Have you ever started making a recipe and suddenly there was a cooking term you weren't quite sure what it meant. We've compiled a glossary of cooking terms that you likely to come across on this site and in our cookbooks. Perhaps you might want to print this out, fold it, and slip it into a cookbook that you frequently use (hopefully, one of ours). Find all of the most common cooking terms all right here. If you have anything that is not listed, then feel free to take and contact us with the informaion on cooking terms you wish to see added on the site for others to view. To the whole site from one spot, take and check out the Site Map updated on a regular basis. Also take and find kitchen gadgets and utensils and more in our Online Store.
Acidulated water: Water to which you've added a mild acid, usually lemon juice or vinegar, to prevent fruits such as apples or pears from discoloring. To make acidulated water, mix 3 tablespoons (45 ml) lemon juice to 2 cups (480 ml) water.
Al dente: an Italian phrase meaning "to the tooth" that describes pasta or other food that is cooked only until it offers a slight resistance when bitten into.
Baste: to moisten food during cooking by spooning the cooking liquids of the food so that the surface doesn't dry out and additional flavor is added to the food.
Blanch: placing food in cold water, bringing it to a boil for the time specified in the recipe, then draining well and refreshing in cold water to stop the cooking process. This technique is often used to loosen the skin of tomatoes for easier peeling or partially cooking fresh green beans or asparagus for use in a recipe.
Blend: to mix two or more ingredients together with a spoon, beater, or electric mixer until well combined.
Boil: heating a liquid until bubbles break the surface (212°F or 100°C) at sea level and considerably temperatures at high altitudes. A "full rolling boil" is one that can't be dissipated by stirring.
Bouquet Garni: usually bundled in a double layer of cheesecloth and tied with a piece of kitchen string, this is a combination of herbs to give flavor to stews, soups, or broths-traditionally parsley, thyme, and bay leaf. It is removed before serving.
Braising: a cooking method where the food (usually meat) is browned first, then slowly cooked in a liquid such as broth, water, or wine.
Caramelize: to heat sugar (the new one-to-one sugar substitutes can be caramelized) over low heat until it melts and develops a flavorful, golden-brown color. If you're doing this with the sugar substitutes, you will notice a chemical odor during the process, but the final product and flavor will be fine.
Chiffonade: long thin ribbons of fresh greens or herbs made by rolling up the leaves and cutting crosswise to produce the thin ribbons.
Crudités: raw vegetables, usually served with a dip or sauce.
Coulis: a thin puree of fruit, sometimes sweetened with sugar or sugar substitute.
Deglaze: to add a liquid such as wine, broth, or water to the pan in which a food has been cooked to dissolve the cooking drippings so that they may be used to make a sauce.
Dredge: to dust or cover a food with a dry ingredient such as flour, cornmeal, or bread crumbs before cooking.
Grill: to cook food on a heavy metal grate that is set over hot coals or other source of heat.
Julienne: to cut vegetables, meat, or poultry into thin, matchstick-size strips.
Macerate: to soak a food (usually fruit) in a liquid in order to infuse the food with that liquid's flavor. This also softens the food while releasing its juices to blend with the macerating liquid.
Marinate: to soak food (such as fish, meat, poultry, or vegetables) in a seasoned liquid to absorb flavor and, in some cases, to become more tender. Since most marinades contain an acid such as citrus juice, vinegar, or wine, the marinating should be done in a glass, ceramic, or stainless steel container, never in aluminum.
Poach: to cook a food such as chicken, fish, or eggs in simmering liquid.
Puree: (noun) a smooth, thick mixture made in a food processor or blender, or by pressing the ingredients through a sieve.
Puree: (verb) to grind or mash food until it forms a smooth, thick mixture.
Reconstitute: To return a dried form of food to its natural state, usually by adding water.
Reduce: Through evaporation, to decrease the volume of liquid by boiling it rapidly in an uncovered pan to increase its flavor and thicken the consistency.
Sauté: To quickly cook in a small amount of oil (or spritz of cooking spray) over direct heat.
Scald: To heat a liquid (such as milk) to just below the boiling point.
Score: To cut shallow slits in the surface of a food before cooking to increase tenderness, to vent steam, or to serve as a decoration.
Sear: To brown the surface of a food quickly with high heat.
Shred: To cut food (such as cheese, carrots, or cabbage) into slivers or narrow strips, either by hand or using a hand-held grater, or a food processor fitted with a shredding disk. Cooked meat, fish, or poultry can be shredded by pulling it apart using two forks.
Shuck: To remove the husks and silks of an ear of corn or to remove the shell from shellfish such as oysters or clams.
Simmer: To cook food gently in liquid at a temperature that is low enough so that tiny bubbles just begin to break the surface.
Steam: A method of cooking where a food is placed on a rack or special steamer basket over boiling or simmering water in a covered skillet or saucepan.
Steep: To let food soak in hot liquid to extract color and flavor.
Stir-fry: (noun) any dish which has been cooked by a stir-fry method.
Stir-fry: (verb) to quickly cook small pieces of food over very high heat while constantly and briskly stirring the food until the food is crisply tender. A wok or large skillet is usually used with this Asian cooking technique.
Timbale: A small molded mixture of food that is crustless.
Vinaigrette: Referred to as one of the "five mother sauces," a basic version is made from oil and vinegar and used to dress salad greens and any number of cold foods such as meats, poultry, fish, or vegetables. A more elaborate vinaigrette would include any number of herbs, spices, garlic, shallots, onions, mustard, and so forth.
Whip: To beat ingredients such as egg whites to incorporate air into them, thereby increasing their volume until they are the consistency described in the recipe.
Whisk: To beat or whip ingredients with a kitchen utensil that consists of a series of looped wires that form a three-dimensional teardrop shape.
Zest: The colorful rind of citrus fruit (most commonly lemon, lime, or orange), containing aromatic oils that adds flavor to a food. When zesting, be careful to not include any of the white pith, as that adds a bitter taste.
Fold: To combine two ingredients using a specific movement with a spoon. To fold: Go down through the mixture on the far side of the bowl with a spoon or spatula. Bring the spoon across the bottom of the bowl and up the near side. Turn the bowl slightly and repeat. Keep doing this until the mixture is well blended.
Fry: To cook in hot fat; to pan fry in a small amount of fat or deep fry in a large amount of fat that covers the food.
Glaze: To coat with a smooth mixture to give food a glossy look.
Grate: To rub food against an appliance that cuts it into fine shreds or forms small particles. Often used with cheeses and rinds of citrus fruits.
Grill: To cook on a rack over hot coals or other direct heat source that simulates coals.
Grind: To reduce a food to fine particles using a mortar and pestle, blender or food processor.
Infuse: To steep or heat gently to extract flavor. For example to put a vanilla pod into sugar infuses the sugar with vanilla flavor.
Braise: To cook slowly in a covered pan using a small amount of liquid.
Bread: To coat with flour, then dip into beaten egg or milk, then coat with crumbs from crushed stale bread, cereal or crackers.
Broil: To cook by direct heat, under a broiler or over hot coals.
Caramelize: To melt sugar, or foods containing or mixed with sugar, slowly over low heat without burning, until the sugars melt and become brown in color.
Chop: To cut food into small pieces with a knife.
Clarify: To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities.
Coat: To cover food on all sides with flour, crumbs or batter.
Coddle: To cook food (especially eggs) slowly in water just below the boiling point.
Cool: To let hot food stand at room temperature until it is no longer hot.
Cream: To make a fat, like butter or margarine, soft and smooth by beating it with a spoon or mixing with a mixer. Also, to combine a fat like butter with sugar until the mixture is light and fluffy.
Cube: To cut a solid food into squares of about 1/2" in size or larger.
Cut In: To mix a solid fat (eg butter, shortening or lard) evenly into dry ingredients by chopping with two knives or a pastry blender.
Dice: To cut into small squares of 1/8" to 1/4".
Dredge: To cover or coat food with flour or a similar dry ingredient.
Dust: To sprinkle lightly with flour, sugar or another powdery ingredient.
Fillet: A piece of meat, poultry or fish with all bones removed. To fillet is to remove the bones.
Flake: To break food into small pieces, usually using a fork.
Flute: To make decorative indentations around the edge of pastries, vegetables or fruit.
Bake: To cook using dry heat, either covered or uncovered, in an oven or oven-type appliance.
Bake Blind: To bake a pie crust or shell while empty. To prevent pastry from puffing up, the shell is usually lined with baking paper and filled with "blind beans". (See below)
Bard: To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking.
Baste: To moisten meat or other foods to prevent it drying out while cooking and to add flavor. You can baste using pan drippings or another moist flavoring such as a marinade.
Beat: To make a mixture smooth by adding air. Use a brisk over and over stirring motion with a spoon, or a rotary motion using a manual beater or electric mixer.
Blanch: To heat for a short time in boiling water or steam. Used in preparing food for canning, freezing or drying. It helps loosen the skins of fruits, vegetables or nuts.
Blend: To combine two or more ingredients together thoroughly.
Blind Beans: Dried beans, peas, rice, pasta or specially made beads used to fill pastry shells during baking and later removed.
Boil: To heat a liquid to the point that bubbles break continuously on the surface.
Acidulated water: Water to which you've added a mild acid, usually lemon juice or vinegar, to prevent fruits such as apples or pears from discoloring. To make acidulated water, mix 3 tablespoons (45 ml) lemon juice to 2 cups (480 ml) water.
Al dente: an Italian phrase meaning "to the tooth" that describes pasta or other food that is cooked only until it offers a slight resistance when bitten into.
Baste: to moisten food during cooking by spooning the cooking liquids of the food so that the surface doesn't dry out and additional flavor is added to the food.
Blanch: placing food in cold water, bringing it to a boil for the time specified in the recipe, then draining well and refreshing in cold water to stop the cooking process. This technique is often used to loosen the skin of tomatoes for easier peeling or partially cooking fresh green beans or asparagus for use in a recipe.
Blend: to mix two or more ingredients together with a spoon, beater, or electric mixer until well combined.
Boil: heating a liquid until bubbles break the surface (212°F or 100°C) at sea level and considerably temperatures at high altitudes. A "full rolling boil" is one that can't be dissipated by stirring.
Bouquet Garni: usually bundled in a double layer of cheesecloth and tied with a piece of kitchen string, this is a combination of herbs to give flavor to stews, soups, or broths-traditionally parsley, thyme, and bay leaf. It is removed before serving.
Braising: a cooking method where the food (usually meat) is browned first, then slowly cooked in a liquid such as broth, water, or wine.
Caramelize: to heat sugar (the new one-to-one sugar substitutes can be caramelized) over low heat until it melts and develops a flavorful, golden-brown color. If you're doing this with the sugar substitutes, you will notice a chemical odor during the process, but the final product and flavor will be fine.
Chiffonade: long thin ribbons of fresh greens or herbs made by rolling up the leaves and cutting crosswise to produce the thin ribbons.
Crudités: raw vegetables, usually served with a dip or sauce.
Coulis: a thin puree of fruit, sometimes sweetened with sugar or sugar substitute.
Deglaze: to add a liquid such as wine, broth, or water to the pan in which a food has been cooked to dissolve the cooking drippings so that they may be used to make a sauce.
Dredge: to dust or cover a food with a dry ingredient such as flour, cornmeal, or bread crumbs before cooking.
Grill: to cook food on a heavy metal grate that is set over hot coals or other source of heat.
Julienne: to cut vegetables, meat, or poultry into thin, matchstick-size strips.
Macerate: to soak a food (usually fruit) in a liquid in order to infuse the food with that liquid's flavor. This also softens the food while releasing its juices to blend with the macerating liquid.
Marinate: to soak food (such as fish, meat, poultry, or vegetables) in a seasoned liquid to absorb flavor and, in some cases, to become more tender. Since most marinades contain an acid such as citrus juice, vinegar, or wine, the marinating should be done in a glass, ceramic, or stainless steel container, never in aluminum.
Poach: to cook a food such as chicken, fish, or eggs in simmering liquid.
Puree: (noun) a smooth, thick mixture made in a food processor or blender, or by pressing the ingredients through a sieve.
Puree: (verb) to grind or mash food until it forms a smooth, thick mixture.
Reconstitute: To return a dried form of food to its natural state, usually by adding water.
Reduce: Through evaporation, to decrease the volume of liquid by boiling it rapidly in an uncovered pan to increase its flavor and thicken the consistency.
Sauté: To quickly cook in a small amount of oil (or spritz of cooking spray) over direct heat.
Scald: To heat a liquid (such as milk) to just below the boiling point.
Score: To cut shallow slits in the surface of a food before cooking to increase tenderness, to vent steam, or to serve as a decoration.
Sear: To brown the surface of a food quickly with high heat.
Shred: To cut food (such as cheese, carrots, or cabbage) into slivers or narrow strips, either by hand or using a hand-held grater, or a food processor fitted with a shredding disk. Cooked meat, fish, or poultry can be shredded by pulling it apart using two forks.
Shuck: To remove the husks and silks of an ear of corn or to remove the shell from shellfish such as oysters or clams.
Simmer: To cook food gently in liquid at a temperature that is low enough so that tiny bubbles just begin to break the surface.
Steam: A method of cooking where a food is placed on a rack or special steamer basket over boiling or simmering water in a covered skillet or saucepan.
Steep: To let food soak in hot liquid to extract color and flavor.
Stir-fry: (noun) any dish which has been cooked by a stir-fry method.
Stir-fry: (verb) to quickly cook small pieces of food over very high heat while constantly and briskly stirring the food until the food is crisply tender. A wok or large skillet is usually used with this Asian cooking technique.
Timbale: A small molded mixture of food that is crustless.
Vinaigrette: Referred to as one of the "five mother sauces," a basic version is made from oil and vinegar and used to dress salad greens and any number of cold foods such as meats, poultry, fish, or vegetables. A more elaborate vinaigrette would include any number of herbs, spices, garlic, shallots, onions, mustard, and so forth.
Whip: To beat ingredients such as egg whites to incorporate air into them, thereby increasing their volume until they are the consistency described in the recipe.
Whisk: To beat or whip ingredients with a kitchen utensil that consists of a series of looped wires that form a three-dimensional teardrop shape.
Zest: The colorful rind of citrus fruit (most commonly lemon, lime, or orange), containing aromatic oils that adds flavor to a food. When zesting, be careful to not include any of the white pith, as that adds a bitter taste.
Fold: To combine two ingredients using a specific movement with a spoon. To fold: Go down through the mixture on the far side of the bowl with a spoon or spatula. Bring the spoon across the bottom of the bowl and up the near side. Turn the bowl slightly and repeat. Keep doing this until the mixture is well blended.
Fry: To cook in hot fat; to pan fry in a small amount of fat or deep fry in a large amount of fat that covers the food.
Glaze: To coat with a smooth mixture to give food a glossy look.
Grate: To rub food against an appliance that cuts it into fine shreds or forms small particles. Often used with cheeses and rinds of citrus fruits.
Grill: To cook on a rack over hot coals or other direct heat source that simulates coals.
Grind: To reduce a food to fine particles using a mortar and pestle, blender or food processor.
Infuse: To steep or heat gently to extract flavor. For example to put a vanilla pod into sugar infuses the sugar with vanilla flavor.
Braise: To cook slowly in a covered pan using a small amount of liquid.
Bread: To coat with flour, then dip into beaten egg or milk, then coat with crumbs from crushed stale bread, cereal or crackers.
Broil: To cook by direct heat, under a broiler or over hot coals.
Caramelize: To melt sugar, or foods containing or mixed with sugar, slowly over low heat without burning, until the sugars melt and become brown in color.
Chop: To cut food into small pieces with a knife.
Clarify: To make a liquid (either butter, stock or broth) clear by skimming away or filtering out fat and impurities.
Coat: To cover food on all sides with flour, crumbs or batter.
Coddle: To cook food (especially eggs) slowly in water just below the boiling point.
Cool: To let hot food stand at room temperature until it is no longer hot.
Cream: To make a fat, like butter or margarine, soft and smooth by beating it with a spoon or mixing with a mixer. Also, to combine a fat like butter with sugar until the mixture is light and fluffy.
Cube: To cut a solid food into squares of about 1/2" in size or larger.
Cut In: To mix a solid fat (eg butter, shortening or lard) evenly into dry ingredients by chopping with two knives or a pastry blender.
Dice: To cut into small squares of 1/8" to 1/4".
Dredge: To cover or coat food with flour or a similar dry ingredient.
Dust: To sprinkle lightly with flour, sugar or another powdery ingredient.
Fillet: A piece of meat, poultry or fish with all bones removed. To fillet is to remove the bones.
Flake: To break food into small pieces, usually using a fork.
Flute: To make decorative indentations around the edge of pastries, vegetables or fruit.
Bake: To cook using dry heat, either covered or uncovered, in an oven or oven-type appliance.
Bake Blind: To bake a pie crust or shell while empty. To prevent pastry from puffing up, the shell is usually lined with baking paper and filled with "blind beans". (See below)
Bard: To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from drying out during cooking.
Baste: To moisten meat or other foods to prevent it drying out while cooking and to add flavor. You can baste using pan drippings or another moist flavoring such as a marinade.
Beat: To make a mixture smooth by adding air. Use a brisk over and over stirring motion with a spoon, or a rotary motion using a manual beater or electric mixer.
Blanch: To heat for a short time in boiling water or steam. Used in preparing food for canning, freezing or drying. It helps loosen the skins of fruits, vegetables or nuts.
Blend: To combine two or more ingredients together thoroughly.
Blind Beans: Dried beans, peas, rice, pasta or specially made beads used to fill pastry shells during baking and later removed.
Boil: To heat a liquid to the point that bubbles break continuously on the surface.