eau de vie (oh-deuh-VEE) – Translated from the French, eau-de-vie means “water of life.” It is an alcohol distillate that is rich with taste, flavor, and aroma. The French use the expression “eau-de-vie” as a generic term for all brandies. It is unlikely, however, that you will hear Cognac and Armagnac ordered in this manner.

Edam cheese (E-dam) -Edam cheese was first made in the vicinity of Edam in the Province of North Holland, Netherlands. It is known in the Netherlands by various local names, such as manbollen, katzenkopf, and tete de maure. Like gouda, it is a semi-firm to hard, sweet-curd cheese made from cow’s milk. Originally it was made from whole milk, but now the fat content of the milk is usually reduced to about 2.5%. Edam cheese is also made in the U.S. It is usually shaped like a flattened ball, but in the U.S., it is made also in a loaf shape. It is coated in a red wax with a creamy yellow, semi soft to hard interior. It melts quickly under heat when shredded.

Egg Cream – Despite it name, the Egg Cream contains no eggs or cream. The basic ingredients are milk, seltzer, and chocolate syrup. Egg Cream will lose its head and turn flat if not drunk immediately or within three minutes. It is perfectly proper to “gulp” an Egg Cream. Soda fountains all over New York City have their own version and the Egg Cream has become a New York institution. For many years, the Egg Cream remained a product sold only through New York soda fountains. It is being bottled now by a couple of small companies. True New Yorkers insist that it is not a classic Egg Cream without Fox’s U-Bet Chocolate Syrup.

eggnog – A chilled Christmas beverage that consists of a blend of milk or cream, beaten eggs, sugar, nutmeg, and usually liquor of some kind (rum, brandy, or whiskey). The recipe for eggnog has changed very little in the last 150 years.

eggplant, Aubergine – A member of the nightshade family, the eggplant is related to the potato, tomato, and pepper and has its origins in India and Southeast Asia. Arab and Asian traders brought eggplant to the Middle East, North Africa, and finally Europe. The first eggplants were small, round, egg-shaped and white (that’s how this vegetable got its name). The prime eggplant season is July through October, but the purple variety is available all year long. Italian or Mediterranean eggplant – The teardrop-shaped or pear-shaped purple eggplant is the standard eggplant.

Japanese eggplant – It is long (6 to 8″), slender and lavender in color.

Chinese eggplant – Follows the slender proportions of the Japanese variety.

Thai and Indian eggplants – Can be found in shades of green, purple, striated green and white. They are the size of cherries.

Eggs Benedict – A breakfast or brunch specialty consisting of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg, and some Hollandaise sauce.

Eggs Sardou (sahr-DOO) – This is one of New Orleans’ grand egg dishes, created, as were so many classic dishes, at the famous Antoine’s Restaurant. It consists of poached eggs, topped with creamed spinach, artichoke hearts, and hollandaise sauce.

History:  Legend has it that Antoine Alciatore (18224-1877) created this dish especially for French playwright Victorien Sardou (1831-1908) on the occasion of a dinner he hosted for the playwright. During the 19^th century, Sardou produced light comedies, satiric tragedies, and historical dramas such as La Tosca.  Sardou is considered one of the greatest figures of the Art Nouveau culture and his plays were popular in America.

egg wash – A mixture of beaten eggs, either whole eggs, yolks, or whites) and a liquid, such as milk or water, that is used to coat baked goods before or during baking to give them a sheen. It also enhances browing.

elderberry – The purple/black fruit of the elder tree, elderberries can be eaten raw but are quite sour and tart. They are better used to make jams, pies, and homemade wine. The creamy white elderberry flowers can be added to salads or batter-dipped and fried like fritters.

Election Cake – The cake is actually a classic English fruitcake or plum cake. The original cakes included molasses, spice, raisins, and currants were used in this cake. Later brandy was added.

emrelletes – Emrelletes are peeled seedless grapes, which have been tinted green and flavored with creme de menthe. They are a commercial produce and are used for garnishing fruit cups, salads, and the like.

emulsion/emulsify – To bind together two liquid ingredients that normally do not combine smoothly (such as water and fat). Slowly add one ingredient to the other while mixing rapidly.

en croute – French word that means baked food encased in a bread or pastry crust.

endive (EN-dyv) – Also known as Belgaina endive, French endive, and witloof chicory. Endive is the blanched shoots of the chicory root. To produce blanched (white) shoot, the roots are dug up and stored in a cool, darkened location or in forcing beds, when they are covered with sand. They are harvested when they are 4 to 6 inches long and about 1 1/2 inches wide. It can be eaten raw as a salad green or braised in butter or cream sauce as a side dish.

History: The local tale around Brussels, Belgium places a farmer in the period around 1840 that had placed some chicory roots in a cellar for future transformation into a coffee substitute. Whether he forgot them in his cellar, or hid them there to avoid a purported chicory root tax, is not well documented. Nonetheless upon discovering them in the spring he found that the roots have sprouted in their dark, damp environs producing a tender, albeit bitter, shoot. Remember we’re talking March or April of 1840 – well before the advent of year-round fresh produce availability. The inherent bitterness was surely outweighed by the fact that very few fresh foodstuffs were available at all. Afterwards the inventive farmers pursued the development of their discovery and an industry was created around Brussels, Belgium eventually gaining a widespread presence in Holland and Northern France as well. Today we know that endive is grown to some extent on virtually every continent.

English Muffin – A round (about 3 inches in diameter) muffin that is made from soft yeast dough and baked on a griddle.

History:  The origin of the English Muffin can be dated back to the 10^th century in Wales. A yeast-leavened cake called Bara Maen was baked on hot stones in 10th century Wales. A similar cake or muffin baked on hot griddles was popular in 19th century England, where the hot, fresh muffins were peddled door to door by the “muffin man.” The prominence of the muffin men in English society even became a popular children’s nursery rhyme and song, “Have you seen the muffin man, the muffin man, the muffin man? Have you seen the muffin man, that lives in Drury Lane?”

en papillote (ahn pah-pee-yoa or ohn pa-pee-YOTE) – A French word meaning “in a paper bag.” En papilotte is a cooking process that cooks foods in their own juices in a bag (sealing foods to cook in their own juices, rather than adding water as in steaming, re-enforces flavors rather than diluting them). Traditionally the food is enclosed with parchment paper, but today is also cooked enclosed in aluminum-foil bags. Pastry is also used in the same way, such as pasties. The bag is slit open tableside so that the diner can enjoy the escaping aroma.

ensalada [ahn-sah-LAH-dah] – The Spanish word for salad.

entrecote (ahn-treh-KOHT) – It is a beefsteak, which is cut from between the animal’s ribs. It is often placed between sheets of oil paper and pounded until it is thinned. It is then grilled or sautéed in butter for about one minute. A common name for entrecote is minute steak.

entree (ON-tray) – In America, it is the main course of a meal. In parts of Europe, it is a dish served between two chief courses during formal dinners. In French the word means “entry.”

entremets (AHN-truh-may) – A French word that means “between dishes.” Today, when one finds the term on a French menu, it refers to “desserts.”

History: The word originally once referred to foods or small side dishes that were served between courses of a grand dinner. Entrements were customarily served to royalty during the early 18th century when sometimes as many as thirty-two different courses were served.

epicure (EHP-ih-kyoor) – A person who enjoys and has a discriminating taste and appreciation for all fine food and drink.

History: Term was named after the famous Greek philosopher Epicurus (342-270 B.C.).

escargot (ehs-kahr-GOH) – The French word for “snail.” They can be terrestrial, freshwater, or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.

escarole (EHS-kuh-rohl) – See endive.

Espagnole or brown sauce (demi-glace) – Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made. Brown sauce consists of a liquid thickened with a cooked mixture of butter and flour called a roux. The difference is that for a brown sauce, the roux is cooked much longer; it must be stirred over low heat until it acquires a nut-brown cast that intensifies the color and flavor of the sauce. This lengthier cooking diminishes the thickening power of the starch, a factor that should be taken into consideration before you start cooking. To make a brown sauce of medium thickness, allow two tablespoons of both butter and flour for each cup of liquid.

espresso – Espresso is a process of extracting flavor from coffee beans. Served in very small cups, this is a dark, strong coffee made by forcing steam through finely ground, Italian-roast coffee. The literal meaning of the word espresso is, made on the spur of the moment or fast.

History: In 1901, Italian Luigi Bezzera invented and espresso and the first espresso machine that contained a boiler and four divisions. Each could take varying sized filters that contained the coffee. He patented his espresso machine on September 1, 1902, which he called the “Espresso Coffee Machine.” According to historians, he was not happy because his employees were taking too long for their coffee breaks! If only he could shorten the brewing process used to make traditional coffee, his employees would take shorter breaks. Bezzera had an idea to introduce pressure to the coffee brewing process, reducing the time needed to brew. His marketing efforts were unsuccessful, and he became penniless.

In 1905, Desidero Pavoni purchased Bezzera’s patent and began manufacturing machines based on the Bezzera style machine. In 1906 the original Espresso Coffee was presented to the world at an exhibition in Milano, Italy. They mass produced these machines and in 1927 the first espresso machine was installed in the United States at Regio’s in New York. Regio’s still displays the machine.

etouffee (ay-too-fay) – The term literally means, “smothered.” It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan. Crawfish and shrimp etoufees are delicious New Orleans specialties.

Evaporated milk – Evaporated milk is pure cow’s milk which has been concentrated to double richness. Nothing has been added to the original milk and nothing taken away except some of the water (60% of which has been removed by evaporation).

History:  In 1899, grocer E.A. Stuart and a fellow business partner founded the Pacific Coast Condensed Milk Company in Kent, Washington. It was based solely on the little-understood, relatively new process of evaporation. Evaporated milk even went to war over the years, as American soldiers carried cans of condensed milk into battle during World War I, World War II, and the Korean War. The inhospitable conditions in which these brave men and women often found themselves made a versatile food product like evaporated milk standard issue.

Fajita (fah-HEE-ta) – The Spanish word for skirt steak. Most people associate the word fajita with strips of meat that go into the taco. Fajita is a highly flavorful cut of meat that comes from the outer covering of the breast near where the brisket comes from.

falafel – A Middle Eastern snack that is also known as ta’amica. It is considered the national dish of Egypt, but is popular throughout the Middle East. They are sold on every corner; from restaurants to side walk stands. A traditional falafel sandwich consists of six ground, deep-fried chickpea balls stuffed into pita bread along with finely cut up tomatoes, cucumbers, and tahini sauce.

farmer’s cheese – Farmer’s cheese is a fresh cheese that is a form of pressed cottage cheese. Most of the liquid is pressed out leaving a very dry, crumbly cheese that is often flavored with fruit or nuts. It is an all-purpose cheese good for eating or using in cooking. It is sliceable and also can be crumbled. It can be replaced, if necessary, with drained cottage cheese.

fava beans – Also referred to as broad or horse beans. Fava beans are tan, flat beans, which resemble lima beans. However the favas have a very strong flavor (quite bitter at times). Their skins are very tough and must be removed by blanching before you cook them. Fava beans are popular in Middle Eastern and Mediterranean recipes. They are usually sold dried and can, sometimes, be purchased in cans in stores, which specialize in a Middle Eastern clientele. They are sold fresh in specialty produce stores, but it takes a lot of work to get to the fresh beans.

feijoa (fay-JO-a) – A native to subtropical South America and commercially grown in New Zealand and Northern California. Feijoas are available during spring and early summer. They are also called pineapple guavas, describing the taste of the creamy, white, juicy, granular flesh. The taste is a combination of pineapple and guava or strawberry with a hint of spearmint. Ripe fruit should have a full rich aroma and should “give” or feel tender to the touch, like a ripe plum or pear. Feijoas can be ripened at room temperature by enclosing in a paper bag with an apple. Once they are ripened, the fruit can be stored in the refrigerator for about a week.

feta cheese (FET-tah) – A classic Greek cheese usually made from goat’s or sheep’s milk. It is now also made from cow’s milk. Salted and cured in a brine solution (which can be either water or whey) for a week to several months (this is why it is sometimes called a pickled cheese and has a sharp, salty taste. Feta dries out rapidly when removed from the brine. Feta cheese is white, usually formed into square cakes, and can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. It has been and still remains a significant part of Greek diet and its name is often connected with the Greek history and tradition.

History: Feta cheese is one of the oldest cheeses in the world. Without refrigeration cheese made as many as 6000 years ago, spoiled easily. One of the only ways to preserve cheese was to preserve cheese with salt. Greek mythology has it that the Cyclops Polyphemus raised plump sheep, using their rich milk to make a delicious cheese which Ulysses discovered during his interminable travels.

Fettuccine Alfredo – Fettuccine tossed with butter, heavy cream, and grated cheese.

History: In 1908, Alfredo di Lelio, a small restaurateur and chef, living above his small Rome restaurant with his pregnant wife, created Fettuccine Alfredo to tempt the palate of his pregnant wife who had lost her appetite and was becoming weaker. Alfredo decided that he would invent a dish that his wife could not resist. His wife loved it and legend says she cleaned her plate and a short time later, Alfredo II was born to the music of customers downstairs in the restaurant, all crying for his new irresistible dish.

His restaurant, II Vero Alfredo, and the dish bearing his name became world famous in 1927 when Douglas Fairbanks and Mary Pickford, American movie stars on their honeymoon, ate at his restaurant and were impressed with the dish. They presented him with a gold fork and spoon in honor of his creation. From then on, he was famous for preparing it in the dining room of his restaurant before his guests, mixing it with a gold-plated spoon and fork.

fig – Figs were probably one of the first fruits to be dried and stored by man. There was a fig tree in the Garden of Eden, and in fact, the fig is the most talked about fruit in the Bible. Whether a fig was the forbidden fruit is debatable, but it is definite that a fig tree provided the first clothing; “…the eyes of both of them were opened, and they knew that they were naked; and they sewed fig leaves together, and made themselves aprons.” The ancient city of Attica was famous for its figs and they soon became a necessity for its citizens, rich or poor. Solon, the ruler of Attica (639-559 BC), actually made it illegal to export figs out of Greece, reserving them solely for his citizens. The Persian King Xerxes, after his defeat by the Greeks at Salamis in 480 BC, had figs from Attica served him at every meal to remind him that he did not possess the land where this fruit grew. The Spanish missionary fathers who first planted them at the San Diego Mission in 1759 brought figs to California. Fig trees were then planted at each succeeding mission, going North through California. Although considered a fruit, the fig is actually a flower that is inverted into it. The seeds are drupes (or the real fruit). Figs are the only fruit to fully ripen and semi-dry on the tree. They are generally available twice each year, in June and again in late August or September. Both crops are harvested from the same tree.

filbert – See hazelnuts.

file (fee-lay) – Also called gumbo file powder. File powder, which is made from the ground dried leaves of the sassafras tree. File is a thickening agent that must be stirred in a dish after it is removed the heat to prevent a stringy or ropey texture from developing. It is used as a seasoning and primarily thickening agent in gumbo, and has a wonderfully pungent and aromatic flavor. File should never be added to a pot of gumbo while it’s cooking, but rather added to individual servings (if cooked or reheated, it will turn stringy).

History: It was introduced into Creole cooking by the Choctaw Indians of Louisiana. The Indians thought the sassafras tree had special healing powers. They combined the roots and leaves with water to make a healing tonic.

Filet Mignon - The term “filet mignon” is a French derivative, the literal meaning is small (mignon) bone-less meat (filet). Cut from the small end of the beef tenderloin.

Depending upon what part of the United States you’re in, the tenderloin muscle of the cow or short loin, becomes Filet Mignon, Chateaubriand, Tournedos, Medallions, or Filet de Boeuf. Filet Mignon is also known as Tenderloin Steak (in fact most often I see it as Tenderloin Steak).

Filet Mignon or Tenderloin Steak is a cut of meat that is considered the king of steaks because of its tender, melt in the mouth texture.  It comes from the small end of the tenderloin (called the short loin), which is found on the back rib cage of the animal. Because this area of the animal is not weight-bearing, the connective tissue is not toughened by exercise resulting in extremely tender meat. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end.

flageolet beans -Considered the caviar of beans, flageolets are tiny, tender French bush type beans that are very popular in French cooking. They range from creamy white to light green. Flageolets are removed from the pod when tender and just maturing. This bean of French origin is grown in the fertile soil of California. Its versatile flavor compliments lamb, as well as fish and chicken. If you can’t find them, substitute navy beans instead.

flan (flaen or flahn) – (1) Flan is a generic term that refers to any type of baked open pastry dish (savory or sweet) cooked within a pastry shell that meets certain criteria. The term comes from the French word “flaon” as well as the Latin “fladon” which means “flat cake or open metal tin” that dates back to the 6th century, when Latin poet Fortunas (530 – 609 A.D.) mentioned it in his writing.

(2)Flan is an open tart filled with fruit, a cream, or a savory mixture. The term is also used to describe a sweet custard dish. A dessert that closest resembles caramel custard. It is made in a “pie shape” of which slices are cut and served. In Spain, the flan is considered the national dessert.

florentine, a la – A French term indicating that spinach is present in the dish.

History: Catherine de Medici (1519-1589), queen of France (1547-1559), was born in Florence, Italy. When Catherine de’Medici married Henri II and became queen of France, she insisted her cooks serve spinach at every meal. Her Florentine chefs influenced French chefs, most notably in the use of spinach. She dubbed “florentine” on any dish containing spinach. To this day, dishes made with spinach are known as “Florentine.”

flounder – There are many varieties of flounder around the world. In the U.S. this category includes the Atlantic fluke, gray sole, Pacific petrale sole, rex sole, and sand dab. All of these are flatfish with both eyes on one side. They can be purchased either whole or as fillets. They are all mild tasting and should be cooked with attention to their delicate structure.

flour – The finely ground and sifted meal of any of various edible grains. Giant steel or stone rollers are used to break and grind the grain. By using different classes of wheat in the milling process, a variety of flours are produced and can be used to add texture and interest to various breads.

History:  The history of flour spans recorded time. Man has been making bread from ground wheat for thousands of years, first in the form of a wheat and water gruel that was dried out to make a flat cake (tortillas are an example of this ancient flat bread that has survived to the modern era). The ancient Greeks developed techniques to refine their wheat enough to distinguish between white and brown (whole wheat) flours. For many hundreds of years, people who could afford to eat bread from white flour were considered superior to those who ate coarser, brown bread.

focaccia (foh-KAH-chee-ah) – An Italian dimpled flat bread similar to pizza dough. It is traditionally oiled and baked in a wood oven. Focaccia toppings are generally quite simple. Perhaps the most common one is sliced fresh tomatoes, thinly sliced prosciutto, and shredded arugala. Other common toppings include straight prosciutto, just tomatoes, or tomatoes and thinly sliced mozzarella. Olive oil is served at the table so the diner can drizzle some to taste.

History: Focassic takes its name from the Latin word “focus,” which means “hearth,” and was originally cooked on a hot stone or under a mound of ashes directly on the hearth itself. In Tuscany, they are called “schiacciatta” which means, “flattened.” It is believed that they were first used as a kind of edible plates and that the original pizzas were made from.

foie gras (FWAH-grah) – The literal translation from the French for foie gras is “fat liver.” It usually refers to goose liver, which is considered to be the best, but it can be liver from a duck or a goose. Foie gras is a dish made from the livers of fattened geese and ducks that have been force fed on a special diet in a confined living space, until they are grossly fat and their liver have become enlarged and fatty. The liver is soaked overnight in liquid (water, milk, or port wine). Then the liquid is drained and marinated in Armagnac, Port or Madeira mixed with seasonings. The next step is to cook, usually by baking the livers. The exact preparation can vary by vender or cook. Traditionally it has been served chilled with thin, buttered toast slices and accompanied by sauternes, but now chefs are using foie gras in all kinds of interesting ways in their recipes.

NOTE: Several nations have banned the production of foie gras and many restaurants have removed foie gras from their menus in recent years.

History: Foie gras is an ancient delicacy known since the Egyptian time. The Romans knew about fattening methods 2,000 years ago, as they were very fond of goose-liver paste. The Latin term for foie gras was iecur ficatum meaning “fig-fattened.” and from the second half of it derives the French word for liver, foie. Until the end of the 18th century, however, foie gras could mean any kind of fattened liver (from pigs, hens or capons), not just goose liver.

King Louis XVI (1754–1793) of France favored foie gras, and during his reign, Chef Jean Joseph Close (1757-1828), while working in Strasbourg, incorporated goose liver with veal and bacon and cooked it in a crust (en croute), which he called Pate a la Contades. Foie gras became known as Foie Gras de Strasbourg with the city of Strasbourg being known as the “Capital of Foie Gras” for more than a century.

fond -  A classic French culinary term meaning the browned caramelized and concentrated bits or residue that remains in the pan after cooking meat. The fond is what you are after when you “deglaze” a pan for flavoring sauces and making gravies.

fondue (fahn-DOO) – The word fondue comes from the French word “fondre,” which means, “to melt.” It is a pot full of melted cheese in which crusts of bread are dipped.

History: It is said that the original fondue was developed in Switzerland during the 16th century when the German Swiss, who were Protestants, were battling with the Catholics from central Switzerland. After a full day’s battle, the two factions declared a truce to meet for a communal dinner of a certain milk soup (made with cheese) into which pieces of bread were dipped. As the story goes, a bucket was placed on the borderline between the two regions of Switzerland. One group supplied the milk and cheese and the other supplied the bread. Thus the tradition of dipping bread into a communal dish was established. The actual truth probably was that the Swiss people baked bread and made cheese during the summer and fall months, and stockpiled their supply to last through the winter. Before the next summer arrived, the cheese and bread had become hard and difficult to chew. Because of this, someone decided to try melting the cheese and dunking the stale bread into the melted cheese mixture. Brillat-Savarin (1755-1826) wrote about a fondue party he gave in Boston in 1795 and reported that it became quite the rage in the U.S.

Fontina Cheese (fahn-TEE-nah) – Made of cow’s milk and the fat content is from 45% to 50%. Flavor is delicate, somewhat fruity. Frequently melted and excellent with pasta dishes, especially stuffing. When fully cured, it is hard, and used for grating.

History:  The process involved in the production of Fontina cheese dates back hundreds and hundreds of years, and it was first officially documented in 1480, when its characteristic form was recorded in a fresco in the castle at Issogne along with other typical products of the valley.

Fortune Cookie – A tasty Chinese-American wafer cookie with a piece of paper inside with a “fortune” written on it. Fortune means “a prediction of destiny or fate.” These cookies are usually used in Chinese-American restaurants after the meal is completed, and the cookie must be broken open to get the fortune. Fortune Cookies are not known in the Chinese food culture, and it wasn’t until the 1990s that the fortune cookies actually arrived in China. They were advertised as “Genuine American Fortune Cookies.”

frangipane – Also known as frangipani. A creamy pastry filling flavored with almonds that is usually baked in a sweet pastry crust with fruit or puff pastry pithiviers.

History:   The history of frangipane is traced to a 16th-century Italian nobleman named Marquis Muzio Frangipani, who introduced almond perfume-scented gloves that were all the rage. Pastry chefs tried to capture this popular scent in desserts; hence the birth of frangipane. Later, when the perfume was added to an almond cream dessert, the resulting delicacy was also dubbed frangipane. Today it is most often used to refer to an almond-flavored pastry cream.

French Dip Sandwich – It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”

French fry/fries – In English, “to french,” means to cut into lengthwise pieces. French Fries are short for “frenched and fried potatoes.” The English call them ‘chips’, a word which has a similar meaning (a chipped piece of wood). They are known as pommes de terre in French and fritures or frietkoets in Belgium. Belgians enjoyed their fries served in a paper cone with fries and a beer: The list of different names is as varied as the countries that enjoy them.

History: The origin of the French fry has been the target of much animosity between the French and the Belgians. Some people think the French fry (pommes frites) originated in Belgian and then spread to France. Belgian historians claim to have proof that fries were invented in the region of the Meuse in 1680. The French claim they originated in Paris on the Pont Neuf in the mid 19th century. The French fry is part of most international cuisines, but different countries have different names for them.

President Thomas Jefferson (1801-1809), third President of the United States, is credited with introducing America to French fries in the late 1700s. He described them as “Potatoes, fried in the French Manner.” He brought over the method of cooking potatoes from France and served them to his guests. It is thought that America’s present day craving for French fries may be traced back to the soldiers stationed in Northern France and Belgium during World War I. The soldiers dubbed the hot and crispy fried snack “French Fries,” after the French-speaking people who sold them. Today, one out of every three potatoes grown in the United is sliced into French fries. One-quarter of all meals served in American restaurants come with French fries, as they are the most profitable food item in the restaurant industry.

French toast – See “Pain Perdu.”

fromage blanc (froh-MAHZH BLAHN) – Also called fromage frais. In French it literally translates as “white cheese” and that’s what it is. It is a simple cheese made with milk and a culture. The technique is identical to making yogurt. The texture of fromage blanc depends on how long, or if, you drain the cheese after the culture incubates in the milk. Some people know it as a runny cheese that has a texture similar to that of yogurt. In France is sold next to yogurt in French grocery stores, and like yogurt, it is often flavored with fruit.

fromage bleu – Also called bleu cheese. It is the French name for a group of type-type (blue-veined) cheeses made in the Roquefort area in southeastern France. Roquefort-type cheese made in the U.S. is call “blue cheese.”

fromage frais This term means fresh cheese. It is not a certain kind of cheese, but a name given to a number of very young fresh cheeses. There are quite a number of French fromage frais. Few of these cheeses reach the United States, as they are too fragile and perishable. The two that are imported by the U.S. are Gervais, which is a double cream shipped in two ounce packages and Petit Suisse, also a double cream which must be frozen before it is shipped because of its very fragile nature. Otherwise you have to go to France to sample these somewhat sourer than our American sour cream cheeses. Many of them are served with more cream and sugar as a dessert. Fresh Neufchatel is the French version of our cream cheese. The difference here is the addition of gum arabic, a preservative, in the American version. In general, fresh cheeses from France are made to be eaten rather quickly and are just made with soured cream.

Fruitcakes – They are holiday and wedding cakes, which have a very heavy fruit content. They require special handling and baking to obtain successful results.

frumenty – A 14^th century porridge (grain pudding) made with grains of wheat, boiled up into a broth added to which were crushed almonds, milk and egg yolks. It was sometimes eaten with honey on Christmas morning but usually as sauce served with mutton or venison. This would often be more like soup and was eaten as a fasting dish in preparation for the Christmas festivities.

History:  By 1595, frumenty was evolving into plum porridge or plum pudding, having been thickened with eggs, breadcrumbs, dried fruit and given more flavor thanks to the addition of ale and spirits. The traditional English Christmas Pudding is derived from frumenty and plum pudding.

fudge – An American invention, it was created in the mid 1800s in the Eastern women’s colleges of Vassar, and Wellesly. The first printed record of fudge came in 1896 with Opera Fudge (Bordeaux). Fudge became popular at Eastern women’s colleges around the turn of The name may have come from when students “fudged” by making the confection when they were supposed to be in bed.

fume blanc (foo-may-blahN) – It is the word used in the United States for Sauvignon Blanc. Robert Mondavi as a marketing ploy invented it.

Funeral Pie – Also called Raisin Pie and Rosina Pie (German for raisin).

Fusion Cooking – Fusion cooking is a style that incorporates ingredients and/or methods from at least two different ethnic/regional cooking styles. Originally combining western and Oriental culinary art but now includes all ethnic cuisines. Fusion cooking could be considered modern American cooking. Taste is as important as look. For a long time America was the melting pot of cultures. In the past 10 years, it’s become the melting pot of cuisines as well. It’s about breaking down cultural barriers, trying new things. Fusion is found in a lot of different places, from the finest restaurants, to the local fast food “Wraps.”

 

galia melon – They resemble a small cantaloupe and have a light golden-yellow skin when ripe. Their flesh is lime green and tastes similar to a sweet honeydew melon.

ganache (gahn-AHSH) – Ganache is a rich chocolate mixture made by combining chopped semisweet chocolate and boiling cream and then stirring until smooth. The proportions of chocolate to cream can vary, and the resulting ganache can be used as a cake glaze or beaten until fluffy and used as a filling or as the base for truffles and other chocolate confections.

garam masala (gah-RAHM Mah-SAH-lah) – Traditionally used in northern Indian cuisine, garam masala means literally “warm spice blend” because its spices are supposed to heat the body. There are many variations of garam masala and it can contain up to twelve spices. Some of the spices can be cardamon, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg.

garbanzo bean – Also known as ceci or chickpeas. They are very popular in Mediterranean cuisine. Canned chickpeas can be found in the bean aisle of most grocery stores.

garlic – The pungent, segmented bulb of the perennial plant Allium sativum, a member of the Lily family, closely related to the onion. Among the oldest known cultivated plants and most universally popular cooking herbs, garlic appears extensively, both raw and cooked in the cuisines of southern Europe and is considered essential to many dishes in Italy. The peeled cloves can be preserved for short periods in jars of oil.

garnish – A decorative edible accompaniment that is added to a finished dish entirely for eye appeal, such as a sprig of mint or parsley. A garnish may be eaten but that is not its purpose.

garniture (gahr-nih-TEUR) – French word for garnish. A garniture becomes part of the dish and is eaten with it.

gazpacho – A cold uncooked summer tomato soup (a liquid salad). Usually contains tomatoes, bell peppers, onions, celery, cucumbers, and bread moistened with water. Gazpacho should be drunk slightly chilled, but not iced. As its purpose is to quench thirst as well as nutritious, there should no need to supplement it with a drink.

The southern Spanish region of Andalusia is known for this dish. A Spanish refrain says, “De gazpacho no hay empacho” which means there’s never too much gazpacho. It hits the spot any time of the day or night. In Andalusia, you will probably eat these cold soups as a first course, just as they have been served for about thirty years in the restaurants and private homes of the large cities in Andalusia. It is still customary in village homes to have gazpacho after the first course and before dessert.

History: Originally a soup from Andalusia in southern Spain. It probably derives from Roman dish gruel of bread and oil. The name gazpacho may come either from the Latin or Mozarab (Hispano-Romans or “would-be Arab”) word “caspa,” meaning “fragments, residue, or little pieces,” referring to the bread crumbs which are such an essential ingredient. None of the forerunners of gazpacho contained tomatoes, considered basic today. That’s because tomatoes were unknown in Spain, until after the discovery of the New World. The base for gazpacho was originally bread, garlic, oil, vinegar, and salt. The Roman legions carrying bread, garlic, salt, olive oil and vinegar along the roads of the Empire, with each soldier making his own mixture to taste. An ancient ritual whereby they approach after each other and then “step back” at the moment of eating. The Moorish influence is evident too, especially in some of the variations on the basic theme, such as ajo blanco, made with ground almonds. Gazpacho was originally poor people’s food and was eaten in the fields.

According to historians, the popularity of gazpacho out of Andalusia into the rest of Spain is said to be the result of Eugenia de Montijo, originally from Granada and the wife of the French Emperor Napoleon III in the 1850s. Gazpacho was unknown, or little known, in the north of Spain before about 1930.

gelatin – The word gelatin comes to us from the French word geatine meaning “edible jelly” and gelato meaning” to freeze.” In Italian, it’s gelatina. An odorless, colorless, tasteless thickening agent is the nutritious glutinous protein material obtained from animal tissues by boiling. Most comes from beef bones, cartilage, tendons, and pigskin.

gelato (jau-LAH-toe) – An Italian word meaning “frozen” and is the same as ice cream in the U.S. It is usually made of whole milk and eggs. This gives it richness without flavors becoming masked by the fat from cream.

History: According to historians, gelato has very ancient origins. It is believed that the Arabs brought what came to be known as sorbetto to Sicily; but gelato is said to have been first created by Bernardo Buontalenti for the court of Francesco de’ Medici in 1565. The Greeks and the Turks were also known for preparing lemon-based mixtures that resembled sorbetto (sherbets). Sherbets were thought to have a beneficial effect on the nervous and digestive systems, and were usually served between main courses, more precisely after the first few meat and fish dishes, at the sumptuous banquets of the 18th and 19th century. It was only later that richer ingredients such as egg yolks, sugar, milk, and cream began to be used; to make what is now known as gelati alla crema (ice cream). Gelato is classified according to the ingredients used in making them.

semifreddo – Literally means “half cold.” It is made from the same base as gelato but has whipped cream folded in. It vaguely resembles a mousse, which is what the chocolate flavor is called.

sorbetto – Also known as fruit sorbet. It has become popular in many Italian restaurants and is often served halfway through the meal to separate the fish and meat courses and act as a palate cleanser, but instead it anesthetizes the mouth in time for the arrival of the red wine.

granite – These are slushy grainy water ices, usually come in lemon or coffee flavors, are normally found in bars, and are more common in southern Italy.

General Tso’s Chicken – Fried boneless dark-meat chicken, served with vegetables and whole dried red peppers in a sweet-spicy sauce. It’s not authentically Chinese, but it’s nevertheless one of the most popular dishes at Chinese restaurants. Alternate spellings include General Cho, General Zo, General Zhou, General Jo, and General Tzo. It is pronounced “Djo,” with the tongue hard against teeth.

History: This dish is thought to have been the invention of Taiwanese immigrants to the United States in the 1970s and was named after General Zou Zong-Tang (1812-1885), a general of the Qing (Manchu) Dynasty of China. He was responsible for suppressing Muslim uprisings. His name was used to frighten Muslim children for centuries after his death.

genoise (zhayn-WAHZ) – An almond powder based sponge. It is usually about a 1/4-inch and wrapped around a cake.

German Chocolate Cake – German Chocolate Cake is an American creation that contains the key ingredients of sweet baking chocolate, coconut, and pecans..

Gewurztraminer wine (ger-VERTZ-trah-meener) – A variation of the Traminer grape (meaning ‘of the village of Tramin’*) which itself is a variation/mutation of the distinct and ancient Muscat grape.  The name Gewürz is curious in that, although its German translation means ‘spicy’ (in fact the official protected title only came into being in 1973), its French and Italian names (traminer musque, traminer parfume, termener aromatico ) lead one to believe that the wine’s perfumes would indicate a more accurate translation.  Roses and flowers generally are cited as the most common smells, followed by litchees and perhaps grapefruit.  And yet, cloves and nutmeg are also consistently noted, thus legitimate spice references.Obviously differences could be attributed to the terroir, except that the one characteristic of the Muscat family is that they give their intense flavor to the wine independent of where they are planted.  A better answer might lie in climate; a cooler climate with a long, slow ripening season seems to produce the superior versions of this wine, interruptions of which may result in bitterness, and the wine-making procedure itself.  Gewürztraminer is, generally speaking, a fragile grape which requires great care.

Perhaps the Germans felt, at the birth of the Gewürztraminer renaissance in Alsace (another hotly contested province but this time between France and Germany) in the late 19^th century, their words for aroma and perfume, being taken from the French, did not suit their nationalistic pride. One could also speculate that the fact that Gewürztraminer is very often suggested as a compliment to spicy foods (Asian or Latin American) or sausages, pork and sauerkraut  (certainly a signature dish in Alsace and Lorraine) could have influenced its name.  An interesting aside is that the Alsace retains the distinction of being the only region in France which may label the bottles (which maintain the traditional German tall, narrow shape) after the grape type (think of Bordeaux, Burgundy or Champagne where this detail is not mentioned).

Gewürztraminer wine can be dry to very sweet and is known for its high alcohol content, low acidity and golden color.  It’s a powerful wine that likes powerful foods. It can also be used as a dessert wine or to accompany cheese such as Munster (in particular the pungent Alsace variety which has the European Protected Denomination of Origin, or PDO, and not to be confused with the bland American Muenster.  Interestingly, the cheese is commonly served with bowls of caraway, cumin or fennel seeds which are sprinkled on the cheese as they eat it.  The more one learns about Alsace it seems, the more one understands why they might name their wine Spicy Tramin).

*The Austrian name for a village in the much contested province of South Tyrol where, despite being part of Italy, German is still the most significant language.  The town is known in Italian as Termeno and the region is called Alto Adige (above the river Adige.

SOURCE: Gewurztraminer article courtesy of Paul Armas Lepisto, Director, The Olive University.

ghee (GEE) – Ghee is clarified butter with all of the water and solids removed. Ghee will not scorch or burn and can be cooked at higher temperatures than any oil. It allows cooking with butter at a higher temperature before it will burn. It removes the milk solids from the butter and will last in the fridge for a long time! Ghee can be used in place of butter (it has a nutty more intense flavor). It can also be used for stir-frying as the ghee making process removes the protein solids permitting it to be used in high temperature cooking. It does not require refrigeration if you keep moisture out of it; for example, don’t dip a wet spoon into the ghee jar. Ghee is used extensively in good Indian Cuisine. Ghee comes from ancient India; I believe the first reference to ghee comes from the Ayurveda text, which dates back a couple thousand years.

giardiniera – In Italian, the word means “garden style.” Italian mixed pickled vegetable assortment or condiment that usually includes cauliflower, carrot, sometimes celery or fennel, and hot or sweet peppers.  Generally used as a condiment on sandwiches or antipasto plates.

ginger, ginger root – At one time ginger was as common as salt and pepper and was frequently placed on the table. Hawaii, Fiji, and Costa Rica grow most of the world’s ginger supply, which is available throughout the year. In January and February look for its pale, golden flesh; in summer and early fall look for young, baby ginger. In late fall or early winter, the harvest can come from as far away as Fiji. Ginger is thought of as a “hand” and the “fingers” are snapped off. It should feel heavy for its size. There are many types of ginger available today, including fresh and dried. As a general rule, fresh and dried ginger should not be substituted for one another in recipes, as their flavor is very different. Ginger is also available in syrup, crystallized, candied, preserved and pickled (as served with sushi).

History:  The Chinese and Indians first cultivated it. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word “sinabera” meaning “shaped like a horn” because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale.

glace (glahs) – French word meaning: (1) ice or ice cream; (2) Icing or frosting used on a cake; (3) A cut of meat that has been glazed in a hot oven by constantly basting the meat with its own juices.

glace de viande (glahs duh vee-AHND) – It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock. The stock is boiled down to about 20% of its original volume or until it is thick, viscous, and syrupy. It is so concentrated a little bit goes a long way.

glaze – (1) To alter the surface of a product for taste or eye appeal by adding a glossy coat. Glazing can be done by basting the food with a syrupy liquid while it is cooking or by putting a sauce on it and placing briefly under the broiler. To glaze a cold food, you can cover it with a shiny coat of aspic or gelatin. (2) Also coating pastries and cakes with an icing.

gluten – A protein found in wheat and other cereal flours that forms the structure of the bread dough. It holds the carbon dioxide (CO2) produced by the yeast and expands during fermentation. Gluten is developed when flour is combined with water and liquids, mixed, and kneaded. It provides the elasticity and extensibility (stretch) in bread dough.

glycerine – Available at cake decorating stores. Used by professional bakers and not usually at home.

gnocchi (NYOK-kee) – In the Italian tradition gnocchi are always meant to be dumplings. They are generally made with a potato base with the addition of flour. The proportions of potatoes and flour may vary from one region to another, according to local customs and traditions, as well as to the type of potatoes used. In addition to potato-based gnocchi, there are also other types of gnocchi made with flour, semolina, ricotta cheese, spinach, or breadcrumbs.

gnocchetti – These are usually smaller than gnocchi.

gooseberry – A small green, grape-sized fruit that is still slightly tart even when ripe. Makes wonderful jams and jellies. The New Zealand gooseberry or Cape gooseberry is a small tart fruit that is enclosed in papery husks.

Gorgonzola cheese (gohr-guhn-ZOH-lah) – The most popular of the Italian blue cheeses. Made of cow’s milk, fat content 45%, and is very soft and tender. Gorgonzola, which has an intricate, complicated method of creation, dates back to the eleventh century. The thick veins are created from the addition of penicillin glaucum, a mold, which is primarily grown in laboratories today. Originally, Gorgonzola was aged in caves, but now it is mass-produced by creating controlled environments. Named after a village in Italy. It is similar to the American blue cheese and the French type.

History: Gorgonzola was made in the Po Valley in Italy in 879 A.D. and Italy became the cheese-making center of Europe in the 10th Century. According to folk legends dating back to the 10th century:

(1) Gorgonzola was invented by an absent-minded dairyman, which let a curd bundle drip all night long. The day after he tried to make up for his mistake by mixing it with the morning curd.

(2) Its inception was the result of the herds of cattle that were moved through the village on their way down from the northern Alps. By the time the poor beasts reached the town, they needed badly to be milked. Much of this of milk was then given or traded to local inhabitants. Quite often, curdled milk from the morning milking was mixed with the then cooled milk from the evening.

Gouda cheese (Goo-dah) – Gouda was first made in the vicinity of Gouda, in the Province of South Holland, Netherlands. It can range from semi-soft to firm with a smooth texture. It is made from whole or partly skimmed cow’s milk. It is usually shaped like a flattened sphere and it usually has a wax coating (a more mature Gouda has a yellow wax coating and black wax or a brown rind suggests it has been smoked and aged for over a year). Gouda melts quickly when it is shredded and heated.

baby Gouda – It is usually coated in red wax coating.

goujon – (French) small thin chunky strip of fried food. Originally term was used for fish, but now term is also used for chicken. Chicken cut this way is known as goujon style.

gourmet (goor-MAY) – (1) A gourmet is a person of impeccable taste. A gourmet is not only concerned with the quality of the food and wine he serves, but also with the way the food he chooses harmonizes with each other. (2) Food of the highest quality that is perfectly prepared and presented.

gourmand (goor-MAHND) – A French word for a person who appreciates fine food. Considered to be a step about a gourmet. It is said that basically the word means a “glutton.”

graham crackers – Graham crackers are sweetened wheat “biscuits” or “crackers” eaten in the United States. They are flat; about 3 inches square and appear dark golden brown. They are (frequently sweetened with honey). Despite the name, most brands of “graham cracker” today use refined white flour

History:  Graham crackers were invented in 1829 by American Presbyterian minister named Sylvester Graham (1795-1851). He was a vegetarian and promoted and preached on temperance and stressed whole-wheat flour and vegetarian diets. He promoted the use of a type of coarsely ground wheat flour, which was high in fiber. The flour became known as “Graham Flour” and the crackers known as “Graham Crackers”.

Graham thought intense physical desire, regardless of whether you were married or not, would have dire physiological consequences on people. He thought men should remain virgins until age 30 and then should make love only once a month–not at all if they were sickly. To control lust, Graham prescribed a special vegetarian diet, the centerpiece of which was “Graham bread,” made from whole-wheat flour. Graham crackers, which Graham invented in 1829, were another manifestation of the same idea.

grana – Grana is a class of hard grating cheeses from Italy, which were developed in the 13th Century in the Po Valley. One-quarter of Italian milk production goes to making Grana cheese. Most are aged for up to four years, yet they have a smooth texture and “melt in your mouth.”

granita (grah-KNEE-tah) – It is an Italian ice. A coarse fruit ice similar to sorbet, without the meringue, which is often flavored with liqueurs. Unlike ice creams or sherbets, granita must be frozen into a pan of plastic or stainless steel with the syrup not higher than 1-1/2″ up the sides. It should be stirred from time to time to allow the sides and the top to freeze. Churn before serving, so as to yield a lightly granular texture. Liqueurs may be added if desired. The sugar and/or liqueur will not allow the granita to freeze solid, making it easier to churn before serving. Granita is served in a long-stemmed glass.

grape leaves – Leaves from grape vines originally planted in the Mediterranean region, but now grown locally. Available in jars, packed in brine, at specialty food stores and some supermarkets. Leaves bought in jars should be soaked briefly in hot water and rinsed well before using. Fresh leaves should be steamed or poached briefly to soften before using.

grape must – The juice pressed from grapes before it has fermented; new wine. Grape must is also used in making traditional balsamic vinegar, which must mature by a long and slow process thought natural fermentation.

grapes – It is the common name of an edible fruit in the buckthorn family, and of the vines that produce the fruit. There are thousands of types of grapes. Grape varieties are classified according to their ultimate use. Grapes used to make table wine must have relatively high acidity and moderate sugar content; those used for dessert wines and other sweet wines must have high sugar content and moderate acidity. Table grapes must be low in both acidity and sugar content, and grapes used to make juices and jellies must have high acidity and moderate sugar content. Raisin grapes are preferably seedless, with high sugar content and low acidity.

grapeseed oil – This is very light oil that cooks at high temperatures. It should have a “grapey” flavor and fragrance. It is excellent for sautéing and for fondues.

grappa (GRAHP-pah) – An old alcoholic beverage made from the remnants of wine-grape pressings (whatever was leftover, including stems, seeds, and skins). Grappa has been made in Italy since at least the sixteenth century. The first grappa makers were probably frugal farmers seeking a way to use up the leftovers from the winemaking process. Like balsamic vinegar and wine, the price goes up depending on the vineyard, and the aging process. Although grappa is a thoroughly Italian beverage, similar concoctions are produced in other nations, including the United States. In Spain it is aguardiente, the French call it marc, and the Greeks have their raki.

grate -To rub hard-textured food against a grater (a tool with small, rough, sharp-edged holes) to reduce to fine particles. Grating works best with firm foods; soft food (such as some cheeses) form clumps.

gravlax, gravlax  – Scandinavian cured salmon in a sugar, salt, and dill mixture. It is then sliced paper thin and served on dark bread with a dill and mustard sauce. The word literally means ‘buried’. Originally, fishermen in the middle ages salted the salmon (or other fish) and then ‘buried’ the fish in the ground, or under snow and ice, to preserve it and to keep it cool.

Green Goddess dressing – A salad dressing that is a mixture of mayonnaise, anchovies, tarragon vinegar, parsley, scallions, garlic, and other spices.

History: It was created at San Francisco’s Palace Hotel (now called the Sheraton-Palace) in the 1920s. The Palace Hotel was built in 1875 and was San Francisco’s first grant lodging. The hotel chef named the dressing for English actor George Arliss (1868-1846), who stayed there while performing in the play called The Green Goddess. This play was considered the best play of the 1920-21 Broadway season and it later became on the earliest “talkie” movies in 1930. The actor frequently complemented San Francisco’s marvelous weather and proclaimed that it induced a healthy appetite. George Arliss, himself, suggested that the hotel should name a salad or salad dressing after the play.

green onion – A green onion can be classified as a type of scallion. As the name scallion applies to several members of the onion family, including a distinct variety called scallion, immature onions (commonly called green onions), young leeks, and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible.

gremolata [greh-moh-LAH-tah] – An Italian garnish consisting of minced parsley, lemon peel, and garlic that adds a fresh flavor to dishes.  It’s traditionally sprinkled over Osso Bucco.  Etymologically speaking, the root means ground or chopped, hence the preparation of the ingredients.

grill, grilling – Grilling is a high-heat cooking method done directly over live flames (cooking the food in a matter of minutes). Many grilled foods have a wonderful smokey or charred flavor because as the food cooks, fat drips down to the heat source and as it burns on the coals or heat element its fumes and flavors are sent back up to the outside of the food. Usually the food is turned over as it grills, so both sides are directly exposed to the heat source.

grits – The word comes from the Old English grytt meaning “bran,” but the Old English greot also meant “something ground.” Grits are coarsely ground hominy (corn with the hull and germ removed). Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers. In the Southern United States, it is commonly boiled and served for breakfast or as a dinner side dish. Grits are considered an institution in the South, but rarely found in northern states. Many cookbooks will refer to grits as hominy, because of regional preference for the name.

grouper – Groupers are members of the sea bass family. They are particularly common around coral reefs and rock outcroppings of the inner coastal shelf, which makes them less vulnerable to, trawls or traps. In addition to the southern United States, Mexico, Central and South America, the Mediterranean, and South Africa have important grouper fisheries. They are a white-fleshed and lean fish.

gruyere cheese GRUYÈRE (groo-YEHR) – It is also known as groyer cheese. It is named for the village of Gruyere, in the Canton of Fribourg, Switzerland, which is near the French border. It is a shiny yellow, hard, smooth small-eyed cheese that melts well without separating and is often used for sauces, with grilled meats, poultry, and fish. It is made from cow’s whole milk in much the same way as Swiss cheese.

guacamole (gwok-ah-moh-lay) – An avocado condiment that is made from ripened avocados and lemon or lime juice, diced onion, tomatoes, and cilantro.

guava (GWAH-vah) – A native to South America, it is also grown in the U.S. There are many varieties of guavas, and they can range in size from a small egg to a medium apple, all are very sweet. Guavas make excellent jams, preserves, sauces, and sorbets.

gumbo (gum-boe) – A delicacy of South Louisiana. It is a thick, robust soup almost always containing a roux, and sometimes thickened with okra or file’. There are thousands of variations, only a few of which are shrimp or seafood gumbo, chicken or duck gumbo, okra and file’ gumbo. Generally, gumbos come in two categories, those thickened with okra (thus the name), which comes from an African word for “okra,” and those with ground sassafras leaves, known as “file.” The earlier gumbos were closer to soups than to the stew often served today. You can make the soup thicker by using more roux or adding more file powder. The ingredients call for oyster liquor, the juice left over from opening oysters, which would have been abundant in an era when many meals began with oysters. Bottled clam juice or fish broth make suitable substitutes. Serve the gumbo over rice.

 

habanero pepper (ah-bah-NEH-roh) – You might also know this Yucatan-raised, lantern-shaped chile as a Scot bonnet or Bahamian chile. Whatever you call it, with a fire reportedly 60 times that of a Jalapeno, these pods pack a punch. It is the hottest of all chiles in the world. It should be handled only while wearing plastic gloves. Ripe Habaneros, which are dark green, red, or orange-red, have a sweeter flavor and are fruitier than the green, unripe ones.

haggis (HAG-ihs) – Haggis is a Scottish dish made from sheep’s offal (windpipe, lungs, heart and liver) of the sheep, which is first boiled and then minced. It is then mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep’s stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for up to three hours).

This is the most traditional of all Scottish dishes, eaten on Burns Night (25th January; the birthday of Scotland’s national poet, Robert Burns, 1759-1796) and at Hogmanay (New Year’s Eve). Haggis is traditionally served as “haggis, neeps and tatties”. The neeps are mashed turnip or swede, with a little milk and allspice added, whereas the tatties are creamed potatoes flavored with a little nutmeg. To add that authentic touch, consume your haggis, neeps and tatties with a dram of good whisky.

History: There are no actual records, as far as we are aware, of the origins of haggis, as we know it today. The first known English cookbook is The Form of Cury (cookery), written in 1390 by one of the cooks to King Richard II. It contains a recipe for a dish called Afronchemoyle, which is in effect a haggis. The haggis became well established in the Scottish culinary scene, not as a star dish but as an everyday staple. Like a lot of other foods, haggis probably came about because the raw material was available and it had to be made into a more acceptable form.

Author Clarissa Dickson Wright in her book The Haggis – A Little History makes a case for haggis originally being from Sweden. Scandinavians from Sweden eat haggis with great relish and invariably remark on its resemblance to a dish in their local cuisine. Relations between Scotland and the Nordic world go back to the 9th century. Norsemen, raiders at first, very soon became settlers and farmers. It was late in the 15th century before Orkney and Shetland finally ceased to be dependencies of the Danish crown. The impact of the Norse was far greater than that of the French; they are part of Scotland’s historic fabric. The root of the word haggis is not from Latin languages, and its origin appears to be Scandinavian. There is no doubt that the word haggis is related to such words as the Swedish hagga, meaning to hew or chop; and the Icelandic hoggva, with the same meaning.

halibut – Halibut is a large flatfish, resembling the turbot in appearance, and is the largest in the flatfish group. They sometimes weigh in at over 500 pounds and six feet in length. The flesh of the halibut is coarser and the flavor is stronger and less refined than the flounder, and especially the sole. Halibut is exclusively a cold-water fish and is found in the North Atlantic and North Pacific oceans. “Hippo of the sea” is how the halibut’s Latin family name “hippoglossus” translates.

Hangtown Fry – This oyster dish includes oysters, eggs, and bacon.

haricot vert (ah-ree-koh VEHR) – The French term for green string beans, Haricot means, “bean,” and vert means, “green.” They are much thinner than regular green beans and traditionally have a much better flavor. They are also known as French green beans and French beans.

Hardtack – A hard square biscuit or cracker that is made with flour and water only (unleavened and unsalted bread). Since it’s very dry, it can be stored for years without refrigeration.  People can live for quite a while on just bread and water. Hardtack is eaten by itself, dipped in coffee, or crumbled into soups. Inexpensive, stable, and easy to transport, hardtack was a staple in military life throughout most of our history. It was also the most convenient food for soldiers, explorers, and pioneers.

Dandy funk – Also called Danderfunk. A pudding made by sailors using crumbled hardtack, fat, and molasses.

History:  Hardtack was a part of the staple diet of English and American sailors for many centuries. Christopher Columbus took unleavened bread with him on his journeys. Sailors referred to it as sea biscuit, sea bread, ship biscuit, Midshipman’s nuts, and pilot bread.

During the Civil War, a soldier in the army, both north and south was usually issued one half pound of beans or peas, bacon, pickled beef, compressed mixed vegetables and one pound of hard tack. Too hard to be eaten whole, it was generally broken up with a rock or rifle butt, placed in the cheek pocket and softened with saliva enough to be chewed and swallowed. The hardtack was also soaked in water and then fried in bacon grease to soften it. The soldiers called the biscuits “sheet iron crackers”, “teeth dullers”, or “worm castles” in references to the weevils and maggots all too often found in the hardtack boxes.

hartshorn – It is also called bakers’ ammonia (ammonium carbonate). 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).

hash – A dish of chopped pork or beef combined with various chopped up vegetables and seasonings. Hash is often thought of as a dish that you throw into it whatever is left in the kitchen. In the 19th century, cheap restaurants were called “hash houses” and the workers in these restaurants were called “hash slingers.”

Hasty Pudding/Indian Pudding - Despite the name Indian Pudding, it is not a traditional native dish. Native Americans had neither milk nor molasses to use in their cooking. They did mix ground corn with berries, and may have had maple syrup. Hasty Pudding and Indian Pudding are basically the same pudding, as Hasty Pudding was an English tradition for centuries. Printed references to hasty pudding in England date to 1599, while Indian pudding recipes start appearing in American cookbooks in 1796…….

haunch – A term used in a cut of meat, usually venison. One of the back legs of an animal with four legs that is used for meat (the leg and loin undivided, or, as more commonly called, the hind quarter) – a haunch of veal, venison, or wild boar.

Haute Cuisine – Food that is prepared in an elegant or elaborate manner; the very finest food available. The French word “haute” translates as “high” or “superior.” Cuisine translates as “cooking” in general. Literally meaning “high cooking” or high-class cooking, the rich sauces, fine ingredients and exquisite taste of haute cuisine typifies classic French cooking.

History: The arrival in 1533 of Italian-born Catherine de Medici at the French court and her marriage to Henri II in the 16th century brought about the development of the culinary arts in France. She had her staff introduce delicacies previously unknown to the French. Over the next couple of centuries, the royal families employed chefs who developed and prepared the finest cuisine, and dining became an art form. Chef Francois Pierre de La Varenne (1615-1678) who was a court chef during King Louis XIV’s (1643-1715) reign is often cited as being the founder of haute cuisine. It was during La Varenne life that is often considered the turning point of cuisine, the ending of medieval cuisine and the beginning of classic French cooking.

Haute Cuisine Couture – It means “Recipe for Comfort” and it relates to the fashion world. It is first and foremost a form of expertise or savoir-faire, involving a craft that has endured for more than one hundred and fifty years. The origins of haute couture date back to Charles Frédéric Worth who, in 1858, founded the first true house of haute couture at 7, rue de la Paix, in Paris, creating original models for individual clients. Haute couture involves craftsmanship, the skill of the seamstress and embellisher (feather makers, embroiderers, milliners) who, each season, create the finery of the exceptional.

havarti cheese (huh-VAR-tee) – It is a light to pale yellow cheese with tiny holes “eyes” in its smooth body, it melts well when it is shredded. It is similar to Montery Jack cheese.

hazelnut – Also called filberts. According to a manuscript found in China, from the year 2838 B.C., the hazelnut took its place among the five sacred nourishments God bestowed to human beings. The cultivation of hazelnuts has been going on for over 4500 years. In olden times, the nut was used as a medicine and tonic. Up until 1940, most hazelnuts were imported to the United States from Sicily and Naples. Now the nuts are grown in Oregon and Washington. Nuts begin forming on the trees in the early spring. They mature during the summer months and are harvested in the early fall. The nuts usually grow in clusters of two or three, each nut covered with an open ended husk that extends beyond the rounded nut itself. When the nuts mature, they fall free from the husks to the ground where they are harvested.

headcheese – A sausage made from a calf or pig’s head and molded in its own jelly and seasoned. In England it is called brawn and in France it goes by the name fromage de tete de porc.

History: This dish was created in the Middle Ages when bits and pieces of meat and gelatin were enclosed in the head skin of the animal cooked and served that way.

heart of palm – Heart of palm is the inner, edible portion of the stem of the cabbage (palmetto) palm tree. This palm grows in tropical climates such as Florida (it’s the state tree) and Brazil. Hearts of palm are ivory colored and resemble white asparagus without the tips. They are usually available canned and packed in water. They are rather expensive and have a taste reminiscent of artichoke. Delicious in salads, hearts of palm can also be used in main dishes or fried.

hickory nuts – There are 17 varieties of hickory trees, 13 of which are native to the United States, including the pecan nut. The common hickory nut has an extremely hard shell. Hickory nuts have an excellent rich flavor with a buttery quality due to their high fat content. They are a usually sold unshelled. Hickory nuts can be used in a variety of baked goods and in almost any recipe as a substitute for pecans.

High Tea – High Tea is often a misnomer. Most people refer to afternoon tea as high tea because they think it sounds regal and lofty, when in all actuality, high tea, or “meat tea” is dinner. High tea, in Britain, at any rate, tends to be on the heavier side. American hotels and tea rooms, on the other hand, continue to misunderstand and offer tidbits of fancy pastries and cakes on delicate china when they offer a “high tea.”

Afternoon tea (because it was usually taken in the late afternoon) is also called “low tea” because it was usually taken in a sitting room or withdrawing room where low tables (like a coffee table) were placed near sofas or chairs generally in a large withdrawing room. There are three basic types of Afternoon, or Low Tea:

Cream Tea – Tea, scones, jam and cream
Light Tea – Tea, scones and sweets
Full Tea – Tea, savories, scones, sweets and dessert

In England, the traditional time for tea was four or five o’clock and no one stayed after seven o’clock. Most tea rooms today serve tea from three to five o’clock. The menu has also changed from tea, bread, butter and cakes, to include three particular courses served specifically in this order:

Savories: Tiny sandwiches or appetizers
Scones: Served with jam and Devonshire or clotted cream
Pastries: Cakes, cookies, shortbread and sweets

hippenmasse – A cookie that you fill with chocolate mousse or berries.

Hoagie – Also known as submarines, heroes, bombers, grinder, torpedoes, and rockets in other parts of the United States. Hoagies are built-to-order sandwiches filled with meat and cheese, as well as lettuce, tomatoes, and onions, topped off with a dash of oregano=vinegar dressing on an Italian roll. A true Italian Hoagie is made with Italian ham, prosciutto salami, and provolone cheese, along with all the works. It was declared the “Official Sandwich of Philadelphia.”

Holland Rusks – Rusks are known in France as Biscotte and in Germany as Zwieback. A rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp, and golden brown. In America, rusks are given to babies when teething.

hollandaise sauce (butter) – Uses butter and egg yolks as binding. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Béarnaise sauce, which is “related” to hollandaise sauce, is most often served with steak.

hominy – Hominy is made from dried corn kernels from which the hull and germ have been removed, usually by boiling in lime. The kernels look somewhat like popcorn and have a soft, chewy consistency. It is sold either in canned or dried form.

Hommard a L’amoricaine – Hommard in French means “lobster or crawfish” and amoricaine “mean in the style of America or American Sauce.” Also called Lobster a L’amoricaine.

History: French Chef Pierre Fraisse who had lived and worked in Chicago, Illinois in 1858 created this dish. Fraisse was considered to be a bit “Americanized” by the French. He created the dish in Paris in 1860 when several American customers came in very late and asked for supper by specifying that they had only one hour to eat. Not having time to cook lobsters with the traditional court-bouillon, he prepared a sauce that consisted of tomatoes, tarragon, wine, cream, and cognac, and then poached the lobsters pieces it. The guests asked for the name of this exquisite receipt and Pierre, according to the inspiration of the moment, called it “Lobster au américaine” in honor of his American customers and probably because he had worked as chef in Chicago.

It is also said this dish had actually been on the menu of the restaurant before Fraisse began to work there and was then known as Homard Bonnefoy, thought to have originated in Languedoc in Southern France.

honey – Honey is produced by domesticated and many wild bees from the nectar of flowers and other plant secretions. The bees combine those fluids with other substances to make honey, which they store in their hives. Honey has been around as long as bees and man has used it as a sweetener and food since the earliest times. It is still one of his richest and most useful food substances. A rock drawing near Valencia in Spain that dates back to 15000 BC shows two men climbing up cords to reach the nest of a swarm of bees. And beekeeping was being practiced along the banks of the Nile in Egypt at least as early as 3000 BC. Ancient literature teems with references to bees, honey and beekeeping.

hooch, hootch – A cheap whiskey. The term, which became widespread during Prohibition. It was derived from the name of a Chinook Indian tribe, the Hoochinoo that made a form of distilled spirits bought by U.S. soldiers who had occupied the Alaskan territory.

hopping john – A southern dish made of black-eyed peas (cowpeas) and rice. It is traditionally served on New Year’s Day to ensure good luck for the New Year. The dish was a staple of the African slaves who populated southern plantations (especially those of South Carolina).

hors d’oeuvres (or DERV) - Means little snack foods, small items of food or light courses, served before or outside of (“hors”) the main dishes of a meal (the “oeuvres”) which are intended to stimulate the appetite. The terms hors d’oeuvres and appetizers are often used interchangeably, but there is a difference: hors d’oeuvres are the small savory bites, typically finger food, served before a meal, while appetizers appear as the first course served at the table. The name hors d’oeuvres comes from the French and is literally translated as “out of the work,” but it’s more logical to think of it as meaning “apart from (or before) the meal.”

horseradish – The name may have come from an English adaptation of its German name. In early times the plant grew wild in European coastal areas; the Germans called it meerrettich, or sea radish. The German word “meer” sounds like “mare” in English.

History: The earliest account of Horseradish comes from 13th century Western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. The word horseradish first appeared in print in 1597 in John Gerarde’s English herbal on medicinal plants. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast.

Horseshoe Sandwich – The sandwich is considered the signature dish or Springfield, Illinois, the home of Abraham Lincoln. This sandwich will make our arteries cringe and your taste buds rejoice. The sandwich starts out with two to three slices of thick toasted bread. On top of that you have two traditional choices: a thick fried ham steak or two large hamburger patties. Then a large amount of freshly made French fries are placed onto the top of it. The secret to this sandwich is the sauce that is poured over the top. Every restaurant and chef seems to have his or her own secret cheese sauce recipe. The name of the sandwich comes from the shape of the ham with the fries representing the horseshoe nails, and the heated steak platter as the anvil. If you order a Pony Shoe Sandwich, it is the same thing, but a smaller or half a Horseshoe portion (usually one slice of toast).

Hot Brown Sandwich – An open-faced turkey sandwich with turkey, bacon, pimientos, and a delicate Mornay sauce. The sandwich is place under the broiler to melt the cheese.

hot dog – Also called frankfurters. A cooked sausage that consists of a combination of beef and pork or all beef, which is cured, smoked, and cooked. Seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. They are fully cooked but are usually served hot. Sizes range from big dinner frankfurters to tiny cocktail size.

huitlacoche – See cuitlacoche.

Hurricane – This signature cocktail of New Orleans is a potent sweet fruit punch and rum drink that is served in a special hurricane lamp glass that has become one of the most sought-after souvenirs in New Orleans. During celebrations (celebrations seem to be nightly in the New Orleans French Quarter) tourists carry their “to go” Hurricane drink down the streets. Hurricanes are also the cocktail of choice during Mardi Gras, where thousands come to parade and party. The Hurricane was made famous by Pat O’Brien’s French Quarter bar. Other restaurants and bars serve this drink but it has become synonymous with Pat O’Brien’s, where people line up to get their Hurricane drink.

Hushpuppies – A finger-shaped dumpling of cornmeal that is deep-fried (they are traditionally served with fried catfish). Hushpuppies, AKA corn dodgers. They are especially popular throughout the South.

 

Ice milk – It is made in much the same way as ice cream, except that it contains less milk fat and milk solids. The result is a lowered calorie count and it has a lighter, less creamy texture.

Ices – This dessert are fruit juices or purees of fruit that are blended with sugar syrup and frozen.

Icing – A term often interchangeable with “frosting” and preferred in America to describe the sugar-and-water mixture used to decorate and cover cakes. It may also contain other ingredients and flavorings. The word is akin to “ice” for the icing becomes firm or glazed after being applied.

Indian Pudding/Hasty Pudding - Despite the name Indian pudding, it is not a traditional native dish. Native Americans had neither milk nor molasses to use in their cooking. They did mix ground corn with berries, and may have had maple syrup. Hasty Pudding and Indian pudding are basically the same pudding, as Hasty Pudding was an English tradition for centuries. Printed references to hasty pudding in England date to 1599, while Indian pudding recipes start appearing in American cookbooks in 1796.

Indian Taco – Originally known as Navajo Tacos, but since Indian tribes other than the Navajo Nation have also adopted these as their own, they obtained the universal name of Indian Taco. Indian Tacos are a combination of beans or ground beef, chopped lettuce, sliced tomato, shredded cheddar cheese, and an optional green chile sitting atop plate-sized rounds of crispy Navajo or Indian Fry Bread. The Navajo Taco was voted the State Dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper. No plates or silverware are needed, as you just fill the fry bread with your desired fillings, roll it up, and then eat this delicious food. Eating Indian Tacos is considered very macho and requires some dedicated chewing.

Infuse – To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.

Infusion – An infusion is the flavor that’s extracted from any ingredient such as tea leaves, herbs, or fruit by steeping them in a liquid such as water, oil, or vinegar.

Insalata (ihn-sah-LAH-tah) – Italian for “salad.”

 

jaccart – To inject a product, usually beef, with tiny needles, in order to tenderize it.

jalapeno pepper (hal-la-PAY-nyo) – Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) have a rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter. Although not as hot as other chili peppers, most people love the flavor this pepper has. Heat range is 3-6, depending on the variety. Besides their flavor, jalapenos are quite popular because they’re so easily seeded (the seeds and veins are extremely hot). They’re available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes. In their dried form they are known as chipotles. Pickled, it is called scabeche.

jambalaya (juhm-buh-LI-yah) – Jambalaya is a rich dish, which varies widely from cook to cook, but usually contains rice. It is said that Louisiana chefs “sweep up the kitchen” and toss just about everything into the pot for this rice dish that is highly seasoned and flavored with any combination of beef, pork, fowl, smoked sausage, ham, or seafood, as well as celery, green peppers and often tomatoes. Jambalaya is the dish most obviously associated with the brief period of Spanish domination in New Orleans. Celestine Eustis, writing at the turn of the twentieth century, refers to it as a “Spanish Creole dish.” It is now considered the hallmark of Cajun cuisine.

jambon (zham-BOHN) – It is the French word for “ham” which consists of the hind leg of the pig, separated from the carcass at about the second joint of the vertebrae.

jambon au madere – Ham steaks prepared with Madeira wine

jambon cru – Raw ham.

jambon froid – Cold or chilled ham.

jambon jambon fume – Smoked ham.

jambonneau (zhan-bun-NO) – A French cut of the pork carcass that consists of a portion of the foreleg or a knuckle from the foreleg or hind leg that is cured and pickled or salted.

Jerk – A term used for an island style of barbecue that includes marinating the meat in a green pesto-like mixture of herbs, spices, and very hot peppers.

Jerk seasoning – A spicy Jamaican seasoning used to marinate fish, pork, chicken, and beef. The mix includes a blend of chilies, allspice, thyme, and lime juice or rum. Some jerk mixtures (jerk rub) are thick and are rubbed over meats before cooking. Other blends have more liquid added so that they can be used for marinating and basting. The slaves used this method to preserve their meat.

Jerusalem artichoke – It resembles the globe artichoke in flavor but is actually a member of the sunflower family. See artichoke.

Jicama (hic-a-ma) – It is also known as the Mexican potato. Jicama is a very firm, bulbous root vegetable that is brown on the outside with pearly white meat. It can be enjoyed either raw of cooked. It is slightly sweet to taste and it is very crunchy (it will remain so even after cooking).

Jo-Jo Potatoes – Potatoes cut into thick wedges then seasoned (sometimes breaded) and deep-fried. Often served with roasted chicken.

Johnny Cake – Also called Jonny Cake. Johnny Cakes are the New England equivalent of the tortilla. The simplest recipes call for nothing but corn meal, boiling water, and a little salt. The batter should be fairly thin so that when fried on a hot griddle, the batter spreads out no more than a quarter of an inch thick.

History:  The origin of the name is something of a mystery and probably has nothing to do the name John. They also were called Journey Cakes because they could be carried on long trips in the traveler’s saddlebags and baked along the way. There is some thought that they were originally called Shawnee cake and the colonist slurred the words into Johnny Cake. Modern historians have also found that the word joniken, an American Indian word meaning corn cake could possibly be the origin of the name. The settlers of New England learned how to make Johnny Cakes from the local Putexet Indians, who showed the starving Pilgrims how to grind and use corn for eating.

Julienne (joo-lee-EHN) – To cut food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.

History: French chef Jean Julien is said to have introduced the “julienne” method or preparing vegetables.

 

Kae-Sa-Luk - Also known as Thai Carving. It is the Thailand art of carving fruit and vegetables into intricate flower shapes. The purpose of fruit and vegetable carving is to make food more attractive, more appetizing, and also easier to eat.

Today this art is also performed in Asian countries such as Korea, Japan and China. Fruit and vegetable carving is considered one of the ten traditional Thai crafts. It is thus held to be an ancient art and is used in making food offerings for monks, entertaining guests, ordinations, weddings, and royal funerals. Loi Kratong festival is still celebrated today in Thailand.

History:  Fruit and vegetable carving is a tradition which has been passed down from ancient times as this art began in Thailand in the 14th century (around 1240 to 1350) in Sukothai, the former capital of Thailand. In preparation for the Loi Kratong, which is one of the most important festivals in Thailand. Miss Nang Noppamart, is given credit for this art when she tried to create a gift to make her Kratong more beautiful in order to amaze the king. She took a flower and used it as a pattern to carve a copy from into a fruit. Then she carved a bird and set it aside the flower.

ketchup – A thick, sweet sauce made with tomatoes, vinegar, sugar, salt, and spices. It is also known as catsup and catchup. It is said to be derived from “fet-tsiap,” a spicy pickled fish condiment popular in China.

History: Ketchup was firm mentioned in print in 1711. Most American ketchups are made with tomatoes. The F. & J. Heinz Company of Pennsylvania sold the first bottled tomato ketchups as of 1876.

key lime – A tart, golf-ball size, and yellow-green citrus fruit that is native to Southern Florida. The juice is yellow and very tart, more so than standard limes. They grow in Florida, the Keys and other tropical places in the Caribbean. Key lime is used in making Key Lime Pie.

History: The key lime tree, which is native to Malaysia, probably first arrived in the Florida Keys in the 1500s with the Spanish. Key limes look like confused lemons, as they are smaller than a golf ball with yellow-green skin that is sometimes splotched with brown. They are also know as Mexican or West Indian limes. When a hurricane in 1926 wiped out the key lime plantations in South Florida, growers replanted with Persian limes, which are easier to pick and to transport. Today the key lime is almost a phantom and any remaining trees are only found in back yards and their fruit never leave the Florida Keys. Key limes are also grown for commercial use in the Miami area.

kielbasa (kihl-BAH-sah) – Kielbasa is a smoked sausage made from pork.

Kinilaw Cuisine – Kinilaw cuisine is a true Philippine cuisine with influences as far back as pre-colonial times with trans-Pacific trade and exchanges of culture. Later in the 16th century, a strong link with Europe and South America through Spanish colonists had the most tremendous impact on today’s Philippine cuisine. This marriage of culinary heritages must be described and considered as a real “fusion cuisine.” Regardless of the origin, over the centuries dishes have been transformed, added and changed in so many ways to what has become today’s Philippine cuisine.

Anything alive and anything fresh can be used for Kinilaw cuisine (crustaceans, fish, meat, vegetables, fruit, flowers, insects, fowl, and snakes; food as rare and unusual as balatan (sea cucumber), lima lima (spider conch), kohol (river snail), abatud (larva of coconut beetle), butbut (sea anemone), guso (seaweed) goat, dog, carabao, venison, wild boar, heart, liver, tripe, animal skin, puso ng saging (banana core) and uncountable other ingredients).

Kipper – To kipper means to cure, usually fish, by cleaning, salting and drying or smoking. It also means a male salmon during or shortly after spawning. When a herring is kippered it is first butterflies, cured in brine, and then cold smoked. It has a Smokey, salty flavor and is usually given an artificial golden color. When a salmon is kippered in the U.S. it is a chunk, steak or fillet of salmon soaked in brine, hot smoked and dyed red. In Europe a split salmon is soaked in brine and cold smoked.

kippered herring – Also called kippers. These are herrings that have been split down the middle and cold-smoked in a solution of brine.

Kitchen Bouquet – It is the brand name of a concentrated browning and seasoning sauce. Small amounts of it can be added to gravy to enrich its flavor and enhance its color. It can also be used to enhance the color of microwave foods, which don’t normally brown. There are other brands on the market, which accomplish the same thing.

kiwifruit or kiwi fruit (KEE-wee) – The kiwifruit (Actinidia Deliciosa) belongs to the berry family of fruits. It’s about the size of a large egg, and is covered by a brown, fuzzy skin. The fruit’s rough exterior gives no hint of the beauty within. The inside of a kiwi is bright green, with a yellow center, dotted by small, black seeds. It is a native of China where it was called Yang Tao. It was introduced into New Zealand in 1906 and has been commercially cultivated there ever since. New Zealanders called the vines Chinese gooseberries, for the original fruit was small, prickly, with a distinctive but unrefined taste. It took more than 40 years to develop the fruit of today. To aid marketing, the name was changed to kiwifruit (this established the fruit as an exotic fruit internationally). This name not only identifies New Zealand but also describes the appearance of a New Zealand native, the tiny Kiwi bird.

knead (NEED) – The process of working dough by mixing, stretching, and pulling. Kneading is most often used in bread dough, and is a necessary step in order to develop the gluten. To knead, gather your dough into a ball. Using the heel of your hands, press down on the dough. Pull up the part of the dough that was flattened by your hands and fold it back over on itself. Keep repeating the process, turning the dough periodically.

knish – The knish is a pastry of Jewish origin consisting of a piece of dough that encloses a filling of seasoned mashed potatoes. Basically they are a mashed potato pie. When sold by the street corner vendors in New York City, they are fried and square shaped. The baked ones are usually round shaped, and are usually made at home and some knish bakeries.

History: Eastern European Jews developed the knish. During the early 1900s, when hundreds of thousands of Eastern European Jews Emigrated to America and settled in New York City, they brought with them their family recipes for knishes. Knishes were made at home until Yonah Schimmel, a rabbi from Romania, began to sell them at Coney Island in New York City, and also from a pushcart on the Lower East Side. In 1910, he opened his original knish bakery located on East Houston Street.

Kobe beef (koo-bay) – Kobe beef is considered the most exclusive beef in the world. Technically speaking, there’s no such thing as Kobe beef, it is merely the shipping point for beef from elsewhere in Japan. What is called “Kobe beef” comes from the ancient province of Tajima, now named Hyogo Prefecture, of which Kobe is the capital. Real beef connoisseurs, however, still refer to it as Tajima beef. This beef comes from an ancient stock of cattle called “kuroge wagyu” (black haired Japanese cattle). Today they are raised on only 262 small farms, most of which pasture fewer than five cows, and the largest of which run only 10 to 15 animals. Each animal is pampered like a spoiled child. Their diets are strictly controlled and during the final fattening process, cattle are fed hefty quantities of sake and beer mash. Each animal gets a daily massage. The theory is that mellow, relaxed cows make good beef.

kohlrabi (kohl-RAH-bee) – It is a vegetable that has been popular for years in Europe and is just beginning to be widely appreciated in the U.S. It is also known as cabbage turnip. It has a bulbous stem growing just above the ground and when young it has edible green leaves. For best flavor, the bulbs should be steamed or boiled before they are peeled.

kosher food – The word kosher means “fit or proper.” It refers to food that is proper for the Jewish people to consume as set out in the laws of Kashrut (the kosher dietary laws) in the Old Testament. It is against the law for Jewish people to eat blood of mats that have been cooked with milk or with anything derived from milk.

kosher salt (KOH-sher) – A pure, refined rock salt used for pickling because it does not contain magnesium carbonate (because it does not cloud brine solutions). Also used to kosher items. Also known as coarse salt or pickling salt.

Kringle – Kringles are hand-rolled circular, butter-layered Danish pastry that enclose a fruit or nut layer, and topped with sugar icing.

kugel – (KOO-gel, KI-gel) It is a baked pudding, in the style of the British puddings, as opposed to a light dessert such as rice or chocolate pudding. Koogel actually means “ball” or “cannonball” in German. It came to have this name because of the small round pot in which such puddings used to be cooked. This round, covered pot would be placed in the larger pot of cholent, a slow-cooking stew of chunks of meat, marrow bones, beans, barley, potatoes and the like.

Classic ones are made with noodles or grains (sometimes even leftover bread). They often have a sweet ingredient such as raisins or apples, but some are savory. Today, they are even made with a variety of vegetables in a style reminiscent of quiche or casseroles. What is characteristic of all of them, though, is that they are made without water, using fats and/or eggs to bind the ingredients, and they still are capable of being either slow-cooked or of being kept warm on a warming plate.

History: On Friday afternoons, in Eastern-European towns, homemakers would be seen carrying their pots of sabbath stew to the village bakery, where they would place it in the large bread ovens, still warm from baking the braided loaves of challah, the festive Sabbath bread. They would return on Saturday at noon, to collect their fresh meals. Eventually, the kugel started to be prepared separately and in larger pans.

 

ladyfinger – Ladyfingers are known in Italy as  savoiardi are sweet, little, fairly dry, finger-shaped sponge cakes. It is used for making desserts like Tiramisu and Charlottes. Ladyfingers can be made at home or purchased in bakeries, supermarkets, or specialty markets.

lagniappe – (lan-YAP) – Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an “unexpected something extra.” It could be an additional doughnut (as in “baker’s dozen”), a free “one for the road” drink, and an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer. Creole term for something extra.

lamington or lemmington –  The word lamington means layers of beaten gold. An Australian dessert of little cubes or squares of sponge cake, dipped in chocolate, then rolled in coconut. In Victoria (State of Australia) they often add a layer of raspberry or plum jam. They are served with tea in the afternoon. Lamington’s are so popular in Australia that the cakes are a favorite means of raising money for school groups, church’s, and scouts and girl guides. These money making adventure are called Lamington Drives. >

lard – Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt. In Italy it is used mainly (either minced or in whole pieces) to prepare various kinds of sauces and soups, to cook vegetables and legumes, or to lard beef or poultry. In order to remove any excess of salt, lard should be blanched by placing it in cold water, bringing it to a boil and then letting it cool entirely under cold running water.

lasagna, lasagne (luh-ZAHN-yuh) – (1) Pasta in flat, very wide strips that is almost always used in baked dishes. (2) A dish made by baking such pasta with layers of sauce and fillings such as cheese or meat.

History: Like many things, the origins of pasta and how lasagna was first made are lost in the mists of prehistory. We can only assume that pasta was “invented” by the peoples living in the Mediterranean area some time after our ancestors had learned to cultivate cereals and to grind them into flour. However, the origins of “macaroni” in Italy go back as far as the time of the Ancient Romans who gave the credit to the ‘Gods’. Some historians say that “maccheroni” is derived from the Sicilian word “maccarruni” meaning “made into a dough by force.” Other historians think the word “lasagne” came from the Greek “lasanon,” a chamber pot. The Romans adopted the word for any cooking pot; lasagne is the pasta dish cooked in the lasanum.

latté, café au lait, cafe leche – Is a coffee made with milk, usually equal portions of scalded milk and coffee.

leavener, leavening agent (LEHV-uhn-er) – Leaveners are agents that are added to doughs and batters to increase the volume and lighten the texture. The most common leaveners are baking soda, baking powder, and yeast. In some recipes, egg whites may be whipped to create a similar effect. In earlier days, leavening agents were called “lifters.”

lefse (lef-suh) – Lefse is considered to any “good” Norwegian the same as the tortilla is to the Mexican and the crepes are to the French. A Scandinavian tradition for decades, lefse is a pastry made from potatoes, flour, butter, and cream. It is widely prized as a delicious delicacy, whether served plain or with butter and sugar.

legume (lehg-Yoom) – Legumes, also known as pulses, are the mature seeds that grow inside pods. We call them peas, beans, and lentils.

lemongrass – It is also known as citronella. Lemongrass is native to Malaysia and grown throughout Southeast Asia and California. It is a stiff tropical grass that resembles a large fibrous green onion (the stalks are too tough to eat buy when simmered in liquid, they impart a distinctive fragrance and taste). It is an essential herb in southeast Asian cooking. It adds a lemony flavor to dishes.

Lemon Drop Martini – In large west coast cities, especially San Francisco, the Lemon Drop Martini is the popular drink, a lemon drink that is truly reminiscent of the childhood candy. It is sometimes known as adult lemonade. This addictive drink is a mixture of fresh lemon juice, vodka, sweet vermouth or Triple Sec, sugar, and served ice cold in a sugar-rimmed martini glass.

History: This drink came into vogue during the 1970s and was developed at a now defunct bar called Henry Africa’s in San Francisco, a well known singles” bar. Since it was basically a singles bar that catered to single men and women, they developed and pushed “girl drinks.” They are drinks that are potent, but sweet enough to cover the taste of alcohol. It is felt that it was named after the candy, lemon drops, of the same name.

lentil – These are tiny bean-like seeds. They are one of the first plants used for foods. The Egyptians and Greeks cooked these small legumes and so did the Romans. Pliney, the Roman naturalist, recommended them as a food that produced mildness and moderation of temper.

liaison (lee-ay-ZON) – Liaison The process of thickening a sauce, soup, or stew. This is a mixture of cream and egg yolks that is used to thicken soups and sauces. Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling. This process is also referred to as a “binder.”

licorice – Its botanical name is Glycyrrhiza, from the Greek meaning “sweet root.” The taste of the licorice root is so distinctive that its sweetness is detectable in water even when diluted to 1 part licorice to 20,000 parts water.

History: Licorice has a long and honorable history in the service of mankind. The earliest usage of Licorice was back in the first syllables of recorded time. Licorice freaks throughout history have included Pharaohs and Prophets. Men discovered generous supplies in KingTut’s tomb, while Egyptian hieroglyphics record the use of Licorice in a popular beverage in the days when the Bible was still being written! Alexander the Great, the Scythian armies, Roman Emperor Caesar, and even India’s great prophet, Brahma, are on record endorsing the beneficial properties contained in Licorice. Warriors used it for its ability to quench thirst while on the march, while others (including Brahma and venerable Chinese Buddhist sages), recognized Licorice’s valuable healing properties.

Natural licorice can be effective medicine. For over 3000 years, licorice root has been used as a remedy for peptic ulcers, sore throats and coughs in eastern and western medicine. Licorice root has been used since the third century BC to help dissipate coughs.

Liederkrantz cheese (LEE-duhr-krahntz) – It is a semi-soft aromatic cow’s milk cheese created by New York cheese maker, Emil Frey, in 1882. This cheese is most commonly enjoyed with beer, dark bread, and onions. Borden Foods purchased the trademark and is its sole producer.

lima beans – Lima beans come in two varieties; the Fordhook and the baby lima. The Fordhook is meatier and fatter than the baby limas with has a bolder flavor. Fresh limas can be found sometimes in June, July, and August. They should be shelled just before using.

limburger cheese (LIM-bur-ger) – Limburger is a semi soft, surface-ripened cheese with a characteristic strong flavor and aroma. It was first made in the Province of Luttich, Belgium and is named for the town of Limburger, where originally much of it was marketed.

Limoncello (lee-mohn-CHEH-loh) – Limoncello is the generic name for an Italian citrus-based lemon liqueur that is served well chilled in the summer months. An absolute natural product acquired by the infusion of lemon skins in pure alcohol. It has become Italy’s second most popular drink after Campari. It is wonderful as a palate cleanser or as an after dinner drinks. Keep your bottles of Limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn’t require much work, but you’ll need some time. In most recipes, Limoncello must steep for (80) eighty days.

History:  It has long been a staple in the lemon-producing region along the Italian Amalfi Coast in Capri and Sorrento. The Amalfi Coast is known for its citrus groves and narrow winding roads. Authentic Limoncello is made from Sorrento lemons, which come from the Amalfi Coast. Families in Italy have passed down recipes for this for generations, as every Italian family has their own Limoncello recipe.

lobster – A large seawater crustacean. Lobster is considered the king of the crustacean family and has a jointed body and limbs covered with a hard shell. The American or Northern lobster is caught from Newfoundland to the Carolinas, but lobster is the essence of the Main seacoast. Lobster and Maine are all but synonymous.

History: For centuries, lobsters were so abundant that they were usually considered food for the poor. According to regional legend, John D. Rockefeller Sr. rescued the lobster in 1910. The legend is that a bowl of lobster stew, meant for the servants’ table, was accidentally sent upstairs (where it was rapturously received). From then on, it was given a permanent place on his menu. Back in New York, what was good enough for John D. was good enough for the rest of society.

Lobster Cardinal – French. The word “cardinal” describes the color of this dish, which resembles the red color of the robes worn by a cardinal of the Catholic Church. It is cubed cooked lobster meat that is mixed with a sauce, spooned back into the lobster shell, sprinkled with breadcrumbs, and browned.

Lobster Newberg – A rich lobster dish in an elegant sauce. It is usually served over buttered toast points.

Lobster Thermidor – Select pieces of lobster sautéed with shallots and mushrooms, and then deglazed with white and place back in the shell.

History: Lobster Thermidor was introduced on January 24, 1894, at Chez Marie, a well-known Paris restaurant. On that evening Victorien Sardou’s play “Thermidor” had its first performance at the theatre called Comedie-Francais. Marie decided to launch his new dish by giving it the name of the play “Thermidor.” The play was called “Thermidor” after one of the months of the French republican calendar.

London broil – London broil is actually a dish and a cut of meat. For the dish, large pieces of flank steak (from the lower hindquarters) or top round (from the inner portion of the hind leg) are cut into pieces, marinated, grilled, or broiled, and then sliced across the grain. In the market, you’ll find many thick cuts of meat — including top round and sirloin tip — labeled “London broil.”

lox – Lox is the term used for salmon that has been cured in pure salt for about two months and then is soaked to get rid of the excess salt. Lox is not smoked.

lutefisk (lewd-uh-fisk) – Also called lyefish. It is dried cod that has been soaked in a lye solution for several days to rehydrate it. It is then boiled or baked and served with butter, salt, and pepper. The finished lutefisk usually is the consistency of jello. In the United States, Norwegian-Americans traditionally serve it for Thanksgiving and Christmas. In many homes, lutefisk takes the place of the Christmas turkey. Today the fish is celebrated in ethnic and religious celebrations and is linked with hardship and courage.

lychee – This fruit is native to China and is now grown in tropical climates of the United States. It is available fresh in Asian markets during the summer months and canned year-round. The fruit is covered with a thin, brittle, slightly bumpy shell that is easily removed with your fingers. The fruit inside is white, soft, and somewhat like a grape. It also has a wonderful aroma.

macadamia nut (mak-uh-DAY-mee-uh) – The macadamia tree is a native of Queensland, Australia. It has an extremely hard shell, a buttery texture, and a high fat content. It is now grown extensively in Hawaii. It is also a staple in Indonesia where it is known as Keriri, Buah or candle nut.

macaroon (mak-uh-ROON) – A small round cookie that has a crisp crust and a soft interior. It may be made from almonds, though coconut is common in the U.S. They may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are also a type of macaroon.

History:  They originated in an Italian Monastery around 1792. The Carmelite nuns to pay for their housing when they needed asylum during the French Revolution baked these cookies.  The Carmelite nuns followed the principle: “Almonds are good for girls who do not eat meat.” During the Revolution, two nuns who hid in the town called Nancy, made and sold macaroons. They became known as the “Macaroon Sisters.”

mache – Means “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 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 and is a pest in wheat and cornfields. However, skilled 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. Makes a nice salad by itself when dressed with a peanut oil based dressing or light vinaigrette.

madeira (mah-DER-ah) – A fortified red wine that is made from white grapes and comes from the island of Madeira. It resembles a well-matured, full-bodied sherry.

Mahi Mahi – This is a type of dolphin fish, not to be confused with the dolphin that is a mammal. The Hawaiians named it mahi mahi to avoid this misunderstanding. It is a moderately fatty fish with firm, flavorful flesh and it is usually available as steaks or fillets. It tastes best when grilled or broiled.

Mai Tai – It is a potent cocktail that combines light and dark rums with different frit juices of choice served over ice.   The Mai Tai is considered the unofficial and favorite drink of the State of Hawaii. It seems that every bartender in the Hawaiian Islands has his own secret recipe and that every tourist seems to sample as many as possible.

History: It was created in San Francisco, California in 1944 by restaurateur, Victor J. Bergeron, the original owner of Trader Vic’s Restaurant. Supposedly he created it for a couple of Tahitian friends, Harn and Carrie Guild. On tasting the drink, Carrie reportedly exclaimed, “Mai Tai – Roa Ae” meaning in Tahitian, “Out of this world – The Best.” In 1953, Bergeron introduced the Mai Tai at the Royal Hawaiian, Moana, and Surfrider Hotels in the Hawaiian Islands. Victor Bergeron is reported to have said, “There’s been a lot of conversation over the beginning of the Mai Tai, and I want to set the record straight. I originated the Mai Tai. Many other have claimed credit. All this aggravates my ulcer completely. Anyone who says I didn’t create this drink is a dirty stinker.”

maitre d’ hotel – Maitre is French for “master.” Maitre d’ hotel literally means “master of the hotel.” It came to mean the “head waiter” in a restaurant, a person in charge of a dining room in a hotel or restaurant.

mango – Mango trees are evergreens that will grow to 60 feet tall. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean, and South America. Today there are over 1,000 different varieties of mangos throughout the world. Mango cultivation has now spread to many parts of the tropical and sub-tropical world, where they grow best.

History: The mango originated in Southeast Asia where it has been grown for 4,000 years. Because the mango seed can’t be dispersed naturally by wind or water due to it’s large size and weight, it is believed that people who moved from one region to another transported the fruit to new areas. The spread of Buddhism assisted in the distribution of mangoes in Southeastern Asia. Mangoes were carried to Africa during the 16th century and later found their way aboard Portuguese ships to Brazil in the 1700′s. Later, in 1742, mangoes were found growing in the West Indies. In 1860, mangoes were successfully introduced to Florida along the East Coast, where only a few varieties were grown.

maple sugaring – The term “maple sugaring” is part of the history of maple. In many areas of the region where the most maple products are made, the expression “sugaring” has survived since the earliest times, when sugar was the product made instead of maple syrup, which is the most popular variety of maple produced by the sugar makers of today. In the early days, sugar was more easily kept in the primitive containers available, and more safely stored for later use.

History: Journals of the explorers and settlers from as early as 1609 indicate that the native North American Indians were the first sugar makers. “Indian sugar” and “Indian molasses” are terms that were used by the settlers.

In later February or early March, at the time of the “Maple Moon,” Indian families made sugaring camps in areas where maple trees were plentiful. Gashes were cut in the sugar maples and sap was caught in hollowed out logs or birch bark containers were cut and folded at the corners so as to avoid breaking and consequent leakage. Indian women and children did most of the work. Sugaring was a time of celebration for Indian families. After the cold winter, the Maple Dance brought on warmer weather.

The early settlers who came to Northeastern North America made maple sugar in much the same way as the Indians. Most sugaring was done in outdoor camps, set up in groves of maple trees. Thomas Jefferson, the third president of the U.S., was enthusiastic about maple sugar and established a grove of maples at his Monticello home (one of those maples remains standing on a hill at the plantation today). Abolitionist friends of Jefferson thought the cultivation of sugar maple might bring West Indian slavery to an end. Maple sugar was known as “sugar not made by slaves.”

maple syrup – It is the first finished product made from boiled map of the maple tree. This is the form most widely used in recipes. A maple tree is usually 30 years old or more and at least 10 inches in diameter before it is tapped. Depending on its size, a tree may have from one to four taps, each of which yields an average of 10 gallons of sap each season.

History: Before the French even colonized the New World; maple sap was already being collected by the American Indians who used it as a sweet beverage. Although they knew how to tap the trees and collect maple sap, their primitive earthenware, however, were not allowing them to boil the sap quite enough to produce maple syrup. Some historians believe that the American Indians taught the process of sugar making to Europeans; others, rather believe that this discovery can be attribute to a certain doctor named Michel Sarrazin, a military surgeon, who arrived to the Canadian country in 1685. Although nothing proves that he might be the father of sugar making; the fact remains that the maple syrup production spread through the French colony. Maple syrup was considered a precious elixir used as medicine to strengthen the chest.

It is now considered a delicacy in the U.S., but in colonial days it was used extensively as an ordinary sweetener. The Indians taught the first white settlers how to tap Maple trees in the spring, and then evaporate the sweet sap until it became maple syrup.

maquechoux (mock-shoe) – This is a dish that the Cajun people of Louisiana got from the Native American tribes that populated southwest Louisiana. It’s a wonderful vegetable dish featuring fresh corn. The recipe is varied the by adding chicken, or even crawfish tails.

margarine – A butter substitute that was made originally from other animal fats, but nowadays exclusively from a combination of vegetable oils. Because margarine closely duplicates butter, it can be substituted equally in recipes, though there will be differences in flavor and sometimes texture depending on what you’re making. Both margarine and butter have approximately 18% moisture in them.

History: Margarine was developed in 1869 by a French chemist, Hippolyte Mege-Mouriez, in response to the prize offered by Emperor Louis Napoleon III for a substitute for butter. The first margarine was made of suet and milk and it was originally called oleomargarine from the Latin word “oleum” which means “oil” and the Greek word “margaron” which means “pearl” (because it had a pearl-like luster). In 1878, manufacturing began in the United States as “artificial butter.” After World War II, it began to be called margarine.

Margarita (mar-gur-EE-tuh) – The basic or classic Margarita is made using fresh lime juice, orange liqueur, and tequila served in a salt-rimmed glass. Whether plain, salted, straight up, on the rocks, or frozen, Margaritas are made in an array of flavors and colors.

History: Several Mexican bars and bartenders have staked a claim to its origin.

(1) The strongest claim comes from Ciudad Juarez, Mexico in 1942. Francisco “Pancho” Morales (1919-1997) is credited with inventing the drink while working in Tommy’s Bar. A woman came in and asked for a “magnolia” – a drink he had not heard of. Pretending to know what she wanted, he whipped up a cocktail of tequila, cointreau, and lime juice.

(2) Margarita Sames claimed to have invented the drink in 1948 at a poolside Christmas party at her Acapulco vacation house. The game at the party was to make a new drink concoction and have the party guests test and rate the result. The result was a success with her guests and quickly spread throughout the southwest United States.

(3) Another claim is from Carlos Herrera, owner of the Rancho La Gloria, located between Rosarito Beach and Tijuana. In the latter 1930s, Herrera would fix various tequila drinks for a showgirl named Marjorie King. She liked one particular drink so much that he named it Margarita, the Spanish name for Marjorie.

(4) The final story is from a bartender in Virginia City, Nevada who named the drink after his girlfriend, Margarita Mendez, who hit someone over the heat with a whiskey bottle and died in the crossfire that pursued.

marinade (marin-ad) – It is a Spanish word originally meaning “pickle in brine.” Today marinade is a strongly-flavored liquid which meat and fish are steeped until they take on some of the flavor or the marinade before cooking.

marmalade – Marmalade is a jellylike preserve that contains pieces of citrus fruit and rind. The word is first recorded in English in the early sixteenth century. The word is borrowed from Portuguese marmalada ‘quince jam’, from marmelo ‘a quince’. The original marmalades were made from quince and the Portuguese word “marmelada” means “quince jam.”

History: The world’s first known book of recipes, called “Of Culinary Matters,” written by the Roman gastronome Marcus Gavius Apicius in the first century, includes recipes for fruit preserves.

Marmalade is thought to have been created in 1561 by the physician to Mary, Queen of Scots, when he mixed orange and crushed sugar to keep her seasickness at bay. It has also been suggested that the world “marmalade” derives from the words “Marie es malade” (Mary is sick).

In the late 18th century in Scotland, James Keiller bought a considerable quantity of oranges off a ship that had come to Dundee from Spain. The oranges were cheap, the reason being, as he soon discovered, that they were very bitter because they were Seville oranges. Unable to sell them he took them home to his wife. She experimenented in her kitchen and came up with what we know as marmalade.

marmite (mahr-MEET) – (1) Marmite is a British product that is a concentrated yeast paste. It can be used on toast, sandwiches, or as an added ingredient in stews and casseroles. It is 100% vegetarian and it contains virtually no fat or sugar. Marmite has a distinctive savory taste, unlike anything else. It remains a popular food in Britain. (2) A French cast iron or earthenware soup pot with a lid.

Marsala – Marsala is a wine imported from Sicily. It is Italy’s most famous fortified wine that ranges from dry to sweet. Dry Marsala makes a tasty aperitif. Sweet Marsala is used as a dessert wine and also to flavor. It is also a popular cooking wine.

marshmallows – Marshmallow is a confection made from the root of the marsh mallow plant. When we think of traditional holiday meals, sweet potatoes with marshmallows always come to mind.

History: The plant name is really old, first found in an Old English medical book written around 1000 A.D., when it was spelled merscmealwe. As a candy, marshmallows date back at least to the late nineteenth century. Originally the marsh mallow plant was mixed with eggs and sugar and then beaten to foam. Today they are generally made of gelatin, water, sugar, egg whites, corn syrup, vanilla extract, and artificial sweeteners. In the 1920s, marshmallows were introduced as a topper for sweet potatoes. While sweet potatoes and marshmallows were not originally created for the holiday meal, it has become a tradition.

Martini – The Martini consists of gin and a varying amount of dry white vermouth, depending on personal taste, and is served in the traditional glass with a V-shaped profile. It can be garnished with an olive, a twist, or a cocktail onion. The Martini has become Americans most popular hard-liquor drink and an American icon. The cocktail has been represented in film, literature, and pop culture as the cocktail of choice for the cool, the suave, and the connected.

History:  In the 1920s, the Martini really became popular during the Prohibition era. Prohibition ruined the restaurant business in cities and it changed the way Americans drank. Across the country general liquor consumption was down, but city dwellers drank more per capita, and the trend was towards a mass binge on hard liquor. An illegal truckload of gin carried higher profit margins than beer or wine and because it was easier to counterfeit than whiskey.

Just as there are many recipes for Martinis, there are also several stories or legends on how it originated:

(1) In 1862, a gold miner came into the bar of the Occidental Hotel in San Francisco, threw a gold nugget on the table and asked the legendary bartender, “Professor” Jerry Thomas to shake up something special for him. This recipe that Jerry Thomas made was later produced in an 1887 reprint of Thomas’ Bartending Book (it did not appear in his first edition of the book). A mock court held in San Francisco, called the Court of Historical Review, ruled that the Martini was invented in San Francisco, but not before a Martini was drank by the presiding judge.

(2) In 1870, a gold miner stopped at Julio Richelieu’s saloon in Martinez, California, and put a fistful of gold nuggets and an empty bottle on the bar, and asked for Champagne, a beverage not available. The bartender told the miner he had something much better than Champagne and served him a drink, which he said, was a “Martinez Special.” To this day, Martinez, California claims to be the birthplace of the Martini. A court in Martinez, California overturned Court of Historical Review’s decision that the Martini was invented in San Francisco, and the in 1992, the citizens of the town erected a brass plaque in downtown Martinez proclaiming their town as the birthplace of the Martini.

(3) An Italian bartender, Martini di Taggia, at New York’s Knickerbocker Hotel claims t have invented the drink in 1912. It is said that he was the first to mix a Martini with dry, not sweet, vermouth.

(4) Also bartender, William F. Mulhall, wrote of mixing both sweet and dry Martinis at New York’s Hoffman House around the same time.

(5) The English also claim the name derived from the Swiss Martini & Henry rifle used by the British army between 1871 and 1891.

(6) The Italians also like to take credit for the origin being from the Martini & Rossi Vermouths. The Oxford English Dictionary states that the earliest use of the word was in 1894 and states that the word comes from Martini & Rossi Vermouth citing an advertisement for Heublein’s Club Cocktails.

marzipan (MAHR-zih-pan) – A mixture of sugar, almonds, and egg whites. Also called almond paste. 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.

History: In ancient Persia, the favored sweet was ground almond paste flavored with rose water called lauzinag. This sweet was wrapped in a paper-thin pastry made from egg whites and cornstarch. When the Arabs conquered Iran, the lauzinag became the most admired dessert in Baghdad. Plain almond paste is still used in the Middle East where it is now called lauzina. When it reached Spain the Moors started calling it makshshabaan, which was the name of the kind of wooden box they stored it in. In Spanish, that word became mazapan.

Other Europeans heard the Spanish name, thinking it meant, “March bread,” called it marzipan (the traditional shape of marzipan is in the form of a loaf of bread). From the late Middle Ages through the 19th century, the confection was called marchpane. For a long time only apothecaries were entitled to prepare and sell this delicacy. It was thought of as strong flavored bread to which precious stones and pearls were ground and added to cure ailments and prolong life.

According to a legend, the walled city of Lubeck. while under attack, the city gates were closed. Eventually the bakers ran out of flour, and to stave off starvation, they ground their abundant supply of almonds into flour and created marzipan.

mascarpone cheese (mass-car-POHNE) – Mascarpone is an Italian triple-creme cheese, made from a generally low-fat (25%) content fresh cream. It’s made from the milk of cows that have been fed special grasses filled with fresh herbs and flowers (a special diet that creates a unique taste often described as “fresh and delicious”). Milky-white in color, it is a thick cream that is easily spread. When fresh, it smells like milk and cream, and often is used in place of butter. It is much like fresh ricotta in consistency and has a mildly acid and buttery flavor. It is actually not a cheese because to starter or rennet is used in its production. Lemon juice is what helps it to coagulate. Because of its low sodium content, mascarpone is highly perishable.

History: According to a 12th century document from Lake Como (not too far from Milan), it indicated that what they called mascarpone then was actually like ricotta cheese. The cheese apparently originated in the area between Lodi and Abbiategrasso, west and south of Milan. Some say the name came from the Spanish work “mas que bueno” which means “better than good.” It also may have come from “mascarpa,” a milk produce made from the whey of stracchino or aged cheese. Or, it may come from “mascarpia,” the local dialect for ricotta, since a virtually identical process makes both cheeses. The thought then, is that mascarpone originated as a by-product from other cheeses. Originally, it was produced in autumn and winter for immediate consumption.

matzo (MAHT-suh) – Matzo is a Hebrew word that means “unleavened bread.” The Bible commands Jews to commemorate the exodus from Egypt by eating matzo – and no leavened bread – for the eight days of Passover. Thousands of years of rabbis have come up with long explanations for how to observe that seemingly simple commandment. For ritually observant Jews, it means that just about anything with a grain base that hasn’t been rabbinically certified as suitable for Passover will be removed from the house for the eight days. And many recipes that use regular flour or bread will be reformatted to use Passover matzo or matzo meal, which is nothing but ground up Passover matzo. There are only a few acceptable deviations from the standard recipe: Egg matzo is acceptable fare for children, the ill and the elderly. And whole-wheat matzo is suitable for anyone who thinks regular matzo isn’t quite crunchy or dry enough.

mayonnaise (MAY-uh-nayz) – (French) Mayonnaise is an emulsion consisting of oil, egg, vinegar, condiments, and spices.

medallion (med-al-eean) – A French word meaning “metal.” The word means a skinless, boneless round piece of meat which is usually cut from the loin of pork, lamb, or veal. The meat is tied with a string to help retain its round shape during cooking.

Melba Toast – Melba toast is a very thinly sliced crisp toast that is served warm.

History:  Also named after Dame Nellie Melba. Melba toast is said to be derived from the crisp toast that was part of Dame Melba’s diet during 1897 when she was strenuously dieting, living largely on toast. It is said that she so enjoyed a piece of toast a young waiter had burnt, while she was staying at the Savoy Hotel. It was bungled and was served to her in a thin dried-up state resembling parchment. Cesar Ritz beheld with horror his celebrated guest crunching this aborted toast, and hastened over to apologize. Before he could say a word supposedly Madame Melba burst out joyfully, “Cesar, how clever of Escoffier. I have never eaten such lovely toast.” The hotel proprietor Cesar Ritz supposedly named it in a conversation with chef Escoffier.

meringue (ma-rang) – A meringue is a light, delicate foam confection made by slowly beating egg whites and then adding sugar. Whipping egg whites are much like blowing air into a balloon. Beating or whisking causes the protein in the egg whites to unfold, forming films that trap the air bubbles, and the sugar stiffens the foam. A meringue is really nothing but a foam, and foam is a big collection of bubbles. Fat interferes with the formation of a good foam in the egg whites. Fats tend to collapse egg foams.

merlot (mare-low) – A red wine that is similar to Cabernet Sauvignon.

mignardise — (min-yard-EEEZ) Small, one-bite sweets or delicacies, generally presented with the check, as a thank you from the restaurant. The French called them “preciousnesses.” They are usually very simple but elegant desserts. In other words, it is the finish to a meal. mignardise — (min-yard-EEEZ) Small, one-bite sweets or delicacies, generally presented with the check, as a thank you from the restaurant. The French called them “preciousnesses.” They are usually very simple but elegant desserts. In other words, it is the finish to a meal.

mille-feuilles (meel-FWEE) – In French it translates as “a thousand leaves.” Outside of France it is known as “Napoleon.” It consists of layers of puff pastry interspersed with pastry cream or whipped cream and iced with fondant and chocolate or with confectioner’s sugar. It is believed to have been developed in France during the latter part of the 19th century.

mincemeat – Mincemeat was developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential dish for holiday dinners just like the traditional plum pudding. It is, very simply, a mixture of fruits and spices that are cooked with or without minced meat and generally doused with brandy, rum, or whiskey. It improves and becomes moister as the weeks pass, so allow it to mature for at least four weeks before using.

minestrone (mih-nest-ROE-nay) – Means “big soup.” It is a thick vegetable soup that generally contains pasta.

mint – Mint is the aromatic plant of the genus “mentha,” used in infusions, to flavor liqueurs, sweets, syrups, and as a culinary herb. There are about 25 species. Its leaves are used to flavor sauces and salads, in cooking vegetables, and to season meat dishes. It’s also used in making mint tea (made by infusing the leaves). Dried mint lasts up to two years. The leaves of peppermint produce a very pungent oil (used mainly in making sweets, liqueurs, and jellies). Lemon bergamot is a Mediterranean species that also produces an essential oil used mainly in marinades and drinks. Japanese mint is the species from which menthol is extracted.

Mint Julep – A Mint Julep is always made with fresh mint, Kentucky bourbon, and plenty of crushed or shaved ice. The drink is traditionally served in a silver or pewter cups (this is because these cups frost better than glass). Kentuckians say that when a Mint Julep is made right, you can hear angels sing. It is a classic drink of Kentucky and is traditionally served at the running of the Kentucky Derby on the first Saturday of May. Thousands of Mint Juleps are served each year at the Derby and at weekend Derby parties around the nation. The citizens of Charleston, South Carolina also like to claim the Mint Julep as their own.

History: Mint Juleps have been served in the South since the 1700s. A visitor in 1774, describing the southern menu and especially breakfast as being overly luxurious, observed that the average planter rose early and had his drink (because a julep before breakfast was believed to give protection against malaria).

The clubhouse at the Kentucky Derby began mixing Mint Juleps around 1875. The drink really became popular and became the track’s signature libation in 1938 when the management began charging 75 cents for the drink and the small glass vessel it came in.

mirepoix (meer-PWAH) – When a recipe refers to “mirepoix” it is talking about a standard ratio of onions, carrots, and celery used in classical cooking. The ratio is 50% onion, 25% carrots, and 25% celery. Mirepoix is often used in the making of stocks and soups. Sometimes ham or bacon is added for more flavor. It is used to season sauces, stews, and soups. Mirepoix can also be used as a bed on which to braise meats.

History: Named after Duke Maresch Mirepoix of France. It is believed that his cooks created the mixture.

mirin (mee-rin) – Mirin is Japanese for a sweet rice wine made from glutinous, short-grained rice. It has an alcohol content of 13% to 22%. It is not used for drinking but is used in Japanese cooking to add a sweet flavor to a dish.

Mise en Place [MEEZ ahn plahs] – A French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Organizing and completing in advance all the preliminary steps required in a specific preparation.

Mise en place makes the actual process of cooking more efficient and helps prevent the cook from making mistakes or discovering missing ingredients at a crucial moment.

miso (mee-sohl) – Miso is known as soybean paste to Westerners. Miso has played an extremely important role in the dietary life of the Japanese for centuries along with rice. It is a fermented paste of grain and soybeans, has the consistency of peanut butter, and comes in a wide variety of flavors and colors.

History: It is said that miso came to Japan from China. At first, Buddhist monks and nobles treasured fermented food like miso as luxuries, but it became a daily necessity in the Nara Period (710-784). Later in the Muromachi Period (1392-1573), it came to be a popular food of common people. It was in the I7th century that industrial production of miso was started. At present, there are about 1,600 miso-manufacturing plants in Japan. The production volume of Miso in Japan is about 600,000 tons and of which about 3,000 tons are shipped overseas. Mix miso with a little water before combining with other foods so that it will blend easily. Miso can enhance the flavor of sauces, soups, and marinades. Since it’s high in sodium, don’t add salt or soy sauce to a recipe until testing for taste first. Miso also makes a good substitute for anchovy paste.

molasses (muh-LAS-sihz) – Molasses is made from sugar cane, which goes through a complex process, which removes all of the nutrients, resulting in a white sugar. When the natural sugar crystallizes, the molasses is drawn off or “spun out.”

History: This food sweetener was probably first extracted from sugar cane by the early Chinese or by the East Indians. Its American history dates back to 1493 when Columbus introduced it to the West Indies. Molasses became an important product in Colonial trade. It was the major sweetener used in America until after World War I because it was less expensive than sugar. Molasses was so important that the founders of the colony of Georgia promised each man, woman, and child who endured a year in Georgia 64 quarts of molasses as a reward.

blackstrap molasses – It is the thick, dark residual liquid food (syrup) that remains after the last extraction of sugar from cane or sorghum. During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrup mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Blackstrap molasses comes from the third and final boiling and is what amounts to the dregs of the barrel. The resulting molasses (blackstrap) is very dark and has a robust somewhat bitter-tart flavor. As the final product, blackstrap molasses contains the lowest sugar content of the molasses, but is the more vitamins, minerals, and trace elements (iron, potassium, calcium and magnesium) found naturally in the sugar cane plant, making it more nutritious than most other sweeteners. Used in a variety of baked goods, particularly meat and vegetable dishes, as a sweetener and coloring agent. It is also widely accepted as a “health food”. When blended with Fancy Molasses, it produces a cooking molasses, which can be used in any number of recipes and is particularly suitable for ginger snaps, soy based sauces, licorice, and canned baked beans.

sorghum – It is different from molasses, although many people use the terms interchangeably. Sorghum is made from the juice of the sweet-sorghum cane stalk and has no sugar removed and thus is significantly sweeter than molasses.

mold – Molds are microscopic fungi that live on plant or animal matter. Mold grows from tiny spores that float around in the air. When some of these spores fall onto a piece of damp food, they grow into mold. The mold feeds itself by producing chemicals that make the food break down and start to rot. As the bread rots, the mold grows.

mole (MOH-l3h) – The word comes from the Aztec word “molli” that means “concoction”, “stew”, or “sauce.” In Mexico, mole is a Mexican is a very rich, thick chocolate sauce that is made with a variety of chiles, onions, garlic, cumin, coriander, cinnamon, seeds, and a small amount of chocolate. It varies from town to town and family to family. It’s best known ingredient is chocolate. The chocolate contributes richness to the sauce without adding too much sweetness.

monkey dish – A “monkey dish” is a small or tiny round bowl or saucer used in the restaurant industry for side dishes. The dish is also called a “fruit dish.”

History: Some researcher’s think that the name comes from the little hat that a hurdy gurdy man’s monkey wore. When the monkey’s hat was taken off its head and tipped over to accept change, it resembles the little dish known in restaurants as a monkey dish.

monkfish – Also called angler fish is named for the way it lures its prey. A bottom dweller, it has a long filament, which grows from its head, and it twitches and resembles a worm. When the prey fish attacks the “worm”, it’s engulfed by the huge mouth of the Monkfish (also known as Angler, lotte, bellyfish, frogfish, sea devil, and goosefish). Not a pretty fish, the Monkfish is large and firm textured. It is low fat and has a mild sweet flavor. It is often compared to lobster. The edible portion, tail (loin) can be roasted, grilled, braised, poached, or sautéed.

Monterey cheese – This cheese was first made on farms in Monterey County, California around 1892 and manufactured on a factory scale was begun about 1916. It is made from pasteurized whole, partly skimmed, or skim milk. Whole-milk Monterey is semi soft, and Monterey made from partly skimmed or skim milk is hard and used for grating.

morel (mo-rel) – A morel is a mushroom, which belongs to the fungus family. Morels are edible fungus.

mornay sauce – A cream sauce made with cheese. This is especially good with fish, eggs, vegetables, and pasta.

History: (1) Legend dates this sauce to the 17th century when a French nobleman named Philippe de Mornay threw a handful of cheese into a Béchamel sauce and this achieved this sauce. (2) Another version states that a cook named Voiron who dedicated the sauce to his former chef, named Mornay, created it.

mortar and pestle – Mortar and pestles are used to grind solids into powders. A mortar is a bowl-shaped container made of a hard wood, marble, pottery, or stone. The pestle is a bat-shaped tool that is used to grind inside the mortar (bowl) and pulverize grains, herbs, and other food substances as well as medicines. The pestle is rotated against the bottom of the mortar to pulverize the ingredient between them to the desired consistency. Crushing the fibers of herbs releases the full range of essential oils they contain. Fresh spices and herbs are more flavorful and add more zest to a dish when they are freshly ground.

molcajete (mohl-kah-HEH-teh) – The Mexican term for mortar and pestle. Molcajete being the mortar (seasoning bowl) and tejolote (from stone doll) the pestle. They are made from volcanic rock and are used to grind herbs and spices or to crush tomatoes, tomatillos or other vegetables for salsas. Foods traditionally prepared in the molcajete include salsas and mole’s (mohl-LAY), as well as guacamole. It is also used for grinding chilies, garlic or other herbs and spices for food preparation.

History: The Molcajete, or Mexican version of the mortar and pestle appears in Mexican pre-history in the Tehuacán Valley 6,000 years ago. This is an ancient device, which was originally used for grinding grain. The grain was placed in a shallow depression in a stone, the mortar, and then pounded with a stone, the pestle.

Suribachi – The Japanese version of the mortar and pestle. It consists of an earthenware bowl glazed on the outside. The inside of the bowl has a ridged pattern to facilitate grinding. It is used with a wooden pestle called “surikogi”. Wood is used to keep the pestle from wearing down the ridges in the mortar. In Japanese cooking the suribachi is used to crush sesame seed as well as for various pastes.

History: The earliest excavated evidence of its use in Japan was known in the Yayoi period (400 B.C. to 400 A.D.), when rice cultivation was introduced. In China, early in the former Han Dynasty (221 B.C. to 9 A.D.), foot-driven and water-powered tilt-hammer pestles throve and seem to have been introduced in Japan in about the eighth century.

Mousse (MOOS) – The word derives from the Latin “mulsa” meaning a mixture of honey and water, and also the French meaning “froth” or “foam.” This dessert is usually served cold.

Mother Sauces – Also called “Grand Sauces.” These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French “grande cuisine,” came up with the methodology in the early 1900′s by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you’ll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:

Béchamel sauce (white) – White cream sauce made from a roux (a combination of flour and a fat). The old expression, “First you make a roux,” indicates that you make the roux before adding anything else to it. A roux is an equal combination of butter and flour (normally one tablespoon of each), simmered over low heat until it bubbles; milk (one cup) is then added. The flour/butter roux thickens the milk, creating a rich sauce. To thicken the sauce to a medium consistency, use two tablespoons each of butter and flour per cup of milk; for an even thicker roux, use three tablespoons of each ingredient per cup of milk. Béchamel sauce is the base for such sauces as Mornay sauce, and it’s the foundation for many savory soufflés. In Italy, béchamel sauce is known as balsamella.

Veloute sauce (blond) – Very similar to Béchamel sauce; although instead of adding milk to the roux, white chicken or veal stock (and sometimes fish fumet) is added. Velouté is often made even richer by adding egg yolks or cream.

Brown (demi-glace) or Espagnole sauce – Traditionally made from beef stock, aromatics, herbs and, sometimes, tomato paste. Brown sauce is the basis from which many other sauces are made. Brown sauce consists of a liquid thickened with a cooked mixture of butter and flour called a roux. The difference is that for a brown sauce, the roux is cooked much longer; it must be stirred over low heat until it acquires a nut-brown cast that intensifies the color and flavor of the sauce. This lengthier cooking diminishes the thickening power of the starch, a factor that should be taken into consideration before you start cooking. To make a brown sauce of medium thickness, allow two tablespoons of both butter and flour for each cup of liquid.

Hollandaise sauce (butter) – Uses butter and egg yolks as its liaisons. It is served hot with vegetables, fish, and eggs (like egg benedict). It will be a pale lemon color, opaque, but with a luster not appearing oily. The basic sauce and its variations should have a buttery-smooth texture, almost frothy, and an aroma of good butter. Making this emulsified sauce requires a good deal of practice — it is not for the faint of heart. Béarnaise sauce, which is “related” to hollandaise sauce, is most often served with steak.

Tomato sauce (red) – Prepared on a tomato product base with flavorings and seasonings, plus liquid added. The tomato sauce is slightly coarser than any other of the grand sauces because of the degree of texture that remains even after pureeing and straining tomatoes. The sauce will have a deep, rich tomato flavor.

mount with butter – Mount with butter is a technique where small pieces of cold, unsalted butter are whisked into a sauce just before serving. This gives sauces texture and flavor as well as a glossy look.

moxie – Moxie was our nation’s first mass-marketed soft drink. Long before Pepsi, Coca Cola, and the current variety of “new age” soft drinks with sophisticated names, there was Moxie. The word Moxie is the only proper name that has made it to the dictionary as a noun synonymous with having “spunk” or “guts” (if you ever tasted it, you would instantly know why!). It’s still common to hear of someone as having “a lot of Moxie”.

History: Moxie was founded in Lowell, Massachusetts in 1884 by Dr. Augustin Thompson of Union, ME. Originally, Moxie was touted as a patent medicine guaranteed to cure almost any ill including loss of manhood, paralysis, and softening of the brain. These claims were revised slightly (more than slightly, actually) with the passage of the Pure Food and Drug Act in 1906. By the early 20th century, the “Nerve Food” was carbonated, brilliantly merchandised, and became a household word. In spite of the claims restrictions placed on Moxie by the Food & Drug Act, many ads from this explosive growth period touted the “healthful” and alleged medicinal benefits of the tonic. Bottlers were opened all over the country. The horse drawn Moxie Bottle Wagons were a common scene. In the twenties and thirties, these were replaced by the famous Horsemobiles, which could be seen at resorts, parades, civic events, and fairs.

mozzarella cheese (fresh) (mo-tsah-REL-lah) – In Italian, mozzarella means to “chop off.” Mozzarella cheese is one of the most popular cheeses used in Italian cooking. The cheese should taste fresh and reminiscent of milk. It should be mild and delicate. Some say it is bland, yet there is flavor. There should be a hint of sourness. If it tastes too tart or sour the cheese is past its prime. The color should be white; however, seasonally the cheese can be more yellow due to the cows’ diet of grasses. The fresher the cheese, the more elastic and springy the curd. As the cheese ages it becomes more and more soft. The perishability of fresh mozzarella varies according to packaging. Vacuum sealing extends the shelf life dramatically. There are three types: industrially produced fresh mozzarella that is available in many specialty stores, mozzarella curds that are available for delis to mix with hot water to form soft mozzarella in their stores, and some handmade fresh mozzarella. Fresh mozzarella can be packaged dry in vacuum-sealed plastic packages or in a governing liquid sometimes called “latte”. It is available salted and unsalted. It is most often made from cow’s milk; however it can be made from a combination of other milks such as cow’s milk and goat’s milk mixed. No buffalo-milk mozzarella is produced in the USA because water buffalo milk is not commercially available here. All the buffalo milk mozzarella sold here is imported from Italy and South America.

History: – Legend has it that mozzarella was first made when cheese curds accidentally fell into a pail of hot water in a cheese factory near Naples…and soon thereafter the first pizza was made! Actually, new cheeses are often formulated when mistakes happen, so there well may be truth in the tale! Mozzarella was first made in Italy near Naples from the rich milk of water buffalos. Because it was not made from pasteurized milk and because there was little or no refrigeration the cheese had a very short shelf life and seldom left the southern region of Italy near Naples where it was made. As cheese technology, refrigeration and transportation systems developed the cheese spread to other regions of Italy. However, to this day it is widely known that the best and most highly prized buffalo mozzarella is still found south of Naples near Battipaglia and Caserta where small factories continue centuries-old traditions making buffalo mozzarella fresh daily for their local customers who line up at the factories to buy the freshly made delicacy.

muenster (MUN-ster) – It is also call munster cheese. It is a semi soft, whole milk cheese that was first made in the vicinity of Munster in the Vosges Mountains near the western border of Germany. It has a yellow, orange, or white surface with a creamy white smooth interior. It melts quickly when shredded and is often used shredded for sandwiches and pizza toppings.

muffuletta (moof-fuh-LEHT-tuh) – Its nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is an Italian sandwich that consists of a round loaf of bread (about 10 inches across) filled with Italian salami, olive salad, cheese, Italian ham, and freshly minced garlic. They key ingredient is the olive salad which gives the sandwich its special flavor and makes it appealing to the eye. A true Muffuletta Sandwich must always be served at room temperature, never toasted; it is considered blasphemy to heat the sandwich.

mung beans – It is also known by many other names, some of which are green gram, green bean, lutou, look dou, moyashimame, and oorud bean. The 12 to 24 inch tall mung bean plants produce clusters of slender, 3 to 4 inch long, blackish, fuzzy pods with very small brown seeds. They are little round yellow beans sealed in a dark green seed coat. Its dried seeds are used in sprouting or for grinding into bean meal. The mung bean is what most edible bean sprouts are produced from.

History: Native to India, they spread to China. They were cultivated by 1500 BC, and were often sprouted, being much more digestible that way. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. Accounts of sprouting appear in the Bible in the Book of Daniel. In the 1700′s, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. In an effort to battle the illness, the sailors drank beer brewed from grain sprouts, rich in vitamin C.

mustard – Mustard is from crucifer family, which includes turnips, radishes, horseradish and watercress. Mustards vary in texture and flavor, as well as color. Mustard is low in calories and cholesterol and also high in protein and minerals. Though mustard can be grown almost anywhere with a cold or temperate climate, most of the mustard purchased today, including most French imports, comes from the prairies of Canada. The only European countries with significant mustard crops are England and Hungary.

Today, there are nearly 1,000 varieties of mustard on the market. Americans seem to favor the sweet-hot, tangy versions and the Dijon blends. There’s even a mustard museum, Mount Horeb Mustard Museum in Wisconsin that features 3,043 jars of specialty or blended mustards worldwide.

History: From the earliest times, mustard has been known as a condiment and as a medicine. There seems to be a variety of stories relative to the origination of mustard. The name mustard is derived from a Latin word “must” which was an unfermented grape wine made potent and fiery with the addition of ground mustard seed. Some historians reference that the Chinese have grown mustard for more than 3,000 years, while others say that it originated in the Mediterranean, where it has been cultivated for over 2,000 years by the Greeks and Romans. The Greeks and Romans used mustard not only as a condiment, but also medicinally, applying it externally for the relief of a variety of aches and pains. The Egyptians, it is reported, consumed mustard by popping a seed or two into the mouth while chewing meat, rather than making a powder or paste such as is used today.

In the 14th century, Pope John XII of Avignon became so devoted to mustard that he put it in every dish and even created a title, “Mustard Maker to the Pope” when trying to figure out what to do with a good-for-nothing nephew from Dijon. In 1336, when the Duke of Burgundy invited his cousin, Philip the Fair of Valois, King of France, to a festival, 70 gallons of mustard were consumed at a single dinner. Generally, people consumed a lot of mustard back then. For example, in the books of a 13th century Tudor household were listed expenses for seven to 10 gallons of mustard monthly.

In 1853, Maurice Grey developed a machine that could grind and sift mustard seeds, advancing the art of moutarde (the French word for mustard). He then went into business with Auguste Poupon, giving birth to prepared mustard history. In England, at the same time, Jeremiah Coleman was refining his mustard powder. But it wasn’t until the late 19th century that the British enthusiasm for mustard developed.

mutton ham – Mutton hams are a well-known specialty reflecting the lack of pigs in Scotland in days gone by. This 18th century recipe is an ideal dish for those whose religious principles forbid them to eat pork but who would enjoy the flavor.

History: In the 1700s mutton hams were a famous Scottish border specialty and a major export overseas from Glasgow. Today, especially in the north, geese and beef joints are still cured and smoked.