Glossary
Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Doneness & Texture (15)
Al dente
Cooked to be firm to the bite (pasta, vegetables)
Crisp-tender
Cooked until tender but still slightly crunchy
Crispy
Firm, crunchy texture
Golden brown
Cooked until surface is golden color
Medium
Meat cooked to 135-145°F, pink center
Medium-rare
Meat cooked to 130-135°F, warm red center
Medium-well
Meat cooked to 145-155°F, slightly pink center
Opaque
No longer translucent (fish, eggs, etc.)
Rare
Meat cooked to 125-130°F, red center
Ribbon stage
Mixture falls in thick ribbon from spoon
Soft peaks
Whipped mixture that holds shape but tips fold over
Stiff peaks
Whipped mixture that holds sharp peaks
Tender
Soft texture, easy to cut or chew
Translucent
See-through or partially transparent (onions, etc.)
Well-done
Meat cooked to 155°F+, no pink
About This Glossary
Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.
Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.