Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
persillade
Persillade is a culinary term that refers to a French garnish or condiment made from finely chopped...
1 referencepiccata
Piccata is a culinary technique commonly used in Italian cuisine, particularly in the preparation of...
4 referencespickled
Pickled describes a food, typically a vegetable or fruit, that has been preserved by submerging it i...
88 referencespickled red onion
Pickled red onions are thinly sliced red onions cured in a vinegar-based brine, usually with salt an...
pickling
Pickling is a preservation method that submerges food, usually vegetables or fruit, in a liquid acid...
82 referencespikiliz
Pikiliz is a traditional Haitian condiment and seasoning made from a blend of pickled vegetables.
piping
Piping, in the culinary context, refers to the technique of using a pastry bag to apply decorative p...
12 referencespistou
Pistou, a vibrant green herb paste, is a quintessential ingredient in the culinary traditions of Pro...
pit cooking
Pit cooking, also known as earth oven cooking or stone oven cooking, is an ancient method of food pr...
1 referencepizzaiola
Pizzaiola is a culinary term that refers to a style of preparing meat, typically beef or chicken, in...
pizza pocket
A pizza pocket is a savory handheld pastry, made by folding pizza dough around fillings and baking o...
plate
A plate primal, also known as a "plate cut" or "plate section", refers to a large, thick cut of beef...
1 referencepoached egg
A poached egg is a whole egg cooked out of its shell in simmering water or other liquid until the wh...
21 referencespoaching
Poaching is a gentle cooking technique used to prepare a variety of foods, most commonly eggs and se...
118 referencespoaching liquid
Poaching liquid, sometimes called a poaching bath, refers to the liquid used in the cooking techniqu...
6 referencespoke cake
A poke cake is a type of baked cake that has holes poked into it while still warm, then filled with...
poolish
Poolish is a liquid bread preferment usually made with equal weights of flour and water and a little...
popped rice
Popped rice, also known as puffed rice or popcorn rice, is a traditional snack food and ingredient f...
1 referencepopper
Popper is a culinary term that typically refers to a small, bite-sized food item that is stuffed, br...
1 referencepork schnitzel
Pork schnitzel is a popular dish of German and Austrian origin, consisting of a thin, breaded and pa...
1 referenceporridge
Porridge is a type of hot cereal or gruel made by boiling ground, crushed, or flaked starch-rich ing...
108 referencesportioning
Portioning, in the culinary context, refers to the process of dividing a larger quantity of food int...
9 referencespotage
Potage is a French culinary term that refers to a thick, hearty soup or stew.
4 referencespotatoes o'brien
O'Brien is a style of preparing potatoes that involves dicing them and cooking them with bell pepper...
potato hash
Potato hash is a versatile and popular breakfast dish consisting of diced or shredded potatoes that...
pot sticker
Potstickers (guotie) are a type of Chinese dumpling that is pan-fried and then steamed.
pounding
Pounding, also known as tenderizing or flattening, is a culinary technique used to physically break...
57 referencespoured fondant
Poured fondant is a smooth, creamy, and spreadable sugar-based confection used in a variety of pastr...
precision cooking
Precision cooking is cooking food at a tightly controlled, exact temperature rather than the fluctua...
preferment
A preferment is a portion of flour, water and leavening fermented before the final bread dough is mi...
pregelatinized
Pre-gelatinized is a term used to describe a type of starch that has been pre-cooked and dried, resu...
preservation
Preservation refers to the various methods and techniques used to extend the shelf life and maintain...
248 referencespreserve
Preserve is a term for a variety of fruit-based products in which large or whole pieces of fruit are...
449 referencespreserved eggs
Preserved eggs, also known as century eggs or thousand-year-old eggs, are a traditional Chinese deli...
7 referencespressed duck
Pressed duck, also known as canard à la presse, is a classic French culinary technique and dish that...
pressed tofu
Pressed tofu, also known as tofu block or Chinese-style tofu, is a type of processed tofu that has b...
pressure canning
Pressure canning uses a purpose-built canner to process foods at temperatures above boiling water.
pretzel crust
A pretzel crust is a type of savory pastry crust made to resemble the classic soft pretzel.
1 referenceproofing
Proofing usually means the final rise of shaped yeast dough, distinct from bulk fermentation before...
12 referencespuffed cereal
Puffed cereal refers to a class of breakfast foods made from grains that have been subjected to a pr...
1 referencepuffed grain
Puffed grain, also known as popped grain, refers to whole grains that have been transformed into a l...
puffed wheat
Puffed wheat is a type of breakfast cereal made from whole wheat kernels that have been subjected to...
2 referencespuff pastry
Puff pastry, a beloved ingredient in the culinary world, is a delicate and flaky dough that has been...
44 referencespull-apart bread
Pullapart bread, also known as tear-and-share bread, is a type of soft, fluffy bread that is designe...
pulled candy
Pull candy, also known as "pulled sugar" or "spun sugar", is a type of confectionery made by stretch...
pulled chicken
Pulled chicken is a method of cooking and shredding chicken meat that results in tender, juicy, and...
pulled pork
Pulled pork is a slow-cooked, shredded pork dish.
23 referencespulverize
Pulverizing is a culinary technique that involves the mechanical reduction of solid food items into...
puree
A purée is a smooth, thick, and creamy food preparation made by thoroughly blending or mashing a foo...
101 referencesquenelle
Quenelle is a French culinary technique for shaping a soft mixture, such as a mousse, forcemeat, or...
1 reference