Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
mince
Mince, also known as ground meat, refers to the process of finely chopping or grinding meat into sma...
70 referencesmincing
Mincing, also known as finely chopping, is a culinary technique used to reduce solid food ingredient...
15 referencesminute steaks
Minute steaks, often labeled interchangeably with cube steaks or sandwich steaks, are thin, tenderiz...
1 referencemirror glaze
A mirror glaze, also known as a gelée glaze or shiny glaze, is a smooth, glossy, and reflective coat...
1 referencemise en place
Mise en place is a French culinary term that refers to the process of preparing and organizing all t...
2 referencesmoderate heat
Moderate heat is a cooking temperature range used in various culinary techniques to achieve specific...
17 referencesmodernist cuisine
Modernist Cuisine is a culinary approach that emerged in the late 20th and early 21st centuries, cha...
3 referencesmoist heat
Moist heat is a culinary technique that involves cooking food in the presence of water or other liqu...
5 referencesmoisture
Moisture is a fundamental concept in culinary arts, referring to the presence and amount of water or...
246 referencesmojo
Mojo is a type of sauce or marinade.
3 referencesmolding
Molding, in the culinary context, refers to the process of shaping food ingredients into a desired f...
9 referencesmole
Mole is a rich, complex sauce that is a cornerstone of Mexican cuisine.
50 referencesmonte cristo
A monte cristo is a type of sandwich.
1 referencemother sauces
Béchamel, velouté, espagnole, hollandaise, and tomato are the five foundational sauces of classical...
5 referencesmotoyaki
Motoyaki is a Japanese-derived cooking style in which seafood, such as oysters, scallops, or lobster...
mousse
Mousse is a light, airy dessert or savory preparation made by folding whipped cream and/or whipped e...
50 referencesmousseline
Mousseline is a light sauce or filling made by folding whipped cream or whipped egg whites into a bu...
1 referencemozzarella in carrozza
Carrozza is a classic Italian fried sandwich dish.
1 referencemuddle
Muddling is the technique of gently crushing fresh herbs, fruit, or spices with a blunt tool called...
1 referencemug cake
A mug cake is a single-serving cake mixed and cooked directly in a microwave-safe mug, ready in a fe...
mulled
Mulled describes a beverage, most often wine, cider, or fruit juice, that has been heated and infuse...
1 referencemulled wine
Mulled wine, also known as spiced wine, is a traditional warm alcoholic beverage made by heating red...
17 referencesnabeyaki
Nabeyaki is a Japanese cooking technique and style of dish that involves cooking food in a specializ...
nage
A nage is a type of light, aromatic broth or poaching liquid used in French cuisine to gently cook d...
namul
Namul is a Korean culinary term for seasoned vegetable dishes that are typically blanched, briefly s...
2 referencesnappé
Nappé is a French culinary term that refers to the act of coating or covering a food item with a thi...
negi maki
Negimaki is a Japanese dish consisting of thin slices of beef or other meat wrapped around scallions...
nigiri
A small mound of sushi rice pressed by hand into an oblong shape and topped with a slice of raw fish...
5 referencesnitrite curing
A preservation technique used in the food industry to make cured meats such as ham, bacon, sausages,...
nixtamalized
Maize (corn) or another cereal grain that has been soaked and cooked in an alkaline solution, typica...
12 referencesno bake
No bake describes recipes assembled or set without oven baking, often by chilling. Some components m...
1 referenceno bake cookie
A cookie made by combining ingredients and then chilling or setting them at room temperature, rather...
no churn
Ice cream or another frozen dessert made without an ice cream maker or churning machine is described...
no cook
Culinary preparations that require no heat or cooking at all to assemble are called no-cook.
1 referencenoisette
A small, round cut of meat, typically from the tenderloin or loin of beef, lamb, or pork, is called...
1 referenceno knead
A bread-making technique that skips extensive kneading of the dough in favor of a long, slow ferment...
nori maki
Norimaki is a type of sushi roll in which vinegared rice and fillings are rolled inside a sheet of n...
nougatine
Nougatine is caramelized sugar cooked to about 320-350°F (160-177°C) and poured out to cool into a t...
oak barrel aging
The process of maturing a spirit or wine inside an oak barrel so that it slowly extracts tannins, va...
oak smoke
The aromatic smoke produced by burning oak wood, used to flavor and, traditionally, help preserve me...
oil extraction
Oil extraction is the process of obtaining edible oils from various plant-based sources, such as see...
3 referencesoil poach
Oil poaching is a cooking technique in which food is gently cooked in oil or fat at a low temperatur...
omelet
An omelet (also spelled omelette) is a dish of beaten eggs cooked in a pan until just set, typically...
60 referencesone-dish meal
A one-dish meal is a complete meal, protein, vegetables, and a starch, cooked and served together in...
one-pan meal
A one-pan meal is a dish in which every component is cooked together in a single skillet or sauté pa...
one-pot meal
A one-pot meal is a dish cooked entirely in a single deep vessel, such as a Dutch oven or stockpot,...
open crumb
An open crumb structure, also known as an open-textured crumb, refers to the internal structure of b...
4 referencesopen fire
Open fire cooking refers to the practice of preparing food over an exposed flame or hot coals, witho...
67 referencesopen flame
An open flame refers to the direct application of heat from a naked flame, such as that produced by...
39 referencesopen hearth
An openhearth is a type of cooking hearth or fireplace used for food preparation, particularly in tr...
3 references