Temperature-Pressure Ratios for Pressure Cooking

The seed of the annatto tree commonly used for making achiote paste, a seasoning mixture from the Yucatán.

Pure red tuna meat with a taste and texture similar to very rare filet mignon. Found near the top or back of the fish.

The protein component of egg whites.

A substance that induces an allergic state or reaction.

A plant (Amaranthus spp.), related to pigweed and celosia, with edible grainlike seeds that are hull-less and gluten-free. The edible leaves are also highly nutritious.

Small fish that are often filleted, packed in oil, and canned.

A smoked pork sausage that’s flavored with garlic and highly spiced.

A fragrant seed used for flavoring.

A chemical substance that converts free radicals (highly reactive compounds) to harmless molecules.

Italian for “before the meal.” Light food served in a leisurely fashion prior to the first course.

An herb with a look and texture similar to cornstarch; can substitute for cornstarch in gluten-free meals.

A tender, dark green salad leaf that ranges from faintly peppery to downright hot.

A savory variation on the French hollandaise sauce that's flavored with white wine, shallots, white wine vinegar, and tarragon.

A French white sauce with a buttery, faintly nutty flavor. You can modify béchamel in many ways to suit the dish it garnishes. Also called "basic white sauce."

A large open container, partially filled with hot water, that holds a smaller pan containing the food. This method cooks food gently.

A wooden (usually cedar) board on which you place items to bake or roast (such as fish).

A relatively thin metal sheet, usually with a short rim, on which you place items to bake.

A cereal grain used in making malt, soups, and other dishes.

To add flavor and moisture by brushing food with pan drippings, fat, or a seasoned liquid while it cooks.

A small weedy protrusion on a mussel that needs to be removed before preparing and eating the mussel.

A thick, rich pureéd soup usually made from shellfish (such as crab or lobster) but occasionally made from vegetables, such as in tomato bisque.

To plunge vegetables or fruits into boiling water for a short time to loosen their skin or preserve their color.

From the Yiddish word blintze. A Jewish dish consisting of a thin pancake wrapped around savory or sweet filling.

A surface film that appears when chocolate hasn’t been correctly stored. Sugar bloom, where moisture collects on the surface and develops a white film, occurs when chocolate has been exposed to damp conditions. Fat bloom, gray-white blotches and streaks, appears when chocolate has been stored in a warm place.

A vegetable with crunchy, white, mildly tangy stalks and soft, peppery, green leaves.

A Russian beet soup, served either hot or cold, usually with sour cream.

Food poisoning resulting from the toxin produced by botulinus bacteria, sometimes found in foods improperly canned or preserved; often fatal.

Triangular or half-moon shaped Jewish appetizer pastry with feta cheese or spinach-and-cheese filling.

To brown meat or vegetables in fat and then cook, covered, in a small quantity of liquid over low heat, usually for a long time. The long, slow cooking both tenderizes and flavors the food, especially tough cuts of meat. Braising can take place either on the stovetop or in the oven.

An alcoholic liquor distilled from wine or the fermented juice of a certain fruit.

A knife with a serrated blade, used to cut bread.

An acidic solution that converts low-acid foods to high-acid foods for preservation (called pickling).

A cut of beef that comes from the cow’s breast. If not cooked properly, it’s notoriously tough.

To cook food under a hot oven coil, as opposed to grilling, in which the heat is underneath.

A clear, flavored liquid made from simmering vegetables, herbs, meats, poultry, or fish bones in water.

Not a grain, but rather a grass (and a cousin of the rhubarb plant). It has an earthy, almost nutlike flavor. Also called groats and kasha.

A kitchen tool that consists of a long cylinder (usually glass or plastic) with a bulb (usually plastic or rubber) at the end. The bulb is squeezed to draw liquid up into the cylinder, then squeezed again to force the liquid out.

A ring-shaped tube pan with fluted sides.

To cut a piece of food almost in half horizontally, leaving a seam that joins the two pieces together. When opened, the food item will resemble a butterfly or two pages in an open book.

A pad, or stem, of a prickly pear cactus, which is used in Mexican cuisine. Also called nopales.

Light brown, milky Mexican caramel sauce.

Strips of aluminum-coated fabric that you soak in water and wrap around the outside of a cake pan, which slows the heat that reaches the perimeter and cooks the cake more evenly.

A needle-thin tool with which you pierce the cake to test for doneness. If the tester comes out free of sticky batter, the cake is done.

Squid cooked as food, especially as an Italian dish.

Cooked in or with sugar or syrup to preserve, glaze, or encrust.

A special thermometer, sometimes encased in a protective stainless steel cage that measures the heat of sugar syrup.

A large pot, usually made of porcelain-coated steel or aluminum, that holds a maximum of 21 to 22 quarts of water, has a fitted lid, and uses a rack to hold jars. Used in water-bath canning.

Pickled flower buds of the caper bush.

A traditional Italian cold cut made from pork shoulder or neck, and dry-cured whole.

A 6- to 9-pound castrated male chicken. Excellent as a roasting chicken because of its abundance of fat.

A glass bottle used for serving wine, water, or coffee.

To cook food until the natural sugars cause the exterior to brown.

Red food coloring made from ground-up insects; also called carmine cochineal or carmine acid.

In Mexican cuisine, pork or beef chunks simmered in lard and then braised or roasted. Notable for being tender and succulent on the inside and crispy on the outside.

The dried and roasted pulp of the tropical carob tree, ground into powder which is used to replace cocoa in baked goods and candies.

To cut large pieces of meat into portions appropriate for serving.

The protein found in milk.

Iron that’s been melted and formed in pan-shaped molds (or casts).

A genetic intolerance to gluten which triggers an autoimmune response when gluten is eaten.

An Indian (South Asian) drink served hot that combines tea, milk, spices, and herbs.

A braided Jewish egg bread.

To burn slightly, or scorch.

A thick, sweet and savory sauce used on Chinese roast pork; cooked pork seasoned with this sauce.

Pale green, pear-shaped squash that has a bland taste; common in Mexico.

A kind of cake made with cottage cheese or cream cheese, usually baked with a bottom crust of crumbs.

A quality knife that’s generally 10 to 12 inches long and can be used for all sorts of chopping, slicing, dicing, and mincing.

A device (which looks suspiciously like a painful dental tool) designed to remove pits from cherries.

A type of round bean that’s a gold color and has a mild, nutty flavor; also called a garbanzo bean.

A thick, stewlike concoction of beef or other meat in a tomato base with chili powder and typically onions, peppers, and legumes such as kidney or pinto beans.

A French fine-mesh strainer that has a conical shape; often used to strain stock.

An herb that has a delicate mild onion flavor.

A waxy substance the body produces naturally. It collects on the walls of arteries, making it difficult for blood to flow.

1. (verb) To cut food into small pieces by using a knife or food processor. 2. (noun) An individual cut of meat.

A typically thick and chunky fish soup, usually with vegetables such as potatoes.

A relish made of fruits, spices, herbs, and sugar, with vinegar or lemon juice.

A choice, marbled, milky pink cut of tuna with a desirably high fat content, used in sushi. Has a very rich taste and buttery texture. Comes from the belly of the fish.

Cigar-shaped Moroccan Jewish pastry that’s rolled and fried.

Deep-dish fruit dessert in which sweetened fruits are topped with a biscuit dough before baking.

Usually bowl-shaped perforated pan for draining off liquids, such as when washing vegetables.

Sweetened stewed fruit.

A fine powdered sugar cut with cornstarch that’s used for cake icings or to powder cakes and cookies; also called powdered sugar.

1. (verb) To reduce waste or to save; to make fruit into preserves. 2. (noun) A sweet spread that usually contains two fruits mixed with sugar and nuts.

Broth that’s completely clear of grease and impurities by straining it through layers of cheesecloth.

A component of a traditional Italian meal. A platter of vegetables, usually accompanying the main course as a side dish.

An oven that has a small fan in the rear which circulates air all around the food to cook it rapidly and evenly.

A thickening agent (100 percent refined starch) sometimes used in place of flour.

A rich custard covered with a crust of caramelized sugar.

A byproduct of winemaking, also known as potassium acid tartare, used to leaven baked goods or as a stabilizer for whipped egg whites.

To press together with your fingers or a fork and seal the rim of a double-crust pie to form a double thickness of dough that you can then shape into a decorative pattern.

A drawer in a refrigerator (usually near the bottom) designed to keep vegetables and fruits fresher for longer periods of time.

A highly glazed, thick, usually round or oval ceramic stoneware pot.

To cause sugar particles to lump together when the liquid they’re mixed with can’t absorb any more sugar.

To coagulate or congeal; usually used in reference to milk or other dairy products.

A mixture consisting of eggs, milk or cream, sugar, and flavorings that thickens or sets (because of the eggs) when cooked.

A durable board (sometimes made of wood, glass, or plastic) on which you place foods to cut them.

Vegetable used in Japanese cuisine that looks like a giant white carrot and has a refreshingly sharp taste.

Dried kelp that resembles broad, leathery, wrinkly ribbon.

To add liquid, usually wine or broth, to a hot skillet or roasting pan that has browned bits of cooked foods clinging to the bottom of the pan. These browned bits are then scraped up, and the liquid reduced and seasoned to create a pan sauce.

A rich, brown sauce made by boiling down meat stock until it’s reduced to a thick glaze that can coat a spoon.

A rich dessert made with chocolate or cocoa, and baking soda.

To cut into small (1/8-inch to 1/4-inch) cubes.

An herb with a delicate caraway flavor; sold as fresh bunches or dried seeds.

Small, sweet or savory morsels that traditionally accompany morning tea in China; food served at a traditional Chinese brunch.

Italian for “sweet.” Traditionally, the end of an Italian meal, involving some sort of dessert.

A nested pot where the bottom pot is filled with just enough water so that the top portion doesn’t touch it. A double boiler cooks with steam that never goes above water’s boiling point, 212 degrees Fahrenheit.

To coat the surface of a food by dragging it through flour, cornmeal, or crumbs.

The lower half of a leg of cooked poultry.

A large, enamel or cast-iron all-around stewpot.

A self-heating griddle that doesn’t require a stovetop to heat it; just plug it into an electrical outlet.

A type of French sauce from which many other sauces are derived, including demi-glace.

A small appliance that mixes the ingredients for pasta dough, kneads the dough it makes, and then forces the dough through different holes that can create a variety of pasta shapes.

A Tex-Mex dish consisting of grilled strips of beef or chicken, often served wrapped in a soft tortilla with vegetable slices or a sauce.

Powdered sassafras leaves, used in Creole cooking.

A thick, round cut of lean beef tenderloin broiled, often with a bacon strip wrapped around it.

1. (verb) To cut the flesh away from the bones of a piece of meat or fish. 2. (noun) A flat, thin thin cut of meat, fish, or poultry that has the bones removed.

A dough in very thin sheets that becomes very flaky when baked; also spelled phyllo.

A portable device containing chemicals that can be sprayed on a fire to put it out.

A cut of meat from the fleshy side of the animal between the ribs and hip.

A group of pastas that come in flat, long shapes.

To combine a light mixture, such as beaten egg whites or whipped cream, with a heavier mixture, such as sugared egg yolks or melted chocolate, by using a gentle mixing motion.

The sickness resulting from eating food contaminated by bacteria or bacterial toxins; usually characterized by vomiting and diarrhea.

A small kitchen appliance featuring various blade attachments that can chop and combine food in a variety of ways.

Used to describe knife blades that are hand-molded and made with high heat to bring out the best in density, hardness, and flexibility. Superior in quality to knives that are stamped out from a sheet of metal.

Products derived from or produced by animals (such as poultry) that are allowed to range for food, such as in a field, rather than being enclosed.

A simple device for making coffee that consists of a glass carafe and a plunger. You add boiling water to coffee grounds and slowly press the plunger.

A concentrated fish stock that is used as a flavoring base for sauces.

An appliance housed under the kitchen sink drain; grinds up food that goes down the drain.

Round, golden bean with a mild, nutty flavor; also called a chickpea.

A commercial blend of gluten-free flours.

A small gadget that squeezes a clove of garlic through tiny holes, mincing the garlic.

A typical Spanish-style cold tomato soup with vegetables.

A Jewish dish consisting of ground fish shaped into patties or balls that include onion and seasonings; gefilte fish are poached and served cold.

A colorless, odorless, and sugarless powder used in cake fillings and to stabilize whipped creams.

Italian ice cream that’s more intensely flavored than American ice cream.

A blend of hazelnut and chocolate.

The neck, heart, gizzard, and liver of poultry. The giblets are usually packaged in the cavity of a whole bird.

1. (verb) To coat the surface of a food with syrup, melted jelly, an egg wash, or other thin, liquid mixture to give it a glossy shine. 2. (noun) The substance used to form a shiny or glossy coating on foods.

A protein found in wheat, rye, and barley.

A way to measure how much effect a particular food will have on your blood sugar levels; the higher the glycemic index, the more quickly that food breaks down during the digestion process, and the more quickly blood glucose levels rise.

Glycerol (a sugar alcohol) from animal fats or plants.

Little Italian dumplings usually made from potatoes.

In meat, the direction in which muscle fibers run. Cut tough cuts of meat (such as flank or skirt steak) against, or across, the grain to make the meat more tender and to make chewing easier.

An Italian ice consisting of water, sugar, and flavoring (usually fruit juice or coffee) that is scraped repeatedly during freezing to achieve a crystallized texture; also known as granité.

A shallow 10-inch pan without a lid. Often used to broil a dish.

A pan with a smooth surface and shallow sides.

To cook food over a charcoal or gas grill, or to cook on an iron (or other) grill pan on the stovetop. Relatively high heat is used to sear food and add depth of flavor.

A yellowish, round or pear-shaped tropical fruit often used for jelly and preserves.

A soup that typically combines assorted shellfish, poultry, vegetables, a long-cooked brown roux of flour and oil, okra, and filé powder (a seasoning made from ground sassafras leaves). Gumbo is the African word for okra.

A young fish with a buttery texture and a bold flavor. Also called Japanese yellowtail.

Three-cornered Jewish cookies filled with poppy seed, prune, or other dried fruit mixtures.

A technique to cook eggs in which you place the eggs in cold water, bring the water to a boil, and the immediately remove the pot from the heat and allow the eggs to cook.

A chopped mixture of cooked meat and vegetables, usually baked or browned; as a verb, to create this mixture.

In preserving, the air space between the inside of the lid and the top of the food or liquid in the jar or container.

The leaves of any plant used as a seasoning or flavoring (such as mint and basil). Can be used dried or fresh.

A dark, rich, pastelike sauce with a spicy-sweet flavor. one of the most popular Chinese condiments in the West.

A French sauce based on cooked egg yolks and butter.

A Mexican drink made from ground rice.

To heat the fruit you plan to preserve in a hot liquid before packing it into your prepared jars.

A small appliance that’s like a cross between a hand mixer and a blender. You immerse the blender in whatever you want to blend.

A form of cooking that works on a magnetic transfer principle — heat passes via magnetic force from the burner to the pan.

Gelatin from the air bladder of sturgeon and other freshwater fish. Used in some jellied desserts.

Round, brown-skinned root vegetable with white flesh; primarily a texture food because its flavor is rather bland.

A type of cucumber with a thin skin and almost no seeds; they’re not watery.

A plastic-coated tool specially made for lifting canning jars into and out of a canning kettle.

A 15-x-10-inch shallow rectangular baking pan. Usually used to hold batters that are filled and rolled.

A tall, tropical plant (Coix lachryma-jobi) that produces a grain that’s gluten-free. Also called coix seed, hato mugi, and adlai.

To cut into thin strips.

Imitation cooked crabmeat, usually made of cooked pollock (a white-fleshed, mild fish) and crab flavoring.

Shaved flakes of steamed or boiled, smoked, and then dried bonito (a type of tuna).

An unattached counter in a kitchen that permits access from all sides.

A relatively small scale that includes some sort of container; designed for weighing various food items.

A working space in your kitchen in which you can move between the sink, refrigerator, and stove unobstructed.

An Eastern European Jewish savory pastry filled with meat, potato, or kasha (buckwheat).

The special dietary rules of Judaism, outlined in the Torah.

A baked casserole that combines egg noodles with flavorful seasonings and eggs.

A bitter-tasting tart acid that’s the preservative in pickled foods.

The salt of stearic acid, used as a dough conditioner.

A long, one-piece, stainless steel tool that has a kind of cup on the end that allows you to transfer or skim liquids easily; as a verb, to use a ladle.

A delicate sponge cookie that’s also used in various desserts.

A Jewish pancake made from grated potatoes.

Phospholipids from animal tissues, plants, and egg yolks.

A vegetable that looks like a very large green onion but has a more delicate taste and aroma.

A legume often made into a side dish or used in soups.

A Mexican fruit shake made with milk or water.

A flavored strong, sweet, syrupy alcoholic liquor, often served as an after-dinner drink.

A rectangular pan used for baking breads, terrines, and meatloaf.

Salmon cured in brine, giving it a distinctive, slightly salty flavor.

A deep yellow food coloring from marigolds or egg yolks.

A group of pastas that come in various compact shapes. Also called tubular pasta.

Jewish cookies prepared for Passover; can be made from any nut.

A type of diet that excludes all animal products (except seafood), refined sugars, tropical fruits, and vegetables from the nightshade (Solanaceae) family, such as tomatoes, potatoes, and eggplant. Related to the principles of Buddhism.

A rectangular manual slicer. Usually used to slice vegetables.

The amount of fat in a cut of beef.

A cocktail consisting of tequila, orange liqueur, and lime or lemon juice.

A flavorful or seasoned sauce or liquid in which you soak food for a period of time.

To soak and season food in flavorful sauce or liquid.

A wine produced in Sicily (among other locations) that’s used in cooking; only the higher quality wines are drunk.

Flour made from corn dough that’s been dried and then ground into a powder.

A powdered green tea used in the Japanese tea ceremony and as a seasoning.

A flat, unleavened cracker-like bread served during the Jewish holiday of Passover.

A thermometer that you pierce into a cooked piece of meat to check the meat’s internal temperature and therefore its doneness.

A thick, white foam made of whipped egg whites and sugar.

A tree that produces bean pods, which can be dried and ground into gluten-free, low-glycemic flour. Also refers to the wood with a highly aromatic smoke used in cooking to flavor foods.

A type of small oven that cooks food by releasing microwaves into the oven body, which cause the water molecules in the food to rotate so rapidly that they vibrate, creating friction and heat.

A thin, furry, usually whitish coating or discoloration caused by a fungus, which grows on damp surfaces.

A small, round gluten-free grain that has a mild, yet nutty flavor.

To cut food into tiny pieces of random shapes.

A slightly syrupy, sweet cooking sake.

A French term that refers to having on hand all the ingredients that you need to prepare a dish.

Fermented soybean paste used to flavor soups and sauces.

A thick, usually dark-brown syrup produced when sugar or sorghum is refined.

A trademarked name (by a company called Amazing Grains) for Indian ricegrass, a bold-flavored grain that tastes like wheat but is gluten-free.

Italian meat product consisting of seasoned pork that’s been beaten into a smooth, light, and airy purée. Cured by heat, this popular cold cut has small chunks of pork fat distributed throughout. Often seasoned with whole peppercorns or pistachios.

A chilled or frozen dessert made with whipped egg whites or cream, and flavoring.

A baking tray that has individual cups (usually 12) that you can fill with batter to create muffins or cupcakes.

A pot that has heating elements embedded into the base so that the appliance cooks with direct heat; usually includes a dial-controlled thermostat.

A dessert made of layers of puff pastry, usually coated with a light sugar glaze or a dusting of confectioner’s sugar.

The total carbohydrates eaten minus dietary fiber (which isn’t absorbed in the body).

Seaweed that’s been processed into thin sheets and dried. One of the most recognizable components of sushi.

Plant pods used in soups or stews, or served as a side dish.

Animal tallow (the solid fat of sheep and cattle separated from the membranous tissues), vegetable fats and oils.

A fatty acid found in fish oil that lowers your risk of heart attack and stroke, and boosts the immune system.

A dish based on beaten eggs, cooked in a flat mass, usually in a skillet; often served folded over with various fillings.

A term used to describe foods that have been grown or raised without synthetic fertilizers and pesticides, or antibiotics and growth hormones.

The most choice of all tuna meat. From the fattiest part of the belly, near the head. Very pale pink and melts on the tongue.

A form of potholder shaped like a mitten, into which you place your hand to protect it entirely.

An unsmoked Italian bacon that’s salted and spiced, then rolled up into a log that looks like salami.

Cooking food in a pan that contains a substantial amount of some type of cooking oil.

A section of shelving or a separate cabinet where you store your basic cooking staples, as well as other dry goods.

To partially cook foods, such as rice or dense vegetables like carrots and potatoes, by plunging them briefly into boiling water.

A sturdy, silicone-treated paper that’s burn resistant; used to prevent foods from sticking to a baking sheet in the oven. Available in sheets or rolls.

Foods that are considered neutral, from a kosher standpoint, containing neither dairy nor meat.

A layered frozen dessert made of ice cream and ribboned with syrups, sauces, or fruit and nut fillings.

A knife with a blade from 2 to 4 inches long that’s used for delicate jobs, such as peeling fruit and trimming garlic.

The Jewish festival that commemorates the exodus of the Hebrew slaves from ancient Egypt. Leavened bread is replaced by unleavened breads, such as matzo.

A cone-shaped bag with a pierced tip at the narrow end used for decorating desserts and pressing out dough into shapes.

A marble board that you use to roll out pastry dough.

Wooden-handled brushes with tight bristles (natural bristles are preferred) that you use to apply butter and other fats to all sorts of pastries.

A meringue dessert created in Australia to honor a visit by the Russian ballerina Anna Pavlova.

A natural water-based substance that’s present in ripe fruit which is essential for thickening fruit preserves. You can find it in liquid and powder form.

An enzyme from pigs’ stomachs, used with rennet to make cheese.

A sauce made of an aromatic blend of minced fresh basil, olive oil, garlic, and other ingredients.

To preserve food in a salty brine or vinegar solution.

A small gas burner that is kept burning to light a main burner when needed.

A small, fine bone in the middle of fish fillets.

A Russian Jewish yeast-risen pastry

A flat, round bread from the Middle East that's hollow. Slice it in half and fill the pocket with ingredients.

The white spongy tissue between outer skin and the pulp of citrus.

A clay or ceramic disk used for cooking pizza. The stone is heated to a high temperature, and the pizza is placed directly on top of the stone.

To cook foods in a simmering, not boiling, liquid.

The Italian version of grits or cornmeal mush.

A small pad or piece of thick cloth used for holding and handling hot pots and pans.

A Chinese dumpling that’s steamed and then pan fried until the bottom is crispy and caramelized.

Domesticated birds that are kept for both their eggs and their meat (including chickens, turkeys, and ducks).

To preserve foods by using a large kettle that produces steam in a locked compartment (called a pressure cooker), taking the filled jars in the kettle to an internal temperature of 240 degrees under a specific pressure. Used to preserve low-acid foods.

A pot with heat-resistant plastic handles and a cover that seals, allowing you to cook food inside the pot by heating it and creating pressure.

A valve on a pressure cooker that allows you to control the amount of pressure inside the closed pot.

Salted and air-cured ham from Italy.

To mash or grind food into a paste by forcing through a food mill or sieve or by whirling in a food processor or blender. Finely mashed food also is called a purée.

A flour tortilla with melted cheese filling.

An unsweetened custard baked in a pastry shell with various ingredients, such as bacon, cheese, and spinach.

A small grain that’s power-packed with nutrients and is gluten-free.

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

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

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

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

To extract the juice from fruit, especially citrus.

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.

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

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

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.

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

The firm outer covering of fruit.

A creamy Italian rice dish.

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

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

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

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

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

An alcoholic liquor distilled from fermented sugar cane or molasses.

Japanese rice wine. Although primarily consumed as a beverage, it’s also used in cooking.

A two-part device made up of a plastic basket inside a large plastic bowl. Place washed greens inside the basket and spin it (using whatever method your spinner offers). Centrifugal force removes the water from the greens.

A hot condiment, usually made with tomatoes and chiles.

A clear cordial that has a very strong, sweet licorice flavor.

A drink made of wine, fruit juice, and marinated fruits.

The dried and ground pods of the prickly ash tree, which make a fragrant, finely ground pale spice. Also called Japanese pepper.

A fat (usually firm at room temperature) that stimulates your body to produce too much cholesterol.

A liquid or soft mixture served with food to add flavor or enhance the food’s general appeal.

To cook food quickly in a small amount of fat, usually butter or oil, over very high heat.

A slope-sided saucepan that’s 8 to 9 inches in diameter and has a volume of about 3 quarts.

To heat milk to just below the boiling point when making custards and dessert sauces to shorten the cooking time and add flavor.

Any of a group of onionlike plants, such as the shallot, green onion, and leek.

A metal band made specifically for home-canning jars that holds the lid in place during the processing period and secures the lid in place when storing an opened jar in the refrigerator.

To brown quickly in a pan, under the broiler, or in a very hot oven.

To prepare a new pan or wok with an oil coating that creates a resistant cooking surface.

A chewy food made from wheat gluten; often used in Chinese cuisine.

A type of wheat meal that’s a byproduct in the making fine flour; used in making pastas.

A knife that usually has an 8- to 10-inch blade which features evenly spaced teeth. Used for cutting bread, angel food cake, tomatoes, eggplant, and other food that have a tough "skin" and soft insides.

In Judaism, the weekly Sabbath or day of rest. Begins at sunset on Fridays.

A small onionlike plant whose clustered bulbs, like garlic but milder, are used for flavoring.

A cut of meat from the leg of an animal.

Any edible aquatic animal with a shell, such as clams and lobsters.

A fortified wine that varies in color from light yellow to dark brown and in flavor from very dry to sweet.

A Japanese seven-spice chili seasoning that includes fresh chili flakes, black and white sesame seeds, poppy seeds, sansho, nori, and Mandarin orange peel.

A small, notch-leafed herb that’s fragrant and full of flavor. Used in Japanese cuisine.

To cut into long, thin strips.

A utensil that has many small meshed or perforated openings; used to strain solids from liquids.

To shake dry ingredients, such as flour or confectioners’ sugar, through a fine mesh sifter to incorporate air and make them lighter.

To bring water or other liquid to a temperature just below boiling; the surface of the liquid is covered with tiny bubbles when simmering.

To remove fat or bits of food that rise to the surface of soup, stock, or stew while it cooks.

A very lean and moist cut of beef that comes from the pad of muscle that runs from the rib cage toward the loin.

To cut food (usually garlic cloves) into long, thin pieces.

An appliance in which a pot (or crock) is placed inside a metal casing that has wrap-around heating elements, providing slow and even heating of the pot’s contents.

A vegetable of peas in a pod that has a bright green color, sweet taste, and crisp-tender texture.

A type of Italian dry-cured salami, which includes coarsely ground meat and spices.

A frozen mixture made of fruit juice, water, and sugar.

Gluten-free insoluble fiber with a bland flavor and light color; also known as milo.

A baked dessert containing a flavored egg yolk base blended with whipped egg whites that cause it to puff up while cooking.

A legume used in many products, including soymilk, soy flour, and tofu.

A utensil with a broad, flat, flexible blade used for spreading or blending substances; comes in a variety of shapes and materials.

A vegetable substance with a distinctive flavor and aroma that’s used to season food. Derived from the fruit, seed, root, berries, or bark of a plant — anything except for the leaves, which are herbs.

A baking pan with a hinged-release, detachable bottom. Used to easily unmold cheesecakes and tarts.

Star-shaped fruit from a shrub native to East Asia; used as a spice in desserts and cooking for its licorice flavor.

Tallow (solid animal fat), and other animal fats and oils.

A kitchen tool used to keep knives sharp by running the blades along the steel.

To soak food, usually in a hot liquid, in order to soften and/or extract flavors.

1 (verb) To simmer food for a long time in a tightly covered pot with just enough liquid to cover. 2. (noun) A dish cooked by stewing.

The Asian cooking technique of quickly frying small pieces of food in a wok with a small amount of fat over very high heat while constantly tossing and stirring the ingredients. The term stir-fry also can refer to a dish prepared this way.

The strained, flavorful liquid that is produced by cooking meat, fish, poultry, vegetables, seasonings, or other ingredients in water.

A metal hood that’s placed above a stovetop. Usually includes a venting system for cooking-related smoke and may include a light.

To separate liquids from solids by passing a mixture through a sieve.

A group of pastas that come in long, thin shapes.

Pasta filled with meat, cheese, fish, or vegetables.

Imitation shellfish.

Japanese for “vinegared rice.” A style of food preparation that uses freshly cooked rice tossed with a rice vinegar dressing and pressed with fresh ingredients.

Molds, often made of plastic, used to shape sushi.

A thin, smooth, flat wooden utensil used to separate the hot, cooked rice from the cooking pot and to cut through the cooked rice while it cools in the sushi tub.

A wooden container that looks much like a short barrel in which you place sushi rice to cool it and remove moisture.

A fleshy, brownish, tuberlike plant root used as a vegetable.

A spoon used as a measuring unit in cooking; equal to about half a fluid ounce or three teaspoons.

Sesame paste.

Red sea bream, a popular fish to eat raw. Has a very mild, delicate taste. Red snapper is often used in its place in the United States.

A corn husk stuffed with corn dough and savory fillings, then steamed.

A type of soy sauce that’s a byproduct of making miso.

A starchy, granular substance prepared from the root of the cassava plant; used to make puddings and thicken soups.

A starchy tuber vegetable much like a potato.

A round, open-topped dessert with a nutty crust, usually about 10 to 14 inches in diameter.

A spoon used as a measuring unit in cooking; equal to about 1/3 of a tablespoon.

The metal points on the blade of a serrated knife.

A grass seed that has a sweet, nutty flavor; often used as a gluten-free substitute for wheat.

A traditional Indonesian soy food made from soybeans, grains, and a mold culture that is fermented and pressed into a block or cake.

A Japanese dish that consists of vegetables or seafood dipped in an egg batter and deep-fried.

The tenderest part of a loin of meat, located on either side of the backbone.

A Mexican liquor distilled from the heart of the agave or maguey plant.

A casserole of a meat or vegetable paste-like mixture; the dish in which this casserole is cooked.

Soybean curd. High in protein and low in fat, tofu is faintly nutty and custardlike.

A device with two long arms hinged together; used for grabbing or lifting objects

Stuffed pasta shaped like fat rings.

A short-legged stand for holding hot pots, pans, or dishes at the table during a meal.

To tie meat or poultry with string and/or skewers to maintain its shape during roasting.

Another name for macaroni; different types of compact, shaped pastas.

A Greek yogurt and cucumber dip.

Barbequed or grilled freshwater eel.

The fermented seed of a Mexican or Tahitian yellow orchid; vanilla beans come in long, thin, dried, brown pods.

A liquid extracted from the vanilla bean; used as a flavoring.

A vegetarian who avoids eating or using all animal products.

A kitchen utensil designed to peel away the outer skin of vegetables with an angled blade.

A person who eats no meat, fish, or poultry.

A variation on béchamel sauce made with a stock (fish or chicken) in place of the milk.

A smooth, thick French soup made with potatoes, leeks, and cream; usually served cold.

A sauce made up of oil, vinegar, and seasonings.

A sour liquid with a pungent odor, made by fermenting alcoholic liquids (such as cider, wine, and malt).

Dried seaweed. Subtly sweet, thin, smooth, and chewy. Dried, it looks like black, curly shreds of confetti. When soaked in water, it multiplies in size into green wavy ribbons.

A type of Japanese horseradish that has a fresh, hot taste. Available in powder and paste.

To preserve the contents of filled jars by submerging them in boiling water in a large kettle and heating the jars to an internal temperature of 212 degrees for a specific period of time. Used to preserve high-acid foods.

A green that has small leaves and long, thick stalks; you remove the stalks before eating.

To exude liquid, as when uncooked beaten egg whites break down from standing or when meringues are tightly covered.

A watery liquid that separates from the solids in cheese-making; used in crackers, breads, cakes, and processed foods.

A hand-held wire kitchen utensil used to whip ingredients like eggs, cream, and sauces. When used as a verb, the term whisk describes the process of whipping or blending ingredients together with a wire whisk.

A large, bowl-shaped pan (originating in China) with a rounded bottom that sits inside a disk that fits over your heat source.

A lemon-colored, tangerine-shaped citrus grown for its zest, not pulp.

As a noun, the colored, grated outer peel (the colored portion only) of citrus fruit that is used as a flavoring ingredient in dressings, stews, desserts, and so on. As a verb, the process of removing the colored, grated outer peel.