The Full Culinary A-Z Glossary

Italian for 'to the tooth.' Describes pasta or vegetables cooked until they are tender yet still firm when bitten.

Vegetables (like onions, carrots, and celery) and herbs used to provide a base layer of flavor for a dish.

Dishes sprinkled with breadcrumbs or grated cheese and baked until a golden-brown crust forms.

To cook a liquid (like a sauce or stock) until it's nearly dry, which intensely concentrates the flavor.

A cooking technique where food is placed in a container and that container is then set in a larger pan of hot water; used for gentle cooking or keeping food warm (e.g., Hollandaise).

To plunge food briefly into boiling water and then immediately into an ice bath to stop the cooking process (shocking), preserving color and texture.

A cooking method where meat is first seared at high heat, then slowly cooked, tightly covered, in a small amount of liquid until tender.

A fine dice cut, typically 3mm x 3mm x 3mm, primarily used for uniform cooking and garnish.

The process of browning sugars at high temperatures (around 320°F / 160°C), resulting in rich, nutty flavors (distinct from the Maillard Reaction).

A cutting technique where leafy vegetables (like basil or mint) are rolled tightly and sliced into thin ribbons.

Unsalted butter cooked to separate the water and milk solids from the pure butterfat, giving it a higher smoke point.

Adding a cold liquid (like wine, stock, or water) to a hot pan to dissolve and lift the fond (browned bits) from the bottom, incorporating it into a sauce.

Cutting food into small cubes of uniform size. Different sizes include large, medium, small, and brunoise.

The forced mixture of two liquids that would normally not mix (e.g., fat and water), such as oil and vinegar in a vinaigrette, often stabilized by an agent like mustard or egg yolk.

The French term for the flavorful browned and caramelized meat and vegetable scraps stuck to the bottom of the pan after searing or roasting. Essential for deglazing.

A highly concentrated, flavorful stock, usually made from fish bones, wine, and aromatics.

A network of proteins (gliadin and glutenin) formed when water is added to flour, providing structure and elasticity to bread dough.

A non-enzymatic chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor, occurring at temperatures above 285°F (140°C).

French for 'everything in its place.' The crucial step of organizing and arranging all ingredients (cuts, measures, etc.) and equipment before cooking begins.

One of the five foundational sauces in French cuisine: Béchamel, Velouté, Espagnole, Hollandaise, and Tomate. All other sauces are derived from these.

To boil food briefly in liquid to soften it or partially cook it before transferring it to another cooking method (e.g., roasting).

The process of simmering a liquid (like a sauce or stock) to evaporate water, thereby concentrating its flavor and thickening its consistency.

A cooked mixture of equal parts (by weight) flour and fat (usually butter) used as the basic thickening agent for sauces and soups.