Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
dry heat
Dry heat refers to a method of cooking where food is exposed to high, direct heat without the presen...
15 referencesdry rub
A dry rub is a seasoning mixture composed of dried herbs, spices, and other aromatic ingredients tha...
27 referencesduck confit
Duck confit is a traditional French culinary technique that involves slowly cooking and preserving d...
9 referencesdukkah
Dukkah: a fragrant and flavorful spice blend.
dust
Dust in the culinary context refers to the process of lightly coating or sprinkling a food item with...
7 referencesduxelles
Duxelle is a savory, finely chopped mushroom mixture that is commonly used as a filling or topping i...
1 referenceearth oven
An earth oven, also known as a pit oven or ground oven, is a type of primitive cooking apparatus use...
7 referencesegg wash
Egg wash is a mixture, usually of beaten egg and a liquid such as water, milk, or cream, brushed ont...
16 referencesemulsification
Emulsification is a culinary technique that involves the process of combining two or more immiscible...
4 referencesemulsifier
An emulsifier is a culinary ingredient or compound that helps to stabilize and maintain the homogene...
24 referencesemulsify
To emulsify means to combine two liquids that do not normally mix, such as oil and water, into a sin...
31 referencesen croute
En croute is a French culinary term that refers to a dish or ingredient that is wrapped or encased i...
2 referencesencrust
Encrusting is a culinary technique that involves coating the exterior of a food item, typically a pr...
1 referenceen papillote
En papillote is a French culinary term that refers to a method of cooking food, typically fish or ve...
11 referencesescabeche
Escabeche, a centuries-old culinary technique, is a method of preserving and flavoring food, primari...
3 referencesescalope
An escalope, also known as a schnitzel, is a thin, flat piece of meat that has been pounded or thinl...
1 referenceescovitch
Escovitch is a culinary technique and preparation method.
1 referenceespresso
Espresso is a beloved coffee preparation method that has its origins in Italy, dating back to the ea...
22 referencesetouffee
Etouffee is a classic Cajun and Creole dish.
evaporation
Evaporation is a fundamental physical process in which a liquid transitions into a gaseous state due...
27 referencesextraction
Extraction, in the culinary context, refers to the process of separating desirable compounds or flav...
26 referencesextrusion
Extrusion is a food processing technique in which a material is forced through a die to create a con...
33 referencesfat washing
Fat washing infuses a liquid, usually a spirit, with flavors from fat before the fat is separated.
fermentation
Fermentation is the process by which microorganisms, usually bacteria or yeast, break down sugars an...
75 referencesfillet
A fillet, in culinary terms, refers to a boneless strip of meat or fish that has been cut from the m...
57 referencesfiltration
Filtration is a culinary technique used to separate solid particles or impurities from a liquid.
4 referencesfine dice
Fine dice, also known as brunoise, is a precise culinary cutting technique used to prepare small, un...
1 referencefire roasted
Fire roasting is a cooking technique that involves exposing food directly to high, dry heat, typical...
flaky pastry
Flaky pastry is a laminated dough made by repeatedly layering and folding butter or other solid fat...
43 referencesflambe
Flambe is a cooking technique that involves briefly igniting an alcoholic liquid to create a dramati...
3 referencesflorentine
Florentine is a culinary term that refers to a specific style of dish preparation, typically associa...
3 referencesfoam
Foam, in the culinary context, refers to a light, airy, and frothy texture created by incorporating...
26 referencesfoil packet
A foil packet, also known as a hobo packet or hobo dinner, is a cooking method that involves wrappin...
1 referencefold
Folding is a culinary technique used to gently incorporate one ingredient into another, typically a...
39 referencesfood coloring
Food coloring is a dye or pigment added to food or drinks to change their appearance.
30 referencesfood handling
Food handling refers to the proper techniques and practices used to ensure the safety and quality of...
1 referencefood mill
A food mill is a kitchen utensil used for mashing, pureeing, and straining a variety of foods.
food preservation
Food preservation is the process of treating and handling food to stop or slow down food spoilage, l...
41 referencesfood processing
Food processing refers to the various methods and techniques used to transform raw agricultural prod...
19 referencesfool
A fool is a classic English dessert consisting of a sweet puree or compote folded into whipped cream...
foraging
Foraging, in the culinary context, refers to the act of gathering edible wild plants, fungi, and oth...
40 referencesforce feeding
Forcefeeding is a controversial culinary technique that involves the artificial fattening of animals...
forcemeat
Forcemeat, also known as farce, is a mixture of finely chopped or ground meat, fat, and other ingred...
3 referencesforgotten cookies
Forgotten cookies, also known as 'meringue kisses', are a simple yet delightful type of cookie.
foriana
Foriana is a rustic Italian pasta sauce, a nut-based paste of walnuts, pine nuts, raisins, garlic, a...
francese
Francese (pronounced frahn-CHES-eh) is a culinary term that refers to a cooking technique commonly u...
frappe
A frappé is a cold, frothy beverage made by shaking or blending ice with a flavored syrup or instant...
freeze
To freeze food is to lower its temperature until most of its water content turns to ice, which slows...
19 referencesfreezer cooking
Freezer cooking is the practice of preparing food in large batches, portioning it, and freezing the...
freezer fudge
Freezer fudge, or no-bake fudge, is a fudge made by combining chocolate with sweetened condensed mil...