Culinary dictionary

• Ababai - a type of tropical fruit, known for its unique flavor and texture.
• Abais - a type of tropical fruit, known for its unique flavor and texture.
• Aftertaste - the lingering taste or sensation in the mouth after eating or drinking something.
• Ahi - a type of tuna, often served raw in sushi or poke dishes.
• American Breakfast - a traditional breakfast consisting of eggs, bacon or sausage, toast or pancakes, and coffee or juice.
• Amuse-gueule - a small, bite-sized appetizer or snack served before a meal in French cuisine.
• Anadama Bread - a traditional yeast bread from New England made with cornmeal, flour, and molasses.
• Anaheim Chile - a mild to medium-heat chili pepper commonly used in Mexican and Southwestern cuisine.
• Ancho chile peppers - a type of dried chili pepper, often used in Mexican cuisine for its sweet and smoky flavor.
• Ancho powder - a type of chili powder made from ground ancho chile peppers, often used in Mexican cuisine as a seasoning for various dishes.
• Apple Charlotte - a traditional dessert made with a bread or cake-like crust and baked apples.
• Architectural Cuisine - a style of cooking that focuses on the visual presentation of dishes, often creating structures or sculptures out of food.
• Arracheras - a type of Mexican dish, consisting of grilled or pan-seared flank steak, often served with tortillas and various toppings.
• Au beurre - a dish served with butter as an ingredient or a sauce.
• Au bleu - a method of cooking fish, where the fish is briefly poached in water just until it turns opaque, then chilled quickly in ice water before being served.
• Au fromage - a dish served with cheese as an ingredient or a sauce.
• Au poivre - a dish served with black peppercorns as a seasoning or a sauce.
• Authentic biryani - a traditional Indian dish consisting of rice, meat, and spices, often served with yogurt and chutneys.
• Baba Au Rhum - a small yeast cake soaked in rum syrup and often topped with whipped cream or fruit.
• Baby Gouda - a young version of the Dutch cheese Gouda, which is typically aged for 6-8 weeks.
• Baccala - a type of salt cod, often used in Italian and Portuguese cuisine.
• Bajan seasoning - a type of seasoning used in Barbadian cuisine, typically made from a combination of herbs and spices such as allspice, thyme, and scallions.
• Baked Apple a la Josephine - a classic French dish of baked apples with a sweet and buttery filling.
• Bakers yeast - a type of yeast used in baking, typically sold in the form of dry granules or compressed cakes.
• Barbacoa - a method of cooking meat, typically beef or lamb, by slow-cooking it in an underground pit or oven.
• Barbados Sugar - a type of dark brown sugar that originated in Barbados and is known for its rich molasses flavor.
• Barbecue sauce - a type of sauce used as a marinade, baste, or condiment for meat, typically made from a combination of tomato, vinegar, sugar, and various spices and seasonings.
• Bearnaise sauce - a type of French sauce made from a reduction of white wine and tarragon, and thickened with egg yolks and butter.
• Bechamel Sauce (white) - a classic French sauce made from butter, flour, and milk, often used in lasagna and other dishes.
• Beef Wellington - a dish consisting of a filet of beef tenderloin coated in a mixture of duxelles and wrapped in puff pastry, then baked until golden brown.
• Beignet - a type of deep-fried pastry, typically made from a dough of flour, yeast, and water, and often dusted with powdered sugar.
• Belon Oysters - a type of oyster from the Belon River in France, known for their unique and briny taste.
• Berbere - a type of spice blend used in Ethiopian cuisine, typically made from a combination of chili peppers, garlic, ginger, and various other herbs and spices.
• Biscuit - a type of small, baked, and usually sweetened bread, often served as a side or accompaniment to various dishes.
• Black garlic - a type of garlic that has been fermented and aged, giving it a sweeter, milder flavor and a black color.
• Black truffle - a type of edible wild mushroom, known for its strong, earthy flavor and aroma, often used as a seasoning or garnish for various dishes.
• Blanch - a cooking technique where food is briefly submerged in boiling water, then immediately cooled in ice water, typically used to preserve the color, texture and taste of the food.
• Blanquette - a type of French dish, typically made from a stew of veal or chicken, cooked in a creamy sauce.
• Bloody Mary - a type of cocktail typically made from vodka, tomato juice, and various spices, seasonings, and garnishes.
• Bon Appeti Seasoning Salt - a blend of seasonings, such as salt, pepper, and garlic, used to enhance the flavor of dishes.
• Borscht - a type of soup of Slavic origin, typically made from beets and various vegetables, and often served with sour cream.
• Boston Cream Pie - a traditional American dessert consisting of a yellow cake filled with custard and topped with chocolate ganache.
• Bouillabaisse - a type of fish stew originating from the coastal regions of Provence, France, made with a variety of fish, shellfish, and vegetables in a flavorful broth.
• Bouillon - a type of clear, flavorful liquid made from simmered meat, fish, or vegetables, often used as a base for soups and sauces.
• Bouquet garni - a bundle of herbs, typically thyme, bay leaves, and parsley, tied together and added to soups, stews, and other dishes to enhance the flavor.
• Braise - a cooking method where food is first seared at a high temperature, then cooked slowly in a covered pot with a small amount of liquid, typically resulting in a tender and flavorful dish.
• Bratwurst - a type of German sausage, typically made from pork and veal, and often flavored with a variety of spices.
• Bresaola - a type of Italian cured meat, made from air-dried beef, typically served in thin slices as an appetizer.
• Brioche - a type of French bread, made from a rich dough of butter, eggs, and milk, often served as a breakfast pastry or bread roll.
• Brochette - a dish consisting of small pieces of meat or seafood, often marinated and grilled on a skewer.
• Brown (demi-glace) or Espagnole sauce - a classic French sauce made from brown stock, mirepoix, and tomato paste, used as a base for many other sauces.
• Brown sugar - a type of sugar with a higher molasses content, resulting in a soft, moist texture and a rich, caramel-like flavor.
• Bruschetta - a type of Italian appetizer, consisting of grilled bread rubbed with garlic and topped with various toppings such as tomatoes, olive oil, and herbs.
• Buffalo Chicken Wings - chicken wings that are deep-fried and coated in a spicy sauce, originating from Buffalo, New York.
• Buffalo wing - a type of chicken wing that is deep-fried and coated in a spicy sauce, typically served as a bar snack or appetizer.
• Bulgogi - a type of Korean dish, typically made from thinly sliced beef marinated in a mixture of soy sauce, sugar, garlic, and various other spices.
• Bully Beef - a type of corned beef that is often canned and used as a staple in military rations.
• Burgoo - a type of stew, typically made from a combination of meats, vegetables, and various seasonings, originating from the Southern United States.
• Butterscotch - a type of candy or sauce made from butter, brown sugar, and cream.
• Béarnaise sauce - a type of French sauce made from a reduction of white wine and tarragon, and thickened with egg yolks and butter.
• Béluga - a type of caviar from the sturgeon fish, known for its large, firm eggs and mild, nutty flavor.
• Caesar salad - a type of salad typically made from romaine lettuce, croutons, and a dressing of lemon juice, olive oil, and Worcestershire sauce, and often topped with Parmesan cheese and croutons.
• Cajun cuisine - a type of cuisine originating from the Acadian people of Louisiana, characterized by its use of bold and spicy flavors, typically made from a combination of native and African influences.
• Calamari - a type of squid, often sliced into rings and deep-fried as a appetizer or topping for pasta dishes.
• Calas - a traditional Creole fried rice-based pastry originating in New Orleans.
• California Roll - a type of sushi roll filled with avocado, crab meat, and cucumber.
• Calvados - a type of apple brandy, originating from the Normandy region of France.
• Camembert - a type of French soft cheese, made from cow's milk and typically served at room temperature as a cheese platter.
• Campari - a type of bitter liqueur, typically used as an ingredient in cocktails or as a digestif.
• Canapé - a type of appetizer, consisting of a small piece of bread or cracker topped with various spreads, meats, or vegetables.
• Cannelloni - a type of pasta, typically filled with various meats or vegetables and covered in a tomato or cream-based sauce.
• Caramel - a type of candy or sauce made from heating sugar until it turns a golden-brown color and has a sweet, nutty flavor.
• Carbonara - a type of pasta dish typically made from spaghetti, eggs, pancetta or bacon, and grated cheese.
• Carry-Over Cooking or Residual Heat - the process by which food s to cook after being removed from heat, due to the residual heat still present in the food.
• Ceviche - a type of dish originating from Latin America, typically made from raw fish or seafood marinated in lime or lemon juice, and mixed with various vegetables and spices.
• Chai - a type of spiced tea, originating from India, made from a mixture of tea, milk, and various spices such as cinnamon, cardamom, and ginger.
• Chantilly cream - a type of whipped cream, sweetened and flavored with vanilla.
• Charcuterie - a type of meat product, such as sausages, hams, bacon, and pâtés, typically made from pork.
• Charlotte Malakoff - a French dessert consisting of a dome-shaped sponge cake filled with a creamy mixture, often flavored with chocolate or coffee.
• Chasseur Sauce - a classic French sauce made with mushrooms, shallots, and red wine, used to enhance the flavor of meats and game.
• Chateaubriand sauce - a type of rich and flavorful sauce, made from a reduction of red wine and shallots, typically served with Chateaubriand beef.
• Chateaubriand - a type of cut of beef taken from the thickest part of the tenderloin, typically grilled and served as a main course.
• Chawanmushi - a type of Japanese savory egg custard dish, typically steamed in a small bowl and served as an appetizer or side dish.
• Cheddar - a type of hard English cheese, made from cow's milk and characterized by its sharp, tangy flavor.
• Cheesecake - a type of dessert made from a mixture of cream cheese, sugar, and eggs, often served on a crust made from graham crackers or pastry.
• Chef Titles - various professional titles for those working in the culinary industry, such as Executive Chef, Sous-Chef, and Pastry Chef.
• Chef de Partie - a professional title for a chef responsible for a specific section of the kitchen, such as pastry or sauté.
• Chermoula - a type of North African marinade or sauce, typically made from a combination of herbs, spices, lemon juice, and olive oil.
• Cherries Jubilee - a classic dessert consisting of cherries flambéed in liqueur and served over ice cream.
• Chess Pie - a traditional Southern pie made with a custard-like filling and often flavored with lemon or vinegar.
• Chestnut - a type of nut, typically roasted and served as a side dish or ingredient in various dishes such as desserts, stuffing, and soups.
• Chicago Deep-Dish Pizza - a style of pizza originating from Chicago, characterized by its deep-dish crust and layers of toppings.
• Chicken A’La King - a classic dish consisting of diced chicken in a creamy sauce, often served over toast or rice.
• Chicken Booyah - a traditional Belgian-American stew made with chicken, vegetables, and various seasonings.
• Chicken Cacciatora - an Italian dish consisting of chicken cooked in a tomato sauce with mushrooms, onions, and herbs.
• Chicken Rochambeau - a classic French dish consisting of chicken cooked in a white wine and mustard sauce.
• Chicken-Fried Steak - a Southern dish consisting of a beef steak that is breaded and fried, similar to fried chicken.
• Chiffonade - a technique of cutting herbs or leafy greens into thin strips, often used as a garnish or to add flavor to dishes.
• Chile con carne - a type of spicy stew or chili, typically made from beef, tomatoes, and various chili peppers.
• Chiles Relleno - a traditional Mexican dish consisting of a roasted chili pepper stuffed with cheese or meat and then fried.
• Chimichurri - a type of sauce, originating from Argentina and Uruguay, typically made from a mixture of parsley, garlic, olive oil, and red wine vinegar, often used as a marinade or topping for meats.
• Chinese chopsticks - thin, elongated utensils used in Chinese cuisine for eating and cooking.
• Chinese eggplant - a type of eggplant with a thinner skin and sweeter taste, commonly used in Chinese and Southeast Asian cuisine.
• Chinese soy sauce - a dark, thick soy sauce used in Chinese cuisine, known for its rich, complex flavor.
• Chinois - a conical-shaped strainer, used to strain sauces and soups to achieve a smooth consistency.
• Chipotle - a type of chili pepper that has been smoked and dried, often used as an ingredient in Mexican cuisine, giving dishes a smoky, spicy flavor. It can be found in a can, as a powder or paste.
• Chive - a type of herb, often used as a garnish or to add flavor to various dishes such as soups, sauces, and salads.
• Chowder - a type of soup, typically made from a combination of fish, seafood, potatoes, and cream.
• Chutney - a type of condiment, originating from India, typically made from a mixture of fruits, spices, and vinegar, and often used as a dipping sauce or topping for various dishes.
• Cincinnati Chili - a unique style of chili originating from Cincinnati, Ohio, often served over spaghetti and topped with cheese and onions.
• Cioppino - a type of seafood stew, originating from San Francisco, typically made from a combination of fish, shellfish, and tomatoes in a flavorful broth.
• Clam chowder - a type of soup, typically made from a combination of clams, potatoes, and cream.
• Clarified butter - a type of butter that has had the milk solids removed, resulting in a clear, flavorful butter that is suitable for high-heat cooking.
• Cobb Salad - a classic American salad consisting of chopped lettuce, chicken, bacon, hard-boiled eggs, and various vegetables, often served with a vinaigrette dressing.
• Cold Charlottes - a chilled version of the dessert Apple Charlotte, made with bread or cake-like crust and fruit.
• Coq au vin - a type of French dish, typically made from chicken braised in red wine, bacon, and various vegetables.
• Coquille St. Jacques - a classic French dish consisting of scallops in a creamy sauce, often served in a scallop shell.
• Corned beef - a type of beef that has been brined in a mixture of salt, spices, and other seasonings, typically used in dishes such as corned beef and cabbage or as a filling in sandwiches like Reuben sandwich.
• Coulis - a type of sauce, typically made from puréed fruits or vegetables, and often used as a garnish or topping for various dishes.
• Country Captain Chicken - a traditional Southern dish consisting of chicken cooked in a tomato-based sauce with curry and various spices.
• Crab Louie Salad - a classic American salad consisting of lettuce, crab meat, and various vegetables, often served with a Louie dressing.
• Creole Cuisine - a style of cooking originating in Louisiana, characterized by its use of local ingredients and influence from African, French, and Spanish cultures.
• Creole cuisine - a type of cuisine that originated in New Orleans and characterized by its use of a wide range of ingredients and spices, often with a mix of African, Native American, Spanish, and French influences.
• Creole mustard - a type of mustard that originated in Louisiana, it is a combination of yellow mustard, vinegar, and spices.
• Crepes Suzettes - a classic French dessert consisting of crepes served with a buttery orange liqueur sauce.
• Croque-monsieur - a type of French sandwich, typically made from ham and cheese, and grilled until golden brown and crispy.
• Croquette - a small fried food roll usually consisting of mashed potatoes, meat, fish, or vegetables, sometimes with cheese or white sauce, and breadcrumbs.
• Crudités - a type of appetizer, consisting of raw vegetables, typically served with a dip or vinaigrette.
• Crumble - a type of dessert made from a mixture of fruits and a topping of butter, sugar, and flour, often served with cream or ice cream.
• Crème fraîche - a type of French cultured cream, similar to sour cream but with a milder flavor and thicker consistency.
• Cucumber raita - a type of Indian condiment, typically made from yogurt and cucumber, often used as a side dish or topping for various dishes.
• Curd - a type of dairy product, typically made from the coagulation of milk, often used in cheesemaking or as a spread or filling for desserts.
• Curry - a type of dish, originating from India, typically made from a combination of meat or vegetables, spices, and a curry sauce.
• Custard - a type of dessert made from eggs, milk, and sugar, often served in a pastry crust or as a sauce for other desserts.
• Dagwood - a type of sandwich made with various meats, cheeses, and condiments, named after the comic strip character Dagwood Bumstead.
• Dandy Funk - a type of music with African American roots, characterized by its incorporation of funk, soul and R&B elements.
• Dashi - a type of Japanese soup stock, typically made from a combination of dried bonito flakes and kelp.
• Delmonico Steak - a type of steak originating from Delmonico's restaurant in New York City, known for its tenderness and rich flavor.
• Demi-glace - a type of rich, flavorful sauce, made from a reduction of beef or veal stock and red wine or port, typically used as a base for other sauces.
• Devil’s Food Cake - a type of chocolate cake known for its rich, dark color and intense chocolate flavor.
• Dill - a type of herb, often used to add flavor to various dishes such as pickles, salads, and fish dishes.
• Dim sum - a type of Chinese cuisine, consisting of small, bite-sized dishes, often served in steamer baskets or small plates.
• Dipping sauce - a type of sauce, often used as a dip for various foods such as spring rolls, dumplings, or meats.
• Dirty Rice - a traditional Creole dish made with rice cooked in chicken or pork livers, and various vegetables and spices.
• Dolma - a type of dish, originating from the Middle East, typically made from stuffed grape leaves, often filled with a mixture of rice, meat, or vegetables.
• Doner kebab - a type of Turkish dish, typically made from a combination of meat, often lamb, and various vegetables, wrapped in a pita or lavash bread.
• Doria - a type of Japanese dish, typically made from a combination of rice, meat, and seafood, often served as a gratin or casserole.
• Doubanjiang - a type of Chinese fermented bean paste, often used as an ingredient in Szechuan cuisine, giving dishes a spicy, savory flavor.
• Dried fruit - fruits that have had the majority of their water content removed through a drying method, such as sun-drying or dehydrating. They are often used in baking or as a snack.
• Dulce de leche - a type of caramel-like sauce, made from sweetened condensed milk, often used as a topping for desserts or as a spread for pastries.
• Earl Grey tea - a type of tea flavored with bergamot oil, named after Charles Grey, 2nd Earl Grey, a British Prime Minister.
• Edible Flowers - flowers that can be consumed as a food, often used to add visual appeal and flavor to dishes.
• Eel - a type of fish, often grilled or fried and used as a topping for sushi or served as a main dish.
• Egg Cream - a classic American drink made with milk, chocolate syrup, and soda water, traditionally served in a tall glass.
• Election Cake - a traditional American cake that was served during election season, typically made with raisins, spices, and rum.
• Electric Ice Cream Maker - a device used to make homemade ice cream by freezing a mixture of cream, sugar, and flavorings.
• Empanada - a type of pastry, originating from Spain and Latin America, typically filled with a variety of meats, vegetables, or fruits and fried or baked.
• Enchilada - a type of Mexican dish, typically made from a tortilla filled with a variety of meats, vegetables, or cheese and topped with a chili-based sauce.
• Endive - a type of leafy green, often used in salads or as a garnish for various dishes.
• English Muffin - a type of yeast-leavened bread roll, typically split and toasted before serving.
• Escabeche - a type of dish, originating from Spain and Latin America, typically made from a variety of meats or fish, marinated in vinegar and spices, and often served as a cold dish.
• Espagnole or brown sauce (demi-glace) - a classic French sauce made from brown stock, mirepoix, and tomato paste, used as a base for many other sauces.
• Espresso - a type of strong, concentrated coffee, typically made by forcing hot water through finely ground coffee beans under high pressure.
• Executive Chef - a professional title for the head chef in a restaurant or other culinary establishment, responsible for overall kitchen operations.
• Fajita - a type of Mexican dish, typically made from a combination of marinated meats, peppers, and onions, and served in a tortilla.
• Falafel - a type of Middle Eastern dish, typically made from ground chickpeas or fava beans, formed into balls or patties and deep-fried, often served as a sandwich or appetizer.
• Fennel - a type of vegetable and herb, characterized by its anise-like flavor, often used in salads, as a garnish, or as an ingredient in various dishes such as soups and braises.
• Feta - a type of Greek cheese, made from sheep's milk or a combination of sheep and goat's milk, often crumbly and tangy in flavor.
• Filet Mignon - a cut of beef that is very tender and lean, often considered a delicacy.
• Financier - a type of French pastry, made from a mixture of almond flour, butter, and egg whites, often shaped into small cakes or bars.
• Fish Taco - a traditional Mexican dish consisting of grilled or fried fish, often served in a corn tortilla with various toppings and sauces.
• Fish cook or poissonier - a professional cook who specializes in preparing fish and seafood dishes.
• Fish sauce - a type of condiment, often used in Southeast Asian cuisine, made from fermenting fish and salt, it has a strong, salty and fishy flavor.
• Flan - a type of custard-based dessert, typically made from a mixture of eggs, milk, and sugar, often served with a caramel sauce or fruit.
• Foie gras - a type of luxury food product, made from the liver of a goose or duck that has been specially fattened.
• Fondant - a type of icing or chocolate covering, often used for cakes and pastries, made from sugar, glucose, and water, heated to a high temperature and cooled to form a smooth, creamy consistency.
• Fondue - a type of dish, originating from Switzerland, typically made from melted cheese or chocolate, often served with bread or fruits for dipping.
• Fortune Cookie - a small cookie often served as a dessert in Chinese restaurants, containing a piece of paper with a fortune or prediction inside.
• Frangipane - a type of almond-based pastry filling or dessert, made from a mixture of almonds, butter, sugar, and eggs.
• French Dip Sandwich - a sandwich made with thinly sliced roast beef, served on a French roll and often accompanied by a side of beef broth for dipping.
• French fry/fries - a popular fast food dish consisting of thin slices of potatoes that are deep-fried and often served with a side of ketchup or other condiments.
• French onion soup - a type of soup, typically made from a combination of onions, beef broth, and wine, often topped with bread and cheese.
• Frittata - a type of Italian dish, similar to an omelette, typically made from a combination of eggs, vegetables, and meats, often served as a main course or brunch dish.
• Friturier - a professional cook who specializes in deep-frying and making fried foods.
• Frizzle - a technique of cutting meat or poultry in thin slices, often used to make meat more tender or to add texture to dishes.
• Frothy - a term used to describe a food or beverage that has been whipped or blended to create a foam or frothy texture.
• Fruitcakes - a type of cake that contains dried or cand fruit, nuts, and spices.
• Fry bread - a type of bread, often deep-fried, originating from Native American cuisine, often served as a side dish or as the base of dishes such as Indian tacos.
• Fumet - a type of fish or seafood stock, made by simmering fish or seafood bones and vegetables in water.
• Funeral Pie - a type of savory meat pie traditionally served at funeral receptions in the midwestern United States.
• Fusion Cooking - a style of cooking that combines elements from different culinary traditions and cultures.
• Fuyu - a type of Japanese persimmon that is firm and can be eaten when still crisp, often used in cooking.
• Galangal - a type of ginger-like root, often used in Southeast Asian cuisine, it has a woodsy, pine-like flavor.
• Galette - a type of French pastry, typically made from a combination of butter, flour, and sugar, often filled with fruits or savory ingredients and shaped into a flat round.
• Gama - a type of fish, often used as a topping for sushi or sashimi.
• Ganache - a type of chocolate filling or icing, made from a mixture of chocolate and cream, often used in truffles, cakes and pastries.
• Garam masala - a type of Indian spice blend, typically made from a combination of various spices such as cumin, coriander, and black pepper.
• Garlic scape - the long, curly stem of a garlic bulb, often used as an herb and has a mild garlic flavor.
• Gazpacho - a type of cold soup, originating from Spain, typically made from a combination of tomatoes, cucumbers, peppers, and bread, often served as a starter or light meal.
• Gelato - a type of Italian ice cream, typically made from a combination of milk, cream, sugar, and various flavors, characterized by its smooth and creamy texture.
• General Tso's Chicken - a popular Chinese-American dish consisting of deep-fried chicken in a sweet and spicy sauce.
• German Chocolate Cake - a traditional American cake made with a chocolate cake base, coconut-pecan filling, and chocolate icing.
• German chocolate - a type of chocolate that is sweeter and milder than traditional dark chocolate, often used in baking.
• Gewurtztraminer wine - a type of white wine with a floral aroma and a spicy or fruity flavor, originating from Alsace, France.
• Ghee - a type of clarified butter, originating from India, often used in cooking and as a spread or for frying.
• Giblet gravy - a type of gravy, made from the giblets of poultry, often served with roasted poultry or stuffing.
• Giblets - the edible organs of poultry such as the heart, liver, and gizzard, often used to make stocks or gravies.
• Giga - a term used to describe a very large serving of food, typically used in sushi bars to describe a giant sushi roll.
• Gizzard - the muscular stomach of poultry, often used to make stocks or gravies.
• Glaze - a type of liquid coating, often used to give a glossy finish to foods such as meats or pastries, it can be made from sugar, fruit or meat juices, or stocks.
• Gnocchi - a type of Italian dumpling, typically made from a combination of potatoes, flour, and eggs, often served with a sauce or in soups.
• Goulash - a type of dish, originating from Hungary, typically made from a combination of beef, onions, and paprika, often served as a stew or soup.
• Gratin - a type of dish, typically made by topping a mixture of vegetables, meats or seafood with a mixture of breadcrumbs, cheese, and butter and then baked until golden brown and bubbly.
• Gravlax - a type of Scandinavian dish, typically made from a salmon that has been cured in a mixture of sugar, salt, and dill.
• Greek yogurt - a type of yogurt, characterized by its thick and creamy texture, made by straining regular yogurt to remove the whey.
• Green Goddess dressing - a type of salad dressing made with mayonnaise, sour cream, herbs, and anchovies.
• Green goddess dressing - a type of salad dressing, typically made from a combination of mayonnaise, sour cream, and herbs such as tarragon and chives.
• Grillades - a type of dish, typically made from thin slices of meat, often beef or veal, that is pounded thin, then floured, and sautéed or braised.
• Grillardin - a professional cook who specializes in grilling foods.
• Guanciale - a type of Italian cured meat, made from pork jowl or cheeks.
• Guava - a type of tropical fruit, often used in jams, jellies, and desserts.
• Gumbo - a type of dish, originating from Louisiana, typically made from a combination of meats, seafood, and vegetables, often served over rice.
• Hachiya - a type of Japanese persimmon that is soft and must be fully ripe before eating, often used in cooking.
• Hangtown Fry - a traditional American dish consisting of fried oysters, bacon, and eggs, originating from the California gold rush.
• Harissa - a type of hot chili paste, originating from Tunisia and North Africa, often used as a condiment or ingredient in various dishes.
• Haroset - a type of condiment, often used in Jewish cuisine, typically made from a combination of fruits, nuts, and spices, and served as a side dish during Passover.
• Hash - a type of dish, typically made from a combination of diced or chopped meats, potatoes, and vegetables, often served as a breakfast or brunch dish.
• Hasselback - a type of preparation method, typically used for potatoes or other vegetables, where the food is thinly sliced almost all the way through, creating a fan-like appearance.
• Hasty Pudding/Indian Pudding - a type of pudding made with cornmeal, milk, and molasses.
• Hasty pudding - a type of pudding, typically made from a mixture of cornmeal, milk, and sugar, often served as a dessert or side dish.
• Haute Cuisine Couture - a style of cooking that emphasizes luxury and refinement, often featuring elaborate and intricate dishes.
• Herb butter - a type of butter, often used as a spread or as an ingredient in various dishes, made by mixing herbs and seasonings into butter.
• High Tea - a traditional meal served in the afternoon, typically consisting of tea, sandwiches, and pastries. It is also known as "afternoon tea".
• Hoagie - a type of sandwich, typically made from a combination of meats, cheese, and vegetables, often served on a long roll.
• Holland Rusks - a type of twice-baked bread roll originating from the Netherlands, known for its crisp texture and long shelf life.
• Hollandaise sauce (butter) - a classic French sauce made from butter, egg yolks, and lemon juice, often served with vegetables or fish.
• Hommard a L’américaine - a classic French dish consisting of lobster cooked in a tomato-based sauce with white wine and herbs.
• Hors d'oeuvres - a type of appetizer, typically served before a meal, consisting of small, bite-sized dishes.
• Horseshoe Sandwich - a sandwich made with a thick slice of bread and various toppings, typically served open-faced and topped with a cheese sauce.
• Hot Brown Sandwich - a traditional American sandwich made with turkey, bacon, and Mornay sauce, often served open-faced and broiled until the cheese is melted and golden brown.
• Huevos rancheros - a type of Mexican dish, typically made from a combination of eggs, tomatoes, and chili peppers, often served for breakfast.
• Hushpuppy - a type of deep-fried cornmeal-based ball or fritter, often served as a side dish in Southern U.S. cuisine.
• IN ITALIANO - Italian language.
• Ice cream sandwich - a type of dessert, consisting of ice cream sandwiched between two cookies or wafers.
• Iced tea - a type of tea, typically made by brewing tea and then chilling it, often served over ice and sweetened with sugar or other sweeteners.
• Imitation crab meat - a type of seafood product, also known as surimi, made from grinding white fish and shaping it into crab-like chunks. It is often used in sushi and salads.
• Indian Pudding/Hasty Pudding - a type of pudding made with cornmeal, milk, and molasses, often flavored with spices such as cinnamon and nutmeg.
• Indian Taco - a traditional Native American dish consisting of a fried bread base topped with various ingredients such as ground beef, beans, and lettuce.
• Infusion - a method of extracting flavors or aromas from ingredients by steeping them in a liquid such as water, oil or alcohol.
• Irish stew - a type of stew, typically made from a combination of lamb or mutton, potatoes, onions, and carrots, often served as a main course.
• Italian or Mediterranean eggplant - a type of eggplant with a thicker skin and meatier texture, commonly used in Italian and Mediterranean cuisine.
• Italian sausage - a type of sausage, typically made from pork and flavored with fennel or anise.
• Jambalaya - a type of dish, originating from Louisiana, typically made from a combination of rice, meats, seafood, and vegetables.
• Japanese Oysters - a type of oyster from Japan, known for their sweet and delicate flavor.
• Japanese chopsticks - thin, elongated utensils used in Japanese cuisine for eating and cooking.
• Japanese eggplant - a type of eggplant with a thinner skin and sweeter taste, commonly used in Japanese and Southeast Asian cuisine.
• Japanese soy sauce - a lighter-colored soy sauce used in Japanese cuisine, known for its milder and sweeter flavor.
• Jicama - a type of root vegetable, originating from Mexico, often eaten raw, it has a crunchy texture and a mild, sweet flavor.
• Jo-Jo Potatoes - a type of potato dish, often served as a side, consisting of deep-fried potato wedges.
• Johnny Cake - a type of cornmeal-based bread, often served as a breakfast dish.
• Jus - a type of sauce, typically made by reducing the juices from meat or poultry, often used as a base for other sauces.
• Kae-Sa-Luk - a traditional Thai dish consisting of a spicy and sour soup made with various seafood and vegetables.
• Kebab - a type of dish, originating from the Middle East, typically made from a combination of meats, often lamb or chicken, and vegetables, skewered and grilled or roasted.
• Ketchup - a type of condiment, typically made from a combination of tomatoes, sugar, and vinegar, often used as a dip or as an ingredient in various dishes.
• Khachapuri - a type of Georgian dish, typically made from a combination of dough and cheese, often served as a main course or as a snack.
• Kimchi - a type of fermented Korean dish, typically made from a combination of cabbage, chili peppers, and various spices and seasonings.
• King cake - a type of pastry, typically made from a sweet dough and topped with icing and colored sugar, often served during the Mardi Gras season.
• Kinilaw Cuisine - a type of Philippine cuisine that consists of raw fish or seafood, marinated in vinegar and various herbs and spices.
• Kipler - a type of pastry, typically made from a combination of butter, sugar, and flour, often filled with fruit or nuts and shaped into small, crescent-shaped cookies.
• Kishka - a type of dish, originating from Eastern Europe, typically made from a combination of flour, meat and spices, often served as a side dish or as a filling for pierogies or other stuffed pastries.
• Kitke - a type of Jewish pastry, typically made from a combination of flour, sugar, and various fillings such as nuts or dried fruits.
• Kobe beef - a type of beef, originating from Japan, known for its marbling and tenderness, often considered a luxury product.
• Kofta - a type of dish, originating from the Middle East, typically made from a combination of ground meats, often lamb or beef, mixed with spices and formed into balls or patties, then grilled or fried.
• Kugel - a type of dish, originating from Jewish cuisine, typically made from a combination of noodles or potatoes, often served as a side dish or as a dessert.
• Kumquat - a type of small citrus fruit, often eaten whole, skin and all, it has a sweet rind and a tart flesh.
• Kurma - a type of sweet and savory Indian dish, typically made from a combination of nuts, fruits, and spices, often served as a side dish or as a filling for pastries.
• Laksa - a type of dish, originating from Southeast Asia, typically made from a combination of noodles, seafood, and a coconut milk-based broth.
• Lard - a type of fat, often used in cooking, made by rendering pork fat.
• Lassi - a type of Indian drink, typically made from a combination of yogurt, water, and various fruits or spices, often served as a refreshing drink or as a dessert.
• Latke - a type of dish, originating from Jewish cuisine, typically made from a combination of grated potatoes and onions, often shaped into small cakes and fried.
• Leek - a type of vegetable, closely related to onions and garlic, characterized by its mild, sweet flavor and tender, edible leaves.
• Legume - a type of plant, typically characterized by its seeds, which are enclosed in a pod, often used as a source of protein in various dishes.
• Lemon Drop Martini - a type of cocktail made with lemon-flavored vodka, lemon juice and simple syrup, often garnished with a sugared rim.
• Lemongrass - a type of herb, often used in Southeast Asian and Indian cuisine, characterized by its lemon-like aroma and flavor.
• Liederkrantz cheese - a type of semi-soft cheese made from cow's milk and flavored with caraway seeds.
• Linguine - a type of pasta, characterized by its thin, flat shape, often served with a variety of sauces, such as seafood or pesto.
• Lièvre à la Royale - a type of dish, typically made from hare, often served as a main course, it is a traditional French dish.
• Lobscouse - a type of stew, typically made from a combination of meats, potatoes, and vegetables, often served as a main course.
• Lobster Cardinal - a classic French dish consisting of lobster cooked in a tomato-based sauce with white wine and herbs, often served over pasta.
• Lobster Newberg - a classic American dish consisting of lobster meat in a creamy sauce, often served over toast or rice.
• London broil - a type of dish, typically made from a flank or top round steak, often marinated and grilled or broiled and then sliced thinly against the grain.
• Loukoumades - a type of Greek doughnut, typically made from a combination of flour, yeast, and honey, often shaped into small balls and deep-fried.
• Macaron - a type of French pastry, typically made from a combination of almond flour, sugar, and egg whites, often filled with various flavors of buttercream or ganache.
• Macaroon - a type of cookie, typically made from a combination of coconut, sugar, and egg whites, often shaped into small rounds and topped with various flavors of icing or chocolate.
• Maceration - a method of preparing fruits, vegetables, or meats by soaking them in a liquid such as wine, vinegar, or sugar syrup, to soften or flavor them.
• Madeira - a type of fortified wine, originating from the Madeira Islands, characterized by its nutty and caramel-like flavors.
• Madrilène - a type of tomato soup, typically made from a combination of tomatoes, onions, and garlic.
• Magret - a type of French duck breast, often cooked and served as a main course.
• Mahi Mahi - a type of fish also known as dolphinfish, known for its firm texture and mild flavor, often used in seafood dishes.
• Mai Tai - a popular tropical cocktail made with rum, lime juice, orange liqueur, and various syrups and juices.
• Malbec - a type of red wine grape, often used to make full-bodied, fruity wines.
• Malossol - a type of caviar that is lightly salted, preserving the delicate flavor of the fish eggs.
• Malt vinegar - a type of vinegar, typically made from a combination of barley and yeast, often used as a condiment or as an ingredient in various dishes.
• Mango - a type of tropical fruit, characterized by its sweet, juicy flesh and tropical flavor, often used in desserts, drinks, and as a topping on various dishes.
• Manicotti - a type of Italian pasta, typically made from a combination of eggs, flour, and cheese, often stuffed with a variety of fillings and served as a main course.
• Manti - a type of dumpling, originating from Central Asia, typically filled with a combination of meats, vegetables, and spices.
• Maple syrup - a type of sweetener, made by boiling the sap of sugar or black maple trees, often used as a topping for pancakes, waffles, and various desserts.
• Maraschino cherry - a type of cherry, typically soaked in a syrup made from maraschino liqueur, often used as a garnish for cocktails and desserts.
• Maraschino liqueur - a type of liqueur, made from the distillation of marasca cherries, often used as a flavoring for various cocktails and desserts.
• Marinade - a type of sauce or mixture, often used to flavor or tenderize meats or vegetables, often made from a combination of oil, acid, and various herbs and spices.
• Marsala - a type of wine, originating from Sicily, often used as a cooking wine and as an ingredient in various dishes.
• Marscapone - a type of Italian cream cheese, characterized by its smooth and creamy texture, often used as a filling for pastries or as an ingredient in various dishes.
• Matzo - a type of cracker, originating from Jewish cuisine, made from a combination of flour and water, often used during Passover.
• Mayonnaise - a type of sauce, typically made from a combination of eggs, oil, and vinegar or lemon juice, often used as a condiment or as an ingredient in various dishes.
• Medallion - a small round cut of meat, often cut from the tenderloin or filet.
• Mejadra - a type of Middle Eastern dish, typically made from a combination of lentils, rice, and spices, often served as a side dish or as a main course.
• Melba Toast - a type of thin, crisp toast that is often served as an accompaniment to soup or salad.
• Melon - a type of fruit, characterized by its juicy flesh and sweet flavor, often eaten as a dessert or used as a topping on various dishes.
• Meringue - a type of mixture, typically made from a combination of egg whites and sugar, often used as a topping for pies and other desserts, or as an ingredient in various pastries.
• Merlot - a type of red wine grape, often used to make medium-bodied, fruity wines.
• Mexican sabayon - a type of dessert similar to a custard, made with egg yolks, sugar, and wine, often served with fruit or as a topping for cake.
• Mignonette - a type of sauce, typically made from a combination of shallots, pepper, and vinegar, often served with oysters or other raw shellfish.
• Mille-feuille - a type of pastry, typically made from a combination of puff pastry and custard or cream, often served as a dessert.
• Mirepoix - a type of mixture, typically made from a combination of diced carrots, onions, and celery, often used as a base for soups, stews, and other dishes.
• Miso - a type of paste, originating from Japan, often made from soybeans, rice or barley, and salt, used as a seasoning or as the base for various soups.
• Mole - a type of sauce, originating from Mexico, typically made from a combination of chiles, chocolate, and various spices and seasonings, often served with chicken, pork or other meats.
• Monosodium glutamate (MSG) - a type of flavor enhancer, often used to add a savory or umami flavor to various dishes.
• Mont d'Or - a type of cheese, originating from Switzerland and France, typically made from a combination of cow's milk and cream, often served as a fondue or as a topping on various dishes.
• Moqueca - a type of dish, originating from Brazil, typically made from a combination of seafood, coconut milk, and various spices, often served as a stew or a soup.
• Morcilla - a type of sausage, originating from Spain and Latin America, typically made from a combination of pork blood and rice, often served as a main course or as a side dish.
• Morel - a type of mushroom, characterized by its distinctive, spongy cap and earthy flavor, often used in various dishes, particularly in French cuisine.
• Mortadella - a type of Italian sausage, typically made from a combination of pork, beef, and various spices and seasonings, often served as a cold cut or as an ingredient in various dishes.
• Mother Sauces - a group of five classic French sauces that serve as the basis for many other sauces, including béchamel, espagnole, velouté, hollandaise, and tomato sauce.
• Mousse - a type of dessert, typically made from a combination of whipped cream, eggs, and various flavors, often served chilled.
• Mung bean - a type of legume, often used in Asian cuisine, often used to make sprouts and as an ingredient in various dishes.
• Muscat - a type of grape and wine, characterized by its sweet and floral aroma, often used to make sweet and fortified wines.
• Muscovado sugar - a type of unrefined brown sugar with a moist, coarse texture and a strong molasses flavor.
• Mustard - a type of condiment, typically made from a combination of mustard seeds, vinegar or other liquids and various spices and seasonings, often used as a spread or as an ingredient in various dishes.
• Naan - a type of leavened flatbread, originating from India, often served as a side dish or used as a wrap.
• Nachos - a type of dish, typically made from a combination of tortilla chips, cheese, and various toppings, often served as a snack or as an appetizer.
• Nage - a type of cooking liquid, often used to poach or simmer seafood or other ingredients.
• Nanking cherry - a type of cherry, typically smaller and sweeter than other cherries, often used to make jams, jellies, and syrups.
• Napa cabbage - a type of Chinese cabbage, characterized by its crisp texture and mild flavor, often used in Asian cuisine, particularly in stir-fries and soups.
• Napoleon pastry - a type of French pastry made with layers of puff pastry and a filling of cream or custard.
• Navajo Fry Bread - a traditional Native American dish consisting of a deep-fried dough, often served as a side or topped with various sweet or savory ingredients.
• Nectarines - a type of fruit, similar to peaches, but with smooth skin and a sweeter, less acidic flavor.
• Newburg Sauce - a classic American sauce made with butter, cream, sherry, and egg yolks, often used as a topping for seafood dishes.
• Noodle - a type of pasta, often made from wheat, rice, or other grains, often served in soups or stir-fries, and can be served in many different ways.
• Nori - a type of seaweed, often used in Japanese cuisine, particularly in sushi and other dishes.
• Nutella - a type of chocolate-hazelnut spread, often used as a spread on bread or as an ingredient in various desserts.
• Nutmeg - a type of spice, made from the seed of the nutmeg tree, characterized by its warm and slightly sweet flavor, often used in sweet and savory dishes.
• Oat - a type of cereal grain, often used to make flour, rolled oats, and other products, often used in baking and as a hot cereal.
• Okra - a type of vegetable, characterized by its green, bulbous pods, often used in stews, soups, and other dishes.
• Old Fashioned - a type of cocktail, typically made from a combination of whiskey, sugar, and bitters, often served over ice.
• Olive oil - a type of oil, made from the fruit of the olive tree, often used in cooking, as a salad dressing, and as a dip.
• Olympia Oysters - a type of oyster from the Pacific Northwest, known for their small size and delicate flavor.
• Omelette - a type of dish, typically made from a combination of eggs, milk or cream, and various fillings, often served as a main course or as a breakfast item.
• Onigiri - a type of Japanese dish, typically made from a combination of steamed rice and various fillings, often shaped into triangular or round shapes.
• Orange pekoe tea - a type of black tea made from whole leaves, known for its full-bodied flavor and bright color.
• Orange - a type of fruit, characterized by its bright color and citrus flavor, often used in desserts, drinks, and as a topping on various dishes.
• Oregano - a type of herb, characterized by its pungent and slightly bitter flavor, often used in Mediterranean and Mexican cuisine.
• Oregon truffles - a type of edible wild mushroom found in the Pacific Northwest, known for their earthy and nutty flavor.
• Orzo - a type of pasta, shaped like rice, often used in soups, salads, and side dishes.
• Oscietre - a type of caviar from the Caspian Sea, known for its firm texture and nutty flavor.
• Osso Buco - a type of Italian dish, typically made from braised veal shanks, often served with a gremolata (a mixture of lemon zest, garlic, and parsley) and polenta or risotto.
• Ouzo - a type of anise-flavored aperitif, originating from Greece, often served as an aperitif or used as an ingredient in various cocktails.
• Oysters Casino - a classic American dish consisting of oysters topped with bacon, butter, and various herbs and spices, then broiled until golden brown.
• Paella - a type of Spanish dish, typically made from a combination of rice, seafood, and various meats, often served as a main course.
• Pain Perdu - French for "lost bread", is a type of bread pudding made with stale bread, often flavored with vanilla and cinnamon.
• Pantry chef or Garde Manager - a professional cook who is responsible for preparing cold dishes, such as salads and sandwiches.
• Parker House Rolls - a type of yeast roll, known for their buttery flavor and unique shape.
• Pastrami - a type of deli meat, typically made from brisket or other cuts of beef, often seasoned with various spices and smoked before being served.
• Pastry chef or patissier - a professional cook who specializes in preparing desserts and baked goods.
• Peach - a type of fruit, characterized by its fuzzy skin and sweet flavor, often used in desserts, drinks, and as a topping on various dishes.
• Peanut butter - a type of spread, made from roasted peanuts, often used as a spread on bread or as an ingredient in various desserts and savory dishes.
• Pecan - a type of nut, characterized by its sweet, buttery flavor, often used in desserts, and as a topping on various dishes.
• Peking duck - a type of Chinese dish, typically made from a whole duck that is roasted until the skin is crispy, often served with thin pancakes, scallions, and hoisin sauce.
• Pesto - a type of sauce, typically made from a combination of basil, garlic, pine nuts, Parmesan cheese, and olive oil, often used as a spread or as an ingredient in various dishes.
• Philadelphia Cheese Steak - a type of sandwich made with thinly sliced steak and melted cheese on a long roll, originating from Philadelphia.
• Pho - a type of Vietnamese soup, typically made from a combination of beef or chicken broth, rice noodles, and various meats and herbs, often served as a main course.
• Pico de gallo - a type of salsa, typically made from a combination of tomatoes, onions, cilantro, and lime juice, often used as a topping or as a dip.
• Pimiento - a type of pepper, characterized by its sweet and slightly spicy flavor, often used as a topping or an ingredient in various dishes, particularly in the southern United States.
• Pineapple - a type of fruit, characterized by its sweet, juicy flesh and tropical flavor, often used in desserts, drinks, and as a topping on various dishes.
• Pinot Noir - a type of red wine grape, often used to make light- to medium-bodied wines with a fruity aroma.
• Piroshki - a type of Russian pastry, typically made from a combination of dough and various fillings, often served as a snack or as a main course.
• Pizzelle - a type of Italian waffle cookie, often flavored with anise or vanilla, often served as a dessert or as a breakfast item.
• Plugra butter - a type of high-fat butter known for its rich flavor and creamy texture, often used in baking and cooking.
• Polenta - a type of dish, made from a combination of cornmeal and water, often served as a side dish or as an ingredient in various dishes.
• Pollo al ajillo - a type of Spanish dish, typically made from chicken sautéed with garlic and white wine, often served as a main course.
• Ponzu - a type of Japanese sauce, typically made from a combination of soy sauce, citrus juice, and various seasonings, often used as a dip or as a marinade.
• Popcorn - a type of snack, made from heating corn kernels until they pop, often served plain or flavored with various seasonings.
• Porcini - a type of mushroom, characterized by its meaty texture and earthy flavor, often used in various dishes, particularly in Italian cuisine.
• Porter - a type of beer, characterized by its dark color and malty flavor, often with notes of chocolate and coffee.
• Portobello mushroom - a type of mushroom, characterized by its large cap and meaty texture, often used as a meat substitute in vegetarian dishes.
• Potatoes Anna - a type of potato dish consisting of thin slices of potatoes stacked and baked, often served as a side.
• Pottage - a type of stew, typically made from a combination of meat and vegetables, often served as a main course.
• Po’Boy - a type of sandwich originating from Louisiana, often filled with fried seafood or roast beef, served on a long roll.
• Praline - a type of confection, typically made from a combination of sugar, nuts, and butter, often used as a topping or as an ingredient in various desserts.
• Prosciutto - a type of Italian cured meat, typically made from pork leg, often served as a cold cut or as an ingredient in various dishes.
• Provolone - a type of Italian cheese, typically made from cow's milk, often used as a topping on sandwiches and pizzas or as an ingredient in various dishes.
• Pu-erh - a type of Chinese fermented tea, characterized by its earthy and slightly musty flavor, often aged for several years before being consumed.
• Pudding - a type of dessert, typically made from a combination of milk, sugar, eggs and various flavors and thickeners, often served chilled.
• Puff pastry - a type of pastry, made from a combination of butter and dough, often used to make croissants, turnovers, and other pastries.
• Pumpkin seed - a type of seed, often roasted and flavored with salt or other seasonings, often used as a snack or as a topping on various dishes.
• Pumpkin - a type of gourd, characterized by its orange flesh and sweet flavor, often used in pies, soups, and other dishes.
• Pâte à choux - a type of pastry dough, typically made from a combination of butter, flour, eggs, and milk, often used to make éclairs, cream puffs, and other pastries.
• Pâtisserie - a type of French pastry shop, specializing in various sweet and savory pastries.
• Pâté - a type of spread or paste, typically made from a combination of meats and various seasonings, often served as an appetizer or as an ingredient in various dishes.
• Quiche Lorraine - a classic French dish consisting of a savory custard in a pastry crust, often filled with bacon and cheese.
• Quinoa - a type of grain, characterized by its nutty flavor and high protein content, often used as a side dish or as an ingredient in various dishes.
• Radicchio - a type of bitter leafy green, characterized by its red and white color and slightly bitter flavor, often used in salads and as a garnish on various dishes.
• Radish - a type of root vegetable, characterized by its crisp texture and slightly spicy flavor, often used in salads, sandwiches, and as a garnish on various dishes.
• Raita - a type of Indian condiment, typically made from a combination of yogurt and various vegetables or fruits, often used as a dip or as a side dish.
• Ramekin - a small ceramic or glass baking dish, often used to make individual servings of various dishes.
• Ramen - a type of Japanese dish, typically made from a combination of wheat noodles, broth, and various meats and vegetables, often served as a main course.
• Raspberries - a type of fruit, characterized by its small size, sweet flavor, and red color, often used in desserts, jams, and as a topping on various dishes.
• Red Velvet Cake - a traditional American cake made with a red-colored cocoa powder batter, often topped with cream cheese frosting.
• Red currant - a type of berry, characterized by its small size, tart flavor, and red color, often used in jams, jellies, and syrups.
• Red wine - a type of wine, made from red grapes, characterized by its color and flavor that can vary widely depending on the grape variety and winemaking process.
• Residual Heat or Carry-Over Cooking - a cooking technique where the food is removed from heat but s to cook due to the heat retained in the food.
• Reuben Sandwich - a type of sandwich made with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, served on rye bread.
• Reuben sandwich - a type of sandwich, typically made from a combination of corned beef, sauerkraut, Swiss cheese, and thousand island dressing, often served on rye bread.
• Riesling - a type of white wine grape, often used to make wines with a fruity aroma, crisp acidity, and a hint of sweetness.
• Risotto - a type of Italian dish, typically made from a combination of rice, broth, and various meats, vegetables, and cheeses, often served as a main course.
• Roast beef - a type of dish, typically made from a cut of beef that is roasted in an oven, often served as a main course.
• Roast cook or rotisseur - a professional cook who specializes in roasting meats and poultry.
• Robert Sauce - a classic French sauce made from a brown sauce base and flavored with shallots, white wine, and mustard.
• Rock shrimp - a type of shrimp, characterized by its firm texture and sweet flavor, often used in seafood dishes and sushi.
• Roquefort - a type of French blue cheese, made from sheep's milk, characterized by its tangy, crumbly texture and pungent flavor.
• Roulade - a type of dish, typically made from a slice of meat, poultry or fish, that is rolled around a filling and then cooked.
• Roux - a mixture of flour and fat (usually butter) used as a thickener for sauces, gravies, and soups.
• Rub - a mixture of herbs, spices, and other ingredients that is used to flavor meats, poultry, and seafood before cooking.
• Rucola - a type of leafy green, characterized by its slightly bitter and spicy flavor, often used in salads and as a garnish on various dishes.
• Rum - a type of alcoholic beverage, made from sugarcane by-products, such as molasses or honey, characterized by its sweet, rich and complex flavor.
• Runza Sandwich - a type of sandwich originating from Nebraska, consisting of beef, cabbage, and onions in a yeast roll.
• Sabayon - a type of custard, made from a combination of eggs, sugar, and sweet wine, often served as a dessert or as a topping on various dishes.
• Sachertorte, Sacher Cake - a type of chocolate cake originating from Austria, filled with apricot jam and topped with chocolate icing.
• Sachet d’Epices - a small cloth bag filled with herbs and spices, used to infuse flavor into soups, stews, and other dishes.
• Sage - a type of herb, characterized by its earthy and slightly spicy flavor, often used in Mediterranean and Mediterranean cuisine.
• Sake - a type of Japanese rice wine, characterized by its dry and slightly sweet flavor, often served cold or warm, as aperitif or with a meal.
• Salmon - a type of fish, characterized by its pink flesh and rich flavor, often served as a main course or used as an ingredient in various dishes.
• Salsa - a type of sauce or dip, typically made from a combination of tomatoes, onions, cilantro, and various seasonings, often used as a topping or as a dip.
• Salsify - a type of root vegetable, characterized by its mild, nutty flavor and long, thin shape, often used in soups, stews, and as a side dish.
• Sambal - a type of chili paste, commonly used in Southeast Asian cuisine, often made from a combination of chilies, shrimp paste, and various seasonings.
• Sambuca - a type of Italian anise-flavored liqueur, often served as a digestif or used in various cocktails.
• Sashimi - a type of Japanese dish, consisting of thinly sliced raw fish or meat, often served with soy sauce, wasabi and ginger as a garnish.
• Satsuma - a type of mandarin orange, characterized by its easy-to-peel skin and sweet flavor, often used in desserts and as a garnish on various dishes.
• Sauce Chef or Saucier - a professional cook who specializes in making sauces.
• Sauerbraten - a type of German dish, made from marinated beef or pork, often served with gravy and dumplings.
• Sausage - a type of meat product, made from ground meat, often flavored with various spices and seasonings, often sold uncooked or cooked.
• Savory - a type of herb, characterized by its slightly bitter and slightly spicy flavor, often used in Mediterranean and Mediterranean cuisine.
• Scallop - a type of shellfish, characterized by its tender, delicate meat and sweet flavor, often used in seafood dishes and sushi.
• Schnitzel - a type of dish, typically made from a thin slice of meat, usually pork, beef or veal, that is breaded and fried.
• Scotch - a type of whisky, made in Scotland, characterized by its smoky and peaty flavor, often aged for several years in oak barrels before being consumed.
• Scoville unit - a measure of the relative heat of chili peppers, used to determine the degree of spiciness in a dish.
• Scrapple - a type of sausage, made from a combination of pork scraps and cornmeal, often served as a breakfast item.
• Seaweed - a type of edible marine plant, characterized by its salty flavor and high nutritional value, often used in sushi and other Japanese dishes.
• Semifreddo - a type of Italian frozen dessert, made from a combination of eggs, sugar, and cream, often flavored with various ingredients such as chocolate or fruit.
• Serrano pepper - a type of chili pepper known for its intense heat and bright flavor, often used in Mexican cuisine.
• Sesame seed - a type of seed, characterized by its nutty flavor, often used as a topping on various dishes or used to make sesame oil.
• Sevruga - a type of caviar from sturgeon fish, known for its small, firm eggs and intense flavor.
• Shallot - a type of onion, characterized by its small size and mild, sweet flavor, often used in various dishes as a seasoning.
• Sherbet - a type of frozen dessert, typically made from a combination of fruit juice, sugar, and milk or cream, often served as a dessert.
• Sherry - a type of fortified wine, made in Spain, characterized by its nutty and slightly sweet flavor, often aged for several years before being consumed.
• Shio Koji (Salt Koji) - a traditional Japanese seasoning made from fermented rice, soybeans, and salt, used to add flavor to various dishes.
• Shish kebab - a type of dish, typically made from a combination of meat, vegetables, and various seasonings, often cooked on skewers and served as a main course.
• Shoyu - a type of Japanese soy sauce, characterized by its rich and slightly sweet flavor, often used as a seasoning and dip.
• Shrimp - a type of shellfish, characterized by its delicate, sweet flavor and firm texture, often used in seafood dishes and sushi.
• Sichuan pepper - a type of pepper, characterized by its unique numbing and slightly spicy flavor, often used in Sichuan cuisine.
• Single malt whisky - a type of whisky, made from 100% malted barley and aged in oak barrels at a single distillery.
• Sorbet - a type of frozen dessert, typically made from a combination of fruit juice, sugar, and water, often served as a palate cleanser or dessert.
• Sorghum - a type of grain, characterized by its sweet flavor, often used in making syrups, beer, and as a gluten-free alternative to wheat.
• Souffle - a type of dish, typically made from a combination of eggs, cheese, and various flavors, often served as a dessert or as a side dish.
• Sous-Chef - a professional title for the second-in-command in a kitchen, often responsible for assisting the head chef and managing the kitchen staff.
• Souvlaki - a type of Greek dish, typically made from a combination of meat, vegetables, and various seasonings, often cooked on skewers and served as a main course.
• Soy sauce - a type of sauce, made from soybeans, wheat, and salt, characterized by its salty and slightly sweet flavor, often used as a seasoning and dip.
• Spaetzle - a type of German pasta, often made from a combination of flour, eggs, and milk, often served as a side dish.
• Speck - a type of cured meat, similar to prosciutto, made from pork belly, often used as a topping on sandwiches or as an ingredient in various dishes.
• Spelt - a type of ancient grain, characterized by its nutty flavor and high nutritional value, often used as a substitute for wheat in various dishes.
• Spice - a type of seasoning, made from the dried seeds, fruit, root, bark, or other plant parts, often used to add flavor and aroma to various dishes.
• Spiedie Sandwich - a type of sandwich originating from New York, consisting of marinated meat (usually chicken, pork or lamb) cooked on a skewer, and served on a roll.
• Spinach - a type of leafy green, characterized by its mild flavor and high nutritional value, often used in salads, soups, and as a side dish.
• Split peas - a type of legume, characterized by its mild flavor and high protein content, often used to make soups and curries.
• Sponge cake - a type of cake, made from a combination of eggs, sugar, and flour, often used as a base for various desserts such as trifle or tiramisu.
• Spring onion - a type of onion, characterized by its mild flavor and long, thin shape, often used as a garnish on various dishes.
• Spudniks or Sputniks - a type of potato dish, often served as a side, consisting of deep-fried potato balls.
• Squash - a type of vegetable, characterized by its fleshy texture and sweet or savory flavor, often used in soups, stews, and as a side dish.
• Sriracha - a type of chili sauce, made from a combination of chili peppers, garlic, sugar, and vinegar, often used as a condiment and dip.
• Steak - a type of dish, made from a cut of beef, often grilled or pan-fried and served as a main course.
• Stilton cheese - a type of English blue cheese, known for its tangy and rich flavor, often served with port or sherry.
• Stilton - a type of English blue cheese, made from cow's milk, characterized by its crumbly texture and tangy flavor.
• Stir-fry - a type of dish, made by quickly cooking small pieces of meat and vegetables in a wok or pan, often seasoned with various sauces and spices.
• Stollen - a type of German bread, often made from a combination of flour, sugar, butter, and dried fruits, often served during Christmas.
• Stromboli - a type of Italian dish, similar to a calzone, often made from a combination of pizza dough, cheese, and various meats and vegetables.
• Submarine Sandwich - a type of sandwich made with a long roll filled with various meats, cheeses, and vegetables.
• Sukiyaki - a type of Japanese dish, often made from a combination of thinly sliced meat, vegetables, and various seasonings, cooked in a shallow iron pot.
• Sultanas - a type of dried grape, characterized by its small size and sweet flavor, often used in baking and as a garnish on various dishes.
• Sumac - a type of spice, made from the ground berries of the sumac bush, characterized by its tangy and slightly lemony flavor, often used in Middle Eastern and Mediterranean cuisine.
• Sun-dried tomato - a type of tomato, characterized by its intense flavor, often used as a topping on various dishes or as an ingredient in various sauces.
• Surimi - a type of seafood product, made from ground fish meat, often flavored and shaped to resemble other seafood such as crab or lobster.
• Sushi - a type of Japanese dish, often made from a combination of vinegared rice and various ingredients such as raw fish, seafood, vegetables, and egg.
• Suze - a type of French aperitif, made from a combination of gentian root and alcohol, characterized by its bitter flavor, often consumed before a meal.
• Syrup - a type of sweet liquid, made from a combination of sugar and water, often flavored with various ingredients such as fruit, spices, or herbs, used as a sweetener and in various desserts and drinks.
• Szechuan peppercorns - a type of spice used in Chinese cuisine, known for its numbing and tingling sensation on the tongue.
• Tabbouleh - a type of Middle Eastern salad, often made from a combination of parsley, tomatoes, onions, and bulgur wheat, often flavored with lemon juice and olive oil.
• Tagine - a type of Moroccan stew, often made from a combination of meats, vegetables, and various seasonings, cooked in a conical-shaped earthenware pot.
• Tagliatelle - a type of Italian pasta, often made from a combination of flour and eggs, characterized by its long, flat, and thin shape, often served with various sauces.
• Tahini - a type of paste, made from ground sesame seeds, often used as a base for various dips and sauces, as well as a condiment on various dishes.
• Tamale - a type of dish, often made from a combination of masa (corn dough), meat, and various seasonings, wrapped in a corn husk and steamed.
• Tangerine - a type of citrus fruit, characterized by its easy-to-peel skin and sweet flavor, often used in desserts and as a garnish on various dishes.
• Tapioca - a type of starch, extracted from the root of the cassava plant, often used as a thickener in various dishes and as a gluten-free alternative to flour.
• Tarama - a type of Greek dip, often made from a combination of fish roe, olive oil, and breadcrumbs, often served as an appetizer or as a topping on various dishes.
• Tarte Tatin - a type of French dessert, often made from a combination of caramelized apples and pastry, often served warm with ice cream or whipped cream.
• Tater Tots - a type of American dish, made from grated potatoes, shaped into small cylindrical forms and deep-fried, often served as a side dish or as a topping on various dishes.
• Tea - a type of beverage, made by steeping the leaves, buds, or flowers of the Camellia sinensis plant in hot water, often consumed for its refreshing and energizing effects.
• Teriyaki - a type of Japanese cooking technique, characterized by its sweet and savory flavor, often used to marinate and grill meats and vegetables.
• Tex-Mex - a type of American cuisine, characterized by its blend of Texan and Mexican flavors, often featuring dishes such as tacos, enchiladas, and burritos.
• Texas Toast - a type of thick-cut white bread, often toasted or grilled and served as a side to various dishes.
• Thai and Indian eggplants - a type of eggplant with a small, round shape and a spongy texture, commonly used in Thai and Indian cuisine.
• Thai basil - a type of basil, characterized by its licorice-like flavor, often used in Thai and Southeast Asian cuisine.
• The Butcher Commish's - a term used to describe a butcher who is also responsible for overseeing the purchase of meats and other ingredients.
• Tofu - a type of soy product, made from curdled soy milk, characterized by its soft texture and mild flavor, often used as a meat substitute in various dishes.
• Togarashi - a type of Japanese spice blend, often made from a combination of chili pepper, sesame, orange peel, and various other ingredients, often used as a seasoning on various dishes.
• Tomato sauce (red) - a sauce made from tomatoes, often used as a base for other sauces or as a topping for various dishes.
• Tonkatsu - a type of Japanese dish, often made from a breaded and deep-fried pork cutlet, often served with a sweet and savory sauce and as a main course.
• Tortellini - a type of Italian pasta, often made from a combination of pasta dough and various fillings such as cheese or meat, often served in soup or with a sauce.
• Tortilla - a type of flatbread, often made from a combination of flour or corn, water, and salt, often used as a base for various Mexican dishes such as tacos and burritos.
• Tournant (or chef de tournant) - a professional cook who acts as a "floater" in the kitchen, filling in for other cooks as needed.
• Trifle - a type of English dessert, often made from a combination of sponge cake, fruit, custard, and whipped cream, often served in a glass bowl and decorated with various ingredients such as nuts or chocolate.
• Truffle - a type of edible mushroom, characterized by its pungent and earthy flavor, often used as a garnish on various dishes or as an ingredient in various sauces.
• Tuna - a type of fish, characterized by its firm texture and rich flavor, often used in sushi and as a main course.
• Turmeric - a type of spice, made from the root of the Curcuma longa plant, characterized by its bright yellow color and earthy flavor, often used in Indian and Southeast Asian cuisine.
• Tzatziki - a type of Greek dip, made from a combination of yogurt, cucumbers, garlic, and herbs, often served as a condiment or an appetizer.
• Ube - a type of purple yam, characterized by its vibrant purple color and sweet, nutty flavor, often used in desserts and baked goods.
• Udon - a type of Japanese noodle, often made from a combination of wheat flour and water, characterized by its thick and chewy texture, often served in soups or stir-fries.
• Umami - a type of taste sensation, often described as savory or meaty, often associated with ingredients such as mushrooms, soy sauce, and cheese.
• Uniq Fruit - a brand of tropical fruit, known for its unique flavor and texture.
• Vacherin - a type of Swiss cheese, made from cow's milk, characterized by its soft and creamy texture and nutty flavor.
• Vadouvan - a type of French spice blend, often made from a combination of onions, garlic, and various other spices, often used as a seasoning in various dishes.
• Vanilla - a type of flavoring, made from the pods of the Vanilla orchid, characterized by its sweet and floral flavor, often used in desserts and baked goods.
• Veal - a type of meat, made from the meat of young cows, characterized by its delicate flavor and tender texture, often used in various dishes such as osso buco and veal parmesan.
• Vegetable cook or entremetier - a professional cook who specializes in preparing vegetables and other side dishes.
• Vegetable oil - a type of oil, made from various plant sources, often used for cooking and baking.
• Velouté sauce (blond) - one of the five mother sauces in French cuisine, made from a roux and a white stock, typically chicken, fish or veal. Often used to make other sauces.
• Venison - a type of meat, made from the meat of deer, characterized by its rich flavor and lean texture, often used in stews and roasts.
• Vermicelli - a type of thin rice noodle, often used in Asian cuisine, such as Vietnamese Bun Cha, or as a topping for soups.
• Vinaigrette - a type of dressing, made from a combination of oil and vinegar, often flavored with various ingredients such as mustard, herbs, and spices, used as a salad dressing or a marinade.
• Vinegar - a type of acidic liquid, made from fermented alcohol or sugars, often used as a condiment and as an ingredient in various dishes and sauces.
• Vodka - a type of distilled spirit, made from a combination of grains or potatoes, often characterized by its clear color and neutral flavor, often consumed neat or in cocktails.
• Waffle - a type of dish, made from a combination of flour, eggs, sugar, and milk, cooked in a waffle iron, often served as a breakfast dish or dessert.
• Wasabi - a type of Japanese condiment, made from the stem of the Wasabia japonica plant, characterized by its strong and pungent flavor, often served with sushi and sashimi.
• Watercress - a type of leafy green, characterized by its peppery flavor and high nutritional value, often used in salads, sandwiches, and as a garnish on various dishes.
• Welsh Rarebit - a type of dish, made from a combination of cheese, beer, and various seasonings, often served as a topping on toast or crackers.
• Whipping cream - a type of cream, characterized by its high fat content, often used to make whipped cream and as an ingredient in various desserts and sauces.
• Whiskey - a type of distilled spirit, made from a combination of grains and water, often aged in oak barrels, characterized by its strong and complex flavor, often consumed neat or in cocktails.
• White Stilton - a type of English cheese, similar to blue cheese but without the blue veining. It is known for its creamy, crumbly texture and mild flavor.
• White chocolate - a type of chocolate, characterized by its creamy and sweet flavor, often made from a combination of cocoa butter, milk, and sugar, often used in baking and as a garnish on various desserts.
• White sauce - a type of sauce, also known as Bechamel sauce, made from a combination of butter, flour, and milk, often used as a base for various dishes such as lasagna and gratins.
• Wonton - a type of Chinese dish, often made from a combination of meat, seafood, or vegetables, wrapped in a thin dough and deep-fried or served in soups.
• Worcestershire sauce - a type of condiment, made from a combination of anchovies, molasses, tamarind, and various other ingredients, characterized by its tangy and savory flavor, often used as a seasoning and marinade.
• XO sauce - a type of Chinese condiment, made from a combination of dried seafood, chili peppers, and various other ingredients, characterized by its spicy and savory flavor, often used as a seasoning and marinade.
• XXX,XXXX,10X - These terms are used to describe the granulation of sugar, with XXX being the finest and 10X being the coarsest.
• Yaki - a type of Japanese cooking technique, characterized by its method of grilling or broiling various ingredients such as meats, seafood, and vegetables.
• Yakitori - a type of Japanese dish, made from skewered and grilled chicken, often marinated in a sweet soy sauce before grilling.
• Yams - a type of root vegetable, characterized by its rough and scaly skin and sweet and starchy flesh, often used in various dishes such as stews and casseroles.
• Yuzu - a type of citrus fruit, characterized by its unique flavor, a combination of sweet and sour, often used as a seasoning and garnish on various dishes.
• Yuzukoshō - a type of Japanese condiment, made from a combination of yuzu peel, chili pepper, and salt, often used as a seasoning for various dishes.
• Zabaglione - a type of Italian dessert, often made from a combination of egg yolks, sugar, and Marsala wine, often served as a custard or as a topping for various desserts.
• Zeppole - a type of Italian fried dough, often served as a sweet, often dusted with powdered sugar, and sometimes filled with cream or jelly.
• Zinfandel wine - a type of red wine originating from California, known for its bold and fruity flavor.
• Ziti - a type of Italian pasta, similar to penne, but longer and thinner, often used in baked dishes such as ziti al forno or served with a variety of sauce.
• Zucchini - a type of summer squash, characterized by its cylindrical shape, mild flavor, and high water content, often used in various dishes such as grills, stews, and baked goods.
• Zucotto - a type of Italian dessert, often made from a combination of sponge cake, cream, and fruit, often shaped like a dome and decorated with various ingredients such as chocolate or nuts.
• Zwieback - a type of German bread, made from a combination of flour, eggs, sugar, and milk, often toasted and served as a breakfast food or as a snack.
• a la Anglaise - a dish served with an English sauce, typically made from butter and herbs.
• a la Broche - a dish cooked on a skewer or spit over an open flame.
• a la Carte - a style of restaurant service where customers order individual dishes from a menu, rather than ordering a pre-set meal.
• a la Creole - a dish prepared in the style of Creole cuisine, typically featuring a combination of African, French, Spanish, and indigenous influences.
• a la Diable - a dish served with a spicy "devil" sauce, typically made from butter, mustard, and cayenne pepper.
• a la King - a dish served with a cream sauce, often made with mushrooms, green peppers, and chicken or turkey.
• a la Lyonnaise - a dish served with a sauce made from browned onions and white wine.
• a la Maitre d’Hotel - a dish served with a sauce made from butter, lemon juice, and parsley.
• a la Marinera - a dish served with a sauce made from seafood, white wine, and herbs.
• a la Nage - a dish served in a court bouillon, a flavorful liquid made from vegetables, herbs, and white wine or fish stock.
• a la Plancha - a dish cooked on a flat griddle or grill.
• a la Provencale - a dish prepared in the style of Provencal cuisine, typically featuring tomatoes, garlic, herbs, and olive oil.
• a la Royale - a dish served with a rich cream sauce, typically made from a reduction of fish or shellfish stock.
• a la Russe - a dish served with a Russian-style sauce, typically made from sour cream, dill, and caviar.
• a la boulangere - a dish served with a sauce made from potatoes and onions.
• a la - French for "in the style of" and often used to describe dishes that are prepared in a certain way or served with a certain sauce.

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