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Cooking Terms
This Glossary Cooking Terms Section contains our most recent glossary additions that you and your family will enjoy.
Featured Glossary Term:
A traditional Asian cooking vessel shaped like a large low bowl with two handles. Modern woks are usually made from steel or aluminum. They heat food such as meats and vegetables quickly and evenly and are excellent for stir-frying food with a minimum of oil. Food is easily tossed in the wok to ensure even cooking. Typical Grill and Roasting Woks are made from porcelain enameled steel that is formed into square or round metal shapes with perforated holes on the surface for cooking various ingredients on outdoor grills. There are several types of Grill Woks available for use. One is made similar to a bowl Wok with slanted sides and an open center. Another type of Grill Wok, referred to as a Vertical Roasting Wok, is designed with a center container for holding basting liquids. The core container enables poultry to be basted from the inside out, adding moisture and flavors as the poultry cooks. As the food cooks, the basting liquid not only moistens the poultry but also drips onto the surrounding vegetables or other ingredients to enhance the flavors of other items being cooked. The Vertical Roasting Wok is often used to prepare a popular grilled item known as "Beer Can Chicken."
Top 250 glossary terms found
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Term Name
A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.
An old-fashioned tan-colored confection made with brown sugar, milk, butter, and vanilla. The ingredients are cooked in a saucepan and are stirred constantly until heated to the soft ball stage.
(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.
(Scientific Name: Craterellus fallax) A tender and somewhat fragile funnel or horn-shaped mushroom more commonly known as, “Horn of Plenty” (Craterellus cornucopioides).
Grown in the Himalayan mountain region, the Monukka Raisins have a sligthtly larger size than the traditional dark raisin made from dried green grapes.
A medium to large size variety of apple, which is a cross between a Golden Delicious, Cox's Orange Pippin, and the Duchess of Oldenburg.
A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.
A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).
A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.
A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.
A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.
A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.
A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.
A type of soup in which the herb sorrel is the primary flavoring. The soup is a specialty of Jewish cooking and is prepared with water or broth, egg yolks, salt, and sorrel.
A type of Jewish cookie most often made with a delicious cream cheese dough; however, the dough is also prepared with nondairy ingredients so that the cookie can be consumed during or after a meal of meat and still be kosher.
A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.
A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.
A Yiddish term that means “cheese.” When a Jewish dish has “kaes” attached to its’ name, it is an indictor that cheese is one of the ingredients of the dish.
A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.
A type of Jewish pastry or cookie that is filled with a wide range fillings (usually sweet), such as apricots, dates, prunes, poppy seeds, or a mixture of poppy seeds and honey.
A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.
A term that refers to a small piece or portion of a sweet food, such as candied fruits or nuts, small candies, or petit fours.
A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.
A Yiddish term that means, “homemade food.”
A Yiddish term that means, “appetizers that are quite tasty.”
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