Reference
Cooking Glossary
200+ essential cooking terms explained in plain English. Whether you're decoding a recipe or brushing up on technique, bookmark this page and come back whenever you need it.
A
Acidulate
Adding an acid like lemon juice or vinegar to water to prevent fruits and vegetables from browning after they're cut.
Aerate
Incorporating air into a mixture, usually by sifting dry ingredients or whipping. Makes baked goods lighter and fluffier.
Agar-Agar
A plant-based gelatin substitute made from seaweed. Sets firmer than regular gelatin and doesn't need refrigeration to hold its shape.
Aioli
A garlic-flavored mayonnaise originating from Mediterranean cuisine. Traditional versions are made by emulsifying garlic with olive oil.
Al Dente
Italian for 'to the tooth.' Pasta or vegetables cooked until firm but not hard, with a slight bite when you chew.
Aromatics
Vegetables, herbs, and spices sauteed as the flavor base for a dish. Common aromatics include onion, garlic, celery, and ginger.
Au Gratin
A dish topped with breadcrumbs or cheese and baked or broiled until golden and crispy on top. Potatoes au gratin is the classic example.
Au Jus
French for 'with juice.' Meat served with its own natural cooking juices, often alongside prime rib or roast beef.
B
Bain-Marie
A water bath used for gentle, even heating. You place a smaller container inside a larger one filled with hot water, great for melting chocolate or making custard.
Bake
Cooking food with dry heat in an oven. The hot air surrounds the food evenly, creating browning on the outside while cooking through.
Baste
Spooning or brushing pan juices, melted fat, or a marinade over food during cooking. Keeps meat moist and adds flavor to the surface.
Batter
A thin, pourable mixture of flour, eggs, and liquid used for coating foods before frying or as the base for pancakes, cakes, and similar items.
Beat
Stirring or mixing vigorously to combine ingredients and add air. You can beat by hand with a whisk or use an electric mixer.
Béchamel
One of the five French mother sauces, made from butter, flour, and milk. The base for mac and cheese, lasagna, croque monsieur, and countless gratins.
Bench Rest
Letting dough relax on the counter between shaping steps. The gluten loosens up, making the dough easier to roll or shape without springing back.
Beurre Blanc
A classic French butter sauce made by reducing white wine and vinegar, then whisking in cold butter. Rich, creamy, and goes perfectly with fish.
Beurre Manié
Equal parts softened butter and flour kneaded together into a paste. Whisked into simmering sauces and stews as a quick thickener at the end of cooking.
Blanch
Briefly boiling food, then immediately plunging it into ice water to stop cooking. Keeps vegetables vibrant green and makes peeling tomatoes easy.
Blind Bake
Baking a pie crust without filling, using pie weights or dried beans to keep the dough flat. Done when the filling doesn't need baking or needs less time.
Bloom
Hydrating gelatin in cold water before using it, or heating spices in oil to release their essential oils and deepen their flavor.
Boil
Heating liquid until large bubbles break the surface rapidly at 212°F (100°C). A rolling boil means the bubbles don't stop when you stir.
Bouquet Garni
A bundle of fresh herbs (traditionally parsley, thyme, and bay leaf) tied together or wrapped in cheesecloth and added to soups and stews for flavor.
Braise
Cooking food low and slow in a small amount of liquid after searing it first. Turns tough, cheap cuts of meat fork-tender over a few hours.
Brine
Soaking food in a saltwater solution, sometimes with sugar and spices. Makes meat juicier and more flavorful, especially poultry and pork.
Broil
Cooking food with high, direct heat from above, like an upside-down grill. Great for quick browning, melting cheese, or charring vegetables.
Brown Butter
Butter cooked until the milk solids turn golden brown, creating a nutty, toasty aroma. Called beurre noisette in French and transforms simple dishes.
Brûlée
French for 'burned.' Refers to the technique of torching a thin layer of sugar until it forms a hard, caramelized crust. Creme brulee is the most famous application.
Brunoise
A knife cut where food is diced into tiny, uniform cubes about 1/8 inch on each side. Used for garnishes and fine-textured dishes.
Butterfly
Cutting meat or shrimp almost in half and opening it flat like a book. Creates a thinner, more even piece that cooks faster and more uniformly.
C
Caramelize
Cooking sugar until it melts and turns golden brown, or cooking foods with natural sugars (like onions) slowly until they become sweet and deeply browned.
Carryover Cooking
The continued rise in temperature after food is removed from heat. A thick steak can climb another 5-10°F while resting, so pull it off before it hits your target temp.
Cartouche
A round piece of parchment paper placed directly on top of a simmering liquid. Slows evaporation, keeps food submerged, and prevents a skin from forming.
Ceviche
Fresh raw fish or seafood 'cooked' in citrus juice, which denatures the proteins and firms up the flesh. Mixed with onion, cilantro, and chili for a bright, refreshing dish.
Charcuterie
The craft of preparing cured, smoked, or preserved meats. Also refers to a board or platter of these meats served with cheese, bread, and accompaniments.
Chiffonade
Stacking leaves (like basil or spinach), rolling them into a tight cylinder, and slicing them into thin ribbons. Makes a beautiful garnish.
Chinois
A very fine mesh, cone-shaped strainer used to make silky smooth sauces and soups. Catches even the smallest particles for a velvety texture.
Clarify
Removing impurities from a liquid to make it clear. Clarified butter (ghee) has the milk solids removed, giving it a higher smoke point.
Coddle
Gently cooking food in water just below the boiling point. Coddled eggs are cracked into a container and cooked in simmering water until barely set.
Compote
Fruit cooked gently in sugar syrup until soft but still holding its shape. Served warm or cold over yogurt, ice cream, or pancakes.
Confit
Slowly cooking food submerged in fat at a low temperature. Duck confit is the classic version, where legs cook in their own rendered fat until silky tender.
Convection
An oven setting that uses a fan to circulate hot air, cooking food faster and more evenly. Generally reduce temperature by 25°F compared to conventional recipes.
Coulis
A smooth, pourable sauce made from pureed and strained fruits or vegetables. Raspberry coulis drizzled over desserts is a restaurant classic.
Cream
Beating butter and sugar together until light and fluffy, trapping tiny air pockets. This is the foundation of most butter-based cake and cookie recipes.
Crème Fraîche
A thick, tangy, slightly nutty cultured cream with about 30% fat. Less sour than sour cream and won't curdle when added to hot dishes.
Cross-Contamination
When bacteria or allergens transfer from one food to another, usually from raw meat to ready-to-eat food. Use separate cutting boards and wash hands between tasks.
Crudite
An assortment of raw vegetables served with a dipping sauce, often as an appetizer. Think carrot sticks, celery, bell peppers, and radishes with hummus.
Curd
The solid part of milk that forms when it curdles, used to make cheese. Also a creamy spread made from citrus juice, sugar, eggs, and butter (like lemon curd).
Cure
Preserving food using salt, sugar, smoke, or a combination of these. Curing draws out moisture and inhibits bacterial growth, creating products like bacon and gravlax.
Cut In
Working cold butter into flour using a pastry cutter, two knives, or your fingertips until the mixture looks like coarse crumbs. Creates flaky pastry and biscuits.
D
Dashi
A foundational Japanese stock made from kombu (dried kelp) and bonito flakes (dried tuna). Provides the umami backbone for miso soup, ramen, and many other dishes.
Deep Fry
Cooking food fully submerged in hot oil, typically between 325°F and 375°F. Creates a crispy exterior while keeping the inside moist.
Degerm
Removing the small green sprout from inside a garlic clove, which can taste bitter. Split the clove lengthwise and pop it out with the tip of a knife.
Deglaze
Adding liquid to a hot pan to dissolve the browned bits stuck to the bottom (called fond). Those bits are pure concentrated flavor for sauces and gravies.
Demi-Glace
A rich, concentrated sauce made by reducing brown stock and espagnole sauce by half. It's deeply flavored and used as a base for many classic French sauces.
Devein
Removing the dark digestive tract running along the back of a shrimp. Not actually a vein, but it can taste gritty, so most cooks remove it.
Dice
Cutting food into small, uniform cubes. Small dice is about 1/4 inch, medium dice is 1/2 inch, and large dice is 3/4 inch.
Dock
Poking small holes in dough before baking to prevent it from puffing up or forming air bubbles. Done to pie crusts, crackers, and flatbreads.
Double Boiler
Two nested pots where the bottom holds simmering water and the top holds the food. Provides gentle, indirect heat for melting chocolate, making hollandaise, or tempering eggs.
Dredge
Coating food lightly in flour, breadcrumbs, or cornmeal before cooking. Creates a thin crust that browns well and helps sauces stick to the surface.
Dry Brine
Salting food and letting it sit uncovered in the fridge, rather than soaking in liquid brine. The salt draws out moisture, dissolves, and gets reabsorbed. Less messy, equally effective.
Dry Rub
A mixture of spices and seasonings pressed onto meat before cooking, without any liquid. Builds a flavorful crust (bark) on smoked and grilled meats.
Dutch Oven
A heavy, thick-walled pot with a tight-fitting lid, often made of cast iron. Perfect for braising, stews, baking bread, and anything that needs even, retained heat.
E
Egg Wash
A mixture of beaten egg (sometimes with water or milk) brushed onto dough before baking. Creates a shiny, golden-brown crust on breads and pastries.
Emulsify
Combining two liquids that normally don't mix, like oil and vinegar, into a smooth, stable mixture. Mustard and egg yolks are common emulsifiers that hold everything together.
Emulsion
A stable mixture of two liquids that don't normally combine. Mayonnaise is oil and vinegar held together by egg yolk. Vinaigrettes are temporary emulsions that separate over time.
En Croûte
Wrapping food in pastry dough before baking. Beef Wellington is a classic example, where the pastry seals in moisture and creates an elegant presentation.
En Papillote
Cooking food sealed in a parchment paper packet. Steam builds up inside, gently cooking fish or vegetables while trapping all the flavor and aroma.
Espagnole
One of the five French mother sauces. A rich brown sauce made from brown stock, tomatoes, and a dark roux, forming the base for many classic sauces.
F
Ferment
A process where microorganisms like bacteria or yeast break down sugars, creating new flavors and preserving food. Gives us bread, yogurt, kimchi, and beer.
Filet
A boneless piece of meat or fish, or the act of removing bones from meat or fish. A sharp, flexible knife makes filleting much easier.
Five-Spice Powder
A Chinese spice blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. Warm, aromatic, and slightly sweet. A little goes a long way on roasted meats.
Flambé
Igniting alcohol in a pan to create a brief burst of flame. Burns off the raw alcohol taste while leaving behind deeper flavor. Makes for a dramatic presentation.
Flash Freeze
Freezing food as quickly as possible by spreading it in a single layer on a sheet pan. Prevents items from clumping together, so you can grab what you need later.
Fold
Gently combining a light mixture (like whipped cream) into a heavier one using a slow, sweeping motion. Preserves the air you've whipped in, keeping things fluffy.
Fond
The browned bits of food stuck to the bottom of a pan after searing. Pure gold for sauces. Deglaze the pan with liquid and scrape those bits up.
Fond
The caramelized bits of food stuck to the bottom of a pan after searing or roasting. Deglazing with liquid dissolves these bits into an incredibly flavorful base for sauces.
Food Mill
A hand-cranked tool that purees food while straining out skins, seeds, and fibers. Makes the smoothest mashed potatoes and tomato sauce without a blender.
French
Trimming meat and fat from the end of a rib bone for a clean presentation. Commonly done on rack of lamb, where the exposed bones look elegant on the plate.
Fricassee
A cooking method where meat (usually chicken) is cut up, lightly sauteed without browning, then simmered in a white sauce. Comfort food with French roots.
Fumet
A concentrated fish stock made from fish bones, white wine, and aromatics. More intensely flavored than regular fish stock. The base for many seafood sauces and soups.
G
Galette
A free-form, rustic tart made by folding dough up around a filling without using a pan. Easier and more forgiving than a traditional pie.
Ganache
A smooth, rich mixture of chocolate and cream. Made by pouring hot cream over chopped chocolate and stirring until silky. Used for truffles, glazes, and fillings.
Gastrique
A sweet and sour sauce made by caramelizing sugar, then adding vinegar. Often paired with fruit sauces to balance rich meats like duck.
Glaze
A thin, glossy coating applied to food. Can be a sugar-based coating for pastries, a reduced sauce brushed on meat, or an egg wash for shine.
Gluten
A protein network formed when wheat flour is mixed with water. It gives bread its chewy structure. Kneading develops gluten, while overworking makes pastry tough.
Gluten-Free
Food made without wheat, barley, rye, or their derivatives. Important for people with celiac disease or gluten sensitivity. Rice, corn, and oat flours are common substitutes.
Gochujang
A Korean fermented red chili paste with a sweet, savory, and spicy flavor. Used in bibimbap, stews, and marinades. Adds depth that plain chili flakes can't match.
Gratin
Any dish topped with a golden, crispy layer of cheese, breadcrumbs, or both, then baked or broiled. The crunchy top is the whole point.
Gratinée
The process of browning the top of a dish under a broiler or high oven heat to form a crisp, golden crust. French onion soup is finished this way.
Gremolata
A bright Italian condiment made from finely chopped parsley, lemon zest, and garlic. Traditionally served on osso buco, it lifts heavy braised dishes with a burst of freshness.
H
Herbes de Provence
A dried herb blend from southern France, usually including thyme, rosemary, oregano, marjoram, and sometimes lavender. Great on roasted meats and vegetables.
Hibachi
A small, portable charcoal grill used in Japanese cooking. In the US, the term often refers to teppanyaki-style flat grill cooking at restaurants.
Hollandaise
One of the five French mother sauces. A warm emulsion of egg yolks, butter, and lemon juice, famously served on eggs Benedict and asparagus.
Hors d'Oeuvre
Small appetizers served before or outside of the main meal. Can be hot or cold, passed around on trays, or set out on a table.
Hull
Removing the green leafy cap and stem from a strawberry, or the outer husk from a seed or nut. A small paring knife or a straw works for strawberries.
Hydrate
Adding liquid to dry ingredients like dried mushrooms, sun-dried tomatoes, or gelatin so they absorb moisture and soften before use.
I
Ice Bath
A bowl of ice and water used to rapidly cool hot food and stop the cooking process. Essential after blanching vegetables to keep them crisp and bright.
Immersion Blender
A handheld stick blender you plunge directly into a pot to puree soups and sauces without transferring to a countertop blender. Less mess, fewer dishes.
Infuse
Steeping an ingredient in liquid to extract its flavor. Tea is an infusion. You can infuse cream with vanilla, oil with herbs, or syrup with ginger.
Inoculate
Introducing specific bacteria or mold cultures to food to start fermentation or aging. Done when making cheese, yogurt, tempeh, and certain cured meats.
J
Jacquard
A tool with small needles used to tenderize meat by piercing it all over. Also called a meat tenderizer. Lets marinades penetrate deeper and breaks down tough fibers.
Jardiniere
A mix of diced vegetables, often cooked together as a side dish or garnish. The classic French version includes carrots, turnips, green beans, and peas.
Jicama
A crisp, mildly sweet root vegetable popular in Mexican cuisine. Eaten raw in salads and slaws, or with chili powder and lime juice as a snack.
Julienne
Cutting food into thin, matchstick-sized strips, about 1/8 inch thick and 2-3 inches long. A mandoline makes julienning fast and consistent.
Jus
The natural juices released from meat during cooking. Served as a light sauce alongside roasted meats, it's thinner and more delicate than gravy.
K
Keto
Short for ketogenic. A high-fat, very low-carb diet that forces the body to burn fat for fuel instead of carbohydrates. Usually under 20-50g of carbs per day.
Knead
Working dough by pushing, folding, and pressing it repeatedly to develop gluten. Makes bread elastic and chewy. Usually takes 8-10 minutes by hand.
Kombu
Dried edible kelp used as the backbone of Japanese dashi stock. Rich in glutamate, which gives it a deep natural umami flavor.
L
Lame
A thin blade on a handle used to score bread dough before baking. The curved blade creates clean cuts that control how the loaf expands in the oven.
Lard
Rendered pork fat used for cooking and baking. Makes incredibly flaky pie crusts and was the primary cooking fat before vegetable oils took over.
Larder
A cool room or cabinet used for storing food before refrigeration existed. Now the term usually just means a well-stocked pantry.
Lardons
Small strips or cubes of pork fat or bacon, slowly rendered until crispy. A staple in French cooking, used in salads, quiches, and stews.
Leaven
Any ingredient that makes dough rise by producing gas. Yeast, baking powder, and baking soda are leaveners. Without them, baked goods would be dense and flat.
Liaison
A mixture of cream and egg yolks used to thicken and enrich sauces and soups at the very end of cooking. Must be tempered in slowly to avoid curdling.
M
Macerate
Soaking fruit in sugar, alcohol, or syrup to soften it and draw out juices. Macerated strawberries over shortcake is a summer classic.
Macros
Short for macronutrients, the three main nutrient categories: protein, carbohydrates, and fat. Tracking macros means counting how much of each you eat daily.
Maillard Reaction
The chemical reaction between amino acids and sugars that creates browning, flavor, and aroma when food is cooked at high heat. It's why seared steak, toasted bread, and roasted coffee taste so good.
Mandoline
A flat cutting tool with an adjustable blade that slices food into uniform, paper-thin pieces. Makes fast work of potato chips, vegetable gratins, and salads. Watch your fingers.
Marinate
Soaking food in a seasoned liquid (acid, oil, herbs, spices) to add flavor and sometimes tenderize. Acids break down proteins on the surface but can make food mushy if left too long.
Meringue
Egg whites whipped with sugar until stiff and glossy. Comes in three styles: French (raw, simplest), Swiss (heated over water), and Italian (hot syrup poured in).
Microgreens
Tiny seedlings of vegetables and herbs harvested just after their first leaves develop. Packed with concentrated flavor and used as garnishes and in salads.
Microplane
A razor-sharp grater used for zesting citrus, grating hard cheeses like Parmesan, and mincing garlic into a paste. Originally a woodworking tool.
Mince
Cutting food into the tiniest possible pieces, smaller than a fine dice. Usually done with garlic, fresh herbs, and shallots.
Mirepoix
A French flavor base of diced onion, carrot, and celery, typically in a 2:1:1 ratio. The starting point for countless soups, sauces, and braises.
Mise en Place
French for 'everything in its place.' Measuring and prepping all your ingredients before you start cooking. It's the single best habit that separates calm cooks from frantic ones.
Miso
A Japanese fermented soybean paste available in white (mild and sweet), yellow, and red (stronger, saltier) varieties. Adds deep umami to soups, marinades, and dressings.
Molecular Gastronomy
A style of cooking that applies science and technology to transform textures and presentations. Think spherification, foams, and gels that challenge what food can look and feel like.
Mother Sauces
The five foundational sauces of French cuisine: bechamel, veloute, espagnole, hollandaise, and tomato. Almost every classic sauce is built from one of these.
Mount
Swirling cold butter into a sauce at the very end of cooking to add richness and a glossy sheen. The French call it monter au beurre.
N
Nage
A light, aromatic broth used for poaching seafood, made with white wine, vegetables, and herbs. The term literally means 'swimming' in French.
Nappe
When a sauce is thick enough to coat the back of a spoon and hold a line when you draw your finger through it. The classic test for custard doneness.
Nixtamalize
Soaking dried corn in an alkaline solution (lime water) to remove the hull and make nutrients more available. This ancient process is how corn becomes masa for tortillas and tamales.
O
Offset Spatula
A flat, angled spreading tool that keeps your hand above the food while you work. Essential for frosting cakes smoothly and lifting cookies off baking sheets.
Oxidation
The chemical reaction that turns cut apples brown and makes avocado guacamole darken. Acid (lemon juice) or removing air contact slows it down.
P
Paleo
A diet focused on foods our ancestors might have eaten: meat, fish, vegetables, fruits, nuts, and seeds. Avoids grains, dairy, processed foods, and refined sugar.
Panna Cotta
An Italian dessert of sweetened cream set with gelatin until it has a silky, barely-there wobble. Simple to make and a blank canvas for any topping or flavor.
Parboil
Partially boiling food before finishing it with another cooking method. Parboiling potatoes before roasting gives them a fluffy interior with a crispy outside.
Parchment Paper
Heat-resistant, non-stick paper used to line baking sheets and pans. Prevents sticking without greasing and makes cleanup almost effortless.
Pare
Cutting away the skin or outer layer of a fruit or vegetable with a small knife. A paring knife is named after this specific task.
Pâté
A rich, savory paste made from ground meat, liver, fat, and seasonings, cooked and served cold. Often spread on toast or crackers as an appetizer.
Pectin
A natural carbohydrate found in fruits that makes jams and jellies set and thicken. Apples and citrus fruits have the most pectin.
Persillade
A French seasoning of finely chopped parsley and garlic, often mixed with breadcrumbs and olive oil. Pressed onto lamb or fish before roasting for a bright, herby crust.
Pestle and Mortar
A bowl (mortar) and grinding tool (pestle) for crushing spices, herbs, and ingredients by hand. Releases more flavor than a spice grinder because it bruises rather than slices.
Pickle
Preserving food in vinegar, brine, or a fermented solution. Quick pickles take 30 minutes. Fermented pickles take weeks but develop more complex flavor.
Pinch
The amount of a dry ingredient you can hold between your thumb and forefinger. Roughly 1/16 of a teaspoon. When a recipe says 'a pinch of salt,' that's what they mean.
Pipe
Squeezing a soft mixture through a pastry bag fitted with a tip to create decorative shapes. Used for frosting cakes, filling pastries, and plating mashed potatoes.
Plancha
A flat metal cooking surface, like a griddle, used at very high heat. Common in Spanish cooking for searing seafood and vegetables with intense, direct contact.
Poach
Cooking food gently in liquid held just below a simmer, between 160°F and 180°F. The surface barely moves. Perfect for delicate items like eggs, fish, and chicken breast.
Proof
The final rise of bread dough after shaping and before baking. Also refers to testing yeast by dissolving it in warm water with sugar to see if it bubbles (still alive).
Prove
Another word for proofing bread. Letting shaped dough rise one final time before baking. The dough should roughly double and spring back slowly when poked.
Puree
Blending or processing food until completely smooth. Soups, baby food, and sauces often start as purees.
Q
Quenelle
A smooth, oval-shaped scoop of soft food like mousse, ice cream, or mashed potatoes, formed using two spoons. A plating technique that instantly looks professional.
Quick Bread
Any bread leavened with baking powder or baking soda instead of yeast, so it doesn't need time to rise. Banana bread, muffins, and cornbread are all quick breads.
R
Ramekin
A small, round ceramic dish used for individual servings of baked dishes like creme brulee, souffle, and pot pie. Usually holds 6 to 8 ounces.
Ras el Hanout
A North African spice blend whose name means 'head of the shop,' meaning the best spices the seller has. Usually contains cardamom, cinnamon, clove, cumin, and many more.
Reconstitute
Adding water back to dehydrated food to restore it to something close to its original state. Dried mushrooms, sun-dried tomatoes, and powdered milk all get reconstituted.
Reduce
Simmering a liquid uncovered so water evaporates and the flavors concentrate. Reducing by half doubles the intensity of flavor.
Refresh
Plunging hot food into ice water to stop cooking immediately. Another word for shocking. Done after blanching to lock in color and texture.
Remoulade
A tangy condiment based on mayonnaise, mixed with mustard, capers, herbs, and pickles. Common in Cajun cuisine on po' boys and alongside fried seafood.
Render
Slowly melting the fat out of meat (like bacon or duck skin) over low heat. You end up with crispy protein and liquid fat for cooking.
Rest
Letting cooked meat sit for several minutes before cutting it. The juices redistribute through the meat instead of running out onto the cutting board.
Ribbon Stage
When beaten eggs and sugar are thick enough that the mixture falls from the whisk in a ribbon that holds its shape for a few seconds before dissolving. A key step in genoise and sponge cakes.
Risotto
An Italian rice dish made by stirring warm stock into short-grain rice (like Arborio) a little at a time. The starch releases slowly, creating a creamy texture without cream.
Roast
Cooking food in an oven with dry heat, usually at high temperatures. Similar to baking, but typically refers to meats and vegetables rather than breads and pastries.
Roux
A cooked mixture of equal parts fat (usually butter) and flour, used to thicken sauces and soups. Cooked longer for darker color and nuttier flavor.
S
Sachet
A small cheesecloth pouch filled with herbs and spices (like peppercorns, thyme, bay leaf) dropped into a simmering liquid. Easy to fish out when the flavor is right.
Sambal
A Southeast Asian chili paste or sauce. Sambal oelek is the simplest version, just ground fresh chilies. There are dozens of regional variations across Indonesia and Malaysia.
Sauté
Cooking food quickly in a small amount of fat over high heat, tossing or stirring frequently. The word comes from French 'sauter,' meaning to jump.
Scald
Heating milk or cream until tiny bubbles form around the edges, just below boiling. Used in custard and bread recipes to dissolve sugar and activate yeast.
Score
Making shallow cuts across the surface of food before cooking. Scoring bread dough lets steam escape. Scoring meat helps marinades penetrate and fat render.
Sear
Browning the surface of food with intense, direct heat. Creates a flavorful crust through the Maillard reaction. Don't move the food until it releases naturally from the pan.
Season
Adding salt, pepper, or spices to food to enhance flavor. Also refers to treating cast iron or carbon steel pans with oil to create a non-stick surface.
Shallot
A mild, slightly sweet member of the onion family. Less harsh than a regular onion, making it ideal for vinaigrettes, sauces, and dishes where you want subtle allium flavor.
Shock
Immediately transferring food from boiling water to ice water. Stops the cooking process instantly and preserves color, texture, and nutrients in vegetables.
Silpat
A reusable, non-stick silicone baking mat that replaces parchment paper on sheet pans. Nothing sticks to it, and it distributes heat evenly.
Simmer
Cooking liquid at a temperature just below boiling, where small, gentle bubbles break the surface occasionally. Lower and slower than a boil, between 185°F and 205°F.
Slurry
A mixture of cornstarch (or other starch) and cold liquid used to thicken sauces and soups. Always mix the starch with cold liquid first to prevent lumps.
Smoke Point
The temperature at which an oil or fat starts to burn and produce visible smoke. Exceeding it creates off flavors and harmful compounds. Avocado oil and ghee have high smoke points.
Soffritto
The Italian equivalent of mirepoix: onion, carrot, and celery finely diced and slowly cooked in olive oil. The flavor base for most Italian soups, sauces, and braises.
Sofrito
A Latin American and Spanish base of garlic, onion, peppers, tomatoes, and herbs cooked in oil. Every household has its own version. The secret weapon of Latin cooking.
Sous Vide
Cooking food sealed in a bag submerged in precisely temperature-controlled water. Produces impossibly even results. A 130°F steak comes out edge-to-edge medium rare.
Spider
A wide, shallow wire mesh strainer with a long handle. Used for scooping food out of hot oil or boiling water. Essential for frying and blanching.
Springform Pan
A round baking pan with a removable bottom and a latch that releases the sides. Designed for cheesecakes and delicate cakes that can't be flipped out of a regular pan.
Steep
Soaking a solid ingredient in liquid to extract flavor. Tea leaves steep in hot water. Vanilla beans steep in cream. The longer you steep, the stronger the flavor.
Stew
Cooking small pieces of food slowly in liquid that covers them completely. Unlike braising, where food sits partially submerged, stewing means fully submerged in the cooking liquid.
Stir-Fry
Cooking small, uniform pieces of food very quickly over intense heat in a wok, tossing constantly. The high heat creates wok hei, that smoky, charred flavor.
Sugo
Italian for sauce, specifically a slow-cooked tomato-based meat sauce. More rustic and chunky than a smooth marinara. Sunday sugo is an Italian-American tradition.
Suprême
A boneless, skinless chicken breast with the first wing joint still attached for presentation. Also refers to citrus segments with all pith and membrane removed.
Sweat
Cooking vegetables over low to medium heat with a bit of fat until softened but not browned. You're coaxing out moisture and mellowing the flavor.
T
Tahini
A paste made from ground sesame seeds, essential in Middle Eastern cooking. The base for hummus, a drizzle for falafel, and an ingredient in halva.
Tandoori
A style of cooking from India using a tandoor, a cylindrical clay oven reaching extreme heat. Gives naan its blistered bubbles and chicken its signature char.
Tare Weight
The weight of an empty container that gets subtracted so you only measure the food inside. Pressing 'tare' on a kitchen scale resets it to zero with the bowl on it.
Tartare
A dish of finely chopped or minced raw meat or fish, seasoned and served uncooked. Steak tartare and tuna tartare are the most well-known versions.
Temper
Gradually bringing two ingredients to a similar temperature to prevent curdling or seizing. Slowly adding hot liquid to eggs, or carefully heating and cooling chocolate for a glossy snap.
Tempura
A Japanese technique of battering and deep-frying seafood and vegetables in an extremely light, crispy coating. The batter uses ice-cold water and minimal mixing to stay airy.
Tenderize
Breaking down tough muscle fibers in meat to make it softer. Done mechanically (pounding, scoring), chemically (marinades with acid or enzymes), or through slow, moist cooking.
Terroir
The complete natural environment in which food is produced, including soil, climate, and terrain. Most associated with wine, but applies to coffee, cheese, and olive oil too.
Thermometer
A tool for measuring internal food temperature. An instant-read thermometer is the single most important tool for knowing when meat is done. Stop guessing, start probing.
Togarashi
A Japanese seven-spice blend (shichimi togarashi) containing chili, orange peel, sesame, ginger, nori, and Sichuan pepper. Sprinkled on noodles, rice, and grilled meats.
Tomato Concasse
Tomatoes that have been blanched, peeled, seeded, and diced into clean, uniform pieces. Gives you pure tomato flavor and texture without the skin and seeds.
Tonnato
A creamy Italian sauce made from canned tuna, anchovies, capers, and mayonnaise. Most famously paired with cold sliced veal in vitello tonnato.
Torchon
French for 'dish towel.' In cooking, it refers to foods shaped by rolling them tightly in a cloth, like torchon foie gras or torchon butter.
Toss
Gently mixing ingredients by lifting and turning them over, usually in a bowl or pan. Used for salads, pasta, and stir-fries where you want even coating without crushing.
Truss
Tying a whole bird (chicken, turkey) with kitchen twine so the legs and wings stay close to the body. Promotes even cooking and a tidier presentation.
Turmeric
A bright yellow spice with an earthy, slightly bitter flavor, central to Indian and Southeast Asian cooking. Contains curcumin, which gives it that intense golden color.
U
Umami
The fifth basic taste, alongside sweet, sour, salty, and bitter. It's a deep, savory richness found in aged cheese, soy sauce, mushrooms, and tomatoes.
Unleavened
Bread or dough made without any rising agent. Tortillas, matzo, and chapati are unleavened. They stay flat because nothing produces gas to make them puff up.
V
Vegan
A diet and lifestyle that excludes all animal products, including meat, dairy, eggs, and honey. Plant-based alternatives continue to grow in variety and quality.
Velouté
One of the five French mother sauces, made from a light stock (chicken, veal, or fish) thickened with a white roux. The base for many cream sauces.
Vinaigrette
A sauce or dressing made from oil and vinegar (or another acid), typically in a 3:1 ratio. Adding mustard helps emulsify and keep it from separating.
Vitello Tonnato
A classic Italian dish of thinly sliced cold roasted veal covered in a creamy tuna-caper sauce. Sounds odd, tastes incredible. A summer staple in northern Italy.
W
Water Bath
Placing a baking dish inside a larger pan filled with hot water. Provides gentle, even heat for custards and cheesecakes, preventing cracking and curdling.
Whey
The liquid left over after milk has been curdled and strained during cheese making. Rich in protein and used in smoothies, bread baking, and fermentation.
Whip
Beating ingredients vigorously to incorporate air and increase volume. Whipped cream, meringue, and mousse all depend on whipping for their light texture.
Whisk
A tool made of looped wires used for blending, beating, and aerating. Also the action of using one. A balloon whisk is great for whipping cream, a flat whisk for sauces.
Whole30
A 30-day elimination diet that removes sugar, grains, dairy, legumes, and processed foods to reset your eating habits. After 30 days, you reintroduce foods one at a time.
Wok
A round-bottomed, high-sided pan used in Asian cooking. The shape creates different heat zones, so you can sear food at the bottom and keep finished pieces warm on the sides.
Wok Hei
The smoky, charred flavor that comes from cooking in a blazing-hot wok. Literally means 'breath of the wok.' Almost impossible to replicate on a home stove, but worth trying.
X
Xanthan Gum
A common food thickener and stabilizer used in gluten-free baking to replace the structure that gluten normally provides. A little goes a long way.
Y
Yakitori
Japanese skewered and grilled chicken, brushed with tare sauce (a sweet soy glaze) or simply salted. Everything from thigh meat to hearts and skin gets skewered.
Yogurt
Milk fermented by beneficial bacteria that thicken it and create a tangy flavor. Used in marinades (tenderizes meat), baking (adds moisture), sauces, and eaten on its own.
Yuzu
A tart Japanese citrus fruit that tastes like a mix of lemon, lime, and grapefruit. Used for its aromatic zest and juice in dressings, sauces, and desserts.
Z
Za'atar
A Middle Eastern spice blend of dried thyme, oregano, sesame seeds, and sumac. Sprinkled on flatbread with olive oil, mixed into dips, or rubbed on roasted chicken.
Zest
The colorful outer layer of citrus peel, packed with aromatic oils. Grate it with a microplane for intense lemon, lime, or orange flavor without the bitterness of the white pith underneath.