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

Flavor Development (12)

Baste

Moisten food during cooking by spooning liquid over it

Bloom

Soak gelatin in cold water to soften before dissolving, or allow dry ingredients to hydrate

Brine

Soak food (usually meat) in salt water solution

Caramelize

Cook sugar or food until sugars turn brown and develop complex flavor

Cure

Preserve food with salt, sugar, and/or smoke

Dredge

Coat food lightly with flour or breadcrumbs

Glaze

Coat with thin, glossy coating (sweet or savory)

Infuse

Steep aromatics in liquid to extract flavor

Marinate

Soak food in seasoned liquid to add flavor and tenderize

Render

Cook fatty meat slowly to melt and separate fat

Season

Add salt, pepper, herbs, or spices to enhance flavor

Temper

Gradually raise temperature of cold ingredient by adding hot liquid

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.