Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Moisten food during cooking by spooning liquid over it
Soak gelatin in cold water to soften before dissolving, or allow dry ingredients to hydrate
Soak food (usually meat) in salt water solution
Cook sugar or food until sugars turn brown and develop complex flavor
Preserve food with salt, sugar, and/or smoke
Coat food lightly with flour or breadcrumbs
Coat with thin, glossy coating (sweet or savory)
Steep aromatics in liquid to extract flavor
Soak food in seasoned liquid to add flavor and tenderize
Cook fatty meat slowly to melt and separate fat
Add salt, pepper, herbs, or spices to enhance flavor
Gradually raise temperature of cold ingredient by adding hot liquid
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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