Glossary A - D

Acidulated Water
Water to which an acid substance such as lemon juice or wine vinegar is added. Once peeled, vegetables such as celery, globe artichokes or salsify are immersed in it to stop them discolouring.

Agar-Agar
A vegetarian alternative to gelatine, based on seaweed. It's used as a thickener or stabiliser in many food products. Available as flakes or bars from most large supermarkets.

Aioli
A rich sauce of crushed garlic, egg yolks, lemon juice, and olive oil.

Al dente
An Italian phrase used to describe the texture of pasta, rice and vegetables. It's literal translation is "to the tooth", but it means that the food should be cooked enough to be tender or soft on the outside, but still slightly firm to the bite on the inside.

Allspice
This is an aromatic spice, also called pimento or Jamaica pepper. It's made from the dried berry of the West Indian allspice tree. This useful spice has the aroma and taste of nutmeg, pepper, cloves and cinnamon combined. It's used in both sweet and savoury dishes.

Almonds
Nuts that can be bought as skin-on, blanched, whole, halved, flaked, chopped or ground. Used in sweet or savoury dishes, especially those with an Arabic influence. There are two main types of almonds - sweet and bitter. The flavour of sweet almonds is delicate and slightly sweet. They're readily available and, unless otherwise indicated, are the variety used in recipes. Bitter almonds are more strongly flavoured and contain traces of lethal prussic acid when raw. Processed bitter almonds are used to flavour extracts and liqueurs.

Amaretti
Small Italian biscuits made using ground sweet and bitter almonds or apricot kernels, baked with egg and sugar. They are a popular after-dinner treat, served with wine and or liqueurs. They're also used as a base for trifles and tiramisu.

Anchovy
The anchovy is an oily fish related to the herring. Anchovy fillets can be bought fresh, or preserved in jars or tins. The fillets are covered in salt for anything between a month to a year and should be used very sparingly as they are very salty and strongly flavoured.

Anchovy essence
A natural juice concentrate from the anchovy.

Angelica
A herb used mainly in dessert cooking. The bright green candied angelica is often used in cake and dessert decoration. Angelica is frequently added to cooked fruit to reduce the need for sugar, especially in jams and preserves. Fresh angelica can also be steamed and eaten as a vegetable.

Antipasto
An Italian word for hors d'oeuvres, or hot or cold starters, meaning "before pasta". A mixture of antipasti could include cheese, smoked meats, olives, salamis, fish and marinated vegetables.

Apéritif
A French term referring to a light alcoholic drink taken beforea meal to stimulate the appetite.

Arborio rice
The classic risotto rice which comes from the north Italian region of Piedmont. Risotto rice is a medium- to long-grain rice which absorbs a lot of cooking liquid but still maintains a good texture.

Argan oil
Oil from the Argan tree which is indigenous to Morocco. It is related to the olive but has a distinct flavour of its own.

Arrowroot
A flavourless starch extract of the maranta root. It's used mainly for thickening sauces, juices and syrups. When heated, the starch turns to a thick white jelly which needs to be constantly stirred to thicken the liquid.

Asfoetida
Used widely in Indian and Middle Eastern cooking, this is a pungent spice extracted from a plant of the giant fennel family. Used very sparingly, it transforms vegetable dishes, meat stews and fish.

Aspic
Aspic is the transparent jelly in which cold fish, poultry and meat are sometimes served. It's used as a garnish to glaze and protect fish and other foods from drying out, and to set savoury foods in a mould. It's commonly found in pork pies, etc. It can also be mixed with mayonnaise, béchamel or cream to make a chaufroid sauce to coat cold pieces of meat or fish.

Aubergine
Known also as "Eggplant". The most common variety of aubergine used in cooking is the elongated oval shape variety, purple in colour. Other varieties are white, green, mauve and striped. Aubergines are common in Greek and Turkish cooking for dishes like "moussaka" and "imam bayaldi" (stuffed aubergine). They are also used widely in vegetarian dishes. Delicious baked, grilled or fried, but they absorb a lot of oil, when cooked. When buying, choose only firm and shiny aubergines, with fresh-looking stalks at the end.

Bain-marie
A large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm.

Baked Alaska
A dessert made of a layer of sponge topped with ice-cream, all of which is then coated in a layer of meringue. Bake the Alaska quickly (about 5 mins) in a very hot oven until the outside is golden-brown. The meringue insulates the ice-cream and stops it melting.

Baking powder
A raising agent used in cakes, biscuits and breads. Commercial baking powder contains bicarbonate of sode and tartaric acid with a dried starch or flour to absorb any moisture during storgae. It has only a limited shelf life.

Baklava
This popular Greek and Turkish pastry is made from layers of filo pastry, nuts and honey. A spiced lemon-honey syrup is poured over the pastry after it's baked and left to soak into the layers.

Balsamic vinegar
A dark brown vinegar from Modena, Italy, made from reduced grape juice aged in wooden casks.

Banana leaves
Make a container with a difference for rice or fish from banana leaves - they're available from most oriental and Asain supermarkets.

Bara brith
A traditional cake-like fruit bread from Wales.

Basil
Grow a pot of basil on your window-sill - fresh basil leaves are a vital ingredient in South East Asian cuisine.

Basmati Rice
An aromatic long-grain rice from India.

Bass
A white sea fish with three varieties - silver, sea and striped - sold as steaks and fillets. Can be barbecued, grilled, steamed, poached or baked. Good with strong flavourings.

Basting
The process of spooning stock or fat over meat at intervals to prevent it drying out during roasting.

Bay leaves
An evergreen shrub, cultivated for ornament and for its aromatic leaves. Bay leaves are one of the most commonly used for culinary herbs, and is good used for casseroles, stews and pickling

Bean curd
Perhaps more familiarly known these days as 'tofu', bean curd is vegetable-based but used in South East Asia almost as a dairy product.

Beansprouts
Fresh and crunchy, beansprouts add bite and texture to any dish.

Béarnaise sauce
A classic French sauce made with a reduction of vinegar, white wine, tarragon, black peppercorns and shallot. It is finished with egg yolks and butter. It is good served with any plain meat or fish.

Béchamel sauce
A white sauce given extra flavour by infusing the milk with carrot, onion, celery, black peppercorns, blade mace and bay leaf for 30 minutes. Béchamel is the base for many other sauces.

Biscotti
Twice-baked Italian biscuits flavoured with aniseed, chocolate or almonds. These hard, crunchy biscuits are ideal for dipping in dessert wine or coffee.

Bisque
A rich, creamy soup, usually made with shellfish.

Blachan
A pungent shrimp paste used in very small amounts as seasoning in Thai soups and curries.

Black Bean Sauce
Thick and rich, this gives an even fuller flavour than dark soya sauce.

Black butter
A classic accompaniment to fish, particulary skate and plaice. Made by browning butter in a pan and adding lemon juice and parsley.

Black rice vinegar
Dark in colour and rich in taste, this is ideal for stir-fry salads.

Blanch
To plunge food, such as vegetables, into and out of boiling water for just a few seconds or minutes, to allow the minimum time for cooking; this preserves colour and texture and lessens strong flavours, and can also loosen the skins of nuts or tomatoes before skinning.

Blanchan
Made from prawns that have been salted and dried in the sun, this paste adds an intriguing flavour to any fish dish.

Blanquette
A stew or white meat (veal, lamb or poultry) cooked in white stock oo water with aromatic flavourings. A sauce is made with the liquor left over after cooking. Blanquettes are also made with fish and vegetables.

Blind baking
A method of preparing a pastry case before adding the filling to prevent the bottom becoming soggy and undercooked. The pastry is baked with a lining and beans before it is filled

Blini
A Russian type of pancake, traditionally made from buckwheat flour and served with caviar.

Bok choi
Also known as pak choi, this leafy-green Chinese vegetable belongs to the cabbage family. It is best suited to brief stir-frying or steaming to keep is mild flavour.

Bonito
Large fish from the same family as tuna and mackerel. Bonito is an oily fish and is prepared in the same way as tuna.

Brioche
A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Good as a sweet bread or served with cheese or paté.

Brisket
Cut of beef from the belly, used for slow roasting, casseroles, stews or mince.

Bruschetta
Italian bread, sliced and grilled or toasted then brushed with garlic and olive oil. Served as a starter or snack with a variety of toppings. A French baguette would make a good alternative.

Buckwheat
A type of grain used extensively in eastern European cooking. Buckwheat flour is traditionally used to make blinis.

Buttermilk
Buttermilk is the liquid that is left over when milk is churned to butter. It has a sour taste and is often used in scones and soda breads. It can also be used to replace milk for a healthier milkshake.

Calzone
A stuffed pizza, folded over and baked, like a Cornish pasty. A calzone is usually made as a single serving.

Canapés
Appetisers of mini or small foods that can be eaten with fingers and are served with drinks.

Candlenuts
They're not easy to find, but try grinding candlenuts into a paste to contribute a slight bitterness to a sauce. Be careful though - candlenuts can be harmful if eaten raw, and don't overdo their use, even in cooking. Macadamias or Almonds are an alternative.

Canola Oil
A rapeseed oil that is very low in erucic acid content and high in monounsaturated fatty acids.

Capers
The pickled flower buds of a shrub native to the Mediterranean and parts of Asia. Capers are usually packed in brine but can also be preserved in salt. Their pungent flovour adds piquancy to many sauces and condiments, and they can be used as a garnish for meat and vegetable dishes.

Caramelise
The process of either heating sugar to a point when it melts and resets as a hard glaze, as on the top of a crème brûlée, or cooking small or cut fruit or vegetables in water and sugar until they become brown and glazed.

Caraway Seed
Aromatic seeds of the caraway plant; used widely as seasoning

Cardamom
Small green cardamon pods, the fruit of a plant similar to ginger, contain clusters of black, highly aromatic seeds that smell like a combination of camphor, eucalyptus, orange peel and lemon. Whole pods are added to rice and meat dishes, while ground seeds are one of the main flavours in garam masala. Green cardamon pods are the most aromatic. White ones, sold by supermarkets, have been bleached and have less flavour. This versatile spice is the vanilla of India, and is used in most desserts and sweetmeats.

Carpaccio
An Italian dish, served as a starter, of very thin shavings of raw beef fillet, served cold in olive oil and lemon juice or with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions.

Cashew nuts
Use them as a garnish - either whole or ground small, and often alongside chopped coriander.

Caviar
True caviar is salted and matured eggs or roe of the huge female sturgeon fish, the most famous being from the Caspian Sea and processed in Russia and Iran. Beluga is the most expensive variety.

Cayenne Pepper
Plant bearing very hot and finely tapering long peppers; usually red

Cedro
Cedro is a type of candied peel made from the huge lemons that grow in Calabria and Sicily. The peel is candied with sugar and green colouring, which gives it an exotic flavour and appearance. Cut into small cubes, it is used in ricotta desserts. Ordinary lemon and orange peel are also candied and used in the same way.

Celeriac
A variety of celery grown for its fleshy swollen stem base. Celeriac has a rough surface and thick skin. It is sold without leaves, looking like a heavy white ball. Celeriac is treated like the majoriy of root vegetables in that it is peeled and cut up before cooking. It can be used raw - grated, shredded, cut into sticks. Celeriac is milder than celery and it has a 'firm' rather than crsip texture.

Celery seeds
Dried seeds of celery, used in bread making, egg and fish dishes. They are ground with salt to make celery salt, used in making Bloody Marys.

Ceviche
A South American dish of raw white fish, marinated and 'cooked' in lemon or lime juice. It is served with sweet limes, raw onion rings, tomatoes and boiled sweetcorn.

Chantilly cream
Sweetened, vanilla-flavoured, whipped cream used for desserts and puddings.

Chervil
An aromatic plant, that is used as a herb. Chervil has a delicate flavour that goes well in mild soups, omelettes, sauces (béarnaise, gribiche, vinaigrette) and fish.

Chèvre
The French word for 'goat' has come to be used to refer to goat's cheese. Chèvres can vary in maturity (and strength of flavour) and range in texture from moist and creamy to dry and semi-firm. They come in a variety of shapes including cyclinders, discs, cones and pyramids, and are often coated in herbs or pepper.

Chorizo
Used in Spanish and Mexican cookery, chorizos are fresh sausages or dried salamis of pork, flavoured with paprika and sometimes garlic. Chorizo can be used in cooking or sliced for eating.

Choux pastry
A very light, double-cooked pastry usually used for sweets such as cakes and buns.

Chow mein
Chow mein litterally means 'stif-fried noodles' and this dish is as popular in the west as it is in southern China. It is a quick and delicious way to prepare egg noodles. Almost any ingredient you like, such as fish, meat, poultry or vegetables, can be added to it.

Chowder
A thick, chunky seafood soup from North America, of which clam chowder is the best known.

Chump
Cut of either lamb or pork taken from below the lower back. Sold as chops and steaks, ideal for grilling and barbecues.

Ciabatta
A loaf of moist aerated Italian bread made with olive oil.

Cinnamon
This warm, sweet spice comes from the bark of several tropical trees. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks but also often as a powder. Used in baking and with fruit but can be added to savoury dishes.

Clotted cream
Thick, baked cream, traditionally from Devon and Cornwall. Served with scones or dessert or made into ice-cream.

Cloves
Pungent, sweet spice used both for savoury stews and roasts as well as with fruits.

Coconut Milk
A milky fluid extracted from the flesh of the coconut, used in foods or as a beverage.

Cod
Popular white sea fish with flaky flesh, available fresh or frozen, whole or as steaks and fillets. It is a resident of northern seas, but is in danger of being over-fished. Can be poached, baked, fried or grilled and served with or without sauce.

Compote
A dish of fruits, stewed or baked whole or in pieces with sugar.

Coriander
The world's most commonly used herb, in spite of the fact that the name comes from the Greek, koris, meaning a bug. Both the fresh leaves and seeds are used. The herb has a fresh taste, similar to orange, and is an important ingredient in curry.

Cornbread
Bread made from cornmeal flour, the product of ground, dried maze; in Italy the same golden cornmeal is known as polenta.

Cornflour
Cornflour is the starch extracted from maize which is soaked and ground to separate the germ and the bran. It contains no gluten. A fine white powder with no taste, it is used to thicken sauces. It cuts down the need for fat as, unlike other flours, it blends to a smooth cream with liquid.

Couscous
Using the same flour that goes into pasta, couscous is made by rolling and coating durum or hard wheat semolina grains in fine wheat flour. Couscous is also the name of a dish in which the grains are steamed together with a spiced stew of vegetables and / or sometimes meat or chicken.

Crème anglaise
This is the French term for custard cream, made with sugar, egg yolks and milk flavoured with vanilla.

Crème brûlée
A dessert made from an egg custard with a hard caramel topping.

Creme de Noyaux
A red, almond flavored liqueur made from fruit stones, and sometimes made with peach or apricot pits.

Crème fraîche
Cream that has been slightly fermented and thickened with lactic acid, often used as a topping or an ingredient in sauces

Crêpe
Thin French pancake, served wit hsweet or savoury fillings or toppings.

Crudités
Raw vegetables, thinly sliced or grated, served as a starter or, with a dip, as a snack. Crudités include carrots, celeriac, cucumber, sweet peppers, red cabbage, celery, fennel, tomatoes, mushrooms and radishes. A plate of crudités may also include hard-boiled egg in mayonnaise.

Cucumber
Use sliced as a garnish.

Cumin
An annual Mediterranean herb (Cuminum cyminum) in the parsley family, having finely divided leaves and clusters of small white or pink flowers. The seedlike fruit of this plant used for seasoning, as in curry and chili powders.

Daikon
Long white Japanese vegetable of the radish family. Also known as mooli, it is mild and crunchy and good in salads. Unlike other radishes it is as good cooked as raw.

Dandelion
Commonly considered a weed, dandelions provide excellent salad leaves when young (larger, older leaves become bitter). The flowers can add a vibrant colour to a dish.

Dariole
A small steep-sided cylindrical mould - or whatever has been cooked in such a mould, usually small pastries, cheese flans, individual babas etc.

Date
The stoned fruit of the plam tree, eaten either fresh or dried and sold in their clusters or in boxes. Dates are rich in sugar and also contain calcium, potassium, phosphorus, magnesium and vitamin B and B2. Often eaten raw as a sweet snack, they can also be chopped and added to cakes and biscuits.

Daube
A method of braising meat, certain vegetables and some fish. Meat cooked en daube is braised in red-wine stock, well seasoned with herbs. a daube usually refers to a piece of beef cooked this way.

Dauphinoise
Baked in a slow oven with cream and garlic. A gratin dauphinois is a dish of potatoes cooked in such a way.

Deglaze
To heat wine, stock or other liquid together with the cooking juices and sediment left in the pan after roasting or sautéing in order to make a sauce or gravy

Demerara sugar
A pale-coloured and mild-tasting raw cane sugar named after its place of origin in Guyana.

Demi-glace sauce
This rich brown sauce, made from a reduction of dark beef stock, is the basis for classic sauces such as Madeira, Diane and Reform.

Descaling fish
Removing the scales from a fish, which is best doen by first cutting off the fins and then, holding onto the tail, scraping away the scales in an upwards motion with the back of a knife,working towards the head, and followed by rinsing.

Dim Sum
Small steamed or deep-fried dumplings with various fillings served as a starter at a Chinese meal

Dory or John Dory
Found in European waters, this white-fleshed sea fish, also known as St Peter's fish, is an odd-looking creature with an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching.

Double cream
Double cream is 48 per cent fat and is the most versatile cream as it withstands boiling, whips and freezes well. In the US it is known as heavy cream.

Dover Sole
A flat sea fish found in coastal waters from Denmark to the Mediterranean, Dover sole is best cooked whole, though fillets can be bought. Can be grilled, fried or poached and is ideal for combining with other foods and sauces.

Dried Prawns
You can buy packets of dried prawns from most Asian stores - and oriental supermarkets - you can keep them in the refrigerator for quite some time. But they should be treated as a flavouring rather than a seafood.

Dropping consistency
The consistency required of cake mixes where the mixture reluctantly falls off the spoon.

Dublin Bay prawn
Also known as langoustine, Norway lobster and scampi, available fresh or frozen, in and out of their shells. Cook by boiling or grilling, if fresh.

Durian
A large, green, spiky, south-east Asian fruit about the size of a football. To all but its fans, the durian has a nauseating smell - in fact its trnasport has been outlawed by many airlines. The creamy, slightly sweet flesh, however, has an exquisitely rich, custardy texture

Duxelles
A thick pâté of chopped mushrooms cooked with onion and thyme. Duxelles is used as a stuffing or garnish and in the preparation of various dishes called à la duxellles. Traditionally used in Beef Wellington.