CULINARY INFO
Food Glossery Pt II

The following is a brief glossary of numerous foodstuffs and some dishes that you have either already come across or soon will. If you have any questions, comments or there is something missing that you would like to know about, please email me and I'll do my best to help.

Kebab: Also spelled kebob, these are skewers of meat, fish, or vegetables grilled over a fire. Most countries serve some version of this dish.

Kedgeree: A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and Béchamel sauce flavoured with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes. Served for breakfast

Kefir: A fermented milk drink similar to a lassi, flavoured with salt or spices. Where available, kefir is made with camel's milk.

Ketchup: A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes.

Kirsch: A clear brandy distilled from cherry juice and pits. In cookery, it's most prominently known as a flavourful addition to fondue and cherries jubilee.

Kombu (Konbu) : A large edible seaweed used in Japanese cooking.

Kugelhopf: A yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche, though less rich, and flavoured with currants or golden raisins and almonds. This is mainly eaten for breakfast.

Kumquats: A very small citrus fruit with the unique quality of having a sweet skin and bitter flesh. These are used in pastry making, preserves, and chutneys.

Langouste: The French name for the spiny lobster, differentiating from Maine lobsters in that they have no claws. Langoustes are warm water crustaceans that can be found in the south Atlantic Ocean, the Mediterranean Sea, and off the coasts of South America, Australia and the West Indies.

Langoustine: The French name for Dublin prawn. These are small pink crustaceans resembling crayfish, with a taste and texture closest to lobster. Their claws are quite long but have no edible meat in them. Like the langouste, these are found in warm waters.

Lasagne: Sheets of pasta which are layered with sauce and cheese and baked au gratin. Meat, fish, shellfish, and vegetables are all used as fillings for this dish. Recipes from northern Italy are simple preparations consisting of little more than sauce and cheese. Contrary to this is lasagne al forno, filled with a rich bolognaise sauce. Southern Italian versions are more elaborate calling for the addition of sausages, mushrooms, and anything else they may have on hand.

Lassi: A frothy yoghurt drink, sweet or salty, flavoured with pistachios, cardamom, cumin, or rose water.

Linguini: Long, oval shaped pasta noodles. Hand cut versions of this are very narrow flat noodles. Usually served with seafood’s

Linzertorte: An Austrian pastry comprised of a short crust dough flavoured with ground almonds and hazelnuts, cinnamon, and lemon zest. This is then spread with raspberry jam and topped with a cross-hatch of dough. Almond paste is sometimes layered underneath the raspberry jam. Other versions of this use fresh cranberries or apricots in the filling.

Lobster Mushroom: A wild mushroom that has a firm texture and a red and orange colour like lobster shells.

Lychee: A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavour.

Lyonnaise Sauce: A classic French sauce preparation made with sautéed onions, white wine and demi-glace. The sauce is strained before being served with meats and sometime poultry.

Matjes Herring: A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine.

Macaire: A potato pancake made with seasoned potato puree.

Macaroon: A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavoured with coffee, chocolate, or spices. Amoretti, from Italy, are a type of macaroon.

Macerate: Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavours. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavours from vegetables.

Mache: A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. The taste is a little less pronounced than spinach. Mache grows wild, and can be found in the fall. It is cultivated in France, Italy, and the US from September to April.

Madeleine: A small shell shaped cookie or cake made from a rich batter similar to g‚noise. These may be flavoured with almonds, lemon, or cinnamon.

Magret: The breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling.

Maitre d' Hotel Butter: This is the most common of all the compound butters. It is flavoured with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.

Marengo: A chicken stew made with wine, tomatoes, and garlic. The stew is served over toast, garnished with crayfish and fried eggs. The modern versions of this omit the eggs and substitute shrimp for the crayfish. Of course, other liberties have been taken with this recipe to include black olives, peppers, and veal. The dish is said to have been served to General Bonaparté after his army's defeat of the Austrians in the battle of Marengo, made from whatever ingredients the Chef could scrounge at the time.

Margarine: A solid fat invented in 1869 by the French chemist Henri Mege-Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow colouring, and vitamins. Beef fat is still used today, but with a higher consciousness towards a healthier diet, it is very rare.

Marzipan: An almond paste with the addition of egg whites. This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables, and sold in pastry or candy shops.

Mascapone: A rich triple cream, fresh cheese from Italy with a texture resembling that of solidified whipped cream.

Matafan: A thick pancake eaten sweet as a snack, or savoury as an accompaniment to cheese. They are also made with bacon, spinach, and potatoes.

Matelote: A French fish stew made with wine. The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavoured with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms.

Mayonnaise: This is the mother of all of the cold egg and oil emulsified sauces. Commercial versions are made with inferior oils and are far to thick for proper utilisation. A hand made version has a rich, subtle flavour and silky texture. You should always use a neutral oil or a good olive oil. Avoid using an extra-virgin olive oil, which will offer too strong of a flavour for most usage.

Melba: The name of a popular dessert invented by Auguste Escoffier, named after Dame Nellie Melba. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce.

Menudo: A soup similar to pozole with the addition of tripe and meat broth. This, too, is served with assorted condiments for the diners to choose from.

Meringue: Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.

Mesclun: This is a mix of very young lettuces and greens. Often this mix is stretched with herb or flower sprigs and bitter greens. These greens should be dressed very lightly, with only best oil and vinegar, so that their flavour will not be masked.

Mignonette: This is a term used to describe coarsely ground pepper used for au poivre preparations and in bouquet garni. This is also used to describe small round pieces of meat or poultry.

Mille-Feuille: Small rectangular pastries made of crisp layers of puff pastry and pastry cream. This may also include savoury fillings of similar presentation. The word mille-feuille means ‘thousand leaves’.

Mincemeat: A sweet spicy mixture of candied and fresh fruits, wine, spices, and beef fat. Earlier recipes for this used beef or venison meat and beef fat. It is used primarily as a filling for pies served during the Christmas holiday season.

Minestrone: An Italian vegetable soup with beans and pasta or rice. This may contain any number of vegetables, but for authenticity, meat is never added.

Mirepoix: A mixture of chopped onion, carrot, and celery used to flavour stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.

Mirin: A non-alcoholic version of sake/rice wine. It is sweet and syrupy.

Miso: A paste made from fermented soy beans. This is used in Japanese cooking for sauces and soups.

Molasses: This is a syrup resulting from the crystallisation of raw sugar from the sap. Additional processing results in darker and stronger tasting molasses called black strap.

Mole: An assortment of thick sauces used in Mexican cooking made of chillies. These sauces are made with one or many chillies, and flavoured with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavour is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green colour. Chicken, turkey, and pork are then simmered in this sauce.

Monosodium Glutamate: A sodium salt found commercial quantities in wheat, seaweed, beets and soy bean. Found also in tomatoes, spinach and many other vegetables. It is used extensively in Chinese cookery, and thought to help accentuate the flavours of certain foods. Many people suffer serious allergic reactions to this so widespread use has been reduced to the commercial food processing industry.

Morel: This is a wild mushroom with a dark brown, honeycombed cap and hollow stem. These are very dirty mushrooms and must be cleaned carefully. Morels possess a wonderful earthy flavour, making them good candidates for soups, sauces, and fillings. Can be bought fresh or dried.

Mortadella: Large, lightly smoked sausages made of pork, beef, or veal. These are specialities of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns.

Mostarda di Cremona: These are fruits cooked and marinated in a spicy, mustard flavoured syrup. It is a classic accompaniment to bollito misto. These fruits are also used in sauces for veal, and assorted stuffed pasta fillings.

Moussaka: A Greek layered dish of eggplant and lamb with tomatoes and onions. This is all bound with Béchamel sauce and cooked au gratin.

Mousse: Sweet or savoury dishes made of ingredients which are blended and folded together. These mixtures may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousseline.

Mousseline: As stated above, these are fine purees or forcemeats that have been lightened with whipped cream. The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it.

Mousseron : A wild mushroom with an off-white to beige colour. The flavour is full-bodied and the texture is fleshy like boletus.

Mulligatawny: A curried chicken soup adapted by the British from India. Originally the soup was enriched with coconut milk and embellished with almonds and apples. Newer versions make a lighter broth and flavour this with curry and coconut.

Nage: An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage.

Nantua: A name given to dishes containing crayfish. This includes crayfish tails and sauces made with a crayfish fumet.

Navarin: French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.

Nicoise: Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, anchovies and vinaigrette dressing.

Noisette: A small round steak, made of lamb or beef tenderloin.

Noisette Butter: Whole butter which has been cooked until it reaches a rich, nutty brown colour and aroma.

Nori : Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.

Nougat: A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and sliced.

Nougatine: A darker candy, made of caramel syrup and nuts. This is rolled into thin sheets and formed into cups or bowls to serve as a vessel for other candy or fruit.

Nuoc-Mam: This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla.

Nutella: A commercial brand of gianduja. This is a creamy paste of chocolate and hazelnuts treasured in Italy. This is used in candy making, for flavoured milk drinks, and when thinned out, spread on bread as a quick snack.

Oeuf: The French word for egg.

Oeuf a la Neige: Sweet meringue puffs that are poached in milk or stock syrup and chilled. When served, these puffs are drizzled with caramel and served with creme Anglaise.

Olives: This is the edible fruit of the olive tree. Found in both green (unripe) and black (ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying.

Olive Oil: Grading of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavour can result in a harsh, bitter aftertaste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.

Opakapaka: Pink snapper. A local Hawaiian favourite, especially around the holidays.

Orzo: Small rice shaped pasta.

Osso Buco: An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics, and stock. Milanese style is served with saffron risotto and gremolata.

Ouzo: A clear anise-flavoured liqueur from Greece. It's generally mixed with water which turns it whitish and opaque.

Oyster Mushroom: A wild mushroom that grows in clusters on the side of trees. It is off-white to greyish in colour and has a soft texture. These mushrooms have a very subtle flavour. They are also being cultivated in the US, making them readily available in markets and moderately priced.

Paella: A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary for paella are

rice, tomatoes, and saffron. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include shrimp, lobster, and duck.

Paillard: A piece of meat or fish that has been pounded very thinly and grilled or sautéed.

Palmier: A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves. These cookies are baked until the sugar becomes caramelised.

Panada: A thick paste used as a binding agent for forcemeats. Flour panadas are made in a style similar to choux paste. Other types use bread crumbs or potato puree.

Pan-bagnat: A sandwich from southern France, consisting of small round loaves of bread which have been hollowed out and filled with onions, anchovies, black olives, and tuna, then drenched in extra virgin olive oil.

Pancetta: Cured pork belly that is rolled and tied. Unlike American bacon, this is not smoked.

Pantorte: A rich dense torte made of candied fruit and nuts.

Panino: The Italian word for sandwich.

Pannetone: An Italian cake made with a dough rich in egg yolks, traditionally served around Christmas time. The dough is studded with raisins, candied fruits, and occasionally pistachios.

Pasta e Fagioli: A rich bean soup with pasta, in which a large sausage (such as cotechino) has been cooked. The soup is eaten first, followed by the sausage served with mustard and bread.

Panzanella: A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette. The salad is then marinated for at least one hour. The bread should be very firm so that it will endure the soaking of dressing. Vegetables can include tomatoes, peppers, cucumbers, and onions. Lots of garlic, capers, black olives, and anchovies are added to the salad.

Pappardelle: Wide flat pasta noodles served with rich, hearty sauces.

Pasilla Chilli Pepper: Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla) it changes to a blackish-brown. It has a rich hot flavour and is generally ground and used for sauces.

Pastilla (Bistella) : A Moroccan pie made with chicken wrapped in phyllo dough. When finished cooking, the pastilla is dusted with sugar and cinnamon.

Pastry Cream: A cooked custard thickened with flour. Some versions may use cornstarch or a mixture of the two starches.

Pâté: A term referring to many different preparations of meat, fish and vegetable pies. The definitions of which have been altered through the years. Originally pat‚ referred to a filled pastry much like American or English pies. Now the term pâté en crôute is used to describe these preparations. Pâté en terrine has been shortened to either pâté or terrine. A terrine is generally a finer forcemeat than that used for pâté, and is always served cold. Pâtés are coarser forcemeats and, as stated before, are often prepared in a pastry crust. We now use these terms interchangeably and inclusive of all styles of forcemeat. Look for definitions under ballotine and galantine.

Pâté: A French term referring to pastes or pastry.

Pâté Choux: A paste used to make profiteroles, eclairs, and other more elaborate pastries. It is made by adding flour to boiling water or milk, which has been enriched with butter. Eggs are then added into the paste to leaven it. Savoury pastries such as gougere may also be made with this paste.

Pâté a Foncer: A shortcrust pastry dough made with butter and strengthened with water. Used as a lining for meat or fish pies.

Pâté Feuilletae: A dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labour intensive and very difficult.

Pâté Brisée: A short crust pastry dough made with butter and eggs.

Pâté Sucrée: A sweet, short crust dough for tarts and tartlets.

Pâté Sablée: Another type of sweet, short crust dough.

Paupiette: A fillet of fish, like a scaloppine, which is stuffed and rolled, usually cooked via poaching

Penne: Quill-shaped pasta tubes with smooth sides. Those with ridges are called penne rigati. These are also called mostaciolli. Large quill-shaped tubes are called manicotti.

Perilla: A Japanese herb that has a dark, russet-purple dentate leaf. It has a complex sweetness, and is wonderful in meat sauces and to make vinegar with.

Persillade: A mixture of chopped parsley and garlic, added to recipes at the end of cooking.

Pesto: An Italian mixture used for pastas, grilled meats, and poultry. This is made of fresh basil, garlic, olive oil, cilantro, pine nuts and parmesan cheese. The ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces that contain other herbs or nuts.

Petit Four: A bite sized cake, chocolate or sweetmeat served on elaborate buffets or at the end of a multi-course meal.

Pico de Gallo: Literally meaning "rooster's beak", this is a very hot, raw salsa made of fresh chillies, onions, and tomatoes.

Piroshki: Small Russian meat pies, like empanadas, eaten for lunch or snacks.

Pissaladière: A southern French type of pizza consisting of a thick bread crust covered with cooked onions flavoured with garlic. The pizza is then topped with black olives and anchovies.

Pita Bread: Flat round bread made with or without a pocket.

Poblano Chilli Pepper: A dark, sometimes almost black green chilli pepper with a mild flavour. Best known for its use in "Chilli Rellanos".

Polenta: The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavoured with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, sautéed, and topped with cheese or tomato sauce. When cooked properly, polenta is a simple treasure.

Posole ( Pozole) : A Mexican soup containing hominy served with various ingredients to be added by each diner. The base of the soup is water flavoured with onions, tomatoes(or tomatillos), and herbs. Hominy is cooked into this broth and condiments include minced onion, avocado, lime wedges, oregano, queso fresco, and fried pork skin. A similar soup to this is menudo. Without the pork skin, this makes a perfect vegetarian soup.

Praline: In French cookery this is a powder or paste made of caramelised almonds and/or hazelnuts. American cookery refers to a candy consisting of caramel and pecans.

Profiterole: A small round case made with pate choux, filled with savoury or sweet paste.

Prosciutto: The Italian word for ham, usually referring to the raw cured hams of Parma, these hams are called prosciutto crudo. Cooked hams are called prosciutto cotta. Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini.

Pumate: Italian for sun-dried tomatoes.

Puttanesca: A piquant pasta sauce made of tomatoes, onions, black olives, capers, anchovies, and chilli flakes. The hot pasta is tossed in this sauce prior to serving. Some recipes leave the ingredients raw, allowing the heat of the pasta to bring out the flavours.

Pyramid Cheese: A truncated pyramid is the shape of this small French chevre that is often coated with dark grey edible ash. The texture can range from soft to slightly crumbly and depending upon it’s age, in flavour from mild to sharp. It is wonderful served with crackers or bread and fruit.

Quahog: The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are, chowder or large clam.

Quatre-epices: A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pâtés.

Quenelle: A cigar shaped dumpling traditionally made from fish or meat forcemeat

Quesadilla: Originally a corn masa empanada filled with meat then deep fried. Modern versions found throughout restaurants in the US are made with flour tortillas that are filled with cheese and folded over when cooked.

Quiche: An open top pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese.

Quince: This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. Its texture and flavour make it better cooked than raw. Its high pectin content make it ideal for use in jams, jellies, and preserves.

Quinoa: Pronounced (KEEN-wah). A natural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.

Radicchio: A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in salads, but is quite suitable to cooked preparations.

Ragout: A French term for stew made of meat, fish, or vegetables.

Ras el Hanout: This is a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavour. See the definition under charmoula for a description of the ingredients and its applications.

Ratatouille: A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavoured with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavour has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity.

Ravioli: Stuffed pasta dough served in broth or with sauce.

Remoulade: This classic French sauce is made by combining mayonnaise with mustard, chopped capers and gherkins, herbs and anchovies. It's served chilled as an accompaniment to cold meat, fish and shellfish.

Rennet: An extract from the stomach of lambs and calves used in cheese making to coagulate milk. There are also rennet’s obtained from vegetables such as cardoons.

Rigatoni: Large pasta tubes with ridged sides.

Rijsttafel: A Dutch word, meaning "rice table". It is a Dutch version of an Indonesian meal consisting of hot rice accompanied by several (sometimes 20 or 40) small, well-seasoned side dishes of seafoods, meats, vegetables, fruits, sauces, condiments, etc.

Rillettes: A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.

Rissole: Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and deep fried.

Risotto: An Italian preparation of rice resulting in a creamy liaison with stock and butter. This may be served as a first course, main course, or side dish and embellished with meat, seafood, cheese, or vegetables. The best known version of this dish is risotto ala Milanese, with saffron and Reggiano parmesan cheese.

Rissole: The British version of small savoury pies.

Rosti: A Swiss potato pancake made from partially cooked potatoes

Rouille: A thick sauce similar to aioli, made of dried chillies, garlic, and olive oil. Rouille is traditionally served with bouillabaisse and soup de poisson. Other recipes also add saffron and tomatoes.

Roux: A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker colour, which is favourable in Creole cooking where rouxs are cooked for long periods until they reach a dark brown colour.

Sabayon: See the definition under zabaglione.

Sablée: A rich short biscuit similar to shortbread, that it delicate in texture

Saffron: A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavour and bright yellow colour. It is also very expensive and used sparingly. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow colour is turmeric, though nothing can replace its unique flavour.

Salt Cod: Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas. To reconstitute the fish, you must soak it in many changes of fresh water to remove the excess salt. You may then poach the fish until it is just flaking off the bone, or use it raw for other preparations

Saltimbocca: An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.

Saltpetre: The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured meats. It gives a distinctive pink colour to hams and bacon. There are recent reports from the USDA that nitrates, and nitrites are carcinogenic.

Sambuca: An anise-flavoured, not-to-sweet Italian liqueur which is usually served with 2 or 3 dark-roasted coffee beans floating on top

Samosa: An Indian snack of deep fried dumplings stuffed with curried vegetables. Most common of the fillings is potatoes or cauliflower with peas

Sashimi: A Japanese dish of raw fish, shellfish, and molluscs served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.

Satay: Also spelled sat‚ and sateh. These are pieces of meat or fish threaded onto skewers and grilled over a flame. Several variations of these are seen throughout Southeast Asia. A spicy peanut sauce is served with meat satay in Vietnam and Thailand.

Savarin: A ring-shaped cake made of a rich yeast dough, soaked with a rum syrup, and filled with pastry or whipped cream.

Scampi: Another word for langoustine. This word is used in the US as a description of shrimp broiled with butter, lemon, and garlic.

Scone: A small, lightly sweetened pastry similar to American biscuits, often flavoured with currants

Sea Urchin: A round spiny creature found off the coasts of Europe and America. The only edible portion is the coral, usually eaten raw with fresh lemon juice

Semifreddo: Meaning "half cold", this is gelato with whipped cream folded into it.

Semolina: A coarse flour made from durum wheat, used in making pasta and bread.

Seviche: A Spanish dish of raw fish, scallops, or shrimp marinated in citrus juices until the flesh becomes "cooked". Onions, peppers, and chillies are then added to finish the dish

Shortbread: A butter-rich cookie from Scotland, often seasoned with lemon, cinnamon, ginger, almonds, and cumin

Shoyu: Japanese for Soy Sauce

Skate wings: This is the edible portion of the skate. The flesh, when cooked, separates into little fingers of meat and has a distinctive rich, gelatinous texture. The taste is similar to that of scallops

Smorgasbord: A Swedish buffet of many dishes served as hors d'oeuvres or a full meal. Similar buffets are served throughout Scandinavia, as well as the Soviet Union. Common elements of a smorgasbord are pickled herring, marinated vegetables, smoked and cured salmon and sturgeon, and a selection of canapés

Soba Noodle: Buckwheat noodles resembling spaghetti, used in Japanese cooking.

Soy Sauce: A condiment from Southeast Asia and Japan made from fermented soy beans. There are different varieties of soy sauce available. Darker, stronger sauces are used for cooking while lighter ones are used as sauces and seasonings. Japanese soy sauce is called shoyu.

Spatzlé: This is a coarse noodle from Alsace and Germany made of flour, eggs, oil, and water. The soft dough is dropped into boiling water (with a spatzlé press) and poached until cooked through. The noodle is then fried in butter or oil and served as a side dish to meat dishes. Spatzlé may also be flavoured with cheese, mushrooms, and herbs.

Speck: Cured and smoked pork flank.

Spiedini: An Italian word for skewers of meat or fish grilled over a flame or under a broiler.

Spring Roll: Thin sheets of specialised dough which are filled with meat, seafood, or vegetables and rolled into logs. Spring rolls are most often deep fried, though they may also be steamed. Chinese versions use wheat doughs, while the Vietnamese and Thai versions use a rice paper wrapper.

Stock: A flavoured broth from meats, fish, shellfish, and vegetables. These are the basis of sauce and soup making.

Strudel: Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savoury versions of this are similar to the Russian coulibiac.

Sweetbread: Culinary term for the thymus gland of an animal. Those of veal and lamb are most commonly eaten. The pancreas is also considered a sweetbread, but its taste and texture is inferior to that of the thymus gland

Syllabub: An English dessert comprised mainly of whipped cream sweetened with sugar and flavoured with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

Sugar Syrup: Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.

Tabasco Sauce: A thin spicy sauce made of vinegar, red peppers, and salt, developed in America by Edmund McIlhenny at his home on Avery Island before the U.S. Civil War. McIlhenny Company is the sole supplier of Tabasco® Pepper Sauce to this day. This sauce is commonly used with Creole food, chilli con carne, and eggs.

Tabouleh: A Lebanese salad made of softened bulgur wheat, tossed with tomatoes, seasoned with lemon and mint

Tagine: A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine

Taglierini: A flat ribbon pasta, narrower than tagliatelle, measuring approximately 3mm across

Tagliatelle: A flat ribbon pasta, narrower than fettuccine, measuring approximately 6mm across

Tahini: A paste made from sesame seeds, used primarily in hummus and baba ganoush

Tamarind: This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks

Tapenade: A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavoured fish

Taramasalata: A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise. American versions commonly use salmon, whitefish, or carp roe. This is served with raw vegetables and bread or croutons

Tartare: This is a term which has several meanings. It is often used to describe the preparation of raw beef called steak tartare. Raw beef is chopped finely and served with minced onion, parsley, capers, and seasoned with anything from Worcestershire sauce to Tabasco sauce. Tartare sauce describes a mayonnaise based sauce with capers, onion, hard cooked eggs, cornichons, and herbs.

Tarte Flambé: An Alsatian pizza with a thin crust topped with fresh white cheese, onions, and bacon. This is also called an Alsatian firepie

Tarte Tatin: A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking. Apples are traditionally used, becoming soft and caramelised during baking

Terrine: The dish (normally porcelain) that pâté is cooked and served in.

Tiramasu: An Italian dessert which gained dramatic popularity in the US. Tiramasu consists of sponge cake, soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce

Toad in the Hole: An English dish consisting of pieces of meat or sausages covered with batter and baked in the oven.

Tocino: Cured ham with added colour.

Tofu: Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein.

Torta Rustica: A large pie similar to coulibiac, filled with salmon, cabbage or spinach, eggs, and mushrooms. Other versions use meat or sausage in the filling. The crust is usually made of bread dough and sprinkled with salt before using.

Tortellini: A stuffed pasta made from little rounds of dough, then twisted to form dumplings. Fillings can be made with anything and are served sauced or in a simple broth.

Tortelloni: This is a larger version of the tortellini.

Tortilla: A thin pancake made of cornmeal or flour. They are served both soft and fried, being an integral part of Mexican and Latin American cooking

Tournedos: A slice of beef from the heart of the tenderloin, approximately an inch thick. This term is rarely used today, being replaced by fillet of beef or fillet mignon.

Tourte: Similar to pâté en crôute, these are pies made in a round shape and served cold. They are generally highly seasoned and preparations are indicative to the region they are from.

Trennette: Flat noodles, wider than fettuccine, that have one flat edge and one scalloped edge.

Tripe: The stomach of beef, pork, and sheep.

Truffle: This is a fungus of unusual flavour and aroma. It is savoured in Italian and French cookery, and due to its scarcity, draws a very high price. The truffle has yet to be successfully cultivated, though a fine substitute is now being grown in California. The black truffle of Perigord and the white truffle of Piedmont are highly prized for their exceptional flavours. The black truffle requires cooking to allow the flavours to be fully achieved. Conversely, the white truffle is best when shaved directly on the dish before eating. The aroma of truffles is strong enough to permeate egg shells when the two are stored together. Due to their short growing season and large demand, truffles can reach a price of up to $3000 per kilo (1996). Frozen and canned forms are more accessible, but their taste never reaches that of fresh truffles

Tuilles: Crisp, paper thin cookies named for their tile-like appearance. They are often flavoured with almond slices, lemon, and vanilla.

Turmeric: A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and for various dishes requiring a yellow colour. This is used as a colouring substitute for saffron.

Tzatziki Sauce: Dipping sauce derived from yoghurt, garlic, cucumber, olive oil and lemon juice. Served with calamari.

Tzimmes: Traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. All are flavoured with honey and often with cinnamon as well. The flavours of this casserole-style dish develop by cooking it at a very low temperature for a very long time.

Udon: Thick wheat noodles used in Japanese cooking

Ugli: A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica. It is available around the country from Winter to Spring. It has an acid-sweet flavour and is an excellent source of vitamin C.

Vacherin: A crisp, sweet meringue shell used as a serving vessel for fruit and ice cream

Vanilla: A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. The pod is used to make extracts which we use in cooking. The whole pod may also be purchased and used as a fragrance or split and scraped to allow the tiny seeds to flavour the dish. It is generally thought of as a sweet spice, used in custards, creams, and cakes. It is also used in savoury dishes with vegetables or seafood. There are also imitation vanilla flavourings using synthetically produced vanillin. These can be found in liquid and powder forms

Velouté: A sauce of various stock bases thickened with a roux. This is used as a base for other more complex sauces, though it may be used alone. The word velouté is French for velvet, which describes the sauce’s finish.

Vermicelli: A very fine round noodle which means "small worms". These are thinner than spaghetti and thicker than angel's hair.

Vichyssoise: A chilled soup of potatoes and leeks.

Victual: Food or other provisions.

Vinaigrette: A sauce commonly used to dress salads, comprised of oil, vinegar and chopped herbs. Emulsified vinaigrettes use egg and/or mustard to stabilise the dressing, though properly these are called French dressings. Other combinations using acids other than vinegar, such as wine or citrus juice, are also called vinaigrettes.

Vitello Tonnato: Thinly sliced roast or braised veal, served cold with a creamy, piquant tuna sauce. This combination may sound a bit unusual, but is surprisingly delicious.

Vol-au-Vent: A large round pastry case which is filled with a sauced mixture of meat, seafood, or vegetables then topped with a pastry lid. (See bouchée also)

Wasabi: Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi

Waterzooi: A rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks

Welsh Rarebit: Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.

Whelk: A small marine snail. Whelks are poached and served hot or cold

Wiener Schnitzel: Thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.

Worcestershire Sauce: A condiment developed in England from flavours discovered in India. It is used as a sauce, a seasoning, and a condiment. It is made of a very odd assortment of ingredients including anchovies, tamarind, vinegar, molasses, and cloves.

Xanthan Gum: Produced from the fermentation of corn sugar. It is most commonly used as a stabiliser, emulsifier and thickener in foods such as yoghurt, sour cream and salad dressings.

Yakitori: A Japanese dish of grilled chicken skewers. They may also include vegetables, chicken livers, or ginkgo nuts. They are first marinated in teriyaki sauce, a sweetened version of soy sauce with the addition of sake, honey, and ginger.

Yeast: A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water.

Zabaglione: An Italian custard made with egg yolks and wine or juices, which are beaten vigorously over hot water to form a rich, creamy dessert. The custard can then be poured into glasses and chilled to be eaten later, or eaten warm with fresh fruit. Masala is the most common wine used, though any sweet wine such as Madeira, Champagne, or Sauterne may be used.

Zakuski: The Russian version of tapas involving a lot of food and vodka.

Zampone: A speciality of the town of Modena in northern Italy, this consists of a hollowed and stuffed pig's trotter which is poached and served as a part of a traditional bollito misto.

Zuccotto: This is an Italian form of charlotte royale. In this dessert, triangles of sponge cake are placed in a bowl to form a shell for the filling. The filling consists of stiffly whipped cream which is studded with toasted almonds, hazelnuts, chocolate chips, and candied fruit. A final layer of cake is placed over this, and when well set, the dessert is inverted onto a platter to form a large dome, reminiscent of Florence's Duomo