Glossary of cooking

Glossary of Cooking Terms

A Black Cook in the 1930s

Failatu Abdul Razak (Chef Faila) 2

2276Home cooking in the Philippines 59

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Cpl. W (Chick) Smallhorn and Sgt. W.Smith cooking stew and eggs. Argus Newspaper Collection of Photographs. State Library Victoria. H98 103-4083

Cooking While Camping (Unsplash)

Cooking a paella

7334Baliuag Bulacan Landmarks during 2020 coronavirus pandemic 11

Cooking Meat (Unsplash)

5448Baliuag Bulacan Landmarks during the 2020 coronavirus pandemic 14

• Almond meal - A type of flour made from ground almonds. It's used in a variety of baking and cooking recipes, offering a gluten-free alternative to traditional wheat flours.
• Almond paste - A mixture of ground almonds, sugar, and often a binding agent like egg whites. It is used in baking for making pastries and other sweet dishes.
• Amaranth oil - Extracted from the seeds of the amaranth plant, amaranth oil is known for its health benefits, including high squalene content and unsaturated fats. It is used in both culinary and cosmetic applications for its nutritional properties.
• Anti-griddle - A kitchen appliance that rapidly cools or freezes food items, the anti-griddle is the opposite of a griddle. It is used to create unique textures in dishes, such as frozen sauces or creams, by applying a cold surface to the food.
• Apple corer - A tool designed to remove the core and seeds from an apple in one swift motion. Apple corers simplify the process of preparing apples for cooking or eating raw, ensuring the removal of the hard, inedible center.
• Apple seed oil - Pressed from the seeds of apples, apple seed oil is used in both culinary and cosmetic applications. Though not as common as other fruit oils, it is valued for its moisturizing properties and pleasant aroma.
• Arabber - A vendor or hawker, traditionally found in the Baltimore area, who sells fresh fruits and vegetables from a horse-drawn cart. Arabbers are part of a unique cultural heritage, contributing to local food distribution and community identity.
• Argan oil - Produced from the kernels of the argan tree native to Morocco, argan oil is prized for its culinary, cosmetic, and medicinal uses. In cooking, it is used for its nutty flavor, often in dressings and as a finishing oil.
• Aspic - A dish in which ingredients are set into a gelatin made from a meat broth. It's often used for making savory jellies to accompany meats or fish.
• Atora - A brand of shredded suet (the hard white fat on the kidneys and loins of cattle and sheep) used primarily in British cuisine for making dumplings, pastries, and puddings. Atora suet is a key ingredient in traditional dishes such as steak and kidney pudding.
• Auto reignition - A safety feature found in some gas cooktops and ranges that automatically reignites the burner if the flame is accidentally extinguished. This feature helps prevent gas leaks and ensures consistent cooking temperatures.
• Axungia - A term referring to the fat derived from the interior of animals, particularly pigs and cows. Historically used in cooking and for making candles, axungia is valued for its high melting point and rich flavor.
• Açaí oil - Extracted from the açaí berry, a fruit of the açaí palm native to South America. Açaí oil is rich in antioxidants and is used in both culinary and cosmetic applications for its health benefits, including skin nourishment and anti-aging properties.
• Babassu oil - A type of oil extracted from the nuts of the babassu palm, commonly used in cooking and baking for its light, neutral flavor and high smoke point.
• Baker - A professional or amateur who specializes in the art of baking breads, pastries, and other baked goods.
• Bakery mix - A pre-made mixture containing most of the dry ingredients required for baking bread, cakes, or other pastries. It simplifies the baking process by requiring only a few additional wet ingredients.
• Baking stone - A portable cooking surface used in baking to evenly distribute the oven's heat to the bottom of the dough. Often used for pizzas and breads.
• Baking - The method of cooking food through the application of dry heat, typically in an oven, without direct exposure to flames.
• Barbecue grill - A device used for barbecueing food by applying heat from below. There are various types, including charcoal, gas, and electric grills.
• Barbecue - A cooking method and culinary style that involves grilling, smoking, or roasting meat and vegetables over a fire or coals.
• Bargirl - A woman who works at a bar, serving drinks and sometimes performing other duties such as entertaining guests or managing the establishment.
• Barista - A person skilled in making espresso-based coffee drinks, often working in a café or coffee shop.
• Bartender - A professional responsible for mixing and serving alcoholic beverages at a bar.
• Batter (cooking) - A semi-liquid mixture that can be made from flour, egg, and milk or water. It's used as a coating for foods that are to be fried or as a base in pancakes and cake recipes.
• Bedourie oven - A type of durable, Australian-made camp oven, traditionally made from steel and used for baking over an open fire.
• Bedrock mortar - A historical cooking tool, consisting of a large stone with a depression used for grinding or crushing food ingredients.
• Beer sommelier - A trained professional specializing in the service and knowledge of beer, including its history, styles, and pairing with food.
• Ben oil - A clear, light oil obtained from the seeds of the moringa tree, known for its stability and resistance to rancidity.
• Bertolli - A brand known for its Italian-inspired food products, including olive oil, pasta sauces, and frozen meals.
• Beverage opener - A tool designed to open sealed beverage containers, such as bottles and cans.
• Bishul Yisrael - A term in Jewish dietary law that refers to foods that have been cooked entirely by Jews, a requirement for certain foods to be considered kosher.
• Blast chilling - A method of quickly cooling food by using a blast chiller, significantly reducing the risk of bacterial growth.
• Boil-in-bag - A cooking method where food is sealed in a plastic bag and then boiled in water to cook.
• Boiling - A cooking method that involves heating a liquid until it reaches its boiling point and bubbles form, used for cooking or sterilizing food and water.
• Bonox - A concentrated beef extract used to add a meaty flavor to dishes. It can be used as a base for broths, soups, and sauces.
• Bottle opener - A device used to remove the metal caps from bottles, typically those containing beverages.
• Bottle scraper - A tool designed to scrape the contents from the inside of a bottle, maximizing product retrieval.
• Bouillon cube - A compressed cube of dehydrated vegetables, meat stock, a small portion of fat, salt, and seasonings. It's used to quickly create a flavorful broth.
• Bowl - A round, open-top container used in cooking to hold liquids, solids, or a mixture of both, for preparation or serving.
• Braising - A cooking method that involves browning food in fat and then cooking it slowly in a small amount of liquid in a covered pot.
• Bran - The hard outer layers of cereal grains that are removed during the milling process. Rich in fiber, it's often added to foods to increase their nutritional value.
• Bratt pan - A large cooking appliance used for frying, braising, boiling, and steaming large quantities of food.
• Brazier - A cooking device consisting of a pan or stand for holding lighted coals, used historically for heating and cooking.
• Bread crumbs - Small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and other dishes.
• Bread machine - An electric appliance that mixes, kneads, and bakes bread automatically.
• Bread pan - A container used for baking bread; it shapes the dough during the baking process.
• Bread trough - A large, often wooden container used historically for mixing and rising bread dough.
• Bread warmer - A device or container used to keep bread warm before serving.
• Breading - The process of coating food in breadcrumbs or a similar mixture before cooking, often used in frying.
• Brining - A process of soaking food, particularly meat, in a saltwater solution to enhance its moisture and flavor before cooking.
• Broasting - A cooking method that combines broiling and roasting to cook food using a special machine that seals in flavors and juices.
• Broth - A flavorful liquid made by simmering water or stock with meat, fish, or vegetables. It's used as a base for soups, sauces, and other dishes.
• Brown Bobby - A traditional British triangular doughnut, cooked in a specific iron to achieve its shape.
• Brunoise - A culinary knife cut that produces very small cubes of food, typically vegetables, used as a garnish or in sauces.
• Brustolina - A simple, grid-like cooking tool used over a flame or coals to grill or toast foods, particularly bread and vegetables.
• Buccan - A wooden frame or grill used historically in the Caribbean for smoking meat, from which the term "barbecue" is derived.
• Bundt cake - A cake that is baked in a Bundt pan, shaping it into a distinctive ringed form.
• Burjiko - A traditional Kenyan charcoal stove, known for its portability and efficiency in cooking.
• Busser - An employee in a dining establishment responsible for clearing and setting tables, and assisting with general cleanliness.
• Busyador - A traditional Filipino tool used for scraping coconut meat from the shell.
• Butane torch - A small torch powered by butane gas, used in cooking for tasks such as caramelizing sugar on desserts.
• Butcher block - A thick, solid piece of wood used as a cutting surface in kitchens, designed to withstand repeated chopping and cutting.
• Butcher paper - A heavy-duty paper used by butchers for wrapping meat, also popular in cooking for smoking meats as it allows breathability.
• Butcher - A professional who prepares various cuts of meat for sale, often working in a butcher shop or grocery store.
• Butter churn - A device used to convert cream into butter by agitating it, separating the butterfat from the buttermilk.
• Butter curler - A tool used to create decorative curls of butter for serving.
• Butter - A dairy product made from churning cream, used as a spread, cooking ingredient, and in baking.
• Butterfat - The fatty portion of milk from which butter is made. It's used in cooking and baking for its flavor and ability to create tender textures in pastries and doughs.
• Butterflying - A technique of cutting meat, fish, or poultry nearly in half so that it spreads open like a butterfly's wings, often to even its thickness for cooking.
• Bánh tráng - Edible rice paper used in Vietnamese cuisine to wrap spring rolls, dumplings, and other dishes. It becomes pliable when moistened.
• Café Gratitude - A chain of plant-based restaurants in the United States known for its organic and locally sourced ingredients.
• Can opener - A device used to cut open metal cans, providing access to the contents inside.
• Carafe - A glass or ceramic container without handles used for serving wine and other beverages.
• Caramelization - The process of cooking sugar until it becomes a brown liquid, adding flavor and color to food.
• Carhop - A server who brings food to customers in their cars, typically at drive-in restaurants.
• Cassareep - A thick black liquid made from boiling down the juice of the cassava root. It's used as a flavoring and preservative in dishes like Guyanese pepperpot.
• Casserole - A dish made by combining various ingredients, often including meat, vegetables, and a starchy binder, baked together and served in the same dish.
• Celebrity chef - A professional chef who has gained public fame and often appears on television shows, in magazines, or other media.
• Cereal Milk - A trademarked concept and product created by chef Christina Tosi, featuring milk infused with the flavor of cereal.
• Cereal germ - The reproductive part of a cereal grain that germinates to grow into a plant. It is rich in nutrients and often removed during milling but can be added back for nutritional benefits.
• Chafing dish - A cooking or warming device, consisting of a pan with a heat source beneath it, used to keep food at a serving temperature.
• Chaiwala - A person who prepares, sells, or serves tea, especially in South Asia.
• Charbroiler - A cooking appliance similar to a grill, using heat sources below to cook food, often giving it a charred texture.
• Charcuterie - The art of preparing and assembling cured meats and other meat products.
• Chawan - A traditional Japanese tea bowl used in the tea ceremony, varying greatly in style depending on the type of tea and the season.
• Cheesecloth - A loose-woven gauze-like cloth used in cheesemaking to strain curds from whey. It's also commonly used for straining stocks and custards, bundling herbs, or making tofu.
• Cheesemaking - The craft of making cheese, a process that involves curdling milk, draining the whey, and pressing the curd. Different cultures and techniques lead to a wide variety of cheeses.
• Cheesemelter - A specialized kitchen appliance used to melt cheese on dishes. It's commonly used in professional kitchens to finish dishes like French onion soup and nachos.
• Chef's uniform - The traditional clothing worn by chefs, consisting of a double-breasted jacket, pants, hat, and apron. The uniform is designed for practicality, safety, and hygiene in the kitchen.
• Chef - A professional cook, typically the head of a kitchen team in a restaurant or hotel. Chefs are responsible for menu creation, food preparation, and kitchen management.
• Cheong (food) - A term referring to Korean traditional syrups and jams made from fruits, flowers, or grains. They are used as sweeteners or flavorings in various dishes.
• Cherry pitter - A tool designed to remove the pit from a cherry without damaging the fruit itself. It's a handy gadget for preparing cherries for cooking or baking.
• Chicken Picasso - A colorful and artistic chicken dish, often made with a variety of vegetables and sauces to create a visually appealing presentation.
• Chicken feet - Considered a delicacy in many parts of the world, they are used in soups, stews, and other dishes for their unique texture and flavor.
• Chief cook - The head cook on a ship or in certain institutional settings. This role is similar to a chef, but often with specific duties related to the setting.
• Chief steward - In a culinary context, this role typically involves overseeing the dining service in establishments like hotels and cruise ships, managing the staff, and ensuring guest satisfaction.
• Chiffonade - A cutting technique in which leafy green vegetables or herbs are rolled together and sliced into thin strips. It's often used as a garnish.
• Chimney crane - A historical kitchen tool used in hearths or fireplaces to hang pots over the fire. It allowed cooks to adjust the height of the pot for temperature control.
• Chinois - A conical sieve with an extremely fine mesh, used for straining sauces, soups, and stocks to achieve a smooth texture.
• Chocolate chip - Small chunks of sweetened chocolate, used as an ingredient in a number of desserts, particularly chocolate chip cookies and muffins.
• Chocolate - A beloved confection made from roasted and ground cacao seeds, often sweetened and used in a wide variety of desserts and candies.
• Chocolatera - A traditional pot used for making hot chocolate, especially in Spanish and Latin American cuisines. It's designed to mix the chocolate evenly with milk or water.
• ChopChop - A term that could refer to a fast, efficient chopping technique in cooking, emphasizing speed and precision.
• Church key - A colloquial term for a manual can opener or bottle opener, originally designed to open punch-top cans and bottles.
• Churrasqueira - A grill used for churrasco, the Brazilian style of barbecuing meat over open flames. It's known for producing smoky, flavorful meats.
• Chushkopek - A specialized electric appliance used in Balkan cuisine for roasting peppers. It chars the peppers evenly, making them easier to peel.
• Citrus reamer - A tool used to extract the juice from citrus fruits, such as lemons and limes. It's designed to maximize juice extraction while minimizing effort.
• Civil Eats - A publication focused on critical thought about the American food system, covering topics from sustainable agriculture to food policy.
• Clam liquor - The juice extracted from clams, often used as a flavoring agent in soups, sauces, and seafood dishes.
• Cocktail skewer - A small skewer used for holding together ingredients in a cocktail, such as olives, cherries, or other garnishes.
• Coconut milk powder - Dehydrated coconut milk, used as a convenient alternative to canned coconut milk. Just add water to use it in recipes calling for coconut milk.
• Coconut milk - A creamy liquid made from the grated pulp of mature coconuts. It's widely used in Southeast Asian, South Asian, and Caribbean cuisines.
• Coconut oil - An edible oil extracted from the meat of mature coconuts. It's used in various culinary applications, from frying to baking, and is noted for its high saturated fat content.
• Coddling - A gentle cooking method, often used for eggs, that involves heating the food in water just below boiling to achieve a tender texture.
• Coffee filter - A paper or metal filter used to separate coffee grounds from the liquid when brewing coffee. It's essential for producing a clear cup of coffee.
• Coffeemaker - A kitchen appliance used to brew coffee. There are many types, from simple drip models to advanced espresso machines.
• Colander - A perforated bowl used to drain liquid from foods like pasta or washed vegetables. It's a kitchen essential for many cooking tasks.
• Combi steamer - A versatile kitchen appliance that can function as a conventional oven, steamer, or a combination of both. It's used in professional kitchens to efficiently cook a wide range of dishes.
• Concasse - A technique for peeling, seeding, and chopping tomatoes into small pieces. It's often used in sauces and salsas to improve texture and flavor.
• Conching - A crucial process in chocolate production where the chocolate mixture is continuously mixed and aerated in a conche machine, improving flavor and texture.
• Confit - A cooking method and preservation technique where food is slowly cooked in fat, oil, or sugar water at low temperatures. It's traditionally used for meats and fruits.
• Confiture - A French term for jam or preserves made from fruit, sugar, and sometimes pectin. It's used as a spread for breads, pastries, and other desserts.
• Conpoy - Dried scallops used in Chinese cuisine to add a rich, umami flavor to dishes, particularly soups and sauces.
• Cook's treat - An informal term referring to a small portion of food a cook might enjoy while preparing a meal, often as a perk of the job.
• Cook-off - A cooking competition where individuals or teams prepare specific dishes to be judged on criteria such as taste, presentation, and creativity.
• Cookeen - A brand of vegetable shortening used in baking and frying, known for its ability to produce flaky pastries and crispy fried foods.
• Cooker - A general term for any kitchen appliance used for cooking food, including stoves, ovens, and slow cookers.
• Cookhouse - A building or room where cooking is done, especially in a military or camping context, serving as the central place for preparing meals.
• Cookie cutter - A tool made of metal or plastic used to cut cookie dough into specific shapes before baking. It's also metaphorically used to describe something that is very standard without any uniqueness.
• Cookie press - A kitchen gadget used to shape cookie dough into decorative shapes before baking. It's popular for making spritz cookies and other intricate designs.
• Cooking Channel - A television network dedicated to food and cooking-related programming, offering a variety of shows on cooking techniques, recipes, and food culture.
• Cooking base - A concentrated flavoring compound used as a foundation for creating soups, sauces, and other dishes. It can be made from meat, vegetables, or seafood.
• Cooking oil - Any type of plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It's also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.
• Cooking school - An educational institution dedicated to teaching the art and science of cooking and food preparation. Cooking schools can range from professional culinary institutes to more casual cooking classes.
• Cooking spray - A sprayable form of oil used to coat pans and baking dishes to prevent food from sticking. It's a convenient alternative to using butter or liquid oil.
• Cooking - The practice or skill of preparing food by combining, mixing, and heating ingredients. Cooking is both an art and a science, essential for nutrition and culinary expression.
• Cookstrip - A term that could refer to a comic strip or series of illustrations providing a step-by-step guide to cooking recipes or techniques.
• Cooktop - The top part of a stove or a separate appliance where cooking is done, equipped with burners or heating elements. It can be powered by electricity, gas, or induction.
• Copha - A solid form of vegetable fat made from hydrogenated coconut oil, commonly used in baking and confectionery in some countries.
• Copra - The dried meat, or kernel, of the coconut used to extract coconut oil. It can also be processed into coconut milk and other coconut products.
• Corkscrew - A tool used to remove corks from bottles, essential for opening wine bottles. It consists of a pointed metallic helix attached to a handle.
• Corn oil - An oil extracted from the germ of corn kernels, used for cooking, frying, and as an ingredient in margarine. It's valued for its high smoke point and mild flavor.
• Corn roaster - A specialized appliance or device used for roasting corn on the cob, either over an open flame or through electric heating, enhancing its flavor.
• CorningWare - A brand of ceramic bakeware that's durable and resistant to thermal shock, making it suitable for use in ovens, microwaves, and freezers.
• Costermonger - A street vendor who sells fresh fruits and vegetables. Historically, costermongers were a common sight in British cities, offering produce from carts or stalls.
• Cottolene - A brand of shortening made from cottonseed oil and beef fat, popular in the United States in the early 20th century for frying and baking.
• Cottonseed oil - An oil extracted from the seeds of cotton plants. It's used in cooking, salad dressings, and in processed foods as a vegetable oil.
• Court-bouillon - A flavored liquid for poaching or quick-cooking foods. It typically includes water, wine, vinegar, and various seasonings.
• Cracklings - The crispy bits of skin and fat left after rendering lard or frying bacon. They're often used as a flavoring agent or garnish in various dishes.
• Cream of coconut - A sweetened, thickened coconut milk used primarily in desserts and mixed drinks.
• Creamed coconut - A concentrated coconut product with a paste-like consistency, used in cooking and baking for its intense coconut flavor.
• Creaming (food) - A method used in baking where sugar and fat (usually butter) are beaten together until light and fluffy. This technique incorporates air into the mixture, helping to produce a tender baked good.
• Crinkle-cutting - A cutting technique that produces a wavy edge on sliced vegetables or fruits, often used for decorative purposes or to increase surface area for cooking.
• Crisco - A brand of vegetable shortening made from hydrogenated vegetable oil. It's commonly used in baking for its ability to produce a flaky texture in pastries.
• Crisp 'n Dry - A brand of vegetable oil popular in the UK, known for its high smoke point, making it suitable for frying and baking.
• Crépinette - A small, flat sausage wrapped in caul fat, often seasoned with herbs and spices. It can be cooked in various ways, including grilling and frying.
• Crêpe maker - A specialized appliance or pan designed for making crêpes, thin French pancakes. It provides even heat distribution for cooking delicate crêpes.
• Cuisine - A style or method of cooking, especially as characteristic of a particular country, region, or establishment. Cuisine can encompass ingredients, techniques, and dishes unique to a culture.
• Culinary arts - The art of preparing, cooking, and presenting food in the most innovative and impressive ways. It involves learning various cooking techniques and understanding the science behind food preparation.
• Culinary name - A term or title given to a dish or ingredient that reflects its origin, ingredients, or creator. Culinary names often carry historical or cultural significance.
• Culinology - A field that blends culinary arts and food science and technology. It focuses on improving food products and culinary practices through scientific research and innovation.
• Cup (unit) - A unit of volume used in cooking to measure liquids or bulk, dry foods. The cup is commonly used in recipes in the United States and is equivalent to 8 fluid ounces.
• Cup-bearer - Historically, an individual who served wine or other beverages to a sovereign or noble, often a position of significant trust and honor.
• Curdling - The process where dairy products such as milk or cream separate into curds and whey, often due to the addition of acid or the application of heat. It can be intentional, as in cheesemaking, or undesirable in cooking.
• Cured fish - Fish that has been preserved through curing methods such as smoking, salting, or drying. Cured fish is a staple in various cuisines, offering a distinct flavor and longer shelf life.
• Custard - A dessert or sauce made with milk, eggs, sugar, and flavorings, thickened and cooked gently. It's used in a wide range of desserts from pies to ice creams.
• Cutlery - Tools used for preparing, serving, and eating food. The term commonly refers to knives, forks, and spoons, essential utensils in dining and cooking.
• Cutting board - A durable board on which to place material for cutting. In cooking, it's used as a protective surface for cutting or chopping ingredients, preventing damage to countertops.
• Cześnik - A historical Polish title for a nobleman responsible for the oversight of the royal beverages in the court. The role reflects the importance of hospitality and ceremonial dining in Polish culture.
• Dalda - A brand of hydrogenated vegetable oil popular in South Asia. It's often used as a cheaper alternative to ghee in cooking and baking.
• Dariole - A small, cylindrical mold used for baking individual portions of dishes such as custards, mousses, and savory flans. It's also the name of a French dessert made in such a mold.
• Dark cuisine - A term that refers to unconventional, sometimes controversial foods that are not widely accepted or appreciated in mainstream culinary cultures. It challenges traditional notions of what is edible or palatable.
• Daunglan - A traditional Burmese serving tray or table used for holding various dishes during meals. It symbolizes hospitality and the communal aspect of dining in Burmese culture.
• Decanter - A vessel used to hold the decantation of a liquid (such as wine) which may contain sediment. Decanters are often used to aerate wine and improve its flavor before serving.
• Deep fryer - A kitchen appliance used for deep frying, cooking food by submerging it in hot oil. It's commonly used for frying foods like french fries, chicken, and doughnuts.
• Deep frying - A cooking method in which food is submerged in hot oil or fat. It's a technique that produces a crispy exterior while keeping the interior of the food moist.
• Degreasing - The process of removing excess fat from cooked food or cooking liquids, such as stock or gravy. It's often done by skimming the surface or chilling the liquid to solidify the fat.
• Delicacy - A food item that is considered highly desirable, rare, or sophisticated within a particular culture. Delicacies often require elaborate preparation and are associated with gourmet dining.
• Descoware - A brand of enameled cast iron cookware popular in the mid-20th century. It's known for its durability and heat retention, suitable for slow-cooking recipes.
• Dessert spoon - A spoon slightly larger than a teaspoon but smaller than a tablespoon, traditionally used for eating dessert. Its size is designed to fit comfortably in the mouth.
• Dicing - A cutting technique where food is cut into small, uniform cubes. It's a fundamental skill in cooking, used to ensure even cooking and enhance the presentation of dishes.
• Dipper well - A sink with a constant flow of water used in commercial kitchens and bars to rinse utensils, such as ice cream scoops and bar spoons, keeping them clean and ready for use.
• Dirty kitchen - A term used in some cultures to describe a secondary kitchen in a home where the main cooking and food preparation take place, keeping the main kitchen clean for entertaining and light cooking.
• Dishcloth - A cloth used in the kitchen for washing dishes, cleaning surfaces, and drying hands. It's an essential tool for maintaining hygiene and cleanliness in cooking areas.
• Dishwasher - A machine for cleaning dishware and cutlery automatically. It's a common appliance in modern kitchens, designed to save time and reduce the effort involved in hand-washing dishes.
• Doces de ovos - A Portuguese sweet made from eggs and sugar, often used as a filling or topping for cakes and pastries.
• Doneness - A term used to describe the degree to which food, especially meat, is cooked. The levels of doneness, such as rare, medium, and well-done, are determined by the internal temperature and color of the meat.
• Dough scraper - A tool used in baking to manipulate dough and to clean surfaces on which dough has been worked. It's typically made of metal, plastic, or silicone.
• Dram (unit) - A unit of mass used in the apothecaries' system, equal to 1/8 of an ounce. It's also used informally to refer to a small amount of liquid, especially when measuring ingredients for cocktails.
• Dripping - The fat and juices collected during the cooking of meats, often used as a cooking fat or to make gravy. It's valued for its flavor, especially in traditional British cuisine.
• Drop (unit) - A very small unit of volume, used especially in cooking and pharmacology. It's often used to measure liquid ingredients in small quantities.
• Drum drying - A method of drying food by spreading it thinly over heated drums that rotate. It's used for producing dried powders from liquid or semi-liquid foods, such as milk powder.
• Druware - A term that could refer to a specific brand or type of durable cookware, possibly a misspelling or variation of a known brand. The context is unclear without further information.
• Dry roasting - A cooking method where nuts or seeds are roasted without the use of oil or water as a medium. It enhances their flavor and makes them crunchier.
• Dum pukht - A slow-cooking technique used in South Asian cuisine, particularly in making biryani. It involves sealing the cooking vessel and allowing the ingredients to cook in their own juices.
• Dutch cask - A term that could refer to a type of barrel or cask used in the Netherlands for storing or transporting goods, possibly including foodstuffs or beverages. The specific use in cooking is unclear without further context.
• Duxelles - A finely chopped mixture of mushrooms, onions, and herbs sautéed in butter. It's used as a filling for pastries, a base for sauces, or a garnish.
• Earth oven - A traditional cooking pit used in many cultures around the world. Food is cooked by placing it in the pit, covering it, and then burning hot coals or stones to cook the food slowly.
• Edible ink printing - The process of creating pre-designed images on food products using edible food colors. It's commonly used for decorating cakes, cookies, and candies.
• Egg slicer - A kitchen tool consisting of a slotted dish for holding the egg and a hinged top with wires or blades that slice. It's used to slice hard-boiled eggs quickly and evenly.
• Egg timer - A timer used in cooking to measure the time for boiling eggs. It can be a mechanical or digital device, or even a simple hourglass filled with sand.
• Egg wash - A mixture of beaten eggs, sometimes mixed with another liquid such as water or milk, used in baking to give pastries a shiny, golden finish.
• Electric cooker - A kitchen appliance powered by electricity used for cooking food. It can include stovetops, ovens, and multi-cookers, offering convenience and precision in temperature control.
• En papillote - A method of cooking in which food is put into a folded pouch or parcel and then baked. The parcel is typically made of parchment paper or foil, trapping moisture to steam the food.
• En vessie - A traditional French cooking technique where food, often poultry or game, is cooked inside a bladder, typically from a pig. This method allows the food to cook in its own juices, enhancing flavor and tenderness.
• Engastration - A culinary technique where one bird is stuffed into the cavity of another, larger bird, then cooked together. This method is famously used in the creation of dishes like Turducken, where a chicken is stuffed into a duck, which is then stuffed into a turkey.
• Epis - A seasoning base commonly used in Haitian cuisine, made from a blend of green bell peppers, scallions, garlic, and herbs such as parsley and thyme. It is similar to the sofrito used in Latin American cooking.
• Epis - A seasoning base used in Haitian cuisine, made from a blend of green bell peppers, garlic, onions, scallions, and various herbs and spices.
• Eshabwe - A traditional sauce from the Ankole region of Uganda, made from clarified ghee and salt. It is often served with grilled meats or matoke, a type of cooked banana.
• Fermented bean paste - A savory, fermented condiment made from soybeans, used in various Asian cuisines as a flavor enhancer.
• Field kitchen - A mobile cooking unit used by military forces and in outdoor catering to prepare meals in large quantities. It is equipped with facilities to cook and serve food in areas where a permanent kitchen is not available.
• Fire blanket - A safety device designed to extinguish small fires. It is made of fire-resistant materials and can be used in kitchens to smother flames, preventing them from spreading.
• Fire pot - A container, often made of metal or ceramic, designed to hold fire for cooking or warmth. In culinary contexts, it can be used for tableside dishes that require flame, such as flambé.
• Fire - A critical element in cooking, used for grilling, baking, roasting, and more. Mastery of fire control is essential for chefs to achieve desired cooking temperatures and outcomes.
• Fish slice - A kitchen utensil with a wide, slotted, flat blade used for turning and serving fish and other delicate items without breaking them. It is similar in appearance to a spatula but designed specifically for fish.
• Fisherman - An individual who catches fish for a living. Fishermen play a crucial role in sourcing fresh seafood for culinary use in restaurants and markets.
• Fishmonger - A specialist retailer who sells raw fish and seafood. Fishmongers are knowledgeable about the various types of fish, their preparation, and cooking methods.
• Fishwife - Historically, a woman who sells fish. In modern times, the term can refer to female fishmongers or the wives of fishermen who sell their catch.
• Flambé - A cooking procedure where alcohol is added to a hot pan to create a burst of flames, used to add flavor to the dish. It is a dramatic technique often used in fine dining for dishes like Bananas Foster.
• Flame broiler - A kitchen appliance that cooks food by applying heat directly from below. It is often used for meats, toasting bread, or melting cheese on top of dishes.
• Flattop grill - A type of cooking appliance with a flat, heated surface used for grilling, frying, and cooking a variety of foods. It provides even heating and is versatile in professional kitchens.
• Flesh-hook - A tool used in cooking to handle or turn large pieces of meat while they are hot, especially when boiling or roasting.
• Fluid ounce - A unit of volume used in measuring liquids in cooking. In the United States, one fluid ounce is approximately 29.57 milliliters.
• Foam (culinary) - A technique used in modern gastronomy to create a light, airy texture in foods, often achieved with the help of stabilizers like lecithin and equipment like siphons.
• Fond - The browned bits and caramelized drippings of meat and vegetables that are left in a pan after cooking, which are deglazed to make a flavorful sauce or gravy.
• Fondue - A communal dish where diners use long forks to dip pieces of food (like bread, fruit, or meat) into a shared pot of hot liquid (such as melted cheese, chocolate, or oil).
• Food drying - A method of food preservation where water is removed from food, inhibiting the growth of microorganisms and enzymes that spoil food. Commonly dried foods include fruits, vegetables, and meats.
• Food mill - A kitchen utensil used to puree or mash food. It consists of a bowl with a hand-cranked mechanism that forces food through a perforated disc, creating a smooth texture.
• Food steamer - A kitchen appliance used to cook food with steam by holding the food in a closed vessel, reducing nutrient loss. It is commonly used for vegetables, seafood, and dumplings.
• Food stylist - A professional who creatively arranges and styles food for photography, film, and television to make it visually appealing.
• Food taster - An individual who samples food for safety, quality, or flavor, historically to protect high-profile figures from poisoning, but now also used in quality control in the food industry.
• Fooding - A term that combines "food" and "feeling," referring to a style of eating or culinary practice that emphasizes enjoyment, discovery, and the emotional aspects of food.
• Foodways - The cultural, social, and economic practices relating to the production and consumption of food. Foodways encompass the traditions and mores surrounding food, including how it is grown, prepared, and eaten.
• Forager - An individual who searches for and collects wild food resources, including plants, berries, and mushrooms, often for culinary use in restaurants or personal consumption.
• Frangipane - A filling made from or flavored with almonds. It's used in a variety of pastries and sweets, including the classic French tart, Pithivier.
• Fruit preserves - Fruits, or their juice, that are cooked with sugar until they reach a thick consistency. They're used as a spread for breads and fillings for pastries and desserts.
• Fruitarianism - A diet that consists primarily of raw fruits, nuts, seeds, and plants. Fruitarianism is a subset of veganism and emphasizes eating foods that can be harvested without harming the plant.
• Frying - A cooking process where food is submerged in hot fat or oil. It is a popular method for achieving a crispy texture and golden color in foods like french fries and chicken.
• Fufu machine - A kitchen appliance used to make fufu, a staple food in many African countries, made from boiled and pounded starchy vegetables like yams, cassava, or plantains.
• Funnel - A kitchen tool with a wide opening at the top and a narrow tube at the bottom, used to channel liquids or fine-grained substances into containers with small openings.
• Gallon - A unit of volume for liquid measure equal to four quarts, used in the United States. The UK gallon is larger, approximately 4.54 liters.
• Ganache - A smooth mixture of chocolate and cream, used as a filling, glaze, or icing for cakes and pastries.
• Garde manger - The section of a kitchen or the chef responsible for preparing cold dishes, including salads, hors d'oeuvres, and pâtés. The term also refers to the skill set required for preparing these dishes.
• Garlic peeler - A simple kitchen tool designed to remove the skin from garlic cloves quickly and efficiently, often made from silicone or rubber.
• Garlic press - A kitchen utensil used to crush garlic cloves efficiently by forcing them through a grid of small holes, a convenient alternative to mincing with a knife.
• Garudiya - A traditional Maldivian fish soup, made with fresh tuna, water, and seasonings. It's a staple dish in the Maldives.
• Gastronorm - A standardized dimension for kitchen containers and equipment, designed to fit modularly in commercial kitchens for efficient use of space.
• Gentle frying - A cooking method where food is cooked in oil or butter over a low to medium heat, allowing for even cooking without burning.
• Ghee - Clarified butter made from the milk of a buffalo or cow, used widely in Indian and Middle Eastern cuisine. Ghee is valued for its nutty flavor and high smoke point.
• Gill (unit) - A unit of volume in the British imperial and United States customary systems, used historically to measure liquids. One gill is equal to a quarter of a pint.
• Ginisang munggo - A Filipino dish made with mung beans, typically cooked with garlic, onion, tomato, and various meats or seafood. It is a hearty and nutritious stew.
• Global cuisine - A term that encompasses the diverse cooking styles and traditions from around the world, reflecting the globalization of food culture and the blending of culinary practices.
• Glutinous rice - A type of rice that becomes sticky when cooked. It's used in various Asian dishes, including desserts and dumplings.
• Gold leaf - Thin sheets of gold used as a decorative element in luxury dishes and sweets. It's edible and adds a touch of elegance to food presentations.
• Gourmet - A term used to describe high-quality or exotic food and drink, as well as the refined taste and art of preparing and enjoying fine food.
• Grab-it - A versatile kitchen utensil, often made of heat-resistant material, used to grab or handle hot dishes, pots, or pans safely.
• Graham cracker crust - A pie crust made from crushed graham crackers mixed with sugar and butter. It's commonly used in cheesecakes and cream pies.
• Grain - The small, hard seeds of cereal plants, such as wheat, rice, and corn. They are a staple food in many parts of the world and a basic ingredient in cooking and baking.
• Grape seed oil - A cooking oil extracted from the seeds of grapes, known for its high smoke point and mild flavor, making it suitable for frying and salad dressings.
• Grater - A kitchen tool with a surface covered in sharp holes or slots, used to shred or grate food items like cheese, vegetables, and citrus zest.
• Griddle - A flat cooking surface with a heat source underneath, used for cooking pancakes, eggs, and other foods that benefit from even, direct heat.
• Grilling - A method of cooking that involves direct heat from below or above, commonly used for meats, vegetables, and breads, imparting a distinctive charred flavor.
• Guaiwei - A term in Chinese cuisine that refers to a unique combination of flavors that are simultaneously spicy, numbing, sweet, sour, and salty.
• Guiso - A term in Spanish and Latin American cuisine for a stew or sauce made with tomatoes, onions, peppers, and various meats or seafood, often served with rice or tortillas.
• Gum arabic - A natural gum made from the sap of acacia trees. It's used in the food industry as a stabilizer, emulsifier, and thickening agent.
• Gutter oil - Recycled waste oil, illegally collected from restaurant fryers, grease traps, and slaughterhouse waste, then processed and sold as cooking oil. It poses significant health risks.
• Half and half - A dairy product consisting of equal parts light cream and milk, commonly used in coffee, tea, and cooking for its creamy texture without the full fat of cream.
• Halogen oven - A compact kitchen appliance that uses a halogen lamp as its heating element, efficiently cooking food by circulating hot air, similar to convection ovens.
• Haute cuisine - A style of French cooking that is characterized by meticulous preparation and presentation of dishes, often using high-quality and expensive ingredients.
• Hawker (trade) - A person who travels to sell goods, historically food, often in public spaces or at events. In some cultures, hawkers are known for selling ready-to-eat street food.
• Haybox - A method of cooking that conserves energy by bringing food to a boil, then insulating it to continue cooking without additional heat. It is an early form of slow cooking.
• Hazelnut oil - An oil extracted from hazelnuts, prized for its strong, nutty flavor. It is often used in salad dressings, baking, and as a finishing oil.
• Heat diffuser - A kitchen tool placed between a cooking vessel and the heat source to distribute heat evenly and prevent burning. It is especially useful for gentle cooking methods.
• Herb chopper - A kitchen tool designed for chopping herbs. It can range from a simple knife to more complex mechanical devices that mince herbs quickly and efficiently.
• Hexamine stove - A small, portable stove fueled by hexamine tablets, commonly used in camping and emergency kits for boiling water or cooking small meals.
• Hibachi - A traditional Japanese heating device or small grill, often used for cooking meat, vegetables, and seafood over direct heat from charcoal.
• Holy trinity (cooking) - A base of chopped onions, bell peppers, and celery used in Cajun and Creole cuisines. It's similar to the French mirepoix but with bell peppers in place of carrots.
• Honey dill - A sauce made from a mixture of honey, dill, and usually mayonnaise or some other oil-based ingredient. It's commonly used as a dipping sauce in some parts of Canada.
• Honey dipper - A kitchen utensil used to collect and drizzle honey from a jar, typically made of wood and designed with grooves to hold and release honey easily.
• Honing steel - A tool used to realign the edges of kitchen knives, maintaining their sharpness between professional sharpenings. It is a crucial tool for chefs and home cooks alike.
• Hoosier cabinet - A type of cupboard popular in the early 20th century, designed to simplify kitchen work with its built-in features like flour sifters, spice racks, and storage compartments.
• Horno - A traditional outdoor oven used in Southwest United States and Mexico, typically made from adobe. Hornos are used for baking bread and other foods.
• Hot plate - A portable, electrically powered heating element used to cook food or keep it warm. Ideal for small spaces without a full kitchen stove.
• Hot salt frying - A cooking technique where food is cooked in a large quantity of pre-heated salt. This method provides even heating and a unique flavor.
• Hydrolyzed vegetable protein - A flavor enhancer and substitute for meat flavor, made by breaking down vegetable protein into amino acids. It's commonly used in processed foods.
• Illipe - A type of fat obtained from the nuts of the Shorea stenoptera, a tree native to Borneo. Illipe is similar to cocoa butter and is used in both cooking and cosmetics.
• Infusion - The process of extracting flavors or nutrients from ingredients such as herbs, spices, or tea leaves by steeping them in a liquid, usually hot water.
• Ingredient - Any of the foods or substances that are combined to make a particular dish or product. Ingredients can range from simple fruits and vegetables to complex sauces and seasonings.
• Injera stove - A stove used specifically for making injera, a type of Ethiopian flatbread. The stove allows for even heating and the large surface area needed for cooking injera.
• Instant Pot - A brand of electric pressure cookers that have become popular for their versatility and convenience in cooking a wide range of dishes.
• Isinglass - A form of gelatin obtained from fish, used in clarifying wines and beers and as a fining agent in cooking.
• Ismet Shehu - A renowned chef known for their contributions to the culinary world, particularly in the fusion of traditional and modern cooking techniques.
• Itamae - A skilled Japanese chef, particularly one who prepares sushi. The term literally means "in front of the board," referring to the cutting board.
• Jar opener - A kitchen tool designed to help open jars by providing additional leverage or grip, making it easier to twist open the lid.
• José Pizarro - A celebrated Spanish chef known for his expertise in Spanish cuisine, particularly in bringing traditional Spanish dishes to a wider audience.
• Joule heating - The process of heating a liquid using an electric current, as seen in some modern cooking appliances like immersion circulators for sous vide cooking.
• Jugging - A cooking method where game or meat is stewed in a covered container, traditionally a jug, with other ingredients for several hours.
• Juicer - A device used to extract juice from fruits and vegetables by crushing, grinding, or squeezing the juice out.
• Juicero - A controversial and now-defunct product that was a high-tech juicer designed to squeeze juice packets rather than fresh fruits or vegetables.
• Juicing - The process of extracting juice from fruits and vegetables, often using a juicer, as a means to consume nutrients in a liquid form.
• Juicy Salif - A famous citrus juicer designed by Philippe Starck, known for its unique and artistic design.
• Junk drawer - A drawer typically found in a kitchen that is used to store miscellaneous items that do not have a designated place elsewhere.
• Kamado - A traditional Japanese wood or charcoal-fired earthen vessel used as a stove or oven. Modern versions are made of ceramic and used for outdoor cooking.
• Karuwa - A traditional Nepali water pitcher made of bronze or brass, often used in cooking for storing or serving water.
• Kettle - A container, usually made of metal, used for boiling water. It is equipped with a lid, spout, and handle.
• Kinpira - A Japanese cooking style that involves sautéing and then simmering vegetables, particularly root vegetables, with soy sauce and sugar.
• Kitchen Bouquet - A browning and seasoning sauce used for adding color and flavor to gravies, sauces, meats, and soups.
• Kitchen cabinet - A built-in furniture installed in many kitchens for storage of food, cooking equipment, and often silverware and dishes for table service.
• Kitchen hood - An appliance containing a mechanical fan that hangs above the stove or cooktop in the kitchen. It removes airborne grease, combustion products, fumes, smoke, heat, and steam from the air by evacuation of the air and filtration.
• Kitchen stove - A kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven.
• Kitchen utensil - A hand-held, typically small tool that is designed for food-related functions. Kitchen utensils are used in the kitchen for food preparation, cooking, and serving.
• Kitchen - A room or area where food is prepared and cooked. It typically contains a kitchen stove, sink, and other appliances or tools necessary for cooking.
• Kitchener range - A type of cooking range named after Lord Kitchener, designed in the 19th century. It was one of the first cooking ranges to be widely used in private homes.
• Kitchenette - A small cooking area, which usually has a refrigerator and a microwave, but may have other appliances. It is often used in a small apartment or a hotel room, where space is limited.
• Kitchenware - Tools, utensils, appliances, dishes, and cookware used in food preparation, or the serving of food. Kitchenware can also include items used for storing food.
• Knife rest - A small bar or block used to keep a knife elevated off a surface, preventing the blade from becoming dull and keeping the work area clean.
• Krampouz - A brand known for making high-quality crepe makers and waffle irons, originating from Brittany, France.
• Krokan - A Scandinavian toffee-like candy made from caramelized sugar and nuts. It is often crushed and used as a dessert topping.
• Kujiejun - A traditional Chinese pastry, often filled with sweet bean paste or lotus seed paste, known for its flaky texture and round shape.
• Kumbira - A culinary festival in the Philippines that showcases the region's best dishes, cooking competitions, and food-related seminars.
• Kyoto box - An inexpensive solar cooker made from cardboard boxes and reflective material, designed to reduce reliance on firewood for cooking in developing countries.
• Kālua - A traditional Hawaiian cooking method that utilizes an imu, a type of underground oven, to slow-cook food, typically pork, resulting in a distinct smoky flavor.
• Laminated dough - Dough that is repeatedly folded and rolled out to create multiple layers, used in pastries like croissants and puff pastry.
• Landang - A type of palm starch used in Filipino cuisine, particularly in the Visayas region, for making desserts and sweet beverages.
• Lard - Fat from the abdomen of a pig that is rendered and clarified for use in cooking. Lard is prized for its flavor and the flakiness it imparts to baked goods.
• Le Cordon Bleu - A prestigious culinary arts institute with schools around the world, known for its education in the culinary, hospitality, and tourism industries.
• Lemon squeezer - A hand-held tool designed to extract juice from lemons and other citrus fruits without the seeds or pulp.
• Lentil rice - A dish made from lentils and rice, often seasoned with spices. It is a staple in many cultures due to its nutritional value and ease of preparation.
• List of Japanese ingredients - An extensive array of ingredients used in Japanese cuisine, including seafood, vegetables, soy products, and unique seasonings.
• Litre - A unit of volume in the metric system, used to measure liquid ingredients in cooking. One litre is equivalent to 1,000 milliliters or about 4.2 US cups.
• Lunch lady - A colloquial term for a woman who cooks and serves food in a school cafeteria.
• Macadamia oil - An oil extracted from the nut of the macadamia tree, prized for its health benefits and used in cooking and salad dressings.
• Makitra - A traditional Ukrainian mortar used for grinding and mixing ingredients, typically made of wood or stone.
• Makiyakinabe - A rectangular omelette pan used in Japanese cooking, specifically for making tamagoyaki, a type of rolled omelette.
• Mallet - A tool with a heavy head and a handle used for pounding or tenderizing meat.
• Malted milk - A powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk. It's used in beverages and baking for its distinctive flavor.
• Manciple - A person responsible for purchasing and storing food in institutions like colleges, monasteries, and courts in medieval times.
• Mandoline - A kitchen utensil used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts.
• Manteiga-da-terra - A traditional Brazilian butter made from cow's milk, known for its rich flavor and creamy texture.
• Margarine - A butter substitute made from vegetable oils or animal fats, used for baking, cooking, and as a spread.
• Marination - The process of soaking foods in a seasoned, often acidic, liquid before cooking. Marination is used to enhance the flavor or tenderize the food.
• Marula oil - An oil extracted from the kernels of the marula tree, used in cooking and cosmetics for its moisturizing properties.
• Masala dabba - A traditional Indian spice box that houses several small containers for storing spices. A central element in Indian kitchens, it allows for easy access to the spices during cooking.
• Mashgiach - A person who supervises the kashrut status of a kosher establishment. A mashgiach ensures that Jewish dietary laws are observed.
• McJob - A slang term for a low-paying, low-prestige job that requires few skills and offers little opportunity for advancement.
• Measuring cup - A kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar.
• Measuring spoon - A spoon used to measure an amount of an ingredient, either liquid or dry, when cooking. Measuring spoons are available in standard sizes, including tablespoon and teaspoon.
• Meat carving - The process of cutting meat into pieces before serving. Carving requires specific techniques and tools, such as a carving knife and fork, to ensure even, aesthetically pleasing portions.
• Meat cutter - A professional who prepares cuts of meat according to customers' specifications. Also known as a butcher, a meat cutter may work in a variety of settings including grocery stores, specialty meat shops, and butcher shops.
• Meat extenders - Substances used to increase the volume or weight of meat products, often to reduce costs or improve nutritional value. These can include soy, cereals, and vegetables.
• Meat extract - A highly concentrated meat stock, usually in the form of a thick paste or a dry bouillon cube, used to add flavor to dishes.
• Meat hanging - A process used in beef aging that improves the flavor and tenderness of the meat by allowing the natural enzymes to break down the muscle fibers. It is a traditional method often used by butchers and chefs.
• Meat tenderizer - A tool or chemical used to tenderize slabs of meat before cooking. Mechanical tenderizers, like mallets, break down the meat fibers, while chemical tenderizers use enzymes to achieve the same effect.
• Meatloaf - A dish made from ground meat mixed with other ingredients, such as breadcrumbs and seasonings, then formed into a loaf shape and baked. It is a traditional comfort food in many cultures.
• Melamine resin - A hard plastic used in the manufacture of dinnerware, utensils, and more. Due to its durability and heat resistance, it is popular in kitchens but controversial due to health concerns when used with hot foods.
• Melon ball - A small, spherical piece of melon created using a melon baller, a tool designed to scoop out uniform balls of fruit for use in salads, garnishes, or as a snack.
• Mesob - A traditional Ethiopian hand-woven basket that serves as a dining table, with food often served on top of a large injera placed directly on the mesob.
• Mess kit - A collection of compact, lightweight cookware used primarily by campers and military personnel. A typical mess kit includes pots, pans, and eating utensils.
• Metalrax - A brand known for producing metal racks and shelving, often used in kitchens for organizing pots, pans, and other cooking utensils.
• Microgreen - Young, tender, edible greens produced from the seeds of vegetables, herbs, or other plants. They are harvested just after the first leaves have developed and are used in salads, as garnishes, or for adding flavor to dishes.
• Microplane - A brand of graters and zesters made with photo-etched, stainless steel blades, known for their sharpness and durability. They are commonly used in cooking for grating spices, citrus zest, cheese, and more.
• Micvac - A patented method for cooking and packaging food that uses microwave energy to pasteurize food in a sealed package, extending its shelf life while maintaining nutritional value and taste.
• Milk frother - A device used to aerate milk, creating foam for use in beverages like cappuccinos and lattes. They can be manual or electric.
• Milk watcher - A kitchen gadget designed to prevent milk from boiling over when heated on the stove. It works by absorbing and dispersing the heat evenly.
• Mincemeat - A mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally used as a way to preserve meat, it's now primarily used in mince pies and other desserts.
• Mincing - A cutting technique that involves chopping food, especially herbs or garlic, into very small pieces. This is often done with a chef's knife or a meat grinder for meat.
• Mirepoix - A flavor base made from diced vegetables (carrots, celery, and onions), herbs, and sometimes ham or bacon, cooked slowly in butter or oil.
• Mise en place - A French culinary phrase meaning "everything in its place." It refers to the practice of organizing and arranging the ingredients needed for a dish before cooking begins.
• Mixing paddle - A large, flat, and often wooden tool used to stir large volumes of food in pots or mixing bowls. It is essential in both commercial kitchens and home cooking for preparing batters, doughs, and other mixtures.
• Moley Robotics - A company that has developed the world's first robotic kitchen, featuring robotic arms that can cook with the skill level of a master chef.
• Mortarium - A Roman grinding bowl used for pounding ingredients into a paste or powder, similar to a mortar. It is an ancient tool that influenced the development of modern kitchen equipment.
• Mouli grater - A hand-operated kitchen utensil used for grating or pureeing food. It consists of a rotating drum with a handle and interchangeable grating discs.
• Muffin rings - Metal or silicone rings placed on a baking sheet to shape and contain muffin or pancake batter during cooking, ensuring a uniform size and shape.
• Muffin tin - A baking pan with multiple cup-shaped indentations used for baking muffins, cupcakes, and other single-serving sized baked goods.
• Mulling spices - A blend of spices, including cinnamon, cloves, and allspice, used to flavor hot beverages such as mulled wine or cider.
• Multicooker - An electric kitchen appliance that combines the functions of several cooking devices, such as a slow cooker, pressure cooker, and rice cooker, into one, offering convenience and versatility.
• Mustard (condiment) - A condiment made from the seeds of a mustard plant. It's used to add flavor to sandwiches, dressings, and many other dishes.
• Mustard oil - An oil expressed from mustard seeds, known for its strong flavor and high smoke point. It is commonly used in Indian, Bangladeshi, and Nepali cuisine.
• Nage (food) - A flavored liquid used for poaching seafood, often containing wine, vegetables, and herbs. It's also used as a base for soups and sauces.
• Namerō - A Japanese dish consisting of finely chopped fish seasoned with spices and herbs. It is often served as a topping for sushi or as a spread.
• National dish - A culinary dish that is strongly associated with a particular country. National dishes become a part of a nation's identity and culture.
• Nippy - A colloquial Scottish term for a waitress, especially one working in a tea room or café. Historically, nippies were known for their quick and efficient service.
• Nixtamalization - A process in which maize is soaked and cooked in an alkaline solution, usually limewater, then hulled. This process improves the nutritional value of the maize and is essential for making masa, the dough used in tortillas and tamales.
• Nordic Ware - An American company known for its kitchenware products, including the Bundt pan, which has become synonymous with the brand.
• Nutcracker - A tool designed to crack the shell of nuts, allowing access to their edible kernel. Nutcrackers come in various designs, from simple levers to decorative and complex mechanical devices.
• Nutmeg grater - A small, hand-held tool used to grate nutmeg, a spice used for flavoring a variety of dishes and drinks. Nutmeg graters produce fresh, finely grated nutmeg.
• Nutritionist - A professional who advises on matters of food and nutrition impacts on health. They may work in a clinical, public health, or food industry setting.
• Olive oil - A liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin, used in cooking, cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps.
• Orange flower water - A clear, perfumed distillation of fresh bitter-orange blossoms. It's used in cooking and baking, particularly in Middle Eastern and Mediterranean cuisines.
• Outdoor cooking - The practice of preparing food in an outdoor environment, using methods such as grilling, smoking, and open fire cooking. It is popular in camping and recreational outdoor activities.
• Oven bag - A heat-resistant bag made of food-safe plastic or nylon, used to cook food evenly in an oven, trapping moisture to prevent drying out and making cleanup easier.
• Oven glove - A heat-resistant glove or mitt used in cooking to protect the wearer's hand from hot objects like oven trays and pots. They are an essential safety item in the kitchen.
• Oven - A thermally insulated chamber used for baking, roasting, or drying. It is a fundamental appliance in many kitchens around the world.
• Oxo (food) - A brand of concentrated meat bouillon cubes or granules, used as a flavoring for dishes or to make a simple broth.
• Oyster glove - A protective glove worn when shucking oysters to prevent cuts from the oyster shell or the knife. Typically made from metal mesh or other cut-resistant materials.
• Ozoz Sokoh - A food writer, culinary historian, and explorer of global food cultures, known for her work in promoting Nigerian cuisine and food traditions.
• Paila - A traditional Chilean cooking pot made of clay or metal, used for preparing dishes such as paila marina, a seafood stew.
• Palayok - A traditional Filipino clay pot used for cooking. It is prized for its ability to evenly distribute heat and retain warmth, enhancing the flavor of dishes.
• Paleolithic diet - A modern nutritional plan based on the presumed diet of Paleolithic humans, focusing on consuming foods that could have been hunted or gathered, such as meats, fruits, and nuts, while avoiding processed foods.
• Pan frying - A form of frying characterized by the use of minimal cooking oil or fat (compared to deep frying), typically using a frying pan on the stove top.
• Pancake machine - A device that automatically produces pancakes from batter. It is used in commercial settings like breakfast buffets and diners to efficiently serve fresh pancakes.
• Pancake pen - A kitchen gadget designed to dispense pancake batter onto a griddle or pan in precise shapes and amounts. It allows for creative shapes and even cooking.
• Parbaking - A cooking technique in which a bread or pastry is partially baked and then rapidly cooled or frozen. The item can later be fully baked without the need for thawing, saving time and ensuring freshness.
• Parboiling - A cooking technique in which food, particularly rice or vegetables, is partially boiled in water but removed before it is fully cooked. Parboiling helps in reducing cooking time and retaining nutrients.
• Parchment paper - A heat-resistant, non-stick paper used in baking and cooking for lining pans and trays to prevent food from sticking and to make cleanup easier.
• Parcooking - Similar to parboiling, parcooking refers to partially cooking food by any method, not just boiling. It is often used to prepare food for final cooking by another method.
• Paste (food) - A concentrated form of food made by crushing or grinding the food until it forms a smooth or semi-smooth texture. Pastes can be used as spreads, in cooking, or as a base for sauces.
• Pastry bag - A conical bag with an opening at the narrow end fitted with a nozzle, used in baking for piping semi-solid foods like icing, whipped cream, or mashed potatoes to create decorative shapes.
• Pastry blender - A kitchen tool used to mix a hard (solid) fat into flour in order to make pastries. The tool consists of wires or blades that cut through the fat and blend it into the flour.
• Pastry brush - A cooking utensil used to spread butter, oil, or glaze on food. It is made from natural or synthetic bristles and comes in various sizes.
• Pea sheller - A device used to remove peas from their pods, significantly speeding up the preparation process for dishes that require large quantities of peas.
• Peanut butter - A paste made from dry-roasted peanuts, often with added salt, sweeteners, or emulsifiers. It's used as a spread on bread, in sandwiches, and in various recipes.
• Peanut oil - An edible vegetable oil derived from peanuts. Known for its high smoke point, it is commonly used for frying foods, especially in Asian cuisine.
• Peasant foods - Dishes that are considered traditional, simple, and made from easily available ingredients. Peasant foods often evolve from economic necessity and are part of a region's cultural heritage.
• Peel (tool) - A large, flat tool used in baking to slide loaves of bread, pizzas, and other baked goods in and out of an oven. It is also known as a pizza peel or baker's peel.
• Peeler - A kitchen tool used to remove the outer skin or peel from fruits and vegetables. Peelers come in different forms, including straight, Y-shaped, and julienne peelers.
• Peg (unit) - A unit of volume measurement used primarily in the United Kingdom for alcoholic spirits. The term is also used colloquially in other countries to refer to a small, informal measure of spirits.
• Pellet grill - A grill that uses wood pellets as fuel for grilling and smoking food. Pellet grills are prized for their ability to maintain precise temperatures and impart a smoky flavor to the food.
• Perilla oil - A type of oil extracted from the seeds of the perilla plant, commonly used in Korean cuisine for its nutty flavor and health benefits.
• Personal chef - A professional cook who is employed by private clients to prepare meals in the clients' home kitchens, based on their needs and preferences.
• Pickling - The process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
• Picquot ware - A brand of tea and coffee sets made from a unique type of metal alloy, known for its distinctive bright, polished finish and durability.
• Pie bird - A ceramic or heat-proof device used in baking pies. It is placed in the center of the pie to allow steam to escape, preventing the pie from boiling over.
• Pie iron - A cooking appliance made of two hinged concave, round or square, metal plates on long handles. It is used to cook pies or sandwiches over an open fire.
• Pinch (unit) - A very small unit of measure used in cooking, typically defined as the amount that can be taken between the thumb and forefinger.
• Pinkernes - A term historically used to refer to the sediment found in wine, now more broadly associated with the dregs or sediment of any liquid.
• Pint - A unit of volume or capacity used in both the imperial and United States customary measurement systems, commonly used for measuring liquids.
• Pizza delivery - A service in which a pizzeria delivers a pizza to a customer. An order is typically made either by telephone or over the internet.
• Plant milk - A liquid made from the extraction or blending of plants or nuts, such as almonds, soy, or oats. It's used as a dairy-free alternative to cow's milk.
• Plastic wrap - A thin plastic film typically used for sealing food items in containers to keep them fresh over a longer period of time.
• Playboy Bunny - While not directly related to cooking, Playboy Bunnies are known for serving food and drinks at Playboy Clubs, often in iconic costumes.
• Popcorn maker - An appliance used to pop popcorn kernels. It can vary from small home appliances to large commercial machines.
• Popover - A light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans.
• Poppyseed oil - An oil extracted from poppy seeds, used as a cooking oil, in salad dressings, and in baking, known for its nutty flavor.
• Pot rack - A hanging or wall-mounted rack designed for storing pots and pans. It is a space-saving solution for kitchens and provides easy access to cookware.
• Pot-holder - A piece of fabric or other material used to protect the hands when holding hot kitchen utensils, like pots and pans.
• Potato cooking - Refers to the various methods of cooking potatoes, one of the most versatile and widely used vegetables in the culinary world.
• Potato masher - A kitchen utensil used to crush cooked food, especially potatoes, into a smooth consistency.
• Potato ricer - A kitchen tool used to create a smooth potato texture by pressing boiled potatoes through small holes.
• Pothook - A hooked device for hanging kitchen pots and utensils. It can be used over a fire or attached to a rack.
• Pre-ferment - A fermentation starter used in bread making, such as a sourdough starter, poolish, or biga, which improves the bread's flavor and texture.
• Preservative - Substances used to prevent the spoilage of food by microbial growth or undesirable chemical changes. Preservatives can be natural or synthetic.
• Pressure cooking - A method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the cooking temperature to rise above boiling point.
• Pressure frying - A technique of frying in which the food is cooked under pressure in a sealed pan, resulting in a faster cooking process and juicier meat.
• Pudding basin - A bowl specifically designed for making steamed puddings, allowing for even cooking throughout the dessert.
• Pudding cloth - A cloth used historically for making puddings, meats, and other cooked foods, acting as a container for boiling and steaming.
• Pumpkin flour - A gluten-free flour made from dried and ground pumpkin. It's used in baking and cooking for its nutritional benefits and unique flavor.
• Purée - A smooth, creamy substance made by blending or grinding food, typically vegetables or fruits, until they are completely smooth.
• Pyrex - A brand name for a type of heat-resistant glass cookware, used for baking and cooking. It is known for its durability and resistance to temperature changes.
• Pão na chapa - A popular Brazilian breakfast dish consisting of a toasted French roll with butter, often served with coffee.
• Quart - A unit of liquid capacity equal to two pints, used in both the imperial and United States customary measurement systems.
• Quooker - A brand of faucet that dispenses boiling water instantly, often used in modern kitchens for convenience in cooking and making hot beverages.
• Radappertization - A food preservation process using ionizing radiation to sterilize food, extending its shelf life while maintaining nutritional value.
• Radicidation - A process of using ionizing radiation to reduce pathogens and spoilage organisms in food, similar to pasteurization but using radiation.
• Ramtil oil - An oil derived from the seeds of the niger plant, used in cooking and as a salad dressing for its nutty taste.
• Rapeseed oil - A vegetable oil extracted from the seeds of the rapeseed plant, commonly used in cooking and for industrial purposes.
• Ratl - An ancient unit of measure used in the Middle East, varying regionally, often used for weighing food products.
• Raw feeding - A diet trend focusing on feeding pets, especially dogs and cats, raw meat, bones, fruits, and vegetables, mimicking a natural diet.
• Raw foodism - A dietary trend that advocates consuming uncooked, unprocessed, and often organic foods as a large portion of the diet.
• Recipe - A set of instructions for preparing a particular dish, including a list of the ingredients required.
• Refrigerator - An appliance used for keeping food and drinks cold. It is an essential kitchen appliance for food preservation.
• Remoska - A portable electric cooker of Czech origin, known for its versatility and energy efficiency in cooking a wide range of dishes.
• Restaurateur - A person who owns or operates an eating establishment, responsible for the business operations of a restaurant.
• Revere Ware - A brand of cookware known for its stainless steel products with a copper bottom, offering efficient heat distribution.
• Rice bran oil - An oil extracted from the hard outer brown layer of rice after chaff (rice husk), known for its high smoke point and mild flavor.
• Rice cooker - An electric kitchen appliance used to cook rice. It automates the cooking process by controlling the heat and timing.
• Rice paper - Thin, edible paper made from rice flour. It's used in Asian cuisine for wrapping spring rolls and other fresh or fried foods.
• Rice polisher - A machine used in the post-harvest processing of rice to remove the bran layer from brown rice, producing white rice.
• Road food - Food that is easily portable and can be consumed while traveling, often associated with fast food or snack food.
• Roasting jack - A device used for turning meat as it roasts, ensuring even cooking. Historically, it was manually operated, but modern versions are electric.
• Roasting pan - A piece of cookware used for roasting meat in an oven, typically made from metal or glass.
• Roasting - A cooking method that uses dry heat, whether an open flame, oven, or other heat source, to cook food, usually meat or vegetables.
• Robatayaki - A Japanese method of cooking similar to barbecue, where food is cooked at varying speeds over hot charcoal.
• Roller docker - A kitchen tool used to prick holes in dough to prevent it from blistering or rising in unwanted areas.
• Rolling pin - A cylindrical tool used in cooking to shape and flatten dough.
• Rosaghara - A traditional Bengali term referring to the kitchen or the act of cooking within Bengali households.
• Rose hip - The fruit of the rose plant, rich in vitamin C and used in teas, jams, jellies, and syrups for its tangy flavor.
• Rose water - A flavored water made by steeping rose petals in water. It's used in Middle Eastern, Indian, and Persian cuisine to flavor sweets and desserts.
• Rotisserie - A style of roasting where meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or roasted in an oven.
• Sabbath mode - A feature in some modern ovens and other appliances that allows them to be used by observant Jews on the Sabbath in accordance with Halakha (Jewish law).
• Safflower oil - An oil extracted from the seeds of the safflower plant, known for its nutritional properties and used in cooking.
• Safflower - A plant of the Asteraceae family, cultivated for its seeds, which are used to make safflower oil, a cooking oil.
• Sago - A starch extracted from the pith of various tropical palm trees. It's used as a food thickener and in puddings and other desserts.
• Sagol - A Korean term for beef bone broth, rich in nutrients and used as a base for soups and stews.
• Salo (food) - A traditional Eastern European food consisting of cured slabs of fatback, with or without skin.
• Salpicon - A dish of one or more ingredients diced or minced, often bound with a sauce. It can be served as a filling, topping, or salad.
• Salt crust - A cooking technique where food is encased in a salt mixture before baking. It seals in flavors and moisture, resulting in tender and flavorful dishes.
• Salt pig - A container for storing salt. It is designed to allow easy access to salt while cooking.
• Samovar - A heated metal container traditionally used in Russia to heat and boil water, often for making tea.
• Saran (plastic) - A brand of plastic wrap, commonly used in kitchens to cover food and keep it fresh.
• Satsivi - A Georgian sauce made of walnuts and served cold, either as a dipping sauce or with poultry dishes.
• Saucier - A chef that specializes in making sauces, or a type of pan used specifically for preparing sauces.
• Sautéing - A method of cooking food quickly in a small amount of oil or butter in a shallow pan over relatively high heat.
• Sač - A traditional Balkan cooking vessel, a type of dome-shaped clay or metal lid that is used to cover food while it cooks over hot coals.
• Schmaltz - Rendered chicken or goose fat, used in traditional Jewish cooking.
• Schwenker - A German-style grill or the act of grilling on such a device, which involves swinging the meat over a fire on a metal tripod.
• Scotch hands - A traditional Scottish kitchen tool used for handling hot pots and pans, similar to modern pot-holders.
• Scruple (unit) - An apothecary unit of measure that is no longer in common use, historically used in cooking and pharmacy.
• Scullery - A small kitchen or room at the back of a house used for washing dishes and other dirty household work.
• Searing - A technique used in grilling, baking, braising, roasting, sautéing, etc., that aims to caramelize the surface of the food to provide a flavorful crust.
• Seasoning - The process of adding herbs, spices, or other flavorings to food to enhance its flavor.
• Seaweed oil - An oil extracted from seaweed, known for its health benefits and used in cooking and as a dietary supplement.
• Separating eggs - The process of separating the yolk from the white of an egg, often required in recipes that need only one component of the egg.
• Sesame oil - An edible vegetable oil derived from sesame seeds, known for its nutty aroma and taste, used in cooking and as a flavor enhancer.
• Shallow frying - A cooking method that involves frying food in a small amount of oil or fat, as opposed to deep frying.
• Sheet pan - A wide, shallow baking pan made from metal, used for baking rolls, cookies, sheet cakes, Swiss rolls, and pizzas.
• Shichirin - A small, portable Japanese charcoal grill, used for tabletop cooking.
• Shirred eggs - Eggs that have been baked in a flat-bottomed dish; the name comes from the dish in which they were traditionally baked.
• Shortening - Any fat that is solid at room temperature and used to make crumbly pastry and other food products. The term is often used to refer specifically to hydrogenated vegetable oil.
• Shrivelling - The process of becoming or making something wrinkled or contracted, often due to the removal of moisture. In cooking, it refers to the undesirable effect of drying out food.
• Sieve - A kitchen utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp.
• Signature dish - A recipe that identifies an individual chef. It is often considered the chef's most renowned or unique creation.
• Simmering - A cooking method that uses a moderate to low temperature to cook food gently and slowly in liquid, just below boiling point.
• Sinangag - A Filipino fried rice dish typically flavored with garlic. It is often made with leftover rice and is a common breakfast item in the Philippines, often served with a fried egg and smoked fish or meat.
• Sink - An essential kitchen fixture used for washing hands, dishes, and food ingredients. Sinks come in various materials such as stainless steel and porcelain, and often feature a faucet for controlling water flow.
• Siraegi - Dried radish greens used in Korean cuisine, often rehydrated and cooked in soups, stews, or side dishes.
• Siru - A traditional Korean steamer made from clay or metal, used for steaming foods such as rice cakes (tteok) and vegetables. It plays a crucial role in Korean cuisine, emphasizing the importance of texture in steamed dishes.
• Skewer - A thin metal or wooden stick used to hold pieces of food together while they are grilled or roasted. Skewers are essential for making dishes like kebabs and satay.
• Slow cooker - An electric kitchen appliance that cooks food slowly at a low temperature, ideal for stews, soups, and other one-pot dishes. It allows for unattended cooking over several hours.
• Smen - A traditional North African clarified butter, fermented to acquire a distinctive flavor. It is often used in Moroccan cooking for dishes like tagine and couscous.
• Smoke point - The temperature at which an oil or fat begins to produce smoke, beyond which it can impart a burnt flavor to food. Different oils have different smoke points, making some more suitable for high-heat cooking methods like deep-frying.
• Snails as food - Snails prepared for eating, commonly known as escargot in French cuisine. They are often cooked with garlic butter, wine, or in sauces.
• Soap dispenser - A device that dispenses soap, often found next to the kitchen sink to promote hygiene during food preparation.
• Soda jerk - A person traditionally employed at a soda fountain to serve soft drinks and ice cream products. This role was prominent before the widespread use of automatic vending machines.
• Sofrito - A sauce used as a base in Spanish, Italian, Portuguese, and Latin American cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil.
• Sokuri - A traditional Korean basket made from bamboo or straw, used for washing or draining foods. It is a testament to the importance of cleanliness and preparation in Korean cuisine.
• Solar cooker - A device that uses sunlight as its energy source to cook food. It is an eco-friendly cooking method, reducing the need for fossil fuels or electricity.
• Sommelier - A trained and knowledgeable wine professional, usually working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing.
• Soup spoon - A spoon with a round bowl, larger than a teaspoon, designed specifically for eating soup.
• Sour sanding - A type of confectionery finishing process where a sour or tart powder is applied to the surface of candy. It's used to give candies a distinct sour flavor.
• Souring - A cooking technique that involves adding sour ingredients to a dish to enhance its flavor. Common souring agents include vinegar, tamarind, and lemon juice.
• Sous vide - A method of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath at a precisely controlled temperature. This technique results in evenly cooked food that retains moisture.
• Soy milk maker - A kitchen appliance used to produce soy milk from soaked soybeans and water. It simplifies the process of making soy milk at home.
• Soy molasses - A byproduct of processing soybeans into soy sauce. It's used as a sweetener and flavor enhancer in various dishes.
• Spatula - A broad, flat, flexible blade used to mix, spread, or lift material, including food in the kitchen. Spatulas come in various shapes and materials, tailored to different cooking tasks.
• Spherification - A culinary technique that involves shaping a liquid into spheres which visually and texturally resemble caviar. It is a popular technique in molecular gastronomy.
• Splatter guard - A kitchen tool placed over a frying pan to prevent hot oil and food from splattering out of the pan, improving safety and cleanliness during cooking.
• Spoon rest - A kitchen accessory that provides a place to rest cooking spoons during use, preventing surfaces from getting dirty.
• Springform pan - A type of bakeware that features sides that can be removed from the base, making it easier to release delicate baked goods like cheesecake.
• Sprouting - The process of germinating seeds to be eaten raw or cooked, which can enhance their nutritional value. Commonly sprouted seeds include alfalfa, lentils, and beans.
• Spurtle - A Scottish wooden cooking tool used for stirring porridge, soups, and stews. Its unique shape is designed to prevent sticking and clumping.
• Standard components (food processing) - Ingredients or substances used in food processing to achieve consistency, stability, or desired properties in food products.
• Steam juicer - A kitchen appliance used to extract juice from fruits and vegetables through the process of steaming, preserving the nutrients and flavors.
• Steaming - A cooking method that involves heating food by placing it above boiling water, allowing the steam to cook the food. It is a healthy cooking technique that preserves nutrients.
• Steeping - The process of soaking dry ingredients in a liquid to extract flavors or to soften them, commonly used in brewing tea or making stock.
• Stew - A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. It is known for its comforting flavors and tender texture.
• Stir frying - A Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. This method quickly cooks ingredients, preserving their color, crunch, and nutritional value.
• Stock pot - A large pot used for making stock, soups, and stews. Its size allows for the preparation of large quantities of liquids.
• Stone boiling - An ancient cooking technique where stones are heated in a fire and then placed in a container of water to bring it to a boil, used for cooking food before the invention of waterproof cooking vessels.
• Stoneware - A durable, non-porous pottery used for making dishes, mugs, and baking dishes. It is known for its ability to distribute heat evenly and withstand high temperatures.
• Stove - A kitchen appliance designed for the purpose of cooking food. Stoves can be powered by electricity, gas, wood, or other fuels.
• Straight dough - A method of making bread where all ingredients are mixed together in one step. It is the simplest method of bread making.
• Stuffing - A mixture of various ingredients, such as bread, herbs, and spices, used to fill the cavity of a turkey, chicken, or other poultry before cooking.
• Stuffing - A mixture of various ingredients, such as bread, herbs, and spices, used to fill the cavity of poultry, meat, or vegetables during cooking.
• Suet - Hard white fat from the kidneys and loins of animals, used in cooking and for making pastry and puddings. It is a traditional ingredient in British cuisine.
• Sugar nips - A tool used in the past to break off pieces from large cones of sugar. Before granulated sugar became widely available, sugar was often sold in solid cones.
• Sugar panning - A confectionery technique used to coat nuts, dried fruits, or candies with a shiny sugar shell. This process involves repeatedly coating the confections in sugar syrup and allowing them to dry.
• Sugo Marinetti - A specific type of Italian tomato sauce, rich in flavor and often used as a base for pasta dishes. It is named after Filippo Tommaso Marinetti, a key figure in the Futurist movement.
• Sujeo - A Korean set of utensils that includes a spoon (sotgarak) and a pair of chopsticks. It is commonly used in Korean dining to enjoy a wide range of dishes.
• Sunflower oil - An oil extracted from sunflower seeds, known for its light taste and high smoke point, making it suitable for frying foods.
• Susceptor - A material used in microwaveable packaging to absorb microwaves and heat up, allowing for browning and crisping of food in the microwave.
• Syrup of Maidenhair - A syrup made from the leaves of the maidenhair fern, used historically for medicinal purposes and sometimes in cooking for its sweet flavor.
• Tablespoon - A type of spoon used mainly for measuring and serving food. In many countries, it is standardized to 15 ml.
• Taffeltäckare - A traditional Swedish table-covering, often richly decorated, used in ceremonial dining settings. It reflects the importance of presentation in Swedish culinary traditions.
• Tahini - A paste made from ground sesame seeds, used in Middle Eastern cuisine as a dip or a component in dishes such as hummus.
• Tail fat - Fat derived from the fatty deposits around the tails of certain breeds of sheep, highly prized in Middle Eastern cuisine for its flavor.
• Tajine - Both a North African stew that is slow-cooked in a shallow earthenware pot with a tall, conical lid, and the name of the pot itself. Tajine dishes are known for their complex flavors and tender meat.
• Tallow - Rendered fat from beef or mutton, used in cooking or to make candles and soap. It is solid at room temperature and has a high smoke point.
• Tamis - A drum-shaped sieve used for puréeing or straining food to achieve a very smooth consistency. It is an essential tool in fine cooking for making sauces and soups.
• Tandoor - A cylindrical clay or metal oven used in cooking and baking in South Asian and Central Asian cuisine. The high temperatures achieved in a tandoor give dishes like tandoori chicken their distinctive char and flavor.
• Tangia - A Moroccan earthenware pot and the slow-cooked stew made within it, typically involving meat, spices, and preserved lemons. It is a traditional dish of Marrakech.
• Tapayan - A large earthenware or stoneware jar used in Southeast Asian countries for storing water, rice, or fermenting fish. It plays a significant role in traditional food preservation techniques.
• Tapioca pearl - Small spheres made from tapioca starch, used in puddings and beverages like bubble tea.
• Tataki - A Japanese method of preparing fish or meat; the protein is briefly seared over a high flame, then thinly sliced and served with a vinegar-based sauce. It highlights the delicate flavors and textures of the ingredients.
• Tatakua - A traditional Paraguayan clay oven used for baking various foods, including bread and meat. It is a central feature of Paraguayan culinary practices.
• Tea lady - A person, traditionally a woman, who serves tea and refreshments in workplaces or social gatherings. This role has a rich history in British and Commonwealth cultures.
• Tea seed oil - An oil extracted from the seeds of the tea plant, Camellia sinensis. It is prized for its high smoke point and mild flavor, making it suitable for cooking and salad dressings.
• Teacup - A small cup used for drinking tea, often part of a matching set with a saucer. It is an essential item in tea service.
• Teaspoon - A small spoon used for stirring and sipping tea or coffee, and for measuring ingredients in cooking and baking. It is standardized to 5 ml in many countries.
• Teriyaki - A Japanese cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Teriyaki dishes are known for their sweet and savory flavor profile.
• Tescoma - A brand known for producing kitchenware and cooking utensils, offering a wide range of products to enhance cooking and food preparation experiences.
• Test kitchen - A laboratory used by professional chefs, cooks, and food writers to develop, test, and refine recipes. Test kitchens are essential for ensuring the quality and consistency of culinary publications and products.
• Thermal cooking - A cooking method that involves bringing food to a boil, then insulating it to retain heat and continue cooking over a period of time without additional heat. It is energy-efficient and helps preserve nutrients.
• Thermomix - A multifunctional kitchen appliance that combines several cooking functions, including chopping, blending, weighing, and steaming. It is designed to facilitate complex cooking processes in a single device.
• Timbale (food) - A dish cooked in a round, drum-shaped mold, typically made of layers of pasta, rice, or potato, with a filling of meat, vegetables, or cheese. It is an elegant presentation for various cuisines.
• Tinapa - A Filipino term for fish that has been preserved through smoking. It is a popular ingredient in Filipino cuisine, adding a rich, smoky flavor to dishes.
• Toaster - An electric appliance designed to brown slices of bread by exposing them to radiant heat, producing toast. Modern toasters often feature adjustable settings to control the degree of browning.
• Toasting fork - A long-handled fork used for holding bread, marshmallows, or other foods over an open flame or heat source, allowing them to toast or warm.
• Toleware - Painted or lacquered metalware, often decorated with folk art designs. While not directly related to cooking, toleware items like trays and containers can be used in food presentation and storage.
• Tomato knife - A small knife with a serrated edge, designed specifically for slicing through the skin of tomatoes without crushing the flesh. It is a specialized tool for precise food preparation.
• Tomato paste - A thick paste made by cooking tomatoes for several hours to reduce moisture, then straining out the seeds and skins. It's used to impart a rich tomato flavor to sauces, soups, and other dishes.
• Tomato slicer - A kitchen tool designed to slice tomatoes quickly and evenly, often equipped with serrated blades to easily cut through the tomato skin. It ensures consistent slices for salads and sandwiches.
• Tongs - A kitchen utensil used for gripping and lifting food items, ensuring that food can be turned, served, or transferred safely and hygienically.
• Toque - A tall, pleated, brimless hat worn by chefs, symbolizing their expertise and professionalism in the culinary arts. The number of pleats can represent the chef's level of experience or the range of techniques they have mastered.
• Tortilla press - A tool used to flatten balls of dough into thin tortillas. Made from cast iron, wood, or plastic, it is essential for making homemade tortillas for dishes like tacos and quesadillas.
• Tortilla warmer - A container or cloth used to keep tortillas hot, soft, and pliable after they are cooked. It is an essential accessory in Mexican cuisine for serving tortillas at the table.
• Trivet - A stand or support used to protect a table or countertop from the heat of a hot dish, pot, or pan. Trivets come in various materials, including metal, wood, and silicone.
• Truffle oil - A culinary oil infused with the aroma of truffles, used to impart the luxurious flavor of truffles to dishes. It is often used as a finishing oil in gourmet cooking.
• Truffle oil - An oil infused with the aroma of truffles, used to add a luxurious truffle flavor to dishes.
• Trussing needle - A long, thin needle used for trussing poultry and other meats, ensuring they hold their shape and cook evenly. It is an essential tool for preparing meats for roasting.
• TurboSwing - A kitchen gadget designed to enhance the efficiency of mixing and blending tasks. It typically attaches to existing kitchen tools to increase their whisking or beating capabilities.
• Turkey fryer - A large, deep pot with a basket, burner, and thermometer, used for deep-frying whole turkeys. It is a popular method for preparing turkey in Southern United States cuisine, especially for Thanksgiving.
• Ugeoji - Dried cabbage leaves used in Korean cuisine, often added to soups and stews for their flavor and nutritional value.
• Vacuum filler - A machine used in the food processing industry to precisely fill containers with products like sausages, ensuring consistent weight and volume.
• Vacuum fryer - A kitchen appliance that cooks food at low temperatures in a vacuum-sealed environment, reducing the amount of oil absorbed by the food and preserving nutrients.
• Vanaspati - A vegetable oil-based product designed to mimic ghee, widely used in Indian cooking. It is hydrogenated to solidify at room temperature, making it a popular alternative to dairy-based fats.
• Varenye - A traditional Slavic preserve made from cooking fruit or berries in sugar syrup. It's similar to jam but often contains larger pieces of fruit.
• Vark - Edible silver leaf used as a decoration on Indian sweets and desserts. Like gold leaf, it adds a touch of elegance to food presentations.
• Victualler - A person or establishment that supplies food and provisions, historically referring to a purveyor of food and drink, often associated with ships and military installations.
• Waffle iron - A cooking appliance used to cook waffles by pouring batter between two patterned plates, creating the characteristic waffle shape and texture. It can be electric or stovetop.
• Waiting staff - The personnel in a restaurant or establishment who are responsible for serving food and beverages to customers, ensuring a pleasant dining experience.
• Walnut oil - An oil extracted from walnuts, known for its rich, nutty flavor. It is often used in salad dressings and as a finishing oil in gourmet cooking due to its delicate flavor profile.
• Warranty - A guarantee provided by the manufacturer or seller regarding the condition of a product and the promise of repair or replacement within a specified period. Warranties are important for kitchen appliances and tools, ensuring consumer protection.
• Washing meat - The practice of rinsing raw meat in water before cooking. This practice is debated among food safety experts, with some arguing it can spread bacteria through splashing.
• Water carrier - A person or device that transports water from one place to another. Historically, water carriers were essential in communities without direct access to clean water, playing a crucial role in food preparation and hygiene.
• Watergate cake - A cake that became popular in the United States during the Watergate scandal. It is a pistachio-flavored cake, often made with pistachio pudding mix, and topped with whipped cream and nuts.
• Waxed paper - A paper that has been coated on both sides with wax, making it moisture-resistant. It is used in cooking and baking for wrapping food, separating layers of items, or lining pans.
• Wet bar - A small bar or counter in a home or hotel that includes a sink with running water, used for preparing drinks and entertaining guests. It often includes storage for glassware and alcohol.
• Wet grinder - A grinder that uses water to keep the grinding stones cool, preventing overheating and preserving the nutrients and flavor of the food. It is commonly used in Indian cuisine for grinding grains and lentils to make batter for dishes like dosa and idli.
• Whisk - A cooking utensil made from loops of metal wire or other materials, used for mixing, beating, and aerating liquids. Whisks come in various shapes and sizes, tailored to different culinary tasks.
• Wine glass - A type of glassware specifically designed for drinking wine. The shape of a wine glass can influence the tasting experience, enhancing the aroma and flavors of different types of wine.
• Wine - An alcoholic beverage made from fermented grapes or other fruits. Wine has a rich cultural history and is an important component of many cuisines, often used in cooking as well as for drinking.
• Wok brush - A brush used for cleaning woks, typically made from bamboo or other stiff fibers. It is designed to remove food residue without damaging the wok's surface.
• Wonder Pot - An Israeli invention that allows for baking on a stovetop rather than in an oven. It is a versatile cooking tool that can be used for baking cakes, casseroles, and other dishes.
• Wonderbag - A non-electric slow cooker that uses insulation to retain heat, allowing food to continue cooking for hours without additional energy. It is an eco-friendly cooking method that reduces energy usage.
• Yeast extract - A food flavoring made from the same yeast used to brew beer and bake bread. It's rich in umami and used in spreads, broths, and as a flavor enhancer.
• Yuxiang - A Chinese term meaning "fish fragrance," referring to a spicy, sweet, and sour sauce used in Sichuan cuisine. It doesn't contain fish but mimics the flavors traditionally used in fish dishes.
• Zest (ingredient) - The outer peel of citrus fruits, used as a flavoring or garnish. It adds a bright, acidic flavor to dishes.
• Zester - A kitchen tool used to remove the zest from citrus fruits.
• À la zingara - A term used in French cuisine referring to a style of cooking that includes tomatoes, mushrooms, ham, and sometimes truffles and Madeira wine. It's often used for dishes prepared in a gypsy style.