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Briefly cooking food in boiling water, then plunging it into ice water to halt the cooking process. Example: Blanching tomatoes to easily peel them.

Working dough with hands or a mixer to develop gluten and a smooth, elastic texture. Example: Kneading bread dough for about 10 minutes until smooth and elastic.

Processing food to achieve a smooth, creamy texture. Example: Puréeing cooked pumpkin to make pumpkin soup.

Pasta or rice that is cooked to be firm to the bite. Example: Cooking spaghetti for 8 minutes to keep it al dente.

Cooking food by exposing it to direct heat in an oven or grill. Example: Broiling a steak to get a caramelized crust.

Adding liquid to a pan to dissolve the food particles that have caramelized on the bottom. Example: Deglazing a pan with red wine after cooking a steak.

A combination cooking method using both wet and dry heats; food is first seared at a high temperature, then finished in a covered pot with a variable amount of liquid. Example: Braising short ribs in red wine and beef stock.

The process of cooking sugar until it becomes a brown liquid, adding flavor and color to food. Example: Caramelizing onions over low heat until they're brown and sweet.

Coating food with a glossy, often sweet, mixture that can add flavor and improve appearance. Example: Glazing a baked ham with honey and mustard.

To coat foods with a dry ingredient, such as flour or bread crumbs, before cooking. Example: Dredging chicken cutlets in flour before pan-frying.

Softening or breaking into pieces using a liquid. Example: Macerating strawberries in sugar and balsamic vinegar to draw out their juices.

Cooking food gently in water or another liquid that is barely simmering. Example: Poaching eggs in water that's just below the boiling point.

A cutting technique resulting in thin, matchstick-sized strips of food. Example: Julienne carrots for a stir-fry dish.

Partially cooking food in boiling water, but finished by another cooking method. Example: Parboiling potatoes before roasting to shorten cooking time.

Simmering a liquid to evaporate it partially and concentrate its flavors. Example: Reducing balsamic vinegar to create a thicker, more flavorful glaze.

A cutting technique in which leafy vegetables or herbs are cut into long, thin strips. Example: Making a chiffonade of basil for garnishing a pasta dish.

Combining two ingredients together which do not naturally mix, typically oil and water. Example: Emulsifying a vinaigrette with olive oil and vinegar.

Melting and cooking down fat from meat until it separates from the protein, often used to cook and flavor other ingredients. Example: Rendering the fat out of bacon strips.

Cooking food by surrounding it with dry heat, typically in an oven. Example: Baking cookies at 350°F for 12 minutes.

Cooking food quickly in a small amount of oil or fat over high heat. Example: Sautéing onions until translucent.

Adding alcohol to a dish and igniting it to create a burst of flames. Example: Flambéing bananas with rum for a dramatic dessert.

Gently mixing a light, airy substance (like whipped cream or beaten egg whites) with a heavier mixture. Example: Folding whipped egg whites into a cake batter for a lighter texture.

Cutting or chopping food into very tiny pieces. Example: Mincing garlic finely before adding it to a sauce.

Browning the surface of food quickly at high temperature to develop flavor and color. Example: Searing a steak on a hot grill.

Scraping the outer, colored part of the peel off citrus fruits and using it to add flavor to food. Example: Adding lemon zest to a cake batter for extra flavor.

The process of slowly incorporating a hot liquid into a cooler mixture to prevent the formation of lumps or shocks in temperature. Example: Tempering chocolate to maintain its sheen and crisp texture.

Soaking foods in a seasoned, often acidic, liquid before cooking to flavor and tenderize. Example: Marinating chicken in lemon juice and herbs before grilling.

Cooking food using dry heat in an oven or over an open flame. Example: Roasting a whole chicken at 375°F until the skin is golden and crispy.

A slow cooking method that involves simmering small pieces of food in a covered pot of liquid. Example: Making a beef stew with chunks of beef and vegetables.

Making a liquid clear by skimming, straining, or by other means to remove solid impurities. Example: Clarifying butter to remove milk solids and water.

Cooking food by surrounding it with steam, usually using a dedicated steamer or by putting it over boiling water. Example: Steaming broccoli to maintain its nutrients.

Cooking food gently in a liquid just below boiling point. Example: Simmering a chicken in broth to make soup.

Removing the bones from meat or fish before cooking. Example: Deboning a leg of lamb before marinating and roasting it.

Beating an ingredient vigorously to incorporate air and increase volume. Example: Whipping cream until it forms soft peaks.

A boneless piece of meat or fish, or the act of cutting such. Example: Filleting a salmon to obtain boneless slices for grilling.

A mixture of flour and fat cooked together and used to thicken sauces. Example: Making a roux with butter and flour as the base for a cheese sauce.

A solution of saltwater used for preserving and flavoring food. Example: Brining a turkey before roasting to ensure juiciness.

A preservation method that produces chemical changes in organic substrates through the action of enzymes. Example: Fermenting cabbage to make sauerkraut.

Cooking food slowly in its own fat or seasoned oil at a low temperature to preserve and impart flavor. Example: Duck legs prepared as confit in duck fat.

Reducing food into small pieces by rubbing it on the sharp teeth of a utensil. Example: Grating cheese to mix into mashed potatoes.

Cooking food using direct heat source below the food, typically on a grill over charcoal or gas. Example: Grilling hamburgers over a charcoal fire.

A smooth, light dumpling made from fish or meat paste shaped with two spoons. Example: Forming a quenelle of chicken mousse as an appetizer.

Gently cooking vegetables in a little oil or butter, with frequent stirring, until they are soft but not browned. Example: Sweating onions to create a base for risotto.

One of the five mother sauces of French cuisine, made from a light stock thickened with a roux. Example: Using a velouté sauce as a base for a creamy chicken soup.

Preserving food in an acid solution or fermenting it in a brine. Example: Pickling cucumbers in a vinegar solution with dill and garlic.

A sauce of butter, shallots, and white wine (or vinegar), usually served with fish. Example: Making beurre blanc to serve with a pan-seared halibut.

A flavor base made from diced onions, carrots, and celery sautéed in butter or oil. Example: Starting a soup by cooking a mirepoix for depth of flavor.

Extracting flavor from an ingredient such as herbs, spices, or tea by steeping them in a liquid. Example: Infusing milk with vanilla beans for a custard.

A rich creamy sauce made from butter, egg yolks, and lemon juice or vinegar. Example: Serving hollandaise sauce with Eggs Benedict.