Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
jus
Jus, also known as natural juices, refers to the flavorful liquid that is produced from the cooking...
7 referenceskabayaki
Kabayaki is a Japanese cooking technique and style of preparation, primarily used for grilled or bro...
kalua
Kalua is a traditional Hawaiian cooking method that involves slow-roasting meat in an underground ov...
1 referencekalua pig
Kalua pig is a traditional Hawaiian dish made by slow-roasting a whole pig in an underground oven kn...
5 referenceskaraage
Karaage is a Japanese cooking technique in which various foods, most commonly chicken, are deep-frie...
6 referenceskataifi
Kataifi is a type of shredded or pulled pastry dough that is commonly used in Middle Eastern and Med...
kazandibi
Kazandibi is a traditional Turkish dessert whose name translates to "pot bottom crust": a baked cust...
knead
Kneading is a fundamental cooking technique used to develop the gluten structure in dough-based reci...
4 referencesknife skills
Knife skills refer to the techniques and proficiency used in handling and maneuvering a knife during...
5 referenceskushiyaki
Kushiyaki is a style of Japanese skewered and grilled foods.
1 referencela caja china
La Caja China, also known as a Cuban roasting box, is a unique cooking device and technique.
lace cookie
Lace cookies, also known as tuile cookies, are a delicate and intricate type of cookie.
lacto fermentation
Lactofermentation, also known as lactic acid fermentation, is a traditional food preservation techni...
la mian
La mian, also known as "hand-pulled noodles," is a traditional Chinese noodle-making technique.
laminated dough
Laminated dough, also known as puff pastry or flaky pastry, is a type of pastry dough that is create...
7 referenceslattice
A lattice is a decorative pastry technique used to create a criss-cross pattern on the top of pies,...
9 referenceslayer cake
A layer cake is a type of cake that is composed of multiple layers of cake, typically with a filling...
26 referenceslayering
Layering is a culinary technique that involves arranging different ingredients or components in a se...
39 referencesleaven
Leaven refers to any agent that is used to produce fermentation and cause baked goods to rise and ex...
2 referencesleavening
Leavening refers to the process of adding a leavening agent to a batter or dough to create air pocke...
17 referenceslettuce cup
A lettuce cup is a culinary vessel created by using a leaf of lettuce, typically iceberg or romaine,...
2 referenceslettuce wrap
A lettuce wrap is a culinary technique and dish where fresh lettuce leaves are used as a low-carb, g...
6 referenceslevain
A levain is a sourdough build prepared to leaven a particular batch of bread.
liqueur
Liqueur making is the process of producing flavored, sweetened alcoholic beverages through the infus...
1 referencelondon broil
London broil is an American preparation - marinating a lean, tough cut of beef, then broiling or gri...
1 referencelow-temperature cooking
Low-temperature cooking is a culinary technique that involves exposing food to gentle heat, well bel...
low temperature smoking
Low temperature smoking, also known as cold smoking, is a traditional food preservation and flavorin...
macchiato
A macchiato is a type of espresso-based coffee drink.
1 referencemacédoine
Macédoine is a culinary term used to describe a mixture of small, diced or julienned vegetables or f...
macerate
Maceration is a culinary technique that involves soaking or steeping an ingredient, typically fruit,...
12 referencesmaki
A Japanese sushi preparation in which vinegared rice and a filling are rolled inside a sheet of nori...
4 referencesmarble cake
Marble cake is a cake made by swirling two or more differently colored or flavored batters - classic...
marinade
A marinade is a seasoned liquid, usually an acidic ingredient such as vinegar, citrus juice, wine, o...
884 referencesmarinate
To marinate is to soak food, usually meat, poultry, or seafood, in a seasoned liquid called a marina...
145 referencesmariniere
À la marinière, or 'sailor style,' is a French technique for cooking shellfish, most often mussels,...
mash
Mash is a soft, blended food made by crushing and combining solid food ingredients into a smooth, cr...
8 referencesmashing
Mashing is a culinary technique used to break down and transform the physical structure of various f...
41 referencesmatchstick
A matchstick is a thin, long strip of food, typically cut or julienned to resemble the shape and siz...
9 referencesmaturation
Maturation, in the culinary context, refers to the process of allowing food or drink to develop and...
10 referencesmeatza
Meatza is a culinary term that refers to a pizza-like dish where the crust is made entirely from gro...
mechanical tenderization
Mechanical tenderization, also known as blade tenderizing or needling, is a food preparation techniq...
1 referencemedium rare
Medium rare is a degree of doneness used to describe the internal temperature and texture of meat, p...
1 referencemeringue buttercream
Meringue buttercream is a frosting made by beating softened butter into a cooked egg-white meringue,...
1 referencemethode traditionnelle
Methode traditionnelle is the process of making sparkling wine, most famously Champagne, in which a...
meuniere
Meuniere is a French cooking method and sauce for delicate fish, in which the fish is dusted with fl...
milanesa
Milanesa is a thin, breaded and fried cutlet or escalope.
2 referencesmilanese
Milanese, also known as 'alla milanese', refers to a style of cooking and preparation.
12 referencesmilk bread
Milk bread, also known as shokupan, is a soft, fluffy, and pillowy white bread.
2 referencesmilk foam
Milk foam, also known as frothed milk, is a culinary preparation that involves incorporating air int...
2 referencesmilling
Milling is the process of grinding or crushing grains, seeds, nuts, or other food items into a fine...
34 references