Culinary Terminology
I spent a third of my hospitality career in food and beverage, managing large scale banquet and catering operations, and opening and supervising restaurants across the dining spectrum. I am not a chef but as a managing director, I supervised and worked closely with many culinary teams. I was always most comfortable in a commercial kitchen, built for organized chaos, and was utterly fascinated to watch culinary professionals in action. Learning the vernacular of the kitchen was imperative to communicating in the parlance of their craft, so much of what I learned about the language of cooking, I learned from them.
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Besides boiling salted water to properly cook pasta, you need a timer.
Au jus is unthickened gravy made from pan drippings of roasted beef.
Aioli - In classic culinary terms, it is a sauce made of olive oil, garlic and lemon juice. Modern interpretations contain egg yolk to create an emulsion, similar to mayonnaise. Modernly, aioli is taken to mean any flavored mayonnaise, e.g., pesto aioli, cilantro aioli, etc.
À la Minute - Pronounced "alla-me-NOOT," literally "per minute" or "by the minute" in French. It is a culinary term to describe a dish or a part of a dish, like the finishing sauce, that must be made and used or served immediately; it cannot be made in advance.
Al Dente - Literally “to the bite” in Italian. It means to cook pasta so that it has some resistance, neither mushy nor hard in the center. Usually, the packager of dried and fresh pasta will advise the cooking time to achieve “al dente,” however, this depends on your altitude. Package cooking times assume something close to sea level. If you live in high altitudes, water boils at a slightly lower temperature and therefore penetrates pasta more slowly; add two minutes of cooking time for every 5,000 feet above sea level.
Albumen - Technical term for egg whites.
Alfredo Sauce - A classic Italian sauce made of butter, Parmesan cheese, hot water from the pasta cooking pot, and freshly ground black pepper. Modern interpretations may add cream and egg yolk for added richness.
Amandine - Pronounced “ah-mahn-DEEN.” A French culinary term for any recipe finished with sliced or slivered almonds that have been toasted in butter, e.g., trout amandine, green beans amandine, etc.
Amuse-Bouche - Pronounced "ah-myooz-BOOSH,” literally “mouth amuser” in French. It’s sometimes given to patrons in very upscale restaurants, complimentary and selected by the chef, as a single-bite hors d’oevres at the beginning of the experience to exhibit the culinary style of the establishment.
Au Gratin - Pronounced “awe-graw-TAN,” literally, “with a crust” or “with gratings” in French. Any dish with breadcrumbs and cheese on top that finishes in the oven or under a broiler to create a delicious crust.
Au Jus - Pronounced “awe-JOO,” literally “with juice” in French. An unthickened gravy made from the pan drippings of a beef roast or prime rib, sometimes finished with beef stock, red wine, shallots and thyme.
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Baking Powder versus Baking Soda - Both are alternatives to yeast in baking that will provide the necessary rise or leavening to create the sought-after light, airy texture of bread, biscuits and other baked goods. Baking Soda is an alkaline, requiring an acidic counterpart to produce the carbon dioxide gas which enables these baked products to rise, such as buttermilk, vinegar, lemon juice or sour cream. Baking Powder contains Baking Soda, but already has this acidic ingredient included in it, usually Cream of Tartar. It therefore needs no further acidic catalyst to create carbon dioxide, activated by water and heat.
Baguette - Literally, "baton" or "wand" in French; it is the most visually distinguishable style of French Bread that is generally 2 to 2-1/2 inches in diameter and about 2 feet in length, but can be up to 39 inches long. In France, the style of dough and manner of baking is decreed by law, requiring a steam injection in an oven over 390°F, which gives the dough an airy texture and the crust a flaky, glazed appearance. Cutting a 1 inch slice of a baguette and toasting it with butter or olive oil and a bit of garlic is the classic French Crouton.
Bain-Marie - Literally, “Mary’s bath” in French. It is a classical culinary term for a double-boiler, a two-tier fitted cooking pot where food is cooked over steam from boiling water in the lower tier pot that is directly on the heat. Modernly, a Bain Marie is a method of cooking food - typically in a soufflé cup - by placing the cups in a roasting pan with hot water poured into the pan and surrounding the soufflé cups.
Barbecue - Frequently abbreviated “BBQ”, a misunderstood term originating from the Caribbean word, “barbacoa,” not as a style of cooking, but for the physical wooden structure used by the Taino Indians for smoking their food. Spanish explorers took the word which evolved in Mexico and came northward to the southern US as “barbecue”, a style of cooking that smokes meat over smoldering wood for log periods of time. The term is incorrectly used modernly and interchangeably with “grilling.” They are not the same.
Béarnaise Sauce - A sauce made from its Mother Sauce, Hollandaise, flavored with minced shallots, tarragon, white wine and white wine vinegar, often served as an accompaniment to beef dishes and steaks like Châteaubriand and Filet Mignon.
Béchamel Sauce - One of the five Mother Sauces in French classical cuisine; a white sauce made from milk or cream, thickened with a roux and seasoned with salt, black pepper and a pinch of nutmeg.
Beurre Blanc - Literally "white butter" in French, this is a simple sauce made with a reduction of white wine and vinegar, emulsified with softened butter. It can be further flavored, often with shallots or lemon juice and used to enhance simply cooked fish, poultry and vegetable dishes. Modern interpretations add a touch of cream to stabilized the sauce and keep it from separating.
Bisque - A smooth, thick, creamy soup originating from the Bay of Biscay, off the west coast of France and north coast of Spain in the 1700s, originally made from seafood like lobster or shrimp, strained or puréed and finished with cream. Modern interpretations use other ingredients, like tomato bisque, butternut squash bisque and pumpkin bisque.
Blanch - To submerge in boiling water for a brief period of time; this is typically done with vegetables to enhance their color and reduce their cooking time. Blanched vegetables will usually go straight from the boiling water to a cold, ice water bath to immediately stop the cooking process, which is known as “shocking”.
Blini - A small, 2 inch round pancake traditionally made with buckwheat flour, and served as a canapé with caviar or smoked salmon.
Bolognese Sauce - Formally, Ragù alla Bolognese; a sauce originating from the northern Italian city of Bologna, made with a mixture of beef or veal and pork, red wine and tomatoes. referred to frequently in the US simply as “Italian Meat Sauce.” Less common is Ragù alla Napoletana: a Neapolitan version that uses a larger cut of meat (such as a beef chuck roast) and includes a more substantial amount of tomato. The meat is usually cooked whole and then shredded or cut into pieces. Both sauces are meant to be served with pasta or in casserole pasta dishes, like Lasagna.
Bordelaise Sauce - In classical French cooking, it is a sauce made from red wine, bone marrow, demi-glace, butter and shallots, originating from the Bordeaux region and typically served with grilled beef or veal. Modern interpretations are generally made with butter, beef stock, garlic, shallots, red wine and seasoned with thyme and sometimes bay leaf or rosemary, and may be thickened with a roux.
Braise - A method of cooking wherein tough cuts of meat, such as a beef chuck roast or a pork shoulder roast, are cooked slowly in a small amount of liquid in an enclosed environment, such as a Dutch oven. The braising liquid can vary greatly in ingredients depending on the dish, but wine, vinegar, stock and seasonings are common. Crock pots are a perfect environment for braising.
Broil - A method of cooking directly under a heat source; modern day ovens typically have a broiling feature built-in.
Bruschetta - Pronounced "brew-SKETTA" in Italian. It was much like a Crostini, or little toast, but its name comes from "brucare" in Italian, meaning "to roast over coals." Crostini came from a baguette, resembling a French Crouton, while Bruschetta typically came from sour dough bread and was larger in diameter. Modern interpretation of Bruschetta come to mean appetizers of this crusted, toasted bread with an infinite variety of toppings of meats, cheeses, veggies and sauces.
Brown Butter - Called "beurre noisette" in French cuisine, pronounced “bear-nwah-SET” it is butter that is cooked over medium high heat, but kept below the smoking point, until the milk solids turn brown. It adds a savory depth and nutty character used as-is or as a base for other sauces like, Sauce Meunière.
Barbecuing and Grilling both use an open flame, but they are distinctly different styles of cooking even though the words are often used interchangeably and incorrectly.
Butter is either the start or finish of almost all of the classic French sauces.
What Americans know as Italian Meat Sauce originated in Bologna.
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All Canapes are Hors d’Oeuvres but not all Hors d’Oeuvres are Canapes.
Charcuterie Boards have grown in popularity since the 2020 CoVid Lockdowns.
The Shrimp Cocktail took off as a US culinary trend in the ‘50s made popular at the Golden Gate Hotel & Casino in Las Vegas.
Custards can be sweet or savory; Créme Anglaise is a kind of custard decidedly sweet and meant for desserts.
Crostini and Bruschetta are Italian words that originally meant differing kinds of bread toasted in different ways. Today, they are used almost interchangeably to describe a kind of Italian appetizer.
Cajun versus Creole - While both are cuisines that have put New Orleans on the world stage for culinary excellence, their origination is different. Sociological and ethnic histories aside, from a culinary standpoint, Cajun is generally more heavily seasoned, spicier and often uses a dark roux as its base. It also contains more pork and crawfish. Crawfish Étouffée would be an example. Creole cooking is more refined, makes less use of peppers and utilizes more tomatoes, shrimp, oysters and crab. Kitchen Tapestry’s recipe for Shrimp Creole would be the quintessential New Orleans Creole dish.
Canapé - A kind of hors d’oeuvres; small, open-faced tidbits of bread, toast, cracker or pastry elaborately garnished with any number of ingredients and meant to be eaten in a single bite. In formal affairs, they are served on trays passed by waiters during a pre-banquet cocktail reception, but can also be served on trays or mirrors at a buffet table.
Can-o’-Dis - Not a culinary term outside of Kitchen Tapestry, but used by the author to classify a type of recipe made popular in the US in the 1950s, driven largely by the Campbell's Soup Company, usually casseroles, that require a "can o' dis” or a “can o' dat."
Capellini - Literally "fine hair" in Italian, a very thin shape of long pasta commonly referred to as "Angel Hair" in the US.
Capers - The dried flower buds of a caperberry bush, pickled in vinegar and brine. Traditionally used as an ingredient in salads and as a garnish for canapés, caviar, smoked salmon or in a caper butter sauce for dishes with sautéed veal or fish.
Caramelize - The process of cooking foods in butter or oil until their natural sugars are released and the food begins to brown.
Carbonara - An Italian Alfredo Sauce with the addition of sautéed bacon or pancetta and vegetables, very often green peas.
Casserole - Originally, a French word for the cooking vessel itself - a deep, heatproof earthenware or cast iron dish. In the US "casserole" refers to a single hot dish with ingredients that will contain a protein, vegetables and a starchy binder like potatoes, rice or pasta in a variety of seasoned sauces, and in the US, very often canned, condensed soups.
Caviar - Fish eggs are called “roe,” and Caviar is the roe of Sturgeon and no other fish. Caviar is rated according to the quality and size of the grains, and labeled in the order of Beluga, Ossetra and Sevruga. Caviar is traditionally served on a Blini, a small buckwheat pancake, with a dollop of sour cream or crème fraîche. Other condiments have become common, particularly with lower grades of Caviar or roe of other fish and they include chopped boiled egg yolks, egg whites, capers and minced red onion, the latter of which the author thinks it a common culinary faux pas. Red onion totally overpowers the subtle flavor of Caviar and is confused as a condiment actually meant for Smoked Salmon.
Charcuterie - Originally a part of the Garde Manger chef's domain in the classic Escoffier kitchen that was devoted to curing bacon, making sausage, pâtés, and the like. Eventually such specialties were sold in Parisian shops in the early 20th Century and the French word became synonymous with "delicatessen." Today, Charcuterie generally refers to a presentation of cured meats, sausages and cheeses combined with dried fruits, nuts and other tidbits meant to be eaten as hors d'oeuvres. Items are frequently presented on a wooden plank or carving board and referred to as a “Charcuterie Board.”
Châteaubriand - The thickest cut of beef from the heart of a tenderloin, typically sold on a menu for two persons; the meat is grilled or sautéed, then sliced into thick medallions to serve with Béarnaise or Bordelaise Sauce.
Chaun - Pronounced “CHAH” in Szechwanese. It is kitchen utensil of Chinese origin, indispensable for stir-frying in a wok. Often called a "wok spatula," but they differ from the western style spatula. A chaun has a longer handle to keep the cook away from the intense heat that wok cooking demands, and the leading edge of the chaun is rounded to make perfect contact with the curved walls of a wok. The word can also be used as a verb, meaning to keep the ingredients in a wok constantly moving as in “Chaun the onions in the wok until they begin to caramelize.”
Chiffonade - Generally meant as a term to describe either the act or the result of cutting leafy herbs such as basil or mint into small, thin strips, as in “a Chiffonade of fresh basil.” It is done by stacking the leaves on top of one another, rolling them like a cigar and then thinly slicing them perpendicularly. Julienne is a similar term, but usually reserved for vegetables that have similarly been cut into thin slices, as in “a Julienne of carrots” and the technique will vary depending on the shape of the vegetable.
Choron Sauce - A sauce made from its Mother Sauce, Hollandaise, further flavored with tomato paste and lemon juice. Typically served with a grilled steak, it is also delicious on eggs, chicken, fish and vegetables.
Cocktail Sauce - In the US, cocktail sauce generally consists of ketchup, horseradish and lemon juice, sometimes with a dash of Worcestershire and/or Tabasco Sauce. It is served along side cold seafood dishes like boiled shrimp and raw oysters. In the UK and Europe, Cocktail Sauces may contain mayonnaise as in Kitchen Tapestry’s recipe for the British Marie Rose Sauce.
Colander - A kitchen utensil used to separate liquid from solid food, such as straining pasta or rinsing vegetables.
Concasse - Pronounced "con-ca-SAY," a term for coarsely chopping vegetables, frequently tomatoes, and using them to garnish or finish a dish.
Cornichon - Pronounced “corney-SHAWn,” literally "pickle" in French; baby gherkin cucumbers pickled in vinegar, pearl onions, mustard seeds and other spices and herbs. They are a classic garnish for pâtés and charcuterie boards.
Coulis - Pronounced "coo-LAY," a puree of fruit or vegetables, then slightly thinned out to a sauce.
Couscous - Often mistaken as a grain, it is a pasta made from fine granules of semolina flour, and originated in Morocco.
Crème Anglaise - Pronounced “crem-ahn-GLACE,” literally “Englishwoman cream” in French, but translated as simply “custard;” a loose, sweet custard made from sugar, milk or cream and egg yolks, flavored with vanilla and used as a sauce for desserts.
Crème Brûlée - Pronounced “crem-brew-LEE,” literally "burnt cream" in French. It is a classic sweetened custard, flavored with vanilla and sometimes rum. After preparation, the custard is chilled into individual portions in a ramekin or soufflé cup, then topped with sugar which is browned under a broiler or with a handheld kitchen torch to create a caramelized sugar crust.
Crostini - Originally it was the Italian version of a French Crouton. Modernly, it is a term used almost interchangeably with “Bruschetta.”
Crouton - In the US, croutons are small cubes of toasted and sometime seasoned bread, used as a topping condiment for salads. In classical French cuisine, however, a Crouton was taken as a slice from a French baguette and therefore round and larger, toasted with butter or olive oil and a smidgen of garlic, and used as the base for a canapé or along side a salad.
Custard - A culinary preparation of cooking (generally in a Bain Marie) a mixture of milk or cream with egg yolks and sometimes corn starch until thickened and set. A custard can be sweet or savory depending on its intended use.
Cream of Tartar - Although normally found in a pantry spice rack, it is neither a spice nor an herb, but a chemical: potassium hydrogen tartrate. It is acidic and therefore as a replacement for yeast, it is used as a counterpart to Baking Soda to create carbon dioxide gas, which in turn provides the lift or rise in the dough to give baked goods their airy texture. It is also used to stabilize beaten eggs whites for Meringue.
Crème Fraîche - Pronounced “CREM-fresh,” literally “fresh cream” in French. A naturally thickened fresh cream with the consistency of, but without the tangy quality of sour cream.
Crudité - Pronounced “crew-dit-TAY,” literally “raw things” in French; a tray of raw vegetables such as celery sticks, cucumber sticks, asparagus spears, strips of bell pepper, carrot sticks, broccoli and cauliflower florets, etc., presented with a vinaigrette or other dipping sauce.
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Deglaze - A term to describe adding liquid to a hot pan in order to collect the caramelized, crusty bits that stick to the pan during sautéing foods, thus enhancing the richness and complexity of the dish. Generally, deglazing is done using wine, but stock and vinegar are also common.
Demi-Glace - A complicated sauce made first with one of the classic French Mother Sauces, known as Espagnole Sauce, and then further cooking and reducing with beef stock and other seasonings such as thyme, parsley and bay leaf. Because of the complexity and time it takes to make, most restaurant operations and home cooks use a prepared demi-glace that comes frozen, or as a demi-glace concentrate.
Deviled - A culinary term that means to add spiciness to a dish using cayenne, black pepper, mustard or Tabasco Sauce.
Dutch Oven - A large, deep pot with a tight fitting lid, frequently made of cast iron or enameled covered cast iron, that can go directly from the stovetop into the oven.
Duxelles - Pronounced “duke-SELL.” A culinary preparation of finely minced shallots and mushrooms, seasoned with thyme, parsley and often sherry, port, Madeira or other sweet wine, then cooked in butter until it becomes a paste. It is then used as an ingredient in other recipes, such as in Kitchen Tapestry’s recipes for Beef Wellington and Beef Tournedos with Duxelles & Gorgonzola.
In spite of its reputation as Southern and Midwestern US picnic fare, the Deviled Egg can be traced back to the ancient Romans.
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Escoffier masterminded classic desserts such as Peach Melba and Cherries Jubilee, and invented what we know today as the à la carte restaurant menu.
Egg Wash - Beaten eggs with a bit of milk or water, then brushed on baked goods before cooking for a brown, shiny appearance after baking.
En Papillote - Pronounce “awn-PAPPY-yote,” literally, “in paper” in French. A technique of baking something in parchment paper, most commonly fish or poultry, sometimes seasoned with wine and herbs. Modern day interpretations may use aluminum foil in place of parchment paper, as it Kitchen Tapestry’s recipe for Sea Bass en Papillote with Wasabi Mashed Potatoes.
Emulsion - Blending oil with an emulsifying agent such as egg or mustard so as to suspend the particles to keep the oil and other liquids, like vinegar, from separating. Typically, emulsions are created to blend vinaigrettes, mayonnaise and salad dressings.
Entrée - In classical French dining, this refers to the first course of a meal after the soup course but before the main course. In the US, the entrée is the main dish.
Escoffier - Georges Auguste Escoffier (1846 - 1935) is considered the father of French haute cuisine, popularized in the late 19th and 20th Centuries. His recipes, techniques and kitchen management principles remain highly influential to this day. His 5,000 page recipe book, Le Guide Culinaire, is still used as the foundation textbook in culinary teaching institutions throughout the world.
Espagnole Sauce - One of the five Mother Sauces in French classical cuisine; essentially the foundation of all brown sauces made with veal stock and used to make many other sauces such as Demi-Glace and Bordelaise. In spite of its name, which means “Spaniard” in French, the sauce has nothing to do with Spain. It was so named because of its red color, found also in the Spanish flag.
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Fettuccine - Literally "little ribbons" in Italian; a flat, noodle-like pasta.
Filet Mignon - Literally translates to “cute little fillet,” or “dainty little fillet.” A small, single portion center cut from beef tenderloin most commonly grilled and served as a steak. It became popular in the US in the 1950s wrapped in a strip of bacon.
Flambé - A dangerous igniting of alcohol while cooking food in a hot pan, more for theatrical appeal than as a necessary culinary step. Alcohol, when required as an ingredient, should be added to a dish while the pan is removed from the stove and then allowed to sit for a minute or two while the volatile alcohol vapors evaporate. That is, unless you really know what you’re doing and have a fire extinguisher nearby.
Florentine - Technically the term means foods prepared in the style of the city of Florence, which came to mean something prepared with fresh spinach that had been sautéed in butter and a Mornay Sauce. Modern interpretation generally means foods that are cooked or served with sautéed spinach and cheese; Kitchen Tapestry’s recipe for Chicken Florentine would be an example.
Focaccia - Pronounced “foe-COT-chuh” in Italian. A leavened flat bread with roots that predates the ancient Romans, but in Latin was called Panis Focacius, derived from a Latin word meaning "hearth." All manner of toppings can be applied. In northwest Italy, it is sprinkled with sugar, raisins and honey, and eaten as breakfast fare. In Genoa, it is often dipped in cappuccino and eaten when warm and wet. Most Focaccia seen in America, however, is of the style served in Rome, topped with Rosemary or Sage and Olive Oil, or with Basil and Garlic and may be used in preparation of sandwiches or served as table bread before or with a meal.
Foie Gras - Pronounced “fwaw-GRAW.” Classically, it is the French term for the fattened liver of a goose. Modern interpretations also include that of a duck.
Flambéing is dramatic but best left to professionals in the kitchen.
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Gluten is not a health hazard unless you have an allergy or sensitivity to it, most commonly celiac disease, which only affects about one in 133 people in the US.
Garde Manger - Pronounced "gar-MON-jay," literally "pantry" in French. The term has evolved to mean the station where cold foods are prepared, such as salads and cold appetizers, in the classic Escoffier kitchen brigade. The person in charge of the station may also be called the Garde Manger or more accurately, the Chef Garde Manger.
Garnish - Generally thought to be merely a decorative touch added to a dish, it also refers to garnitures or necessary ingredients to the final preparation of a dish, or to accompaniments that complete the presentation.
Gluten - A very misunderstood structural protein that is found naturally only in grains of wheat, rye and barley. Gluten gives dough its elasticity and chewy texture after baking.
Gravy - All gravies are sauces, but not all sauces are gravies. Gravy specifically is a sauce made from the pan drippings of prepared foods, usually meat like beef, pork and chicken, and may or may not be thickened with a roux. The term “Pan Gravy” generally means the gravy from skillet-cooked meats that has not been thickened.
Gremolata - A classic Milanese accompaniment to Ossobuco, consisting of finely chopped flat-leaf parsley, lemon zest and garlic. Modern interpretations might include anchovy, shallots, horseradish, and cheese, such as Pecorino-Romano, and serve it along side other dishes like grilled vegetables, roasted meats and pasta.
Grill - Technically meaning to cook directly over an open flame on metal racks for short periods of time. Modern interpretations of grilling also mean to cook on a flattop griddle or in a grill-pan on the stovetop. Often incorrectly used interchangeably with the word “barbecuing.”
Grits - Made from white corn, or hominy, originating from Native Americans in the fifteenth century. Modern processing removes hull and germ of the corn kernels. The grains are simmered in water and generally served with butter as a porridge for breakfast. Recent culinary trends in the last decades, however, treat it much like its Italian cousin, Polenta, in a variety of savory preparations. Kitchen Tapestry’s recipe for Shrimp and Grits, which was originally introduced to North Carolina in 1982, is arguably the most popular.
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Haricots Verts - Literally "green bean" in French, but in culinary terms, it is a specific kind of green bean under the varietal names of 'Jade' or 'Nantais.' They are smaller in size, finer in texture and sweeter than traditional American Green Beans, which are often the 'Blue Lake' or 'Kentucky Wonder' varieties.
Herbes Fines - Pronounced “erb-FEEN,” a blend of four essential fresh herbs in classic French cuisine: Chervil, Tarragon, Chives and Parsley; frequently finely chopped together in equal amounts and added to the dish at the last minute.
Hoisin Sauce - A dark, sweet, thick Chinese sauce made from soybean flour, chilies, red beans and seasonings like Five Spice and Anise. It is a required condiment for popular Chinese dishes like Mu Shu Pork and Peking Duck.
Hollandaise Sauce - One of the five Mother Sauces in French classical cuisine. It is made of egg yolks, butter and lemon juice and cooked over a bain marie. Modern interpretations add a pinch of Cayenne pepper. While Hollandaise can be used to make other sauces such as Béarnaise and Sauce Choron, it is a delicious accompaniment in its own right for steamed asparagus and essential to Eggs Benedict. In spite of its name, which means “Dutch” in French, the sauce has nothing to do with Holland. It was so named because of the popularity of Dutch cuisine in France during the 18th and 19th Centuries.
Holy Trinity - A New Orleans colloquialism for equal parts of diced onion, celery and green bell pepper, used as the base for many Creole and Cajun dishes. It resembles and is used similarly to the classical French Mirepoix except green bell pepper is substituted for carrots.
Hors d'Oeuvres - Literally "outside the work" in French, which is to say, not a part of the ordinary courses in a meal. Modern interpretation generally mean appetizers such as canapés, charcuterie boards, dumplings, crudités and other small bites served with cocktails prior to being seated for dinner.
The origin of Eggs Benedict is in some dispute but thought to have originated in the mid-19th Century in New York City at either Delmonico’s Restaurant or the Waldorf-Astoria Hotel. Today, the Waldorf takes credit.
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Olive Oil can be infused with different herbs by submerging the leaves in the oil, and keeping in a cool place for a couple of weeks; then straining. But the herbs must be acidified first to prevent the growth of deadly botulism, explained in the Kitchen Tapestry recipe for Herbal Infused Olive Oil.
Infusion - The result of infusing, meaning extracting the flavor from any ingredient, such as basil, rosemary or other herbs, or fruit such as lime or lemon, into a liquid medium such as water, oil or vinegar by steeping them for periods of time. Tea is technically an infusion, but generally infusions are thought to mean products like infused vinegars and olive oil.
Infusion Cuisine - The blending of two distinctly different culinary styles, such as a Sushi Burrito or Red Curry Risotto.
Induction Stovetop - An induction stovetop is a type of cooking surface that uses electromagnetic energy to directly heat pots and pans, making it faster and more energy-efficient than traditional gas or electric stoves. Induction stovetops require cookware made of ferrous materials, such as cast iron or magnetic stainless steel, to work properly, as the heat is generated through magnetic induction.
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Jardiniere - A passé culinary term meaning a fresh mix of vegetables cut into Julienne. The word became bastardized in the early 20th Century immigrant Italian sections of Chicago to "Giardiniera," an oil-based pickled vegetable relish made of carrots, bell peppers, olives, celery and cauliflower, and served as an accompaniment to hot Italian roast beef sandwiches.
Julienne - Generally meant as a term to describe either the act or the result of cutting vegetables, such as carrots or cucumbers into thin strips, as in “a Julienne of carrots.” Chiffonade is a similar term, but usually reserved for leafy greens and herb that have similarly been cut into thin slices, as in “a Chiffonade of fresh Basil.”
“Julienne” is thought to be an unknown chef’s name from 1722 who created Potage Julienne, a potato soup with a Chiffonade of leaks. Escoffier refined this in 1902 to the classic soup, Potage Julienne Darbly.
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Lyonnaise Potatoes are a popular side dish at many US steak houses. Kitchen Tapestry’s version may be found in the recipe Lyonnaise Potatoes.
Lardon - A cube or strip of pork fat or fatty bacon used to season a variety of dishes and when rendered, to provide a medium for sautéing. Cutting American strips of bacon perpendicularly into 1/4 inch strips, or using Pancetta Cubetti, will accomplish the same task.
Lasagna - One of the oldest known pastas predating the ancient Romans; it is a long, flat, wide pasta, today commonly with ruffled edges, and used to make a dish of the same name which layers the pasta with meat, sauce and cheese, and baked as a casserole.
Linguine - Long pasta, like Spaghetti, but flattened to a slightly oval shape.
Low Carb - A general term defining a dietary style or a singular dish that lacks significant amounts of carbohydrates and contains no wheat, corn, potato, rice or other starchy ingredient, nor any fruit or sugar. The Atkins Diet was a popular low carb dietary plan throughout the ‘70s and into the ‘90s. More recently, the term “Keto Diet” describes similar dietary restrictions and refers to the term “ketosis,” a metabolic state wherein the body, lacking carbohydrates, is burning its own fat stores for cellular energy.
Lyonnaise - A French culinary term meaning in the style of the city of Lyons, but modern interpretation take it to generally mean dishes that are prepared with onions that have been caramelized and seasoned with garlic, parsley and sometimes wine.
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Macaroni - Technically, any pasta that is hollow and short; there are many kinds in size and shape with Penne being among the better known. In the US, macaroni has generally come to mean just the elbow shaped pasta that in Italy is known as Gomiti.
Macerate - Marinating fruits and sometimes vegetables in wine, liquor or syrup to absorb those flavors. The fruits or vegetables are then removed and used in other recipes; the wine, liquor or syrup left behind will have become an infusion of those flavors and might further be used as a flavoring agent.
Maillard Reaction - The scientific term for "browning" foods. It is a chemical reaction between amino acids and reducing sugars that produces the tan to brown color and distinctive savory flavor.
Mandoline - A kitchen utensil with parallel platforms and embedded blades that allow vegetables, frequently potatoes, to be cut quickly and efficiently into very uniformly thin slices, and with certain blade attachments, into julienne or crinkle-cuts.
Marinade - A blend of any number of liquids and other ingredients to flavor and in some cases to break down and tenderize tougher cuts of meat, the latter requiring an acid component such as lemon juice or vinegar. "Marinate" is the action verb of soaking food in a marinade.
Marinara - A classic Italian sauce without meat and made with tomatoes, onion, olive oil and garlic.
Medallion - A small, round piece of beef, chicken pork or veal, sometimes pounded flat with a food mallet.
Meringue - A French dessert made of whipped egg whites, sugar, vanilla and an acid as a stabilizing ingredient, such as lemon juice, vinegar or Cream of Tartar. Meringue can be baked into a confectionery cookie or further used as a topping for pies or icing for cakes.
Meunière - Pronounced "men-YEAr", literally, "miller's wife" in French. It is a classic French dish of fish (like Trout or Dover Sole) dredged in flour and sautéed in brown butter, lemon juice and fresh parsley. The sauce can be further enhanced with capers or sautéed shallots.
Milanese - Literally, in the style of the city of Milan, now used generally as a term to describe food that has been dipped in eggs and bread crumbs and/or Parmesan cheese, and then sautéed in butter. An exception would be Risotto Milanese, which is a classic recipe that incorporates onion and/or shallots, veal marrow and saffron with rice made in the Risotto fashion and often served with Ossobuco.
Mirepoix - Pronounced “meer-PWAH",” it is a culinary term to denote a mixture of equal parts chopped celery, onion and carrots, used as a base ingredient for the start of many soups, stocks and stews. The New Orleans version of this is called the "Holy Trinity" and differs only that chopped green bell pepper is substituted for the carrots.
Mirin - A non-alcoholic version of sake, which is Japanese rice wine. It is sweet and used as a flavoring ingredient in Asian cooking.
Mise en Place - Pronounced "meese-on-PLAWS" literally translates to "everything in place." It is a French culinary term used to define having all necessary ingredients at the ready and within arm’s reach for a specific cooking duty.
Morney Sauce - A sauce made from its Mother Sauce, Béchamel, with added Gruyere cheese and sometimes egg yolks, most commonly used to dress vegetables and fish.
Mother Sauces - In Classical French Cuisine, there are five, which serve as the basis for a large number of other sauces by adding further ingredients or preparations: Béchamel, Espagnole, Hollandaise, Tomate and Velouté.
A Mandoline is indispensable for making Potatoes au Gratin so the thin, uniform slices will cook quickly in a casserole dish with butter, cream and cheese.
Mise en Place means giving forethought and planning to have everything you need at hand before you even heat a pan.
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A Salade Niçoise is a traditional recipe that also typically contains tuna.
Niçoise - Pronounced “nee-SWAH;” literally, in the style of the city of Nice, but generally accepted as a culinary term meaning the addition of olives and haricot verts, and sometimes hard boiled egg, anchovies and tomatoes.
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Orzo - Small, rice shaped pasta made from semolina wheat flour, thought to have originated in Greece.
Ossobuco - Literally, “bone with a hole” in Italian. A classic dish from Milan that is a cross-cut veal shank braised in wine, vegetables and veal stock or broth. The hole references the part of the femur bone that offers up its marrow as a delicacy and the defining characteristic of the dish.
Oyster Sauce - A dark brown sauce made from oysters and soy sauce, and a common ingredient in many Asian wok dishes.
The word “Orzo” actually means “Rice” in Greek.
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From the Italian city of Genovese, Pesto was introduced to the culinary world in the mid-19th Century, but its predecessors date back to the ancient Romans.
Paillard - Pronounced “pie-YARD.” A piece of meat, usually beef, chicken or veal, that has been pounded very thinly with a food mallet, then sometimes breaded and usually sautéed. If it is small and round or oval, it is then referred to as a “Medallion.”
Pancetta - Essentially Italian bacon; cured pork belly that must be cooked before eaten. But unlike American bacon, it is not smoked. Usually Pancetta is sold in the US as round, thin slices or as “cubetti,” literally meaning “small cubes” in Italian.
Par-Boiled or Par-Cooked - Partially cooked to shorten the final preparation cooking time.
Penne - A popular Italian pasta literally meaning "feathers," its shape is a short hollow tube with external ridges often used in baked dishes or served with thick-bodied sauces.
Pesto - A fresh, uncooked sauce made of basil, garlic, olive oil, pine nuts and Parmesan cheese. It can be served with pasta, or used as a rubbed seasoning for baking chicken or fish. Modern interpretations may substitute other nuts for pine nuts, such as almonds, and adding other ingredients, like sun dried tomatoes.
Pilaf - Broadly, a rice dish without meat but modern interpretation of rice pilaf is a simple rice side dish prepared with chopped herbs, vegetables, or green peas.
Pinch - A culinary term meant to be a small but imprecise measurement according to the tastes of the chef, but generally accepted in the US to be 1/16th of a teaspoon or less.
Polenta - An Italian dish made of fine or medium grained yellow corn meal, cooked in water or stock and enhanced with butter, cream and cheese, and sometimes with other herbs, vegetables or mushrooms. It can also be refrigerated in a small loaf until solidified, then sliced and grilled. Unlike its American cousin Grits, that have had their hull and germ removed, Polenta is made of whole kernel ground corn.
Prosciutto - Italian ham, salt cured and served in thin slices.
Pudding - In the UK, the word is generally synonymous with the word “dessert.” In the US, it is a sweet, milk-based dessert in the style of a sweet French custard.
Purée - A culinary term to describe the technique of reducing food to a smooth, liquefied state in a blender or food processor.
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Ramekin - A small dish used for individual portions or side sauces for dipping.
Ravioli - A square shaped Italian pasta filled with meat and/or cheese, often served with a tomato or cheese sauce. Modern interpretations also deep fry and serve them as hors d’oeuvres with a cheese or Marinara sauce on the side.
Reduce - A culinary term meaning to allow a sauce to boil or simmer away some of its liquid in order to reduce volume and concentrate flavors. The resulting noun is referred to as a "reduction."
Remoulade - A classic French sauce popularized in New Orleans Creole cooking consisting of a mayonnaise mixed with capers, mustard, chopped gherkins, anchovies, fresh herbs and sometimes ketchup. It is served generally as an accompaniment to seafood, like Crab Cakes.
Rigatoni - A large, hollow, ridged pasta, often stuffed with meat and/or cheese and baked in a sauce. Manicotti is its larger cousin.
Risotto - An Italian dish made with a starch rice, such as Arborio and Carnaroli rice, and cooked with ladles of hot seasoned broth and wine in a skillet while constantly stirring. The resulting creamy texture lends itself well to the addition of meats, cheeses, vegetables and mushrooms, and can be served as an entrée, side dish or accompaniment to other meats and fish.
Rotini - A cork-screw chapped pasta served with hearty cheese sauces or baked in casseroles, and often used in deli style pasta salads.
Roux - Pronounced “ROO”, it is an emulsion of equal parts fat, usually butter, and flour that is constantly stirred over medium high heat for about 3 minutes to remove the raw flour taste, which is then added to liquid sauces for thickening them without fear of producing lumps. A Cajun Roux is made with equal parts vegetable oil and flour, and then cooked to varying degrees of color and used as a base for many Cajun recipes. A Blond Roux, about the color of peanut butter, is cooked for 5-10 minutes and suitable for bisques and creamy soups; a Dark Brown Roux, about the color of dark chocolate, cooked for 30-45 minutes is suitable for starting gumbos.
A roux can be made "blonde," meaning there is only slight browning, or it can be made “dark”, meaning that it is cooked longer to produce a richer mahogany color, more complex in flavor, commonly used in Cajun cooking. The latter uses vegetable or canola oil rather than butter so that it can be cooked at a higher temperature for a longer period of time, roundly 25 minutes.
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The word “sushi” means “with rice” in Japanese. The fish side of sushi, not the rice side, should be lightly dipped in soy sauce. It is perfectly acceptable in Japan to eat sushi with your hands. Most Americans prefer to use chopsticks.
Steak Tartare was originally called “Filet Amercaine” but the name evolved to Steak Tartare after Escoffier published the recipe in 1903, so named after the Tartare Sauce with which it was served.
Sautéing and Stir-Frying are often thought to mean the same thing, but they are actually very different cooking techniques.
Sauté - A French culinary term meaning to cook food in a moderate quantity of butter or oil over medium high to high heat, pan tossing the food as it cooks or stirring occasionally as needed, but not constantly.
Sear - To seal in the juices of meat, usually beef, veal or pork, by quickly browning it in a skillet over high heat. If the meat is lean, a small amount of cooking oil might be used.
Shirred - A likely Old English term referring to a method of cooking eggs in an oven, typically in a small individual dish such as a ramekin or soufflé cup, often with ingredients such as butter, cream and cheese. The French term for such a dish is "eoufs en cocotte," meaning, "eggs in small pots."
Simmer - To cook food gently over medium to low heat that keeps liquid slightly bubbling, but not rapidly boiling.
Slurry - A mixture of equal parts of blended water and flour or corn starch, added to simmering sauces to quickly thicken them. The sauce must continue to simmer for at least a minute after adding the slurry to ensure the raw flour or corn starch flavor is cooked out.
Soffritto - The Italian version of the French Mirepoix, using onions, carrots and celery, sautéed in olive oil and used as a base for sauces and stews. Unlike the rigidity of a Mirepoix which is almost never altered as a base ingredient, an Italian Soffritto may have regional variations, such the inclusion of pancetta or garlic.
Sofrito - The Latin equivalent of a French Mirepoix with different ingredients. It is not the same as an Italian Soffritto despite its similar spelling. Sofrito is found in Mexican, South American, Caribbean and Spanish cooking that includes tomatoes, onion, garlic and peppers. Bell peppers would be more common in Spain, while chili peppers are more prominent in South American. Jalapeño peppers in particular would make the Sofrito decidedly Mexican. Also unlike a Mirepoix or an Italian Soffritto, a Sofrito might be cooked separately from the rest of the dish and added at the end of its preparation. whereas use of Mirepoix and Soffrito in French and Italian cooking almost always begin the dish with its preparation.
Soba Noodle - A Japanese pasta made with buckwheat, resembling the shape of spaghetti.
Soy Sauce - A brown, tangy, salty sauce of Chinese origin widely varying in flavor and viscosity throughout Asia, made from fermented soy beans and salt. Darker, thicker soy sauces are generally used for cooking, while lighter ones are used at the table. It is an indispensable condiment with Sushi and Sashimi.
Spaghetti - Literally "little strings" in Italian. Arguably, the world's most popular pasta, so much so that in the US, the word "spaghetti" and "pasta" are used interchangeably.
Spatzle - A hearty German noodle made of flour and eggs, cooked in boiling stock or water and then frequently fried in butter or oil as a side dish to meats or gravy dishes.
Steak Tartare - A dish popularized in the grand European hotels in the early 20th Century; finely chopped uncooked beef tenderloin mixed with Dijon mustard, minced shallots, parsley, capers, and anchovies; it may also contain Tabasco Sauce, Worcestershire Sauce and egg yolks, although the latter is frequently served on top rather than mixed in. Steak Tartare is meant to be spread on toast points and eaten as an appetizer or as an hors d’oeuvre served as a canapé.
Stir Fry - Fast frying and continuously stirring meats and/or vegetables in a small quantify of oil over very high heat in large skillet or a wok, frequently with the aid of a spatula or a chaun in wok cooking.
Stock - A rich, flavored and strained broth made from the bones, scraps and fats of meats, fish, shellfish along with wine and aromatic vegetables with multiple preparation steps. Stocks are the basis for most sauces, soups and stews.
Succotash - Thought generally to be a US Southern dish, it originated from indigenous tribes and was introduced to English explorers in precolonial America. The name is derived from a native tribal word for "broken corn kernels." The dish became popular in the Great Depression because it contained vegetables easily grown in home gardens and principally includes corn and lima beans, with onions, tomatoes and seasonings.
Sweat - A culinary cooking term with two distinctly different meanings depending on how it’s used. “Sweating onions” means to cook onions (or other vegetables) in a small amount of fat over medium heat without browning them. “Sweating a steak,” on the other hand, means to salt a steak before cooking, leaving it at room temperature and allowing the salt to draw moisture out of the meat; then, leaving the steak at room temperature long enough for the moisture to be drawn back into the meat. This tenderizes the meat and give it a deeply delicious flavor, much more so than simply salting the steak before it is cooked. But it requires patience and time, about two hours.
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The word “Tapenade” comes from the French Provençal word for “capers,” but the recipe is more predominately olive. Olive spreads date back to the Roman period.
Tabasco Sauce - A commercially prepared aged, vinegary, red pepper sauce from Avery Island in Louisiana; it is the quintessential red pepper sauce essential to Creole and Cajun cooking, Mexican dishes and many other recipes.
Tagliatelle - An Italian ribbon-shaped pasta resembling Fettuccine.
Tapas - Literally Spanish hors d'oeuvres, but the word has evolved to mean a style of dining popularized in Spain and now throughout Western cuisine for small bites, both cold and hot, that are ordered and served continuously as a dinner meal.
Tapenade - Classically, a dish of minced black olives and capers that originated in Provence, France but modern interpretations can include olive oil, garlic, lemon juice, anchovies, pine nuts, Parmesan cheese, sun dried tomatoes and may even substitute green olives, as in the Kitchen Tapestry’ recipe for Green Olive Tepenade. Tapenades is meant to be served as a spread with toast points or croutons but can be used as a dressing for salads and grilled vegetables and fish. But it also works well in a salad, as in Kitchen Tapestry’s Tomato Stack Salad with Black Olive Tepenade and Sweet Basil Vinaigrette.
Tartar Sauce - In the US, this sauce is generally consumed as a dressing for fried fish and is commonly just mayonnaise combined with sweet pickle relish. Original versions contained capers, minced onion, cornichons, chopped hard boiled eggs and finely minced herbs and served with delicate fish dishes and along side Steak Tartare.
Temper - As in "temper an egg;" a method of introducing a cold ingredient to a hot ingredient in such a way to keep the cold ingredient from curdling. It is done by slowly introducing small amounts of the hot ingredient to the cold one in a separate dish while whisking. This is repeated four or five times before introducing it back into the hot liquid while whisking continuously.
Tomate Sauce - One of the five Mother Sauces in French classical cuisine. While it resembles a traditional Italian tomato-based sauce that might be served on pasta, it is more complex made with rendered salt pork, aromatic vegetables, tomatoes, beef or chicken stock and a ham bone, simmered in the oven for hours to prevent burning or scorching. It is then carefully strained and thickened with a roux.
Tortellini - An Italian pasta that is stuffed like Ravioli, but traditionally with Pork Loin, Prosciutto, Mortadella, and Parmigiano Reggiano cheese. Unlike Ravioli which is flat, Tortellini it is more like a pouch, folded over on itself to a round shape and more often as not, served in soups.
Tournedo - Pronounced “TOR-ne-doe.” A somewhat passé term describing an inch-thick slice of beef tenderloin and sautéed as a steak and served with a variety of sauces or as part of other preparations, as in the Kitchen Tapestry recipe for Beef Tournedos with Duxelles & Gorgonzola.
It's an ongoing friendly dispute between the Italian cities of Bologna and Modena as to the true origins of Tortellini from the 1500s . Meant to resemble the navel of the Roman goddess Venus, it found its way into simple soups of broth in the early 20th Century. Today, Tortellini Soups are heartier and widely varied, but frequently made with tomatoes and spinach.
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Foods high in Umami flavor include Kimchi, aged cheeses, mushrooms, miso, tomatoes, black olives, soy sauce, seafood and meats.
Umami - A relatively modern term originating in Japan used to describe the taste of savory, considered to be the fifth basic taste along with sweet, sour, bitter and salty.
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Velouté Sauce - Pronounced “vee-you-TAY.” One of the five Mother Sauces in French classical cuisine. It is made with a white stock generally made from chicken and thickened with a roux. But the stock can also be made with fish or veal. Velouté almost always is transformed into other sauces and not often consumed alone. A classic French White Wine Sauce, for example, is a Fish Velouté with white wine and heavy cream.
Vermicelli - Literally "small worms" in Italian; a pasta that is thinner and shorter than spaghetti, but thicker than capellini. Also a word adopted by the Vietnamese to label their rice noodles for US distribution.
Vinaigrette - An endless variety of sauces commonly used to dress salads that consists of an acidic liquid (most commonly vinegar, but citrus juice is also sometimes used), blended with oil, and an emulsifying agent such as mustard or egg, with any number of other flavoring ingredients, herbs and spices.
“Vinaigrette” as a word originated in France in the late 17th Century, but dressing greens in a vinegar based sauce predates the ancient Romans. In the 1800s, US Vinaigrettes were referred to as “French Dressing” and what Americans now know as French Dressing today was based on one of those earlier recipes for Vinaigrette.
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Although the wire whisk was invented sometime prior to 1841, hand cranked egg beaters were more popular than whisks in the early 20th Century. Julia Child is credited with reintroducing the wire whisk to America in her first TV appearance in 1963.
Wasabi - Called Japanese Horseradish, it is not what is popularly known as Horseradish and is actually a different species of plant from the same family. Wasabi only grows wild in certain parts of Japan and takes years to mature. Attempts to cultivate it have not been financially viable. Most products called Wasabi are actually the root of the typical Horseradish plant, dyed green.
Whisk - As a verb, it means to quickly blend a single ingredient, like an egg, or to whip multiple ingredients together, like a vinaigrette. As a noun, it is an indispensable wire, bulb-shaped kitchen tool designed for the sole purpose of mixing and blending ingredients in a mixing bowl or sauce pan.
Wok - A large, metal, bowl-shaped cooking vessel with a rounded bottom of Chinese origin used to stir-fry Asian dishes very quickly over high heat. Cantonese woks are used more for stewing and generally have two hoop-style handles. Szechwan woks are more for stir-frying and have a long stem-shaped handle allowing the chef to rock the wok back and forth as food cooks, keeping the food in constant motion using a utensil called a chaun.
Wonton Wrappers - Thin, 3 inch square sheets of dough made from flour and eggs that can be filled with meat and/or vegetables to make pot-stickers, or a cream cheese and crab mixture to make Crab Rangoon. Because of the laborious effort to make them, most restaurants and home cooks buy them pre-made, sold refrigerated.
Worcestershire Sauce - Probably with roots back to the 18th Century England, when recipes for fermented sauces that contained anchovy existed. But it wasn't until 1837 that Lea & Perrins released the first commercially produced, bottled Worcestershire Sauce. It is an indispensable seasoning to this day, and it is hard to imagine Creole and Cajun cooking, a Caesar's Salad, a Bloody Mary and many other recipes without it.
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Zest - Small, delicate slivers of the outer rind of citrus fruit such as limes, lemons and oranges. A kitchen tool called a "zester" or "microplane" is used to accomplish this task. Zest is used to provide a bright, sweet, citrus flavor to a variety of foods, sauces and salad dressings.
Ziti - An Italian pasta that is thin and hollow, similar to Penne but without ridges, sometimes baked in casseroles of meat sauce and cheese.
Baked Ziti is a decidedly American Italian dish, but made popular from Italian immigrants of the early 1900s. It is similar to a favored southern Italian dish, Pasta al Forno.