by Dr. Gary Farr on 13 August 2002
A
Acitron (crystallized biznaga cactus)
Is candied nopales (fleshy, oval leaves that come from the prickly pear).Their color ranges from pale green to dark green and prior to preserving, they taste similar to a tart green bean. Acitrones are packed in sugar syrup and available in cans or jars. To pronounce it, place the accent on the "o".
Acidulated Water
Water with added acid - citrus juice normally - to prevent the discoloration of freshly cut fruits and vegetables that darken. Place slices of apples, artichokes, or pears into a mixture of 5 to 6 parts water to 1 part vinegar or lemon or lime juice while you prepare your recipe.
Acorn Squash 
Acorn squash is a winter squash that is distinguished by a ribbed, dark green color with flashes of orange. It typically measures 4 inches in diameter and 6 to 8 inches in length. Its flesh ranges from yellow to orange and it has a large seed cavity. Halve the acorn squash, scoop out the seeds and bake with a bit of butter and brown sugar or simply with olive oil, salt, and pepper. Eat directly out of the shell or use in other recipes. Uncut acorn squash will keep for several months in a cool, dry place.
To prepare an acorn squash for cooking:
Cut in half with a heavy knife. Tap the inserted knife with a kitchen mallet if the skin is very hard. Using a sharp-edged spoon, scrape out the seeds and fibers. Remove the skin with a vegetable peeler or paring knife.For other winter squash, see banana squash, butternut squash, pumpkin, and spaghetti squash.
Active dry yeast, used to leaven dough, is sold in packages containing 2 1/2 teaspoons (1/4 ounces/7 grams) and also in bulk in some food stores. Quick-rising yeast raises dough in about a third or half the time required for regular yeast. Yeast is also available in fresh cakes; substitute 2 ounces (60 g) cake, or compressed, yeast for 1 tablespoon active dry yeast. Store dry yeast in a cool, dry place; refrigerate cake yeast.
Adobo Sauce
A thick, dark red sauce native to Mexico. It's made from ground chiles mixed with spices and vinegar. Canned chipotles (smoked-dried jalapenos) are usually packed in adobo sauce.
Adzuki beans
Native to China, are reddish brown beans with a subtle sweet flavor. Commonly purchased in their dried form, they are used in savory dishes and are an ingredient in sweet preparations in China and Japan. Adzuki beans are also made into a paste that can be found in Asian markets.
To sort and rinse dried adzuki beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried adzuki beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see black, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Aji
Aji (singular form) is what the Peruvians call chile peppers. The species in particular is capsicum baccatum.
Albumin
A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock.
Al Dente
Italian for "to the tooth," al dente describes the texture of pasta and other foods that are cooked just until they resist slightly when chewed.
Allspice
The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper.
Almond
The nut inside the fruit from an almond tree. There are 2 main types of almonds - sweet and bitter - with only sweet almonds sold in the United States. Raw bitter almonds contain traces of prussic acid which can be harmful except in small amounts, but whose toxicity is negated by heat processing. Almonds are used in a wide spectrum of recipes, from desserts and pastries to accompanying savory vegetable and fish dishes. Toasting will enhance their flavor and give them a more pleasing crunch. Keep shelled almonds refrigerated in an airtight container for several months or in the freezer for up to 6 months.
Anasazi Bean
Anasazi beans were first discovered on an archaeological dig in the Southwest and were called New Mexico cave beans. After introduction to the public, the beans were renamed anasazis. They are colored with speckles of red and white and taste rather sweet. They’re a good addition to chili, salads and salsas. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.
Apple
Humans have cultivated apples for over 3,000 years; today there are more than 2,000 varieties worldwide. As with serving wine, you need to decide how you will be using an apple before choosing the proper variety. Good, all-purpose apples (for cooking and eating out of the hand) include the Golden Delicious, Granny Smith and Newton Pippin. The Jonathan and Newton are perfect for apple sauces. For baking, use the firmer-fleshed Rome Beauty. When buying apples, check that their skins are smooth and free of bruises and gouges. "Scald," a tougher-textured, tan-colored area, will not affect the fruit’s flavor much. Store apples in a cool, dark place; they can be refrigerated for a month or more, depending upon the variety.
(See also Braeburn, Criterion, Golden Delicious, Granny Smith, Jonagold, Jonathan, Newton Pippin, Royal Gala, Rome Beauty, Red Delicious)
Aromatics
Various spices, plant ingredients, or herbs (parsley, bay leaf, ginger, garlic, onion) that enhance and impart flavor to food.
Aubergine
see eggplant
Azuki Bean
Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans and are used widely in Japanese cooking. They can accompany savory steamed rice dishes, or they can be boiled, mashed and sweetened for use as red bean paste, which is used in desserts ranging from puddings and pastries to shaved ice. The red beans are said to bring good luck and ward off evil spirits when scattered about the house at New Year. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.
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B
Baby corn refers to whole, entirely edible cobs of immature corn, no more than 2-3 inches (5-7.5 cm) long. They are sold canned, packed in water. Rinse well before using.
Bacon, a cut of pork from the flank or back, is cured and sometimes smoked, then cut into strips. The best bacon has more lean meat than fat. Leftover drippings are often used as fat for sauteing and in dressings.
Also see Canadian bacon.
Baking potatoes
Also known as russet or Idaho potatoes, are oval tuberous vegetables with thick brown skins and white flesh that has a dry, mealy texture when cooked. They are ideal for baking, mashing, or frying.
Choose firm, well-shaped potatoes, without sprouts or a greenish cast. Store in a dark, dry place for several weeks.For other potato varieties, see boiling, new, red, sweet, white potatoes and yams.
Bagel
Chewy bread with a hole in the middle - round, and 3-4 inches in diameter. The origin is Russian-Jewish. Can come with many types of toppings on it. Dough is boiled then baked with toppings such as onion, garlic, poppy seeds etc. Flavours can also be kneaded into the dough. On the east coast usually used as a breakfast bread but can also be used as a sandwich bread.
Baguette
a traditional, French-style yeast bread made with wheat flour, is a long, narrow loaf usually about 24 inches (60 cm) in length and no more than about 4 inches (10 cm) in diameter.
Balsamic Vinegar
Made from the white Trebbianno grape, balsamic vinegar gets its pungent sweetness from aging for several years in wood barrels. During the Middle Ages, this sugar-rich grape was used primarily for wine, but its high acidity made it better suited for producing vinegar. Produced in Modena, Italy, the maturation process takes place in a series of barrels made from a variety of woods and lasts from 6 to 25 years. Use it to dress salads and enrich stews, soups and sauces. Store in a cool, dark cupboard. Seek out aged balsamic and beware of inexpensive bottles - it may be a colored red wine vinegar with only a drop or two of 6 year-old balsamic added to it.
Beans (dried)
Members of the legume family (plants that carry seeds in a pod), dried beans are an excellent source of protein, calcium, and iron. Major varieties include black, garbanzo, kidney, pinto and white beans. To prepare dried beans, soak for 8 hours or overnight in a ratio or 3 parts water to 1 part bean, bring to a boil and simmer for up to 2 hours. If beans haven't been soaked for 8 hours, bring to a boil and simmer for 2 minutes, then let stand, tightly covered, for 1 hour. One cup of dried beans will expand to 2 to 2-1/2 cups after cooking. Look for smooth surfaces and bright colors and avoid cracked or wrinkled surfaces. Store dried beans in an airtight container for up to 1 year. There are a wide array of canned beans now available if using dried beans is too time consuming. Simply skip the soaking process, rinse and drain the beans well, then proceed with your recipe cutting down on the total cooking time.
(See also Black Bean, Soy Bean, Pinto Bean, Anasazi Bean, Garbanzo Bean, Azuki Bean, Cannelini Bean)
Beard
The common name for the byssus on the mussel. This silky hair-like extension helps to anchor the mussel to rocks and piers during tides.
Beetroot
Called beet in US. The red, succulent root of a biennial plant (Beta vulgaris). Often dressed with vinegar and served cold and sliced, but can also be served hot and is the basis of one of the most well-known borschts.
Bell Pepper
see Capsicum
Bermuda Onion
A large sweet onion with several regional names. May also be known as Spanish Onion, and possibly 1015 onion.
Biscuits
In the UK, equivalent of US cookies (small, sweet cakes). In US, In the US, a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast - small, and similar to what much of the world refers to as `scones'.
Black Bean
Black, or turtle, beans are an important staple in Latin American and Caribbean dishes, ranging from soups and chili to burritos and dips. Jet-black on the outside with a creamy flesh, black beans have a sweet and nutty flavor with a slightly mealy texture. To prepare dried beans, soak overnight, bring to a boil then simmer 1 to 1-1/2 hours. Store dried beans in an airtight container for up to 1 year. Cooked black beans are also available canned.
Black Treacle
see Substitutions and Equivalents under Sugars and other sweeteners
Bloom
Pale gray film, streaks, or blotches that appear on the surface of chocolate when the cocoa butter separates and forms crystals (usually as a result of storing in too warm a place). Blooming does not effect flavor or cooking properties.
Bosc pear
Dark golden winter pear with slender neck. Cooks well. Sweet-tart taste.
Bouquet Garni
A bunch of herbs ties together or placed in a cheesecloth bundle. This allows the herbs to be easily removed from food before it is served. The classic herbs used in a bouquet garni are thyme, parsley, and bay leaf.
Braeburn Apple
The Braeburn’s texture is crisp, firm and juicy, and it has a sweet flavor balanced with moderate tartness. It is shaded with a broad red stripe and a yellow-green undercolor. Originating and still largely shipped from New Zealand, Braeburn apples are now being grown in the Pacific Northwest as well. Braeburns from Washington are best late summer through November, while New Zealand apples can be found the rest of the year.
Braise, To
Braising is a combination of cooking methods to render tough cuts of meat and fibrous vegetables succulent and tender. Usually, food is first sautéed or browned for color and flavor, then cooked slowly in a small amount of liquid in an airtight pot. This creates a moist, steamy cooking environment that gently breaks down hard-to-chew connective tissue and muscle and releases the food's own juices. The browned meat is often set on a bed of chopped aromatic vegetables, which later may be pureed mixed with pan juices and used as a sauce.
Any casserole with a tight-fitting lid is suitable for braising. It is important that the vessel be of a material that conducts heat evenly and efficiently to prevent scorching evenly and hot spots. The pot should not be much larger than the meat plus its liquid, so that the heat will be directed to the meat rather than the empty spaces.
Brinjal
see Eggplant
Broccolrabe
A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The leaves, stems and florets are eaten. Really good sautéed with garlic and olive oil and served over pasta. Also known as Italian Broccoli, rabe, rapini.
Butternut Squash
Butternut squash is a large, cylindrical winter squash with a buff, yellow coloring and flesh ranging from yellow to orange. It is long and skinny, measuring between 8 to 12 inches in length and up to 3 to 5 inches in diameter at its bulbous base, and can weigh 2 to 3 pounds. It is a sweet squash that can be baked, steamed or simmered. It will keep for several months in a cool, dry place.
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C
Cabanossi
A salami-type sausage popular in Southern Europe
Cabbages
are large heads of compact leaves-round or elongated in shape and light or dark green, red, or white in color-formed around a thick core. They are available fresh year-round. Pick a firm, heavy head with unblemished leaves and a moist core. Store in a plastic bag in the refrigerator for 2 weeks. For specific cabbage varieties, see Chinese cabbage, napa cabbage, and savoy cabbage.
Cabernet Sauvignon
Is often regarded as the "king" of red wine grapes. It is the primary grape of the great wines of the Bordeaux region and has been cultivated world wide. It is known for its high level of tannins, dense ruby color and medium to full body.
Cabrales cheese
Is a Spanish goat's milk cheese similar in taste to Roquefort. If it is unavailable, substitute any blue cheese. For specific cabbage varieties, see Chinese cabbage, napa cabbage, and savoy cabbage.
Cachaca
Is a Brazilian liquor distilled from the juice of unrefined sugarcane juice. It is one of the most popular drinks in Brazil, second only to beer.
Caciotta cheese
A creamy, semihard cheese, is made from all sheep's milk or a blend of sheep's and cow's milk and ranges from mild to slightly tangy when aged. Varieties include dolce sardo from Sardinia, caciotta toscana from Tuscany, and pientino from Pienza.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyere, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Cannellini Bean
A variety of kidney bean, the cannellini bean is fairly large and cream-colored with a meaty flavor and mealy texture. Used in many Italian recipes, including salads and pastas, cannellini beans are most well known in minestrone soup. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year. Cooked cannellini are available canned.
Cajeta
A thick syrup made from caramelized sugar and milk-usually goat's milk. In Mexico, it commonly accompanies desserts.
Canelle
A grooving knife used to cut decorative channels (canals) on citrus, mushrooms and cucumbers.
Capicollo
A seasoned ham-like cured meat made from pork neck. Coppa is Italian for the unseasoned cured mea, and collo means neck. It's usually thinly sliced for antipasto.
Capsicum
A large fleshy pepper with a sweet/mild flavour. Can be orange, red, yellow, green or black. Also known as Bell Pepper.
Caramelization
All meat and vegetables contain some sugar (in the form of carbohydrates). Under intense dry heat, as in roasting or sauteing, these sugars break down. The result is the brown color and rich flavor called caramelization.
Cardamom
A member of the ginger family, cardamom has a pungent aroma and spicy-sweet flavor. For the best flavor, purchase cardamom in the pod. Then grind the seeds (found inside the pod) as needed using a mortar and pestle. More information is available here.
Cashew
The kidney-shaped cashew nut grows out from the bottom of the cashew apple, a pear-shaped fruit native to the Amazon. It is encased in an oily shell that is toxic and can cause an itchy rash if not first exposed to heat. They have a rich, buttery flavor with a lightly crunchy texture. When cooking with cashews, beware not to overcook the nuts, as they tend to turn soft. High in fat (48%), raw cashews should be refrigerated or frozen if not used within a few days. Keep roasted nuts in an airtight container for up to one month, or up to six months if refrigerated or frozen.
Castor or Caster Sugar
see Substitutions
Chestnut
Chestnuts come from the nut-bearing Castanea tree, which is rare in the United States due to a blight in the early 20th Century. They are now cultivated in Europe and are imported fresh from September through February. Chestnuts are unrelated to horse chestnuts (which are inedible and dangerous to eat) and water chestnuts (a tuber with an apple-like crispness that is widely used in Asian cooking). To roast fresh chestnuts, make a one-inch slash on the flat side of the nut's shell with a sharp knife, just barely revealing the flesh. Place the nuts on a cookie sheet in a preheated 400º oven until the skins split and the flesh begins to brown (about ten minutes). Peel away the shell with the help of a knife. Chestnuts can also be blanched. After boiling for 3-4 minutes, wrap them in a towel and squeeze hard to crush the skins and extract the meat. Keep fresh chestnuts up to one week in a cool, dry place, or two weeks in a plastic bag in the refrigerator.
Chicken Maryland
In Australia, refers to chicken leg with both thigh and drumstick attached. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy.
Chickpeas
Cicer arietinum. Also known as garbanzo beans, ceci beans.
Chiffonade
This is a French word meaning "made of rags." It refers to thins strips or shreds of vegetables and herbs. Several leaves are staked on top of each other and rolled tightly like a cigar. Thin slices are made across the leaves while holding the roll tightly.
Chili vs. Chile
Chili refers to the dish. Chile is the Spanish spelling, used when referring to the fruit of the chile plant. An exception to this rule is chili pepper, which refers to the chile used to make chili.
Chili Paste
A spicy Asian condiment used to season sauces, soups, and marinades. Ingredients vary, but the typical sauce is made from red chili peppers, garlic, vinegar, and salt. Most Asian markets and super markets carry it.
Chinese Parsely
see Cilantro
Chitlins
Also called chitterlings, chitlins are the small intestines of freshly slaughtered hogs. They are simmered until tender, and may be used in soups, or battered and fried after boiling.
Chocolate
Chocolate is derived from the beans of the cacao tree, which thrives in the tropical climates of Brazil, Nigeria, and the Ivory Coast. The cocoa bean meat (or nib), containing over 50% cocoa butter, is ground to produce chocolate liquor, which forms the basis of commercial chocolate. Varieties include baking (a cooled, hardened version of chocolate liquor) and semisweet (15 to 35% chocolate liquor, mixed with sugar and vanilla). Cocoa powder is made by removing at least half the cocoa butter from dried chocolate liquor. White chocolate contains no chocolate liquor, only cocoa butter mixed with sugar, milk solids, and vanilla. Store chocolate tightly wrapped in a cool (60º to 70º), dry place for up to four months. If stored at warmer temperatures, it will develop a harmless, dusty white “bloom,” caused when cocoa butter rises to the surface. If kept in the refrigerator, chocolate will sweat as it warms to room temperature and may not melt properly.
Cider
Widely varying definition! A drink (almost) always made from pressed apples, to many people but not all it is alcoholic. US usage is typically that `cider' is not alcoholic and `hard cider' is. If in doubt, ask the person who posts the recipe what they mean.
Cilantro
The leaf of the coriander plant. Also called Chinese/Thai/ Mexican parsley, and green coriander
Citric Acid
A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the Fermentaion of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt ) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as Borscht.
Clotted Cream
traditionally served with tea and scones; a 55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms.
Cockles
Clams
Concassée
Its root word means to roughly chop or pound a food. Concassée is usually made from chopped tomatoes.
Conch
A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys, where it is illegal to take. (has been for 10? years now). Most now comes from Caribbean islands such as Turks and Caicos, Trinidad, or Honduras. One Conch steak typically weighs 1/5 to 1/3 lb appx. These sell for prices ranging from $4.99 - $6.99 per pound. These steaks are taken home, beaten with device such as a rolling pin, (to tenderize) then cubed for conch salad or conch fritters.
Confectioner's Sugar
see Substitutions
Cordial
In the US, a synonym for liqueur. In UK, NZ, Australia, a thick syrup (which may or may not contain real fruit) which is diluted to give a non-alcoholic fruit drink
Cornflour
A starch usually. made from wheat. Used to thicken sauces etc. Also called cornstarch.
Cornmeal
Ground corn (maize).
Courgette
see Zucchini
Couscous
The separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which is what pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.
Cream of Wheat
see farina
Creme Fraiche
A French tangy thickened cream, crème fraîche [krehm-FRESH] is similar in taste and texture to sour creme. In France, pasteurization is not required. Therefore, the cream contains bacteria that thickens it naturally. Unlike sour cream, crème fraîche is used in sauces and soups because it can be boiled without breaking.
Criterion Apple
Slightly tart, the Criterion is a good choice for eating fresh, in pies, salads and sauces. Criterions have a bold yellow color, highlighted with a red blush, and are similar in shape to the elongated Red Delicious. Fresh Criterions are best from October through March.
Cryovac
A registered trademark for a process in which meat is sealed in plastic, and all the sir is removed by a vacuum pump.
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D
Daikon
Is an Asian radish with a sweet fresh flavor. The flesh is crisp, juicy, and white. Daikon is used raw in salads, shredded as a garnish or cooked in a variety of ways. It is available at Asian markets and some supermarkets.
Dairy products
Include milk and cheese, cream, and other foods produced from milk.
For specific dairy products, see butter, cream, and milk.For cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Dark chocolate
refers to bittersweet, semisweet, and sweet chocolate. These three types are generally interchangeable in recipes. Store chocolate well wrapped in a cool, dry place for up to 4 months.
To chop chocolate:
Break the chocolate by hand into small chunks, handling it as little as possible to avoid melting. With a heavy knife, carefully chop into smaller pieces on a clean, dry work surface until the desired consistency is reached.To grate chocolate: Use a firm block of chocolate that has been stored in a cool place. Draw over the holes of a handheld grater to form delicate shreds of desired size.To melt chocolate: Put pieces or chips of chocolate in the top pan of a double boiler over barely simmering water. Make sure the pan doesn't touch the water; the water doesn't create steam; and the chocolate doesn't scorch. Stir gently with a wooden spoon until the chocolate has melted.To cut chocolate shavings: Draw a vegetable peeler along the narrow edge of a block of chocolate.To make chocolate curls: Set a large block of chocolate in a warm place until slightly softened. Then, firmly drag the sharp edge of a large knife across the surface of the block to form long, thin curls.For other types of chocolate, see bittersweet chocolate, chocolate chips, chocolate coffee beans, chocolate cookie wafers, chocolate cups, cocoa, milk chocolate, semisweet chocolate, sweet chocolate, unsweetened chocolate, and white chocolate.
Dashi
Is used extensively in Japanese cooking. It is a soup stock made with dried bonito tuna flakes, kombu (seaweed), and water.
Dates
The sweet, deep brown fruit of the date palm tree, have a thick, sticky consistency resembling that of candied fruit. They are sometimes sold already pitted and chopped.
To chop dates:
Slit each date and pull out the pit. Slice with a chef's knife. Gather the slices and cut across into pieces. Or, snip with kitchen scissors. If the knife or blades become sticky, dip frequently in hot water, coat lightly with vegetable oil cooking spray, or wipe with oil.
Dessicated Coconut
D ried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries.
Digestive Biscuits
A wholemeal biscuit (cookie) with a honey taste. Can be substituted for graham crackers, but are not exactly the same thing.
Donax
Clams
Double Cream
see Substitions
Dried Fruit
Fruit with 75% to 85% of the moisture removed, those commonly found include apricots, raisins, cherries, peaches, pears, apples, prunes, dates, figs, currants, and more. Look for dried fruits domestically harvested and without added sulfites. Those grown outside the U.S. are more likely to be sprayed with dizzying amounts of pesticides. Dried fruits keep very well wrapped in plastic, then placed in another plastic container in the fridge for up to six months, sometimes even longer. Eat as is or reconstitute in simmering water for about 20 minutes.
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E
Eggs 
Eggs graded AA Large are best for cooking and baking. Always store raw eggs in their containers in the refrigerator, away from strong-smelling foods. The eggs' porous shells absorb odors easily and can taste less than fresh when used.
Egg is sold in a range of standard sizes, the most common being jumbo, extra large, large, and medium. Large eggs are used in most recipes. Chicken eggs are most commonly used; in some areas, duck, goose, and quail eggs are also available. Shell color-brown or white-is purely superficial; there is no difference in quality. Refrigerate in the carton for up to 5 weeks.
To separate an egg:
Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl. Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl.
To whisk egg whites:
Using a wire balloon whisk or electric beater on medium speed, beat the whites with broad, sweeping strokes to incorporate air, until the whites form soft peaks or stiff peaks when the whisk or beater is lifted from the bowl.
To fold in beaten egg whites:
Gently stir in one-fourth of the whites. Add the remaining whites. With a rubber spatula, in one stroke, cut through the mixture and scrape across the bottom of the bowl and up the side. Give the bowl a quarter turn and repeat. Continue until the mixture is blended.
To beat egg yolks:
Using a wire balloon whisk or electric beater on medium speed, beat until thickened and a pale creamy color-known as the ribbon stage, when yolks fall from the whisk or beaters in a thick stream that folds on itself and then dissolves.
To hard-cook eggs:
Place the eggs in a saucepan with cold water to cover generously. Bring to a boil. Remove from the heat. Leave in the covered pan for 15-17 minutes. Set the eggs under cold running water until cool. Roll on the counter to crackle the shell, then peel.
Egg white is also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
Egg whites are also known as albumen, accounts for ~ 60% of an egg's liquid weight. Beaten egg whites are an important component of many baked goods, such as cakes, because they provide structure, volume and leavening. As an egg ages, the egg white loses carbon dioxide, causing the white to become more thin and transparent. This causes older eggs to "spread out" in a pan, rather than retaining their shape and height. Egg white is an excellent source of protein and also contains niacin and riboflavin.
Egg yolk is the inner portion of the egg and is a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
Egg yolks are the inner portion of the egg and are a good source of protein, iron, vitamins A and D. Egg yolks are also high in cholesterol (about 213 milligrams per egg).
Eggplant
A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places.
Egg wash
Egg yolk, white, or whole egg beaten with a small amount of water or milk. The mixture is then brushed over breads and pastries before baking to give them color and sheen.
Emmenthaler cheese
A common variety of Swiss cheese, has a firm, smooth texture, large holes, and a mellow, slightly sweet, and nutty flavor.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyere, Jarlsberg, Kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Endive
Has three main varieties: Belgian endive, curly endive, and escarole. Belgian endive, available October through April, has spear-shaped leaves that are white to pale yellow-green or sometimes red in color and is used for delicate salads. Curly endive and escarole can be purchased all year round with a peak season from June through October and are used in salads as well as sautés, soups, and pastas. Both have curved green leaves with curly endive being a bit prickly and slightly bitter. Choose endive with tightly packed leaves free of blemishes. Store Belgian endive wrapped in paper towels and sealed in a plastic bag for no more than 2 days in the refrigerator. Curly endive and escarole can be stored for up to 4 days. See also Belgian endive, escarole, and chicory.
English cucumber, or hothouse cucumber
Is virtually seedless. It grows up to 2 feet in length. It tends to be more expensive than other cucumbers. English hothouse cucumber is virtually seedless. It grows up to 2 feet in length. It tends to be more expensive than other cucumbers.
English muffins
are round, flat yeast breads, about 4 inches (10 cm) in diameter, that are cooked on a griddle rather than baked in an oven. They are cut in half before using and often toasted. English muffins are commonly available in food stores.
For other breads, see baguette, bread crumbs, challah, country-style bread, French bread, Italian bread, lavash, multigrain bread, pita bread, sourdough bread, tortillas, white bread, and whole-wheat bread.
English toffee
Is a candy made from a sugar syrup, usually lightly caramelized, enriched with a generous amount of butter. Toasted almonds are often added. The most widely available, best-quality brands are Heath Bar and Almond Roca.
Enoki mushrooms
Come in clusters of long, spaghettilike stems topped with tiny white caps. These delicate mushrooms have a crunchy texture and a mild taste. They grow on live or dead tree trunks, as well as on tree roots. They are available year-round in Asian markets and in most supermarkets. They can be purchased canned. They are good raw in salads and as a garnish for soups or other hot dishes.
Epazote
Is a pungent herb with a strong flavor, used in Mexican cooking. It is available dried and sometimes fresh in Latin markets and is easily grown from seed and is self-sowing. It is also known as wormseed, Mexican tea, and stinkweed. There is no acceptable substitute.
To chop and mince epazote:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Escarole
Is a variety of chicory with refreshingly bitter, broad, bright green leaves. Also known as Batavian endive, it is used raw in salads or is cooked by steaming or braising.
Escargot
Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.
Espresso
Refers to espresso-roast coffee beans that, when brewed, produce a strong, full-flavored, bittersweet beverage. For the most intense flavor, brew double strength, using twice the amount of ground coffee or half the amount of water called for in brewing instructions. For other coffee products, see ground coffee, instant coffee powder, and instant espresso powder.
Evaporated milk
Is whole milk from which approximately 60 percent of the water has been removed. Unlike condensed milk, it is heat-treated for sterilization. Available canned, evaporated milk can be combined with an equal amount of water to yield whole milk.
For other types of milk, see buttermilk, condensed milk, nonfat dry milk, and sweetened condensed milk.
Essence / Extract
While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol,as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin(chemical synth) is water sol. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
Extracts
Are produced by distilling the essential oils of fruits, nuts, and other plants, then dissolving them in an alcohol base. Almond, coffee and vanilla are among the most common. For specific varieties, see almond, anise, coconut, coffee, maple, peppermint, and vanilla extracts.
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Farfalle, meaning "butterflies," is a cut of pasta that is also called bow ties. Both names reflect the shape of the pasta.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, fedelini, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Farmer cheese
Which is similar in appearance to ricotta, is a small-curd, cow's milk cheese that is low in fat and has a fairly dry consistency.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Fava beans
Also known as broad beans, resemble oversized lima beans. They are sold fresh or dried. Fresh fava beans are sold in their long, plump, flattened pods and are easily shelled. The tough but edible skin can be removed. Dried beans require soaking to rehydrate them.
To sort and rinse dried fava beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.
To soak and rehydrate dried fava beans:
Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.
To prepare fresh fava beans:
With your fingers, pop open the bean pods along their seams and pull out the individual fava beans. Use a thumbnail to split open the tough outer skin of each bean, then peel it off with your fingertips.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Fedelini
is a variety of pasta cut into very fine, thin spaghetti.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fettuccine, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Farina - see Cream of Wheat
FAVA/BROAD BEANS - Favas as a green vegetable are popular in Europe. In the North, e.g. Britain and Holland they are called 'broad beans' and grown as a summer crop, planted in early spring, and in Italy they are planted in fall and harvested in January, and also planted in January and eaten in April and May. They are grown for animal forage in Italy as well. They come in various sizes, but in general they are large and flat.
FEIJA~O - Portuguese for beans, the default is black beans. Not to be confused with:
FEIJOA - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.
Fennel
Is a crisp, mildly anise-flavored vegetable with a creamy or greenish white bulb and tubular celerylike stalks with feathery leaves. It is also called by its Italian name, "finocchio." Choose bulbs that are free of cracks or brown spots. The fine, feathery leaves, or fronds, are used as a fresh herb.
To core and slice fennel:
Trim the stalks close to the bulb. Discard the bruised outer stalks. Halve or quarter the bulb lengthwise. Rinse between layers to remove grit. With a chef's knife, remove and discard the core from each piece. Slice the pieces as directed in recipes.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Fennel seeds
are small, crescent-shaped seeds from a variety of fennel related to the the bulb vegetable of the same name. Used as a spice, they are prized for their mild anise flavor.
To toast fennel seeds:
Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1-2 minutes. Cool slightly before using.For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, garam masala, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Fenugreek seeds
have been used as a medicinal herb as well as a dye and a seasoning for centuries. An ancient Egyptian medical document states that fenugreek seeds were used around 1550 BC in anointing oils and herbal ointments. During the Middle Ages in Europe, monastery accounts indicate that gardens were designated with beds of herbs and spices which included fenugreek seeds. This seed is triangular in shape and yellow-brown. They are often roasted and then crushed to bring out their full flavor. The seeds can be sprouted as well, like mustard, to be used in salads. Still grown in the Mediterranean, this plant is also found in India, Morocco, Argentina and France. It is found, perhaps most commonly, in Indian curries and pickles. In parts of Africa such as Ethiopia and Egypt, fenugreek is used in breads. Available in Indian and Mid-Eastern grocery stores, fenugreek seeds should be stored in a dry, cool cabinet, in airtight jars and out of direct light. They may keep for several months up to a year.
Fermented black beans
Are a traditional Chinese seasoning made by fermenting cooked black-skinned soybeans with brine and ginger, orange peel, or Chinese five-spice powder. They are sold in Asian food shops and well-stocked food stores. Those with ginger are considered to have a finer flavor. Store at room temperature in an airtight container.
Feta cheese
A traditional brine-cured Greek goat's or sheep's milk cheese, is white, salty, and sharp tasting and has a consistency that ranges from creamy to crumbly and dry. Some feta cheeses are now made of cow's milk.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Fettuccine
Italian for "ribbons,"is a popular cut of long, flat strands of pasta about 1/4 inch (6 mm) wide.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Figs
Are fruits characterized by their many tiny edible seeds, sweet, slightly astringent flavor, and soft, succulent flesh that ranges from gold to dark red. Underripe figs may be ripened at room temperature. Ripe fruits should be used immediately.
Filet Mignons
Are boneless cut of beef from the short end of the tenderloin, usually 1 to 2 inches thick. Lean and very tender, filet mignons are best prepared using a quick cooking method such as grilling, broiling, and sauteing.
Filo
Also spelled "phyllo," refers to tissue-thin sheets of flour-and-water dough, generally measuring 10 by 14 inches (25 by 35 cm), used as wrappers for savory or sweet fillings. The name derives from the Greek word for "leaf." Sold fresh or frozen, the pastry sheets must be separated and handled carefully to avoid tearing. Be sure to thaw frozen filo in the refrigerator before use. When working with filo, keep those sheets you are not handling at the moment well covered to prevent them from drying out.
Fines herbes
Is the name of a classic French blend of fresh herbs, usually including parsley, basil, chives, dill, and chervil.
For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Fingerling Potato
An unusual potato, is grown predominantly in the U.S. and in Mexico. Its flavor is slightly sweet but similar to regular potatoes. It can be prepared like other potatoes; mashed, baked or boiled. It is best enjoyed with mild seasonings to appreciate its subtle flavors. This potato is named for its unique finger-like appearance. It is a good source of fiber, potassium and Vitamin C. Recommended Storage: 45-50'F. Keep cool, dry and dark. Potatoes exposed to light or stored in extremes of temperature (cold or hot) can develop elevated levels of a naturally occuring alkaloid called solanin. Its presence can be detected by green coloration. Cutting away the green spots removes most of this substance which can be toxic.
Fish fillets and steaks
Cut from whole fish, are available fresh or frozen. Fish with flaky flesh include flounder, lingcod, red snapper, rock cod, salmon, sea bass, sole, trout, and turbot. Those with firm flesh include halibut, mackerel, monkfish, shark, swordfish, and tuna.
To test fish for doneness:
Slit the fillet or steak at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For specific types of fish, see anchovies, cod, flounder, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
Fish sauce
Is a popular Southeast Asian seasoning prepared from salted, fermented fish, usually anchovies. The thin amber sauce is known variously as nuoc mam in Vietnam, nam pla in Thailand, and patis in the Philippines.
Fish skeletons
Purchased from a fish market, are used to prepare fish stock, a mild-flavored liquid made by simmering skeletons in water along with onions and other vegetables, and herbs. Fish skeletons are also known as fish frames.
FILBERTS - see Hazelnuts
FIVE-SPICE - A blend of star anise, cinnamon, cloves, fennel & Szechuan pepper, used in Chinese cooking.
Five spice powder
Is a pungent blend of equal parts ground star anise, cloves, cinnamon, fennel seeds and Sichuan peppercorns. Pre-made five-spice powder is available in most Asian markets.
Flageolet beans
Are small, dried, greenish beans popular in French cooking. They are also available precooked in cans. Fresh flageolets are found in well-stocked food stores. Dried beans require soaking to rehydrate them.
To sort and rinse dried flageolet beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried flageolet beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Flank steak
Is the boneless cut of beef from the animal’s lower hindquarters. It is long, flat and fibrous. It’s usually tenderized by marinating before grilling or broiling. It is often seen on menus as London broil, which is flank steak cooked in large pieces, then thinly sliced across the grain.
Flax seed
Is the seed of the flax plant, an annual herb. It has a mild, nutty taste and is often used sprinkled over hot dishes such as cooked cereal. Sprouted flax seed can be used in sandwiches or salads.
Flax seed, though most commonly known to produce linseed oil, is a rich source of omega-3 fatty acids. Omega-3 oils are known to lower the risk of stroke and other cardiovascular diseases. Many fish oils are excellent sources of these fatty acids, but their distinctive taste and odor limit their applications. Flax seed also contains both soluble and insoluble fiber. When ground with a liquid, flaxseed’s fiber has a thickening effect, resulting in a texture similar to egg whites. Soluble fiber has been shown to have positive cholesterol lowering effects.
Flax seed can be found in health food stores and some supermarkets. It is available in our product {linumb6}
Flounder
Is a saltwater fish with lean, mild-flavored, flaky white flesh. Flounder fillets are available fresh or frozen.
To test fish for doneness:
Slit the fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.For other types of fish, see anchovies, cod, halibut, lingcod, mackerel, monkfish, red snapper, rock cod, salmon, salt cod, sardines, sea bass, snapper, sole, swordfish, trout, and tuna.
Flour
Is a term that commonly refers to all-purpose flour, a blend of hard and soft wheats. Natural, pale yellow unbleached flour yields more crisp results; bleached white flour yields more tender results.
For specific flour types, see all-purpose, bread, brown rice, buckwheat, cake, corn, gluten, oat, rice, rye, seven-grain, and whole-wheat flours.
Focaccia
Is an Italian flatbread often topped with olive oil, herbs, garlic, and cheese. Focaccia can be eaten as a snack, or served as an accompaniment to soups and salads.
Foie gras
The pale, rich, creamy liver that is a specialty of Toulouse and Strasbourg, results from force-feeding geese or ducks with corn until their livers swell to a weight of as much as 2 pounds (1 kg) or more. In France, the liver is sold in several forms: raw; freshly cooked; partially cooked and canned; preserved in its own fat; and puréed and canned. Look for fresh or vacuum-packed foie gras in specialty-food stores.
Fontina cheese
Made from cow's milk, is a firm, creamy, delicate Italian cheese with a slightly nutty taste. Fontina from the Aosta Valley of northwestern Italy is generally considered the best.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Food colorings
Both natural and syntheticare substances, are sometimes added to enhance appearance of food and thus adding to it's appeal. Temperature changes and exposure to light can contribute to color loss and food colorings have often become a regular component of the manufacturing process. Alternatively, food colorings may be introduced to create an aesthetic effect as in candies and frostings. Small bottles of liquid food coloring, usually in primary colors, can be found in the baking aisle of most supermarkets. Food coloring pastes, which blend well with fat based mixtures, can be found in specialty baking stores.
Fraises des bois
Native to France and elsewhere in Europe, are tiny wild strawberries prized for their fine, aromatic flavor. They are available in specialty-food shops for only a few weeks in late spring or early summer. Select unbruised, slightly soft berries with a deep color and an inviting fragrance. Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.
For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, gooseberries, loganberries, raspberries, and strawberries.
Framboise
Is a clear brandy, or eau-de-vie, flavored with the essence of raspberries.
For other brandies, see apple brandy, apricot brandy, blackberry brandy, calvados, kirsch, and marc de Champagne.
FrangelicoI
Is an Italian sweet liqueur flavored with wild hazelnuts and herbs.
French bread
A European style of yeast bread, has a crisp crust and a coarse-textured crumb. It is usually shaped into a long loaf.
For other breads, see baguette, bread crumbs, challah, country-style bread, English muffins, Italian bread, lavash, multigrain bread, pita bread, sourdough bread, tortillas, white bread, and whole-wheat bread.
Fresh chiles
Are, like bell peppers, capsicums that grow as thick pods. They are prized for their mild to hot spiciness used to season a wide range of dishes. Their heat-which ranges from mild to incendiary-is packed in their ribs and seeds. For a milder flavor, remove both before using. A wide variety of chiles-red, yellow, or green in color-are available in well-stocked grocery stores or produce markets. Store fresh chiles in the refrigerator for up to 3 weeks, wrapped in paper towels.
For specific types of fresh chiles, see Anaheim, arbol, bird's-eye, chilaca, habañero, jalapeño, poblano, serrano, and yellow chiles.
Fresh mushrooms
Members of the fungus family, have meaty textures and rich, earthy flavors. Cultivated white and brown mushrooms are available year-round. Most mushrooms once grown wild, from the small porcini to the large portobello, are now cultivated and sold in well-stocked grocery stores.
To clean fresh mushrooms:
Store mushrooms unwashed. Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, then pat dry with paper towels.For specific mushroom varieties, see button, chanterelle, Chinese black, cremini, cultivated, oyster, porcini, portobello, shiitake, straw, and tree ear mushrooms, and truffles.
Fresh pasta
In hundreds of shapes and cuts, can be made at home. Many varieties are available in well-stocked grocery stores.
For other types of fresh and dried pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fusilli, garganelli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Fresh peas
Also known as English peas, are an early summer delicacy. Those varieties sold in the pod need to be shelled before use. Frozen peas, including the variety called petite peas, may be substituted.
To shell fresh peas:
Break the stem and pull down to remove the string. Open the pod by squeezing the seams. Run a finger along the inside of the pod to pop out the peas.
Frijoles
Is the Spanish name for beans. See dried beans.
Frisee
Is a close relative of chicory but with a more delicate flavor and slightly more tender leaves. The pale green leaves with spiky edges form a loose head.
Frosting
Is sugar based mixture that is used to decorate cakes, pastries, cookies, etc. Other than sugar, it may contain butter, milk, water, egg, and flavorings.
Fructose or fruit sugar
Is a natural byproduct of fruits and honey. It is extremely sweet, sweeter than sucrose. It is available in both granulated and syrup forms. Fructose can be used in some liquids, such as a sauce or beverage, but generally should not be substituted for regular sugar in a recipe unless the recipe gives a specific substitution.
Fruit spread
Is a commercial product made with puréed and cooked fruit usually sweetened with fruit juice rather than sugar. Apricot, blueberry, raspberry, and strawberry are among the commonly available varieties.
Fusilli
Is a thin spiral shaped pasta that can range from about 1-1/2 inches to 12 inches long. Fusili is best used with thick, heavy sauces. See pasta.
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Galanga
Used in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galanga, chicken, green chiles, lemon grass and lime juice as well as coconut milk.
Galette
French for a flat, round cake. It may also refer to several savory and sweet tarts, and even a small shortbread cookie.
Garbanzo Beans
Also known as chickpeas, ceci beans and channa, garbanzo beans have a pale, buff color and an irregular, round shape, and they are slightly larger than a pea. Originating in West Asia, garbanzos now span the globe as an essential legume, found in such dishes as curries in India, hummus in the Middle East, minestrone soup in Italy and couscous in Morocco. To prepare dried beans, soak overnight, bring to a boil and simmer 2-1/2 to 3 hours. Store dried beans in an airtight container for up to 1 year. Cooked garbanzo beans are also available canned.
Galangal
Is a rhizome that is related to and resembles ginger, but has a mildly mustardlike, slightly medicinal taste; ginger is not an acceptable substitute. It is sold both whole fresh and as dried slices; halve the quantity when using dried. To reconstitute dried galangal, soak the slices in warm water until pliable. Galangal is also called Siamese ginger, kha in Thailand, and lengkuas or laos in Indonesia and Malaysia,
Ganache
is a rich paste of chocolate, cream, and sometimes butter, used as the basis for truffles and as a filling for chocolate cakes and pastries.
Garam masala
is a common Indian household seasoning blend that differs from region to region. It may include such dried ground spices as cloves, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, ginger, and turmeric.
For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, ginger, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Garbanzo beans
Are round, tan-colored members of the pea family that are often referred to as dried beans. They have a firm texture and a mildly nutlike flavor. Available dried or precooked in cans, they are also known as chickpeas or ceci beans. Dried beans require soaking to rehydrate them.
To sort and rinse dried garbanzo beans:
Spread in a single layer on a platter or tray. Pick out and discard any discolored and misshapen peas and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried garbanzo beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well. For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans, and green lentils and lentils.
Garganelli
are pasta shapes that look like small, ridged, folded tubes.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, gemelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
The pungent bulb used both raw and cooked as a flavoring ingredient, is composed of numerous small cloves covered in a papery outer skin. It is used as a savory seasoning for almost every course of a meal. Aromatic and almost bitter when raw, garlic becomes delicate and sweet when cooked. It is best purchased as a whole head of dry garlic. Individual cloves can be separated from the head and peeled as needed. Look for fresh garlic heads that are plump and firm; do not purchase more than you will use in 1 or 2 weeks. Store heads of garlic in a cool, dark, dry place.
To peel a garlic clove:
Place the clove on a work surface and cover with the side of a large chef's knife. Press down firmly but carefully on the side of the knife to crush the clove slightly. The dry skin will slip off easily.
To chop or mince garlic:
Using a chef's knife, trim off the root end of the peeled clove. Slice the clove lengthwise. Stack the slices, then cut crosswise. Chop or mince until desired fineness is reached.
To mash garlic into a paste:
Grind peeled cloves with a mortar and pestle. Or, combine with a little salt in a small bowl and mash with a fork.
To roast a head of garlic:
Slice off the top. Gently score around the middle and pull off some loose skin from the top. Tightly wrap with aluminum foil. Set on a baking sheet. Bake in a preheated 425°F (220°C) oven until soft when pierced with a knife, 45-60 minutes.
Garlic chives
Also known as Chinese chives, are slender green stalks that resemble common chives and are prized for their distinctive garlic flavor. Store fresh chives in the refrigerator, wrapped in paper towels and enclosed in a plastic bag.
To snip and chop or mince chives:
Using kitchen scissors, cut the chives to the desired length. Or, place the chives on a work surface and, with a chef's knife, chop or mince to the desired fineness.For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, herbes de Provence, marjoram, mint, oregano, parsley, rosemary, sage, summer savory, tarragon, and thyme.
Garlic powder
Is made from dehydrated garlic flakes that have been ground into a powdery substance. It is used as a seasoning.
Garni
Is the French word for "garnish".
Gelatin
In its unflavored form, gives delicate body to mousses and parfaits. It is available both in thin, clear leaves and as a powder.
Gelato
Is the Italian word for "ice cream". It has a denser texture than American ice cream as less air is incorporated into it while making. It is also usually made with milk and not cream which lends to the denser texture.
Gemelli
Italian for "twins," are pasta shapes composed of two strands twisted around each other.For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gnocchi, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Ghee
One of the most common cooking fats of India, is the nation's version of clarified butter-that is, butter from which the milk solids have been removed. Unlike clarified butter, which is made by melting the butter and separating the fat from the solids, ghee is slowly simmered to eliminate moisture, a process that lightly browns the fat, giving it a nutlike flavor. Ghee may be purchased ready-made in Asian markets.
Gherkins
Are a variety of small, dark green cucumbers grown especially to make pickles. Gherkins are typically sold packed in pickling brine. The French version of gherkins is cornichons.
Gin
Is distilled from grains (barley, oats and wheat), this unaged spirit's distinctive flavor is derived from the berries of the juniper shrub. This prickly evergreen bush grows in the wild in mountain gullies and woods, as well as in cultivated areas. Styles of gin distilling vary in their concentrations of juniper and other aromatics. London type gin is the most common and is considered "dry". Some of the most popular cocktails made with gin are martinis, gin with tonic water and a gin gimlet which contains fresh lime juice and sugar syrup. The name gin is derived from the french name for juniper, genievre. see also Juniper berry.
Ginger
The rhizome, or underground stem, of a semitropical plant, yields a strong-flavored spice. Whole rhizomes, commonly called roots, may be purchased fresh. They have a lively, hot flavor and peppery aroma. Select fresh ginger that is firm, not shriveled. Wrap in a paper towel and refrigerate for 2 to 3 weeks. Ground, dried ginger, which is more subtle and sweet in flavor, is sold in jars or tins; store in a cool, dark place for up to 6 months. Pieces of ginger preserved in syrup are popular in sweet Asian dishes. Fresh ginger is peeled before using in recipes.To peel fresh ginger:
Remove the brown, papery skin with a small paring knife or vegetable peeler.
To chop fresh ginger: After peeling, chop ginger with a chef's knife or process in a food processor fitted with the metal blade.
To grate fresh ginger: After peeling, draw ginger across the fine holes of a metal grater or shredder, or across a bamboo or porcelain ginger grater.For other spices, see allspice, aniseeds, caraway, cardamom, cayenne pepper, chili powder, Chinese five-spice powder, cinnamon, cloves, coriander seeds, cumin, curry powder, fennel seeds, garam masala, juniper berries, mace, nutmeg, paprika, pepper, peppercorns, saffron, Sichuan pepper, star anise, sumac, and turmeric.
Ginger ale
A nonalcoholic sweetened carbonated beverage flavored mainly with ginger extract.
Ginkgo nut
This delicately sweet orange-yellow colored nut comes from the center of the inedible fruit of the maiden-hair tree, a native of China. The olive-sized nut has a mild resinous flavor, and turns green when cooked. The nuts are enclosed in a fleshy membrane that has to be removed before being sold because it will start to rancid shortly after it is harvested. Fresh ginkgo nuts are available during fall and winter and can be found in many Asian and gourmet markets. Ginkgo nuts are also available dried or canned in brine. The canned nuts must be rinsed of brine before using. Ginkgo nuts are particularly popular in Japanese cooking.
Glace Fruit
is dried fruit that has been boiled or dipped in sugar syrup.The most common candied fruits include citrus rinds, pineapple and cherries. These fruits are typically used in cakes and breads. Also known as candied fruit.
Glaze
n. 1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
Gluten flour
Made from hard wheat, contains a high percentage of gluten, the protein in wheat flour that gives dough an elastic quality and helps it rise. It is often used in combination with low-gluten flours.
For other flour types, see all-purpose, bread, brown rice, buckwheat, cake, corn, oat, rice, rye, seven-grain, and whole-wheat flours.
Glutinous rice
Also known as sticky or sweet rice, is a short-grain variety whose kernels stick together when cooked.
For other rice varieties, see Arborio, basmati, brown, Carnaroli, Vialone Nano, white, and wild rice.
Glycerine
Is a colorless, odorless, syrupy liquid obtained from fats and oils and used to retain moisture and add sweetness to foods. It also helps prevent sugar crystallization in foods like candy.
Gnocchi
Refers to small dumplings, usually made of potato dough, and to small dumpling-shaped pasta.
For other types of pasta, see angel hair, armoniche, bucatini, cannelloni, cannoli shells, cappelletti, conchiglie, farfalle, fedelini, fettuccine, fusilli, garganelli, gemelli, lasagne, linguine, macaroni, mezzelune, orecchiette, orzo, pappardelle, penne, radiatori, ravioli, rigatoni, ruote, spaghetti, tagliarini, tagliatelle, and tortellini.
Goat cheeses
Made from goat's milk, have a creamy consistency and a distinctive sharp tang. Also known by the French term chevres, they are sold shaped into small rounds or logs. Some have flavorful coatings of pepper, ashes or mixed herbs.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, Emmenthaler, farmer, feta, fontina, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses
Golden Delicious Apple
Yellow to yellow-green with juicy and crisp flesh, the Golden is a tastier and more versatile cousin of the Red Delicious. More mature apples will have a sweeter flavor. A good, all-around apple (and excellent as a base for cider), the Golden Delicious does tend to lose some flavor, but keeps its shape, when cooked. They’re found fresh from October through April and are grown extensively around the world.
Gooseberries
Native to Europe, are large, plump round berries with smooth or furry skins. Sharp-flavored green gooseberries are best suited to cooking; sweeter red ones may be eaten raw. They are in season early to midsummer. Select unbruised, slightly soft berries with a deep color and an inviting fragrance. Store unwashed and loosely covered in a single layer on a tray or platter lined with paper towels in the refrigerator for a few days.
For other berry varieties, see blackberries, blueberries, boysenberries, cranberries, fraises des bois, loganberries, raspberries, and strawberries.
Gorgonzola cheese
a specialty of Lombardy, is named for a town just outside of Milan, Italy. It is a mild, creamy, pale yellow blue-veined cheese made from fresh cow's milk.
For other varieties of blue cheese, see Gorgonzola dolcelatte, Maytag, roquefort, and Stilton cheeses.
Gorgonzola dolcelatte cheese
an Italian blue-veined cheese meaning literally "sweet milk," is a mild, creamy variety of Gorgonzola.
For other varieties of blue cheese, see gorgonzola, Maytag, roquefort, and Stilton cheeses.
Gouda cheese
a cow's milk cheese, varies in flavor from mild to sharp, depending upon the age. This soft-textured cheese is sold in rounds covered with a wax rind.
For other cheese varieties, see American, anejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Graham crackers
Are crisp, sweet, flat cookies made from coarsely ground whole-wheat flour and usually honey, and named after 19th-century American nutritionist Sylvester Graham. They are eaten out of hand or are crumbled or crushed and used to add texture and subtle sweetness to batters, crusts, and toppings. Once opened, packages of crackers should be rewrapped tightly and stored in a cool, dry place.To make graham cracker crumbs:
Break graham crackers into pieces and grind in a food processor fitted with the metal blade. Or, place whole crackers in a large, heavy-duty plastic bag, press out the air, seal the bag, and crush with rolling pin.
Grana cheese
refers to a group of granular, finely-grained hard cheeses.Two of Italy's most widely acclaimed cheeses, Parmigiano-Reggiano and Grana Padano, belong to the grana (granular) group of cheeses.
Granny Smith Apple
The distinctively green Granny Smith holds a sweetly tart flavor and crisp texture that’s excellent for both snacking and cooking. Most of the crop is imported from New Zealand and Australia, where it was first grown by Mary Ann (Granny) Smith. The overseas produce arrives in summer, while Grannies from Washington state are fresh from September through November.
Grand Marnier
is a popular commercial brand of orange-flavored liqueur, distinguished by its pure Cognac base.
Granulated sugar
is the term for the standard, widely used form of pure white sugar. Do not use superfine granulated sugar unless specified. Store sugar indefinitely in an airtight container.
For other types of sugar, see brown, coarse, confectioners', demerara, palm, pearl, raw, and superfine sugars, and colored sugar crystals and multicolored sprinkles.
Granulated Sugar
see Substitutions
Grape juice
is the sweet juice extracted from grapes, available bottled or as frozen concentrate.
Grape leaves
are the leaves from a grapevine used as edible wrappers in Middle Eastern dishes. If fresh leaves are available, rinse them thoroughly, then blanch in boiling water for about 30 seconds before use. Bottled leaves, available in delicatessens and well-stocked markets, should first be gently rinsed of their brine.
Grapefruit juice
is the juice extracted from white or Ruby Red grapefruits. It can be freshly squeezed from the fruit or is available already squeezed in bottles or as frozen concentrate.
To juice a grapefruit:
Cut the fruit in half crosswise and use a handheld or electric juicer to squeeze the juice from each half. For clearer, pulp-free juice, or to remove seeds, pour the juice through a sieve.
Grapefruits
Are large, round citrus fruits with thick or thin peels that are removed to expose the juicy segmented fruit. The sweet-tart flesh is white or pink. The flesh of the Ruby Red variety has a dramatic deep pink hue. Fresh grapefruit is available year-round.To peel and section a grapefruit:
Using a small knife, cut a thick slice of peel off the bottom and top. Remove the remaining peel in strips along with the white pith. Cut the sections free, letting them drop into a bowl to catch juices.For other citrus varieties, see blood oranges, lemons, limes, oranges, and tangerines.Grape juice is the sweet juice extracted from grapes, available bottled or as frozen concentrate.
Grapes
Are small, sweet, juicy fruits that grow in bunches on vines. Green and red grapes of many varieties, seedless and with seeds, are available year-round.Grapeseed oil
is the oil extracted from grape seeds. Its light fruity flavor makes it a good choice for salad dressing and its high smoke point makes it ideal for sautéing. You can find grapeseed oil in specialty shops and health food stores.
Grappa
is a colorless Italian spirit distilled from grape skins and seeds left behind after pressing for wine. High in alcohol content, grappa is used as an after-dinner drink on its own or added to coffee or espresso.
Great Northern beans
are small or large, kidney-shaped white beans with a mild flavor. They are available dried or precooked in cans. If unavailable, substitute white (navy) beans. Dried beans require soaking to rehydrate them.
To sort and rinse dried Great Northern beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.
To soak and rehydrate dried Great Northern beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place the beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well. For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Green beans
are edible fresh green pods available in many varieties. They are at their peak season in summer. The small tender variety known as Blue Lake are particularly prized. Another variety is the small delicate French bean, or haricot vert.To trim green beans:
Slice off the stems and tips with a paring knife. If desired, cut or break the beans in half.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.
Green lentils
are a variety of the small, disk-shaped dried legume. The French Puy lentil, from the Auvergne town of Le Puy, is considered one of the finest. As with beans, pick over lentils carefully to remove impurities or shriveled lentils before cooking.
To sort and rinse dried lentils:
Spread the lentils in a single layer on a platter or tray. Pick out and discard any discolored and misshapen lentils and impurities such as small stones and fibers. Transfer the lentils to a colander or sieve. Rinse well under cold running water.For other bean varieties, see adzuki, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas and lentils.
Green mangoes
which are unripe, have a distinctive tartness and a crisp character reminiscent of apples. They are often used shredded in Southeast Asian dishes.
Green olives
Are the small fruits of trees that are native to Mediterranean Europe. Picked in their unripened state and then cured, green olives are generally more sharp tasting than ripe black olives. Pitted olives are occasionally stuffed with strips of pickled red pimientos. Quality Italian green olives are sold in well-stocked food stores. Green olives are sold by the pound and in bottles or cans.
To pit an olive:
Use a special olive pitter, which grips the olive and pushes out the pit in one squeeze. Or, with a small knife, slit the olive lengthwise down to the pit and pry the flesh away from the pit. If the flesh sticks to the pit, carefully cut away
Green onions
are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions.
To sliver green onions:
Trim off the root ends and dark green tops. With a paring knife, halve the shoot from top to bottom. Cut into smaller lengths, if desired. Slice each half lengthwise into fine strips.To chop or mince green onions: Trim off the root ends and leave the tender green tops if desired. Using a chef's knife, cut across the shoot to chop coarsely. To mince, gather the chopped onions. Steadying the top of the blade, rock the knife in an arc across onions until desired fineness is reached.For specific onion varieties, see boiling, Maui, pearl, red, Vidalia, Walla Walla, white, and yellow onions and leeks and shallots. also see Scallions
Gremolata
is a garnish made from minced fresh parsley, lemon peel, and garlic. It is often sprinkled over Osso Buco and other dishes to add a fresh, sprightly flavor.
Green Shallots
An inaccurate but occasionally used name for Scallions.
Gremolada
This garnish is made of chopped fresh parsley, garlic, and lemon zest. It is sprinkled over dishes like ossobuco to add a punch of fresh flavor.
Grenadine syrup
Is a sweet, scarlet colored syrup originally concocted on the island of Granada in the Caribbean from pomegranates. It has been used to add flavor and color to cocktails and even desserts. Currently, most grenadine syrups contain no pomegranate at all, and instead are made from sugar syrups, fruit flavors and red food coloring. Often found in liquor stores, they sometimes contain alcohol, too. Authentic grenadine syrup made from pomegranates is a great source for potassium.
Grill
In the UK, the same as US broiler; in the US, a device for cooking food over a charcoal or gas fire, outdoors.
Grits
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye and the casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole.
Ground bean sauce
is a paste made from ground soybeans. There are many varieties of this paste. It is used widely in Japanese cooking especially in soups and is also known as miso or soybean paste.
Ground beef
also referred to as hamburger, is beef ground from various including the shoulder, loin, haunch, or brisket. The percentage of fat in ground beef typically ranges from about 11% for ground sirloin up to 30% for regular hamburger.
Ground coffee
Refers to freshly ground beans that yield brewed coffee with the fullest, finest flavor. An adjustable burr-type grinder crushes beans to a preset particle size. An electric blade-type grinder produces a medium grind in about 10 seconds, finely ground coffee in 15-20 seconds.
For other coffee products, see espresso, instant coffee powder, and instant espresso powder.
Ground dried chili
is a pure seasoning of ground dried chiles that ranges in strength from mild to hot. It is available in jars or small cellophane packets.
For other varieties of chile, see Anaheim, ancho, árbol, bird's-eye, cayenne, chilaca, chipotle, guajillo, habañero, jalapeño, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles.
Ground red pepper
are finely ground flakes of dried red chiles, including seeds, that have a moderately hot flavor and are used as a seasoning.
Grouper
is a firm white fish found in coastal waters of the Atlantic and the Gulf of Mexico. The average size of a grouper ranges from 5-15 pounds. This fish is a member of the sea bass family and lends itself to a variety of cooking methods (baking, broiling, poaching) due to its firm texture. The skin should be removed prior to cooking due to its strong flavor.
Gruyere cheese
a variety of Swiss cheese with small holes, has a firm, smooth texture and a relatively strong flavor.
For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, Monterrey jack, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.
Guajillo chiles
a type of dried chile, are long, tapered, deep orange-red chiles with a sharp, slightly sweet, mildly hot taste.
To handle guajillo chiles:
Wear kitchen gloves to prevent any cuts or abrasions on your hands from contacting the volatile oils. Wash your hands well with warm, soapy water after handling the chiles, and do not touch your eyes or other sensitive areas.For other varieties of chile, see Anaheim, ancho, árbol, bird's-eye, cayenne, chilaca, chipotle, habañero, jalapeño, mulato, pasilla, poblano, serrano, and yellow chiles, and dried red chiles and ground dried chile.
Guavas
Are sweet, tropical fruit native to South America. The fruit may be round, ovoid or pear shaped, 2-4 inches in diameter. These thin-skinned fruit can range from yellow to dark purple and the flesh can be pale yellow to bright red. Typically they are only found fresh in regions where they are grown. Guavas are available in supermarkets canned, as jam, jelly or sauce.
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Habanero Pepper
A type of hot chili. The Scotch Bonnet Pepper is similar.
Half and Half
A mixture of half cream and half whole milk
Hard Rolls
A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made with poppy seeds or sesame seeds or plain. Often called a Kaiser roll
Harissa
Harissa is a paste of chilis and garlic used to enhance North African food (and is fairly popular in other parts of the Mideast, though it is probably of Berber origin). It is fairly similar to the Indonesian sambal olek.
Hazelnut
Originally grown as the filbert in temperate Mediterranean climates, the hazelnut came to the United States in the 1940s. It is slightly larger than its European cousin and is grown in Oregon and Washington, where it is harvested during the fall. Hazelnuts have a bitter brown skin that should be removed before use. Bake in a preheated 350º oven for 10 to 15 minutes, or until the skins begin to flake. Rub the skins off with a kitchen towel, then continue toasting for five minutes, shaking the pan occasionally, to give them a crunchier texture. Store unshelled nuts in a cool, dry place for up to six months. Store shelled nuts in an airtight container in the refrigerator for up to one month, or in the freezer for up to six months.
Heavy Cream
see Substitutions
Hing
Also known as asafoetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic ands onions, or in its own right and not as a substitute for anything, it can be found in Indian groceries. Claimed properties : laxative, aphrodisiac, colic cure. A required ingredient in the Indian Tadkaa - the small amount of oil used to roast mustard seeds and similar other ingredients before adding them to the main dish.
Hoisin Sauce
Hoisin [HOY-sihn] is a thick reddish brown, sweet and spicy sauce made from soybeans, garlic, chilies, and various spices. It's used as a condiment and flavoring agent in Chinese cooking.
Hubbard Squash
Hubbard squash is a large winter squash marked by a distinctive bumpy hard shell that ranges in color from dark green to bright orange. Its yellow-orange flesh has a slightly grainy texture and tastes sweet . It is often found cut in large pieces in the produce section of the grocery store. It can be served mashed, pureed or used in chunks, or it can be pureed and used in pies. Hubbards are available September through March and can be stored in a cool place for up to 6 months; once cut is should be refrigerated.
Hundreds And Thousands
Also known as sprinkles or as nonpareils : small round balls of multicolored sugar used as toppings on cakes and desserts.
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Icing Sugar - see section 2.5
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Jicama
Known as the Mexican potato, jicama is a large root vegetable that's bulb-shaped with thin brown skin (should be peeled). It's found in most grocer's produce sections. Jicama's crunchy texture is similar to a water chestnut, but the taste is nutty and sweet. Jonagold Apple
Jonagold apples are a hybrid fruit, crossing the Jonathan with the Golden Delicious to produce its bright red and gold coloring. It is a firm, juicy variety, with a sweet/tart flavor. Perfect for making apple sauce, the Jonagold is also a fine all-purpose apple. You can find it fresh in the United Sates during September and October.
Jonathan Apple
Bright red and just the right balance of sweet and tart, the Jonathan is a very good all-purpose apple. Use it for eating out of hand and making pies and apple sauce. However, it is not a good choice for use as a baking apple. Jonathans are fresh, from September through January and are best used during those months, as they don’t store well.
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Kalamata Olive
Olives native to Greece. These almond-shaped olives have a dark eggplant color and a pungent, fruity flavor. They are often split before being packing in oil or vinegar to allow the marinade to soak into the flesh.
Key Limes
Citrus fruit, about the size of golf balls, and round. The fruits are pale yellow-green, the juice is yellow and very tart, more so than standard limes. Grow in Florida, the Keys and other tropical places in the Caribbean. Used in Key Lime Pie, with egg yolks and condensed milk and in a Sunset Key with amaretto.
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Ladyfingers
Little, fairly dry, finger-shaped sponge cakes. "Ladies" fingers" is another name for okra.
Lemonade
In the US, a drink made of lemon juice, sugar and water; in the UK, a carbonated drink that doesn't necessarily contain anything closer to a lemon than a bit of citric acid. Sprite (TM) and 7-Up (TM) are examples of what would be called lemonade in many countries.
Lox
Brine-cured salmon.
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Malanga
The word used in the Spanish-speaking parts of the Caribbean for Taro root (or a close relative of Taro.) It is prepared by either boiling and mashing like potatoes, or slicing and frying into chips. It is also used in soups as a thickening agent.
Marrow
A soft, fatty tissue found in the hollow center of an animal's bone -- particularly plentiful in the shin and leg bones. Considered a delicacy in Europe, marrow is light and digestible with the same amount of calories as beef fat. It can be cooked in the bone, removed, and eaten. And it can be used in soups and stews for flavor and body. Also Vegetable Marrow.
Marzipan
A pliable confection made from ground almonds, sugar, and egg whites, marzipan is often colored and hand shaped to resemble fruits and vegetables for gift giving. It's also commonly rolled into thin sheets and used to cover wedding cakes or sliced into strips and molded to resemble bows and ribbons.
Masa Harina
Masa is a paste made by soaking maize in lime and then grinding it up. Masa harina is the flour made by drying and powdering masa. It is used in mexican cooking for items such as corn tortillas. The literal meaning is "dough flour".
Marsala
A rich wine from Sicily to which brandy has been added to increase the alcohol. The sweet version is used in the Italian custard, zabaglione; the dry to stimulate the appetite.
Mascarpone
A rich, silky Italian cream cheese made with 60% to 75% milk fat. The mild, buttery flavor works well in desserts (such as the coffee-flavored tiramisu), or as a filling for ravioli.
Melon
A family of fruits. All have a thick, hard, inedible rind, sweet meat, and lots of seeds. Common examples: watermelon, cantaloupe (aka rock melon).
Mesclun
A French term meaning "mixed." It refers to a mix of defferent young greens and herbs.
Mirepoix:
A mixture of diced carrots, onions, celery, and herbs sauteed in butter. Mirepoix is used to season sauces, soups, and stews. It is also used as a bed to braise meats and fish.
Mirin
Sweetened sake (Japanese rice wine)
Mixed Spice
A classic mixture generally containing caraway, allspice, coriander, cumin, nutmeg & ginger, although cinnamon & other spices can be added. It is used with fruit & in cakes. (In America 'Pumpkin Pie Spice' is very similar).
Molasses
see Substitutions
Mole
A rich, dark sauce traditional to Mexican cuisine. There are many types but most are a blend of onion, garlic, chiles, ground nuts, and a small amount of chocolate.
Mother Sauces
A French concept that classifies all sauces into five foundation sauces called "mother" or "grand sauces." From these five sauces, all sauces can be made. They are: 1. Demi-glace or brown; 2. Velouté or blond; 3. Béchamel or white; 4. Hollandaise or butter; 5. Tomato or red.
MSG
Monosodium glutamate; looks like fine salt. It has no pronounced flavor of its own, but can intensify the flavor of savory foods, and is used as a flavor enhancer. It's in the spice isle of supermarkets.
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N
Neufchatel cheese
American neufchatel [noo-shuh-TELL] cheese is slightly lower in calories than cream cheese and contains more moisture.
Non-reactive
Any cooking material that won't react (by discoloring or changing the taste) with acidic foods. Glass and stainless steel are the most common non-reactive materials.
Non-reactive pan or bowl
Any non-porous material that does not impart a flavor or alter a color in food. This includes glass, stainless steel, glazed ceramic, or enamel.
Nutella
A thick smooth paste made from chocolate and hazelnuts. Doesn't seem to be particularly easy/cheap to come by in much of the US, but in many countries it is inexpensive and common. Can be spread on plain biscuits (cookies), bread, toast, pancakes, or just eaten from the jar.
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O
Olive Oil
Pressed from the fruit of the olive tree, grown in Italy, France, Greece, Spain and California, olive oil is a staple for both cooking and dressing salads. The different varieties of olive oils are graded on their degree of acidity and pressing process. Extra virgin, considered the finest olive oil, results from the first, cold pressing, and it contains 1 percent or less oleic acid. Virgin also comes from the first pressing, but contains between 1 and 3 percent oleic acid. Pure olive oil (3 percent acid) is extracted from the second pressing and is heat or chemicaly processed. Light olive oil doesn’t refer to caloric content, but its color and fragrance and nondescript flavor. Extra virgin and virgin oils are not suited to frying at high temperatures; for sautéing, choose a mild olive oil labeled "extra light" or "light." Store in a cool, dark place for up to 6 months. Exposure to air, light and heat causes its flavor to fade more quickly. Olive oil can be refrigerated, but there is no reason to do so. When Chilled, it may solidify, but it will become clear and liquid again once at room temperature.
Oxidation
A chemical reaction that occurs when a substance is exposed to oxygen. The oxygen reacts with elements in the substance to change it. The color of food is often affected, as when cut apples turn brown.
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P
Pancetta
An Italian bacon that is cured with salt, pepper, and other spices. Unlike bacon in the USA, pancetta is not smoked. Shaped in a tight roll.
Pavlova
A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and egg white. A pavlova has crisp meringue outside and soft marshmallow inside, and has approximately the dimensions of a deep dessert cake. Commonly pavlovas are topped with whipped cream and fresh fruit, especially kiwi fruit, passion fruit or strawberries.
Pawpaw
Papaya, also persimmons in some places, or even a third fruit, Asimina triloba. It's best to check with the recipe author.
Periwinkles
These small relatives of the whelk are "Littorina littorea". Popular in Europe but not in US. Northern (New England) "winkles" are a different species from those found in the Gulf of Mexico
Pita
A Middle Eastern flat bread, also called pocket bread. The round loaves are easily split in half, which makes them perfect for stuffing with sandwich fillings. Pita are found frozen or fresh at most markets.
Pith
The soft, white membrane that lies between the peel and the pulp of a citrus fruit. It has a bitter flavor.
Polenta
An Italian cornmeal mush that is often cooled and then fried, grilled, broiled, or baked. (also known as `cornmeal mush', `mamaliga')
Poutine
French fries with cheese curds and gravy.
Powered Sugar
see section 2.5
Proof
In short, swelling. Yeast proofs when it swells and becomes bubbly. And a dough proofs when it swells and rises to twice its original size.
Prosciutto
This "ham" is Italy's gift to the food world. The cities of Parma and San Daniele (where it's mainly produced) argue over whose is better. Its production is a secret. It's first seasoned and salt-cured (but not smoked). Then it's air-dried, pressed, and sold thinly sliced. The best hams are aged 18 to 24 months.
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Q
Quadrillage
From the French word quadrille, meaning marked with squares or rectangles. In cooking, it refers to the square charred marks that are the result of a grill's hot grate "branding" the food.
Queso Fresco
A white Mexican cheese, similar in flavor and texture to feta. It softens when heated, but doesn't melt. It's best crumbled on top of dishes like tamales and tacos.
Quick Bread
A non-yeasted, somewhat dense cake leavened with eggs and chemical agents such as baking powder or baking soda, mixed quickly, and baked. Quick breads are most often baked in loaf pans and are excellent for gift giving. Popular varieties include banana bread and zucchini bread, as well as muffins, popovers, and biscuits.
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R
Ramekin
A small ceramic or earthenware baking dish. The bottom should be rough (unglazed) to prevent suction from forming in water bath between ramekin and pan.
Rennet
A coagulating enzyme usually from the stomach lining of young animals (some can come from plants) that aids in curdling milk or separating curds from whey.
Ribbon
When a sauce thickens enough that when lifted, it falls in wide bands. Also, when sauce is thick enough that while stirred with a whisk, it leaves trails that expose the bottom of the pan or mixing bowl.
Ricer
A kitchen gadget that looks like a big garlic press. This device, also called a potato ricer, forces cooked foods like turnips and potatoes through tiny holes, resembling rice.
Rice Vinegar (Japanese)
A light, sweet vinegar made from fermented rice. Seasoned rice vinegar is even sweeter, but you can add sugar to the unseasoned type for a substitute.
Rhubarb
Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.
Rock Melon
see Melon
Rocky Mountain Oysters
Lamb or cattle testicles
Rouille
A rust colored spicy paste or sauce made with red peppers (hot or mild) garlic and olive oil. Rouille is French for "rust."
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S
Sambal Ulek (Sambal Oelek)
A paste made by crushing red chilis with a little salt. Can be made by crushing chopped deseeded chilis in a mortar with salt, or purchased at some delicatessens or Asian food stores.
Santen/Coconut Milk
Can be bought in cans or in powdered form, or made as follows: To 2.5 cups boiling water add the grated flesh of one coconut (or 4 cups dessicated coconut). Leave to stand 30 minutes, squeeze coconut and strain. Use within 24 hours. Known as narial ka dooth in India, santen in Indonesia and Malaysia.
Sashimi
Sliced raw fish that is usually served with daikon radish, pickled ginger, wasabi, and soy sauce. It's usually the first course in a Japanese meal. Because it's served raw, only the freshest and highest-quality fish should be used for sashimi.
Scallion
Variety of onion with small bulbs, long stiff green leaves. Usually eaten raw. Also called spring onion, green onion.
Scotch Bonnet Pepper
Capsicum tetragonum. Similar to Habanero Pepper.
Scrapple
Scrapple is boiled, ground leftover pieces of pig, together with cornmeal and spices.
Scungilli
A Mollusk Gastropod - "Buccinidae" - found in more temperate waters than conch, with a darker meat and stronger flavor, perhaps less "sweet". This is more properly known as "whelk". These are generally removed from their shell and sold already steamed and ready to eat. The meat is kind of a circular meat, about 1 to 2 inches in diameter, perhaps 10 to 20 of these in a pound.
Seltzer
Plain soda water
Semolina
A grainy, pale yellow flour that is coarsely ground from hard wheats (like durum). It has a very high protein content. Used primarily for pasta dough.
Shallots
Small pointed members of the onion family that grow in clusters something like garlic and have a mild, oniony taste. Not the same as green/spring onion.
Sherry
A fortified wine (brandy is added), originally made in Spain. It ranges from pale gold and dry, to dark brown and very sweet. Dry sherry is great in sauces (expecially mushroom). Sweet sherry is used as a flavoring in desserts.
Single Cream
see Substitions
Sourdough Starter - New
Any starter started from any dry source (commercial or homemade) that has not qualified as "fresh starter" yet. This is not the same as "old" or "dead" starter, because these two conditions do not generally follow the same sequence of "recovery stages".
Sourdough Starter - Fresh
Starter which has been recently demonstrated to be quite active. Starter in this category can raise plain white (french or white bread) dough to a "more than doubled" volume in less than 2 1/2 hours after a single proofing period, i.e. remove the starter from the refrigerator and proof once, then try using it. Starter which has been refrigerated for less than 5 days or so that was "fresh" before refrigerating is also "fresh starter".
Sourdough Starter - Old or Dead
Starter which has been previously demonstrated to be "fresh" but which is no longer fresh since it cannot be demonstrated that it can raise dough after a single proof as described above. Risings which take longer than 2 1/2 hours indicate a starter which is either "new" or "old" depending on the prior life history of the starter. Note that in very nearly ALL cases of "old" or "dead" starters, that they CAN be revived back into "fresh" starters using the techniques described here. I have heard tell of starters which haven't been fed for six months being successfully revived using the given technique.
Sourdough Starter - Non-Standard
Starter which contains ingredients other than white flour and plain water. Some starters do use blends of flours or alternative flours, that's ok. Some starters use other ingredients such as a spoon of sugar...ok, but not suggested. Some starters use alternative liquids such as potatoe water or milk.
Sourdough Starter - Polluted
Starter which contains ingredients added by you or by nature, which are not normal to your starter. Examples include baking powder, salt, oils, eggs, or any other baking ingredients. Also, molds and other dark-colored microorganisms not normal to the natural symbiotic relationship which your starter normally maintains. These other microorganisms usually affect appearance, smell, and especially, flavor. Normal ingredients are flour(s), water, potatoe water or potatoes, and possibly milk or milk products. Ingredients other than plain white flour and plain water change the habitat you are maintaining for your sourdough microorganisms and may or may not be wanted according to the characteristics you want your starter to exhibit.
Spanish Onion
see Bermuda Onion
Springform pan
A round pan with tall, straight sides that "unbuckle" from a removable bottom. Is most often used with tortes and cheesecakes. Allows you to easily unmold a cake and still retain its shape.
Spring Onion
see Scallion
Squash
A family of vegetables. All but two have a thick, hard, usually inedible rind, rich-tasting meat, and lots of seeds. There are also things called summer squashes, which have edible rinds, milder meats, and usually fewer seeds. An example of this type is the Zucchini.
Sushi
A Japanese specialty based on steamed rice flavored with sweetened rice vinegar. There's a wide variety of sushi, but most include slices of raw fish placed on top of this rice. Another type includes vegetables enclosed in a sushi rice, then rolled in seaweed sheets (nori) and sliced. Swede
US rutabaga
Swiss chard
A member of the beet family with crinkly green leaves and celery-like stalks (either red or white colored). Leaves and stalk can be eaten raw, or prepared like spinach.
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T
Tamari
Tamari is a type of soy sauce, usually used in Japanese food. You can easily substitute with Chinese Light Soy or regular Japanese soy sauce.
Tamarind
Fruit of a tall shade tree native to Asia and North Africa. The large brown pods contain small seeds and sweet-sour pulp. This pulp is a common flavoring in Indian and Middle Eastern cuisines; use like lemon juice.
Tangelo
Citrus fruit cross of a tangerine and a pomelo. Larger than a mandarin and a little smaller than an average-size orange. Skin colour is a bright tangerine and they mature during the late mandarin season. Mandarins, Tangerines or Oranges may be used instead.
Tempura
Japanese batter-dipped, deep-fried fish or vegetables. Cold water in the batter allows food to steam within hot oil-sealed batter. Creates a puffy coating and makes food cook faster.
Terasi
A kind of pungent shrimp paste, used in very small quantities. May be crushed with spices, grilled or fried before adding to other ingredients. Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma).
Timbale
A high-sided, drum-shaped mold that can taper toward the bottom. The food baked in the mold is usually a custard-based dish. It's unmolded before serving.
Tomato paste
Tomatoes that have been cooked several hours and strained, then reduced to a thick concentrate. Used for thickening and flavoring.
Tomato puree
Tomatoes that have been briefly cooked and strained. Used as a thickener.
Tomato Sauce
In UK/NZ/Australia, a homogeneous dark red sauce containing (typically) tomatoes, sugar, salt, acid, spices, sometimes apple - much the same thing as US tomato ketchup. In the US, a more heterogeneous concoction, served in and on foods such as pasta.
Tripe
From the lining of beef cattle stomachs. Smooth or flat tripe is from the first stomach, and honeycomb and pocket tripe are from the second stomach. Tripe is tough, requiring long cooking in stews or casseroles.
Triple Sec
A clear, strong, orange-flavored liqueur.
Turmeric
The root of a tropical plant related to ginger with a bitter flavor and bright orange-yellow color. Turmeric adds flavor and color to many foods, including American-style yellow mustard.
Twiglets
A stick-shaped cracker-textured snack. Taste mostly of yeast extract, but also contain cheese as an ingredient. Have 4 calories each and 11.4g fat per 100g.
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U
Unstalted Butter
What it says, butter without the 1.5 - 2% added salt that `normal' butter has. Often recommended for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the taste of a low-quality product.
Preferred over salted butter because it gives cooks control over salt content. Salt also acts as a preservative, meaning salted butter generally stays on the shelf longer than unsalted. “Sweet cream” is a misnomer, as all non-sour cream butters are sweet cream.
Upside-Down Cake
This cake is assembled in the buttered and sugared pan with fruit on the bottom and cake batter on top. When inverted, the fruit is wonderfully caramelized and ornate atop the cake. The most common upside-down cake uses pineapple, but virtually any firm fruit works well.
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V
Vegemite / Marmite - Not the same thing, but similar enough to not deserve separate entries. A thick brown paste made mostly from yeast extract, most commonly spread thinly on toast or sandwiches. The taste is mostly salt plus yeast. Despite the occasional rumor, neither contains any meat.
Vegetable Marrow
US summer squash.
Vermouth
A dry or sweet white wine which has been fortified and flavored with herbs and spices.
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W
Walnut
Thought to have originated in ancient Persia, the English walnut is named after the merchants who subsequently shipped it around the world. Sweet and mild in flavor, it is the most commonly sold variety in the United States. The black walnut, which is native to North America, has a distinctly richer and more pungent taste. However, its exceedingly hard shell makes it difficult to process commercially. For optimal flavor and texture, toast walnuts on a baking sheet in a 350º oven for 10 minutes. Because of their high oil content, walnuts go rancid quickly. Store shelled nuts in an airtight container for up to four months in the refrigerator, or one year in the freezer. Store unshelled walnuts in a cool, dry place for up to three months.
Whipping Cream
In US, cream with at least 30% butterfat
Winter Greens
Also known as potherbs, winter greens are typified by sturdy leaves and include kale, Swiss chard, endive, escarole, and mustard and collard greens. Because of their strong taste and tougher texture when mature, greens are most often boiled, stir-fried or sautéed. Collard greens are boiled with smoked pork in the American South, while Swiss chard is cooked with garlic and olive oil in Italy. When buying, look for crisp, brightly colored greens and avoid any with wilted or yellowed leaves. Smaller leaves with thin stems will be milder tasting and can be used for salad. Store greens in a plastic bag in the refrigerator for 2 to 3 days. Wash well in several changes of water. Winter greens are particularly high in anti-oxidants.
Winter Squash
Member of the gourd family and native to the western hemisphere, winter squash is typified by its hard shells, starchy meat, and seeds. Squash lends itself to a wide variety of recipes, from pies and stuffed pasta to baking on its own, smothered in butter and brown sugar, or simply sprinkled with balsamic vinegar and fresh mint. The hard seeds may be cleaned and toasted for snacking, garnishes, and baking. Some winter squash are available year round, but peak supplies are found in fall and winter. Choose squash that are heavy and have a hard skin free of blemishes or mold. They can be kept in a cool, dark place for a month or more; refrigeration is not required. Winter squash is very high in beta-carotene. (See also Pumpkin, Acorn Squash, Butternut Squash, Hubbard Squash)
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X
We’ll be adding more items to the Dictionary every week so please check this space often. Looking for a particular glossary entry here? Send us email and tell us what you want included.
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Y
Yam
Often confused with sweet potatoes, yams are actually a tropical tuber that contain higher sugar and moisture contents. Colors vary from white to purple to dark brown, and sizes range from tiny to gargantuan. They can be difficult to find in the U.S., but if found, select those with unwrinkled skin.
Yukon Gold Potatoes
A relatively new variety in markets. They have a moise smooth texture and are great for mashed potatoes. The skin and flesh of a Yukon Gold ranges from buttery yellow to gold.
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Z
Zabaglione
A frothy Italian dessert of egg yolks, sugar, and Marsala wine, zabaglione is whipped in a double boiler until wonderfully light and lilting. Serve warm immediately as a sauce with fresh berries or over cake, ice cream, or pastry. It's also delicious with different spirits – such as amaretto or brandy – in place of the traditional Marsala. The French call this Sabayon.
Zest:
The zest is the colored portion of the skin (not the white pith) of citrus fruits. The aromatic oils in the citrus zest are what adds so much flavor to food. Use in cooked and raw foods.
Zucchini
A long, green squash that looks something like a cucumber. Also known as vegetable marrow, courgette.
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