It’s also a dark red Mexican sauce made from ground chiles, herbs, and vinegar.
Chipotle peppers are sometimes packed in cans of adobo sauce.
Al Dente (Al den-tay)
Italian for “to the tooth.”
Credit: Kritsada Panichgul
For the best baking results, use an almond paste without syrup or liquid glucose.
Anchovy Paste
A mixture of ground anchovies, vinegar, and seasonings.
Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket.
Credit: Karla Conrad
Artificial Sweeteners
A category of sugar substitutes that have no nutritional value.
Arugula
A bright green with a slightly sharp, peppery taste.
It’s also called rocket, and is frequently used in salads, on pizza or atop pasta dishes.
Credit: Kritsada Panichgul
It’s also served cooked, and can be used as a substitute for spinach.
The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.
It’s most often used in Scandinavian baking and is available at pharmacies and through mail order.
Credit: Scott Little
Its chief benefit is the crispness it brings to cookies and crackers.
Baking ammonia has an unpleasant odor which is not present in the finished product.
Baking Dish
Recipes calling for a baking dish are referring to ceramic or glass dishes.
Credit: Peter Krumhardt
Bakingpansare made of metal.
A casserole dish is a deeper dish.
It’s important to note the capacity of your dish and use the recommended size stated in a recipe.
Credit: Blaine Moats
To check a dish’s capacity, fill it with water, a quart at a time.
If your dish is too large, reduce the cooking time by 5 minutes.
Baking Powder
A combination of baking soda and cream of tartar that acts as a leavening agent.
Credit: Blaine Moats
Basmati is the rice lowest on the glycemic index chart and has a nutty flavor.
Use it as you would regular long-grain rice.
In general, our recipes don’t call for basting meat and poultry with pan juices or drippings.
Credit: Blaine Moats
Batters usually contain a base of flour, eggs, and milk.
Some thin batters are used to coat foods before deep-frying.
They also are called bean noodles or cellophane noodles.
Credit: Jason Donnelly
At home, this is best done outdoors due to the amount of smoke produced.
It’s used to intensify and set color and flavor.
This is also an important step in preparing fruits andvegetables for freezing.
Credit: Andy Lyons
Blanching helps loosen skins for easy removal from tomatoes, peaches, and almonds.
A rolling boil pops up if liquid is boiling so vigorously that the bubbles can’t be stirred down.
Bouillon
Bouillon is a broth made by slowly simmering meats, poultry or vegetables in water.
Credit: Peter Krumhardt
A bouillon cube is compressed dehydrated broth.
Bouillon granules are small particles of the same substance, but they dissolve more quickly.
Braising is recommended for less tender cuts of meat.
Credit: Jason Donnelly
Brie
A soft-ripened, creamy cheese with an edible white rind formed by mold.
To brine is the act of curing in a brine.
Broil
To cook food a measured distance below the direct heat in an oven’s broiler.
Credit: Andy Lyons
Use a ruler to measure this distance.
It is similar to stock (which is made from bones) and can be used interchangeably.
Reconstituted bouillon can also be used when broth is specified.
Credit: Kritsada Panichgul
Historically, it was made from sheep’s or goat’s milk.
Opened flat, the split halves resemble a butterfly.
Flowers can also be candied.
Credit: Kritsada Panichgul
Capers
The small, unopened buds of a shrub that grows from the Mediterranean to China.
Caramelize
To brown sugar, whether it’s granulated or simply the naturally occurring sugars in vegetables.
Granulated sugar is cooked in a saucepan or skillet over low heat until melted and golden.
Credit: Jason Donnelly
Cheesecloth
A thin 100% cotton cloth with either a fine or coarse weave.
Cheesecloth is used to bundle herbs, strain liquids, and wrap rolled meats.
Look for it in the cooking supplies section of supermarkets and specialty cookware shops.
Credit: Scott Little
Chili Oil
A fiery oil flavored with chile peppers and used as a seasoning.
Chill
To cool food to below room temperature in the refrigerator or over ice.
When a recipe calls for chilling a food, it should be done in the refrigerator.
In general, there are three types of chocolate: white, milk, and dark.
Chop
Our test kitchen defines “chopped” as food cut into 12-inch pieces.
It’s an estimate, so don’t worry about measuring them.
Credit: Scott Little
It’s often used for quickly browning meats.
To clarify butter, melt it over low heat in a heavy saucepan, without stirring.
Skim off any foam.
Credit: Mike Dieter
You will see a clear, oily layer on top of a milky layer.
Slowly pour the clear liquid into a dish, leaving the milky layer behind.
The clear liquid is the clarified butter.
Credit: Kritsada Panichgul
Discard the milky liquid.
you might store clarified butter in the refrigerator up to one month.
Coat
To evenly cover food with crumbs, flour, or a batter.
Credit: Marty Baldwin
Meat, fish, and poultry are often coated before cooking.
It’s often used in Southeast Asian and Indian cooking.
Coconut milk is high in saturated fat.
Credit: Andy Lyons
Vegetable oils are commonly used for frying.
Cotija Cheese (co-TEE-ha)
A firm, salty cheese that originated in Mexico.
The aged version is known as “queso anejo.”
Credit: Peter Krumhardt
If you’re able to’t find either, you’re able to try substituting feta.
Couscous (KOOS-koos)
A pasta that resembles rice and is popular in North Africa.
It’s made from semolina.
Credit: Jason Donnelly
Look for it in the rice and pasta section of supermarkets.
It may be done by hand with a wooden spoon or with an electric mixer.
This process incorporates air into the fat, so baked products have a lighter texture and a better volume.
Cover and refrigerate up to one week.
This is usually done for apiecrust edge.
At this stage, a fork can be inserted with a little pressure.
Also described as tender-crisp.
Crumbs
Fine particles of bread.
Crumbs are often used as a coating, thickener, or binder, or as a crust in desserts.
Recipes usually specify either soft or fine dry bread crumbs, which generally are not interchangeable.
Crushing dried herbs releases their flavor and aroma.
Look for curry pastes in Asian markets.
Dash
A small amount of seasoning that’s added to food.
It’s generally defined as between 116 and 18 tsp.
The term is often used for liquid ingredients, such as bottled hot pepper sauce.
A charcoal grill is often left uncovered, while a gas grill is generally covered.
In some cases, heat may be needed in order for the solid to dissolve.
Double Boiler
A two-pan arrangement in which one pan nests partway inside the other.
The lower pan holds simmering water that gently cooks heat-sensitive food in the upper pan.
The term “drawn butter” refers to clarified butter.
Dressed
Fish or game that has had guts (viscera) removed.
The scales may or may not be removed.
A substitute for a drip pan can be made from heavy-duty foil.
Egg Roll Skins
Pastry wrappers used to encase a savory filling and makeegg rolls.
Look for these products in the produce aisle of the supermarket or at Asian markets.
Egg roll skins are similar to, but larger than, wonton skins.
Eggs are the glue that holds ingredients together (especially in custards and puddings).
Keep in mind that you should avoid eating anything that contains raw eggs.
These are available at some retailers or use a widely available pasteurized egg product.
For cake recipes, allow eggs to stand at room temperature for 30 minutes before using.
For all other recipes, use eggs straight from the refrigerator.
Almond, anise, lemon, mint, orange, peppermint, and vanilla are some commonly available extracts.
Some undiluted oils are also available, usually at pharmacies.
These include oils of anise, cinnamon, cloves, peppermint, and wintergreen.
Do not make a run at substitute oils for ground spices in recipes.
Oils are so concentrated that they’re measured in drops, not teaspoons.
Oil of cinnamon, for example, is 50 times stronger than ground cinnamon.
you could, however, substitute 1 or 2 drops of an oil for 12 tsp.
extract in frosting or candy recipes.
Fava beans are often pureed and served with meats or fish.
So are sauerkraut, sourdough bread, and kombucha tea, for example.
Feta
A tangy, crumbly Greek cheese made of sheep’s or goat’s milk and brined.
Fillet
A piece of meat or fish that has had the bones removed.
As a verb, fillet refers to the process of removing the bones.
Fish Sauce
A pungent brown sauce made by fermenting fish, usually anchovies, in brine.
It’s often used in Southeast Asian cooking.
Flake
To gently break food into small, flat pieces.
Flavoring
An imitation extract made of chemical compounds.
Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles.
Store flour in an airtight container in a cool, dry place.
All-purpose flour may be stored for up to 8 months.
For longer storage, refrigerate or freeze the flour in a moisture- and vapor-proof container.
Bring the chilled flour to room temperature before using it in baking.
Food may be floured before cooking to add texture and improve browning.
Baking utensils are floured to prevent sticking.
Flute
To make a decorative impression in food, usually the edge of a piecrust.
Fold
A method of gently mixing together ingredients without decreasing their volume.
Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process.
Food Coloring
Liquid, paste, or powdered edible dyes used to tint foods.
Pan-frying uses enough oil to lightly coat the bottom of the skillet.
The surface of the food browns and, if coated, turns crisp.
Garlic
The strongly scented, pungent bulb of a plant related to the onion.
A garlic clove is one of the several small segments that make up a garlic bulb.
Elephant garlic is larger, milder, and more closely related to the leek.
Store firm, fresh, plump garlic bulbs in a cool, dry, dark spot.
Leave bulbs whole, because individual cloves dry out quickly.
Gelatin
A dry ingredient made from natural animal protein that can thicken or set a liquid.
Gelatin is available in unflavored and flavored forms.
When using, verify the powder is completely dissolved.
Some recipes call for gelatin at various stages of gelling.
“Partially set” means the mixture looks like unbeaten egg whites.
At this point, solid ingredients may be added.
“Almost firm” describes gelatin that is sticky to the touch.
Itcan be layeredat this stage.
“Firm” gelatin holds a cut edge and is ready to be served.
Giblets
The edible internal organs of poultry, including the liver, heart, and gizzard.
(Although sometimes packaged with the giblets, the neck is not actually considered a giblet.)
Giblets are sometimes used to make gravy.
Ginger should be peeled before using, except for making tea.
To grate ginger, use the fine holes of a grater.
To mince ginger, slice into thin sticks with the grain lengthwise.
Stack the sticks in a bundle and cut them finely.
When wrapped loosely in a paper towel, ginger stays fresh two to three weeks in the refrigerator.
For longer storage, place unpeeled ginger in a freezer bag and store in the freezer.
Ginger will keep indefinitely when frozen, and you could grate or slice it while it’s still frozen.
In a pinch, ground ginger can be used instead of fresh grated.
For 1 teaspoon of grated ginger, use 14 teaspoon of ground ginger.
Also known as candied ginger.
Store in a cool, dry, dark place.
Glace (glah-SAY)
The French term for “glazed” or “frozen.”
Gochujang Paste
A Korean condiment made of chiles, rice, fermented soybeans, and salt.
Look for it in the Asian section of the supermarket.
A food processor also may be used.
A pastry brush works well to grease pans.
The word also refers to fat released from meat and poultry during cooking.
Grind
To mechanically cut food into smaller pieces, usually with a food grinder or food processor.
It can also refer to crushing hard spices into a powder.
Gumbo
The wordgumbois from an African word meaning “okra.”
It isthickened with a roux.
Half-and-Half
A mixture of equal parts cream and milk.
It has about 12% milk fat, which is not enough for whipping.
Haricots Verts
French for “green string beans,“these beansare particularly thin and tender.
Heavy Cream
Also called heavy whipping cream.
Heavy cream contains at least 46% milkfat and is the richest cream available.
It can be whipped to twice its volume.
Look for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets.
It’s available canned or dried.
Ground hominy is used to make grits.
Honey
A thick, sticky food produced by bees from floral nectar.
Honey is available in more than 300 varieties in the United States alone.
Its flavor depends on the flowers from which the nectar is derived.
Generally, the lighter the color, the milder thehoney flavor.
Store honey at room temperature in a dark place.
If the honey smells or tastes strange, toss it out.
These spores could trigger a potentially fatal reaction in children with undeveloped immune systems.
Ice
To cover baked goods in a sweet coating.
Juice
The natural liquid extracted from fruits, vegetables, meats, and poultry.
Also refers to the process of extracting juice from foods.
Kimchi
A spicyKorean condimentmade from fermented Napa cabbage and fish sauce.
It’s usually served over rice, noodles, eggs, and stir-fries.
Kombucha
Kombucha is a fermented tea consumed by many for its claims of health benefits.
It’s widely available at supermarkets andcan be made at home.
This is an essential step in developing the gluten in many yeast breads.
It also has a lower sodium content than regular salt.
Find it next to the other salt in the supermarket.
Lard
A product made from pork fat that is sometimes used for baking.
It’s especially noted for producing light, flaky piecrusts.
In the U.S., shortening is more commonly used than lard.
Leavenings
Ingredients essential in helping batters and dough expand or rise during baking.
If leavening is omitted, the baked product will be heavy and tough.
See specific ingredients, such as yeast, baking powder, and baking soda, for more information.
Lemongrass
A highly aromatic, lemon-flavored herb often used in Asian cooking.
Trim off the fibrous ends and slice what remains into 3- to 4-inch sections.
Cut each section in half lengthwise, exposing the layers.
Rinse everything under cold water to remove any grit, and slice the lemongrass thinly.
In a pinch, substitute 12 teaspoon finely shredded lemon peel for 1 tablespoon of lemongrass.
Light Cream
Also called coffee cream or table cream.
It usually contains about 20% milk fat and cannot be whipped.
Marble
To gently swirl one food into another.
Marbling is usually done with light and dark batters for cakes or cookies.
When baking, be sure to use stick margarine containing at least 80% fat.
Check the nutrition information: It should have about 100 calories per tablespoon.
Most marinades contain an acid, such as wine or vinegar.
Marinate
To soak food in a marinade.
Always marinate foods in the refrigerator, never on the kitchen counter.
Discard leftover marinade that has come in contact with raw meat.
Marsala
A fortified wine that can be either dry or sweet.
Sweet Marsala is used both for drinking andcooking.
Dry Marsala makes a nice pre-dinner drink.
Measure
To determine the quantity or size of a food using a utensil.
This is especially true in baking, where there’s quite a bit of chemistry involved.
Take time to measure each ingredient correctly and you’ll see (and taste) the results.
Mix
To stir or beat two or more foods together until they are thoroughly combined.
May be done with an electric mixer or a rotary beater, or by hand with a wooden spoon.
Mull
To slowly heat a beverage, such ascideror wine, with spices and sugar.
Mushrooms, Dried
Dried mushrooms swell into tender, flavorful morsels.
Simply cover them in warm water and soak for about 30 minutes.
Rinse well and press out the moisture.
Remove and discard any tough stems.
Use them in recipes as you would fresh mushrooms.
Popular choices include oyster, wood ear, and shiitake.
Mushrooms are low in calories but high in vitamins and antioxidants.
Nonstick Cooking Spray
This convenient product reduces the mess associated with greasing pans.
It can also cut down on fat in cooking.
Nuts
Dried seeds or edible fruit kernels surrounded by a hard shell or rind.
Nuts are available in many forms, such as chopped, slivered, and halved.
Use the form called for in the recipe.
Use a quick start-and-stop motion for better control over the fineness.
Parboil
To boil a food, such as vegetables, until it is partially cooked.
Parsnip
A white root vegetable that resembles a carrot.
Parsnips have a mild, sweet flavor and can be cooked like potatoes.
Peel
The skin or outer covering of a vegetable or fruit (sometimes called the rind).
To peel refers to the process of removing this skin.
Variations may call for other herbs or greens, and may be homemade or purchased.
Tomato pesto is also available.
The wordphyllo(sometimes spelled filo) is Greek for “leaf.”
Whenusing frozen phyllo dough, keep the stack covered with plastic wrap while you prepare your recipe.
Rewrap any remaining sheets and return them to the freezer.
Pine Nut
A high-fat nut that comes from certain varieties of pine trees.
The flavor ranges from mild and sweet to pungent.
Pine nuts go rancid quickly, so store them in the refrigerator or freezer.
In a pinch, substitute chopped almonds or, in cream sauces, walnuts.
Poach
To cook food by partially or completely submerging it in a simmering liquid.
Polenta can be made from any bang out of cornmeal.
Precook
To partially or completely cook a food before using it in a recipe.
Preheat
To heat an oven or utensil to a specific temperature before using it.
Process
To preserve food at home bycanning, or to prepare food in a food processor.
Proof
To allow ayeast doughto rise before baking.
It is also a term that indicates the amount of alcohol in a distilled liquor.
Pressing the meat gives it a firm, dense texture.
Prosciutto from Parma is considered to be the best.
Provolone
A southern Italian cheese made from cow’s milk.
Provolone is firm and creamy with a mild, smoky flavor.
Because it melts so well, it’s an excellent cooking cheese.
Puff Pastry
A butter-rich, multilayer pastry.
Puree
To process or mash a food until it is as smooth as possible.
This can be done using a blender, food processor, or food mill.
The word also refers to the resulting mixture.
Reduce
To decrease the volume of a liquid by boiling it rapidly to cause evaporation.
As the liquid evaporates, it thickens and intensifies in flavor.
When fried, they puff into light, crisp strands.
They can also be soaked to use in stir-fries,salads, and soups.
Thicker varieties are called rice sticks.
Rice Vinegar
A mild-flavored vinegar made from fermented rice.
Rice vinegar is interchangeable with rice wine vinegar, which is an alcohol made from fermented rice.
If you might’t find rice vinegar, substitute white vinegar or white wine vinegar.
Roasting refers to a dry-heat, oven cooking method used for foods fromvegetablesto tender pieces of meat.
Roll, Roll Out
To form a food into a shape.
Dough, for instance, can be rolled into ropes or balls.
Salsas come in many variations and are an element in Mexican and Southwestern cuisine.
Thegoal is crisp-tendervegetables with caramelized surfaces.
Food cut into uniform sizes sautes the best.
Sea Salt
This variety of salt is derived from the evaporation of seawater.
Some cooks prefer it over table salt for its clean flavor.
Sear
To brown a food, usually meat, quickly on all sides using high heat.
Section
To separate and remove the membranes covering segments of citrus fruits.
To section oranges, use a paring knife to remove the peel and white pith.
Turn the knife and slide it up the other side of the section along the membrane, cutting outward.
Repeat with the remaining sections.
It can be sauteed, roasted, or grilled as a substitute for meat in dishes.
Sherry
A fortified wine that ranges from dry to sweet and light to dark.
Shortening
A vegetable oil that has been processed into solid form.
Shortening commonly is used for baking or frying.
Plain and butter-flavor types can be used interchangeably.
Store it in a cool, dry place.
Once it’s been opened, use it within 6 months.
Discard if it has an odor or appears discolored.
Shred, Finely Shred
To scrape food across a shredding surface to make long, narrow strips.
To finely shred means to make long, thin strips.
A food processor may be used.
Lettuce and cabbage can be shredded using a knife to make thin slices.
Shrimp paste gives Southeast Asian dishes an authentic, rich flavor.
The salty shrimp taste mellows during cooking.
In a pinch, you might substitute anchovy paste, though it’s not as boldly flavored.
A sieve is the utensil used for separating liquids from solids.
Simmer
To cook food in a liquid that is kept just below the boiling point.
A liquid is simmering when a few bubbles form slowly and rise, bursting just before reaching the surface.
Soba Noodles
Made from wheat and buckwheat flours,soba noodlesare a favorite Japanese fast food.
In a pinch, substitute a narrow whole wheat ribbon pasta, such as linguine.
In a pinch, substitute angel hair pasta.
Plain, unfortified soymilk offers high-quality proteins and B vitamins.
Experiment to see what is acceptable to you.
This makes it easy to remove food from the pan.
Steam
To cook a food in the vapor given off by boiling water.
The term also refers to a mixture prepared this way.
Stir-Fry
This fast, medium-high to high heat method is for quick-cooking larger quantities of uniform-size ingredients.
Small amounts of oil are used in a wok or extra-large skillet.
Stir or toss the foods constantly.
It’s similar to broth but is richer and more concentrated due to the bones.
The sugar will absorb the moisture and soften in a day or two.
After the sugar has softened, remove the bread and keep the container tightly closed.
It can also be softened in the microwave using a microwave-safe bowl covered in a moist cloth.
Tempeh
A meat alternative made from fermented whole soybeans.
It easily takes on other flavors.
Toast
The process of browning, crisping, or drying a food by exposing it to heat.
Toasting coconut, nuts, and seeds helps develop their flavor.
Also the result of exposing bread to heat so it becomes browner, crisper, and drier.
Firm and extra-firm varieties are packed in water and refrigerated.
Tofu can be used for frying or stir-frying.
Soft and silken varieties are shelf-stable and are used for stirring into dips, purees, and dressings.
Silken tofu is available in soft, firm, and extra-firm textures.
Popular in Mexican cooking, tortillas are usually wrapped around a filling.
Toss
To mix ingredients lightly by lifting and dropping them using two utensils.
Vermouth
White wine that has been fortified and flavored with herbs and spices.
Dry vermouth is white and used as a before-dinner drink or in nonsweet drinks, such as a martini.
Sweet vermouth is reddish-brown and can be consumed straight or used in sweet mixed drinks.
Vermouth is often used as a cooking ingredient.
Vinegar
A sour liquid that is a byproduct of fermentation.
Wedge
Wedges are cut from whole produce like apples and onions.
Wonton, Wonton Wrappers
A stuffed savory Asian pastry.
Wonton wrappers are similar to egg roll wrappers, but smaller.
They can be found in the produce aisle or in Asian markets.
Wonton wrappers are usually sold refrigerated, so look for them alongside other refrigerated foods.
Three common forms of yeast are:
Zest
The colored outer portion of citrus fruit peel.
It is rich in fruit oils and often used as a seasoning.
