spitchcock

en-verb

spitchcock (third-person singular simple present spitchcocks, present participle spitchcocking, simple past and past participle spitchcocked)

spitchcocks (present singular third-person)
spitchcocking (participle present)
spitchcocked (participle past)
spitchcocked (past)

American Journal of Philology
Johns Hopkins University Press

The noun is derived from Middle English spiche-coke (“eel split lengthwise and broiled”). The further etymology is uncertain; the following possibilities have been suggested:
* From Middle English *speche, *spiche (“to split”) + cock, coken (“to allow (something) to cook; to cook”) (from cok (“person who cooks food, cook”), from Old English cōc (“a cook”)).
* From spik (“animal fat, especially lard”) (from Old English spiċ (“bacon; lard”)), spik, spike (“large nail; pointed stud”) (possibly from Old Norse spík, spíkr (“nail”)), or spit, spite (“rod for cooking meat, spit; pointed object”) (from Old English spitu, ultimately from Proto-Indo-European *spey- (“sharp point; stick”)) + cok (“male of the common domestic fowl, cock, rooster”) (from Old English coc, cocc).
The verb is probably derived from the noun.

inh

(transitive, cooking, archaic or obsolete) To cook (an eel, or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it.


deep-fry

deep-fries (plural)
deep fry (alternative)
deepfry (alternative)

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A heated cooking pan or appliance used to deep-fry foods.


slicer

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(cooking) A machine that cuts meats, also named a deli slicer.


parboil

en-verb

parboil (third-person singular simple present parboils, present participle parboiling, simple past and past participle parboiled)

parboils (present singular third-person)
parboiling (participle present)
parboiled (participle past)
parboiled (past)

From Middle English parboyle, from Old French parbouillir (“to boil thoroughly”), from Medieval Latin perbulliō, from Latin per (“thoroughly”) + bulliō (“I boil”). Sense “to boil partially” (c.1440), rather than original “to boil thoroughly” is by corruption: associating the prefix with part (from Latin pars (“part”)) rather than per.

der

To boil food briefly so that it is partly cooked.


raising agent

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California roll

en-noun

California roll (plural California rolls)

(cooking) A popular form of sushi in the United States, commonly made with avocado, cucumber, and crab meat, and wrapped with rice.


caramelize

en-verb

caramelize (third-person singular simple present caramelizes, present participle caramelizing, simple past and past participle caramelized)

caramelizes (present singular third-person)
caramelizing (participle present)
caramelized (participle past)
caramelized (past)
caramelise (alternative)
carmelize (alternative US nonstandard)

(cooking, transitive) To convert (sugar) into caramel.

Slowly cooking the onions will caramelize them, which brings out the sweetness and gives them a brown color.

(cooking, transitive) To brown (sugar, or a foodstuff containing sugar) by means of heat.

(cooking, intransitive) To undergo this kind of conversion or browning.


sautéed

en-adj

sautéed (comparative more sautéed, superlative most sautéed)

more sautéed (comparative)
most sautéed (superlative)

(cooking) That has been cooked using a small amount of fat in an open pan over a relatively high heat.


battered

battered (comparative more battered, superlative most battered)

more battered (comparative)
most battered (superlative)


polonaise

polonaises (plural)
polonese (alternative)

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Borrowed from French polonaise (“Polish”).

(cooking) A garnish made with melted butter, breadcrumbs, and herbs.


carbonado

en-noun

carbonado (plural carbonados or carbonadoes)

carbonados (plural)
carbonadoes (plural)

The noun is derived from Spanish carbonada (“carbonized”) (from carbonar (“to carbonize”)) + -ado (suffix forming past participles of regular verbs ending in -ar). Carbonada appears to have been modelled after Italian carbonata (“coal pile; stew of beef in red wine”), from carbone (“coal; charcoal”) (from Latin carbō (“coal; charcoal”), from Proto-Indo-European *ker- (“to burn”)) + -ata.
The verb is derived from the noun.

der

/ˌkɑːbəˈneɪdəʊ/

Take it vp Villain, and eat it, or I will make thee ſlice the brawnes of thy armes into carbonadoes, and eat them.

c. 1587–1588, [Christopher Marlowe], Tamburlaine the Great. […] The First Part […], 2nd edition, part 1, London: […] [R. Robinson for] Richard Iones, […], published 1592, →OCLC; reprinted as Tamburlaine the Great (A Scolar Press Facsimile), Menston, Yorkshire, London: Scolar Press, 1973, →ISBN, Act IIII, scene iv:

[…]to ſay the Troth on't before Corioles, he ſcotcht him, and notcht him like a Carbinado.

c. 1608–1609 (date written), William Shakespeare, “The Tragedy of Coriolanus”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene v], page 23, column 1:

Our giants again found their way to the larder, and broke theirfast with collops, rashers, carbonados, a shield of brawn and mustard, and a noble sirloin of beef, making sad havoc with the latter, and washing down the viands with copious draughts of humming ale.

1861, William Harrison Ainsworth, “The Constable of the Tower. An Historical Romance.”, in Bentley’s Miscellany, volume XLIX, London: Chapman and Hall, […], →OCLC, book I, chapter XIX (Pulvis Pulveri, Cinis Cineri), page 390:

The carbonadoes consisted of any meat scotched on both sides and sprinkled with seasonings in various combinations, and then either broiled over the fire or before it.

1867, John Timbs, “The English Housewife”, in Nooks and Corners of English Life, Past and Present, 2nd edition, London: Griffith and Farran, (successors to Newbery and Harris,) […], →OCLC, page 163:

With a quick sweep of my eye, I see fricassées, steamed bass and poached salmon, roast snipe, peacock, teal, mallard and quail, game pies and carbonados, tarts of marrowbone, neats' tongues, venison pasties, baked guinea fowl, compound salads, dishes of cream, quinces, comfits and marzipans, preserves, cheeses and fruits.

1989, Rose Tremain, “Wedding Games”, in Restoration: A Novel, London: Hamish Hamilton, →ISBN; republished London: Random House, 2010, →ISBN:

(cooking, dated) Meat or fish that has been scored and broiled.

karbanátek

meat or fish that has been scored and broiled


brûlée

en-verb

brûlée (third-person singular simple present brûlées, present participle brûléeing, simple past and past participle brûléed)

brûlées (present singular third-person)
brûléeing (participle present)
brûléed (participle past)
brûléed (past)

(cooking, transitive) To create a sugary crust (on food), using a chef's torch.


parmigiana

/ˌpɑɹməˈʒɑnə/

/ˌpɑːmɪˈdʒɑːnə/

Borrowed from Italian parmigiana, shortening of alla parmigiana (“in the Parmesan way”), or, as a noun, of parmigiana di melanzane/melanzane alla parmigiana, the southern Italian dish which is made with eggplant.

(cooking, postpositive) Cooked or served with Parmesan cheese and tomato sauce.


salume

en-noun

salume (countable and uncountable, plural salumi)

The menu is from Emilia-Romagna, in Northern Italy, with […] fans of salume: coppa, mortadella, salami and silky prosciutto di Parma.

2007 January 21, “The Hungry Stroller”, in New York Times:

(cooking) Cured or cooked meat or sausage, especially in the Italian style.


semolina

semolina (usually uncountable, plural semolinas)

semolinas (plural)
semolino (alternative archaic)

Etymology tree
Aramaic סְמִידָאder.
Latin simila
Italian semola
Proto-Indo-European *-nós
Proto-Indo-European *-iHnos
Proto-Italic *-īnos
Latin -īnus
Italian -ino
Italian semolinobor.
English semolina
From earlier semolino, borrowed from Italian semolino, diminutive of semola, from Latin simila (“finest wheat flour”). Compare regional German Semmel (“bread roll”).

etymon

semolina pudding
semolina pudding#English


marquise

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(cooking) A rich dessert made with dark chocolate, butter, sugar, cocoa powder, eggs, and cream.


hotplate

hotplates (plural)
hot-plate (alternative)
hot plate (alternative)

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cappelletti

Diminutive plural of Italian cappello (“hat”).


tortellini

en-noun

tortellini pl (normally plural, singular tortellini or tortellino)

tortellini (canonical)
tortellini (canonical plural)
tortellini (singular)
tortellino (singular)
tortellino (alternative)

From Italian tortellini, plural of tortellino.

(cooking, food) Small, ring-shaped pasta, stuffed with meat, cheese etc; eaten with a sauce or in a soup.


julienne

From French julienne (1722), from given name Jules or Julien, presumably from an otherwise unknown chef of that name. Originally used in potage julienne (“Julienne potage, soup in the manner of Jules/Julien”), meaning “soup made from thin slices”; this sense is now known as chiffonade.

I compose a Julienne of carrots, leeks, turnips, sorrel, French beans, celery, green peas, &c. These I prepare in the ordinary way, which consists in cutting the carrots, turnips, leeks, French beans and celery into small pieces, either round or long.

1812, M. Appert, anonymous translator, The Art of Preserving All Kinds of Animal and Vegetable Substances, translation of original in French:

(cooking) A garnish of vegetables cut into long, thin strips.


Véronique

chicken Véronique; scallops Véronique

(cooking, postpositive) Prepared with wine, grapes, and a cream sauce.


piccata

From Italian piccata (“larded”), past participle of piccarsi (“prick oneself”).

Rattle-snake piccata with grapes and figs, old Brown Betty with a yellow wig […]

1999, Tom Waits, Filipino Box Spring Hog:

Sliced, sautéed and served with lemon, parsley and butter sauce.


sweating

sweating (countable and uncountable, plural sweatings)

From Middle English sweting, swetynge, equivalent to sweat + -ing (gerund ending).

(cooking, figurative) The gentle heating of vegetables in oil or butter.


roulade

From French roulade, from rouler (“to roll”), from Old French roler.

(cooking) A slice of meat that is rolled up, stuffed, and cooked.


chasseur

Borrowed from French chasseur. Doublet of chaser.

From France, Greeley checks in with rabbit chausseurs made with red wine, shallots, tomatoes, and rosemary; […]

1987, Herb Baus, Best restaurants, Orange County, page 71:

(cooking) A dish of meat cooked in a sauce containing mushrooms, shallots and white wine.


maigre

Borrowed from French maigre. Doublet of meager.

(cooking) Made without meat (and thus permitted to be eaten on a fast day).


chinois

chinoises (plural)
chinoise (alternative)

Borrowed from French chinois. Doublet of Chinese.

Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.

2007 February 21, “Recipe: Maple Crema”, in New York Times:

(cooking) A fine-meshed conical strainer.


herbes de Provence

Borrowed from French herbes de Provence.

(cooking) A mixture of bay leaves, parsley, sage, rosemary and thyme.


gingerbread

gingerbread (countable and uncountable, plural gingerbreads)

gingerbreads (plural)
gingebred (alternative Scotland)

/ˈd͡ʒɪn.(d͡)ʒəˌbɹɛd/

/ˈd͡ʒɪn.d͡ʒɚˌbɹɛd/

From Middle English gyngebred, gyngebrede, from Old French gingembras, gingimbrat (“preserved ginger”), from Medieval Latin *gingimbrātus (“gingered”, presumably referring to ginger that perhaps had a pharmaceutical use for some medicinal preparation), with the intrusive m added to gingiber, from Latin zingiber (“ginger”), of earlier Sanskrit origin, through Ancient Greek ζιγγίβερις (zingíberis). The third syllable was earlier confounded with bread, and the insertion of an r in the second syllable completed the semblance of a compound word: ginger + bread.

der

(cooking) A type of cake whose main flavoring is ginger.


cordon bleu

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Borrowed from French cordon bleu (“blue ribbon”). The blue ribbon was originally a French insignium indicating chivalry.

(cooking) Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.


creaming

en-noun

creaming (countable and uncountable, plural creamings)

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A cookery technique in which fat and sugar are mixed together with the incorporation of air to form a cream.


nappe

From French nappe. Doublet of map, mop, and nape.

(cooking) The ability of a sauce or other relatively thick liquid to coat food, the back of a spoon, etc.


nappe

en-verb

nappe (third-person singular simple present nappes, present participle napping, simple past and past participle napped)

nappes (present singular third-person)
napping (participle present)
napped (participle past)
napped (past)

to nappe a leg of lamb with glaze


wholemeal bread

en-noun

wholemeal bread (usually uncountable, plural wholemeal breads)

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(cooking) Bread made from wholemeal flour, having had none of the bran or germ removed.

teljes kiőrlésű gabonából készült kenyér


browner

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(cooking) A special dish for cooking food in a microwave oven so that it browns on the outside.


buttered

en-adj

buttered (comparative more buttered, superlative most buttered)

more buttered (comparative)
most buttered (superlative)

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hot buttered toast


buttering

en-noun

buttering (countable and uncountable, plural butterings)

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It is interesting that the sentences that Davidson uses in his arguments for events are all about genuine flesh and blood events: butterings of toast, explosions of boilers, raisings of arms, kickings of Shem and Sean and the like.

1986, R. Barcan Marcus, G. J. W. Dorn, P. Weingartner, Logic, Methodology and Philosophy of Science VII:

(cooking) The application of butter (n.) to something.


besan

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From Tamil [Term?]. Compare Hindi बेसन (besan).

Gram flour, as used in Indian and Burmese cuisine.


whitefish

whitefish (plural whitefishes or whitefish)

whitefishes (plural)
whitefish (plural)
white-fish (alternative)

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Bear Lake whitefish Prosopium abyssicola

(cooking, fishing) Any of several species of demersal fish with fins, particularly cod, whiting, and haddock, as opposed to the oily or pelagic fishes.


callaloo

callaloo (countable and uncountable, plural callaloos)

callaloos (plural)
calaloo (alternative)
calalu (alternative)
callalou (alternative)
kallaloo (alternative)

From American Spanish calalú. Compare Sranan Tongo krarun, Dutch klaroen.

But a little callaloo soup and a few mouthfuls of stewed goat, saw me much improved.

2010, Andrea Levy, The Long Song, Tinder Press (2017), page 55:

(cooking) spicy soup or stew made from such leaves.


congee

congee (usually uncountable, plural congees)

From Tamil கஞ்சி (kañci) or another Dravidian language such as Malayalam കഞ്ഞി (kaññi) (ultimately from Proto-Dravidian *kañci), possibly via Portuguese canje.

In a past life in Fuzhou, it represented some reality other than the one of daily congee and pickled turnips, cabbage and boiled rip soup.

2022, Ling Ma, “Peking Duck”, in Bliss Montage, New York: Farrar, Straus and Giroux, →ISBN:

(Asian cooking) A type of thick rice porridge or soup, sometimes prepared with vegetables and/or meat.


pothook

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An S-shaped iron hook used to suspend a cooking pot over a fire.


huarache

Borrowed from Mexican Spanish huarache, guarache, from Purepecha kwarachi (“sandal”).

They’re then ground into a homogeneous dough that holds whatever shape you choose to give it: thin circles for tortillas, thicker ones for gorditas and sopes, plump ovals for huaraches and triangles for black-bean stuffed tetelas.

2023 July 7, Rick A. Martínez, “For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa”, in The New York Times, →ISSN, archived from the original on 2023-07-07:

(cooking) A food similar in shape to such a sandal, consisting of a fried masa dough base with a topping, typically salsa, potato, meat, or cheese.


larding

larding (countable and uncountable, plural lardings)

With a small knife or larding pin, cut holes in the beef, to receive the bacon thus prepared; place the lardings tolerably thick and even; rub the beef over with the remainder of the seasoning […]

(cooking) Bacon or pork stuffed into other meat before cooking.

(cooking) Fat or grease used to lard something.


pellicle

From Latin pellicula, from pellis (“skin”). Doublet of pellicule.

(cooking) A skin or coating of proteins on the surface of meat to be smoked, improving the surface adhesion.


carene

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

(historical cooking, rare, obsolete) Synonym of carenum (“reduction of must or sweet wine in ancient European cuisine”).


hot stove

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You can try boiling water for that spaghetti on the hot stove, but it might take a few hours.

A relatively low-powered kitchen appliance used in lieu of a proper stove.

the hot stove report

(baseball, attributive) The baseball off-season where trades take place and teams look to sign free agents.


pumpkin pie

pumpkin pie (countable and uncountable, plural pumpkin pies)

pumpkin pies (plural)
pumpion pie (alternative archaic)

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(cooking) A sweet pie made from the flesh of pumpkins and traditionally served as a dessert on Thanksgiving.


egg ring

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(cooking) A round metal ring, used when cooking to prevent an egg spreading across the cooking surface.


yellow cake

yellow cake (countable and uncountable, plural yellow cakes)

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(cooking) Used other than figuratively or idiomatically: any yellow-colored cake.


tahini

tahini (countable and uncountable, plural tahinis)

tahinis (plural)
tahina (alternative)
tahine (alternative)
tehina (alternative)

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From Arabic طَحِينَة (ṭaḥīna), from the root ط ح ن (ṭ-ḥ-n) related to grinding. Final -i most probably from Levantine dialects or from Greek ταχίνι (tachíni).

uder

Arabic طَحِينَة (ṭaḥīna)

(cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc.


mee

en-noun

mee (countable and uncountable, plural mees)

kiinalaiset nuudelit

dish containing Chinese-style wheat noodles

He watched with pleasure the food-sellers swirling the frying mee round in their kualis over primitive charcoal fires.

1956, Anthony Burgess, chapter 7, in Time for a Tiger, London: Heinemann, published 1968, →ISBN, page 115:


quenelle

Borrowed from French quenelle, from German Knödel. Doublet of knaidel.

(cooking) A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.

(cooking) An elliptical shape moulded by chefs from soft foods using two spoons.


quenelle

en-verb

quenelle (third-person singular simple present quenelles, present participle quenelling, simple past and past participle quenelled)

quenelles (present singular third-person)
quenelling (participle present)
quenelled (participle past)
quenelled (past)


fiori

From Italian fiori (literally “flowers”).

(cooking) A form of decorative extruded pasta.


rondeau

From Middle French rondeau, from Old French rondel. Doublet of rondo.

(cooking) Synonym of rondeau pan; a shallow pot or pan that can be used for braising.


charbroil

charbroil (third-person singular simple present charbroils, present participle charbroiling, simple past and past participle charbroiled)

charbroils (present singular third-person)
charbroiling (participle present)
charbroiled (participle past)
charbroiled (past)

To cook on a flat, lined metal surface that is heated from below; to chargrill.


sous-chef

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From French sous-chef. Compare Italian sotto capo, which was calqued into English as underboss. Perhaps there was ultimately an unattested term *subcaput in Late Latin, with a variant *subciput.

(cooking) The chef underneath the head chef in the chef's hierarchy.


oven glove

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A heatproof glove designed to carry hot things to or from an oven.

ку́хненска ръкави́ца f (kúhnenska rǎkavíca, literally “kitchen glove”)


instant mashed potatoes

en-noun

instant mashed potatoes pl (normally plural, singular instant mashed potato)

instant mashed potatoes pl . (canonical)
instant mashed potato (singular)

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(cooking) A potato preparation in the form of a powder or flakes, used to prepare mashed potato quickly and easily.


capered

(cooking) Prepared or served with capers.


flattop

flattops (plural)
flat top (alternative)
flat-top (alternative)

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From flat + top. Sense of “aircraft carrier” attributed to the message, “Scratch one flattop,” radioed during the Battle of the Coral Sea by LCDR Robert E. Dixon to the USS Lexington, whose commanding officer credited the pilot with coining the standard USN slang.

(cooking) A grill with a flat cooking surface rather than metal bars.


cracked wheat

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(cooking) Wheat grains that have been cut or crushed without further milling.


Boston baked beans

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(cooking) A variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon.


batterer

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"This is serious," replied the potential fish batterer.

1987, Kerry Cue, Hang On To Your Horses Doovers, page 13:


cauliflower cheese

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(cooking) A British dish of boiled cauliflower served with a cheese sauce.


self-raising flour

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

self-raising flours (plural)
self-rising flour (alternative)

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(UK, Ireland, Commonwealth, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked.

自發粉 /自发粉

a type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked

önkelesztő / önmagától megkelő liszt (sütőporos)


overcook

en-verb

overcook (third-person singular simple present overcooks, present participle overcooking, simple past and past participle overcooked)

overcooks (present singular third-person)
overcooking (participle present)
overcooked (participle past)
overcooked (past)
over-cook (alternative)

(transitive) To cook for too long or at too high a temperature.


griot

en-noun

griot (countable and uncountable, plural griots)


anelli

From Italian anelli (literally “rings”).

(cooking) Small, thin rings of pasta, mainly used in soup or salads.


schiacciata

(cooking) A type of crisp and chewy Italian bread, originating from Tuscany.


diffuser

(cooking) A cooking item that can be placed above a stove heating element or burner to separate the cooking utensil from the heat source.


wholetail

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a 5oz rump steak and golden deep-fried wholetails of scampi, served with tartare sauce


makhani

makhni (alternative)
makhonee (alternative)

(cooking) Cooked Punjabi-style in a rich sauce containing butter, tomatoes and cream.


makhani

makhanis (plural)
makhni (alternative)
makhonee (alternative)

I can't say that all the Indian dals and makhanis I enjoy are eupeptic, but they dance a tarantella on the tongue that lifts my soul.

2012, Arthur Plotnik, Better Than Great:

(cooking) A Punjabi dish cooked in a rich sauce containing butter, tomatoes and cream.


spirali

(cooking) Pasta in the form of twisted tubes.


rouille

rouille (countable and uncountable, plural rouilles)

Borrowed from French rouille (“rouille (sauce); rust”); the sauce is so named because its colour resembles that of rust.

bor

Serve with grated Parmesan cheese and a rouille sauce [...].

1958, Alice B[abette] Toklas, “Soups”, in Aromas and Flavors of Past and Present, New York, N.Y.: Harper & Brothers, →OCLC; republished New York, N.Y.: The Lyons Press, 1996, →ISBN, page 5:

ROUILLE SAUCE / Strongly flavored, served with fish soups or bouillabaisse.

1975, Irma S[tarkloff] Rombauer, Marion Rombauer Becker, “Savory Sauces and Salad Dressings”, in Joy of Cooking, 1st Scribner edition, New York, N.Y.: Scribner, published 1995, →ISBN, page 366, column 1:

Rouille: Garlic, Saffron, and Pepper Mayonnaise [...] After you have added a few drops of oil, add saffron and a pinch of cayenne. Gradually whisk in remaining oil in a slow, thin stream until sauce is thickened to a mayonnaise consistency. Taste the rouille and add additional cayenne, if desired.

2003, Michael A. Kornfield, “Sauces”, in Table for Two in Paris: Cookbook & Music CD, White Plains, N.Y.: Peter Pauper Press, →ISBN, page 36:

In the Northwest one finds fritters coated with not-too-finely ground hazelnuts, with crab on the inside; in that case called crab cakes, spiked with chopped scallion and bell or hot red pepper, served with rouilles of mustard and racy mayonnaise.

2003, John Weston, “Or a Snake when He Asks for Fish”, in Dining at the Lineman’s Shack, Tucson, Ariz.: University of Arizona Press, →ISBN, page 41:

Chicken bouillabaisse with Rouille [...] I'm taking some liberties by calling this recipe a bouillabaisse. The classic recipe, of course, is a venerable fish stew that originated in Marseille. It's flavored with saffron and garnished with a rouille sauce. [...] To serve, divide the bouillabaisse among 4 soup plates and top with the Rouille.

2010 April, Sara Moulton, “Plenty of Poultry”, in Sara Moulton’s Everyday Family Dinners, New York, N.Y.: Simon & Schuster, →ISBN, page 174:

(cooking) A type of sauce from Provence, France, often served with fish dishes, consisting of egg yolk and olive oil with breadcrumbs, chili peppers, garlic, and saffron.


gigot

gigots (plural)
gigget (alternative)
giggot (alternative)
jigget (alternative)
jiggot (alternative)
jigot (alternative)

Borrowed from French gigot (“leg (of lamb)”), from gigue (“(colloquial) a long leg; haunch of some animals, especially venison”) + -ot (diminutive suffix). Gigue is derived from giguer (“to dance; to jump”), further etymology unknown.

refn

From the collection of the Cooper Hewitt, Smithsonian Design Museum, New York City, New York, USA.

Then is the hoſtie ſlaine and flayde, and part on gridorne put, / The liuer and lights they comely ſéeth and euery little gut. / The gigots and the other fleſh in péeces they did ſpit, / Which roſt, tipling the pleaſaunt wine they downe to table ſit.

1581, Homer, “The Seconde Booke”, in A[rthur] H[all], transl., Ten Books of Homers Iliades, Translated out of French, London: Imprinted by [Henry Bynneman? for] Ralphe Nevvberie, →OCLC, page 31:

Guard, Treaſon, treaſon, treaſon. / Boatſ[wain]. Cut the ſlaevs to giggets.

c. 1619–1622, John Fletcher, Philip Massinger, “The Double Marriage. A Tragedy.”, in Fifty Comedies and Tragedies. […], [part 2], London: […] J[ohn] Macock [and H. Hills], for John Martyn, Henry Herringman, and Richard Marriot, published 1679, →OCLC, Act III, scene i, page 104, column 2:

Next them all ſorts of Roſt-meates, of which the greateſt first, as Chine of Beeffe or Surloine, the Gigget or Legges of Mutton, Gooſſe, Swan, Veale, Pig, Capon, and ſuch like.

1623, G[ervase] M[arkham], “Of the Outward and Actiue Knowledge of the Hous-wife; and of Her Skill in Cookerie; as Sallets of All Sorts, with Flesh, Fish, Sauces, Pastrie, Banqueting-stuffe, and Ordering of Great Feasts: Also Distillations, Perfumes, Conceited Secrets, and Preseruing Wine of All Sorts”, in Covntrey Contentments, or The English Husvvife. […], London: Printed by I. B. for R. Iackson, […], →OCLC, page 120:

[A] Countryman came to intreat the Honour of him to go take a Repaſt at his House; Timur Sultan accepting of the Invitation, the Peaſant in order to treat him the better killed a fat Sheep, and at his Departure made him a Present of a good Gigot which was left.

1730, Abu’l Ghâzi Bahâder [i.e., Abu al-Ghazi Bahadur], “Of Hadsim Chan, and the Other Descendants of Akattai Chan”, in A General History of the Turks, Moguls, and Tatars, Vulgarly Called Tartars. Together with a Description of the Countries They Inhabit. In Two Volumes. […], volume I, London: Printed for J. and J. Knapton [et al.], →OCLC, page 287:

You muſt have Hind-Quarters very large, and cut Jigget Faſhion, that is a Piece of Loin with it; […]

1732, Charles Carter, “For Legs of Mutton Ham Fashion”, in The Compleat City and Country Cook: Or, Accomplish’d Housewife. […], London: Printed for A. Bettesworth and C. Hitch; and C. Davis […] T. Green […]; and S. Austen […], →OCLC, page 32:

A jiggot of mutton is the leg with part of the loin; provide ſuch a one as has been killed two or three days at leaſt, thump it well, and bind it with packthread; […]

1759, William Verral, “Jigot de mouton aux onions Espaniols. Jiggot of Mutton with Spanish Onions.”, in A Complete System of Cookery. […], London: Printed for the author, and sold by him; as also by Edward Verral bookseller, […]; and by John Rivington […], page 47:

Among the dainties which he [Henry VIII of England] relished, were giggots of mutton or venison, stopped with cloves; […]

1821, [Elizabeth] Benger, Memoirs of the Life of Anne Boleyn, Queen of Henry VIII. [...] In Two Volumes, 2nd edition, volume I, London: Longman, Hurst, Rees, Orme, and Brown, […], →OCLC, footnote, page 220:

The jigot […] is the handsomest and most valuable part of the carcass, and on that account fetches the highest price. It is either a roasting or a boiling piece. Of Black-faced mutton it makes a fine roast, and the piece of fat in it called the Pope's eye, is considered a delicate morceau by epicures. A jigot of Leicester, Cheviot, or Southdown mutton makes a beautiful "boiled leg of mutton," which is prized the more the fatter it is, as this part of the carcass is never overloaded with fat.

1844, Henry Stephens, “Of Driving and Slaughtering Sheep”, in The Book of the Farm, […], volume II, Edinburgh, London: William Blackwood and Sons, →OCLC, paragraph 1396, page 98:

On the table the only viands were barons of beef, jiggets of mutton, legs of pork, and such other ponderous masses of butcher's stuff, which no one can look at without discomfort, when the first edge has been taken off the appetite.

1860, J[ohn] Cordy Jeaffreson, “The Doctor as a Bon-vivant”, in A Book about Doctors. … In Two Volumes, volume I, London: Hurst and Blackett, publishers, successors to Henry Colburn, […], →OCLC, page 187:

Wide gigots [of lambs] are desirable from the point of view of conformation so that this measurement has both a qualitative and quantitative significance. The heavy-weight lambs are wider in the gigots than the light-weights of the same breed group.

1944 August, D. E. Walker, C. P. McMeekan, “Canterbury Lamb”, in D. Cairns, editor, The New Zealand Journal of Science and Technology, volume 26, section A (Agricultural Section), number 2, Wellington: [Council of Scientific and Industrial Research.] E. V. Paul, government printer, →ISSN, →OCLC, part II (Comparative Measurements of Canterbury Lamb), page 62:

In search of a single measurement to predict the loin eye area, the width of the gigots and the circumference of the thigh were used along with the circumference of the forearms, the carcass length, the depth at heart, the width at the shoulder, the width at the hips, and the width of the pin bones.

1965 February, Ray Stevens George, Effects of Varying Percentages of Fat in Lamb Carcasses on Slaughter, Storage, Cutting, and Cooking Losses (unpublished M.S. dissertation), Ithaca, N.Y.: Cornell University, →OCLC, page 13:


soffritto

en-noun

soffritto (countable and uncountable, plural soffrittos)

soffrittos (plural)
soffrito (alternative)
sofritto (alternative)

/səˈfɹiːtəʊ/

/səʊˈfɹiːtəʊ/

Borrowed from Italian soffritto (literally “gently fried”). Doublet of sofrito.

bor

Most European cultures use a patiently chopped, heated and stirred vegetable mixture, such as a mirepoix or soffritto, always including members of the onion family, and Pollan explores the chemistry of these, as well as their adaptive value.

2013 May 22, Paul Levy, “Cooked: A Natural History of Transformation by Michael Pollan – review”, in The Guardian:

(cooking) A fried mixture of chopped onions, carrots and celery, used as the beginning point of a dish, especially in Italian cuisine; may also contain garlic, shallot, and leek.


diced

en-adj

diced (comparative more diced, superlative most diced)

more diced (comparative)
most diced (superlative)

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

Now add the diced ham to the mixture, then stir in the chopped celery.

The onions are diced, whereas the carrots are sliced on the bias.

(cooking, food) Cut up into small pieces, especially cubes, typically about ¼″ to ½″ square (about 6 to 13 mm square).


sauced

sauced (comparative more sauced, superlative most sauced)

more sauced (comparative)
most sauced (superlative)

LL-Q1860 (eng)-I learned some phrases-sauced.wav

LL-Q1860 (eng)-Naomi Persephone Amethyst (NaomiAmethyst)-sauced.wav

a sauced fish


arroz

Etymology tree
Proto-Iranian *wrinǰišder.
Ancient Greek ὄρυζα (óruza)bor.
Arabic رُزّ (ruzz)
Arabic *رَوْز (*rawz)
Andalusian Arabic روزder.
Spanish arrozbor.
English arroz
Borrowed from Spanish arroz, from Andalusian Arabic روز, from Arabic *رَوْز (*rawz), from رُزّ (ruzz), borrowed from Ancient Greek ὄρυζα (óruza), from Proto-Iranian *wrinǰiš. Doublet of rice.

etymon

Reliable, traditional bar-restaurant for dishes of the sierra including […] arrozes (rice dishes).


flaky pastry

en-noun

flaky pastry (countable and uncountable, plural flaky pastries)

flaky pastries (plural)
flakey pastry (alternative)

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

(baking, cooking) A form of pastry in which the fat (shortening) is rolled into the dough to produce a flaky texture.


egg wash

egg wash (countable and uncountable, plural egg washes)

egg washes (plural)
eggwash (alternative)

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

(cooking) Egg (yolk and/or white) mixed with a little milk; brushed on pastry before baking to give a glazed appearance.


panada

panada (countable and uncountable, plural panadas)

panadas (plural)
panade (alternative)
panado (alternative)

From Spanish panada, Italian panata (“panada”).

(cooking) A dish made by boiling bread in water and combining the pulp with milk, stock, butter or sometimes egg yolks.


rotolo

rotolos (plural)
rotoli (plural)
rottolo (alternative)

From Italian rotolo (“roll; rottol”). As a roll, from Late Latin rotulus (“little wheel”), from Latin rota (“wheel, rolling thing”) + -ulus (“-ule”, forming diminutives). As a unit of weight, from Arabic رُطْل (ruṭl), variant of classical رِطْل (riṭl), ultimately from Ancient Greek λίτρα (lítra).


saba

Gar, a long, skinny fish, was cooked and served in thick grape syrup, like saba, the Italian grape must.

2007 January 3, Florence Fabricant, “In Rustic Greek Dishes, a Fresh Approach to Ancient Flavors”, in New York Times:

(cooking) A sweet grape syrup made from grape must


decoct

en-verb

decoct (third-person singular simple present decocts, present participle decocting, simple past and past participle decocted)

decocts (present singular third-person)
decocting (participle present)
decocted (participle past)
decocted (past)

From Latin decoquō (“I boil down”), from de- + coquō (“I cook”).

Her ambition had hitherto been confined to being the best of wives,—so she scolded the servants—opened no book but her book of receipts—made soup without meat—decocted cowslips, parsneps, currants, and gooseberries, which, if not good wine, were very tolerable vinegar

1831, L[etitia] E[lizabeth] L[andon], chapter IV, in Romance and Reality. […], volume II, London: Henry Colburn and Richard Bentley, […], →OCLC, page 54:

(cooking) To reduce, or concentrate by boiling down.


sofrito

en-noun

sofrito (countable and uncountable, plural sofritos)

Borrowed from Spanish sofrito. Doublet of soffritto.

"Should I do it?" Jimmy asked again, finishing off his beer and using a piece of bread to sop up the sofrito.

1996, Mary Doria Russell, The Sparrow, Ballentine Books, published 2008, page 18:

(cooking) A sautéed mixture of chopped onions, garlic, and tomato and/or (chili) peppers, and sometimes carrots, celery, and/or herbs, used as the beginning point of a dish, especially in Hispanic or Portuguese cuisine.


locavore

locavores (plural)
localvore (alternative)

From loca(l) + -vore. Coined by Jen Maiser, Jessica Prentice, Sage Van Wing, and DeDe Sampson, co-founders of the “Locavores” web site in 2005.

So I do think that there is a wonderful opportunity for us to find a carbon-neutral energy source where it is not only a beneficial model environmentally but we are sort of becoming forest and energy locavores, if you will, and so that is what we are trying to establish through this idea of a community wood energy program where we would be using, you know, town forests to actually supply town energy needs so that people can actually see the costs and the impacts of where their energy is coming from.

2007 March 12, U.S. Government Printing Office, quoting James Daley, 2007 Farm Bill Opportunities for Vermont and the Northeast: Hearing before the Committee on Agriculture, Nutrition, and Forestry, United States Senate, One Hundred Tenth Congress, First Session, →ISBN, Statement of James Daley, Campaign Director, Northern Forest Alliance, Stowe, Vermont, page 33:

They are a locavore’s (someone who eats food produced within 100 miles of he lives) paradise.

2007, Brenda Berstler, Home Plate: The Culinary Road Trip of Cooperstown: A Guidebook for the Discerning Visitor, Savor New York, →ISBN, page 243:

Become a Locavore
Try to eat foods grown close to your home, which helps to reduce greenhouse gas emissions from transport as well as supporting your neighbors. […]

2007, Leslie Garrett, The Virtuous Consumer: Your Essential Shopping Guide for a Better, Kinder, Healthier World (and one our kids will thank us for!), New World Library, →ISBN, page 54:

Its mottled green skin conceals a creamy yellow pulp that tastes of banana and mango; locavore-minded chefs alchemize it into ice cream, beer, bread and tasting-menu fodder — that is, when it’s not simply eaten raw with a spoon.

2023 September 29, Molly Fitzpatrick, “He’s the Pawpaw King of Brooklyn. (What’s a Pawpaw?)”, in The New York Times, →ISSN:

(cooking, neologism) One who tries to eat only locally grown foods.


rocher

(cooking) A quenelle (in the sense of food moulded into an elliptical shape) made using one spoon rather than two.


espagnole

espagnole (countable and uncountable, plural espagnoles)

From French (sauce) espagnole (“Spanish [sauce]”). Doublet of Española.

bor

(cooking) A strong basic sauce consisting of a dark brown roux that is slowly reduced while further ingredients are added, traditionally including veal stock.


soto

en-noun

soto (countable and uncountable, plural sotos)

From Indonesian soto, ultimately from Hokkien 牛草肚 (gû-chháu-tō͘).

(cooking) A traditional Indonesian soup mainly composed of broth, meat, and vegetables


peaches and cream

(cooking) A simple dessert consisting of sliced peaches and whipped cream, popular in the United States.


macchi

(India, cooking) Any of several white fish used in Indian cooking


proofing

proofing (countable and uncountable, plural proofings)

proofings (plural)
proving (alternative)

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

A step in creating yeast breads and baked goods, during which the yeast is allowed to leaven the dough.


banneton

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

Gärkorb

a type of basket used to provide structure for breads during proofing


Swiss chard

Swiss chard (countable and uncountable, plural Swiss chards)

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

The origin of the adjective might be linked to Swiss botanist Gaspard Bauhin who classified the plant in his work Phytopinax in 1596.

(cooking) Beta vulgaris var. cicla: an edible leafy vegetable; chard.


pea soup

pea soup (countable and uncountable, plural pea soups)

→ Samoan: pisupo
→ English: pisupo

(cooking) A thick soup made with dried peas (often split peas) and various other ingredients.


soaker

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

(cooking) A mixture of grains softened in water which is added to bread dough.


jeera

The vegetarian menu had [...] pizza speckled with jeera.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 148:


hatted

(Australia, cooking) Of a restaurant or chef, awarded one or more 'hats' (for high quality food).


to taste

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

season to taste

Add garlic to taste.

(cooking) Up to an amount determined by personal taste, anywhere from zero to a bit to a lot.


gratinate

en-verb

gratinate (third-person singular simple present gratinates, present participle gratinating, simple past and past participle gratinated)

gratinates (present singular third-person)
gratinating (participle present)
gratinated (participle past)
gratinated (past)

From gratin + -ate (verb-forming suffix). Compare French gratiner.

(transitive, intransitive, cooking) To bake so as to form a gratin.


amandine

From French amandine, feminine of amandin.


witloof

Borrowed from Dutch witloof, from wit (“white”) + loof (“leaf”), after the typical pale color of the leaves.

Cichorium intybus
Cichorium intybus#Translingual

(cooking) Belgian endive, common chicory (Cichorium intybus)


vegetable soup

en-noun

vegetable soup (countable and uncountable, plural vegetable soups)

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

I made a creamy vegetable soup with carrots, celery, tomatoes, and potatoes.

(cooking) A soup made from a variety of vegetables


scaloppine

scaloppine (plural scaloppines or scaloppini)

scaloppines (plural)
scaloppini (plural)

(cooking) A thin scallop of veal (sometimes other meat) dredged in flour and then sautéed.


croquante

(cooking, obsolete) A kind of crisp-textured cake.


mise en place

Borrowed from French mise en place (literally “setting into place”).

bor

Mise en place: Literally “put in place,” mise en place is the kitchen term for your setup, the gathering and preparation of all the tools and food you need to complete the task at hand. Mise en place can refer to a cook's organization on the line[…]

2007, Michael Ruhlman, Anthony Bourdain, The Elements of Cooking, Simon and Schuster, →ISBN, page 168:

(cooking) The preparations to cook, having the ingredients ready, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components that are required for the menu and recipes ingredients measured out, washed, chopped and placed in individual bowls; and equipment such as spatulas and blenders prepared, and oven preheated.

(cooking) The preparation and layouts that are set up and used by line cooks at their stations in a commercial or restaurant kitchen.


rock bun

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


chicken wing

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

(cooking) A wing of a chicken, either on the living chicken, raw, or cooked.


forcemeat

en-noun

forcemeat (countable and uncountable, plural forcemeats)

forcemeats (plural)
farcemeat (alternative)

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

From force + meat, the former element a variant of obsolete farce (“to stuff”) influenced by force, itself from French farcir (“to stuff”).

(cooking) An emulsion of fat and comminuted meat (which has been subject to puréeing, grinding, sieving, chopping finely) optionally mixed with other flavour carriers and either served up alone or used as a stuffing.


shortcrust pastry

shortcrust pastry (countable and uncountable, plural shortcrust pastries)

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

(cooking) Pastry containing no leavening agent; often used to make the base of tarts, pies etc.


pâte brisée

Borrowed from French pâte brisée (literally “broken dough”).

bor

Pâte brisée is the French version of pie pastry, made in traditional European style directly on the work surface with the dry ingredients spread in a well or “fountain” to enclose the fat (usually butter), egg yolks and water. The name means broken dough, because the ingredients are “broken” into each other after mixing, then kneaded until they are as pliable as putty. Pâte brisée is rolled more thinly than pie pastry, to about 1⁄8 in/3 mm thick. The French like their pâte brisée to be thin yet […]

1989, Anne Willan, La Varenne Pratique: Part 4, Baking, Preserving & Desserts, BookBaby, →ISBN:

Because pastry is such a dynamic field, and many like to make their own variations, formulas tend to vary significantly from source to source, and pâte brisée is a good example of this tendency. Some varieties may use bread flour, others pastry flour. Some may contain sugar, others not. However, according to Traite de Patisserie Moderne, a bible for pastry terminology, pâte brisée should not contain sugar (Darenne & Duval, 1974, p. 60). Some may contain water, others egg, some just […]

2008, Michel Suas, Advanced Bread and Pastry, Cengage Learning, →ISBN:

(cooking) A form of shortcrust pastry made with butter instead of lard or shortening.

pâte brisée

form of shortcrust pastry — see also shortcrust pastry


Provel

(cooking) A white processed cheese popular in and around Saint Louis, Missouri.


spam musubi

en-noun

spam musubi (countable and uncountable, plural spam musubi or spam musubis)

spam musubi (plural)
spam musubis (plural)

From spam + musubi, from Japanese 結び (musubi, “rice ball”).

(cooking) A food, common in Hawaii, made of cooked spam tied to a block of rice with nori, differing from sushi in that the rice is not vinegared.


shark fin soup

shark fin soup (countable and uncountable, plural shark fin soups)

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

(cooking) A soup made from shark fins, common especially in Chinese culture, where it is served on special occasions and as a symbol of wealth and prestige.


chicken Kiev

chicken Kiev (countable and uncountable, plural chicken Kievs)

chicken Kievs (plural)
chicken Kyiv (alternative)
chicken kiev (alternative)
chicken kyiv (alternative)

From chicken + Kiev. From being a style of chicken cutlet common in the region of Kyiv, Ukraine.

(cooking) A breast of chicken stuffed with butter, garlic and parsley, rolled, breaded and fried.


stagiaire

/stɑːʒiˈɛə(ɹ)/

Borrowed from French stagiaire (“trainee, intern”).

bor+

Sydney, played by Ayo Edebiri, is the enterprising stagiaire who quickly turned her internship into a serious job. [image caption]

2023 June 23, Tejal Rao, “‘The Bear’ Finds Optimism in the Dysfunctional World of Hospitality”, in The New York Times:

(cooking) A cook or chef who works as an unpaid intern in a restaurant.


rocoto

Borrowed from Spanish rocoto, from Quechua ruqutu.

Capsicum pubescens
Capsicum pubescens#Translingual

(cooking) A kind of chili pepper of the species Capsicum pubescens grown in Peru and Bolivia.


tamis

en-noun

tamis (countable and uncountable, plural tamises)

tamises (plural)
tammie (alternative)
tammy (alternative)

Borrowed from French tamis, from Middle French tamis, from Old French tamis, from Medieval Latin tamisium, of unclear origin.
Cognate with Old High German zemis (dialectal German Zims), Dutch teems (“sieve”), West Frisian teams, tiems, German Low German Teemse, Teems, Old English temes, Old English temesian (“to sieve; sift”). Doublet of temse.

(cooking) A culinary strainer, originally made from worsted cloth.


crapaudine

crapaudine (countable and uncountable, plural crapaudines)

/ˌkɹɑpəʊˈdiːn/

“Chicken cutlets,” said she, “or crapaudine, and some serniki — only let them be as good as they were last night.

1861, Lady Charlotte Pepys, Domestic Sketches in Russia - Volume 1, page 71:

4. Crapaudine of chicken , mashed potatoes

1915, Hotel Monthly - Volume 23, Issues 262-273, page 51:

The method called crapaudine is another means of preparing a bird for the grill.

2012, Robert B Garlough, Angus Campbell, Modern Garde Manger: A Global Perspective, page 433:

But how about a 1970s twist – a chicken crapaudine, which is spatchcocked by cutting under the breast but over the legs, and then flipped out?

(cooking) A method of preparing fowl and poultry, where the back is split apart and the bird is flattened down the breast, looking somewhat like a toad; spatchcock.

Spring chickens singed, split, washed, backbone andd breastbone removed, trussed out like a frog, seasoned with salt and peper, rolled in olive oil, broiled well done ; served on toast with crapaudine sauce poured around, garnished with parsley and lemon.

1904, Charles Fellows, The Culinary Handbook, page 49:

Crapaudine Sauce

2013, The Picayune's Creole Cook Book, page 163:

This includes the familiar Bearnaise and tartar sauces, as well as more mysterious sounding ones, like crapaudine (froglike) sauce, which is served with rabbit.

2015, Charlie Rainbow Wolf, Diana Rajchel, Jill Henderson, Llewellyn's 2016 Herbal Almanac:

(cooking) A type of piquant sauce flavored with tarragon, lemon or vinegar, and other spices, that is traditionally served with a fowl cooked in the crapaudine style.


undercook

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

Formerly the domain of cooks, undercooks, and scullery maids, it wasn't even a room a householder would lay claim to, much less single out with items of personal interest.

2002, Helen Thompson, Anna Kasabian, Cooking spaces: designs for cooking, entertaining, and living, page 67:

廚房幫工 /厨房帮工 (chúfáng bānggōng) (no equivalent exists; lit., "kitchenhand")


rissole

en-verb

rissole (third-person singular simple present rissoles, present participle rissoling, simple past and past participle rissoled)

rissoles (present singular third-person)
rissoling (participle present)
rissoled (participle past)
rissoled (past)

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

From French rissole. Australian slang noun, from phonetic similarity; Australian slang verb, euphemistic for arsehole (verb).

I never did care for Sunday joint that was served up cold on Monday, hashed on Tuesday, rissoled on Wednesday, and re-hashed on Thursday[.]

1942 July 1, The Newcastle and Maitland Catholic Sentinel, Newcastle, NSW, page 224, column 2:

(cooking) To turn (meat) into a rissole or rissoles.


deglaze

deglaze (third-person singular simple present deglazes, present participle deglazing, simple past and past participle deglazed)

deglazes (present singular third-person)
deglazing (participle present)
deglazed (participle past)
deglazed (past)

From French déglacer (literally “de-ice”), influenced by glaze.

(transitive, cooking) To detach small pieces of cooked food from a pan by adding liquid, so that they can be used in further cooking.

deglaceren

to detach small pieces of cooked food from a pan


stovetop

stovetops (plural)
stove-top (alternative)

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

You make this on the stovetop, not in the oven.

(cooking, US, Canada) The top of a stove; usually specifically the burners.


buttercream

en-noun

buttercream (countable and uncountable, plural buttercreams)

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

He was the first one to use gelatin in his buttercreams, and to make such extensive use of the freezer.

2009 January 9, Basil Katz, “Gaston Lenôtre, Who Built a Culinary Brand, Is Dead at 88”, in New York Times:

(cooking) A type of thick, sweet icing or cake-filling made by creaming butter (or sometimes another fat, such as margarine) with powdered sugar.


ceviche

ceviche (countable and uncountable, plural ceviches)

ceviches (plural)
cebiche (alternative)
seviche (alternative)

Borrowed from Spanish cebiche, of uncertain origin; see that entry for more.

(cooking) Raw seafood cured by marination in an acidic medium such as citrus, vinegar, or other souring agent, found primarily in Latin America.

سيبيتشي

raw seafood cured by marination in an acidic medium


macédoine

This one is a mixture of textures and tastes and all kinds of vegetables—that's why it is called a macédoine. It's an odd route from Alexander the Great to your table, but Alexander, a Macedonian, had an empire consisting of many disparate states.

2003, Sheila Lukins, Celebrate!, Workman Publishing, →ISBN, page 311:

We chilled it in a wonderful old French copper mold that we borrowed, naturally, from Lucullus, and surrounded it with a macédoine of fruit.

2009, Julia Reed, Ham Biscuits, Hostess Gowns, and Other Southern Specialties: An Entertaining Life (with Recipes), St. Martin's Press, →ISBN:

(cooking) A type of dish containing a mixture of many types of fruits, or many types of vegetables.


velouté

velouté (countable and uncountable, plural veloutés)

Borrowed from French velouté (“velvety, smooth”).

(cooking) A mother sauce in French cuisine, consisting of a light stock thickened with a blond roux.


herbed

en-adj

herbed (comparative more herbed, superlative most herbed)

more herbed (comparative)
most herbed (superlative)

Fried herbed chicken.

2009 January 21, Mark Bittman, “This Fried Chicken Reaps Superlatives”, in New York Times:


paillard

Borrowed from French paillard in the 1970s, from the name of a restaurant in Paris, from its proprietor's surname, Paillard.

(cooking) A slice of meat pounded thin and grilled.

paillard

a slice of meat pounded thin and grilled


cooktop

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

These include such precautions as swimming only in the company of a responsible adult who knows about your condition and how to manage a seizure; getting your doctor to assess whether or not you should drive; having showers rather than baths, and leaving the bathroom door unlocked; using guards for open fires, radiators and cooktops.

2009 January 25, By Dr Cindy Pan, “Living with epilepsy”, in Herald Sun:

(cooking, US, Canada) An assembly of burners for cooking, designed to fit onto a surface such as the top of a table


branzino

Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.

2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:

At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.

2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:

Dicentrarchus labrax
Dicentrarchus labrax#Translingual

(cooking) The European seabass, Dicentrarchus labrax.


panko

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

Japanese "Panko" bread crumbs upgrade the quality of shrimp and other frozen prepared foods with their exceptionally crisp, yet tender, bite. (Photo courtesy of National Sea Products.)

1978, Quick Frozen Foods, volume 40, page 50:

Sprinkle stuffed side evenly with panko.

1986, Martin Yan, The Chinese Chef, page 169:

But, she added, more modern interpretations could include anything from rhubarb and blueberries to panko, goat cheese and broccoli.

2007 September 12, Melissa Clark, “Extra Crunch for the Kugel”, in New York Times:

Coarse, dry breadcrumbs used in Japanese cuisine.


spoonable

spoonable (comparative more spoonable, superlative most spoonable)

more spoonable (comparative)
most spoonable (superlative)

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

The batter should be spoonable but not pourable, essentially vegetables just moist enough to hold together.

2007 March 28, Mark Bittman, “Pancakes of the World, Dressed for Dinner”, in New York Times:

(cooking) Able to be dipped into with a spoon.


magiric

magiric (comparative more magiric, superlative most magiric)

more magiric (comparative)
most magiric (superlative)
mageiric (alternative)

From Ancient Greek μαγειρικός (mageirikós, “culinary”), from μάγειρος (mágeiros, “a cook”) + -ικός (-ikós, “-ic: forming adjectives”).

bor

The magiric science, therefore, began in the year of the world 1656.

1853, Alexis Soyer, The Pantropheon, page 173:

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


magirist

From Ancient Greek μάγειρος (mágeiros, “a cook”) + -ist (suffix forming agent nouns).

der

...Magists, Magirists... Geoponists, Hygiests, Prophylactists, Remedists.

1716, Myles Davies, “Diss. Physick”, in Athenae Britannicae, volume III, page 12:

To their Magirists was given an appointment of culinary artists.

(obsolete, rare) Synonym of chef: A skilful or learned cook.


magirology

From Ancient Greek μάγειρος (mágeiros, “a cook”) + -logy (“science of, study of”).

From the very first appearance of magirology in Greece, it produced effects absolutely magical.

1814, The School for Good Living, page 59:

(obsolete, rare) The science or study of cooking.


malagueta

malaguetas (plural)
melegueta (alternative)
mallaguetta (alternative)
manegete (alternative)
maniguetta (alternative)
maniguette (alternative)
mallagetta (alternative)
mellegette (alternative)
malegutta (alternative)
malaguetta (alternative)
malagato (alternative)
malaget (alternative)
malagetta (alternative)
malaghetta (alternative)
malegetta (alternative)
mileguetta (alternative)
malaguette (alternative)
malaguet (alternative)
meleguetta (alternative)

/ˌmɑləˈɡweɪdə/

/ˌmɑləˈɡeɪdə/

From Portuguese malagueta, probably via Middle French malaguette, from Italian meleghetta, from Italian melega (“sorghum”) and -etta (diminutive suffix).
There are various paths by which the name could have become applied to the African pepper. Medieval Latin melegeta was an Indonesian spice called after millet on the basis of the supposed resemblance of their grains. By the mid-15th century, the West African Grain Coast was known in Portuguese as costa da malagueta, whence the place name was borrowed into other languages and applied to its local products. Early English use reports that it was the local name of the spice, long preserved around Cape Palmas, which may indicate a Mande or Kwa origin, although such use is usually attributed to loanwords from Portuguese.
The unrelated Brazilian pepper acquired the name from its similar piquancy.

In Ginney the fruit that is most rife and common... is named Maniguetta.

1568, André Thevet, translated by Thomas Hacket, The New Found Worlde, or Antarctike, Wherein Is Contained Woderful and Strange Things, 26v:

The people of the Gold Coast, when suffering from headache, rub over the forehead a paste of Malaguetta pepper.

1863, Richard F. Burton, Wanderings in West Africa, Dover Publications 1991 edition, volume II, page 37:

Grains of Paradise, Guinea Grains, Melegueta or Mallaguetta Pepper, from Ampelopsis Grana Paradisi, or Habzeli of Ethiopia... Two kinds of these grains are known in the English markets, one plumper than the other... They resemble Pepper in their effects, but are seldom used except in veterinary practice and to give strength to spirits, wine, beer, and vinegar.

1931, Maud Grieve, A Modern Herbal, volume II, page 628:

grains of paradise
grains of paradise#English

Aframomum melegueta
Aframomum melegueta#Translingual

Synonym of grains of paradise, the seeds or seed capsules of the West African Aframomum melegueta; the plant itself.


crustless

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

1 cup crustless country bread, torn into pieces

2007 June 6, “Recipe: Pork Meatballs With Yogurt Dressing”, in New York Times:

This wasn't a new concoction of salt, sugar, and fat whose appeal was well known to these investors. Madison's $18 billion portfolio had contained the largest Burger King franchise in the world, the Ruth's Chris Steak House chain, and a processed food maker called Pierre whose lineup includes a champion of handheld convenience, the Jamwich, a peanut butter and jelly contrivance that comes frozen, crustless, and embedded with four kinds of sugars, from dextrose to corn syrup.

2013 February 26, Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us, McClelland & Stewart, →ISBN:

From birth, Christian had an innate sense of flair and ceremony: in elementary school, indifferent to mockery, he would cut our peanut butter and jelly into crustless tea sandwiches and include a fluted paper plate in our lunch bags.

2015, Courtney Hodell, “Babes in the Woods”, in Meghan Daum, editor, Selfish, Shallow, and Self-Absorbed: Sixteen Writers on the Decision Not to Have Kids, New York, N.Y.: Picador, →ISBN, pages 14–15:


ladleful

en-noun

ladleful (plural ladlefuls or ladlesful)

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

From Middle English ladelful, ladel-ful; equivalent to ladle + -ful.

Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed.

2007 March 21, “Recipe: Risotto al Barolo”, in New York Times:

(cooking) A sufficient quantity to fill a ladle.


strozzapreti

From Italian strozzapreti (literally “priest-choker”).

bor

1 pound orecchiette, strozzapreti or other small macaroni

2007 February 7, “Recipe: Pasta With Wild Boar Sausage and Kale”, in New York Times:

(cooking) An elongated form of hand-rolled pasta.


oversalt

en-verb

oversalt (third-person singular simple present oversalts, present participle oversalting, simple past and past participle oversalted)

oversalts (present singular third-person)
oversalting (participle present)
oversalted (participle past)
oversalted (past)

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

On one occasion the caldo verde succeeded admirably, flavors and texture nicely balanced; on another, the sausage had unaccountably been omitted and the broth oversalted.

1988 July 15, Sondra Rosenberg, “Restaurant Tours: Brazil, Portugal, and Albany Park”, in Chicago Reader:

We oversugar, oversalt. We stimulate our tongues with spices and artificial sweeteners, our noses with artificial flavors, our eyes with artificial brilliant dyes. These are not things that nature has made, necessarily, although she provided the raw materials. They are superstimulants that humans have made or found.

1989, Jillyn Smith, “Feed Me, Feed Me: Superstimulation”, in Senses and Sensibilities, New York, N.Y.: Wiley Science Editions, →ISBN, chapter 7 (Seeking Sensory Experience), page 211:

(cooking) To add too much salt to (something)


summer soup

en-noun

summer soup (countable and uncountable, plural summer soups)

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

So named for being suitable to serve cold in the heat of summer. In the Finnish sense, Calque of Finnish kesäkeitto.

A traditional Finnish soup of vegetables cooked in milk.


tomalley

Derived from Kari'na tamali /tumale (“a sauce of lobster liver”).

der

tamali//tumale<t:a sauce of lobster liver>

der+

(cooking) The hepatopancreas of a crustacean.


coddler

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

(cooking) A device used to make coddled eggs by cooking them gently.


duxelles

French d' + Uxelles; the dish is said to have been named for Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France.

(cooking) A finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and reduced to a paste, used in stuffings and sauces (as in beef Wellington) or as a garnish.


fermière

From French (à la) fermière, literally, in the manner of a farmer's wife.

(cooking) Prepared in a simple rustic style.


jelly roll pan

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

(cooking) A wide, flat pan similar to a cookie sheet but with deeper sides.


cookie sheet

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

(cooking) A wide, flat metal pan suitable for baking in an oven.


cake tin

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

(cooking) The tin in which a cake is baked.


béarnaise sauce

en-noun

béarnaise sauce (usually uncountable, plural béarnaise sauces)

béarnaise sauces (plural)
bearnaise sauce (alternative)

from French, the feminine of béarnais (the adjective from the Béarn region, using -ais (“-ese”)) + sauce

(cooking) A sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs.


meunière

From French meunière (literally “miller's wife”).

bor

(cooking) Of fish: dredged in flour before being sautéd or pan-fried.


chicken salt

Look at that man, eating No Name chicken salt from a noodles packet; not bothering to chase after the packet being blown by the wind towards the forest.

1999, Peter Craven, editor, Best Australian essays:

‘Chicken salt. That′s all it was. He wanted chicken salt and he got ordinary salt and so he whinged at me.’

2005, Bill Condon, chapter IC, in No Worries, page 62:

“Yes, twenty six small cheeseburgers with diet coke. Oh, and some medium fries. Err... About ten bags. No, I don′t want chicken salt! I never want chicken salt! I hate chicken salt!”

2010, Reece Hauxby, chapter IC, in Justin Gale Deals with Death, page 119:

monosodium glutamate
monosodium glutamate

(Australia, New Zealand) A seasoning comprising table salt blended with herbs, spices, flavourings, and sometimes monosodium glutamate, often containing chicken extracts.


financière

From French (à la) financière, literally, in the manner of a financier, a reference to the expense of the ingredients.

[…] add a good financière ragoût (No. 89) of cocks’ combs, fat livers, truffles, and some mushrooms; […]

1834, Henderson William Brand, Simpson’s Cookery, Improved and Modernised. The Complete Modern Cook, Containing a Very Extensive and Original Collection of Recipes in Cookery, […]., London: Baldwin and Cradock, […]; Longman and Co.; Hatchard and Son; […], page 139:

Fill six vol-au-vents made with feuilletage paste (No. 1076) with a quart of financière garnishing (No. 246), and serve them on a dish with a folded napkin.

1889, Alessandro Filippini, The Table: How to Buy Food, How to Cook It, and How to Serve It, New York, N.Y.: Charles L[uther] Webster & Company, page 271:

The classic version of financière sauce is rather esoteric, a tomato-and-Madeira-flavored brown sauce with elaborate garnishes.

2011, Jacques Pépin, Essential Pépin: More Than 700 All-Time Favorites from My Life in Food, Boston, Mass., New York, N.Y.: Houghton Mifflin Harcourt, →ISBN, page 334:

(cooking) Involving a heavy sauce flavored with truffles, mushrooms and Madeira wine, and garnished with one or more of olives, kidneys, quenelles, sweetbreads, livers, and cockscombs.


gobi

Borrowed from Hindi गोभी (gobhī), from Portuguese couve (“cabbage”), from Latin caulis. Doublet of caulis, cole, and kale.


sweet-and-sour sauce

en-noun

sweet-and-sour sauce (countable and uncountable, plural sweet-and-sour sauces)

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

Calque of Chinese 甜酸醬 /甜酸酱 (tiánsuānjiàng, literally “sweet sour sauce”).

calque

(cooking) A sticky sauce used in Chinese cuisine that tastes both sugary and tart.

甜酸醬 /甜酸酱

sauce in Chinese cuisine that is both sugary and tart


pané

en-verb

pané (third-person singular simple present panés, present participle panéing, simple past and past participle panéed)

panés (present singular third-person)
panéing (participle present)
panéed (participle past)
panéed (past)

2. Trim and flatten the cutlets with the batte. 3. Pané the cutlets in flour, egg and prepared crumbs. 4 Sauté both sides of cutlet […]

2012, Edward Renold, David Foskett, John Fuller, editors, Chef's Compendium of Professional Recipes, →ISBN, page 206:

1 Pané the chicken suprêmes. Shake off all surplus crumbs.

2015, David Foskett, Neil Rippington, Patricia Paskins, editors, Practical Cookery, 13th edition, →ISBN, page 68:

(cooking, nonstandard, chiefly in the past tense) To bread; to coat in breadcrumbs or breading.


crémeux

(cooking) A smooth creamy sauce, custard, or pastry cream.


animelles

(cooking, plural only) A type of offal, the testicles of animals when used as food.


rice flour

en-noun

rice flour (usually uncountable, plural rice flours)

rice flours (plural)
riceflour (alternative)

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


kiev

(cooking) A dish like chicken Kiev, with substitutes for the chicken, sauces or other components, to fit dietary restrictions such as vegetarianism.


eruca

Borrowed from Latin eruca, in its senses of "caterpillar" and "colewort" respectively. Cognate with arugula, rucola, rocket, roquette.

The eruca, or rocket, so called from the Greek, […] was had in so great esteem heretofore, as to its efficacy in conjugal performances, that many of the antient authors, both in poetry and prose, make mention of it purely for that purpose:[…]

1727, Stephen SWITZER, The Practical Kitchen Gardiner: Or, a New and Entire System of Directions for His Employment in the Melonry, Kitchen-garden, and Potagery, in the Several Seasons of the Year, Etc, page 276:

Eruca, or Garden Rocket, was formerly much used as a salad herb, but has been long rejected on account of its ungrateful smell.

1822, Stephen Reynolds Clarke, Hortus Anglicanus; or, The modern English garden, by the author of the British botanist, page 171:

en:leaf vegetable from Eruca sativa or Eruca vesicaria


bhindi

bhindi (countable and uncountable, plural bhindis)

bhindis (plural)
bindi (alternative)
pindi (alternative)

Borrowed from Hindi भिंडी (bhiṇḍī, “okra”), a feminine form of Sanskrit भिण्डा (bhiṇḍā).

(India) Synonym of okra: the plant or its edible capsules.


stonebaked

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

They are diners feasting upon such specialties as stonebaked pizza and lasagna, savory ribs and steak, prime rib, spaghetti...

1998, Kim Leggett, David Leggett, Leggetts' antiques atlas: 1999 edition:


burn to a crisp

en-verb

burn to a crisp (third-person singular simple present burns to a crisp, present participle burning to a crisp, simple past and past participle burnt to a crisp or burned to a crisp)

burns to a crisp (present singular third-person)
burning to a crisp (participle present)
burnt to a crisp (participle past)
burnt to a crisp (past)
burned to a crisp (participle past)
burned to a crisp (past)

LL-Q1860 (eng)-Flame, not lame-burn to a crisp.wav

(ambitransitive) To burn (usually food) very severely.


Salisbury steak

en-noun

Salisbury steak (plural Salisbury steaks)

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

Named after American physician James H. Salisbury (1823–1905).

named-after

Ground beef, mixed with egg, milk, bread crumbs and seasonings and made into patties and cooked.


malai

The milk had malai on top.

2020, Avni Doshi, Burnt Sugar, Hamish Hamilton, page 109:

(cooking) An Indian cream made by heating and then cooling non-homogenized whole milk and then skimming off the resulting fatty layer.


buttermilky

en-adj

buttermilky (comparative more buttermilky, superlative most buttermilky)

more buttermilky (comparative)
most buttermilky (superlative)

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

In yet another bowl, combine the bananas and buttermilk. Alternately add the floury salty mixture and the buttermilky banana mash to the first eggy sugary mixture.

1998 October 15, “Cooker’s corner: Home Ec for Hop kids”, in The Johns Hopkins News-Letter, volume CIII, number 7, [Baltimore, Md.]: [T]he students of The Johns Hopkins University, →OCLC, page 31:

The light, buttermilky waffles might be even better—especially when ordered with bacon crumbles.

2001, Sharron Wood, Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals, Seattle, Wash.: Sasquatch Books, →ISBN, page 75:

And the dip, a buttermilky sauce made with feta from Bennington’s Maplebrook Farm, was a worthy accompaniment to crisp sticks of carrot and jicama — a hydrating, south-of-the-border vegetable and fine stand-in for celery.

2014 July 9–16, Hannah Palmer Egan, “VerMexican: Taste Test: Mi Casa Kitchen & Bar, Stowe”, in Seven Days, volume 19, number 45, Burlington, Vt.: Da Capo Publishing Inc., →OCLC, page 46:


pan-fry

en-verb

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

pan-fries (present singular third-person)
pan-frying (participle present)
pan-fried (participle past)
pan-fried (past)
panfry (alternative)
pan fry (alternative)

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

(transitive) To fry in a pan with minimal oil.


papillote

cooked en papillote

Remove from the oven and allow to rest for about 5 minutes before opening the papillote. Be very careful when you open it, since the papillote fills up with steam while it's cooking and it can be very hot.

2018, Michelle Lewin, Dr. Samar Yorde, The Hot Body Diet […] , Penguin, →ISBN:

(cooking) A small piece of aluminum foil or parchment paper, wrapped around food during cooking.


Parker House roll

en-noun

Parker House roll (plural Parker House rolls)

After the Parker House Hotel in Boston, where it was invented.

(New England, cooking) A bread roll made by flattening the center of a ball of dough so that it becomes an oval shape and then folding the oval in half.


mother sauce

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

A basic sauce from which many further sauces can be derived by making minor changes or additions to the ingredients.


tadig

From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).

Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.

2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:

This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.

2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:

The bottom of rice will be a thick crust of rice, called "Tadig".

2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:

What I really like is the tadig…

2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:

(cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot.


ngapi

Transliteration of Burmese ငါးပိ (nga:pi., literally “pressed fish”).

translit

ngapee (alternative)
nga-pee (alternative)

The rivers and lakes abound with fish, from which the inhabitants prepare their favourite condiment of ngapee.

1876, "Burmah" in the Encyclopædia Britannica, 9th ed., Vol. IV, p. 552

Passing by Henzada, because intending to return thither, we went on to Yangdoon or Nyoungdoon, a large and thriving ports celebrated for its fishing trade. Of this fact we were soon abundantly convinced by the abominable smell of nga-pee, a kind of dried and putrid fish, of which the Burmese are particularly fond; nor by that circumstance alone, for we counted a hundred and twenty large trading vessels anchored along the bank.

1880, J.H. Titcomb, chapter VII, in Personal Recollections of British Burma and Its Church Mission Work in 1878-79:

Travellers on the steamers of the Irrawaddy Flotilla Company are wont to rail in no measured terms at the fish-paste which forms an invariable and obtrusively evident part of the cargo, yet no Burman would think a dinner complete without his modicum of nga-pee, and it is a noteworthy fact that one form of the condiment is of frequent appearance on English dinner-tables in the East, under the name of balachong, a term borrowed from the Straits Settlements, but which designates nothing more nor less than a specially prepared variety of nga-pee.

1882, James George Scott, The Burman: His Life and Notions, Ch. xxviii: "Nga-pee"

(cooking) A pungent Burmese condiment made from fermented and compressed fish or shrimp paste.

নাপ্পি

a pungent Burmese condiment made from fermented and compressed fish or shrimp paste


bat out

en-verb

bat out (third-person singular simple present bats out, present participle batting out, simple past and past participle batted out)

bats out (present singular third-person)
batting out (participle present)
batted out (participle past)
batted out (past)

(transitive, cooking) to flatten something (e.g. with a rolling pin)


smoke up

smoke up (third-person singular simple present smokes up, present participle smoking up, simple past and past participle smoked up)

smokes up (present singular third-person)
smoking up (participle present)
smoked up (participle past)
smoked up (past)

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


cabrito

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

Mutton rivaled beef in prominence until this century, and cabrito, or kid, remains a major food in Nuevo León.

1995, Cheryl Alters Jamison, Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, page 223:

Mr. Dean O. Smith, who is the game warden in the Dripping Springs area, barbecues the cabrito for us, and what a treat that is! Cabrito is a very young Spanish goat between one and a half and two years old.

2001, Mary Faulk Koock, The Texas Cookbook: From Barbecue to Banquet-- An Informal View of Dining and Entertaining the Texas Way, page 65:

Consuela and Sullivan had been cooking all night so there was plenty of beef and cabrito.

2013, Philipp Meyer, The Son, Simon & Schuster, published 2014, page 116:


foamer

(cooking) A screw-top culinary device that comprises a pressure vessel used to hold a liquid and is charged with a compressed gas, to force the contents out of the nozzle, to create a foam.


chaunk

chhaunk (alternative)
chounk (alternative)
chonk (alternative)
chhounk (alternative)
chhonk (alternative)

(cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Can be added to soups, curries, etc., at the end of cooking.


stone soup

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

From a tale in which a traveller places a stone in a cooking-pot and tricks the locals into contributing ingredients; see Stone soup.

In the village of Almeirim nearby, O Toucinho (M), serves the typical stone soup; a charming, friendly, country spot.

Sopa de pedra (stone soup) is a marvellously thick country soup of numerous vegetables and meats. Adding the stone is optional.

(cooking) A traditional Portuguese thick soup, sopa de pedra, typically made with pork and vegetables.


dariole

From French dariole, from Old Occitan daurar (“to brown”)

(cooking) A mould, in the shape of a truncated cone (frustum of a cone), in which the dessert is cooked.


parbake

parbake (third-person singular simple present parbakes, present participle parbaking, simple past and past participle parbaked)

parbakes (present singular third-person)
parbaking (participle present)
parbaked (participle past)
parbaked (past)

Formed by analogy with parboil, from bake.

(transitive, cooking) To bake (bread or dough) partially so it can be rapidly frozen for storage.


brown bits

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Add 1/2 cup of the red wine and stir up the brown bits to deglaze the pan.

2004, Diane Rossen Worthington, Noel Barnhurst, The Taste of the Season: Inspired Recipes for Fall and Winter, page 56:

Pour 1 cup water into pan; scrape pan with a wooden spoon to loosen brown bits from bottom of pan.

2002, American Heart Association, American Heart Association Low-Salt Cookbook, page 121:

Stir vigorously and scrape all of the brown bits from the pot bottom.

1996, Beverly Mills, Alicia Ross, Desperation Dinners!, page 6:

(cooking) Caramelized remnants of meat left in a pan after the cooking of the meat, which are often re-cooked in wine or other liquids and then absorbed into cut vegetable pieces in order to make sauce or gravy.


mother sauces

en:Auguste Escoffier
en:Marie-Antoine Carême

Calque of French sauces mères, coined by Marie-Antoine Carême, popularized by Auguste Escoffier.

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(cooking) The set of 5 sauces that are the basis of traditional French cuisine.

mayonnaise

original base sauce replaced by allemande and hollandaise


beurre manié

Borrowed from French beurre manié (“kneaded butter”), from beurre (“butter”) + manié (“kneaded”).

(cooking) A dough consisting of equal parts of soft butter and flour, used to thicken soups and sauces.


masoor

(India, cooking) Small orange-red lentils.


scallopini

(cooking) Alternative spelling of scaloppini.


plain flour

en-noun

plain flour (usually uncountable, plural plain flours)

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plain (“regular”) + flour.
The U.S. standard of identity comes from 21CFR137.105.

(UK, Ireland, Commonwealth, cooking) A wheat flour with a medium gluten content, suitable for general use.

puolikarkea vehnäjauho

flour with medium gluten content, suitable for general use


wheat flour

wheat flour (countable and uncountable, plural wheat flours)

wheat flours (plural)
wheatflour (alternative)

From Middle English weth-floure, equivalent to wheat + flour.

standards of identity
standard of identity

(US standards of identity) exact synonym of flour


firepit

firepits (plural)
fire pit (alternative)

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A pit dug in the ground, or constructed from stones, in which a fire is made, principally for cooking.


brown butter

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(cooking) A preparation of unsalted butter in which the butterfat and milk solids are allowed to separate and brown over a heat, used in French pastry or as a sauce.


solyanka

solyanka (countable and uncountable, plural solyankas)

solyankas (plural)
solianka (alternative)
soljanka (alternative)

From Russian and Ukrainian соля́нка (soljánka).

bor

A thick, spicy and sour soup in Russian and Ukrainian cuisine.

սոլյանկա

a thick, spicy and sour soup in Russian and Ukrainian cuisine


coq au vin

You have nothing else on your agenda tonight, so you both might as well try that complicated recipe you’ve been meaning to make someday (coq au vin is a cozy one, and simpler than it seems).

2024 August 6, Gena Kaufman, “33 Rainy-Day Date Ideas That Aren’t Another Movie”, in Glamour:

(cooking) A dish of chicken cooked with wine (usually red wine) along with accompaniments such as mushrooms, onions and garlic.


SPG

(cooking) Initialism of salt, (black) pepper, and garlic.


urad

Borrowed from Hindi उड़द (uṛad), ultimately from Proto-Dravidian *uẓuntu

oord (alternative)
oordh (alternative)
oorud (alternative)
udad (alternative)
urd (alternative)

A lasagne that feels like lasagne except made from mung and urad beans; the whole thing is then served – as if to remind you, again, of what it is not – with a thumb of cucumber.

2025 February 14, Morwenna Ferrier, “‘Butter is a perception’: inside the UK’s first plant-based Michelin-starred restaurant”, in The Guardian, →ISSN:

(botany, India cooking) Vigna mungo, a South Asian bean used to make dal.


cold smoking

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The smoking of food by saturating it with smoke (which coats the food) but without heating it.


achari

Borrowed from Hindi अचारी (acārī), or another Indo-Aryan language.


chana

en-noun

chana (usually uncountable, plural chanas)

chanas (plural)
chaná (alternative)
channa (alternative)

(India, cooking) A dish principally made from chickpeas or chickpea paste.


middlings

(cooking, chiefly Southern US) The part of a pig between the shoulder and the ham.


methi

From Hindi मेथी (methī), from Sanskrit मेथिका (methikā), ultimately from Proto-Dravidian *mentti (“fenugreek”).

Immediately, add the chopped methi leaves and cook on medium heat, stirring frequently for six to eight minutes, stirring continuously or until the methi leaves are completely cooked and dry.

2002, Sanjeev Kapoor, Khazana of Healthy Tasty Recipes, page 68:

Skip the free Russian-leaning appetizer salads, which are uniformly awful, and dive into a menu that includes excellent chicken methi and the tangy stewed mustard greens called sarsoka sag.

2004, Robert Sietsema, The Food Lover's Guide to the Best Ethnic Eating in New York City, page 264:


daurade

Borrowed from French daurade, itself borrowed, through the intermediate of an Italian text, from Spanish dorada, partially from Latin aurāta, and influenced by the verb dorar (“gild, give a golden color”). Doublet of dorado.

The chef, Csar Ramirez, and his partners, Kiwon Standen and Didier Palange, all Bouley alumni, have an eclectic menu, with dishes like slow-roasted rabbit and sweetbread salad, oxtail consommé, ginger-steamed daurade, slow-cooked Cornish hen and Japanese rice risotto with shrimp; 142 West 10th Street, (212) 255-2330 .

2007 December 12, Florence Fabricant, “Off the Menu”, in New York Times:


angu

Borrowed from Portuguese angu, from Yoruba à ń gún (“we are pounding”) or Fon agǔ (“pounded yam”).

(cooking) A popular Brazilian mash made with fubá (milled corn or rice), salt, and often garlic fried in olive oil.


carry over

en-verb

carry over (third-person singular simple present carries over, present participle carrying over, simple past and past participle carried over)

carries over (present singular third-person)
carrying over (participle present)
carried over (participle past)
carried over (past)

Attested since the 17th century; listed for instance in Elisha Coles' 1676 dictionary as a translation of transfer, thereby possibly a calque of Latin transfero; compare Dutch overdragen, German übertragen.

The chicken will carry over before it is served.

(intransitive, cooking) To continue cooking after being removed from a heat source.


balachong

balachaung (alternative)
blachang (alternative)
blachong (alternative)

(cooking) A Malaysian and Singaporean form of ngapi, a Southeast Asian condiment made from fermented and compressed fish or shrimp.


French onion soup

en-noun

French onion soup (countable and uncountable, plural French onion soups)

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As with french fries, it is notional rather than literal that such a dish is exclusively or distinctively French, but this subset of onion soup styles does involve French influence; details are at Wikipedia.

(cooking) A soup made with onions and beef broth or beef stock, traditionally served with croutons and cheese as toppings.


boil up

(cooking, New Zealand) A traditionally Maori soup/stew made with potatoes, pork and other ingredients.


chicken tender

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From chicken + tender (possibly an abbreviation of tenderloin, although not associated with the loin).

(cooking, usually in the plural) A deep-fried strip of chicken without bones or skin.

I like to remove the chicken tender, the flap underneath the breast, then flatten the chicken breasts between sheets of plastic or waxed paper.

2005, Diane Phillips, chapter IC, in Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining, page 312:

2008, Elizabeth Alston, Editors of Woman's Day, The Woman's Day Cookbook for Healthy Living, page 114,
When you buy breast halves, you may find a long, thicker piece on one side; it is called the chicken tender. In today's markets, tenders are often sold separately. But if you do find breasts with tenders intact, you may want to pull them off (the breast will cook more evenly), wrap airtight and freeze until tou have enough to make a meal.

The chicken tender, or tenderloin, is the long piece of muscle that runs under the chicken breast, close to the bone. The meat is extremely tender and delicate, making it a perfect choice for stir-fries.

2011, Janice Cole, chapter IC, in Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes, page 152:

(cooking) A flap of chicken meat found on, and easily detached from, the breast.


glucose/fructose

2009 "The Canadian Soft Drink Industry"
Glucose/fructose is a generic term for high fructose corn syrup or HFCS

High fructose corn syrup
high fructose corn syrup#English

(Canada, cooking) High fructose corn syrup.


a la minute

(cooking) Prepared to order, not prepared in advance.

(cooking, of a sauce) Prepared in the same pan as the item it accompanies when served.


kesar

Borrowed from Hindustani केसर / کیسر (kesar, “saffron”), from Sanskrit केसर (késara).

kesar milk

The newly emerging Muslim middle class would offer ‘kesar’ tea after marriages or other formal feasts, replacing the traditional tea leaves with kesar strands. […]Over the years Pampur’s apiculture, claimed by many to create the best medicinal honey in the region, that is, kesar honey, has also prospered.

2001, Arun Kaul, “Kesar: The cultural geography of Kashmir”, in The Human Landscape, page 228:


herbless

en-adj

herbless (comparative more herbless, superlative most herbless)

more herbless (comparative)
most herbless (superlative)

(cooking) Having no herbs as ingredients.


guard of honour

en-noun

guard of honour (plural guards of honour)

guards of honour (plural)
honour guard (alternative UK)
honor guard (alternative US)

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(cooking) Two frenched racks of lamb placed together with the ribs interlinked.


unglaze

en-verb

unglaze (third-person singular simple present unglazes, present participle unglazing, simple past and past participle unglazed)

unglazes (present singular third-person)
unglazing (participle present)
unglazed (participle past)
unglazed (past)

Dress the chickens on a dish after they are thoroughly cooked and pour the tomatoes over; unglaze the bottom of the pan with a glass of sherry and a little good gravy; range this around the chickens .

1897, Adolphe Gallier, The Majestic Family Cook-book, page 255:

At the last moment drain off the endives; arrange them on a dish and unglaze the saucepan with a little half-glaze sauce (No. 413) or light béchamel No. 409), then strain the sauce over.

1912, Charles Ranhofer, The Epicurean, page 827:

You think they're burnt, but these nasty-looking particles are the hidden flavor in many sauces — that is, if you can deglaze (or if you prefer, unglaze) the pan.

1994, Elaine Corn, Now You're Cooking: Everything a Beginner Needs to Know to Start Cooking Today, page 108:


farcing

en-noun

farcing (countable and uncountable, plural farcings)

(cooking, archaic) A stuffing; forcemeat.


hangi

hangi (countable and uncountable, plural hangis or hangi)

He glanced at the formal setting in front of him, wishing he could be at a marae eating hangi right now.

(New Zealand, uncountable) Food cooked in this way.


French dip

French dips (plural)
French dipped sandwich (alternative)

The name refers to the style of bread and the practice of dipping it while eating, rather than origins in France, where this food is unknown.

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(cooking) An American hot sandwich made with sliced meat (usually roast beef) on a French roll, and served au jus. In its original form the bread is dipped in the jus when the sandwich is made, but more often the jus is served on the side so the sandwich can be dipped as it is being eaten.


au jus

Unadapted borrowing from French au jus (“in the juice”).

ubor

roast beef au jus

(cooking, of meat, postmodifier) Prepared or served in or with gravy made from its own juices.


potato starch

en-noun

potato starch (countable and uncountable, plural potato starches)

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(cooking) A widely diffused vegetable substance found in the extracted material of potatoes used in cooking.


liquid smoke

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A substance produced by either passing smoke from wood-burning through water, or capturing such smoke and later mixing it with water, used for food preservation and flavoring.

fumée liquide

aqueous substance produced by passing smoke through water


chawdron

chawdrons (plural)
chaldron (alternative)
chaudron (alternative)
chauldron (alternative)

/ˈt͡ʃɔːdɹən/

LL-Q1860 (eng)-Naomi Persephone Amethyst (NaomiAmethyst)-chawdron.wav

Französisches Etymologisches Wörterbuch
Macbeth
William Shakespeare

From Late Middle English chaudon, chaudoun, chaudron (“sauce made from chopped entrails”), from Old French chaudun (“animal entrails; sauce made from such entrails”) (modern French chaudin (“wrapping of sausages made from pigs’ intestines; Louisiana meat dish cooked in a pig’s stomach”)), from Late Latin caldūmen (“animal entrails”), from Latin caldus (“hot; warm”) + -men (suffix forming nouns, generally describing the means or result of an action). Caldus is a variant of calidus (“hot; warm”), from caleō (“to be hot or warm”) (ultimately from Proto-Indo-European *ḱelh₁- (“to be hot”)) + -idus (suffix forming adjectives with the sense ‘tending to’). The spellings with an r are probably influenced by English chaldron (“cauldron”) (obsolete) and Middle English caudroun (“cauldron”), while the spelling chawdron as a whole was probably popularized by its use in Macbeth (written c. 1606; published 1623) by the English playwright William Shakespeare (c. 1564 – 1616): see the quotation. Doublet of chaudin.
cognates
* German Kaldaunen (“bowels, guts”)
* Greek γαρδούμπα (gardoúmpa, “dish containing goat or lamb offal”)
* Lithuanian koldūnai (“stuffed dumpling”)
* Middle Low German kaldûne (“bowels, guts”)
* Sicilian quarumi (“veal tripe stew”)

ref

“chaudǒ(u)n, n.”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007.

ref

Walther von Wartburg (1928–2002) “*caldūmen”, in Französisches Etymologisches Wörterbuch, volume 2: C Q K, page 78

af

-men<pos:suffix forming nouns, generally describing the means or result of an action>

cog

The ſecond kind of Letuce, hath crompled leaues, wrinckled and gathered or drawen together almoſt like the Moquet or Chauden of a Calfe: […]

1578, Rembert Dodoens, “Of Letuce”, in Henry Lyte, transl., A Niewe Herball, or Historie of Plantes: […], London: […] [Henry [i.e., Hendrik van der] Loë for] Gerard Dewes, […], →OCLC, 5th part (Herbes, Rootes, and Fruites, whiche are Dayly Vsed in Meates), page 570:

Hovv fare I? troth, for ſixpence a meale, vvench, as vvel as heart can vviſh, vvith Calves Chaldrons, and Chitterlings, beſides I haue a Punck after ſupper, as good as a roſted Apple.

1604 (date written), Tho[mas] Dekker, [Thomas Middleton], The Honest Whore. […] (4th quarto), London: […] Nicholas Okes for Robert Basse, […], published 1616, →OCLC, Act I, signature B, verso:

Adde thereto a Tigers Chawdron, / For th'Ingredience of our Cawdron.

c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene i], page 144, column 1:

Butchers are vvont to buy calues for to kill and ſell their fleſh, for in all creatures, the fleſh of the young ones are much better then the elder, becauſe they are moyſt and ſoft, and therefore vvil digeſt and concocte more eaſie: […] And principally the Germanes vſe the chavvtherne, the head, and the feete, for the beginning of their meales, and the other parts either roaſted, or baked, and ſometime ſod in broath, and then buttered, ſpiced and ſauced, and eaten vvith Onyons.

1607, Conradus Gesnerus [i.e., Conrad Gessner], Edward Topsell, “Of the Calfe”, in The Historie of Foure-footed Beastes. […], London: […] William Iaggard, →OCLC, page 90:

Fraise: […] A ſtravvberrie; alſo, a ruffe; alſo, a calues chaldern.

1611, Randle Cotgrave, compiler, “Fraise”, in A Dictionarie of the French and English Tongues, London: […] Adam Islip, →OCLC, signature [Qq v], verso, column 1:

Chitterling. […] The small entrails of a hog, from their wrinkled appearance. […] [German] kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N[orth] of E[ngland].

1859, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, volume I (A–D), London: Trübner & Co., […], →OCLC, page 335:

(archaic or historical) The entrails of an animal, especially when used as a food ingredient; offal.

Lyfte that ſwanne. Take and dyghte hym as a gooſe but let hym haue a largyour bꝛawne ⁊ loke ye haue chawdꝛon.

1508, “And Here Begynneth Keruyng of All Maner of Fowles”, in […] The Boke of Keruynge, London: […] Wynkyn de Worde […], →OCLC, signature B.i., recto:

[T]heir blamangers, jellies, chavvdres and a number of exquiſit ſauces, and delicate junkets of all ſorts, ſent up and brought to the board: […]

1603, Plutarch, “The Second Booke of the Symposiaques”, in Philemon Holland, transl., The Philosophie, Commonlie Called, The Morals […], London: […] Arnold Hatfield, →OCLC, 10th question, page 680:

To make a ſauce for a Svvan, Bitter, Shoueler, Herne, Crane, or any large foule, take the blood of the ſame fowle and […] put vnto it vinegar a good quantitie vvith a fevv fine bread crummes […] ſeaſon it vvith ſuger and Cinamon ſo as it may taſt prettie and ſharp vpon the Cinamon, and then ſerue it vp in ſaucers as you do Muſtard; For this is called a Chauder or Gallantine, and is a ſauce almoſt for any Fovvle vvhatſoeuer.

1615, G[ervase] M[arkham], “[The English Hus-wife.] Of the Outward and Actiue Knowledges of the Hous-wife; and First of Her Skill in Cookery.”, in Countrey Contentments, in Two Bookes: The First, Containing the Whole Art of Riding Great Horses in Very Short Time, […] The Second Intituled, The English Huswife: […], London: […] I[ohn] B[eale] for R[oger] Iackson, […], →OCLC, page 62:

To Lift a Swan. […] [P]lace the tvvo halves, ſlit ſide dovvnvvard, ſtrevv ſome Salt and Cinnamon about it, and ſerve up Chaldron Sauce, in Saucers, Garniſhing vvith VVater-Lillies, VVater-Creſſes, or any ſuitable flovvers, or greens, grovving in or by the vvater.

1701, “a lady” [pseudonym], “The Termes and Art of Carving of Fowl, Fish, Flesh, &c. With Proper Sauces, and Garnishings, More Particularly than yet Mentioned. Also the Like in Pastry, Sweetmeats, and Other Rarities.”, in The Whole Duty of a Woman: Or A Guide to the Female Sex. From the Age of Sixteen to Sixty, &c. […], 3rd edition, London: […] J. Guillim, […], →OCLC, page 139:

Other sauces were more complicated, such as chawdron sauce, which Gervase Markham in his Complete Housewife calls a galantine. This was intended for larger fowl, such as swan.

2006, Allison Sim, “Yeomen, Scullions and Children: Living in a Great Household as a Lower Servant”, in Masters and Servants in Tudor England, Thrupp, Gloucestershire: Sutton Publishing, →ISBN, page 72:

(obsolete) A sauce made from chopped animal entrails.