This page gathers the 603 dictionary entries belonging to the domain “Cooking”, as labelled by Wiktionary. Each word leads to its full entry: definitions, etymology, pronunciation, examples. Page 3 of 6: from “dum” to “kudzu”.
- dum adj cooked with steam
- dumpling noun Specifically, a ball of dough used in stews and other sauced dishes; a thick noodle.
- duxelles noun A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces…
- ear noun A curled ridge in the crust of a loaf of bread where the dough was slashed before going into the oven and expands during baking.
- egg verb To coat (a food ingredient) with or dip (a food ingredient) in beaten egg (noun sense 1.1.1) during the process of preparing a dish.
- egg foo young noun An egg-based dish containing vegetables and often bits of meat, originating in Guangdong and common in Chinese-American cuisine.
- egg wash noun Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.
- eggy adj Covered with or dipped in egg.
- en-papillote noun A method of cooking, where the food is wrapped in a pouch made of culinary parchment paper, and then cooked in an oven.
- eruca noun Arugula: rocket.
- espagnole noun A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including…
- fabricate verb To cut up an animal as preparation for cooking, particularly used in reference to fowl.
- fabrication noun The act of cutting up an animal carcass as preparation for cooking; butchery.
- fake-bake noun An unbaked food item passed off as genuinely baked.
- fancy bread noun A type of bread other than the conventional yeast-raised loaf, usually enriched and baked in a different shape.
- farce noun Forcemeat, stuffing.
- farcing noun A stuffing; forcemeat.
- fatigue verb To wilt a salad by dressing or tossing it.
- fennel noun The bulb, leaves, or stalks of the plant, eaten as a vegetable.
- financière adj Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles…
- fines herbes noun A combination of herbs that are a mainstay of French cuisine: finely chopped parsley, chives, tarragon, and chervil.
- finger noun Finger-shaped pieces of food.
- finger bread noun A small, slender bread roll baked in a long, thin shape, often used for sandwiches or served as a side.
- finger roll noun A small, soft, oblong bread roll.
- fish boil noun A culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations.
- fish stock noun Broth made from fish, used for cooking, e.g. as a basis for soup.
- flageolet noun A type of small light green kidney-shaped bean, common in France.
- flambé adj Being, or having been, flambéed.
- flank noun A cut of meat from the flank of an animal.
- flash-fry verb To fry (food) for a short time at a high heat, typically to brown a coating without overcooking the food inside.
- flattop noun A grill with a flat cooking surface rather than metal bars.
- florentine noun Alternative form of florentine (“biscuit”).
- foam noun A food prepared in the form of a mass of airy bubbles.
- foamer noun A screw-top culinary device that comprises a pressure vessel used to hold a liquid and is charged with a compressed gas, to force the…
- fold verb To stir (semisolid ingredients) gently, with an action as if folding over a solid.
- fond noun Brown residue in pans from cooking meats and vegetables.
- food mill noun A utensil for mashing and sieving soft foods, typically consisting of a bowl, a bottom plate with holes like those in a colander, and a…
- fool noun A type of dessert made of puréed fruit and custard or cream.
- forcemeat noun An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other…
- frame noun The carcass of a poultry bird with most of its flesh removed, used for making broth.
- french verb To French trim; to stylishly expose bone by removing the fat and meat covering it (as done to a rack of lamb or bone-in rib-eye steak).
- French cut adj Sliced lengthwise, making strips long and thin (e.g. French cut green beans, French [cut] fries). cf. julienne.
- French dip noun An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is…
- Frenched adj Pertaining to servings of meat that have stylishly exposed bone protruding from them (meat with bones that have been French trimmed)
- fricassee verb To cook meat or poultry in this manner.
- fried egg noun An egg that has been shallow-fried on one or both sides without being beaten or stirred.
- frog verb To spatchcock (a chicken).
- fry noun A long, thin fried piece of cut potato.
- full-pounder noun A beef hamburger sandwich whose patty weighed approximately one pound prior to being cooked.
- garnish verb To ornament with something placed around it.
- gateau noun A dish of minced meat made up like a pudding, and boiled in a shape or mould.
- gaufrette noun A kind of waffle.
- gemista noun popular Greek dish of tomatoes and green peppers stuffed with rice (occasionally minced meat is added) accompanied by potatoes in tomato…
- gigot noun A leg of lamb or mutton.
- gild verb To decorate with a golden surface appearance.
- gingerbread noun A type of cake whose main flavoring is ginger.
- glaze noun Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.
- gluten noun The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
- gluten-free adj Of food, containing no gluten.
- gold of Genoa noun Pesto Genovese, a celebrated, high-quality basil sauce.
- goujon noun A thin strip of food, usually fish or chicken.
- gradoo noun caramelized matter which sticks to a pan or pot after most of the cooked matter has been removed; a sauce made from this
- grate verb To shred (things, usually foodstuffs), by rubbing across a grater.
- green butter noun Any type of butter that has been combined with herbs or other savory ingredients.
- griot noun A Haitian dish of fried pork.
- guard of honour noun Two frenched racks of lamb placed together with the ribs interlinked.
- gusto noun Of food, flavor or savour.
- half-pounder noun A beef hamburger sandwich whose patty weighed approximately half a pound prior to being cooked.
- Hamburger Helper noun Any quick, one-pan meal made by combining ground beef, a starch (like pasta or rice), and a seasoned sauce; applies to generic store-brand…
- hammer verb To overcook (something).
- hasenpfeffer noun A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with…
- hasselback noun A single unit of potato or other root vegetable in the dish of Hasselback potatoes.
- hatted adj Of a restaurant or chef, awarded one or more 'hats' (for high quality food).
- hearties noun Hearty meals; warm, filling, and satisfying comfort foods (similar to heavy soups, chilis, or stews).
- herbless adj Having no herbs as ingredients.
- hero noun The standout component of a dish; the part of a dish that should take center stage on the palate.
- huarache noun A food similar in shape to such a sandal, consisting of a fried masa dough base with a topping, typically salsa, potato, meat, or cheese.
- Hyblaean noun A style of cuisine or individual dishes of or associated with the same area or Hyblaean people.
- icing noun A sweet, often creamy and thick glaze made primarily of sugar, often enriched with ingredients like butter, egg whites, or flavorings…
- imarti noun A sweet popular in India made of urad flour and sugar syrup, similar to jalebi.
- instant mashed potatoes noun A potato preparation in the form of a powder or flakes, used to prepare mashed potato quickly and easily.
- interlard verb To place pieces of bacon, fat, etc., into (lean meat) before cooking; also, to place (pieces of bacon, fat, etc.) into lean meat before…
- intermezzo noun A palate cleanser; a small snack with a bright light neutral taste; a fruit; a fresh sparkling wine; or a fruity or milky cocktail; that is…
- Italian noun A style of cuisine or individual dishes of or associated with Italy or Italian people.
- Italian bread noun A type a crusty, yeasted bread prepared without shortening and unsweetened, baked in long, thick loaves with tapered ends.
- Japadog noun A Japanese-style hot dog that fuses classic North American street food hot dogs with Japanese ingredients and flavorings.
- Jezebel sauce noun A condiment found in the cuisine of the Southern United States, typically made with pineapple preserves, apple jelly, horseradish, and…
- julienne noun A garnish of vegetables cut into long, thin strips.
- jus noun The juices given off as meat is cooked.
- K-food noun Korean cuisine, the cuisine of Korea.
- kale noun Broth containing kale as a chief ingredient.
- kebab paratha noun A famous street food combination from Lucknow, consisting of soft kebabs served wrapped alongside a layered Mughlai flatbread).
- kettle noun A vessel for boiling a liquid or cooking food, usually metal and equipped with a lid.
- kiev noun A dish like chicken Kiev, with substitutes for the chicken, sauces or other components, to fit dietary restrictions such as vegetarianism.
- kipper verb To prepare (a herring or similar fish) by splitting, salting, and smoking.
- kitchen salt noun A grade of common salt identical to table salt except coarser; usually differentiated from rock salt.
- knob noun A dollop, an amount just larger than a spoonful (usually referring to butter).
- knock back verb To press or knead (dough) so as to remove air bubbles.
- Korean-style short ribs noun Synonym of flanken short ribs (ribs cut across the bone, instead of along the bone)
- kudzu noun A starch extracted from the root that is used in traditional East Asian medicine and cuisine.