Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
cruller
A cruller is a type of fried pastry.
crumb
The term 'crumb' in culinary contexts refers to the interior, spongy texture of baked goods, particu...
119 referencescrumb coat
Crumb coating, also known as breading, is a culinary technique used to create a crispy, crunchy text...
crumb crust
A crumb crust, also known as a cookie crust or graham cracker crust, is a type of pie or tart crust...
1 referencecrumbed
Crumbed describes a protein such as meat or seafood, or a vegetable, that has been coated in a layer...
3 referencescrumb topping
Crumb topping, also known as streusel, is a versatile and textural topping used in a variety of bake...
9 referencescrushed ice
Crushed ice refers to small, irregularly shaped pieces of ice that have been broken down from larger...
2 referencescrushed pineapple
Crushed pineapple refers to the culinary preparation of the tropical fruit pineapple (Ananas comosus...
3 referencescrust
Crust is the hard, outer layer that forms on various baked goods, such as breads, pies, and pastries...
235 referencescrustless
Crustless refers to a culinary preparation or dish that does not have a crust or outer layer.
crustless quiche
A crustless quiche is a type of savory open-faced custard pie that is baked without a traditional pa...
2 referencescrystallization
Crystallization is a culinary phenomenon that occurs when a solution or liquid is cooled or evaporat...
10 referencescrystallized
Crystallized, also known as candied or glacé, refers to the process of preserving fruits, flowers, o...
6 referencescubed
Cubing is a basic culinary technique used to cut solid food items, typically ingredients, into small...
42 referencescube steak
Cube steak, also known as minute steak or pounded steak, is a cut of beef that has been mechanically...
3 referencescucumber pickle
Cucumber pickles, also known as 'dill pickles', are a type of pickled vegetable made by submerging c...
1 referencecurdle
Curdling refers to the process of milk or cream separating into solid curds and liquid whey.
44 referencescure
Curing is a food preservation technique that involves the use of salt, nitrites, and other ingredien...
145 referencescurly fries
Curly fries are a type of fried potato dish characterized by their spiral or corkscrew shape.
1 referencecutlet
A cutlet is a thin, boneless slice of meat, most often veal, chicken, pork, or beef, pounded thin, b...
29 referencescutout cookies
Cutout cookies are cookies made by rolling chilled dough flat and cutting shapes from it with cookie...
danish pastry
Danish pastry is a rich, flaky, yeast-leavened laminated dough.
12 referencesdaube
A daube is a classic French braised meat dish.
2 referencesdauphinoise
Dauphinoise is a classic French culinary technique and dish that involves the baking of thinly slice...
debone
Deboning, also known as boning, is a culinary technique that involves the removal of bones from meat...
4 referencesdeconstructed
The term 'deconstructed' in the culinary world refers to a technique where a dish is broken down int...
deep frying
Deep-frying is a cooking technique that involves submerging food in hot oil or fat to cook it.
5 referencesdeglaze
Deglazing is a culinary technique used to create a flavorful sauce or liquid from the browned bits a...
44 referencesdehydration
Dehydration is a food preservation technique that involves the removal of water or moisture content...
36 referencesdenaturation
Denaturation is a fundamental concept in culinary science that describes the structural changes that...
deviled
Deviled describes a dish or ingredient that has been seasoned with a spicy or zesty condiment-based...
2 referencesdicing
Dicing is a knife technique for cutting ingredients, usually vegetables or fruits, into small, unifo...
109 referencesdigestif
A digestif is an alcoholic drink served after a meal, traditionally believed to aid digestion - the...
37 referencesdirect cooking
Direct cooking, also known as direct-heat cooking, refers to a method of cooking where food is expos...
1 referencedirect heat
Direct heat refers to the method of cooking food by exposing it directly to a source of high, intens...
18 referencesdistillation
Distillation is a purification process used to separate the volatile components of a liquid mixture...
50 referencesdomyoji age
Domyoji age is a Japanese deep-frying technique in which food, most often shrimp, is coated in domyo...
doneness
Doneness refers to the degree of cooking or completion of a food item, particularly in the context o...
56 referencesdouble boiler
A double boiler, also known as a bain-marie, is a type of cooking equipment used to gently heat and...
8 referencesdouble fry
Doublefry is a cooking technique commonly used in Asian cuisines, particularly in Japanese and Korea...
dredge
Dredging is a culinary technique used to coat food items, typically before cooking, with a thin laye...
7 referencesdrizzle
To drizzle is to pour a liquid or semi-liquid ingredient in a thin, controlled stream over a dish, r...
104 referencesdrop
A drop is a small, rounded portion of a liquid or soft ingredient released from a spoon or other ute...
11 referencesdrop biscuit
A drop biscuit is a quick bread made by spooning a soft, wet dough directly onto a baking sheet, rat...
drop cookie
A drop cookie is a cookie formed by dropping spoonfuls of dough directly onto a baking sheet, rather...
2 referencesdry aged
Dry aged describes meat, most commonly beef, that has been hung or stored uncovered in a controlled,...
1 referencedry aging
Dry aging is a meat-processing technique in which whole cuts, most often beef, are hung or stored un...
1 referencedry brine
A dry brine is a mix of salt (often with sugar, herbs, or spices) rubbed directly onto the surface o...
1 referencedry cure
Dry curing is a food-preservation technique in which meat, fish, or other food is coated in a dry mi...
3 referencesdry-cured ham
Dry-cured ham is a category of cured and aged pork ham preserved with salt and time rather than brin...