garnish

en-noun

garnish (countable and uncountable, plural garnishes)

(cooking) Something set round or upon a dish as an embellishment.


bloom

bloom (countable and uncountable, plural blooms)

From Middle English blome, from Old Norse blóm, from Proto-Germanic *blōmô (“flower”). Doublet of bloom (“spongy mass of metal”); see there for more.

(cooking) A white area of cocoa butter that forms on the surface of chocolate when warmed and cooled.


bloom

en-verb

bloom (third-person singular simple present blooms, present participle blooming, simple past and past participle bloomed)

blooms (present singular third-person)
blooming (participle present)
bloomed (participle past)
bloomed (past)

From Middle English bloom (“a blossom”).

(cooking) To bring out the flavor of a spice by cooking it in oil.

(intransitive, cooking, of chocolate) To develop a layer of bloom (white, spotty areas of cocoa butter) due to repeated warming and cooling.

(cooking) To let carbon dioxide to escape from coffee in order to improve the taste.

(cooking) To hydrate ingredients (such as gelatin or yeast) before using them.


bard

From French barde. English since the late 15th century.

(cooking) A thin slice of fat bacon used to cover any meat or game.


bard

bard (third-person singular simple present bards, present participle barding, simple past and past participle barded)

bards (present singular third-person)
barding (participle present)
barded (participle past)
barded (past)

(cooking) To cover (meat or game) with a thin slice of fat bacon.


zest

zest (third-person singular simple present zests, present participle zesting, simple past and past participle zested)

zests (present singular third-person)
zesting (participle present)
zested (participle past)
zested (past)

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

(cooking) To scrape the zest from a fruit.


blitz

en-noun

blitz (countable and uncountable, plural blitzes)

Clipping of blitzkrieg, from German Blitzkrieg (literally “lightning war”).

der

(cooking) The act of blending or puréeing food using a blender or processor.


blitz

en-verb

blitz (third-person singular simple present blitzes, present participle blitzing, simple past and past participle blitzed)

blitzes (present singular third-person)
blitzing (participle present)
blitzed (participle past)
blitzed (past)

To make nut roast, you have to blitz the nuts in the food processor before adding the parsley and breadcrumbs.

(transitive, cooking) To purée or chop (food products) using a food processor or blender.


blind

en-adv

blind (comparative more blind, superlative most blind)

more blind (comparative)
most blind (superlative)
blinde (alternative obsolete)

From Middle English blynd, from Old English blind, from Proto-West Germanic *blind, from Proto-Germanic *blindaz.

Blind bake your pie case for fifteen minutes, then add the filling. This will help avoid a “soggy bottom”.

If the shell is going to be baked without a filling, “baking the crust blind,” prick the bottom and sides of the crust to allow the steam to escape. Another variation: line the bottom of the crust with parchment paper […]

2012, Frank D. Conforti, Food Selection and Preparation: A Laboratory Manual, John Wiley & Sons, →ISBN, page 63:

PIE WEIGHTS: When you are baking a crust blind, which means when you are partially or fully baking it without filling (see blind-baking, page 474), you need something to keep the crust from puffing up: weights.

2013, Dorie Greenspan, Baking: From My Home to Yours, Houghton Mifflin Harcourt, →ISBN, page 490:

(cooking, especially in combination with ‘bake’) As a pastry case only, without any filling.


baton

(cooking) A batonnet, a long slice of a vegetable, thicker than a julienne.


chard

en-noun

chard (countable and uncountable, plural chards)

From earlier card (remodelled after chardoon, obsolete form of cardoon), from Middle French carde, from Latin carduus (“thistle”). Doublet of cardoon.

(uncountable, cooking) An edible leafy vegetable, Beta vulgaris subsp. cicla, with a slightly bitter taste.

سِلْق

Beta vulgaris subsp. cicla — see also beet

(cooking) Artichoke leaves and shoots, blanched to eat.


kudzu

kudzu (usually uncountable, plural kudzus)

From Japanese 葛(くず) (kuzu). The spelling kudzu (instead of kuzu) is due to historical transliteration methods of Japanese into English (compare adzuki).

Kudzu is available in natural food stores and Oriental markets; it is often sold in lumps that must be crushed in a mortar before measuring.

1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 43:

Kudzu, a starch extracted from the root of the kudzu plant, acts similarly to cornstarch or arrowroot but is preferable for bone health because it contains some calcium.

2009, Annemarie Colbin, Whole-food Guide to Strong Bones, New Harbinger Publications, →ISBN, page 233:

(cooking, medicine) A starch extracted from the root that is used in traditional East Asian medicine and cuisine.


ricer

He cooked a roast, made applesauce with the ricer and used every size pan he could find to cook vegetables.

2007, Patricia Webster Stewart, Stuck in My Own Family Tree, page 25:

Ricers can also be used for mashing other root vegetables, as well as starchy ones like broad (fava) beans and peas.

2008, Leanne Kitchen, The Greengrocer, page 14:

Passing cooked chunks through a basic, inexpensive handheld ricer maximizes their texture, which is less starchy than their russet brethren, and makes a soft, dry pile that simply stirs into creamy, smooth mounds.

2013, Tara Mataraza Desmond, Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, unnumbered page:

(cooking) A utensil used to extrude soft foods (especially, cooked potato) through holes about the diameter of a grain of rice.


sambar

From Tamil சாம்பார் (cāmpār), from Marathi सांभार (sāmbhār)/सांबार (sāmbār, “curry”), from Old Marathi सांबार (sāṃbāra), from Sanskrit सम्भार (sambhārá, “materials required for a particular purpose, provision; collection of spices”), from Proto-Indo-Aryan *sambʰārás, from Proto-Indo-Iranian *sambʰārás, from Proto-Indo-European *sem-bʰor-ó-s, from *sem- (“together, one”) + *bʰer- (“to bear, carry”) + *-ós (deverbal suffix). Doublet of Anbar and ambar.

af

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

A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the “meals” can be found in “Military” hotels.

2017 July 12, Sanjiv Khamgaonkar, “40 Mumbai foods we can’t live without”, in CNN:

(cooking) A food preparation common in southern India and Sri Lanka, made of vegetables and lentils (usually pigeon peas, also called toor dal) in a spicy tamarind and lentil flour soup base.


slurry

en-noun

slurry (countable and uncountable, plural slurries)

Unclear; probably related to Middle English sloor (“thin or fluid mud”); compare slur. From mid-15th c.


muddle

From Middle English modelen (attested in present participle modeland (“wallowing”)), from Middle Dutch moddelen (“to make muddy”), from modde, mod (“mud”) (Modern Dutch modder). Compare German Kuddelmuddel.

(cooking and cocktails) A mixture of crushed ingredients, as prepared with a muddler.


blanch

en-verb

blanch (third-person singular simple present blanches, present participle blanching, simple past and past participle blanched)

blanches (present singular third-person)
blanching (participle present)
blanched (participle past)
blanched (past)

From Middle English blaunchen, from Old French blanchir, from Old French blanc (“white”), from Early Medieval Latin blancus, from Frankish *blank, from Proto-Germanic *blankaz (“bright, shining, blinding, white”), from Proto-Indo-European *bʰleyǵ- (“to shine”).
Cognates
Cognate with blench (“to deceive, to trick”) through Proto-Indo-European, whence other etymology of blanch.

der

(transitive, cooking) To cook by dipping briefly into boiling water, then directly into cold water.

бланширам

to cook by dipping briefly into boiling water, then directly into cold water


botanical

But where vodka stays neutral, gin is infused with botanicals — a witch’s pantry of roots, berries, herbs, dried fruits and spices — dominated by the piney, breezy aroma of juniper berries.

2007 May 2, Eric Asimov, “No, Really, It Was Tough: 4 People, 80 Martinis”, in New York Times:

(cosmetics, cooking, medicine) Something derived from a botanical, especially herbal, source


braise

en-verb

braise (third-person singular simple present braises, present participle braising, simple past and past participle braised)

braises (present singular third-person)
braising (participle present)
braised (participle past)
braised (past)
braize (alternative dated)

From French braise (“live coals”) and braiser (“to braise”, from the noun), from Old French brese (“embers”), from Old Low Franconian/Old Dutch; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). Perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, “glowing coal”), from Proto-Germanic *brasō (“gleed, crackling coal”), Proto-Indo-European *bʰres- (“to crack, break, burst”). Cognate with Icelandic brasa (“to harden by fire”). See burst.

der

(cooking) To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.


crisp

en-verb

crisp (third-person singular simple present crisps, present participle crisping, simple past and past participle crisped)

crisps (present singular third-person)
crisping (participle present)
crisped (participle past)
crisped (past)

Partly from the following:
* Sense 1: crisp (adjective; see etymology 1).
* Sense 2: Late Middle English crispen (“to curl; of hair: to be curly”), from Old English cirpsian (“to curl, crisp”), from Latin crīspō (“to crimp; to curl”), from crispus (“of hair: crimped, curly”, adjective) (see etymology 1) + -ō (suffix forming infinitives of first-conjugation verbs).

inh

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

правя ронлив

(transitive) to make (something) firm yet brittle; to give (food) a crispy surface; (intransitive) to become firm yet brittle; of food: to form a crispy surface

to crisp bacon by frying it

c. 1752, Elizabeth Moxon, English Housewifry, Leeds: James Lister, “To make Hare Soop,” p. 6,
[…] put it into a Dish, with a little stew’d Spinage, crisp’d Bread, and a few forc’d-meat Balls.

Eliza was fretful at his absences, and brought him his dinner crisped and dried from its long heating in the oven.

1929, Thomas Wolfe, chapter 17, in Look Homeward, Angel, New York: Modern Library, page 230:

(transitive) To make (something) firm yet brittle; specifically (cooking), to give (food) a crispy surface through frying, grilling, or roasting.

to put celery into ice water to crisp

[…] the air chilled at sunset, the ground crisped, and ere dusk, a hoar frost was insidiously stealing over growing grass and unfolding bud.

1849, Currer Bell [pseudonym; Charlotte Brontë], “Briarmains”, in Shirley. A Tale. […], volume I, London: Smith, Elder and Co., […], →OCLC, page 206:

The dew is dried that drenched our hide / Or washed about our way; / And where we drank, the puddled bank / Is crisping into clay.

1895, Rudyard Kipling, “Letting in the Jungle”, in The Second Jungle Book, Garden City, NY: Doubleday, Page, page 79:

Her hair feels fake, like a wig, but I think it is just crisping up under the dye and Frizz-Ease.

2007, Anne Enright, chapter 24, in The Gathering, New York: Black Cat, page 154:

[…] the flick of the wrist with which one rolls the half-set wafer on to the handle of a wooden spoon and then flips it on to the drying rack to crisp.

2009, Hilary Mantel, Wolf Hall, New York: HarperCollins, Part 4, Chapter 2:

(intransitive) To become firm yet brittle; specifically (cooking), of food: to form a crispy surface through frying, grilling, or roasting.


dolly

Welsh: doli

From doll + -y, from the given name Dorothy, originally applied either to a woman or female pet or to a children's toy, and expanded to refer to various types of contrivances or devices. The Online Etymology Dictionary, while considering the reason for applying it to such devices unobvious, compares how the names jack, jenny and jimmy are also applied to devices.

rattaat

term not specific to bridge construction

(cooking) A roughly cylindrical wooden object used as a base when molding pie crust.


dredge

en-noun

dredge (countable and uncountable, plural dredges)

From Middle English dragge, from Old French dragee, dragie, from Latin tragēmata, from Ancient Greek τραγήματα (tragḗmata, “spices”), plural of τράγημα (trágēma, “dried fruit”).

der

(cooking, countable) A large shaker for sprinkling spices or seasonings during food preparation.


dredge

en-verb

dredge (third-person singular simple present dredges, present participle dredging, simple past and past participle dredged)

dredges (present singular third-person)
dredging (participle present)
dredged (participle past)
dredged (past)

Dredge the meat with the flour mixture you prepared earlier.

(cooking, transitive) To sprinkle (food) with spices or seasonings, using a dredge.


fabrication

en-noun

fabrication (countable and uncountable, plural fabrications)

/fæbɹɪˈkeɪʃən/

From Middle French fabrication, from Latin fabricatio.

For many years meat fabrication was done by hand, with the butchers improving their craft with the advent of higher quality metals, knives, and tools. With the coming of the Industrial Revolution in the mid-1800s, meat processing changed.

2011, Thomas Schneller, Kitchen Pro Series: Guide to Purchasing, page 92:

(cooking) The act of cutting up an animal carcass as preparation for cooking; butchery.


farce

Verb from Middle English farcen, from Old French farsir, farcir, from Latin farciō (“to cram, stuff”). Doublet of farse.


glaze

glaze (countable and uncountable, plural glazes)

glazes (plural)
glase (alternative obsolete)

From Middle English glasen, from glas (“glass”) (Modern English glass), from Old English glæs, from Proto-Germanic *glasą. Related to glazen. In the sense of "overcompliment", originated in November 2021 and popularized throughout 2022.
The noun is from the verb.

glazierglazier's fallacyglazier's pointglazier's putty

(cooking) Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.


lard

en-verb

lard (third-person singular simple present lards, present participle larding, simple past and past participle larded)

lards (present singular third-person)
larding (participle present)
larded (participle past)
larded (past)

From Middle English larden, from Old French larder and Medieval Latin lārdō.

(cooking) To stuff (meat) with bacon or pork before cooking.


mess

→ Portuguese: messe

From Middle English mes, partly from Old English mēse, mēose (“table”), a vernacular loan from Latin/Late Latin mē(n)sa (“table; meal”); and partly from Old French mes, Late Latin missum, from mittō (“to put, place (e.g. on the table)”). See mission, and compare Mass (“religious service”).

Eton is renowned for its "messes," and "strawberry mess" is Empress of them all, with raspberry mess as a very good second. It does not at all convey the joys of a "mess" to say that it consists of iced fruit and cream, and somewhat resembles a "fool." It is a thing apart, and should be approached with bated breath and unimpaired capacity.

1913, Pearson's Magazine, volume 36, part 2, page 373:

"I'll stand you both strawberry mess." It was perfectly impossible for David not to feel elated at sitting down to strawberry-mess with two members of the eleven, in the full light of day, and in sight of the school generally […]

1916, Edward Frederic Benson, David Blaize, page 284:

Eton mess, for example, which is another name for strawberry fool, links the name of a famous public school with disorder or the army slang for a meal, [...] One friend remembered a banana mess of mashed banana with two scoops of ice cream and loads of cream, and thought the strawberry version something that might be served at the 4th June College picnic, [...]

Similar desserts [to Eton Mess] include Lancing Mess (made with bananas), served at Lancing College in Sussex, and Clare College Mush[…]

2015, Darra Goldstein, Sidney Mintz, Michael Krondl, Laura Mason, The Oxford Companion to Sugar and Sweets, Oxford University Press, USA, →ISBN, page 243:

One Old Etonian rages that at school the dessert was simply called 'strawberry mess' and was very popular in the tuck shop. It is only outside Eton that the school's name has been added. A similar 'banana mess' is credited to School in Sussex, […]

2020, Nigel Napier-Andrews, Gentleman's Portion: The Cookbook:

(cooking) A dessert of fruit and cream, similar to a fool.


rosette

Etymology tree
Proto-Iranian *wardahder.?
Ancient Greek ῥόδον (rhódon)bor.?
Latin rosalbor.
Old French rose
Latin -ittus
Old French -ete
Old French rosete
Middle French rosettebor.
Middle French rosette
French rosetteinflu.
English rosette
Borrowed from Middle French rosette (in sense 15) and (modern) French rosette.

розетка

architecture: element or ornament resembling a rose

розетка

imitation of a rose made of ribbon or other material

(cooking) A thin, cookie-like, deep-fried Scandinavian pastry, made using an iron, which resembles a rose blossom.

(cooking) A rose shape piped using frosting, most commonly buttercream.


shred

From Middle English shrede, shred (“fragment, piece, scrap; piece cut off from something; strip of material; ornamental strip hanging from the edge of a garment; thread; band or thread woven in a garment; element, streak; plant (?)”) [and other forms], from Late Old English sċrēad, sċrēade (“piece cut off from something; a paring; a shred”), from Proto-Germanic *skraudō (“a piece, shred; a crack; a cut”), ultimately from Proto-Indo-European *(s)ker- (“to cut off”). Doublet of escrow.

nb...

schreade, schrede, screde, shrade, shredde, (Kent) screade

парцалче

a long, narrow piece cut or torn off — see also strip

Three shreds of celery in a glass.

1840, W[illiam] M[akepeace] Thackeray, “A Shabby Genteel Dinner, and Other Incidents of a Like Nature”, in “A Shabby Genteel Story”, in Miscellanies: Prose and Verse, volume IV, London: Bradbury and Evans, […], published 1857, →OCLC, page 254:

A long, narrow piece (especially of fabric) cut or torn off; a strip; specifically, a piece of cloth or clothing.

(cooking) A thin strip of fruit peel, a vegetable, etc., cut so that it curls.


shred

en-verb

shred (third-person singular simple present shreds, present participle shredding, simple past shredded, past participle shredded or shred)

shreds (present singular third-person)
shredding (participle present)
shredded (past)
shredded (participle past)
shred (participle past)
shred (infinitive)
shred (first-person present singular)
shredded (first-person past singular)
shred (present second-person singular)
shreddest (archaic present second-person singular)
shredded (past second-person singular)
shreddedst (archaic past second-person singular)
shreds (present singular third-person)
shreddeth (archaic present singular third-person)
shredded (past singular third-person)
shred (plural present)
shredded (past plural)
shred (present subjunctive)
shredded (past subjunctive)
shred (imperative present)
shredding (participle present)
shredded (participle past)
shred (participle past)

The verb is derived from Middle English shreden, shred (“to chop, cut up; to cut, hack; to wound with a knife; to cut off a part of (something); to prune, trim”) [and other forms], from Old English sċrēadian (“to cut up, shred; to cut off; to prune, trim”), from Proto-West Germanic *skraudōn, related to Proto-West Germanic *skraudan (“to cut up; to shred”), from Proto-Germanic *skraudaną (“to cut up; to shred”), ultimately from Proto-Indo-European *(s)ker- (“to cut off”).
The adjective is derived from the past participle form of the verb.

nb...

schred, schredde, schrede, screde, shreade, shrede, shredde, shrid, (Early Middle English) screda, scradien, (Ormulum) shrædenn

inh

(cooking) To cut (fruit peel, a vegetable, etc.) into thin strips that curl.


tammy

en-verb

tammy (third-person singular simple present tammies, present participle tammying, simple past and past participle tammied)

tammies (present singular third-person)
tammying (participle present)
tammied (participle past)
tammied (past)

From French tamis, assimilated to Etymology 1, above.

(cooking, transitive) To strain through a tammy.


tent

tent (third-person singular simple present tents, present participle tenting, simple past and past participle tented)

tents (present singular third-person)
tenting (participle present)
tented (participle past)
tented (past)

From Middle English tente, borrowed from Old French tente, from Vulgar Latin *tenta (“tent”), from the feminine of Latin tentus, ptp. of tendere (“to stretch, extend”), or contracted from *tendita as an alternate past participle. Displaced native Middle English tild, tilt (“tent, tilt”), from Old English teld (“tent”). Compare Spanish tienda (“store, shop; tent”).

cog

(cooking) To prop up aluminum foil in an inverted "V" (reminiscent of a pop-up tent) over food to reduce splatter, before putting it in the oven.


candy

en-verb

candy (third-person singular simple present candies, present participle candying, simple past and past participle candied)

candies (present singular third-person)
candying (participle present)
candied (participle past)
candied (past)

From Middle English sugre candy, from Old French sucre candi (literally “candied sugar”), from Arabic سُكَّر قَنْدِي (sukkar qandī), from Arabic قَنْد (qand, “rock candy”), from Persian کند (kand) from Sanskrit खण्ड (khaṇḍa, “piece, fragment, candied sugar, dried molasses”), root खण्ड् (khaṇḍ, “to divide, break into pieces”), or from Proto-Dravidian *kaṇṭu; compare Tamil கண்டு (kaṇṭu, “hard candy”).

der

سُكَّر قَنْدِي

(cooking) To cook in, or coat with, sugar syrup.


bonbon

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

Borrowed from French bonbon, reduplication of bon (“good”), from Latin bonus.

The terrine was served with black pudding bonbons.

(cooking) A small, spherical savory snack or canapé.


crunch

From earlier craunch, cranch, of imitative origin.

Smear the peanut butter, fluff, and a bit of the nutella all over, even to the very edge of the wrap. Sprinkle the crunches on top and then start rolling from one of the non-trimmed edges

2014 December 18, “Fluffernutter and Nutella Yule Log”, in The Lovely Crazy:

(cooking, generally in the plural) A small piece created by crushing; a piece of material with a friable or crunchy texture.


diablo

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

Borrowed from Spanish diablo (“devil”). Doublet of diabolo, devil, diable, and diabolus.

doublet

a diablo pizza

a diablo burger

(cooking, sometimes postpositive) Synonym of diable (“flavoured with hot spices”).


moonshine

en-noun

moonshine (countable and uncountable, plural moonshines)

moonshines (plural)
moon-shine (alternative)

From Middle English mone schyne, mone-schyne, moone shone; equivalent to moon + shine. Illegally distilled liquor is so named because its manufacture may be conducted without artificial light at night. The verb sense is a back-formation from moonshiner.

(US, cooking) A spiced dish of eggs and fried onions.


mince

en-verb

mince (third-person singular simple present minces, present participle mincing, simple past and past participle minced)

minces (present singular third-person)
mincing (participle present)
minced (participle past)
minced (past)
minch (alternative dialectal)
minse (alternative obsolete)

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

From Middle English mincen, minsen; partly from Old English minsian, ġeminsian (“to make less, make smaller, diminish”), from Proto-West Germanic *minnisōn, from Proto-Germanic *minnisōną (“to make less”); partly from Old French mincer, mincier (“to cut into small pieces”), from mince (“slender, slight, puny”), from Frankish *minsto, *minnisto, superlative of *min, *minn (“small, less”), from Proto-Germanic *minniz (“less”); both from Proto-Indo-European *mey- (“small, little”). Cognate with Old Saxon minsōn (“to make less, make smaller”), Old Dutch minson (“to make smaller”), Gothic 𐌼𐌹𐌽𐌶𐌽𐌰𐌽 (minznan, “to become less, diminish”), Swedish minska (“to reduce, lessen”), Gothic 𐌼𐌹𐌽𐍃 (mins, “slender, slight”). More at min.

cog

Butchers often use machines to mince meat.

(transitive, cooking) To cut into very small pieces; to chop finely.


render

en-verb

render (third-person singular simple present renders, present participle rendering, simple past and past participle rendered)

renders (present singular third-person)
rendering (participle present)
rendered (participle past)
rendered (past)
rendre (alternative archaic)

→ Dutch: renderen

→ Portuguese: renderizar

From Middle English renderen, rendren, from Old French rendre (“render, give back”), from Late Latin rendere, from Latin reddere (“make, give back”).

Bacon is very fatty when raw; however, most of the fat will render during cooking.

(intransitive, cooking) To have fat melt off meat from cooking.


mount

mount (third-person singular simple present mounts, present participle mounting, simple past and past participle mounted)

mounts (present singular third-person)
mounting (participle present)
mounted (participle past)
mounted (past)

From Middle English mounten, from Anglo-Norman munter, from Vulgar Latin *montāre (“climb”), from Latin montem (“mountain”). Compare modern French monter.

Mount the sauce with one tablespoon of butter.

(cooking) To incorporate fat, especially butter, into (a dish, especially a sauce to finish it).


barbecue

barbecue (third-person singular simple present barbecues, present participle barbecuing or barbecueing, simple past and past participle barbecued)

barbecues (present singular third-person)
barbecuing (participle present)
barbecueing (participle present)
barbecued (participle past)
barbecued (past)
barbeque (alternative)
bar-be-que (alternative)
bar-b-que (alternative)
bar-B-Q (alternative)
bar-b-q (alternative)
barbie (alternative)
BBQ (alternative)
'cue (alternative)
'que (alternative)
que (alternative)

From mid-17th century. Borrowed from Spanish barbacoa, from Taíno barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”. Doublet of balbacua and barbacoa.

Then he picked up a flamethrower and he barbecued Blitzen
And he took a big bite and said, "It tastes just like chicken"

1996, "Weird Al" Yankovic, “The Night Santa Went Crazy”, in Bad Hair Day:

To kill or destroy using high heat or fire; to cook; to burn.


remove

From Middle English removen, from Anglo-Norman remover, removeir, from Old French remouvoir, from Latin removēre, from re- + movēre (“to move”), equivalent to re- + move. Displaced native Old English āfierran.

A supper brings up the rear, not forgetting the introductory luncheon, almost equalling in removes the dinner.

1796, Mary Wollstonecraft, Letters Written in Sweden, Norway, and Denmark, Oxford, published 2009, page 16:

An attempt at entrées and removes failed at the first dinner-party.

1842, [Katherine] Thomson, chapter XIII, in Widows and Widowers. A Romance of Real Life., volume I, London: Richard Bentley, […], →OCLC, page 289:

(cooking, now chiefly historical) A dish served to replace an earlier one during a meal; a part of a new course.


tipsy

en-adj

tipsy (comparative tipsier, superlative tipsiest)

tipsier (comparative)
tipsiest (superlative)

From tips + -y. Compare artsy, folksy, and sudsy.

tipsy apple pie


icing

en-noun

icing (countable and uncountable, plural icings)

→ Swedish: icing

THICK FLUFFY ICING
At the present time there is a demand for very light fluffy icing that may be piled high on a cake. For beating many of the icings of this variety an electric beater is used, and the syrup is added very slowly.

1917, Janet McKenzie Hill, Cakes, Pastry and Dessert Dishes, page 92:

(cooking) A sweet, often creamy and thick glaze made primarily of sugar, often enriched with ingredients like butter, egg whites, or flavorings, typically used for baked goods.


caul

cauls (plural)
call (alternative)
cawl (alternative)

From Middle English calle, kelle, kalle, kolle (“caul, net, basket”), from Old English cāwl, cāul, cēawl, cēaul (“basket, container, net, sieve”), of uncertain origin. Reinforced by Old French cale (“close-fitting cap”), possibly a borrowing of the Old English term above, or alternatively related to Old French calotte (“headdress”), from Italian callotta, from Latin calautica (“type of female headdress which fell down over the shoulders”), itself of unknown origin. Cognate with Scots kell (“caul”).


raft

Late Middle English, of North Germanic origin, from West Old Norse raptr, from Proto-Germanic *raf-tra-, from Proto-Indo-European *rap-tro-, from *rep- (“stake, beam”). See also Norwegian raft (“beam, rafter”), Danish raft (“thin pole”). Compare also Albanian trap (“raft, ferry”).

(cooking) A mass of congealed solids that forms on a consommé because of the protein in the egg white.


bain-marie

bains-marie (plural)
bain marie (alternative)

Borrowed from French bain-marie, from Medieval Latin balneum Mariae (literally “Maria's bath”).

cog

Steam tables, bains marie, and chaffing dishes require that an accurate external probe thermometer be used.

2003, Ronald H. Schmidt, Gary E. Rodrick, Food Safety Handbook, page 511:

(cooking) A large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.


chuck

en-noun

chuck (countable and uncountable, plural chucks)

Arm chucks represent approximately 54% of the beef forequarters.

1975, Thomas Fabbricante, William J. Sultan, Practical Meat Cutting and Merchandising: Beef, page 141:

Often, pieces of the chuck are sold boneless as flat chunks of meat or rolled and tied.

2001, Bruce Aidells, Denis Kelly, The Complete Meat Cookbook: A Juicy and Authoritative Guide, page 190:

The chucks are that portion of foresaddle remaining after excluding the hotel rack and plate portions of the breast as described in Item No. 306. The veal foreshanks (Item No. 312) and brisket may either be attached or separated and packaged with the chucks.

2006, North American Meat Processors Association, The Meat Buyers Guide: Beef, Lamb, Veal, Pork, and Poultry, page 113:

(cooking) Meat from the shoulder of a cow or other animal.


black-eyed Susan

black-eyed Susan (plural black-eyed Susans)

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

(UK, cooking) A kind of boiled pudding with currants.


slather

Unknown; attested from early 19th century, in the sense "to slip, slide".

(cooking) A thick sauce or spread that is to be slathered (spread thickly) onto food.


fond

From French, ultimately from Latin fundus. Doublet of fund and fundus.

He used the fond to make a classic French pan sauce.

(cooking) Brown residue in pans from cooking meats and vegetables.


chicory

chicory (countable and uncountable, plural chicories)

chicories (plural)
chiccory (alternative)
chickory (alternative)

From Late Middle English cicoree, cicory, cicorea, sicory, sycory (“common chicory (Cichorium intybus); heliotrope”), from Old French cicoree (modern French chicorée (“common chicory; endive; coffee substitute made from common chicory”)), or directly from its etymon Medieval Latin cicorea, cichorea, *cichōria, from Latin cichorium, cichoreum (“common chicory; endive”), from Ancient Greek κίχορα (kíkhora), κιχόρεια (kikhóreia), neuter plural of κιχώριον (kikhṓrion, “chicory”). The English word is cognate with Italian cicórea, and is a doublet of succory.

cog

The Coffee planters have invariably waged war against the use of Chicory, under the conscientious conviction that every ounce of Chicory consumed in England displaced an ounce of their Coffee in the market. [...] That the prudent, sensible, moderate use of Chicory has been abused, there can be no question; but the same remark applies to everything which has every been found useful in any branch of manufacture whatever.

1829, William Law, “Letter V. A Chapter on Chicory.”, in The History of Coffee, including a Chapter on Chicory, London, Edinburgh: Reprinted by William and George Law, […], published 1850, →OCLC, pages 37–38:

Whatever be the discoverable properties and applications of the dandelion tribe of vegetables, our object in the meanwhile is to see what part chicory is made to perform in the preparation and sale of coffee. [...] Of the flavour of the pure infusion of chicory we have already spoken: it was that of a peculiar bitterish sweet, not very palatable, yet not positively distasteful. [...] The flavour of the mixed coffee and chicory infusion was at once recognised to be that which the beverage called coffee ordinarily has when well made, and which most coffee-drinkers, we should imagine, would prefer.

1849 April 7, “The Outcry about Chicory”, in William, Robert Chambers, editors, Chambers's Edinburgh Journal, volume XI, number 275 (New Series), Edinburgh: Published by William and Robert Chambers; London: W[illiam] S[omerville] Orr, →OCLC, page 217, column 1:

Chiccory, as gentlemen know, is a substitute for coffee, and is preferred by many people to coffee. It is recommended by physicians in many cases of nervous disease as a substitute for coffee for the use of those for whose nerves coffee is too violent, yet who are accustomed to that beverage when in health.

1872 May 9, [William Darrah] Kelley?, “Tariff and Tax Bill”, in F[ranklin] & J[ohn] Rives and George A. Bailey, editors, The Congressional Globe: Containing the Debates and Proceedings of the Second Session Forty-second Congress; […], part IV, Washington, D.C.: Office of the Congressional Globe, →OCLC, page 3240, column 2:

It is a very prevalent idea that the admixture of chicory with coffee is a decided improvement, and de gustibus non est disputandum [tastes cannot be disputed]; but the low price of chicory as compared with coffee is a strong temptation to increase the proportion of chicory to an undue extent.

1874 March 20, Alfred H. Allen, “Chemistry Applied to the Detection of Adulteration”, in William Crookes, editor, The Chemical News and Journal of Physical Science: A Journal of Practical Chemistry in All Its Applications to Pharmacy, Arts, and Manufactures, volume XXIX, number 747, London: Henry Gillman, […], →OCLC, section I (Coffee and Chicory), page 129, column 1:

(uncountable, cooking) A coffee substitute made from the roasted roots of the common chicory, sometimes used as a cheap adulterant in real coffee.


fennel

en-noun

fennel (usually uncountable, plural fennels)

From the Middle English fenel, from the late Old English finuðl, finule (weak feminine forms); fenol, finul (masculine forms), from Proto-West Germanic *fenukl, from the Vulgar Latin *fēnuclum, fēnoclum, from Late Latin fēnuculum, from the Classical Latin faeniculum, a diminutive form of faenum (“hay”); compare the Italian finocchio, the Occitan fenolh, the French fenouil, and the Spanish hinojo. Doublet of finocchio and finook.

(cooking) The bulb, leaves, or stalks of the plant, eaten as a vegetable.

شَمَر

bulb, leaves, or stalks eaten as a vegetable

(cooking) The seeds of the fennel plant used as a spice in cooking.


tamarind

tamarind (countable and uncountable, plural tamarinds)

From Late Middle English thamarynde, from Old French tamarinde, from Medieval Latin tamarindus, from Arabic تَمْر هِنْدِيّ (tamr hindiyy, literally “Indian date”).

der

تَمْر هِنْدِيّ

Currently, the Palestinian territories are being featured, and the menu boasts treats like maftoul (a garlicky chicken and couscous dish) and tamar Hindi (chilled tamarind juice with rose water).

2015 April 30, Jordan Bissell, “10 wacky U.S. restaurants”, in CNN:

He began to crack tamarinds, pulling out the pod flesh, adding sugar and black pepper from his palms.

2021, Leone Ross, This One Sky Day, Faber & Faber Limited, page 253:

Worcestershire sauce
Worcestershire sauce

(cooking) The fruit of this tree; the pulp is used as spice in Asian cooking and in Worcestershire sauce.


drizzle

en-verb

drizzle (third-person singular simple present drizzles, present participle drizzling, simple past and past participle drizzled)

drizzles (present singular third-person)
drizzling (participle present)
drizzled (participle past)
drizzled (past)

Perhaps a back-formation from dryseling, a dissimilated variant of Middle English drysning (“a falling of dew”), from Old English drysnan (“to extinguish”), related to Old English drēosan (“to fall, to decline”), making it cognate to modern English droze and drowse. Compare also dialectal Swedish drösla.

cog

The recipe says to toss the salad and then drizzle olive oil on it.

(cooking, transitive) To pour slowly and evenly, especially oil or honey in cooking.

The recipe says to toss the salad and then drizzle it in olive oil.

(cooking, transitive) To cover by pouring in this manner.


velvet

en-verb

velvet (third-person singular simple present velvets, present participle velveting, simple past and past participle velveted)

velvets (present singular third-person)
velveting (participle present)
velveted (participle past)
velveted (past)

From Middle English velvet, velwet, veluet, from Old Occitan veluet, from Late Latin villutittus, diminutive of villūtus, from Latin villus (“shaggy hair, tuft of hair”). Cognate with French velours.

uder

Blanching cut and specially marinated chicken in oil or water prior to stir-frying is a technique common to Chinese restaurant kitchens. The 20-second bath tenderizes the chicken remarkably, hence the process has been dubbed "velveting" in English. Velveted chicken is half-cooked, will not stick to the pan, and needs almost no oil when stir-fried.

1982, Barbara Tropp, The Modern Art of Chinese Cooking, Morrow, published 1982, page 137:

(cooking) To coat raw meat in starch, then in oil, preparatory to frying.


schmaltz

Borrowed from Yiddish שמאַלץ (shmalts) or German Schmalz. Doublet of smalt, smalto, and enamel.

schmalz (alternative)
shmaltz (alternative)
shmalz (alternative)

Even now, as medical science has given a nod to the moderate consumption of saturated animal fats, and the culinary elite has fallen hard for the likes of lard, tallow and duck fat, poor schmaltz remains the babushka-clad cousin not invited to the table. This is a shame, because schmaltz is one the most versatile and flavorful fats you can use.

2014 December 9, Melissa Clark, “Schmaltz Finds a New, Younger Audience”, in The New York Times, →ISSN, archived from the original on 2014-12-10:

(cooking) Rendered chicken or goose fat.


crackling

en-noun

crackling (countable and uncountable, plural cracklings)

For the first time in his life […]he tasted crackling.

1823, Elia [pseudonym; Charles Lamb], Elia. Essays which have Appeared under that Signature in The London Magazine, London: […] [Thomas Davison] for Taylor and Hessey, […], →OCLC:

(cooking, often in the plural, US) Fat that, after roasting a joint, hardens and crispens

To make chicken crackling, use 500 g (1 lb 1V2 oz) chicken skin. Wash and remove excess fats.

2011 February 28, Arlene Diego, Step by Step Cooking Filipino: Delightful Ideas for Everyday Meals, Marshall Cavendish International Asia Pte Ltd, →ISBN, page 54:

(cooking, in the singular in British) The crispy rind of roast pork.

... but often forgotten are the equally delicious chicken cracklings. In this recipe, baguette slices spread with a delicious maple and sea salt butter are baked, then topped with crispy pan-fried chicken skin, sweet soft dates,[…]

2016 October 4, Eva Kosmas Flores, Adventures in Chicken: 150 Amazing Recipes from the Creator of AdventuresInCooking.com, Houghton Mifflin Harcourt, →ISBN, page 26:

(cooking, countable) A crispy, fried skin or rind, especially of pork.


dowdy

en-verb

dowdy (third-person singular simple present dowdies, present participle dowdying, simple past and past participle dowdied)

dowdies (present singular third-person)
dowdying (participle present)
dowdied (participle past)
dowdied (past)

First appears c. 1581. Origin uncertain, probably literally "little poorly dressed woman," formed from doue, "poorly dressed woman". Possibly also related to the Scots dow, meaning to "fade".

Topping the apples with squares of dough allowed steam to escape during baking, preventing the apples from overcooking. Dowdying the crust partway through created the dessert's sweet finish.

2021, America's Test Kitchen, The Complete Cook’s Country TV Show Cookbook, page 743:

(cooking, transitive) To press the crust into the filling during baking, to allow the juices to caramelize on top.


piping

en-noun

piping (countable and uncountable, plural pipings)

(cooking) Icing extruded from a piping bag.


reduction

reduction (countable and uncountable, plural reductions)

From Middle English reduccion, a borrowing from Old French reducion, from Latin reductiō, reductiōnem.

(cooking) The process of rapidly boiling a sauce to concentrate it.

kokoon keittäminen

cooking: process of concentrating a sauce


French cut

(cooking) Sliced lengthwise, making strips long and thin (e.g. French cut green beans, French [cut] fries). cf. julienne.


knob

From Middle English knobbe, from Middle Low German knobbe (“knob; knot in wood”), probably via Old Saxon from a variant of Proto-Germanic *knappô (“knob, lump”), one of several kn- words related to *knudaną (“to knead”).
Cognate with Dutch knob, knobbel (“knob”), German Knubbe, Knubbel (“knob”). See also knop. For the sense of a rounded hill, see nab and knab.

բռնակ

rounded protuberance, handle, or control switch

(cooking) A dollop, an amount just larger than a spoonful (usually referring to butter).

noix

in cooking, an amount just larger than a spoonful, usually of butter


spit roast

spit roasts (plural)
spitroast (alternative)

We're having a hog spit roast at the weekend.

(cooking) The technique of roasting an animal over a fire, where the cook pokes a rod through the animal and sets the ends on two sticks to suspend the animal over the fire.


kipper

en-verb

kipper (third-person singular simple present kippers, present participle kippering, simple past and past participle kippered)

kippers (present singular third-person)
kippering (participle present)
kippered (participle past)
kippered (past)

From Old English cypera (“male salmon”), perhaps related to Old English coper (“reddish-brown metal”) (see copper), on resemblance of color. Another theory connects it to kip (“sharp, hooked lower jaw of the male salmon in breeding season”), from Middle English kippen (“to seize, snatch”), but OED doubts this.

inh

There was kippered salmon, and Finnan haddocks, and a lamb's head, and a haggis[…]

1836 March – 1837 October, Charles Dickens, chapter 49, in The Posthumous Papers of the Pickwick Club, London: Chapman and Hall, […], published 1837, →OCLC:

(cooking) To prepare (a herring or similar fish) by splitting, salting, and smoking.


gluten

en-noun

gluten (countable and uncountable, plural glutens)

From Middle French gluten, borrowed from Latin glūten (“glue”).

Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten. It consists mainly of protein, and includes what may well be the largest protein molecules to be found in the natural world.

2004, Harold McGee, chapter 10, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lower gluten content of the flour makes for dense results […]

2010 June 10, Felicity Cloake, Word of Mouth Blog, The Guardian:

(cooking, biochemistry) The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.


macro

1933, from macro-, from French, from Latin, from Ancient Greek μακρός (makrós, “long”).

While there are many aspects to this way of living, the actual “diet” focuses on whole foods, consumed in traditional methods. A typical macro bowl includes grains, beans, steamed veggies, sea vegetables, and fermented foods.

(cooking, colloquial) Clipping of macrobiotic.


broil

en-verb

broil (third-person singular simple present broils, present participle broiling, simple past and past participle broiled)

broils (present singular third-person)
broiling (participle present)
broiled (participle past)
broiled (past)

From Middle English broylen, brulen (“to broil, cook”), from Anglo-Norman bruiller, broiller (“to broil, roast”), Old French brusler, bruller (“to broil, roast, char”), a blend of two Old French verbs:
* bruir (“to burn”), from Frankish *brōjan (“to burn, scald”)
* usler (“to scorch”), from Latin ustulō (“to scorch”)

To broil a pigeon. When you broil them, do them in the same manner, and take care your fire is very clear, and set your gridiron high, that they may not burn, and have a little parsley and butter in a cup. You may split them, and broil them with a little pepper and salt, and you may roast them only with a little parsley and butter in a dish.

1788, Hannah Glasse, The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yest Published, page 6:

To broil Red Mullet. Neither seale nor gut your mullet, wipe them very clean in a cloth, butter half a sheet of writing paper for each fish, put them in, and fasten it all round; have a very clear fire, broil them very gently for twenty minutes, hen put them in a dish, with anchovy sauce and plain butter in boats.

1798, Richard Briggs, The English Art of Cookery…With Bills of Fare for Every Month in the Year…A New Edition, page 70:

To broil fish. To broil trout in a third way. When they are cleaned and washed, dry them well in a napkin. Then bind them about with packthread, sprinkle them with melted butter and salt, and broil them over a gentle fire, turning them from time to time.

1813, Bell Plumptre, Domestic Management; Or, the Healthful Cookery-Book, page 247:

(transitive, Canada, US, obsolete in the UK) To cook by direct, radiant heat.

жа́рить

на откры́том огне́


whipping

en-noun

whipping (countable and uncountable, plural whippings)

(uncountable) A cooking technique in which air is incorporated into cream to produce whipped cream.


stew

stew (usually uncountable, plural stews)

→ Japanese: シチュー (shichū)

From Middle English stewe, stue, from Anglo-Norman estouve, Old French estuve (“bath, bathhouse”) (modern French étuve), from Medieval Latin stupha, of uncertain origin. Perhaps from Vulgar Latin *extufāre, from ex- + Ancient Greek τῦφος (tûphos, “smoke, steam”), from τύφω (túphō, “to smoke”). See also Italian stufare, Portuguese estufar. Compare also Old English stuf-bæþ (“a hot-air bath, vapour bath”); see stove.

cog

(obsolete) A cooking-dish used for boiling; a cauldron.


ingredient

From Middle French ingredient, from Latin ingrediens, present participle of ingredior (“I go or enter into or onto”).

Holonym: end result

Innovation is just one ingredient for continued growth.

Patience and understanding are key ingredients for a long-lasting marriage.

(figurative) A necessary element to achieve a certain goal; a component.


fatigue

en-verb

fatigue (third-person singular simple present fatigues, present participle fatiguing, simple past and past participle fatigued)

fatigues (present singular third-person)
fatiguing (participle present)
fatigued (participle past)
fatigued (past)

From French fatiguer, from Latin fatīgāre (“to weary, tire, vex, harass”).

väsyä

engineering: to undergo the process of fatigue

The handsome, silver-haired proprietor was absorbed in fatiguing a salad for a family party.

1927, Dorothy L. Sayers, chapter 1, in Unnatural Death:

(transitive, cooking) To wilt a salad by dressing or tossing it.

nuuduttaa

cooking: to wilt a salad by dressing or tossing it


LGBT

LGBTs (plural)
LGBT (plural)
GLBT (alternative)
lgbt (alternative)

Initialism of lesbian, gay, bisexual, transgender or transsexual, derived from earlier LGB. Attested since 1988. Used as a self-designation in United States gay rights activism since about 1990.

initialism

Whether it’s LGBT sandwiches in an era where schools in Birmingham are facing protests for teaching LGBTQ rights, or Nike promoting the fight against police brutality in the age of Trump, brands are tapping into this sense of millennial grievance.

2019 May 23, Owen Jones, “Woke-washing: how brands are cashing in on the culture wars”, in The Guardian, →ISSN:

(cooking) A sandwich named after the sexuality-gender term, composed of lettuce, guacamole or avocado, bacon, tomato. A variant of the BLT.


flank

From Late Middle English flanc, from Late Old English flanc (“flank”), from Old French flanc, of Germanic origin, probably Frankish *hlanca, from Proto-Germanic *hlankō (“bend, curve, hip, flank”), from Proto-Germanic *hlankaz (“flexible, sleek, bendsome”), from Proto-Indo-European *kleng- (“to bend”). Akin to Old High German hlanca (“loin”), Middle Low German lanke (“hip joint”) (German lenken (“to bend, turn, lead”)), Old English hlanc (“loose, slender, flaccid, lank”). More at lank.

cog

(cooking) A cut of meat from the flank of an animal.


cake mix

en-noun

cake mix (countable and uncountable, plural cake mixes)

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

A powdered mixture of the dry ingredients used to produce a cake or the finished mixture before baking.


soupspoon

soupspoons (plural)
soup spoon (alternative)

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


strata

The bread is layered with the filling to produce strata (layers).

Egg dishes, stratas, and casserole recipes are delicious for breakfast and work well in the slow cooker.

2014, Slow Cooking for Two (Mendocino Press)

(US, cooking) A kind of layered casserole dish in American cuisine.


stuffed

en-adj

stuffed (comparative more stuffed, superlative most stuffed)

more stuffed (comparative)
most stuffed (superlative)

We're having stuffed turkey for dinner.

The turkey is stuffed with a stuffing made of bread and herbs.

(cooking) Filled with a filling and seasoning.


sample

Inherited from Middle English saumple, sample, from Old French essample (“example”), from Latin exemplum. Doublet of example and exemplum.

(cooking) A small quantity of food for tasting, typically given away for free.


scroll

From Middle English scrowle, scrolle, from earlier scrowe, scrouwe (influenced by Middle English rolle), from Old French escroe, escrowe, escrouwe (“scroll, strip of parchment”), from Frankish *skrōda (“a shred”), from Proto-Germanic *skraudō, from *skrew- (“to cut; cutting tool”), extension of *(s)ker- (“to cut”). Doublet of shred and escrow.

I ordered a glass of lemonade and a coffee scroll.

(cooking) A kind of sweet roll baked in a somewhat spiral shape.


catch on

en-verb

catch on (third-person singular simple present catches on, present participle catching on, simple past and past participle caught on)

catches on (present singular third-person)
catching on (participle present)
caught on (participle past)
caught on (past)

go the way of the dinosaurs

antonym(s) of “become commonplace or standard”

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

They waited for the pot roast to "catch on," sticking to the pot just enough to brown

2011, Mark Gaier, Clark Frasier, Rachel Forrest, Ron Manville, Maine Classics: More than 150 Delicious Recipes from Down East, Philadelphia: Running Press, →ISBN, page 172:

(intransitive, New England, dated, of food) To become stuck to the cooking vessel; to brown or burn slightly.


seasoning

en-noun

seasoning (countable and uncountable, plural seasonings)

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

To distinctify the seasoning, add grated fresh ginger, finely minced green chili (serrano or jalapeno), or chopped fresh herbs: cilantro, mint, thyme.

“We use it in drinks. We use it in desserts. We use it in savory food. It’s in almost everything. Salt, sugar and MSG – I always joke that they’re the Chinese Trinity of seasonings.”

2024 January 2, Maggie Hiufu Wong, “MSG is the most misunderstood ingredient of the century. That’s finally changing”, in CNN:

(cooking) Something used to add taste or flavour to food, such as salt and pepper or other condiment, herb or spice.

(cooking) Adding a layer of fat to render the surface of cookware non-stick.


amaranth

amaranth (countable and uncountable, plural amaranths)

amaranths (plural)
amarant (alternative obsolete)

Borrowed from French amarante, or directly from its etymon Latin amarantus (the word ending influenced by plant names derived from Ancient Greek ἄνθος (ánthos, “a bloom, blossom, flower”)), from Ancient Greek ἀμάραντος (amárantos, “eternal, undying, unfading, unwilting; amaranth; everlasting flower”) (modern Greek αμάραντος (amárantos)), from ᾰ̓- (ă-, the alpha privativum, a prefix forming words having a sense opposite to the word or stem to which it is attached) + μαραίνω (maraínō, “to shrivel, wither”) + -τος (-tos, suffix forming adjectives).

edible amaranth

Chinese amaranth, Ganges amaranth, willow-leaf amaranth; Amaranthus tricolor

They [the Aztecs] considered the plant sacred and it played a key role in many rituals. The Catholic Spaniards were particularly disturbed by the practice of mixing a little blood from human sacrifices into amaranth dough, baking it into cakes which were then broken up and eaten by the faithful. […] In the nineteenth century there were reports of rosaries being made out of the stuff, and popped amaranth, mixed with honey, is still used to make a sweet called alegria ('happiness') in Mexico.

2016, Kassia St Clair, “Amaranth”, in The Secret Lives of Colour, London: John Murray, →ISBN:

(cooking) The seed of these plants, used as a cereal.


soda bread

en-noun

soda bread (usually uncountable, plural soda breads)

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

(cooking) Bread made using sour milk and bread soda (baking soda) as a raising agent, rather than yeast; common in Ireland.

pa de soda

bread made using sour milk and baking soda


shoestring

The noun is derived from shoe + string. The adjective is derived from the noun, while the verb is derived from terms such as shoestring catch and shoestring tackle.

shoestring French fries

An object that is long and thin, like a shoestring (sense 1).

(cooking) A long, narrow cut of a food; a julienne.

жулиен

long, narrow cut of a food — see also julienne


croquette

→ Irish: cróicéad

Borrowed from French croquette, from croquer (“to crunch”) + -ette (suffix indicating diminution). Doublet of korokke.

(cooking) A minced, cooked food (usually meat or vegetables), which is deep-fried in fat and sometimes sprinkled with breadcrumbs.


temper

en-verb

temper (third-person singular simple present tempers, present participle tempering, simple past and past participle tempered)

tempers (present singular third-person)
tempering (participle present)
tempered (participle past)
tempered (past)
tempre (alternative)

From Middle English temperen, tempren, from Old English ġetemprian, temprian, borrowed from Latin temperō (“I divide or proportion duly, I moderate, I regulate; intransitive senses I am moderate, I am temperate”), from tempus (“time, fit season”). Compare also French tempérer. Doublet of tamper. See temporal.

der

(cooking) To adjust the temperature of an ingredient (e.g. eggs or chocolate) gradually so that it remains smooth and pleasing.


spring chicken

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From spring + chicken. First appears c. 1765 in The Public Advertiser.

(cooking) A chicken for eating while it is still young.


Caesar salad

en-noun

Caesar salad (countable and uncountable, plural Caesar salads)

Caesar salads (plural)
Cæsar salad (alternative)

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Named after (Italian-born) US restaurateur Caesar Cardini (1896–1956) who is generally thought to have invented it for his Tijuana restaurant in 1924.

Would you like some Caesar salad for lunch?

Of all the Caesar salads I've tasted, this is the finest.

(cooking, countable and uncountable) A type of salad, generally made from romaine lettuce, croutons, parmesan cheese, coddled or hard-boiled eggs, fresh-ground black pepper and Worcestershire sauce.


aloo

From Hindustani آلو (ālo) / आलू (ālū), ultimately from Sanskrit आलु (ālu), said to mean the edible root of a variety of Amorphophallus paeoniifolius.


salamander

/ˈsæləˌmɑːndə/

From Middle English salamandre, from Anglo-Norman salamandre, from Latin salamandra, from Ancient Greek σαλαμάνδρα (salamándra), of uncertain origin (per Beekes, likely Pre-Greek); possibly of Iranian origin, see Persian سمندر (samandar) for more information.

The salamander, a fairly long metal utensil with a flat rounded head, was left in the fire until red hot and then used to brown the top of a dish without further cooking.

1977, Richard Daunton-Fear, Penelope Vigar, Australian Colonial Cookery (discussing 19th century cookery), Rigby, 1977, page 41

(cooking) A metal utensil with a flat head which is heated and put over a dish to brown the top.

The chef first put the steak under the salamander to sear the outside.

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

2006, Frank Saxon, editor, Tolley's Industrial and Commercial Gas Installation Practice [Gas Service Technology; 3], 4th edition, Oxford, Burlington, Mass.: Elsevier Newnes, →ISBN, page 35:

(cooking) A small broiler (North America) or grill (Britain) that heats the food from above, used in professional cookery primarily for browning.


modernist

en-adj

modernist (comparative more modernist, superlative most modernist)

more modernist (comparative)
most modernist (superlative)

Clipping of Modernist Cuisine (molecular gastronomy)

molecular gastronomy
molecular gastronomy

(cooking) Pertaining to the culinary arts of molecular gastronomy


dressing

en-noun

dressing (countable and uncountable, plural dressings)

→ German: Dressing

From Middle English dressing, dressinge, dressynge, equivalent to dress + -ing.

I was even more excited to tailor it with a choice of dressings — blue cheese, ranch, French, Russian, Italian, creamy Italian.

2021 July 21, Gabrielle Hamilton, “A Salad So Good You Can Eat It for Breakfast”, in The New York Times, →ISSN:

(cooking) A sauce, especially a cold one for salads.

مَرَقَة

sauce, especially a cold one for salads — see also salad dressing


Creole

en-adj

Creole (comparative more Creole, superlative most Creole)

more Creole (comparative)
most Creole (superlative)

Variously from French créole, from its source, Spanish criollo, and from its source, Portuguese crioulo, itself probably a diminutive of cria (“person raised in one’s house, servant”), from criar (“to rear, to bring up”), from Latin creō (“I create, make, produce”). Doublet of Criollo, Crioulo, and Krio.

(cooking) Prepared according to a cooking style developed in a Creole area, now especially that of Louisiana, characterised by a mixture of European and African influences.


Florentine

From French florentin, from Latin flōrentīnus.

(cooking) Alternative form of florentine (“biscuit”).


macedonia

Try the whole filet mignon, roast duckling, green lasagna, choucroute garni, Cornish hens, and the macedonia of fruit made each day.

1991, New York Magazine, volume 24, number 50, page 94:

(cooking) Alternative form of macédoine.


french

en-verb

french (third-person singular simple present frenches, present participle frenching, simple past and past participle frenched)

frenches (present singular third-person)
frenching (participle present)
frenched (participle past)
frenched (past)

From Middle English French, Frensch, Frensh, from Old English Frencisc (“of the Franks, Frankish, French”), from Franca (“a Frank”). Compare Old High German Franko (“a Frank”), akin to Old English franca (“javelin, spear”), from the use of such weapons by the Franks.

inh

(cooking) To French trim; to stylishly expose bone by removing the fat and meat covering it (as done to a rack of lamb or bone-in rib-eye steak).


taco

Borrowed from Mexican Spanish taco (“light lunch”, literally “stopper, plug, wad”).

bor

(cooking) A Mexican snack food made of a small tortilla (soft- or hard-shelled) filled with ingredients such as meat, rice, beans, cheese, diced vegetables, and salsa.


cream of tartar

LL-Q1860 (eng)-Flame, not lame-cream of tartar.wav

potassium bitartrate
potassium bitartrate

(organic chemistry) Potassium hydrogen tartrate (also called potassium bitartrate), a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites.


baking powder

en-noun

baking powder (countable and uncountable, plural baking powders)

baking powders (plural)
baking-powder (alternative dated)

A dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released.


leavening agent

leavening agent (plural leavening agents)

Any organism or substance added to a food product (such as dough or batter) that makes it rise when cooked.


crème

crème (countable and uncountable, plural crèmes)

Unadapted borrowing from French crème. Doublet of cream and crema.

(cooking) A very sugary, fluffy white cream derivative or creamlike analogue.


BLT

I wish I could make everyone a BLT. That would be the end of the golden arches, I'm sure of it. There are times when the BLT just tastes right, primal and true, the best thing you could ever eat.

2010, Michele A. Jordan, The BLT Cookbook, Harper Collins, →ISBN, pages 5–6:

(cooking) Initialism of bacon, lettuce and tomato: a sandwich made with these main ingredients.


grill

en-verb

grill (third-person singular simple present grills, present participle grilling, simple past and past participle grilled)

grills (present singular third-person)
grilling (participle present)
grilled (participle past)
grilled (past)
grille (alternative)

1655, from French gril, from Middle French gril, from Old French greïl, graïl (“gridiron”), from graïlle (“grate, grating”), from Latin crātīcula (“gridiron”), diminutive of crātis (“hurdle, wickerwork”), q.v. Related to griddle, hurdle.

Bradly hung the fowl in a sugar-bag for to-morrow's dinner and set about grilling chops, with tomatoes stuffed with cheese and breadcrumbs in the pan.

1938, Norman Lindsay, Age of Consent, 1st Australian edition, Sydney, N.S.W.: Ure Smith, published 1962, →OCLC, page 139:

(transitive, Australia, New Zealand, UK) To cook food under the element of a stove or only under the top element of an oven – (US) broil, (cooking) salamander.


back burner

back burners (plural)
back-burner (alternative)
backburner (alternative)

In restaurants, the back burner is the place that chefs leave their sauces and soup stocks to simmer while they are engaged in other, more immediately pressing, and faster operations on the front burners.

2005, David Rosenwasser, Jill Stephen, Writing Analytically, Cengage Learning, →ISBN, page 38:

Also, avoid reaching across a lit burner in the front of the stove to stir a pot on a back burner. Turn the front burner off while you tend to food on a back burner.

2008, Frances E. Ruffin, Kitchen Smarts, The Rosen Publishing Group, Inc, →ISBN, page 33:

(countable) A section of a stove used to keep some pots warm while one focuses on others.


blister

blister (third-person singular simple present blisters, present participle blistering, simple past and past participle blistered)

blisters (present singular third-person)
blistering (participle present)
blistered (participle past)
blistered (past)

From Middle English blister, from Old French blestre, from a Germanic source. Compare Middle Dutch blyster (“swelling”), Old Norse blastr (“a blowing”).

(cooking, transitive) To sear after blaching.


trifle

en-noun

trifle (countable and uncountable, plural trifles)

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

From Middle English trifle, trifel, triful, trefle, truyfle, trufful, from Old French trufle (“mockery”), a byform of trufe, truffe (“deception”), of uncertain origin.

It is interesting to watch the surface joviality on screen while racism is layered between courses like soggy trifles.

2020 May 27, Kieran Yates, “Fifteen years of TV dinners: why Come Dine With Me has endured”, in The Guardian, →ISSN:

(cooking) An English dessert made from a mixture of thick custard, fruit, sponge cake, jelly and whipped cream.


refry

en-verb

refry (third-person singular simple present refries, present participle refrying, simple past and past participle refried)

refries (present singular third-person)
refrying (participle present)
refried (participle past)
refried (past)

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

(cooking) In Mexican cookery, to fry beans after boiling and mashing them.


britches

→ Unami: pëlëchis

An alteration of breeches (“trousers, pantaloons”) in use since at least the 18th century in Britain and British colonies.

get glad in the same britches one got mad in


rubbed

(cooking) Having had a substance applied through rubbing.


puree

en-noun

puree (usually uncountable, plural purees)

Alternative form of puri (“type of unleavened bread”).


frenched

en-adj

frenched (comparative more frenched, superlative most frenched)

more frenched (comparative)
most frenched (superlative)

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


French toast

en-noun

French toast (countable and uncountable, plural French toasts)

French toasts (plural)
french toast (alternative)

/ˌfɹɛnt͡ʃ ˈtəʊst/

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

First recorded use in 1660, in a recipe without eggs, in the current sense from 1870s. The common French name for the dish is pain perdu (literally “lost bread”).

I'd like syrup on my French toast.

(cooking) Food prepared by dipping bread into egg batter and frying.

пържена филия

food prepared by dipping bread into egg batter and frying


gild

en-verb

gild (third-person singular simple present gilds, present participle gilding, simple past and past participle gilded or gilt)

gilds (present singular third-person)
gilding (participle present)
gilded (participle past)
gilded (past)
gilt (participle past)
gilt (past)

From Middle English gilden, gulden, from Old English gyldan (“to gild, to cover with a thin layer of gold”), from Proto-West Germanic *gulþijan, from Proto-Germanic *gulþijaną, from Proto-Germanic *gulþą (“gold”).

inh

Gild the entire outside with beaten egg yolk, and sprinkle it with grated parmesan.

2008, Ivan P. Day, Cooking in Europe, 1650-1850, page 98:

(transitive, cooking) To decorate with a golden surface appearance.


poach

From Middle English pochen (“to poach (eggs)”), from Old French pocher "to put (egg yolks) in pockets" (i.e. in bags formed by the whites), from Old French poche (“pocket”).

der

Peaches are so perfect they need very little to make them extra special—just a quick poach in basil-scented rosé wine and a few adoring strawberries.

2005, Jill Dupleix, Good Cooking: The New Basics, page 152:


eggy

en-adj

eggy (comparative eggier, superlative eggiest)

eggier (comparative)
eggiest (superlative)

eggy bread

(cooking) Covered with or dipped in egg.

an eggy smell/taste


turducken

en-noun

turducken (countable and uncountable, plural turduckens)

The main attraction at dinner this week is called "turducken." To make it, [Paul] Prudhomme stuffs a boneless chicken with a reddish sausage stuffing; the stuffed chicken is then stuffed into a boneless duck with cornbread stuffing; finally, the chicken and the duck are stuffed into boneless turkey with greenish oyster stuffing. When sliced, you have three birds and a rainbow of stuffings.

1982 November 29, Charles Michener, Linda R. Prout, “Glorious Food: The New American Cooking”, in Newsweek, volume 100, New York, N.Y.: Newsweek, Inc., →ISSN, →OCLC, page 92, column 2:

Turducken is a true niche item; a product that has its roots firmly established in Cajun country and is growing in popularity [...] Skip Shensky, managing partner of the All Cajun Food Co., says his company sold 1,500 turduckens this year. […] Broussard’s experience with the product is a little different. He and his brother grew up eating turducken.

1999, Meat and Poultry, volume 45, Mill Valley, Calif.: Oman Publishing, →ISSN, →OCLC, page 26:

Although I may never eat turducken [“Birds of […]

Now, I will admit that when it came time to lay knife on turducken, with everybody gathered around in avid anticipation, the result was horrifying. Instead of freeing a beautiful slice of marbled meat, my knife unleashed a steaming avalanche of something brown and granular onto the platter.

2003 January 4, Jim Kershner, “Happy Turducken Day”, in The Spokesman-Review, Spokane, Wash.: Cowles Publishing Company, →ISSN, →OCLC; republished in Shaun O’L. Higgins, editor, Mountain Goats are My Weakness: And Other Tales of Life in the Northwest (A Spokesman-Review Book), Spokane, Wash.: New Media Ventures, 2004, →ISBN, page 46:

In his black Armani tuxedo, Dad set the first slice of turducken on one of the expensive china plates in a tall stack beside him and held it up.

2008, S. A. Bodeen, The Compound, Square Fish, published 2009, →ISBN, pages 103–104:

We eat turducken: a duck stuffed inside a chicken stuffed inside a turkey. The whole thing deep fat fried.

2009, Rebecca Wolff, editor, A Best of Fence: Fiction & Nonfiction, Fence Books, →ISBN, page 385:

LET’S EAT TURDUCKEN! Uh … Let’s not. It’s stuffed with a chicken … it’s stuffed with a duck …

RICARDO: [...] And is it the final stage of understanding what black matter and dark energy is that holds our turkey together for Thanksgiving, for instance? / CARROLL: That's – it's a great point because we live in a turducken universe. There's all sorts of different ingredients that are involved in the list of what goes into the cosmos we observe. There's dark energy. There's dark matter. There's ordinary matter. The Higgs boson is the final piece of the ordinary matter puzzle.

2012 November 16, Sean [Michael] Carroll, “Talk of the Nation: Searching for ‘The Particle at the End of the Universe’”, in NPR, archived from the original on 2014-04-17:

Bob: Listen, I figured out how to have our own Thanksgiving, stuffed inside Fischoeder's Thanksgiving, like a turducken. / Gene: A poultry within a poultry. It's like Inception with meat.

2012 November 18, Lizzie Molyneux, Wendy Molyneux, “An Indecent Thanksgiving Proposal”, in Bob’s Burgers, season 3, episode 5:

PAULA'S GUILT-FREE® TURTURTURDUCKDUCKENDUCKEN [...] DIRECTIONS: Stuff a turducken in a turducken in a turducken.

2014 November, Megan Amram, “Paula Deen’s Health-food Cookbook”, in Science… for Her!, New York, N.Y.: Scribner, →ISBN, page 35, column 2:

While straining to wedge a fresh slice of turducken into your gaping maw you choke to death on a stray bone and the irony of your untimely demise.

2016, John C. Havens, Heartificial Intelligence: Embracing Our Humanity to Maximize Machines, Jeremy P. Tarcher/Penguin, →ISBN:

Can’t decide? Then eat turducken. That’s a chicken stuffed into a duck stuffed into a turkey.

2020, Julia Fowler, Embrace Your Southern, Sugar!, Gibbs Smith, →ISBN:

Significantly, the explanation of the TDK’s true purpose is provided while the man stands above a test room containing an American family: mother, father, and son are each obese, and they sit on a couch staring at a television screen and eating turducken sandwiches.

2020, Kelli Wilhelm, ““Where’s the pie?” Nostalgic and Apocalyptic Foodways in Supernatural”, in Lisa Macklem, Dominick Grace, editors, Supernatural Out of the Box: Essays on the Metatextuality of the Series, Jefferson, N.C.: McFarland & Company, Inc., →ISBN, part three (“Our lives are not for public consumption”), page 115:

(US, cooking) A dish, usually roasted, consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken, and also containing stuffing.

火鴨雞 /火鸭鸡

dish consisting of a deboned turkey stuffed with a deboned duck that has been stuffed with a small deboned chicken


China cap

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

From its resemblance to the conical hats of Chinese peasants.


bombe

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Sous-chef Daniel O'Reagan prepares an array of tempting desserts, including a zabaglione and marzipan bombe, chocolate mousse torte and an amaretto-flavored cheesecake.

The best dessert by far is the chocolate-caramel bombe, a gorgeous chocolate-dusted dome with a heart of passion fruit crème brûlée.

2000, New York Times, The New York Times Guide to New York City 2001, page 454

Austria boasts the Mozart ball, a marzipan-filled chocolate ball wrapped in a portrait of the composer. Niemetz of Vienna also manufactures a famous marshmallow bombe called the Schwedenbombe.

2009, Tim Richardson, Sweets: A History of Candy, page 374

(chiefly in German cooking, otherwise rare) A small, roughly hemispherical, chocolate-covered confection.


smoke point

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The smoke point depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.

2004, Harold McGee, chapter 15, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(cooking) The temperature at which an oil or shortening begins to produce smoke.


flambé

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(cooking) Being, or having been, flambéed.


flambé

(cooking) A showy cooking technique where an alcoholic beverage, such as brandy, is added to hot food and then the fumes are ignited.


aji

aji (countable and uncountable, plural ajis or ajies)

Add the onion, the garlic, the red pepper, the ajies, the pepper, cumin and salt.

1997, Antonio Montaña, Gloria Mercedes Duque, The Taste of Colombia, page 47:

(countable, cooking) A chili pepper, in the context of South American cuisine.


ea.

GARNISH FOR GASPACHO PAILLETTES (CHEESE STICKS)
[…]
1 ea. egg yolk
½ oz. whole milk
1 ea. puff pastry sheet
2 oz. Parmesan cheese
tt Hungarian paprika

2012, Al Meyer, The Working Garde Manger, page 31:

(invoice, cooking) whole piece (used when use of a unit of measure is obligatory)


breadcrumb

en-verb

breadcrumb (third-person singular simple present breadcrumbs, present participle breadcrumbing, simple past and past participle breadcrumbed)

breadcrumbs (present singular third-person)
breadcrumbing (participle present)
breadcrumbed (participle past)
breadcrumbed (past)
bread crumb (alternative)

/ˈbɹɛdˌkɹʌm/

From bread + crumb. The computing and figurative senses allude to the German fairy tale Hansel and Gretel, where Hansel leaves a trail of breadcrumbs to find the way back home when venturing into the woods.

All this breadcrumbing finished, you can put the meat on a grid over a baking dish and leave it until you are ready to cook it.

2009, Elizabeth David, Omelette and a Glass Of Wine, →ISBN:

Said chef then proceeds to cough slimy phlegm all over the veal before it is breadcrumbed.

2010, Teri Louise Kelly, Sex, Knives and Bouillabaisse, →ISBN:

A Swede can't imagine a more summery food than breadcrumbed Baltic herring fillets stuffed with dill or parsley and soused in an oldfashioned vinegar

2011, Sten Sture Skaldeman, Lose Weight by Eating, →ISBN:

(transitive, cooking) To sprinkle breadcrumbs on to food, normally before cooking.


spatchcock

The Oxford Dictionary of English Etymology

The noun is probably derived from one of the following:
* A variant of spitchcock (“eel split lengthwise and broiled”). from Middle English spiche-coke, 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 spik (“animal fat, especially lard”), spik, spike (“large nail; pointed stud”), or spit, spite (“rod for cooking meat, spit; pointed object”); + cok (“male of the common domestic fowl, cock, rooster”).
* From Irish spot (“spot”) or spochta (the past participle of spoch (“to cut, clip”)) + coc (“male of the common domestic fowl, cock, rooster”).
A derivation from (di)spatch (“to dispose of speedily; to make a speedy end of”) + cock is now thought to be unlikely.
The verb is derived from the noun.

Spatch cock, abbreviation of a diſpatch cock, an Iriſh diſh upon any ſudden occaſion. It is a hen juſt killed from the rooſt, or yard, and immediately ſkinned, ſplit, and broiled.

[1785, [Francis Grose], “Spatch cock”, in A Classical Dictionary of the Vulgar Tongue, London: […] S[amuel] Hooper, […], →OCLC:

He then slew it [a chicken], dipped the corpse in boiling water to loosen the feathers, which he stripped off in masses, cut through its breast longitudinally, and with the aid of an iron plate, placed over a charcoal fire, proceeded to make a spatchcock, or as it is more popularly termed, a "sudden death."

1851, Richard F[rancis] Burton, “The Voyage”, in Goa, and the Blue Mountains; or, Six Months of Sick Leave, London: Richard Bentley, […], →OCLC, page 9:

(cooking, also attributively) Poultry which has been cut along the spine and spread out for more even cooking.

perhoskana

poultry cut along the spine and spread out


spatchcock

spatchcock (third-person singular simple present spatchcocks, present participle spatchcocking, simple past and past participle spatchcocked)

spatchcocks (present singular third-person)
spatchcocking (participle present)
spatchcocked (participle past)
spatchcocked (past)

For the party, he spatchcocked and grilled some chickens.

Katniss [Everdeen] emerges alone, smeared in blood and muck and gnawing on the charred remains of a spatchcocked squirrel.

2014 November 11, Robbie Collin, “The Hunger Games: Review”, in The Daily Telegraph, London: Telegraph Media Group, →ISSN, →OCLC, archived from the original on 2022-05-26:

(cooking) To cut (poultry) along the spine and spread the halves apart for more even cooking.

leikata perhoseksi

to cut (poultry) along the spine and spread the halves apart for more even cooking


blackcap

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

(cooking) An apple roasted until black, to be served in a dish of boiled custard.


buckwheat

en-noun

buckwheat (usually uncountable, plural buckwheats)

Ultimately from Middle Low German bōkwête (“beech-wheat”) (so called because of its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat), probably via Middle Dutch boecweit, boecweite. Compare German Buchweizen.
Despite the name, buckwheat is not related to wheat, as it is not a grass.

der

I'll need a few things. I'll need some mayonnaise and a silver tin of sardines, a banana. I'll need some buckwheat flapjack mix.

2017, Sam Shepard, chapter 27, in Spy of the First Person, →ISBN, page 62:

(cooking) The fruit of this plant used as a pseudocereal.


raised

raised dough

(cooking) Leavened, especially with yeast.


caramelization

en-noun

caramelization (countable and uncountable, plural caramelizations)

caramelizations (plural)
caramelisation (alternative)

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

(cooking) The process that converts sugars into caramel; the process of caramelizing.

Slowly cooking the onions will cause caramelization which will bring out the sweetness and give them a brown color.

(cooking) The browning of sugars by heat.


caramel

en-verb

caramel (third-person singular simple present caramels, present participle caramelling or carameling, simple past and past participle caramelled or carameled)

caramels (present singular third-person)
caramelling (participle present)
carameling (participle present)
caramelled (participle past)
caramelled (past)
carameled (participle past)
carameled (past)
caromel (alternative archaic)

General American, Mary–marry–merry merger

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

Borrowed from French caramel, from Spanish caramelo, from Portuguese caramelo, dissimilated from Late Latin calamellus, diminutive of calamus (“reed”) (and a doublet of chalumeau and shawm). Alternatively from Medieval Latin cannamellis, which is a compound of canna + mellis.

To turn out, place the dish over the mould, and invert both together, when, if the caramelling has been complete, the pudding should slip out without any difficulty at all.

1900, M. M. Mallock, The Economics of Modern Cookery: Or, A Younger Son's Cookery Book:

(transitive, cooking, dated) To caramelize.


molecular gastronomy

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

Coined in 1988 by Oxford physicist Nicholas Kurti and INRA chemist Hervé This. Publicly disseminated by Elizabeth Cawdry Thomas and Nicholas Kurti in 1992.

the use of scientific principles and practices in cooking and food preparation

en:Hervé This
en:Nicholas Kurti
molecular gastronomy


tandoori

Borrowed from Hindustani तन्दूरी (tandūrī) / تندوری (tandūrī), from Classical Persian تنوری (tanūrī).


tandoori

(of food) A dish that was cooked in a tandoor.

Call me when you get in and invite me out for a tandoori — Oh, and by the way, Jude e-mailed to say she's still having a ball with Marcus and everything's as sweet as a nut.

2004 10, Terence Strong, Cold Monday, Simon and Schuster, →ISBN, page 135:

Having a relaxing stress-free pint with my fiancée, going for a tandoori afterwards and hoping that she'll come back to my place for B and B, or who knows, maybe even invite me to hers.'

2010 January 7, Quintin Jardine, Gallery Whispers (Bob Skinner series, Book 9): A gritty Edinburgh crime thriller, Hachette UK, →ISBN, page 64:

'Let's go down the Shahbag for a tandoori!'

2013 February 4, Jacky Hyams, White Boots & Miniskirts - A True Story of Life in the Swinging Sixties: The follow up to Bombsites and Lollipops, Kings Road Publishing, →ISBN:

He's done those lads at a tandoori when they started giving him grief.

Now, of course, there is a tandoori in every high street (and a balti and a Thai takeaway as well); proving, if proof were needed, that people's tastes even in conservative Britain are nothing like so conservative as is often supposed.

2004 August 26, Colin Tudge, So Shall We Reap: What's Gone Wrong with the World's Food - and How to Fix it, Penguin UK, →ISBN:

A sandwich at three, and dinner out at a tandoori this evening.

2014 September 11, Stanley Middleton, An After-Dinner’s Sleep, Random House, →ISBN:

(UK, informal) An Indian restaurant, especially one with a tandoor.


scald

scald (third-person singular simple present scalds, present participle scalding, simple past and past participle scalded)

scalds (present singular third-person)
scalding (participle present)
scalded (participle past)
scalded (past)

From Middle English scalden, from Old Northern French escalder (cf. central Old French eschauder, eschalder), from Late Latin excaldāre (“bathe in hot water”), from ex- (“off, out”) + cal(i)dus (“hot”).

der

Scald the milk until little bubbles form.


sachet

(cooking) A cheesecloth bag of herbs and/or spices added during cooking and then removed before serving.


royal icing

en-noun

royal icing (countable and uncountable, plural royal icings)

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

The designation "royal" was added after the icing was used on the large, elaborate cake made for Queen Victoria's wedding to Prince Albert in 1840; the style of icing itself is older.

(cooking) An icing made from beaten egg whites and powdered sugar, used for decorating.


sauté

en-verb

sauté (third-person singular simple present sautés, present participle sautéing, simple past and past participle sautéed or sautéd)

sautés (present singular third-person)
sautéing (participle present)
sautéed (participle past)
sautéed (past)
sautéd (participle past)
sautéd (past)
saute (alternative)
sautee (alternative)
sautée (alternative)
sauter (alternative dated)

Borrowed from French sauté, past participle of sauter (“to sauté”, literally “to jump”); in cooking, diced onions jump in the pan from the hot oil.

Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion.[…]Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.

1906, Fannie Merritt Farmer, “Lamb and Mutton”, in The Boston Cooking-School Cook Book, section “Lamb en Casserole”, page 220:

Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.

2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

(transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.

gisa

to cook (food) using a small amount of fat in an open pan over a relatively high heat


reduced

en-adj

reduced (comparative more reduced, superlative most reduced)

more reduced (comparative)
most reduced (superlative)

/ɹɪˈd͡ʒuːst/

The chicken was served in a reduced red wine sauce.

(cooking) Of a sauce etc.: made more concentrated.


let down

en-verb

let down (third-person singular simple present lets down, present participle letting down, simple past and past participle let down)

lets down (present singular third-person)
letting down (participle present)
let down (participle past)
let down (past)

let the sauce down with a little pasta water if it starts to become too thick; if the soup is too thick, you can let it down with a little milk; let the sauce down with a dash of the pickling liquor; use some of the stock to let down the onion sauce

(cooking) To thin; to reduce the thickness or viscosity of.


scallop

scallops (plural)
scollop (alternative British rare)

From Old French escalope (“shell”). Doublet of escalope. Related to scale and shell.

(cooking, UK, Ireland, Australia, regional) A battered and deep-fried round potato slice.

(cooking, UK, regional, rare) A sautéed potato (a shallow-fried round potato slice).


nonpareil

en-noun

nonpareil (countable and uncountable, plural nonpareils)

nonpareils (plural)
non-pareil (alternative)
nonparella (alternative)
nonpareillo (alternative)

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

/ˌnɑnpəˈɹɛl/

From Late Middle English non-parail (“unparalleled, nonpareil”) [and other forms], from Middle French nonpareille, nonpareil (“unparalleled”) (obsolete), from non- (prefix meaning ‘not’) + pareil (“alike, like, same”). Pareil is derived from Old French pareil, from Late Latin pāriculus (“equal; like; of a number: even”), from Latin pār (“equal; like; of a number: even; suitable”) + -culus (a variant of -ulus (suffix forming diminutives)). Doublet of umpire.
Noun sense 4 (size of type standardized at 6-point) is usually taken to derive from the attractive type cut by the brothers Giovanni and Gregorio De Gregori (fl. 1482–1503 and 1496–1527 respectively) for their 1498 edition of the divine offices in Venice; it was for a long time the smallest-sized type in use.

nb...

nonparaille, nonpareyl, nounparalle, nowimparaile

der

(archaic) Any of various types of small sweets.

(by extension, dated) A small pellet of white or coloured sugar used as decoration on baked goods and candy.

(by extension) A small, flat chocolate drop covered with such pellets of sugar, similar to a comfit.

(by extension) A caper (“pickled edible flower bud”) of the smallest size.


a la mode

LL-Q1860 (eng)-Flame, not lame-a la mode.wav

Unadapted borrowing from French à la mode (“in fashion”). The US sense was coined by polyglot restaurant owner John Gieriet in Minnesota in the 1800s though later attributed to Berry Hall and Charles Watson Townsend.

ubor

à la mode (alternative)
alamode (alternative)
ala mode (alternative)

(cooking) Of beef: larded and stewed with vegetables.


stir-fry

en-verb

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

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

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

From stir + fry. Coined by Buwei Yang Chao in 1945, in How to Cook and Eat in Chinese.

(transitive) To fry quickly in hot oil whilst constantly stirring, especially in a wok or similar pan.


stir-fry

en-noun

stir-fry (countable and uncountable, plural stir-fries or stir-frys)

Geschnetzeltes

traditional dish with stir-fried strips of meat


soufflé

en-verb

soufflé (third-person singular simple present soufflés, present participle souffléing, simple past and past participle souffléed or souffléd)

soufflés (present singular third-person)
souffléing (participle present)
souffléed (participle past)
souffléed (past)
souffléd (participle past)
souffléd (past)

Unadapted borrowing from French soufflé, from souffler (“to puff”).

It is quite possible that the first attempt at souffléing potatoes may be a failure.

1931, Elizabeth Lucas, Vegetable Cookery, London: William Heinemann Ltd, page 227:

Our lockers were on the floor, gear intermixed in heaps, as if King Kong had souffléed the room with an eggbeater the size of the Eiffel Tower.

1994, Gus Lee, “Rituals”, in Honor and Duty, New York, N.Y.: Borzoi Books, Alfred A. Knopf, →ISBN, page 79:

[Phyllis] Richman also criticized a French baby food cookbook that “would have mother spend her time stuffing trout and souffléing oranges for her toddler.”

2014, Amy Bentley, “Natural Food, Natural Motherhood, and the Turn toward Homemade: The 1970s to the 1990s”, in Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (California Studies in Food and Culture; 51), Oakland, Calif.: University of California Press, →ISBN, page 112:

(cooking, transitive) To prepare as a soufflé.


fricassee

fricassee (third-person singular simple present fricassees, present participle fricasseeing, simple past and past participle fricasseed)

fricassees (present singular third-person)
fricasseeing (participle present)
fricasseed (participle past)
fricasseed (past)
fricassée (alternative)

From French fricassée (noun), from fricassée, past participle of fricasser (verb).

Just now I'm waiting for Tony Goodwin [the publisher] to arrive, casseroling a rabbit, fricasseeing it actually, listening to Revolver on the record player and the gale stripping the olive trees outside, and answering my correspondence, when […]

1999, Peter Craven, The Best Australian Essays 1999, Black Inc., →ISBN, page 16:

(transitive, cooking) To cook meat or poultry in this manner.


eggy bread

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

(cooking) Bread that has been dipped in an egg mixture and fried.


manchette

(cooking) A paper frill attached to the exposed end of a bone of a cooked piece of meat.


Frenched

en-adj

Frenched (comparative more Frenched, superlative most Frenched)

more Frenched (comparative)
most Frenched (superlative)

(cooking) Pertaining to servings of meat that have stylishly exposed bone protruding from them (meat with bones that have been French trimmed)


zarzuela

en-noun

zarzuela (countable and uncountable, plural zarzuelas)

Borrowed from Spanish zarzuela, probably from the Palace of Zarzuela, royal residence near Madrid where it was first performed.

Only in Catalonia can you eat a proper zarzuela, a gargantuan fish soup; […].

1964, Jan Morris, “Plural Spain”, in Spain, Faber and Faber, published 2008, →ISBN:


cook up

en-verb

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

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

Let me cook up some eggs and bacon before you go.

To cook up a batch of biodiesel, scientists stir together methanol and vegetable fat.

Owsley Stanley started cooking up those famous purple LSD tabs.

(transitive) To prepare (food or chemical substances) by cooking or heating.


fries

en-noun

fries pl (normally plural, singular fry)

(cooking, chiefly Canada, US, Philippines) Ellipsis of french fries.


shish

Ketty wanted one of those healthy kebabs, so we walked down to the kebab shop on Hanmore Park High Street. She ordered shish chicken and salad in a pitta.

2013, Sophie McKenzie, The Medusa Project Collection:


smother

en-verb

smother (third-person singular simple present smothers, present participle smothering, simple past and past participle smothered)

smothers (present singular third-person)
smothering (participle present)
smothered (participle past)
smothered (past)
smoother (alternative)

From Middle English smothren, smortheren, alteration (due to smother, smorther (“a suffocating vapour, dense smoke”, noun)) of Middle English smoren (“to smother”), from Old English smorian (“to smother, suffocate, choke”), from Proto-Germanic *smurōną (“to suffocate, strangle”), probably related to *smallijan (“to burn”) or Old English smoca (“smoke”).
Cognate with Middle Low German smoren, smurten (“to choke, suffocate”), West Flemish smoren (“to smoke, reek”), Dutch smoren (“to suffocate, smother", also "to stew, simmer”), German schmoren (“to stew, simmer, braise”).

cog

beefsteak smothered with onions

(transitive, cooking) To cook in a close dish.


tarka

Borrowed from Hindustani तड़का / تڑکا (taṛkā).

(South Asia, cooking) Heated oil or ghee in which spices and onion, etc. are well-stirred and browned.


reticulum

en-noun

reticulum (plural reticula or reticulums)

Borrowed from Latin rēticulum (“net”). Doublet of reticle, reticule, and Reticulum.

doublet

(cooking) The tripe made from the second compartment of the stomach of a cow (or other ruminant).


meat pie

en-noun

meat pie (countable and uncountable, plural meat pies)

meat pies (plural)
meat-pie (alternative)
meatpie (alternative)

My sister-in-law from Corsica makes the best quiche and the best meat pie in the world.

If flour ran short we can be certain it was saved for gravies, dumplings, cakes and gingerbread, and pie crust, and most particularly for meat pie.

1960, Harriette Simpson Arnow, Seedtime on the Cumberland, New York, N.Y.: The Macmillan Company, →LCCN, page 418:

She averted her eyes, looking toward Crispin, who ate meat pie and a large slice of roasted ox with healthy relish and without seeming to notice her discomfort.

1995, Flora Speer, For Love and Honor, Dorchester Publishing, →ISBN, page 26:

In the case of meat pies that have a jelly or stock added after cooking, the stock and meat should be sampled separately as well as together in a combined sample.

1998, W. F. Harrigan, Laboratory Methods in Food Microbiology, page 220:

Meat pies, which used to be a traditional Acadian Christmastime treat, are one of Louisiana′s least-touted specialties.

2009, Jane Stern, Michael Stern, 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them, page 179:

It was to Liubotyn station that I and my best mate Sasha once ventured on our lives' first (meaning without the adults) train ride. […] We got off at Liubotyn, then sleepy and unmistakeably rural, bought a couple of wrinkled meat pies at a station kiosk, and got back on the train.

2024 September 4, Vitali Vitaliev, “A salute to Ukraine's 'Second Army'”, in RAIL, number 1017, page 46:

(non-idiomatic usage, cooking) A pie containing meat.


brodo

brodo (usually uncountable, plural brodos or brodi)

(cooking) A broth or stock in Italian cookery.


yum cha

A traditional (usually daytime, sometimes nighttime) Chinese meal, consisting of several small courses (dim sum) and Chinese tea.


boule

en-verb

boule (third-person singular simple present boules, present participle bouling, simple past and past participle bouled)

boules (present singular third-person)
bouling (participle present)
bouled (participle past)
bouled (past)

From French boule. Doublet of bull (etymologies 2 and 4) and bulla, or of bowl and pulla, depending on the etymology of the French word.

doublet

(transitive, cooking, rare, nonstandard) To shape (a piece of dough) into a ball.


brunoise

en-noun

brunoise (countable and uncountable, plural brunoises)

Grapefruit sorbet with brunoise of citrus fruits.

2001, Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection, Penguin, →ISBN:

Gerard de Luc had been screaming at her in French, something she didn't understand, and Marguerite, who was aiming (or a perfectly uniform brunoise of carrots, put the knife through her second and third fingertips to the tune of fifteen stitches.

2006, Elin Hilderbrand, The Love Season, Macmillan, →ISBN, page 131:

Drain well in a colander. Heat some oil in a pan and sweat the brunoise of vegetables for 5 minutes without letting them colour.

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

(cooking) A very fine dice. A method of cutting vegetables, usually to the dimensions of 2 mm or less, by julienning and then cutting many times at a 90-degree angle to the julienne.