Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
acidification
Acidification is the deliberate addition of an acidic substance to food or drink to change its flavo...
1 referenceaebleskiver
Aebleskiver, also known as Danish pancake balls or ebelskiver, are a traditional Scandinavian pastry...
aeration
Aeration is a culinary technique that involves introducing air into a food or liquid, resulting in a...
4 referencesafghan cuisine
Afghan refers to a type of flatbread that is a staple food in the cuisine of Afghanistan and surroun...
aging
Aging is the deliberate storage of a food or beverage - commonly meat, cheese, or wine - under contr...
100 referencesagrodolce
Agrodolce is an Italian sweet-and-sour sauce or condiment, its name combining agro ("sour") and dolc...
air drying
Airdrying is a traditional food preservation technique that involves exposing foods to circulating,...
2 referencesa la mode
A la mode describes a dessert served with a scoop of ice cream, most often vanilla, added to warm pi...
1 referenceal cartoccio
Al cartoccio is a culinary technique originating from Italian cuisine, in which food is cooked by wr...
1 referenceal dente
Al dente is a culinary term that refers to the ideal texture of pasta, rice, and certain vegetables...
32 referencesalmondine
Almondine is a culinary term that refers to a garnish or preparation method that features almonds.
1 referenceal pastor
Al pastor is a style of cooking meat.
3 referencesamuse bouche
Amuse bouche: A single, bite-sized hors d'oeuvre or appetizer, also known as an amuse-gueule, served...
anglaise
Anglaise is a classic French culinary term that refers to a basic custard sauce, also known as a crè...
2 referencesaperitif
An aperitif is a light, usually dry and slightly bitter alcoholic drink served before a meal to stim...
34 referencesarm shoulder roast
An arm shoulder roast, sometimes just called an arm roast, is a specific cut of beef taken from the...
artisan bread
Artisan bread refers to bread that is handcrafted using traditional methods and high-quality ingredi...
25 referencesasado
Asado is a style of cooking and a range of barbecued meat dishes that originate from the culinary tr...
21 referencesaspic
Aspic is a savory gelatin-based food item.
15 referencesau gratin
The term "au gratin" refers to a culinary technique in which an ingredient, typically a savory dish,...
3 referencesau jus
Au jus is a French culinary term that refers to a dish served with its own flavorful cooking juices...
3 referencesautolyse
Autolyse is a rest of flour and water before the remaining bread ingredients are mixed in.
autolysis
Autolysis is enzymatic self-breakdown of cells, distinct from the flour-and-water bread rest called...
1 referencebacon wrapped
Bacon wrapped refers to the culinary technique of wrapping a piece of bacon around another food item...
bain marie
A bain-marie, also known as a water bath or double boiler, is a type of cooking equipment used to ge...
bake
Baking is a cooking technique that involves the dry heat of an oven to prepare food.
16 referencesbaked apple
Baked apples are a classic dessert or side dish made by baking whole apples in the oven until tender...
baked eggs
Baked eggs, also known as shirred eggs, are a simple yet versatile culinary preparation where eggs a...
1 referencebaking
Baking is a culinary technique that involves the dry heat of an oven to cook food.
766 referencesbarbacoa
Barbacoa is a slow, moist-heat cooking method for meat - traditionally beef, lamb, or goat - cooked...
6 referencesbarbecue
Barbecue is both a cooking method - cooking meat slowly over smoke and indirect heat, distinct from...
118 referencesbarrel aging
Barrel aging is a technique used in the production of various alcoholic beverages, including wine, w...
1 referencebaste
Basting is a cooking technique used to add moisture and flavor to meats, poultry, and other roasted...
58 referencesbatter
Batter is a liquid mixture made from various ingredients, typically used in cooking and baking to co...
180 referencesbattered
Battered refers to a cooking technique in which food items are coated in a thin, liquid mixture befo...
14 referencesbazlama
Bazlama is a type of traditional flatbread.
bearnaise
Béarnaise is a classic French sauce typically served with grilled meats, especially steak.
21 referencesbeating
Beating is a fundamental culinary technique used to incorporate air into a mixture, resulting in a l...
12 referencesbechamel
Bechamel, also known as white sauce, is a classic French sauce made by whisking milk into a butter-a...
25 referencesbeef jerky
Beef jerky is a type of dried, cured meat.
3 referencesbeer batter
Beer batter is a liquid batter made from flour and beer, used to coat food before deep-frying or pan...
1 referencebench rest
A bench rest lets divided or preshaped bread dough relax before final shaping.
besciamella
Besciamella is the Italian name for béchamel, a milk-based white sauce made by whisking hot milk int...
beurre manié
Beurre manié is a paste of softened butter and flour used to thicken a hot liquid.
biga
Biga is an Italian bread preferment, commonly firmer than poolish and made with commercial yeast.
binder
A binder in culinary terms refers to an ingredient or technique used to hold together or thicken a d...
90 referencesbisque
Bisque is a type of smooth, creamy soup.
5 referencesblackened
Blackened refers to a cooking technique that involves searing heavily seasoned food, typically fish...
10 referencesblanch
Blanching is a culinary technique in which an ingredient, most often a vegetable, is briefly immerse...
26 referencesblistered
Blistering is a cooking technique that exposes an ingredient's surface to intense, direct heat so it...
4 references