a la (ah lah) – It is French for “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish. There is no difference between dishes listed as “a la boulangere” and “boulangere.” Many menus drop the “a la” because it is implied.

a la Anglaise (ah-la-an-glaz) – It is a French term for English.  It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.

a la boulangere

(boo-lan-jair) – Describes a simple dish of stock, potatoes, and onions. “Boulangere” is French for “baker.” In history in France, many homes did not have an oven, so anything to be baked was taken to a local baker to be cooked in his oven.

a la Broche – Prepared on a skewer over a flame. Also called Brochettes.

a la Carte (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu. Today the term means according to the menu and that which is written down as available on the menu. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.

a la Creole – Dishes prepared with tomatoes, green peppers and onions as the main ingredients.

a la Diable (ah-la-dee-abla) – “Diable” is French for the devil or satan. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning.

a la King – Prepared with a Béchamel sauce containing mushrooms, green peppers, and red or pimento peppers.

a la Lyonnaise (ah-la-lee-on-az) – In French the term means with onions or served with Lyonnaise sauce, which is made from onions, white wine, and a meat glaze.

a la Maitre d’Hotel – Prepared with a sauce of lemon juice, parsley, salt, pepper, and drawn butter.

A la Marinera (ah-la-mah-ree-neh-rah) – Common style of cooking in Spanish cuisine, It says that the food is cooked with white wine, onions and sometimes tomatoes.

a la mode (ah lah MODH) – A French word for “in the manner of” or “mode or according to fashion.” Desserts a la mode are served with ice cream. Meats cooked a la mode are braised with vegetables and served with gravy.

a la Nage – A French term that literally means “in the swim” and refers to the fact that a some kind of seafood is “swimming” in a flavorful broth.

a la Plancha (ah-la-plahn-chah) – A Spanish cooking term that refers to the method of cooking  grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat.

a la Provencale (prov-on-sal) – Provence is a French maritime province that is famed for its wines and cuisine. The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives.

a la Royale – Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.

a la Russe – Prepared in the Russian style with sour cream or beetroot or both are added.

ababai – Ababai comes from the Caricacae family of fruits, which also contains the Mau Mau, and some forms of papaya. It is considered an exotic fruit in the United States. It is imported from Chile, as Chile is the only country in the world that exports this luscious fruit. Very few countries grow Ababai and then only for their local market. It is a protected fruit in Chile and was only recently available for export.

Fresh off the tree, ababai has a thin skin and looks like a small papaya. It is never eaten fresh due to its high enzyme content. It is first cooked for several minutes and then jarred. Its pale yellow color turns to a brilliant gold after processing. It is one of the few fruits that will not dissolve when cooked. It is superb for sautéing with vegetables, broiling on fish, and grilling on the barbecue (shish kebob). The seeds look like small raisins. The male and female seeds of the fruit cannot be distinguished before planting, and there is also a hermaphrodite seed. Several seeds are planted with the prospect of growing one successful Ababai tree. Ababai trees grow for 7 1/2 to 8 years and only bear fruit for 5 years. The tree is then cut down, recycled, and must be replanted on virgin soil.

abaisée – A French term that describes puff pastry that has been rolled very thin or sponge cake that has been cut very thin for dessert preparation.

abalone – Abalone are shellfish of the univalve family, meaning they only have one shell, unlike bivalves such as clams that consist of two shells. This edible gastropod belongs to the same family as the sea slug and is related to the snail. Out of its shell, it resembles a large scallop. They are found in United States, Japan, Australia, Mexico, and Indo-Pacific Region. On the Pacific coast, they are found on rocky inter-tidal and sub-tidal areas from Baja California to Alaska, as each species prefers a particular habitat, which appears related to the local sea temperature. They are also called ear shells, or sea ears (as their shape resembles the human ear). Also called Awabi in Japanese cuisine and Loco in South American cuisine. Since the abalone has been over-harvested, it is very expensive when available.

History: Abalone has lived along the Pacific coast of North America for millions of years. Fossilized shells have been found in sediments that are approximately 100 million years old. In more recent times, abalone were important in the economy of all native American peoples who lived near California’s coastal areas. Native Americans were using abalone for food, implements, and decoration long before the arrival of Europeans in North America

Absinthe (AB-sinth) – An anise-flavored liqueur that is made by steeping wormwood and other aromatic herbs (hyssop, lemon balm, and angelica) in alcohol. The drink is distinguished by its dazzling blue-green clarity due to its chlorophyll content. It was traditionally served with water and a cube of sugar; the sugar cube was placed on an “absinthe spoon” and the liquor was drizzled over the sugar into the glass of water. The sugar helped take the bitter edge from the absinthe, and when poured into the water the liquor turned milky white. Absinthe was believed to raise the drinker’s consciousness, insights, and emotional experience to another level altogether. Unfortunately, it also caused terrible hallucinations, permanent neural damage, as seen in the dazed condition of dedicated drinkers, and even its own diseases, known as absinthism, recognized as early as the 1850s.

History – Dr. Pierre Ordinaire as an all-purpose remedy invented Absinthe in 1792. Used as a cure-all for epilepsy, gout, drunkenness, kidney stones, colic, headaches, and worms, it was nicknamed “La Fee Verte” meaning The Green Fairy. In 1797, the heirs of Dr. Ordinaire sold the recipe to Henri-Louis Pernod. Pernod opened the first absinthe distillery in Switzerland and then moved to a larger one in Pontarlier, France in 1805. After the Algerian War (1844-1847), the demand for absinthe rose dramatically. The soldiers had developed a taste for absinthe, as they were given rations of absinthe along with their drinking water as a bacterial deterrent, and began drinking it after the war.

At the beginning of the 20^th century, the drinking of absinthe was so popular that the cocktail hour in France was called “l´heure verte,” meaning the “green hour.”  Absinthe was exported to New Orleans and reached the same popularity in the United States. It was a drink considered ladylike and women freely enjoyed it in the coffee houses, where it was commonly served. In New Orleans, as well as in the rest of the United States, it became banned in 1912. Absinthe is still available in other areas of the world where it is not illegal.

Acetomel – A mixture of honey and vinegar that produces sweet-sour syrup. Traditionally used to preserve fruits.

acidify – To add acid (lemon juice or vinegar) to a culinary preparation to made a dish slightly acid, sour, or piquant.

acidulated water – It is a solution of 5 to 6 parts water to 1 part acid (typically the acid ingredient is lemon juice or vinegar). Since the flesh of certain fruits and vegetables, such as apples and pears, will darken when exposed to air unless used immediately after cutting, they are dropped into an acidulated water to stop this process.

aerate (ER-ayt) – Aerate means the same as “sift.” To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.

after taste – Taste which returns to the mouth after ingestion of certain foods and beverages.

agar-agar – processed seaweed, grayish white in color and comes in sticks, flakes, granules or powder. It is a vegetarian gelatin. After it is soaked in cold water, it becomes bouncy, resilient, and crisp. It is used mostly for cold oriental dishes that contain chicken, meat, and vegetables. In the old days, before the introduction of gelatin, agar-agar was also used as a thickening agent in making cold jellied dishes. Once soaked in boiling water, it melts into a gelatinous substance. The Chinese use this paste to make their famous delicacy called “bird’s nest soup.” Agar-agar is commonly referred to as Chinese gelatin.

ahi (AH-hee) – Ahi tuna is simply yellow fin tuna. It is a term used in Hawaii to describe this variety of tuna, which is distinguished from the other variety of tuna, known as blue fin.

aiguillette - Long, thin slices of poultry of fish.

aioli (eye-YO-lee) – (French) The French word for garlic is “ail.” Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. Just before it is served, lemon juice and a little cold water are added. It is served as a sauce for a variety of garnishes and main courses.

The Italian for aioli is “aglio,” the Spanish is “ajo” and “allioil.”

History: It is believed to have originated in Provence, France. See “mayonnaise.”

akutaq – Also known as aqutuk, ackutuk, or Eskimo Ice Cream. Not the creamy ice cream as we know it, but a concoction made from reindeer fat or tallow, seal oil, freshly fallen snow or water, fresh berries, and sometimes ground fish. Air is whipped in by hand so that it slowly cools into foam. It is eaten as a desert, a meal, a snack, or a spread. Traditionally it was made for funerals, potlatches, celebrations of a boy’s first hunt, and any other celebration where food is brought. Today it is usually made with Crisco shortening instead of tallow and with raisins and sugar sometimes added

History:  Alaska Natives have thrived on this delicacy for thousands of years. . The region lived in usually determines what berry is used, and each family usually has their favorite recipe. It is said that your choice of berries used is a lifetime decision. If it okay to eat any flavor made by others, but if you are caught making more than one kind, you will lose all social standing.

al dente (ahl-DEN-tay) – In Italian the phrase means “to the tooth” and is a term used to describe the correct degree of doneness when cooking pasta, risotto, and vegetables. The food should have a slight resistance (chewy) when biting into it, but should not be soft, overdone, or have a hard center.

al forno (ahl FOHR-noh)  – An Italian term to describe a dish that is  “oven baked” or “oven roasted.”

all-purpose flour – All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It is a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting section) nor the bran (the outer husk). By law, in the United States, all flours not containing wheat germ must have niacin, riboflavin, and thiamin added. Most all-purpose flours are labeled “enriched,” indicating that these nutrients have been added. All-purpose flour comes bleached and unbleached and they can be used interchangeably.

allspice – The dried, unripe berry of a small tree. It is available ground or in seed form. Allspice can be used in a variety of dishes such as pickles, casseroles, cakes, and puddings. Also known as Jamaica Pepper. It is the fruit of the evergreen pimiento tree. The flavor resembles a blend of cloves, cinnamon, and nutmeg. This spice is used in both sweet and savory cooking and can be purchased whole or ground.

almond extract – A solution of oil, bitter almonds, and alcohol (approximately 1%) that is used for a flavoring in baking.

almond flour – Almond flour or meal is the residue left after almond oil has been extracted from the kernels. It is entirely free from starch and is used in making bread and biscuits for diabetics.

almond paste – A mixture of sugar, almonds, and egg whites. Also called marzipan. It is widely used in dessert preparations. Almond paste and marzipan are both made from ground almonds. They differ mainly in their sugar content. Marzipan is made from almond paste and sugar and is used primarily in confections and decorations because it is more moldable and the almond flavor is less pronounced. Almond paste is used in pastries and other baked goods. They are not interchangeable in recipes.

amaranth – Amaranth is from the Greek for “never-fading flower” or “everlasting.” It is an annual herb, and therefore not a true grain. It has broad leaves and large flower heads that produce thousands of tiny, protein-rich seeds. There are hundreds of varieties of amaranth. It is grown for its leaves-some varieties are good in salad, some are delicious steamed or stir-fried-and its somewhat peppery seeds. Amaranth can be cooked as a cereal. The seeds are very tiny-looking, a bit like caviar when cooked, and their lack of substance makes them rather unsatisfactory as the base of pilaf-type dishes. Amaranth is most often ground into flour, which has a fairly strong malt-like vegetable taste and is beige in color. It is the only known food that contains between 75% and 87% of total human nutritional requirements.

Amaranth is used in several cultures in very interesting ways, In Mexico, it is popped and mixed with a sugar solution to make a candy called alegria and the roasted seed is used to create a traditional Mexican drink called atole. People from Peru use fermented amaranth seeds to make chichi (beer). During the carnival festival, women dancers often use the red amaranth flower as rouge, painting their cheeks, and then dancing while carrying bundles of amaranth on their backs.

History:  There is evidence that it has been in Central and South America for nearly 8,000 years. Amaranth was a staple in the diet of pre-Columbian Aztecs. Aztec Indians in Mexico grew it alongside maize as the main ingredient in their diets. They thought that it gave them supernatural powers and incorporated it into their religious ceremonies. On religious holidays, Aztec women ground the seed, mixed it with honey or human blood, then shaped it into idols that were eaten ceremoniously, a practice that appalled the conquistadors. After conquering Montezuma in 1519, the Spanish missionaries forbade its use because of its association with human sacrifice.

In ancient Greece, amaranth was considered sacred and was used to decorate tombs and images of gods as a symbol of immortality. The early Christian Church also adopted the amaranth as a symbol of immortality.

By the middle the 20^th century, the cultivation of this grain had declined to the point where it was grown only in small plots in Mexico, the Andean highlands, and in the Himalayan foothills of India and Nepal. It was used to make tortillas even before the cultivation of corn. It remained in obscurity until the 1950′s when its nutritional values were again recognized through scientific development.

amaretti (ah-mah-REHT-tee) – An Italian almond macaroon cookie. The Italian word “amaro” means “bitter,” and the literal translation of “amaretti” is “the little bitter ones.” They are called amaretti because they are flavored with bitter almonds.

History – Francesco Moriodo, pastry chef at the court of Savoy, created them in the mid-17th century.

amaretto (am-ah-REHT-toh) – An Italian almond flavored liqueur (or cordial) that is made from apricot pits and flavored with almonds and aromatic extracts.

History – It is named after the town of Saronno Italy. It has been produced commercially since the 19th century.

ambrosia (am-BROH-zhah) – (1) The name is sometimes applied to certain beverages. (2) A traditional Christmas dish in many Southern homes, where the dessert is served in the best cut-glass bowl from the sideboard. It usually consists of chilled fruit (usually oranges and bananas) mixed with coconut.

History – In Greek mythology, this was a balsamic juice, which served as the “food of the gods” and was said to preserve their immortality, and without this substance, they became weak. Hebe, the daughter of Zeus and Hera, served the Gods Ambrosia and Nectar. One day she tripped and fell so Zeus dismissed her and in the shape of an eagle. A human being who took Ambrosia became strong and immortal, and received additional beauty, strength, and swiftness (becoming in some measure akin to the gods).

American Breakfast – It is an restaurant term that usually consists of eggs, juice, bacon or sausage, toast or hashbrowns.

amuse-bouche (ah-mewz-BOOSH) – Also known as amuse-gueule, amusee, petite amuse, and lagniappe are used interchangeably to describe these tasty morsels. A French term that literally means “mouth amusement.” These are tiny bites of food served before a meal to whet the palate and invigorate the appetite. They’re more whimsical than hors d’oeuvres, and smaller than appetizers.

The best restaurants offer a tiny serving of something interesting (also known as palate teasers) soon after you sit down, which ideally previews the cooking style of the restaurant. In some restaurants, it’s also a way to present something luxurious to favored customers. In the United States we think of them as ‘hors-d’oeuvre’. Customers regard them as tokens of appreciation. In this age of frequently getting less than what is expected, gestures like this make diners feel welcome and can promote customer loyalty.

History:  According to the 1992 edition of Dictionnaire Historique de la Langue Francais (Dictionary of the History of the French Language), the term originated in 1946.

amuse-gueule – See “amuse-bouche.”

Anadama Bread (ana-a-dam-a) – It is a specialty yeast bread of the New England States that is made with flour, cornmeal, and molasses.

History: This bread originated in New England. There are a variety of stories or legends on how this bread got its name. According to these many legends, a farmer, fisherman, miner, sailor, or Yankee  (depending on what account you read), angry with his wife, Anna, for serving him nothing but cornmeal and molasses, one day adds flour and yeast to his porridge and eats the resulting bread while cursing, “Anna, damn her.”

Anaheim chile (An-uh-hime) – Mild, long green chile peppers that are named after the area near Los Angeles where they were first cultivated. Also known as Chile Verde (green), Chile Colorado (red) or the California Long Green, the Anaheim Chile is light green in color and slightly bent. It is the most commonly found variety in the United States. Mild, sweet, and slightly bitter in flavor, this chile pepper can be used fresh or roasted and is often available canned. If you buy them fresh, Anaheim Chile peppers can be stored in the refrigerator for one week.

anchovy (AN-choh-vee) – Anchovies are tiny silver fish, about three inches long. They swim in large schools where the sea is temperate. In modern Italy, Spain, and Greece, salted anchovies are offered as appetizers. For the rest of the world, they are usually sold as flat or rolled fillets, salted, and packed in oil. The most popular and tasty are the ones in olive oil and salt.

anchovy paste – A paste of pureed anchovies with oil and salt. Available in tubes at most supermarkets and specialty food stores. You can also make your own using a can of anchovy fillets. First wash them in cold water, then mash them with a fork, and add just enough olive oil to make a smooth paste.more

andouille (ahn-doo-ee) – (1) Traditionally, the andouilles from France were made from the large intestines and stomach of the pig (seasoned heavily and smoked). (2) Andouille is also the Cajun smoked sausage so famous nationally today. Made with pork butt, shank, and a small amount of pork fat. This sausage is seasoned with salt, cracked black pepper, and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing, which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

History – The finest andouilles in France reportedly come from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles that came to Louisiana in 1755 were originally from these coastal regions. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as a hors d’oeuvre.

Angel Food Cake – Angel Food Cake is also known as foam-style cake. They are made with a large quantity of egg whites and no shortening or leavening. Angel Food or “angel cake” is thought to be a takeoff of the cornstarch cake and the sponge cake.

Angostura bitters – Named after a town in Venezuela and made in Trinidad from roots, bark, leaves, and alcohol. It is used in small amounts to lend an aromatic and slightly bitter element to mixed drinks. It is best known as the essential ingredient of the popular cocktail called the “Manhattan.”

History: In 1824, a German doctor living in Venezuela mixed this substance to create a tonic for his ailing wife. Legend says that this creation worked as a cure for malaria and other tropical diseases. Sailors swore that it cured seasickness (especially when mixed with rum).

antipasto (ahn-tee-PAH-sto) – The term antipasto, usually translated as “appetizer” in English. It literally means “before the meal” and denotes a relatively light dish designed to stimulate the palate before the service of more substantial courses.

Antipasti are not essential to the Italian kitchen; a formal Italian dinner without antipasti would not betray the traditions of Italian gastronomy. Today, however, it is difficult to imagine a formal dinner that would not include some dishes classified as antipasto. In the regional Italian kitchen, antipasti are an important element, not on a daily basis, but certainly on holidays and special occasions. Many dishes, served as accompaniments to main courses, are today considered too rich for such use. So, through the years, many of these dishes have been adapted to serve as antipasto. Antipasto takes full advantage of all kinds of different foods not generally regarded as being substantial enough to be served as main courses. The ingredients may be varied, but generally they must all be eaten with a fork.

aperitif (ah-pear-uh-TEEF) – A French term for an alcoholic beverage served before a meal as an appetizer to stimulate the appetite. It can be a punch made to complement the meal, but it is usually a white wine, sherry, champagne, or a sparkling wine. It can also be non-alcoholic.

appetizer (apy-tizer) – It is a small portion of bite-size food which is served before a main meal as the first course in order to stimulate the appetite. If served before a meal it should be small. They may be hot or cold, plated, or served as finger food. If served at a cocktail party, it is usually called hors d’ oeuvres.

apple butter – Apple butter is a kind of jam made of tart apples, boiled in cider until reduced to a very thick smooth paste, to which is added a flavoring of allspice, while cooking. It is then placed in jars and covered tightly.

History: Apple butter was one of the favorite sweets during the colonial and pioneering historical eras of the United States.

Apple Charlotte – Apple Charlotte consists of layers of cake or breadcrumbs, sugar, butter, and apples.

apple cider – Most cider is made from fermented apple juice. Natural cider has nothing added and relies, for fermentation, upon the wild yeast present in the apples. For mass-produced ciders, a yeast culture is added in order to achieve consistency. Although much of today’s cider is produced from apple concentrate, many traditional cider-makers use only cider apples, cultivated specifically for the purpose.

History: When the Romans arrived in England in 55 B.C., they were reported to have found the local Kentish villagers drinking a delicious cider-like beverage made from apples. It has been recorded that the Romans and in particular their leader, Julius Caesar, embraced the pleasant pursuit with enthusiasm! How long the locals had been making this apple drink, prior to the arrival of the Romans, is anybody’s guess.

In America, cider was an everyday drink up until the middle of the 19th century. Anytime was considered a good time for drinking in the New England Colonies, and upon rising in the morning, the downing of a mug of cider was considered customary. Most of the early apple crops were made into cider since the apples had not yet been perfected into the sweet, juicy, eating apples of today. By the 1670s, cider was the most abundant and least expensive drink in New England. It quickly took the place of water, which was considered unsafe. During the colonial period, hard cider was the most popular beverage in America and often the measure of a town’s wealth was measured by how many barrels of cider were stored for the winter.

apple juice – It is the juice squeezed from apples. As long as apple juice (fresh cider) remains in its natural state and is not sweetened, preserved, clarified, or otherwise altered, it is apple juice. In sweet cider, fermentation is not permitted at all. See apple cider.

applejack – A brandy made by distilling apple cider. The name is also given to a beverage produced by freezing hard cider.

History: As early as 1698, William Laird began it distill cider for himself and neighbors, producing apple brandy or applejack. Applejack, because of its power, was also know as “jersey Lighting.” In 1780, a descendant of laird began commercial production of applejack and the company still distills it today.

aquaculture – It is the cultivation of the sea. The term refers specifically to the intensive production of fish and shellfish in a controlled environment for human food. It is an ancient practice in Asia but it has only began approximately 20 years ago in the U.S., but in virtually no time has become one of the fastest growing segments of the United States economy.

offshore farming – It takes place in deep, navigable waters and involves the use of boats.

onshore farming – It is done in shallow waters where boats are not necessary.

tank culture – It is another form of onshore farming. Tanks, usually made of steel and reinforced cement, or fiberglass in a variety of shapes, are used to contain populations of fish in water.

pond culture – It is the most widely used method of fish farming. All catfish farming is pond raised. The farming is done in man-made ponds that are drain able and often incorporate a system of dikes for harvesting.

tray culture – A tray culture involves the use of a permanent structure for mollusks to attach themselves to. Trays are set underwater in calm bays or estuaries to stimulate the growth of clams, oyster, and other shellfish. Sometimes ropes or strings are hung into the water for mussels and scallops to grow on.

arborio rice (ar-BOH-ree-oh) – An Italian short grain rice that was virtually synonymous with risotto for many years. It is the best known of the top-grade varieties of Italian rice. When purchasing arborio rice, the only precaution is to check the label to be sure it is not precooked.

Architectural Cuisine – Menu items that are stacked for height. Also called Vertical Cuisine.

arepas (ah-ray-pay-rah) – Similar to an English muffins but made from precooked corn flour, it is a cornmeal patty or pancake that is considered like bread in other countries. Arepas are popular throughout South America, but especially popular in Colombian and Venezuelan. It is considered the national dish of Venezuela (the local equivalent of an American hamburger). You can find arepas in small restaurants called Areperas. The most famous arepa is La reina pepiada, made with chopped meat, avocado and cheese. The favorite way to serve them in Venezuela is to split them open, remove some of the steaming moist corn meal, and then stuff them with your favorite ingredients. The arepa is wrapped in a square of slick paper (like butcher paper), and handed to the purchaser to eat standing up. Very few people make arepas at home, choosing to buy them at the store or have them delivered directly to their homes.

You can also find them all over Miami, Florida (the traditional arepa served in Miami has two cornmeal pancakes with a layer of cheese inside).

arboria rice (ar-BOH-ree-oh) – An Italian short grain race used in making risotto.

aromatic – (1) A vegetable, herb, or spice used to enhance the flavor and fragrance of food and drinks. In classic cooking, a reference to “aromatics” most often means onions, carrot, and celery. (2) It also means spicy, pungent, or having a fragrant aroma.

arracheras – The Mexican term for fajitas or skirt steak.

arrack (Ah-RAK) – Also called arak. It is an anise-flavored liqueur, often homemade. It’s a popular aperitif in the Middle East. It is a distilled from grapes, dates, and other fruits. In its countries of origin, it’s included in cooking in some recipes for fish stews.

arrowroot – Also called arrowhead. A fine, dry white powdered starch made from a tropical root and exported from the British West Indies. It is named for its curative properties in treating arrow wounds. It makes exceptionally smooth sauces, and is a very good last minute thickener (it can be stirred into a sauce at the last minute without lumping). Arrowroot is slightly stronger in thickening power than cornstarch. However, if the sauce boils for more than a few seconds, the starch breaks down and its thickening power is lost.

arroz (AH-roz) – Spanish word for long-grain white rice. This is a main staple in Mexican cooking.

arroz con pollo (arros kon POH-yoh) – It is a popular chicken and rice Spanish and Mexican dish that is actually a paella without any shellfish or meat.

artichoke – The artichoke is a perennial in the thistle group of the sunflower family that is native to the Mediterranean and the Canary Islands. A name shared by three unrelated plants: the globe artichoke, Jerusalem artichoke and Chinese (or Japanese) artichoke. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. The part that we eat is actually the plant’s flower bud. If allowed to flower, the blossoms measure up to seven inches in diameter and are a beautiful violet-blue color. The size of the bud depends on where it is located on the plant. Larger artichokes are found on central stems towards the top of the plant, where they receive maximum sunshine. Smaller or “baby” artichokes are found lower down on the plant where they are shaded from the sun by the larger buds above..

arugula (ah-ROO-guh-lah) – It is also known as rocket, rulola, Italian cress, and roquette. It is a delicate salad green that is related to mustard. When the leaves are young, they are tender and nutty, with a subtle peppery flavor. The leaves look like radish leaves. The white blossoms are also edible. It is used as a salad green, as a garnish, and in combination with other ingredients in sandwiches.

asafetida (ah-sah-FEH-teh-dah) – This pungent resinous gum is used widely in Indian vegetarian cooking. Also called stinking gum and devil’s dung because of its unpleasant smell, this seasoning is obtained from the gum of a plant native to Afghanistan, Iran, and northern India. A perennial of the carrot family that grows wild to 12 feet high in natural forests. The whole plant exudes a characteristic smell, described by some as stink. The milky resin comes from both the thick stems and the root and it dries into asafoetida.

A popular ingredient in Indian vegetarian dishes, it imparts a subtle flavor if used sparingly (the odor does not transmit to cooked food). In the raw state, the resin or the powder has an unpleasant smell. This completely disappears when the spice is added to a variety of fish, vegetable pulse, and pickle ingredients. Also used in the curries and pickles of West and South India. The powdered version is easier to handle. Buy asafoetida in small quantities. The powder resin is usually mixed with flour to provide bulk and is sold in bright yellow plastic tubs.

History – Early record show that Alexander the Great carried this “Stink Finger” west in 4 BC. It was used as a flavoring in the kitchens of ancient Rome.

asiago cheese (ah-see-AH-go) – Asiago cheese is a semi-firm Cheese from Italy. Also known as “poor man’s Parmesan cheese.” It is made from whole or part-skim cow’s milk. It comes in small wheels with glossy rinds and is yellow inside with many small holes called “eyes.” Asiago is rich and nutty in flavor and used as a table cheese when young; when matured for 6 months or more it hardens and may be grated.

asparagus – The name asparagus comes from the Greek language meaning “sprout” or “shoot,” and it is a member of the lily family. Plants in the lily family are also related to various grasses. In the dialects of 18^th and 19^th century cookbooks, asparagus was referred to as sparagrass or sparrowgrass. People throughout Europe, Asia, and the United States use fresh Asparagus in their favorite cuisine. In China, Asparagus spears are candied and served as special treats. It is widely popular today as a scrumptious, fresh, healthy vegetable.

History – Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean Region. Greeks and Romans prized asparagus for its unique flavor, texture and, alleged medicinal qualities. They ate it fresh and dried the vegetable to use in winter. In the 16th Century, asparagus gained popularity in France and in England. Asparagus is often called the “Food of Kings.” King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses build so he could enjoy asparagus all year round.

aspic (AS-pihk) – In Greek it is called aspis and means a “shield.” A clear jelly made from meat stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or it is cubed and used as a garnish. It also refers to a molded, usually tomato-based, gelatin salad. It is basically the same as jellied consommé, except that more gelatin is added.

au bleu – The French term for the method of preparing fish the instant after it is killed. Used especially for trout, as in “truite au blue,” when the freshly killed fish is plunged into a boiling court bouillon, which turns the skin a metallic blue color.

Au (saw) – It is a French term that has the same meaning as “a la”  meaning “in the manner of,” “in the style of,” and “according to” In cooking, this phrase designates the style of preparation or a particular garnish.

au beurre (bur) – Made with or in butter

au bleu (blo) – Means blue and describes the process where freshly killed fish is plunged into boiling water and poached until the skin of the fish has a bluish tinge.

au fromage (from-azh) – The term means cheese and means made with or in cheese.

au gratin (GRAH-tn) – To dress up vegetables, meats, and fish with a layer of bread crumbs and/or grated cheese on top. It is then broiled or baked until a thin brown crust forms.

au jus (joos) – (1) Is French and has the same meaning as a la and be translated as “in” or “with.” (2) It also describes meat served in its own natural juices, not with gravy.

Au lait – Contain milk.

au naturel (nat-tur-el) – Means natural or simple. It refers to foods which are served very simply or which are uncooked.

au poivre (pwa-vra) – Means pepper, and means cooked with peppers

 

baba (BAH-bah) – Baba is called babka in Poland and Babas Au Rhum in France. In French, the word baba meaning, “falling over or dizzy.” These are small cakes made from yeast dough containing raisins or currants. They are baked in cylindrical molds and then soaked with sugar syrup usually flavored with rum (originally they were soaked in a sweet fortified wine). After these cakes were soaked in the wine sauce for a day, the dried fruits would fall out of them.

Baba Au Rhum – In the 18th century, French chef, Jean Anthelme Brillat-Savarin (1755-1826), created a cake that he served with a rum sauce that he called Baba Au Savarin. The dessert became very popular in France, but the people called it Baba Au Rhum and soon dropped the name Savarin.

bacon – Bacon comes from the fatty parts of the pig, especially the sides. The most desirable bacon is cut from the breast of the hog. It is cured with either sugar or salt, which gives it a sweet or salty taste.

History – Bacon has played a prominent role in the history of superstition. It was considered a sacred food by the pagans and was regarded as a symbol of prosperity. It was frequently used as an offering to the Gods, and was believed to have curative properties. If a knife, which caused a wound, was stuck into bacon afterwards, it was supposed to prevent infection.

bagna cauda (BAHN-yah KOW-dah) – An Italian term that means “hot Bath.” It is like a Swiss fondue except that it has a much more boisterous flavor. The original recipe called for walnut oil, but olive oil is now used and is considered the key to a successful sauce. The sauce is made up of anchovy fillets, olive oil, garlic, cream, butter, and vinegar. It always includes one or more members of the cabbage family along with such other ingredients as steak, shrimp, and cheese.

bain-marie (bahn mah-REE) – (1) A hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter. (2) The term is also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled with water. The food to be cooked is placed in another container in order that the food is not cooked too quickly or harshly.

History: Most authorities think that it was named after Maria Prophetissa. Maria Prophetissa was also known as “Miriam,” “Maria the Jewess” or simply “Maria” and lived during the first century A.D. She is called The Jewess because Zosimos, Egyptian alchemist and historian, called her a Sister of Moses. It is held that Mary Magdalene and the noted first century alchemical author known as Mary the Jewess was one and the same individual. Whoever she was, Mary the Jewess was an accomplished practical alchemist and the inventor of a series of technical devices still in use today, such as the hot ash box for steady heat, the dung box for prolonged heat and the double boiler, still called the “bain-marie” in French and Marienbad in German. Although no complete works by her have been found, enough fragments exist to establish her as a historical fact. Yet her personal information, even her birthplace, remains a mystery.

bake blind – It is the technique used for baking an unfilled pastry shell. The pastry shell is first pricked with a fork to prevent puffing, covered with aluminum foil or parchment paper, and then weighted with rice or beans. It is then baked for a short period of time, about 10 to 15 minutes.

Baked Alaska – A dessert that consists of a sponge cake that is covered with ice cream, then with a layer of stiffly beaten egg whites, and lastly put in a hot oven to be browned. Also known as omelette á la norvégienne, Norwegian omelette, omelette surprise, and glace au four.

Baked Apple a la Josephine – The soaked, pruned apples are boiled for 15 minutes. Boiled milk is mixed with rice, salt and sugar are added, and then it is cooled down and divided into four portions. The cores of the apples are removed and are covered with butter and sprinkled with sugar. They are placed in a pre-warmed oven and baked for 20 minutes. The apples are served in the middle of the rice pudding, sprinkled with sugar, and toppled with raspberry syrup.

bakers’ ammonia (ammonium carbonate)  – It is also called hartshorn. It is an ammonia compound and not harmful after baking. However, don’t eat the raw dough. Your kitchen will stink of ammonia while the cookies bake – but once baked, the cookies will not taste of it. Can be substituted for equal amount of baking powder in any cookies recipe.  It is an old-time leavening favored for cookies, such as German Springerle. It is said to give a “fluffiness” of texture baking powder can’t. Its leavening is only activated by heat, not moisture (such as baking powder)

baklava (BAHK-lah-vah) – A popular middle eastern (especially Greece and Turkey) pastry that is made with buttered layers of phyllo dough. How it is traditionally made depends on the region. In some areas, it is made with walnuts; in other areas, it is made with pistachios or almonds. Sometimes dried fruit is added between the layers. Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped nuts. After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in. This dessert is known as baglawa in Syrian and Lebanese.

History: Most historians agree that the first people, the Assyrians, in the 8th century B.C. were the first to put together thin layers of bread dough, with chopped nuts in between those layers, added some honey and baked it in their primitive wood burning ovens. This earliest known version of baklava was baked only on special occasions. Baklava was considered a food for the rich until mid-19th century. In Turkey the sheets of pastry for baklava are rolled out so thinly that when held up the person standing behind can be seen as if through a net curtain. In Turkey, to this day one can hear a common expression often used by the poor, or even by the middle class, saying: “I am not rich enough to eat baklava and boerek every day”.

The Greek seamen and merchants traveling east to Mesopotamia soon discovered the delights of Baklava and brought the recipe to Athens. The Greeks’ major contribution to the development of this pastry is the creation of a dough technique that made it possible to roll it as thin as a leaf, compared to the rough, bread-like texture of the Assyrian dough. Phyllo means “layer” or “leaf” in the Greek language.

The Armenians, located on ancient Spice and Silk Routes, integrated for the cinnamon and cloves into the baklava. The Arabs introduced the rose water and cardamom. The taste changed in subtle nuances as the recipe started crossing borders.

balsamic vinegar – Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “grape must” is placed into wooden barrels where older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, cacia, juniper, and ash. Balsamic vinegar can only be produced in the regions of Modena and Reggio in Italy.

History – The first historical reference to balsamic vinegar dates back to 1046, when a bottle of balsamic vinegar was reportedly given to Emperor Enrico III of Franconia as a gift. In the middle Ages, it was used as a disinfectant.

balti – Balti is an Indian dish, which may have originated in Northwest Pakistan. It is a form of a meat curry, but one that’s cooked quickly (like a stir-fry. The spice mix used to flavor the dish is a combination of seeds (coriander, cardamom, cumin, black mustard, fennel, wild onion, and fenugreek). It can be made as either a masala paste or used dry.

History – The name comes from the cast-iron pot “balti,” in which it was originally both made and served. Now the term “balti” seems to refer to the food, and the pot is called a “karahi.” In some parts of the world, the dish is also called karai, or karah.

bamboo shoot – Young shoots of the bamboo plant. The shoots grown from an underground stock, and they are cut soon after their appearance above the ground. The outer sheaths are removed and the shoots are prepared for the table much in the same manner as asparagus. They are used a lot in Chinese and Japanese cooking.

Bananas Foster – A dish made of bananas and rum, flamed and served over vanilla ice cream.

History - The original Banana Foster was created in the New Orleans restaurant called Brennan’s in the old French Quarter. In the 1950′s, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation – Owen’s way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan’s.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan’s and a very good friend of Owen. Source:

barbecue – There are several theories on where or how the word “barbecue” originated. (1) One is that it is a derivative of the West Indian term barbacoa, which denotes a method of slow-cooking meat over hot coals. (2) It is also thought that the word barbecue comes from the French phrase “barbe a queue,” meaning “from heat to tail.”  (3) Another theory is that the word comes from a 19th century advertisement for a combination whiskey bar, beer, hall, pool establishment and purveyor of roast pig, known as the “Bar-Beer-Cue-Pig.) (4) The final explanation is that the method of roasting meat over powdery coals was picked up from indigenous peoples in the colonial period, and the word barbacoa became barbecue in the lexicon of early settlers.

Barbecuing is a long, slow, indirect, low-heat method that uses smoldering logs, charcoal, or wood chunks to smoke-cook the food (usually some kind of meat). “Indirect” meant that the heat source is located away from the food to be cooked. “Barbecuing” and “grilling” are two different techniques.

History: The earliest example of barbecue is in 1661, when it is used as a verb meaning ‘to cook on a barbecue’. Other early senses include ‘the wooden framework for supporting food’; ‘a whole animal, or a piece of an animal, roasted on a barbecue’; and ‘a social gathering at which food is cooked on a barbecue’.

Barbecuing is primarily a New World phenomenon, originating in the Caribbean and then spreading to the United Sates (the American South in particular). In the Southern United States, barbecue is considered a cherished cultural icon. In other areas of America, the word barbecue is a verb (Northerners barbecue food on the backyard grill). In the South, barbecue is most definitely a noun (a barbecue is a gathering of food aficionados who appreciate the aroma of roasted meant that has been painstakingly smoked for several hours)

During the colonial period, the practice of holding a neighborhood barbecue was well established, but it was in the fifty years before the Civil War that the traditions associated with large barbecues became entrenched. Plantation owners regularly held large and festive barbecues, including “pig pickin’s” for slaves. In the 19th century, barbecue was a feature at church picnic and political rallies as well as at private parties. A barbecue was a popular and relatively inexpensive way to lobby for votes, and the organizers of political rallies would provide barbecue, lemonade, and usually a bit of whiskey. Unlike most food preparation in the South, which is dominated by women, barbecue is a male preserve.

In 1951, George Stephen of Palatine, Illinois invented the kettle grill and revolutionized the art of outdoor cookery throughout the US.

bamboo shoot – Young shoots of the bamboo plant. The shoots grown from an underground stock, and they are cut soon after their appearance above the ground. The outer sheaths are removed and the shoots are prepared for the table much in the same manner as asparagus. They are used a lot in Chinese and Japanese cooking.

bard – Refers to the practice of surrounding or enveloping meat with pork fat. The fat keeps the meat moist while it cooks.

barley – Barley, as a food, is most commonly identified as pearl barley, which is traditionally used in soups and stews. In the last few years, we’ve become more creative with barley and have used it in summer salads, casseroles, and side dishes. Barley is also used as a commercial ingredient in prepared foods such as breakfast cereals, soups, pilaf mixes, breads, cookies, crackers, and snack bars. Today it is the world’s fourth largest cereal crop.

History – Barley has held a prominent and long-standing place in the history of food, being the world’s oldest grain, and has been cultivated for about 8,000 years. Babylonians brewed beer from barley around 2500 B.C. Both the ancient Greeks and Hebrews made use of barley in porridge and bread. Barley remained an important bread grain in Europe until the 1500s when wheat breads became popular.

Bartlett pear -

History – The Bartlett pear variety originated in Berkshire, England, in the 17th century, by a schoolmaster named John Stair. Stair sold some of his pear tree cuttings to a horticulturist named Williams, who further developed the variety and renamed it after himself. After pear seedlings crossed the Atlantic with the early colonists, the Williams pear found fame and fortune in 1812 under the tutelage of nurseryman, Enoch Bartlett, of Dorchester, Massachusetts. Bartlett, unaware of the pear’s true name, distributed it under his own name. Ever since, the pear has been known as the Bartlett in the United States, but is still referred to as the Williams pear in other parts of the world. Bartlett pear trees eventually came out West in the covered wagons of the 49ers heading for the Great California Gold Rush.

bamboo shoot – Young shoots of the bamboo plant. The shoots grown from an underground stock, and they are cut soon after their appearance above the ground. The outer sheaths are removed and the shoots are prepared for the table much in the same manner as asparagus. They are used a lot in Chinese and Japanese cooking.

base – Base is a soup reduction paste similar to bouillon, but richer, more flavorful, and less salty. You can find it in the soup section of the super market. It comes in a jar and must be refrigerated after opening.

baste – To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it.

batter – The name of many semi-liquid, floury mixtures of flour, water or milk (or both) or some other liquid. It also usually includes sugar and eggs. Batters may be thin or thick (but even when thick, they must be fluid enough to drop from a spoon). When thin, they should pour out like creamy milk.

sponge – A batter to which yeast is added. This batter is so stiff that it does not drop from a spoon, but can be handled.

Basil –  History: The ancient Greeks believed that only the king should be allowed to cut the basil plants, and he must use a sickle made of pure gold.

Bavarian cream – It is a molded cream that is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.

Bavarois – It is a light mousse, usually made with chocolate, praline or fruit.

bean curd – Of all the vegetarian products, bean curd is the most versatile and important in the Chinese cuisine. Bean curds are made of soybean powder and come in square cakes measuring 2 1/2 or 3 inches to a side. They are white and have the consistency of firm custard. They are bland but absorbent, soft-textured but strong, and are conducive to all types of cooking. Because they are inexpensive, there is an eastern Chinese expression for taking advantage of a person that is “eating bean curd.”

beans – Originally the name of the large, smooth, kidney-shaped, edible seeds within the uneatable long pods of the “broad bean.”

History: – In Europe, where it has been cultivated from a very early date, it was the only vegetable known by the name of bean until the 16th century. Since then, a number of other vegetables, mostly from South America and also from the East, are known as beans. The Spaniards and the Portuguese originally brought Beans to Europe from Central America in the 16th century. From archeological research, beans have been found to be used as early as 4000-5000 B.C.

bean sauce – After soy sauce is brewed, the soybean pulp is removed from the vats and made into several types of condiments. The first is bean sauce, sometimes called brown bean sauce or soybean condiment. Use this rich condiment to replace soy sauce where thicker gravy is desired. Especially good used as a marinade for roasted meats.

béarnaise sauce (bair-naz) – It is a variation of hollandaise sauce. White wine or vinegar, diced shallots, tarragon, and peppercorns are cooked together and reduced and sieved and then added to hollandaise sauce. The spice tarragon is what gives it a distinctive taste. The sauce is served with beef and some shellfish.

History: Chef Jules Colette at the Paris restaurant called Le Pavillon Henri IV in the 19th century invented Béarnaise sauce in Paris, France. It was named Béarnaise in Henry’s honor as he was born in Bearn, France (a region in the Pyreness mountain range in southwest France). It is said that every chef at the restaurant tried to claim the recipe as his own.

beaten biscuit – Southerners describe beaten biscuits as a cross between a soda cracker and a baking powder biscuit. To achieve the right texture and lightness, the dough had to be beaten hard (usually with a mallet) for at least half an hours. The purpose of the beating was to incorporate air into the mixture (this was a time in history before the invention of baking powder). They were a very heavy biscuit, not like our present day baking powder biscuits.

History:  Beaten biscuits originated in Virginia and traveled across the mountains to Kentucky and then south to Maryland. Chuck wagon cooks also made them, recruiting a gullible new cowhand for help. They were considered the pride of the South, and in earlier days no Southern hostess would fail to offer these at any and all times of the day They are one of the delicious hot breads that have made Southern cooks famous They were basically considered an upper-class status symbol dish that depended on a lot of labor. Making the beaten biscuits was the daily duty of the plantation cook.

beau monde seasoning salt – Beau Monde is a seasoning salt containing ground dried onion and celery seed. It can be found in the spice section of your grocery store.

Béchamel Sauce (bay-shah-mel) – In France, it is one of the four basic sauces called “meres” or “mother sauces” from which all other sauces derive. It is also know as “white sauce.” It is a smooth, white sauce made from a roux made with flour, boiled milk, and butter. It is usually served with white meats, eggs, and vegetables. It forms the basis of many other sauces.

Beef On Weck Sandwich – Also called Beef On Wick, an alternative spelling usually used by older people from Buffalo and eastern suburbanites. It is a roast beef sandwich on a salty kummelweck roll. This sandwich is a unique staple of Buffalo, New York’s bars and taverns. Few, if any, restaurants outside of the Buffalo area serve this sandwich or even know what it is. The important ingredient to these sandwiches is the German roll, called kummelweck. These rolls are large, hard rolls with chunks of salt and caraway seeds on the top. Kummelweck is simply shortened to “weck.”

Beef Stroganoff (STROH-guh-noff) – A dish that consists of thin slices of tender beef (usually tenderloin or top loin), onions, and sliced mushrooms. The ingredients are quickly sautéed in butter and combined with a sour-cream sauce. It is usually accompanied by rice pilaf.

History: The recipe did not appear in English cookbooks until 1932, and it was not until the 1950s, after World War II, that beef stroganoff became popular for elegant dinner parties in America. There is more than one story on who first created this elegant dish:

Beef Stroganoff was created in the 1890s by chef Charles Briere for Count Paul Stroganoff, a 19th century Russian diplomat, who was in a friendly competition with the chefs of other families in St. Petersburg, the cultural center of Russian society.< The Stroganoff’s chef won the prize with his recipe.

Another version is that Count Pavel Stroganov, a celebrity in turn-of-the-century St. Petersburg, was a noted gourmet as well as a friend of Alexander III. He is frequently credited with creating Beef Stroganoff or having a chef who did so.

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. Great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat and it was on the Count’s taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten but some people told (“bitter tongues”) that the dish was made especially for the Count when he, being old, lost all his teeth and couldn’t chew a simple beef stake.

Beef Wellington – It is a choice fillet of beef (often flambéed in brandy) that is covered with liver pate and sliced mushrooms. The meat is then placed in a case of puff pastry and baked in a hot oven.

History: It was named in the mid 19th century in honor of Arthur Wellesley (1769-1852), British soldier and statesman. He is best known for his military victory over Napoleon at the battle of Waterloo in 1815. He was a national hero and was made the first Duke of Wellington to honor him. Because of his love of a dish of beef, truffles, mushrooms, Maderia wine, and pate cooked in pastry, this dish was name Beef Wellington in his honor. He was also Prime Minister of Britain and Ireland. According to Queen Victoria, the Duke was The pride of this country. He was the GREATEST man this country ever produced. To think that all of this is gone; and that this great and immortal man belongs now to History.”

beet – Scientific name is Beta vulgaris. Among its numerous varieties are the red, or garden, beet, the sugar beet, and Swiss chard. In the United States, sugar beets are grown extensively from Michigan to Idaho and in California, accounting for more than half of United States sugar production.  Greens are used, as you would cook spinach

History – The beet has been cultivated since pre-Christian times. The beet comes from the Mediterranean area where the people in Babylonia, Egypt, and Greece grew them. Then as now were used not only to eat but for their red dye.

beignets (ben-YAYS) – Puffy squares of deep-fried dough dusted with powdered sugar. The word beignet comes from the early Celtic word “bigne” meaning “to raise.” Beignet is also French for “fritter.” It is a New Orleans specialty that is a fried, raised piece of yeast dough, usually about two inches in diameter or two inches square. After being fried, they are sprinkled with sugar or coated with various icings. It is like a sweet doughnut, which is square-shaped, and minus the hole. Traditional fare at New Orleans coffee houses, most notably Cafe du Monde in the French Quarter.

Belle-Helene – (1) A classic French dessert called “Poires Belle Helene” with cold poached pears, vanilla ice cream, and chocolate sauce. (2) This is also used in French cookery as a name for a garnish to grilled meat dishes.

History: Introduced around 1865 by Paris chefs from restaurants on the Grands Boulevard. This dessert was created in the 1870s and named in honor of the title character, Belle Helene, in an opera by Offenbach of the same name. Offenbach is perhaps best known in the United States for the popular melody associated with the French can-can.

Betty or Brown Betty – A Betty is a baked dessert dating back to Colonial America, It is a baked pudding made with layers of spiced sweetened fruit (usually apples) and buttered breadcrumbs.

beurre (burr) – This is the French word for “butter.”

beurre manie (burr mahn-YAY) – This is a French term for a kneaded mixture of butter and flour.

beurre noir – French for sweet butter that has been cooked until it has just turned a light shad of brown. Wine vinegar, capers, and parsley are then added.

bialy (bee-AH-lee) – A bialy is similar to a bagel, in that it is a round, chewy roll. But it is unlike a bagel in two important ways: One, it does not have a hole in the middle, but a depression; and two, it never became popular outside of New York City. The indentation in the middle of the dough is can be filled with onion, garlic, or poppy seeds. As the bialy has a very short shelf life, about six hours, they do not lend to being shipped around the country. They can be modest in size, three to four inches, or the size of a small pizza.

bicarbonate of soda – Another common name for baking soda is bicarb which is short for bicarbonate of soda or sodium bicarbonate. Baking soda, is a naturally occurring substance that is present in all living things. It helps living things maintain the pH balance necessary for life. Baking Soda is made from soda ash, also known as sodium carbonate. It is found in all grocery stores in the baking section.

Bierock Sandwich – See Runza Sandwich.

Bird’s Nest Pudding – A pudding containing apples whose cores have been replaced by sugar. The apples are nestled in a bowl created by the crust. Also called Crow’s Nest Pudding.

Bird’s Nest Soup – A classic Chinese soup, called yin waw, is made using the nests of the swiftlet (a sea swallow), a tiny bird found throughout Southeast Asia and especially high in the caves of Thailand’s southern islands. These small birds live on high cliffs in the isolated islands of Indonesia and in parts of Western China bird. Instead of twigs and straw, it makes its nest from strands of gummy saliva, which harden when exposed to air. When dried, these nests are translucent and grayish in color and have the texture of soft plastic. They are about the size and shape of a human ear. Once the nests are harvested, they are cleaned and sold to restaurants, where they are served simmered in chicken broth.

Both the Indonesian and the Chinese governments have limited harvesting of swallow’s nests to twice a year, because of the fear of causing extinction to these cliff swallows. This is when the swallows have left their nest and migrated elsewhere (before the eggs are laid and after the swallows have left their nests).

The soup has the reputation of being an aphrodisiac. The soup is popular because it is believed to help growth, skin complexion and sex drive, prevent lung disease and stave off aging. All through the ages in China, swallow’s nest soup is fed to very old people and to sick people that could not eat anything in order to sustain themselves. It is also quite costly (a bowl of bird’s nest soup at a good Hong Kong restaurant can go for as much as $60), many western restaurants serve a less expensive version consisting of soup with noodles shaped to resemble a bird’s nest.

History: Chinese began eating the nests of edible-nest swiftlets in soup or in jelly mixed with spices or sweets about 1,500 years ago. It was during times of famine that the imaginative Chinese discovered that not only were sharks’ fins and car’s tongues edible, but that swallows’ nests were as well. According to legends, Empress Dowager of the Qing Dynasty was able to keep her youthful looks because of her daily intake of swallow nests.

biscotti (bee-SKAWT-tee) – In Italian, biscotti means, “twice cooked.” The word biscotto is derived from bis (twice) and cotto (cooked). Biscotti is also the generic term for cookies in Italian. The dough is formed into logs and baked until golden brown. The logs are then sliced, and the individual biscotti are baked again to give them their characteristic dryness. The shelf life of biscotti are three to four months without preservatives or additives. Other countries have their version of this cookie – Dutch rusk, French biscotte, and the German zwieback

History:

  Early Seaman’s biscuits, also known as hard tack, probably were the first version of biscotti. They were the perfect food for sailors who were at sea for months at a time on long ocean voyages. The biscuits were thoroughly baked to draw out the moisture, becoming a cracker-like food that that was resistant to mold. Biscotti were a favorite of Christopher Columbus who relied on them on his long sea voyage in the 15th century. Historians believe that the first Italian biscotti were first baked in 13th century Tuscany in the in a city called Prato.

biscuit (BISH-kiht) – In England, it is the equivalent of U.S. cookies (small, sweet cakes). In the U.S., a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast – small, and similar to what much of the world refers to as “scones.”

bisque (bisk) – A bisque is a thick, rich, creamy sauce in the form of a puree. Bisque in French means a “shellfish soup.” The word is a corruption of “biscuit,” as the soup was cooked twice to thicken it. Bisques in the 18th century were made of poultry and game, not with shellfish as they usually are today.

bistro (BEES-troh) – (1) In France, a bistro used to be a bar that also sold wine. Sometimes, they would have one or two tables and the wife of the owner would have made a dish she would sell. Today a bistro is a small neighborhood restaurant with a comforting, predictable menu and reliable daily specials. It functions as a home away from home for many people, drawn by the familiar atmosphere, honest food and consistent prices. (2) Bistro also means a style of cooing (simple home cooking – it’s similar to old-fashioned American food). It’s a return to the era before fast food, before speed and convenience became more important than flavor and quality, but not quite to the complexity of old school French cooking.

Black pudding – Called “Marag” (Blood Pudding) in Gaelic (it also means a fat, shapeless person!), this is one of the famous blood dishes that Scottish people love. It usually accompanies other fried dishes, such as bacon and eggs. While it might seem shocking to eat blood, don’t forget that all meat dishes contain blood and it’s the basis, with fat, of gravy. Blood dishes are popular all over Europe, especially in Transylvania.

blackened – A cooking technique where meat or fish is usually seasoned with a Cajun spice mixture and then cooked in a cast-iron skillet that has been heated almost red-hot. This technique gives the food an extra crispy crust and sears in the juices. It is also guaranteed to set off your smoke detector–unless the battery is dead!

Blackened Redfish – A dish made by searing seasoned redfish fillets in a smoking hot skillet (usually a cast-iron skillet).

History: This cooking technique and popular fish dish was introduced by Louisiana chef Paul Prudhomme, causing a worldwide culinary phenomenon in the early to mid-1980s. As the dish’s fame grew in the late 1980s, stiff limits had to be placed on redfish catches to prevent the disappearance of the species from Gulf Coast waters. Chef Paul Prudhomme’s non-traditional “blackened redfish” dish sparked a worldwide Cajun food craze which inspired creative chefs to start “blackening” everything from chicken to veal in order to continue to cash in on the craze.

blanch, blanching – (1) To briefly plunge food into boiling water and then into cold water to stop cooking. (2) Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is used to loosen skins of fruits and vegetables or to prepare them for more cooking by another method. (3) To scald shelled nuts until the thin outer skins are sufficiently loosened to remove easily.

blend – To mix ingredients together thoroughly (either by hand or mixer).

bleu cheese – Also called fromage bleu. It is the French name for a group of Roquefort-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheeses made in the United States are called blue cheese.

Danish blue – After World War II, Danish cheese makers created a new blue cheese. By using Bleu d’Auvergen and Bleu des Causses as models, they began making a cheese that we know today as Danish Blue. It is made with large machinery and modern technology. It is a flawless blue cheese but it is considered uninteresting and with a predominant flavor of salt.

Bleu D’Ambert – The name comes from the mold or form traditionally used to shape the cheese in its tall, cylindrical shape. Originally, the cow’s milk used for this ancient cheese came from the pastures around the town of Ambert in the heart of France. Fourme was made long before the English Stilton that it resembles visually and in terms of recipe and flavor, but is not as crumbly as Stilton. This liberally veined blue cheese has a pronounced but not evenly sharp flavor.

Bleu d’Auvergne (bluh-doe-VAIRN) – This is a pasteurized cheese. They are made in 6-pound wheels.

Bleu des Causses (dluh-duh-KOSE) – This is always unpasteurized. The texture is creamer than Bleu d’Auvergne though the recipe is the same. The difference is in the quality of the milk. They are made in 5 to 5 1/2 pound wheels. It is made by only a few small producers and is quite rare.

blini (blee-nee) – They are Russian pancakes made with yeast and buckwheat flour, and have been made in Russia for hundreds of years. They are used in place of puff pastry for canapés to serve caviar, smoked salmon, and a number of other savory foods.

blintz – This is the Yiddish word, derived from blini for a small pan-fried battercake that is rolled with meat, potato, cheese, or fruit filling.

blood orange – The blood orange generally is sweeter than its orange cousins, with a slight raspberry aftertaste. It can be enjoyed as any other orange, for its juice, or in fruit salads, or as a garnish for desserts, but its high price dictates that it should be reserved for special occasions. The blood orange is generally about the same size as a Florida juice orange (about the size of a tennis ball), though it has none of the green streaks common to juice oranges. Blood oranges are generally seedless, or close to it, and may outwardly range from bright orange to orange with red areas.

bloom – (1)  To soften gelatin in cool liquid before using in the dish you are making. Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly. You can bloom gelatin in just about any liquid. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatin. Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.

(2)  The term is also used when allowing the casing on smoked sausage to darken at room temperature after it has been smoked.

blueberry – The blueberry of the genus “Vaccinium,” is a Native American species. One of only three berries native to North America; Wild Blueberries were well known to the earliest inhabitants. To settle the question about blueberries and huckleberries being the same berry, they are not. Huckleberries have ten large hard bony seeds, which do not disappear when the berries are baked, boiled, or eaten fresh. Wild blueberries have many tiny seeds that are so soft they literally melt in your mouth.

History: Low bush blueberries (often referred to as “wild blueberries”) were the first to be cultivated commercially (the first attempts were made by the Indians who practiced burning as a pruning technique). When the explorers and settlers arrived on the North American Continent, they found the native Indians using berries as an integral part.

blue cheese – Blue, blue-mold, or blue-veined cheese is the name for cheese of the Roquefort type that is made in the United States and Canada. It was not until about 1918 that attempt to make Roquefort-type cheese in the United States met with success. See bleu cheese.

bocconcini – (1) Bocconcini means “a mouthful” and refers to small nuggets (about 1-inch in diameter) of fresh mozzarella. They are usually sold packed in whey or water. (2) It can also describe tempting Italian dishes.

boil – To cook submerged in a boiling liquid at or above the boiling point of water.

boiled peanuts – These are green or raw peanuts that are boiled in salty water for hours over open flames. Green peanuts must be obtained at just the right time to ensure their high quality. One of the drawbacks of boiled peanuts is that they are a low-acid food and highly perishable. Because of this, they have a very short shelf life unless refrigerated or frozen. Boiled peanuts are considered a traditional southern snack in the states of South Carolina, Georgia, northern Florida, Alabama, and Mississippi. They are an acquired taste, but according to Southerners, they are totally addictive. In the months of May through November, you will see roadside stands that can range from woodsheds to shiny trailers offering fresh boiled peanuts. A traditional way that old-timers like to eat boiled peanuts is to drop the shelled peanuts into a bottle of cold RC Cola and gulp the combo down.

History: The origin of who first boiled peanuts remains a mystery. It is known that boiled peanuts have been a southern institution since the Civil War (1861-1865) when General Sherman led his troops through Georgia. When troops of the Southern Confederacy were almost with food, peanuts suddenly became very important. Soldiers roasted the peanuts in a campfire and boiled them.

bombe (bahm) – Bombe is French for a “bomb” which was used in a cannon. In France, they had at one time, a spherical mold for food shaped like a round bomb. Originally it was made of copper and had a tight lid so that it could be buried with its contents in salted ice to keep the contents frozen. It is a dessert made with two different ice cream mixtures. The first is a simple plain ice cream, which is used to line a mold. The second is a more elaborate ice cream mixture (usually with a strong flavoring), which, is used as a filling. The bombe is usually decorated when it is complete with crystallized fruit. It is then frozen and served cold as a dessert.

bon appetit (bon a-pet-tite) – A French phrase that literally means “good appetite” or “enjoy your meal.”

Bon Appeti Seasoning Salt – Bon Appetit Seasoning is a spice, put out by McCormick Company. Bon Appetite is a very mild blend of Celery, Onion, Salt, and MSG. Its light color makes it ideal for chicken, fish, white sauces and vegetables, tossed salads and baked potatoes.

bonne femme – A French phrase indicating that a dish has been cooked simply (with vegetables and stock).

Borscht – Also known as borsch and borsch. A beef soup that originated in Ukraine and is considered their national soup. This delicious soup is served in many variations with up to 25 different ingredients, which usually contain either beef, cabbage, or chicken with dumplings stuffed with meat, mushrooms, or vegetables. The best known of these soups is a cold version based on beets and served with sour cream, but hot versions are also very common.

History: Ukrainian cuisine stems from peasant dishes based on grains and staple vegetables like potatoes, cabbage, beets and mushrooms. Meat is typically boiled, fried or stewed. This soup was so popular with the American Jewish people in the 1930s to 1950s, that the popular resorts in the Catskill Mountains of upper New York State became know as the “Borscht Belt,” due to their largely Jewish clientele.

Boston baked beans – Beans baked slowly over a long period of time.

History: When the first colonist arrived, the local Indians were cultivating several types of beans that they baked in small holes in the ground lined with stones. The colonist called the holes “ban holes.” This was the first way of baking beans and every colonial family had a bean hole until fireplaces with brick ovens were built in their homes. The Pilgrims baked their beans on Saturday because of the religious mandate that dictated Sunday as a day of rest. The beans were baked overnight in brick ovens.

Boston Cream Pie – It is really a cake, not a pie. Two layers of sponge cake are filled with thick vanilla custard and topped with a chocolate glaze or a sprinkling of confectioners’ sugar. It is cut in wedges like a pie. The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996. A civics class from Norton High School sponsored the bill.

bottarga – Also known as bottarga di muggine. It is salted Mediterranean salted tuna or mullet roe. Bottarga is made with gray mullet in Sardinia and tuna in Sicily. The term Bottarga, from the Arabic bot-ah-rik, means “raw fish eggs.” This delicacy is a specialty of the islands of Sardinia and Sicily. The mullet’s eggs, after being extracted, in their protective sacs, are washed and purified, put under salt, rinsed and laid to dry. The aging process takes four to five months. The dried eggs are then pressed and vacuum packed. The color of the roe goes from yellow-gold to dark amber; the change of color does not affect the quality or taste. The Sardinians serve it simply, with spaghetti, extra-virgin olive oil, and chopped garlic, parsley, and red pepper flakes. The bottarga was once the fishermen food but nowadays it is served in restaurants as delicious hors’ d’ouvre.

botulism – A food-borne illness caused by toxin (called botlinus toxin or botulin).

bouchees – Puff pastry shells, used for holding fillings and stuffings. Large bouchees are called voul au vents in France, and patty shells in the United States.

boudin blanc (boo-DAHN BLAHN) – (1) Also called white boudin, it is a wonderful Cajun sausage stuffed with pork and rice. It’s one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it’s a unique and delicious treat all its own. (2) This term in French means, “white pudding.” It is a delicate sausage made with pork, chicken, fat, eggs, cream, breadcrumbs, and seasonings.

boudin noir – A blood sauce that is sometimes called “black pudding.” It is served grilled and usually accompanied with mashed potatoes.

boudin rouge – Also called red boudin, it is a blood sausage.

bouillabaisse (BOO-yuh-BAYS or Boo-yuh-BAYS) – The name probably derives from the French phrase bouillepeis, meaning “bubble of fish.” Although called a soup, this is really a main dish or a stew, a full meal in itself. Bouillabaisse has many regional variations based on the different local fish. The favorite place for bouillabaisse in Marseilles, France is the cabanon, a modest shed erected along the seashore by local people who used it for fishing, and gatherings with family and close friends.

History: Bouillabaisse is a soup that came from the Provence region of France in and around Marseilles, the seafood capital of Provence, France. The soup was based on local fish, usually those unsold at the daily market, with other local shellfish added. It was a “fisherman’s” dish, and never contained any expensive ingredients such as lobster.

bouillon (BOO-yahn) – It is the French word for broth. It is a clear soup made from cooking meat, vegetables, poultry, or fish in water. The liquid that is strained after cooking is the bouillon, which can form the base for soups and sauces.

History: The Duke of Godefry, who was born in 1061 and died in the year of 1100, in his castle at Bouillon, Belgium, invented this clear, delicious soup, which is now called bouillon. He became the first European King of Jerusalem.

bouquet garni (boo-KAY gahr-NEE) – It is generally a triad of herbs. The literal translation from the French is “nosegay trimmings.” It is a small bunch of herbs, which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley. When fresh herbs are used, the three herb sprigs can be tied together with kitchen twine and tossed into the sauce “as is”. When the cooking is done, the bouquet is removed and discarded. If the herbs are dried, they can be crushed and added directly to the pot in roughly equal proportions. In Britain it is sometimes called an herbal faggot.

braise (brayz) – Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.

Brazil nut – Although referred to, as nuts these are actually the seed of a South American tree that grows in the Amazon jungle. The tree yields 3 to 4 pound pods with thick shells that must be broken open with a machete. Inside are 12 to 20 three-sided Brazil nuts. Their extremely hard shells are dark brown and triangular in shape and can be very hard to break. The kernel is white and has a rich flavor.

bread – Bread is the name given to the oldest, commonest, and cheapest form of human food. Bread is made of the flour or meal of one or more kinds of cereals, which can be obtained from some grasses, seeds, and rootstocks other than cereals.

History: Grain cultivation most likely began around 10,000 B.C, and bread was baked on hot stones into loaves of flatbread. Evidence of ovens was found dating back as far as 25,000 B.C. in the Ukraine.

Historians think that the first combination of bread ingredients and yeast happened by accident. Probably when an alcoholic drink or fermented honey was accidentally added to flatbread dough. This more likely happened in a brewery in ancient Egypt where archaeologists have found ruins and drawings of bakeries and breweries. The Egyptians had supplies of mead, beer, and primitive wines.

By the third century B.C., Romans had created ovens made from dried and hardened mud, and by 200 B.C. there were more than 200 bakeries in Rome. Roman Emperor Trajan (98-117 A.D.)  founded the first bakers’ school in Rome. Once a man became a baker, he was not allowed to change work. They taught their sons the trade, passing baking secrets down from generation to generation.

There are many stories of wars being won or lost and favors being granted by the barter of freshly baked bread.  French soldiers demanded white bread to give them courage, and Greek women were said to have tucked a piece of bread into their husbands’ clothing as he went off to war. Bakers in local communities celebrated political victories or “saved a country” by introducing a specific shape or type of bread.

breadfruit – Although it is a fruit, it’s light yellow flesh has the starchy consistency of unripe potatoes, which makes it seem more like a vegetable weighing between two to five pounds. As the breadfruit ripens it softens to about the consistency of a mango but without the sweetness. The reason for the name “breadfruit” is that when eaten before it is ripe, breadfruit not only feels like fresh bread, but also tastes like it. Not only are breadfruit trees in the Pacific prized for their fruits but their wood is also highly valuable. In Hawaii, the wood of breadfruit trees was made into fine quality canoes, drums, and surfboards. In Guam and Samoa, the bark was used for making tapa cloth. A starchy staple of the Caribbean and Pacific islands, breadfruit is fried, baked, boiled, and sometimes mixed with coconut milk to make a pudding. It is used like a potato–in stews, whipped, and diced, and in a salad resembling potato salad.

History:  Probably native to the Malay Archipelago, breadfruit either drifted on the sea or was carried by early peoples to the Pacific Islands well before written history. The plant has been cultivated there for thousands of years. Breadfruits were traditionally baked with hot stones in pits dug into the ground. The wood of the trees—which grew as high as 60 feet—was also used for canoes, and the bark was made into cloth on Guam and the islands of Samoa. In Hawaii the wood was prized for making drums and surfboards.

In the 1700’s the British began to establish breadfruit crops in the West Indies, as a staple with which to feed the African slaves who worked the huge sugar plantations. During his voyage to Tahiti in 1769, Captain James Cook was introduced to breadfruit when he brought it back to England. King George III was convinced of the necessity of transporting breadfruit from the Pacific to the Caribbean and in 1787 Captain Bligh and his ship HMS Bounty was sent to Tahiti with the mission of delivering the breadfruit trees to the Caribbean. Records indicate that 347 breadfruit trees arrived on the HMS Providence on the fifth of February 1793, and were distributed throughout the island.

bread pudding - A pudding that dates back to earlier times. It originated as a way to use stale bread and avoid throwing it away.

brie cheese (bree) – One of the most popular of imported cheeses, brie has been called the “king of all cheeses.” This cheese is made from whole, skim, or partially skim cow’s milk (the quality varies with the kind of milk used). It is described as creamy, smooth, and very delicate. The natural white rind of the brie cheese is edible; so don’t discard it when serving brie as an appetizer.

History:

Brie cheese originated in France centuries ago. It is named after La Brie, the province in northern France where it was first made.

brine – Brining is like a marinade as it keeps food moist and tender. Brining or salting is a way of increasing the moisture holding capacity of meat resulting in a moister product when it is cooked. One of the great things about brining is that there are so few rules. Most brines start with water and salt — traditionally, 3/4 pound of salt per gallon of water, but since we’re not concerned with the brine as a preservative, you can cut back on the salt.

broaster, broasted, and broasting – Broaster and broasted are registered trademarks of the Broaster Co. in Beloit, Wisc. that has been broasting chickens since 1954. It is a registered process that builds pressure in the pot, which seals in the natural juices while sealing out almost 100% of the cooking oil. It is not only the process of frying chickens under pressure, but includes a special marinating process. The Broasters and the seasonings are sold only to restaurants and the food trade, so Broasted chicken is available to you only when you dine out.

broccoli – It is a member of the Cruciferae family and is a relative of cabbage, brussels sprouts, and cauliflower. It has tight clusters of tiny buds that sit on stout, edible stems. It’s available year-round. The word broccoli comes from the Italian word “brocco” meaning “arm branch.”

History: Broccoli has been around for more than 2000 years. During the 16th century, the plant was grown in France and Italy. Little was known about broccoli in the United States until the 1920s, when the first commercially grown broccoli was grown in Brooklyn, New York. In 1923, broccoli was first planted in California.

broccolini – A new hybrid vegetable that is sure to make a statement at your dinner table. Technically a cross between broccoli and Chinese kale, this vegetable looks more like a broccoli-asparagus mix. Broccolini comes in bunches of 17-20 stalks and has a shelf life of 2 weeks in the refrigerator from date of purchase. Broccolini is a great source of Vitamin C, Vitamin A and potassium, and has no fat. It can be cooked and eaten the same as broccoli: blanched, steamed, sautéed, poached, roasted, fried or grilled. It is 100% edible, so there’s no need to remove any of the stems, making a wonderful presentation on the plate with its long slender stems.

broccoli rabe – Also known as rapini, broccoli raab, broccoletti di rape, and broccoletto. It is related to the turnip and cabbage families and has very little resemblance to broccoli. It has a thin, leafy, dark green stock with few buds, and has a pungent-bitter flavor. It gives a lift to bland foods and a nice accent to spicy foods. If served alone, blanch in salt water before further cooking to remove some of the bitterness. When choosing broccoli rabe, it should be firm with small stems and few buds. It is best to keep it wrapped and in the vegetable crisper for no more than five days. Broccoli rabe is available all year, but it most plentiful from spring to late fall. It is a great source of vitamins A, C and K, and a good source of potassium and folic acid.

brochette – (1) Small portions of meat, chicken liver, or seafood that is cooked on a skewer (usually sautéed or grilled). Food cooked “en brochette” is cooked on a skewer. Also known as kabob, a la broche, or shish ka bob. It is derived from the word “broche,” meaning, “pointed tool.”

(2) Brochette is also used by confectioners to thread fruit in before candying them.

broil, broiling – In this method of cooking, the heat source is above the food. In home cooking, an oven is often used for broiling by setting it so that only the top element comes on. Broiling is a high-heat method of cooking in which food is placed on a rack below, and the speed with which it cooks depends on how far away it is from the element. As with grilling, food has to be watched carefully, so it does not overcook.

broth – Broth is a flavorful liquid resulting from the long simmering of meat, vegetables, poultry or fish. The French call if “bouillon.”

brownie, brownies – A chocolate bar cookie. The name comes from the deep-brown color of the cookie.

History: The origins of the chocolate brownies is uncertain but it is felt that it was probably created by accident, the result of a forgetful cook neglecting to add baking powder to chocolate cake batter. Sears, Roebuck catalog in 1897 published the first known recipe for the brownies, and it quickly became very popular (so popular that a brownie mix was even sold in the catalog).

brunch – A combination of the words for breakfast and lunch, and which is neither breakfast nor lunch, which combines some of the features of both and is served mid-morning.

History: – Brunch first appeared in England at the end of the 19th century. In August 1896, the word appeared in the magazine called Punch. The magazine reported on a company breakfast by Mr. Guy Beringer of the defunct Hunter’s Weekly about a combined breakfast and lunch that was served after guests returned home from a morning of hunting. The article went on to say “To be fashionable nowadays, we much brunch.” It wasn’t until the 1930s in the United States that the idea of brunch became popular in restaurants and hotels. Customers became know as “pilers.”

brunoise (broo-NWAHZ) – It is a French word used to describe a mixture of vegetables, usually onion, celery, and carrot, which has been very finely diced, then cooked slowly in butter. This classic mixture is used as a base to flavor soups, stews and sauces.

Brunswick stew – This famous stew was originally a game stew and not a domestic meat stew as it is today.

History: According to one story, it began as a squirrel stew created by “Uncle” Jimmy Matthews and named after Brunswick County, Virginia (which was named for Braunschweig in Germany). In 1828, Dr. Creed Haskins, a member of the Virginia state legislature, wanted something special for a political rally he was sponsoring. He persuaded Matthews to part with his recipe. The stew remained, for many years, one of the main attractions at political rallies conducted by both the Whigs and the Democrats. Gradually more vegetables were added and chicken replaced squirrel as the major ingredient.

Virginians insist that the dish was invented in Brunswick County, VA. A county of the same name in North Carolina and some citizens of Brunswick, GA., also lay claim to have originated the stew.

bruschetta (broo-SKEH-tah) – Traditional Italian garlic bread. Grilled slices of bread are brushed with extra-virgin olive oil and fresh garlic.

brussels sprouts – They are the buds of a cultivated variety of the common cabbage plant. In appearance, brussel sprouts resemble miniature cabbages, but have a much stronger flavor than their larger cousins.

History: They were cultivated as food in Belgium as early as the 13th century.

brut (broot) – Very dry (unsweet) reference to Champagne or sparkling wine.

Bubble and Squeak- An English dish of equal parts mashed potatoes and chopped cooked cabbage mixed together and fried until well browned. Originally, the dish included chopped boiled beef. The name is said to come from the sounds the potato-cabbage mixture makes as it cooks (some say it’s from the sounds one’s stomach makes after eating bubble and squeak).

Bubble Tea – Bubble Tea is the catch-all name for endless unusual names of this drink such as: tapioca pearl drink, tapioca ball drink, pearl shake, pearl tea, black pearl tea, big pearl, boba tea, boba ice tea, boba nai cha, milk tea, bubble drink, zhen zhu nai cha, momi, momi milk tea, QQ, BBT, PT, and possibly many other names. This drink is far from the plain-looking tea that you are generally familiar with and it. It is non-alcoholic and non-carbonated. The tea is sweet, thought it has less sugar than a typical soft drink. There are a huge variety of flavors to try; depending on the teahouse or stand you visit. The drink is usually a mix of tea, milk, sugar, and giant black tapioca balls. The “bubble” refers to the foam created by shaking the freshly brewed tea with ice (the drink must always be shaken and not stirred).

The unique ingredient of Bubble Tea is the tapioca pearl. About the size of pearls or small marbles, they have a consistency like gummy candy (soft and chewy). Being heavier than the drink they tend to always stay near the bottom of the glass. These drinks are usually served in large see-through plastic containers with an extra-wide straw to sip these jumbo pearls.

buckle  – Also called crumble. Is a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping is similar to a streusel, which gives it a buckled or crumpled appearance.

Buffalo Chicken Wings – They are deep-fried chicken wing serve with a hot sauce, celery stalks, and blue cheese dressing. Because the residents of Buffalo are so enamored with these chicken wings, the city of Buffalo, New York has declared July 19^th as the “Official Chicken Wing Day.” The city’s proclamation noted that, because of Mrs. Bellissimo’s kitchen, “thousands of chicken wings are consumed by buffalonians in restaurants and taverns throughout the city each week.”

History:  This famous chicken wings were created a the Frank & Teressa’s Anchor Bar in Buffalo, New York on October 30 1962, by owner Teressa Bellissimo. According to the story by the restaurant, her son, Dom Bellissimo, asked Teressa Bellissimo to fix something for his group of hungry friends. To make a long story short, as she was about to put them in the stockpot for soup, she looked at them and said, “It’s a shame to put such beautiful wings in a stock pot.” So she battered and then deep-fried the chicken wings. The rest is history!

bulgogi – Bulgogi is marinated strips of beef cooked over charcoal on a grill. It is the best known and most popular of all Korean foods. Beef is most often identified with bulgogi, but even pork, chicken, lamb, squid, and octopus can be cooked bulgogi style. Foreigners consider it the national dish of Korea. It is often prepared at the table on small grills and accompanied by kimchi, a spicy pickled cabbage. In Korean, the word bul means “fire” and gogi means “meat.” The word is commonly translated as Korean barbecue, thought it literally means “fire meat.”

Bully Beef – A term used in Great Britain for corned beef.

History: The name was given by troops during the First World War to corned beef (canned salted beef).

burgoo – Burgoo is a savory stew made from a varying array of ingredients that is popular in Kentucky. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal or opossum. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.

History It is believed that the word “burgoo” originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book “Adventures by Sea” by Edward Coxere.

burnt cream -

History: It is sometimes known as Trinity Cream since it is generally believed to have originated at Trinity College, Cambridge, in the 18th century. It is the English relation (and predecessor) of the French Crème Brulee.

burrito (burr-EE-toe) – A large (10″) flour tortilla filled with any number of ingredients, which can include beans, beef, or pork. The tortillas are rolled and then sealed by tucking the ends under. They can be eaten like this or topped with salsa, lettuce, tomato, cheese, and guacamole.

butter – Churning cream into a semi-solid form produces Butter. By U.S. standard definition, it is 80 percent milk fat, with the remaining 20 percent consisting of water and milk solids.

History The ancient Greeks and Romans used butter as an external medicine for skin injuries and sore eyes. For centuries, butter was one of the only ways known to preserve milk. The word “butter” comes from the Greek word “bous” which mean, “cow” and “tyros” which means cheese. The expression “to butter” meant to flatter as early as 1850, but didn’t become “butter up” until the late 1930s.

salted butter – The most popular kind of butter in the U.S. is made from fresh cream with no less than 80 percent butterfat. This butter is lightly salted. Salted butter lasts longer than unsalted butter. When used for frying, salted butter scorches much more easily than unsalted

unsalted or sweet butter – Is the same as salted butter but without the salt.

cultured butter – It is made from cream to which lactic acid cultures have been added. The mild fermentation that results produces a richer, more developed flavor.

whipped butter – Has air or nitrogen gas whipped into it to increase the volume, lighten the texture and make it easier to spread.

clarified butter – Is made by slowly melting butter so that the pure butterfat separates from the milk solids and water; any foam on the surface is also skimmed. The resulting clear liquid is poured off for use.

drawn butter – Is a melted version to which an acid, such as lemon juice or vinegar, or a flour thickener is added.

brown butter – Is made by cooking butter over low heat until it turns light brown. If allowed to darken further, is called Black Butter.

  Plugra butter – Takes its name from the French words meaning “more fat.” It is a higher-fat butter with 82 percent butterfat.

butterfly – To split food (usually meat, fish, or poultry) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly. Often this is the first step when preparing a roast that is to be stuffed and rolled.

 

cabbage – There are over 70 varieties of cabbage. Broccoli, Brussels sprouts, cauliflower, kohlrabi, collards, kale, turnips, and many more are all a member of the cabbage family. These plants are all known botanically as members of the species Brassica oleracea, and they native to the Mediterranean region of Europe

History: According to horticultural historians, barbarians were eating the juicy, slightly bulbous leaves of wild cabbage in Asia long before the dawn of recorded history. The Greeks revered the cabbage for its many medicinal properties. Cato, an ancient Roman statesman, circa 200 BCE, advised people to eat plenty of raw cabbage seasoned with vinegar before a banquet at which one plans to “drink deep.” Even the ancient Egyptians advised starting the meal with raw cabbage, including cabbage seeds, to keep one sober. It is an historical fact that the laborers who built the Great Wall in China were fed sauerkraut to prevent scurvy and other debilitating diseases that come from eating only rice.  Europeans were devouring stewed cabbage during the cold winter months because it was one of the few staples available when the ground produced little else.

cabernet sauvignon (cab-air-nay so-veen-yawn) – One of the finest of red wines. It is associated with the Bordeaux region in France but the grapes are now grown worldwide.

caciocavallo cheese (kah-choh-kuh-VAH-loh) – This cheese is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk. Today, Caciocavallo cheese is made from cow’s milk, though its cryptic name literally means “horse cheese” – the Sicilian word “cacio” sharing the same root as casein while “cavallo” means horse.  (There’s a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam “a cavallo” as though astride a horse.) It takes at least eight months to age Caciocavallo cheese properly, achieving a sharper flavor in about two years. Caciocavallo is a good complement to stronger wines, and widely used for grating over pasta. It is a favorite of Sicilian chefs for use with pasta. It’s usually shaped as a large wheel. “Caciovacchino” was a similar product made in times past.

Caesar Salad (SEE-zer) – The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing. The Caesar salad was once voted by the International Society of Epicures in Paris as the “greatest recipe to originate from the Americas in fifty years.”

History:  For a detailed history of the Caesar Salad, check out History of Salads and Salad Dressings.

cafe noir – French for black coffee (coffee without cream or milk).

caffe (kah-FEH) – It is the Italian term for “coffee.” In Italy, the term caffe usually refers to a small cup of espresso coffee.

Cajun cuisine (KAY-juhn kwee-ZEEN) – Cajun food is essentially the poor cousin to Creole. Today it tends to be spicier and more robust than Creole, utilizing regionally available resources and less of the foods gained through trade. Some popular Cajun dishes include pork based sausages such as andouille and boudin; various jambalayas and gumbos; coush-coush (a creamed corn dish) and etouffee. The true art of Louisiana seasonings is in the unique blend of herbs and spices that serve to enhance the flavor of vegetables, seafood, meats, poultry and wild game, along with a “Cajun” cook that knows how to blend these spices.

Learn about the history and recipes of Cajun Cuisine.

cake – Cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring. There are literally thousands of cakes recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure. Baking utensils and directions have been so perfected and simplified that even the amateur cook may easily become and expert baker. There are five basic types of cake, depending on the substance used for leavening.

History:  For a detailed History of Cakes.

cake flour – Cake flour is very finely ground soft wheat used to make tender, fine-textured cakes. It is bleached with chlorine gas, which, besides whitening the flour, also makes it slightly acidic. This acidity makes cakes set faster and have a finer texture.

calamari (kah-lah-MAH-ree) – Calamari are squid. This cephalopod has a long body with swimming fins at the rear, two tentacles, and eight arms. Calamari takes their name from the Latin word “calamus,” which refers to the inky liquid excreted by the squid and used in pastas and sauces.

Calas – Calas are fried balls of rice and dough that are eaten covered with powdered sugar, not unlike rice-filled beignets.

History: It is said that long ago, on cold mornings in New Orleans, women would walk the streets of the French Quarter selling these warm fried cakes for breakfast. “Calas! Calas, Tout Chaud!” as the Creole women used to shout when they sold them in the French Quarter of New Orleans.

California Roll – A California roll is a slender mat-rolled sushi roll containing crab, avocado, and cucumber. Today, in California and Hawaii, sushi reigns supreme, and the most popular sushi today are the California Rolls. Most people in Japan have never heard of the California Roll.

History:  During the 1970s in the early stage of the sushi boom in California, most people did not like the thought of raw fish and nori, so a smart unknown California chef created the now famous California Roll. Most people in Japan have never heard of the California Roll.

Learn how to make California Rolls – American-Style Sushi Rolls.

calzone (kahl-ZOH-nay) – An Italian word meaning “a trouser leg.” It is a pizza crust rolled out and topped with all the ingredients of a normal pizza except tomato, then folded over to a half-moon or crescent-shaped turnover. The tomato sauce is sprinkled on top and it then goes into the oven. It is lightly drizzled with olive oil upon its emergence.

Camembert cheese (KAM-uhm-behr) – (French) Soft and ripened (tastes much like Brie cheese), but more pointed in flavor and richer in texture. It is made from 100% cow’s milk. The most widely marketed of all French cheeses. It is used for dessert and snacks.

History: Marie Fontaine at Camembert in Orne, France first made Camembert cheese in 1791. It is said that Napoleon was served this cheese (which was as yet unnamed) and he thereupon named it Camembert.

Canadian bacon – It is a lean, boneless pork loin roast that is smoked. Called back bacon in Canada, Canadian bacon is pre-cooked and can be fried, baked, or added to casseroles or salads.

canapé (KAN-uh-pay) – A French term that consists of bite-size bits of savory food spread on edible bases (toasted or untoasted bread) and garnished or decorated. They are served as snacks (appetizers) at cocktail and buffet parties.

candlenut – Candlenut is the name of a tropical nut used in Malaysian cuisine. It derives its peculiar name from the fact that the oil of the nut is also used to make candles. Candlenuts are available only roasted, whole, or in pieces, because raw they are highly toxic. The function of the candlenut in satays or curries is to flavor and thicken.

candy bar -

History: At the 1893 Columbian Exposition, a World’s Fair held in Chicago, chocolate-making machinery made in Dresden, Germany, was displayed.  Milton S. Hershey, who had made his fortune in caramels, saw the potential for chocolate and installed chocolate machinery in his factory in Lancaster, and produced his first chocolate bars in 1894. Other Americans began mixing in other ingredients to make up new candy bars throughout the end of the 1890′s and the early 1900′s.

It was World War I that really brought attention to the candy bar. The U.S. Army Quartermaster Corps commissioned various American chocolate manufacturers to provide 20 to 40 pound blocks of chocolate to be shipped to quartermaster bases. The blocks were chopped up into smaller pieces and distributed to doughboys in Europe. Eventually the task of making smaller pieces was turned back to the manufacturers. As a result, from that time on and through the 1920s, candy bar manufacturers became established throughout the United States, and as many as 40,000 different candy bars appeared on the scene. The Twenties became the decade that among other things was the high point of the candy bar industry.

The original candy bar industry had its start on the eastern seaboard in such cities as Philadelphia, Boston, and New York. The industry soon spread to the Midwest, because shipping and raw materials such as sugar, corn syrup, and milk were easily available. Chicago became the seat of the candy bar industry and is even today an important base.

candy cane -

History: The symbol of the shepherds’ crook is an ancient one, representing the humble shepherds who were the first to worship the newborn Christ. Its counterpart is our candy cane (so old as a symbol that we have nearly forgotten its humble origin). In 1670, the choirmaster at the Cologne Cathedral handed out sugar sticks among his young singers to keep them quiet during the long Living Creche ceremony. In honor of the occasion, he had the candies bent into shepherds’ crooks. In 1847, a German-Swedish immigrant named August Imgard of Wooster, Ohio, decorated a small blue spruce with paper ornaments and candy canes.

It wasn’t until the turn of the century that the red and white stripes and peppermint flavors became the norm. The body of the cane is white, representing the life that is pure. The broad red stripe is symbolic of the Lord’s sacrifice for man. In the 1920s, Bob McCormack began making candy canes as special Christmas treats for his children, friends and local shopkeepers in Albany, Georgia. It was a laborious process – pulling, twisting, cutting and bending the candy by hand. It could only be done on a local scale. In the 1950s, Bob’s brother-in-law, Gregory Keller, a Catholic priest, invented a machine to automate candy cane production. Packaging innovations by the younger McCormack made it possible to transport the delicate canes on a scale that transformed Bobs Candies, Inc. into the largest producer of candy canes in the world.

Although modern technology has made candy canes accessible and plentiful, they’ve not lost their purity and simplicity as a traditional holiday food and symbol of the humble roots of Christianity.

candy thermometer – A large glass mercury thermometer that measures temperatures from about 40 degrees F. to 400 degrees F. A frame or clip allows it to stand or hang in a pan during cooking.

Learn more about Candy Thermometer & Candy Temperatures.

cannellini bean (kan-eh-LEE-nee) – A large white Italian kidney bean that’s great in soups and stews.

cannoli/cannola (cah-KNOW-lee) – (cannola = singular, cannoli = multiple) They are sometimes called “Turkish hats.” The cannoli is perhaps the best-known Sicilian pastry and is part of Sicily’s ancient tradition of pastry and dessert making. It is made by stuffing cylinders of fried dough (wafer shells) with a mixture of ricotta or custard, candied fruit, chocolate, and other ingredients. Originally, the pastry was flavored with wine, and in Sicily this is still done. They are traditionally prepared for festivities at Carnival time (though nowadays they are to be found all year round).

History: Sicilian cooking is a living history text; the island has been home to Greeks, Romans, Normans, Bourbons, and Arabs over the centuries. Each wave of military conquerors has helped shaped the Sicilian table.  According to legend, it is said that cannoli have been invented in the 9^th century by the women of a harem in the city of Caltanissetta, Sicily, which got its name from the Arab, Kalt el Nissa, meaning “city or castle of women.” It later became known as a carnival dessert, the “scepter of the Carnival King,” but it is now consumed throughout the year. During carnival time, people gave cannoli to all their friends

canola oil – Canola’s history goes back to the rapeseed plant, but canola and rapeseed are not the same. Because canola and rapeseed have different chemical compositions, the names cannot be used interchangeably. Canola is an oilseed crop, which is grown primarily in regions of Western Canada, with some acreage being planted in Ontario and the Pacific Northwest, north central, and southeast United States.

History: Historically, rapeseed was grown for its oil, which was used for lubricants and not for human consumption. Canola was derived from rapeseed in the early 1970′s and has a different chemical composition. Canola was originally a trademark that was registered in 1978 in Canada, but is now considered a generic term.

cantaloupe (KAN-tuh-lohp) – A variety of muskmelon. . It is found in many shapes and sizes. Because of trade usage, cantaloupe has become the name commonly applied to muskmelons grown in the U.S.

History: It is named after the castle of Cantaloupe in the province of Ancona, Italy.

capellini (ka-pel-LEE-nee) – In Italian, capellini means, “thin hair.” This is one of the very thin varieties of flat spaghetti. Also called angel hair pasta.

capers (KAY-per) – Capers are the unopened green flower buds of the Capparis Spinosa, a wild and cultivated bush grown mainly in the Mediterranean countries, notably southern France, Italy, and Algeria. They are now also grown in California. They range in size from that of a tiny peppercorn (the petite variety from southern France and considered the finest) to some as large as the tip of your little finger (from Italy). They generally come in brine but can also be found salted and sold in bulk. Either way, rinse before using to flush away as much salt as possible.  Learn more about Capers.

non-pareil capers – These are the French words, which literally mean “without equal.” In relation to capers, they refer to the small pickled capers, which originate from Provence, France. Because they are considered “the best” this variety is named “non-pareil.”

capon (KAY-pahn) – A 6 to 8 pound castrated male chicken (an unsexed rooster). More richly flavored than regular chicken and with a denser texture.

History: It was under a Roman prohibition that the capon was created. The law prohibited eating any fowl except a hen, and this bird was not to be fattened. A surgeon, looking for a way around this law, transformed a rooster into a capon by the now old and well-known surgical trick. Neither hen nor rooster, the capon was a huge success. It was perfectly safe to eat him because he was “within the law.”

caponate (kah-poh-NAH-tah) – A Sicilian vegetable dish made of various ingredients, but usually includes cooked eggplant, celery, capers, anchovies, chile peppers, olives, tomatoes, vinegar, and onions.

History: Sailors’ taverns in Sicily were called “caupone,” where the dish was usually made and served with sea biscuits. The dish seems to have gotten its name from this word suggesting the kind of robust food served at a tavern or inn.

cappuccino – Coffee made by topping espresso with the creamy foam from steamed milk. A small amount of the steamed milk is also added to the cup. The foam’s surface is sometimes dusted with sweetened cocoa powder, nutmeg or cinnamon.

Caprese (kah-PREH-seh) – In the style of Capri. such a sauce is usually made from lightly cooked tomatoes, basil, olive oil, and mozzarella, to use on pastas, meats, fish, or salads.

Check out this very easy-to-make Caprese salad: Mozzarella, Tomato and Basil Plate

capsicum (KAP-sih-kuhm) – All peppers are members of the genus Capsicum, and the family Solanaceae, which include tomatoes and eggplant. The name Capsicum comes from the Greek word “kapto” which means, “to bite.” There are 26 species of peppers categorized at present; however there is much discussion and argument involved. Most of these are only found in the wild. Also known as Bell Pepper.

caramel (KAR-uh-mul or KAR-uh-mel) – Also called “burnt sugar.” A flavoring made by melting white sugar in a heavy skillet until it colors. It must be stirred constantly over a very low heat to prevent burning.

caramelize (KAR-uh-mul-lze, KAR-uh-mel-lze or KAHR-mul-lze) -

(1) To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to dark brown.

(2) Heating of meats or vegetables until the natural sugars in them break down and turn light brown (such as caramelizing onions). Sugar will begin to caramelize at 320 degrees F. Generally it occurs between 320 and 360 degrees F.

caramelized sugar – To heat sugar to its melting point, at which time it liquefies into a clear caramel syrup. The new flavor it attains works nicely in desserts.

Learn how to Caramelizing Sugar(Photo Tutorial).

caraway seed – They are the fruit of the “carum carvi” a biennial plant, which grows in northern and central Europe and Asia, and have been cultivated in England and America for its seeds. They are available whole; if desired, grind or pound before using. Caraway seeds can become bitter during long cooking. When preparing soups and stews, add the crushed or whole seeds only 15 minutes before you take the pot off the stove.

History: Caraway seeds have been used as a spice for about 5,000 years; there is evidence of its culinary use in the Stone Age.

carbonara – Carbonara in Italian means “charcoal” or “coal,” and “alla carbonara” means “in the manner of the coal miners.” In Italy, the names of dishes generally tell us where or with whom they originated: dishes called Bolognese come from Bologna, alla Romana from Rome, Neapolitan from Naples; anything marinara is prepared in the manner of sailors, puttanesca is favored by hookers, and carbonara comes to us from the charcoal makers or wood cutters. A classic Roman dish is Spaghetti alla Carbonara. Most of the ingredients for Spaghetti alla Carbonara could easily be carried by charcoal makers traveling to the forests of the Abruzzi to get wood, and the rest could be bought or “found” along the way.

The town now called Aquilonia, was originally named Carbonara   during the Samnite and Roman period. Carbonara most likely derived its name from the principal activity of coal mining in the nearby woods. Carbonara was destroyed by the barbarians and rebuilt on its ruins by the Longobard in the 6th century.

(1) There are several ideas that one hears from time to time. It is thought that a coal miner’s wife first cooked pasta this way that probably cooked over a coal or charcoal cooking fire, and it was popular among coal miners’ families before it spread to the general public.

(2) Another story suggests that the abundant black pepper in Pasta alla Carbonara symbolized the charcoal that inevitably fell from the artisan onto the plate. The other, that the pepper simply camouflaged the flecks of charcoal on the plate.

(3) Carbonara Americana was invented as a way to use bacon and eggs bought on the black market from American service personnel during the Second World War. After World War II when the GIs tasted the original Spaghetti alla Carbonara, they “Americanized” it in the mess halls by tossing in peas, mushrooms, and using American bacon that the Army shipped over.

carbohydrates – Carbohydrates are a group of organic compounds that contain carbon in combination with the same proportion of hydrogen and oxygen (as in water). All starches and sugars are carbohydrates. The body receives a large amount of heat and energy from carbohydrate foods. The body changes all carbohydrates into simple sugar and the surplus is stored in the body as fat (and in the liver as glycogen). A large excess of sugar is normally elimated by the kidneys. The usual “sweet tooth” of people is the result of body hunger for carbohydrates. Children require more carbohydrates than adults because they must satisfy the needs of growing bodies.

cardoon (karh-DOON) – The cardoon is a vegetable that is very popular in France, Italy, and Spain. It resembles a large bunch of wide flat celery and is silvery-gray in color. Once the tough outer ribs are removed, cardoon can be boiled, braised, or baked. Cardoon tastes like a cross between an artichoke, celery, and salsify and its season is from midwinter to early spring.

carmelize – To melt either sugar or sugary foods by cooking slowly over low heat until the contents become browned.

carob (KEHR-uhb) – The long, leathery pods from the tropical carob tree contain a sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After drying, the pulp is roasted and ground into a powder. It is used to flavor baked goods and candies. Both fresh and dried carob pods, as well as carob powder, may be found in health food and specialty food stores. Because carob is sweet and taste vaguely of chocolate, it is often used as a chocolate substitute.

Carpaccio (karh-PAH-chee-oh) – Carpaccio is a classic Italian dish of paper-thin slices of raw beef, served with salt, pepper, and olive oil. The term also means very thin slices of meat, fish, and/or vegetables.

History: Giuseppe Cipriani, owner of Harry’s Bar in Venice, Italy, invented Carpaccio in 1950s. The dish was named for the 15th century painter Vittore Carpaccio (1450-1526) who was noted for his use of red and black, with some shades of brown in his paintings.

There are two theories on why Cipriani invented this dish. They are: (1) Cipriani had to come up with a brand new dish for a large banquet to be held in his restaurant in honor of Carpaccio and inauguration of the exhibition of the artist’s work; (2) A Venetian countess, who was a regular at Harry’s Bar, was forced to go on a very strict diet by her doctor and ordered to forgo all cooked meat. Giuseppe Cipriani made for her a dish of thinly sliced raw beef filet. Because the red of the meat reminded Cipriani of the color often used by the Venetian painter, Carpaccio, he named the dish in his honor.

carrot – Carrots are a member of the parsley family and are the roots of the plant. Other root crops are celeriac, parsnip, beets, potatoes, and turnips. Carrots are always in season and can be found with their curly green tops, pre-trimmed for easy use, cut into sticks for use as snacks, or in packages of miniature varieties perfect for school lunches.

History: Carrots were in common use during the times of ancient Rome and Greece. They are native to Afghanistan, and early varieties were black, red, and purple and not the familiar orange. It was in Belgium that the carrots was refined and bred to the orange rood in the 1500s.  In 1776, Adam Smith in Wealth of Nations refers to them as a crop that changed “cultivation from the spade to the plough.”

Carry-Over Cooking or Residual Heat – Have you ever noticed that the internal temperature of foods (such as meats, fish, vegetables, pasta, and eggs) continues to rise after removing it from your stove, grill, or oven?  This is called “Carry-Over Cooking.”

Your meats, fish, vegetables, pasta, and even eggs will continue to cook after being removed from the heat source. Understanding how this works and using it carefully can greatly improve the quality of your foods you cook.

Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

When cooking meats and fish, use a thermometer to check your meat’s temperature, and remove it from the heat when it’s 5 to 10 degrees away from where you want it to be when you eat it. When cooking vegetables and eggs, remove from heat source just before you think it is about done.

Cashew nut  - The cashew is native to American and no is also grown in India and East Africa. The nut hangs below the branch much like an apple.

Cassata (kas-ata) – There are two theories on where cassata derives it name from; (1) A term in Arabic, “quas at,” meaning the round bowl in which this sweet was originally made. (2) Other sources say that the word derives from the Latin word caseus (cheese) which would clearly refer to the ricotta cheese, one of the main ingredients needed for making cassata. Cassata is a spectacular Sicilian dessert of ricotta, candied fruit, pistachios, sugar, chocolate, liqueur soaked sponge cake and green pistachio icing.

History:  Cassata was perfected by a group of nuns in the convents in Palermo, where such great quantities were made at Easter time that in 1575, the diocesan was compelled to prohibit production for fear that the nuns might neglect their religious duties during Holy Week.

Cassatella – A miniature versions of cassata, perfectly domed and frosted white with a cherry on top, is said to recall St Agata, the patron saint of Catania, who was martyred by being rolled in hot coals and having her breasts cut off. Catanians, with their intense emotional inner life and love of melodramatic gesture, are proud of their little cakes. The rationale is that if you eat the body of Christ in communion, why not the breasts of a saint.

casserole (kasa-rol) – The word casserole is derived from the Old French word casse and the Latin word cattia meaning a “frying pan or saucepan.” As often happens in history, the name of the cooking utensil was used for the dish name.  (1) A casserole is an ovenproof or flameproof dish or pan that has a tight lid. It is used to cook meat and vegetables slowly. (2) A casserole is also a stew or ragout consisting of meat and vegetables, which are put in a casserole dish at the same time and cooked by stewing.

cassoulet (kas-soo-LAY) – A cassoulet  (which was first made in Languedoc in the southwest of France) is a casserole, which consists of different kinds of meat (usually five different kinds), one of which should be pork and another a bird (such as goose, duck, or chicken). The dish also includes white haricot beans, sausage, and garlic. It is covered while cooking and cooked very slowly.

ghivetch – The word derives from the Turkish word “guvec” which means a “cooking pot.” It is a casserole of vegetables (such as carrots, potatoes, beans, squash, onions, cauliflower, peppers, etc.), which is simmered in a bouillon.

picadillo – This is a classic Spanish casserole that has varied meats and vegetables.

cassolette (kaso-let) – (1) Cassolette means a small dish for food sufficient for one person (a one-portion dish), which is usually made from earthenware. (2) It can also mean a very small case made from fried bread, pastry, egg, and breadcrumbs that are filled with a savory mixture (these are served as snacks or appetizers).

catfish – A mostly freshwater fish with long, cat-like whiskers (like feelers) around the mouth. Most catfish are farmed. The U.S. leads all other nations in the consumption of catfish. It is particularly popular in the southern and central states. Catfish have skin that is similar to that of an eel, which is thick, slippery, and strong. All catfish should be skinned before cooking. The most common and easiest method to skin a catfish is to nail the head of the dead fish to a board, hold on to its tail, and pull the skin off with pliers.

There are 2,000 species of catfish, whose name (probably due to the “whiskers”) first appeared in print in 1612. North America has 28 species of catfish, over a dozen of which are eaten. The most popular edible catfish are the “channel catfish”, the “white catfish”, and “blue catfish”. Of all the catfish grown in the United States, eighty percent comes from Mississippi, where more than 102,000 acres are devoted to catfish farms.

Learn more about Catfish.

caviar/caviare (KA-vee-ahr) – Caviar is from the Persian word “khav-yar” meaning “cake of strength,” because it was thought that caviar had restorative powers and the power to give one long life. Caviar is from the salted roe (eggs) of several species of sturgeon (it was originally prepared in China from carp eggs). The carp is really a goldfish and is the only fish besides the sturgeon that has gray colored eggs. Up until 1966, any fish roe that could be colored black was called caviar. Then the Food and Drug Administration defined the product, limiting it to sturgeon eggs. It takes up to twenty years for the female sturgeon fish to mature before it produces eggs (called berries).

Serving caviar begins with buying. The most important think to look for is that each berry is whole, uncrushed, and well coated with its own glistening fat. The best caviar is generally eaten as is, au natural, on a piece of freshly made thin toast, with or without butter (though the caviar itself should be fat enough not to require butter). It can also be sprinkled lightly with some finely chopped hard-cooked egg, and onions or chives.

Beluga (buh-LOO-guhl) -The Russian name for a sturgeon found in the Black and Caspian Seas (they can grow up to 2,000 pounds). It is the largest of the sturgeon family and is considered the finest caviar. The eggs are light to dark gray in color.

lumpfish roe – The lumpfish is found mainly in Scandinavian waters, but also in Chesapeake Bay and off the coasts of Greenland and Iceland. It is widely used as a garnish for soups and canapés instead of “real” caviar. Available in small jars, the red or black roe can be found at most supermarkets for a very reasonable price. It is usually pasteurized and vacuum packed.

Malossol (MAHL-oh-sahl) -The Russian for “little salt” or “lightly salted.” Only eggs in prime condition are prepared and labeled t his way (caviar prepared “malosol” are considered fresh).

Oscietre – This is spelled many ways, including “ossetra”, “oestrova”, and ” osietr”. This is the second largest species of sturgeon and is the Russian name for the Caspian Sea sturgeon roe that is dark brown to golden in color with large granules and a delicate skin.

salmon roe – The eggs of the Atlantic Salmon. They are large and bright red and they are excellent for garnishing dishes.

Sevruga – The smallest eggs of a sturgeon with a fine dark gray (almost black) color. It is considered of lower quality than the Beluga and Osetra caviar.

Tobiko – The Japanese name for a flying fish roe. They have very small red eggs with a crunchy texture

History:  The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast, also supplying caviar. American caviar was so plentiful that it was given away at bars for the same reason modern bars give away peanuts – to make patrons thirsty.

The sturgeon is a prehistoric dish; fossil remains dating from that time have been found on the Baltic coast and elsewhere. Around 2400 B.C., the ancient Egyptian and Phoenician coastal dwellers knew how to salt and pickle fish and eggs, to last them in times of war, famine, or on long sea voyages. There are some bas-reliefs at the Necropolis near the Sakkara Pyramid that show fisherman catching all kinds of fish, gutting them and removing the eggs.

In the Middle Ages. shoals of sturgeon were to be found in the Thames, Seine, Po, and Ebro rivers and the upper stretches of the Danube. At this time, sovereigns of many countries (including Russia, China, Denmark, France, and England) had claimed the rights to sturgeon. Fisherman had to offer the catch to the sovereign.

In Russia and Hungary, the sections of rivers considered suitable for fishing the great sturgeon (the Beluga as we know it) were the subject of special royal grants. Under the czar’s benevolence, the Cossacks of the Dnieper, the Don, and the Ural were allowed to fish for one two-week period twice a year (in the spring and fall). Apart from he Cossacks and their families, the banks of the rivers were crowded with rich dealers from Moscow, Leningrad, and parts of Europe. The fresh fish were sold to the highest bidder, who then had the fish killed, prepared the caviar on the spot, and then packed it in barrels filled with ice to be transported. The Cossacks continued to have the right to sturgeon fishing until the Russian Revolution in 1917.

To learn more about Caviar, check out Linda Stradley’s web page on Caviar.

cayenne pepper (kiy-ann) – The cayenne is one of the most widely used peppers in the world. The cayenne is about 3 to 5 times hotter than the jalapeno, and when ripe, has it’s own distinct, slightly fruity flavor. Heat range is 6-7.

ceci bean (CHEH-chee) – See garbanzo bean.

celeriac (seh-LER-ay-ak) – Also known as celery knob, celery root, celeri-rave, and turnip-rooted celery. Though known by many names, celeriac or celery root is easily identified where specialty vegetables or root crops (such as turnips and parsnips) are found. A member of the celery family, celery root is a brown-to-beige-colored, rough, gnarled looking vegetable. It hints of celery with an earthy pungency (its aroma is a sure indicator of its membership in the celery family). It is in season from late fall through early spring. Look for as smooth a surface as you can find to aid in peeling. A one-pound weight is preferred. It should be firm with no indication of a soft or spongy center.

celery –   Celery is ordinarily marketed as the whole stalk, which contains the outer branches and leaves. Sometimes the outer branches are removed and the hearts are sold in bunches.

History:  The ancient Chinese credited celery with medicinal qualities and used it as a blood purifier. The Romans like to use it to decorate coffins at funerals. The Romans also felt that wearing crowns of celery helped to ward of headaches after a lot of drinking and partying.

celery root – See celeriac.

celery salt – Celery salt is a mixture of fine white salt and ground celery seeds.

celery seed – Celery seeds are the fruit of a plant related to the parsley family and are not to be confused with the plant we recognize and serve as a vegetable. They are now grown extensively in France, Holland, India, and the United States. Celery seeds are tiny and brown in color. They taste strongly of the vegetable and are aromatic and slightly bitter. They are sometimes used where celery itself would not be appropriate.

cellophane or glass noodles – Also known as bean thread noodles, these are made from mung bean flour. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients.

ceviche, seviche, cebiche – Often spelled serviche or cebiche, depending on which part of South America it comes from, is seafood prepared in a centuries old method of cooking by contact with the acidic juice of citrus juice instead of heat. It can be eaten as a first course or main dish, depending on what is served with it. The preparation and consumption of ceviche is practically a religion in parts of Mexico, Central, and South America, and it seems as though there are as many varieties of ceviche as people who eat it. Latin American flavors first found a place on Florida menus with South Florida’s “New World Cuisine” in the late 1980′s. This cuisine comes from the diverse cooking styles and tropical ingredients of the Caribbean, Latin America, Central, and South America.

History:  For a detailed history, check out Ceviche, Seviche, Cebiche.

chablis (shah-blee) – A white wine that is made from chardonnay grapes.

chafing dish – The chafing dish is a metal pan, with a water basin, which is heated by an alcohol lamp and used for cooking at the table.

Chai tea (chi tee) – Chai is the word used for tea in many parts of the world. It is a fragrant milk tea that is growing more popular in the U.S. The tea originated in India, where those in the cooler regions add spices to their tea (not only for flavoring but to induce heat in the body). It is a centuries-old beverage, which has played an important role in many cultures. It’s generally made up of rich black tea, milk, a combination of various spices, and a sweetener. The spices used vary from region to region. The most common are cardamom, cinnamon, ginger, cloves, and pepper. It can be served following a meal or anytime. Though some Americans serve Chai tea chilled or even iced, Bengal custom is to serve Chai tea hot.

Check out Linda’s recipe for Chai Tea – Masala Chai – Spiced Milk Tea.

chakalaka – A very hot and spicy South African cooked vegetable relish/sauce/salad (in some ways it is like a Mexican salsa) that usually includes tomatoes, garlic, chile peppers, grated carrots, and grated cabbage with beans or diced cauliflower. Preparing chakalaka is very much an individual thing, and depends on what you have available. A traditional dish with the black community that is now popular in the urban areas as well as a side dish at barbeques.

chalazae (kuh-LAY-zee) - Ropey strands of egg white which anchor the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos.  The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard.

champagne (sham-pain) – Champagne is a sparkling wine. Only wines produced in Champagne, France can legally be called champagne. Otherwise it is called sparkling wine. It is considered the most glamorous of all wines (the name has become synonymous with expensive living).

History: Champagne was once called devil wine (vin diable). Not because of what it did to people, but for what it did to its casks. The wine would “blow out the barrels” in the monasteries when warm weather got fermentation well under way.

champignon (sham-pee-NYOHN) – French word for an edible mushroom.

History: In Greece, around 400 B.C. Hippocrates makes mention of the delicacy of mushrooms that were consumed by the wealthy. The mushroom was thought to possess divine and magical powers. The first written reference to eating mushrooms is the death of a mother and her three children from mushroom poisoning in about 450 B.C. In ancient Rome, the easiest way to get rid of an enemy was to invite him to a disguised mushroom meal using the deadly mushroom from the Borgia family.

chanterelle mushrooms (shan-tuh-REHL) – These trumpet-shaped mushrooms flourish in the wilderness areas of the Pacific Northwest and a few places on the east coast. The European and Asian varieties are usually about the size of a thumb. But on the west coast, Chanterelles can be larger than a foot wide and heavier than two pounds. They smell a bit like apricots, have a mild, nutty flavor, and a chewy texture.

chapon (shad-PONH) – A small piece from end of French loaf, a slice, or a cube of bread that has been rubbed over with a clove of garlic, first dipped in salt. Placed in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads and gives an agreeable additional flavor.

chardonnay (shar-doe-nay) – Is considered the world’s most popular dry white wine. Chardonnay has become almost synonymous in the mass market with a generic “glass of white wine.”

charlotte (SHAR-lot) – Charlotte is a corruption of the Old English word “charlyt” meaning a “dish of custard.” (1) One meaning of a charlotte is a round mold used to make a charlotte dessert. (2) The other meaning is the molded dessert that is composed of a filling surrounded by ladyfingers or bread.

Apple Charlotte – It is a golden-crusted dessert made by baking a thick apple compote in a mold lined with buttered bread.

History:  Named after Queen Charlotte (1744-1818) of England. Wife of George III. It is said that she was an enthusiastic supporter of apple growers.

Charlotte Russe – A cake is which the mold is lined with sponge fingers and custard replaces the apples.  It is served cold with cream.

History: It is said to have been invented by the French chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer Czar Alexander.

Charlotte Malakoff – It has a lining of ladyfingers and a center filling of a soufflé mixture of cream, butter, sugar, a liqueur, chopped almonds, and whipped cream. It is decorated with strawberries.

cold charlottes – They are made in a ladyfinger-lined mold and filled with a Bavarian cream. For frozen charlottes, a frozen soufflé or mousse replaces the Bavarian cream.

Check out Linda’s History of Charlotte Russe.

Chasseur Sauce – Chasseur is French for hunter. It is a hunter-style brown sauce consisting of mushrooms, shallots, and white wine (sometimes tomatoes and parsley). It is most often served with game and other meats.

History:  For a detailed history of Chasseur Sauce, check out Linda Stradley’s History of Sauces.

chaud-froid – A French word that mean “hot-cold.” A sauce that is prepared hot but served cold as part of a buffet dispaly. It is usually used as a decorative coating for meats, poultry, and/or seafood. Classically made from béchamel, cream, or aspic.

chat/chaat/chatt – The word literally means, “to lick” in Hindu. Chaat belongs to the traditional Hindu cuisine. In India, chaat refers to both a spice blend and a cold, spicy salad-like appetizer or snack that uses the spice blend. It can be made with chopped vegetables or fruits, or both. Indian Chaat is usually vegetarian.

Chat is considered a “street-corner food” in India. Today there isn’t a town in India where one would not find some form of Chaat. It is tasty, pungent and really spicy, traditionally eaten from roadside stalls in banana leaves or even newspaper. Different regions of India have their different chats. A supplier of chaat is called a “chaatwallah.”

chateaubriand (sha-toh-bree-AHN) – It is a recipe, not a cut of meat. The choice (center section or eye) of the beef tenderloin is generally broiled or grilled and served with a sauce. There is generally sufficient meat for two people and traditionally the fillet is cut at the table.

History:  It was invented by the chef Montmireil for his employer Francois Rene Visconte de Chateaubriand (1768-1848), French author and statesman. (He was said to be an excellent eater but just a fair author). He gave the name to the thickest band best cut from the heavy end of a beef tenderloin. Most state that it was originally served with Béarnaise sauce, but some say the sauce was made with reduced white wine, shallots, demi-glace, butter and lemon juice. It is agreed that the steak was served with chateau potatoes (small olive shaped pieces of potato sautéed until browned).

chaurice (shor-REEC) – This is a Creole pork sausage that is a local favorite in Louisiana. The term is similar to the Spanish “chorizo.”

History: It is an old local favorite dating back to the 19th Century, but isn’t as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, where it was adapted to local custom and ingredients.

chayote (chi-OH-tay) – The chayote is a pear-shaped member of the gourd family. Also called vegetable pear, mirliton (southern United States), choko (Australia and New Zealand) Several varieties of chayote exist, but the commonly available one has thick apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash.

It is prominent in the cuisine of Mexico, and today is a mainstay in the cuisines of all of South and Central America, as well as the West Indies, Africa, India, Indonesia, Australia, and New Zealand. In the United States, it’s grown in the Southwest, in Louisiana and in Florida. Though the chayote can be prepared many ways, it is always cooked, never eaten raw (even if used in salad). Its thick skin is edible, but many cooks prefer to remove it (it can be chewy unless used in a long cooking preparation). The large seed is also edible (many of the vegetable’s proponents insisting that the seed is the best part).

History: The chayote is native to Mexico where it was cultivated centuries ago by the Aztecs and the Mayas.

cheddar cheese – Cheddar, the most widely imitated cheese in the world. Mature English Farmhouse Cheddar is aged over nine months. Cheddar cheese stands by itself at the end of the meal, as a companion to well-aged Burgundy. It is also marvelous shredded over salads, melted over omelets, served with fruit pies and cobblers, or nibbled with crusty rye bread and a hearty beer.

History: It was first made in southwestern England near the Village of Cheddar in Somerset County.

cheese – Cheese is a food made from the curds of milk pressed together to form a solid. Through the centuries, cheese has been made from the milk of any milk-producing animal, from the ass to the zebra. Today it is most commonly made from milk of cows, goats, or sheep, with a small fraction from water buffaloes. The differences in cheeses come from the way the curds are drained, cut, flavored, pressed, the bacteria involved, the type and length of curing in caves, cellars, or under refrigeration, and a host of other subtle to severe variations. Generally cheese is grouped into four categories:

soft cheese – These include the fresh, unripened cheeses such as cottage, cream, farmer, or pot cheese that need only a starter, perhaps buttermilk, and a few hours before they’re ready to eat. More complex soft cheeses include quickly ripened brie and camembert, as well as those made with added cream, known as double-cremes and triple-cremes; all have thin, white edible rinds with creamy to runny interiors and are ready to eat within a few days or weeks.

semi-soft cheese – With this group are cheeses ripened three ways: bacteria- or yeast-ripened mildly flavored cheeses such as Italian fontina and Danish havarti. Also included are blue-veined cheeses such as gorgonzola, Roquefort, and English Stilton that are ripened by the presence of “penicillium” molds.

firm cheese – Originally termed “farmhouse cheese” but now mostly made in factories, these cheeses are formed into wheels or blocks, usually with a wax coating to seal out molds and external bacteria. This category includes cheddar, edam, gouda, Swiss cheese, jarlsberg, etc. These are generally aged a few weeks to more than a year.

hard cheese -These are the carefully aged cheeses with grainy textures that are primarily intended for grating. These include Asia go, parmesan, and Romano. The aging process takes form one year to over seven years.

History: Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow’s and goat’s milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate a knowledge of dairy husbandry at that time.

It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein. The earliest type was a form of sour milk, which came into being when it was discovered that domesticated animals could be milked. According to legend, cheese was discovered 4,000 years ago when an Arabian merchant journeyed across the desert carrying a supply of milk in a pouch made of a sheep’s stomach. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he drank the whey and ate the cheese, and thus, so the story goes, cheese was born.

The ancient Sumerians knew cheese four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament. In the Roman era cheese really came into its own. Cheese making was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavors and characteristics. Cheese making, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yogurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.

The art of cheese making traveled from Asia to Europe and flourished. When the Pilgrims voyaged to America (in 1620), they made sure the Mayflower was stocked with cheese. In 1801, an enterprising cheese maker delivered a mammoth 1,235-pound wheel of cheese to Thomas Jefferson. Intrigued citizens dubbed it the “big cheese,” coining the phrase, which has since come to describe someone of importance. Cheese making quickly grew in the New World, but remained a local farm industry until 1851. In that year, the Jesse Williams in Oneida County, New York built the first United States cheese factory. As the U.S. population increased, so did the appetite for cheese. The industry moved westward, centering on the rich farmlands of Wisconsin, where the American cheese industry really took off. Most Wisconsin farmers believed their survival was tied to cheese. They opened their first cheese factory, Limburger, in 1868.

cheese curds – Cheese curds, a uniquely Wisconsin delicacy, are formed as a by-product of the cheese making process. They are little “nubs” of cheese, which if very fresh, squeak when you bite down on them. Unlike aged cheese, curds lose their desirable qualities if refrigerated or if not eaten within a few days. The squeak disappears and they turn dry and salty. Every restaurant or bar in Wisconsin seems to serve them, as they are listed on most appetizer sections of restaurant menus in the state.

cheesecake – Now days there are hundreds of different cheesecake recipes. The ingredients are what make one cheesecake different from another. The most essential ingredient in any cheesecake is cheese (the most commonly used are cream cheese, Neufchatel, cottage cheese, and ricotta.)

Chef Titles:

Executive Chef: The term literally means “the chief” in French. Every kitchen has a chef or executive chef who is responsible for the operations of the entire kitchen. (A commonly misused term in English, not every cook is a chef.)

Sous-Chef: This position means “the under chief” in French. This is person is second in command and takes responsibility for the kitchen operations if the chef is absent.

Chef de Partie: Also known as a “station chef” or “line cook”, is in charge of a particular area of production. In large kitchens, each station chef might have several cooks and/or assistants. In most kitchens however, the station chef is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with “First Cook”, then “Second Cook”, and so on as needed. The Chef de Partie is in charge of any of the following kitchen positions:

Sauce chef or saucier: The person responsible for sautéed items and many different sauces. Traditionally, it is the third person in command. This is usually the highest position of all the stations:

Boulanger: The bread cook

Confiseur: The candy cook

Fish cook or poissonier: The fish cook–all fish and shellfish items and their sauces

Friturier: The deep fry cook

Grillardin: The grill cook

Pantry chef or Garde Managr: The person who prepares cold savory items Boucher

Pastry chef or patissier: Is responsible for cold foods, including salads and dressings, pâtés, cold hors d’oeuvres, and buffet items.

Potager: The soup and often stock cook

Roast cook or rotisseur: Prepares roasted and braised meats and their gravies, and broils meats and other items to order. A large kitchen may have a separate broiler cook or grillardin (gree-ar-dan) to handle the broiled items. The broiler cook may also prepare deep-fried meats and fish.

The Butcher Commis: The common cook under one of the Chef de Partie. This level of cook comprises the bulk of the kitchen staff

Tournant (or chef de tournant): The Relief cook. This term describes the cook in the kitchen who provides help to all the different cooks rather than having a specific job.

Vegetable cook or entremetier: Prepares vegetables, soups, starches, and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook, and the soup cook.

chenin blanc (shay-naN blaN) – A widely produced white wine. It is often used as a blending wine in generic blends and jug wine.

cherimoya (chehr-uh-MOY-ah) – The heart-shaped cherimoya is sometimes referred to as a custard apple, which describes its appearance and texture. The taste, however, is uniquely its own. Cherimoya combines the flavors of pineapple, mango, banana, and papaya into a slightly fermented flavor of the tropics. They are available November through April with the largest supply in February and March. Ripe cherimoyas are dull brownish-green in color and give to pressure when gently squeezed. Eat within a day or two. If fruit is pale green and firm, store at room temperature until slightly soft and then refrigerate, carefully wrapped individually in paper towels, for up to 4 days. Peel fruit with a sharp knife and cut into cubes, discarding the dark black seeds. Add to fruit salads or puree and incorporate into a mousse, custard, or pie filling.

Cherries Jubilee – It is a dessert that consists of cherries flamed tableside with sugar and Kirsch (cherry brandy) spooned over vanilla ice cream.

History:  Cherries Jubilee was created by Chef Auguste Escoffier (1847-1935) in honor of Queen Victoria’s Jubilee celebration. There seems to be some conflict as if it was her 1887 Golden Jubilee or her 1897 Diamond Jubilee.   Then, as now, the British public delighted in every detail of the Royal Family’s life and everyone know that cherries were the queen’s favorite fruit. The whole nation celebrated at her Golden Jubilee in 1887. The original dish did not call for ice cream at all. Sweet cherries poached in simple syrup that was slightly thickened, were poured into fireproof dishes, and then warmed brandy was added and set on flame at the moment of serving.

cherry – There are now 250 different kinds, which vary in color, size, and taste. There are two main groups of cherries, ­sweet and sour.

sweet cherry – It is the larger of the two types and they are firm, heart-shaped sweet cherries. The most popular varieties range from the dark red to the black Bing, to the golden red-blushed Royal Ann. Some varieties are Bing cherry, Rainier cherry, Lambert cherry, and Van cherry.

sour cherries or tart cherries – History: Sweet cherries date back to the Stone Age in Asia Minor They were dispersed throughout prehistoric Europe and brought to America by ship with early settlers in 1629. Cherries are named after the Turkish town of Cerasus (now called Giresun). Cherry stones found in the ancient lake dwellings in Switzerland attest to the prehistoric growth of this fruit. The early Romans cultivated several varieties of cherries. Modern day cherry production in the Northwest began in 1847, when Henderson Lewelling transported nursery stock by ox cart from Iowa to Western Oregon and established orchards. The Bing variety was developed on the Lewelling farm in 1875 from seeds and was named for one of his Chinese workmen. The Lambert started as a cross on the same farm. The Rainier originated from the crossing of the Bing cherry and the Van cherry by Dr. Harold W. Fogle at the Washington State University Research Station in Prosser, Washington.

cherry pepper – Also called cherry bombs. They are very thick fleshed and about the size and shape of a small red ripe tomato. They also pack a considerable punch. Heat range is 4-6.

chervil (CHER-vuhl) – Chervil is a mild-flavored herb and a member of the parsley family. It has dark green curly leaves that have parsley-like flavor with overtones of anise. Chervil is generally used fresh rather than dried, although it is available in dried form. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. It is one of the main classic ingredients in Fines Herbes (along with chives, parsley and tarragon), a finely chopped herb mixture that should be added to cooked foods shortly before serving because their delicate flavor can be diminished when boiled.

Chess Pie – Chess pies are a Southern specialty that has a simple filling of eggs, sugar, butter, and a small amount of flour. Some recipes include cornmeal and others are made with vinegar. Flavorings, such as vanilla, lemon juice, or chocolate are also added to vary the basic recipe.

chestnut – Known as castagne in Italy. There are many varieties of chestnuts and the trees are common throughout Europe, Asia, and the United States. Chestnuts can be roasted, boiled, pureed, preserved, and candied. Choose unblemished shells that show no sign of drying.

chestnut flour – Chestnut flour is used primarily in Italian and Hungarian cake and pastry making. The chestnut flour used in Italian cakes and pancakes is made from pulverized raw chestnuts, whereas in Hungary it is made from dried chestnuts.

chevre cheese (SHEHV-ruh) – Chevre is the French word for goat and for the fresh goat’s milk cheese. Goat cheeses are not usually aged, so they are fresh and creamy looking with a fairly mild, salty flavor. They are French in origin. This cheese can be molded into any shape. They come plain or coated with herbs and pepper. Used for relishes, appetizers, sauces, and compliments any cheese board.

chewing gum – When Antonio Lopez de Santa Anna, the Mexican leader of the Alamo attack, was in exile on Staten Island, N.Y, in 1869, he brought with him a large lump of chicle, the elastic sap of the sapodilla tree, which Mayan Indians had been chewing for centuries. He hoped that Thomas Adams, an inventor, could refine the chicle for a rubber substitute. Adams experimented with the stuff, but it remained lifeless. By chance, he saw a little girl buying paraffin a “pretty poor gum” at a drug store. Adams asked the druggist if he would be willing to try a new kind of gum. He said yes. Adams rushed home, soaked and kneaded the chicle into small grayish balls. The druggist sold all of them the next day. With $55, Adams went into business making Adams New York Gum #1 and set the world to chewing and snapping!

chianti (ki-AHN-tee) – A classic dry red wine of Tuscany. Often called “pizza wine” as it is often served in wicker-wrapped bottles.

Chicago Deep-Dish Pizza – Chicago deep-dish pizza is different from the regular thin crust pizza as it has a thicker crust with more ingredients topping it. It is almost like a casserole on bread crust.

History:  The origin of this style of pizza is credited to Ike Sewell, who in 1943 created the dish at his bar and grill named Pizzeria Uno. The pizza was so popular that he had to open more pizza restaurants to handle the crowds. Deep-dish pizza may be one of Chicago’s most important contributions to 20^th century culture. There are more than 2,000 pizzerias serving this much beloved deep-dish pizza there.

Chicken A’ La King – This is a rich chicken dish that uses lots of cream with pimentos and sherry. It is served either on hot buttered toast, pastry shells, or in a nest of noodles.

Chicken Booyah – A super “stick to your ribs” soup-stew made with chicken. While chicken soup is universal and variations of this dish can be found in many cultures world wide, northeastern Wisconsin is the only place in the world where Chicken Booyah is found. It is a favorite at the many festivals, church picnics, bazaars, and any other large gathering in the northeast part of Wisconsin. Restaurants have their own special recipe. Booyah is lovingly called “Belgian Penicillin.” It is believed that the word “Booyah” comes from the word “bouillon.”

Chicken Cacciatora – Cacciatore means “hunter’s style.” See cacciatore. This dish developed in central Italy and has many variations. It is considered a country-style dish in which chicken pieces are simmered together with tomatoes and mushrooms. The dish originated in the Renaissance period (1450-1600) when the only people who could afford to enjoy poultry and the sport of hunting were the well to do, This dish developed in central Italy and has many variations.

Chicken Divan – A chicken casserole dish with broccoli and mornay or hollandaise sauce.

Chicken-Fried Steak – It is also known as Country-Fried Steak   and affectionately called “CFS” by Texans. There is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. Although not official, the dish is considered the state dish of Texas. According to a Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home.

Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others. Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.

Chicken Kiev (kee-EHV) – Also called Tsiplenokovo Po-Kievski. A boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter. It is then breaded and fried. This poultry dish is also called “Chicken Supreme.”

Chicken Marengo – Originally made with crayfish and chicken. Today, the crayfish is usually left out. Chicken Marengo today is chicken cut into pieces, browned in oil, and then cooked slowly with peeled tomatoes, crushed garlic, parsley, white wine and cognac, seasoned with crushed pepper and served with fried eggs on the side (with or without crayfish, also on the side) and toast or croutons, doubling as Dunand’s army bread.

Chicken Rochambeau - This Louisiana Creole dish is half a chicken (breast, leg, thigh), which is boned and not skinned. It’s grilled, then served as a layered dish -first a slice of baked ham, then the brown Rochambeau sauce (chicken stock and brown sugar), then the chicken is covered with a Béarnaise sauce. Antoine’s restaurant in New Orleans, Louisiana is famous for this chicken dish.

Chicken Tetrazzini –

chickpea (chik-peez) – See garbanzo bean.

chicory (chick-ory) – An herb of which the roots are dried, ground, and roasted. It is now used to flavor coffee (there is a popular belief that chicory smoothes out coffee).

History: For thousands of years, these plants have been cultivated and used in home remedies and a drug of choice for royalty. Queen Elizabeth I of England took chicory broth. In the U.S., chicory is so common on roadsides that it is hard to realize that is not native. Thomas Jefferson had some planted at Monticello in 1774 with the seeds probably coming from Italy. He used it as a ground cover in his fields, as cattle fodder, and as “a tolerable salad for the table.”

chiffon cake – It is the first really new development in cake making in many years. It uses vegetable oil in place of conventional shortening.

chiffonade (shihf-uh-NAHD) – (1) This is a French word, which comes from the word “chiffon” which means, “rag”. In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or shreds, which look a bit like rags. (2) Chiffonade is also a dish consisting of a mixture of green vegetables (such as spinach, lettuce, and sorrel) which are shredded or cut finely into ribbons (sometimes melted butter is added). It is used to form a bed for a dish such as egg mayonnaise or as a garnish for soups.

chile, chilie, chili pepper – Chile peppers are all members of the capsicum family. There are more than 200 varieties available today. They vary in length from 1/2-inch to 12 inches long with the shortest and smallest peppers being the hottest. Always take caution when handling them (wear rubber gloves when seeding a fresh one). Colors range from yellow to green to red to black. The best antidote for a “chile burn” in the mouth is sugar or hard candy. The heat of chiles comes from a compound called capsaicin. It is located in the “ribs” of the chile. Seeds do contain some heat, but not at the same intensity as the ribs. Chiles are called peppers, but are not related to black pepper. Botanically, they are berries and horticulturally, they are fruits. When fresh, we use them as vegetables. When dried, we use them as spices. Scoville unit is the thermometer of the chile business. Established by Wilbur Scoville, these are the units of heat of a chile’s burn. A habanero is considered 100 times hotter than a jalapeno! Units rank from 0 to 300,000.

Chiles Relleno – A Mexican and Southwest dish of stuffed chile peppers.

chili – Chili is the stew-like soup made entirely with meat, chiles or chili powder (or both) and according to what region of the country that you live in, it can also include beans.. Will Rogers called chili “bowl of blessedness.”

chimichanga (chim-me-CHAN-gaz) – A burrito prepared with your choice of meat, vegetables, and spices that are rolled up to form a large spring roll, either deep fried or grilled deep-fried, and served on a bed of lettuce with cheese and mild sauce. The chimichanga or “chimi” is the quintessential Tucson, Arizona food item, which has achieved a cult status in that city. The residents of Tucson take their “chimis” very seriously and would prefer to pay more money so as not to be served a smaller one with fewer ingredients. They love the large, gigantic ones. Every restaurant and Mom and Pop eatery has his or her own version of this favorite dish.

History:  Culinary historians argue about exactly where in Tucson chimichangas were invented. Several restaurants claim the bragging rights of being the first to serve one. The strongest claim comes from Tucson’s El Charro Cake, the oldest Mexican restaurant in Tucson. Family legend says that, Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. As young nieces and nephews were in the kitchen with her, she hanged the swear word to chimichanga, the Spanish equivalent of “thingamagig.”

Chinese gooseberry – It is now called kiwi fruit and it is a native of China.

History: It was introduced into New Zealand in 1906 and has been commercially cultivated there ever since. Since Chinese gooseberry is a rather un-enchanting name, they decided to rename the fruit “kiwi.” This name not only identifies New Zealand but also describes the tiny New Zealand Kiwi bird.

Chinese parsley – See cilantro.

chipotle chile (chih-POHT-lay) – A chipotle pepper is simply a smoked jalapeno pepper. These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide.  It is sold either dried or canned with adobo sauce. Most of the natural heat of the jalapeno is retained in the process. Chipotle peppers are very hot, and they can easily over power dishes and recipes. Chipotles are available dried whole, powdered, pickled, and canned in Adobo sauce.

chitterlings/chitlins (CHIHT-lingz) – Chitterlings are the middle section or small intestines of animals (hot intestines or guts). Chitterlings are the more formal name, but most people call them chitlins.  Some people turn up their noses at the mention of chitlins, as they are a food that you either love or hate. Others leave the house while they are cooking, driven away by their earthly odor. The volume sold for New Year’s dinners, with Christmas and Thanksgiving not far behind, attests to chitlins’ popularity in the United States.

History: In colonial slave days of the sold South of the United States, December was the time when the hogs were slaughtered. The hams and all the better cuts went to the plantation owners, while the leftovers or garbage (chitterlings) were given to the slaves. Because of the West African traditional of cooking all edible part of plants and animals, these foods helped the slaves survive in the United States.

Animal innards have long been treasured foods around the world Scotland has their national dish of haggis (sheep’s stomach stuffed with animal’s minced heart, liver, and lungs); Throughout Europe, tripe 9cow or ox stomach) is popular, and French chefs in upscale restaurants serve dishes based on cow’s brains and kidneys.

chives – Chives are a member of the onion family. They are used to delicately flavor soups, salads, dips, cheeses, eggs, sauces, and dressings. They make an eye-catching garnish when sprinkled on top of a favorite recipe. Their lavender flowers are an attractive and tasty addition to salads. Chives are almost always used fresh or added to hot foods at the last minute so they retain their flavor.

History: Chives have been respected for their culinary versatility for more than 3000 years. In Ancient China, raw chives were prescribed to control internal bleeding. But when chives made their way to Europe, herbalists had a different opinion. They warned that eating the herb raw would induce evil vapors in the brain. Despite the admonishments, chives became everyday sights in European households; bunches of them were hung in houses to ward off evil spirits. Gypsies used chives for their fortune-telling rituals and also hung them from the ceiling to drive away diseases and evil spirits.

chocolate (CHAWK-lit or CHAWK-uh-lit; CHAHK-lit or CHAHK-uh-lit) – A delicate tree, cacao, it is only grown in rain forests in the tropics, usually on large plantations, where it must be protected from wind and intense sunlight. The cacao bean is harvested twice a year.

bittersweet chocolate – Still dark, but a little sweeter than unsweetened. Bittersweet has become the sophisticated choice of chefs.

converture – A term generally used to describe high-quality chocolate used by professional bakers in confectionery and baked products. It has more cocoa butter than regular chocolate. It’s specially formulated for dipping and coating things like truffles.

milk chocolate or sweet chocolate – Candy bar chocolate. Chocolate to which whole and/or skim milk powder has been added. Rarely used in cooking because the protein in the added milk solids interferes with the texture of the baked products.

semisweet chocolate – Slightly sweetened during processing and most often used in frostings, sauces, fillings, and mousses. They are interchangeable in most recipes. The favorite of most home bakers.

German chocolate – Dark, but sweeter than semisweet. German chocolate is the predecessor to bittersweet. It has no connection to Germany; a man named German developed it.

unsweetened chocolate – It is also called baking chocolate or plain chocolate. This is the most common type used in baking and is the only true baking chocolate.

white chocolate – According to the FDA, “white chocolate” cannot legally be called chocolate because it contains no cocoa powder, a component of chocolate. True chocolate contains pulverized roasted cocoa bean, consisting of cocoa butter and cocoa solids. White chocolate contains no cocoa solids and thus technically is white confectionery coating. Beware–some white confectionery coatings don’t even contain cocoa butter. Even in “real” white chocolate the chocolate flavor is subtle at best, being to real chocolate what white soul is to soul.

History: Aztec Indian legend held that cacao seeds had been brought from Paradise and that wisdom and power came from eating the fruit of the cacao tree. Because of a spelling error, probably by English traders long ago, the cacao beans became know as the cocoa beans. The Spanish general, Hernando Cortes, landed in Mexico in 1519. The Aztecs believed he was the reincarnation of one of their lost gods. They honored him by serving him an unusual drink, presented in a cup of pure gold. This unusual drink was called chocolatl by the Aztecs. During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, “chocolatl,” meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolate to his Spanish guests in great golden goblets, treating it like a food for the gods. Montezuma’s chocolate was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar. While they took chocolate back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot. This sweet drink became fashionable and soon there were chocolate houses in all the capitals of Europe.

Swiss chocolatier, Daniel Pieter, invented milk chocolate in 1876. Today, the finest chocolate is still made in Switzerland, and the consumption of milk chocolate far out-weights that of plain chocolate. Chocolate was introduced to the United States in 1765 when John Hanan brought cocoa beans from the West Indies into Dorchester, Massachusetts, to refine them with the help of Dr. James Baker. The first chocolate factory in the country was established there in 1780. It was America’s first chocolate mill where they made a blend of quality chocolate called BAKER’S® chocolate.

chocolate chips -

History: In 1939, Nestle created the convenient, ready-to-use chocolate pieces, introducing chocolate chips. In the 1940s, Mrs. Wakefield sold all legal rights to the use of the Toll House trademark to Nestle. In 1983, the Nestle Company lost its exclusive rights to the trademark in federal court. Toll house is now a descriptive term for a cookie. See chocolate chip cookie.

chocolate chip cookie – Today the chocolate chip cookie remains a favorite choice among cookie connoisseurs. The term “toll house” has become a part of the American language.

cholent (CHUH-lent) – Cholent is traditional Jewish cuisine served on the Sabbath. Whether the hamin of Sephardic communities, the cholent of Ashkenazic ones, or a fusion of the two, it is still favored by many for Shabbat, particularly on a cold winter day.

History: It was born of Orthodox Jewish observance of the Sabbath, when fires could not be kindled. Instead, families would either leave a real low oven going at home or take their pots to the village baker and let the food cook overnight. Some contend that every slow-cooking dish made with beans derives from this Jewish technique. There is no doubt that, in Hungary, it evolved into shalet, one of the national dishes, while the Pilgrims, after spending time with Sephardic Jews in Holland, adopted it prior to sailing to the New World. The substitutions they later had to make for some ingredients resulted in Boston baked beans. The origin of cholent is likely in the pre-Inquisition Sephardic kitchen. From there, it probably traveled to Alsace, where it is believed to have been called chault-lent, Old French for hot and slow. When it was then brought to Germany and Eastern Europe, it took on the basic composition, which characterizes it today.

chop – To cut food into irregular pieces. The size is specified if it is critical to the outcome of the recipe.

Chop Suey – Chop Suey is the English pronunciation of the Cantonese words tsap seui (tsa-sui in Mandarin), which means, “mixed pieces.” It is a Chinese-American dish consisting of bits of meat or chicken, bean sprouts, onions, mushrooms, etc., cooked in its own juices and served with rice. Most Chinese are not fond of Chop Suey as it is mainly popular with non Chinese-Americans. According to the Chinese-Americans, its presence on a restaurant’s menu is often times a harbinger of bad food to come. It is only served in Chinese restaurants that cater to American customers.

History:  An American dish that Chinese immigrants in the 1860s, who were untrained as cooks, created out of meat and vegetables fried together in their own juices and served over rice. In the 1860s, a pattern of discrimination emerged that prevented the Chinese from working their own gold mining claims, causing them to take work as laborers and cooks for the Transcontinental Railway. It was this Chinese influence that gave us the totally American Chop Suey, as these dishes were created to feed the workers with what food was on hand. Constrained by the lack of Asian vegetables, and trying to produce a Chinese dish palatable to Westerners, the cook stir-fried whatever vegetables were handy, thus Chop Suey is a mixture of odds and ends of large pieces of vegetables and meat. After World War II, Chop Suey became as American as apple pie to the non-Chinese population.

chopsticks – Eating utensils, about eight inches long, rectangular at the top and tapered at the eating ends. Today, chopsticks are used in Japan, Korea, and Vietnam, as well as China, making them the world’s second-most popular method of conveying food to mouth, the most popular being the fingers. Chopsticks are never made of metal because metal may react with the acids found in food and taint its taste. Usually made out of wood, some of the more fancy ones are intricately carved out of bone or ivory. Bamboo is used also.

History: It is not known when chopsticks first began to be used, although it is fairly certain that they were invented in China, where they have been traced back at least as far as the 3rd century BC. Knives, with all their associations with war and death, were not brought to the dinner table, as they were in the West.

Chinese chopsticks – In China, chopsticks are usually made of bamboo or other wood. Chinese chopsticks were once referred to as chu, meaning, “help in eating.” Today, they are called k’uai-tzu, meaning “something fast.” This phrase is said to have originated among boatmen, who renamed the utensils, originally called chu, which means, “help,” because the word sounded so much like their word for a slow or becalmed ship. This struck them as particularly inappropriate for such an efficient eating tool. The word with which we are all familiar came into being during the 19th century, when traders into Pidgin English translated Chinese words. The word chop means fast, as in the phrase “chop chop!”

Japanese chopsticks – The Japanese word for chopsticks, hashi, means “bridge.” Unlike Chinese chopsticks, which are squared-off and blunt at the end, the Japanese utensils are rounded and tapered to a point. It has been suggested that this is in order to facilitate the removal of bones from fish, which makes up a great part of the Japanese diet.

chorizo (CHORE-ee-so) – A highly seasoned Mexican sausage that is made with ground pork and hot peppers. It is sold fresh or dried and usually encased in narrow casings, but also sold in bulk in some markets. Mexican chorizo is made with fresh pork, while the Spanish version uses smoked pork.

Chorley cake – Chorley cakes are a British pastry made with dried fruit similar to the cakes and buns common in Banbury, Eccles, Coventry, and Clifton. A typical recipe consists of a pie crust (like pastry cut into small rounds) filled with a mixture of dried currants, peel, brown sugar, butter, and spices such as nutmeg. The pastry is folded, and then rolled out until the fruit begins to show through. They are baked, then eaten fresh with butter, or kept for several days.

History: It is believed that they were developed to take on trips during medieval times. Each city claimed its own version, differing in spices, fruits, and the use of rum.

choux pastry (shoo) – Choux derives from the French work “chou” which means “cabbage.” It was used to describe layered pastry, as the layers were thought to resemble the leaves of cabbage. It is a kind of pastry made from smooth dough consisting of flour, water, salt, butter, eggs, and sometimes sugar. This pastry is used for cream puffs, eclairs, beignets, and other dishes requiring a puff pastry.

chow – An American slang term for food.  The named is credited to American servicemen for have to stand in line and wait for their food. The word is thought to be from the Chinese word “ch’ao” meaning “to fry or cook” during 1850s when Chinese laborers worked on the Pacific railroads.

chowhound – A person who enjoys eating and live to eat

chow line   – A line of people waiting for food, as in a cafeteria.

chowder (chowda) – Chowder comes from the French word “cauldron,” meaning a cooking kettle. Vegetables or fish stewed in a cauldron thus became known as chowder in English speaking nations (a corruption of the name of the pot or kettle in which they were cooked).

Chow Mein – A Chinese-American dish consisting of stewed vegetables and meat with fried noodles. It comes from the Mandarin Chinese words ch’ao mien meaning “fried noodles.” It is thought that this Chinese dish was brought to America by the Chinese laborers and cooks for the Transcontinental Railway in the 1850s.

 

chutney (CHUHT-nee) – The word comes from the Hindustani word chatni, which means “a hot, spicy condiment.” Originally this word referred to a sweet and spicy preserve of fruit, vinegar, sugar, and spices that was used exclusively in Indian cooking. American chutneys are less spicy and very sweet. They are used more as jams or preserves. However, with the advent of “fusion cuisine” and with all culinary terms bandied about rather loosely these days, a chutney can be just about any topping or accompaniment, somewhat sweet, usually made with fruit and used the way we do salsas.

History: Chutney became an accepted part of the British culinary scene after the British who lived in India brought it back.

cider – Cider is fermented apple juice that is made by pressing the juice from fruit. Although apples are the most common fruit from which cider is made, pears and sweet cherries are often pressed for cider as well. It can be drunk straight or diluted with water.

hard cider – Hard cider is a fermented beverage prepared from the juice of apples. The fermentation continues until the sugar is transformed into alcohol.

commercial grade cider – Apple juice or cider is usually more refined than ordinary cider. They remove the yeasts and develop to produce hard cider. They are destroyed by a low temperature method without affecting the vitamin content. Apple juice is also put through very fine filters. Of course, they usually add preservatives.

fresh or sweet cider – The liquid is fresh cider as long as it remains in its natural state and is not sweetened, preserved, clarified, or otherwise altered. In sweet cider, fermentation is not permitted at all.

History: Hard cider made from ripe apples usually contains from 4% to 8% alcohol. Hard cider was a staple of life in the U.S. from the earliest colonial times until the mid-19th century temperance campaigns that resulted in the destruction of thousands of acres of apple orchards. By the turn of the century, hard cider had all but disappeared from the national diet.

cilantro (SEE-lan-trow) – Cilantro is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. It is a member of the carrot family. Chopped fresh leaves are widely used in Mexican and Tex-Mex cooking, where they are combined with chiles and added to salsas, guacamoles, and seasoned rice dishes. Most people either love it or hate it. Taste experts aren’t sure why, but for some people the smell of fresh coriander is fetid and the taste soapy. In other words, while most people love coriander, for some people, coriander just doesn’t taste good. When purchasing, look for leaves that are tender, aromatic, and very green. If it has no aroma, it will have no flavor. Avoid wilted bunches with yellowing leaves.

cinnamon (SIH-nuh-muhn) – It is the aromatic inner bark of the “cinnamonum zeylanicum”, a native tree in Ceylon.

History: Cinnamon was considered one of the spices that started world exploration. This common spice was once the cause of much intrigue and bloodshed among traders and growers. The Arabs first introduced it on the world market, but kept the source secrets. They invented fantastic tales of bloodthirsty monsters that roamed the cinnamon country. It was once considered a gift fit for a monarch. In ancient times, it was thought to inspire love, and a love portion was concocted from it. When the Dutch were in control of the world spice market, they burned cinnamon when its price went too low to suit them.

Cincinnati Chili – The main differences between Cincinnati and Texas chili is that the Cincinnati Chili calls for some sweet spices and the way you start cooking the meat. The sauce has a thinner consistency that is more like a topping and is mixed with an unusual and secret blend of spices that includes cinnamon, chocolate, or cocoa, allspice, and Worcestershire sauce. Cincinnati Chili is truly the unofficial food of the city of Cincinnati, Ohio, and is the most chili-crazed city in the United States. Cincinnati prides itself on being a true chili capital with over 180 chili parlors.

If you choose “the works,” you are eating what they call “Five-Way Chili.” Make sure to pile on the toppings – that is what sets it apart from any other chili dish. To test a restaurant for authenticity, ask for a Four-Way. If they ask you whether you want the bean or onion option, you have a fake Cincinnati Chili as Four-Way comes with onions.

History:  This chili is unique to the Cincinnati area and was created in 1922 by a Macedonian immigrant, Tom Kiradjieff. He settled in Cincinnati with his brother, John, and opened a small Greek restaurant, called the Empress, only to do a lousy business because nobody there at the time knew anything about Greek food. He then created a chili made with Middle Eastern spices, which could be served in a variety of ways. His “five-way” was a concoction of a mound of spaghetti topped with chili, chopped onion, kidney beans, shredded yellow cheese and served with oyster crackers and a side order of hot dogs topped with more shredded cheese.

Cioppino (chuh-PEE-noh) – It is a fish stew that is considered San Francisco’s signature dish. It is a descendant of the various regional fish soups and stews of Italian cooking. The best way to make Cioppino, is as you like it. It can by prepared with as many as a dozen kinds of fish and shellfish. It all depends on what the day’s catch is like and what your own personal choice is. The origin of the word is something of a mystery and many historians believe that it is Italian-American for “chip in.” It is also believed that the name comes form a Genoese fish stew called cioppin.

History: This fish stew first became popular on the docks of San Francisco’s Fisherman’s Wharf in the 1930s. It is thought to be the result of Italian fishermen adding something from their day’s catch to the communal stew kettle on the wharf. After World War II, Cioppino migrated to the East Coast.

citron (SIHT-ron) – (1) Citron is a semi-tropical citrus fruit like a lemon, but larger and less acidic. It grows as an irregular, open-headed shrub or small tree with large, light green leaves. The flowers are purple on the outside and are followed by large, oblong or ellipsoid fruits. The peel is very thick and is rough and yellow on the outside and white inside. They were originally grown in Europe out of interest for its fragrant fruits, but later, the white pulp was used raw, being served as a salad or with fish. A method of candying the peel was developed and candied peel is now the main Citron product. This plant is never eaten raw but is harvested for usage of its peel. The plant is soaked in a brine solution to extract the oil, which is used in liqueurs. The peel is then candied. This product is used in many baking dishes and desserts.

History: This was the first Citrus fruit that was introduced to Europe by the armies of Alexander the Great about 300 BC. It found a suitable home in the Mediterranean region where it has been cultivated from that time to the present. Southern Italy, the island of Corsica and some Greek islands grow nearly all the Citrons.

(2) Citron (see-TRAWN) – Citron is also the French word for “lemon.”

citronella (sih-truh-NEHL-uh) – It is also known as lemongrass. It is a stiff tropical grass that resembles a large fibrous green onion. It is an essential herb in southeast Asian cooking. It adds a lemony flavor to dishes.

citrus fruits – Citrus fruits are native to the southern and southeastern mainland of Asia and the bordering Malayan islands. Their flowers smell sweet and they have five petals that are white and some kinds have purple staining the outer surfaces. The fruits are spherical or egg-shaped and have 8-14 juicy sections containing large, white or greenish seed leaves (cotyledons). These trees are cultivated in orchards or groves and in gardens where the climate and soil are suitable and as greenhouse plants. Florida and California produce an abundant supply of Citrus fruits. Citrus trees require a minimum winter temperature of 45-50 degrees.

History: Citrus fruits are native to Southern China and Southeast Asia where they have been cultivated for approximately 4,000 years. In fact, the oldest Oriental literature includes stories about these fruits. The citron was carried to the Middle East sometime between 400 and 600 BC. Arab traders in Asia carried lemons, limes, and oranges to eastern Africa and the Middle East between AD 100 and 700. During the Arab occupation of Spain, citrus fruits arrived in southern Europe. From Europe they were carried to the New World by Christopher Columbus and Portuguese and Spanish explorers and were well known in Florida and Brazil by the 16th century. Superior varieties from Southeast Asia also arrived in Europe with the Portuguese traders in the 16th century

clams – All clams are mollusks that live in the sediments of bays, estuaries, or the ocean floor. Clams are sold in the shell or shucked. There are three major types of clams.

soft-shell clams – Known as steamers, manninoses, or squirts. They have brittle shells that break easily.

hard-shell clams – Known as quahog, littleneck, cherrystone, and hard clam.

surf clams – These make up the bulk of the commercial catch. They are used for preparing chowders, clam sauces, and fried clam strips.

clarified butter – Clarified butter is butter, which has been slowly heated up in order to separate the white milk solids (which burn at high heat) from the butterfat. The milk solids (which sink to the bottom of the pan) are discarded and the pure butterfat (clarified butter), which remains, is saved for frying and sautéing. Chefs clarify butter because it has a higher smoking point and they can then fry or sauté in it without it burning.

clarify – To clear a liquid of all solid particles using a special cooking process. (1) To clarify butter means to melt it and pour off the clear top layer from the milky residue at the bottom of the pan. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. (2) To clarify stock, egg whites and/or eggshells are commonly added and simmered for about 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. (3) To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.

clotted cream – Traditionally served with tea and scones in England; it is a 55% minimum milk fat product made by heating unpasturized milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms (until the cream separates and floats to the surface). It is also known as Devonshire cream. It will last up to four days if refrigerated in a tightly sealed container.

cloves – The name clove is derived from the Latin word clavus meaning “nail.” Cloves are the fried flower buds of the clove tree belonging to the evergreen family.

History: Trade between the Ternate (clove island) and China goes back at least 2500 years. In China, cloves were used for cooking and also to cover bad breath and body odor, any one having an audience with the emperor had to chew cloves to prevent any undesired smell. This spice was jealously fought over by the early growers and traders. They were grown in the Molucca islands for many centuries and then later in Zanaibar. After a cyclone had destroyed the Zanaibar crops, a number of barrels of cloves reached New York that had been stored for 100 years. The cloves were in perfect condition.

Club Sandwich – It is a sandwich with cooked chicken breast and bacon, along with juicy ripe tomatoes and crisp lettuce layered between two or three slices of toasted bread with mayonnaise.

coagulation – The curdling or clumping of protein (usually eggs) due to the application of heat or acid (such as lemon juice or vinegar) in sauces and custards. In normal environments, the proteins in the egg yolk will begin to coagulate at 160 deg F. A sauce or custard can be thickened, called coagulation, by adding egg and heating.

coat – To cover food completely with a glaze, aspic, mayonnaise, sauce, or icing.

Cobb Salad – Typically a Cobb Salad consists of chopped chicken or turkey, bacon, hard cooked eggs, tomatoes, avocado, cheddar cheese, and lettuce. It is served with crumbled blue cheese and vinaigrette dressing. The original recipe for Cobb salad included avocado, celery, tomato, chives, watercress, hard-boiled eggs, chicken, bacon, and Roquefort cheese.

cobbler – (1) An iced drink made of wine or liqueur, sugar, and citrus fruit.   Served in a Collins or highball glass garnished with fruit.

cobbler – Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.

These desserts have been and are still called by various names such as cobbler, tart, pie, torte, pandowdy, grunt, slump, buckles, crisp, croustade, upside-down cakes, bird’s nest pudding or crow’s nest pudding. They are all simple variations of cobblers, and they are all based on seasonal fruits and berries. Whatever fresh ingredients are readily at hand. They are all homemade and simple to make and rely more on taste than fancy pastry preparation. Early settlers were very good at improvising. When they first arrived, they bought their favorite recipes with the. Not finding their favorite ingredients, they used whatever was available. That’s how all these traditional American dishes came about with such unusual names.

cochon de lati – Translated from French to English, the word literally means, “pig in milk.” To make this Cajun pig roast, use a suckling (young) pig to get the finest pork flavor. The Cajuns of southwest Louisiana have always enjoyed their pork, but consider a Cochon De Lait to be a special treat. Historically, men cooked the pig over an outdoor fire, while the women prepare other dishes inside the house. Many Cajuns consider the crackling skin the best part of the Cochon De Lait.

cocoa – Cocoa was used in beverage making in Central America and the West Indies long before the arrival of the early explorers. See chocolate.

cocoa butter – The yellowish-white vegetable fat, removed from chocolate liquid under high pressure.

coconut – In Thailand they are called a maprao. They are thought to be native to Indonesia or Malaysia, but they now grow freely in all the tropical regions of the world. They are used for coconut juice when young and coconut cream when mature. Coconuts are green when young and brown with the hard inner nut when ripe. They are the stones of the fruit and have a hard inner shell, which includes coconut milk surrounded by a bright, white, crunchy flesh.

coconut cream – The rich, solid milk found at the top of a can of coconut milk. If a recipe calls for coconut cream, simply scoop out the top solid portion. Each 14-ounce can of coconut milk contains approximately 3 to 4 ounces of coconut cream.

coconut milk – It is not the liquid inside a coconut, but the liquid produced when freshly grated coconut is soaked in hot or scaled water or milk for a designated length of time and then strained. This milk has a sweet fragrance and gives body and flavor to dishes. It is usually available in cans. Coconut milk is classified as thick, thin, or coconut cream. Thick coconut milk is the result of the first soaking and squeezing. If this milk is refrigerated it separates, and the top layer is the coconut cream. Thin coconut milk is what is produced when the coconut meat is steeped a second time and then strained. Canned coconut milk naturally separates. They top layer can be spooned of for recipes calling for cream, the bottom poured into thin, or just shake it up to get the most commonly called for thick coconut milk (if a recipe calls for coconut milk, vigorously shake the can to thoroughly mix).

coddle – To cook food slowly in water just below the boiling point.

coffee – The coffee (coffea) plant in the Rubiacee family, to which belongs also, for example, the gardenia. Coffee beans are roasted to varying degree of darkness and can have a wide array of flavors. Additives to the beans, such as vanilla or hazelnut are popular in America. Coffee can be drunk black, or sweetened with sugar or honey, and lightened with milk or cream.

History: The first definite dates go back to 800 B.C.; but already Homer, and many Arabian legends, tells the story of a mysterious black and bitter beverage with powers of stimulation. B the end of the 9th Century an Arab drink known as qahwa, literally meaning, “that which prevents sleep” was being made by boiling the beans.  Its introduction to Europeans came through the Arab pilgrimages. The government forbade transportation of the plant out of the Moslem nations. Coffee beans were not allowed to be taken out of the country unless they had first been dried in sunlight or boiled in water to kill the seed-germ The actual spread of coffee was started illegally by either being smuggled or inadvertently taken by groups of pilgrims on their annual travels to Mecca. Venice, the key port of Europe, started the coffee drinking trend in Europe. The first coffee house was opened in 1640, and by 1763 Venice numbered no less than 218 coffee houses.

non-caffeinated coffee:  In 1903, Ludwig Roselius, a German coffee importer,  in an attempt to rescue a batch of ruined coffee beans, perfected the process of removing caffeine from the beans without destroying the flavor. He markets it under the brand name “Sanka.” Sanka is introduced to the United States in 1923.

instant coffee:  In 1906, George Constant Washington, an English chemist living in Guatemala, notices a powdery condensation forming on the spout of his silver coffee carafe. After experimentation, he creates the first mass-produced instant coffee (his brand is called Red E Coffee).

Coffee Milk (kaw-fee milk) – A lot like chocolate milk but with coffee-flavored syrup. It is milk with sweet coffee syrup added (two tablespoons of coffee syrup to 8 ounces of milk). The drink is served either by the glass or the half-ping (in a waxed-cardboard carton). In 1993, after much political debate, it was made “The Official State Drink of Rhode Island,” Rhode Island is the only place in the world where you can get this drink. If you travel more than ten miles from the state border, no one will know what you’re talking about.

In Rhode Island, a milk shake is just what it says: milk to which you add flavoring and then shake. In most of American, if you order a milk shake, you get ice cream blended with milk. In Rhode Island and most of New England, you would get chocolate powder or syrup stirred into milk without ice cream.

History: The Coffee Milk was first introduced to Rhode Islanders in the early 1920s. Two companies, Autocrat and Eclipse) used to vie for the chocolate syrup business. Their rivalry ended in 1991, when Autocrat bought the Eclipse brand name and secret formula. Both labels are now produced by Autocrat and are available in stores.

Coffee Cabinet  - When ice cream is added, Coffee Milk is called a “Coffee Cabinet” or “Coffee Cab.”  In other words, a “cabinet” is a local term for a “frappe” which is a regional term for an ice cream milk shake. It is thought to be called a “cabinet” because it unknown originator kept his blender in a kitchen cabinet.  Also mixers were often stored in square wooden cabinets.

Cointreau (kwahn-troh) – It is colorless, orange-flavored liquor from France.

Colby cheese (khol-bee) – It is a hard cheese that is similar to cheddar cheese, although it is softer with a more open texture, It may be made from either raw or pasteurized milk. It is made in the same way as cheddar cheese except that the curd is not matted and milled.

Colby jack – It is a combination of Monterey Jack and colby cheeses.

colcannon – Colcannon is a famous Irish dish using mashed potatoes and cabbage that is served in a fluffy pile with a well in the center filled with melted butter, so that you can dip each forkful into the butter before eating it. It gets its name from the old name “cole” for cabbage, which we still use in the term cole slaw or cabbage salad.  In most Irish cookbooks, kale is used instead of cabbage. Also known as Kale Cannon or Kailkenny. In Scotland this dish is also known as Rumbledethumps. Traditionally eaten at Lughnasa or Samhain, the Irish version of Thanksgiving. Colcannon is a national Irish dish of sorts and it is traditional to put coins in the Colcannon (kids absolutely love this tradition).

In England, this dish is called Bubble and Squeak. The dish is composed of potatoes mashed up with peas and cabbage and fried.  Usually it’s eaten for breakfast and is made by frying on both sides in bacon fat until crisp and brown. The dish originally contained beef along with the leftover cooked potatoes and cabbage, though today people don’t generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.

cold-smoking – Curing meat (hams, sausages, bacon, fish) in the smoke of smoldering wood or corncobs at temperatures from 60 to 100 degrees F.

Coleslaw (kol-slaw) – A cold salad made with shredded cabbage mixed with mayonnaise as well as a variety of ingredients.

History: The term coleslaw is a late 19^th century term, which originated in the United States. Cole slaw (cold slaw) got it’s name from the Dutch “kool sla”- the word “kool” means cabbage and “sla” is salad – meaning simply, cabbage salad. In English, that became “cole slaw” and eventually “cold slaw.” The original Dutch “kool sla” was most likely served hot.

collard, collards, or collard greens (KAHL-uhrd) – Any sort of cabbage in which the green leaves do not form a compact “head.” They are mostly large “kales.” Reaction to the smell of cooking collards separates true Southern eaters from the wannabes, as no kitchen odor is more distinctive than that of a pot of greens as they come to a boil. In the South, a large quantity of greens to serve a family is commonly referred to as a “mess o’ greens.” The traditional southern way to cook collards is to boil them with a piece of salt pork or ham hock slowly for a long time (the longer the better) until they are very soft. The typical way to serve greens is with freshly baked corn bread to dip into the “Pot-Likker.” Pot likker is the highly concentrated and vitamin-filled broth that results from the long boil of the greens, It is, in other words, the “liquor” left in the pot.

compote (KAHM-poht) – (1) Compote refers to a chilled dish of fresh or dried fruit that has been slowly cooked in sugar syrup, which may also contain alcohol or liqueur and sometimes spices. Slow cooking is important for the fruit to retain its shape. (2) Also called compotier. It refers to a deep, stemmed dish (usually silver or glass) used to hold fruit, nuts, or candy.

compound butter – Also known as finishing butter, flavoring butter, or beurre composéin French, A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet.

The recipe for all flavored butters is basically the same: soften unsalted butter and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.

concasse, concasser (kawn-ka-SAY) – A French term for rough chopping of a food/foods with a knife or for breaking by pounding in a mortar. The term is frequently used to refer to coarsely chopped fresh tomatoes (peeled, seeded and chopped). It is often used in Italian-style pasta dishes.

condensed milk – Condensed Milk is pure cow’s milk properly combined with unadulterated cane sugar. The waster content of the milk is evaporated.

History: Gail Borden (1801–1874), American dairyman, surveyor, and inventor, came up with the idea during a transatlantic trip on board a ship in 1852 when the cows in the hold became too seasick to be milked during the long trip, and an immigrant infant died from lack of milk. He was granted a patent for sweetened condensed in 1856.  Condensed milk was not successfully canned until 1885. Condensed milk, initially sold from handcarts in New York City, became an immediate success in urban areas where fresh milk was difficult to distribute and store. Condensed milk was very popular during World War II in England because of how well is kept.

condiment (KON-duh-ment) – A spice, seasoning, or sauce that is used to give relish or to enhance meat or other foods, and to gratify the taste. Condiments usually supply little nourishment but add flavor to foods. Ketchup, butter, mustard, salt, mayonnaise, hot sauce, etc. are considered as condiments. The word is derived from the Latin word “condire,” meaning to preserve or pickle.

conduction – In the process of conduction, heat is transferred directly from one molecule to another (for example, the hot coils from your stove element heat the cast-iron frying pan, which then transfers heat to the cheese sandwich being grilled). Conduction is not a speedy method of cooking, but it does do a good job. The time cooking takes will depend upon how well your pan conducts heat. Various materials conduct heat differently, so the material from which cooking utensils are made, makes a difference to how quickly, and how well, food cooks by conduction. Conduction also takes place as heat moves through the food itself, cooking it from the outside first and then moving through the food to the inside

confectioners’ sugar (kuhn-FEHK-shuh-nehrs) – Also called powdered sugar. It is granulated sugar ground to a powder and sifted. Always sift it before using. In Britain it is called icing sugar and in France sucre glace. See Sugar.

confit (kon-FEE) – It is French term used to describe a way of preserving meat (usually pork, goose or duck). It is derived from an ancient method of preserving meat whereby it is salted and slowly cooked in its own fat. The meat or poultry is salted first and then slowly cooked in its own rendered fat. The resulting confit is then packed in crocks and sealed with more fat. Confit can be refrigerated up to 6 months. Confit d’oie and confit de canard are preserved goose and preserved duck, respectively. You can eat it cold, thinly sliced, in salads, or use it to add to hot dishes such as the French specialty “cassoulet”.

consomme (kon-somay) – It is from the Latin word “consummare” meaning to “finish perfectly” and “raise to the highest point of achievement.” Consomme is considered one of the finest of soups. It is a clear soup and it is essential to use stock made from raw meat, which has been clarified by the addition of beaten egg white and clean eggshells.

consomme Diane – It is made with game.

consomme Amiral – It is made with fish.

comsomme Madrilene – It is a beef consomme with cubes of beef or chicken and vegetables julienne.

banquet consomme – It contains vegetables julienne and smoked salmon.

consomme frappe – Is an iced or chilled clear soup.

convection – It is the spread of heat by a flow of hot air, steam, or liquid. This flow may be either natural or mechanical. In a pot of liquid, the liquid closest to the fire is heated first. As it is heated, it becomes lighter and rises to the top. The cooler, heavier liquid sinks down, becomes heated in turn, and rises. Therefore, a naturally circulating current of hot liquid is sent up throughout the pot.

convection oven – Convection ovens are simply traditional gas or electric ovens equipped with a fan, which circulates the hot oven air around the food. Foods cook more evenly and faster with this type of oven.

cookie – In America, a cookie is described as a thin, sweet, usually small cake; in Australia and the UK it is called a biscuit. There are hundreds upon hundreds of cookie recipes in the United States. No one book could hold the recipes for all of the various types of cookies.

bar cookies – These cookies are baked in sheets and then cut into squares or bars. They are a softer type of cookie (more like a cake).

drop cookies – Cookies that are dropped from a spoon. Almost any cookie dough can be baked as a drop cookie (if additional liquid is added to the batter).

molded cookies – Molded cookies can be shaped by hand, stamped with a pattern before baking or baked directly in a mold.

pressed cookies – These cookies are formed by pressing dough through a cookie press (or pastry bag with a decorative tip) to form fancy shapes and designs.

refrigerator cookies – Cookie dough is shaped into logs and is refrigerated until firm. They are then sliced and baked.

rolled cookies – Rolled or crisp cookies are made from a stiff (or chilled) dough, which is rolled and cut into shapes with sharp cookie cutters, a knife, or a pastry wheel. They should be thin and crisp.

cooking spray – Aerosol cans sold in grocery stores containing vegetable or olive oil, which can be sprayed in a fine mist. This spray is used for “oiling” cooking pans so food does not stick. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil.

copha – Copha is a solid fat that is derived from the coconut. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.

coppa – A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders. It is served thinly sliced for antipasto or on sandwiches or pizza.

coquille ((kok-eeya) – It is French for a shell (of a snail, oyster, or other shellfish).

Coquille St. Jacques (kok-eeya sa zhak) – Coquille is the French word for “shell.” Translated, the name means “Shell of St. James.” Coquilles St. Jacques are scallops cooked in white wine with a little salt, peppercorn, parsley, bay leaf, chopped shallots, and water. A sauce of fish stock, butter, flour, milk, egg yolks, and cream accompanies them.

History:  In the 12^th century, the scallop was around the necks, worn on the robes, and on the hats of pilgrims traveling to the Spanish shrine of St. James the Apostle (St. Jacques in French) in Campostello, Spain. Galicians who would accept passing pilgrims into their homes also hung scallop shells over their doors. The shrine of St James ranked with Rome and the Holy Land as a destination for pilgrims. Pilgrimages were undertaken as a penance for grievous sins such as murder or adultery, to seek help with health problems, or simply as an act of worship. The scallop symbol identified them as harmless pilgrims and allowed them to move unmolested through wars and civil unrest.

cordials – A sweet alcoholic beverage made from an infusion of flavoring ingredients and a spirit. Today cordials are usually served at room temperature in small glasses.

History: The history of cordials (also called liqueurs) goes all the way back to the 1200s in Europe, when every sort of spice, fruit, flower, and leaves were distilled or infused in alcohol in an attempt to discover cures for diseases, the secret of eternal youth, or a magic portion to turn base metals into gold. Alchemists and monks in monasteries produced these elixirs behind closed doors and guarded the recipes. A single drink might call for over 100 different ingredients (many of which are familiar today). In France, in the 1700s, the character of cordials changed. Their medicinal properties were forgotten and they began to be consumed for pure pleasure following a meal. They were named digestif, a drink to aid digestion. A new cordial was often created to commemorate a victory or other happy occasion. Lighter, sweeter, and more brightly colored than earlier cordials, they were first cousins to the cordials we enjoy today.

cordon bleu (kor-dohn-BLUH) – It is French for “blue ribbon” or “cord.” (1) The term is now used to mean “an exceptional cook.” By the eighteenth century, the term Cordon-bleu was applied to anyone who excelled in a particular field. The term became chiefly associated with fine cooks. (2) There is a cooking school in Paris, established in 1895, called the Cordon Bleu. The “Grand Diplome” of the Cordon Bleu Cooking School is the highest credential a chef can have. It is considered to be one of the greatest references a chef can have. (3) The term is also applied to outstanding foods prepared to a very high standard, such as a chicken or veal dish stuffed with cheese and ham.

History: There is more than one story on the history of the term.

• Some claim this association arose after Louis XV bragged to his mistress, Madame du Barry, that only man made great chefs. The lady believed otherwise and invited the king to a small meal prepared by her cuisinière. It was a great success and the king exclaimed. “Who is the new man you have cooking for you? He is as good as any cook in the royal household.” “It’s a woman cook Your Majesty,” Madame du Barry replied, “and I think you should honour her with nothing less than the Cordon-Blue.”
• A cooking school, called Cordon Bleu, run by Madame de Maintenon, the second wife of Louis XIV, where each young girl, upon her graduation, wore a blue ribbon a an emblem of her culinary accomplishment and expertise.
• It derives from the sixteenth-century French knight’s order, Ordre du Saint Esprit the most exclusive in France, whose members – royalty included – were called Cordon-bleus after the broad blue ribbons they wore. Nothing was too good for a Cordon-bleu, and the dinners that accompanied their ceremonious meetings were legendary

coriander (CORE-ee-an-der) –Coriander is related to the parsley family and native to the Mediterranean and the Orient. It represents a seeds, a leaf, and a powder used in cooking. Coriander, the leaf, is also known as cilantro and Chinese parsley. The flavors of the seeds and the leaves bear no resemblance to each other. The tiny (1/8-inch), yellow-tan seeds are lightly ridged. They are mildly fragrant and have an aromatic flavor akin to a combination of lemon, sage, and, caraway. Whole coriander seeds are used in pickling and for special drinks, such as mulled wine. Ground coriander seed is also called cumin.

corn – (1) The word “corn” is sometimes used to denote grains in general. Corn was the term used for whatever grain was the primary crop in a given place. Therefore, corn in one area might be barley, while in another area it might be wheat. (2) In the U.S., it applies to “maize” or “Indian corn” which was used for food by the earliest natives of the Western Hemisphere. Corn had an important part in early tribal ceremonies and celebrations.

corned beef – A beef brisket (a fibrous, tough muscle located in the belly between the animal’s front legs) is considered the meat of choice, though a bottom round can also be used. The meat was preserved in brine using a salt so coarse that it was the size of corn kernels. The traditional corning mix also used saltpeter and spices. Thus, the term “to corn” was coined, and it refers to the process of making the brine for preserving the meat for several weeks.

History: Corned beef is of British origin. Corning was a preservation method much used by their military. It was also found well suited to the rigors of colonial life, as few communities had butchers. Although the word “corn” is now used as a verb, it originally was a noun, describing small grains and other, particles. Corned beef was heavily salted and spiced with ingredients in particulate form. Corned beef was originally made with a cut known as “silverside” (part of the round).

corn oil – It is made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is high in polyunsaturated fat and is used to make margarine, salad dressings, and mayonnaise.

cornmeal – In Italy, it is known as polenta. Made from ground corn, fresh ground cornmeal is excellent flour for baking. It is similar to semolina in texture. Tortillas and cornbread are two of the most common cornmeal based foods. Cornmeal is versatile enough to be used in both sweet and savory dishes.

steel-ground cornmeal – The husk and germ have been almost completely removed from the corn’s hull. Because of this, it can be stored almost indefinitely in an airtight container in a cool, dark place.

stone- or water-ground cornmeal – This cornmeal retains some of the corn’s hull and germ. Because of the fat in the germ, it is more perishable, Store in an airtight container in the refrigerator for up to four months.

corn salad – It is a salad green (not actually corn), having small, white to pale bluish flowers and edible young leaves. Mache leaves are tender, velvety green with either a mild or sweet, nutty flavor. It is also sometimes called mache, field salad, field lettuce, feldsalat, lamb’s tongue, and lamb’s lettuce.

It is considered a gourmet green and usually is expensive and hard to find. This plant grows wild in Europe and is used as a forage crop for sheep. It is a pest in wheat and cornfields. Chefs, who love these early spring greens, desire it. Mache is very perishable, so use immediately. Cook it like spinach, or use it in fruit and vegetable dishes.

cornstarch – A white, dense, powdery thickener that is finer than flour. It is extracted from the starch (endosperm) of the wheat of corn. It must be dissolved in a cold liquid before it is added to a hot mixture or it will lump. It results in a glazy opaque finish.

corn syrup – Also know as syrup glucose. It is produced when starch granules from corn are processed with acids or enzymes. It varies in color from clear white to amber. It is not as sweet as cane sugar and is used a lot in candy making. Baked goods made with corn syrup retain their moisture and stay fresh longer.

light corn syrup – It has been clarified to remove all color and cloudiness.

dark corn syrup – The more strongly flavored dark corn syrup is a mixture of corn syrup and refiners’ syrup.

cottage cheese – Cottage cheese, as we know, is a soft, lumpy cheese, made from drained and pressed milk curds. It is a soft, uncured cheese made from skim milk or from reconstituted concentrated skim milk or nonfat dry milk solids. If the cheese contains 4% or more of fat, it is called creamed cottage cheese. It has also been known, at various times in various places, in various name such as pot cheese, smearcase, bonnyclabber, farmer cheese, sour-milk cheese, and curd cheese.

History: For centuries the standard type of cheese was cottage cheese, made by souring milk. The technique of using rennet (a substance taken from the stomach lining of calves) to hard cheese first appeared in Switzerland around the 15th century. Since such cheese could be stored for lengthy periods, it soon became part of the basic food of travelers.

The Gaelic term bonnyclabber (bainne clabhair), clabber cheese or clabbered milk dates back to at least 1631, while the name “cottage cheese” only shows up in 1850 or so. In the early part of the 19th century, the name for such cheese was “pot cheese,” which is pretty much synonymous with cottage cheese today. By the 1820s, the German communities of American used the term “smear case” from Schmierkase. Other names are “farmer cheese,” “sour-milk cheese,” and “curd cheese.”

cotton candy – Also known as candy flosh, spun sugar, and sugar cotton wool. A fluffy confection that is made from long spun sugar threads. Traditionally made by melting sugar and flossine together in a centrifuge. These resulting strands become long thread that collect on the sides of the centrifuge.

History: The inventor of cotton candy is uncertain, as there are two claimants. (1) The city of New Orleans claims that Josef Delarose Lascauz, a dentist, was the inventor of cotton candy and the cotton candy machine and that it was first introduced at the 1830 World’s Fair. (2) Thomas Patton received a patent for the cotton candy machine in 1900 and that cotton candy first appeared in 1900 at the Ringling Bros. Circus.

cottonseed oil – A clear yellow oil with almost no taste. It is produced from the seeds of the cotton plant and it is primarily used for commercial margarine and salad dressings.

coulis (koo-LEE) – (1) A French culinary term. It is a type of a sauce, usually a thick one, which derives its body (either entirely or in part), from pureed fruits or vegetables. A sauce of cooked down tomatoes can be a tomato coulis as can a puree of strained blackberries. (2) Today coulis also denotes some thick soups made with crayfish, lobster, prawns, and other crustaceans, the word being employed where bisque has formerly been used.

History: In old English cookbooks, the word cullis is found but this has fallen into disuse and coulis has taken its place. At one time, coulis were sauces and also the juices, which flowed from roasting meat. Some cooks called liquid purees coulis, but only those prepared with chicken, game, fish, crustaceans, and some vegetables.

Country Captain Chicken – A curried chicken dish. The chicken is browned and then stewed in a sauce of tomatoes, onion, garlic, and curry powder. At the end, golden raisins are added. The dish is served over rice sprinkled with toasted almonds. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time and other use quick-cooking chicken breasts. One thing is always certain about this dish; it is perfumed and slightly spiced with curry.

court bouillon (koor- bwee-YAWN) – It is a French term that means, “short broth.” It is used in place of water when boiling various types of food (mostly used for poaching fish or as a base for fish soups). The broth is made of wine, water, herbs, and spices. It usually is also flavored with onions, celery, carrots and cloves.

couscous (KOOS-koos) – It is a French term that comes from the Arabic word kuskus, which in turn evolved from another Arabic word, kaskas, meaning “to pound, to make small.” It is the national dish of Morocco. There are a number of recipes for couscous, which vary from one part of the world to another. It basically is a dish consisting of tiny pellets of crushed durum wheat or rice and salted water. The large-grain couscous has grains about the size of peppercorns, while regular couscous is very similar to Cream of Wheat in size. It has been a staple food in all the Middle East countries and North Africa from the earliest times. It is an Arab dish that was adopted from the Chinese method of steaming rice or other cereal grains over cooking meat.

couscousier – This is the traditional pot in which couscous is cooked. It looks like an enormous double boiler with a deep bottom and a perforated top in which the couscous grain is steamed over an aromatic spicy stew.

cover charge – A fee levied by restaurante “to cover” the cost of tablecloths, napkins, cutlery, glasses, etc. It has also become the custom for nightclubs, which offer entertainment as well as food and drink, to levy a cover charge of these professional services.

crab boil – It is a phrase that describes a mixture of dried herbs and spices that are added to water in which crab, shrimp, or lobster is cooked (it’s strong, pungent and spicy). They come either in a flow-through packet, in dry powdered form, or as a liquid concentrate. The blend is sold packaged in supermarkets or specialty stores. Crab boil includes some or all of the following: whole allspice, bay leaves, hot chiles, cloves, ginger, mustard seeds, and peppercorns.

Crab Louie Salad – This famous west coast salad is also called “King of Salads,” and is sometimes written as Crab Louis Salad. Today there are as many versions of this famous salad as there are cooks.

cracklin, cracklings – Also called gratons or grattons by the Cajuns. Cracklings are bits of roasted or deep-fried pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries.

History:  During slavery, after the slave-owner had rendered his pork fat, the skin was given to the servants. They would then deep-fry this skin and eat then plain or stirred into cornbread batter, and baked delicious cracklin’ bread.

cranberry – (Vaccinium macrocarpon) As cranberries bounce when they’re ripe, they are also called bounceberries.  Also since their blossom resembles the neck of a sand hill crane, thus another name, “crane-berries.” Gradually, this word became “cranberry,” the name we use today. These berries, blueberries and Concord grapes are North America’s only true native fruits. They are grown in huge, sandy bogs on low, trailing vines across northern North America. Cranberries are usually harvested in September and October. Although, they can be hand-scooped (dry-harvested), most are mechanically harvested while the bogs are flooded.

History: The cranberry helped sustain Americans for hundreds of years. Native Americans used cranberries in a variety of foods. They also used it as a medicine to treat arrow wounds and as a dye for rugs and blankets. Ripe berries were mixed with fat and meat to make pemmican. Native Americans taught the Pilgrims how to use cranberries. The Pilgrims considered cranberries such a delicacy that in 1677 the Plymouth colonists sent 10 barrels of them to King Charles II. The tart fruit did not impress him.

Cultivation of the cranberry began around 1810. Captain Henry Hall (a veteran of the Revolutionary War), of Dennis, Massachusetts, made an accidental discovery that led to their commercial cultivation. He noticed that the wild cranberries in his bogs grew better when sand blew over them. Captain Hall began transplanting his cranberry vines, fencing them in, and spreading sand on them himself

crawfish (craw-fish) – Sometimes it is also spelled crayfish but the word is always pronounced crawfish. Crawfish resemble tiny lobsters, but are also know in the South as mudbugs because they live in the mud of freshwater bayous. They are more tender than lobster, more delicate than shrimp, and has a unique flavor all its own. These delicious crustaceans are now raised commercially and are an important Louisiana industry. Louisiana is famous for its Cajun cuisine of which crawfish is a traditional element.

History: The local Indians are credited with harvesting and consuming crawfish even before the Cajuns arrived. They would bait reeds with venison, stock them in the water, and then pick up the reeds with the crawfish attached to the bait. By using this method, the Indians would catch bushels of crawfish for their consumption. By the 1930s, nets were substituted, and by the 1950s, the crawfish trap was used. Crawfish have become synonymous with the hardy pioneers that settled there after being forced to leave their homes in Nova Scotia, but up until 40 years ago crawfish were used mainly as bait; it took too much effort to remove the meat from the tiny crustacean.

crawfish boil – A traditional event or party where friends and family gather to feast on pounds of steaming, boiled crawfish that are highly seasoned with a secret blend of Cajun spices, and served with boiled skin-on potatoes, whole onions, and corn-on-the-cob. In the Spring, whole families will go out fishing on the bayous or crawfish farms in an age-old tradition that thrives to this day. Boiling crawfish is an art and every cook seems to have their own recipe and opinions about what should and should not go into the pot.

crayfish – See crawfish.

cream – (1) To work one or more foods until smooth and creamy with a spoon or spatula, rubbing the food against the sides of the mixing bowl until of the consistency of cream. See creaming. (2) A rich filling for cakes, eclairs, cream puffs, flans, or fancy tarts. It is somewhat similar to custard filling. (3) The rich, fatty, aggregation of oil globules found in milk.

half and half cream – It is a blending of heavy cream and milk and has about 12% butterfat, 7% milk solids, and 51% water.

heavy cream – Also called whipping cream. It contains about 40% butterfat, 5% milk solids, and over 50% water.

light cream – It contains about 20% butterfat and 7% milk solids; the rest is water.

sour cream – This is cream that has been processed commercially so as to be soured under ideal conditions. It contains about 20% butterfat, 7% milk solids, and the remainder is water.

cream cheese – It is a soft, white, smooth, cheese that melts quickly and should not be frozen. It is similar to unripe Neufchatel cheese but has a higher fat content. It is one of the most popular soft cheeses in the United States.

creaming – Creaming incorporates air into the butter, margarine, or vegetable shortening to give the cake a light, fine-grained texture. When creaming butter and sugar together, beat sugar gradually into room temperature butter to be sure it is absorbed. If you use an electric mixer to cream, use medium speed. Excessive speed can damage the air bubbles and melt the butter, resulting in a loss of volume and a cake that’s too dense.

cream of tartar – Cream of tartar or tartaric acid is a natural component of grapes. Utilizing leftover particles from wine production creates this fine white powder. Crystalline acid deposits form on the inside walls of wine barrels and these deposits are purified and tartaric acid is pulverized into a fine powder. It is also added to baking soda to create baking powder.

cream puff – A very light, delicate, hollow pastry puff made from choux pastry. It is usually filled with a sweetened whipped cream or custard. Sometimes they are filled with savory fillings (such as chicken salad). See pate a choux.

cream sauce – See béchamel sauce.

creme (krehm) – It is the French word for “cream.” (1) It refers to a puree of vegetables. (2) Refers to custard like (such as caramel custard) pudding. (3) It also is the cream-like foam on top of a well-made espresso. (4) A term used to distinguish those liqueurs, usually French that have an unusual amount of sweetness.

alla cream – It refers to a dish with a cream sauce.

creme anglaise (krehm ahn-GLEHZ) – Anglaise means “English.” It is French custard, which can be served either, or cold. Also called cream inglese.

crema catalana – The Spanish name for creme brulee. See creme brulee.

creme brulee (krem broo-LAY) – It is simple custard of nothing more than cream, eggs, sugar, and vanilla that is topped with a caramelized topping.

History: The origins of this custard are very much in contention, with the English, Spanish, and French all staking claim. (1) The Spanish have taken credit for this dessert as Crema Catalana since the 18th century.

(2) The English claim it originated in the 1860s at Trinity College, Cambridge. It is said that it was born when an English chef accidentally burned custard he had sprinkled with sugar. The chef then passed it off as an original creation calling it burnt cream. It is also called Trinity Cream and Cambridge Burnt Cream.

Around the end of the 19th century, the French translation came into vogue. It is thought that Thomas Jefferson, who loved the dish, may have influenced the dish to be called creme brulee. The theory is that Jefferson always referred to this dish by its French name and before long, American and English people were doing the same. Whatever its origins, creme brulee came to the U.S. sometime in the 19th century in New Orleans. It wasn’t until the 1980s that creme brulee gained popularity after being introduced by Chef Alain Sailhac of New York’s Le Cirque restaurant.

creme chantilly – It is lightly whipped cream, which has been sweetened with sugar and flavored with vanilla. It is used with many cakes and meringues.

History: This cream is named after the city of Chantilly in France was the heavy cream was first produced at a dairy there.

creme de cacao – It is a dark, chocolate flavored liqueur created by soaking parts of the cocoa plant in spirit-laced sugar syrup.

creme de Menthe – It is the most popular of liqueurs and it tastes of fresh mint. It comes in green and white colors. It is commonly served after dinner.

creme fraiche (krem FRESH) – It is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, the cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents necessary can be obtained by adding buttermilk or sour cream. To make creme fraiche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. It is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings.

Creole cuisine (CREE-ol) – (1) The word originally described people of mixed French and Spanish blood who migrated from Europe or were born in southeast Louisiana. (2) It is also a local term used in the New Orleans area meaning the finest regionally raised products (such as Creole garlic, Creole tomatoes, etc). (3) Today the term has expanded and now embraces a type of cuisine. Creole cuisine uses more spices than Cajun cuisine and is considered more sophisticated and complex. Cajun cooking is “city cooking.” New Orleans, the capital of Creole cuisine, had established a culinary reputation by early 19th century.

History: The Creoles were the European born aristocrats, wooed by the Spanish to establish New Orleans in the 1690′s. Second born sons, who could not own land or titles in their native countries, were offered the opportunity to live and prosper in their family traditions here in the New World. They brought with them not only their wealth and education, but also their chefs and cooks. With these chefs came the knowledge of the grand cuisines of Europe. The influences of classical and regional French, Spanish, German and Italian cooking are readily apparent in Creole cuisine. The terminologies, precepts, sauces, and major dishes carried over, some with more evolution than others, and provided a solid base or foundation for Creole cooking.

Creole cooking is based upon French stews and soups, and is influenced by Spanish, African, Native American, and other Anglo Southern groups. The Spanish brought into the cuisine the use of cooked onions, green peppers, tomatoes, and garlic. African chefs brought with them the skill of spices and introduced okra. Native foodstuffs, such as crawfish, shrimp, oysters, crabs, and pecans found their way into both Cajun and Creole cuisine. From the Choctaw Indians came the use of file, a powdered herb from sassafras leaves, to thicken gumbo. One factor typically overlooked in the development of Creole-style cooking was that it was food prepared for affluent whites by their black slaves and servants. So often the emergence of a new dish was the result of creative chefs intermingling their cooking experience and heritage with the tastes of their employers.

crepe (krayp) – Crepe is French for “pancake” is derived from creper meaning “to crisp.” It is used in referring to the final filled culinary creation and also the “pancake” made from batter. Though the French word has been adopted in the U.S. the crepe is by no means exclusively French. Almost every nationality developed its own version. This culinary delight is almost as old as civilization itself and through the years has been perfected in humble kitchens of the world. A crepe is made from batter comprising beaten eggs, flour, melted butter, a pinch of salt, and a liquid (such as water, milk, or even beer). The batter is poured into a frying pan containing hot oil or butter and fried on both sides until fairly crisp.

Crepes Suzettes (krayps soo-ZEHT) – Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit.

crimp – (1) To seal a double crusted pie by pinching the edges together. (2) To gash a freshly caught fish on both sides of the body at intervals of about one and one-half inches. The fish is then plunged into ice-cold water for about one hour. This is done to keep the flesh firm and to retain the original flavor.

crisp – (1) To make crisp by immersing in cold water or refrigerating. This is used particularly with greens. (2) To crisp foods by heating in the oven. (3) A crisp is fruit topped with a crumbly mixture of butter, sugar, flour and, sometimes, nuts. Other crisp toppings include oatmeal, buttered breadcrumbs, cookie crumbs, graham cracker crumbs, and cake crumbs.

croissant (kruh-SAHNT) – Croissant is the French word for “crescent-shaped.” Originally the croissant was made from rich bread dough but is now usually made with dough similar to puff pastry. Layers of dough are separated by butter creating a flaky, moist, richly flavored pastry. They can also be served stuffed.

History: It originated in 1686, in Budapest, when the attacking Turks were defeated thanks to the bakers (during their night baking, detected the enemy’s approach and gave the alarm in time). The bakers were granted the privilege of making a special pastry, which they shaped into crescents like the crescent moon on the Turkish flag. They called them “gipfel”. When Marie Antoinette became the Queen of Louis XVI, she brought the recipe with her to France. The French bakers enriched the dough and developed the process of refrigerating the dough after each butter application and of folding and refolding the dough.

croquembouche (kroh-kum-boosh) – (French) The word can also be written croque-en-bouche. It derives from the French word croquer meaning to “munch or crunch” or “crisp-in-the-mouth.”  The term applies to foods that are glazed with sugar. A croquembouche consists of balls of baked choux pastry (called profiteroles and cream puffs) stacked in a pyramid (cone shape). The pastry is covered with spun caramelized sugar. It is considered the traditional French “wedding cake” and when featured as a wedding centerpiece, it is known as a “piece monte.” It also plays an important role at French baptisms, christenings, and other French gatherings.

History:  French Chef Antonin Careme (1783-1833) is created with popularizing croquemboche. He was known for the eatable architectural structures he created from the choux pastry puffs.

croquette (kro-ket) – Croquette is derived from the French word “croquer” meaning to “crunch or munch.” Ette is a suffix meaning “small.” It literally means “a small crunchy morsel.” Croquettes come in various shapes such as balls, pear-shaped, and barrel-shaped. They are made from a wide variety of ingredients, such as minced meat, fish or poultry, mashed potatoes, rice, tapioca, and semolina. The main ingredient is bound with egg yolk or a mixture of butter, egg, flour, and milk. It is fried in hot oil until golden brown and crispy.

crochette – This is the Italian croquette. Its main ingredients are bound with a béchamel sauce.

crostini (kroh-STEE-nee) – Crostini means “little toasts” in Italian. Technically, the appetizer is named after the toast that makes up its base. They are small slices of bread, usually brushed with olive oil or butter, then toasted. They are then topped with a variety of savory toppings. They are the Italian version of canapés. A long thin loaf (such as a baguette bread) will work well. Slice it on a diagonal into half-inch slices. The topping should be spread about a quarter-inch thick. In addition to bread, you can also use polenta squares, cut to the same size and fried for a few minutes, or until crisp and golden, in hot oil.

croute (KROOT) – In French the word means “crust.” (1) It is the French culinary name for round or oval pieces of stale bread fried in butter (or any other fat). They are used as a foundation upon which all manner of fish, meat, and vegetables preparations are served either as hors d’ oeuvres, canapés, or for garnishings. (2) Also the name of thin slices of stale crusty bread, toasted or not, which are added to some soups at the time of serving.

crouton (KROO-tawn) – The French culinary name for a small piece of bread (usually cube or dice shaped), which has been browned by toasting, baking, or frying. Croutons are used as a garnish or an accompaniment for everything from soup to salads.

crown roast – A crown roast is made from either lamb or pork. It is made from the rib chops, using enough ribs (two racks or parts of two), to make a handsome crown. After it is cooked, the tips of the bone are often covered with paper frills.

crumpet (KRUHM-pit) – Crumpets are British griddlecakes. A cross between a pancake and an American-style English muffin, the crumpet is a soft yeast-raised bread that is poured into special rings about the size of a small pancake (flat discs about three inches across and an inch or so deep), then baked on a stovetop. They are similar to an English muffin (one side is smooth, the other full of tiny holes) but flatter. You don’t slice a crumpet and it is best toasted. Some, especially in the north of England, call crumpets muffins, while others, particularly in the Midlands call them pikelets (a much thinner and bigger version of a crumpet).

History: British history relates to them as teacakes. Crumpets have been known for several centuries, though the origin of the name is obscure. There are records as far back as the 14th century where they are called a crompid cake. Crompid means “curved up” or “bent into a curve”, which is what usually happens to thin cakes baked on a griddle; the word may be linked to crumb, crimp and other words from a common Germanic origin. In the 1930s, the word crumpet became British English slang for a woman regarded as an object of sexual desire.

pikelet – A much thinner and bigger (size of a dinner plate) version of a crumpet. Usually made from a mixture of whole wheat and white flour. It is though that the word comes from the Welsh bara pyglydmeaning “pitchy bread” because of it color.

crustacean (krust-ashan) – Crustacean derives from the Latin word “crusta” meaning “crust, shell, or hard surface.” “Cean” is the Latin suffix indicating “belonging to.” The word came to mean a class of animals, mainly sea animals, with hard shells (edible shellfish with shells, such as crabs, crawfish, lobster, langoustine, mussels, scallops, scampi, and shrimp).

cube – Cut into small, straight-sided cubes. The size is specified if it is critical to the recipe. Larger cubes are often called chunks.

cuccia (koo-CHEE-nah) – It is the Italian word for “cooking” or “kitchen.”

cuisine (kwee-ZEEN) – The work cuisine has come to mean the “art of cooking” or “cookery” in France and throughout the world. It derives from the Latin word coquina meaning, “cooking” and from the word coquere meaning “to cook.”

haute cuisine (OHT kwee-zeen) – See haute cuisine for history.

cuisine naturelle – This was a movement in the 1970s and 1980s which emphasized natural products in all dishes and avoided the use of cream, butter, oil, fat, lard, and used very little sugar.

cuisine bourgeoise – A French cooking style that varies from region to region, based solely on local ingredients. Can best be described as high quality home cooking

cuisine Francasise – Literally means the “new French cooking.” This movement was started in 1974. It avoids rich, flour-thickened sauces in favor of reduced stocks and it placed strong emphasis on the ingredient’s freshness, lightness of texture, clear flavors, simplicity, and aesthetic presentation

cuitlacoche   (whett-lah-KOH-chay) – Also called huitlacoche, corn mushroom, maize mushroom, Mexican truffle, and corn smut or smut corn. It is a costly and much-coveted corn fungus or parasite that occasionally balloons on sweet corn causing kernels swell to 10 times their normal size during the rainy season. It is very popular Mexican delicacy and considered a gourmet rage in the United States. It is often compared to caviar or truffles (not so much in terms of taste but cost and delicacy). Its earthy, smoke-like flavor is reminiscent of mushrooms. It is sold canned and frozen in gourmet markets. It’s used in a variety of dishes–typically appropriate for dishes that call for cooked mushrooms.

History: The Aztecs are said to have prized cuitlacoche and the Hopi Indians thought it a delicacy and gathered it when young and tender. The black spores were referred to as “excrement of the gods.” Cuitlacoche became acceptable on elite tables in the 1950s when Jaime Saldívar, a Mexican restaurant owner, created a preparation, in crêpes with béchamel sauce at his restaurant. Saldivar is said to have created a sensation when he combined a Mexican product with French crepes. By  1990s, the fungus had become known as the “Mexican truffle” and it formed the mainstay of the so-called “nueva cocina mexicana.”

culinary (KYOO-li-NER-ee or KUFL-i-NER-ee) – Comes from the Latin word “culina” which means a kitchen. Today the word means anything to do with cooking.

cumin (KUHM-in) – Same as ground coriander seed that is produced by the cilantro plant at full maturity. Also see coriander.

History: Cumin is native to countries that border the Mediterranean Sea; the ancient Persians, the Egyptians, and the Hebrews used cumin. During ancient Roman times, when pepper was hard to get, cooks substituted cumin seed for the pepper.

curdle – The undesirable effect of overcooking. When a food (usually a dairy product based sauce or custard) becomes lumpy or separated and forms curds.

currant – This fruit gets its name from Corinth, a once famous city of ancient Greece, where currants were cultivated and exported in considerable quantities. It is related to the gooseberry and there are black, red, and white currents. The black ones are generally used for preserves, syrups, and liqueurs (such as cassis), while the red and white berries are usually eaten raw. Currant can also refer to a small Zante grape that originated in Greece that is used for baking.

curry – A curry is basically a sort of stew containing vegetables, spices, and usually some kind of meat often served over rice. It is the mainstay of Indian cuisine. While we usually think of curry as a very spicy dish, there are also many subtle and mild curries. The origin of word is rather straightforward: it comes from Tamil, a language found primarily in Southeastern India and Sri Lanka. The Tamil word kari means “sauce or relish for rice.”   Subsequent forms included “carree,” “carrye” and “kerry” before our modern spelling “curry” became current in the 18th century

curry powder – The spices for curry powder have varied for thousands of years. The word curry comes from the South Indian word kari, which means “sauce.” Curry powder is not one single spice (it actually is a blend of many spices). Curry powder should not be confused with curry leaves, which are obtained from a native tree of India. Curry powder, as we know it in the United States, simply does not exist in Indian cooking. Spices should be bought whole and ground and blended as needed. This way the flavors are truly aromatic and blends are tailor-made to suit individual recipes and personal taste. There are a lot of variations in curry powder blends. As a general rule, a curry powder blend will contain six or more of the following items: cumin, coriander, fenugreek, turmeric, ginger, pepper, dill, mace, cardamon, and cloves.

custard – Custard is a combination of eggs and milk, which may be sweetened or unsweetened, cooked in a double boiler (as soft custard), or baked (which gives it a jelly-like consistency). Custards require slow cooking and gentle heat in order to prevent separation (curdling).

History: Custards as we know them today date back to the Middle Ages when it was used as a filling for a Flan or a Tart. The word custard is derived from “crustade” which is a tart with a crust. After the 16th century fruit creams became popular and it was about this time that custards were made in individual dishes rather than a filling in a crust.

cut in – To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.

 

Dagwood – It is a multi-layered sandwich with a variety of fillings. Used to denote a sandwich put together so as to attain such a tremendous size and infinite variety of contents as to stun the imagination, sight, and stomach of all but the original maker.

daikon radish (DI-kuhn; DI-kon) – The word Daikon actually comes from two Japanese words: dai (meaning large) and kon (meaning root). Daikon is a root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Roots are large, often 2 to 4 inches in diameter and 6 to 20 inches long. There are three distinct shapes – spherical, oblong and cylindrical. Radishes have been developed in the Orient which develop very large roots, reportedly up to 40 or 50 pounds, and with leaf top spreads of more than 2 feet (they require a long growing season for such development. These types are grown in the U.S., mainly by Orientals for use in oriental dishes). Most of the commonly available Chinese radishes are white, but some are yellowish, green or black.

dandelion green – A dark green, thick, jagged-edged leaf from the dandelion plant. Dandelion greens have a slightly bitter flavor with a bite, which intensifies as the greens age. The leaves may be served raw, in a mixed salad, or cooked like spinach. If you pick your own, make sure that they are chemical free.

dash - A measuring term referring to a very small amount of seasoning added to food. In general, a dash can be considered to be somewhere between 1/16 and a scant 1/8 teaspoon.

dates – One of the earliest fruits know to man, dates were grown in Mesopotamia (now Iraq) and in Egypt more than 5,000 years ago. Called “the candy that grows on trees,” they served as food for camel caravans making treks across the dessert.

delicata squash (dehl-ih-KAH-tah) – It is a winter squash that grows only 6 to 9 inches long and 2 to 3 inches in diameter. It has a small seed cavity yielding lots of edible flesh. The skin is also edible. It ranges in color from cream to yellow with green stripes.

Delmonico Steak – The meaning of a Delmonico steak has changed over the years and from place to place.  Depending on the place, the name today is regularly used as a synonym for a club steak, a New York strip steak, a boneless rib-eye steak, and several other cuts, as described below.  This is unfortunate because the name originally applied to a very rare, tender and tasty steak that became world-famous in the 19th Century.

History:  The Delmonico restaurant in New York City was a luxury restaurant that was open from 1835 to 1881. Under the direction of French chef Charles Ranhofer (1936-1899), the restaurant set the standard for gourmet food. The restaurant’s Delmonico Steak was a tender strip of boneless top loin. It originated between 1840 and 1850 as the house cut at Delmonico’s Restaurant.

demi-glace (DEHM-ee glahs) – French word meaning “half-glaze.” A mixture of equal proportions of brown stock and brown sauce that has been reduced by half until it can coat a spoon. See Espagnole sauce (brown sauce) for more information.

dessert (di-ZERT) – Meaning a usually sweet food served as the final course of a meal. The word was first recorded in 1600 and it derives from a French word meaning, “to clear the table.” This etymology is still reflected in current table service, where it is customary to remove everything from the table that’s not being used (salt/pepper shakers, breadbaskets, sometimes even flowers) before serving dessert.

deviled -
(1)  A term describing food that is dark, rich, chocolate, spicily piquant or stimulating it is “deviled.” Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold. Many foods, including eggs and crab, are served “deviled.”

From the Oxford English Dictionary – the 1786 reference is the first use of this word in print:
“Devil…A name for various highly-seasoned broiled or fried dishes, also for hot ingredients. 1786, Craig “Lounger NO. 86 ‘Make punch, brew negus, and season a devil.

(2) The earliest use of this culinary term was typically associated with kidneys and other meats, not stuffed eggs.

(3) The term “deviled” referring to meat, fish, and cheese spreads, is somewhat different. Spiced potted meats have been popular for centuries. William Underwood introduced his famous deviled ham in 1867.

James Boswell (1740-1795), Samuel Johnson’s biographer, often referred to partaking of deviled bones for supper. In a biography published in 1791, James Boswell referred to partaking of a dish of “devilled bones” for supper. The bones were generally those of cold poultry, game or beef. The pieces of meat were covered with what was then called devil sauces. NOTE: This may be the earliest published use of the word “devil” as a cooking term meaning “to cook something with hot spices or condiments.” Most Food historians believe that the term was adopted because of the connection between the devil and the excessive heat in Hell.

Devil’s Food Cake – A light-textured chocolate layer-type cake with a deep reddish brown color. The cake generally has more baking soda, a stronger flavor, and a darker color than regular chocolate cake. Devil’s food cake was the favorite dessert of the early 1900s.

Devonshire cream (DEHV-uhn-sheer) – Originally from Devonshire County, England, it is a thick, buttery cream often used as a topping for desserts. It is still a specialty of Devon, Cornwall, and Somerset, as this is where the right breed of cattle is raised with a high enough cream content to produce clotted cream. It is also known as Devon cream and clotted cream. Clotted cream has a consistency similar to soft butter. Before the days of pasteurization, the milk from the cows was left to stand for several hours so that the cream would rise to the top. Then this cream was skimmed and put into big pans. The pans were then floated in trays of constantly boiling water in a process known as scalding. The cream would then become much thicker and develop a golden crust, which is similar to butter. Today however, the cream is extracted by a separator, which extracts the cream as it is pumped from the dairy to the holding tank. The separator is a type of centrifuge, which extracts the surplus cream at the correct quantity so that the milk will still have enough cream to be classified as milk.

dice – To “dice” means to cut food into cubes (the shape of dice in a game), which are more or less even. The dimension of the dice varies, with recipes calling for ingredients to be cut anywhere from 1/8-inch dice, to a 1/2-inch dice. If the recipe doesn’t specific the dimension of the dice, then go for a 1/4-inch.

Dijon mustard – (dee-ZHOHN) – “Dijon” is the general term of a style of mustard produced in Dijon, France, and only mustard made there may label itself as such. Grey Poupon mustard is the only exception. They have been licensed to produce it in the U.S. Dijon and Dijon-style mustard is made from husked and ground mustard seeds, white wine, vinegar, and spices.

dim sum (dihm suhm) – In Cantonese, Dim Sum means “the heart’s delight” or “touch the heart.” They are also know as Yam Cha. Dim Sum is Cantonese cuisine that comes mainly in the form of steamed and fried dumplings containing a wide array of fillings. They are usually served in tiers of bamboo steamers or small to medium-sized plates (so that many different varieties can be sampled) or they are served like “dessert carts”. That is a cart filled with several different types for people to pick and choose from. Long before the Spanish created tapas and the Americans discovered finger foods, the southern Chinese were gathering for yum cha (tea) and sampling savory morsels known as dim sum.

Dirty Rice – Dirty rice is a Cajun (South Louisiana) specialty. Dirty Rice gets its name
from the appearance of the finished dish. The chopped up meats that are added gives it the appearance of “dirt” mixed in with the rice. It is white rice cooked with chopped or ground chicken livers and gizzards, onions and seasonings. The ground giblets give the rice a ‘dirty’ appearance, but an excellent flavor. You can use your favorite meat, poultry or sausage.

disjoint – To separate joints of poultry or break into pieces.

dissolve – To stir a solid food and a liquid food together to form a mixture in which none of the solid remains. Sometimes heat is needed to form the mixture.

divinity – A delicate, soft-textured candy that is made by slowly beating hot, cooked sugar syrup into beaten egg whites. Chopped nuts or candied fruit and food coloring can be added.

dolce/dolci – Literally means “sweet.” When found on a menu, the term refers to desserts.

dollop – To place a scoop or spoonful of a semi-liquid food, such as whipped cream, on top of another food. The term also refers to the scoop or spoonful of food, as in “a dollop of whipped cream.”

dolmades (dol-mathes) – Dolmades derives from the Turkish word “domla” which means “stuffed” or “any stuffed food.” Today the word “dolmades” means grape vine leaves or cabbage leave that are stuffed. It also can describe a cooked food which is presented in the shape of a cigar.

dot – To cover the surface of food with small amounts of butter before baking or broiling.

double-creme cheese – A soft cream cheese made in many parts of France.

dragree (dra-ZHAY) – They are tiny round, hard candies used for decorating cakes, cookies, and other baked goods. They come in a variety of sizes (from pinhead to 1/4-inch) and colors, including silver. They are not edible and can be found at any specialty party store. Dragrees can also be almonds with a hard sugar coating that are edible and probably can be found at your local pastry shop.

drawn butter – An American term for butter that has been defatted and cleared of all cloudy residue and impurities. See clarified butter.

dredge – To lightly coat food that is going to be fried with flour, breadcrumbs, or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately. Breaded foods (those dredged in flour, dipped in egg then dredged again in breading) can be prepared and held before cooking.

duxelle (dook-SEHL) – Finely chopped mushrooms that are cooked in butter with shallots and wine. When cooked dry, duxelle make a good filling for omelets, fish, and meat. They may also be moistened with wine or broth and served as a sauce. Duxelle are also flavored with fresh herbs and brandy or Madeira wine.

History: This is the creation of La Varenne, the great chef employed by the Marquis d’Uxelles in 1650. La Varenne is said to have been the first great French cook of modern time. His cookbook, called “Le Cuisinier Francois,” published in 1650 is considered to be a primer of the French cuisine.