Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Bundle of herbs tied together for flavoring (removed before serving)
Browned bits stuck to bottom of pan after searing
Decorate or add finishing touch to dish
Soak fruit in liquid (often alcohol or sugar) to soften and flavor
Diced mixture of onions, carrots, and celery (2:1:1 ratio)
French: 'everything in its place' - prep all ingredients before cooking
Five basic French sauces: béchamel, velouté, espagnole, hollandaise, tomato
Arrange food artfully on serving plate
Allow yeast dough to rise
Let meat sit after cooking to allow juices to redistribute
Mixture of equal parts flour and fat, used to thicken sauces
Aromatic base of onions, peppers, garlic, tomatoes (Latin/Spanish cooking)
Cook vegetables slowly in fat to soften without browning
Cajun base of onions, celery, and bell peppers
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.
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