TOP TIPS
Glossary
Welcome to our TASTE glossary, where you can find explanations of common
cooking terms, ingredients, and techniques used in our recipes.
- À la Nage
- Aïoli
- Abaisee
- Abaisse
- Acidulated water
- Adzuki beans
- Aemono
- Affriter
- Agar-agar
- Agemono
- Aging
- Al Dente
- Albumen
- Algin
- Allspice
- Allumete
- Amabele
- Amadumbe
- Amandine
- Amanqina
- Amaranth
- AmaRhewu
- Amasi
- Amathungulu
- Amuse bouche
- Anchoïade
- Anchovy essence
- Angelot cheese
- Appenzeller
- Arborio rice
- Arrabiata
- Asafoetida
- Asian omelette
- Aspic
- Atchar
- Au Gratin
- Au Jus
- Au Lait
- Au naturel
- Au Sec
- Baba Ganoush
- Backless split breast, poultry portions
- Bain-marie
- Ballotine
- Banneton
- Barding
- Basting
- Batonette
- Bean curd noodles
- Beard
- Bechamel sauce
- Beni shoga
- Berbere
- Beurre blanc
- Beurre manié
- Beurre monté
- Beurre noir
- Beurre noisette
- Bivalve
- Black bean sauce
- Black beans
- Black-eyed beans or peas
- Black peppercorns
- Black tea
- Blanch
- Bleu
- Blind baking
- Bloom, chocolate and fat
- Bloom, gelatin
- Blue Rock
- Blue Tower cheese
- Bobotie
- Bocconcini
- Boerenkaas
- Boil, rolling
- Boneless, skinless breast, poultry portions
- Boning knife
- Bonito flakes
- Bouillabaisse
- Boule
- Bouquet garni
- Boursin
- Brûlé
- Braising
- Bread knife
- Breading
- Brie
- Brine
- Brining
- Brisket
- Broad beans
- Broche,à la
- Brodet
- Broiling
- Bronze died pasta
- Broth
- Brown Sauce
- Bruise
- Brunoise
- Buckwheat
- Buffalo mozzarella
- Bulgur wheat
- Burritos
- Butter beans
- Butter muslin
- Butterfly
- Cambozola
- Camembert
- Canola oil
- Cape Malay Chaat Masala
- Caramalize
- Caraway
- Carbonnade
- Carte, À la
- Cartouche
- Carving knife
- Cashel
- Cassoulet
- Cavalo nero
- Celeriac
- Cellophane noodles
- Cep (also cèpe)
- Ceviche
- Châteaubriand
- Chakalaka
- Chapons
- Charcuterie
- Charring
- Chaud-froid
- Chavroux
- Cheddar with olives, basil and sundried tomatoes
- Cheesecloth
- Cheeses
- Chef’s knife
- Chermoula
- Chevin
- Chickpeas
- Chiffonade
- Chiffonnade
- Chimichurri sauce
- Chinois
- Churn
- Cilantro
- Clarify
- Clotted cream
- Coagulation
- Cocannon
- Coddling
- Compound sauces
- Comte AOC cheese
- Concasse
- Confectioners’ sugar
- Confit
- Consommé
- Convection oven
- Coppa
- Corn syrup
- Coulis
- Court Bouillon
- Couverture chocolate
- Crème Diplomat
- Crème fraîche
- Cream cheese
- Creamed coconut block
- Creaming,method
- Creamy Lancashire
- Creme Patissiere
- Cremezola
- Crimp
- Croûte, En
- Crumbing
- Crush
- Cumin
- Cut in, method
- Cutting and folding, method
- Daikon
- Dal
- Dariole
- Dariole
- Dash
- Dashi
- Dauphinoise
- Deglaze
- Degorgé
- Degrease
- Demi-Glace
- Deveining
- Developing dough
- Devil, deviled
- Dhal
- Diagonal Slicing
- Dock
- Doppio zero or 00 flour
- Dot
- Double boiler
- Double-frying
- Double Gloucester cheese with chives
- Drawn butter
- Dredge
- Dress
- Drumettes, poultry portions
- Drumstick, poultry portions
- Duetto dolce of figs and pecan nuts
- Dukkah
- Durian fruit
- Dutch oven
- Duxelles
- Edamame beans
- Egg wash
- Eggah
- Egyptian brown beans
- Eight piece cut, poultry portions
- Elastin
- Emmenthal
- Empanada
- Emulsifier
- Emulsion
- Enchilada
- Enoki
- Enrich
- Entrée
- Epicure
- Escabeche
- Escalope
- Escalope
- Espagnole sauce
- Espuma
- Extra virgin olive oil
- Fajita mix
- Farce
- Farci
- Fell
- Filleting knife
- Fines Herbes
- Fior di latte
- Firm-ball stage
- Five counties cheese
- Five spice powder
- Flageolet beans
- Flake
- Flaxseed oil
- Fleur de sel
- Fleuron
- Fond
- Fondant
- Forcemeat
- Frangipane
- Free-range beef
- French fries
- Frenched
- Friand
- Fricassee
- Frikkadel
- Frill
- Fromage frais
- Ful medames
- Fumé
- Fumet
- Galangal
- Galantine
- Ganache
- Gastrique
- Gazpacho
- Ghee
- Giblets
- Gild
- Glace de viande
- Glucose, Liquid
- Gluten
- Gnocchi
- Goat’s milk Camembert
- Goat’s milk Cheddar
- Goat’s milk crottin
- Goat’s milk Gouda
- Goat’s Milk Pecorino
- Goma
- Gorgonzola
- Gougère
- Grana Padano
- Grapeseed oil
- Grease and flour, to
- Grease, to
- Green tea
- Green tomatoes
- Gremolata
- Groats
- Gruyere
- Guar gum
- Gum Paste
- Gur
- Half and half
- Halloumi
- Halva
- Halves, poultry portions
- Ham hock
- Hamachi
- Hard-ball stage
- Hard-crack stage
- Harissa
- Hash
- Havarti
- Herbes de Provence
- Hoisin
- Hollandaise
- Honey
- Huguenot cheese
- Hull
- Hummus
- Husk
- Icewine
- Imam bayildi
- In the rough
- Induction, cooking
- Infuse
- Injected meat
- Instant flour
- Invert sugar
- IQF
- Irish stew
- Isijingi
- Isinkwa sommbila
- Istambu namathambo
- Italian hard cheese
- Italian meringue
- Izingingila
- Jaggery
- Jalousie
- Jamón
- Jambalaya
- Jardinaire
- Jerk
- Jerusalem artichoke
- Jicama
- Julienne
- Jus Lie
- Kara age
- Kataifi
- Katsuobushi
- Kelp
- Kid
- Kielbasa
- Kimchee
- Kirsch
- Knead
- Knives
- Knock down
- Koekemakranka
- Kombu
- Korma
- Kudzu, powder
- Kulfi
- Kumquat
- Labneh
- Ladle, to
- Laksa paste
- Lamination
- Lampante olive oil
- Lard
- Larding
- Larding needle
- Lardon
- Lassi
- Lattice
- Lavash
- Leading sauces
- Leaf lard
- Lecithin
- Lemon grass
- Liaison
- Lights
- Thai lime leaves
- Loin, beef, lamb and veal
- Loin, pork
- Lollipop, poultry portions
- Loquat
- Low GI Foods
- Lozenges
- Lyonnaise
- Maître d’ butter
- Macédoine
- Macadamia oil
- Macerate
- Maceration
- Madagascan peppercorns
- Madeleine
- Madriléne, Consommé
- Madumbi
- Mafaldine
- Mageu
- Maida
- Maillard reaction
- Maltaise, sauce
- Manchego
- Mandoline
- Marbling
- Marc
- Marinade
- Marinate
- Marsala
- Marula
- Maryland, poultry portions
- Mascarpone
- Master stock
- Mealy
- Medallion
- Meringue, French
- Meringue, Italian
- Meringue, Swiss
- Mexicana cheese
- Mezzaluna
- Miche
- Microgreens
- Mignonette
- Mignonette sauce
- Milanaise, sauce
- Mille-feuille
- Minute, à la
- Mirepoix
- Mirin
- Mise en Place
- Miso
- Mizuna
- Mock Parmesan
- Mokhuse
- Molasses, Blackstrap
- Molasses, Dark
- Molasses, Light
- Mollusks
- Mop
- Morbier cheese
- Mornay, sauce
- Morogo
- Mother sauces
- Motogo wa ting
- Mount, to
- Mousseline
- Mozzarella
- Muscovado sugar
- Naan
- Nam pla
- Nam Plah
- Napoleon
- Nappé
- Nasturtium
- Needling
- Nigiri sushi
- Noisette
- Non-reactive cookware
- Nonpareil
- Nori
- Normande, sauce
- Oblique
- Offset spatula
- Okaka
- Okra
- Old Amsterdam cheese
- One-two-three-four cake
- Oolong tea
- Open-faced
- Open or flat omelette
- Orecchiette
- Osso buco
- Ouzo
- Oven frying
- Oven spring
- Ovenizing
- Ox tripe
- Oxidation
- Oyster sauce
- Oyster sauce
- Pâte Brisée
- Pâte feuilletée
- Pâte sucrée
- Paella
- Pain Perdu
- Palm sugar
- Palm sugar
- Pan-broiling
- Pan-dressed
- Pané, to
- Panada
- Paneer
- Panettone
- Panko
- Panna cotta
- Pap
- Papain
- Papillote, en
- Parboiling
- Parch, to
- Pare
- Paring knife
- Parisienne
- Parma ham
- Parmigiano Reggiano
- Parson’s nose
- Passata
- Pastillage
- Pastry cloth
- Pate a Choux
- Paupiette
- Pavé
- Paysanne
- Peanut oil
- Pecorino Romano
- Penne rigate
- Persillade
- Pesto
- Phyllo pastry
- Piadini
- Piccata
- Pickle
- Pickling spices
- Pigs in a blanket
- Pilaf
- Pilau
- Pink peppercorns
- Pink tomatoes
- Pistou
- Plank, to
- Plump, to
- Poaching
- Point, à
- Polonaise
- Pommes
- Pommes Anna
- Pommes de terre
- pommes frites
- Pommes noisette
- Pont L’Eveque
- Ponzu
- Pope’s nose
- Pot-au-feu
- Potluck
- Praline
- Pressed
- Profiterole
- Proof
- Prosciutto crudo
- Provolone
- Puff pastry
- Pumped meat
- Punch down
- Push cutting
- Puttanesca sauce
- Quadrillage
- Quark
- Quatre épices
- Queen of puddings
- Quenelle
- Quesadilla
- Queso panela
- Quiche Lorraine
- Quick breads
- Quinoa
- Rémoulade
- Rösti
- Racher
- Rack
- Raclette
- Radicchio
- Raft
- Raita
- Ramekin
- Ramen
- Ranchero sauce
- Rancidity
- Rapeseed oil
- Ras el hanout
- Ratatouille
- Ravigote
- Reamer
- Reconstitute
- Red cooking
- Red espresso
- Reduce
- Refogado
- Refresh
- Remouillage
- Rempah
- Rendering
- Retard
- Reuben sandwich
- rhubarb
- Rib-eye steak
- Ribbon, stage
- Rice noodles
- Rice paper
- Rich dough
- Ricotta
- Rillettes
- Ring mold
- Rissole, pastry
- Rissole, potatoes
- Rogan josh
- Roll-cut
- Rolled cookie
- Rolled fondant
- Rolled-in dough
- Rollmops
- Romesco, sauce
- Rondelles
- Rooibos
- Rosalina tomatoes
- Rose syrup
- Rose water
- Rosette
- rosmarino pasta
- Rotolo
- Rouille
- Roulade
- Roux
- Royal icing
- Royale
- Rub, a
- Rub in, method
- Rye flour
- Sûpremes, poultry portions
- Saint Agur
- Salsa verde
- Sancho
- Santoku Knife
- Sashimi
- Scald
- Sesame oil
- Seven Colours
- Shaoxing wine
- Shimeji mushrooms
- Shoyu soya sauce
- Shropshire Blue
- Sichuan peppercorns
- Silverskin
- Simmer
- Skilpadjies
- Skordalia
- Slow food
- Small sauces
- Smoked Applewood cheese
- Smoked flour / smoked olive oil
- Smoked mozzarella
- Smorgasbord
- Smorgasbord
- Soba noodles
- Soba noodles
- Soufflé omelette
- Sous-vide
- Split breast, poultry portions
- Spoom
- Stilton, blue
- Stilton, white
- Stock
- Stracciatella
- Strong white flour
- Sumac
- Sweating
- Sweetbreads
- Swiss winemaker’s cheese
- Szechwan pepper
- Tabbouleh
- Tagine
- Tahini paste and sauce
- Taleggio
- Tamales
- Tamari
- Tamarind
- Tang myun noodles
- Taramasalata
- Tartiflette
- Tempering
- Tenderstem broccoli
- Thigh, poultry portion
- Tigarella tomatoes
- Trifle
- Truffles
- Tukmuria or subja seeds
- Turned
- Tzatziki
- Udon noodles
- Ugli fruit
- Umami
- Umeboshi
- Umleqwa
- Uncooked ham
- Uphuthu namasi
- Uphuthu nekabishi
- Upside-down cake
- Vacherin
- Velouté sauce
- Verjuice
- Verte, sauce
- Vichyssoise
- Vietnamese mint
- Vinaigrette
- Vino cotto
- Vintage Cheddar
- Virgin olive oil
- Wakame
- Walnut oil
- Wasabi
- Water smoker
- Waterblommetjies
- Welsh rarebit
- Wensleydale cheese
- Whey
- White anchovies
- White rock cheese
- Whole wing, poultry portions
- Wineland Blue cheese
- Wing mid section, poultry portions
- Wing mid section with tip, poultry portions
- Wonton
- Wood ear
- Xérès Vinegar
- Xanthan gum
- Xigugu
- Xxxxx
- Yakitori
- Yam
- Yarrow
- Yeast, dry
- Yeast, fresh
- Yeast starter
- Yellow rock sugar
- Yellowfin tuna
- Yorkshire pudding
- Zabaglione
- Zahtar
- Zest
- Zingara
- Zucchini
- Zuppa
- Zwieback
