Cooking & Recipes Glossary: R

radicchio: A red bitter green that usually has a compact, round head of magenta leaves streaked with white ribs.

ragi: A gluten-free cereal grown in the arid areas of Africa and Asia; also referred to as finger millet.

raw pack: Packing raw fruit into hot jars to be preserved; this is the preferred method for fruits that become delicate after cooking, such as peaches.

rayu: Spicy sesame seed oil. Used in Japanese soups and sauces.

ream: To extract the juice from fruit, especially citrus.

reduce: The technique of rapidly boiling a liquid mixture, such as wine, stock, or sauce, to decrease its original volume so that it thickens and concentrates in flavor.

relish: A pickled condiment usually consisting of chopped fruits or vegetables with spices, sugar, and vinegar.

rennet: An extract of the membrane lining of the stomach of a calf; used to curdle milk.

rhubarb: Actually vegetable (although it’s used as a fruit in desserts) that has thick, cylindrical stalks and, when ripe, is pinkish to dark red; the leaves and roots are toxic.

rice cooker: An appliance that cooks rice automatically for the appropriate length of time if you include the correct ratio of rice to water.

rind: The firm outer covering of fruit.

risotto: A creamy Italian rice dish.

roe: Fish eggs, often used as garnish on sushi; they can vary in size and color, depending on the fish.

rolling pin: A heavy, smooth cylinder, often made of wood or glass, usually with a handle at each end; used to roll out dough.

rondeau: A shallow, straight-sided pot with two handles and a lid that can hold enough food to serve eight people or more.

roux: A cooked paste of flour and fat such as oil or butter that is used to thicken soups, stews, and gumbos.

rugelach: A Jewish dessert that’s half cookie, half pastry; a dough is rolled around a sweet fruit, nut, or cinnamon filling and then baked.

rum: An alcoholic liquor distilled from fermented sugar cane or molasses.