Kitchen Organization

Basic Cooking Methods

Basic Ingredients

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Basic Culinary Terms

Acorn - Fruit of the oak tree. This nut may be eaten raw, roasted, or baked. It can be chopped to the size of coffee beans, roasted until brown, ground, mixed with a small amount of butter, and prepared as a coffee substitute.

Agar - A tasteless dried seaweed that is used as a thickening agent. Sold in blocks, powder, or stands. Agar can be used in place of gelatin, but less is required. Also called "kanten" and "Japanese Gelatin."

Almond - The kernel of the fruit of the almond tree. Comes in sweet and bitter varieties. Bitter almonds contain traces of lethal "prussic acid" when raw. Processed bitter almonds are used to flavor extracts, liqueurs, and orgeat syrup.

and some cakes and pastries. Mousseline sauce is a hollandaise with cream.

Anise - A small annual plant from the parsley family was used as far back as 1500 B.C. The leaves and the seeds have a distinctive sweet licorice flavor. Used to flavor a number of confections and savory dishes.

Arborio Rice - An Italian rice used to make "risottos," a specialty of hot stock, rice, and butter-sautéed chopped onions.

Arrowroot - The root of the tropical arrowroot plant. This tuber is dried, ground, and used as a thickening agent for puddings, sauces, and other foods. It has about twice the thickening power of wheat flour. Also called arrowroot flour.

Aspic - A savory jelly made of clarified meat, fish, or vegetable stock and gelatin. Most aspic is clear, but tomato aspic (made from tomato juice and gelatin) is opaque. Clear aspics form the base for molded dishes or as a glaze for cold dishes.

Baking Powder - A leavener containing baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch). Double-acting baking soda releases carbon dioxide gas when it becomes wet and again when exposed to oven heat.

Baking Soda - Baking soda ("bicarbonate of soda") is a leavener used in baked goods. When mixed with an acid ingredient (such as butter-milk, yogurt, or molasses), baking soda produces carbon dioxide bubbles that make the dough rise.

Balsamic Vinegar - An Italian vinegar made from white Trebbiano grape juice. This fine vinegar gets part of its flavor from aging in wooden barrels over a period of years.

Barley - A hardy grain that dates back to the Stone Age. Used in cereals, breads, and soups. Hulled barley has the outer husk removed and is the most nutritious form of barley.

Basic Stocks (Fonds) are the foundation of soups, stews, and most sauces. Stocks are the liquids that result from simmering vegetables or the bones of meat {white stock and brown stock), fish, or poultry. Most stocks include vegetables, herbs, and spices. Fish stock is usually made with wine and fish bones.

Basil - An herb with a pungent flavor described as a cross between licorice and cloves. The ancient Greeks called this member of the mint family the "royal herb." Most varieties have green leaves, but one variety, the opal basil, is purple.

Basmati Rice - This exotic rice variety from East India, is long-grained and perfumy.

Bay Leaf - Also called laurel leaf or bay laurel, this aromatic herb is native to the Mediterranean. Turkish bay leaves are milder than the California variety. Used to flavor soups, vegetables, and meats. Normally removed before serving.

Black Walnut - A highly fat walnut that is better used with other foods than out-of-hand. Used in cakes, confections, and ice cream.

Blue Cheese - This type of cheese has been treated with molds that form blue or green veins that give it its characteristic flavor. Blue cheeses, including Danablu, Gorgonzola, Roquefort and Stilton, tend to increase in flavor and aroma with age.

Bouillon - A flavor-concentrated powder of dehydrated beef, chicken or vegetable stock. Dehydrated bouillon must be dissolved in a hot liquid before using.

Bran - The outer layer of grains such as wheat or oats. This outer layer is normally removed during the milling process. Bran is a good source of carbohydrates, calcium, phosphorus, and fiber.

Brazil Nut - This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "butternut," "cream nut," and "paranut."

Brie Cheese - This cheese has an edible white rind and a cream-colored, buttery soft inside that should ooze when ripe. French brie is considered the world's best. Made from whole or skim milk.

Brown Rice - This is the entire rice grain minus only the inedible husk. The nutritious, high-fiber bran coating gives it its distinctive light tan color and nut-like flavor. The presence of the bran means a shorter shelf life (about 6 months).

Brown Sugar - White sugar combined with molasses. The darker the brown sugar, the more molasses that is used.

Buckwheat - Normally thought of as a cereal, buckwheat is actually an herb. The triangular seeds are use to make buckwheat flour which is used in pancakes and other baked goods.

Buckwheat Groats - Also known as "Kasha." Buckwheat groats are the hulled, crushed kernels of buckwheat. Normally cooked like rice and is available in coarse, medium, and fine grains.

Bulghur - A nutritious staple in the Middle East, bulghur consists of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. It is sometimes confused with "cracked wheat."

Butter - This product is made by churning cream until is reaches a semi-solid state. By U.S. law, butter must be at least 80% butter-fat. The USDA grades butter quality based on flavor, body, texture, color and salt. The grades are AA, A, B, C.

Buttermilk - Long ago, buttermilk was the liquid that was left after the butter was churned. Now it is made by adding special bacteria to nonfat or lowfat milk. Sometimes, small amounts of butter is added to give it an "authentic" look.

Butternut - This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "Brazil nut."

Butterscotch - Butterscotch flavor is a blend of butter and brown sugar.

Camembert Cheese - This cow's milk cheese has a white, downy rind and a smooth creamy inside. When ripe, the cheese should ooze thickly. When overripe, it is bitter and rank.

Cane Syrup - Thick, extremely sweet syrup made from the sugar cane. Used in Caribbean and Creole cooking.

Canola Oil - This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%.

Capers - These are the sun-dried, then pickled buds of a bush native to the Mediterranean. Capers make a pungent addition to many sauces and condiments, including tartar sauce.

Caraway Seed - The aromatic seed of an herb in the parsley family with a flavor described as a cross between aniseed and fennel. Used to flavor cheese, breads, cakes, stews, meats, vegetables and the liqueur "Kümmel."

Cardamom - A pungent aromatic spice that is a member of the ginger family. Widely used in Scandinavian and East Indian cooking. A little of this spice goes a long way.

Cashew - The kidney-shaped nut that grows on the outside of the cashew apple at its base. The shell is highly toxic. Cashews have a sweet buttery flavor and contain about 48% fat.

Cayenne Pepper - A hot red pepper powder made chiefly from the dried ripe pepper Caspsicum frutescens. While very hot to most people, it is not as hot as chili pepper, which is sometimes sold as cayenne. Also called "red pepper."

Celery Salt - A seasoning composed of celery seed and salt.

Celery Seed - The seed of the wild celery called "lovage," most of which is grown in India. Because of its strong flavor, it should be used sparingly. Used in soups, salads, and meat dishes.

Cellophane Noodle - A form of translucent Chinese noodle. These are not true noodles, but are made from the starch of mung beans. Also called "bean threads."

Chantilly Creme - A French term that refers to dishes that are served or prepared with whipped cream. Creme Chantilly is a lightly sweetened whipped cream that is sometimes flavored with vanilla or a liqueur.

Cheddar Cheese - This firm cow's milk cheese originated in the English village of Cheddar. Color ranges from natural white to pumpkin orange. Flavor ranges from mild to sharp. Orange cheddars are dyed with a natural dye called "annatto."

Cheese is made from whole milk, skim milk, cream, or some combination of those milk products. The milk or cream is curdled with cultured bacteria or rennet (an extract from the stomach lining of calves). The curds are drained and processed (cured and aged) to produce the cheese. Types of cheese are determined by the type of bacteria or mold used for ripening, the type of milk used, the seasonings added, and the conditions of the ripening process.

Chervil - A mild, aromatic herb of the parsley family. It can be used like parsley, although its delicate flavor is diminished when boiled.

Chestnut - This nut of the chestnut tree was once abundant in America, but most were killed by a fungus at the turn of the century. The many varieties of chestnuts can be boiled, candied, dried, preserved, pureed, roasted, or ground into flour.

Chicory - An endive relative with curly, slightly bitter leaves that are used in salads or cooked as greens. "Radicchio" is the red-leafed Italian chicory. "Succory," a coffee substitute, comes from the roasted, ground chicory roots.

Chili Pepper - Any of over 200 varieties of hot pepper. They vary from mild to blistering hot and make very powerful seasonings.

Chili Powder - A seasoning mixture of dried chilies, garlic, oregano, cumin, coriander, and cloves.

Chinese Parsley - A plant native to the Mediterranean and the Orient. It is related to the parsley family and is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.

Chinese Parsley Leaves - This pungent herb, also called "cilantro" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.

Chives - A fragrant herb with slender, hollow green stems and a mild onion flavor. Chives are related to onions and leeks.

Chocolate - A preparation made from cocoa seeds that have been roasted, husked, and ground. Chocolate today is often sweetened and flavored with vanilla. Aztec king Montezuma drank 50 goblets a day in the belief that it was an aphrodisiac.

Chowchow - A mustard-flavored relish of vegetables and pickles. Chowchow is believed to have been brought to America by Chinese railroad workers.

Chutney - A spicy condiment containing fruit, vinegar, sugar, and spices. Chutney can range from mild to hot and is often used as an accompaniment to curried dishes.

Cilantro - A plant native to the Mediterranean and the Orient. It is related to the parsley family and is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.

Cilantro Leaves - This pungent herb, also called "Chinese parsley" and "coriander," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.

Cilantro Seed - The seed of the Chinese parsley, also called "Chinese parsley" and "coriander." They are mild and have an aroma similar to a cross among sage, and caraway. Used in baking, curry blends, pickling, special drinks, and soups.

Cinnamon - This spice comes from the inner bark of a tropical evergreen tree. Ceylon cinnamon is buff-colored and has a mildly sweet flavor. Cassia cinnamon is dark red and is stronger in flavor. Cassia is the most common U.S. variety.

Clove - This spice is the dried, unopened flower bud of the tropical evergreen clove tree.

Cocoa - The fruit of the cocoa plant. These beans are fermented, dried, roasted, cracked, and ground. After extracting half the fat, it is again dried into unsweetened cocoa. "Dutch cocoa" is treated with alkali to neutralize acidity.

Cocoa Butter - The natural, cream-colored vegetable fat extracted during the process of making chocolate and cocoa powder.

Coconut Cream - Coconut cream is made by combining one part water and four parts shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.

Coconut Milk - Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The coconut is then discarded. Used in recipes, particularly those in curried dishes.

Coconut Oil - Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.

Colby Cheese - A mild, whole-milk cheddar cheese with a softer, more open texture than regular cheddar. Because it is a high-moisture cheese, it doesn't keep as well as many other cheeses.

Converted Rice - Rice that has had the unhulled grain soaked, pressure steamed, and dried prior to milling. This infuses some of the bran's nutrients into the kernel and gelatinizes the starch in the grain to produce a "non-sticky" cooked rice.

Coriander - A plant native to the Mediterranean and the Orient. Coriander is related to the parsley family of herbs. Coriander is valued for both its leaves and its seeds--both of whose flavors bear no resemblance to each other.

Coriander Leaves - This pungent herb, also called "cilantro" and "Chinese parsley," is used in highly seasoned foods. Although it is purported to be one of the world's most popular herbs, Americans and Europeans find it to be an acquired taste.

Coriander Seeds - The seed of the coriander herb. They are mild and have an aroma similar to a cross between lemon, sage, and caraway. Used in baked goods, curry blends, pickling, special drinks, and soups.

Corn - This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be eaten very soon after it is picked.

Corn Flour - Finely ground cornmeal. It is available in white or yellow varieties (from white and yellow corn). Corn flour is milled from the entire kernel; cornstarch is milled from the endosperm portion of the kernel.

Corn Grits - Coarsely ground corn that is available in coarse, medium, and fine grains. Grits can be cooked in milk or in water, normally by boiling. Usually served as a cereal or as a hot side dish. Sometimes called "Groats."

Corn Oil - A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking.

Corn Syrup - This is a syrup derived from cornstarch. It comes in dark and light varieties. Light syrup has been clarified and decolorized. Dark syrup has a stronger flavor. Both are used for desserts, frostings, candies, jams, and jellies.

Cornbread - An American quick bread that uses cornmeal in place of all or most of the flour. Often flavored with cheese, scallions, molasses, bacon, jalapeño, and other ingredients.

Cornmeal - Coarsely ground corn. Nowadays, the corn is ground after removing the hull and germ. Although this lowers its vitamin A content, this formula keeps better because of its lower fat content.

Cornstarch - Cornstarch is produced by milling the endosperm portion of the corn kernel. Used as a thickener in sauces, gravies, and puddings.

Cottage Cheese - A fresh cheese made from whole, part-skimmed, or skimmed pasteurized cow's milk. If cottage cheese, which is very moist, is left to drain longer, "pot cheese" is formed. Draining longer still produces "farmer cheese."

Cottonseed Oil - A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products.

Couscous - Granular semolina. ("Semolina" is a coarsely ground wheat flour.) It may be cooked and served with milk as a porridge. Also served with a dressing as a salad or sweetened and used in desserts.

Cow's Milk - Most U.S. milk is pasteurized, meaning that potentially harmful microorganisms have been destroyed. Although cow's milk is the most popular, animals such as camels, goats, llamas, reindeer, sheep, and water buffalo also provide milk.

Cream - The rich, fatty part of whole milk that rises to the top and which can be separated from the milk. The longer sweet cream stands, the thicker it will be.

Cream Cheese - A mildly tangy, creamy, spreadable cow's milk cheese. It was developed in 1872 and by law it must contain at least 33% butterfat and no more than 55% moisture. Cream cheese is often combined with herbs, spices or fruit.

Cream is the 'fattest' part of milk before it is homogenized.

Cream Nut - This is the seed of a giant tree that grows in the Amazon jungle. The kernel of this nut is white, rich, and high in fat. Also known as "Brazil nut."

Cream of Tartar - A natural fruit acid in the form of a fine white powder derived from a crystalline deposit found inside wine barrels. Used as the acid in some baking sodas. Also used in frostings, candies, and as an egg white stabilizer.

Cress - Any of various plants belonging to the mustard family, especially the watercress, which has a pungent-tasting leaf. Used for salads and as a garnish.

Crouton - A small piece of bread--often cubed--that has been either sautéed or baked. Used in soups, salads, and other dishes. Croutons are available plain or seasoned with herbs and/or cheeses.

Cumin - This spice is a member of the parsley family and dates back to the Old Testament. Also called "cumino." Its nutty-flavored seeds are used to make curries, chili powders, and Kümmel liqueur.

Dairy Products include milk, cream, butter, and cheese. In the United States, cow milk is the basis of the vast majority of commercial dairy products. In the United States, state and local governments safeguard the production of milk products and set the standards for the composition of fluid milk products. The federal government sets the standards for composition of evaporated milk, condensed milk, and nonfat dry milk.

Danish Pastry - This butter-rich pastry begins as yeast dough that is rolled out, buttered, folded, then rolled out several more times. Danish is often filled with fruit, cream cheese, and/or nuts.

Dextrous Sugar - This type of sugar is produced from grape or corn sugar. Also called "grape sugar" or "corn sugar."

Dijon - Originally from Dijon, France, this pale variety of mustard is known for its sharp, clean flavor that can range from mild to hot. It is made from brown mustard seeds, white wine, unfermented grape juice and a variety of seasonings.

Dill - A hardy, aromatic herb that has been cultivated for thousands of years. Marketed in two forms: dill weed, which is the dried leaves; and dill seed, the dried seeds of the herb. Dill was a symbol of good luck for first-century Romans.

Duxelles is a chopped-mushroom mixture used to stuff various vegetables. When combined with liquids and other ingredients, duxelles may be used in stuffing’s and sauces.

Edam Cheese - This mellow, savory Holland cheese has a pale yellow interior and a paraffin coating. Made from part-skimmed cow's milk, it is Holland's second most exported cheese ("Gouda" is number one).

Egg - Most eggs come from hens, but duck, goose, and quail eggs are also available. Eggs should be refrigerated in the original container, large end up. Because the yolk is high in cholesterol, imitation eggs come from egg whites and additives.

Egg Yolk - This part of the egg contains all of the fat in an egg. Yolks are a good source of protein, iron, vitamin A, vitamin D, choline, and phosphorus. The egg white is a good source of protein and riboflavin.

Eggnog - A traditional Christmas beverage, eggnog is a smooth, cold drink containing beaten raw eggs, sugar, milk or cream, and flavoring. Brandy, rum, or whiskey is often added.

Endive - This salad green is related to the chicory. Belgian endives are grown in darkness and never turn green. Curly endive has curly leaves and a slightly biter taste. Escarole is the mildest variety of endive.

Escarole - Escarole is a variety of endive with broad, slightly curved leaves. It has a milder flavor than Belgian or curly endive.

Evaporated milk is whole milk from which about 60% of the water has been removed. Condensed milk is evaporated milk that has been sweetened with sugar. Dry milk is made from either whole milk or skim milk; the dry milk powder is reconstituted with water.

Farina - A bland-tasting flour or meal made for cereal grains that can be cooked to create a hot breakfast cereal. Farina is cream colored, rich in protein, and easy to digest.

Fats and Oils for cooking are either animal or vegetable in origin. Animal fats include butter (see Dairy Products), lard (from pork), suet (from beef), and chicken fat.

Fennel - An aromatic plant from the carrot family. Florence fennel, also called "finocchio," is eaten raw and in salads. Common fennel is the plant that produces fennel seeds. Italian (or Sicilian) fennel features stalks that can be eaten raw.

Fennel Seed - The seed of the common fennel plant. Available whole or ground. Used in sweet and savory foods, and as a flavoring agent in many liqueurs.

Fenugreek Seed - Come from the fenugreek plant, a member of the pea family. The seeds are pleasantly bitter and somewhat sweet. Used in curry powders, chutneys, spice blends, and teas.

Feta Cheese - A rich tangy Greek cheese that is traditionally made from sheep's or goat's milk. Today, however, many commercial producers are using cow's milk. Feta is called a pickled cheese because it is stored in its own whey brine.

Fettuccini - Pasta noodles cut into flat narrow strips.

Flan - A round pastry tart that contains either a sweet (custard or fruit) filling or a savory (vegetable, meat, or savory custard) filling. The pastry is cooked in a special flan ring on a baking sheet.

Fondant - This is a mixture of sugar, water, and cream of tartar cooked to the "soft-ball" stage. This mixture is cooled, then beaten and kneaded until pliable. Used both as a candy and as an icing.

Forcemeat is a seasoned mixture of finely chopped ingredients, usually including one or more types of meat, fish, or poultry. Forcemeat is used as a stuffing or garnish for many types of dishes.

Fusilli - A spiral-shaped spaghetti noodle that ranges from about 1.5 inches to a foot long.

Garlic - A hardy bulbous plant related to leeks, chives, onions, and shallots. A powerful seasoning that can be used with almost any non-sweet dish. Garlic remains in the body and affects the breath and even the skin's odor.

Gelatin - An odorless, tasteless, and colorless thickening agent that forms a jelly when dissolved into hot water then cooled. Used in jellied desserts, salads, and cold soups. Available in both flavored and unflavored varieties.

Ghee - Butter that has been melted to separate the milk solids from the liquid on the surface. This liquid is simmered until all the moisture evaporates and the milk solids begin to brown. The result is a clarified butter that keeps well.

Gherkin - The young fruit of a small variety of dark green cucumbers grown especially for pickling. The French call this pickle "cornichons."

Ginger - A tropical plant cultivated for its root. The flavor is peppery and sweet, the odor is spicy. Used to flavor candy, soups, meat, poultry, curries, gingerbread, and cakes. Also the chief flavoring agent for ginger ale.

Ginkgo Nut - A delicately sweet nut from the heart of the inedible fruit of the maidenhair tree. Particularly popular in oriental cooking.

Glucose - Glucose is a sugar. The most common form of this sugar is called "dextroglucose"--commonly referred to as "dextrose." Corn syrup is a form of glucose made from cornstarch.

Glutinous Rice - Also called "pearl rice," this rice is actually gluten-free. It is the preferred variety in the Orient because it is sticky and therefore easily handled with chop sticks.

Goat's Milk - Goat's milk can often be found canned in supermarkets. Fresh goat's milk is sometimes available in health food stores. This milk is often made into goat cheese, which is better known as "Chèvre."

Gouda Cheese - This is Holland's number one exported cheese. It is mild and has a nut-like flavor that is similar to Holland's number two exported cheese, edam. Some goudas are flavored with cumin or herbs.

Granola - A food composed of grains (mostly oats), nuts and dried fruits.

Grape Leaves - The large green leaves of grapevines. These leaves are often used in the Middle East to wrap foods, such as "dolmas," for cooking. Also called "vine leaves."

Grenadine - A brilliant scarlet non-alcoholic syrup made from the juice of pomegranates. Used to color and flavor drinks and desserts. Called "grena dine" because was originally available only from the island of Grenada in the Caribbean.

Grits - "Grits" refers to any coarsely ground grain such as corn, oats, or rice. Today, most "grits" are hominy grits. Grits are available in coarse, medium, and fine grinds.

Ground Allspice - Comes from the pea-sized berry of the evergreen pimiento tree, native to the West Indies and South America. Named "allspice" because it tastes somewhat like a combination of cinnamon, nutmeg, and cloves.

Ground Mace - Mace is a spice made from the membrane that covers the nutmeg seed. Tastes like a stronger, more aromatic version of nutmeg.

Ground Pepper - The result of grinding peppercorns, the berries of the pepper plant. Ground pepper is the world's most popular spice. (Salt is not a spice--it's a mineral.) Ground pepper stimulates gastric juices and aids in digestion.

Gruyère Cheese - A Swiss processed cheese made from whole cow's milk. Light yellow with small holes. Tastes like Swiss, except a bit sharper.

Gumbo Filé - A seasoning and thickening agent made from the young leaves of the sassafras tree. Originated from the Choctaw Indians who lived in Louisiana prior to the settlers' arrival. Used to make the creole specialty "gumbo."

Havarti Cheese - A semi-soft, mild, yet tangy pale yellow cheese similar to "Tilsit." Named after "Havarti," the Danish experimental farm where this cheese was developed.

Hazelnut - This nut is used whole, chopped, and ground in baking, candies, desserts, and salads. Also known as the "cobnut."

Hazelnut Oil - This fragrant full-flavored oil is pressed from hazelnuts and takes on the flavor of roasted nuts. The nuts are often toasted for a browner color and better flavor. The nuts are never blanched.

Herb Bouquet (Bouquet Garn;). Herb bouquets generally include parsley, thyme, bay leaf, carrots, celery, leeks, and onions tied together so they may be removed from a cooked dish prior to serving. Other ingredients used are determined by the recipe.

Herbs and Spices are derived from the roots, shoots, fruits, seeds, leaves, and/or bark of a great variety of plants. The essential oils in these plants provide the distinctive scents and flavors desired in food preparation.

Hickory Nut - An extremely hard-shelled, high-fat nut used in cakes, cookies, sweet breads, and candies. They are also suitable in recipes calling for pecans.

Honey - The thick, sweet liquid made by honey bees from the nectar of flowers. In general, the darker the color of the honey, the stronger the flavor. Honey is the oldest sweetener known.

Horseradish - The pungent root of the horseradish tree. Used in sauces and as a condiment to meat and fish. Horseradish has been used since long before Christian times; it is one of the five bitter herbs of the Jewish Passover festival.

Ice Cream - America's most popular dessert, a frozen food made from milk products, sweeteners, and flavorings. The first ice cream was served by King Charles I, around 1640. He ordered the cook to keep the recipe a secret forever. He didn't.

Ice Milk - This dessert is made much the same way as ice cream, but with less milk fat.

Iodized Salt - Table salt to which sodium iodine has been added. This additive is a preventative for hyperthyroidism ("goiter").

Japanese Horseradish - A horseradish that is dried, powdered, and made into a pale green paste with an extremely potent flavor. Often mixed with soy sauce and served with sushi, sashimi, and other Japanese specialties. Also called "wasabi."

Jarlsberg Cheese - A mild semi-firm Swiss-style cheese from Norway with a mild, slightly sweet flavor.

Lactose - Also called "milk sugar," lactose is that sugar that occurs naturally in milk. It is less sweet than any of the other sugars. Used in baby formulas and candies.

Lahvosh - A round, flat, crispbread that ranges from about 6 to 14 inches in diameter. Also known as "Armenian Cracker Bread."

Lard - Rendered and clarified pork fat. The best lard is called "leaf lard," and it comes from around the pig's kidneys.

Lasagna - A wide, flat pasta noodle with a ruffled or plain edge. Also a dish prepared using the lasagna noodle with various cheeses, and a tomato sauce. A meat is sometimes included. The plural of "lasagna" is "lasagne."

Linguine - Long, narrow, flat pasta noodles that are sometimes called "flat spaghetti." "Linguine" is the Italian word for "little tongues."

Liquid sugars include corn syrup, which may be light or dark; maple syrup, which is processed from the sap of maple trees; molasses, which is a by-product from the refining of cane and beet sugars; and honey, which is produced by bees and which takes on the flavor characteristics of the type of nectar on which the bees feed. Caramelized sugar is sugar that has been heated until it forms a viscous or syrup-like consistency; it is used to color and flavor candies and other foods.

Macadamia Nut - A small, round, brown nut with a buttery, slightly sweet flavor and a high fat content. Used in a variety of dishes. Also known as "bush nut."

Macaroni - A noodle made from semolina and water. Most are tube-shaped, but twists and ribbons are available too. Popular tube shapes are: elbow (short, curved), mostaccioli (large, diagonally cut), rigatoni (short, grooved), ziti (long, thin).

Maitre d'hotel butter is made by creaming butter with chopped parsley and white pepper {some recipes include lemon juice, fresh herbs, and salt).

Malt - A powder made by germinating, drying, and grinding grains. Enzymes are added during the process to partially convert the starch to sugar. This creates the sweet-tasting malt used in brewing, distilling, yeast-making, and vinegar.

Manicotti - A tube-shaped pasta noodle approximately 4 inches long by 1 inch in diameter. Normally stuffed with a cheese or meat mixture, covered with a sauce, then baked before serving.

Maple Sugar - Sugar made from the sap of the sugar maple. It is sold loose or pressed into cakes or decorative molds.

Maple Syrup - A syrup made by boiling the sap of the maple tree until it has the consistency of syrup. Boiled longer, it becomes "maple honey." Longer still, and it becomes maple cream or butter. When cooked long enough, it becomes maple sugar.

Margarine - A vegetable oil butter substitute. Cream or milk is often added to make it taste more like butter. Regular margarine contains at least 80% fat. Diet margarines contain about 40% fat. Whipped margarine has up to 50% air beaten into it.

Marinade - A highly seasoned liquid in which foods are soaked. Marinating foods permits them to absorb the flavor of the marinade. Most marinades contain a acid of some sort (lemon juice, vinegar, wine) which aid in tenderizing meats.

Marjoram - A culinary herb from the mint family with a mild, sweet sagelike flavor. Used to flavor meats and stews.

Marshmallow - An American confection made from sugar gelatin, corn syrup, gum arabic, and flavoring. Some add egg whites for additional fluffiness. Marshmallows used to be made from the sweetened extract of the roots of the marshmallow plant.

Mascarpone Cheese - Soft and delicate Italian cream-enriched cow's milk cheese with a high butter fat content. Sometimes blended with other flavors or sweetened with fruit.

Matignon is a mince of vegetables used in garnishing many foods, especially meats.

Matzo - A thin, crisp, unleavened bread that is traditionally eaten during the Jewish Passover. Tradition dictates that matzos be made only with water and flour, but moderns include certain flavors, such as onion.

Mayonnaise - A thick, creamy emulsion of vegetable oil, egg yolks, and seasonings. This product is called "salad dressing" if no eggs are used. Commercial mayonnaise must contain at least 65% oil by weight. Mayonnaise is of French origin.

Meat Tenderizer - Most chemical meat tenderizers are a powder composed chiefly of "papain," an enzyme extracted from papayas. This enzyme is effective in breaking down the meat fibers.

Melba Toast - This accompaniment to soups and salads is a very thin, dry toast. Created by Auguste Escoffier for opera singer Dame Nellie Melba.

Meringue - A mixture of stiffly beaten egg whites and granulated sugar.

Milk contains fat, protein, milk sugar, minerals, vitamins, and enzymes. Whole milk must contain at least 3.25% fat, two percent milk contains 2% fat, and skim milk may be 1% fat or less. Most milk sold commercially is pasteurized (heated sufficiently to kill disease-producing bacteria). Also, most milk is homogenized which keeps the fat from separating from the liquid. Milk that is fortified has had vitamins A and D added.

Milkshake - An American beverage consisting blended milk, ice cream, and flavorings.

Mint - The two most popular types of the over 30 varieties of mint are peppermint and spearmint. Peppermint is more pungent. Mint is used in both savory and sweet dishes.

Mirepoix is a combination of diced vegetables seasoned with herbs and spices. Mirepoix heightens the flavor of meat, fish, and shellfish dishes.

Miso - A paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine. Generally, the lighter the color, the milder the flavor. Miso is easy to digest and is extremely nutritious.

Mochi - A sweet, short-grained, Glutinous rice with a very high starch content that is used to make rice cakes.

Molasses - A thick brown syrup that is separated from raw sugar during the refinement process.

Mole - A rich, dark reddish-brown Mexican sauce that is often served over poultry. Mole contains onion, garlic, chili peppers, ground seeds, and a small amount of Mexican chocolate.

Monosodium Glutamate - Known as "MSG," this natural white flavor-enhancing amino acid was isolated from seaweed in 1908. Some people experience allergic reactions to MSG, producing dizziness, headache, facial pressure, etc.

Monterey Jack Cheese - This semi-soft buttery ivory cheese is made from whole, partly skim, and skim milk. It hails from Monterey, California and is also called "California Jack" or "Jack." Somes contain jalapeños and other flavorings.

Mousseline usually implies a preparation which includes cream. The term may be applied to a variety of foods including forcemeat, serving-size mousses,

Mozzarella Cheese - A soft white cheese with a mild flavor. Used on pizzas because of its excellent melting properties. In southern Italy where it originated, it is still made from water-buffalo's milk. The rest of the world uses cow's milk.

Muenster Cheese - The American of this has a light yellow interior and a bland taste that is different from the European originals, which are yellow, semi-soft and have flavors ranging from mild (when young) to very assertive (when aged).

Mustard - Any of several culinary herbs grown for its acrid seeds. Mustard seeds can be ground into a powder that can be prepared into a table condiment containing mustard, sugar, vinegar and turmeric (which gives it its bright yellow color).

Nacho Cheese - A cheese (usually cheddar) used to top crisp tortilla chips in a Mexican snack called "nachos."

Natural Cheese - The product of thickening milk into a liquid "whey" and a semi-solid called "curd." Normally, the curd is pressed, treated with cultures, and ripened into approximately 18 distinct families of cheese with over 400 specific types.

Neapolitan - A type of ice cream featuring three distinctive flavors, usually chocolate, strawberry, and vanilla. Usually served in slices to display the three different colors.

Non-Iodized Salt - Ordinary table salt to which sodium iodine has not been added.

Nonpareil - A tiny colored sugar pellet used to decorate cakes, cookies, candies, etc. The name also refers to a confection that is covered with these pellets. In France, it means "without equal" and often refers to small pickled capers.

Noodle - A pasta made of flour, water, and egg yolks. (Macaroni and spaghetti don't use egg yolks.) Noodles come in a wide variety of shapes and are used all around the world.

Nutmeg - The spice of the nutmeg tree. The lacy membrane around the seed, when dried and powdered, is the spice we call "mace." The mild, sweet flavor of nutmeg is used in cream dishes and fruit desserts. Also sprinkled on custards and eggnog.

Oat - A very nutritious cereal grass. Oats that have been cleaned, toasted, and hulled become "oat groats" which can be cooked and served. Steaming and flattening the grain in rollers produces "rolled oats." The hull is called the "bran."

Oat Bran - The outer casing of the oat grain. This part of the grain is very high in soluble fiber, which is believed to be effective in helping to reduce cholesterol levels in the blood.

Olive Oil - A monounsaturated fat pressed from tree-ripened olives. Olive oils are graded according to their acidity. "Extra virgin" is about 1% acid and is considered the finest. The other grades are "superfine," "fine," and "pure" or "virgin."

Onion Salt - A mixture of onion powder and salt.

Oregano - A popular culinary herb of the mint family with a flavor similar to that of sweet marjoram or thyme. Also called "wild marjoram." Oregano is not quite as sweet and has a stronger flavor that marjoram.

Paprika - A seasoning powder made by grinding dried red or bell pepper pods. The flavor ranges from mild to hot, the color from orange-red to bright red. U.S. supermarkets carry the mild paprikas; try ethnic shops for stronger varieties.

Parmesan Cheese - A dry cow's milk cheese. The world's finest quality parmesan is "Parmigiano-Reggiano." After it is aged 3 years, it is called "Stravechhio." At 4 years, they're called "Stavecchions." U.S. parmesans are aged about 14 months.

Parsley - A highly peppery herb related to anise, dill, celery, and carrots. Used to flavor soups, meats, fish, cream and cheese sauces, eggs, breads, butter, marinades, and salads. There are more than 30 varieties of this herb.

Pasta - A staple made from flour, salt, water and often eggs. Countless varieties are served covered with sauces, cheese, butter, olive oils, soups, or used to enclose stuffings.

Peanut - This "nut" is not a nut but a high-fat, high-protein legume seed. The most popular types are Spanish (small and round) and Virginia (large and oval). About half the U.S. peanut crop is used to make peanut butter. Also called "goobers."

Peanut Oil - A clear oil derived from peanuts. It has a high smoke point which makes it useful for frying. The fat in peanut oil is approximately 50% monounsaturated and 30% polyunsaturated.

Pecan - A native American nut related to the "hickory nut." It has the highest fat content of any nut. They are eaten out-of-hand and used in baked goods, as garnishes, and in batters, pies, frostings, candies, ice cream, and sauces.

Pectin - A thickening agent used in the preparation of jams, jellies and preserves. Pectin is found in a variety of ripe fruits and vegetables.

Penne - A large, straight, tube-shaped macaroni noodle that is cut on the diagonal.

Phyllo - This word is Greek for "leaf." It refers to the tissue-thin layers of pastry dough used in Greek and Near Eastern preparations such as Baklava and Spanakopita.

Pickle - A food that has been preserved in vinegar or a seasoned brine. Commonly pickled foods include cucumbers, pearl onions, cauliflower, baby corn, pig's feet, watermelon rind, and herring. Flavors include dill, sweet, and sour varieties.

Pickling Spice - A blend of seasonings used to flavor pickles, including varying combinations of allspice, bay leaves, cardamon, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns.

pickling, and baked goods}; basil (especially good in tomato, fish, and egg dishes}; cinnamon (used in baked goods, fruit preserves, pickling, and hot beverages}; dill (used in pickling, soups, and sauces}; garlic (aficionados put garlic in practically everything though its principal uses are in meat and pasta dishes, sauces, soups, and salad dressings}; mint (for liqueurs, candies, and beverages); pepper (black, white, and red peppers range from mild to hot and are used to season many non-sweet dishes and condiments such as Tabasco and salsa); tarragon (used in tarragon vinegar, pickling, sauces, soups, and used raw in salads); and vanilla (used in a great many dessert dishes and candies).

Pico de Gallo - A topping made from fresh tomatoes, onions, and hot peppers.

Pine Nut - An high-fat nut from inside the pine cones of several pine trees. These nuts are expensive because it is labor-intensive to heat the pine cones and facilitate the manual removal of the nut. These nuts have a pungent pine flavor.

Pinocchio - An high-fat nut from inside the pine cones of certain pine trees. These nuts are expensive because it is labor-intensive to heat the pine cones and remove of the nut. These nuts have a pungent pine flavor. Also called "pignolia."

Pistachio Nut - The edible seed of a certain small evergreen tree. Naturally tan-colored, these nuts are often dyed red to make them stand out in a dish of mixed nuts. Available raw or roasted, salted or unsalted.

Polenta - A staple from northern Italy, where it is used like a bread. Polenta is a cornmeal mush that can be served hot or cooled until firm then cut into squares that are fried. "Parmesan" or "gorgonzola" cheese is sometimes added for flavor.

Popcorn - A variety of corn with small, hard kernels and a large endosperm. When heated, these kernels explode from internal pressure to produce an inside-out white popped corn. Can be eaten as a breakfast food or flavored and served as a snack.

Poppy Seed - These small, dried seeds of the poppy plant have a crunchy, nutty flavor that find use in baked goods, salad dressings, and a multitude of cooked dishes. 900,000 poppy seeds weight about a pound.

Pork Lard - Rendered and clarified pork fat. The best lard is "leaf lard" which comes from the fat around the pig's kidneys. Unprocessed lard has a very strong flavor and a soft texture. Processed lard is firmer and milder.

Port du Salut Cheese - A semi-soft cow's milk cheese that was first made by 19th century Trappist monks at the monastery of Port-du-Salut in France. It has a mild, savory flavor and a smooth texture

Process Cheese (pasteurized process) - A product made from one or more natural cheeses that have been ground, heated, and blended with an emulsifier and water until smooth. Pasteurization prevents further ripening and improves shelf life.

Process Cheese Food (pasteurized process) - This product is made like process cheese except that in contains less cheese and has added dairy products such as milk, nonfat dry milk, cream, or whey solids. By law, 51% of the product must be cheese.

Process Cheese Spread (pasteurized process) - This product is "process cheese food" with an added edible stabilizer. The fat content is lower; the moisture is higher. Fruits, vegetables, or meats are sometimes added. It is spreadable at 70 F°.

Provolone Cheese - An Italian cow's milk cheese with a firm texture and a mild, somewhat smoky flavor. Most provolone is aged 2 to 3 months, but some is aged for a year or more. Aged provolone is often grated.

Pumpkin Seeds - The edible seeds of the pumpkin. These seeds are hulled to reveal a green seed with a delicate nutty flavor. These seeds are often roasted and salted. Also called "pepitas," these seeds are popular in Mexican cookery.

Raclette Cheese - A cow's milk cheese from Switzerland. It is semi-firm and dotted with holes--similar to Gruyère.

Rapeseed Oil - An oil expressed from rapeseeds. Contains more monounsaturated fat than any other oil except for olive oil. Marketed in the US as "Canola Oil."

Raw Sugar - The residue left after sugar cane has been processed to remove molasses and refine the sugar crystals. Because raw sugar contains contaminants such as molds and fibers, it is (in the US) purified.

Rice Flour - Regular rice flour is a fine, powdery flour made from regular white rice. "Glutinous rice flour" or "sweet rice flour" is made from high-starch, short-grain rice.

Ricotta Cheese - A soft white cheese product with a slightly sweet flavor. It is made from the whey drained off while making cheeses such as mozzarella. Technically, ricotta is not a cheese because it is made from a cheese by-product.

Rigatoni - A large ribbed (grooved), tubular pasta that is cut into segments approximately 2 to 3 inches in length.

Romano Cheese - One of several types of Roman cheese, all of which take their name from the city of Rome. The sharp and tangy "Pecorino Romano" comes from sheep's milk. The very sharp "Caprino Romano" comes from goat's milk.

Roquefort Cheese - Called "the king of cheeses," this blue cheese in made from sheep's milk and aged in the limestone caverns of Mount Combalou near Roquefort, France. This cheese is creamy rich and has a pungent and slightly salty taste.

.Rosemary - This highly aromatic herb from the mint family has a flavor that some describe as a cross between lemon and pine. Used in dressings, fruit salads, soups, vegetables, meats, fish, egg dishes, stuffings.

Rotini - Short spirals of spaghetti noodles.

Roux is the basic ingredient and thickening agent in sauces. It is made of flour and fat, stirred together over low heat. Roux may be white, blond, or brown; the longer the cooking time, the darker the roux. Butter may be used for white or blond roux, but other fats {meat fat or pan drippings) can stand higher temperatures and longer cooking times so they are preferable to butter when making brown roux. The lighter roux are used to thicken white sauces such as bechamel or veloute; brown roux is the thickener for brown sauces such as demi-glace.

Rye - A hardy annual cereal grass related to wheat. Rye flour is often mixed with wheat flour to make rye breads. The seeds are used to make flour, malt liquors, whisky, and Holland gin. "Pumpernickel" is a heavy, dark bread made of rye flour.

Saccharine - This sugar substitute contains 1/8 calorie per teaspoon and is said to be about 400 times sweeter than sugar. Some feel that saccharine has a bitter aftertaste. There is also controversy as to whether or not it is a carcinogen.

Safflower Oil - A light, odorless, flavorless and colorless cold-pressed oil made from white seeds of the safflower plant. It contains more polyunsaturates than any other vegetable oil, and it has a high smoke point.

Safflower Seed - The seeds of the safflower plant, used to yield a low-cholesterol oil used in cooking oils and margarines.

Saffron - The dried stigmas from the tiny blossom of the small crocus, Corcus satirus. Also called "vegetable gold," saffron is the world's most expensive herb because it takes 4,000 to 5,000 hand-picked stigmas to produce an ounce of the herb.

Sage - There are over 500 varieties of this herb that are prized for their aromatic bitter flavor. Used to season pork, cheese, beans, stuffings, and sausages.

Salt - The mineral "sodium chloride." Most of today's salt comes from mines left by dried salt lakes. Used as a flavoring agent in many foods. Because of its value as a preservative, salt was a vital commodity to early civilization.

Salt Pork - The salt-cured layer of fat taken from the pig's belly and sides. Salt pork is sometimes confused with fatback, which is unsalted. It is similar to bacon except that it is much fattier an has not been smoked.

Salt Substitute - A substitute for salt that contains little or no sodium. Used by persons on a salt restricted diet.

Savory - A strongly flavored herb of the mint family. There are two varieties: winter and summer. The summer savory is slightly milder, but both should be used carefully. Savory has a flavor reminiscent of a cross between thyme and mint.

Sea Salt - Salt produced by evaporating sea water. Salt produced in this manner is more expensive than salt that has been mined.

Seasoned or Compound Butters (Beurres Composes). Seasoned butter used in sauces or as a garnish or accompaniment is butter to which any of a number of ingredients has been added as flavoring. The butter, depending on its use, mayor may not be melted.

Semolina - The purified middlings (medium-sized particles) of wheat. The best semolina, the type used to make macaroni, spaghetti, and other pastas, comes from the milling of Durum wheat, a very hard variety of wheat.

Sesame Oil - This oil is high in polyunsaturated fast (4th behind safflower, soybean, and corn). There are two basic forms: light and dark. The light form is lighter in color and flavor and has a hint of nuttiness. The dark from is much stronger.

Sesame Seed - A tiny, flat seed with a nutty, slightly sweet flavor used in breads, cakes, confections, cookies, pastries, and salads. This seed was used at least as far back as 3,000 B.C. in Assyria.

Shortening - Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter, lard, margarine, and the edible oils.

Soba - A Japanese noodle made from buckwheat flour. The buckwheat gives soba a dark brownish gray color.

Sorrel - Any of several varieties of the hardy perennial herb from the buckwheat family. Also known as "dock." The most strongly flavored variety is "sour dock." The mildest form is called "dock sorrel," also known as "herb patience dock."

Sour Cream - Also known as "dairy sour cream." This commercial product is made from homogenized pasteurized sweet cream to which a dairy culture has been added for souring.

Sour cream, buttermilk, and yogurt are all fermented-milk products. Cultured bacteria and either vinegar or lemon juice are used to make sour cream and buttermilk. Cultured bacteria is also used to make yogurt which is the consistency of custard and is often made with cut-up fruits or fruit concentrates.

Soybean Oil - An inexpensive oil that is nutritious and has a high smoke point. Soybean oil is approximately 58% polyunsaturated fat, 23% monounsaturated, and 15% saturated fat. Used extensively in making margarine and shortening.

Spaghetti - Like its cousin "macaroni," spaghetti is made from semolina and water. Sometimes eggs are added. The name comes from the italian word for "strings."

Spaghettini - A thin form of the spaghetti pasta. It is not quite as thin as vermicelli, however. Other spaghettis include "fettuccine" and "linguine," which are flat rather than round.

Spice Sachet (Sachet d'Epices). A spice sachet is a cheesecloth pouch of spices appropriate to the dish being prepared. The sachet is removed after cooking.

Strudel - This German word for "whirlpool" refers to a pastry made of layers of thin dough spread with a filling, then rolled up and baked. The extremely thin pastry resembles Phyllo.

Sugar Substitute - Also called "non-nutritive sweeteners," sugar substitutes are used by persons with reasons for avoiding or restricting their intake of sugar. "Saccharin" and "aspartame" are two common sugar substitutes.

Sugars may be divided into solid sugars and liquid sugars. If one is to be substituted for another, allowances must be made for moisture content and variations in sweetness and acid content.

Sundae - Ice cream topped with syrup, nuts, and whipped cream. In the 19th century, moralists decried the drinking of carbonated beverages--including ice cream sodas--on Sundays. Vendors removed the soda, added toppings, and changed the spelling.

Sunflower - These bright yellow flowers turn and track the sun throughout the day. The seeds are either roasted or dried, salted or unsalted. The seeds (excluding the shell) are 47% oil and 24% protein by weight.

Sunflower Oil - The pale yellow mild-flavored oil derived from sunflower seeds. This oil is high in polyunsaturated fat and low in saturated fat. Used in cooking and in salad dressings. Not well suited for frying because of its low smoke point.

Swiss Cheese - A term for cheeses that have a pale yellow, slightly nutty-flavored flesh and large holes. Switzerland is famous for two cheeses: "Emmentaler," and "Gruyère." Swiss cheeses are prized for their excellent melting properties.

Tahini - A thick paste made of ground sesame seed. Popular in the Middle East in a number of specialties, including "hummus" and "babghanoush."

Tapioca - A starchy substance derived from the root of the "cassava plant" that is used as a thickening agent for soups, fruit fillings, and desserts. Used much like cornstarch.

Tarragon - A distinctive, aromatic perennial herb often called "French tarragon." Used in butter, chowders, juices, marmalades, fish, poultry, meat, soups, vegetables, and sauces such as "bérnaise." A little of this spice goes a long way.

Thyme - Two popular members of this mint family herb are "garden thyme" and "wild thyme." Both varieties are used widely in cooking and to season vegetables, meats, poultry, fish, soups, and sauces. It is the key ingredient to "bouquet garni."

Tilsit Cheese - A cheese that was accidentally created when Dutch immigrants were trying to make "gouda." This mild cheese is made from pasteurized milk. A very strong called "Farmhouse Tilsit" is made from raw milk and is aged 5 months.

Tofu - A low-calorie, high-protein, cholesterol-free food made from curdled soy milk. It is creamy white with a sliceable firmness that varies from soft to firm. Tofu should be kept refrigerated: the water it is packed in should be changed daily.

Tostada Shell - A flat, crisp-fried flour or corn tortilla shell. This serves as the base upon which tostadas are created by adding refried beans, shredded chicken or beef, lettuce, tomatoes, cheese, sour cream, guacamole, and other ingredients.

Tumeric - A slightly bitter spice taken from the root of a plant in the ginger family. Usually available ground, this spice is used to flavor baked goods, curries, fish, poultry, gravies, salads, and dressings.

Udon - This is the Japanese word for "noodle."

Vegetable Oil - Any of a wide variety of non-animal oils. Most vegetable oils--with the exception of coconut and palm oils--are lower in saturated fats than are animal-derived oils.

Vegetable oils include the fruit oils (olive and palm) and the seed fats and oils (coconut, palm nut, peanut, sunflower, soybean, sesame, cottonseed, etc.). Others, such as walnut oil, are available and are used for the flavor they impart to salad dressings and other foods and condiments.

Vermicelli - Italian for "little worms." Vermicelli is a very thin spaghetti-shaped pasta.

Vinaigrette - A basic oil-and-vinegar dressing that includes salt and pepper. More elaborate variations include herbs, shallots, onions, mustard, and spices.

Vinegar - A weak solution of acetic acid and water used in pickling, preserving, tenderizing, and to add a sour flavor to foods. Cleopatra dissolved a perfect pearl in vinegar and drank it in front of Mark Antony as a demonstration of her wealth.

Waffle - Pancake batter cooked in a special hinged cooking utensil called a "waffle iron" which cooks both sides at once and gives waffles their honeycombed syrup-catching surface. Belgian waffles are often heaped with fruits and whipped cream.

Walnut Oil - This expensive oil is pressed from walnuts and has a distinctive nutty flavor and fragrance. Used in salad dressings, sauces, baked goods, and for sautéing.

Wasabi - A Japanese horseradish that is dried, powdered, and made into a pale green paste with a sharp, pungent, extremely potent flavor. Often mixed with soy sauce and served as a condiment to sushi, sashimi, and other Japanese specialties.

Wheat - There are over 30,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other cereals, making it an excellent choice for breadmaking.

Wheat Bran - The rough outer covering of the wheat kernel. Wheat bran is low in nutritional value but high in fiber. Wheat bran is sold separately and is used to add flavor and fiber to baked goods.

Wheat Cake - A pancake made of wheat flour.

Wheat Flour - A flour produced by milling the endosperm portion of the wheat kernel. "Whole wheat flour," which is more nutritious, is made by milling the entire kernel, including the outer covering, or "bran."

Wheat Germ - The tiny nucleus of the endosperm (the inner part of the wheat kernel without the outer bran). Wheat germ has a nutty flavor and is a concentrated source of oil, vitamins, minerals and protein. Used to add nutrients to various foods.

Wheat Gluten - The protein remaining after wheat flour has been washed to remove starch. Gluten helps hold in the gas bubbles produced by leavening agents. This is why bread flours contain high levels of gluten and cake flours contain low levels.

Whipping cream is 30-40% fat; light cream (table or coffee cream) is 16-22% fat; and half-and-half is 10-12% fat.

White Chocolate - Not a true chocolate at all. It is, rather, a blend of sugar, cocoa butter, milk solids, lecithin and vanilla. If a product does not contain cocoa butter, it isn't "white chocolate."

White Pepper - White peppercorn is somewhat less pungent than the black variety. After ripening, its skin is removed and the berry is dried. White pepper is used in light-colored sauces and dishes where black speckles could be unaesthetic.

White Rice - Rice that has had the husk, bran, and germ removed. White rice is sometimes called "polished rice."

Wild Rice - A plant from the same family as rice, but with a gray and brown grain that is about twice the length of ordinary rice grains. Wild rice has a unique, almost nutty flavor. Used to stuff game or poultry and served as a side dish.

Won Ton Skin - Paper-thin round or square sheets of dough made from flour, eggs, and salt. Used as wrappers to make "won tons" and egg rolls. Won tons are small dumplings of thin dough around a minced mixture of meat, seafood, and/or vegetables.

Yeast - A single-celled organism that breaks its food down into alcohol and carbon dioxide in a process known as "fermentation." Brewers capitalize on the alcohol. Carbon dioxide gives beer and champagne effervescence and causes bread to rise.

Yogurt - A curdled milk product made acid and thickened by adding bacterial cultures. Fruit-flavored yogurts account for the biggest share of the yogurt market. Originated accidentally by nomadic Balkan tribes, then purposefully to preserve milk.

Zabaglione - An ethereal dessert made by whisking egg yolks, Marsala wine, and sugar over simmering water to convert the eggs into a foamy custard. Called "Sabayon" in France.

Ziti - Macaroni that has been shaped into long, thin tubes.

Zwieback - "Zwieback" is the German word for "twice baked." Refers to bread that has been baked, then sliced and returned to the oven and cooked until very crisp and dry. Zwieback is popular for its easy digestibility.