trifle

en-noun

trifle (countable and uncountable, plural trifles)

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

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

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

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

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


refry

en-verb

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

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

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

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


beefburger

(food) Synonym of hamburger (a cooked ground beef sandwich)

(food) Synonym of hamburger (a ground beef patty)

(food) Synonym of hamburger (ground beef)


steamer

From steam + -er. The steamer duck or steamer (sense 6.2) is apparently named for its resemblance to a paddle steamer when swimming rapidly.

A device or object that works by the operation of steam.

(cooking) A cooking appliance that cooks by steaming.


rework

en-noun

rework (countable and uncountable, plural reworks)

(in particular, food manufacturing) Taking unsaleable food and using it in the manufacture of other food.


britches

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

get glad in the same britches one got mad in


rubbed

(cooking) Having had a substance applied through rubbing.


SB

SB (countable and uncountable, plural SBs)

(oenology, wine) Initialism of Sauvignon blanc.


curtains

Marangoni effect
Marangoni effect#English

(colloquial, oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


frenched

en-adj

frenched (comparative more frenched, superlative most frenched)

more frenched (comparative)
most frenched (superlative)

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


French toast

en-noun

French toast (countable and uncountable, plural French toasts)

French toasts (plural)
french toast (alternative)

/ˌfɹɛnt͡ʃ ˈtəʊst/

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

I'd like syrup on my French toast.

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

пържена филия

food prepared by dipping bread into egg batter and frying


tears of wine

(oenology) A ring of clear liquid, forming into drops, near the top of a glass of fortified wine; the result of differential evaporation of alcohol and subsequent changes in surface tension; an example of the Marangoni effect.


gild

en-verb

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

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

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

inh

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

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

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


eggy

en-adj

eggy (comparative eggier, superlative eggiest)

eggier (comparative)
eggiest (superlative)

eggy bread

(cooking) Covered with or dipped in egg.

an eggy smell/taste


turducken

en-noun

turducken (countable and uncountable, plural turduckens)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

火鴨雞 /火鸭鸡

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


China cap

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

From its resemblance to the conical hats of Chinese peasants.


smoke point

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

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

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

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


TVP

TVP (countable and uncountable, plural TVPs)

textured vegetable protein
textured vegetable protein#English

(food) Initialism of textured vegetable protein, vegetarian ground meat substitute.


flambé

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(cooking) Being, or having been, flambéed.


flambé

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


aji

aji (countable and uncountable, plural ajis or ajies)

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

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

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


ea.

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

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

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


breadcrumb

en-verb

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

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

/ˈbɹɛdˌkɹʌm/

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

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

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

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

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

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

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

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


spatchcock

The Oxford Dictionary of English Etymology

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

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

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

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

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

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

perhoskana

poultry cut along the spine and spread out


spatchcock

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

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

For the party, he spatchcocked and grilled some chickens.

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

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

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

leikata perhoseksi

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


blackcap

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

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


buckwheat

en-noun

buckwheat (usually uncountable, plural buckwheats)

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

der

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

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

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


raised

raised dough

(cooking) Leavened, especially with yeast.


caramelization

en-noun

caramelization (countable and uncountable, plural caramelizations)

caramelizations (plural)
caramelisation (alternative)

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

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

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

(cooking) The browning of sugars by heat.


caramel

en-verb

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

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

General American, Mary–marry–merry merger

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

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

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

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

(transitive, cooking, dated) To caramelize.


herbaceous

en-adj

herbaceous (comparative more herbaceous, superlative most herbaceous)

more herbaceous (comparative)
most herbaceous (superlative)

Borrowed from Latin herbāceus (“grassy”).


pork rind

en-noun

pork rind (countable and uncountable, plural pork rinds)

(US, Canada, food) A snack food made from cured pork skin; pork scratchings.


scald

en-verb

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

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

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

der

Scald the milk until little bubbles form.


sachet

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


broiler

→ Finnish: broileri

→ Italian: broiler

→ Latgalian: broilers

→ Spanish: broiler

→ Swedish: broiler

From broil + -er (agent noun suffix) or, for the chickens, + -er (patient suffix).

(cooking, Canada, US) A device used to broil food; part of an oven or a small stove; known as a grill in British English.


royal icing

en-noun

royal icing (countable and uncountable, plural royal icings)

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

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

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


reduced

en-adj

reduced (comparative more reduced, superlative most reduced)

more reduced (comparative)
most reduced (superlative)

/ɹɪˈd͡ʒuːst/

The chicken was served in a reduced red wine sauce.

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


let down

en-verb

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

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

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

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


scallop

scallops (plural)
scollop (alternative British rare)

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

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

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


nouveau

Unadapted borrowing from French nouveau. Recognized as English in 1828. Doublet of novel.

Nouveaus are wines to be drunk, not to be sipped.

1982 February, Orange Coast Magazine, page 107:

(oenology) A wine released in the same year that the grapes were harvested to make it.


nonpareil

en-noun

nonpareil (countable and uncountable, plural nonpareils)

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

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

/ˌnɑnpəˈɹɛl/

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

nb...

nonparaille, nonpareyl, nounparalle, nowimparaile

der

(archaic) Any of various types of small sweets.

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

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

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


ikura

From Japanese イクラ (ikura). Doublet of ikra.

About 20 years ago, a few people, mostly children, got food poisoning after eating ikura, and markets all over Japan pulled ikura from the shelves.

2005, Dave Lowry, “Ikura: Salmon Roe”, in The Connoisseur’s Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More, Boston, Mass.: The Harvard Common Press, →ISBN, part II (Fish and Other Toppings: An A-to-Z Guide), page 102:

This focus on fresh roe has had a mixed effect on the ikura makers, with the greatest benefit seen in the reduced supply of roe available for the production of ikura. Even with the possibility of an overall reduction in the supply of marinated ikura, the biggest problem for the makers is the retailer marketing strategy.

2006, Bill Atkinson, “Salmon”, in Pacific Fishing, volume XXVII, Seattle, Wash.: Pacific Fishing Partnership, →ISSN, →OCLC, page 15, column 1:

Cut the roll in half and then slice each half into 4 even pieces. Top each piece with a drop of ikura.

2015, Oyamada Yasuto, “Grouper Tempura Roll”, in Sushi Specials: More than 50 Recipes for the Perfect Presentation, Watertown, Mass.: Imagine, Charlesbridge, →ISBN, “Special Fusion Rolls” section, page 60:

(Japanese cuisine) Synonym of red caviar.


a la mode

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

ubor

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

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


suspended

(of coffee, food, etc.) Paid for but not consumed by a customer, so that it can be given to a less fortunate person.


soufflé

en-verb

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

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

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

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

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

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

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

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

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

(cooking, transitive) To prepare as a soufflé.


fricassee

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

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

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

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

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

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


eggy bread

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


deckle

From German Deckel, diminutive of Decke (“covering”).

superficial pectoral
superficial pectoral

(Jewish cuisine) The fattier, smaller point-cut portion of a brisket of beef, being the superficial pectoral muscle.


manchette

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


Frenched

en-adj

Frenched (comparative more Frenched, superlative most Frenched)

more Frenched (comparative)
most Frenched (superlative)

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


zarzuela

en-noun

zarzuela (countable and uncountable, plural zarzuelas)

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

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

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


chapeau

Borrowed from Middle French chappeau. The interjection is after Modern French chapeau in similar use, originally short for chapeau bas.

(oenology) The mass of grape solids that floats on the surface during the fermentation of wine.


ice cap

(food) Alternative spelling of iced capp.


vegetal

en-adj

vegetal (comparative more vegetal, superlative most vegetal)

more vegetal (comparative)
most vegetal (superlative)

/ˈvɛd͡ʒɨtl̩/

/ˈvɛd͡ʒɪ̈tl̩/

Borrowed from Late Latin vegetālis, from vegetō.

(wine) Having a grassy, herbaceous taste.


autolysis

From auto- (“self”) + -lysis (“breakdown”).

(wine) The decomposition of dead yeast cells in wine after fermentation.

Autolysis involves combining only the flour and water and letting them sit for 15– 30 minutes before adding the leavening and salt. According to Calvel, this initial preparation gives the starch and the gluten proteins a chance to absorb as much water as possible without the interference of salt, and allows the gluten chains to shorten more […]

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

(baking) A two-stage mixing process where water and flour are combined first before adding leavening and salt.


fries

en-noun

fries pl (normally plural, singular fry)

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


saucepan

→ Welsh: sosban

(countable, cooking) A deep cooking vessel with a long protruding handle and sometimes a lid; used for boiling, stewing and making sauces.


shish

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

2013, Sophie McKenzie, The Medusa Project Collection:


smother

en-verb

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

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

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

cog

beefsteak smothered with onions

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


tarka

Borrowed from Hindustani तड़का / تڑکا (taṛkā).

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


reticulum

en-noun

reticulum (plural reticula or reticulums)

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

doublet

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


meat pie

en-noun

meat pie (countable and uncountable, plural meat pies)

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

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

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

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

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

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

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

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

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

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

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

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

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


flat out

flat outs (plural)
flat-out (alternative)

(food) A wrap, an item of food consisting of various ingredients wrapped in a tortilla or pancake.


brodo

brodo (usually uncountable, plural brodos or brodi)

(cooking) A broth or stock in Italian cookery.


boule

en-verb

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

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

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

doublet

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


flatness

en-noun

flatness (countable and uncountable, plural flatnesses)

From Middle English flatnesse, equivalent to flat + -ness.

(oenology) Lack of bouquet and freshness of a wine, through too much aeration or infection with film yeasts


brunoise

brunoise (countable and uncountable, plural brunoises)

Grapefruit sorbet with brunoise of citrus fruits.

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

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

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

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

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

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


spitchcock

American Journal of Philology
Johns Hopkins University Press

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

inh

(obsolete) A method of cooking an eel (or occasionally some other fish) by splitting it along the back, cutting it into pieces, and broiling or frying it.

(by extension, archaic or obsolete) An eel (or other fish) prepared in this way.

змиорка на шиш

eel or other fish prepared by spatchcocking


spitchcock

en-verb

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

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

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


slicer

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

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


ramekin

ramekins (plural)
ramequin (alternative)

Borrowed from French ramequin, from dialectal Dutch rammeken (“cheese dish”) (compare Dutch rameken (“toasted bread”)) or Low German ramken (“cream”), equivalent to ream + -kin. Compare mannequin/mannikin, and compare creamer.

The starters have arrived, two triangles of buttered brown bread and a neat little ramekin of crab buried under a haystack of cress, which Smith promptly relocates so that she can sprinkle it over each mouthful.

2023 July 15, Josh Noble, “‘Life is not a bowl of cherries’”, in FT Weekend, Life & Arts, page 3:

Setting the soufflés before us, the waitress warns that the ramekins are hot.

2025 May 3, Leila Abboud, “Lunch with the FT: Jean-Luc Mélenchon”, in FT Weekend, Life & Arts, page 3:

(cooking) A small glass or earthenware dish, often white and circular, in which food is baked and served.


California roll

en-noun

California roll (plural California rolls)

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


caramelize

en-verb

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

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

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

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

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

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


sautéed

en-adj

sautéed (comparative more sautéed, superlative most sautéed)

more sautéed (comparative)
most sautéed (superlative)

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


battered

battered (comparative more battered, superlative most battered)

more battered (comparative)
most battered (superlative)


polonaise

polonaises (plural)
polonese (alternative)

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

Borrowed from French polonaise (“Polish”).

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


carbonado

en-noun

carbonado (plural carbonados or carbonadoes)

carbonados (plural)
carbonadoes (plural)

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

der

/ˌkɑːbəˈneɪdəʊ/

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

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

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

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

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

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

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

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

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

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

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

karbanátek

meat or fish that has been scored and broiled


drinkable

en-adj

drinkable (comparative more drinkable, superlative most drinkable)

more drinkable (comparative)
most drinkable (superlative)

undrinkable

antonym(s) of “of good or satisfactory quality”

From Middle English drinkable, drynkeable, equivalent to drink + -able.

(of an alcoholic beverage, especially wine) Of good or satisfactory quality.


brûlée

en-verb

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

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

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


chafing dish

chafing dishes (plural)
chafing-dish (alternative)
chaffing dish (alternative)
chaffing-dish (alternative)

(cooking) Any of several devices, involving a pan and a heater, used to warm food at the table, or to keep it warm.


hors d'oeuvre

en-noun

hors d'oeuvre (plural hors d'oeuvre or hors d'oeuvres)

hors d'oeuvre (plural)
hors d'oeuvres (plural)
hors-d'oeuvre (alternative)
hors d'œuvre (alternative)
hors-d'œuvre (alternative)

(food) A small, light, and usually savory first course in a meal.


parmigiana

/ˌpɑɹməˈʒɑnə/

/ˌpɑːmɪˈdʒɑːnə/

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

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


salume

salume (countable and uncountable, plural salumi)

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

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

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


semolina

semolina (usually uncountable, plural semolinas)

semolinas (plural)
semolino (alternative archaic)

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

etymon

semolina pudding
semolina pudding#English


marquise

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

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


bavette

Borrowed from French bavette (“slobber-inducing”).

(meat) A kind of beefsteak
beef flank steak

(meat) A kind of beefsteak
beef flap steak

(meat) A kind of beefsteak
beef skirt steak


cappelletti

Diminutive plural of Italian cappello (“hat”).


tortellini

head

tortellini (plural; singular tortellini or tortellino)

tortellini (singular)
tortellino (singular)
tortellino (alternative)

From Italian tortellini, plural of tortellino.

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


ripieno

(food) A fruit sorbet stuffed into its own shell, such as limone ripieno. The similar term in French is givré.


julienne

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

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

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

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


Véronique

chicken Véronique; scallops Véronique

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


sweating

en-noun

sweating (countable and uncountable, plural sweatings)

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

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


pie pan

(cooking) A pan for holding and shaping the dough and filling of a pie, made of a heat-conducting metal, glass or other ceramic, and (more recently) silicone.


roulade

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

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


chasseur

Borrowed from French chasseur. Doublet of chaser.

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

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

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


maigre

Borrowed from French maigre. Doublet of meager.

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


chinois

chinoises (plural)
chinoise (alternative)

Borrowed from French chinois. Doublet of Chinese.

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

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

(cooking) A fine-meshed conical strainer.


herbes de Provence

Borrowed from French herbes de Provence.

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


brewer's yeast

(brewing) Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.

Brauhefe

yeast used in brewing or yeast obtained as a by-product of brewing, used as nutritional yeast


gingerbread

gingerbread (countable and uncountable, plural gingerbreads)

gingerbreads (plural)
gingebred (alternative Scotland)

/ˈd͡ʒɪn.(d͡)ʒəˌbɹɛd/

/ˈd͡ʒɪn.d͡ʒɚˌbɹɛd/

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

der

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


cordon bleu

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

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

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


nappe

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

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


nappe

en-verb

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

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

to nappe a leg of lamb with glaze


sulfurate

sulfurate (third-person singular simple present sulfurates, present participle sulfurating, simple past and past participle sulfurated)

sulfurates (present singular third-person)
sulfurating (participle present)
sulfurated (participle past)
sulfurated (past)

From sulfur + -ate (verb-forming suffix).

(wine) To treat with sulfur compound (usually a sulfite).


wholemeal bread

en-noun

wholemeal bread (usually uncountable, plural wholemeal breads)

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

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

teljes kiőrlésű gabonából készült kenyér


browner

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


buttered

en-adj

buttered (comparative more buttered, superlative most buttered)

more buttered (comparative)
most buttered (superlative)

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

hot buttered toast


buttering

en-noun

buttering (countable and uncountable, plural butterings)

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

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

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

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


whitefish

whitefish (plural whitefishes or whitefish)

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

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

Bear Lake whitefish Prosopium abyssicola

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


baking tray

baking trays (plural)
baking-tray (alternative dated)

(cooking) An oven-proof metal tray used to hold foods in the oven.


callaloo

callaloo (countable and uncountable, plural callaloos)

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

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

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

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

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


intermezzo

intermezzo (plural intermezzos or intermezzi)

intermezzos (plural)
intermezzi (plural)

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

(food) A palate cleanser; a small snack with a bright light neutral taste; a fruit; a fresh sparkling wine; or a fruity or milky cocktail; that is served between courses in a meal.

väliruoka (food; for either as a palate cleanser specifically, huuhtomaan maku pois suusta (“as a palate cleanser”, literally “to rinse the taste off the mouth”))


blackened

en-adj

blackened (comparative more blackened, superlative most blackened)

more blackened (comparative)
most blackened (superlative)

From Middle English blakend, blakind, blakkenid, blakenid, equivalent to blacken + -ed.

Darkened to the point of appearing black; as:


huarache

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

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

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

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


larding

en-noun

larding (countable and uncountable, plural lardings)

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

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

(cooking) Fat or grease used to lard something.


pellicle

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

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


carene

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

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


pumpkin pie

pumpkin pie (countable and uncountable, plural pumpkin pies)

pumpkin pies (plural)
pumpion pie (alternative archaic)

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


egg ring

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


yellow cake

yellow cake (countable and uncountable, plural yellow cakes)

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

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


roaster

From Middle English roster, roostare, equivalent to roast + -er (agent noun suffix) or + -er (patient suffix). Same formation as roster, although the words have very different meanings.

I found a really nice roaster in the kitchenware aisle, plus a bamboo cutting board.

(cooking) A kitchen utensil used for roasting.


tahini

tahini (countable and uncountable, plural tahinis)

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

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

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

uder

Arabic طَحِينَة (ṭaḥīna)

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


tajine

en-noun

tajine (countable and uncountable, plural tajines)

tajines (plural)
tagin (alternative)
tagine (alternative)
tajin (alternative)

From Moroccan Arabic طَجِين (ṭajīn), from Arabic طَاجِن (ṭājin, “shallow earthen pot”), from Ancient Greek τάγηνον (tágēnon, “frying pan, saucepan”), further etymology unknown.

der

On a round table, food is served in a central platter or tagine or in shallow dishes so that it can be easily picked up with the fingers.

2005, Tess Mallos, Cooking Moroccan, Millers Point, N.S.W.: Murdoch Books, →ISBN, page 8:

Sometimes, in very densely populated urban areas in Egypt, one can still see children navigating their way through the labyrinthine maze of shops in the souk (marketplace) to bring their tagins to the bread baker.

2011, Amy Riolo, “Egypt”, in Ken Albala, editor, Food Cultures of the World Encyclopedia, volumes I (Africa and the Middle East), Santa Barbara, Calif.: Greenwood, ABC-CLIO, →ISBN, page 54, column 2:

A tajine is a heavy ceramic plate covered with a conical lid of the same material. The prettiest tajines, decorated in all sorts of colours and designs, come from Safi, but the best tajines for actual use are plain reddish-brown in colour, and come from Salé. The food in a tajine is arranged with the meat in the middle and the vegetables piled up around it.

2016, “Morocco Basics”, in Morocco: Essaouira and the Atlantic Coast (Rough Guides Snapshot), London: Rough Guides, →ISBN:

(cooking, countable) An earthenware cooking pot of North African origin, consisting of a shallow, round dish without handles and a tall, conical or dome-shaped lid.


mee

en-noun

mee (countable and uncountable, plural mees)

kiinalaiset nuudelit

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

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

curry mee    prawn mee soup

We were confronted by a large dish piled with a startling mixture of spaghetti, bamboo shoots, sliced prawns, and tiny cubes of pork […] Its name […] was mee. Mee is a favourite dish of the Chinese, and is on sale at all hours of the day and night.

1935, Alec Dixon, chapter XIII, in Singapore Patrol, London: George G. Harrap and Co., →OCLC, page 107:

Hokkien Prawn Mee – Pork and prawns in yellow noodles. […] Mushroom Mee – Noodles with Chinese mushrooms, minced pork and green vegetables.

1992, Hugo Dunn-Meynell, “Singapore Street Food”, in Harlan Walker, editor, Oxford Symposium on Food and Cookery 1991: Public Eating: Proceedings, London: Prospect Books, →ISBN, page 93:

Penang-style prawn mee is spicier and is usually served with more pork than Singapore-style prawn mee. Like Singapore-style prawn mee, the Hokkien mee in this recipe can be combined with fine rice vermicelli.

2007, Lee Geok Boi, “Wheat Noodles in Soup and Gravy”, in Lydia Leong, editor, Classic Asian Noodles, Singapore: Marshall Cavendish Cuisine, →ISBN, page 150:

Braised. Thick. Heavy. These are the key words people associate with lor mee, and it's all true! And it's so dam shiok! If you're a fan of braised dishes with that dark gooey sauce, you'll love this lor mee recipe.

2016, “Noodles and Rice”, in Lydia Leong, editor, Meatmen Cooking Channel Hawker Favourites: Popular Singaporean Street Foods, Singapore: Marshall Cavendish Cuisine, →ISBN, page 38:

My former student's kouyteav sachko (mee Champa) is not just any other mee soup. In it is one person's constant reminder of his/her identity heightened in its unique ingredients, taste and flavour and presented vis-a-vis other types of mee soup available in restaurants, kopitiams, hawkers' stalls or at home.

2023 May 21, Linda Lumayag, “Our identity is reflected in our food”, in The Sun, Petaling Jaya, Selangor, Malaysia: Sun Media Corporation, →OCLC:

With a descriptive word: a dish containing Chinese-style wheat noodles.


quenelle

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

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

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


quenelle

en-verb

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

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


stockpot

(cooking) A large pot, such as is used for making stock or for cooking large amounts of soup.


fiori

From Italian fiori (literally “flowers”).

(cooking) A form of decorative extruded pasta.


marbled

en-adj

marbled (comparative more marbled, superlative most marbled)

more marbled (comparative)
most marbled (superlative)


rondeau

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

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


fruit machine

From fruit + machine.
* (slot machine): From originating with machines with fruit pictures
* (criminology): From being a machine used to identify fruits (“homosexuals”)
* (food): From being a machine containing fruits

(food) A vending machine that dispenses fruit.


sous-chef

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

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

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


instant mashed potatoes

en-noun

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

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

LL-Q1860 (eng)-Flame, not lame-instant mashed potatoes.wav

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


capered

(cooking) Prepared or served with capers.


flattop

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

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

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

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


cracked wheat

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

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


Boston baked beans

LL-Q1860 (eng)-Flame, not lame-Boston baked beans.wav

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


batterer

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

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

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


cauliflower cheese

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

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


self-raising flour

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

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

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

(UK, Ireland, Commonwealth, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked. Equivalent to American English "self-rising flour".

自發粉 /自发粉

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

önkelesztő / önmagától megkelő liszt (sütőporos)


racking

racking (countable and uncountable, plural rackings)

(brewing) The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.


keeve

keeves (plural)
kieve (alternative)
kive (alternative)

From Middle English kive, from Old English cȳf (“vat”), from Proto-West Germanic *kūbiju, a diminutive of Proto-Germanic *kūbaz, perhaps from Latin cūpa. Related to French cuve. Doublet of coupe, cup, and hive.

In order to avoid a great deal of trouble, and to perform the vvork more effectually, by diveſting the nevv made Cyder of vvhat pummice and other impurities remain; after ſtraining it through a hair ſieve, on its coming from the VVring, or Preſs, it is neceſſary to be provided vvith a large open vat, keeve, or clive, vvhich vvill contain a vvhole pounding, or making of Cyder; or as much as can be preſſed in one day: […]

1753, Hugh Stafford, “Sect. VI. Of Proper Vessels for Receiving the Cyder for Its Fermentation; the Vigilance, Exact Care, and Attention Required in the First Fermentation of Cyder for Making It Sweet, and as Long as It Continues in a Fermenting State.”, in A Treatise on Cyder-making, Founded on Long Practice and Experience; […], London: […] E[dward] Cave, […], →OCLC, page 48:

(brewing) A vat or tub in which the mash is made; a mash tub.


semisweet

(oenology) Containing some residual sugars that complement the acidity and other flavor components but which do not dominate.


griot

griot (countable and uncountable, plural griots)


anelli

From Italian anelli (literally “rings”).

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


schiacciata

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


diffuser

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


daikon

Raphanus sativus var. longipinnatus L.H. Bailey

Jiko was washing these big white daikons, and I was cutting them up and salting them and putting them into plastic freezer bags.

2013, Ruth Ozeki, A Tale for the Time Being, Canongate Books (2019), page 188:

Raphanus raphanistrum subsp. sativus#Translingual

Raphanus sativus
Raphanus sativus#Translingual

An East Asian cultivar or subspecies of garden radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

(Japanese cuisine) The usual Japanese cultivar, Japanese radish.


wholetail

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

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


knock back

en-verb

knock back (third-person singular simple present knocks back, present participle knocking back, simple past and past participle knocked back)

knocks back (present singular third-person)
knocking back (participle present)
knocked back (participle past)
knocked back (past)

(transitive, baking) To press or knead (dough) so as to remove air bubbles.


retarder

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

(baking) A refrigerator used to slow down proofing of yeast when making dough.


makhani

makhni (alternative)
makhonee (alternative)

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


makhani

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

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

2012, Arthur Plotnik, Better Than Great:

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


spirali

(cooking) Pasta in the form of twisted tubes.


rouille

en-noun

rouille (countable and uncountable, plural rouilles)

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

bor

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

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

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

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

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

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

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

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

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

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

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


gigot

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

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

refn

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


soffritto

en-noun

soffritto (countable and uncountable, plural soffrittos)

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

/səˈfɹiːtəʊ/

/səʊˈfɹiːtəʊ/

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

bor

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

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

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


diced

en-adj

diced (comparative more diced, superlative most diced)

more diced (comparative)
most diced (superlative)

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

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

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

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


sauced

sauced (comparative more sauced, superlative most sauced)

more sauced (comparative)
most sauced (superlative)

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

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

a sauced fish


enrobed

enrobed (comparative more enrobed, superlative most enrobed)

more enrobed (comparative)
most enrobed (superlative)

In 2007, said Mortet, the tannins are more enrobed; grape sugars were lower (he told me he chaptalized his wines between a half and a full degree) but the skins were dark and ripe and could support more extraction.

1997, Stephen Tanzer, Stephen Tanzer's international wine cellar, page 40:

The wine seemed too tannic at the beginning, but now the tannins are more enrobed.

2001, International Wine Cellar - Issues 94-105, page 5:

This starts with the village Vosne-Romanée, which incorporates such climates as Bossières, just below the village, and the well-known Clos de Réas; the wine forms a perfect Vosne snapshot of silken fruit, truffle, forest, and enrobed tannins.

(wine) Made less astringent by combination with other flavors so as to produce a smoother, more rounded mouthfeel.


arroz

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

etymon

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


flaky pastry

en-noun

flaky pastry (countable and uncountable, plural flaky pastries)

flaky pastries (plural)
flakey pastry (alternative)

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

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


egg wash

egg wash (countable and uncountable, plural egg washes)

egg washes (plural)
eggwash (alternative)

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

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


pressure cooker

pressure cooker (plural pressure cookers)

pressure cookers (plural)
pressure-cooker (alternative)

(cooking) A sealed cooking vessel that allows cooking in greater than atmospheric pressure and at a temperature above the boiling point of water.


domaine

From French domaine (“zone, estate”). Doublet of domain.

Put [...] a gun to my head to name the domaine, I would blurt out la Romanée-Conti, for the spicy cassis and black cherry alone.

2016, Ian McEwan, Nutshell, Vintage, page 52:

(wine) A vineyard or wine estate, especially in France.


panada

panada (countable and uncountable, plural panadas)

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

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

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


saba

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

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

(cooking) A sweet grape syrup made from grape must


katsu

katsu (countable and uncountable, plural katsus)

From Japanese カツ (katsu, “cutlet”), shortening of カツレツ (katsuretsu), itself from English cutlet.

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

(food) Panko breaded and deep-fried Japanese food

torikatsu

breaded and deep-fried chicken filet cutlet

menchikatsu

メンチカツ; breaded and deep-fried meat patty

gyukatsu

牛カツ; breaded and deep-fried beef filet steak

saengseonkaseu

생선가스; Korean dish inspired by the Japanese dish, breaded and deep-fried fish filet

katsudon

カツ丼; A rice dish with a katsu as one of its components


decoct

en-verb

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

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

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

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

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

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


sofrito

en-noun

sofrito (countable and uncountable, plural sofritos)

Borrowed from Spanish sofrito. Doublet of soffritto.

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

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

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


locavore

locavores (plural)
localvore (alternative)

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

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

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

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

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

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

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

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

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

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


ESB

extra special bitter
w:extra special bitter

(beer) Initialism of extra special bitter.


rocher

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


espagnole

espagnole (countable and uncountable, plural espagnoles)

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

bor

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


soto

en-noun

soto (countable and uncountable, plural sotos)

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

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


peaches and cream

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


macchi

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


open up

en-verb

open up (third-person singular simple present opens up, present participle opening up, simple past and past participle opened up)

opens up (present singular third-person)
opening up (participle present)
opened up (participle past)
opened up (past)

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

(intransitive, oenology) Of wine: to develop its full flavor a short time after being uncorked and poured.


cooking pot

(cooking) any vessel (such as a saucepan), with or without a lid, used to cook food


Swiss chard

en-noun

Swiss chard (countable and uncountable, plural Swiss chards)

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

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

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


FAN

FAN (countable and uncountable, plural FANs)

(brewing) Initialism of free amino nitrogen, amino acids available for yeast metabolism.


pea soup

pea soup (countable and uncountable, plural pea soups)

→ Samoan: pisupo
→ English: pisupo

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


soaker

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

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


stewpan

After letting them drain, put them into a stewpan with a quarter of a pound of butter, salt, black and red pepper to taste.

1867, Colin MacKenzie, Mackenzie's Ten Thousand Receipts: In All the Useful and Domestic Arts, page 220:

Brown off well that flicks to your Stewpan; put in as much Flour as you think fit,...

1743, Lady (Unknown author) - The lady's companion: or, An infallible guide to the fair sex [page 333]

(archaic, cooking) A saucepan used for stewing.


jeera

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

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


hatted

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


to taste

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season to taste

Add garlic to taste.

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


gratinate

en-verb

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

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

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

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


omasum

The deer of the northern group are larger in body size and have well-developed rumino-reticulums, smaller omasums, and longer small intestines (Takatsuki 1988).

2009, Seiki Takatsuki, “17: Geographical Variations in Food Habits of Sika Deer: The Northern Grazer vs. the Southern Browser”, in Dale R. McCullough, Seiki Takatsuki, Koichi Kaji, editors, Sika Deer: Biology and Management of Native and Introduced Populations, Springer, page 235:

The omasum is a spherical organ filled with muscular laminae (an estimated 90 to 130 in the bovine omasum) that lie in sheets, much like the pages of a book (giving the omasum its colloquial name, book stomach).

2018, Anna Dee Fails, Christianne Magee, Anatomy and Physiology of Farm Animals, Wiley Blackwell, page 385:

The role of the omasum is not entirely clear. The organ fills with very fluid digesta leaving the reticulo-rumen, but omasal contents are very dry and tightly compacted. Clearly, fluid absorption takes place in the omasum and in cattle, water, electrolytes and VFA^([volatile fatty acids]) are absorbed.

2019, Philip Hynd, Animal Nutrition, CSIRO Publishing, unnumbered page:

Finally, grazers, with the higher fluid throughput through the reticulorumen, require larger omasa (Table 4.6)—with the main function of omasa being the resorption of fluid, to prevent too diluted digesta reaching the sites of auto-enzymatic digestion (Clauss et al. 2006).

2019, Daryl Codron, Reinhold R. Hofmann, Marcis Clauss, “Chapter 4: Morphological and Physiological Adaptations for Browsing and Grazing”, in Iain J. Gordon, Herbert H. T. Prins, editors, The Ecology of Browsing and Grazing II, Springer, page 109:

(biology, food) The third compartment of the stomach of a ruminant; the lining of said compartment, regarded as a foodstuff.

أُمّ التَلَافِيف

the third part of the stomach of a ruminant


amandine

From French amandine, feminine of amandin.


culatello

(meats) A kind of ham aged for at least 11 months, traditionally produced in the territory along the River Po.


witloof

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

Cichorium intybus
Cichorium intybus#Translingual

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


vegetable soup

en-noun

vegetable soup (countable and uncountable, plural vegetable soups)

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

(cooking) A soup made from a variety of vegetables


scaloppine

scaloppine (plural scaloppines or scaloppini)

scaloppines (plural)
scaloppini (plural)

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


mise en place

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

bor

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

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

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

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


chicken wing

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

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


forcemeat

en-noun

forcemeat (countable and uncountable, plural forcemeats)

forcemeats (plural)
farcemeat (alternative)

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

Meronym: meat

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


shortcrust pastry

shortcrust pastry (countable and uncountable, plural shortcrust pastries)

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

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


pâte brisée

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

bor

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

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

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

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

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

pâte brisée

form of shortcrust pastry — see also shortcrust pastry


kogo

Blend of K- (“Korea, Korean”) + pogo (“corndog-on-a-stick”)

blend

(Canada, food) Korean-style deep-fried battered sausage on a stick


Provel

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


spam musubi

en-noun

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

spam musubi (plural)
spam musubis (plural)

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

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


shark fin soup

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

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

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


chicken Kiev

chicken Kiev (countable and uncountable, plural chicken Kievs)

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

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

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


stagiaire

/stɑːʒiˈɛə(ɹ)/

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

bor+

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

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

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


hopback

(brewing, beer) A sealed chamber between the brewing kettle and counter-flow wort chiller, into which hops are added.


rocoto

Borrowed from Spanish rocoto, from Quechua ruqutu.

Capsicum pubescens
Capsicum pubescens#Translingual

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


lauter

From German lauter (“pure, clear”, adjective). Began to become common in English in the 1880s.

bor

The practice in the Munich brewery made it plain that the object of the drawing off of the thick mash is to completely separate the thick mash from the lauter mash.

1905, Pure Products, volume 1, page 176:

Since the husks and coarse grits are essential for distancing grist particles from one another in the lauter mash, their diminished presence in wheat beer worts will impede the lautering process.

1992, Eric Warner, German Wheat Beer, →ISBN:

The thin lauter mash is quickly transferred to the tun, given a last thorough stirring, and allowed to settle.

2003, Gregory J. Noonan, New Brewing Lager Beer: The Most Comprehensive Book, →ISBN:

(brewing, of mash, only attributive) Clear.


lauter

en-verb

lauter (third-person singular simple present lauters, present participle lautering, simple past and past participle lautered)

lauters (present singular third-person)
lautering (participle present)
lautered (participle past)
lautered (past)

(brewing, transitive) To subject to lautering.


tamis

en-noun

tamis (countable and uncountable, plural tamises)

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

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

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


crapaudine

crapaudine (countable and uncountable, plural crapaudines)

/ˌkɹɑpəʊˈdiːn/

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

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

4. Crapaudine of chicken , mashed potatoes

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

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

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

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

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

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

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

Crapaudine Sauce

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

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

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

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


starter dough

starter dough (countable and uncountable, plural starter doughs)

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

(baking) A small amount of "live" dough used in traditional bakery to start the fermentation process necessary for preparing sourdough.

taikinajuuri

small quantity of dough to start fermentation


TCS

(food science) Initialism of time/temperature control for safety.


maderize

en-verb

maderize (third-person singular simple present maderizes, present participle maderizing, simple past and past participle maderized)

maderizes (present singular third-person)
maderizing (participle present)
maderized (participle past)
maderized (past)

From French madériser, from Madeira, as the wines are oxidized.


rissole

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

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

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

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

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

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

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


deglaze

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

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

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

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

deglaceren

to detach small pieces of cooked food from a pan


stovetop

stovetops (plural)
stove-top (alternative)

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

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


buttercream

en-noun

buttercream (countable and uncountable, plural buttercreams)

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

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

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

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