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To soften or become softened by soaking in a liquid, typically used to describe the process with fruit.

A burnt onion used for flavoring stocks and sauces.

To extract flavor from one ingredient such as herbs, spices, or tea by steeping them in a liquid.

To cut vegetables into oblong, seven-sided football shapes for presentation and even cooking.

A preparation of food that is cut into short, thin strips.

An oval-shaped dumpling or the presentation of soft food made with two spoons.

To cover a roast or other meat with thin slices of bacon or fat to prevent it from drying out during cooking.

Stock that is reduced until it forms a thick, syrupy consistency.

One of the five basic tastes; a savory and meaty flavor.

A type of white sauce made from a light stock thickened with a roux.

A cool area for storing food prior to use, often a pantry or a cool room.

A hot water bath used to gently cook food or keep it warm.

To work dough with the hands to develop gluten and a uniform texture.

A term used to indicate a product or dish without the protein composite gluten, which is found in wheat and related grains.

A mixture of fat and flour used to thicken sauces, soups, and stews.

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

A flavor base made from diced vegetables, usually carrots, celery, and onions; used to add flavor and aroma to stocks, sauces, and soups.

Food that is slowly cooked in a liquid in which it is stored, typically fat or sugar syrup.

To cook food briefly in boiling water followed by immediate cooling in ice water to halt the cooking process.

A decorative or flavorful element added to a dish before serving.

To tie up a bird or roast with string to hold its shape during cooking.

To make a liquid clear by removing sediments or solids.

Refers to cooking equipment that does not react chemically with acidic foods.

A mixture of ground meat and fat, often with other ingredients, that is made into a spreadable paste.

A versatile round-bottomed cooking vessel originating from China, used especially in Asian cooking for stir-frying.

A preparation of shredded or finely cut leafy vegetables, used as a garnish.

Consistency of a liquid that will coat the back of a spoon.

A small, handy knife used for peeling and trimming fruits and vegetables.

The process of slowly adding a hot liquid to a cold one to prevent the mixture from curdling.

A cooking utensil used to blend ingredients smooth, or to incorporate air into a mixture.

To remove fat from the surface of a liquid, such as stock, soup, or sauce.

The browning of sugar, resulting in a distinctive flavor and brown color.

To soak food in a seasoned liquid, often containing an acid, to infuse flavor or tenderize.

A cooking method involving browning food in fat and then simmering it in a small amount of liquid in a covered pot.

To cook food gently in simmering liquid just below boiling point.

A gaseous dispersion in a liquid or solid, as seen with whipped cream or meringues.

A mixture of two liquids that don't normally combine, often stabilized with an emulsifier.

To cook fat out of meat or fish over low heat to use the fat for cooking.

An emulsion of egg yolk, melted butter, and lemon juice or vinegar, often seasoned with salt, white pepper, and a little cayenne.

A baking and cooking tool that can withstand high temperatures, used for scraping and spreading.

The browned bits and caramelized drippings of meat or vegetables left in a pan after cooking.

The organs and entrails of a butchered animal, considered as food.

To pour liquid into a hot pan to loosen the remaining bits of food from the bottom.

A small and imprecise amount of an ingredient, often used in reference to liquid additives.

Pasta or rice that is cooked to be firm to the bite.

A method of cooking that involves igniting alcohol added to food to create a burst of flames.

When proteins in a liquid coagulate due to heat or the addition of acids, resulting in a lumpy texture.

The outer peel of citrus fruits used as flavoring.

To brown the surface of food in a hot pan or oven to create a flavorful crust.

The amount of food that is produced or the number of servings a recipe makes.

A method of cooking in which food is put into a folded pouch or parcel and then baked.