A

À LA CARTE

A MENU TERM SIGNIFYING THAT EACH ITEM IS PRICED SEPARATELY

AHI

THE HAWAIIAN NAME FOR YELLOWFIN, AS WELL AS BIGEYE TUNA

AÏOLI

A STRONGLY FLAVORED GARLIC MAYONNAISE FROM THE PROVENCE REGION OF SOUTHERN FRANCE. IT'S A POPULAR ACCOMPANIMENT FOR FISH, MEATS AND VEGETABLES

AL DENTE

AN ITALIAN PHRASE MEANING "TO THE TOOTH," USED TO DESCRIBE PASTA OR OTHER FOOD THAT IS COOKED ONLY UNTIL IT OFFERS A SLIGHT RESISTANCE WHEN BITTEN INTO, BUT WHICH IS NOT SOFT OR OVERDONE

ANCHOVY

THOUGH THERE ARE MANY SPECIES OF SMALL, SILVERY FISH THAT ARE KNOWN IN THEIR COUNTRY OF ORIGIN AS "ANCHOVIES," THE TRUE ANCHOVY COMES ONLY FROM THE MEDITERRANEAN AND SOUTHERN EUROPEAN COASTLINES. THESE TINY FISH ARE GENERALLY FILLETED, SALT-CURED AND CANNED IN OIL; THEY'RE SOLD FLAT AND ROLLED

APPLEJACK

A POTENT BRANDY MADE FROM APPLE CIDER AND RANGING IN STRENGTH FROM 80 TO 100 PROOF. FRANCE IS FAMOUS FOR ITS APPLE BRANDY, CALVADOS. IN THE UNITED STATES, APPLEJACK MUST SPEND A MINIMUM OF 2 YEARS IN WOODEN CASKS BEFORE BEING BOTTLED

ARBORIO RICE

THE HIGH-STARCH KERNELS OF THIS ITALIAN-GROWN GRAIN ARE SHORTER AND FATTER THAN ANY OTHER SHORT- GRAIN RICE. ARBORIO IS TRADITIONALLY USED FOR RISOTTO BECAUSE ITS INCREASED STARCH LENDS THIS CLASSIC DISH ITS REQUISITE CREAMY TEXTURE

ARTICHOKE

A NAME SHARED BY THREE UNRELATED PLANTS: THE GLOBE ARTICHOKE, JERUSALEM ARTICHOKE AND CHINESE (OR JAPANESE) ARTICHOKE. CONSIDERED THE TRUE ARTICHOKE, THE GLOBE ARTICHOKE IS CULTIVATED MAINLY IN CALIFORNIA'S MIDCOASTAL REGION. IT'S THE BUD OF A LARGE PLANT FROM THE THISTLE FAMILY AND HAS TOUGH, PETAL-SHAPED LEAVES

ARUGULA

ALSO CALLED ROCKET, ROQUETTE, RUGULA AND RUCOLA, ARUGULA IS A BITTERISH, AROMATIC SALAD GREEN WITH A PEPPERY MUSTARD FLAVOR

AU JUS

A FRENCH PHRASE DESCRIBING MEAT SERVED WITH ITS OWN NATURAL JUICES, COMMONLY USED WITH BEEF

AVOCADO

NATIVE TO THE TROPICS AND SUBTROPICS, THIS RICH FRUIT IS KNOWN FOR ITS LUSH, BUTTERY TEXTURE AND MILD, FAINTLY NUTLIKE FLAVOR. THE FRUIT'S NAME COMES FROM AHUACATL , THE NAHUATL WORD FOR "TESTICLE," WHICH IS ASSUMED TO BE A REFERENCE TO THE AVOCADO'S SHAPE. FLORIDA WAS THE SITE OF THE FIRST U.S. AVOCADO TREES IN THE 1830S BUT ALMOST 80 PERCENT OF TODAY'S CROP COMES FROM CALIFORNIA. KNOWN EARLY ON AS ALLIGATOR PEAR , THE MANY VARIETIES OF TODAY'S AVOCADO CAN RANGE FROM ROUND TO PEAR- SHAPED. THE SKIN CAN BE THICK TO THIN, GREEN TO PURPLISH BLACK AND SMOOTH TO CORRUGATED. THE FLESH IS GENERALLY A PALE YELLOW-GREEN AND SOFTLY SUCCULENT

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B

BASIL

CALLED THE "ROYAL HERB" BY ANCIENT GREEKS, THIS ANNUAL IS A MEMBER OF THE MINT FAMILY. FRESH BASIL HAS A PUNGENT FLAVOR THAT SOME DESCRIBE AS A CROSS BETWEEN LICORICE AND CLOVES. IT'S A KEY HERB IN MEDITERRANEAN COOKING, ESSENTIAL TO THE DELICIOUS ITALIAN PESTO, AND IS BECOMING MORE AND MORE POPULAR IN AMERICAN CUISINE. MOST VARIETIES OF BASIL HAVE GREEN LEAVES, BUT ONE — OPAL BASIL — IS A BEAUTIFUL PURPLE COLOR

BÉARNAISE SAUCE

A CLASSIC FRENCH SAUCE MADE WITH A REDUCTION OF VINEGAR, WINE, TARRAGON AND SHALLOTS AND FINISHED WITH EGG YOLKS AND BUTTER

BEURRE BLANC

MEANING "WHITE BUTTER," THIS CLASSIC FRENCH SAUCE IS COMPOSED OF A WINE, VINEGAR AND SHALLOT REDUCTION INTO WHICH CHUNKS OF COLD BUTTER ARE WHISKED UNTIL THE SAUCE IS THICK AND SMOOTH

BEURRE MANIÉ

FRENCH FOR "KNEADED BUTTER," BEURRE MANIÉ IS A PASTE MADE OF SOFTENED BUTTER AND FLOUR (USUALLY IN EQUAL PARTS) THAT IS USED TO THICKEN SAUCES

BISQUE

A THICK, RICH SOUP USUALLY CONSISTING OF PUREED SEAFOOD (SOMETIMES FOWL OR VEGETABLES) AND CREAM

BLUEPOINT OYSTER

THOUGH ORIGINALLY NAMED FOR BLUE POINT, LONG ISLAND, WHERE THIS OYSTER IS SAID TO HAVE BEEN FIRST FOUND, "BLUEPOINT OYSTER" IS NOW USED AS A GENERAL TERM REFERRING TO ANY OF MANY SMALL ATLANTIC OYSTERS FROM 2 TO 4 INCHES LONG. THEY ARE CONSIDERED THE BEST FOR EATING ON THE HALF SHELL

BOK CHOY

ALSO CALLED CHINESE WHITE CABBAGE, PAK CHOY, PAK CHOI AND WHITE MUSTARD CABBAGE, BOK CHOY IS A MILD, VERSATILE VEGETABLE WITH CRUNCHY WHITE STALKS AND TENDER, DARK GREEN LEAVES. IT RESEMBLES A BUNCH OF WIDE-STALKED CELERY WITH LONG, FULL LEAVES

BRAISE

A COOKING METHOD BY WHICH FOOD (USUALLY MEAT OR VEGETABLES) IS FIRST BROWNED IN FAT, THEN COOKED, TIGHTLY COVERED, IN A SMALL AMOUNT OF LIQUID AT LOW HEAT FOR A LENGTHY PERIOD OF TIME. THE LONG, SLOW COOKING DEVELOPS FLAVOR AND TENDERIZES FOODS BY GENTLY BREAKING DOWN THEIR FIBERS. BRAISING CAN BE DONE ON TOP OF THE RANGE OR IN THE OVEN. A TIGHT-FITTING LID IS VERY IMPORTANT TO PREVENT THE LIQUID FROM EVAPORATING

BRINE

A STRONG SOLUTION OF WATER AND SALT USED FOR PICKLING OR PRESERVING FOODS. A SWEETENER SUCH AS SUGAR OR MOLASSES IS SOMETIMES ADDED TO BRINE

BRIOCHE

THIS FRENCH CREATION IS A LIGHT YEAST BREAD RICH WITH BUTTER AND EGGS

BROCCOLI

THE NAME COMES FROM THE ITALIAN WORD FOR "CABBAGE SPROUT" AND INDEED, BROCCOLI IS A RELATIVE OF CABBAGE, BRUSSELS SPROUTS AND CAULIFLOWER. THIS DEEP EMERALD-GREEN VEGETABLE (WHICH SOMETIMES HAS A PURPLE TINGE) COMES IN TIGHT CLUSTERS OF TINY BUDS THAT SIT ON STOUT, EDIBLE STEMS

BROIL

TO COOK FOOD DIRECTLY UNDER OR ABOVE THE HEAT SOURCE. FOOD CAN BE BROILED IN AN OVEN, DIRECTLY UNDER THE GAS OR ELECTRIC HEAT SOURCE, OR ON A BARBECUE GRILL, DIRECTLY OVER CHARCOAL OR OTHER HEAT SOURCE

BRÛLÉ

THE FRENCH WORD FOR "BURNED," AS IN CRÈME BRÛLÉE

BRUNOISE

A MIXTURE OF VEGETABLES THAT HAVE BEEN FINELY DICED OR SHREDDED, THEN COOKED SLOWLY IN BUTTER. THE BRUNOISE IS THEN USED TO FLAVOR SOUPS AND SAUCES

BRUSCHETTA

FROM THE ITALIAN BRUSCARE MEANING "TO ROAST OVER COALS," THIS TRADITIONAL GARLIC BREAD IS MADE BY RUBBING SLICES OF TOASTED BREAD WITH GARLIC CLOVES, THEN DRIZZLING THE BREAD WITH EXTRA-VIRGIN OLIVE OIL. THE BREAD IS SALTED AND PEPPERED, THEN HEATED AND SERVED WARM

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C

CALVADOS

A DRY APPLE BRANDY MADE IN CALVADOS, IN THE NORMANDY REGION OF NORTHERN FRANCE. IT'S OFTEN USED FOR COOKING, PARTICULARLY IN CHICKEN, PORK AND VEAL DISHES

CAMPANELLE

ITALIAN FOR "BELLFLOWERS" OR "LITTLE BELLS" IS A TYPE OF PASTA WHICH IS SHAPED LIKE A CONE WITH A RUFFLED EDGE OR A BELL-LIKE FLOWER. IT IS ALSO SOMETIMES REFERRED TO AS GIGLI OR RICCIOLI

CAMPARI

A POPULAR BITTER ITALIAN APÉRITIF, WHICH IS OFTEN MIXED WITH SODA. IT'S ALSO CONSUMED WITHOUT A MIXER AND USED IN SOME COCKTAILS. REGULAR CAMPARI HAS AN ASTRINGENT, BITTERSWEET FLAVOR; SWEET CAMPARI IS ALSO AVAILABLE

CANCHA CORN

PERUVIAN CRISPY CORN NUT

CANNELLINI BEAN

LARGE, WHITE ITALIAN KIDNEY BEANS, AVAILABLE BOTH IN DRY AND CANNED FORMS. CANNELLINI BEANS ARE PARTICULARLY POPULAR IN SALADS AND SOUPS

CANOLA OIL

THE MARKET NAME FOR RAPESEED OIL WHICH, AS MIGHT BE ASSUMED FROM THE NAME, IS EXPRESSED FROM RAPE SEEDS. FOR OBVIOUS REASONS, THE NAME WAS CHANGED TO CANOLA BY THE CANADIAN SEED-OIL INDUSTRY. CANOLA IS, IN FACT, CANADA'S MOST WIDELY USED OIL. IT'S COMMONLY REFERRED TO THERE AS LEAR OIL, FOR "LOW ERUCIC ACID RAPESEED" OIL

CAPER

DARK GREEN BUDS WHICH ARE SUN-DRIED AND THEN PACKED IN A VINEGAR BRINE. CAPERS RANGE IN SIZE FROM TINY NONPAREILS FROM FRANCE, FAVORED FOR THEIR DELICATE TEXTURE AND MORE PRONOUNCED TASTE TO LARGER SIZES, WHICH ARE STRONGER IN FLAVOR AND LESS AROMATIC. YOU CAN PURCHASE STEMMED CAPER BERRIES, THE SIZE OF A COCKTAIL OLIVE, FROM SPAIN. THE PUNGENT FLAVOR OF CAPERS LENDS PIQUANCY TO MANY SAUCES AND CONDIMENTS

CAPONATA

A SICILIAN DISH THAT IS GENERALLY SERVED AS A SALAD, SIDE DISH OR RELISH. CAPONATA IS COMPOSED OF EGGPLANT, ONIONS, TOMATOES, ANCHOVIES, OLIVES, PINE NUTS, CAPERS AND VINEGAR, ALL COOKED TOGETHER IN OLIVE OIL. IT'S MOST OFTEN SERVED AT ROOM TEMPERATURE

CAPPUCCINO

AN ITALIAN COFFEE MADE BY TOPPING ESPRESSO WITH THE CREAMY FOAM FROM STEAMED MILK. SOME OF THE STEAMED MILK IS ALSO ADDED TO THE MIX. THE FOAM'S SURFACE MAY BE DUSTED WITH SWEETENED COCOA POWDER

CARAMELIZE

TO HEAT SUGAR UNTIL IT LIQUEFIES AND BECOMES A CLEAR SYRUP RANGING IN COLOR FROM GOLDEN TO DARK BROWN (FROM 320° TO 350°F ON A CANDY THERMOMETER). GRANULATED OR BROWN SUGAR CAN ALSO BE SPRINKLED ON TOP OF FOOD AND PLACED UNDER A HEAT SOURCE, SUCH AS A BROILER, UNTIL THE SUGAR MELTS AND CARAMELIZES. A POPULAR CUSTARD DESSERT FINISHED IN THIS FASHION IS CRÈME BRÛLÉE. CARAMELIZED SUGAR IS ALSO REFERRED TO AS BURNT SUGAR

CARPACCIO

ITALIAN IN ORIGIN, CARPACCIO CONSISTS OF THIN SHAVINGS OF RAW BEEF FILLET, WHICH MAY BE DRIZZLED WITH OLIVE OIL AND LEMON JUICE OR SERVED WITH A MAYONNAISE OR MUSTARD SAUCE. THE DISH IS OFTEN TOPPED WITH CAPERS AND SOMETIMES ONIONS. IT'S GENERALLY SERVED AS AN APPETIZER

CAUL FAT

ALSO KNOWN AS LACE FAT, IS THE THIN MEMBRANE WHICH SURROUNDS THE STOMACH INTERNAL ORGANS OF SOME ANIMALS, SUCH AS COWS, SHEEP, AND PIGS, ALSO KNOWN AS THE GREATER OMENTUM. IT IS USED AS A CASING FOR SAUSAGES, ROULADES, PÂTÉS, AND VARIOUS OTHER MEAT DISHES

CAYENNE PEPPER

A HOT, PUNGENT POWDER MADE FROM SEVERAL OF VARIOUS TROPICAL CHILES THAT ORIGINATED IN FRENCH GUYANA. CAYENNE PEPPER IS ALSO CALLED RED PEPPER

CAVATAPPI

MACARONI FORMED IN A HELICAL TUBE SHAPE. IT IS THE ITALIAN WORD FOR CORKSCREW. IT IS KNOWN BY OTHER NAMES, INCLUDING CELLENTANI, AMORI, SPIRALI, TORTIGLIONI, FUSILLI RIGATI, OR SCOOBI DOO.[1] IT IS USUALLY SCORED WITH LINES OR RIDGES (RIGATI IN ITALIAN) ON THE SURFACE

CHÈVRE CHEESE

FRENCH FOR "GOAT," CHÈVRE IS A PURE WHITE GOAT'S-MILK CHEESE WITH A DELIGHTFULLY TART FLAVOR THAT EASILY DISTINGUISHES IT FROM OTHER CHEESES. SOME OF THE BETTER KNOWN CHÈVRES INCLUDE BANON, BÛCHERON AND MONTRACHET. "PUR CHÈVRE" ON THE LABEL ENSURES THAT THE CHEESE IS MADE ENTIRELY FROM GOAT'S MILK; OTHERS MAY HAVE THE ADDITION OF COW'S MILK. CHÈVRES CAN RANGE IN TEXTURE FROM MOIST AND CREAMY TO DRY AND SEMIFIRM. THEY COME IN A VARIETY OF SHAPES INCLUDING CYLINDERS, DISCS, CONES AND PYRAMIDS, AND ARE OFTEN COATED IN EDIBLE ASH OR LEAVES, HERBS OR PEPPER. STORE, TIGHTLY WRAPPED, IN THE REFRIGERATOR UP TO 2 WEEKS. OLD CHÈVRE TAKES ON A SOUR TASTE AND SHOULD BE DISCARDED

CHICKPEA

SLIGHTLY LARGER THAN THE AVERAGE PEA, THESE ROUND, IRREGULAR-SHAPED, BUFF-COLORED LEGUMES HAVE A FIRM TEXTURE AND MILD, NUTLIKE FLAVOR. CHICKPEAS (ALSO CALLED GARBANZO BEANS AND CECI ) ARE USED EXTENSIVELY IN THE MEDITERRANEAN, INDIA AND THE MIDDLE EAST FOR DISHES SUCH AS COUSCOUS AND HUMMUS

CHIFFONADE

LITERALLY TRANSLATED, THIS FRENCH PHRASE MEANS "MADE OF RAGS." CULINARILY, IT REFERS TO THIN STRIPS OR SHREDS OF VEGETABLES (CLASSICALLY, SORREL AND LETTUCE), EITHER LIGHTLY SAUTÉED OR USED RAW TO GARNISH SOUPS

CHINOIS

A METAL CONICAL SIEVE WITH AN EXTREMELY FINE MESH, USED FOR PUREEING OR STRAINING. THE MESH IS SO FINE THAT A SPOON OR PESTLE MUST BE USED TO PRESS THE FOOD THROUGH IT

CHIVE

RELATED TO THE ONION AND LEEK, THIS FRAGRANT HERB HAS SLENDER, VIVID GREEN, HOLLOW STEMS

CHORIZO

A TERM ORIGINATING IN THE IBERIAN PENINSULA ENCOMPASSING SEVERAL TYPES OF PORK SAUSAGES. TRADITIONALLY, CHORIZO IS ENCASED IN NATURAL CASINGS MADE FROM INTESTINES, A METHOD USED SINCE ROMAN TIMES. CHORIZO CAN BE A FRESH SAUSAGE, IN WHICH CASE IT MUST BE COOKED BEFORE EATING. IN EUROPE, IT IS MORE FREQUENTLY A FERMENTED, CURED, SMOKED SAUSAGE, IN WHICH CASE IT IS OFTEN SLICED AND EATEN WITHOUT COOKING, AND CAN BE ADDED AS AN INGREDIENT TO ADD FLAVOUR TO OTHER DISHES. SPANISH CHORIZO AND PORTUGUESE CHOURIÇO GET THEIR DISTINCTIVE SMOKINESS AND DEEP RED COLOR FROM DRIED SMOKED RED PEPPERS (PIMENTÓN/PIMENTÃO). DUE TO CULINARY TRADITION AND THE HIGH COST OF IMPORTED SPANISH SMOKED PAPRIKA, MEXICAN CHORIZO IS USUALLY MADE WITH NATIVE CHILI PEPPERS OF THE SAME CAPSICUM ANNUUM SPECIES, USED ABUNDANTLY IN MEXICAN CUISINE. IN LATIN AMERICA, VINEGAR ALSO TENDS TO BE USED INSTEAD OF THE WHITE WINE USUALLY USED IN SPAIN. CHORIZO CAN BE EATEN SLICED IN A SANDWICH, GRILLED, FRIED, OR SIMMERED IN LIQUID, INCLUDING APPLE CIDER OR OTHER STRONG ALCOHOLIC BEVERAGE SUCH AS AGUARDIENTE. IT ALSO CAN BE USED AS A PARTIAL REPLACEMENT FOR GROUND (MINCED) BEEF OR PORK.[1]SPANISH-STYLE TAPAS BARS THAT SERVE TRADITIONAL SPANISH-STYLE CHORIZO HAVE GAINED IN POPULARITY IN RECENT YEARS, AND NOW APPEAR IN MANY LARGE CITIES THROUGHOUT NORTH AMERICA AND IN PARTS OF EUROPE

CIDER VINEGAR

VINEGAR MADE FROM CIDER, USUALLY APPLE

CILANTRO

THE BRIGHT GREEN LEAVES AND STEMS OF THE CORIANDER PLANT. CILANTRO (ALSO CALLED CHINESE PARSLEY AND CORIANDER ) HAS A LIVELY, PUNGENT FRAGRANCE THAT SOME DESCRIBE AS "SOAPY." IT IS WIDELY USED IN ASIAN, CARIBBEAN AND LATIN AMERICAN COOKING AND ITS DISTINCTIVE FLAVOR LENDS ITSELF TO HIGHLY SPICED FOODS

CIPOLLINI

THESE BITTERSWEET BULBS OF THE GRAPE HYACINTH TASTE AND LOOK LIKE SMALL ONIONS, W HICH IS WHY THEY'RE ALSO CALLED WILD ONIONS

CLARIFIED BUTTER

ALSO CALLED DRAWN BUTTER , THIS IS UNSALTED BUTTER THAT HAS BEEN SLOWLY MELTED, THEREBY EVAPORATING MOST OF THE WATER AND SEPARATING THE MILK SOLIDS (WHICH SINK TO THE BOTTOM OF THE PAN) FROM THE GOLDEN LIQUID ON THE SURFACE. AFTER ANY FOAM IS SKIMMED OFF THE TOP, THE CLEAR (CLARIFIED) BUTTER IS POURED OR SKIMMED OFF THE MILKY RESIDUE AND USED IN COOKING

COGNAC

HAILING FROM IN AND AROUND THE TOWN OF COGNAC IN WESTERN FRANCE, THIS POTENT POTABLE IS THE FINEST OF ALL BRANDIES. COGNAC IS DOUBLE-DISTILLED IMMEDIATELY AFTER FERMENTATION. IT THEN BEGINS ITS MINIMUM 3-YEAR AGING IN LIMOUSIN OAK. STARS ON A COGNAC LABEL DENOTE THE FOLLOWING OAK-AGING: 1 STAR — AGED 3 YEARS; 2 STARS — AGED AT LEAST 4 YEARS; 3 STARS — AGED AT LEAST 5 YEARS. OLDER COGNACS ARE LABELED V.S. (VERY SUPERIOR), V.S.O.P. (VERY SUPERIOR OLD PALE) AND V.V.S.O.P. (VERY, VERY, SUPERIOR OLD PALE). A COGNAC LABEL CAN NO LONGER LEGALLY CLAIM OVER 7 YEARS AGING. IT'S BEEN DIFFICULT FOR AUTHORITIES TO ACCURATELY KEEP TRACK OF COGNACS AGED LONGER THAN THIS, SO THEY'VE LIMITED WHAT PRODUCERS MAY CLAIM. LABEL TERMS X.O., EXTRA AND RESERVE USUALLY INDICATE A COGNAC IS THE OLDEST A PRODUCER DISTRIBUTES. FINE CHAMPAGNE ON THE LABEL INDICATES THAT 60 PERCENT OF THE GRAPES CAME FROM A SUPERIOR GRAPE-GROWING SECTION OF COGNAC CALLED GRANDE CHAMPAGNE . ONE DESIGNATING GRANDE FINE CHAMPAGNE PROCLAIMS THAT ALL THE GRAPES FOR THAT COGNAC CAME FROM THAT EMINENT AREA

COMPOTE

1. A CHILLED DISH OF FRESH OR DRIED FRUIT THAT HAS BEEN SLOWLY COOKED IN A SUGAR SYRUP (WHICH MAY CONTAIN LIQUOR OR LIQUEUR AND SOMETIMES SPICES). SLOW COOKING IS IMPORTANT FOR THE FRUIT TO RETAIN ITS SHAPE. 2. ALSO CALLED COMPOTIER, A DEEP, STEMMED DISH (USUALLY OF SILVER OR GLASS) USED TO HOLD FRUIT, NUTS OR CANDY

CONCASSÉ

A MIXTURE THAT IS COARSELY CHOPPED OR GROUND, SUCH AS A TOMATO CONCASSÉ

CORNICHON

A SMALL PICKLED GHERKIN, WHICH ARE A VARIETY OF CUCUMBER. CORNICHONS ARE A TRADITIONALLY SERVED AS A CONDIMENT WITH A NUMBER OF CLASSICAL FRENCH DISHES LIKE PÂTÉ.CORNICHONS HAVE A TART, MILDLY SWEET FLAVOR, AND THEY ARE USED FOR BOTH FLAVORING AND AS A GARNISH. CORNICHONS ARE FREQUENTLY PAIRED WITH CAPERS

COURT-BOUILLON

TRADITIONALLY USED FOR POACHING FISH, SEAFOOD OR VEGETABLES, A COURT-BOUILLON IS A BROTH MADE BY COOKING VARIOUS VEGETABLES AND HERBS (USUALLY AN ONION STUDDED WITH A FEW WHOLE CLOVES, CELERY, CARROTS AND A BOUQUET GARNI) IN WATER FOR ABOUT 30 MINUTES. WINE, LEMON JUICE OR VINEGAR MAY BE ADDED. THE BROTH IS ALLOWED TO COOL BEFORE THE VEGETABLES ARE REMOVED

CRAB

ANY OF A LARGE VARIETY OF CRUSTACEANS (ANIMALS WITH A SHELL) WITH 10 LEGS, THE FRONT TWO OF WHICH HAVE PINCERS. CRABS ARE NOTED FOR THEIR SWEET, SUCCULENT MEAT AND ARE THE SECOND MOST POPULAR SHELLFISH (AFTER SHRIMP) IN THE UNITED STATES. THERE ARE FRESH- AND SALTWATER CRABS, THE LATTER BEING THE MOST PLENTIFUL. THE MAJOR CATCH ON THE PACIFIC COAST IS DUNGENESS CRAB, FROM THE NORTH PACIFIC COME THE KING CRAB AND SNOW CRAB, ALONG THE ATLANTIC AND GULF COASTS IT'S BLUE CRAB AND FLORIDA WATERS GIVE US THE STONE CRAB. HARD-SHELL CRABS ARE AVAILABLE YEAR-ROUND IN COASTAL AREAS. THEY'RE SOLD WHOLE (COOKED OR LIVE), AND IN THE FORM OF COOKED LUMP MEAT (WHOLE PIECES OF THE WHITE BODY MEAT) OR FLAKED MEAT (SMALL BITS OF LIGHT AND DARK MEAT FROM THE BODY AND CLAWS). ALWAYS SOLD WHOLE, SOFT-SHELL CRABS — IN SEASON FROM APRIL TO MID-SEPTEMBER (WITH A PEAK IN JUNE AND JULY) — ARE BLUE CRABS THAT HAVE SHED THEIR HARD SHELLS. ALL LIVE CRABS SHOULD BE USED ON THE DAY THEY'RE PURCHASED. REFRIGERATE THEM UNTIL JUST BEFORE COOKING. COOK RAW CRABMEAT WITHIN 24 HOURS AFTER THE CRAB DIES. CRABMEAT IS ALSO AVAILABLE FROZEN, CANNED OR PASTEURIZED (HEATED IN CANS AT A TEMPERATURE HIGH ENOUGH TO KILL BACTERIA, BUT LOWER THAN THAT USED IN CANNING). PASTEURIZED CRABMEAT SHOULD BE STORED UNOPENED IN THE REFRIGERATOR FOR UP TO 6 MONTHS AND USED WITHIN 4 DAYS OF OPENING. WHOLE CRABS AND CRABMEAT CAN BE COOKED IN A VARIETY OF WAYS INCLUDING FRYING, STEAMING, BROILING OR IN SOUPS, GUMBOS OR CRAB CAKES. CRAB ROE, AVAILABLE ONLY IN THE SPRING, IS A PRIZED ADDITION TO THE SOUTH CAROLINA SPECIALTY, SHE-CRAB SOUP

CRÈME ANGLAISE

THE FRENCH TERM FOR A RICH CUSTARD SAUCE THAT CAN BE SERVED HOT OR COLD OVER CAKE, FRUIT OR OTHER DESSERT

CRÈME BRÛLÉE

THE LITERAL TRANSLATION OF THIS RICH DESSERT IS "BURNT CREAM." IT DESCRIBES A CHILLED, STIRRED CUSTARD THAT, JUST BEFORE SERVING, IS SPRINKLED WITH BROWN OR GRANULATED SUGAR. THE SUGAR TOPPING IS QUICKLY CARAMELIZED UNDER A BROILER OR WITH A SALAMANDER. THE CARAMELIZED TOPPING BECOMES BRITTLE, CREATING A DELICIOUS FLAVOR AND TEXTURAL CONTRAST TO THE SMOOTH, CREAMY CUSTARD BENEATH

CRÈME FRAÎCHE

THIS MATURED, THICKENED CREAM HAS A SLIGHTLY TANGY, NUTTY FLAVOR AND VELVETY RICH TEXTURE. THE THICKNESS OF CRÈME FRAÎCHE CAN RANGE FROM THAT OF COMMERCIAL SOUR CREAM TO ALMOST AS SOLID AS ROOM-TEMPERATURE MARGARINE

CREOLE MUSTARD

A SPECIALTY OF LOUISIANA'S GERMAN CREOLES MADE FROM VINEGAR-MARINATED BROWN MUSTARD SEEDS WITH A HINT OF HORSERADISH

CROSTINI

1. MEANING "LITTLE TOASTS" IN ITALIAN, CROSTINI ARE SMALL, THIN SLICES OF TOASTED BREAD, WHICH ARE USUALLY BRUSHED WITH OLIVE OIL. 2. THE WORD ALSO DESCRIBES CANAPÉS CONSISTING OF SMALL SLICES OF TOAST WITH A SAVORY TOPPING SUCH AS CHEESE, SHRIMP, PÂTÉ OR ANCHOVIES. 3. SOMETIMES CROSTINI REFERS TO THE EQUIVALENT OF A CROUTON USED FOR SOUPS OR SALADS

CRUSTACEAN

ONE OF TWO MAIN CLASSIFICATIONS OF SHELLFISH (THE OTHER BEING MOLLUSK), CRUSTACEANS HAVE ELONGATED BODIES AND JOINTED, SOFT (CRUSTLIKE) SHELLS. THE CRUSTACEAN FAMILY INCLUDES BARNACLES, CRABS, CRAYFISH, LOBSTER, PRAWNS AND SHRIMP

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D

DEGLAZE

AFTER FOOD (USUALLY MEAT) HAS BEEN SAUTÉED AND THE FOOD AND EXCESS FAT REMOVED FROM THE PAN, DEGLAZING IS DONE BY HEATING A SMALL AMOUNT OF LIQUID IN THE PAN AND STIRRING TO LOOSEN BROWNED BITS OF FOOD ON THE BOTTOM. THE LIQUID USED IS MOST OFTEN WINE OR STOCK. THE RESULTANT MIXTURE OFTEN BECOMES A BASE FOR A SAUCE TO ACCOMPANY THE FOOD COOKED IN THE PAN

DEMI-GLACE

A RICH BROWN SAUCE THAT BEGINS WITH A BASIC ESPAGNOLE SAUCE, WHICH IS COMBINED WITH BEEF STOCK AND MADEIRA OR SHERRY AND SLOWLY COOKED UNTIL IT'S REDUCED BY HALF TO A THICK GLAZE THAT COATS A SPOON. THIS INTENSE FLAVOR IS USED AS A BASE FOR MANY OTHER SAUCES

DEMITASSE

LITERALLY FRENCH FOR "HALF CUP," THE TERM "DEMITASSE" CAN REFER TO EITHER A TINY COFFEE CUP OR THE VERY STRONG BLACK COFFEE SERVED IN THE CUP

DIJON MUSTARD

HAILING ORIGINALLY FROM DIJON, FRANCE, THIS PALE, GRAYISH-YELLOW MUSTARD IS KNOWN FOR ITS CLEAN, SHARP FLAVOR, WHICH CAN RANGE FROM MILD TO HOT. DIJON MUSTARD IS MADE FROM BROWN OR BLACK MUSTARD SEEDS, WHITE WINE, UNFERMENTED GRAPE JUICE (MUST) AND VARIOUS SEASONINGS. THE BEST-KNOWN MAKER OF DIJON MUSTARD IS THE HOUSE OF POUPON, PARTICULARLY FAMOUS IN THE UNITED STATES FOR THEIR GREY POUPON MUSTARD

DUBONNET

A BITTERSWEET, FORTIFIED WINE-BASED APÉRITIF FLAVORED WITH HERBS AND QUININE. DUBONNET COMES IN RED AND WHITE VERSIONS, THE WHITE BEING THE DRIER (SEE DRY) OF THE TWO

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E

EMULSION

A MIXTURE OF ONE LIQUID WITH ANOTHER WITH WHICH IT CANNOT NORMALLY COMBINE SMOOTHLY — OIL AND WATER BEING THE CLASSIC EXAMPLE. EMULSIFYING IS DONE BY SLOWLY (SOMETIMES DROP-BY-DROP) ADDING ONE INGREDIENT TO ANOTHER WHILE AT THE SAME TIME MIXING RAPIDLY. THIS DISPERSES AND SUSPENDS MINUTE DROPLETS OF ONE LIQUID THROUGHOUT THE OTHER. EMULSIFIED MIXTURES ARE USUALLY THICK AND SATINY IN TEXTURE. MAYONNAISE (AN UNCOOKED COMBINATION OF OIL, EGG YOLKS AND VINEGAR OR LEMON JUICE) AND HOLLANDAISE SAUCE (A COOKED MIXTURE OF BUTTER, EGG YOLKS AND VINEGAR OR LEMON JUICE) ARE TWO OF THE BEST-KNOWN EMULSIONS

ESCARGOT

THE FRENCH WORD FOR "SNAIL."

ESPRESSO

A DARK, STRONG COFFEE MADE BY FORCING STEAM (OR HOT WATER) THROUGH FINELY GROUND, ITALIAN-ROAST COFFEE ESPECIALLY BLENDED FOR MAKING ESPRESSO. THIS FORM OF BREWING PRODUCES A THIN LAYER OF CREAMY, DARK BEIGE FROTH ON THE COFFEE'S SURFACE. ESPRESSO IS SERVED IN A TINY ESPRESSO (OR DEMITASSE) CUP. AN ESPRESSO DOPPIO [DOHP-PYOH] IS SIMPLY A DOUBLE ESPRESSO

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F

FETA CHEESE

A BRINED CURD WHITE CHEESE MADE IN GREECE FROM SHEEP'S MILK, OR FROM A MIXTURE OF SHEEP AND GOAT'S MILK. SIMILAR BRINED WHITE CHEESES PRODUCED OUTSIDE THE EUROPEAN UNION ARE OFTEN MADE PARTLY OR WHOLLY OF COW'S MILK, AND THEY ARE ALSO SOMETIMES CALLED FETA. IT IS A CRUMBLY AGED CHEESE, COMMONLY PRODUCED IN BLOCKS, AND HAS A SLIGHTLY GRAINY TEXTURE. FETA IS USED AS A TABLE CHEESE, AS WELL AS IN SALADS (E.G. THE GREEK SALAD) AND PASTRIES. MOST NOTABLE IS ITS USE IN THE POPULAR PHYLLO- BASED DISHES SPANAKOPITA ("SPINACH PIE") AND TYROPITA ("CHEESE PIE"), OR SERVED WITH SOME OLIVE OIL OR OLIVES AND SPRINKLED WITH AROMATIC HERBS SUCH AS OREGANO. IT CAN ALSO BE SERVED COOKED OR GRILLED, AS PART OF A SANDWICH, IN OMELETTES, OR AS A SALTY ALTERNATIVE TO OTHER CHEESES IN A VARIETY OF DISHES

FIG

AN ASIAN SPECIES OF FLOWERING PLANTS IN THE MULBERRY FAMILY, KNOWN AS THE COMMON FIG. IT IS THE SOURCE OF THE FRUIT ALSO CALLED THE FIG, AND AS SUCH IS AN IMPORTANT CROP IN THOSE AREAS WHERE IT IS GROWN COMMERCIALLY

FILET MIGNON

THIS EXPENSIVE, BONELESS CUT OF BEEF COMES FROM THE SMALL END OF THE TENDERLOIN

FLOWERS, EDIBLE

FLOWERS THAT ARE USED AS A GARNISH OR AS AN INTEGRAL PART OF A DISH, SUCH AS A SALAD. NOT ALL FLOWERS ARE EDIBLE. THOSE THAT ARE MUST USUALLY BE PURCHASED FROM SPECIALTY PRODUCE MARKETS OR SUPERMARKETS THAT CARRY GOURMET PRODUCE. THEY CAN BE STORED, TIGHTLY WRAPPED, IN THE REFRIGERATOR UP TO A WEEK. FLOWERS THAT HAVE BEEN SPRAYED WITH PESTICIDES (SUCH AS THOSE FOUND AT FLORISTS') SHOULD NEVER BE EATEN. SOME OF THE MORE POPULAR EDIBLE FLOWERS ARE: THE PEPPERY- FLAVORED NASTURTIUMS; CHIVE BLOSSOMS, WHICH TASTE LIKE A MILD, SWEET ONION; PANSIES AND VIOLAS, BOTH WITH A FLAVOR REMINISCENT OF GRAPES; AND PERFUMY, SWEET ROSES. OTHER EDIBLE FLOWERS INCLUDE: ALMOND, APPLE, BORAGE, CHAMOMILE, LAVENDER, LEMON, LOVAGE, MIMOSA, ORANGE, PEACH, PLUM AND SQUASH BLOSSOMS, CHRYSANTHEMUMS, DAISIES, GERANIUMS, JASMINE, LILACS, MARIGOLDS, AND VIOLETS. EDIBLE FLOWERS MAY BE USED CULINARILY IN A VARIETY OF WAYS. THEY MAKE COLORFUL, STRIKING GARNISHES FOR DRINKS AS WELL AS FOOD — FOR EVERYTHING FROM SALADS TO SOUPS TO DESSERTS. SOME OF THE LARGER FLOWERS SUCH AS SQUASH BLOSSOMS CAN BE STUFFED AND DEEP-FRIED

FOIE GRAS

ALTHOUGH THE LITERAL TRANSLATION FROM FRENCH IS "FAT LIVER," FOIE GRAS IS THE TERM GENERALLY USED FOR GOOSE LIVER

FREE-RANGE

POULTRY OR ANIMALS ALLOWED TO ROAM AND FEED WITHOUT CONFINEMENT, AS OPPOSED TO THE MAJORITY OF COMMERCIALLY BRED ANIMALS, WHICH ARE CAGED

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G

GALLIANO

A SWEET, ANISE-FLAVORED, GOLDEN YELLOW LIQUEUR MADE IN ITALY

GANACHE

A RICH CHOCOLATE ICING MADE OF SEMISWEET CHOCOLATE AND WHIPPING CREAM THAT ARE HEATED AND STIRRED TOGETHER UNTIL THE CHOCOLATE HAS MELTED. THE MIXTURE IS COOLED UNTIL LUKEWARM AND POURED OVER A CAKE OR TORTE. GANACHE SOUFFLÉ IS MADE FROM THE SAME BASE BUT OFTEN INCLUDES A TABLESPOON OR SO OF RUM OR COGNAC. WHEN COOLED TO ROOM TEMPERATURE, THE MIXTURE IS WHIPPED TO APPROXIMATELY TWICE ITS ORIGINAL VOLUME. WHEREAS GANACHE IS USED TO GLAZE CAKES, PASTRIES AND TORTES, GANACHE SOUFFLÉ IS GENERALLY USED TO FILL THEM

GARDE MANGER

A FRENCH TERM FOR THE COOL, WELL-VENTILATED PANTRY AREA (USUALLY IN HOTELS AND LARGE RESTAURANTS) WHERE COLD BUFFET DISHES ARE PREPARED AND OTHER FOODS ARE STORED IN REFRIGERATED UNITS. SOME OF THE ITEMS PREPARED IN A GARDE MANGER ARE SALADS, PÂTÉS, CHAUD-FROIDS AND OTHER DECORATIVE DISHES. THE PERSON IN CHARGE OF THIS AREA IS KNOWN AS CHEF GARDE MANGER

GELATO

THE ITALIAN WORD FOR "ICE CREAM," GELATO DOESN'T CONTAIN AS MUCH AIR AS ITS AMERICAN COUNTERPART AND THEREFORE HAS A DENSER TEXTURE

GEMELLI

ITALIAN FOR "TWINS," REFERRING CULINARILY TO SHORT, 1 1/2-INCH TWISTS THAT RESEMBLE TWO STRANDS OF SPAGHETTI TWISTED TOGETHER

GIBSON

NAMED FOR THE FAMOUS AMERICAN "GIBSON GIRL" ILLUSTRATOR, CHARLES DANA GIBSON, THIS COCKTAIL IS IDENTICAL TO THE MARTINI (GIN AND DRY VERMOUTH), DIFFERING ONLY IN THAT IT IS SERVED GARNISHED WITH A TINY WHITE ONION INSTEAD OF AN OLIVE

GIMLET

A COCKTAIL MADE WITH SUGAR SYRUP, LIME JUICE, VODKA OR GIN AND SOMETIMES SODA WATER. ACCORDING TO THE BRITISH, THE SECRET OF A GOOD GIMLET IS THOROUGH STIRRING

GIN

AN UNAGED LIQUOR MADE BY DISTILLING GRAINS SUCH AS BARLEY, CORN OR RYE WITH JUNIPER BERRIES. LONDON DRY GIN IS ANY COLORLESS GIN, THE MAJORITY OF WHICH IS MADE IN ENGLAND AND AMERICA. HOLLANDS GIN, ALSO KNOWN AS GENEVER OR JENEVER GIN , IS A DUTCH PRODUCT THAT TASTES VERY DIFFERENT FROM OTHER GINS BECAUSE IT'S MADE WITH A LARGE PROPORTION OF BARLEY MALT. THE FIRST DUTCH GIN WAS USED AS MEDICINE

GORGONZOLA CHEESE

NAMED FOR A TOWN OUTSIDE MILAN WHERE IT WAS ORIGINALLY MADE, GORGONZOLA IS ONE OF ITALY'S GREAT CHEESES. IT HAS AN IVORY-COLORED INTERIOR THAT CAN BE LIGHTLY OR THICKLY STREAKED W ITH BLUISH-GREEN VEINS. THIS COW'S-MILK CHEESE IS RICH AND CREAMY WITH A SAVORY, SLIGHTLY PUNGENT FLAVOR

GRANA

THE ITALIAN WORD FOR "GRAIN," REFERRING TO ANY OF VARIOUS VERY HARD CHEESES WITH A GRANULAR TEXTURE. SUCH CHEESES, LIKE PARMIGIANO-REGGIANO, ARE PARTICULARLY SUITED FOR GRATING. THIS SPECIAL TEXTURE IS THE RESULT OF LONG AGING, WHICH IS USUALLY ANYWHERE FROM 2 TO 7 YEARS, THOUGH SOME (RARE) CHEESES ARE RIPENED UP TO 20 YEARS

GRAND MARNIER

A CLEAR, DARK GOLDEN, BRANDY-BASED FRENCH LIQUEUR FLAVORED WITH ORANGE PEEL

GRANNY SMITH APPLE

MOST OF THESE CRISP, JUICY APPLES ARE IMPORTED FROM NEW ZEALAND AND AUSTRALIA, THOUGH THE UNITED STATES NOW PRODUCES SOME, PRINCIPALLY IN CALIFORNIA AND ARIZONA

GRAPPA

A COLORLESS, HIGH ALCOHOL ITALIAN EAU DE VIE DISTILLED FROM THE RESIDUE (GRAPE SKINS AND SEEDS) LEFT IN THE WINE PRESS AFTER THE JUICE IS REMOVED FOR WINE. GRAPPA HAS BEEN MADE COMMERCIALLY SINCE THE 18TH CENTURY. THERE ARE HUNDREDS OF HIGHLY INDIVIDUAL, MARKEDLY DIFFERENT STYLES OF THIS FIERY DISTILLATION, WHICH CAN ALSO HAVE GREAT DEPTH AND CHARACTER. THERE ARE ALSO AGED GRAPPAS, SOME SO COMPLEX THAT THEY'RE AGED IN A SERIES OF DIFFERENT WOODS (SUCH AS OAK, BIRCH AND JUNIPER)

GRATIN; GRATINÉE

A GRATIN IS ANY DISH THAT IS TOPPED WITH CHEESE OR BREAD CRUMBS MIXED WITH BITS OF BUTTER, THEN HEATED IN THE OVEN OR UNDER THE BROILER UNTIL BROWN AND CRISPY. THE TERMS AU GRATIN OR GRATINÉE REFER TO ANY DISH PREPARED IN SUCH A MANNER

GREMOLATA; GREMOLADA

A GARNISH MADE OF MINCED PARSLEY, LEMON PEEL AND GARLIC. IT'S SPRINKLED OVER OSSO BUCO AND OTHER DISHES TO ADD A FRESH, SPRIGHTLY FLAVOR

GRENADINE

A SWEET, DEEP RED, POMEGRANATE-FLAVORED SYRUP USED TO COLOR AND FLAVOR DRINKS AND DESSERTS. AT ONE TIME, GRENADINE WAS MADE EXCLUSIVELY FROM POMEGRANATES GROWN ON THE ISLAND OF GRENADA IN THE CARIBBEAN

GROUPER

ONE THE LARGEST FISH FAMILIES (OVER 400 SPECIES) IN THE SEA, THE SEA BASS FAMILY (SERRANIDAE). THE GROUPER FISH IS FOUND IN THE WATERS OF FLORIDA AND THE MID-ATLANTIC STATES AS WELL AS SOUTH AMERICA, CENTRAL AMERICA AND THE GULF OF MEXICO. THE GROUPER FISH HAS A MILD BUT VERY UNIQUE FLAVOR, SOMEWHAT OF A CROSS BETWEEN BASS AND HALIBUT

GRUYÈRE CHEESE

SWISS GRUYÈRE IS NAMED FOR THE VALLEY OF THE SAME NAME IN THE CANTON OF FRIBOURG. THIS MODERATE- FAT, COW'S-MILK CHEESE HAS A RICH, SWEET, NUTTY FLAVOR THAT IS HIGHLY PRIZED BOTH FOR OUT-OF-HAND EATING AND COOKING. IT'S USUALLY AGED FOR 10 TO 12 MONTHS AND HAS A GOLDEN BROWN RIND AND A FIRM, PALE YELLOW INTERIOR WITH WELL-SPACED, MEDIUM-SIZE HOLES. IT'S MADE IN 100-POUND WHEELS THAT ARE CUT INTO WEDGES FOR THE MARKET. GRUYÈRE IS ALSO PRODUCED IN FRANCE AND SEVERAL OTHER COUNTRIES

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H

HARICOT VERT

THE FRENCH TERM FOR "GREEN STRING BEAN," HARICOT MEANING "BEAN" AND VERT TRANSLATING AS "GREEN."

HASH

A DISH CONSISTING OF DICED OR CHOPPED MEAT, POTATOES, AND SPICES THAT ARE MIXED TOGETHER AND THEN COOKED EITHER ALONE OR WITH OTHER INGREDIENTS SUCH AS ONIONS. THE NAME IS DERIVED FROM THE FRENCH VERB HACHER (TO CHOP)

HASH BROWNS; HASH-BROWN POTATOES

FINELY CHOPPED, COOKED POTATOES THAT ARE FRIED (OFTEN IN BACON FAT) UNTIL WELL BROWNED. THE MIXTURE IS USUALLY PRESSED DOWN INTO A FLAT CAKE IN THE PAN AND BROWNED ON ONE SIDE, THEN TURNED AND BROWNED ON THE OTHER

HEIRLOOM TOMATO

AN OPEN-POLLINATED (NON-HYBRID) HEIRLOOM CULTIVAR OF TOMATO. HEIRLOOM TOMATOES HAVE BECOME INCREASINGLY POPULAR AND MORE READILY AVAILABLE IN RECENT YEARS. ACCORDING TO TOMATO EXPERTS CRAIG LEHOULLIER AND CAROLYN MALE, HEIRLOOM TOMATOES CAN BE CLASSIFIED INTO FOUR CATEGORIES: FAMILY HEIRLOOMS, COMMERCIAL HEIRLOOMS, MYSTERY HEIRLOOMS, AND CREATED HEIRLOOMS. THEY ARE GROWN FOR A VARIETY OF REASONS, SUCH AS HISTORICAL INTEREST, ACCESS TO WIDER VARIETIES, AND BY PEOPLE WHO WISH TO SAVE SEEDS FROM YEAR TO YEAR, AS WELL AS FOR THEIR TASTE, WHICH IS WIDELY PERCEIVED TO BE BETTER THAN MODERN TOMATOES. THEY USUALLY HAVE A SHORTER SHELF LIFE, BUT ARE GENERALLY MORE DISEASE RESISTANT THAN MOST COMMERCIAL TOMATOES, EXCEPT FOR SPECIFIC DISEASE(S), FOR WHICH A COMMERCIAL HYBRID WAS BRED TO BE RESISTANT. FURTHERMORE, SOME SCIENTISTS HAVE SUGGESTED THAT HEIRLOOM TOMATOES ARE NO MORE NATURAL THAN COMMERCIAL ONES, AND THAT MANY ARE SIMPLY "INBRED" TOMATOES

HOLLANDAISE SAUCE

THIS SMOOTH, RICH, CREAMY SAUCE IS GENERALLY USED TO EMBELLISH VEGETABLES, FISH AND EGG DISHES, SUCH AS THE CLASSIC EGGS BENEDICT. IT'S MADE WITH BUTTER, EGG YOLKS AND LEMON JUICE, USUALLY IN A DOUBLE BOILER TO PREVENT OVERHEATING, AND SERVED WARM

HORSERADISH

THIS ANCIENT HERB (ONE OF THE FIVE BITTER HERBS OF THE JEWISH PASSOVER FESTIVAL) IS A NATIVE OF EASTERN EUROPE BUT NOW GROWS IN OTHER PARTS OF EUROPE AS WELL AS THE UNITED STATES. THOUGH IT HAS SPIKY GREEN LEAVES THAT CAN BE USED IN SALADS, HORSERADISH IS GROWN MAINLY FOR ITS LARGE, WHITE, PUNGENTLY SPICY ROOTS

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IBERICO HAM- JAMÓN IBÉRICO

ALSO CALLED PATA NEGRA [ˈPATA ˈNEƔɾA]; "BLACK HOOF") IS A TYPE OF CURED HAM PRODUCED IN SPAIN. ACCORDING TO SPAIN'S DENOMINACIÓN DE ORIGEN RULES ON FOOD PRODUCTS, JAMÓN IBÉRICO MAY BE MADE FROM BLACK IBERIAN PIGS, OR CROSS-BRED PIGS AS LONG AS THEY ARE AT LEAST 50% IBÉRICO

ICE WINE

A RICH, FLAVORFUL DESSERT WINE, WHICH IS MADE BY PICKING GRAPES THAT ARE FROZEN ON THE VINE, THEN PRESSING THEM BEFORE THEY THAW. BECAUSE MUCH OF THE WATER IN THE GRAPES IS FROZEN, THE RESULTING JUICE IS CONCENTRATED — RICH IN FLAVOR AND HIGH IN SUGAR AND ACID. ICE WINES ARE RENOWNED IN GERMANY, WHERE THEY'RE CALLED EISWEIN (PRONOUNCED ICE-VINE)

IDAHO POTATO

THE IDAHO IS CONSIDERED BY MANY TO BE THE BEST VARIETY OF AMERICA'S MOST POPULAR POTATO FOR BAKING, THE RUSSET

IMMERSION BLENDER

THIS HANDHELD BLENDER IS TALL, NARROW AND HAS A ROTARY BLADE AT ONE END. IT HAS VARIABLE SPEEDS, IS ENTIRELY PORTABLE AND MAY BE IMMERSED RIGHT INTO A POT OF SOUP (OR OTHER MIXTURE) TO PUREE OR CHOP THE CONTENTS

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J

JUS

THE FRENCH WORD FOR "JUICE," WHICH CAN REFER TO BOTH FRUIT AND VEGETABLE JUICES, AS WELL AS THE NATURAL JUICES EXUDED FROM MEAT. JUS DE CITRON IS "ORANGE JUICE," W HILE JUS DE VIANDE MEANS "JUICES FROM MEAT." A DISH (USUALLY MEAT) THAT IS SERVED AU JUS IS PRESENTED WITH ITS OWN NATURAL JUICES

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K

KAHLÚA

A COFFEE-FLAVORED LIQUEUR MADE IN MEXICO

KETCHUP

KE-TSIAP — A SPICY PICKLED-FISH CONDIMENT POPULAR IN 17TH-CENTURY CHINA — IS SAID TO BE THE ORIGIN OF THE NAME "KETCHUP." BRITISH SEAMEN BROUGHT THE KE-TSIAP HOME AND THROUGHOUT THE YEARS THE FORMULA WAS CHANGED TO CONTAIN ANYTHING FROM NUTS TO MUSHROOMS. IT WASN'T UNTIL THE LATE 1700S THAT CANNY NEW ENGLANDERS ADDED TOMATOES TO THE BLEND AND IT BECAME WHAT WE KNOW TODAY AS KETCHUP. ALSO CALLED CATSUP AND CATCHUP , THIS THICK, SPICY SAUCE IS A TRADITIONAL AMERICAN ACCOMPANIMENT FOR FRENCH-FRIED POTATOES, HAMBURGERS AND MANY OTHER FOODS. KETCHUP USUALLY HAS A TOMATO FOUNDATION, THOUGH GOURMET MARKETS OFTEN CARRY CONDIMENTS WITH SIMILAR APPELLATIONS THAT MIGHT HAVE A BASE OF ANYTHING FROM WALNUTS TO MANGOES TO MUSHROOMS. VINEGAR GIVES KETCHUP ITS TANG, WHILE SUGAR, SALT AND SPICES CONTRIBUTE TO THE BLEND. IN ADDITION TO BEING USED AS A CONDIMENT, KETCHUP IS USED AS AN INGREDIENT IN MANY DISHES.

KING CRAB

THIS DELICIOUS GIANT CAN MEASURE UP TO 10 FEET, CLAW TO CLAW, AND IT ISN'T UNUSUAL FOR IT TO WEIGH 10 TO 15 POUNDS. THE DELICATELY FLAVORED MEAT IS SNOWY WHITE AND EDGED WITH A BEAUTIFUL BRIGHT RED. IT'S FOUND IN THE NORTHERN PACIFIC AND BECAUSE IT'S MOST ABUNDANT AROUND ALASKA AND JAPAN, IT IS ALSO REFERRED TO AS ALASKA KING CRAB AND JAPANESE KING CRAB. BECAUSE THE SPECIES IS RAPIDLY DWINDLING, THE CATCH OF KING CRAB IS RIGIDLY QUOTA-CONTROLLED

KOBE BEEF

AN EXCLUSIVE GRADE OF BEEF FROM CATTLE RAISED IN KOBE, JAPAN. THESE PAMPERED CATTLE ARE MASSAGED WITH SAKE AND FED A SPECIAL DIET THAT INCLUDES PLENTIFUL AMOUNTS OF BEER. THIS SPECIALIZED TREATMENT RESULTS IN BEEF THAT IS EXTRAORDINARILY TENDER AND FULL-FLAVORED. IT ALSO MAKES THE BEEF EXTRAVAGANTLY EXPENSIVE, WHICH IS WHY IT'S RARELY AVAILABLE IN THE UNITED STATES

KUROBOTA

THE MOST HIGHLY PRIZED PORK IN JAPAN AND COMES FROM THE ANCIENT BREED OF PIG KNOW N AS BLACK BERKSHIRE. THE MEAT FROM THE PURE ORIENTAL STRAINS OF BLACK BERKSHIRE, FOUND IN JAPAN, IS REGARDED AS THE HIGHEST QUALITY PORK IN THE WORLD

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L

LATE HARVEST

AN AMERICAN WINE TERM REFERRING TO WINES MADE FROM GRAPES PICKED TOWARD THE END OF THE HARVEST (USUALLY LATE FALL), PREFERABLY THOSE WITH BOTRYTIS CINEREA, A FUNGUS THAT SHRIVELS THE GRAPE THEREBY CONCENTRATING ITS SUGAR. LATE-HARVEST WINES ARE VERY SWEET AND USUALLY HAVE A HIGH ALCOHOL CONTENT. THE MOST POPULAR GRAPES USED FOR THESE DESSERT WINES ARE RIESLING, GEWÜRZTRAMINER AND SAUVIGNON BLANC

LOBSTER BUTTER

A COMPOUND BUTTER MADE BY HEATING GROUND LOBSTER SHELLS TOGETHER WITH BUTTER. SOMETIMES LOBSTER MEAT AND CORAL ARE ALSO INCLUDED. THE MIXTURE IS THEN STRAINED INTO ICE WATER, WHICH HARDENS THE BUTTER. LOBSTER BUTTER HAS A MULTITUDE OF USES INCLUDING FLAVORING SAUCES OR SOUPS OR AS A SPREAD

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M

MACERATE

TO SOAK A FOOD (USUALLY FRUIT) IN A LIQUID IN ORDER TO INFUSE IT WITH THE LIQUID'S FLAVOR. A SPIRIT SUCH AS BRANDY, RUM OR A LIQUEUR IS USUALLY THE MACERATING LIQUID

MAHI MAHI

THOUGH THIS IS ACTUALLY A TYPE OF DOLPHIN, IT SHOULDN'T BE CONFUSED WITH THE DOLPHIN THAT IS A MAMMAL. TO AVOID THIS MISUNDERSTANDING, THE HAWAIIAN NAME MAHI MAHI IS BECOMING MORE WIDESPREAD. ALSO CALLED DOLPHINFISH AND DORADO , MAHI MAHI IS FOUND IN WARM WATERS THROUGHOUT THE WORLD. IT'S A MODERATELY FAT FISH WITH FIRM, FLAVORFUL FLESH

MAI TAI

A POTENT, COMPLEX MIXED DRINK MADE WITH LIGHT AND DARK RUMS, ORGEAT SYRUP, CURAÇAO, ORANGE AND LIME JUICES AND ANY OTHER TOUCHES THE BARTENDER MIGHT ADD. IT'S SERVED OVER ICE AND GARNISHED WITH A SKEWER OF FRESH FRUIT. THE MAI TAI IS SAID TO HAVE BEEN CREATED BY VICTOR BERGERON, THE ORIGINAL OWNER OF TRADER VIC'S RESTAURANT, WHO SAID HE CREATED IT FOR A COUPLE OF TAHITIAN FRIENDS. ON TASTING IT, THEY REPORTEDLY EXCLAIMED, "MAI TAI!" MEANING "OUT OF THIS WORLD."

MANCHEGO CHEESE

A CHEESE MADE IN THE LA MANCHA REGION OF SPAIN FROM THE MILK OF SHEEP OF THE MANCHEGA BREED. OFFICIAL MANCHEGO CHEESE IS TO BE AGED FOR BETWEEN 60 DAYS AND TWO YEARS. MANCHEGO HAS A FIRM AND COMPACT CONSISTENCY AND A BUTTERY TEXTURE, AND OFTEN CONTAINS SMALL, UNEVENLY-DISTRIBUTED AIR POCKETS. THE COLOR OF THE CHEESE VARIES FROM WHITE TO IVORY-YELLOW, AND THE INEDIBLE RIND FROM YELLOW TO BROWNISH BEIGE. THE CHEESE HAS A DISTINCTIVE FLAVOR, WELL DEVELOPED BUT NOT TOO STRONG, CREAMY WITH A SLIGHT PIQUANCY, AND LEAVES AN AFTERTASTE THAT IS CHARACTERISTIC OF SHEEP’S MILK

MANDOLINE

A COMPACT, HAND-OPERATED MACHINE WITH VARIOUS ADJUSTABLE BLADES FOR THIN TO THICK SLICING AND FOR JULIENNE AND FRENCH-FRY CUTTING. MANDOLINES HAVE FOLDING LEGS AND COME IN BOTH WOOD- OR STAINLESS STEEL-FRAME MODELS. THEY'RE USED TO CUT FIRM VEGETABLES AND FRUITS (SUCH AS POTATOES AND APPLES) WITH UNIFORMITY AND PRECISION. ON MOST MACHINES, THE FOOD IS HELD IN A METAL CARRIAGE ON GUIDES SO THAT FINGERS AREN'T IN DANGER

MANHATTAN

A COCKTAIL MADE WITH BOURBON OR BLENDED WHISKEY MIXED WITH SWEET VERMOUTH. IT'S SERVED OVER ICE AND GARNISHED WITH A MARASCHINO CHERRY. A PERFECT MANHATTAN USES EQUAL PARTS SWEET AND DRY VERMOUTH, WHILE A DRY MANHATTAN USES ALL DRY VERMOUTH

MARASCHINO CHERRY

THIS SPECIALLY TREATED FRUIT CAN BE MADE FROM ANY VARIETY OF CHERRY, THOUGH THE ROYAL ANN IS MOST OFTEN USED. THE CHERRIES ARE PITTED AND THEN MACERATED IN A FLAVORED SUGAR SYRUP (USUALLY ALMOND FLAVOR FOR RED CHERRIES, MINT FOR GREEN). AT ONE TIME THEY WERE TRADITIONALLY FLAVORED WITH MARASCHINO LIQUEUR, THOUGH SUCH AN EXTRAVAGANCE IS NOW RARE. THE CHERRIES ARE THEN DYED RED OR GREEN. THE FEDERAL GOVERNMENT HAS NOW BANNED THE USE OF THE HARMFUL DYES THAT WERE USED UNTIL RECENTLY. MARASCHINO CHERRIES CAN BE PURCHASED WITH OR WITHOUT STEMS. THEY'RE USED AS A GARNISH FOR DESSERTS AND COCKTAILS, AS WELL AS IN BAKED GOODS AND FRUIT SALADS

MARGARITA

A COCKTAIL MADE WITH TEQUILA, AN ORANGE-FLAVORED LIQUEUR (USUALLY TRIPLE SEC) AND LIME JUICE. THE RIM OF THE GLASS IS TRADITIONALLY DIPPED IN LIME JUICE, THEN COARSE SALT. A MARGARITA MAY BE SERVED STRAIGHT UP OR ON THE ROCKS. IT CAN ALSO BE BLENDED WITH ICE INTO A SLUSHY CONSISTENCY.

MARINADE

A SEASONED LIQUID IN WHICH FOODS SUCH AS MEAT, FISH AND VEGETABLES ARE SOAKED (MARINATED) IN ORDER TO ABSORB FLAVOR AND, IN SOME INSTANCES, TO BE TENDERIZED. MOST MARINADES CONTAIN AN ACID (LEMON JUICE, VINEGAR OR WINE) AND HERBS OR SPICES. THE ACID INGREDIENT IS ESPECIALLY IMPORTANT FOR TOUGH CUTS OF MEAT BECAUSE IT SERVES AS A TENDERIZER. BECAUSE MOST MARINADES CONTAIN ACID INGREDIENTS, THE MARINATING SHOULD BE DONE IN A GLASS, CERAMIC OR STAINLESS-STEEL CONTAINER — NEVER IN ALUMINUM

MARINARA SAUCE

A HIGHLY SEASONED ITALIAN TOMATO SAUCE MADE WITH ONIONS, GARLIC AND OREGANO. IT'S USED WITH PASTA AND SOME MEATS

MARINATE

TO SOAK A FOOD SUCH AS MEAT, FISH OR VEGETABLES IN A SEASONED LIQUID MIXTURE CALLED A MARINADE. THE PURPOSE OF MARINATING IS FOR THE FOOD TO ABSORB THE FLAVORS OF THE MARINADE OR, AS IN THE CASE OF A TOUGH CUT OF MEAT, TO TENDERIZE. BECAUSE MOST MARINADES CONTAIN ACID INGREDIENTS, THE MARINATING SHOULD BE DONE IN A GLASS, CERAMIC OR STAINLESS-STEEL CONTAINER — NEVER IN ALUMINUM. FOODS SHOULD BE COVERED AND REFRIGERATED WHILE THEY'RE MARINATING. WHEN FRUITS ARE SIMILARLY SOAKED, THE TERM USED IS MACERATE.

MARJORAM

EARLY GREEKS WOVE MARJORAM INTO FUNERAL WREATHS AND PLANTED IT ON GRAVES TO SYMBOLIZE THEIR LOVED ONES' HAPPINESS BOTH IN LIFE AND BEYOND. THERE ARE MANY SPECIES OF THIS ANCIENT HERB, WHICH IS A MEMBER OF THE MINT FAMILY. THE MOST WIDELY AVAILABLE IS SWEET MARJORAM, USUALLY SIMPLY CALLED "MARJORAM." IT HAS OVAL, INCH-LONG, PALE GREEN LEAVES AND A MILD, SWEET, OREGANOLIKE FLAVOR. IN FACT, WILD MARJORAM IS ANOTHER NAME FOR OREGANO. MARJORAM IS AVAILABLE FRESH IN SOME PRODUCE MARKETS AND SUPERMARKETS WITH LARGE FRESH-HERB SECTIONS. MORE OFTEN, IT IS FOUND DRIED IN SMALL BOTTLES OR CANS. THERE'S ALSO A VERY HARDY SPECIES CALLED POT MARJORAM, WHICH HAS A STRONGER, SLIGHTLY BITTER FLAVOR. IT'S FOUND THROUGHOUT MEDITERRANEAN COUNTRIES BUT RARELY SEEN IN THE UNITED STATES. MARJORAM CAN BE USED TO FLAVOR A VARIETY OF FOODS, PARTICULARLY MEATS (ESPECIALLY LAMB AND VEAL) AND VEGETABLES. BECAUSE MARJORAM'S FLAVOR IS SO DELICATE, IT'S BEST ADDED TOWARD THE END OF THE COOKING TIME SO ITS ESSENCE DOESN'T COMPLETELY DISSIPATE

MARMALADE

A PRESERVE CONTAINING PIECES OF FRUIT RIND, ESPECIALLY CITRUS FRUIT. THE ORIGINAL MARMALADES WERE MADE FROM QUINCE — THE PORTUGUESE WORD MARMELADA MEANS "QUINCE JAM." NOW, HOWEVER, SEVILLE ORANGES ARE THE MOST POPULAR FRUIT FOR MARMALADES

MARTINI

SAID TO HAVE BEEN NAMED AFTER THE COMPANY OF MARTINI & ROSSI (FAMOUS FOR THEIR VERMOUTH), THIS COCKTAIL IS MADE WITH GIN AND VERMOUTH, GARNISHED WITH EITHER A GREEN OLIVE OR A LEMON TWIST. THE LESS VERMOUTH IT CONTAINS, THE "DRIER" (SEE DRY) IT IS. A MARTINI MAY BE SERVED STRAIGHT UP OR ON THE ROCKS. IT MAY ALSO BE MADE WITH VODKA, IN WHICH CASE IT'S CALLED A VODKA MARTINI. A GIBSON IS A MARTINI GARNISHED WITH A TINY WHITE ONION

MAYONNAISE

A THICK, CREAMY DRESSING THAT'S AN EMULSION OF VEGETABLE OIL, EGG YOLKS, LEMON JUICE OR VINEGAR AND SEASONINGS

MESCLUN

FOUND IN SPECIALTY PRODUCE MARKETS AND MANY SUPERMARKETS, MESCLUN (ALSO CALLED SALAD MIX AND GOURMET SALAD MIX ) IS SIMPLY A POTPOURRI OF YOUNG, SMALL SALAD GREENS

MEUNIÈRE

FRENCH FOR "MILLER'S WIFE," REFERRING TO A STYLE OF COOKING W HEREBY A FOOD (USUALLY FISH) IS SEASONED, LIGHTLY DUSTED WITH FLOUR AND SAUTÉED SIMPLY IN BUTTER. SUCH A PREPARATION IS SERVED WITH BEURRE MEUNIÈRE, WHICH IS BEURRE NOISETTE FLAVORED WITH LEMON JUICE AND PARSLEY

MIDORI LIQUEUR

A JAPANESE LIQUEUR THAT HAS THE FLAVOR OF HONEYDEW MELON

MIGNONETTE

A CONDIMENT USUALLY MADE WITH MINCED SHALLOTS, CRACKED PEPPER, AND VINEGAR. IT IS TRADITIONALLY SERVED WITH RAW OYSTERS. THE NAME "MIGNONETTE" ORIGINALLY REFERRED TO A SACHET OF PEPPERCORNS, CLOVES, AND SPICES USED TO FLAVOR LIQUIDS, BUT NOW SIMPLY MEANS CRACKED PEPPER. THOUGH DIFFERENT MIGNONETTE SAUCES MAY USE DIFFERENT TYPES OF VINEGAR, ALL CONTAIN PEPPER AND SHALLOTS

MILANESE

A TERM MEANING "IN THE STYLE OF MILAN," REFERRING TO FOOD (USUALLY MEAT) DIPPED IN BEATEN EGG, THEN INTO A BREAD CRUMB-PARMESAN MIXTURE AND FRIED IN BUTTER

MIMOSA

1. A GARNISH SO NAMED BECAUSE IT RESEMBLES THE YELLOW MIMOSA FLOWER. CONSISTING OF FINELY CHOPPED, HARD-COOKED EGG YOLK, IT IS SPRINKLED OVER SALADS AND VEGETABLES. 2. A COCKTAIL OF EQUAL PARTS CHAMPAGNE AND ORANGE JUICE, SERVED ICY COLD BUT NOT OVER ICE. IT'S A FAVORITE WITH BRUNCH

MIREPOIX; MIREPOIS

A MIXTURE OF DICED CARROTS, ONIONS, CELERY AND HERBS SAUTÉED IN BUTTER. SOMETIMES HAM OR BACON IS ADDED TO THE MIX. MIREPOIX IS USED TO SEASON SAUCES, SOUPS AND STEWS, AS WELL AS FOR A BED ON WHICH TO BRAISE FOODS, USUALLY MEATS OR FISH

MONTEREY JACK CHEESE

SO NAMED BECAUSE IT ORIGINATED IN MONTEREY, CALIFORNIA, THIS VERSATILE CHEESE CAN BE MADE FROM WHOLE, PARTLY SKIMMED OR SKIMMED COW'S MILK. IT'S ALSO CALLED CALIFORNIA JACK OR SIMPLY JACK CHEESE. THE WIDELY AVAILABLE UNAGED VERSION IS BUTTERY-IVORY IN COLOR, SEMISOFT IN TEXTURE AND HAS A MILD, SOMEWHAT BLAND FLAVOR REMINISCENT OF AMERICAN MUENSTER. IT HAS HIGH MOISTURE AND GOOD MELTING PROPERTIES, MAKING IT EXCELLENT FOR SANDWICHES AS WELL AS FOR COOKED DISHES

MOREL

BELONGING TO THE SAME FUNGUS SPECIES AS THE TRUFFLE, THE MOREL IS AN EDIBLE WILD MUSHROOM. ITS SPONGY, HONEYCOMBED, CONE-SHAPE CAP RANGES IN SIZE FROM 2 TO 4 INCHES HIGH AND IN COLOR FROM A RICH TAN TO AN EXTREMELY DARK BROWN. THE MOREL IS WIDELY APPLAUDED BY GOURMETS, WHO SAVOR ITS SMOKY, EARTHY, NUTTY FLAVOR. IN GENERAL, THE DARKER THE MUSHROOM THE STRONGER THE FLAVOR

MOZZARELLA CHEESE

HAILING FROM ITALY, MOZZARELLA IS A MILD, W HITE FRESH CHEESE THAT'S MADE BY THE SPECIAL PASTA FILATA PROCESS, WHEREBY THE CURD IS DIPPED INTO HOT WHEY, THEN STRETCHED AND KNEADED TO THE DESIRED CONSISTENCY. AT ONE TIME, MOZZARELLA WAS MADE ONLY FROM THE MILK OF WATER BUFFALOES. TODAY, HOWEVER, THE MAJORITY OF IT IS MADE WITH COW'S MILK

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NEW YORK STEAK

ALSO KNOWN AS NEW YORK STRIP STEAK AND SHELL STEAK , THIS CUT OF MEAT COMES FROM THE MOST TENDER SECTION OF BEEF, THE SHORT LOIN. IT'S THE BONELESS TOP LOIN MUSCLE AND IS EQUIVALENT TO A PORTERHOUSE STEAK MINUS TENDERLOIN AND BONE. DEPENDING ON THE REGION, IT'S ALSO MARKETED AS DELMONICO STEAK, KANSAS CITY (STRIP) STEAK, SHELL STEAK, SIRLOIN CLUB STEAK AND STRIP STEAK

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ON THE HALF SHELL

A PHRASE COMMONLY USED TO DESCRIBE RAW OYSTERS SERVED ON THE BOTTOM SHELL ONLY, USUALLY ON A PLATE OF CRUSHED ICE OR, IN THE CASE OF COOKED DISHES SUCH AS OYSTERS ROCKEFELLER, ON A BED OF ROCK SALT. SOME OYSTER LOVERS EAT THESE FRESH OYSTERS WITHOUT ANY CONDIMENTS, SIPPING THE OYSTER LIQUOR FROM ITS BOTTOM SHELL. OTHERS ADORN THEIRS WITH LEMON JUICE, HORSERADISH, TABASCO SAUCE, COCKTAIL SAUCE, KETCHUP OR VINEGAR

ORANGE-FLOWER WATER

A PERFUMY DISTILLATION OF BITTER-ORANGE BLOSSOMS. ORANGE-FLOWER WATER IS USED AS A FLAVORING IN BAKED GOODS, VARIOUS SWEET AND SAVORY DISHES AND A VARIETY OF DRINKS, SUCH AS THE RAMOS GIN FIZZ COCKTAIL

ORGEAT SYRUP

THE ORIGINAL VERSION OF THIS SWEET SYRUP WAS MADE WITH A BARLEY-ALMOND BLEND. TODAY, HOWEVER, IT'S MADE WITH ALMONDS, SUGAR AND ROSE WATER OR ORANGE-FLOWER WATER. ORGEAT SYRUP HAS A PRONOUNCED ALMOND TASTE AND IS USED TO FLAVOR MANY COCKTAILS INCLUDING THE MAI TAI AND SCORPION

OSETRA CAVIAR

ONE OF THE MOST PRIZED AND EXPENSIVE TYPES OF CAVIAR,[1] (ECLIPSED IN PRICE ONLY BY BELUGA CAVIAR). IT IS OBTAINED FROM OSSETRA STURGEON WHICH WEIGHS 50-400 POUNDS AND CAN LIVE UP TO 50 YEARS. OSSETRA CAVIAR VARIES IN COLOR, FROM DEEP BROWN TO GOLD. LIGHTER VARIETIES ARE MORE SOUGHT AFTER, AS THEY HAVE THE RICHEST FLAVOR AND COME FROM THE OLDEST OF STURGEON. GOLDEN OSSETRA IS A RARE FORM OF OSSETRA CAVIAR, AND IS GOLDEN-YELLOW IN COLOR WITH A VERY RICH FLAVOR.[2]THE WORD OSSETRA IS THE TRANSCRIPTION OF THE RUSSIAN WORD “ОСЁТР” (“ОСEТР”) WHICH TRANSLATES INTO ENGLISH AS STURGEON. AT ONE TIME THE TERM "OSSETRA" SIMPLY REFERRED TO RUSSIAN STURGEON SPECIES HARVESTED FOR THIS TYPE OF CAVIAR

OSSOBUCO

AN ITALIAN DISH MADE OF VEAL SHANKS BRAISED WITH OLIVE OIL, WHITE WINE, STOCK, ONIONS, TOMATOES, GARLIC, ANCHOVIES, CARROTS, CELERY AND LEMON PEEL. TRADITIONALLY, OSSO BUCO IS GARNISHED WITH GREMOLATA AND SERVED ACCOMPANIED BY RISOTTO

OYSTERS ROCKEFELLER

CREATED AT ANTOINE'S RESTAURANT IN NEW ORLEANS IN THE LATE 1890'S, THIS POPULAR DISH WAS REPORTEDLY NAMED FOR JOHN D. ROCKEFELLER BECAUSE IT'S SO RICH. TODAY THERE ARE MANY VERSIONS OF THIS CLASSIC, THE MOST COMMON BEING OYSTERS ON THE HALF SHELL TOPPED WITH A MIXTURE OF CHOPPED SPINACH, BUTTER, BREAD CRUMBS AND SEASONINGS AND EITHER BAKED OR BROILED. THE SHELLS ARE USUALLY PLACED ON A BED OF ROCK SALT, WHICH KEEPS THEM FROM TOPPLING AND SPILLING THE INGREDIENTS. THE ORIGINAL OYSTERS ROCKEFELLER IS SAID TO HAVE BEEN MADE WITH WATERCRESS, NOT SPINACH

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PANCETTA

AN ITALIAN BACON THAT IS CURED WITH SALT AND SPICES BUT NOT SMOKED. FLAVORFUL, SLIGHTLY SALTY PANCETTA COMES IN A SAUSAGELIKE ROLL

PANKO

BREAD CRUMBS USED IN JAPANESE COOKING FOR COATING FRIED FOODS. THEY'RE COARSER THAN THOSE NORMALLY USED IN THE UNITED STATES AND CREATE A DELICIOUSLY CRUNCHY CRUST

PAPPARDELLE

WIDE NOODLES (ABOUT 5/8 INCH) WITH RIPPLED SIDES

PARMA HAM

THE TRUE PROSCIUTTO, THIS SUPERIOR ITALIAN HAM HAILS FROM NORTHERN ITALY'S PROVINCE OF PARMA, THE SAME AREA FAMOUS FOR PARMESAN CHEESE. THE SPECIAL DIET OF CHESTNUTS AND WHEY (FROM THE CHEESE- MAKING PROCESS) THAT PARMA PIGS ENJOY RESULTS IN AN EXCELLENT QUALITY OF MEAT. PARMA HAMS ARE SEASONED, SALT-CURED AND AIR-DRIED BUT NOT SMOKED. THEY HAVE A ROSY-BROWN FLESH THAT IS FIRM AND DENSE. THE BEST OF THESE SPECIAL HAMS COME FROM THE LITTLE VILLAGE OF LANGHIRANO, JUST SOUTH OF THE CITY OF PARMA

PARMESAN CHEESE

THIS HARD, DRY CHEESE IS MADE FROM SKIMMED OR PARTIALLY SKIMMED COW'S MILK. IT HAS A HARD, PALE- GOLDEN RIND AND A STRAW-COLORED INTERIOR WITH A RICH, SHARP FLAVOR. THERE ARE PARMESAN CHEESES MADE IN ARGENTINA, AUSTRALIA AND THE UNITED STATES, BUT NONE COMPARES WITH ITALY'S PREEMINENT PARMIGIANO-REGGIANO, WITH ITS GRANULAR TEXTURE THAT MELTS IN THE MOUTH. WHEREAS THE U.S. RENDITIONS ARE AGED 14 MONTHS, PARMIGIANO-REGGIANOS ARE MORE OFTEN AGED 2 YEARS. THOSE LABELED STRAVECCHIO HAVE BEEN AGED 3 YEARS, WHILE STRAVECCHIONES ARE 4 YEARS OLD. THEIR COMPLEX FLAVOR AND EXTREMELY GRANULAR TEXTURE ARE A RESULT OF THE LONG AGING. THE WORDS PARMIGIANO-REGGIANO STENCILED ON THE RIND MEAN THAT THE CHEESE WAS PRODUCED IN THE AREAS OF BOLOGNA, MANTUA, MODENA OR PARMA (FROM WHICH THE NAME OF THIS CHEESE ORIGINATED). PARMESANS ARE PRIMARILY USED FOR GRATING AND IN ITALY ARE TERMED GRANA, MEANING "GRAIN" AND REFERRING TO THEIR GRANULAR TEXTURES

PERNOD

A SPIRIT CREATED IN 1928, PERNOD ANISE SPIRIT SOON BUILT ITSELF A REPUTATION. NOW ESTABLISHED IN OVER 110 COUNTRIES, FROM THE UNITED STATES TO JAPAN, THIS AUTHENTIC APERITIF IS RENOWNED FOR ITS SUBTLE FLAVOR WITH ESSENCES OF STAR ANISE. EXTREMELY REFRESHING, IT IS DRUNK IN THE MOST PRESTIGIOUS RESTAURANTS AND HOTELS ALL OVER THE WORLD

PESTO

AN UNCOOKED SAUCE MADE WITH FRESH BASIL, GARLIC, PINE NUTS, PARMESAN OR PECORINO CHEESE AND OLIVE OIL. THE INGREDIENTS CAN EITHER BE CRUSHED WITH MORTAR AND PESTLE OR FINELY CHOPPED WITH A FOOD PROCESSOR

PICKLING SPICES

A SPICE BLEND USED IN MIXTURES TO PICKLE VARIOUS FOODS, AS WELL AS TO SEASON CERTAIN DISHES. THE BLEND CAN DIFFER GREATLY ACCORDING TO THE MANUFACTURER, AND THE INGREDIENTS (USUALLY WHOLE OR IN COARSE PIECES) CAN INCLUDE ALLSPICE, BAY LEAVES, CARDAMOM, CINNAMON, CLOVES, CORIANDER, GINGER, MUSTARD SEEDS AND PEPPERCORNS

PIMENTO

1. A LARGE, RED, HEART-SHAPED SWEET PEPPER THAT MEASURES 3 TO 4 INCHES LONG AND 2 TO 3 INCHES WIDE. THE FLESH OF THE PIMIENTO (THE SPANISH WORD FOR "PEPPER") IS SWEET, SUCCULENT AND MORE AROMATIC THAN THAT OF THE RED BELL PEPPER

PINK PEPPERCORN

PINK PEPPERCORNS ARE NOT TRUE PEPPERCORNS BUT ACTUALLY THE DRIED BERRIES FROM THE BAIES ROSE PLANT. THEY'RE CULTIVATED IN MADAGASCAR AND IMPORTED VIA FRANCE, HENCE THEIR EXORBITANT PRICE

POACH

A TYPE OF MOIST-HEAT COOKING TECHNIQUE THAT INVOLVES COOKING BY SUBMERGING FOODSTUFF IN A LIQUID, SUCH AS WATER, MILK, STOCK OR WINE. POACHING IS DIFFERENTIATED FROM THE OTHER "MOIST HEAT" COOKING METHODS, SUCH AS SIMMERING AND BOILING, IN THAT IT USES A RELATIVELY LOW TEMPERATURE (ABOUT 160–180 °F (71–82 °C)).[1] THIS TEMPERATURE RANGE MAKES IT PARTICULARLY SUITABLE FOR DELICATE FOOD, SUCH AS EGGS, POULTRY, FISH AND FRUIT, WHICH MIGHT EASILY FALL APART OR DRY OUT USING OTHER COOKING METHODS

PORT WINE

A PORTUGUESE FORTIFIED WINE PRODUCED EXCLUSIVELY IN THE DOURO VALLEY IN THE NORTHERN PROVINCES OF PORTUGAL IT IS TYPICALLY A SWEET, RED WINE, OFTEN SERVED AS A DESSERT WINE, THOUGH IT ALSO COMES IN DRY, SEMI-DRY, AND WHITE VARIETIES. FORTIFIED WINES IN THE STYLE OF PORT ARE ALSO PRODUCED OUTSIDE PORTUGAL, MOST NOTABLY IN AUSTRALIA, FRANCE, SOUTH AFRICA, CANADA, INDIA, ARGENTINA, AND THE UNITED STATES. UNDER EUROPEAN UNION PROTECTED DESIGNATION OF ORIGIN GUIDELINES, ONLY THE PRODUCT FROM PORTUGAL MAY BE LABELED AS PORT OR PORTO

PRAWN

A COMMON NAME, USED PARTICULARLY IN THE UNITED KINGDOM, IRELAND, AND COMMONWEALTH NATIONS, FOR LARGE SWIMMING CRUSTACEANS OR SHRIMP, ESPECIALLY THOSE WITH COMMERCIAL SIGNIFICANCE IN THE SEAFOOD INDUSTRY. SHRIMP THAT FALL IN THIS CATEGORY OFTEN BELONG TO THE SUBORDER DENDROBRANCHIATA. IN NORTH AMERICA, THE TERM IS USED LESS FREQUENTLY, TYPICALLY FOR FRESHWATER SHRIMP. IN THE UNITED KINGDOM, PRAWN IS MORE COMMON ON MENUS THAN SHRIMP, WHILE THE OPPOSITE IS THE CASE IN THE UNITED STATES. THE TERM PRAWN ALSO LOOSELY DESCRIBES ANY LARGE SHRIMP, ESPECIALLY THOSE AT 15 (OR FEWER) TO THE POUND (SUCH AS KING PRAWNS OR JUMBO SHRIMP)

PURÉE

N. ANY FOOD (USUALLY A FRUIT OR VEGETABLE) THAT IS FINELY MASHED TO A SMOOTH, THICK CONSISTENCY. PUREES CAN BE USED AS A GARNISH, SERVED AS A SIDE DISH OR ADDED AS A THICKENER TO SAUCES OR SOUPS. PUREE V. TO GRIND OR MASH FOOD UNTIL IT'S COMPLETELY SMOOTH. THIS CAN BE ACCOMPLISHED BY ONE OF SEVERAL METHODS INCLUDING USING A FOOD PROCESSOR OR BLENDER OR BY FORCING THE FOOD THROUGH A SIEVE

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Word

Definition!

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RAGOUT

A STEW OF MEAT, VEGETABLES, AND SPICES

RÉMOULADE

THIS CLASSIC FRENCH SAUCE IS MADE BY COMBINING MAYONNAISE (USUALLY HOMEMADE) WITH MUSTARD, CAPERS AND CHOPPED GHERKINS, HERBS AND ANCHOVIES

RIB STEAK

THIS TENDER, FLAVORFUL BEEF STEAK IS A BONELESS CUT FROM THE RIB SECTION (BETWEEN THE SHORT LOIN AND THE CHUCK). IF THE BONES ARE REMOVED THE RESULT IS THE EXTREMELY TENDER RIB-EYE STEAK

RICE VINEGAR

THERE ARE JAPANESE AS WELL AS CHINESE RICE VINEGARS, BOTH MADE FROM FERMENTED RICE, AND BOTH SLIGHTLY MILDER THAN MOST WESTERN VINEGARS

RISOTTO

AN ITALIAN RICE SPECIALTY MADE BY STIRRING HOT STOCK INTO A MIXTURE OF RICE (AND OFTEN CHOPPED ONIONS) THAT HAS BEEN SAUTÉED IN BUTTER. THE STOCK IS ADDED 1/2 CUP AT A TIME AND THE MIXTURE IS STIRRED CONTINUALLY WHILE IT COOKS UNTIL ALL THE LIQUID IS ABSORBED BEFORE MORE STOCK IS ADDED. THIS LABOR-INTENSIVE TECHNIQUE RESULTS IN RICE THAT IS DELECTABLY CREAMY WHILE THE GRAINS REMAIN SEPARATE AND FIRM

ROB ROY

A COCKTAIL MADE WITH SCOTCH, SWEET VERMOUTH AND BITTERS. IT'S SOMETIMES CALLED A SCOTCH MANHATTAN BECAUSE IT SUBSTITUTES SCOTCH FOR THE BOURBON USED IN THE STANDARD MANHATTAN RECIPE

ROCOTO PEPPER

A SPICY APPLE SHAPED CHILI PEPPER OFTEN FOUND IN TRADITIONAL PERUVIAN CEVICHE

ROSEMARY

USED SINCE 500 B.C., ROSEMARY IS NATIVE TO THE MEDITERRANEAN AREA (WHERE IT GROWS WILD) BUT IS NOW CULTIVATED THROUGHOUT EUROPE AND THE UNITED STATES. EARLY ON, THIS MINT-FAMILY MEMBER WAS USED TO CURE AILMENTS OF THE NERVOUS SYSTEM. ROSEMARY'S SILVER-GREEN, NEEDLE-SHAPED LEAVES ARE HIGHLY AROMATIC AND THEIR FLAVOR HINTS OF BOTH LEMON AND PINE

ROUX

A MIXTURE OF FLOUR AND FAT THAT, AFTER BEING SLOWLY COOKED OVER LOW HEAT, IS USED TO THICKEN MIXTURES SUCH AS SOUPS AND SAUCES. THERE ARE THREE CLASSIC ROUX — WHITE, BLOND AND BROWN. THE COLOR AND FLAVOR IS DETERMINED BY THE LENGTH OF TIME THE MIXTURE IS COOKED. BOTH WHITE ROUX AND BLOND ROUX ARE MADE WITH BUTTER. THE FORMER IS COOKED JUST UNTIL IT BEGINS TO TURN BEIGE AND THE LATTER UNTIL PALE GOLDEN. BOTH ARE USED TO THICKEN CREAM AND WHITE SAUCES AND LIGHT SOUPS. THE FULLER-FLAVORED BROWN ROUX CAN BE MADE WITH BUTTER, DRIPPINGS OR PORK OR BEEF FAT. IT'S COOKED TO A DEEP GOLDEN BROWN AND USED FOR RICH, DARK SOUPS AND SAUCES. CAJUN AND CREOLE DISHES USE A LARD- BASED ROUX, WHICH IS COOKED (SOMETIMES FOR ALMOST AN HOUR) UNTIL A BEAUTIFUL MAHOGANY BROWN. THIS DARK NUTTY-FLAVORED BASE IS INDISPENSABLE FOR SPECIALTIES LIKE GUMBO

RUM

A LIQUOR DISTILLED FROM FERMENTED SUGARCANE JUICE OR MOLASSES. MOST OF THE WORLD'S RUM COMES FROM THE CARIBBEAN. PUERTO RICO'S WHITE OR SILVER RUM IS CLEAR AND LIGHT IN BODY AND FLAVOR. THE PUERTO RICAN GOLDEN AND AMBER RUMS HAVE A DEEPER COLOR AND A FLAVOR TO MATCH. DARK, RICH AND FULL- BODIED BEST DESCRIBES JAMAICAN AND CUBAN RUMS. THE SUGARCANE THAT GROWS ALONG GUYANA'S DEMERARA RIVER PRODUCES THE DARKEST, STRONGEST AND RICHEST OF ALL, DEMERARA RUM. THIS SLIGHTLY SWEET LIQUOR IS USED IN A VARIETY OF COCKTAILS INCLUDING THE CUBA LIBRE, MAI TAI, DAIQUIRI AND PIÑA COLADA

RYE WHISKEY

THOUGH WHEAT AND BARLEY ARE OFTEN USED IN THE MASH, LAW REQUIRES THAT THIS AMERICAN WHISKEY BE MADE WITH A MINIMUM OF 51 PERCENT RYE. RYE HAS A FLAVOR THAT IS SIMILAR TO A SMOOTH, RICH BOURBON. STRAIGHT RYES ARE THOSE FROM A SINGLE DISTILLER, WHILE BLENDED RYES ARE A COMBINATION OF SEVERAL STRAIGHT RYES

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SAFFRON

A SPICE DERIVED FROM THE FLOWER OF CROCUS SATIVUS, COMMONLY KNOWN AS THE "SAFFRON CROCUS". SAFFRON CROCUS GROWS TO 20–30 CM (8–12 IN) AND BEARS UP TO FOUR FLOWERS, EACH WITH THREE VIVID CRIMSON STIGMAS, WHICH ARE THE DISTAL END OF A CARPEL.THE STYLES AND STIGMAS, CALLED THREADS, ARE COLLECTED AND DRIED TO BE USED MAINLY AS A SEASONING AND COLOURING AGENT IN FOOD. SAFFRON, LONG AMONG THE WORLD'S MOST COSTLY SPICES BY WEIGHT IS NATIVE TO GREECE OR SOUTHWEST ASIA AND WAS FIRST CULTIVATED IN GREECE. SAFFRON'S TASTE AND IODOFORM- OR HAY-LIKE FRAGRANCE RESULT FROM THE CHEMICALS PICROCROCIN AND SAFRANAL. IT ALSO CONTAINS A CAROTENOID PIGMENT, CROCIN, WHICH IMPARTS A RICH GOLDEN-YELLOW HUE TO DISHES AND TEXTILES. ITS RECORDED HISTORY IS ATTESTED IN A 7TH-CENTURY BC ASSYRIAN BOTANICAL TREATISE COMPILED UNDER ASHURBANIPAL AND IT HAS BEEN TRADED AND USED FOR OVER FOUR MILLENNIA. IRAN NOW ACCOUNTS FOR APPROXIMATELY 90% OF THE WORLD PRODUCTION OF SAFFRON

SAGE

THIS NATIVE MEDITERRANEAN HERB HAS BEEN ENJOYED FOR CENTURIES FOR BOTH ITS CULINARY AND MEDICINAL USES. THE NAME COMES FROM A DERIVATIVE OF THE LATIN SALVUS , MEANING "SAFE," A REFERENCE TO THE HERB'S BELIEVED HEALING POWERS. THE NARROW, OVAL, GRAY-GREEN LEAVES OF THIS PUNGENT HERB ARE SLIGHTLY BITTER AND HAVE A MUSTY MINT TASTE AND AROMA

SALAMI

THE NAME APPLIED TO A FAMILY OF SAUSAGES SIMILAR TO CERVELATS. BOTH STYLES ARE UNCOOKED BUT SAFE TO EAT WITHOUT HEATING BECAUSE THEY'VE BEEN PRESERVED BY CURING. SALAMIS, HOWEVER, TEND TO BE MORE BOLDLY SEASONED (PARTICULARLY WITH GARLIC), COARSER, DRIER AND, UNLIKE CERVELATS, RARELY SMOKED. SALAMIS ARE USUALLY AIR-DRIED AND VARY IN SIZE, SHAPE, SEASONING AND CURING PROCESS. THOUGH THEY'RE USUALLY MADE FROM A MIXTURE OF BEEF AND PORK, THE KOSHER VERSIONS ARE STRICTLY BEEF. AMONG THE BEST-KNOWN ITALIAN SALAMIS ARE GENOA (RICH, FATTY AND STUDDED WITH WHITE PEPPERCORNS) AND COTTO (STUDDED WITH BLACK PEPPERCORNS). THE NONPORK KOSHER SALAMIS ARE COOKED AND SEMISOFT. ITALIAN- AMERICAN FAVORITES INCLUDE ALESANDRI AND ALPINO

SALMON

SALMON WAS AN IMPORTANT FOOD TO MANY EARLY AMERICAN INDIANS WHOSE SUPERSTITIONS PREVENTED CERTAIN TRIBE MEMBERS FROM HANDLING OR EATING THE FISH LEST THEY ANGER ITS SPIRIT AND CAUSE IT TO LEAVE THEIR WATERS FOREVER. SALMON ARE ANADROMOUS, MEANING THAT THEY MIGRATE FROM THEIR SALTWATER HABITAT TO SPAWN IN FRESH WATER. OVER THE YEARS, SOME SALMON HAVE BECOME LANDLOCKED IN FRESHWATER LAKES. IN GENERAL, THE FLESH OF THOSE SALMON IS LESS FLAVORFUL THAN THAT OF THEIR SEA- RUNNING RELATIVES. THERE IS AN INCREASING VOLUME OF AQUACULTURED SALMON BEING IMPORTED INTO THE UNITED STATES TODAY — MOST OF IT FROM NORWAY, ALTHOUGH CHILE'S SALMON FARMING INDUSTRY IS NOW GIVING THE NORWEGIANS SOME COMPETITION. ALTHOUGH FARMED SALMON ARE RAISED IN SALT WATER, THEIR FLESH DOESN'T HAVE THE SAME RICH NUANCES IN FLAVOR AND TEXTURE AS THAT OF THEIR WILD RELATIONS. THERE ARE SEVERAL VARIETIES OF NORTH AMERICAN SALMON. ALL BUT ONE ARE FOUND OFF THE PACIFIC COAST, AND ABOUT 90 PERCENT COME FROM ALASKAN WATERS. AMONG THE BEST PACIFIC SALMON IS THE SUPERIOR CHINOOK OR KING SALMON, WHICH CAN REACH UP TO 120 POUNDS. THE COLOR OF ITS HIGH-FAT, SOFT-TEXTURED FLESH RANGES FROM OFF-WHITE TO BRIGHT RED. OTHER HIGH-FAT SALMON INCLUDE THE COHO OR SILVER SALMON, WITH ITS FIRM-TEXTURED, PINK TO RED-ORANGE FLESH, AND THE SOCKEYE OR RED SALMON (HIGHLY PRIZED FOR CANNING) WITH ITS FIRM, DEEP RED FLESH. NOT AS FATTY AS THE PRECEDING SPECIES ARE THE PINK OR HUMPBACK SALMON — THE SMALLEST, MOST DELICATELY FLAVORED OF THE PACIFIC VARIETIES — AND THE CHUM OR DOG SALMON, WHICH IS DISTINGUISHED BY HAVING THE LIGHTEST COLOR AND LOWEST FAT CONTENT. PACIFIC SALMON ARE IN SEASON FROM SPRING THROUGH FALL. THE POPULATION OF THE ONCE-ABUNDANT ATLANTIC SALMON HAS DIMINISHED GREATLY OVER THE YEARS BECAUSE OF INDUSTRIAL POLLUTION OF BOTH NORTH AMERICAN AND EUROPEAN TRIBUTARIES. THE ATLANTIC SALMON HAS A HIGH-FAT FLESH THAT'S PINK AND SUCCULENT. CANADA PROVIDES MOST OF THE ATLANTIC SALMON, WHICH IS IN SEASON FROM SUMMER TO EARLY WINTER

SAMBUCA

AN ANISE-FLAVORED, NOT-TOO-SWEET ITALIAN LIQUEUR THAT IS USUALLY SERVED WITH 2 OR 3 DARK-ROASTED COFFEE BEANS FLOATING ON TOP

SAUTÉ

TO COOK FOOD QUICKLY IN A SMALL AMOUNT OF OIL IN A SKILLET OR SAUTÉ PAN OVER DIRECT HEAT

SCOTCH WHISKY

MADE ONLY IN SCOTLAND, THIS DISTINCTIVE LIQUOR USES BARLEY FOR FLAVORING INSTEAD OF THE CORN THAT'S USED FOR MOST AMERICAN WHISKIES. THE CHARACTERISTIC SMOKY FLAVOR OF SCOTCH COMES FROM THE FACT THAT THE SPROUTED MALTED BARLEY IS DRIED OVER PEAT FIRES. THERE ARE TWO MAIN TYPES OF THIS LIQUOR AVAILABLE — BLENDED SCOTCHES, WHICH ARE A COMBINATION OF 50 TO 80 PERCENT GRAIN (UNMALTED) WHISKY AND 20 TO 50 PERCENT MALT WHISKY; AND SINGLE-MALT SCOTCHES, WHICH ARE MADE EXCLUSIVELY FROM MALT, PRODUCED BY A SINGLE DISTILLERY AND HAVE A RICHER SMOKY FLAVOR. THOUGH BLENDED SCOTCH IS GENERALLY PREFERRED IN THE UNITED STATES, SINGLE-MALTS ARE RAPIDLY GAINING FAVOR. TRADITIONALLY, WHISKIES MADE IN SCOTLAND ARE SPELLED WITHOUT THE "E."

SEA BASS

A TERM USED TO DESCRIBE ANY OF VARIOUS SALTWATER FISH, MOST OF WHICH AREN'T MEMBERS OF THE BASS FAMILY. BLACK SEA BASS IS A TRUE BASS (AS IS STRIPED BASS), BUT WHITE SEA BASS, WHICH IS GENERALLY MARKETED SIMPLY AS "SEA BASS," IS ACTUALLY A MEMBER OF THE DRUM FAMILY. THE GIANT SEA BASS IS RELATED TO THE GROUPER FAMILY AND CAN WEIGH AS MUCH AS 550 POUNDS. IT'S SOMETIMES MISTAKENLY CALLED BOTH BLACK SEA BASS AND JEWFISH

SERANNO HAM

LITERALLY "HAM FROM THE SIERRA, OR MOUNTAINS" IS A TYPE OF JAMÓN (DRY-CURED SPANISH HAM), WHICH IS GENERALLY SERVED IN THIN SLICES, OR OCCASIONALLY DICED. THE MAJORITY OF SERRANO HAMS ARE MADE FROM THE LANDRACE BREED OF WHITE PIG AND ARE NOT TO BE CONFUSED WITH THE MUCH MORE EXPENSIVE JAMÓN IBÉRICO

SHALLOT

THE NAME OF THIS ONION-FAMILY MEMBER (ALLIUM ASCALONICUM ) COMES FROM ASCALON, AN ANCIENT PALESTINIAN CITY WHERE THE SHALLOT IS THOUGHT TO HAVE ORIGINATED. SHALLOTS ARE FORMED MORE LIKE GARLIC THAN ONIONS, WITH A HEAD COMPOSED OF MULTIPLE CLOVES, EACH COVERED WITH A THIN, PAPERY SKIN. THE SKIN COLOR CAN VARY FROM PALE BROWN TO PALE GRAY TO ROSE, AND THE OFF-WHITE FLESH IS USUALLY BARELY TINGED WITH GREEN OR PURPLE

SHERRY

A FORTIFIED WINE ORIGINALLY MADE IN AND AROUND THE TOWN OF JEREZ IN THE ANDALUSIA REGION OF SOUTHERN SPAIN. IT'S NOW ALSO MADE IN THE UNITED STATES AND OTHER PARTS OF THE WORLD SUCH AS AUSTRALIA AND SOUTH AFRICA. AS WITH MANY WINES, SHERRIES RANGE FROM CONNOISSEUR QUALITY TO INEXPENSIVE MASS-PRODUCED VERSIONS. THE SPANISH ARE THE ACKNOWLEDGED EXPERTS, USING THE SOLERA SYSTEM OF TOPPING OFF OLDER WINES WITH THE MORE RECENTLY MADE SHERRY. THUS THERE ARE NO VINTAGE SHERRIES AND THE QUALITY IS CONSISTENT YEAR AFTER YEAR. SHERRIES RANGE IN COLOR, FLAVOR AND SWEETNESS. FINOS ARE DRY AND LIGHT, WHILE MANZANILLAS ARE VERY DRY, DELICATE FINOS WITH A HINT OF SALTINESS. CONSIDERED A MEDIUM SHERRY, THE NUTTY-FLAVORED AMONTILLADOS ARE SWEETER, SOFTER AND DARKER IN COLOR THAN FINOS. THEY'RE SOMETIMES LABELED MILK SHERRY . THE SWEET OLOROSOS ARE FULLER FLAVORED AND DARKER THAN DRY OR MEDIUM SHERRIES. THEY ARE USUALLY AGED LONGER AND ARE ALSO MORE EXPENSIVE. OLOROSOS ARE OFTEN LABELED CREAM OR GOLDEN SHERRIES. SHERRIES CAN BE DRUNK AS AN APÉRITIF OR AFTER DINNER. DRY SHERRIES ARE USUALLY DRUNK CHILLED, SWEET SHERRIES AT ROOM TEMPERATURE

SHIITAKE

THOUGH ORIGINALLY FROM JAPAN AND KOREA, THE DELICIOUS SHIITAKE MUSHROOM IS NOW BEING CULTIVATED IN THE UNITED STATES (WHERE IT'S OFTEN CALLED GOLDEN OAK ) IN A NUMBER OF STATES INCLUDING CALIFORNIA, PENNSYLVANIA, VERMONT, WASHINGTON AND VIRGINIA

SHRIMP

THIS DELICIOUS CRUSTACEAN IS AMERICA'S FAVORITE SHELLFISH. MOST OF THE SHRIMP IN THE UNITED STATES COMES FROM BORDERING WATERS, NOTABLY THE ATLANTIC AND PACIFIC OCEANS AND THE GULF COAST. THERE ARE HUNDREDS OF SHRIMP SPECIES, MOST OF WHICH CAN BE DIVIDED INTO TWO BROAD CLASSIFICATIONS — WARM-WATER SHRIMP AND COLD-WATER SHRIMP. AS A BROAD AND GENERAL RULE, THE COLDER THE WATER, THE SMALLER AND MORE SUCCULENT THE SHRIMP. SHRIMP COME IN ALL MANNER OF COLORS INCLUDING REDDISH- TO LIGHT BROWN, PINK, DEEP RED, GRAYISH-WHITE, YELLOW, GRAY-GREEN AND DARK GREEN. SOME HAVE COLOR STRIATIONS OR MOTTLING ON THEIR SHELLS. BECAUSE OF A HEAT-CAUSED CHEMICAL CHANGE, MOST SHRIMP SHELLS CHANGE COLOR (SUCH AS FROM PALE PINK TO BRIGHT RED OR FROM RED TO BLACK) WHEN COOKED. SHRIMP ARE MARKETED ACCORDING TO SIZE (NUMBER PER POUND), BUT MARKET TERMS VARY GREATLY FROM REGION TO REGION AND FROM FISH MARKET TO FISH MARKET. KEEPING THAT VARIANCE IN MIND, THE GENERAL SIZE CATEGORIES INTO WHICH SHRIMP FALL ARE: COLOSSAL (10 OR LESS PER POUND), JUMBO (11-15), EXTRA-LARGE (16-20), LARGE (21-30), MEDIUM (31-35), SMALL (36-45) AND MINIATURE (ABOUT 100). IN THE UNITED STATES, JUMBO AND COLOSSAL SHRIMP ARE COMMONLY CALLED "PRAWNS," THOUGH THE PRAWN IS, IN FACT, A DIFFERENT SPECIES

SLURRY

A THIN PASTE OF WATER AND FLOUR, WHICH IS STIRRED INTO HOT PREPARATIONS (SUCH AS SOUPS, STEWS AND SAUCES) AS A THICKENER. AFTER THE SLURRY IS ADDED, THE MIXTURE SHOULD BE STIRRED AND COOKED FOR SEVERAL MINUTES IN ORDER FOR THE FLOUR TO LOSE ITS RAW TASTE

SNAIL

PREHISTORIC SITES HAVE UNCOVERED PILES OF THIS GASTROPOD MOLLUSK'S SPIRAL SHELL, INDICATING THAT SNAILS WERE POPULAR EARLY ON. THEY WERE GREATLY FAVORED BY ANCIENT ROMANS, WHO CULTIVATED SPECIAL VINEYARDS ON WHICH THE SNAILS COULD FEED AND FATTEN. THE BEST-KNOWN VARIETIES TODAY ARE THE VINEYARD OR BURGUNDY SNAIL AND THE PETIT-GRIS . THE VINEYARD SNAIL HAS A DIET OF GRAPE LEAVES AND, THOUGH IT GROWS SLOWLY AND IS SOMEWHAT DIFFICULT TO RAISE, IS CONSIDERED THE BEST EATING. IT GROWS TO ABOUT 1 3/4 INCHES, HAS A STREAKED, DULL, YELLOWISH BROWN SHELL AND MOTTLED FLESH. THE SMALLER (ABOUT 1 INCH) FRENCH PETIT-GRIS IS NOW BEING CULTIVATED IN THE UNITED STATES AND HAS A BROWNISH-GRAY SHELL AND FLESH. OTHER VARIETIES ARE CULTIVATED IN ALGERIA, TURKEY, CHINA, INDONESIA AND AFRICA BUT ARE NOT AS HIGHLY ESTEEMED AS THE VINEYARD SNAIL AND PETIT-GRIS

STEAK AU POIVRE

STEAK THAT IS COVERED WITH COARSELY GROUND PEPPER BEFORE BEING SAUTÉED OR BROILED. STEAK AU POIVRE IS USUALLY FINISHED EITHER BY TOPPING IT WITH A CHUNK OF SWEET BUTTER OR BY MAKING A SIMPLE SAUCE FROM THE PAN DRIPPINGS. ELABORATE PRESENTATIONS OFTEN CALL FOR FLAMING (SEE FLAMBÉ) THE STEAK WITH BRANDY. ALSO CALLED PEPPER STEAK

STEAK TARTARE

A MEAT DISH MADE FROM FINELY CHOPPED OR MINCED RAW BEEF. IT IS OFTEN SERVED WITH ONIONS, CAPERS AND SEASONINGS (THE LATTER TYPICALLY INCORPORATING FRESH GROUND PEPPER AND WORCESTERSHIRE SAUCE), SOMETIMES WITH A RAW EGG YOLK, AND OFTEN ON RYE BREAD. THE NAME TARTARE IS SOMETIMES GENERALIZED TO OTHER RAW MEAT OR FISH DISHES. ALTHOUGH LESS COMMON THAN THE COMPLETELY RAW VARIETY, THERE IS A VERSION SERVED IN FRANCE OF STEAK TARTARE CALLED TARTARE ALLER-RETOUR. IT IS A MOUND OF MOSTLY RAW STEAK TARTARE THAT IS LIGHTLY SEARED ON ONE SIDE OF THE PATTY

SWEET POTATO

THIS LARGE EDIBLE ROOT BELONGS TO THE MORNING-GLORY FAMILY AND IS NATIVE TO TROPICAL AREAS OF THE AMERICAS. THERE ARE MANY VARIETIES OF SWEET POTATO BUT THE TWO THAT ARE WIDELY GROWN COMMERCIALLY ARE A PALE SWEET POTATO AND THE DARKER-SKINNED VARIETY AMERICANS ERRONEOUSLY CALL "YAM" (THE TRUE YAM IS NOT RELATED TO THE SWEET POTATO). THE PALE SWEET POTATO HAS A THIN, LIGHT YELLOW SKIN AND A PALE YELLOW FLESH. ITS FLAVOR IS NOT SWEET AND AFTER BEING COOKED, THE PALE SWEET POTATO IS DRY AND CRUMBLY, MUCH LIKE A WHITE BAKING POTATO. THE DARKER VARIETY HAS A THICKER, DARK ORANGE SKIN AND A VIVID ORANGE, SWEET FLESH THAT COOKS TO A MUCH MOISTER TEXTURE. FRESH SWEET POTATOES ARE AVAILABLE SPORADICALLY THROUGHOUT THE YEAR, THOUGH NOT AS READILY DURING THE SUMMER MONTHS

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T

TABASCO PEPPER; TABASCO SAUCE

A VERY HOT, SMALL RED PEPPER ORIGINALLY FROM THE MEXICAN STATE OF TABASCO. THE W ORD ITSELF MEANS "DAMP EARTH." THOUGH THESE PEPPERS ARE NOW GROWN IN PARTS OF LOUISIANA, THEY'RE NOT WIDELY COMMERCIALLY AVAILABLE. INSTEAD, THEY'RE USED SPECIFICALLY TO MAKE TABASCO SAUCE, A TRADEMARKED NAME HELD BY THE MCILHENNY FAMILY SINCE THE MID-1800S. PRODUCED SINCE CIVIL WAR TIMES, THIS FIERY SAUCE IS MADE FROM TABASCO PEPPERS, VINEGAR AND SALT. THE PEPPERS ARE FERMENTED IN BARRELS FOR 3 YEARS BEFORE BEING PROCESSED INTO THE SAUCE. TABASCO SAUCE ADDS ZEST TO NUMEROUS DISHES AS WELL AS BEING INTEGRAL TO THE FAMOUS BLOODY MARY COCKTAIL

T-BONE STEAK

CUT FROM THE CENTER OF THE SHORT LOIN, THIS STEAK HAS A T-SHAPED BONE THAT SEPARATES THE SMALL TENDERLOIN SECTION FROM THE LARGER TOP LOIN. THE PORTERHOUSE STEAK DIFFERS FROM THE T-BONE IN THAT IT CONTAINS A LARGER PORTION OF THE TENDERLOIN

TEQUILA

A COLORLESS OR PALE STRAW-COLORED LIQUOR MADE BY FERMENTING AND DISTILLING THE SWEET SAP OF THE AGAVE PLANT. IT ORIGINATED IN TEQUILA, MEXICO, HENCE THE NAME. MOST TEQUILAS IMPORTED TO THE UNITED STATES RANGE FROM 80 TO 86 PROOF, ALTHOUGH SOME VERSIONS ARE OVER 100 PROOF. TEQUILA IS THE BASE LIQUOR IN THE POPULAR MARGARITA COCKTAIL

THYME

THERE ARE SEVERAL VARIETIES OF THIS MINT-FAMILY MEMBER, A PERENNIAL HERB NATIVE TO SOUTHERN EUROPE AND THE MEDITERRANEAN. GARDEN THYME, THE MOST OFTEN USED VARIETY, IS A BUSH WITH GRAY-GREEN LEAVES GIVING OFF A PUNGENT MINTY, LIGHT-LEMON AROMA. SUBVARIETIES INCLUDE THE NARROW-LEAFED FRENCH THYME AND BROAD-LEAFED ENGLISH THYME . THE MOST WELL-KNOWN SUBVARIETY OF WILD THYME — A THICK GROUND COVER — IS LEMON THYME , AN HERB WITH A MORE PRONOUNCED LEMON AROMA THAN GARDEN THYME. WHATEVER THE VARIETY, THYME IS WIDELY USED IN COOKING TO ADD FLAVOR TO VEGETABLES, MEAT, POULTRY AND FISH DISHES, SOUPS AND CREAM SAUCES. IT'S A BASIC HERB OF FRENCH CUISINE AND INTEGRAL TO BOUQUET GARN

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U

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Definition!

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V

VEAL OSCAR

SAID TO HAVE BEEN NAMED IN HONOR OF SWEDEN'S KING OSCAR II, WHO WAS ESPECIALLY PARTIAL TO ITS INGREDIENTS, THIS DISH CONSISTS OF SAUTÉED VEAL CUTLETS TOPPED WITH CRAB OR CRAYFISH MEAT AND BÉARNAISE SAUCE. VEAL OSCAR IS FINISHED WITH A GARNISH OF ASPARAGUS SPEARS

VINAIGRETTE

ONE OF THE FIVE "MOTHER SAUCES," VINAIGRETTE IS A BASIC OIL-AND-VINEGAR COMBINATION, GENERALLY USED TO DRESS SALAD GREENS AND OTHER COLD VEGETABLE, MEAT OR FISH DISHES. IN ITS SIMPLEST FORM, VINAIGRETTE CONSISTS OF OIL, VINEGAR (USUALLY 3 PARTS OIL TO 1 PART VINEGAR), SALT AND PEPPER. MORE ELABORATE VARIATIONS CAN INCLUDE ANY OF VARIOUS INGREDIENTS SUCH AS SPICES, HERBS, SHALLOTS, ONIONS, MUSTARD, ETC

VINEGAR

DERIVED FROM THE FRENCH VIN AIGRE , "SOUR WINE," VINEGAR IS MADE BY BACTERIAL ACTIVITY THATS CONVERTS FERMENTED LIQUIDS SUCH AS WINE, BEER OR CIDER INTO A WEAK SOLUTION OF ACETIC ACID (THE CONSTITUENT THAT MAKES IT SOUR). VINEGAR HAS BEEN USED FOR CENTURIES FOR EVERYTHING FROM BEVERAGES (LIKE SHRUBS), TO AN ODOR-DIMINISHER FOR STRONG FOODS SUCH AS CABBAGE AND ONIONS, TO A HAIR RINSE AND SOFTENER. THERE ARE A MULTITUDE OF VINEGAR VARIETIES AVAILABLE TODAY. IN THE UNITED STATES, THE MOST POPULAR STYLES ARE THE FRUITY APPLE CIDER VINEGAR, MADE FROM FERMENTED APPLE CIDER, AND THE RATHER HARSH-TASTING DISTILLED WHITE VINEGAR, MADE FROM A GRAIN-ALCOHOL MIXTURE. THE FRENCH PREFER PLEASANTLY PUNGENT WINE VINEGARS, WHICH CAN BE MADE FROM EITHER RED OR WHITE WINE. IN BRITAIN THE FAVORITE IS MILD MALT VINEGAR, OBTAINED FROM MALTED BARLEY. THE EXQUISITE ITALIAN BALSAMIC VINEGAR, MADE FROM WHITE TREBBIANO GRAPE JUICE, GETS ITS DARK COLOR AND PUNGENT SWEETNESS FROM AGING IN BARRELS — OF VARIOUS WOODS AND IN GRADUATING SIZES — OVER A PERIOD OF YEARS. IT SHOULD BE NOTED THAT MANY BALSAMIC VINEGARS CONTAIN SULFITES, WHICH ARE PRIMARILY ADDED TO INHIBIT THE GROWTH OF UNFAVORABLE, FLAVOR-DETRACTING BACTERIA.

VODKA

A CLEAR, COLORLESS, UNAGED LIQUOR ORIGINALLY MADE IN RUSSIA FROM POTATOES. TODAY'S VODKA, WHICH IS ALMOST ODORLESS AND TASTELESS, MAY BE MADE FROM OTHER INGREDIENTS SUCH AS CORN, WHEAT OR RYE. VODKA IS INTEGRAL TO MANY COCKTAILS SUCH AS THE SCREWDRIVER, BLOODY MARY AND VODKA MARTINI. IF SERVED STRAIGHT, IT SHOULD ALWAYS BE ICY-COLD. FLAVORED VODKAS HAVE BECOME POPULAR IN THE UNITED STATES AND MAY BE FLAVORED WITH ANYTHING FROM FRUITS TO HOT PEPPERS. SOME FLAVORED VODKAS ARE EVEN SWEETENED SLIGHTLY

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WAGYU BEEF JAPAN

WAGYU BULLS (OF THE TAJIMA VARIETY) ON A FARM IN NORTHERN HYOGO PREFECTURE HIGH GRADE SLICED MATSUSAKA WAGYU BEEF (RIB SECTION MEAT) BECAUSE OF JAPAN'S RUGGED TERRAIN AND ISOLATED AREAS, DIFFERENT BREEDING AND FEEDING TECHNIQUES WERE USED SUCH AS MASSAGING OR ADDING BEER OR SAKE TO THEIR FEEDING REGIMEN. IT IS SUGGESTED THAT THIS WAS DONE TO AID IN DIGESTION AND INDUCE HUNGER DURING HUMID SEASONS, BUT IT APPEARS TO HAVE NO EFFECT ON THE MEAT'S FLAVOR. MASSAGING MAY HAVE BEEN INTRODUCED TO PREVENT MUSCLE CRAMPING ON SMALL FARMS IN JAPAN WHERE THE ANIMALS DID NOT HAVE SUFFICIENT ROOM TO USE THEIR MUSCLES. WAGYU CATTLE'S GENETIC PREDISPOSITION YIELDS A BEEF THAT CONTAINS A HIGHER PERCENTAGE OF OMEGA-3 AND OMEGA-6 FATTY ACIDS THAN TYPICAL BEEF. THE INCREASED MARBLING ALSO INCREASES THE RATIO OF MONOUNSATURATED FATS TO SATURATED FATS. JAPANESE BLACK MAKES UP 90% OF ALL FATTENED CATTLE IN JAPAN.STRAINS OF JAPANESE BLACK INCLUDE TOTTORI, TAJIMA, SHIMANE AND OKAYAMA.JAPANESE BROWN, ALSO KNOWN AS JAPANESE RED IS THE OTHER MAIN BREED; STRAINS INCLUDE KOCHI AND KUMAMOTO. JAPANESE SHORTHORN MAKES UP LESS THAN ONE PERCENT OF ALL CATTLE IN JAPAN

WAGYU BEEF AUSTRALIA

THE AUSTRALIAN WAGYU ASSOCIATION IS THE LARGEST BREED ASSOCIATION OUTSIDE JAPAN. BOTH FULLBLOOD AND WAGYU-CROSS CATTLE ARE FARMED IN AUSTRALIA FOR DOMESTIC AND OVERSEAS MARKETS, INCLUDING TAIWAN, CHINA, HONG KONG, SINGAPORE, INDONESIA, THE U.K., FRANCE, GERMANY, DENMARK AND THE U.S.AUSTRALIAN WAGYU CATTLE ARE GRAIN FED FOR THE LAST 300–500 DAYS OF PRODUCTION. WAGYU BRED IN WESTERN AUSTRALIA'S MARGARET RIVER REGION OFTEN HAVE RED WINE ADDED TO THEIR FEED AS WELL

WAGYU BEEF UNITED STATES

IN THE UNITED STATES, JAPANESE WAGYU CATTLE WERE BRED WITH ANGUS CATTLE. THIS CROSSBREED HAS BEEN NAMED AMERICAN STYLE KOBE BEEF. WAGYU WERE FIRST COMPETITIVELY EXHIBITED AT THE NATIONAL WESTERN STOCK SHOW IN 2012. SOME U.S. WAGYU BREEDERS HAVE FULL BLOODED ANIMALS DIRECTLY DESCENDED FROM ORIGINAL JAPANESE BLOODLINES, AND ARE REGISTERED THROUGH THE AMERICAN WAGYU ASSOCIATION

WATER BATH

THE FRENCH CALL THIS COOKING TECHNIQUE BAIN MARIE . IT CONSISTS OF PLACING A CONTAINER (PAN, BOWL, SOUFFLÉ DISH, ETC.) OF FOOD IN A LARGE, SHALLOW PAN OF WARM WATER, WHICH SURROUNDS THE FOOD WITH GENTLE HEAT. THE FOOD MAY BE COOKED IN THIS MANNER EITHER IN AN OVEN OR ON TOP OF A RANGE. THIS TECHNIQUE IS DESIGNED TO COOK DELICATE DISHES SUCH AS CUSTARDS, SAUCES AND SAVORY MOUSSES WITHOUT BREAKING OR CURDLING THEM. IT CAN ALSO BE USED TO KEEP COOKED FOODS WARM

WHISKEY; WHISKY

AN ALCOHOLIC DISTILLATE OBTAINED FROM A FERMENTED MASH OF GRAINS SUCH AS BARLEY, RYE OR CORN. THERE ARE MANY VARIETIES OF WHISKEY — OR WHISKY , AS IT'S SPELLED IN SCOTLAND AND CANADA. THE FINAL RESULT IS AFFECTED BY MANY FACTORS INCLUDING THE WATER, TYPE OF GRAIN, HOW THE GRAIN IS TREATED AND PROCESSED AND THE AGING. AMONG THE MORE POPULAR WHISKIES ARE BOURBON, CANADIAN WHISKY, IRISH WHISKEY, RYE AND SCOTCH

WORCESTERSHIRE SAUCE

THOUGH THIS CONDIMENT WAS ORIGINALLY DEVELOPED IN INDIA BY THE ENGLISH, IT TAKES ITS NAME FROM THE FACT THAT IT WAS FIRST BOTTLED IN WORCESTER, ENGLAND. IT'S A THIN, DARK, RATHER PIQUANT SAUCE USED TO SEASON MEATS, GRAVIES, SOUPS AND VEGETABLE JUICES, AND AS A TABLE CONDIMENT. IT'S ALSO AN ESSENTIAL INGREDIENT IN THE POPULAR BLOODY MARY COCKTAIL. WORCESTERSHIRE'S FORMULA USUALLY INCLUDES GARLIC, SOY SAUCE, TAMARIND, ONIONS, MOLASSES, LIME, ANCHOVIES, VINEGAR AND VARIOUS SEASONINGS

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X

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Definition!

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Y

Word

Definition!

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Z

ZUCCHINI

THIS POPULAR SUMMER SQUASH IS SHAPED LIKE A SLIGHTLY CURVED CYLINDER, A BIT SMALLER AT THE TOP THAN THE BOTTOM. A ZUCCHINI'S SKIN COLOR CAN VARY FROM DARK TO LIGHT GREEN, SOMETIMES WITH YELLOW MARKINGS THAT GIVE IT A MOTTLED OR STRIPED LOOK. THE OFF-WHITE FLESH HAS A VERY PALE GREEN CAST AND THE FLAVOR IS LIGHT AND DELICATE

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