brown

en-verb

brown (third-person singular simple present browns, present participle browning, simple past and past participle browned)

browns (present singular third-person)
browning (participle present)
browned (participle past)
browned (past)

From Middle English broun, from Old English brūn (“brown; dark; dusky”), from Proto-West Germanic *brūn, from Proto-Germanic *brūnaz, from Proto-Indo-European *bʰerH-. Doublet of bruin.
Cognates
* Dutch bruin
* German braun
* Ancient Greek φρύνη (phrúnē), φρῦνος (phrûnos, “toad”)
* Latin brunneus (“brown”)
* Lithuanian bė́ras (“brown”)
* Sanskrit बभ्रु (babhrú, “reddish-brown”)
* West Frisian brún

cog

the quick brown fox jumps over the lazy dog

Pound an onion, warm a spoonful of ghee and throw in the onion, brown it slightly, add your curry stuff, brown this till it smells pleasantly, […]

1887, Indian Cookery "Local" for Young Housekeepers: Second Edition, page 67:

(cooking, transitive) To cook something until it becomes brown.


stock

en-noun

stock (countable and uncountable, plural stocks or (obsolete) stocken)

stocks (plural)
stocken (obsolete plural)

→ Dutch: stock

desctree

→ French: stock
→ Romanian: stoc
→ Turkish: stok

→ Italian: stock

→ Portuguese: estoque

→ Spanish: stock

From Middle English stok, from Old English stocc, from Proto-West Germanic *stokk, from Proto-Germanic *stukkaz (“tree-trunk”), with modern senses mostly referring either to the trunk from which the tree grows (figuratively, its origin and/or support/foundation), or to a piece of wood, stick, or rod. The senses of "supply" and "raw material" arose from a probable conflation with steck (“an item of goods, merchandise”) or the use of split tally sticks consisting of foil or counterfoil and stock to capture paid taxes, debts or exchanges. Doublet of chock.

stark (non-rhotic, father-bother merger)

They make beef stock from the butchery scraps that they otherwise might not have used.

en:raw material, such as feedstock
en:broth as base for further food prep

The raw material from which things are made, such as feedstock.

(cooking, uncountable, countable) Broth made from meat (originally bones) or vegetables, used as a basis for stew or soup.


CDC

Sydney Adamu (Ayo Edebiri): You were the most excellent CDC at the most excellent restaurant in the entire United States of America. So, what are you doing here, I guess?
Carmy Berzatto (Jeremy Allen White): Making sandwiches.

2022 June 23, Christopher Storer, “System”, in Christopher Storer, director, The Bear, season 1, episode 1, via Hulu:

(cooking) Initialism of chef de cuisine.


Italian

en-noun

Italian (countable and uncountable, plural Italians)

From Middle English Italian, from Medieval Latin Italiānus, from Latin Italia (“Italy”).

Simple Cannoli, Lemon Ice, or a delicious Tira Mi Su. With so many wonderful recipes, you can eat Italian anytime.

1995, Betty Crocker's New Italian Cooking, page 5:

(uncountable, cooking) A style of cuisine or individual dishes of or associated with Italy or Italian people.


bird

→ Esperanto: birdo

From Middle English bird, brid, from Old English bridd (“chick, fledgling, chicken”), of uncertain origin (see Old English bridd for more). Originally from a term used of birds that could not fly (chicks, fledglings, chickens) as opposed to the general Old English term for flying birds, fugol (modern fowl). Gradually replaced fowl as the most common term starting in the 14th century.
The "booing/jeering" and "vulgar hand gesture" senses derived from the expression “to give the big bird”, as in “to hiss someone like a goose”, dated in the mid‐18th century.

inh

a bird in the hand is worth two in the bush

it's an ill bird that fouls its own nest

Pitch in and help me stuff the bird if you want Thanksgiving dinner.

(cooking, slang) A chicken or turkey used as food.


finger

Sranan Tongo: finga

PIE word
 *pénkʷe
From Middle English fynger, finger, from Old English finger (“finger”), from Proto-West Germanic *fingr, from Proto-Germanic *fingraz (“finger”), from Proto-Indo-European *penkʷrós, from *pénkʷe (“five”). Compare West Frisian finger, Low German/German Finger, Dutch vinger, Danish, Norwegian, and Swedish finger; also Old Armenian հինգեր-որդ (hinger-ord, “fifth”). More at five.

sormi

something similar in function to a finger

chocolate fingers; fish fingers; cheese fingers

By now, we hope you have said “no” to processed nuggets and fingers. Instead, how about taking some real chicken, tossing it with real eggs, a little tangy mustard, and a crunchy quinoa coating?

Something similar in shape to the human finger, particularly:


chartreuse

en-noun

chartreuse (countable and uncountable, plural chartreuses)

Borrowed from French chartreuse. Doublet of charterhouse.

ARRANGE DIFFERENT KINDS OF COOKED VEGETABLES IN A CASSEROLE […] The dish resembles a chartreuse.

1977, Joseph Dommers Vehling Apicius, Cookery and Dining in Imperial Rome, page 238:

(cooking) A French dish of vegetables (and sometimes meat) wrapped tightly in a decorative layer of salad or vegetable leaves and cooked in a dome-shaped mould.


cream

en-verb

cream (third-person singular simple present creams, present participle creaming, simple past and past participle creamed)

creams (present singular third-person)
creaming (participle present)
creamed (participle past)
creamed (past)
creme (alternative)
creyme (alternative)

From Middle English creime, creme, from Old French creme, cresme, blend of Late Latin chrisma (“ointment”) (from Ancient Greek χρῖσμα (khrîsma, “unguent”)), and Late Latin crāmum (“cream”), from Gaulish *crama (compare Welsh cramen (“scab, skin”), Breton crammen), from Proto-Indo-European *(s)krama- (compare Middle Irish screm (“surface, skin”), Dutch schram (“abrasion”), Lithuanian kramas (“scurf”)). Doublet of crema and crème. Displaced native Old English rēam (“cream”) (> modern ream).
Figurative sense of "most excellent element or part" appears from 1581. Verb meaning "to beat, thrash, wreck" is 1929, U.S. colloquial. The U.S. standard of identity is from 21 CFR 131.3(a).

der

(transitive, cooking) To rub, stir, or beat (butter) into a light creamy consistency.


olive

→ Maori: ōriwa

From Middle English olyve, from Old French olive (“olive, olive tree”), from Latin olīva (“olive”), itself either from Etruscan *𐌄𐌋𐌄𐌉𐌅𐌀 (*eleiva), Pre-Classical Greek *ἐλαίϝα (*elaíwa) (compare Mycenaean Greek 𐀁𐀨𐀷 (e-ra-wa), Ancient Greek ἐλαία (elaía)), or the same source as those two. In any case, ultimately from a Mediterranean Pre-Greek source, possibly Proto-Berber *wlw (“wild olive”). More questionably, maybe from Proto-Indo-European *loiwom (compare Old Church Slavonic лои (loi, “tallow”), Old Armenian եւղ (ewł, “oil”)). Doublet of oliva. Displaced native Old English eleberġe, literally "oil berry."

a beef olive

olives of veal

(cooking) A small slice of meat seasoned, rolled up, and cooked.


egg

en-verb

egg (third-person singular simple present eggs, present participle egging, simple past and past participle egged)

eggs (present singular third-person)
egging (participle present)
egged (participle past)
egged (past)

The noun is derived from Middle English eg, egg, egge (“egg of a domestic or wild fowl; egg of a snake”) [and other forms] (originally Northern England and Northeast Midlands), from Old Norse egg (“egg”), from Proto-Germanic *ajją (“egg”) (by Holtzmann’s law), from Proto-Indo-European *h₂ōwyóm (“egg”), probably from *h₂éwis (“bird”), from *h₂ew- (“to clothe oneself, dress; to be dressed”) (in the sense of an animal clothed in feathers). Doublet of huevo, oeuf, and ovum.
The native English ey [and other forms] (plural eyren) (obsolete), from Old English ǣġ, is also derived from Proto-Germanic *ajją. It survived into at least c. 16th century before being fully displaced by egg.
The verb is derived from the noun.

qualifier

"Jemima, Jemima!—ve'll ha'e the viting biled instead of fried." "Ca'n't, marm," replied Jemima, "they be all hegged and crumbed, with their tails in their mouths."

[1833, [Frederick Marryat], chapter I, in Peter Simple. […], volume I, London: Saunders and Otley, […], published 1834, →OCLC, page 8:

Then mask another large piece with currant jelly, cover it as before, and after egging the edges, roll them over some coarse sugar, and put them immediately in the oven. Join the remaining pieces in the same manner, two and two, and after egging the edges as before, roll them alternately on pistachios and coarse sugar.

1834, M[arie-]A[ntoine] Carême, edited by John Porter, The Royal Parisian Pastrycook and Confectioner: […], London: F. J. Mason, […], →OCLC, page 163:

(cooking) To coat (a food ingredient) with or dip (a food ingredient) in beaten egg (noun sense 1.1.1) during the process of preparing a dish.

kastaa kananmunaan

to coat (a food ingredient) with or dip (a food ingredient) in beaten egg during the process of preparing a dish


whitewash

en-noun

whitewash (countable and uncountable, plural whitewashes)

Received Pronunciation, wine–whine merger

General American, wine–whine merger, Canadian raising

(cooking) The most basic type of thickening agent, flour blended with water to make a paste.


AP

AP (countable and uncountable, plural APs)

all-purpose flour
all-purpose flour#English

(uncountable, cooking) Abbreviation of all-purpose flour.


draw

en-verb

draw (third-person singular simple present draws, present participle drawing, simple past drew, past participle drawn or (colloquial and nonstandard) drew)

draws (present singular third-person)
drawing (participle present)
drew (past)
drawn (participle past)
drew (colloquial nonstandard participle past)
draw (infinitive)
draw (first-person present singular)
drew (first-person past singular)
draw (present second-person singular)
drawest (archaic present second-person singular)
drew (past second-person singular)
drewest (archaic past second-person singular)
draws (present singular third-person)
draweth (archaic present singular third-person)
drew (past singular third-person)
draw (plural present)
drew (past plural)
draw (present subjunctive)
drew (past subjunctive)
draw (imperative present)
drawing (participle present)
drawn (participle past)

The verb is derived from Middle English drauen, drawen, draȝen, dragen (“to drag, pull; to draw (out); to attract; to entice, lure; to lead; to make a drawing; to move, travel; etc.”), from Old English dragan (“to drag, draw”), from Proto-West Germanic *dragan (“to carry; to haul”), from Proto-Germanic *draganą (“to carry; to pull, draw”); further etymology uncertain, often said to be from Proto-Indo-European *dʰregʰ- (“to pull, draw”), but possibly from a non-Indo-European substrate root which is also the source of Latin trahō (“to pull, draw; etc.”). Doublet of drag and draught.
The noun is derived from Middle English drau, draue (“action of shooting with a bow”), from drauen, drawen (verb).
cognates
* Albanian dredh (“to turn, spin”)
* Danish drage
* Dutch dragen
* German tragen (“to carry”)
* Old Armenian դառնամ (daṙnam, “to turn”)
* Sanskrit ध्रजस् (dhrájas, “gliding course or motion”)
* West Frisian drage

vyluhovávat

of drinks: to leave temporarily so as to allow the flavour to increase

изтеглям

cardgames: to take the top card of a deck into hand

every miller draws water to his own mill

one hair of a woman can draw more than a hundred pair of oxen

Senses relating to exerting force or pulling.

(figurative, cooking) Followed by through: to pass (food) through a strainer.

(figurative, cooking) To mix (an ingredient) with another ingredient or ingredients to form a liquid or paste; to mix (ingredients) together to form a liquid or paste.

In private draw your poultry, clean your tripe.

Senses relating to extracting or selecting.

(transitive) To pull (something) out; to extract, to remove.

(cooking) To remove the viscera from (an animal, especially a bird) before cooking.


ear

Tok Pisin: ia

From Middle English ere, eare, from Old English ēare (“ear”), from Proto-West Germanic *auʀā, from the voiced Verner alternant of Proto-Germanic *ausô (“ear”) (compare Scots ear, West Frisian ear, Dutch oor, German Ohr, Swedish öra, Danish øre), from Proto-Indo-European *h₂ṓws (compare Old Irish áu, Latin auris, Lithuanian ausi̇̀s, Russian у́хо (úxo), Albanian vesh, Ancient Greek οὖς (oûs), Old Armenian ունկն (unkn), and Persian گوش (gôš)).

you can't make a silk purse of a sow's ear

(baking) A curled ridge in the crust of a loaf of bread where the dough was slashed before going into the oven and expands during baking.


pain

From Middle English payn (“a kind of pie with a soft crust”), from Old French pain (“bread”).

inh

gammon pain; Spanish pain

(obsolete, cooking) Any of various breads stuffed with a filling.


ribbon

en-noun

ribbon (countable and uncountable, plural ribbons)

ribbons (plural)
ribband (alternative)
reebon (alternative obsolete)

→ Japanese: リボン (ribon)

→ Korean: 리본 (ribon)

From Middle English riban, ryban, ryband, from Old French riban, ruban ( > modern French ruban), of uncertain origin. Likely from a Germanic compound whose second element is cognate with English band. Compare Middle Dutch ringhband (“necklace”, literally “ring-band”).

cog

(cooking) In ice cream and similar confections, an ingredient (often chocolate, butterscotch, caramel, or fudge) added in a long narrow strip.


meringue

en-verb

meringue (third-person singular simple present meringues, present participle meringuing, simple past and past participle meringued)

meringues (present singular third-person)
meringuing (participle present)
meringued (participle past)
meringued (past)

Borrowed from French meringue. Historically, it was believed that meringue was invented in and named for the Swiss village of Meiringen, but the term is now thought to derive instead from Middle Dutch meringue (“light evening meal”), of unclear origin:
* perhaps from Latin merenda (“light evening meal”), or
* perhaps from Middle Dutch *meren (“to dip or soak bread”), from Old Dutch *meren, itself of unclear origin:
** perhaps from Proto-Germanic *marjaną (“to grind, pound”), from Proto-Indo-European *mer- (“to rub, pack”).
** perhaps from Proto-Germanic *marhin (“soup of bread and wine or water”), from Proto-Indo-European *mark-, *merk- (“wet”).
Compare Middle Low German meringe (from mern (“to dip bread in wine”)), Middle High German merunge (from mëren (“to soak bread in wine or water for dinner”)), Old English merian (“to purify, cleanse, test”). Doublet of merengue.

cog

(cooking, transitive) To prepare as a meringue dish.


pretzel

pretzels (plural)
bretzel (alternative dated)
brezel (alternative rare)

[ˈpʰɹɛʔt͡sɫ̩]

From dialectal German Pretzel, a variant of standard Brezel, from Old High German brēzitella, from Vulgar Latin *brāchiātellus, diminutive of Latin brāchium, bracchium (“arm”); named for the appearance of folded arms.

(cooking) A toasted bread or cracker usually in the shape of a loose knot.

բրեցել

toasted bread or cracker in the shape of a knot


bear

en-noun

bear (countable and uncountable, plural bears)

Belizean Creole: byaa

→ Hawaiian: pea

→ Irish: béar

→ Maori: pea

→ Niuean: pea

→ Tahitian: pea

→ Tokelauan: pea

→ Tyap: a̱bya

→ Wallisian: pea

→ Xhosa: ibhere

From Middle English bere, from Old English bera, from Proto-West Germanic *berō, from Proto-Germanic *berô (compare West Frisian bear, Dutch beer, German Bär, Danish bjørn).
etymology notes
This is generally taken to be from Proto-Indo-European *bʰerH- (“shining, brown”) (compare Tocharian A parno, Tocharian B perne (“radiant, luminous”), Lithuanian bė́ras (“brown”)), related to brown, bruin, and beaver.
On this theory, the Germanic languages replaced the older name of the bear, *h₂ŕ̥tḱos, with the epithet "brown one", presumably due to taboo avoidance; compare Russian медве́дь (medvédʹ, “bear”, literally “honey-eater”).
However, Ringe (2006:106) doubts the existence of a root *bʰer- meaning "brown" ("an actual PIE word of [the requisite] shape and meaning is not recoverable") and suggests that a derivation from Proto-Indo-European *ǵʰwer- (“wild animal”) "should therefore perhaps be preferred", implying a Germanic merger of *ǵʰw and *gʷʰ (*gʷʰ may sometimes result in Germanic *b, perhaps e.g. in *bidjaną, but it also seems to have given the g in gun and the w in warm).

der

don't sell the skin till you have caught the bear

sometimes you eat the bear and sometimes the bear eats you

We had barbecued bear for dinner.

A large, generally omnivorous mammal (a few species are purely carnivorous or herbivorous), related to the dog and raccoon, having shaggy hair, a very small tail, and flat feet; a member of the family Ursidae.

(cooking, uncountable) The meat of this animal.


beaten

en-adj

beaten (comparative more beaten, superlative most beaten)

more beaten (comparative)
most beaten (superlative)

(cooking, of a liquid) Mixed by paddling with a wooden spoon or other implement.


light

light (comparative lighter, superlative lightest)

lighter (comparative)
lightest (superlative)
lite (alternative archaic informal)
lighte (alternative obsolete)
lyght (alternative obsolete)
lyghte (alternative obsolete)
licht (alternative Scotland)

forceful

antonym(s) of “having little force or momentum”

calorific

antonym(s) of “low in fat, calories, etc”

crucial

antonym(s) of “having little value or significance”

From Old English lēoht, līht, from Proto-West Germanic *lį̄ht, from Proto-Germanic *linhtaz or *līhtaz, from Proto-Indo-European *h₁lengʷʰ- (“light”).
Cognate with Dutch licht, German leicht, Swedish lätt, Norwegian lett, Albanian lehtë, Latin levis, Russian лёгкий (ljóxkij), Lithuanian lengvas, Sanskrit लघु (laghu), Persian لاغر (lāghar).

a light bread ; sponge cake is a light cake

(cooking) Not heavy or soggy; spongy; well raised.


prove

proves (plural)
proove (alternative obsolete)

From Middle English proven, from Old English prōfian (“to esteem, regard as, evince, try, prove”) and Old French prover (“to prove”), both from Latin probō (“test, try, examine, approve, show to be good or fit, prove”, verb), from probus (“good, worthy, excellent”), from Proto-Indo-European *pro-bʰuH-s (“being in front, prominent”), from *pro-, *per- (“toward”) + *bʰuH- (“to be”). Displaced native Middle English sothen (“to prove”), from Old English sōþian (“to prove”). Doublet of probe. More at for, be, soothe.

der

You may also need to think about what the prove is doing to the loaf of bread — it is warming the dough and making it moist, allowing it to rise […]

2009, Paul Allam, David McGuinness, Bourke Street Bakery: the ultimate baking companion:


spin

en-verb

spin (third-person singular simple present spins, present participle spinning, simple past spun or (uncommon) span or (nonstandard) spinned, past participle spun or (nonstandard) spinned)

spins (present singular third-person)
spinning (participle present)
spun (past)
span (past uncommon)
spinned (nonstandard past)
spun (participle past)
spinned (nonstandard participle past)

From Middle English spinnen, from Old English spinnan, from Proto-Germanic *spinnaną, from Proto-Indo-European *(s)penh₁-. Compare Low German spinnen, Dutch spinnen, German spinnen, Danish spinde, Swedish spinna.

(cooking) To form into thin strips or ribbons, as with sugar

kehrätä

cooking: to form into thin strips or ribbons, as with sugar


stiff

en-adj

stiff (comparative stiffer, superlative stiffest)

stiffer (comparative)
stiffest (superlative)

From Middle English stiff, stiffe, stif, from Old English stīf, from Proto-West Germanic *stīf, from Proto-Germanic *stīfaz, from Proto-Indo-European *steypós.
See also West Frisian stiif, Dutch stijf, Norwegian Bokmål stiv, German steif; also Latin stīpes, stīpō, from which English stevedore.
The expected Modern English form would be /staɪf/; /stɪf/ is probably originally from compounds such as stiffly, where the vowel was shortened before a consonant cluster.

থিৰ

of an object, rigid, hard to bend, inflexible

beat the egg whites until they are stiff

(cooking, of whipping cream or egg whites) Beaten until so aerated that they stand up straight on their own.


shape

en-noun

shape (countable and uncountable, plural shapes)

From Middle English shap, schape, from Old English ġesceap (“shape, form, created being, creature, creation, dispensation, fate, condition, sex, gender, genitalia”), from Proto-West Germanic *ga- + *skap, from Proto-Germanic *ga- + *skapą (“shape, nature, condition”), possibly from Proto-Indo-European *(s)kep- (“to split, cut”).
The verb is from Middle English shapen, schapen, from Old English scieppan (“to shape, form, make, create, assign, arrange, destine, order, adjudge”), from Proto-West Germanic *skappjan, from Proto-Germanic *skapjaną (“to create”), from the noun.
The noun is cognate with Middle Dutch schap (“form”), Middle High German geschaf (“creature”), Icelandic skap (“state, condition, temper, mood”). The verb is cognate with Dutch scheppen, German schaffen, Swedish skapa (“create, make”), Norwegian Bokmål skape (“create”). Doublet of -ship.

cog

And if I 'm late for supper there 's a dish of macaroni cheese you must put in the oven and a tin of tomatoes to eat with it. And there is a little rhubarb and shape.

1918 March, Rebecca West [pseudonym; Cicily Isabel Fairfield], chapter IV, in The Return of the Soldier, 1st US edition, New York, N.Y.: The Century Co., →OCLC, page 92:

It was brawn and shape for high tea.

1978, Jane Gardam, God on the Rocks, Abacus, published 2014, page 111:

(cooking, now rare) A mould for making blancmange, jelly, etc., or a piece of such food formed moulded into a particular shape.


cook

Sranan Tongo: kukru (via cook room)

Aukan: kukuu

Tok Pisin: kuk

→ Norman: couque

→ Portuguese: cuca

→ Thai: กุ๊ก (gúk)

→ Tokelauan: kuka

From Middle English cook, from Old English cōc (“a cook”), from Latin cocus, ultimately from Proto-Indo-European *pekʷ- (“to cook, become ripe”).
Cognate with Low German kokk, Dutch kok, German Koch, Danish kok, Norwegian kokk, Swedish kock, Icelandic kokkur (“cook”). Also compare Proto-West Germanic *kokōn (“to cook”).

inh

Audio (UK) "to cook"

some speakers from Northern England and Ireland

cuck (most accents without the foot-strut split)

I'm a terrible cook, so I eat a lot of frozen dinners.

(cooking) The head cook of a manor house.

(cooking) The degree or quality of cookedness of food.


base

en-noun

base (countable and uncountable, plural bases)

acid

antonym(s) of “chemical compound that will neutralize an alkali”

From Middle English base, bas, baas, from Old French base, from Latin basis, from Ancient Greek βάσις (básis). Doublet of basis and bass.

أَسَاس

something from which other things extend

basis

chemical compound that will neutralize an acid

(cooking, painting, pharmacy) A basic but essential component or ingredient.

основа

cooking, painting, pharmacy: basic but essential component or ingredient


plate

en-verb

plate (third-person singular simple present plates, present participle plating, simple past and past participle plated)

plates (present singular third-person)
plating (participle present)
plated (participle past)
plated (past)

From Middle English platen, from Old English platian and Old French plater, both ultimately from Latin plata (see above).

After preparation, the chef will plate the dish.

I took her for sushi, she wanted to fuck / So we took it to go, told 'em don't even plate it

2011, “HYFR”, in Take Care, performed by Drake ft. Lil Wayne:

(cooking, photography) To place the various elements of a meal on the diner's plate prior to serving.


short

en-adj

short (comparative shorter, superlative shortest)

shorter (comparative)
shortest (superlative)

tall

antonym(s) of “having a small distance between ends or edges”

tall

antonym(s) of “of a person, of comparatively little height”

long

antonym(s) of “cricket, of a fielder or fielding position, relatively close to the batsman”

long

antonym(s) of “financial position expecting falling value”

From Middle English schort, short, from Old English sċeort, sċort (“short”), from Proto-West Germanic *skurt, from Proto-Germanic *skurtaz (“short”), from Proto-Indo-European *(s)ker-. Doublet of curt.
Cognates
Cognate with shirt, skirt, curt, Scots short, schort (“short”), French court, Dutch kort, German kurz, Old High German scurz (“short”) (whence Middle High German schurz), Old Norse skorta (“to lack”) (whence Danish skorte), Albanian shkurt (“short, brief”), Latin curtus (“shortened, incomplete”) and Proto-Slavic *kortъkъ. Doublet of curt. More at shirt.

little

I chose to interpret the references to butter and sugar as indicating that a short pastry was required. (Later editions suggest a biscuit-like texture.)

2013, Heston Blumenthal, Historic Heston, →ISBN, page 122:

(baking, of pastries; metallurgy) Brittle, crumbly. (See shortbread, shortcake, shortcrust, shortening, hot short, cold-short.)


pull

en-verb

pull (third-person singular simple present pulls, present participle pulling, simple past and past participle pulled)

pulls (present singular third-person)
pulling (participle present)
pulled (participle past)
pulled (past)

push

antonym(s) of “apply force to (something) so it comes towards one”

-ʊl (accents with foot–goose merger or full–fool merger)

Verb from Middle English pullen, from Old English pullian (“to pull, draw, tug, pluck off”), of uncertain ultimate origin. Related to West Frisian pûlje (“to shell, husk”), Middle Dutch pullen (“to drink”), Middle Dutch polen (“to peel, strip”), Low German pulen (“to pick, pluck, pull, tear, strip off husks”), Icelandic púla (“to work hard, beat”).
Noun from Middle English pul, pull, pulle, from the verb pullen (“to pull”).

cog

it's not the whistle that pulls the train

pull someone's chestnuts out of the fire

(cooking, transitive, intransitive) To repeatedly stretch taffy in order to achieve the desired stretchy texture.


snow

en-noun

snow (countable and uncountable, plural snows)

The noun is derived from Middle English snaw, snou, snow (“snow; accumulation of snow; snowfall; snowstorm; whiteness”), from Old English snāw (“snow”), from Proto-West Germanic *snaiw (“snow”), from Proto-Germanic *snaiwaz (“snow”), from Proto-Indo-European *snóygʷʰos (“snow”), from *sneygʷʰ- (“to snow”).
The verb is derived from Middle English snouen (“to snow; (figurative) to shower”), from snou, snow (noun) (see above) + -en (suffix forming the infinitive of verbs). Displaced Old English snīwan, whence English snew (obsolete).
Verb sense 2.3.2 (“to convince or hoodwink (someone)”) probably refers to a person being blinded or confused by a snowstorm.
Cognates
* Albanian nehë (“place where the snow melts”) (dialectal)
* Ancient Greek νίφα (nípha)
* Danish sne (“snow”)
* Dutch sneeuw (“snow”)
* German Schnee (“snow”)
* Icelandic snjór (“snow”)
* Latin nix (“snow”)
* Norwegian snø (“snow”)
* Russian снег (sneg)
* Sanskrit स्नेह (snéha, “oil, grease”)
* Scots snaw (“snow”)
* Swedish snö (“snow”)
* West Frisian snie (“snow”)

сы

partly frozen, crystalline state of water that falls from the atmosphere as precipitation in flakes; falling of such flakes; accumulation of them as a white layer

lumi

something resembling snow in appearance or color

there may be snow on the mountaintop but there's fire in the valley

there may be snow on the rooftop but there is fire in the furnace

apple snow    lemon snow

Something resembling snow (sense 1) in appearance or color.

(countable, cooking) A dish or component of a dish resembling snow, especially one made by whipping egg whites until creamy.


pass

en-verb

pass (third-person singular simple present passes, present participle passing, simple past and past participle passed)

passes (present singular third-person)
passing (participle present)
passed (participle past)
passed (past)
passe (alternative obsolete)

From Middle English passen, from Old French passer (“to step, walk, pass”), from Vulgar Latin *passāre (“step, walk, pass”), derived from Latin passus (“a step”), from Proto-Italic *pat-s-tus, from Proto-Indo-European *peth₂- (“to spread, stretch out”). Cognate with Old English fæþm (“armful, fathom”). More at fathom.
Displaced native Old English genġan.

مَرَّ

medicine: to eliminate (something) from the body by natural processes; to go through the intestines

اِجْتَازَ

to go through any inspection or test successfully

When it's finished cooking, you should pass the sauce to get rid of any lumps.

(transitive, cooking) To put through a sieve.

To change place.
To put through a sieve.


pass

→ Tibetan: སྤ་སེ (spa se)

From Middle English pas, pase, pace, from passen (“to pass”).

The finished dishes are placed on the pass ready to be collected by the waiter.

2017, Fred Sirieix, Secret Service: Lifting the lid on the restaurant world:

(cooking) The area in a restaurant kitchen where the finished dishes are passed from the chefs to the waiting staff.


squash

en-noun

squash (countable and uncountable, plural squash or squashes)

Shortening of Narragansett askutasquash (“[a vegetable] eaten green (or raw)”), from askut (“green, raw”) + asquash (“eaten”).

wasawa

plant and its fruit of the genus Cucurbita

We ate squash and green beans.

(cooking) The edible or decorative fruit of these plants, or this fruit prepared as a dish.


mark

marks (plural)
marke (alternative obsolete)
merk (alternative obsolete)
marc (alternative obsolete)

→ Bengali: মার্কা (marka)

→ Cantonese: 嘜 /唛 (mak¹, maak¹)

desc

→ Shanghainese: 麥克麥克 /麦克麦克 (⁸maq-kheq₇-maq₈-kheq₇)

→ Japanese: マーク (māku)

→ Korean: 마크 (makeu)

From Middle English mark, merk, merke, from Old English mearc (“mark, sign, line of division; standard; boundary, limit, term, border; defined area, district, province”), from Proto-West Germanic *marku, from Proto-Germanic *markō (“boundary; boundary marker”), from Proto-Indo-European *mórǵs (“edge, boundary, border”).
Compare march.
Cognates
* Dutch mark, merk (“mark, brand”)
* German Mark (“mark; borderland”), Marke (“mark, brand”)
* Swedish mark (“mark, land, territory”)
* Icelandic mark (“mark, sign”)
* Latin margo (“edge, margin”)
* Persian مرز (marz, “limit, boundary”)
* Sanskrit मर्या (maryā, “limit, mark, boundary”), मार्ग (mārga, “mark, section”).

cog

Now put the pastry in at 450 degrees, or mark 8.

(heading) Indicator of position, objective etc.

(cooking) A specified level on a scale denoting gas-powered oven temperatures.


pipe

en-verb

pipe (third-person singular simple present pipes, present participle piping, simple past and past participle piped)

pipes (present singular third-person)
piping (participle present)
piped (participle past)
piped (past)

From Middle English pīpe, pype (“hollow cylinder or tube used as a conduit or container; duct or vessel of the body; musical instrument; financial records maintained by the English Exchequer, pipe roll”), from Old English pīpe (“pipe (musical instrument); the channel of a small stream”), from Proto-West Germanic *pīpā. Reinforced by Vulgar Latin *pīpa, from Latin pipire, pipiare, pipare, from pīpiō (“to chirp, peep”), of imitative origin. Doublet of fife.
The “storage container” and “liquid measure” senses are derived from Middle English pīpe (“large storage receptacle, particularly for wine; cask, vat; measure of volume”), from pīpe (above) and Old French pipe (“liquid measure”). In specific contexts, calques similar units of measure such as Portuguese pipa.
The verb is from Middle English pīpen, pypyn (“to play a pipe; to make a shrill sound; to speak with a high-pitched tone”), from Old English pīpian (“to pipe”).

onomatopoeic

imitative

inh

to pipe flowers on to a cupcake

This means a quantity of runouts can be made in advance, allowing more time to flat ice and pipe the cake.

1998, Nicholas Lodge, Janice Murfitt, The International School of Sugarcraft: Book One: Beginners, London: Merehurst Press, →ISBN, page 108:

(transitive, cooking) To create or decorate with piping (icing).


breast

en-verb

breast (third-person singular simple present breasts, present participle breasting, simple past and past participle breasted)

breasts (present singular third-person)
breasting (participle present)
breasted (participle past)
breasted (past)
brest (alternative obsolete)

From Middle English brest, from Old English brēost, from Proto-West Germanic *breust, from Proto-Germanic *breustą, from Proto-Indo-European *bʰrews- (“to swell”). Compare West Frisian boarst, Danish bryst, Swedish bröst; cf. also Dutch borst, German Brust.

der

Breast the birds; wash and dry well. Preheat oven to 375 degrees. Place the birds in a roasting pan.

2005, Texas Judicial Cookbook: Hello There!:


ABM

en-noun

ABM (countable and uncountable, plural ABMs)

(cooking) Initialism of automatic bread machine.


spider

spider (countable and uncountable, plural spiders)

[ˈspʌɪ̯ɾə(ɹ)]

From Middle English spiþre, spydyr, spider, spiþer, from Old English spīþra (“spider”), from Proto-West Germanic *spinþrijō, from Proto-Germanic *spinnaną (“to spin”). Mostly displaced attercop (“spider, unpleasant person”), now a dialectal term.

Cut slices and lay them in cold water in the spider; boil them up two or three minutes, then pour off the water and set the spider again on the coals and brown the slices on each side.

1846, Mary Hooker Cornelius, The Young Housekeeper's Friend, page 146, recipe 28 “To fry salt pork”

In spider pan or deep skillet set over hot coals, quickly fry a few at a time in deep lard until brown.

2005, Marty Davidson, Grandma Grace's Southern Favorites, recipe for “strawberry coconuts”, Rutledge Hill Press, page 193

2008, Corona Club (San Francisco, California), Corona Club Cook Book, page 202,
Melt ½ the dry sugar in the spider, stirring with knife until all is melted.

(cooking, US, UK, chiefly historical and now dialectal) A cast-iron frying pan with three legs, once common in open-hearth cookery.

If you are deep-frying your falafel, use a spider or basket to place them gently into the hot oil, which should be preheated to a temperature of 175°C (330°F).

1996, City and Guilds of London Institute, Food preparation and cooking. Cookery units. Student guide., Stanley Thornes, unit 2ND5, element 2, page 157

Consider investing in a frying basket or a spider for small amounts of fish. A spider looks like a metal web and has a long handle and can lower and raise fish from the hot oil.

2008, Anna Kasabian, David Kasabian, The Wild Fish Cookbook, Creative Publishing International, →ISBN, page 84:

(cooking) Implement for moving food in and out of hot oil for deep frying, with a circular metal mesh attached to a long handle; a spider skimmer


seize

en-verb

seize (third-person singular simple present seizes, present participle seizing, simple past and past participle seized)

seizes (present singular third-person)
seizing (participle present)
seized (participle past)
seized (past)

Earlier seise, from Middle English seisen, sesen, saisen, from Old French seisir (“to take possession of; invest (person, court)”), from Early Medieval Latin sacīre (“to lay claim to, appropriate”) (8th century) in the phrase ad propriam sacire, from Old Low Frankish *sakjan (“to sue, bring legal action”), from Proto-Germanic *sakjaną, *sakōną (compare Old English sacian (“to strive, brawl”)), from Proto-Germanic *sakaną (compare Old Saxon sakan (“to accuse”), Old High German sahhan (“to bicker, quarrel, rebuke”), Old English sacan (“to quarrel, claim by law, accuse”). Cognate to sake and Latin sāgiō (“to perceive acutely”).

cog

Chocolate seizes if a small amount of water (or watery liquid such as brandy) finds its way into the chocolate while it is melting. […] If chocolate seizes, it will look grainy and matte rather than glossy and smooth.

2012, Martha Holmberg, Modern Sauces: More Than 150 Recipes for Every Cook, Every Day, page 235:

(ambitransitive, cooking) Of chocolate: to change suddenly from a fluid to an undesirably hard and gritty texture.

jämähtää

cooking: change suddenly from a fluid to an undesirably hard texture


wok

The 'wok' is an efficient, all-purpose metal cooking vessel used by every housewife in China. It has two handles and is shaped like a shallow cone.

1977, Marguerite Fawdry, Chinese Childhood, →ISBN, page 86:

(cooking) A large, round-bottomed cooking pan used in East Asian cooking.


sweat

en-verb

sweat (third-person singular simple present sweats, present participle sweating, simple past sweated or sweat, past participle sweated or (archaic) sweaten)

sweats (present singular third-person)
sweating (participle present)
sweated (past)
sweat (past)
sweated (participle past)
sweaten (archaic participle past)

From Middle English sweten, from Old English swǣtan, from Proto-Germanic *swaitijaną (“to sweat”). Compare Dutch zweten, German schwitzen, Danish svede. Doublet of shvitz.

Sweating is a generally a quiet operation; if the food is whispering, or worse, hissing, the moisture is probably evaporating too rapidly

2002, Judy Rodgers, The Zuni Cafe Cookbook:

Sweat the carrots, onion, celery, leeks, and cabbage in the butter until translucent not allowing them to color in any way.

2007, Patty Elsberry, Matt Bolus, Simply Vanilla: Recipes for Everyday Use, page 93:

Reduce heat to low, cover pan, and gently sweat the celery for ten minutes, taking care not to brown it

2009, Bill Neal, Bill Neal's Southern Cooking, page 11:

Sweat the onions and garlic in the oil, stirring occasionally, until they are completely soft (no crunch) but not caramelized.

(transitive, intransitive, cooking) To cook slowly at low heat, in shallow oil and without browning, to reduce moisture content.

kuullottaa

transitive: to cook slowly without browning


steam

steam (third-person singular simple present steams, present participle steaming, simple past and past participle steamed)

steams (present singular third-person)
steaming (participle present)
steamed (participle past)
steamed (past)

From Middle English steem, stem, from Old English stēam (“steam, hot exhalation, hot breath; that which emits vapour; blood”), from Proto-Germanic *staumaz (“steam, vapour, breath”), from Proto-Indo-European *dʰewh₂- (“to whirl, waft, stink, shake; steam, haze, smoke”). Cognate with Scots stem, steam (“steam”), West Frisian steam (“steam, vapour”), Dutch stoom (“steam, vapour”), Low German stom (“steam”), Swedish dialectal stimma (“steam, fog”), Latin fūmus (“smoke, steam”).

der

The best way to cook artichokes is to steam them.

(transitive, cooking) To cook with steam.


dice

en-noun

dice (countable and uncountable, plural dice or dices)

From Middle English dys, plural of dy. See the etymology of die (etymology 2) for further information. The voiceless /s/ was most likely retained because the word felt like a collective term rather than a plural form (compare pence), and the spelling dice is a result of the pronunciation.

God does not play dice with the universe

Cut onions, carrots and celery into medium dice.

If your worship is inclined to take a small draught of good wine, though not very cool, I have here a calabash full of the best, and some dices of Tronchon cheese

1782, Tobias George Smollett, The history and adventures of the renowned Don Quixote, 5th edition, volumes 3-4, translation of original by Miguel de Cervantes Saavedra:

(uncountable, formerly countable, cooking) That which has been diced.


side

en-verb

side (third-person singular simple present sides, present participle siding, simple past and past participle sided)

sides (present singular third-person)
siding (participle present)
sided (participle past)
sided (past)

From Middle English side, from Old English sīde (“side, flank”), from Proto-Germanic *sīdǭ (“side, flank, edge, shore”), from Proto-Indo-European *sēy- (“to send, throw, drop, sow, deposit”). Cognate with Saterland Frisian Siede (“side”), West Frisian side (“side”), Dutch zijde, zij (“side”), German Low German Sied (“side”), German Seite (“side”), Danish and Norwegian side (“side”), Swedish sida (“side”).
The LGBTQ slang sense was coined by sex therapist and author Joe Kort in 2010 and popularized in 2013. The sense was coined by analogy with top and bottom and based on the metaphor of a box which has a top, bottom, and sides.

coinage

Entrees are sided with a generous portion of vegetables, and some include little surprises […]

1995, Orange Coast Magazine, volume 11, number 8, page 166:

A chocolate cakelette, caramel percolating from its warm top, is sided with peanut butter chantilly cream.

2009 March 14, Corey Mintz, “Stop and cheer chefs' dedication to quality”, in Toronto Star:

(transitive, cooking) To provide with, as a side or accompaniment.


Christmas

The proper noun is derived from Middle English Cristemasse, Criste-mas (“Christmas Day; season of Christmas; Christmas festivities”) [and other forms], from Old English Cristes mæsse (“Christmas”, literally “Christ’s mass”), from Crist (“Christ”) + -es (possessive marker) + mæsse (“a mass (celebration of the Eucharist)”). The English word is analysable as Christ + -mas (suffix denoting a holiday or sacred day). Cognate with Saterland Frisian Kristmisse (“Christmas”), West Frisian Krystmis (“Christmas”), Dutch Kerstmis (“Christmas”), German Low German Karstmis (“Christmas”).
The noun, adjective, and verb are derived from the proper noun.
Adjective sense 1 (“red and green in color”) refers to these colors being traditionally associated with Christmas.

cog

(chiefly New Mexico, cooking) Of a dish: having a sauce made with red (ripe) and green (unripe) chili peppers.

punaista ja vihreää chiliä sisältävä

of a dish: having a sauce made with red and green chili peppers


Copenhagen

/ˌkəʊpənˈheɪɡən/

/ˌkəʊpənˈhɑːɡən/

From Low German Kopenhagen, a calque (perhaps modified by folk etymology) of Danish København. Compare Hague).

Copenhagen (disambiguation)
Copenhagen County
Copenhagen, Louisiana

(cooking) A sweetened hot drink of spirit and beaten eggs.


tomato sauce

en-noun

tomato sauce (usually uncountable, plural tomato sauces)

Russian Tomato Sauce will keep, tightly covered, in the refrigerator for 10 days.

2002, Steve Brill, The Wild Vegetarian Cookbook, page 186:

Classical tomato sauce, as explained by Escoffier, is made with a roux, but this is rarely done in modern kitchens.

2007, Wayne Gisslen, Professional Cooking, 6th edition, page 176:

But in the summer, fresh tomato sauce should be a staple; peeling the tomatoes—which is optional—is undeniably a bit of work (seeding takes only a second), but the flavor of the sauce is much better than canned, thee texture is rich and silky, and the color much prettier.

2007, Mark Bittman, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, page 445:

(cooking) A thick sauce made from tomatoes for pasta etc.


Wellington

Wellingtons (plural)
wellington (alternative)


wat

In Ethiopia, a volcanic pepper and spice seasoning, berbere, is widely used, and the stews called wats are eaten with a spongy flat bread, injera.

[1987 July 29, Steven Barboza, “Culinary Delights of Africa Reflect a Continent's Diversity”, in The New York Times, →ISSN:

(cooking) A kind of stew or curry eaten in Ethiopia and Eritrea.


course

→ Gulf Arabic: كورس (kōrs)

From Middle English cours, from Old French cours, from Latin cursus (“course of a race”), from currō (“run”), ultimately from Proto-Indo-European *ḱers- (“to run”). Doublet of cursus and cour.

polku

path that something or someone moves along

the course of true love never did run smooth

We offer seafood as the first course.

A sequence of events.
(cooking) A stage of a meal.

A sequence of events.
A stage of a meal.


slip

en-verb

slip (third-person singular simple present slips, present participle slipping, simple past and past participle slipped or (obsolete) slipt)

slips (present singular third-person)
slipping (participle present)
slipped (participle past)
slipped (past)
slipt (obsolete participle past)
slipt (obsolete past)

From Middle English slippen, probably from Middle Low German slippen, from Old Saxon *slippian, from Proto-West Germanic *slippjan, from Proto-Germanic *slipjaną (“to glide”), an iterative form of *slīpaną (“to slip, slide”), from Proto-Indo-European *sleyb- (“slimy; to slide”). Possibly ultimately from Proto-Indo-European *slewbʰ- (“slip, slide”), or related to Proto-Germanic *slībaną (“to split”); related to Old English slipor (“slippery”).
Cognate with Saterland Frisian slipje (“to slip”), Dutch slippen (“to slip”), German Low German slippen, slupen (“to slip”), German schlüpfen (“to slip”).

der

(transitive, cooking) To remove the skin of a soft fruit, such as a tomato or peach, by blanching briefly in boiling water, then transferring to cold water so that the skin peels, or slips, off easily.


raw

en-adj

raw (comparative rawer, superlative rawest)

rawer (comparative)
rawest (superlative)

From Middle English rawe, raw, rau, from Old English hrēaw (“raw, uncooked”), from Proto-West Germanic *hrau, from Proto-Germanic *hrawaz, *hrēwaz (“raw”), from Proto-Indo-European *krewh₂- (“raw meat, fresh blood”).
Cognate with Scots raw (“raw”), Dutch rauw (“raw”), German roh (“raw”), Swedish rå (“raw”), Icelandic hrár (“raw”), Latin crūdus (“raw, bloody, uncooked”), Irish cró (“blood”), Lithuanian kraujas (“blood”), Russian кровь (krovʹ, “blood”). Related also to Old English hrēow, hrēoh (“rough, fierce, wild, angry, disturbed, troubled, sad, stormy, tempestuous”). More at ree.

der

There's nothing but raw fish in the freezer.

I was 100% raw from 2014 until early 2018.

Subsisting on, or pertaining to, a diet of raw food.


grate

en-verb

grate (third-person singular simple present grates, present participle grating, simple past and past participle grated)

grates (present singular third-person)
grating (participle present)
grated (participle past)
grated (past)

From Middle English graten, from Old French grater (“to scrape”) ( > French gratter), from Frankish *krattōn, from Proto-Germanic *krattōną. Cognate with Old High German krazzon ( > German kratzen (“to scrawl”) > Danish kradse), Icelandic krassa (“to scrawl”) and Danish kratte.

I need to grate the cheese before the potato is cooked.

(transitive, cooking) To shred (things, usually foodstuffs), by rubbing across a grater.


dumpling

A folk word, first attested in c. 1600s, apparently from a Norfolk (East Anglian) dialect, of uncertain origin:
* perhaps from some Low German word (compare dümpeln (“bobbing up and down”)),
* or from the rare dialectal adjective dump (“lump, of the consistency of dough”) (first attested in the late 1800s), + -ling (diminutive suffix), although dumpling is recorded much earlier. However, compare dumpy (“short and stout”).

(cooking) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.

(chiefly UK) Specifically, a ball of dough used in stews and other sauced dishes; a thick noodle.

(chiefly US) Specifically, a food composed of a dough wrapper around a filling.


batter

batter (third-person singular simple present batters, present participle battering, simple past and past participle battered)

batters (present singular third-person)
battering (participle present)
battered (participle past)
battered (past)

From Middle English batteren, batren, bateren, a frequentative of Middle English batten, baten (“to beat”), equivalent to bat + -er (frequentative suffix).

I prefer it when they batter the cod with breadcrumbs.

(cooking) To coat with batter (the food ingredient).


batter

en-noun

batter (countable and uncountable, plural batters)

From Middle English bature, from Old French bateure (“the action of beating”), from batre (“to beat”). Doublet of batture.

der

To the dismay of his mother, the boy put his finger into the pancake batter.

(cooking, countable, uncountable) A beaten mixture of flour and liquid (usually egg and milk), used for baking (e.g. pancakes, cake, or Yorkshire pudding) or to coat food (e.g. fish) prior to frying.


Alfredo

en-noun

Alfredo (countable and uncountable, plural Alfredos)

From Alfredo alla Scrofa, an Italian restaurant in Rome where the pasta dish fettuccine Alfredo was originally served, named after its founder Alfredo Di Lelio. Doublet of Alfred.

Two days after kicking three field goals against the New Orleans Saints to help the Bears reach Super Bowl XLI, Gould was standing over a gas stove, stirring the alfredo sauce that was simmering in a pot.

2007 January 30, Karen Crouse, “Dash of Success Spices Up Gould’s Neighborhood”, in The New York Times, →OCLC, archived from the original on 2015-06-05:

(cooking, noun adjunct) The sauce made from butter and Parmesan cheese used in dishes such as fettuccine Alfredo, or any dish of this type.


goujon

Borrowed from French goujon (“dowel, pin”).

(cooking) A thin strip of food, usually fish or chicken.


calamari

calamari (countable and uncountable, plural calamaris)

/kæləˈmɑːɹi/

Borrowed from Italian calamari, plural of calamaro, from Latin calamarius, from calamus, from Ancient Greek κάλαμος (kálamos, “reed, ink pen”).

der

(cooking) Squid as food, especially cooked in the form of calamari rings.


dress

en-verb

dress (third-person singular simple present dresses, present participle dressing, simple past dressed, past participle dressed or (obsolete) drest)

dresses (present singular third-person)
dressing (participle present)
dressed (past)
dressed (participle past)
drest (obsolete participle past)
dress (infinitive)
dress (first-person present singular)
dressed (first-person past singular)
dress (present second-person singular)
dressed (past second-person singular)
dresses (present singular third-person)
dressed (past singular third-person)
dress (plural present)
dressed (past plural)
dress (present subjunctive)
dressed (past subjunctive)
dress (imperative present)
dressing (participle present)
dressed (participle past)
drest (participle past)

→ Sranan Tongo: dresi

PIE word
 *dwís
The verb is from Middle English dressen, dresse (“to arrange, put in order”), from Anglo-Norman, Old French dresser, drecier (modern French dresser), from Late Latin *directiare (“to guide, direct”). Doublet of direct.
The noun is derived from the verb.

aantrek

to put clothes on (oneself or someone, etc.) — see also clothe

self aantrek

to put on clothes — see also get dressed

koristaa

to adorn or ornament (something) — see also adorn, ornament

siistiä

to fit or prepare (something) for use; to render (something) suitable for an intended purpose — see also get ready

whakahuene

referring to preparing rough sawn timber

Old vvom[an]: [O]nce vppon a time his daughter was ſtollen avvay, and hee ſent ſo long, that he ſent all his men out of his Land. / Frol[icke]: VVho dreſt his dinner then?

c. 1590 (date written), G[eorge] P[eele], The Old Wiues Tale. […], London: […] Iohn Danter, for Raph Hancocke, and Iohn Hardie, […], published 1595, →OCLC, [lines 142–143]:

Heere Loue, thou ſeeſt how diligent I am, / To dreſſe thy meate my ſelfe, and bring it thee.

c. 1590–1592 (date written), William Shakespeare, “The Taming of the Shrew”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene iii], page 223, column 2:

Where Corydon and Thyrſis met, / Are at their ſavory dinner ſet / Of Hearbes, and other Country Meſſes, / Which the neat-handed Phillis dreſſes; […]

a. 1645, John Milton, “L’Allegro”, in Poems of Mr. John Milton, […], London: […] Ruth Raworth for Humphrey Mosely, […], published 1646, →OCLC, page 34:

These two girls had been above an hour in the place, happily employed in visiting an opposite milliner, watching the sentinel on guard, and dressing a sallad and cucumber.

1813 January 27, [Jane Austen], chapter XVI, in Pride and Prejudice: […], volume II, London: […] [George Sidney] for T[homas] Egerton, […], →OCLC, page 188:

(cooking) To prepare (food) for cooking or eating, especially by seasoning it; specifically, to add a dressing or sauce (to food, especially a salad).

voorberei

to prepare (food) for cooking or eating, especially by seasoning it; to add a dressing or sauce (to food, especially a salad)


turmeric

en-noun

turmeric (countable and uncountable, plural turmerics)

turmerics (plural)
tumeric (alternative)

/təɹˈmɛ.ɾɪk/

From Middle English turmeryte, tarmaret, of uncertain origin. Possibly corrupted from Arabic كُرْكُم (kurkum, “Curcuma”). Others have theorized it might come from Old French terre mérite (“deserving earth”).

(cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.


cannon

cannon (countable and uncountable, plural cannons or (mainly UK) cannon)

cannons (plural)
cannon (UK mainly plural)

Attested from around 1400 as Middle English canon, canoun, from Old French canon, from Italian cannone, from Latin canna, from Ancient Greek κάννα (kánna, “reed”), from Akkadian 𒄀 (qanû, “reed”), from Sumerian 𒄀𒈾 (gi.na). Doublet of canyon. This spelling was not fixed until about 1800.

a canon of beef or lamb

(cooking) A rolled and filleted loin of meat.


canon

canon (countable and uncountable, plural canons)

From Middle English canoun, from Old French canon and Old English canon, both from Latin canōn, from Ancient Greek κανών (kanṓn, “measuring rod, standard”), akin to κάννα (kánna, “reed”), from Semitic (compare Hebrew קָנֶה (qane, “reed”) and Arabic قَنَاة (qanāh, “reed”)). Doublet of qanun. See also cane, cannon, canyon, canal.

der

a canon of beef or lamb

(cooking) Alternative form of cannon (“rolled and filleted loin of meat”).


frog

en-verb

frog (third-person singular simple present frogs, present participle frogging, simple past and past participle frogged)

frogs (present singular third-person)
frogging (participle present)
frogged (participle past)
frogged (past)
frock (alternative dialectal)
frosk (alternative dialectal)
frosh (alternative dialectal)

From Middle English frogge, from Old English frogga, from Proto-West Germanic *froggō (“frog”). Cognate with Old Norse frauki.
Possibly related to Saterland Frisian Poage (“frog”), German Low German Pogg, Pogge (“frog”).
Sense 5 is a calque of Ancient Greek βάτραχος (bátrakhos).

calque

(transitive, cooking) To spatchcock (a chicken).


fool

From Old French fouler (“to mix or mash”).

an apricot fool; a gooseberry fool

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:

Pellaprat [...] invented the dish [of Eton mess] when a load of over-ripe strawberries needed eating up. His disguise was a fluff of whipped cream and the fool was served with sponge fingers. Somewhere along the line, someone else had the idea of stirring chunks of meringue into the fool at the last moment.

(cooking) A type of dessert made of puréed fruit and custard or cream.


pea

peas (plural)
pease (archaic plural)
pease (alternative archaic)

→ Abenaki: piz (“a pea”)

→ Mohegan-Pequot: pish (“a pea”)

→ Yurok: pi·š, peeesh (“a pea”)

Back-formation from pease, an original singular reinterpreted as a plural. Further from Middle English pese (“a pea”), from Old English pise, from Latin pisa, pisum, from Ancient Greek πίσον (píson).

Pisum sativum
Pisum sativum#Translingual

(cooking) The edible seed of Pisum sativum.

en:edible seed of various plants besides Pisum sativum

(cooking) The edible seed of various other pea plants.


fabricate

en-verb

fabricate (third-person singular simple present fabricates, present participle fabricating, simple past and past participle fabricated)

fabricates (present singular third-person)
fabricating (participle present)
fabricated (participle past)
fabricated (past)

From Middle English fabricaten (“to fashion, make”), from Latin fabricātus, perfect active participle of fabricor (see -ate (verb-forming suffix)), from fabrica (“a fabric, building”) + -or (verb-forming suffix); see fabric and forge. Cognate with French fabriquer.

inh

(transitive, cooking) To cut up an animal as preparation for cooking, particularly used in reference to fowl.


liaison

en-noun

liaison (countable and uncountable, plural liaisons)

Borrowed from French liaison (“binding”), from Latin ligātiō (stem ligātiōn-; whence the English doublet ligation), derived from ligō (“I bind”), from Proto-Indo-European *leyǵ- (“to bind”).

bor+

[…]prepare a liaison, or four or five yolks of eggs and some cream […]

1759, William Verral, “XV. Des perdreaux au celery blanc. Partridges with celery sauce white.”, in A Complete System of Cookery. […], London: Printed for the author, and sold by him; as also by Edward Verral bookseller, […]; and by John Rivington […], page 92:

(cooking) A thickening for sauces, typically based on egg yolks.


pulse

From Late Middle English pulse, Middle English pous, pouse (“regular beat of arteries, pulse; heartbeat; place on the body where a pulse is detectable; beat (of a musical instrument); energy, vitality”) [and other forms], from Anglo-Norman puls, pous, pus, and Middle French pouls, poulz, pous [and other forms], Old French pous, pulz (“regular beat of arteries; place on the body where a pulse is detectable”) (modern French pouls), and from their etymon Latin pulsus (“beat, impulse, pulse, stroke; regular beat of arteries or the heart”), from pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”) (ultimately from Proto-Indo-European *pel- (“to beat, strike; to drive; to push, thrust”)) + -sus (a variant of -tus (suffix forming action nouns from verbs)).

nb...

pouce, pounce, pouns, pounse, pousse, pouz, puls

der

(cooking, chiefly attributively) A setting on a food processor which causes it to work in a series of short bursts rather than continuously, in order to break up ingredients without liquidizing them; also, a use of this setting.


pulse

en-verb

pulse (third-person singular simple present pulses, present participle pulsing, simple past and past participle pulsed)

pulses (present singular third-person)
pulsing (participle present)
pulsed (participle past)
pulsed (past)

From Late Middle English pulse, Middle English pulsen (“to pulse, throb”), from Latin pulsāre, the present active infinitive of pulsō (“to push; to beat, batter, hammer, strike; to knock on; to pulsate; (figuratively) to drive or urge on, impel; to move; to agitate, disquiet, disturb”), the frequentative of pellō (“to drive, impel, propel, push; to banish, eject, expel; to set in motion; to strike”); see further at etymology 1. Doublet of push.

inh

(transitive, cooking) To operate a food processor on (some ingredient) in short bursts, to break it up without liquidizing it.


chip

→ Basque: txip

→ Bulgarian: чипс (čips)

→ Catalan: xip

→ Czech: čip

→ Danish: chip, chips

→ Dutch: chip, chips

→ Ewe: tšipsid

→ Finnish: sipsi, chipsi, chips

→ French: chips

→ Galician: chip

→ Georgian: ჩიპსი (čiṗsi)

→ German: Chip

→ Greek: τσιπ (tsip), τσιπάκι (tsipáki)

desc

→ Hebrew: צִ׳יפְּס, צִ׳יפּ

→ Hebrew: צִ׳יפְּס, צִ׳יפּ (chips, chip)

→ Hijazi Arabic: تشبس (tšips, tšibs), شبس (šips, šibs)

→ Hungarian: csip, csipsz, chip, chips

→ Indonesian: cip

→ Italian: chip

→ Japanese: チップ (chippu), チップス (chippusu)

→ Khmer: ឈីប (chiip)

→ Korean: 칩 (chip), 칩스 (chipseu)

→ Latvian: čipsis

→ Macedonian: чипс (čips), чип (čip)

→ Norwegian: chips

→ Persian: چیپس (čips)

→ Polish: czip, czips, chip, chips

→ Portuguese: chipe, chip, chips

→ Romanian: chips, cip

→ Russian: чипс (čips), чип (čip)

^ → Armenian: չիպ (čʻip)

→ Serbo-Croatian:

Cyrillic script: чипс, чип

Latin script: čips, čip

→ Slovene: čips

→ Spanish: chip, chips

→ Swahili: chipsi, chips

→ Swedish: chips, chipp

→ Turkish: cips, çip

→ Ukrainian: чипс (čyps), чип (čyp)

→ Welsh: tsip

→ Yiddish: טשיפּל (tshipl)

Noun from Middle English chip, chippe, from Old English ċipp (“chip; small piece of wood, shaving”), from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) –, from Proto-West Germanic *kippōn (“to cut; carve; hack; chop”), from Proto-Germanic *kippōną (“to chip, chop”), from Proto-Indo-European *ǵeyb- (“to split; divide; germinate; sprout”). Related to Dutch kip, keep (“notch; nick; score”), Dutch kippen (“to hatch”), German Low German kippen (“to cut; clip; trim; shorten”), German kipfen (“to chop off the tip; snip”), Old Swedish kippa (“to chop”). Compare also chop.
The formally similar Old English ċipp, ċypp, ċyp (“a beam; log; stock; post”), from Proto-Germanic *kippaz (“log; beam”) (whence Old Saxon kip (“post”), Old High German kipfa, chipfa (“axle, stave”), Old Norse keppr (“cudgel, club”)) is a different, unrelated word either borrowed from Latin cippus (“stake; pale; post”) or borrowed from the same source language as the Latin.
Verb from Middle English chippen, from Old English *ċippian (“to cut; hew”) – attested in Old English forċippian (“to cut off”) – see above.

cog

chocolate chip

(cooking) A small, near-conical piece of food added in baking.


stuff

en-verb

stuff (third-person singular simple present stuffs, present participle stuffing, simple past and past participle stuffed)

stuffs (present singular third-person)
stuffing (participle present)
stuffed (participle past)
stuffed (past)

From Middle English stuffen (“to equip, furnish”), borrowed from Old French estoffer, estofer (“to provide what is necessary, equip, stuff”), borrowed from Old High German stoffōn, from Proto-West Germanic *stoppōn (“to clog up, block, fill”). More at stop.

der

She stuffed the turkey for Thanksgiving using her secret recipe.

(transitive, cooking) To fill with seasoning.


gateau

en-noun

gateau (countable and uncountable, plural gateaux or gateaus)

gateaux (plural)
gateaus (plural)
gâteau (alternative)

Borrowed from French gâteau. Doublet of wastel.

a gateau of veal

(cooking, obsolete) A dish of minced meat made up like a pudding, and boiled in a shape or mould.


drop

en-verb

drop (third-person singular simple present drops, present participle dropping, simple past and past participle dropped or (archaic) dropt)

drops (present singular third-person)
dropping (participle present)
dropped (participle past)
dropped (past)
dropt (archaic participle past)
dropt (archaic past)

From Middle English droppen, dropen (“to fall in drops, drip or trickle down; to scatter, sprinkle; to be covered with a liquid; to give off moisture; of an object: to drop, fall; of a living being: to fall to the ground”) [and other forms], from Old English dropian, droppian (“to drop”), from dropa (“a drop”) (see further at etymology 1) + -ian (suffix forming verbs from adjectives and nouns).

спадам

to decrease, diminish, or lessen in condition, degree, value, etc.

laskea

to move to a lower position; to allow to hang downwards — see also lower

laskea

to lower (a sound, a voice, etc.) in pitch or volume

Drop a basket of fries.

(transitive) To move to a lower position; to allow to hang downwards; to lower.

(cooking) To cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling.

upottaa

to cook (food, especially fast food), particularly by lowering into hot oil to deep-fry, or by grilling


reduce

reduce (third-person singular simple present reduces, present participle reducing, simple past and past participle reduced)

reduces (present singular third-person)
reducing (participle present)
reduced (participle past)
reduced (past)

From Middle English reducen, from Old French reduire, from Latin redūcō (“reduce”); from re- (“back”) + dūcō (“lead”). See duke, and compare with redoubt.

Serve the oxtails with mustard or a sauce made by reducing the soup, if any is left, to a slightly thick sauce.

2011, Edward Behr, James MacGuire, The Art of Eating Cookbook: Essential Recipes from the First 25 Years.:

(transitive, cooking) To decrease the liquid content of food by boiling much of its water off.


nap

nap (third-person singular simple present naps, present participle napping, simple past and past participle napped)

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

From French napper, from nappe (“nape”).

Vanilla ice cream topped with a poached or canned pear half, napped with chocolate sauce, and garnished with toasted sliced almonds.

2006, Wayne Gisslen, Mary Ellen Griffin, Professional Cooking for Canadian Chefs:

(cooking) To cover (something) with a sauce. (usually in the passive)


tablespoon

tablespoons (plural)
table spoon (alternative)
table-spoon (alternative)

1995 May 22, Salad Recipes, New York, page 51,
Heat 2 tablespoons olive oil in a nonstick skillet until hot and quickly saute the goat-cheese buttons on both sides until brown.

In Australia, 1 tablespoon equals 20 ml, and there are 4 teaspoons in the Australian tablespoon.

2003, Better Homes and Gardens, Biggest Book of Bread Machine Recipes, page 416:

2006, Tempted: 150 Very Wicked Desserts, Murdoch Books, UK, copyright page,
If you are using a 15 ml (3 teaspoon) tablespoon, for most recipes the difference will not be noticeable.

2012, James Armstrong, Kellee Hollyman, General, Organic, and Biochemistry: An Applied Approach, Cengage Learning, US, page 27,
The problem gives us a number of tablespoons of cooking oil and asks us to convert this amount into milliliters. We are also told that one tablespoon equals 3 teaspoons, but this is a relationship between two units, not an actual measurement.

(cooking) A unit of volume, the value of which varies regionally; in the US: three teaspoons or one half fluid ounce or roughly 15 ml; in Britain and Canada: exactly 15 ml; in Russia 18 ml; in Australia: four teaspoons or 20 ml.


stage

Borrowed from French stage (“internship”).

bor+

It doesn’t matter that recent reporting on the stage economy of Copenhagen […] has revealed a pattern of abuse and dangerous working conditions for unpaid interns. In “The Bear,” the stage is a dream: Marcus’s tasks are simply to learn from a skilled but kind and patient mentor, to get out and about and feel inspired, and to come up with some new dishes of his own.

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

(cooking) An unpaid internship in a restaurant where a cook or chef is exposed to new culinary techniques.


stage

en-verb

stage (third-person singular simple present stages, present participle staging, simple past and past participle staged)

stages (present singular third-person)
staging (participle present)
staged (participle past)
staged (past)

I’ve been chosen to stage at Coloniál, the Michelin-starred restaurant that I will one day lie about running. Stage is restaurant-speak for free labor, but I’m unconcerned.

2023, C Pam Zhang, Land of Milk and Honey, Hutchinson Heinemann, page 36:

(intransitive, cooking) To work as an unpaid intern in a restaurant.


sauerkraut soup

en-noun

sauerkraut soup (countable and uncountable, plural sauerkraut soups)

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

(cooking) soup made with sauerkraut as its main ingredient, popular in Slovakia particularly to welcome the New Year


fry

From Middle English fryen, borrowed from Old French frire, from Latin frīgō (“to roast, fry”), from Proto-Indo-European *bʰer-. Cognate with Ancient Greek φρύγω (phrúgō, “I roast, bake”), Sanskrit भृज्जति (bhṛjjati, “to roast, grill, fry”), भृग् (bhṛg, “the crackling of fire”). Replaced native Middle English hirsten, from Old English hierstan (“to fry”).

cog

(usually in the plural, fries, chiefly Canada and US, cooking) A fried piece of cut potato.

(Ireland, British, cooking) A meal of fried sausages, bacon, eggs, etc.

(Australia, New Zealand, cooking) The liver of a lamb.

(usually in the plural, fries, US, cooking) A lamb or calf testicle.


kale

en-noun

kale (usually uncountable, plural kales)

→ Japanese: ケール (kēru)

From Northern Middle English cale, cal (Southern col), from Old English cāl, cāul, cāwel, from Latin caulis. Compare Icelandic kál (“cabbage”), German Kohl (“cabbage”). Doublet of caulis, cole, and gobi.

boerkool

edible plant: Brassica oleracea acephala

(cooking) Broth containing kale as a chief ingredient.


devil

devils (plural)
davil (alternative pronunciation-spelling)
debbil (alternative pronunciation-spelling)
diuel (alternative archaic dialectal)
divel (alternative archaic dialectal)
deuill (alternative obsolete)
devel (alternative obsolete)
devell (alternative obsolete)
devill (alternative obsolete)
diuell (alternative obsolete)

Tok Pisin: tewel

→ Chuukese: tefin

Etymology tree
Proto-Indo-European *dwóh₁
Proto-Indo-European *dwísder.
Ancient Greek διά (diá)
Ancient Greek δια- (dia-)
Proto-Indo-European *gʷelH-der.
Ancient Greek βᾰ́λλω (bắllō)
Ancient Greek διαβάλλω (diabállō)
Ancient Greek διάβολος (diábolos)bor.
Latin diabolusbor.
Proto-West Germanic *diubul
Old English dēofol
Middle English devel
English devil
From Middle English devil, devel, deovel, from Old English dēofol, from Proto-West Germanic *diubul, from Latin diabolus, ultimately from Ancient Greek διάβολος (diábolos, “false accuser, slanderer”), also as "Satan" (in Jewish/Christian usage, translating Biblical Hebrew שָׂטָן (śātān)), from διαβάλλω (diabállō, “to slander”), literally “to throw across”, from διά (diá, “through, across”) + βάλλω (bállō, “throw”). The Old English word was probably adopted under influence of Latin diabolus (itself from the Greek). Other Germanic languages adopted the word independently: compare Saterland Frisian Düüwel (“devil”), West Frisian duvel (“devil”), Dutch duivel, duvel (“devil”), German Low German Düvel (“devil”), German Teufel (“devil”), Bavarian Teifl (“devil”), Danish djævel (“devil”), Swedish djävul (“devil”) (older: djefvul, Old Swedish diævul, Old Norse djǫfull). Doublet of diable, diablo, and diabolus.

der

better the devil you know than the devil you don't know

better the devil you know than the one you don't know

devil is beating his wife and marrying his daughter

he who sups with the devil should have a long spoon

the devil we know is better than the devil we don't know

the devil you know is better than the devil you don't know

Men and women busy in baking, broiling, roasting oysters, and preparing devils on the gridiron.

1815 February 24, [Walter Scott], Guy Mannering; or, The Astrologer. […], volume (please specify |volume=I to III), Edinburgh: […] James Ballantyne and Co. for Longman, Hurst, Rees, Orme, and Brown, […]; and Archibald Constable and Co., […], →OCLC:

(cooking) A dish, as a bone with the meat, broiled and excessively peppered; a grill with Cayenne pepper.


well done

en-adj

well done (comparative more well done, superlative most well done)

more well done (comparative)
most well done (superlative)
well-done (alternative)

She liked her steaks well done.

(specifically, of meat) Cooked through to the center.

Well-cooked.
Cooked through to the center.


fold

en-verb

fold (third-person singular simple present folds, present participle folding, simple past folded, past participle folded or (obsolete) folden)

folds (present singular third-person)
folding (participle present)
folded (past)
folded (participle past)
folden (obsolete participle past)

⇒ Czech: foldovat

The verb is from Middle English folden, from Old English fealdan, from Proto-West Germanic *falþan, from Proto-Germanic *falþaną (“to fold”), from Proto-Indo-European *pel- (“to fold”).
The noun is from Middle English folde,falde, itself derived from the verb.

Fold the egg whites into the batter.

8 Jan 2020, Felicity Cloake in The Guardian, How to make the perfect gluten-free chocolate brownies – recipe
if you want to make life really easy for yourself, may I point you in the direction of Sunflour’s recipe, which folds four eggs and 150g ground almonds into 500g chocolate spread.

(transitive, cooking) To stir (semisolid ingredients) gently, with an action as if folding over a solid.


courgette

Unadapted borrowing from French courgette, diminutive of courge (“vegetable marrow, marrow squash”). Ultimately related to zucchini through the original Latin cucurbita.

ubor

意大利青瓜 (ji³ daai⁶ lei⁶ ceng¹ gwa¹, literally “Italian cucumber”)

(countable, cooking) The edible fruit of this marrow/squash.


bowl

Bislama: bol

→ Esperanto: bovlo

desctree

→ French: bol
→ Catalan: bol
→ Greek: μπολ (bol)

→ German: Bowle, → Bowl

→ Hungarian: bólé

→ Ido: bolo

→ Irish: bolla

→ Japanese: ボール (bōru)

→ Latvian: bole (probably via German)

→ Korean: 볼 (bol)

→ Scottish Gaelic: bòl

→ Swedish: bål

From Middle English bolle, from Old English bolla, bolle (“bowl, cup, pot, beaker, measure”), from Proto-West Germanic *bollā, from Proto-Germanic *bullǭ (“ball, round vessel, bowl”).
Cognate with North Frisian bol (“bun, bread roll”), Middle Low German bolle, bole (“round object”), Dutch bol (“ball, sphere, scoop, dot”), German Bolle (“bulb”), Danish bolle (“bowl, bread roll”), Icelandic bolli (“cup”). Doublet of boule and pulla.

inh

This restaurant offers a number of different bowls.

poke bowl

Fresh ingredients are more expensive than highly processed ones and the result is grain bowls galore for those who can spend $10 or more per meal, and fast food full of salt, fat and sugar for everyone else.

2021 October 23, Jane Black, “The Amazon of Quinoa Bowls”, in The New York Times, →ISSN:

(cooking) A dish comprising a mix of different foods, not all of which need be cooked, served in a bowl.


jus

en-noun

jus (countable and uncountable, plural jus)

Borrowed from French jus (“juice”). Doublet of juice and ukha.

(cooking) The juices given off as meat is cooked.

(cooking) A lightly-reduced gravy or stock made from this.


palate

From Middle English palate, from Latin palātum (“roof of the mouth, palate”), perhaps of Etruscan origin.

bor

I remember, when he was in Scotland, his praising ‘Gordon's palates’ (a dish of palates at the Honourable Alexander Gordon's) with a warmth of expression which might have done for honour to more important subjects.

1791, James Boswell, Life of Samuel Johnson, Oxford, page 332:

(anatomy) The roof of the mouth, separating the cavities of the mouth and nose in vertebrates.

(cooking, historical) The palate of an animal, as an item of food.


shortening

en-noun

shortening (countable and uncountable, plural shortenings)

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

(US, cooking) Fat that is solid at room temperature, especially hydrogenated vegetable oil (known as vegetable shortening), used to make shortcrust pastry and in deep fat frying.


rare

en-adj

rare (comparative rarer or more rare, superlative rarest or most rare)

rarer (comparative)
more rare (comparative)
rarest (superlative)
most rare (superlative)
reer (alternative UK)
rere (alternative UK)

From a dialectal variant of rear, from Middle English rere, from Old English hrēr, hrēre (“not thoroughly cooked, underdone, lightly boiled”), from hrēran (“to move, shake, agitate”), from Proto-Germanic *hrōzijaną (“to stir”), from Proto-Indo-European *ḱroHs- (“to mix, stir, cook”). Related to Old English hrōr (“stirring, busy, active, strong, brave”). More at rear.

cog

For the adverb (e.g. rarely) see Thesaurus:occasionally

Then Curds and Cream, the Flow'r of Country Fare, / And new-laid Eggs, which Baucis’ buſie Care / Turn’d by a gentle Fire, and roaſted rare.

1717, John Dryden, “Book VIII. [The Story of Baucis and Philemon.]”, in Ovid’s Metamorphoses in Fifteen Books. […], London: […] Jacob Tonson, […], →OCLC, page 285:

(cooking) Particularly of meat, especially beefsteak: cooked very lightly, so the meat is still red.


scant

en-adj

scant (comparative scanter, superlative scantest)

scanter (comparative)
scantest (superlative)

Adjective and determiner from Middle English scant, from Old Norse skamt, neuter of skammr (“short”), from Proto-Germanic *skammaz (“short”), from Proto-Indo-European *(s)ḱem- (“mutilated, hornless”). Verb from Middle English scanten, from the adjective. Noun and adverb from Middle English scant, from the adjective.

der

a scant cup of sugar

(cooking, of a measurement) Slightly diminished; just short of the amount described.


dock

en-verb

dock (third-person singular simple present docks, present participle docking, simple past and past participle docked)

docks (present singular third-person)
docking (participle present)
docked (participle past)
docked (past)

A horse with a fully docked (sense 1) tail
A dog with a partially docked (sense 1) tail
From Middle English dok (“trimmed hair, dock”), from Old English *docce, *docca (as in fingerdocce (“finger muscles”)), from Proto-West Germanic *dokkā, from Proto-Germanic *dukkǭ, from Proto-Indo-European *dʰeu-k- (“to spin, shake”).
Compare Icelandic dokkur (“stumpy tail”), Low German Dokke (“bundle of straw”), West Frisian dok (“bunch, ball (twine)”), Albanian dak (“big ram”), Lithuanian dvė̃kti (“to breathe, wheeze”), dvãkas (“breath”), Sanskrit धुक्षति (dhukṣati, “to blow”).
The verb is from Middle English dokken (“to cut short, dock, curtail”), derived from the noun.

multiple image

A horse with a fully docked (sense 􂀽1) tail

A dog with a partially docked (sense 􂀽1) tail

m+

Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. Docking is simple. Just roll out your pie dough and lift it into the pan. After pressing it in and shaping the edge, prick it all over with a fork.

Emma Christensen (2008 July 11) “How and When to Dock a Pie Crust”, in The Kitchn

(transitive, cooking) To pierce holes, as pricking dough with a fork, to prevent excessive rising in the oven.


proof

en-verb

proof (third-person singular simple present proofs, present participle proofing, simple past and past participle proofed)

proofs (present singular third-person)
proofing (participle present)
proofed (participle past)
proofed (past)

From Middle English proof, from Old French prove, from Late Latin proba (“a proof”), from Latin probō (“to prove”); see prove; compare also the doublet probe.

dough proofing

(transitive, baking) To allow (yeast-containing dough) to rise, especially after it has been shaped

yeast proofing

(transitive, baking) To test the activeness of (yeast).


liquor

en-noun

liquor (countable and uncountable, plural liquors)

liquors (plural)
liquour (alternative obsolete)

From Middle English licour, from Anglo-Norman licour, from Latin liquor (“fluidity, liquidness, a fluid, a liquid”), from liquere (“to be fluid or liquid”); see liquid. Doublet of liqueur.

der

(UK, cooking) A parsley sauce commonly served with traditional pies and mash.


sponge

en-noun

sponge (countable and uncountable, plural sponges)

→ Hindi: स्पंज (spañj)

→ Japanese: スポンジ (suponji)

→ Korean: 스펀지 (seupeonji)

→ Pashto: سپنج (spanj)

→ Welsh: spynj

→ Malay: span

From Middle English sponge, from Old English spunge, taken from Latin spongia, from Ancient Greek σπογγιά (spongiá), from σπόγγος (spóngos).

(baking) Dough before it is kneaded and formed into loaves, and after it is converted into a light, spongy mass by the agency of the yeast or leaven.


sponge

en-verb

sponge (third-person singular simple present sponges, present participle sponging or spongeing, simple past and past participle sponged)

sponges (present singular third-person)
sponging (participle present)
spongeing (participle present)
sponged (participle past)
sponged (past)

(intransitive, baking) To be converted, as dough, into a light, spongy mass by the agency of yeast or leaven.


brownie

en-noun

brownie (countable and uncountable, plural brownies)

→ Belarusian: бра́ўні (bráŭni)

→ Chinese: 布朗尼 (bùlǎngní)

→ Dutch: brownie

→ French: brownie

→ German: Brownie

→ Hungarian: brownie

→ Irish: donnóg (calque)

→ Italian: brownie

→ Japanese: ブラウニー (buraunī)

→ Lithuanian: braunis

→ Norwegian Nynorsk: brownie

→ Polish: brownie

→ Portuguese: brownie

→ Russian: бра́уни (bráuni)

→ Kazakh: брауни (brauni)

→ Spanish: brownie

→ Thai: บราวนี (bpraao-níi)

→ Turkish: brownie, browni, brovni

→ Welsh: browni

From brown + -ie (diminutive suffix). In folkloric sense, originally Scots.

[…]if she ever found out she was dying, she'd just eat brownies all day and night until the very end.

2000, Lori Gottlieb, Stick Figure: a diary of my former self, page 173:

Rona served Althea coffee with yellow milk curdling in the center, and a hunk of brownie, and Althea said, “Thanks so much.”

2000, Elizabeth Stuckey-French, “The Visible Man”, in The First Paper Girl in Red Oak, Iowa and Other Stories, New York, N.Y.: Doubleday, →ISBN, page 197:

On a Saturday afternoon, my wife bought her favorite treat for dessert that evening, a gourmet, nut-filled brownie.

2005, Aaron Lazare, On Apology, unnumbered page:

After cooking the brownies until we could smell the pot, we each ate a large brownie.

2005, Steve Otto, Memoirs of a Drugged-Up, Sex-Crazed Yippie, page 228:

“If she has to list everyone from school friends to teachers, this is going to take a while, huh?” Stephanie commented, slipping a generous slice of brownie onto a plate. […] She carried a plate with a slice of brownie around and set it in front of Basil, […]

2015, Lynsay Sands, The Immortal who Loved Me, London: Gollancz, →ISBN, pages 224–225:

As their coffee and cakes arrived – Tim had opted for a slice of brownie that looked about as impressive as the table – she noticed that the initials TL were inscribed on his cufflinks, and also, confirming what Molly had told her, that he had no ring on the fourth finger of his left hand.

2017, Cressida McLaughlin, The Once in a Blue Moon Guesthouse, London: HarperCollinsPublishers, →ISBN, page 37:

John A. Simpson
w:John Simpson (lexicographer)

The Oxford English Dictionary
w:Oxford English Dictionary

Clarendon Press
w:Oxford University Press

(usually countable, cooking, originally US) A small square piece of rich cake, usually made with chocolate.

It was an amusing sight to see the three of us, each with a huge hunch of “browny” (bread sweetened with brown sugar and currants) in one hand, and a lump of ice in the other, for there was no water within reach.

1883, James Edge Partington, “A Race Meeting in the Bush—A Graphic Though Ungallant Picture—Life on an Australian Stock Farm—[…]” (chapter VII), in Random Rot. A Journal of Three Years’ Wanderings about the World., Altrincham: […] [T]he Guardian Office, page 312:

They rode quietly along to the stockman’s hut, gave their message, rested their horses for half-an-hour, and had some tea without milk, and a piece of cake made of flour, fat, and sugar, commonly known as [“]browny.”

1890, E[lphinstone] Davenport Cleland, “‘The Shaking’ Mallee Tree”, in The White Kangaroo. A Tale of Colonial Life. Founded on Fact., London: Wells Gardner, Darton, & Co., […], page 57:

Four o’clock, “Smoke O!” again, and more tea and “brownie” (a bread sweetened with sugar and currants).

1890 September 20, M. Hirst Browne, “Shearing-Time in the Riverine”, in The Argus, number 13,804, Melbourne, Vic., page 13, column 6:

Roast mutton and brownie are given us to eat, and with a billy of tea beside us we are comfortable enough, prisoners and all.

1892, Gilbert Parker, “Glimpses of Australian Life: In Time of Drought”, in Round the Compass in Australia, Melbourne, Vic., […]: E[dward] W[illiam] Cole, […], part I, page 36:

Pile of “brownie” on the bare black boards at the end of the table.

1900, Henry Lawson, “‘A Rough Shed’”, in On the Track, Sydney, N.S.W.: Angus and Robertson, […], page 129:

Undoubtedly our Christmas dinner was a huge success—from a black fellow’s point of view it was the most sensible thing we Whites had ever organised; for half the Vealer, another huge pudding, several yards of sweet currant “brownie,” a new pipe apiece, and a few pounds of tobacco had found their way to the “humpy”; […]

[1908], Jeannie Gunn, chapter XXIII, in We of the Never-Never, London: Hutchinson & Co. […], page 251:

As he spoke I tossed some tea into a billy-can of boiling water and as we sipped at our pannikin of tea and ate at a slice of brownie, old Mirawong told me the story of Manbuk and the seven sisters of the heavens.

1959, W[illiam] E[dward] (Bill) Harney, “Of crocodiles and stars”, in Tales from the Aborigines, London: Robert Hale Limited, […], part one (Tales of Fantasy), page 40:

However, a couple of days later, I was passing near Old Jim’s camp and he called us over for a mug of tea and a hunk of brownie.

1959, H[arold] P[ercival] ‘Duke’ Tritton, Time Means Tucker, Arncliffe, N.S.W.: Akron Press, published 1984, →ISBN, pages 58–59:

Edward E[llis] Morris
w:Edward Ellis Morris

Macmillan and Co. Limited
w:Macmillan Publishers

Benjamin E[li] Smith
w:Benjamin Eli Smith

The Century Dictionary
w:Century Dictionary

C[harles] T[albut] Onions
w:Charles Talbut Onions

(uncountable, cooking, Australia and New Zealand) A sweet bread with brown sugar and currants.


seal

en-verb

seal (third-person singular simple present seals, present participle sealing, simple past and past participle sealed)

seals (present singular third-person)
sealing (participle present)
sealed (participle past)
sealed (past)

From Middle English sele, from Anglo-Norman seel, from Latin sigillum, a diminutive of signum (“sign”).
Doublet of sigil and sigillum.

Seal the meat and continue frying until nicely browned.

1993, Daran Little, Life and Times at the Rovers Return, page 113:

(cooking, transitive) To fry (meat) at a high temperature to retain the juices.


supreme

supreme (third-person singular simple present supremes, present participle supreming, simple past and past participle supremed)

supremes (present singular third-person)
supreming (participle present)
supremed (participle past)
supremed (past)
suprême (alternative)

From Middle English suppreme, partly from Middle French suppreme, supreme and partly from its etymon, Latin suprēmus, superlative of superus (“that is above”). Doublet of supremo.

(transitive, cooking) To divide a citrus fruit into its segments, removing the skin, pith, membranes, and seeds.


supreme

Faced with a choice between the Supreme, the Hawaiian [...], the Capricciosa or the Meat Lovers', the bogan will invariably gravitate to the meal most likely to induce a fatal disease.

2010, Michael Jayfox, E. Chas McSween, Intravenus DeMilo, Enron Hubbard, Hunter McKenzie-Smythe, Flash Johnson, Things Bogans Like, Sydney: Hachette, page 117:

(cooking) A pizza having a large number of the most common toppings, such as pepperoni, bell peppers, onions, mushrooms, olives, etc.

(cooking) A breast of chicken or duck with the wing bone attached.

(cooking) Anything from which all skin, bones, and other parts which are not eaten have been removed, such as a skinless fish fillet.


measure

→ Japanese: メジャー (mejā)

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

From Middle English mesure, from Old French mesure, from Latin mēnsūra (“a measure”), from mēnsus, past participle of mētīrī (“to measure”). Largely displaced native Old English metan ("to measure" whence modern mete) and ġemet (“a measure”).

lainsäädäntötoimenpide

piece of legislation as course of action

a measure of salt

(now chiefly cooking) A receptacle or vessel of a standard size, capacity etc. as used to deal out specific quantities of some substance.


clove

From Middle English clove, from Old English clufu, from Proto-West Germanic *klubu, from Proto-Germanic *klubō, related to clēofan (“to cleave, split”), hence with the verbal etymology hereafter.

clove of garlic, garlic clove, clove of a sea-onion, clove of shallot, cloves of bulbs

(horticulture, cooking) One of the small bulbs formed in the axils of the scales of a large bulb.

до́лька f (dólʹka, literally “segment”) (чеснока́)

зубо́к m (zubók, literally “little tooth”)


garnish

garnish (third-person singular simple present garnishes, present participle garnishing, simple past and past participle garnished)

garnishes (present singular third-person)
garnishing (participle present)
garnished (participle past)
garnished (past)

From Middle English garnysshen, from Old French garniss-, stem of certain forms of the verb garnir, guarnir, warnir (“to provide, furnish, avert, defend, warn, fortify, garnish”), from a conflation of Old Frankish *warnijan (“to refuse, deny”) and *warnōn (“warn, protect, prepare, beware, guard oneself”), from Proto-Germanic *warnijaną (“to worry, care, heed”) and Proto-Germanic *warnōną (“to warn”); both from Proto-Indo-European *wer- (“to defend, protect, cover”). Cognate with Old English wiernan (“to withhold, be sparing of, deny, refuse, reject, decline, forbid, prevent from, avert”) and warnian (“to warn, caution, take warning, take heed, guard oneself against, deny”). More at warn.

cog

a dish garnished with parsley

(cooking) To ornament with something placed around it.


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.


kettle

→ Brunei Malay: kitil

→ Persian: کتری (ketri)

→ Bengali: কেটলি (keṭli)

→ Hindi: केतली (ketlī)

→ Gujarati: કીટલી (kīṭlī)

→ Irish: citeal

→ Maltese: kitla

→ Zulu: igedlela

From Middle English ketel, also chetel, from Old English ċietel (“kettle, cauldron”) and in Middle English possibly influenced by Old Norse ketill and both from Proto-Germanic *katilaz (“kettle, bucket, vessel”), of uncertain origin and formation. Usually regarded as a borrowing of Late Latin catīllus (“small bowl”), diminutive of Latin catinus (“deep bowl, vessel for cooking up or serving food”), however, the word may be Germanic confused with the Latin: compare Old English cete (“cooking pot”), Old High German chezzi (“a kettle, dish, bowl”), Icelandic kati, ketla (“a small boat”). Cognate with West Frisian tsjettel (“kettle”), Dutch ketel (“kettle”), German Kessel (“kettle”), Swedish kittel (“cauldron”), Swedish kittel (“kettle”), Gothic 𐌺𐌰𐍄𐌹𐌻𐍃 (katils, “kettle”), Finnish kattila, Polish kocioł (“cauldron”), Czech kotel (“boiler”), Russian котёл (kotjól, “boiler, cauldron”).
(watch): Cockney rhyming slang from 'kettle and hob' to 'fob' (fob watch).

cog

To cook pasta, you first need to put the kettle on.

There's a hot kettle of soup on the stove.

(cooking) A vessel for boiling a liquid or cooking food, usually metal and equipped with a lid.


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.


curl

From metathesis of Middle English crulle (“curled, curly”), from Middle Dutch crul, crulle (“curl”), ultimately from Proto-Germanic *kruzlǭ (“bent or crooked object, curl”), of unknown origin; possibly from Pre-Germanic *grus-, contracted from Proto-Indo-European *gurus- (“twist, curl”), same source as Persian گرس (gors, “braid of hair”).
Cognate with Saterland Frisian Krulle (“curl, lock”), West Frisian krul (“curl”), Dutch krul (“curl”), German Low German Krull (“curl”), dialectal German Krolle (“curl”), Danish krølle (“curl”), Norwegian krull (“curl”). Related also to Saterland Frisian Kruus (“curl”), German kraus (“frizzy, crumpled, curly”), Danish krus (“curl”), Swedish krusa (“to crimp, curl”). Compare also Gothic 𐌺𐍂𐌹𐌿𐍃𐍄𐌰𐌽 (kriustan, “to grind, crush, gnash”).

unk

unknown

cog

(baking, chiefly in the plural) A thin, curved piece of chocolate used as decoration.


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.