rupchanda

Borrowed from Bengali রূপচাঁদা (rupcãda).

Rupchanda were darker than the folia chanda among the two groups. Control group rupchanda had stronger rancid odour than the folia chanda of the same group.

1983, D. James, The production and storage of dried fish:

Among the varieties of fish caught are the marine rupchanda, or pomfret, and the freshwater hilsa, a relative of the shad.

There are plenty of fish dishes − koi, hilsa, rupchanda and ayer all get a mention − but the menu has its chaotic moments and plenty of crossing out.

2008, Charles Campion, London Restaurant Guide 2009, page 196:

(South Asia, cooking) A Chinese silver pomfret, Pampus chinensis.


concassé

en-noun

concassé (countable and uncountable, plural concassés)

concassés (plural)
concasse (alternative)

From French concassé (“diced; ground; reduced to small(er) pieces”).

bor

Spoon the concassé over the arugula, leaving a bit of green showing around the edge. Set aside.

1999, The Gardeners' Community Cookbook, Workman Publishing, →ISBN, page 74:

This is a great make - ahead dessert because both the crème caramel and the concassé (a coarsely chopped mixture) need to chill for at least four hours. Basil adds an interesting, fresh flavor to the concassé.

2006, Anne C. Chappell, The All-New Complete Cooking Light Cookboook: The Ultimate Guide from America's #1 Food Magazine, page 168:

[…] Leave the oven on. Meanwhile, make the concassé. Put the tomatoes, garlic, bouquet garni, salt, and pepper in a saucepan. Cover and cook […]

2007, Anne Willan, The Country Cooking of France, Chronicle Books, →ISBN, page 260:

This is another showstopper, a real “come-over-to-my-place” breakfast or brunch, which means you can follow your fast without anyone else knowing about it. Make plenty of the concassé—you can double or even triple the recipe—and use it […]

2013, Mimi Spencer, Sarah Schenker, Michael Mosley, The FastDiet Cookbook: 150 Delicious, Calorie-Controlled Meals to Make Your Fasting Days Easy, Simon and Schuster, →ISBN, page 35:

(cooking) Food (fish, fruit, vegetables, etc) that has been coarsely chopped or cut into large pieces.


concassé

en-verb

concassé (third-person singular simple present concassés, present participle concassing, simple past and past participle concasséd)

concassés (present singular third-person)
concassing (participle present)
concasséd (participle past)
concasséd (past)
concasse (alternative)

Blanch, refresh, peel and concassé the tomatoes. Blanch the peas in boiling salted water and refresh quickly in iced water. […]

2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, Professional Chef - Level 2 - S/NVQ, Cengage Learning EMEA, →ISBN:

(cooking) To roughly chop or cut (a tomato) into pieces after removing its seeds/core and skin.


rojak

en-noun

rojak (countable and uncountable, plural rojaks)

From Dutch roedjak, from Javanese ꦫꦸꦗꦏ꧀ (rujak), from Old Javanese rujak.

(cooking) A traditional Malaysian and Indonesian salad of mixed raw fruits and vegetables served with a sauce.


soupe maigre

soupe-maigre (alternative)
soup meagre (alternative)

I now recollect that all my distemper was returning upon me with irresistible violence—and that in spite of water-gruel and soupe-maigre.

1748, [Samuel Richardson], “Letter DXII”, in Clarissa. Or, The History of a Young Lady: […], volume (please specify |volume=I to VII), London: […] S[amuel] Richardson; […], →OCLC:

Nay, perceiving that he was extremely penurious in his house-keeping, he spoilt many a pot of excellent soup maigre, by slily conveying into it handfuls of salt or soot […].

1751, [Tobias] Smollett, The Adventures of Peregrine Pickle […], volume I, London: Harrison and Co., […], →OCLC:

(cooking) A soup made chiefly from vegetables or fish with a little butter and a few condiments.


gaufrette

(cooking) A crispy fried slice of potato.


tigella

(cooking) A small, round or crescent-shaped bread from the Apennines in the Modena area of northern Italy.


alfredo

alfredo (countable and uncountable, plural alfredos)

LL-Q1860 (eng)-Flame, not lame-alfredo.wav

(cooking) Alternative spelling of Alfredo.


Hyblaean

Hyblaean (countable and uncountable, plural Hyblaeans)

Hyblaeans (plural)
Hyblean (alternative)
Hyblæan (alternative)

Borrowed from French Hybléen, via Latin hyblaeus, ultimately from Ancient Greek ὑβλαῖος (hublaîos, “Hyblaean”).

der

(uncountable, cooking) A style of cuisine or individual dishes of or associated with the same area or Hyblaean people.


oven mitt

LL-Q1860 (eng)-Flame, not lame-oven mitt.wav


ragi

From Malay ragi (“fermenting medium, yeast”), from an Indian language such as Hindi रागी (rāgī, “finger millet”), since finger millet can be fermented. See Etymology 1.

Pound 5 kg of round ragi (yeast) and 5 pieces of thinly sliced ragi into powder. Mix ragi into cooled rice.

2005, Malaysia at Random, Didier Millet, page 30:

2010, M.J. Robert Nout, Kofi E. Aidoo, 2: Asian Fungal Fermented Food, Martin Hofrichter (volume editor), Karl Esser (editor), The Mycota, Volume X: Industrial Applications, page 49,
It is made from cooked gelatinised rice and red pulverised ragi (yeast cake or jui-piang) and fermented for up to 30 days at 25°C.

Finely ground and sifted round ragi yeast 3⁄4 tsp

2014, Florence Tan, Florence Tan: Best Nyonya Recipes, page 108:

Saccharomyces cerevisiae
Saccharomyces cerevisiae#Translingual

(cooking, brewing) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.


rouelle

(cooking) steak (especially of veal, cut across the leg)


crépinette

(cooking) A small, round, flattened sausage, shaped like a patty, made from minced or ground meat or even from truffles, and wrapped in caul fat. They are usually cooked with an outer coating of bread and sautéed in butter.


zafrani

Borrowed from Hindustani زَعْفَرانی (zaʻfarānī, “saffrony”) / ज़ाफ़रानी (zāfrānī), from Classical Persian زعفرانی (za'frāni, “saffrony”), from زعفران (za'frân, “saffron”).

Sprinkle the ground nutmeg-onion-javitri mixture, zafrani and a few drops of milk evenly on the top.

1993, Philip Thangam, Flavours from India, page 22:

Order the Indian Masala tea with appetizers (spicy chicken wings, vegetable kebabs or vegetable fritters) and sweet cheese balls for dessert. Or try the more hardy tandoori zafrani chicken tikka, cubed chicken breast marinated in saffron […]

1994, Orange Coast Magazine, volume 20, number 11, page 24:

The chain is also famous for its elaborate range of ice creams with the favourite flavour being zafrani badaam pista, which contains almonds, pistachio and saffron.

2012, Stephen Ball, Susan Horner, Kevin Nield, Contemporary Hospitality and Tourism Management Issues in China and India, page 139:


javitri

5 gms javitri powder

2000, Tanushree Podder, Dishes & Desserts, page 27:


jaiphul

2 tsp nutmeg powder/jaiphul

2011, Michael Swamy, East Indian Kitchen:


sweet-and-sour

en-adj

sweet-and-sour (comparative more sweet-and-sour, superlative most sweet-and-sour)

more sweet-and-sour (comparative)
most sweet-and-sour (superlative)
sweet and sour (alternative)

LL-Q1860 (eng)-Flame, not lame-sweet-and-sour.wav

(cooking) Having both sweet and sour or tart taste.


au gratin

/əʊ ɡɹɑˈtæn/

/əʊ ˈɡræt.æn/

Unadapted borrowing from French au gratin.

ubor

The 7:30 prix fixe meal ($35 per person) is served communally in the courtyard. The four courses included scallops in a tomato and chili cream sauce, risotto and a cassoulet of either seafood or chicken covered with mashed potatoes au gratin.

2012 October 20, John B. Saul, The Seattle Times, retrieved 2012-10-24:

(cooking) Covered with a crust of breadcrumbs (and often cheese) then browned under a grill.


daughter sauce

LL-Q1860 (eng)-Flame, not lame-daughter sauce.wav

A sauce made by adding flavoring to a basic mother sauce.


chicken à la King

From chicken + à la + King. Uncertain, but likely named in the 1890s by hotel cook William "Bill" King of the Bellevue Hotel in Philadelphia.

(cooking) a dish consisting of diced chicken in a cream sauce, and often with sherry, mushrooms, and vegetables, served over rice, pasta, or bread.


finger bun

LL-Q1860 (eng)-Flame, not lame-finger bun.wav

(baking, cooking) A long, sweet baked bun topped with icing.


mandu

Borrowed from Korean 만두(饅頭) (mandu), in turn from Chinese 饅頭 /馒头 (mántou). Doublet of manju, manti, and mantou.

Mandu are the traditional fast food of the region and make a great meal or snack for the road.

2012, Matthew Waterhouse, “Man exists not on bread alone: Every day’s a feast in the East”, in Konglish: The Ultimate Survival Guide for Teaching English in South Korea, Bloomington, Ind.: iUniverse, Inc., →ISBN, page 103:

Preheat the oil to 350°F (180°C) and fry the mandu in batches until golden and crispy.

2014, Dan Whalen, Stuffed: The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals, Salem, Mass.: Page Street Publishing Co., →ISBN, page 82:

When you have made all the mandu, heat about a tablespoon of groundnut oil in a non-stick frying pan or a wok that has a lid.

2014, Si King, Dave Myers, The Hairy Bikers’ Asian Adventure: Over 100 Amazing Recipes from the Kitchens of Asia to Cook at Home, London: Weidenfeld & Nicolson, →ISBN:

It isn’t a particularly busy evening for Kim’s Dumplings, so we should be able to enjoy some strangely public privacy. / “Why here?” / “I wanted dumplings.” She gestures to a plate of mandu, covered in hot sauce.

2019, Lydia E. Marcell, “Signal”, in The Reality Trust: A Stuntwoman’s Last Will & Testament, →ISBN, page 93:

Mandu are found in soups or eaten on their own as an appetizer with a dipping sauce and come in a variety of shapes and sizes.

2022, Taekyung Chung, Debra Samuels, The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, North Clarendon, Vt.: Tuttle Publishing, →ISBN, page 40:


one pot

LL-Q1860 (eng)-Flame, not lame-one pot.wav

(cooking) A dish whose essential ingredients are combined in a single pot for cooking.


hasenpfeffer

en-noun

hasenpfeffer (countable and uncountable, plural hasenpfeffers)

(cooking) A traditional German stew made from marinated rabbit or hare, cut into pieces and braised with onions and wine in a marinade thickened with the animal's blood.


roast pork

roast pork (countable and uncountable, plural roast porks)

LL-Q1860 (eng)-Flame, not lame-roast pork.wav


char siu

/ˌt͡ʃɑː ˈʃuː/

From Cantonese 叉燒／叉烧 (caa¹ siu¹, “fork roast”).

char siew (alternative)
char xiu (alternative)
cha shao (alternative)
cha su (alternative)
chasu (alternative)

We settled on cumin-spiced lamb buns, Moreton Bay bug crystal dumplings and the char siu Ōra King salmon fillet.

2021 February 28, The Road Ahead, Brisbane, page 37, column 1:

A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.


osturducken

No, but when I got interested in Turducken, I came across a recipe for an Osturducken. Take an ostrich, stuff it with a turducken.

1999 December 1, Andrew L. Tepper, “Turducken”, in pgh.food (Usenet):

Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken.

2001 November 20, Hane, quoting Jan, “Turk-Duck-Hen”, in houston.eats (Usenet):

And there's always the osturducken, which is a turducken tucked into an ostrich.

2001 November 21, Towse, “Terducken redux …”, in misc.writing (Usenet):

This year I decided that I wanted to share with all the SLUG readers one of my absolute favorite Thanksgiving recipes: the mighty osturducken! The osturducken is a sister dinner to the more traditional turducken, but it's ten thousand times more delicious. To create an osturducken you will need a de-boned ostrich, stuffed with a de-boned turkey, stuffed with a de-boned duck, stuffed with a de-boned chicken that is stuffed with your favorite stuffing. […] Place the osturducken in the oven at 225° and bake for 8 hours or until the meat thermometer reaches 165°.

2007 November, Lisa Anne Marie Baster, “Dear Dickheads [letter]”, in Angela H. Brown, editor, SLUG Magazine, volume 18, number 227, Salt Lake City, Utah: Eighteen Percent Gray, →OCLC, page 6:

(cooking) An ostrich stuffed with a turducken; that is, a boned chicken stuffed with some sort of breadcrumb or sausage stuffing, inside a boned duck, inside a boned turkey, inside a boned ostrich.

kanalla täytetyllä ankalla täytetyllä kalkkunalla täytetty strutsi


scalloped oyster

scalloped oyster (plural scalloped oysters)

LL-Q1860 (eng)-Flame, not lame-scalloped oyster.wav

"Poor things! they needed it," said she one night to her husband, during the discussion of some scalloped oysters, over which their mutual confidences usually took place.

1838 (date written), L[etitia] E[lizabeth] L[andon], chapter X, in Lady Anne Granard; or, Keeping up Appearances. […], volume I, London: Henry Colburn, […], published 1842, →OCLC, page 122:

(cooking) An opened oyster baked in a deep dish with alternate layers of bread or cracker crumbs, seasoned with pepper, nutmeg, and butter.


jagging iron

A kitchen implement with a zigzag or sculpted edge for cutting or crimping pie or pastry dough into ornate figures. Commonly a jagging wheel. Seldom literally iron, as rustproof materials are preferred.


palak

From Hindi पालक (pālak), from Sanskrit पालक्या (pālakyā).

Chenopodium album
Chenopodium album#Translingual

(India, cooking) Spinach or similar greens (including Amaranthus species and Chenopodium album).


mock fish

LL-Q1860 (eng)-Flame, not lame-mock fish.wav

(cooking) A dish made with grated raw potato, mixed with egg and flour, then fried.


marshmallow creme

marshmallow creme (usually uncountable, plural marshmallow cremes)

marshmallow cremes (plural)
marshmallow crème (alternative)

LL-Q1860 (eng)-Flame, not lame-marshmallow creme.wav

(cooking) A very sweet, spreadable, marshmallow-like confection.


dredging box

(cooking) A dredger (container with a perforated lid used for scattering sugar or flour).


self-rising flour

self-rising flour (usually uncountable, plural self-rising flours)

LL-Q1860 (eng)-Flame, not lame-self-rising flour.wav

self-raising flour
self-raising flour#English

(US, cooking) Alternative form of self-raising flour.


fish strainer

LL-Q1860 (eng)-Flame, not lame-fish strainer.wav

A colander with handles, used for taking fish out of a cookpot.

an earthenware fish strainer

A perforated slab at the bottom of a dish, used to drain the water from a boiled fish.


cow cod soup

(cooking) A traditional Jamaican dish made with bull penis cooked with bananas and Scotch bonnets in a rum-based broth.


Anadama bread

Unknown. Anadama bread has been an etymological puzzle for a long time. Dare cites Dialect Notes (1915), and states etymology unknown. John Mariani's Encyclopedia of American Food and Drink also states that the term dates in print from 1915. The often-given etymology, "Anna, damn her!", is certainly apocryphal.

An amusing story of the origin of Anadama Bread relates—The name Anadama comes from a New England fisherman whose lazy wife always served him corn meal mush and molasses for dinner ... Tired of it, he mixed it with flour and yeast and baked it as bread, saying: "Anna damn her."

1956, Betty Crocker, General Mills, Inc., Betty Crocker's Picture Cook Book, page 109:

As a compromise, I purchased cornmeal at the PX and made anadama bread.

1984, Beatrice A. Ojakangas, Great Whole Grain Breads, page XII:

Made some anadama bread yesterday. It's over on the counter.

2000, Cynthia Thayer, A Certain Slant of Light - A Novel, page 141:

(cooking) A traditional yeast bread of New England, made with wheat flour, cornmeal, molasses and sometimes rye flour.


set a sponge

en-verb

set a sponge (third-person singular simple present sets a sponge, present participle setting a sponge, simple past and past participle set a sponge)

sets a sponge (present singular third-person)
setting a sponge (participle present)
set a sponge (participle past)
set a sponge (past)

LL-Q1860 (eng)-Flame, not lame-set a sponge.wav

(cooking) To leaven a small mass of flour, to be used in leavening a larger quantity.


jhinga

We ordered a jhinga masala and some papadams.


pudhina

Once we made Pudhina Chutney and left it on the grinding stone as we forgot to bring to ^([sic]) the dining table. Next morning we found a rodent quite dead near that stone. It is still a mystery if our Pudhina Chutney was the cause.

2003, Raj Dore, Tandoori Texan Tales, page 218:

In Hotel Vinayaka Muruga, one can order a dosa with none, any, some or all of coconut chutney, pudhina chutney, onion chutney, chilli sauce or red chilli powder. How many possible orders of a dosa are possible?

2009, T. Sengadir, Discrete Mathematics and Combinatorics, page 165:


parsleyed

parsleyed new potatoes


fusion cuisine

en-noun

fusion cuisine (countable and uncountable, plural fusion cuisines)

(cooking) A cuisine that combines elements of several culinary traditions.


carenum

From Latin carēnum or caroenum, from Ancient Greek κάροινον (károinon), q.v.

(historical cooking) A reduction of must or sweet wine produced by boiling it in large kettles until it was reduced by half or two-thirds in volume.


overfired

en-adj

overfired (not generally comparable, comparative more overfired, superlative most overfired)

more overfired (comparative)
most overfired (superlative)
over-fired (alternative)

From over- (prefix meaning ‘above; excessively’) + fired, or overfire + -ed.

prefix

/ˌəʊvəˈfaɪəd/

Overfired grills, or salamanders, can, in addition, be used for making toast and salamandering. They have the heat source above the food [...]. This may comprise sets of burners firing below refractory or metal frets, or surface combustion plaques.

2006, “Flame Protection Systems”, in Frank Saxon, editor, Tolley’s Industrial and Commercial Gas Installation Practice (Gas Service Technology; 3), 4th edition, Oxford, Oxfordshire, Burlington, Mass.: Elsevier Newnes, →ISBN:

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent.

2009, Peter Osbaldeston, The Palm Springs Diner’s Bible: […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

(not comparable, cooking) Of a cooker: having a heat source that is above the food being cooked.


underfired

en-adj

underfired (not generally comparable, comparative more underfired, superlative most underfired)

more underfired (comparative)
most underfired (superlative)
under-fired (alternative)

From under- (prefix meaning ‘underneath; insufficiently’) + fired, or underfire + -ed.

prefix

Steak lovers want a charred surface and a rare, even cold, center. A high-tech overfired broiler is the secret. This kind of broiler delivers tremendous heat that is both predictable and consistent. Some establishments use the underfired version, which has the advantage of searing the bits of dripping fat, which gives the meat a barbequed taste. [...] The disadvantage of the underfired grill is the potential for flareups, which can cause a burned spot or carbonization. Not only do these taste bad, but they are also carcinogenic. Home grills are underfired; they must be watched carefully.

2009, Peter Osbaldeston, “Steakhouses”, in The Palm Springs Diner’s Bible: A Restaurant Guide […], Gretna, La.: Pelican Publishing Company, →ISBN, page 250:

Under-fired (under-heated) grills. The heat source for these is underneath the grill. Under-fired grills are used to cook food quickly, so they need to reach a high temperature. This type of grill makes criss-cross marks on the food, known as quadrillage.

2014, Keyth Richardson et al., chapter 7, in Basic Cookery for Foundation Learning, London: Hodder Education, →ISBN:

(not comparable, cooking) Of a cooker: having a heat source that is underneath the food being cooked.


gofio

Borrowed from Spanish gofio, from Guanche [Term?].

(cooking) Flour made from roasted grains or other starchy plants, a staple in the Canary Islands.


'que

en-noun

'que (countable and uncountable, plural 'ques)

There was nothing left on the plate but some 'que sauce and a bit of Wonder Bread.

1979, New West, volume 4, part 1, page 128:

Truth, Justice and the BBQ way / In a world full of Arby^([sic]) 'ques and McRibs, […]

2001, Doug Worgul, The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbeque, →ISBN, page 71:

But for 'que it's probably better known as the Pimlico or Churchill Downs of competition barbecue.

2003, Steven Raichlen, BBQ USA: 425 Fiery Recipes from All Across America, →ISBN, page 599:

Although the blue haze you see rising from a Western skyline is often that of a barbecue pit, the quest for 'que is one that's been undertaken in the East as well as the West. In fact, some of the earliest barbecue can be traced back to the East […]

2004 September-October, American Cowboy, volume 11, number 2, page 53

But he cooked such good barbeque that one day, Albert Hartley, who's long dead now, said, "Why don't you cook up some 'que and sell it? People would come buy it if you cooked it."

2013, A History of South Carolina Barbeque, →ISBN, page 90:


spiralizer

LL-Q1860 (eng)-Flame, not lame-spiralizer.wav

A culinary device that turns food into a spiral shape, like pasta.


unbasted

LL-Q1860 (eng)-Flame, not lame-unbasted.wav


steak tartare

steak tartare (countable and uncountable, plural steaks tartare or steak tartares)

steaks tartare (plural)
steak tartares (plural)

They specialise in dishes from the Gaziantep region in south-east Turkey synonymous with kebabs. Our favourite is cig kofte, Turkey's answer to steak tartare (lamb kneaded with spice and herbs).

2005 December 17, Sudi Pigott, “Istanbul on a plate”, in The Guardian, →ISSN:

Two fully fledged French restaurants are planned — but without such classics as steak tartare, blood sausage or choucroute.

2024 May 29, Roger Cohen, “Hold the French Fries! Paris Olympics Chart a New Gastronomic Course.”, in The New York Times, →ISSN, archived from the original on 2024-05-29:

There’s a short, unchanging menu of simple dishes like steak tartare, grilled octopus with aioli, hanger steak and a simple, acidic green salad.

2024 June 13, Becky Hughes, “Where to Eat: At the Bar”, in The New York Times, →ISSN, archived from the original on 2024-06-13:

Finally, he requested the menu. I glanced at the offerings: duck confit, moules frites, steak tartare, white veal Bolognese — and then ordered lentil soup. Why be greedy?

2025 February 28, Laura Esther Wolfson, “Rules for Staying Close to Exes”, in The New York Times, →ISSN, archived from the original on 2025-02-28:

A French dish made of raw minced beef steak, often served with onions, capers and other ingredients.


stiff peaks

stiff peaks pl (normally plural, singular stiff peak)

LL-Q1860 (eng)-Flame, not lame-stiff peaks.wav

Whisk your egg whites until you have stiff peaks and then the bowl can be held upside down over your head and the egg whites stay put.

(cooking) Firm tips (of whipping cream or egg whites) which have been beaten and are so aerated that they stand up straight.


popcorn shrimp

LL-Q1860 (eng)-Flame, not lame-popcorn shrimp.wav

(cooking) Pieces of battered and fried shrimp.


engastration

(cooking) The stuffing of the remains of one animal into another animal.


dhungar

There’s an Indian method called dhungar, which involves setting tiny bowls of smoldering charcoal within covered casseroles of cooked food.

2007 January 24, Dana Bowen, “Smokers Welcome: Try This at Home”, in New York Times:

(cooking) A Rajput method of smoking food that uses ghee dripped onto a live coal.


dhania

All can find a stall selling something familiar – and maybe something new to try, whether it’s yams or plantain, dhania or jellied eels.

2015 July 10, “Saving our city centres, one local market at a time”, in The Guardian:


dead man's fingers

LL-Q1860 (eng)-Flame, not lame-dead man's fingers.wav

(cooking) The fingerlike gills of a crab.


kushiyaki

Borrowed from Japanese 串焼(くしや)き (kushiyaki).

If they wanted to start with something nonthreatening, they could go for the tasty crab cakes on arugula with a tangy dressing or chicken kushiyaki skewers that had a slightly rubbery texture but nice flavor, served with teriyaki or coconut peanut and curry sauce.

2015 September 10, Emily Denitto, “Restaurant Review: Fogama in Rye Helps Customer Work Up to Sushi”, in New York Times:

(cooking) A Japanese technique for serving chicken or other grilled foods on a skewer.


coddled egg

LL-Q1860 (eng)-Flame, not lame-coddled egg.wav

(cooking) An egg that has been delicately cooked in a water bath (often in a device called a coddler), either in or out of the shell.


OAMC

Once-a-month cooking
w:Once-a-month cooking

(cooking) Initialism of Once-a-month cooking.


concassed

From concassé, concasse or its etymon, French concasser (“crush, grind”), + the English past tense -ed.

Concassed Chervil—Proceed as above, except that, instead of chopping it, compress it between the fingers and slice it with a shredding knife. Concassed and chopped chervil are, if possible, only prepared at the last moment.

1976, Auguste Escoffier, The Escoffier Cook Book: A Guide to the Fine Art of Cookery, Clarkson Potter, →ISBN, page 73:

Coat it with Provençale sauce combined with the reduced cooking liquor, and sprinkle a little concassed parsley over it. Surround the sole with 4 little tomatoes […]

2013, G. A. Escoffier, A Guide to Modern Cookery -, Read Books Ltd, →ISBN:

(cooking) Roughly chopped or diced; (in particular, of a tomato) diced after the seeds/core and skin have been removed.


panéed

It is generally panéed and gently sautéed and served hot. It is nice as an hors d'oeuvre panéed with brioche crumbs and served with puy lentils and a rich sauce. Using a similar recipe you can make delicious fish or shellfish sausages.

1993, Caterer & Hotelkeeper, volume 186, numbers 3764-3767, page 1:

The fixed-price menus are good values; try the deep-flavored gumbo, panéed salmon (breaded salmon fillet sautéed in butter) […]

1994, Great American Vacations for Travelers with Disabilities, page 298:

(cooking) Breaded; coated in breadcrumbs or breading.


flash-fry

en-verb

flash-fry (third-person singular simple present flash-fries, present participle flash-frying, simple past and past participle flash-fried)

flash-fries (present singular third-person)
flash-frying (participle present)
flash-fried (participle past)
flash-fried (past)

LL-Q1860 (eng)-Flame, not lame-flash-fry.wav

(cooking, transitive) To fry (food) for a short time at a high heat, typically to brown a coating without overcooking the food inside.


summer roll

LL-Q1860 (eng)-Flame, not lame-summer roll.wav

(cooking) Gỏi cuốn, a Vietnamese roll made of pork, prawn, vegetables, rice vermicelli, and other ingredients wrapped in rice paper.


Palestine soup

en-noun

Palestine soup (countable and uncountable, plural Palestine soups)

LL-Q1860 (eng)-Flame, not lame-Palestine soup.wav

(cooking) A soup made with Jerusalem artichokes.


California-style pizza

California-style pizza (countable and uncountable, plural California-style pizzas)

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(US, cooking) A style of single-serving pizza that combines New York and Italian thin crust with toppings from Californian cuisine.


queen cake

queen cakes (plural)
queencake (alternative)
queen-cake (alternative)
queen's cake (alternative)

To make Queens Cakes. Take a Pound of dry'd Flovver, a Pound of refin'd Sugar ſifted, and a Pound of Currans vvaſh'd, pick'd, and rubb'd clean, and a Pound of Butter vvaſh'd very vvell, and rub it into the Flovver and Sugar, vvith a little beaten Mace, and a little Orange-Flovver VVater; beat ten Eggs, but half the VVhites, vvork it all vvell together vvith your Hands, and put in the Currans; ſift over it double-refin'd Sugar, and put them immediately into a gentle Oven to bake.

1723, R[obert] Smith, “Of Pastes, Pies, Pasties, Puddings, Tansies, Cakes, Jellies, &c.”, in Court Cookery or, The Compleat English Cook. […], part II, London: […] T[homas] Wotton, […], →OCLC, page 41:

Hal, who was waſteful even in his good-nature, threw a whole queen-cake to the dog, who ſwallowed it for a ſingle mouthful. […] [H]e ate and ate, as he walked along, till at laſt he ſtopped, and ſaid, "This bun taſtes ſo bad after the queen-cakes, I can't bear it!"

1800, Maria Edgeworth, “The Waste Not, Want Not; or, Two Strings to Your Bow.”, in The Parent’s Assistant, or Stories for Children. […], 3rd edition, volume V, London: […] J[oseph] Johnson, […], by G[eorge] Woodfall, […], →OCLC, page 148:

QUEEN CAKE. Beat one pound of butter to cream, with some rose-water, one pound of flour dried, one pound of sifted sugar, twelve eggs, beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked.

1837, [attributed to Frances Harriet Whipple Green McDougall], “Pastry, Cakes, &c.”, in The Housekeeper’s Book, […], Philadelphia, Pa.: William Marshall & Co. […], →OCLC, page 131:

I'm quite ready when I'm done eating this one queen-cake more.

1840, Frances Trollope, “Judgments Formed, and Sentiments Generated— […]”, in The Widow Married; […], volume I, London: Henry Colburn, […], →OCLC, pages 319–320:

Lily was so surprised she sat down on a warm queen's cake that happened to be near, […]

1886, Louisa M[ay] Alcott, “The Candy Country”, in Lulu’s Library, volume I, Boston, Mass.: Roberts Brothers, published 1890, →OCLC, page 52:

I will have queen cakes when you come to me!

1894 August, W[illiam] B[utler] Yeats, The Land of Heart’s Desire, 1st American edition, Chicago, Ill.: Stone & Kimball […], →OCLC, page 32:

"I'm sure my brains work better when they're lubricated with tea," declared Bess Harrison, tilting back her chair at a comfortable though rather dangerous angle, and accepting the queen-cake which Lottie Lowman offered her.

1914, Angela Brazil, “Monitress Mildred”, in The Girls of St. Cyprian’s, [France]: Culturea, published 2023, →ISBN, page 147:

CUPCAKE. It's thought these diminutive cakes [i.e., cupcakes] were inspired from the British Queen cake. This early cake was similar to the pound cake and was served individually. It is believed the spongy treats hopped across the pond and entered the American kitchen as early as 1796.

2011, Ann Treistman, “Cupcake”, in Who Put the Devil in Deviled Eggs? The Fascinating Stories behind America’s Favorite Foods, New York, N.Y.: Skyhorse Publishing, →ISBN, page 27:

(cooking, dated) A soft, muffin-sized, often heart-shaped cake, particularly popular in the 18th century, containing currants and flavoured with mace and sometimes lemons or oranges, which may be topped with chocolate or shredded coconut.

herukkamuffini

small, muffin-sized, often heart-shaped cake containing currants


aquafaba

aquafaba (usually uncountable, plural aquafabas)

/ˌɑːkwəˈfɑːbə/

/ˌækwəˈfɑːbə/

Coined by US software engineer Goose Wohlt in 2015, from Latin aqua (“water”) + faba (“bean”).

coinage

Chefs, both vegan and omnivore, are using aquafaba in everything from pancakes to purées. This month, Sir Kensington’s, a New York condiment company, is introducing the first commercial product using aquafaba, a vegan mayonnaise called Fabanaise.

2016 May 9, Jane Black, “Vegans Whip Up a Secret Weapon: Aquafaba”, in New York Times Magazine, Arthur Ochs Sulzberger Jr.:

To make the kiwi pistachio mousse: Put the aquafaba in the bowl of a stand mixer fitted with the whisk attachment and beat the liquid on medium speed until foamy. Raise the speed to high and beat until the mixture has expanded considerably and forms peaks, about 15 to 20 minutes.

2016 July 15, Jackie Sobon, Vegan Bowl Attack!: More Than 100 One-Dish Meals Packed with Plant-Based Power, Fair Winds Press, →ISBN, page 184:

Aquafaba was recovered from 10 commercial canned chickpea products and correlations among aquafaba composition, density, viscosity and foaming properties were investigated. Proton NMR was used to characterize aquafaba composition before and after ultrafiltration through membranes with different molecular weight cut offs (MWCOs of 3, 10, or 50 kDa).

2018 October 3, Youn Young Shim, Rana Mustafa, Jianheng Shen, Kornsulee Ratanapariyanuch, Martin J. T. Reaney, “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas”, in Journal of Visualized Experiments, volume 132, →DOI, →PMID:

Soybean and chickpea aquafabas are particularly thick (think about the goo in canned chickpeas), but any bean water.

2019, Kirsten K. Shockey, Christopher Shockey, Miso, Tempeh, Natto & Other Tasty Ferments:

(cooking, neologism) The liquid left over from boiling chickpeas or similar beans, or from a can of chickpeas.


bhaigan

en-noun

bhaigan (usually uncountable, plural bhaigans)

bhaigans (plural)
baigan (alternative)
bigan (alternative)
bygan (alternative)

Admitting to stealing the vegetables, Mohammed said, “Boss ah tief the thing, but not me alone.” The bhaigans were valued $100.

2015 February 7, Azard Ali, “Mother put on a bond for stealing bhaigans”, in Trinidad and Tobago Newsday:

(India, Trinidad and Tobago, cooking) brinjal, eggplant, aubergine


paper case

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If you have silicon moulds, you can bake them in those, but otherwise just use a cupcake tin and paper cases.

2016 February 17, Tamal Ray, The Guardian:

(cooking, chiefly in the plural) A small paper mould, typically circular and corrugated for making cupcakes.


bee hoon

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From Hokkien 米粉 (bí-hún). Doublet of mei fun. Compare Malay bihun, Indonesian bihun, Tagalog bihon.

And it is possible that you will shortly read in the papers that he has executed his stated intention of burning down his father's bee hoon factory in Upper Thompson Road.

2016, Gregory Nalpon, The Wayang at Eight Milestone: Stories & Essays:

(Singapore, Malaysia, cooking) Rice vermicelli, rice noodles.


white Christmas slice

white Christmas slice (plural white Christmas slices)

This popular white Christmas slice has been given an Aussie flavour and named after the sulphur-crested cockatoo.

2006, R.I.C. Publications, An Aussie Christmas, page 46:

Describe the changes Cophaᵀᴹ (a shortening agent derived from coconut flesh) makes to the mixture when making White Christmas slice.

2008, Lee-Ann Holmes, Rhymes for big rascals, R.I.C. Publications, page 74:

This version is richer and creamier than regular White Christmas slice.

2011, Sally Wise, Leftover Makeovers: Quick and Fabulous Food From Your Fridge and Pantry, unnumbered page:

(Australia, cooking) A sweet food item made from dried fruits and nuts mixed with copha or white chocolate or similar sweet white binding and allowed to set in a tray to make slices.


salad shooter

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Grate 1 carrot or I zucchini in a salad shooter or blender and turn out into the bowl.

1994, Linda G. Rector-Page, Party Lights: Healthy Party Foods & Earthwise Entertaining, page 154:

In every department store you see newlyweds, their honeymoon tans fading, returning sorbet makers and salad shooters, toasters and tea kettles.

1994 September 30, Cincinnati Magazine, page 38:

There is the salad shooter, and for one second McDonald's tried selling cups—yes, cups—of salad: "It's salad you can eat while driving!"

(cooking) An electric kitchen appliance that is used to slice and shred vegetables in order to shoot or drop out the pieces into a salad bowl.


zeera

Borrowed from Hindi जीरा (jīrā)/Urdu زیرہ (zīra), from Sanskrit जीरक (Jīraka) or Classical Persian زیرہ (zīra).


skin-on

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a skin-on pork belly

skin-on fries

(cooking) Prepared without removing the skin.


fines herbes

(cooking) A combination of herbs that are a mainstay of French cuisine: finely chopped parsley, chives, tarragon, and chervil.


cooking show

→ Spanish: show cooking, cooking show

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A television genre that presents food preparation in a kitchen, restaurant or studio set.


brown stew

brown stew (countable and uncountable, plural brown stews)

white stew

antonym(s) of “stew in which the meat is browned before being added”

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For a brown stew, the meat and sometimes the vegetables are browned in hot fat before being simmered

1916, Mary Emma Williams, Katharine Rolston Fisher, Elements of the theory and practice of cookery; a textbook of domestic science for use in schools, New York & London: Macmillan, page 172:

For the duffs are now brown, and the stew is brown stew,
They're all fancy names for the scoff.

1940s, "Me Boys, Have You Any Complaints?"; printed in Jerry Silverman Songs of the British Isles (2012: Mel Bay Publications). →ISBN p. 44

The menu in respect of each day of the week ended 11th September, 1959, for a Dublin Barracks was as follows:— ... [Date] 9-9-59 ... [Dinner] Brown Stew [etc.]

1959 October 21, Kevin Boland, "Written Answers. - Army Scale of Rations." Dáil Éireann debates Vol. 177 No.1 p.69 cc.54–56

There’s everything from Eva Holmes’ piquant salad dressing or Edward Hayden’s lemon and thyme stuffing, to Mrs Cusack’s brown stew or Antonia Bottoni’s Cape Malay chicken curry.

2012 October 11, “Famous faces feature in cathedral’s new cookbook”, in Kilkenny People:

Brown stew and Irish stew were among the dishes that appeared each week on the nursery menu.

2014, Sam Miller, A Strange Kind of Paradise: India Through Foreign Eyes, Random House, →ISBN, page 33:

(cooking, dated) A stew in which the meat is browned before being added

Increasingly preferred was the method known as "brown stew". Sullivan had recommended adding a brown gravy to broiled kingfish and stewing junefish in a brown sauce, thickened with flour.

2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of the West Indies Press, →ISBN, page 324:

Brown Stew is simply a meat/fish dish in gravy.

2013, David Daley, Gwendolyn Daley, “No. 6: Brown Stew Chicken”, in Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes, Little, Brown, →ISBN:

(cooking, Caribbean, Jamaica) A stew cooked or served with a brown-coloured sauce


overbattered

en-adj

overbattered (comparative more overbattered, superlative most overbattered)

more overbattered (comparative)
most overbattered (superlative)

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The squid-ink foam and yuzu kosho aioli may get along well with a fried oyster sitting on a drum of rice rolled in nori, but the oyster was so overbattered and overcooked I couldn’t tell.

2015 October 27, Pete Wells, “O Ya Riffs on Sushi and Sashimi in Kips Bay”, in New York Times:


Chongqing chicken

(cooking) A spicy Chinese dish of chicken and dried red chili peppers.


mafe

An African meat stew thickened with ground peanuts.


Japanese rice ball

en-noun

Japanese rice ball (plural Japanese rice balls)

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Italian rice ball

Italian rice ball (plural Italian rice balls)

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feuilletine

feuilletine (countable and uncountable, plural feuilletines)

(cooking) Crispy flakes of crêpe used in desserts.


powder-douce

A sweet spice mixture used in medieval cookery.


adrak

(India, cooking) Alternative form of adraki (“ginger”).


kalitsounia

(cooking) Small cheese or herb pies in Cretan cuisine; they may be sweet or salty, and either baked or fried.


semi-homemade

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Her favorite pancakes are semi-homemade — she starts with a certain premade pancake mix and then adds cinnamon, barley flour, and other treats.

Even the onion soup was semi-homemade, a bit salty, but better than many a pretentious French restaurant.

1974, The Washingtonian - Volume 9, page 134:

The younger women, many whom were employed mothers, found the product's convenience appealing. Older women were more likely either to stick with homemade stuffing or to use Stove Top as the foundation to a semi-homemade product.

1995, Gail Baker-Woods, Advertising and Marketing to the New Majority, page 72:

The more I thought about it, the better Jaxon 's little joke about Semi-Homemade sounded. On the way home, I dropped by KFC. Once home, I put the chicken in a pan, poured the cream of mushroom soup over it and cooked up a pot of rice.

2008, Kimberly T. Matthews, A Little Hurt Ain't Never Hurt Nobody, →ISBN, page 113:

If moving to real foods all at once is too big a step, consider some hybrid meals as a transition, using both real and processed foods. Sandra Lee's “semi-homemade” cooking is an example of this approach.

2011, William D. Lassek, Steven Gaulin, Why Women Need Fat, →ISBN:

While semi-homemade, 30-minute meals have sadly become de reigueur these days, they were a foreign concept to us.

2011, Julia Usher, Julia M. Usher's Ultimate Cookies, →ISBN, page 7:

Partially homemade; for example, made at home with some store-bought ingredients, components, or subassemblies.

(cooking) Based on commercially available convenience food, which is then customized at home with some more ingredients, often ones that are less processed (such as chopped whole foods).


sun-dry

en-verb

sun-dry (third-person singular simple present sun-dries, present participle sun-drying, simple past and past participle sun-dried)

sun-dries (present singular third-person)
sun-drying (participle present)
sun-dried (participle past)
sun-dried (past)

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(transitive) To dry in the sun, especially food.


suprême sauce

en-noun

suprême sauce (countable and uncountable, plural suprême sauces)

For example, to make suprême sauce, you add cream to chicken velouté. To make Albufera sauce, you can add meat glaze (glace de viande) to your suprême sauce.

2010, Wayne Gisslen, Professional Cooking, College Version, →ISBN, page 181:

Serve with an appropriate sauce such as suprême sauce or white wine and mustard sauce.

2012, David Foskett, John Campbell, Patricia Paskins, Practical Cookery Level 3, →ISBN, page 123:

Suprême sauce gives its name to several dishes dear to epicures—suprême de volaille, suprême de Toulouse, etc.

2013, Catherine Owen, Choice Cookery, →ISBN:

(cooking) A sauce based on chicken velouté and heavy cream, known in French cuisine for its mellowness.


batonnet

From French bâtonnet (literally “small stick”).

bor

A piece of vegetable cut into the shape of a small stick.


Tuscan porterhouse

en-noun

Tuscan porterhouse (plural Tuscan porterhouses)

From Tuscan + porterhouse, from being a beefsteak dish originating from the Tuscan city of Florence in Italy based on the porterhouse cut.

(cooking) The traditional signature steak dish from Florence, Tuscany, Italy, consisting of a large thick-cut porterhouse or T-bone steak grilled to rare and seasoned with lemon.


chicken finger

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From chicken + finger, in reference to general shape and size.

CHICKEN FINGERS Shape finely minced chicken into inch-long fingers, roll each in cracker dust and fry in hot deep fat until golden brown.

1933, Paul Mandeville, editor, Eggs, page 434:

(cooking, usually in the plural) A narrow strip of deep-fried chicken, generally without bones or skin, often coated in bread crumbs or similar coating.


head chef

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The main chef in a restaurant, in charge of the kitchen and of the team of other chefs.


prime cut

Does he follow his nature, and go into the prime cut like a man; or does he put it away from him and follow the ways of the old prophet out in the desert of Arabia, and content himself with a dinner upon air with a drink of water to wash it down?

1884, George T. Lowth, The Immortal Schoolmaster, London: [s.n.], →OCLC, page 34:

My husband brings his work home. Had he been a butcher, it might have been a prime cut of steak; a mason, a block of limestone. […] But my husband is an oncologist, so he brings home the dead and dying.

2009, Sayantani DasGupta, “The Doctor’s Wife”, in Mark D. Tyler-Lloyd, editor, The Real Life of an Internist (Kaplan Voices: Doctors), New York, N.Y.: Kaplan Publishing, →ISBN:

Not sure these old bones of mine are up to slaying any dragons, but if it's a prime cut of meat you want, I'm your guy.

2013, Gail Oust, chapter 5, in Rosemary and Crime: A Spice Shop Mystery, New York, N.Y.: Minotaur Books; Thomas Dunne Books, →ISBN:

(cooking) A top-quality serving of meat.


unegged

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Put a layer of grated ham or tongue on the unegged side of 1 piece, and lay on that the unegged side of another, joining the 2 pieces, and brown these sandwiches in the oven. Serve on spinach with roast fowl.

1909, Lady Charlotte Coltman Clark, Catherine Frances Frere, The Cookery Book of Lady Clark of Tillypronie, page 210:


hei hei salt

A form of chicken salt containing cumin, turmeric and paprika.


bhurji

Borrowed from Punjabi ਭੁਰਜੀ (bhurjī), ultimately from Sanskrit भृज्जति (bhṛjjati, “roasts, fries”). Related to fry and bhujia.

der

eggs bhurji


lehsuni

(India, cooking) Alternative form of lasoon.


Montreal steak spice

en-noun

Montreal steak spice (usually uncountable, plural Montreal steak spices)

Montreal steak spices (plural)
Montreal steak spices (alternative)
Montreal-style steak spice (alternative)
Montreal-style steak spices (alternative)

Montreal smoked meat
Montreal smoked meat

(cooking) A spice mix; the traditional spices used to rub steaks and flavour grilled meats in Central Canada and the U.S. Northeast, New England, originating from late 19th century and early 20th century Jewish steakhouses and delis of Montreal, Quebec, Canada, of Eastern European traditions, based on a traditional pickling dry-rub mix used in preparing Montreal smoked meat. Now also used as a condiment.


Montreal seasoning

Montreal seasoning (usually uncountable, plural Montreal seasonings)

Montreal steak spice
Montreal steak spice#English

(cooking) Synonym of Montreal steak spice.


pickling lime

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(cooking) calcium hydroxide or its solution in water, limewater


breadcrust

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zéphire

From French zéphire. So named because the dish was considered light like a zephyr breeze or cloth. Compare Russian зефи́р (zefír, “marshmallow”), another light food named for the breeze. Doublet of zefir, Zephyr, zephyr, and Zephyrus.

doublet

For quotations using this term, see Citations:zéphires.

(cooking, now uncommon) A small dish of forcemeat, typically cooked in a mold and served with a rich sauce.


en-papillote

Borrowed from French en papillote (literally “in paper”), see papillote.

bor

fish baked en papillote

Suffice it to say that the partridge wings were served en papillote, and the grey squirrels stewed in madeira.

1854, Fayette Robinson, transl., The Physiology of Taste, translation of Physiologie du Goût by Brillat-Savarin, page 114:

(cooking) A method of cooking, where the food is wrapped in a pouch made of culinary parchment paper, and then cooked in an oven.

al cartoccio

term derived from Italian, instead of French


Korean-style short ribs

en-noun

Korean-style short ribs pl (plural only)

Korean short ribs (alternative)
Korean-style ribs (alternative)
Korean ribs (alternative)

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From originating with a Korean dish involving short ribs cut in a particular manner, that is different from the usual English-cut.

(cooking) Synonym of flanken short ribs (ribs cut across the bone, instead of along the bone)


perfection salad

perfection salad (countable and uncountable, plural perfection salads)

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Coined by Mrs. John E. Cook of New Castle, Pennsylvania, USA, for a submission to a magazine recipe contest sponsored by gelatin maker Knox in 1904.

(US, cooking) A terrine or jello-style vegetable loaf made with lemon vinaigrette flavored gelatin, filled with a chopped garden salad or green salad, popular in the United States during the early and mid 20th century.


jheenga

(India, cooking) Alternative form of jhinga.


Mediterranean triad

(cooking) The three traditional staples of Mediterranean cuisine, consisting of wheat, olive oil, and wine.


cocoa powder

cocoa powder (usually uncountable, plural cocoa powders)

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(baking, cooking) A powder derived from ground cocoa solids, which is used to make the drink of cocoa, various chocolate products, also used as an ingredient in baking.


volcano potato

volcano potato (plural volcano potatoes)

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(cooking, chiefly in the plural) A bacon-wrapped baked potato with a filling of cheese sauce.


scripture cake

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(US, Christianity, cooking) A cake whose recipe references lines from the King James Bible as ingredients in encoded form, where the ingredient is a noun found in that verse. The recipe is used to induce biblical learning and rote memorization of this particular edition of the Bible.


mee hoon

(Singapore, Malaysia, cooking) flour for making noodles (such as rice flour; uncooked rice vermicelli noodles)


jjim

(cooking) Korean dishes made by steaming or boiling marinated meat or fish


pomodoro sauce

pomodoro sauce (countable and uncountable, plural pomodoro sauces)

From pomodoro + sauce. From Italian pomodoro (“tomato”), this being the Italian version of the sauce.

(cooking) A simple Italian tomato pasta sauce.


meat sauce

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(cooking, colloquial) A red tomato-based pasta sauce containing bits of ground beef.


crappit-head

From Scots crappit (“crammed”), from crap (“to cram”), + head.

(cooking, obsolete) A haddock's head stuffed with a mixture of oatmeal, suet, onions, and pepper.


paruppu

Borrowed from Tamil பருப்பு (paruppu, “pulse, gram”). Compare Telugu పప్పు (pappu).

(India, cooking) A dish of boiled lentils; dal.


seviyan

(India, cooking) An Indian style of wheat vermicelli.


nitsuke

(cooking) A Japanese technique of simmering food, especially fish, in a strongly-flavoured soy sauce with sake or mirin.


methai

(India, cooking) Alternative form of methi (“fenugreek”).


shir

en-verb

shir (third-person singular simple present shirs, present participle shirring, simple past and past participle shirred)

shirs (present singular third-person)
shirring (participle present)
shirred (participle past)
shirred (past)

(sewing, cooking) Alternative form of shirr.


pajata

en-noun

pajata (countable and uncountable, plural pajatas)

Unadapted borrowing from Italian pajata, Roman and central form of standard pagliata.

Eventually the main courses did arrive - I'd asked for 2 cacio e pepe and one pajata, instead 2 pajatas arrived and i had to ask again for a cacio e pepe. The food was good but not what we ordered.

2019 June 24, Nick B, “Da Bucatino”, in Tripadvisor:

(countable, cooking) A serving of pasta dressed with the above entrail cooked with onion, lard, parsley, and celery, with the addition of tomato sauce and white wine.


cafreal

(cooking) A shallow-fried spiced chicken dish from Goa, India.


ambotik

(India, cooking) An Indian dish made with pomfret and coconut in a tangy sauce.


pradhaman

pradhaman (countable and uncountable, plural pradhamans)


galouti

(India, cooking) A kind of finely-textured Indian kebab.


chamoy

She drizzled some chamoy over her mango cubes.

(cooking) A type of sauce from Mexico made from pickled fruit, chili and other ingredients


make-ahead

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(cooking) Of a recipe: designed to be prepared ahead of time, rather than immediately before eating.


make-ahead

(cooking) A recipe designed to be prepared ahead of time, rather than immediately before eating.


chicken lollipop

chicken lollipop (plural chicken lollipops)

(cooking) An hors d'oeuvre in Indian-Chinese cuisine, essentially a chicken wing with the meat cut loose from the bone end and pushed down so that it resembles a lollipop on a stick.


testarolo

(cooking, chiefly in the plural) A kind of pasta or bread in Italian cuisine, cooked on a hot flat surface and sliced into triangular shapes.


chrusciki

(cooking) angel wings, a type of Polish pastry


shrimp DeJonghe

It originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant in Chicago.

(cooking) A casserole of whole peeled shrimp in seasoned breadcrumbs.


cecil

From Cecil, the surname of the chef who invented them.

They have a wonderful recipe for beef cecils.

(cooking) A fried ball of minced meat, breadcrumbs, onions, etc.


music bread

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(cooking) A thin, crispy Sardinian flatbread.


Texas trinity

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(US, cooking) brisket, spare ribs, and smoked sausage


brownable

en-adj

brownable (comparative more brownable, superlative most brownable)

more brownable (comparative)
most brownable (superlative)

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chatpata

(India, cooking) either spicy or sour or tangy.


atomic buffalo turd

en-noun

atomic buffalo turd (plural atomic buffalo turds)

(US, cooking, slang, mildly vulgar) A spicy barbecue snack, typically a jalapeño stuffed with cheese and wrapped in bacon.


armadillo egg

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Since they do not contain any egg, the name may have come from Scotch egg, another snack food that is wrapped in sausage meat.

(US, cooking) A jalapeño popper, especially when wrapped in bacon or sausage meat.


adraki

Borrowed from Hindi अदरकी (adarkī), from अदरक (adrak, “ginger”) + -ई (-ī).


chefly

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The best urban-rustic chefs, including Chez Panisse's Alice Waters, Zuni Cafe's Judy Rodgers and Campanile's Mark Peel, reinterpret the cuisine by using really good ingredients, putting them together with chefly skill and maintaining the spirit of each dish.

1997 August 31, Jonathan Gold, “The Food that is Los Angeles”, in Los Angeles Magazine, volume 42, number 8, page 87:

He roared, and a female souschef dashed over to scoop up the hat and pins and return him to his previous chefly glory.

2007 August 7, Nancy Fairbanks, Bon Bon Voyage, page 54:

I was the newest executive chef in Toscorp, Pino's umbrella company, looking as chefly as possible in my brand-new Bragard jacket with my name stitched in appropriate Tuscan blue, standing in the front cocktail area of Pino's newest: Coco Pazzo Teatro on the ground floor of the swank and stylish Paramount Hotel on West 46th Street.

2010 December 20, Anthony Bourdain, Kitchen Confidential, page 163:

Pertaining to, similar to, or about chefs or cooks.


culinary art

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garbure

garbure (countable and uncountable, plural garbures)

A thick French stew of ham with cabbage and other vegetables and usually cheese and stale bread.


suimono

(cooking) clear soup in Japanese cuisine


overbrown

en-verb

overbrown (third-person singular simple present overbrowns, present participle overbrowning, simple past and past participle overbrowned)

overbrowns (present singular third-person)
overbrowning (participle present)
overbrowned (participle past)
overbrowned (past)

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(cooking, transitive) To brown too much.


elaichi

en-noun

elaichi (countable and uncountable, plural elaichis)

elaichis (plural)
elachi (alternative)
ilaichi (alternative)

From Hindustani الائچی / इलायची (ilāycī).


peach water

(cooking) A flavouring extract prepared from the peach.


split pea

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Pisum sativum
Pisum sativum#Translingual

(botany, cooking) An agricultural or culinary preparation consisting of the dried, peeled, and split seeds of Pisum sativum, the pea.

poolikud herned

dried, peeled, and split seeds of the pea


warabi

(cooking) Bracken, used as a vegetable in Japanese cuisine.


Chef Mike

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From chef + Mike, with the given name Mike from the beginning of microwave.

She punched a few buttons and let Chef Mike work his magic.

Using the tips of my fingers, I delicately removed the piping hot tray from Chef Mike and popped it on a plate.

2015, Allison Spie, Soothsayer: Magic Is All Around Us:

Microwave oven: This is perfect for melting small quantities of chocolate. Think of Chef Mike as your own little sous chef.

2018, Darren Purchese, Chefs Host Christmas Too: A cook's guide to blitzing the holiday season:

(slang, cooking, humorous) A microwave oven.


urad dal

From Hindi उड़द दाल (uṛad dāl); see urad + dal.

urd dal (alternative)
udad dal (alternative)
urad daal (alternative)
urad dhal (alternative)
urad dahl (alternative)

(India, cooking) A bean (Vigna mungo) or a dish made from it.


gemista

Transliteration of Greek γεμιστά (gemistá), a collective neuter plural of γεμιστός (gemistós, “filled with, stuffed”) by ellipsis of a noun (like tomatoes, or peppers). Pronounced in Greek as /ʝemiˈsta/.

transliteration

(cooking) popular Greek dish of tomatoes and green peppers stuffed with rice (occasionally minced meat is added) accompanied by potatoes in tomato juice and olive oil

(cooking, less often) other Greek dishes with stuffed ingredients, usually vegetables


detrempe

(cooking) A batter similar to that used in tempura or in puff pastry


beurrage

(cooking) A dough made of mostly butter, used in French cuisine


truffle butter

en-noun

truffle butter (usually uncountable, plural truffle butters)

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(cooking) Salted butter cooked together with sliced or grated truffles.


eight-treasure

eight-treasure congee

eight-treasure duck

eight-treasure rice

(cooking) Applied to various Chinese dishes with a number of luxurious ingredients.


Balmoral chicken

(cooking) Chicken breast stuffed with haggis and wrapped in bacon.


rainbow chard

(cooking) A mixture of coloured varieties (yellow, pink, etc.) of the vegetable chard.


bharta

bharta (countable and uncountable, plural bhartas)

bhartas (plural)
bartha (alternative)
bhurta (alternative)

From Hindi भरता (bhartā) / भुरता (bhurtā) (cf. Bengali ভর্তা (bhorta)).

I love her chicken curry, chicken bharta, chicken kasha.

2021, Arindam Sen, Money for Nothing, page 50:

(cooking) A South Asian dish of seasoned mashed vegetables or eggs.


food mill

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(cooking) A utensil for mashing and sieving soft foods, typically consisting of a bowl, a bottom plate with holes like those in a colander, and a crank fitted with a bent metal blade which crushes the food and forces it through the holes in the plate.


aurora sauce

Calque of French sauce aurore, named from its reddish colour.

(cooking) A kind of creamy tomato sauce.


BIR

It's one of the secret ingredients that makes BIR curries what they are. You will use it in almost all of the classic curries in this book. The flavours of cumin, coriander, paprika and turmeric are in most BIR curries […]

(cooking) Initialism of British Indian restaurant.


rotisserize

en-verb

rotisserize (third-person singular simple present rotisserizes, present participle rotisserizing, simple past and past participle rotisserized)

rotisserizes (present singular third-person)
rotisserizing (participle present)
rotisserized (participle past)
rotisserized (past)

(cooking, transitive) Synonym of rotisserie.


al pastor

From Spanish al pastor (literally “shepherd style”), because the dish is an adaptation by Mexican and Lebanese immigrant shepherds in Mexico of lamb shawarma.

bor

They serve everything from migas tacos with shredded tortilla chips right in the egg to tacos al pastor. I'm an al pastor junkie; it's one of my favorite things. She takes a big cup of guajillo sauce, pineapple, a bit of chopped white onion, cumin,[…]

2008, Guy Fieri, Ann Volkwein, Diners, Drive-ins and Dives: An All-American Road Trip . . . with Recipes!, Zondervan, →ISBN, page 226:

A few weeks after a Fuel City taco fillup in Texas, I found myself back in Paris, with an al pastor craving that wouldn't go away. With nary a taco stand in sight, and certainly not a truck stop selling tacos, I decided to give it a go myself.

2012, Ellise Pierce, Cowgirl Chef: Texas Cooking with a French Accent, Running Press, →ISBN, page 155:

Meat or a meal (a taco, etc) which is served in this style; a taco al pastor.


caja china

Borrowing of (Cuban) Spanish caja china (especially into American English).

If big parties that feature cooking whole hogs are your thing, a caja china is a must. And if you're dreaming big, maybe you'd like to have a setup that includes both a charcoal and gas grill as well as a woodfired oven.

2007, Deborah Krasner, Michael Krasner, The New Outdoor Kitchen: Cooking Up a Kitchen for the Way You Live and Play, Taunton Press, →ISBN, page 74:

The main difference between a Cajun microwave and a Caja China has to do with workmanship. Cajun microwaves are made of cypress or another hardwood, and are often decorated with carvings. A Caja China, on the other hand, is made of plywood.

2014, Ben Ford, Carolynn Carreño, Taming the Feast: Ben Ford's Field Guide to Adventurous Cooking, Simon and Schuster, →ISBN:

The guests were moaning as if in a trance. Now, if you make one yourself, you don't necessarily have to have a caja china or make a temporary oven, and you don't really have to turn it. If it's small enough, you can cook it in a regular oven.

2008, Steve H. Graham, Eat What You Want and Die Like A Man, Kensington Books, →ISBN, page 121:

A metal or foil lined wooden box for roasting pigs (etc) via indirect heat from charcoal in a tray on top, originating from Cuba.


Cajun microwave

en-noun

Cajun microwave (plural Cajun microwaves)

Chicken barbecued in this “Cajun microwave” falls right off the bone.

Buy, rent, or borrow the cooking pots, burners, and Cajun microwaves or Cajun tin cooking sheds. With the right cooking equipment the job will be a lot easier.

2002, Larry Boudreaux, Boudreaux's Cajun Party Guide, Boudreaux Cajun General Store, →ISBN, page 21:

[…] after the Cajun microwave or Caja China. The main difference between a Cajun microwave and a Caja China has to do with workmanship. [Commercial] Cajun microwaves are made of cypress or another hardwood, and are often decorated with carvings.

The term is applied rather widely, and it is not unusual to find someone digging a hole in the ground and lining it with sheet metal in order to cook a pig and calling the resulting fire pit a Cajun microwave. The Cajun microwave as built by Venable was a version of an old-fashioned Dutch oven, […]

2016, John Laudun, The Amazing Crawfish Boat, Univ. Press of Mississippi, →ISBN:

(US) A metal-lined wooden box (or sometimes other container, even e.g. a pit) for cooking a pig or other food in, typically outdoors.


caramelizer

caramelizers (plural)
carameliser (alternative)

(cooking) A device that caramelizes something.


liver wing

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"Then I'll have a bit more stuffing to it. Ay, and the liver wing."

1930, Norman Lindsay, Redheap, Sydney, N.S.W.: Ure Smith, →OCLC, page 19:

(cooking) The right wing of a chicken cooked with the chicken's liver nestled into it.


magirological

From magirology (“the art, science, or study of cooking”) + -ical (adjective-forming suffix).

suffix

...a magirological artist of the most transcendent genius...

1814, The School for Good Living, page 107:

(obsolete, rare) Of or relating to magirology.


magirologist

From magirology (“the art, science, or study of cooking”) + -ist (agent noun suffix).

Peace to your shades, ye noble magirologists.

1814, The School for Good Living, page 72:

(obsolete, rare) A practitioner of magirology, a chef, a skilful or learned cook.


magiristic

en-adjective

magiristic (comparative more magiristic, superlative most magiristic)

more magiristic (comparative)
most magiristic (superlative)
mageiristic (alternative)

...immortal contributions to mageiristic lore...

(obsolete, rare) Synonym of culinary: Of or related to cooking.


magirics

A plural substantive form of magiric (“culinary”), q.v.

(obsolete, rare) Synonym of culinary arts: The art of cooking.


mageiricophobia

/mæˌd͡ʒaɪɹɪkəˈfoʊbiə/

From Ancient Greek μαγειρική (mageirikḗ, “culinary arts”) + -phobia (“morbid fear of”), equivalent to magirics + -phobia.

af

Our own feeling about thirteen, especially when joined with Friday, has added another to the long list of phobias; treiskaidekaphobia, or "fear of the number thirteen" (some of the other phobias are the well-known claustro-, acro-, and agora-, fear of being closed in, of heights, of open spaces, respectively; less known are ailurophobia, "fear of cats," iatrophobia, "fear of doctors," nucleomitotophobia,^([sic]) "fear of atomic bombs," mageiricophobia, "fear of having to cook," and, recalling FDR, phobophobia, "fear of fear itself.")

1965, Mario Pei, The Story of Language, page 254:

I was quite excited when I came across "mageiricophobia"—an intense fear of having to cook. Perhaps I wasn't just lazy after all—perhaps I had a phobia! It took no more than a half-minute of reasoning to shoot down that theory. My phobia, if there is one, is not fear but a series of lacks: lack of interest, of enthusiasm, of talent.

2001, Hazel Josephine Barton, "Could I Have a Few Words with You?", A Wise Choice of Words, p. 355

Ah, Thanksgiving Day is next week... So Mageiricophobia is ablaze again and I've determined its cause: The mental and physical strain of menu planning and the constant contact with place setting arrangements, pots and pans, slicing, dicing and stuffing turkeys, only to witness food evaporation in mere minutes with a bigger mess to clean up afterwards.

2007 November 17, “The Cure for 'Mageiricophobia'”, in Northwest Indiana Times:

Fear of cooking, a powerful fear of preparing food.


tournedos Rossini

Named after the 19th-century composer Gioachino Rossini.

(cooking) A French dish comprising beef tournedos pan-fried in butter, served on a crouton, topped with a hot slice of foie gras, and garnished with black truffle slices and Madeira demiglace sauce.


warm over

en-verb

warm over (third-person singular simple present warms over, present participle warming over, simple past and past participle warmed over)

warms over (present singular third-person)
warming over (participle present)
warmed over (participle past)
warmed over (past)

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If you have fried mush left in slices from breakfast, it can be warmed in the oven and made as good as new, or cold fried eggs can be warmed over, or new ones boiled in a trice.

1873 December, Pipsissiway Potts [pseudonym; Rosella Rice], “The Deacon's Household”, in Arthur's Illustrated Home Magazine, volume XLI, number 12, Philadelphia, P.A.: T. S. Arther & Son, page 793, column 1:

He warmed over the remains of last night's coffee, ate a beef sandwich, and then continued on toward Cheyenne, the mount readily taking the gallop asked of him.

1994, Norah Hess, Sage, New York, N.Y.: Leisure Books, →ISBN, pages 336–337:

Hale saved half the steak to be warmed over for breakfast.

2004, Steve Frazee, Eric Frazee, Tower of Rocks: A Western Duo, Waterville, M.E.: Five Star, →ISBN, page 159:

To reheat food that was previously cooked.


all-purpose flour

en-noun

all-purpose flour (usually uncountable, plural all-purpose flours)

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lumber pie

lumber pie (countable and uncountable, plural lumber pies)

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(cooking, obsolete) A pie containing pieces of meat or fish etc. in a seasoned custard.


rolling boil

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Because the convection within the liquid produces strong currents that tend to swirl rapidly in circular patterns from bottom to surface and back again.

House of the Dragon has sucked up the spotlight. It has attracted tweets, theories, memes, discussions, all on a rolling boil since the first episode.

2022 October 17, Stuart Heritage, “Now it’s over, let’s come out and say it: The Rings of Power was a stinker”, in The Guardian:

(cooking) The boiling of a liquid rapidly with plenty of bubbling, which (unlike simmering) roils the liquid and thus may break up or alter the shape of ingredients.


self-saucing

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(cooking) Producing its own sauce or juice in the cooking process.


haricoed

(cooking, archaic) Prepared as a haricot (a stew of lamb and vegetables).


baconize

en-verb

baconize (third-person singular simple present baconizes, present participle baconizing, simple past and past participle baconized)

baconizes (present singular third-person)
baconizing (participle present)
baconized (participle past)
baconized (past)

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Can you not choose a process more pleasant to the world at large, if you must thus “baconize” your bodies?

1860, Harvard Magazine, volume 6, page 69:

A plant will be established in Everett by the Baconized Salmon Company of Juneau, Alaska, for the manufacture of baconized salmon.

1916, Western Canner and Packer, volume 8, page 7:

(transitive, cooking) To prepare like bacon, by smoking etc.

Baconized Macaroni and Corn, with its crisp bacon, suggests a delight […]

1925, Good Housekeeping, volume 80, page 71:

One of the best Old Fashioneds I have had was made with baconized bourbon. To make it, buy the smokiest cure of streaky bacon you can find – hickory smoked is best – and cook up enough for a good bacon sandwich.

2018, Kay Plunkett-Hogge, The Art of the Party: Drinks & Nibbles for Easy Entertaining:

(transitive, cooking) To prepare with bacon as an ingredient; to add bacon to.


sambuseh

Borrowed from Iranian Persian سَمْبوسِه (sambuse), from Classical Persian سَنْبوسَه (sanbōsa), from Middle Persian *sambōsag.
Doublet of sambusa, sambusak, sambuusa, samosa, and samsa.

doublet

(cooking) An Iranian pastry with a triangular shape, similar to the South Asian samosa.


red-cook

en-verb

red-cook (third-person singular simple present red-cooks, present participle red-cooking, simple past and past participle red-cooked)

red-cooks (present singular third-person)
red-cooking (participle present)
red-cooked (participle past)
red-cooked (past)

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We often stuff seasoned ground meat inside it like stuffed cucumber and then red-cook the whole thing.

2011, William Shurtleff, Akiko Aoyagi, History of Fermented Black Soybeans (165 B. C. To 2011), page 117:

(cooking, transitive) To braise (food) with a Chinese slow cooking technique that imparts a reddish-brown colour to the food.


fat is flavor

(US, cooking) Foods need to contain fat to appear flavorful to consumers.


burrita

From Spanish burrita. See burrito, burrito for more.

Burritas are another favorite, only they are not like the burritos familiar from North American-Mexican foods. Instead, they are two flour tortillas stacked with some meat, fried beans, grated cheese or onions, and avocados on top.

2013, Bruce Kraig, Colleen Taylor Sen Ph.D., Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture, ABC-CLIO, →ISBN, page 79:

We ate at his fine pad on Nápoles. His maid made burritas. Burritas white flour tortillas stuffed with ham and cheese. A writer with a maid that makes burritas?

2015, Juan Felipe Herrera, Notebooks of a Chile Verde Smuggler, University of Arizona Press, →ISBN, page 45:

A Tegucigalpa breakfast institution since 1973, everyone will tell you they love this place but no one can remember the name. The specialty is burritas, tortillas stuffed with a variety of fillings (scrambled egg, cheese, […])

2019, Lonely Planet, Ashley Harrell, Ray Bartlett, Celeste Brash, Paul Clammer, Steve Fallon, Bridget Gleeson, Paul Harding, John Hecht, Anna Kaminski, Brian Kluepfel, Tom Masters, Carolyn McCarthy, Regis St Louis, Isabel Albiston, Lonely Planet Central America, Lonely Planet, →ISBN:

(uncommon, cooking) A Latin American dish of meat and cheese in a tortilla, especially if folded rather than rolled like a burrito.


bak kut teh

From Malay bak kut teh, from Hokkien 肉骨茶 (bah-kut-tê).

(cooking) A pork rib dish cooked in broth, popular in Malaysia and Singapore.


poulette sauce

en-noun

poulette sauce (usually uncountable, plural poulette sauces)

(cooking) A French sauce made with mushrooms and allemande sauce, then finished with Noilly Prat vermouth, lemon juice, butter and chopped parsley.


allemande sauce

(cooking) A French sauce based on a light-coloured velouté thickened with egg yolks and heavy cream, and seasoned with lemon juice.


à la King

eggs à la King, chicken à la King

“And now... Chairman Koji will present the theme ingredient to be used in every dish today...” “If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king.”

2002 April 14, Jeff Westbrook, “The 30% Iron Chef” (16:00 from the start), in Futurama, season 3, episode 22, spoken by Bender (John DiMaggio):

(cooking) Served with a cream sauce containing mushrooms and peppers.


toasted ravioli

toasted ravioli (countable and uncountable, plural toasted ravioli or toasted raviolis)

toasted ravioli (plural)
toasted raviolis (plural)

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Coined by a restaurant in St. Louis, Missouri, where this dish originated. The term toasted was used in place of fried to make the dish sound more appealing.

(Missouri, cooking) Deep-fried ravioli (“Italian pasta”).


chow mein bun

From chow mein + bun. Coined in the 1930s, having been invented in Massachusetts, and then spread throughout North America's Americanized Chinese cuisine culture, and Americanized Jewish culture.

(US, Canada, cooking) A Chinese-American food, a hamburger bun filled with chow mein and slathered with a brown sauce.


spruce tip

(sylviculture, arboriculuture, horitculture, agriculture, botany, cooking) The new spring growth at the ends of spruce branches. For some species of spruce, these are edible and a traditional foodstuff.


cauliflowered

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cauliflowered rice


Choron sauce

Choron sauce (countable and uncountable, plural Choron sauces)

(cooking) A variation of béarnaise sauce without tarragon or chervil, but with added tomato purée.


Foyot sauce

(cooking) A variation of béarnaise sauce with the addition of a meat glaze.


Colbert sauce

(cooking) A variation of Foyot sauce with a white wine reduction.


Paloise sauce

(cooking) A variation of béarnaise sauce with mint instead of tarragon.


dillegrout

(cooking, historical) A dish traditionally presented at English coronations by the holders of the manor of Addington, generally thought to have been a soup or stew made from almond milk, capon, sugar, and spices.


larding needle

larding needles (plural)
larding-needle (alternative dated)

(cooking) A needle-like tool used to insert small strips of fat into an uncooked roast of meat


reverse-sear

en-verb

reverse-sear (third-person singular simple present reverse-sears, present participle reverse-searing, simple past and past participle reverse-seared)

reverse-sears (present singular third-person)
reverse-searing (participle present)
reverse-seared (participle past)
reverse-seared (past)

So called because it reverses the usual order of cooking.

(transitive, cooking) To cook (a steak etc.) at low heat until the centre reaches the desired temperature, then cook the outside at high temperature to sear it.


Gaelic steak

en-noun

Gaelic steak (countable and uncountable, plural Gaelic steaks)

(cooking) fillet steak with a whisky and mushroom sauce


potatoes O'Brien

(cooking) A dish of pan-fried potatoes with red and green bell peppers.


Huaiyang

From romanization of the Mandarin 淮揚 /淮扬 (Huáiyáng, “Huai'an and Yangzhou”), reinforced by Wade-Giles and pinyin.

bor

Synonym of Jianghuai, the cultural region between the Yangtze and Huai rivers in China, especially its cuisine.


beurre blanc

Borrowed from French beurre blanc (literally “white butter”).

bor+

The seafood-centric barstaurant will have a few specials (lobster ravioli with beurre blanc, anyone?) plus the usual seafood towers, and the excellent bar staff will keep the drinks flowing.

2022 December 20, Nikita Richardson, “A Plan for Every Kind of New Year’s Eve”, in The New York Times:

(cooking) A warm emulsified sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which butter is whisked.


gooey butter cake

en-noun

gooey butter cake (countable and uncountable, plural gooey butter cakes)

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(Missouri, cooking) A flat, dense cake made with wheat cake flour, butter, sugar, and eggs.


malai kofta

Borrowed from Hindi मलाई कोफ़्ता (malāī koftā).

bor

मलाई कोफ़्ता

Hindi मलाई कोफ़्ता (malāī koftā)

(cooking) A common dish of Indian cuisine consisting of potato paneer balls (kofta) served in a creamy curry sauce.


typhoon shelter

en-noun

typhoon shelter (plural typhoon shelters)

Calque of Chinese 避風塘 /避风塘 (bìfēngtáng).

(Chinese cooking) A style of seafood preparation in which the meat is deep-fried with garlic, ginger, scallions, chili, and black bean.


encasserole

Vegetable broth with tomatoes, cooked asparagus, shredded raw carrots and onions, encasserole.

1930, R. W. Bennett, Diet & Vision, page 50:

Spinach, broccoli, and cauliflower cease to be mere vegetables and become adventures in the land of goodies when they are cooked encasserole with this new cheese-food.

1933, Mothers' Activities, volume 14, page 25:

For moist cookery such as stews, encasserole or any fashion where water is used, select either top or bottom round.

1931, Claire Sugden, The Romantic and Practical Side of Cookery, page 173:

Steaming vegetables is excellent but the best method is baking encasserole.

1947, Horace Wendell Soper, Health: Mental, Moral and Physical, page 92:


Mexican noodles

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(cooking) A Mexican dish consisting of vermicelli stewed in a sauce of puréed vegetables and chilis.


brotform

From German Brotform, from Brot (“bread”) + Form (“shape”).

A type of basket used to provide structure for breads during proofing.


low and slow

en-adv

low and slow (comparative more low and slow, superlative most low and slow)

more low and slow (comparative)
most low and slow (superlative)

In fact, in restaurants, the term “confit” now refers to most anything cooked low and slow in fat, which gives the food a velvety, unctuous texture and concentrates its flavor. We found that baby artichokes are well suited […]

2008, Cook's Illustrated, The Best Slow and Easy Recipes:

Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.

2019, Stephanie Matthews, Beginners Low Carb Slow Cooker:

(cooking) At a low temperature for a relatively long period of time.


Kobe beef

I had Kobe beef, easily the best steak I've ever tasted.

2005, Paul Carter, Don't Tell Mum I Work on the Rigs, Crows Nest: Allen and Unwin, page 160:

(cooking) Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture.


powder-forte

(cooking, historical) A medieval spice mixture similar to powder-douce, but incorporating more pungent flavours such as pepper.


preblanch

en-verb

preblanch (third-person singular simple present preblanches, present participle preblanching, simple past and past participle preblanched)

preblanches (present singular third-person)
preblanching (participle present)
preblanched (participle past)
preblanched (past)

(transitive, cooking) To blanch in advance.


poke bowl

poke bowls (plural)
poké bowl (alternative)

From poke (“cubed raw fish”) + bowl (“dish served in a bowl”).


chocolate liquor

en-noun

chocolate liquor (usually uncountable, plural chocolate liquors)

(cooking) The thick, fatty, extremely bitter liquid produced by grinding up cocoa beans at slightly elevated temperature.


rangoon

Instead he orders beef vindaloo, Cantonese lobster with ginger sauce, pork rangoon, and something called salad pizza. He pays for it, eats it, and leaves the cartons in his living room, every inch of which is piled with books.

2003 05, Suzanne Finnamore, The Zygote Chronicles, Grove Press, →ISBN, page 10:

"I wanted to scream, Why don't you just take the damn thing out of there and ask me to marry you? But, nothing. The man just sat there and then looked down and finished eating his fucking chicken Rangoon."

2004 May 12, Olivia Goldsmith, Dumping Billy, Grand Central Publishing, →ISBN:

[...] spanakopita, and dolmades peacefully coexist on the menu with Goan coconut curry, shrimp rangoon, samosas, and chicken biryani.

2009 04, Laura Taxel, Cleveland Ethnic Eats: The Guide to Authentic Ethnic Restaurants and Markets in Greater Cleveland, Gray & Company, →ISBN, page 90:

The box exploded on my chest, and I was covered from head to toe with chicken rangoon. I don't even like Chinese. No more Mr. Nice Guy. Ox launched himself at the fat man, hitting him square in his beer belly.

2011 02, Robert Thornhill, Lady Justice Takes a C.R.A.P., Tate Publishing, →ISBN, page 32:

They ordered in Chinese—fried egg rolls, wontons stuffed with pork, crispy orange beef, greasy lo mein, and shrimp Rangoon. Fina ate until she was stuffed, took a long shower, and collapsed into Milloy's bed.

2013 June 18, Ingrid Thoft, Loyalty, Penguin, →ISBN:

Festooned with bamboo and mahogany, these establishments served Maui onion soup, shrimp rangoon, and sweet barbecued ribs; their colorful drinks included mai tais, lava flows, and Blue Hawaiians, libations inevitably topped with tiny[…]

2021 June 15, CJ Cook, Leeteg, eBook Partnership, →ISBN, page 38:

(cooking) A deep-fried dumpling in American Asian cuisine, stuffed with a specified ingredient (typically crab).


souchy

souchy (countable and uncountable, plural souchies)

Shortening of water souchy, from Dutch. Doublet of zootje.

Slices of bread and butter are to be a quarter of a pound of fresh butter, sent to table, to eat with the souchy.

1857, John Henry Walsh, A Manual of Domestic Economy, page 468:


adobe bread

adobe bread (usually uncountable, plural adobe breads)

(cooking) A type of bread baked by the Pueblo peoples of the Southwestern United States, made with yeast, flour, salt, warm water and a sweetener such as honey or sugar, and often with the addition of meat, vegetables, seeds or nuts, and formed into animal shapes.


Jezebel sauce

Unclear, perhaps alluding to the condiment's hot, sweet, saucy character.

Tips From Our Test Kitchen: The Jezebel sauce can be made a few days ahead if desired. If pineapple preserves can't be found, use crushed pineapple in very heavy syrup (well-drained).

2006, Mary Carter, Susan Fisher, Candace Floyd, American Profile Hometown Cookbook: A Celebration of America's Table, Thomas Nelson, →ISBN, page 224:

Makes 4 cups If you are from the South, you may recognize Jezebel sauce as a sweet-hot condiment that is frequently slathered over cream cheese and eaten with Wheats-worth crackers. No one really knows where Jezebel sauce comes [from.]

2009, Elizabeth Karmel, Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill, John Wiley & Sons, →ISBN, page 164:

You can find variations of Jezebel sauce in pretty much any Mobile Bay area restaurant. Once you taste this sauce, you will immediately know why it is named after the most notorious working woman in history ... it is plain sinful!

2011, Autumn Beck, Skinny Ninnie's Kitchen, Tate Publishing, →ISBN, page 111:

Southern United States
Southern United States

(cooking) A condiment found in the cuisine of the Southern United States, typically made with pineapple preserves, apple jelly, horseradish, and mustard.


amber pudding

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(cooking, historical) A boiled or steamed lemon bread pudding.


sea-salted

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A bottle of Prosecco, a straw and a plate of seasalted radishes to eat smeared with butter, or a slab of toasted sourdough groaning with white crab meat.

2016, James Sherwood, James Sherwood's Discriminating Guide to London, Thames & Hudson, →ISBN:

217 sea salted chocolate chunk cookies.

2018, Chloe Coscarelli, Chloe Flavor: Saucy, Spicy, Crunchy, Vegan, Clarkson Potter, →ISBN, page 269:


well-beaten

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rewhip

en-verb

rewhip (third-person singular simple present rewhips, present participle rewhipping, simple past and past participle rewhipped)

rewhips (present singular third-person)
rewhipping (participle present)
rewhipped (participle past)
rewhipped (past)

LL-Q1860 (eng)-Flame, not lame-rewhip.wav


country-fried

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Serve the country fried steaks with mashed potatoes, gravy, and your favorite vegetable on the side.

2023, Katy Lyons, Nashville Tennessee Recipes, page 55:


Maltese sauce

Hollandaise sauce
hollandaise sauce#English

(cooking) Hollandaise sauce with blanched orange zest and the juice of blood orange.


dumpoked

dampukht (alternative)
dumpukht (alternative)

[…] a dumpoked Fowl, that is, boil'd with butter in any small Vessel, and stuft with Raisons and Almonds […]

1891, François Bernier, Archibald Constable, Travels in the Mogul Empire, A.D. 1656-1668, volume 1, page 121:


all-dressed

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Calque of French toute garnie. From tout (“all”) + garnir (“garnished”), literally “all the garnishings”

com

all-dressed chips

(Canada, cooking) Having all the standard or expected toppings, dressings, condiments, seasonings, etc.


garden pizza

en-noun

garden pizza (countable and uncountable, plural garden pizzas)

LL-Q1860 (eng)-Flame, not lame-garden pizza.wav

(cooking) A pizza topped with various vegetables.


traybaked

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mei fun

From Cantonese 米粉 (mai⁵ fan²). Doublet of bee hoon.

Mee Krob — with its crisp mei fun noodles made sticky with a caramelized mixture of garlic, onions, tomatoes and chicken or shrimp — is a national favorite that goes back to the days of Siam.

1997 06, “Orange Coast Magazine”, in (Please provide the book title or journal name), page 168:

So he thought he'd better play it safe with a Super Mei-Fun Bowl. Now Mei Fun bowls can have some things that children wouldn't like, such as pig ears and some innards, some duck feet, or some tripe. This bowl held many creepy things,[…]

2011 August 1, Stephen K. Scott, Grunions with Onions: A Children's Food Fantasy, AuthorHouse, →ISBN, page 20:

Singapore Mei Fun
Mei fun noodles are thin Chinese rice noodles (also called rice vermicelli) that are extremely popular in Singapore. Basic mei fun is somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce,[…]

2014 September 9, Robin Robertson, Robin Robertson's Vegan Without Borders: Easy Everyday Meals from Around the World, Andrews McMeel Publishing, →ISBN:

(cooking) Rice vermicelli, rice noodles, as used in East Asian (especially Cantonese) cooking.


presteam

en-verb

presteam (third-person singular simple present presteams, present participle presteaming, simple past and past participle presteamed)

presteams (present singular third-person)
presteaming (participle present)
presteamed (participle past)
presteamed (past)

LL-Q1860 (eng)-Flame, not lame-presteam.wav

(transitive, cooking) To steam in advance.


applesauce cake

en-noun

applesauce cake (plural applesauce cakes)

(cooking) A dessert cake prepared using apple sauce, flour and sugar as primary ingredients.


mealie bread

(cooking) A sweetened bread baked with creamed corn, part of South African cuisine.


Amish friendship bread

(cooking) A type of bread or cake made from a sourdough starter, and is often shared in a manner similar to a chain letter.


aerated bread

(cooking) Bread which has been raised by charging the dough with carbon dioxide, instead of raising by fermentation.


prewhip

en-verb

prewhip (third-person singular simple present prewhips, present participle prewhipping, simple past and past participle prewhipped)

prewhips (present singular third-person)
prewhipping (participle present)
prewhipped (participle past)
prewhipped (past)

Prewhip the whipping cream a few hour in advanced^([sic]), keep them in a piping bag and keep them in the fridge for later use.

2010, Nathalie Arbefeuille, Cocktail Passion, page 21:

You do not need to prewhip or break the egg.

2012, Carole White, Vermont Home Cooking, page 47:

(transitive, cooking) To whip in advance.


sugar cone

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(cooking) An ice cream cone with a flat brim, and infused with brown sugar.


waffle cone

(cooking) A slightly thin, conical confection baked from a sweet, crisp waffle.


Hwangnam bread

en-noun

Hwangnam bread (countable and uncountable, plural Hwangnam breads)

(cooking) A small pastry with a filling of red bean paste, a local specialty of Gyeongju City, South Korea.


limpa bread

limpa bread (countable and uncountable, plural limpa breads)

(cooking) A sweet Scandinavian rye bread.


black bread

black breads (plural)
blackbread (alternative)

LL-Q1860 (eng)-Flame, not lame-black bread.wav

(cooking) A type of coarse-grained rye bread.


artisan bread

(cooking) A type of handmade, short shelf life bread that is offered unpackaged and consumed immediately after baking.


curry bread

LL-Q1860 (eng)-Flame, not lame-curry bread.wav

(cooking) A popular Japanese food, consisting of Japanese curry wrapped in a piece of dough, and then coated in bread crumbs and deep fried.


lava bread

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(cooking) A dense, slightly sweet loaf baked in the volcanic hot springs in Iceland.


fancy bread

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(cooking) A type of bread other than the conventional yeast-raised loaf, usually enriched and baked in a different shape.


Jewish rye bread

Jewish rye bread (countable and uncountable, plural Jewish rye breads)

LL-Q1860 (eng)-Flame, not lame-Jewish rye bread.wav

(cooking) A type of rye bread commonly made in Jewish communities.


Afghan bread

(cooking) The national bread of Afghanistan, a flatbread of oval or rectangular shape and baked in a tandoor.


Barbari bread

(cooking) A type of yeast leavened Iranian flatbread.


barley bread

LL-Q1860 (eng)-Flame, not lame-barley bread.wav

(cooking) A type of bread made from barley flour derived from the grain of the barley plant.


batter bread

batter bread (countable and uncountable, plural batter breads)

(cooking) A type of bread made with a substantial liquid-to-flour ratio, so that the dough produces a batter.


beer bread

beer bread (countable and uncountable, plural beer breads)

LL-Q1860 (eng)-Flame, not lame-beer bread.wav

(cooking) A type of bread that includes beer in the dough mixture.


corn rye bread

corn rye bread (countable and uncountable, plural corn rye breads)

LL-Q1860 (eng)-Flame, not lame-corn rye bread.wav

(cooking) A Jewish-style American rye bread.


bush bread

bush bread (countable and uncountable, plural bush breads)

LL-Q1860 (eng)-Flame, not lame-bush bread.wav

(cooking) A bread made by the Aboriginal Australians, by crushing seeds into a dough, after which it is baked.


caraway seed bread

caraway seed bread (countable and uncountable, plural caraway seed breads)

(cooking) A type of bread containing caraway seeds.


ravel bread

ravel bread (countable and uncountable, plural ravel breads)

(cooking) A type of bread made from flour and bran.


dika bread

dika bread (countable and uncountable, plural dika breads)

Irvingia gabonensis
Irvingia gabonensis#Translingual

(cooking) A type of paste or cake prepared by grinding or crushing the seeds of plants of species Irvingia gabonensis (African mango).


dry bread

dry bread (countable and uncountable, plural dry breads)

LL-Q1860 (eng)-Flame, not lame-dry bread.wav

(cooking) Bread eaten or consumed without any spreads or toppings.


Swedish rye bread

Swedish rye bread (countable and uncountable, plural Swedish rye breads)

LL-Q1860 (eng)-Flame, not lame-Swedish rye bread.wav

(cooking) A type of yeasted bread made with rye flour, molasses, and orange rind.


Italian bread

Italian bread (countable and uncountable, plural Italian breads)

(cooking) A type a crusty, yeasted bread prepared without shortening and unsweetened, baked in long, thick loaves with tapered ends.


melonpan

Borrowed from Japanese メロンパン (meronpan).

(cooking) A type of sweet bun originating from and popular in Japan, as well as in Taiwan and China.


cracked-wheat bread

cracked-wheat bread (countable and uncountable, plural cracked-wheat breads)

LL-Q1860 (eng)-Flame, not lame-cracked-wheat bread.wav

(cooking) A type of bread made from cracked wheat which has been ground into fine particles.


cracker bread

cracker bread (countable and uncountable, plural cracker breads)

LL-Q1860 (eng)-Flame, not lame-cracker bread.wav

(cooking) A type of unleavened, thin and crispy flatbread made from flour, water and salt.


dark bread

dark bread (countable and uncountable, plural dark breads)

LL-Q1860 (eng)-Flame, not lame-dark bread.wav

(cooking) A type of brown bread made from whole-wheat flour.


date bread

date bread (countable and uncountable, plural date breads)

LL-Q1860 (eng)-Flame, not lame-date bread.wav

(cooking) A type of bread containing chopped dates.


date-nut bread

date-nut bread (countable and uncountable, plural date-nut breads)

LL-Q1860 (eng)-Flame, not lame-date-nut bread.wav

(cooking) A type of bread containing a mixture of chopped dates and nuts.


household bread

household bread (countable and uncountable, plural household breads)

LL-Q1860 (eng)-Flame, not lame-household bread.wav

(cooking) A type of bread prepared in one's home and not of the finest quality.


yeast bread

yeast bread (countable and uncountable, plural yeast breads)

LL-Q1860 (eng)-Flame, not lame-yeast bread.wav

(cooking) Any type of bread prepared with yeast as a leavener.


twice-baked bread

twice-baked bread (countable and uncountable, plural twice-baked breads)

LL-Q1860 (eng)-Flame, not lame-twice-baked bread.wav

(cooking) A type of sweet raised bread baked for a second time in order to render it brown, hard, and crisp.


temse bread

temse bread (countable and uncountable, plural temse breads)

temse breads (plural)
temsed bread (alternative)

(cooking) A type of bread prepared from flour that is sifted or bolted to a greater degree than common flour.


marble rye bread

marble rye bread (countable and uncountable, plural marble rye breads)

LL-Q1860 (eng)-Flame, not lame-marble rye bread.wav

(cooking) A type of bread made from a combination of pumpernickel rye and traditional rye dough or a combination of pumpernickel rye and sourdough.


skillet bread

skillet bread (countable and uncountable, plural skillet breads)

LL-Q1860 (eng)-Flame, not lame-skillet bread.wav

(cooking) A type of bread cooked in a skillet over an open fire, usually cornbread.


nut bread

nut bread (countable and uncountable, plural nut breads)

LL-Q1860 (eng)-Flame, not lame-nut bread.wav

(cooking) A type of bread containing chopped nuts.


sunflower bread

sunflower bread (countable and uncountable, plural sunflower breads)

LL-Q1860 (eng)-Flame, not lame-sunflower bread.wav

(cooking) A type of bread made from coarse ryemeal or wholewheat combined with ground and whole sunflower seeds.


potato apple bread

potato apple bread (countable and uncountable, plural potato apple breads)

LL-Q1860 (eng)-Flame, not lame-potato apple bread.wav

(cooking) A type of breakfast snack made from potatoes and sweetened apples, usually eaten around Halloween in Ireland.


onion bread

onion bread (countable and uncountable, plural onion breads)

LL-Q1860 (eng)-Flame, not lame-onion bread.wav

(cooking) A type of bread containing finely minced onions.


pan bread

pan bread (countable and uncountable, plural pan breads)

LL-Q1860 (eng)-Flame, not lame-pan bread.wav

(cooking) A type of bread baked in a loaf pan or tin, common in British and Scottish cuisine.


pumpkin bread

pumpkin bread (countable and uncountable, plural pumpkin breads)

LL-Q1860 (eng)-Flame, not lame-pumpkin bread.wav

(cooking) A type of moist quick bread made with pumpkin.


sweet rye bread

sweet rye bread (countable and uncountable, plural sweet rye breads)

(cooking) A type of rye bread that uses a greater proportion of wheat flour than rye flour.


salt-rising bread

salt-rising bread (countable and uncountable, plural salt-rising breads)

LL-Q1860 (eng)-Flame, not lame-salt-rising bread.wav

Clostridium perfringens
Clostridium perfringens#Translingual

(cooking) A dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast.


zaatar bread

zaatar bread (countable and uncountable, plural zaatar breads)

(cooking) A type of Middle Eastern flatbread made from a fermented dough, and topped with zaatar.


Russian black bread

Russian black bread (countable and uncountable, plural Russian black breads)

LL-Q1860 (eng)-Flame, not lame-Russian black bread.wav

(cooking) A type of Russian bread made from rye flour, water, salt, and a sourdough starter.


sausage bread

sausage bread (countable and uncountable, plural sausage breads)

LL-Q1860 (eng)-Flame, not lame-sausage bread.wav

(cooking) An American food made of sausage and other ingredients rolled or enclosed in dough and cooked in an oven.


gluten bread

gluten bread (countable and uncountable, plural gluten breads)

LL-Q1860 (eng)-Flame, not lame-gluten bread.wav

(cooking) Any type of bread that is made or prepared with gluten.


oaten bread

oaten bread (countable and uncountable, plural oaten breads)

(cooking, uncommon) Any type of bread made or prepared with oats.


ragy

Alternative form of ragi (“finger millet”).


soup base

LL-Q1860 (eng)-Flame, not lame-soup base.wav


cooking base

LL-Q1860 (eng)-Flame, not lame-cooking base.wav

A concentrated flavoring compound used to make soups, sauces, and gravies.


drinkologist

LL-Q1860 (eng)-Flame, not lame-drinkologist.wav

(cooking) A person who specializes in innovating and creating new beverages, such as employed in food labs of drink companies and beverage shops such as cafe chains.


Digby chicken

(fishing, cooking) A type of dried or cured herring caught at Digby, Nova Scotia.