
A cured Spanish sausage of pork seasoned with black pepper, sliced thin and served as charcuterie.
Salmis
sal-MEE · French
Roasted game finished in a sauce made from its own carcass.
salpicon
sal-pee-KOHN · French
Ingredients cut into small dice and bound with a sauce, used as a filling. From Spanish salpicón.
saltimbocca
sal-tim-BOK-ah · Italian
A Roman dish of thin veal or chicken cutlets topped with prosciutto and sage, pan-fried in white wine and butter.
Samhaeju
SAHM-heh-joo · Korean
A refined rice wine brewed over three successive Pig-days of the lunar calendar.
Samīdh
sah-MEETH · Arabic
Fine wheat semolina (or fine flour) used for breads and sweets.
Sanbūsaj
san-BOO-saj · Arabic
Small triangular fried pastries filled with spiced meat — the ancestor of the samosa.
Sanghwa
SAHNG-hwah · Korean
A yeast/nuruk-leavened steamed stuffed bun, an early Joseon ancestor of jjinppang.
Santé
sahn-TAY · French
Literally 'health'; in cookery it names dishes such as potage santé, a 'health' soup based on sorrel and potatoes.
Saucière
soh-SYAIR · French
A sauce boat or gravy boat used for serving sauces at table.
sauté
saw-TAY · French
To cook food quickly in a small amount of hot fat over high heat, tossing or stirring frequently. Literally "jumped."
Sautéed
saw-TAYD · French
Cooked quickly in a small amount of fat over relatively high heat, from the French sauter, 'to jump.'
Sautéing
saw-TAY-ing · French
Cooking food quickly in a small amount of fat over relatively high heat while tossing or stirring; from the French 'sauter,' to jump.
Sautés
soh-TAY · French
Dishes prepared by sautéing — cooking quickly in a small amount of hot fat over high heat.
sauteuse
soh-TUHZ · French
A shallow pan with sloping sides, made for quick sautéing and tossing.
sautoir
soh-TWAR · French
A wide, shallow pan with straight sides, used for browning and pan-frying.
Savoiardi
sah-voh-YAR-dee · Italian, 'from Savoy'
Ladyfinger sponge biscuits
Scaloppine
skah-lop-PEE-neh · Italian, diminutive of 'scaloppa' (cutlet)
Thin pan-fried veal or meat cutlets
sear
SEER · English
To expose the surface of food to very high heat briefly to create a browned, flavourful crust via the Maillard reaction.
Selyanka
sil-YAHN-kah · Russian
An older variant name for solyanka: a hearty sour soup of meat or fish with pickles and brine.
Señora
sen-YOR-ah · Spanish
Though primarily a title for a married woman, it appears in dish names like 'huevos a la señora' for certain home-style egg preparations.
Señoras
sen-YOR-ahs · Spanish
Not strictly culinary on its own, but appears in heritage recipes; refers to ladies, sometimes denoting home-style or grandmother-style dishes.
Seon
SUHN · Korean
A dish of stuffed and lightly steamed vegetables, such as winter melon.
Seongnyu-tang
SUHNG-nyoo-tahng · Korean
A soup of small dumplings pinched into the shape of a pomegranate (seongnyu), served in clear broth.
Serrée
seh-RAY · French
Meaning 'tight' or 'thick'; describes a mixture, sauce, or cream that has been reduced or whipped to a firm, dense consistency.
Seviche
seh-BEE-cheh · Peruvian Spanish (var. of ceviche)
Citrus-cured raw fish.
Sharbāt
shar-BAHT · Arabic
A sweet Middle Eastern and South Asian drink made from fruit, flower, or herb syrups diluted with water; ancestor of the word 'sherbet'.
Shchi
SHCHEE · Russian
A cabbage soup, one of the oldest Russian dishes, made from fresh or fermented cabbage in meat or Lenten broth.
Shīraj
SHEE-raj · Arabic
Sesame oil (also spelled shayraj), a common frying and finishing fat.
Shpik
SHPEEK · Russian
Cured pork back-fat or lard, chopped for larding, frying, or enriching fillings.
Shūrbā
SHOOR-bah · Arabic
A meat-and-rice soup; the word is the ancestor of 'shorba' across many cuisines.
Sikbāj
sik-BAHJ · Arabic
A medieval sweet-and-sour stew of meat cooked with vinegar and often honey or dried fruit, a celebrated dish of early Islamic and Persian cuisine.
Silphium
SEEL-fee-oom · Greek-Latin
A prized (now-extinct) resinous seasoning plant; when it grew scarce, laser/asafoetida was used in its place.
Smetana
smee-TAH-nah · Russian
Cultured sour cream, used generously in Russian soups, sauces, and baking.
Snetki
SNYET-kee · Russian
Tiny dried lake smelt, added whole to soups and Lenten dishes for savor.
soffritto
sof-REET-oh · Italian
The Italian flavour base of slowly cooked diced onion, celery, and carrot in olive oil — the starting point for most Italian braises.
sofrito
soh-FREE-toh · Spanish
A Spanish-style flavour base of slowly cooked onion, garlic, and tomato in olive oil — the foundation of many Spanish and Latin dishes.
Sogokju
SOH-gohk-joo · Korean
A rice wine brewed with only a small amount of nuruk starter.
Soju
SOH-joo · Korean
A clear distilled grain liquor.
Solyanka
sol-YAHN-kah · Russian
A thick, sour-and-salty soup combining meat, fish, or mushrooms with pickles, brine, and olives.
Songhwaju
SOHNG-hwah-joo · Korean
A rice wine scented with pine pollen (songhwa).
soubise
soo-BEEZ · French, after the Prince de Soubise
A smooth onion purée, or a béchamel enriched with it, served with meat and eggs.
Soufflé
soo-FLAY · French
A light, airy baked dish made from a flavored base lightened with beaten egg whites that puff up during baking; may be sweet or savory.
Soufflés
soo-FLAYZ · French
Light, airy baked dishes made with a flavored base and beaten egg whites that cause them to rise; can be savory or sweet.
sous vide
soo-VEED · French
A method of cooking vacuum-sealed food in a precisely temperature-controlled water bath for even, edge-to-edge results.
Soví
soh-VEE · Czech
Owl-shaped or related term; in culinary heritage contexts it may denote a regional dish or pastry shape, though usage varies.
Sphondyli
SFON-dee-lee · Greek-Latin
Sea-spondyls, a kind of shellfish (thorny oyster / scallop) made into forcemeats.
Spumone
spoo-MOH-neh · Italian, from 'spuma' (foam)
Molded frozen dessert of layered whipped cream and ices
Stakan
stah-KAHN · Russian
A glass used as a volume measure, roughly one cup (about 200-250 ml).
sterlet
STUR-lit · English, from Russian стерлядь
A small freshwater sturgeon prized for its delicate flesh and roe.
Stracotto
strah-KOT-toh · Italian, 'overcooked' (long-cooked)
Slow-braised beef or veal pot roast
Strichetti
stree-KET-tee · Italian (Bologna dialect)
Bow-tie shaped egg pasta for broth
Strutto
STROOT-toh · Italian
Rendered pork lard
Subric
soo-BREEK · French
A small pan-fried cake of bound vegetable or forcemeat.
Sucrée
soo-KRAY · French
Meaning 'sweetened,' it commonly refers to pâte sucrée, a sweet, crumbly shortcrust pastry used for tarts and desserts.
Sugo
SOO-goh · Italian, 'juice/sauce'
Meat or tomato cooking sauce or gravy
Sumen
SOO-men · Latin
Sow's udder, a Roman delicacy, poached or stuffed.
Sǔn
SWUN · Chinese
Bamboo shoots, the tender young sprouts of bamboo used fresh or preserved in stir-fries, soups, and braises.
Sunhyangju
SOON-hyahng-joo · Korean
A fragrant rice wine whose name means 'pure fragrance'.
Suprême
soo-PREM · French
A boneless poultry breast fillet, or a creamy white sauce (sauce suprême) enriched with stock and cream.
sweat
SWET · English
To cook vegetables slowly in a little fat over gentle heat until soft and translucent, without allowing them to colour.
Ṭabāhaja
tah-BAH-hah-jah · Arabic
Meat first fried in rendered tail-fat, then stewed with vinegar, verjuice and spices.
Tagliatelle
tah-lyah-TEL-leh · Italian, from 'tagliare' (to cut)
Long flat ribbon egg pasta, classic to Romagna
Taglierini
tah-lyeh-REE-nee · Italian, from 'tagliare' (to cut)
Very thin cut egg pasta, thinner than tagliatelle
tahini
tah-HEE-nee · Arabic
A smooth paste made from ground hulled sesame seeds — nutty, slightly bitter, used in hummus, dressings, and desserts.
tamis
tah-MEE · French
A drum-shaped fine-mesh sieve, used to sift flour or press a purée very smooth. The final s is silent.
Tànhuǒ
TAHN-HWOH · Chinese
Charcoal fire, the traditional fuel used for grilling, roasting, and slow cooking in Chinese kitchens.
Tannūr
tah-NOOR · Arabic
A cylindrical clay oven fired from within — the tandoor.
Tannūriyya
tah-noo-REE-yah · Arabic
A meat-and-wheat pot slow-cooked in the tannūr (clay oven).
Tecti
TEK-tee · Andean (var. tejti)
Peanut-based chicha drink.
tempeh
TEM-pay · Indonesian
A firm, nutty-flavoured Indonesian fermented soybean cake — high in protein and used as a meat alternative.
temper
TEM-per · English
To slowly raise the temperature of eggs or cream by adding small amounts of hot liquid before combining — prevents curdling or scrambling.
Tête
TET · French
French for 'head,' used in culinary terms such as tête de veau (calf's head), a traditional dish of slow-cooked head meat.
Tharīda
thah-REE-dah · Arabic
A dish of broth-soaked bread, proverbially praised in early Islamic tradition.
timbale
tan-BAHL · French
A dish baked in a lined mould — the word is a drum before it is a dish, from Arabic tabl by way of Provençal.
tiramisù
teer-ah-mee-SOO · Italian
An Italian dessert of espresso-soaked ladyfinger biscuits layered with a whipped mascarpone and egg cream.
Tisana
tee-SAH-nah · Greek-Latin (ptisana)
A barley soup or gruel; the ancestor of the word 'tisane'.
Tomatée
toh-mah-TAY · French
Describing a dish or sauce flavored or colored with tomato.
Tomato-Béarnaise
toh-MAY-toh bay-ar-NEZ · French
A variation of béarnaise sauce enriched with tomato, also known as sauce choron.
Tortelli
tor-TEL-lee · Italian, diminutive of 'torta' (cake/pie)
Filled pasta parcels, often with ricotta or greens
Tortellini
tor-tel-LEE-nee · Italian (Bologna), 'little twists'
Small ring-shaped stuffed pasta served in broth
tournedos
toor-nuh-DOH · French
A small round steak cut from the beef fillet. The final s is silent.
Tracta
TRAK-tah · Latin, 'drawn-out'
Thin dried sheets of pastry, crumbled in to thicken dishes or layered like an early lasagne.
Traité
treh-TAY · French
A treatise or comprehensive culinary reference work, as in a formal treatise on cooking.
turbotin
toor-boh-TAN · French
A small turbot — the prized flatfish — with firm, delicate white flesh.
Turrón
too-RRON · Spanish
A traditional Spanish confection made of honey, sugar, egg white, and toasted almonds, popular especially at Christmas.
Tvorog
tvah-ROHK · Russian
Fresh soft curd cheese, similar to farmer cheese, used in fillings and desserts like paskha.
Tyropatina
tee-roh-PAH-tee-nah · Greek-Latin, 'cheese-patina'
A baked milk-and-egg custard sweetened with honey and dusted with pepper; an ancestor of custard/flan.
Ukha
oo-KHAH · Russian
A clear Russian fish soup (spelled 'uha' in this book) made from freshwater fish such as ruffe, perch, and burbot.
umami
oo-MAH-mee · Japanese
The fifth basic taste — a rich, savoury depth associated with glutamates, found in aged cheeses, fermented foods, and slow-cooked meats.
Valdiviano
bahl-dee-vee-AH-noh · Chilean Spanish, from Valdivia
Dried-beef and onion soup.
Vatrushki
vah-TROOSH-kee · Russian
Small open round buns with a well of sweetened curd cheese in the center.
Veau
VOH · French, 'veal'
Veal.
velouté
veh-loo-TAY · French
One of the five French mother sauces — a light stock (fish, chicken, or veal) thickened with a pale roux.
Velouté
vuh-loo-TAY · French
One of the French mother sauces, made by thickening a light stock with a roux to a smooth, velvety consistency.
Velouté-Style
vuh-loo-TAY-style · French
In the manner of velouté, one of the French mother sauces made from a light stock thickened with a pale roux, yielding a smooth, velvety texture.
Veloutés
veh-loo-TAY · French
Plural of velouté, a smooth sauce made from a light stock thickened with a roux. Also refers to creamy soups of a similar texture.
Vénitienne
vay-nee-SYEN · French
A classic French sauce, typically a white wine and herb sauce often colored green with herbs, served with fish or poultry.
verjus
vair-ZHOO · French
The tart, bright juice pressed from unripe grapes, used to add a gentle sourness.
Vershok
veer-SHOHK · Russian
An old Russian length measure of about 4.4 cm, used for pan and pastry dimensions.
vésiga
vay-ZEE-gah · Russian, via French
The dried spinal marrow of the sturgeon, used in Russian fish pies such as coulibiac.
Vizigá
vee-zee-GAH · Russian
The dried spinal cord (notochord) of sturgeon, soaked and used as a filling for fish pies.
vol-au-vent
vol-oh-VAHN · French
A tall puff-pastry case filled with a ragoût — literally "flies in the wind", for the lightness of the pastry.
Wǎngyóu
WAHNG-YOH · Chinese
Caul fat or net fat, a lacy membrane of fat used to wrap and baste meats during cooking.
waterzoï
VAH-ter-zoy · Flemish
A Belgian stew of fish or chicken gently simmered with vegetables in a broth enriched with egg yolk and cream.
Wén
WUN · Chinese
A gentle, low flame used for slow simmering and braising, as opposed to a fierce high heat.
Xérès
kay-RESS · French
The French name for sherry, a fortified wine used in sauces, soups, and desserts.
Xiā
SHYAH · Chinese
Shrimp or prawns, used fresh, dried, or as a paste in countless Chinese dishes.
Xiāng
SHYAHNG · Chinese
Fragrance or aroma; a culinary quality describing the appetizing scent released by a well-cooked dish.
Xocolātl
shoh-koh-LAH-tul · Nahuatl
The Nahuatl word for a bitter ground-cacao beverage of Mesoamerica; the origin of the word 'chocolate'.
Yakgwa
YAHK-gwah · Korean
A deep-fried honey cookie of wheat flour steeped in honey syrup, often used as a size reference in the text.
Yakhchāl
yakh-CHAHL · Persian
Ancient Persian evaporative ice-houses used to store ice and preserve perishable foods, an early form of refrigeration.
Yaksanchun
YAHK-sahn-choon · Korean
A refined spring-brewed rice wine ('chun' marking a fine seasonal wine).
Yànwō
yen-WAW · Chinese
Edible bird's nest, made from the hardened saliva of swiftlets, used in luxurious Chinese soups and sweet tonic dishes.
yerba mate
YEHR-bah MAH-teh · Spanish and Quechua
A caffeine-rich herbal tea sipped from a shared gourd.
Yuca
YOO-kah · from Taino
Cassava root.
za'atar
ZAH-tar · Arabic
A Middle Eastern spice blend of dried thyme (or hyssop), sumac, sesame seeds, and salt — used as a seasoning and table condiment.
za'atar
ZAH-tar · Arabic
A Middle Eastern spice blend of dried thyme (or hyssop), sumac, sesame seeds, and salt — used as a seasoning and table condiment.
Zabaglione
dzah-bah-LYOH-neh · Italian (variant of zabaione)
Warm whipped egg-yolk, sugar and wine dessert
Zabaione
dzah-bah-YOH-neh · Italian
Warm frothy custard of egg yolks, sugar and Marsala
Zāoyóu
dzow-YOH · Chinese
A fragrant Chinese seasoning oil or liquid made from fermented rice lees (jiuzao), used to flavour and marinate dishes.
Zaʿfarān
zah-fah-RAHN · Arabic
Saffron, used to color and perfume dishes.
Zibibbo
dzee-BEEB-boh · Italian, from Arabic 'zabib' (raisins)
Large muscat raisins (and the grape variety)
Zimino
dzee-MEE-noh · Italian (Tuscan/Genoese), of Arabic-Persian origin
Fish or cuttlefish stewed with greens (in zimino)
Zīrbāj
zeer-BAHJ · Arabic
A sweet-sour stew of meat cooked with vinegar, sugar and pounded almonds, tinted with saffron.
Zolotnik
zah-laht-NEEK · Russian
A small pre-metric weight of about 4.3 grams (1/96 of a funt), used for spices and leavening.