Glossary

Master culinary terminology with our comprehensive guide to cooking techniques and methods.

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All Terms Cutting Techniques Preparation Cooking Methods Mixing Techniques Flavor Development Doneness & Texture Essential Concepts

Essential Concepts (14)

Bouquet garni

Bundle of herbs tied together for flavoring (removed before serving)

Fond

Browned bits stuck to bottom of pan after searing

Garnish

Decorate or add finishing touch to dish

Macerate

Soak fruit in liquid (often alcohol or sugar) to soften and flavor

Mirepoix

Diced mixture of onions, carrots, and celery (2:1:1 ratio)

Mise en place

French: 'everything in its place' - prep all ingredients before cooking

Mother sauce

Five basic French sauces: béchamel, velouté, espagnole, hollandaise, tomato

Plate

Arrange food artfully on serving plate

Proof

Allow yeast dough to rise

Rest

Let meat sit after cooking to allow juices to redistribute

Roux

Mixture of equal parts flour and fat, used to thicken sauces

Sofrito

Aromatic base of onions, peppers, garlic, tomatoes (Latin/Spanish cooking)

Sweat

Cook vegetables slowly in fat to soften without browning

Trinity

Cajun base of onions, celery, and bell peppers

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.