Packed - pressed or mashed together tightly, filling the measuring utensil with as much of the ingredient as possible.
Paella - a traditional Spanish one-pot dish of chicken, seafood, vegetables, rice and garlic flavored with saffron.
Pan-broil - cook over direct heat in an uncovered skillet containing little or no oil, fat is removed as it accumulates.
Pan-fry - to cook in an uncovered skillet in small amount of oil.
Pan sear - To use high heat to brown food quickly in a skillet.
Paner - to coat with breadcrumbs.
Papillote - Cooked in foil or parchment paper to seal in flavor, then served and cut
open at table.
Paprika - a blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in Central European and Spanish cuisines as a spice and garnish; also known as Hungarian pepper.
Parboil - to partially boil in liquid. Cooking is usually completed by baking.
Pare - To cut away the peel or outer covering from a fruit or vegetable with a knife.
Parchment Paper - heavy grease-resistant paper used to line cake pans or baking sheets, to wrap foods for baking en papillote and to make disposable piping bags.
Parfait - a French dessert of frozen pudding, either ice cream or mousse layered with fruits or syrups and whipped cream.
Parsley - an herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.
Pashka - a traditional Russian Easter cheesecake with nuts and candied fruit made in the form of a pyramid.
Passover Bread - see matzo.
Pasta - 1. Italian for dough or pastry 2. An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (ex. tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.
Pastrami - spicy smoked beef eaten hot or cold. Italian variation of corned beef.
Pâté (French for paste) - a paste made of finely ground liver or meat blended together with herbs and spices and baked.
Pawpaw - the Indiana Banana - see Wildcrafting
Peach - a medium-sized stone fruit (Prunus persica) native to China; has a fuzzy, yellow-red skin, pale orange, yellow or white juicy flesh surrounding a hard stone and a sweet flavor; available as a clingstone and freestone.
Peanut - a legume and not a nut (Arachis hypogea), it is the plant's nut-like seed that grows underground; the hard nut has a papery brown skin and is encased in a thin, netted tan pod and is used for snacking and for making peanut butter and oil; also known as a groundnut; earthnut, goober (from the African work nguba) and goober pea.
Pear - a spherical to bell-shaped pome fruit (Pyrus communis), generally with a juicy, tender, crisp off-white flesh, moderately thin skin that can range in color from celadon green to golden yellow to tawny red and a flavor that can be sweet to spicy; pears can be eaten out of hand or cooked and are grown in temperate regions worldwide.
Peas - the edible seeds contained within the pods of various vines; the seeds are generally shelled and the pod discarded; although available fresh, peas are usually marketed canned or frozen.
Pecan - the nut of a tree of the hickory family (Carya oliviformis), native to North America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat content.
Pectin - substance that occurs in fruits or vegetables that acts as jelling agent in jams and other preserves. It is packed in bottles and sold commercially.
Peel - to remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.
Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or smooth) of pasta with diagonally cut ends.
Pepitas - roasted pumpkin seeds.
Pepper - the fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.
Peppermint - an herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.
Persimmon -
Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.an unsalted, very rich cream cheese rolled in paper in a cylindrical shape. In France, it is treated as a dessert, and served with sugar and cream.
Pesto -
Phyllo - pastry dough made with very thin sheets of a flour-and-water mixture; several sheets are often layered with melted butter and used in sweet or savory preparations.
Pickle - to preserve in seasoned and/or flavored vinegar, brine or oil. This is common for vegetables, especially cucumbers, fruits and meats.
Pignoli - pine nuts.
Pilaf - a rice dish in which the raw rice is first simmered in a shortening or butter, then cooked with water or broth, and sometimes meat, poultry, fish or shellfish.
Pimiento - a large, heart-shaped pepper with red skin and a sweet flavor; used in paprika and to stuff olives.
Pinch - the amount of a dry ingredient that can be held between the thumb and forefinger (sometimes referred to as a dash). The equivalent measurement is approximately 1/16 of a teaspoon.
Pine Nuts - a nut with a tangy flavor reminiscent of pine, used in Mediterranean dishes, and brought to attention recently by the spaghetti sauce called pesto pignoli.
Pineapple - a tropical fruit (Ananas comosus) with a spiny, diamond-patterned, greenish-brown skin and swordlike leaves; the juicy yellow flesh surrounds a hard core and has a sweet-tart flavor.
Pint - a unit of volume measurement equal to 16 fl. oz. in the U.S. system.
Pinto Bean - a medium-sized pale pink bean with reddish-brown streaks; available dried; also known as a crabeye bean and a red Mexican bean.
Pipe - to squeeze a smooth, shapeable mixture through a decorating bag to make decorative shapes; to apply with a pastry tube.
Pistachio - a flavorful nut used for snacking when roasted, and for flavoring sweets and ice cream. It has a high iron content and a characteristic greenish tinge.
Pit - To remove the pit or pits from fruits.
Pita - envelope of unleavened bread used for making sandwiches. Arab.
Pizza - a yeast dough, sometimes thick, sometimes thin, baked with such toppings as pureed tomatoes, shredded mozzarella cheese, sausages, olives, anchovies, etc. Versions of this dish, which originated in Naples, Italy, vary throughout the world.
Plastic Wrap - a thin sheet of clear polymers such as polyvinyl chloride; clings to surfaces and is used to wrap foods for storage.
Plum - a small to medium-sized ovoid or spherical stone fruit (Prunus domestica) that grows in clusters; has a smooth skin that can be yellow, green, red, purple or indigo blue, a juicy flesh, large pit and sweet flavor.
Plum Pudding - British holiday pudding made mostly of dried fruit, rarely with plums. It is steamed, then served with hard sauce.
Poach - to cook in liquid held below the boiling point.
Poi - Hawaiian dish of cooked and pounded taro root.
Polenta - Italian cornmeal pudding or mush, eaten hot or cold, usually with sauce and / or meats. It may be cooled and fried after cooking.
Popover - a batter muffin that is puffy and almost hollow, it has risen so high. The ingredients are about the same as for Yorkshire pudding, and like Yorkshire pudding, the batter is poured into already-heated containers. The beating period is critical and cannot be skimped on, as the leavening agent is egg, which must be thoroughly aerated.
Pork - the flesh of hogs, usually slaughtered under the age of 1 year.
Port - a grape wine fortified with brandy, which often is used to flavor casseroles and desserts. It may also be drunk after dinner as a digestif.
Portabella - a very large crimini; the mushroom has a dense texture and a rich, meaty flavor.
Potato - the starchy tuber of a succulent, nonwoody annual plant (Solanum turberosum) native to the Andes Mountains; cooked like a vegetable, made into flour, processed for chips and used for distillation mash.
Potato Flour - a flour made from potatoes. It is used as a thickening agent, like cornstarch.
Pot Pie - a pie of meat or poultry and vegetables in a thick gravy, topped with a short pastry crust.
Pot-Roasting - a phrase that describes braising, the process of browning meat and then cooking it in very little liquid.
Poultry - any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
Pound - a basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .
Pound - to tenderize certain very tough or wiry fish (such as abalone), and to thin for fast cooking and tenderize, cuts of meat.
Praline - a hard candy made of sugar cooked to 310 degrees on the candy thermometer, to which almonds or pecans are added. The candy is cooled in butter, then cracked and the confection is used as topping. It may also be poured directly onto a pudding or cake icing as a sweet garnish.
Prawns - crustaceans like shrimp. In some areas of the United States, the term is applied to any large shrimp.
Preheat - to bring the oven or grill to the desired temperature before placing the food in to cook.
Proof - to allow a yeast mixture to rise in a warm, dry place. Also, to test yeast for potency.
Provencale - a dish including garlic, olive oil, tomatoes and often black olives.
Prune - a dried red or purple plum.
Pudding - a general name for many thick, rich dishes, both sweet and savory. Puddings are generally made of an ingredient that thickens, like cornmeal, or include a thickener, such as cornstarch.
Puff Pastry - pastry that puffs when baked.
Pulses - the dried form of peas, beans, soybean, peanuts and other legumes.
Pumpkin - a spherical winter squash with a flattened top and base, size ranging from small to very large, fluted orange shell (yellow and green varieties are also available), yellow to orange flesh with a mild sweet flavor and numerous flat, edible seeds.
Puree - to process a food into a smooth paste, usually with a blender or food processor, or by pressing the food through a fine sieve or food mill.
Poach - To cook in a hot liquid.
Precook - To cook partially or completely before a final cooking or reheating.
Preheat - To heat an oven or broiler in advance of use to assure that it will be the proper temperature when ready to use.
Purée - To press through a sieve to make food the consistency of a thick paste.
Quart - a measure of volume in the U.S. system; 32 fluid ounces equal 1 quart and 4 quarts equal one gallon.
Queso - creamy cheeses or cottage cheese from Mexico or Argentina.
Quiche - savory custard baked in a pie shell.
Reduce - To boil a liquid and reduce its volume through evaporation.
Render - To melt solid fats to liquid oil.
Roasting - A dry heat cooking method. It is usually best to roast items in the lower third of the oven, uncovered, without water, on high heat
Radish - a member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw.
Ramekin - a small dish designed to both bake and serve individual portions. Also, a cheese dish with bread crumbs or pastry.
Rarebit - melted cheese poured onto toast. It is one of a group of dishes called 'savory' sometimes served after the sweet at a formal English meal.
Rasher - British. The word "rash" means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.
Raisin - a sweet dried grape.
Raspberry - a small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; has a sweet, slightly acidic flavor; the three principal varieties are black, golden and red.
Ratatouille - a southern French dish of vegetables cooked together. Usually included are diced onion, sautéed in oil, eggplant, garlic, green peppers, tomatoes, zucchini, flavored with oregano, thyme, rosemary and basil.
Ravioli - Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.
Recipe - a set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).
Reduce - to rapidly boil or simmer a liquid until the volume is decreased through evaporation. This process thickens the liquid and intensifies the flavor.
Refresh - to immerse hot vegetables in ice water to set the color and flavor. The food is then drained and reheated in butter or sauce.
Relish - a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; can be smooth or chunky, sweet or savory and hot or mild.
Render - to melt fat away from surrounding meat.
Rennet - a substance used to coagulate milk for cheese-making, or to set certain puddings, such as junket.
Rice - the starch seed of a semiaquatic grass (Oryza sativa). It is divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice.
Rice syrup is a sweetner made from fermenting rice, then boiling the liquid until reduced to a thick liquid similiar in texture to honey, only not as sweet.
Ricer - a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.
Rice Vinegar - a mild white vinegar good for salads and used in Chinese cuisine.
Rigatoni - Italian for large groove and used to describe large grooved, slightly curved pasta tubes.
Rind - outer shell or peel of fruit.
Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.
Roast - to cook by dry heat, usually in an oven.
Roe - fish eggs. Caviar is the most famous use of roe.
Rose Water - a liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.
Rosemary - an herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.
Roux - is a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.
Saddle - a cut of meat including both loins. In beef, this is considered the finest cut. Also, used in reference to lamb and mutton.
Safflower - a major source of orange dye, oil and polyunsaturated fat.
Saffron - dried, yellow-orange stamens of the flower of crocus sativus. Saffron is available as threads and as grains. The threads are considered best, though far more expensive.
Sage - an herb (Salvia officinalis) native to the Mediterranean region; has soft, slender, slightly furry, gray-green leaves and a pungent, slightly bitter, musty mint flavor; used for medicinal and culinary purposes; available fresh or dried, used chopped, whole or rubbed.
Sake - a wine made from rice.
Salami - a highly seasoned dried Italian sausage made of pork or beef.
Salmi - a stew made of leftover or precooked roast game.
Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.
Salt - A white granular substance (sodium chloride) used to season foods.see Sea Salt
Saltpeter - Potassium nitrate, a preservative used with salt for pickling and keeping meat. Said to inhibit sexuality, but this is considered to be a myth.
Sarsaparilla - a drink flavoring made with the dried roots of a plant of the smilax genus.
Sauerkraut - white cabbage cut finely, salted and fermented in its own liquid.
Sauté - to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot oil.
Scald - To bring to a temperature just below the boiling point.
Scallop - To bake in a sauce, usually covered with seasoned breadcrumbs.
Score - To make sharp narrow slits or cuts in the outer surface of food to decorate or to allow seasonings to penetrate.
Sear - To quickly brown the surface of meat using very high heat. Seeds and Nut Butters - made by grinding roasted or unroasted seeds or nuts ntil they have a creamy texture. The most commonly used are peanut butter, almond butter and sesame butter. sesame butter is made from whole, roasted sesame seeds.
Shred - To form small, narrow pieces of food by rubbing against a shredder.
Sift - To separate the finer from the coarser and to aerate dry ingredients by putting them through a sifter or sieve.
Simmer - To stew gently below or just at the boiling point.
Skim - To remove fat or scum from the surface of a liquid.
Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.
Scallions - The name applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions or spring onions), young leeks and sometimes the tops of young shallots.
Scallop - a bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.
Scampi - name for shrimp. Also, a dish of shrimp cooked in a rich garlic-butter sauce. Italian.
Schnitzel - a thin slice of veal; a cutlet. May be breaded and sautéed, as in wiener schnitzel.
Scone - a quick bread used as a tea biscuit served hot with butter and jam. British Isles.
Score - to cut shallow slits at regular intervals on the surface of a food, as in scoring fat on ham before glazing, for either decoration or to tenderize, or to prevent edges from curling.
Sear - to brown the surface of a meat quickly by cooking in a little fat at a very high heat in order to seal in the meats juices and create a rich color before finishing by another method.
Sea Salt - a crystalline seasoning made by evaporating sea water. It is usually free of additives and contains natural trace minerals.
Season - enhance a food's flavor by adding salt or pepper as well as herbs and other spices.
Seasoned Salt - a seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.
Self-Rising Flour - flour that is premixed with salt and leavening.
Semolina - a by-product of milled flour, these large wheat grains are used to make couscous, pasta, puddings or as a thickening agent.
Set - term used to describe the consistency of gelatin when it has jelled enough to unmold.
Shallots - an herb with a garlic-onion flavor, small and milder than an onion, but resembling garlic cloves.
Sheeting - stage at which sugary jams, candies and other preserves will jell; 220 to 222 degrees on a candy or jelly thermometer. Syrup falling from a spoon dipped into the boiling kettle will sheet at this stage, rather than run off the spoon in a stream or fall off in rapidly forming individual drops. This is the signal to remove the kettle from the heat.
Shellfish - any of many species of aquatic invertebrates with shells or carapaces found in saltwater and freshwater regions worldwide, most are edible; shellfish are categorized as crustaceans and mollusks.
Shepherd's Pie - a meat pie with a mashed potato crust.
Sherbet - a frozen sweet made with fruit juice that originated in the Middle East almost before recorded history.
Shirr - applies to eggs baked in buttered ramekins and usually topped with cream. Some versions also call for bread crumbs.
Shish Kebab - a Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.
Short - the description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.
Shortening - a white, flavorless, solid vegetable or other fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Shred - to cut into long narrow strips, usually with a grater or sharp knife. Today, shredding is often accomplished with the aid of a food processor.
Shredded - food that has been processed into long, slender pieces, similar to julienne.
Shoyu - a soy sause naturally fermented from soybeans, wheat, water and salt.
Shrub - an alcoholic drink made with rum or brandy and a sweetened fruit syrup.
Sieve - to strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.
Sift - to pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.
Simmer - to cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.
Sirloin - the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.
Skewer - a long strong pin of wood or metal used to hold food in shape while cooking.
Skim - to remove anything floating on top of a liquid, either fat or frothy scum. This usually forms in the early stages of boiling meats and vegetables.
Slake - to disolve cornstarch or arrowroot in cold water before using as thickner in hot liquids like soups to avoid lumps.
Smoke - to preserve meat or fish by slowly drying in the smoke of a fragrant hard-wood fire.
Smorgasbord - a buffet meal with a variety of hot and cold dishes.
Snow Peas - the immature sugar pea which has a tender, edible pod in its early stages. Also called Chinese peas, or pod peas.
Soba - Japanese noodles made from either buckwheat flour or a combination of buckwheat and wheat flours.Prepare the same way as regular pasta.
Soda - bicarbonate of soda; a leavening agent used in early baking recipes, particularly with buttermilk, sour milk, cream, fruits or chocolate. Any of these, when heated with soda give off a gas that causes the dough to rise.
Soda Water - a sparkling water produced by adding carbon dioxide, often in the form of bicarbonate of soda.
Soft Peaks - When egg whites have been beaten to form peaks, yet remain soft enough that the peaks fold or curl over.
Soufflé - a spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.
Soybean Curd - see tofu
Soy milk - is a cholesterol-free liquid made from ground, boiled soy beans which can be used as a milk substitute and is easily digested.
Soy Sauce - a sauce made from fermented, boiled soybeans and roasted wheat or barley; its color ranges from light to dark brown and its flavor is generally rich and salty (a low-sodium version is available); used extensively in Asian cuisines (especially Chinese and Japanese) as a flavoring, condiment and sometimes a cooking medium.
Spaghetti - Italian for a length of cord or string and used to describe long, thin, solid rods of pasta with a circular cross section.
Spealt -
Spice - an aromatic plant substance, generally bark or berry, used to flavor foods.
Spinach - a vegetable with dark green, spear-shaped leaves that can be curled or smooth and are attached to thin stems; the leaves have a slightly bitter flavor and are eaten raw or cooked.
Sponge Cake - a cake made without shortening and leavened only with eggs.
Sprouts - the young growth of any seed. Certain sprouts make tasty and nutritious salads, for instance, bean sprouts or alfalfa sprouts.how to sprout
Sprouting - sprouting is to cause seeds to germinate for use in cooking or salads.
Squash - the edible fleshy fruit of various members of the gourd (Cucurbitaceae) family; generally divided into two categories based on peak season and skin type: summer and winter.
Squid - a relative of the octopus, and a popular food in fish dishes in the Mediterranean.
Star Anise - a star-shaped spice used in Oriental cooking. It is used by some as a substitute for the bay leaf.
Steam - to cook indirectly by setting food on top of boiling water in a covered pot. To steam vegetables, bring water to boil then add vegetables. Cover and cook quickly until easily pierced by a fork. Vegetables should not be mushy or fading in color.
Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely. The food is processed in a steam-pressure canner at 10 pounds' pressure (240) to ensure that all of the spoilage micro-organisms are destroyed.
Steep - to let food, such as tea, stand in not quite boiling water until the flavor is extracted.
Stew - a mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.
Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.
Steam - To cook covered in the vapor that rises from the liquid in which a food is cooking.
Steep - To soak in a liquid at a temperature below the boiling point.
Stew - To boil slowly or with simmering heat.
Stir - To mix ingredients until well blended using a circular motion.
Stir-Fry - to cook quickly in a small amount of oil over high heat, using light tossing and stirring motions to preserve shape of food.
Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.
Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.
Strawberry -
Strudel - a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.
Stuff - to fill a cavity in food with another food.
Stuffing - a seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.
Sucanat - is an organic sugar cane juice product dehydrated into a powder. The process allows the retention of all vitamins and minerals.
Suet - the fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.
Sugar - a sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.
Sugar Snap Pea - a sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.
Sukiyaki - Japanese dish of thinly sliced meat and vegetables, cooked quickly in a little broth.
Sushi - Japanese vinegared rice, decorated beautifully and served with slices of vegetables, fruit or raw fish.
Sweat - a method of cooking vegetables in simmering butter; also called "fat steaming."
Sweet Potato - a variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.
Sweet and Sour - a term used to describe a dish or sauce combining sugar and vinegar. Used in Chinese, Jewish and German cooking, and sometimes in Italian.
Sweetbread -
Syrup - sugar dissolved in liquid, usually water; it is often flavored with spices or citrus zest.
Syrupy - thickened to about the consistency of egg white.
Tasse: served in a cup.
Toss: To mix ingredients lightly without mashing them.
Truss: To bind the wings or legs of a fowl before cooking.
Tablespoon - a measure of volume in the U.S. system; 1 tablespoon (T.) = 3 teaspoons or 0.05 fluid ounces.
Tabooli / Taboule - a Middle Eastern mint salad made with cracked wheat, tomatoes, parsley, lemon juice, onion and olive oil.
Taco - a fried tortilla folded around a filling.
Tagiatelle - wide egg noodles.
Tahini - a smooth paste made from hulled crushed sesame seeds and used to flavor many Middle Eastern dishes. When combined with a little oil, it is used as a spread on bread, nice in sauses and dips.
Tamale - a cornhusk spread with cornmeal and filled with chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tamari - a type of soy sauce.
Tangelo - a fruit that is a cross between a grapefruit and a tangerine.
Tarragon - an herb (Artemisia dracunculus) native to Siberia with narrow, pointed, dark green leaves, tiny gray flowers, a distinctive anise-like flavor with undertones of sage and a strong aroma; available fresh and dried.
Tempe - made from cooked, split and hulled soybeans and sometimes grains. A protein-rich food that is a rich source of vitamin B12. It may be prepared by steamed, pan-fried, broiled or baked.
Tempura - Japanese dish of vegetables and fish, including shrimp, dipped in batter, deep fried and served with a sauce.
Terrine - an earthenware covered dish often decorative or in animal shapes, used for cooking meatloaf or pâté of minced meat, poultry or liver. A dish that is often used to serve soup.
Thermometer - a device designed to measure temperatures; can be calibrated in Fahrenheit and/or Celsius and can be a column of mercury with temperatures indicated on a glass tube or a stem-type thermometer in which temperatures are noted by an arrow on a dial or a digital readout.
Thicken - the process of making a liquid substance dense by adding a thickening agent (ex. flour, gelatin) or by cooking to evaporate some of the liquid.
Thyme - a low-growing herb (Thymus vulgaris) with small purple flowers and tiny, gray-green leaves; the leaves have a strong, slightly lemony flavor and aroma; used fresh or dried.
To taste - to add an ingredient, such as salt and pepper, to a recipe in an amount which indicates the personal preference of the cook.
Toast - to lightly brown th surface of a food using dry heat, such as baking or broiling in a hot oven or in a dry skillet on top of the stove.
Toddy - a hot alcoholic drink made of spirits, usually rum, hot water, sugar and lemon.
Tofu - smooth cakes of pressed soybean curd high in calcium and protein.Made from the milk-like liquid of cooked soybeans and water. It is versatile and handles easily baked, fried, steamed, marinated, pureed or mashed. For denser textures, freeze then thaw tofu before using. Use for main meals or deserts.
Tomatillo - a fruit, which is also called Mexican green tomato and jamberry. It belongs to the same nightshade family as the tomato. Resembles a small green tomato except that it has a thin parchment like covering. Tomatillos are generally used while still green and quite firm. Their flavor has hints of lemon, apple and herbs. Choose firm fruit with dry, tight-fitting husks. Store in a paper bag in the refrigerator for up to a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo's flavor and softens its thick skin. They can be used raw in salads and salsas for a more acidic taste. They are rich in vitamin A and contain Vitamin C.
Tomato - the fleshy fruit of the Lycopersicon esculentum, a vine native to South America and a member of the nightshade family; used like a vegetable, tomatoes are available in a range of sizes, from tiny spheres (currant tomatoes) to large squat ones (beefsteak tomatoes) and colors, from green (unripe) to golden yellow to ruby red.
Tonka Bean - the fruit of a South American tree with a single seed that is dried and used to make bitters or as a substitute for vanilla. Also used in potpourris and sachets.
Top - to place one food item or mixture on top of another.
Torte - a round cake, sometimes made with bread crumbs instead of flour.
Tortellini - Italian for small twists and used to describe small, stuffed pasta shaped like a ring.
Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.
Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.
Treacle - the British word for molasses.
Trifle - a sweet pudding made with leftover sponge cake moistened with sherry, topped with jam, almonds and layered with custard and/or whipped cream.
Trim - to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.
Triple Sec - an orange-flavored liqueur.
Truffle - any of the subterranean edible fungi of the genus tuber. Prized in French cooking for its aroma, and used in luxury dishes, particularly pates of goose liver.
Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.
Truss - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.
Tureen - a large, deep bowl with a lid, used to serve soup.
Turn-Over - a circle or square of pastry folded over to encase a sweet or savory filling. Apple turnovers are a popular example.
Tutti-Frutti - a preserve of sweet fruits. It is made in a crock where layers of fruit, covered with sugar are laid down as they ripen during the season, stirred daily, and covered with brandy. Tutti-frutti is used to make puddings, ice cream, and as a topping for some desserts
Whole Wheat - contains more gluten than white flour and whole-wheat pastry flour. Can make doughts tough if overworked, but can also provide a greater rise for certain yeasted products.
Zest - the outermost rind of citrus fruit