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Acai

Studies have shown that this little berry is one of the most nutritious and powerful foods in the world! Açaí (ah-sigh-ee) is the high-energy berry of a special Amazon palm tree. Harvested in the rainforests of Brazil, açaí tastes like a vibrant blend of berries and chocolate. Hidden within its royal purple pigment is the magic that makes it nature's perfect energy fruit. Açaí is packed full of antioxidants, amino acids and essential fatty acids. Although açaí may not be available in your local supermarket, you can find it in several health food and gourmet stores (often in juice form).

Ancho Chili Pepper

A dried Poblano Pepper. It ranges from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried peppers.

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Baste

To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents food from drying out and adds color and flavor.

Blanch

To cook raw ingredients in boiling water briefly. Blanched vegetables are generally "shocked" i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.

Blend

To combine two or more ingredients together with a spoon, beater or blender.

Boil

To heat a liquid to its boiling point, until bubbles break the surface. Also means to cook food in a boiling liquid.

Bone

To remove the bones from meat, fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.

Braise

To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine, stocks or water as components in braising liquid.

Broil

To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.

Brush

To apply a liquid, like a glaze, to the surface of food using a pastry brush.

Butterfly

To split food (meat, fish, fowl) down the center, cutting almost, but not completely through. The two halves are then opened flat to resemble a butterfly.

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Caper

1. A usually spiny Mediterranean shrub having white to pale lilac flowers and dehiscent fruits with reddish pulp. 2. A pickled flower bud of this plant, used as a pungent condiment in sauces, relishes, and various other dishes.

Caramelize

To heat sugar until it liquefies and becomes a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteing, roasting or grilling, giving them a sweet flavor and golden glaze.

Chai

Chai is a blend of loose-leaf tea, milk and ground spices (chai masala), typically cardamom, cinnamon, cloves, ginger, nutmeg and pepper.

Chiffonade

To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".

Chipotle

This hot Chile is actually a dried, smoked Jalapeno. It has a dark brown skin and a smoky, sweet, almost chocolaty flavor.

Chop

To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped food is more coarsely cut than minced food.

Chutney

This spicy condiment contains fruit, vinegar, sugar and spices. It can range in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Clarify

To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.

Conserve

A mixture of fruit, nuts and sugar, cooked together until thick, often used to spread on biscuits, crumpets and so on.

Curd

A creamy mixture made from juice (lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked together until the mixture becomes quite thick. When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods.

Cure

To treat food by one of several methods for preservation purposes. Examples are smoking, pickling - in an acid base, corning - with acid and salt, and salt curing - which removes water.

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Deep-Fry

To cook food in hot fat or oil deep enough so that it is completely covered. The temperature of the fat is extremely important and can make the difference between success and failure. When the fat is not hot enough, the food absorbs fat and becomes greasy. When the fat is too hot, the food burns on the exterior before it has cooked through. Fat at the correct temperature will produce food with a crisp, dry exterior and moist interior. An average fat temperature for deep-frying is 375 degrees F, but the temperature varies according to the food being fried. Use a deep fryer, an electric fry pan or a heavy pot and a good kitchen thermometer for deep-frying.

Deglaze

To remove browned bits of food from the bottom of a pan after saut≥ing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.

Devein

To remove the blackish-gray vein from the back of a shrimp. The vein can be removed with a special utensil called a deveiner or with the tip of a sharp knife. Small and medium shrimp need deveining for aesthetic purposes only. However, because the veins in large shrimp contain grit, they should always be removed.

Dice

To cut food into tiny cubes (about 1/8 to 1/4 inch).

Dill

1. An aromatic herb native to Eurasia, having finely dissected leaves and small yellow flowers clustered in umbels. 2. The leaves or seeds of this plant, used as a seasoning.

Drain

To pour off fat or liquid from food, often using a colander.

Dredge

To lightly coat food that is going to be fried with flour, breadcrumbs or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately, while breaded foods, those dredged in flour, dipped in egg then dredged again in breading, can be prepared and held before cooking.

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Emulsify

To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for steady, even emulsification.

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Fillet

To create a fillet of fish or meat by cutting away the bones. Fish and boning knives help produce clean fillets.

Fold

To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the edge of a rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up the near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.

Fry

To cook food (non-submerged) in hot fat or oil over moderate to high heat. There is very little difference between frying and sauteing although sauteing is often thought of as being faster and using less fat.

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Grate

To reduce a large piece of food to coarse or fine threads by rubbing it against a rough serrated surface, usually on a grater. A food processor, fitted with the appropriate blades, can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.

Grill

To cook food on a grill over hot coals or other heat sauce. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.

Grind

To reduce food to small pieces by running it through a grinder. Food can be ground to different degrees, from fine to coarse.

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Infuse

To steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are infusions. Milk or cream can also be infused with flavor before being used in custards or sauces.

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Julienne

To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.

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Knead

To mix and work dough into a smooth, elastic mass. Kneading can be done either manually or by machine. By hand, kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling the dough to hold in gas bubbles formed by a leavener, which allows it to rise.

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Lard

To insert strips of fat (lardoons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.

Line

To cover the bottom and sides of a cassoulet, mold or terrine with a thin later of bacon, pork fat, flavorings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.

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Marinate

To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating.

Mash

To crush a food into smooth and evenly textured state. For potatoes or other root vegetables, use a ricer, masher or food mill. While food processors provide a smooth texture more like a puree or a paste, they should not be used for potatoes.

Mince

To cut food into very tiny pieces. Minced food is cut into smaller, finer pieces than diced food.

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Open Faced

A sandwich prepared with just one piece of bread which is topped with a wide variety of meats, vegetables, and cheeses and heated or not.

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Pare

To remove the thin outer layer of foods using a paring knife or a vegetable peeler.

Peel

To remove the rind or skin from a fruit or vegetable using a knife or vegetable peeler.

Poach

To cook food by gently simmering in liquid at or just below the boiling point. The amount of the liquid and poaching temperature depends on the food being poached.

Pot Roast

To cook meat slowly by moist heat in a covered pot. The meat is first browned, and then braised either on top of the stove or in the oven. Pot roasting is good for tougher cuts of meat which require longer cooking times to break down connective tissue.

Pound

Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can be done using a small frying pan as well. First place the piece of meat between two pieces of plastic wrap or wax paper.

Preserves

Fruit cooked with sugar and usually pectin, used as a spread for bread. Preserves differ from jam in that the fruit is left in medium to large chunks rather than pureed.

Puree

To grind or mash food until completely smooth. This can be done using a food processor or blender or by pressing the food through a sieve.

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Quench

To quickly place a heated object in cold water. This is usually done to either stop the cooking process or to separate the skin of an object from the meat. This process is sometimes referred to as "shocking".

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Reduce

To thicken or concentrate a liquid by boiling rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavor.

Rice

To push cooked food through a perforated kitchen tool called a ricer. The resulting food looks like rice.

Roast

To oven-cook food in an uncovered pan. The food is exposed to high heat which produces a well-browned surface and seals in the juices. Reasonably tender pieces of meat or poultry should be used for roasting. Food that is going to be roasted for a long time may be barded to prevent drying out.

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Saute

To cook foods quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added; otherwise the food will absorb oil and become soggy.

Scald

To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed.

Scale

To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler.

Sear

To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.

Season

To add flavor to foods. To coat the cooking surface of a new pot or pan with vegetable oil then heat in a 350 degrees F oven for about an hour. This smoothes out the surface of new pots and pans, particularly cast-iron, and prevents foods from sticking.

Seed

To remove the seeds from fruits and vegetables.

Shred

To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.

Sieve

To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into a strainer to remove as much liquid and flavor as possible.

Sift

To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Synonymous with aerate.

Simmer

To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.

Skewer

To spear small pieces of food on long, thin, pointed rods called skewers.

Skim

To remove the scum that rises to the surface form a liquid when it is boiled. The top layer of the liquid, such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.

Skin

To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of appearance, taste and diet.

Steam

To cook food on a rack or in a steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.

Superfruit

Superfruits are defined as having high nutrient density, superior antioxidant quality and potential health benefits. Some superfruits include acai, blueberry, cranberry, grape, guarana, mangosteen, noni, pomegranate, seabuckthorn and wolfberry.

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Tandoori

The appealing color of Tandoori comes from the tandoori paste or coloring used on chicken before cooking. The paste is a blend of traditional condiments and spices, which include tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, saffron and garam masala, a north Indian blend of dry-roasted spices. The red-orange tint in genuine tandoori coloring comes from the ground annatta seed. When imported paste is not easily available, food coloring - plain red, or, if you prefer, a blend of red and yellow - is often added to the improvised mix.

Temper

To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredients, such as eggs, from cooking or setting. The tempered mixture can then be added back to the hot liquid for further cooking. This process is used most in making pastry cream and the like.

Tenderize

To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during cooking.

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Unleavened

The word which describes any baked good that has no leavener, such as yeast, baking powder or baking soda.

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Wasabi

This Japanese version of horseradish comes from the root of an Asian plant. It is a green-colored condiment that has a sharp, pungent, fiery flavor.

Whip

To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients as they are whipped, increasing their volume until they are light and fluffy.

Whisk

To beat ingredients together until smooth, using a kitchen tool called a whisk.

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Zest

To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.