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Refers to pasta or rice that is cooked to be firm to the bite

A cooking technique that uses a water bath to gently heat food

A method of preservation where food is cooked in its own fat at a low temperature

Adding liquid to a pan to lift the browned bits of food after sautéing or searing

The process of combining two ingredients together which do not naturally mix

Adding alcohol to food and igniting it to create a burst of flame

A mixture of chocolate and cream, used as a filling or glaze

An emulsion of egg yolk, melted butter, and lemon juice or vinegar

Extracting flavor from an ingredient by steeping it in a liquid

To cut food into thin, match-like sticks

To work dough with the hands to develop gluten and distribute ingredients

A mixture of egg yolks and heavy cream used to thicken and enrich sauces

To soften or break down food, usually fruit, by soaking in a liquid

The consistency of a liquid that is thick enough to coat the back of a spoon

A burnt onion used to flavor stocks and sauces

To partially cook food by boiling, usually before another cooking method

An oval-shaped dumpling or a smooth, oval-shaped scoop of soft food

A mixture of flour and fat cooked together, used to thicken sauces

A method of precision cooking in a water bath at a precise temperature

The process of slowly adding a hot liquid to a cold one to prevent curdling

One of the five basic tastes, often described as savory or meaty

A light stock-based sauce, thickened with a blond roux

A utensil for whipping eggs or cream, allowing for incorporation of air

Tiny shavings of the outermost layer of citrus fruit peel

To mix ingredients together thoroughly

To heat sugar or foods containing sugar until a brown color and sweet flavor develop

A very small amount of an ingredient, often used for seasoning

To obtain the intense flavor of a substance by removing it from its source

To combine ingredients gently without stirring or beating

To coat foods with a glossy mixture to enhance flavor and appearance

Varieties of plants that are open-pollinated and passed down through generations

To steep an ingredient in liquid to extract its flavor

The juices that come from cooked meat, often used as a sauce

Food prepared according to Jewish dietary laws

To cause dough to rise by using a fermenting agent like yeast or baking powder

A mix of chopped onions, carrots, and celery used to add flavor to stocks and sauces

A small round piece of meat, or a browned hazelnut butter with a nutty flavor

A paste made from cooked ground meat and fat, minced into a spreadable mixture

An Andean plant with seeds that are cooked and eaten like a grain

To cook fatty meat or poultry over low heat to release and melt the fat

To cook food quickly in a small amount of fat over relatively high heat

A pâté-like mixture of minced ingredients, often baked in a rectangular dish (also called a terrine)

Having a greasy or soapy feel, often used to describe foods with a smooth, rich texture

A sauce made with a mixture of vinegar, oil, and seasonings, often used to dress salads

A versatile round-bottomed cooking vessel originating from China

A microscopic fungus used as a leavening agent in baking

To remove the outer part of citrus rind for use as flavoring without the bitter white pith underneath

To cook a liquid, such as a sauce, until its quantity decreases through evaporation

To mash or blend food until it is a smooth, creamy consistency

To chop food into very small pieces finer than chopping