Glossary

Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce cochinita pibil and tamales.

A tough reddish-brown seed with a woodsy aroma and an earthy flavor. When ground it is called achiote paste.

A vegetarian alternative to gelatin that is derived from algae - it is flavorless and has a firm but less jiggly texture than gelatin - can be found in powder or flake form. 1 tsp gelatin = 1 tsp agar powder = 1 tbl agar flakes (sets 1 cup of liquid)

A gelling or solidifying agent comes in sheets or more commonly in powder form - both kinds should be dissolved in cold water and once added to a recipe do not boil as this will make the gelatin ineffective - anything made with gelatin needs at least 8 hours to chill and set - remember that gelatin comes from animal collagen so if you are vegetarian use agar agar instead

Similar to cloves but with a stronger flavor so it is mostly used in spice blends or very small amounts. .

A tough reddish-brown seed with a woodsy aroma and an earthy flavor. When ground it is called achiote paste.

Used as a digestive aid in Indian cooking asafoetida has a strong odor that mellows out into a garlicky onion flavor.

A water bath used to cook gently and uniformly - in the oven item being baked is placed in a larger dish and surrounded by hot or boiling water - on the stove a glass or metal bowl is placed over simmering water (also called a double boiler)

leavening agent - it rises twice once when combined with a liquid and again when exposed to heat - this is important because it allows you to delay baking (so you can make the muffin batter in the afternoon but bake them fresh the next morning!) Unlike baking soda which lasts indefinitely baking powder's sensitivity to moisture gives it an expiration date. Baking powder should be kept in an airtight container (like the container it comes in) and stored in a cool dry place. To test freshness pour hot water over a teaspoon of baking powder and if it fizzes keep it if not toss it.

leavening agent - requires an acid to work (ie. buttermilk yogurt lemon juice etc) - it rises only once and does so as soon as it is combined with the acid and liquid so it is best to bake items using only baking soda right away (and don't dilly dally once the batter is mixed)

Extremely aromaticand slightly lemony.

Adds a woodsy background note to soups and sauces.

Ground from dried limes. Adds a sour kick to many Middle Eastern dishes.

To cook briefly in boiling water usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

To bake a tart shell without its filling and weighted in the middle to prevent air bubbles forming under the dough. It is also to give the bottom a head start on cooking and to help keep it from shrinking - prick bottom of tart shell with a fork to prevent air bubbles line with parchment and fill with pie weights or dried beans (if using beans they cannot then be cooked to eat so set them aside as your dedicated "blind bake beans" and use them until they start to smell funky)

To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

Equal parts salt and sugar dissolved in water - used primarily for meats such as chicken turkey and pork to add moisture and flavor to the final product - the salt and sugar are there to facilitate moving more water into the meat (don't worry you aren't loading your chicken breast with salt and sugar) - times vary greatly depending on the size of what is being brined Chicken (whole) 6-8 hours Chicken (pieces) 2 hours (can be as little as 30 minutes if needed especially if boneless + skinless) Pork (tenderloin) 6-8 hoursTurkey 12-24 hours (depending on size)

To cook on a rack or spit under or over direct heat, usually in an oven.

To cook over high heat, usually on top of the stove, to brown food.

Traditional buttermilk was made from the liquid left behind after churning butter out of cream to substitute add 1 tsp vinegar or lemon juice to 1 cup whole milk let sit 5 minutes

these cakes use the creaming method in which soft butter and sugar are beaten together in an electric mixer to partially dissolve the sugar and to incorporate some air then the dry and wet ingredients are added in alternation

To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

These slightly bitter licorish tasting seeds are essential for soda bread and sauerkraut.

A warm aromatic spice is widely used in Indian cuisine. It comes either whole or ground.

Made from dried and ground red chili peppers. Adds a sweet heat to soups braises and spice mixes.

Delicate anise flavor. Great raw in salads or as a finishing garnish.

Nearly flavorless they can be ground into smoothies cereals and baked goods for extra nutrition and texture or even used as a vegan egg substitute.

Made from dried and ground red chili peppers. Adds a sweet heat to soups braises and spice mixes.

Cacao Chocolate Liquor Cocoa Butter Cocoa or Coco

From the coriander plant cilantro leaves and stems have a pungent herbaceous flavor. Used in Caribbean Latin American and Asian cooking.

Earthy lemon flavor it is the seed of the cilantro plant.

Found in almost every world cuisine cinnamon serves double duty as spice in both sweet and savory dishes.

Sweet and warming spice. Used most often in baking but also good with braised meat.

Earthy lemon flavor it is the seed of the cilantro plant.

A thickening agent - often preferred to flour b/c it has 2x the thickening power when heated with liquid it creates a flavorless transparent gel it is also gluten free - it thickens as it heats which makes it ideal for fruit fillings coating the fruits at room temperature and thickening their released juices as they cook in the oven - cornstarch lasts indefinitely so it is a good thing to have around

stabilizing agent - most often used to stabilize beaten egg whites and whipped cream it can also help to keep sugar from crystalizing

Smoky and earthy. Used in a lot of Southwestern U.S. and Mexican cuisine as well as North African Middle Eastern and Indian.

These pungent leaves are not related to curry powder but impart a similar flavor. Used in Indian Malaysian Sri Lankan Singaporean and Pakistani cuisine. Used to flavor curries soups stews and chutneys.

To loosen the brown bits from a pan by adding a liquid while the pan is hot.

Light and feathery herb with a pungent herb flavor. Use it for pickling with fish and over potatoes.

A beaten egg usually thinned with a little water that helps crusts brown nicely it also creates a bit of a glossy finish - for less gloss simply thin the egg with more water

Lightly sweet and licorice flavored. It's excellent with meat dishes or even chewed on its own as a breath freshener and digestion aid!

Smells a bit like maple syrup while cooking but it has a rather bitter burnt sugar flavor. Found in a lot of Indian and Middle Eastern dishes.

The powder ground from cereal grains beans seeds or roots - unless specified it refers to ground wheat kernels. There are many types of wheat flour differentiated by things like protein content gluten hard vs soft wheat etc - I will go into a few so you have a general idea why you are using one or another but it is always best to use the flour called for in a recipe

Adds a woodsy background note to soups and sauces.

Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter softer garlic flavor.

A gelling or solidifying agent comes in sheets or more commonly in powder form - both kinds should be dissolved in cold water and once added to a recipe do not boil as this will make the gelatin ineffective - anything made with gelatin needs at least 8 hours to chill and set - remember that gelatin comes from animal collagen so if you are vegetarian use agar agar instead

naturally occurring gelling agent used in jams - fruits with highest natural pectin include apples blueberries lemons plums and cranberries

Ground ginger is made from dehydrated fresh ginger and has a spicy zesty bite.

This Korean red pepper spice is hot sweet anda little smokey.

To cut into matchsticks.

Used to flavor curries and many Thai dishes. Can be sold fresh dry or frozen.

Tastes like a cross between celery and parsley. Great with seafood or to flavor stocks and soups.

Adds warmth with a little bit of sweetness.

to soak something in order to draw out flavor - usually applied to fruits which can be soaked in lemon juice or alcohol with a touch of sugar

to soak in order to infuse flavor - usually applied to meats

Floral and woodsy. Try it in sauces vinaigrettes and marinades.

to chop as finely as possible

Surprisingly versatile for such an intensely flavored herb. Try it paired with lamb peas potatoes and of course with chocolate!

Adds warmth with a little bit of sweetness.

Very different from bread yeast this can be sprinkled onto or into sauces pastas and other dishes to add a nutty cheesy savory flavor.

Robust somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.

Can be sweet smokey and sometimes hot

Very different from bread yeast this can be sprinkled onto or into sauces pastas and other dishes to add a nutty cheesy savory flavor.

A delicious hard cheese from the Emilia Romana region of Italy.

Available in flat leaf (Italian) or curly varieties this very popular herb is light and grassy in flavor.

naturally occurring gelling agent used in jams - fruits with highest natural pectin include apples blueberries lemons plums and cranberries

A vegetarian alternative to gelatin that is derived from algae - it is flavorless and has a firm but less jiggly texture than gelatin - can be found in powder or flake form. 1 tsp gelatin = 1 tsp agar powder = 1 tbl agar flakes (sets 1 cup of liquid)

Peppercorns come in a variety of colors (black white pink and green being the most popular). These are pungent and pack a some heat.

used to blind bake a tart shell - you can buy pie weights but I prefer to use dried beans because they are a lot cheaper and work just as well - you can keep the beans for several uses but don't eat them once used for blind baking

to cook gently in simmering liquid - liquid should cover food completely and should not be brought to a boil

To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.

Woodsy and an arromatic pine flavor.

A subtle but distinct floral flavor and aroma. It gives foods like paella that distint wellow color. It comes from the stamen part of a crocus plant and while it is the most expensive spice in the world a little goes a long way.

Woodsy flavor with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.

Not much explanation needed here except that there are three main kinds of salt determined by the coarseness of each salt crystal - coarse is great for your grinder kosher is my favorite for cooking because it is easier to pinch between my fingers giving me more control over how much I am adding and fine (or table) salt which I use for brining because it dissolves very quicklyWhat you really need to know is that when measuring salt by volume for a recipe a teaspoon of fine table salt has twice the salting power as kosher salt!! This is another reason I choose kosher salt for baking - I would rather under salt than over salt my cake (most likely ruining a tasty treat)

to cook quickly in a pan over high direct heat with a little bit of oil - the pan should be hot before food is put in so that there is a sizzle when it is added - just be careful not to get the pan too hot and burn the oil or butter before food is added

A member of the mint family this herb is used extensively in Japanese Korean and Southeast Asian cooking as a wrap for steaming fish and vegetables in soups and as a general seasoning.

gentle bubbling of liquid below the boiling point - smaller less frequent bubbles

exactly what it sounds like - every fat has a smoke point which determines its use oils usually have the smoke point somewhere on the label - frying requires a high temp so using a low smoke point olive oil would be ill advised

Used as a digestive aid in Indian cooking asafoetida has a strong odor that mellows out into a garlicky onion flavor.

Whole star anise can be used to add a sweet licorice flavor to sauces and soups.

to soak dry ingredients in liquid to rehydrate them or infuse liquid with their flavor

sourced mostly from sugar cane and sugar beets it takes on multiple forms (not to mention its naturally occurring presence in many other foods like fruit)

Zingy and lemony sumac is a Middle Eastern spice that's great in marinades and spice rubs.

Peppery green flavor similar to thyme. Mostly used in roasted meat dishes and stuffing but also goes well with beans.

just like us foods sweat when things get hot - most often used for onions or mushrooms cooking them over med-hi heat until their moisture is released

to temper eggs is to heat them up without scrambling when they are being combined with a very hot liquid - it is important to very slowly add some of the hot liquid while whisking the eggs - about 1/4 of the hot liquid should be added to the eggs before this mixture can be added back into the rest of the liquid - - also a technique for stabilizing chocolate when making candy it involves heating and cooling to certain temperatures in order to keep the chocolate glossy

A spicy edgier cousin to sweet Italian basil. Key ingredient in Thai cuisine (hense the name).

Floral and a delicate woodsy aroma.

Sometimes used more for its yellow color than its flavor turmeric has a mild woodsy flavor. Can be used in place of saffron in a pinch or for those of us on a budget.

a living microscopic single-cell organism that as it grows converts its food (through fermentation) into alcohol and carbon dioxide - it is used in making bread beer wine

the outer rind of citrus fruits it contains aromatic oils used in both sweet and savory dishes