Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
hard crack stage
The hard crack stage is a specific temperature range in the process of caramelizing sugar, a crucial...
5 referenceshash
A dish made by dicing or chopping ingredients, typically potatoes and a cooked protein such as beef,...
13 referenceshasselback
A technique for preparing potatoes, other vegetables, or proteins by slicing them almost all the way...
hearth cooking
Hearthcooking is a traditional cooking method that has been practiced for centuries across various c...
heat treatment
Heat treatment refers to the application of heat to food ingredients or dishes for the purpose of co...
2 referencesherbal infusion
An herbal infusion, also known as a tisane, is a type of non-alcoholic beverage made by steeping fre...
5 referenceshickory smoked
Hickory smoked describes food, typically meats, that has been exposed to the smoke and heat generate...
high hydration dough
High hydration dough refers to bread dough that contains a higher proportion of water relative to th...
high smoke point
A high smoke point refers to the temperature at which an oil or fat begins to break down and release...
37 referenceshobo pack
A hobo pack, also known as a hobo dinner or foil pack, is a method of cooking food by wrapping it in...
home canning
Home canning is a food preservation technique that involves sealing foods in airtight containers, ty...
homogenization
Homogenization is a food processing technique used to create a more uniform and stable emulsion or m...
4 referenceshoney glaze
Honey glaze is a sweet, sticky coating made by combining honey with other ingredients and applying i...
3 referenceshoney roasted
Honeyroasted is a culinary technique used to add a sweet, caramelized flavor to various food items,...
1 referencehors d'oeuvre
Hors d'oeuvre (pronounced "or-DERV") are small, bite-sized bites served before a meal, typically whi...
44 referenceshot holding
Hot holding keeps already-cooked food at a safe serving temperature until it is eaten.
hot smoking
Hot smoking is a method of food preservation and flavor enhancement that involves exposing food to s...
3 referenceshot water bath
A hot water bath, also known as a bain-marie, is a cooking technique used to gently heat and cook de...
hulling
Hulling refers to the process of removing the hard, protective outer shell or hull from various type...
2 referenceshunter style
Hunter-style refers to a classic French culinary preparation and presentation method for meat dishes...
hydration
Hydration, in the culinary context, refers to the process of adding water or other liquid to an ingr...
22 referencesice bath
An ice bath, also known as a cold water bath, is a culinary technique used to rapidly cool down hot...
5 referencesicebox cake
An icebox cake, also known as a refrigerator cake, is a simple, no-bake dessert made by layering coo...
7 referencesile flottante
Île flottante, also known as 'floating island', is a classic French dessert consisting of a meringue...
indirect grilling
Indirect grilling is a cooking technique used in barbecue and grilling where the food is cooked by t...
1 referenceindoor grilling
Indoor grilling, also known as stovetop grilling or pangrilling, is a cooking technique that allows...
indoor smoking
Indoor smoking is a food preservation and flavoring technique that exposes food to smoke inside a co...
induction cooking
Induction cooking heats compatible cookware with an electromagnetic field.
infuse
To infuse is to steep ingredients, typically herbs, spices, or fruits, in a liquid such as water, oi...
328 referencesinfused oil
Infused oils, also known as flavored oils, are culinary oils that have been imbued with the essence...
11 referencesinfused vodka
Infused vodka is vodka that has been steeped with herbs, spices, fruits, or other botanicals to take...
2 referencesinfusion
An infusion is a culinary technique that involves steeping ingredients, typically herbs, spices, or...
46 referencesingredient preparation
Ingredient preparation refers to the various techniques and processes used to prepare and transform...
2 referencesinjection
Injection, in the culinary context, refers to the process of inserting a liquid or semi-liquid subst...
2 referencesinside-out roll
Inside-out rolls (also known as 'reverse rolls' or 'uramaki') are a type of sushi roll where the ric...
instant pot
Instant Pot is a brand name for a type of electric pressure cooker that has become increasingly popu...
6 referencesinvoltini
Involtini is a culinary term that refers to a type of Italian stuffed and rolled dish, typically mad...
1 referenceitalian ice
Italian ice, also called water ice, is a frozen dessert made by churning a mixture of water, sugar,...
1 referenceitalian meringue
Italian meringue is a type of meringue made by slowly pouring a hot sugar syrup into whipped egg whi...
2 referencesitalian meringue buttercream
Italian meringue buttercream is a rich, creamy frosting used in baking and pastry making.
3 referencesjello mold
A jello mold is a chilled gelatin dessert that is set inside a decorative vessel and then turned out...
1 referencejelly roll
A jelly roll, also known as a Swiss roll or cream roll, is a type of sponge cake that is baked in a...
6 referencesjerk
Jerk is a distinctive seasoning blend and cooking technique that has its origins in the meat-preserv...
7 referencesjerk seasoning
Jerk seasoning is a spice blend.
10 referencesjerky
Jerky is a type of dried, cured meat.
10 referencesjjigae
Jjigae is a type of Korean stew or soup that is a staple in Korean cuisine.
5 referencesjjimdak
Jjimdak is a Korean braised chicken dish.
juiciness
Juiciness is a desirable quality in many culinary preparations, particularly in meats, fruits, and v...
23 referencesjuicing
Juicing refers to the process of extracting the liquid content, or juice, from fruits and vegetables...
13 referencesjulienne
Julienne is a culinary cutting technique used to slice ingredients, typically vegetables, into long,...
14 references