Techniques

quick pickle

A quick pickle, also known as a refrigerator pickle, is a simple and fast method of pickling vegetab...

1 reference

radiation

Radiation, in the culinary context, refers to the transfer of heat through electromagnetic waves or...

2 references

ragout

A ragout (pronounced ra-goo) is a French stew made with meat, vegetables, and a thick, flavorful sau...

5 references

ragu

Ragu: a savory and hearty meat-based sauce.

28 references

raised dough

Raised dough refers to any dough that has been leavened, or caused to rise, through the introduction...

1 reference

raised doughnuts

Raised doughnuts, also known as yeast doughnuts, are a type of fried pastry that is made with a leav...

1 reference

rajas

Rajas, also known as rajas de chiles or rajas con crema, are a popular Mexican culinary preparation...

1 reference

ramos gin fizz

The Ramos Gin Fizz is a classic cocktail originating from New Orleans, Louisiana in the late 19th ce...

1 reference

ranchera

Ranchera is a type of Mexican steak dish.

2 references

rapid cooling

Rapid cooling reduces the time cooked perishable food spends at temperatures favorable to bacterial...

rapid rise

Rapid rise, also known as fast-acting or instant yeast, is a type of baker's yeast used in bread mak...

rare

In the culinary world, the term "rare" refers to a degree of doneness for meat, particularly beef, t...

32 references

reconstitution

Reconstitution refers to the process of rehydrating or restoring a dehydrated or concentrated food i...

1 reference

red cooking

Red cooking, also known as hong shao or red-braising, is a traditional Chinese cooking technique bel...

1 reference

reducing sugars

A class of simple sugars that carry a free aldehyde or ketone group, letting them directly participa...

3 references

reduction

A culinary technique in which a liquid is simmered to evaporate some of its water content, resulting...

96 references

refried beans

A culinary ingredient preparation method commonly associated with Mexican cuisine.

33 references

refrigerator cake

Also known as no-bake cake or icebox cake, a dessert that requires no baking and is instead assemble...

1 reference

refrigerator cookies

Also known as icebox cookies, a slice-and-bake cookie that is chilled in the refrigerator before bak...

2 references

refrigerator jam

Also known as freezer jam, a fruit preserve made without the traditional canning process.

refrigerator pickle

A quick-pickled vegetable or fruit that is prepared and stored in the refrigerator rather than being...

1 reference

reheating

Reheating heats previously cooked food for serving. Properly stored leftovers should reach 165°F (74...

7 references

rehydrate

Also known as reconstituting, the process of restoring the original moisture content of a dehydrated...

16 references

render

Rendering is the process of slowly heating fatty animal tissue, such as pork, beef, or poultry fat,...

32 references

rendered fat

Rendered fat is the fat produced by rendering: animal fat (from beef, pork, lamb, or poultry) slowly...

26 references

reverse sear

Reverse sear is a method that cooks meat gently first, then finishes it with high heat to brown the...

ribollita

Ribollita ('reboiled') is a Tuscan bread soup built from seasonal vegetables, such as cavolo nero or...

10 references

rice crust

A rice crust, sometimes called a rice skin, is the crispy, browned layer that forms at the bottom of...

1 reference

ripening

Ripening is a natural process that occurs in many fruits and vegetables, where the produce undergoes...

13 references

roast

A roast is a large cut of meat, poultry, or a preparation of vegetables cooked by dry heat, typicall...

35 references

roasted chickpeas

Roasted chickpeas are chickpeas (also known as garbanzo beans) that have been dried and crisped in t...

roasted garlic

Roasted garlic is a culinary preparation in which whole garlic bulbs are slowly cooked in the oven u...

5 references

roasting

Roasting is a dry-heat cooking method that involves exposing food, typically meat, vegetables, or ba...

292 references

roast lamb

Roast lamb is a culinary preparation in which a whole lamb or large cuts of lamb are cooked by dry h...

9 references

rollatini

Rollatini is an Italian-American dish adapted from involtini, the Italian technique of stuffing and...

roll cake

A roll cake, also known as a jelly roll or Swiss roll, is a type of sponge cake that is baked in a s...

rolled cookies

Rolled cookies, also known as cut-out cookies or shaped cookies, are a type of cookie dough that is...

1 reference

rolled fondant

Rolled fondant is a smooth, pliable icing made from sugar, corn syrup, and other ingredients that is...

rolled tacos

Rolled tacos, also known as taquitos or flautas, are a traditional Mexican dish consisting of small...

1 reference

roll out

Rolling out is a fundamental culinary technique used to shape and flatten dough or pastry into a thi...

2 references

roll up

A 'roll up' is a culinary technique in which a thin, flexible food item is wrapped or coiled around...

2 references

rosette iron

A rosette iron, also known as a rosette maker, is a specialized cooking tool consisting of a long ha...

rosti

Rosti is a traditional Swiss potato dish.

2 references

roti canai

Roti canai is a type of flatbread.

rotisserie

Rotisserie is a cooking method in which food is skewered on a rotating spit and cooked slowly over o...

11 references

rotisserie chicken

Rotisserie chicken is a whole chicken cooked on a rotating spit, typically sold pre-cooked and seaso...

1 reference

roulade

A roulade is a dish made by rolling a thin slice or sheet of meat, fish, or vegetable around a filli...

4 references

rouladen

Rouladen is a German dish of thin beef or veal slices spread with a savory filling -- commonly musta...

3 references

roux

A roux is a mixture of equal parts fat and flour, cooked together and used to thicken sauces, soups,...

44 references

royal icing

Royal icing is a hard, matte icing made by beating powdered sugar with egg whites (or meringue powde...

5 references