Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
stewing chicken
A mature chicken, typically more than about 10 months old, valued for slow, moist cooking methods ra...
stewing meat
Tougher, less tender cuts of meat, usually from the shoulder, leg, or chuck of beef, lamb, pork, or...
2 referencesstir fry
A cooking method in which small, bite-sized pieces of food are tossed and stirred rapidly over high...
stir frying
The technique of cooking small, uniformly cut pieces of food quickly in a preheated wok or skillet o...
stirring
The technique of moving a utensil, such as a spoon or whisk, in a circular or figure-eight motion th...
32 referencesst louis style ribs
A trimming method for pork spareribs in which the rib tips and skirt meat are removed, leaving a nea...
stovetop
A stove top, also known as a cooktop or hob, is a cooking appliance that consists of a flat surface...
1 referencestovetop grill
A stovetop grill, also known as a griddle or flat-top grill, is a flat cooking surface that is heate...
strained yogurt
Strained yogurt, also known as Greek yogurt, is a type of yogurt that has been strained to remove mu...
6 referencesstraining
Straining is a culinary technique used to separate solids from liquids, or to remove impurities and...
22 referencesstrata
A strata is a savory bread pudding-like dish that is layered with bread, cheese, and various other i...
stretch and fold
Stretch-and-fold is a way to strengthen bread dough during fermentation without continuous kneading.
streusel
Streusel is a crumbly topping used in baking, primarily for sweet pastries and desserts.
33 referencesstuffed pepper
Stuffed peppers, also known as dolma or dolmades, are a popular dish consisting of hollowed-out bell...
14 referencesstuffing
Stuffing is a seasoned mixture, usually built on bread, rice, or another starch, that is packed into...
242 referencessubstitution
Substitution in cooking refers to the practice of replacing one ingredient or component in a recipe...
19 referencessugar art
Sugar art, also known as sugar craft or sugar work, is the art of creating intricate and decorative...
1 referencesugar coating
Sugar coating, also known as panning or polishing, is a culinary technique used to create a smooth,...
2 referencessugar craft
Sugar craft, also known as sugar art or sugar work, is the art of creating decorative and intricate...
1 referencesugar glaze
A sugar glaze is a type of edible coating or finish that is applied to various baked goods, confecti...
sugo
Sugo is the general Italian word for a savory sauce, most often tomato-based, served over pasta - it...
sun-drying
Sundrying is a traditional food preservation technique that involves exposing food items to direct s...
sunny side up
Sunny side up refers to a style of preparing fried eggs where the egg is cooked without flipping, re...
sunomono
Sunomono is a Japanese vinegar-dressed salad or appetizer made with a variety of thinly sliced or ju...
2 referencessupreme
A 'supreme' in culinary terms refers to a specific cut or preparation, particularly of citrus fruits...
2 referencessurface ripened
Surface ripening is a technique used in the production of certain types of cheese, particularly soft...
suspension
A suspension is a mixture in which solid particles are dispersed through a liquid without dissolving...
2 referencessweat
To sweat an ingredient, usually vegetables, is to cook it gently in a small amount of fat over low h...
sweet potato mash
Sweet potato mash is cooked sweet potato that has been boiled, steamed, or roasted until soft, then...
swirl
A swirl is a decorative pattern made by drizzling or stirring one ingredient, such as a sauce, puree...
10 referencesswirl bread
Swirl bread is a sweet, yeast-leavened bread with a spiral pattern running through each slice, made...
swiss meringue
Swiss meringue is made by whisking egg whites and sugar together over a double boiler until warm and...
swiss meringue buttercream
Swiss meringue buttercream is a frosting made by whipping softened butter into a cooked Swiss mering...
3 referencesswiss roll
A Swiss roll, also called a jelly roll in the US or a roulade in France, is a thin sponge cake sprea...
4 referencesswiss steak
Swiss steak is a braised beef dish.
1 referencetableside
Tableside refers to the preparation or service of a dish or beverage directly at the dining table, i...
10 referencestahdig
Tahdig is a beloved Iranian culinary technique that results in a crispy, golden-brown crust at the b...
2 referencestak toritang
Tak toritang (also romanized dak-dori-tang) is a traditional Korean braised chicken dish. 'Tak' (or...
tamagoyaki
Tamagoyaki is a Japanese rolled omelet, typically served as a side dish or part of a larger meal.
tandoor
A tandoor is a type of cylindrical clay or metal oven used in the cuisines of Central, South, and We...
15 referencestandoori
Tandoori is a method of cooking food in a cylindrical clay oven known as a tandoor.
10 referencestank method
The 'Tank Method' is a specialized technique used in the production of many sparkling wines as a fas...
1 referencetaquito
A taquito, also known as a rolled taco or flauta, is a Mexican dish consisting of a small rolled-up...
1 referencetartare
Tartare is a culinary preparation consisting of raw, finely chopped or minced meat or fish.
9 referencestartine
A tartine is a type of open-faced sandwich.
3 referencestatsuta age
Tatsutage is a Japanese cooking technique used to prepare fried foods, particularly chicken.
tava
A tava, also known as a tawa, is a flat, circular griddle used across South Asian cuisines for cooki...
tea eggs
Tea-marbled eggs (also known as 'tea-stained eggs' or 'marble tea eggs') is a Chinese delicacy made...
tea smoked
Tea-smoking is a unique Chinese cooking technique that involves smoking food over a mixture of tea l...
temperature control
Temperature control is a critical aspect of culinary practice, referring to the precise regulation o...
30 references