Glossary of cooking terms

00 flour - an Italian wheat flour milled from only the core of the wheat grain, yielding a flour with high-quality protein that makes it excellent for forming noodles and certain kinds of bread such as ciabatta.

acetic acid - acid in vinegar, which gives it a sour taste; available commercially.

Activa - (Activa TG) a transglutaminase enzyme, sold by Ajino-moto, that crosslinks proteins. It is used to bond pieces of meat or seafood together and to strengthen other protein-rich foods, including noodles, doughs, and dairy gels such as yogurt and tofu. Varieties are available that add supplemental ingredients to tailor each product to specific applications; each variety is denoted by two letters after the name, such as Activa RM. Activa varieties are sold with different identifiers in different countries: for example, Activa EB is the same product as Activa RM.

Activa FP - variety of Activa that includes hydrolyzed skim milk protein as an additional protein source for stronger bonds. Hydrolyzed skim milk protein is hypoallergenic and, thus, this version is often used as an alternative to Activa RM (EB) when dairy allergies are a concern. Sprinkle application is not recommended.

Activa GS - variety of Activa designed to create very strong bonds in larger cuts of meats and seafood. Contains sodium chloride, gelatin, trisodium phosphate, maltodextrin, and transglutaminase. Generally recommended for slurry application only, must be mixed with 10-25°C / 50-77°F water to dissolve phosphate salt. Caution, slurry has a caustic pH of 11.

Activa RM - variety of Activa that includes a mix of sodium caseinate, maltodextrin, and transglutaminase that can be applied via sprinkle application, slurry, or directly mixed into various protein-rich foods. The most widely used variety of Activa.

Activa TI or TI-U - kosher variety of Activa. Contains only maltodextrin and transglutaminase. Sprinkle coating and slurry application are not recommended; instead, use by directly mixing into a protein-rich food such as a forcemeat or noodle dough.

Activa YG - variety of Activa designed for use with dairy products such as yogurt and cheese.

agar - (agar agar) clear, tasteless gelling agent derived from seaweed. Can also be used as a thickener or stabilizer. Available from Asian markets or food ingredient companies. The latter sell agar powder in various grades by gelling strength, which makes for a more reliable product.

agave syrup - (agave nectar) sweetener made from agave, a desert shrub-like succulent with sword-shaped leaves. Generally composed of glucose and fructose, but contains smaller quantities of other sugars.

ajowan - (ajwain) tiny, seed-like fruits of a variety of lovage with a flavor similar to thyme and caraway. Used in Indian foods.

albumin powder - (albumen) dehydrated egg white protein.

Aleppo pepper - medium-hot chili pepper from Syria with a complex, spicy flavor. Most often sold as a coarse ground powder.

almond powder - (almond flour, almond meal) almonds ground very finely, with or without the skin.

aloe vera liquid - (aloe vera juice) gelatinous pulp from inside the leaves of the succulent aloe plant. Can be used as a thickener and gelling compound.

Alsatian bacon - heavily smoked, cured bacon from Alsace in northeastern France.

alubukhara - (alu bukhara, aloo bokhara) sour dried plum or prune available at Indian and Middle Eastern groceries.

amaranth leaves - (purple spinach, Chinese spinach) large family of edible greens similar visually and nutritionally to spinach. Some have reddish purple color.

amarena cherry syrup - syrup from a small, dark, slightly sour and bitter variety of Italian cherry that has a distinct almond aroma.

amchoor - (amchur) dried green mango powder; used as a seasoning to add a tangy flavor.

amontillado sherry - medium-bodied Spanish sherry, a variety that begins as light fino and is aged in casks, but is bottled before it has made the full transition to a dark oloroso.

amuse-bouche - French term for a bite-size course designed to amuse the palate at the beginning of a meal.

angelica root - used as a flavoring in liqueurs like gin, Chartreuse, and aquavit. Angelica stems are sometimes candied and used as a garnish.

anise hyssop - fresh herb in the mint family with a gentle licorice perfume.

ankimo - Japanese word for monkfish liver.

annatto powder - ground orange-red pulp that covers the seeds of the achiote tree; used primarily as a food coloring; has a slight peppery nuance.

Anti-Griddle - PolyScience tool inspired by Grant Achatz that chills and freezes foods, rather than heating them, on a flat stainless steel surface.

apple pectin - see HM pectin.

aquarium salt - commercially available blend of salts that mimic the composition of seawater. Intended to keep sea creatures alive in an aquarium. Not meant to be used as a seasoning.

arame - species of seaweed. The dark brown, firm strands have a mild, naturally sweet flavor. Usually dried.

arborio rice - starchy, short-grain rice; most often used in risotto and rice pudding.

argan oil - very rare and expensive oil made from the kernels of the Moroccan argan tree. Traditionally made from nuts that remain after the fruit has been digested by goats.

aril - botanical term for the juicy pulp surrounding a seed, like the flesh around pomegranate seeds or fresh nutmeg.

arlette - delicate French sweet made from puff pastry dusted with powdered sugar, which is then rolled, thinly sliced, and flattened into paper-thin spirals that are baked until golden brown and crisp.

asafetida - (asafoetida, bing) dried yellowish-brown resin from a plant similar to fennel, with a strong, sulfurous aroma that mellows into a garlic,

onion flavor when cooked. It is widely used in Indian cooking and is related to the extinct ancient laser plant.

ascorbic acid - scientific name for Vitamin C; used as an acidifier and antioxidant to prevent discoloration in certain plant foods.

Bactoferm - (Bactoferm F-RM-52) brand of freeze-dried bacterial culture used to prepare fermented sausages. Made by the Christian Hansen Company.

bagna cauda - warm sauce or "bath" of olive oil, anchovies, garlic, and butter. A specialty of the Piedmont region of northwestern Italy.

bagoong - see fish sauce.

banchan - (panch'an) Korean term for an assortment of small, often pickled or preserved, side dishes such as kimchi that are traditionally served alongside rice at a meal.

Banyuls - high-end, fortified sweet red wine similar to Port. Made in the Catalan Pyrenees of southwest France.

barbecued eel - (unagi, kabayaki) Japanese preparation of freshwater eel cooked over a grill and brushed generously with sweet soy sauce. Available frozen.

Batter BindS - proprietary blend of modified starch made by National Starch, used to make batters cling better to deep-fried foods.

bay leaf powder - ground bay leaves; best made by freezing with liquid nitrogen and grinding with fresh bay leaves.

bechamel - white sauce. A classic French "mother sauce" of roux-thickened, mildly flavored milk.

beignet - French term for a fritter, fried dough, or batter. Can be sweet or savory.

Beldi olives - (beldi) meaty, purple olives from the Moroccan mountains.

belecan - (belachan) see shrimp paste.

bergamot - variety of yellow-green-skinned orange with a distinctive aroma, used primarily for flavoring Earl Grey Tea.

betel leaf - (la lop) heart-shaped leaf of an evergreen creeping vine in the pepper family. A mild stimulant, commonly used by Southeast Asians as the wrapper for paan, spices that are chewed after and between meals.

bincho-tan - (white charcoal) Japanese charcoal prepared from oak. Highly regarded for steadily burning at a high temperature and producing very little ash.

biodynamic - complex and almost mystical philosophy of organic farming based on the teachings of Rudolf Steiner (1861-1925).

bird's eye chili - fresh tiny, very hot, red and green chilies. Often used in Thai cooking but similar varieties are used internationally.

bitter orange - (Seville orange) variety of tart orange prized for the robust, intense aroma of the zest; often used for making essential oils and orange marmalade.

black cardamom - large, black variety of cardamom with a fibrous pod; interior seeds have a slightly sweet and smoky flavor that is milder than the common green variety.

black gram - (urad dal) small oval-shaped beans from India. Often split, skinned, and ground into flour or pastes to make breads such as dosa and idli.

black onion seeds - (kalonji seeds, nigella) tiny black seeds from a flowering plant that are roasted and added to curries or sprinkled on bread such as naan. Used in the Bengali five-spice mix, panch phoron.

black radish - variety of winter radish with rough black skin and peppery, white flesh that stores very well. Peel before using.

blanc manger - (blancmange) a custard-like sweet made with milk or cream, sugar, and gelatin or cornstarch. Traditionally made with pureed chicken meat or ground almonds and served cold.

blanch - To briefly cook the exterior. To submerge food in boiling liquid briefly to loosen a peel, sanitize its surface, or to remove undesirable tastes or aromas.

blood pudding - (black pudding, boudin noir) emulsified sausage made with blood, a cereal or bulking agent such as oatmeal, rice, or chestnut flour, and spices.

Bloom - unit of measurement used to grade gelatin.

bomba rice - Spanish, short-grain, white rice traditionally used for paella.

bonito flakes - (katsuo bushi) shavings of cured, smoked, and fully dried bonito, a variety of fish from the mackerel family. A principal ingredient in dashi, and also used as a seasoning or garnish.

bottarga - Italian term for salted, pressed, and dried fish roe used as a savory seasoning or side dish. Bottarga di muggine, a specialty of Sardinia, is made from gray mullet roe. Among the basic foodstuffs of Mediterranean countries, known as avgotaraho in Greek, batarekh in Arabic, botarga in Spanish, boutargue in French.

boudin noir - see blood pudding.

bouquet garni - A classic French mix of pungent herbs that is basic to French cuisine. The herbs include basil, chervil, rosemary, peppercorns, savory, and tarragon. They are tied with string and/or wrapped in a muslin sachet, added to dishes that require long cooking, then removed when cooking is done.

brandade - paste or puree of white fish, most often with salt cod, olive oil, and potatoes. A traditional dish in many regions of the Mediterranean, especially the Basque and Catalan regions of Spain and Provence in southern France.

Brown Ribbon Pectin HV - a high methoxyl pectin made by Obipektin. Requires a high concentration of dissolved solids, usually sugar, and a low pH to gel.

brunoise - diced into very small, uniform rhomboid shapes.

bulgogi - Korean term for marinated, barbecued meat, usually beef, cooked over an open flame. Often marinated in soy sauce, sesame oil, garlic, and sometimes sugar.

burdock root - (gobo) long narrow root commonly used in Japanese cooking. Should be peeled and soaked in lightly acidulated or salted water before using, to prevent it from browning and to remove any bitterness.

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burrata - Fresh, soft Italian cheese made by mixing mozzarella curds and cream wrapped inside a skin of mozzarella.

cake flour - Flour milled from a relatively low-protein soft-grain flour. Frequently chlorinated to alter the starch content so that very high sugar and water levels can be used for especially tender and moist cakes (so-called high-ratio cakes).

calcium chloride - Mineral salt of calcium, used primarily to trigger gelling for sodium alginate, low methoxyl pectin, and gellan gels. Commonly used for spherification.

calcium gluconate - Combination of calcium and gluconic acid. Often used as a replacement for calcium chloride because it tastes less bitter. Typically used at three times the concentration of calcium chloride for a similar gelling effect.

calcium gluconolactate - (calcium lactate gluconate) a calcium salt of lactic and gluconic acids that is often used as an alternative to calcium chloride because it has a slightly less bitter taste. Typically used at 2.2 times the concentration of calcium chloride for a similar gelling effect.

calcium hydroxide - (slaked lime, pickling lime) potent alkali salt used to cure lutefisk and olives. Can cause caustic burns if handled incorrectly.

calcium lactate - Calcium salt of lactic acid. Often used to trigger gelling with various hydrocolloids, especially dairy-based gels, because it tastes less bitter than calcium chloride. Used at 1.5 times the concentration of calcium chloride for a similar gelling effect.

calcium sulfate - (gypsum) a commonly occurring calcium salt that is traditionally used as a coagulant when making tofu. Can be used as a calcium source for gelling other hydrocolloids. Used at 1.2 times the concentration of calcium chloride to provide approximately the same concentration of calcium ions to trigger gelling.

candlenuts - (kukui nuts) slightly bitter tropical nut with a very high oil content traditionally used as an ingredient in Hawaiian poke and to enrich Southeast Asian curries. They must be cooked before they are consumed, or they can cause stomach distress from mild toxins.

caper berries - Fruit of a caper bush. Most often sold pickled with the stems intact.

carbon black powder - Natural, spray-dried, food-grade black coloring.

carpaccio - Traditional Italian dish of raw meat sliced or pounded very thin. Recently, it has been used as a term to describe any food that is presented raw and paper-thin.

carrageenan, iota - Vegetarian and vegan gelling alternative to gelatin, extracted from a variety of red seaweed sometimes called Irish moss. Iota type makes soft, elastic gels. Also works as a stabilizer and thickener when used at very low concentrations.

carrageenan, kappa - Vegetarian and vegan gelling alternative to gelatin, extracted from a variety of red seaweed sometimes called Irish moss. Kappa type makes firm, brittle gels. Best with dairy products.

carrageenan, lambda - Stabilizer and thickener extracted from a variety of red seaweed sometimes called Irish moss. Lambda type does not gel.

cassava root - (yuca, manioc) starchy, tuberous, tropical root considered a food staple in many regions. The source of tapioca. Varieties of bitter cassava contain cyanide and related compounds and must never be eaten raw.

cavitation - The formation of void- or vapor-filled bubbles in a liquid via a fast-moving solid object, such as a propeller, or via sound waves. The collapse of the bubbles creates strong shock waves.

cellulose acetate sheet - Food-grade transparency sheet, used as a casting surface for smooth, glossy results.

cellulosic gums - Family of hydrocolloids derived from plant fiber, includes methylcellulose, hydroxypropyl methylcellulose, and carboxyl methylcellulose.

cha plu leaf - See betel leaf.

chaat masala - Combination of spices used as a sprinkle on everyday foods and fruits in India. Blends vary by region and producer.

chaat - Term used in India to refer to snacks, which are often savory dishes sold by street vendors.

Champion juicer - Brand of juicer that uses a rapidly turning spindle with serrated teeth, rather than centrifugal force, to grind and compress food. The process releases liquid and then separates it from solids by pressing the food through a sieving plate.

chanterelles - (girole) wild, funnel-shaped mushrooms, valued for their golden color and nutty, buttery flavor. Black, white, and grey varieties are less common.

chawanmushi - (chawan mushi) Japanese term for savory egg custard steamed in a bowl or cup, often made with seafood.

chervil - Tender, parsley-like herb with a faint licorice taste; a traditional ingredient in the French fines herbes mix.

chickpea flour - (besan, gram flour) gluten-free flour milled from dried chickpeas.

chickpeas - (garbanzo, ceci, Bengal gram) high-protein legume. Available dried or canned but rarely fresh.

Chinkiang vinegar - (Zhenjiang) Chinese black vinegar with a complex flavor from fermentation; commonly used in sauces, marinades, and braised dishes.

chinois - A cone-shaped sieve with a handle; usually made from fine steel mesh.

choucroute - French word for sauerkraut. Choucroute garnie is a classic Alsatian winter meal of sauerkraut with sausages and other pork products, charcuterie, potatoes, goose fat, dry white wine, and spices. Choucroute royale is a grander version commonly made with foie gras, wild game, and Champagne.

chufa - (tiger nut) dried tuber of a type of tropical sedge, among the oldest cultivated plants. Used for making Spanish horchata.

cilantro 'Delfino' - A feathery, intensely green cilantro with a spicy flavor.

cinnamon basil - Aromatic variety of basil that contains the compound cinnamate.

cipolline - Small, flat, onion-like bulbs of the grape hyacinth, originally from Verona, Italy. Often served as a vegetable in sweet and sour preparations.

cockscomb - Fleshy, red display skin on a rooster's head.

coconut cream - Thick creamy liquid made by grinding fresh coconut meat in water, then skimming the fatty "milk" from the top.

coconut sugar - Granulated sweetener made from the condensed, crystallized nectar of the coconut palm blossom.

coconut water - The liquid inside young, fresh coconuts. Not to be confused with coconut milk.

cold-smoke - To flavor and assist in preserving food with smoke at moderate temperatures, generally below 30°C (

86°F), for up to a month.

colloid mill - Heavy-duty grinding machine used to reduce foods (especially durable foods like nuts) into very small particles. Also used to prepare emulsions.

Comté - French aged cow's milk cheese with a nutty flavor similar to Gruyere.