Cravings Magazine :: culinary glossary

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Achiote

The rust-colored, smoky-flavored seed of the annatto tree.

Adobo Sauce

A blend of chilies, herbs and vinegar.

Agnolotti

Small, half-moon-shaped ravioli.

Aioli

A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Angelica

Licorice flavored stalks from these plants are candied and used primarily in pastry making. Angelica is also used to flavor liqueurs.

Arugula

Arugula is a a salad green with peppery somewhat bitter overtones. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

Assiette

French for "assortment," as in cheeses.

Aubergine

French for "eggplant."

Baba ghanouj

A spreadable mix of eggplant, tahini, olive oil, lemon juice and garlic.

Baby Spinach

Arabs named spinach "the prince of vegetables"; they were big fans, clearly, and it’s not hard to see why.

Batonnet

Batonnet is a basic knife cut measuring � inch � � inch � 2�—3 inches.

Béarnaise

A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.

Beurre Blanc

A thick sauce of butter, white wine and vinegar.

Biscotti

Dry Italian cookies flavored with almonds, chocolate, or anise seed, used for dunking in coffee and sweet dessert wine.

Bisteeya

Moroccan pie of phyllo dough, shredded chicken, ground almonds and spices.

Blanch

Blanching is a cooking technique in which food is briefly immersed in boiling water or fat.

Bouchee

A small round puff pastry shell used for sweet or savory fillings.

Bouillabaisse

A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.

Brandade

A puree of salt cod mixed with olive oil and potatoes. Another version of brandade is covered with Gruyere cheese and browned in the oven. Both are served with croutons.

Brioche

A very rich bread with butter and eggs. Brioche is baked in many shapes though the brioche e tete is best known. The dough can be flavored with nuts or candied fruit, as well as herbs and spices. It may also be used to wrap foods like coulibiac. Slices of toasted brioche are the perfect companion to foie gras and gravlax.

Bruschetta

Grilled slices of bread brushed with olive oil and fresh garlic. This was the original garlic bread.

Brussel Sprouts

No matter whether you love or hate them, this vegetable has a definite polarising effect.

Bulghurl

Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad.

Calamari

The Italian word for squid

Canape

Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished.

Caper

The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and nicoise salad.

Carambola

This northern WA grown fruit, otherwise known as star fruit, is definitely a winner in the good-looking fruit stakes.

Caramelization

A culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300 degrees F or higher, causing them to turn brown.

Cardamom

Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground.

Carpaccio

Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.

Cassoulet

A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Cayenne Pepper

A thin fleshed, long, extremely hot red chilli, usually ground or dried.

Celeriac

The root of a type of celery with a firm texture and a clean, sweet flavor of celery.

Cervil

A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled.

Ceviche

Raw fish and/or shellfish in a citrus marinade.

Chai

The Indian name for tea, often served with nutmeg, milk and sugar.

Chestnuts

Imagine fresh chestnuts roasting on an open fire; nothing marks the onset of the cooler months like chestnuts.

Chèvre

French for "goat," as in cheese.

Chipotle

A dried and smoked jalapeno which can be found dried or reconstituted and sold in tomato sauce. These chiles are extremely hot and caution should be taken when using them in cooking.

Chorizo

A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter.

Cocoa Powder

This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder.

Coconut Milk

This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor.

Consomme

A clarified broth used as a base for sauces and soups.

Coulis

A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree.

Courgette

The French word for zucchini.

Couscous

A pasta made from semolina which itself is a flour made from Durum wheat.

Crackling

Crispy pieces of skin remaining after the fat is rendered. Commonly made from pork, duck, and goose it is used in salads, stuffings, and seasonings.

Crepe

A very thin pancake used for sweet and savory fillings.

Croquette

A thick patty made up of cooked foods. These patties or balls are breaded and fried or sauteed. Vegetables, fish, or meat may be used in croquettes.

Crostini

Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade. These are the Italian version of canapes.

Croutons

Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and slices for soups and hors d'oeuvres.

Dahl

This is the Indian term for all varieties of dried beans, split peas, and lentils. There are many different varieties of dal, all of which have a specific use in Indian cooking.

Daikon

A large oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry.

Dashi

A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades.

Dauphine

Croquettes made by combining potato puree with pastry dough, forming the mixture into balls and then rolling them in bread crumbs and deep-fried.

Demi-glace

A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.

Dragon Fruit

Dragon Fruit or Pitaya as they are often called, are the bright pink and green coloured fruits of a particular species of cactus without the thorns or spikes.

Eggplant

Brush slices of eggplant with a garlic or chilli-flavoured oil and cook until soft and slightly charred.

Enoki

Crunchy mushrooms that look sort of like vermicelli wearing ski hats.

Escabeche

A Spanish dish of poached or fried fish covered with a spicy marinade.

Essences

Also known as extracts, generally the by-product of distillation of plants.

Falafel

A Middle Eastern specialty consisting of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas. They are generally tucked inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Farfalle

Bow tie shaped pasta.

Feijoa

A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of strawberry, banana, and pineapple.

Fenugreek

A very hard seed grown in the Middle East, which is used as a spice. Its dominant flavor and aroma is recognizable in commercial curry powders.

Fettuccine

Flat narrow pasta noodles less than wide and a bit thicker than tagliatelle.

Five Spice Powder

A dry spice mix used in Chinese cooking consisting of cinnamon, star anise, pepper, clove, and fennel.

Florentine

This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce.

Frijoles

Mexican for "beans."

Frittata

An Italian open-faced omelette.

Fusilli

Spiral shaped pasta. Some versions are shaped like a spring. Other versions are shaped like a twisted spiral.

Galanga

A root spice related to ginger, which has a musky flavor reminiscent of saffron. It is found dried whole or in slices, and also in powder.

Galatin

A protein produced from animals, used to gel liquids. It is found in granular and sheet form.

Ganache

A rich mixture of chocolate and crème fraïche frequently used as a filling for cakes.

Garam Masala

This is an Indian curry mixture with a more complex flavor and aroma. The mixture is always made fresh by the cook, never purchased pre-ground. The mixture may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chiles, and caraway. These spice mixtures vary greatly between cooks and different dishes.

Gazpacho

A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Gelato

An Italian frozen dessert, whose popularity has overwhelmed the US, is made of whole milk and eggs. This gives it richness without flavors becoming masked by the fat from cream. The flavors are very intense and the texture is soft and silky.

Ghee

The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used.

Gingin Mangoes

Choose mangoes with firm, smooth skin that "give" to the touch and have a sweet aromatic smell.

Globe Artichokes

This very pretty vegetable is the flower bud of Cynara scolymus, a member of the thistle family. Other names for the globe artichoke are “French” or “Green” artichokes, but don’t confuse them with the Chinese or Jerusalem artichokes, which are both tubers and completely unrelated.

Gluten

The protein found in wheat flours.

Gnocchi

These are small dumplings made with flour, potatoes, and eggs. Other versions include spinach, semolina, sweet potatoes, chopped herbs, and parmesan or ricotta cheese. Once the gnocchi are made they are cooked in boiling water, and then sauced or tossed with melted butter. Some recipes call for cooking the gnocchi in broth. Gnocchi is also the name of a pasta with a similar shape.

Golden Syrup

By product of refined sugarcane, pure maple syrup or honey can be substituted.

Goulash

A Hungarian soup/stew made with beef and liberally seasoned with paprika. Some versions add gremolata at the very end of cooking or sprinkled over the top.

Granola

A combination of assorted toasted grain (oats), dried fruits and nuts usually served as a breakfast cereal. Some blends are sweetened with honey and/or brown sugar.

Gratin

Dishes cooked in the oven which form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.

Gravlax

Cured raw salmon.

Gremolata

A condiment made from finely minced parsley, garlic and lemon zest. Gremolata is traditionally served with veal, but it is also an excellent accompaniment for fish and seafood dishes.

Guacamole

A dip made of mashed avocadoes seasoned with onions, tomatoes, chiles, and cilantro. This is mostly eaten as a dip for fried corn chips, but it is also very good with raw vegetables. You may also use it as a filling for burritos and tacos.

Guava

The guava has a green skin that turns yellow when fully ripe and has a beautiful pink to red coloured flesh.

Harisa

A spice mixture used as both a condiment and a seasoning. Harissa contains chiles which are ground with cumin, garlic, coriander, and olive oil. It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a condiment.

Hoisin Sauce

A rich, dark, sweet barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chiles, red beans, and many other spices.

Hollandaise Sauce

This is the most basic of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice. This sauce must be kept warm, as excessive heat will cause it to break. Because this is kept warm, it is not safe to keep it for long periods of time and should never be reused from another meal period.

Honeydew

The Ord River region’s warm climate produces honeydews with a beautiful flavour.

Infusion

An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.

Jerusalem Artichoke

Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.

Julienne

A basic knife cut measuring 1/8 inch � 1/8 inch � 2� inches.

Jus

A rich, lightly reduced stock used as a sauce for roasted meats. Many of these are started by deglazing the roasting pan, then reduced to achieve the rich flavor desired. A jus lie is one that has been slightly thickened with cornstarch or flour.

Kasha

Also known as roasted buckwheat groats, has a nutty, rich toasty flavour and can be served like polenta or couscous or rice with meat or vegetables or casserole.

Kebab

Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a fire. All countries serve some version of this dish.

Kecap Manis

Indonesian sweet soy sauce slightly thick with sugar and spices added to create the flavour.

Kirsch

Also spelled kabob, these are skewers of meat, fish, or vegetables grilled over a fire. All countries serve some version of this dish.

Kumquats

Kumquats are those exquisite little plants, grown in a topiary form producing tiny orange fruit. We lovingly tender them and enjoy their visual appeal sitting on our patio or verandah, however many people don’t realise that they are also, delicious to eat as well.

Larding

A technique by which thin strips of back fat, or vegetables, are inserted into a piece of meat. These strips help the meat to remain juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us.

Leeks

Loved for their soft, onion flavour and lovely aroma, use leeks as a base for a stew or braise, as you would onions, or make them the feature in a killer pie or soup.

Lemongrass

A lemon-scented herb used liberally in Thai cooking.

Lychee

A small fruit from China and the West indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavor.

Macadamia

Macadamia nuts are native to Australia, rich and buttery with a very high oil content. Best stored in the fridge.

Macaroon

A small round cookie that has a crisp crust and a soft interior. Many versions bought commercially have been thoroughly dried. These cookies may be made from almonds, though coconut is common in the US. The may also be flavored with coffee, chocolate, or spices. Amaretti, from Italy, are a type of macaroon.

Macerate

Soaking fruit or vegetables in wine, liquor, or syrup so that they may absorb these flavors. Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation. This is done for canning, jam and preserve making, and to remove bitter flavors from vegetables.

Marzipan

An almond paste with the addition of egg whites. This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables, and sold in pastry or lolly shops.

Mascarpone

Ultra-rich, soft cheese known best for its role in tiramisu.

Melba

The name of a popular dessert invented by Auguste Escoffier. Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce.

Meringue

Whipped egg whites to which sugar has been added to form a stiff paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened versions are used to lighten forcemeats. Meringue is also baked in a very low oven, forming crisp shells which are filled with fruit or ice cream. Small dried meringue shells are called vacherin.

Mesclun

This is a mix of very young lettuces and greens. Often this mix is stretched with herb or flower sprigs and bitter greens. These greens should be dressed very lightly, with only best oil and vinegar, so that their flavor will not be masked.

Mirepoix

A combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. The proportions (by weight) for making mirepoix are 50% onions, 25% carrots and 25% celery.

Mirin

A non-alcoholic version of sake/rice wine. It is sweet and syrupy.

Miso

A paste made from fermented soy beans. This is used in Japanese cooking for sauces and soups.

Molasses

This is a syrup resulting from the crystallization of raw sugar from the sap. Additional processing results in darker and stronger tasting molasses called black strap.

Mornay Sauce

A bechamel sauce with Gruyere cheese, sometimes enriched with egg yolks. It is used mainly for fish and vegetable preparations.

Mortadella

Large,lightly smoked sausages made of pork, beef, or veal. These are specialties of Bologna, which is where the US version of this sausage gets its name. Mortadella is a very smooth, pink sausage with a subtle creamy texture. They are studded with cubes of pork fat and peppercorns.

Moussaka

A layered dish of eggplant and lamb with tomatoes and onions. This is all bound with bechamel sauce and cooked au gratin.

Mousse

Sweet or savory dishes made of ingredients which are blended and folded together. These mixtures may be hot or cold, and generally contain whipped egg whites to lighten them. Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousselines.

Mousseline

A sauce made airy with the addition of whipped cream or beaten egg whites.

MSG

Monosodium Glutamate - A sodium salt found in wheat, beets, and soy bean products. It is used extensively in Chinese cookery, and thought to help accentuate the flavors of certain foods. Many people suffer serious allergic reactions to this so widespread use has been reduced to the commercial food processing industry.

Niçoise

Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Osso Buco

An Italian dish comprised of crosscut slices of the veal shank braised with vegetables, aromatics, and stock.

Ouzo

A clear anise-flavored liqueur from Greece. It is generally mixed with water which turns it whitish and opaque.

Oyster Mushrooms

A wild mushroom that grows in clusters on the side of trees. It is off-white to greyish in color and has a soft texture. These mushrooms have a very subtle flavor. They are also being cultivated in the US, making them readily available in markets and moderately priced.

Paella

A Spanish rice dish originating in the town of Valencia. There are hundreds of recipes for paella, all claiming to be authentic. The only ingredients that are necessary for paella are rice, tomatoes, and saffron. Other ingredients are chicken, chorizo, mussels, squid, peppers, and beans. More elaborate preparations include shrimp, lobster, and duck.

Pancetta

Cured Italian bacon.

Pannetone

An Italian cake made with a dough rich in egg yolks, traditionally served around Christmas time. The dough is studded with raisins, candied fruits, and occasionally pistachios.

Parsley

An old classic that’s often taken for granted, but incredibly flavoursome and useful in the kitchen - and not only as a garnish!

Passionfruit

Also known as granadilla. A small tropical fruit native to Brazil. Dark purple tough outer skin with edible black sweet and sour seeds inside.

Pawpaw And Papaya

This eye-catching Carnarvon grown fruit adds a taste of the tropics to fruit platters, desserts and lush salads.

Penne

Quill-shaped pasta tubes with smooth sides. Those with ridges are called penne rigati. These are also called mostaciolli. Large quill-shaped tubes are called manicotti.

Pesto

A delicious sauce used for pastas, grilled meats, and poultry. This is made of fresh basil, garlic, olive oil, and parmesan cheese. Some versions will also add parsley and walnuts or pine nuts. The ingredients are ground into a paste and moistened with the olive oil. Pesto is also used to describe similar sauces that contain other herbs or nuts.

Pide

Turkish bread. Comes in a long flat loaf as well as smaller portioned pieces. Made from flour and sprinkled with topping of sesame seeds or sea salt or rosemary. Used often as a dipping bread in oil and vinegar or other dips. Pide is often toasted with fillings as a sandwich lunch.

Piroshki

Small Russian meat pies, like empanadas, eaten for lunch or snacks.

Pomegranate

Pomegranates are an attractive, apple-shaped fruit with a reddish-gold leathery skin and a large calyx or crown on one end.

Praline

In French cookery this is a powder or paste made of caramelized almonds and or hazelnuts. American cookery refers to a candy consisting of caramel and pecans.

Quince

Quince is one of those old-fashioned fruits that many homeowners have growing in their backyards.

Quinoa

Quinoa, pronounced keen-wah is a tiny, ivory bead-shaped grain that was a staple of the ancient Incas who called it “the mother grain.”

Radicchio

A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in salads, but is quite suitable to cooked preparations.

Radishes

These little vegetables can pack a peppery punch when you use them to add texture and flavour to salads.

Ratatouille

A vegetable stew consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored with garlic, herbs, and olive oil. Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one, ratatouille takes on the appearance of marmalade. Newer versions reduce the cooking time, allowing the vegetables to retain some of their original identity.

Red Grapefruit

Sweet local red grapefruit are coming into season.

Rémoulade

A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Rigatoni

Large pasta tubes with ridged sides.

Risotto

Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Rocket

An assertive salad green with peppery, somewhat bitter overtones.

Royal Blue Potatoes

Gone are the days when the biggest decision for a shopper was whether to buy washed or brushed potatoes; wander into a produce market in Western Australia nowadays and there’s a fantastic amount of choice.

Saffron

A spice consisting of the dried stigma of the Crocus sativus plant, originating in the eastern Mediterranean, now grown as well in Spain, France, and South America. It has a characteristic pungent aroma and flavor and bright yellow color. It is also very expensive and used sparingly. Saffron is indispensable in paella and bouillabaisse. A good substitute for the yellow color is tumeric, though nothing can replace its unique flavor.

Samosa

An Indian snack of deep fried dumplings stuffed with curried vegetables. Most common of the fillings is potatoes or cauliflower with peas.

Sashimi

A Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.

Semifreddo

Meaning "half cold", this is gelato with whipped cream folded into it.

Semolina

Made from duram wheat, milled various textured granules, all of these finer than flour. The main ingredient in good pastas, Middle Eastern and Indian sweets.

Silverbeet

This vegetable is great value during the cooler months, so buy a big bunch and use it in pies and quiches, substantial winter salads or for colour and flavour in pastas and risottos.

Soba Noodle

Buckwheat noodles resembling spaghetti, used in Japanese cooking.

Speck

Cured and smoked pork flank.

Strawberries

Just half a punnet of strawberries will provide you with your daily requirement of vitamin C.

Sugar Syrup

Differentiating from natural syrups, this term refers to a solution of sugar and water. Simple syrups are made with equal quantities of water and sugar. Heavy syrup is made with twice as much sugar as water. These types of syrups are used in making sorbets, soft drinks, and for soaking cakes.

Sumac

Purple-Red spice ground from berries growing on Mediterranean shrubs. Adds a tart flavour to dips and dressings. Available from Middle-Eastern spice shops.

Tabbouleh

A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint.

Tahini

A paste made from sesame seeds, used primarily in hummus and baba ganoush.

Tamarillo

These golden, red-skinned “tree tomatoes” taste a little like a mixture of passionfruit and tomato.

Tamarind

This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.

Tapenade

Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

Teagan Blue Plums

These large fruits have dark red to purple skin and can be described as a reasonably firm plum.

Toast To The Coast- Victoria

Toast to the Coast is Geelong’s annual wine & food festival to celebrate Geelong’s premium cool climate wines.

Tofu

Also called bean curd, this is made from processed soy beans. It comes in various degrees of firmness and is a very high source of protein.

Tripe

The stomach of beef, pork, and sheep.

Tuiles

Crisp, paper thin cookies named for their tile-like appearance. They are often flavored with almond slices, lemon, and vanilla.

Tumeric

A bright yellow spice used primarily in commercial curry powder. It is also used in sweet pickles and for various dishes requiring a yellow color. This is used as a coloring substitute for saffron.

Turnips

The crisp texture and peppery flavour of turnips are a welcome addition to autumn casseroles and soups.

Tzatziki

Dipping sauce derived from yogurt, garlic, cucumber, olive oil and lemon juice. Served with calamari.

Udon

Thick wheat noodles used in Japanese cooking.

Verjus

Sour liquid made from unripe fruit; used to flavor sauces and condiments.

Vinaigrette

A sauce commonly used to dress salads, comprised of oil and vinegar. Emulsified vinaigrettes use egg and/or mustard to stabilize the dressing. Other combinations using acids other than vinegar, such as wine or citrus juice, are also called vinaigrettes.

Wasabi

Called Japanese horseradish, this is a root that is dried and ground to a fine powder. This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi.

Welsh Rarebit

Often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.

Witlof

Essentially meaning “white leaf”, witlof is often confused with that of its cousin - chicory and is believed to have been discovered in Belgium in the mid 1800s.

Yakitori

A Japanese dish of grilled chicken skewers. They may also include vegetables, chicken livers, or ginkgo nuts. They are first marinated in teriyaki sauce, a sweetened version of soy sauce with the addition of sake, honey, and ginger.

Za'atar

An herb, or spice blend of sesame seeds, sumac, and herb za'atar that is used in Middle Eastern cooking, sprinkled on bread or on grilled meat.