Culinary Terms

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A la Carte

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In the culinary arts, the expression à la carte signifies a menu item that is priced individually, rather than as part of a meal. À la carte can also refer to a menu in which the items are thus presented.

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A la Minute

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In the culinary arts, mainly in high-volume restaurants, à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than being prepped in advance and held for service. When a sauce is prepared à la minute, it is often prepared in the same pan in which the item was cooked.

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Agar

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Agar is a natural, vegetarian form of gelatin derived from red algae. Available in strips or as a powder, agar can be used in making jellies, custards and other desserts. Agar is also useful as a thickening agent for soups and sauces.

One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizu yōkan, another popular Japanese food.

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Alfredo

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In the culinary arts, alfredo is a creamy sauce that can be served with pasta and chicken. The basic ingredients of alfredo sauce are cream, butter and parmesan cheese. Other alfredo ingredients frequently include garlic and chopped parsley. In some versions, alfredo sauce is made with egg yolks.

Alfredo sauce is often served with fettuccine noodles to make the classic dish Fettuccine Alfredo. This dish can be enhanced by adding strips of cooked chicken, to make Chicken Alfredo.

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Allspice

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allspice is a spice made from the dried berries of a plant known as Pimenta dioica. A member of the pimento family, allspice is used in Caribbean, Middle Eastern and Latin American cuisines, among others.

The flavor of allspice is similar to cinnamon, cloves, nutmeg and pepper. Allspice can be used to flavor desserts as well as savory dishes.

Allspice can be used in ground form or whole. Whole allspice berries are sometimes used in pickling and brining.

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Allumette

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A basic knife cut measuring ¼ inch × ¼ inch × 2½ inches.

Pronunciation: al-yoo-MET

Also Known As: Matchstick cut

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Amandine

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amandine refers to a dish that is served garnished with almonds. Dishes prepared amandine can be garnished with sliced, slivered or whole toasted almonds. Fish (such as trout), green beans and asparagus are frequently prepared amandine.

Pronunciation: ah-mahn-DEEN or AH-mahn-deen

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Amaretto

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Amaretto is an almond-flavored Italian liqueur that is used as a flavoring in many culinary preparations. Made from almonds or apricot pits, amaretto can be used in making desserts, especially ones that feature chocolate. Tiramisu, an Italian cake made with coffee, cocoa and mascarpone cheese, is often flavored with Amaretto.

Amaretto is also sometimes used in savory dishes, like Chicken Amaretto, where chicken cutlets are simmered in an Amaretto-flavored sauce.

Amaretto is associated with the Italian town of Saronno. Indeed, one of the most popular brands of Amretto, Disaronno Originale, is made in Saronno.

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Anaheim Peppers

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Anaheim peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking. Anaheim peppers are the kind of peppers used for making canned green chiles.

Anaheim peppers register between 500 and 2,500 Scoville heat units on the Scoville Scale.

When they mature, Anaheim peppers turn red, and in this form they're referred to as a chile colorado or a California red chile.

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Ancho Chile

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ancho is the name for a type of dried chili pepper commonly used in Mexican cooking.
The ancho chili is the dried version of the Poblano pepper. Ancho chiles have a deep red color and a wrinkled skin. Anchos are sweet and smoky with a flavor slightly reminiscent of raisins. Their heat is mild to medium-hot.

Ancho chiles register between 1,000 and 2,000 Scoville heat units on the Scoville Scale.

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Andouille sausage

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Andouille is a spicy sausage made from smoked pork. Andouille sausage originated in France, where it was traditionally made with the stomach and intestines of the pig.

In the United States, andouille sausage is characteristic of Cajun cuisine, where it is featured in traditional dishes such as gumbo and jambalaya. Cajun andouille is spicier than the French version, and it is made with pork butt.

Pronunciation: ahn-DOO-ee

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Anise

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Anise is a plant with aromatic leaves and stems that taste like liquorice, fennel or tarragon.

The leaves of the anise plant can be used as an herb. The seeds of the anise plant, called aniseed or anise seeds, are used as a spice, either ground or whole. Aniseed is used in a various baked goods and desserts, for example Italian biscotti. Anise seeds are frequently used in making sausage.

Anise seeds are the basis for a number of alcoholic beverages, including absinthe, anisette, ouzo and sambuca.

Despite its similar name, anise is not related to star anise, which is another spice from a different family of plants.

Pronunciation: AH-nees or a-NEES

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Arrowroot

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Arrowroot is a form of starch derived from the root of a plant that grows in tropical regions. Processed into a white powder, arrowroot is useful as a thickening agent for soups and sauces.

Arrowroot is sometimes used interchangeably with corn starch, although there are differences. Although both arrowroot and corn starch are employed by means of a slurry, arrowroot should not be combined with dairy products, as it can produce an unpleasant texture.

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Asiago

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Asiago is a type of Italian cheese made from whole cow's milk.

Depending on how long it is aged, Asiago cheese can have different flavors and textures. Fresh Asiago has a smooth texture, mild flavor and white color. When aged at least six months, Asiago cheese is crumbly in texture, has a more pungent flavor and is a light yellow color.

Fresh Asiago cheese can be used for making sandwiches or served with crackers. Aged Asiago is usually grated and can be used in cooking and making sauces. Aged Asiago cheese resembles Parmesan cheese in flavor.

Pronunciation: a-zhee-AH-go

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Aspic

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Aspic is a savory gelatin made from consommé or clarified stock. Because consommé is high in gelatin, it hardens when it cools, forming aspic.

Aspic can be prepared as a mold with various ingredients such as meat, vegetables or egg set into the mold. The aspic is chilled and then sliced and served.

Aspic can also be used as a glaze for appetizers and cold food platters.

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Au Gratin

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Au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.

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Au Jus

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Au jus (pronounced "oh-ZHOO") traditionally refers to a dish of roasted meat that is served with its own juices.

In its simplest form, jus is simply the pan-drippings from the roasted meat. In practice, the jus is enhanced by deglazing the pan with stock and then simmering the liquid with mirepoix before straining and serving. But the jus is unthickened, which is what distinguishes it from a pan gravy.

A thickened version of jus, called jus lié or (fond lié) is prepared by adding cornstarch or arrowroot to brown stock and then simmering.

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Au Sec

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the term au sec refers to a liquid that has been reduced until it is nearly dry. Indeed, au sec means "nearly dry" in French.

Reducing a liquid to au sec is a process most frequently seen in sauce making. It's often the acid component, such as wine or vinegar, that is reduced to au sec. Examples of sauces where the wine or vinegar are reduced to au sec include Béarnaise and beurre blanc.

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Bain-maire

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A bain-marie is a container filled with hot water that is used during the cooking process, as with a creme brulee. A bain-marie can also be used for holding a finished product, as with a Hollandaise sauce.

Pronunciation: bane-mah-REE

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Ballotine

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A traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising or poaching.

In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.

Ballotines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.

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Barding

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Barding is a technique for cooking meats where the meat is wrapped in a layer of fat before cooking it. Pork fatback is commonly used for barding, although bacon is sometimes used for barding as well.

Barding maintains the moisture of the meat while it cooks and helps keep it from overcooking. (Bacon wrapped around beef, etc)

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Basting

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Basting a technique for moistening the surface of roasting meat, roasted chicken or other roasted items, with pan drippings, stock, butter or some other liquid. In addition to preserving moisture, basting adds flavor to the surface of the meat.

Basting is usually accomplished by using a basting spoon or basting brush (compare prices) to apply the liquid to the meat.

Some chefs prefer not to baste, because it requires opening the door of the oven each time, which lowers the oven temperature and interferes with cooking.

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Batonnet

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Definition: A basic knife cut measuring ½ inch × ½ inch × 2½-3 inches. (thicker than julienne and allumette)

Pronunciation: bah-tow-NAY

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Roux

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(rue) is a cooking mixture of wheat flour and fat (traditionally butter). It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight

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Béchamel

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Béchamel is a standard white sauce made from milk and roux. One of the five "leading sauces" of classical cuisine, béchamel is the starting point for other classic sauces such as the Crème sauce and the Mornay sauce.

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Beignet

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A beignet refers to a dessert made from deep-fried choux pastry. Beignets are popular in New Orleans, where they are served topped with powdered sugar. A traditional beignet is very similar to a doughnut.

Pronunciation: ben-YAY

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Beurre manie

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Beurre manie is a mixture of equal parts flour and butter kneaded together and then whisked into a sauce or soup to thicken it.

Beurre manie is a quick alternative to making a roux, which involves melting clarified butter, whisking in flour and then briefly cooking it. Beurre manie is made with whole butter rather than clarified butter.

Pronunciation: burr man-YAY

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Bisque

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A bisque is a rich, creamy soup made with shellfish.

When making bisque, the shells are roasted and then simmered to produce a highly flavorful stock which is then thickened. The meat itself is added to the bisque near the end of cooking.

Bisque can be thickened with rice, which is the traditional method. Modern bisques are often thickened with roux. Additionally, although a classic bisque is made only with shellfish, some thick soups made with vegetables, poultry or meat are sometimes referred to as bisques.

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Blade Steak

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Blade steak is a cut of meat from the shoulder section of either beef or pork.

Beef blade steak is a steak cut from the beef chuck. Beef blade steak is a relatively tough cut of meat.

Pork blade steak is slightly more tender than beef blade steak, so it can be grilled. But braising is probably a preferred cooking technique for the pork blade steak as well.

Whether beef or pork, blade steak is a relatively inexpensive cut of meat.

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Blanch

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Blanching is cooking technique in which food is briefly immersed in boiling water or fat.

Vegetables such as green beans are often blanched in order to enhance their natural green color. Blanched vegetables are typically plunged into an ice water bath afterward to halt the cooking process.

Blanching helps loosen the skins on tomatoes and other foods. Also, when preparing white stocks such as chicken or veal stock, the bones are blanched beforehand in order to rid them of impurities.

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Blancmange

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Blancmange is a French dessert, similar to panna cotta or Bavarian cream, made from milk or cream and sugar, and thickened with gelatin. Blancmange is traditionally flavored with almonds.

Pronunciation: BLAH-manzh

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Blind Bake

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To blind bake a pie crust means to partially or completely bake the pie crust before filling it.

Blind baking serves a number of purposes. First, you might want to blind bake a pie crust when the pie filling takes less time to cook than the crust itself.

Secondly, you would blind bake a crust when making a custard pie, because the custard is not baked at all.
When blind baking, the pie crust is lined with parchment paper and then filled with uncooked beans or rice, and then baked. After blind baking, the beans or rice are removed and the pie crust is filled.

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Bombe

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A bombe, or bombe glacée, is a French frozen dessert, made of layers of ice cream or sherbet and frozen into a spherical mold.

Pronunciation: bohm; bohm glah-SAY

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Bouillabaisse

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Bouillabaisse is a classic French fish soup from the Mediterranean region of Provence.

In addition to the fish and seafood, bouillabaisse is made various vegetables, herbs and spices including tomatoes, onions, leeks, garlic, saffron, fennel, orange peel and bay leaves.

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Bouillon

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Bouillon is a clear, flavorful broth made by simmering beef, chicken or vegetables and other ingredients.
The main difference between bouillon and stock is that bouillon is made by simmering meat, whereas stock is made by simmering bones. Also, stock is generally not seasoned, or only lightly seasoned, whereas bouillon is seasoned.

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Bouquet Garni

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A bundle of herbs and aromatics tied within sections of leek with cooking twine and simmered in stock to add flavor and aroma.

In addition to leeks, typical components of a bouquet garni are •celery
•fresh thyme
•parsley stems
•bay leaf
The tied bundle is then suspended in the simmering stock at the end of a length of cooking twine, so that it can be easily retrieved.

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Bourguignon

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The word Bourguignon refers to a recipe that is prepared in the style of the French region of Burgundy. A recipe prepared à la Bourguignon will likely feature meat such as beef braised in red wine along with mushrooms, onions and bacon.

A Bourguignon sauce is made by simmering a basic demi-glace along with red wine, bacon and other ingredients.

A classic recipe prepared in the Bourguignon style is Beef Bourguignon, or Boeuf à la Bourguignon, which features beef braised in red wine and flavored with bacon.

Pronunciation: bore-geen-YONE

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Brunoise

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A basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch.
Pronunciation: BROON-wahz

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Bucantini

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Bucatini is a type of pasta that is shaped like a long, narrow tube. Bucatini resembles thick, hollow spaghetti, with a hole running through the strand of pasta.

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Burdock

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Burdock is a crisp root vegetable with an off-white colored flesh and mild flavor. Burdock is related to artichokes, as they are both a member of the thistle family.

Burdock flowers can also be eaten, and taste similar to artichokes. Burdock leaves are sometimes used as an herb.

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canapé

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A canapé is a type of hors d'oeuvre, or small, single-bite food, that is traditionally made with a base of a small piece of bread with some sort of topping.

Modern canapés may use a cracker, a small pancake or pastry as the base.

When building a canapé, the bread is sometimes toasted, and then spread with butter, cream cheese, mayonnaise or some other spread. The canapé is then topped with meat, fish, cheese, caviar or some other savory item. Finally, the canapé is finished with a garnish.

Pronunciation: can-a-PAY

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Cannelloni

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Cannelloni is a type of pasta that is shaped like a short, wide tube. Traditionally, cannelloni is made by wrapping sheets of fresh pasta into cylinders.

Popular recipes featuring cannelloni often include ricotta cheese and spinach which are stuffed inside the cooked cannelloni. The stuffed cannelloni is then served with a basic tomato pasta sauce.

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Canola oil

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Canola oil is a vegetable oil made from rapeseed. Canola oil was first developed in Canada, hence its name: Canadian oil, low acid.

Canola oil is considered one of the healthiest oils available. Canola oil is high in so-called "good fats" such as mono-unsaturated and poly-unsaturated fats. Canola oil is low in so-called "bad fats" like saturated fats and trans fats.

Refined canola oil is good for high-heat cooking since it has a smoke point of between 425°F and 475°F.

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Capon

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A capon is a rooster that has been castrated before reaching sexual maturity.

Capon meat is tender and flavorful, compared with rooster meat, which can be quite gamy. The process of making a rooster into a capon is called caponization.

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Capsaicin

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Capsaicin is the chemical in chili peppers that makes them spicy. Specifically, capsaicin occurs in the fruits of plants in the Capsicum family, including bell peppers, jalapeño peppers, cayenne peppers and other chili peppers.

Capsaicin in chili peppers is measured on the Scoville Scale and expressed in terms of Scoville Heat Units. Bell peppers are the only member of the capsicum family that don't contain capsaicin, and thus register zero Scoville units.

The white membranes inside a pepper contain the most capsaicin, and the actual flesh of the pepper contains less. The seeds of the pepper don't contain any capsaicin at all.

Capsaicin is an oil-like compound in the sense that it repels water.

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Caramelization

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Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown.

Caramelization is related to the Maillard reaction, where proteins in meat turn brown when heated.

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Caraway seeds

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Caraway seeds are a spice made from the dried fruit of a plant known as Carum carvi. A member of the parsley family, caraway seeds are not technically seeds, but fruits. Nevertheless, they are commonly referred to as caraway seeds in the culinary arts.

Caraway seeds are similar in flavor to aniseed.

Caraway seeds are frequently used in baking. The seeds found in most types of rye bread are caraway seeds. Caraway seed is also used in flavoring curries, sausages and even liqueurs. Caraway seeds are sometimes used in pickling and brining.

The leaves of the caraway plant can be used as an herb, much like its relative, parsley. In addition, the root of the caraway plant can be eaten — it's similar to a parsnip.

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Brine

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To immerse, preserve, or pickle in salt water.

Brining chicken, turkey and other poultry is a great way to add flavor and moisture to the meat before cooking it.


In its simplest form, brine is a solution of salt in water. But generally for brining chicken, turkey and other poultry, we add sugar and also a few simple spices.

When you add your poultry to the brine solution, the liquid should be icy. Room temperature brine can be a food safety hazard.

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Cardamom

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Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint and smoke.

Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main type of cardamom: black cardamom and green cardamom.

Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom seeds are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.

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cassoulet

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Cassoulet is a hearty French bean stew made with white beans and sausages, along with pork, lamb or other meat.

A classic cassoulet recipe features goose or duck confit and topped with breadcrumbs and fried pork skins. A traditional peasant dish, cassoulet is customarily baked in an earthenware dish for two hours or longer.

Pronunciation: kas-oo-LAY

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Caul fat

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Caul Fat is thin membrane of fat covering the intestines of a pig, cow or sheep. The most common type of caul fat used in the culinary arts is pork caul fat.

Caul fat is a translucent lace of fat, and it melts when cooked, so it provides moisture and flavor to the final product. In classical garde manger, caul fat is used to wrap forcemeats and as a natural casing for sausages.

Caul fat is sometimes used to wrap roasts, so it is essentially a form of barding.

Sausage patties wrapped in caul fat are known as crépinettes.

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garde manger

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garde manger refers to a category of foods produced in the cold kitchen. Examples of garde manger are:
•Smoked and cured foods
•Salads and salad dressings
•Sausages, pâtés and terrines
•Cheesemaking
•Pickled foods and condiments
•Cold sauces and soups

Because the tradition of garde manger dates to an age before refrigeration, garde manger encompasses many classical techniques for preserving foods, such as confits and aspics.

Garde manger means "keeping to eat" in French, and the term originally referred to a pantry or food storage area.

In the modern culinary arts, the term garde manger can refer to the chef who oversees cold food production. Similarly, garde manger can also refer to the specific area of the kitchen where cold food production takes place.

Pronunciation: gard man-ZHAY

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Cloche

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a bell-shaped metal or glass cover placed over a plate to keep food warm or fresh.

A restaurant's bell-shaped cover for a plate of food, to retain warmth

French, from Old French, bell.

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Cayenne Peppers

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Cayenne is a hot, red chili pepper used in all kinds of cuisines, from Latin American to Tex-Mex to Asian.

Long and slender, with pointy tips, Cayenne peppers can be used fresh or dried. Szechuan cuisine utilizes whole dried cayenne peppers in dishes such as Kung Pao Chicken. The dried cayenne peppers can also be ground and used as a spice.

Cayenne peppers register between 30,000 and 50,000 Scoville heat units on the Scoville Scale.

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ceviche

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ceviche is a Latin American recipe for raw fish and seafood marinated in citrus juice, mainly lime and lemon juice. The acid in the citrus juice coagulates the proteins in the fish, effectively cooking it.

Other ingredients in ceviche typically include tomatoes, onions, chiles and cilantro.

There is no single recipe for ceviche, and many different fish and shellfish can be used in preparing ceviche. Snapper, sea bass, halibut, mah-mahi and tilapia are popular fish for making ceviche. Other seafood items used in ceviche include shrimp scallops, squid and octopus.

Shrimp ceviche, popular in Ecuador, is made solely with shrimp and includes tomato sauce. Peruvian ceviche can include corn and cooked sweet potato.

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chafing dish

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A chafing dish is a container used for keeping cooked foods warm, usually on a buffet or for catering.

A chafing dish is typically constructed with a dish for the food situated above a heat source of some kind. Chafing dishes can be set up with a water bath, or bain-marie, between the heat source and the food. This allows the food to be heated more gently.

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Chanterelle

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a chanterelle is a popular golden-colored mushroom with a nutty, woody, earthy flavor. Chanterelles have a wide, ruffly cap and a narrow, tapered stem.

Chanterelle mushrooms grow wild throughout North America and Europe. Chanterelles are versatile, and are well suited for sautéeing and for using in sauces, soups, risotto and even omelets.

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Charcuterie

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Charcuterie is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballotines, confit and crèpinettes.

Charcuterie is one of the principal categories of garde manger, which encompasses various classical techniques for preserving foods that date from an era before refrigeration.

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Chard

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Chard is a type of leafy green vegetable that is common in Mediterranean cuisine, particularly Italian. Chard is used in many Italian recipes, such as in pasta dishes, in risotto and on pizza. The root of chard is inedible.

Chard stems range in color from red to yellow to white. Chard's flavor is comparable to spinach, although this depends on what cooking technique is used.

One of the best ways to prepare chard is to sauté it, although chard can also be cooked by moist-heat cooking methods such as steaming, or dry-heat cooking methods such as grilling or roasting.

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Chateaubriand

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Chateaubriand is a small roast made from the center section of the beef tenderloin.

The traditional chateaubriand recipe uses an approximately four-inch section of beef tenderloin, which is one of the most tender cuts of beef. Because it is so thick, the chateaubriand must be roasted carefully to ensure it is properly cooked.

Chateaubriand is named for François-René de Chateaubriand, a 19th-century French diplomat.

Classically, the chateaubriand was served with a Chateaubriand Sauce, which was essentially a variant on the Bercy Sauce, but with the addition of lemon juice, tarrgon and possibly mushrooms. Modern chateaubriand is frequently served with Béarnaise Sauce.

Pronunciation: sha-toe-bree-AHN

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chaud-froid

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Chaud-Froid is a jellied sauce used to decorate serving platters or to coat chicken breasts or other cooked and cooled items (usually poultry).

Chaud-Froid can be made by adding gelatin to a velouté sauce, or a demi-glaze or a béchamel sauce.

Chaid Froid can also be made by adding cream to a simple aspic. In a pinch, it's possible to add gelatin to mayonnaise or sour cream, to make a chaud froid substitute called a mayonnaise collée.

The word chaud-froid means "hot-cold" in French. Originally, the word chaud-froid referred to a dish, such as cooked chicken, which was cooled and then coated with the chaud-froid sauce. Today, the word chaud-froid is mostly used to describe the sauce itself.

Pronunciation: show-FRWAH

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Chervil

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Chervil is a delicate culinary herb used frequently in French cuisine. A member of the parsley family, chervil has a mild flavor with hints of liquorice or anise.

Chervil leaves are delicate and curly, somewhat resembling carrot greens. Because of its delicate flavor, chervil is usually included in recipes, such as salads and soups, where it will not be overpowered by the other flavors. Chervil is a good addition to omelets.

Chervil substitute: If you don't have chervil and a recipe calls for it, you could substitute fresh parsley or tarragon or a combination of the two.

Pronunciation: SHER-vil

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Chèvre

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Chèvre is a type of French cheese made from goat's milk.

Depending on how it's made, Chèvre can have different flavors and textures. Some types of chèvre have a smooth texture, mild, buttery flavor and white color, similar to cream cheese. Other varieties of chèvre are still soft but slightly more crumbly. The flavor of these types of chèvre can be slightly more tangy. Aged Chèvre can be quite firm and yellow in color.

Chèvre can be served as a table cheese, spread on crackers or in canapés. Chèvre is also frequently used in salads.

Chèvre will soften but not completely melt when heated. Chèvre is a popular cheese in pasta dishes and on pizza.

Pronunciation: SHEV-ruh

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Bercy Sauce

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The Bercy sauce, named after a district in the east of Paris, is a finished sauce for fish and seafood dishes. It's made by reducing white wine and chopped shallots and then simmering in a basic fish velouté.

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Béarnaise Sauce

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Béarnaise Sauce Recipe
Béarnaise is a rich, buttery, aromatic sauce featuring shallots, tarragon and crushed black peppercorns. Béarnaise is typically served with grilled steak.

The procedure for making Béarnaise is much like the procedure for making Hollandaise sauce.