A cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water (shocking)

Dry-heat cooking method in which foods are surrounded by hot, dry air in a closed environment similar to roasting.

A cooking method, that may refer to itself, the meat cooked this way, or to a type of social event featuring this type of cooking.

A cooking method in which items are immersed in liquid at or above the boiling point (212°F).

To cook food by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.

A cooking technique in which foods are cooked by a radiant heat source placed below the food.

A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than sautéing or stir frying but less than deep frying.

A cooking method similar to dry sautéing that simulates broiling by cooking an item in a hot pan with little or no fat.

A method of cooking foods in a very small amount of liquid in a covered pan over direct heat.

To partial cook a portion of food in simmering/boiling water. Similar to blanching, but cooked for longer.

At or toward the front of an object.

Fresh herbs and vegetables tied into a cheesecloth bundle and used to flavor sauces, soups, stocks, stews.

The fruit of certain types of capsicum peppers, used fresh or dry as a seasoning. They come in many types (i.e. jalapeno, serrano, poblano) and varying degrees of spiciness.

A mixture such as chili powder, or a dish of the same name.

Dried chiles that have been ground or crushed, often with other ground spices and herbs.

Partially cooking food by any cooking method.

To cook gently in simmering liquid that is 160° to 185°F.

System of cooking that appreciates the proper techniques of ingredients and knowledge.

Containing herbs and spices used to flavor stocks, soups, and sauces. Easily removable.

To cook food in a pan, usually covered, without browning over low heat to encourage flavors to be extracted from vegetables and spices.

Literally, “to the tooth”; refers to an item, such as pasta or vegetables, cooked until it is tender but still firm, not soft.

Ingredients, such as herbs, spices, vegetables, citrus fruits, wines, and vinegar, used to enhance the flavor and fragrance of food.

A hearty cuisine based on French and southern influences; signature ingredients include spices, dark roux, pork fat, file powder, green peppers, onions, and celery.

A pizza that is stuffed with meats, vegetables, or cheese, folded over to resemble a large turnover, then baked or deep-fried.

A concentrated flavoring extracted from an item, usually by infusion or distillation. Includes items such as vanilla and other extracts, concentrated stocks, and fumets. Also: A sauce made from a concentrated vegetable juice.

Five-Spice Powder: A mixture of equal parts ground cinnamon, clove, fennel seed, star anise, and Szechwan peppercorns.

Prepared in accordance with Jewish dietary laws. Pure, refined salt used for pickling.

A dish of rice cooked with onion, tomato, garlic, vegetables, and meats, including chicken, chorizo, shellfish, and possibly other types.

A mixture of herbs & spices used to season pickles. Often includes dill, coriander seed, cinnamon stick, peppercorns, bay leaves, and others.

Spiced or seasoned foods, as opposed to sweet.