fold

en-verb

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

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

⇒ Czech: foldovat

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

Fold the egg whites into the batter.

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

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


courgette

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

ubor

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

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


bowl

Bislama: bol

→ Esperanto: bovlo

desctree

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

→ German: Bowle, → Bowl

→ Hungarian: bólé

→ Ido: bolo

→ Irish: bolla

→ Japanese: ボール (bōru)

→ Latvian: bole (probably via German)

→ Korean: 볼 (bol)

→ Scottish Gaelic: bòl

→ Swedish: bål

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

inh

This restaurant offers a number of different bowls.

poke bowl

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

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

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


bene

benes (plural)
Bene (alternative)
benny (alternative)
Benny (alternative)

(food) Abbreviation of eggs Benedict, an egg dish


doux

en-adj

doux (comparative more doux, superlative most doux)

more doux (comparative)
most doux (superlative)

Borrowed from French doux. Doublet of douce, dolce, and dulce.


jus

en-noun

jus (countable and uncountable, plural jus)

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

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

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


hollow

en-adj

hollow (comparative hollower, superlative hollowest)

hollower (comparative)
hollowest (superlative)
hallow (alternative)
holler (alternative Southern-US dialectal especially nonstandard)

From Middle English holowe, holwe, holuȝ, holgh, from the noun (see above).

While most 1974s remain hard, tannic, hollow wines lacking ripeness, flesh, and character, a number of the Graves estates did produce surprisingly spicy, interesting wines.

2002, Robert M. Parker (Jr.), Pierre-Antoine Rovani, Parker's Wine Buyer's Guide (page 175)

(oenology) Synonym of empty (“lacking between the onset of tasting and the finish”).


palate

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

bor

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

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

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

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


shortening

en-noun

shortening (countable and uncountable, plural shortenings)

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

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


rare

en-adj

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

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

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

cog

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

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

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

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


scant

en-adj

scant (comparative scanter, superlative scantest)

scanter (comparative)
scantest (superlative)

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

der

a scant cup of sugar

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


dock

en-verb

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

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

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

multiple image

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

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

m+

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

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

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


proof

en-verb

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

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

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

dough proofing

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

yeast proofing

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


liquor

en-noun

liquor (countable and uncountable, plural liquors)

liquors (plural)
liquour (alternative obsolete)

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

der

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


keel

From Middle English kelen, from Old English cēlan (“to cool, to make or become cool”), from Proto-West Germanic *kōlijan, from Proto-Germanic *kōlijaną (“to cool”). Cognate with Saterland Frisian käile, köile (“to cool”), Dutch koelen (“to cool”), German Low German köhlen (“to cool”), German kühlen (“to cool”), Danish køle (“to cool”), Icelandic kæla (“to cool”).

inh

(brewing) A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.


sponge

en-noun

sponge (countable and uncountable, plural sponges)

→ Hindi: स्पंज (spañj)

→ Japanese: スポンジ (suponji)

→ Korean: 스펀지 (seupeonji)

→ Pashto: سپنج (spanj)

→ Welsh: spynj

→ Malay: span

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

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


sponge

en-verb

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

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

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


brownie

en-noun

brownie (countable and uncountable, plural brownies)

→ Belarusian: бра́ўні (bráŭni)

→ Chinese: 布朗尼 (bùlǎngní)

→ Dutch: brownie

→ French: brownie

→ German: Brownie

→ Hungarian: brownie

→ Irish: donnóg (calque)

→ Italian: brownie

→ Japanese: ブラウニー (buraunī)

→ Lithuanian: braunis

→ Norwegian Nynorsk: brownie

→ Polish: brownie

→ Portuguese: brownie

→ Russian: бра́уни (bráuni)

→ Kazakh: брауни (brauni)

→ Spanish: brownie

→ Thai: บราวนี (bpraao-níi)

→ Turkish: brownie, browni, brovni

→ Welsh: browni

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

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

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

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

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

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

2005, Aaron Lazare, On Apology, unnumbered page:

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

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

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

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

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

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

John A. Simpson
w:John Simpson (lexicographer)

The Oxford English Dictionary
w:Oxford English Dictionary

Clarendon Press
w:Oxford University Press

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Edward E[llis] Morris
w:Edward Ellis Morris

Macmillan and Co. Limited
w:Macmillan Publishers

Benjamin E[li] Smith
w:Benjamin Eli Smith

The Century Dictionary
w:Century Dictionary

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

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


seal

en-verb

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

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

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

Seal the meat and continue frying until nicely browned.

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

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


rack

rack (third-person singular simple present racks, present participle racking, simple past and past participle racked)

racks (present singular third-person)
racking (participle present)
racked (participle past)
racked (past)

It is in common practice to draw wine or beer from the lees (which we call racking), whereby it will clarify much the sooner.

1627 (indicated as 1626), Francis [Bacon], “(please specify the page, or |century=I to X)”, in Sylua Syluarum: Or A Naturall Historie. In Ten Centuries. […], London: […] William Rawley […]; [p]rinted by J[ohn] H[aviland] for William Lee […], →OCLC:

The Darwin administrator, J.C. Archer, with great ceremony, turned on the flow to rack the precious golden stuff into casks.

1987, Keith Dunstan, The Amber Nectar, Ringwood: Vicking O'Neil, page 108:

(brewing) To clarify, and thereby deter further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.

klaren

brewing: to clarify by draining or siphoning from the dregs


supreme

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

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

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

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


supreme

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

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

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

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

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


tun

tuns (plural)
tunne (alternative obsolete)
tonne (alternative obsolete)

From Middle English tunne, tonne (“cask, barrel”), from Old English tunne (“tun, cask, barrel”), from Proto-Germanic *tunnǭ, *tunnō (“tun, barrel, cask”), from Latin tunna, probably of Gaulish origin.
Cognate with North Frisian tenn (“tun, barrel, cask”), Dutch ton (“tun, barrel, cask”), German Tonne (“tun, barrel, drum”), Danish tønde (“barrel”), Swedish tunna (“barrel, cask, tun”), Icelandic tunna (“barrel”). Compare also Old French tonne, French tonneau (“ton, barrel”), Medieval Latin tunna (“cask”), Middle Irish tunna (“cask”), Welsh tynell (“tun, barrel”). It is uncertain whether the Germanic or the Celtic forms are the original.


measure

→ Japanese: メジャー (mejā)

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

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

lainsäädäntötoimenpide

piece of legislation as course of action

a measure of salt

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


clove

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

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

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

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

зубо́к m (zubók, literally “little tooth”)


garnish

en-verb

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

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

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

cog

a dish garnished with parsley

(cooking) To ornament with something placed around it.


garnish

en-noun

garnish (countable and uncountable, plural garnishes)

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


bloom

bloom (countable and uncountable, plural blooms)

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

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


bloom

en-verb

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

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

From Middle English bloom (“a blossom”).

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

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

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

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


porter

en-noun

porter (countable and uncountable, plural porters)

→ Irish: pórtar

From Middle English porter, portere, portare, borrowed from Anglo-Norman portour and Old French portier, from Late Latin portarius (“gatekeeper”), from Latin porta (“gate”).

non-rhotic, without the horse–hoarse merger

(countable, uncountable, beer) A strong, dark ale, originally favored by porters (etymology 1, sense 1), similar to a stout but less strong.

‘Here, Pat, give us a g.p., like a good fellow.’ The curate brought him a glass of plain porter. The man drank it at a gulp and asked for a caraway seed.

1904–1907 (date written), James Joyce, “Counterparts”, in Dubliners, London: Grant Richards, published June 1914, →OCLC, page 107:


bard

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

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


bard

en-verb

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

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

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


zest

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

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

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

(cooking) To scrape the zest from a fruit.


kettle

→ Brunei Malay: kitil

→ Persian: کتری (ketri)

→ Bengali: কেটলি (keṭli)

→ Hindi: केतली (ketlī)

→ Gujarati: કીટલી (kīṭlī)

→ Irish: citeal

→ Maltese: kitla

→ Zulu: igedlela

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

cog

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

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

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


blitz

en-noun

blitz (countable and uncountable, plural blitzes)

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

der

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


blitz

en-verb

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

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

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

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


disgorge

disgorge (third-person singular simple present disgorges, present participle disgorging, simple past and past participle disgorged)

disgorges (present singular third-person)
disgorging (participle present)
disgorged (participle past)
disgorged (past)

(oenology) To remove traces of yeast from sparkling wine by the méthode champenoise.


blind

en-adv

blind (comparative more blind, superlative most blind)

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

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

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

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

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

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

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

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


curl

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

unk

unknown

cog

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


baton

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


chard

en-noun

chard (countable and uncountable, plural chards)

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

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

سِلْق

Beta vulgaris subsp. cicla — see also beet

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


kudzu

kudzu (usually uncountable, plural kudzus)

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

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

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

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

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

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


ricer

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

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

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

2008, Leanne Kitchen, The Greengrocer, page 14:

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

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

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


sambar

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

af

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

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

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

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


slurry

en-noun

slurry (countable and uncountable, plural slurries)

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


sparge

Borrowed from Middle French espargier, from Latin spargō (whence English sparse), from Proto-Indo-European *(s)pregʰ- (“to scatter, to jerk”).


blanch

en-verb

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

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

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

der

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

бланширам

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


botanical

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

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

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


braise

en-verb

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

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

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

der

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


crisp

en-adj

crisp (comparative crisper, superlative crispest)

crisper (comparative)
crispest (superlative)

The adjective is derived partly from the following:
* Sense 1: Middle English crisp (“curly; having curly hair or wool; of fabric: crinkly, wrinkled; of water: rippled”), from Old English crisp (“curly”), from Latin crispus (“of hair: crimped, curly”), possibly ultimately from Proto-Indo-European *kris-, from *(s)ker- (“to bend; to turn”).
* Sense 2: from the above, and probably also onomatopoeic, representing a crinkling or crunching sound.
Doublet of crape and crepe.
Adjective sense 2.2.3 (“of air, weather, etc.: cool and dry”) is transferred from a description of frost or snow as “crisp”, that is, crunchy.
The noun is derived partly from the following:
* Middle English crisp (“light, crinkled fabric; kind of pastry; crinkliness or roughness of skin”), from crisp (adjective) (see above).
* Modern English crisp (adjective) (“having a consistency which is hard yet brittle”).

inh

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

(oenology) Of wine: having a refreshing amount of acidity; having less acidity than green wine, but more than a flabby one.

raikkaan hapokas

of wine: having a refreshing amount of acidity


dolly

Welsh: doli

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

rattaat

term not specific to bridge construction

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


dredge

en-noun

dredge (countable and uncountable, plural dredges)

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

der

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


dredge

en-verb

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

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

Dredge the meat with the flour mixture you prepared earlier.

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


fabrication

en-noun

fabrication (countable and uncountable, plural fabrications)

/fæbɹɪˈkeɪʃən/

From Middle French fabrication, from Latin fabricatio.

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

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

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


farce

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


fret

en-verb

fret (third-person singular simple present frets, present participle fretting, simple past fretted or fret or frate, past participle fretted or (usually in compounds) fretten)

frets (present singular third-person)
fretting (participle present)
fretted (past)
fret (past)
frate (past)
fretted (participle past)
fretten (in-compounds participle past usually)

From Middle English frēten (“to eat (at), corrode, destroy, annoy”), from Old English fretan (“to eat up, devour; to fret; to break, burst”), from Proto-West Germanic *fraetan, from Proto-Germanic *fraetaną (“to consume, devour, eat up”), from Proto-Germanic *fra- (“for-, prefix meaning ‘completely, fully’”) (from Proto-Indo-European *pro- (“forward, toward”)) + *etaną (“to eat”) (ultimately from Proto-Indo-European *h₁ed- (“to eat”)).
The senses meaning “to chafe, rub” could also be due to sound-association with Anglo-Norman *freiter (modern dialectal French fretter), from Vulgar Latin *frictāre, frequentative of Latin fricāre, from fricō (“to chafe, rub”), ultimately from Proto-Indo-European *bʰreyH- (“to cut”); compare Old French froter (modern French frotter). The chief difficulty is the lack of evidence of the Old French word.
Cognates
*Dutch vreten, fretten (“to devour, hog, wolf”)
*Low German freten (“to eat up”)
*German fressen (“to devour, gobble up, guzzle”)
*Gothic 𐍆𐍂𐌰𐌹𐍄𐌰𐌽 (fraitan, “to devour”)
*Swedish fräta (“to eat away, corrode, fret”)
*Danish fråse (“to gorge”)

cog

If their Cherries are full ripe and ſweet, they put only a Pound and an half of good Sugar to each gallon of Liquor, ſtir it well together, and cover it cloſe, and ſtir it no more till the next Day, then pour it carefully off the Lees as before; then let it ſtand again, and do the ſame the next Day into the Veſſel they keep it in: This may be repeated oftner, if they ſee the Lees are groſs, and like to make it fret when it is ſettled, then ſtop it up till ſeven or eight Months are paſs'd; at which time if perfectly fine, they bottle it; [...]

1725, [Noël] Chomel, “CHERRY-WINE”, in R[ichard] Bradley, editor, Dictionaire Oeconomique: Or, The Family Dictionary. […], volume I (A–H), London: […] D[aniel] Midwinter, […], →OCLC:

It is important to allow beer to flatten, after it has ceased working. This is accomplished by leaving the casks open, when the small floating particles of yeast part with their fixed air, lose their buoyancy, and sink to the bottom. [...] The beer having thus deposited its remaining yeast will not be liable to fret.

1856, “The Art of Brewing”, in The Brewer: A Familiar Treatise on the Art of Brewing, with Directions for the Selection of Malt and Hops, &c., &c.: Instructions for Making Cider and British Wines: Also, a Description of the New and Improved Brewing Saccharometer and Slide Rule, with Full Instructions for Their Use, London: William R[obert] Loftus, 6, Beaufoy Terrace, Edgeware Road, →OCLC, page 50:

secondary fermentation
secondary fermentation

(intransitive, brewing, oenology) To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.


glaze

en-noun

glaze (countable and uncountable, plural glazes)

glazes (plural)
glase (alternative obsolete)

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

glazierglazier's fallacyglazier's pointglazier's putty

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


lard

en-verb

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

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

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

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


mess

→ Portuguese: messe

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

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

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

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

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

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

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

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

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

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

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


rosette

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

розетка

architecture: element or ornament resembling a rose

розетка

imitation of a rose made of ribbon or other material

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

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


shred

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

nb...

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

парцалче

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

Three shreds of celery in a glass.

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

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

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


shred

en-verb

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

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

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

nb...

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

inh

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


stout

stout (canonical)
the malt brew stout (canonical)
stouts (plural)

From Middle English stoute, from Old French estout (“brave, fierce, proud”) (Modern French dialectal stout (“proud”)), from earlier Old French estolt (“strong”), from Frankish *stolt, *stult (“bold, proud”), from Proto-Germanic *stultaz (“bold, proud”), from Proto-Indo-European *stel- (“to put, stand”).
Cognate with Dutch stout (“stout, bold, naughty”), Low German stolt (“stately, proud”), German stolz (“proud, haughty, arrogant, stately”), Old Norse stoltr (“proud”) (Danish stolt (“proud”), Icelandic stoltur (“proud”)).
Meaning "strong in body, powerfully built" is attested from First attested in c. 1386, but has been to a large extent displaced by the euphemistic meaning "thick-bodied, fat and large," which is first recorded 1804. Original sense preserved in stout-hearted (1552).
The noun "strong, dark-brown beer" is first recorded 1677, from the adjective.

cog

Stout is darker, stronger and sweeter than porter beer.

(beer) A dark and strong malt brew made with toasted grain.


tammy

en-verb

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

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

From French tamis, assimilated to Etymology 1, above.

(cooking, transitive) To strain through a tammy.


tent

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

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

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

cog

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


candy

en-verb

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

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

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

der

سُكَّر قَنْدِي

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


bonbon

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

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

The terrine was served with black pudding bonbons.

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


crunch

From earlier craunch, cranch, of imitative origin.

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

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

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


Twinkie

The brand name is said to be a diminutive, twinkle + -ie (or otherwise modified), based on a billboard for "Twinkle Toe Shoes" in St. Louis, although there are also claims for solely one or the other. The meaning in reference to well-assimilated Asians is derived from the slur that they are "yellow on the outside, white on the inside".

(food) A yellow cake with a creamy white filling, known for its artificiality and supposedly long shelf life.


banger

→ Estonian: bänger

→ Finnish: bängeri

From bang + -er. The sausages were so called because of their excess water content and impervious skin, leading to the risk of explosion if not punctured before cooking.

(British, New Zealand, Australia, food, slang) A sausage.


diablo

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

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

doublet

a diablo pizza

a diablo burger

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


attenuation

en-noun

attenuation (countable and uncountable, plural attenuations)

From Middle English attenuacioun, a borrowing from Latin attenuātiō (“a diminishing”). Equivalent to attenuate + -ion.

(brewing) The proportion of sugar that is converted to ethanol by a yeast.


moonshine

moonshine (countable and uncountable, plural moonshines)

moonshines (plural)
moon-shine (alternative)

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

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


mince

en-verb

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

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

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

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

cog

Butchers often use machines to mince meat.

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


render

en-verb

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

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

→ Dutch: renderen

→ Portuguese: renderizar

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

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

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


lettuce

en-noun

lettuce (countable and uncountable, plural lettuces)

From Middle English letuse, of uncertain precise origin, probably from the plural form Old French laitues, derived from Latin lactūca (“lettuce”), from lac (“milk”), because of the milky fluid in its stalks. Replaced Old English lēahtric.
(money): Likely from the green color of US banknotes.

I’ll have a ham sandwich with lettuce and tomato.

(uncountable, vegetable) The leaves of the lettuce plant, eaten as a vegetable; as a dish often mixed with other ingredients, dressing etc.

sallatë

the leaves of the lettuce plant, eaten as a vegetable or dish


mount

en-verb

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

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

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

Mount the sauce with one tablespoon of butter.

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


fondant

en-noun

fondant (countable and uncountable, plural fondants)

19th century. Unadapted borrowing from French fondant (“melting”), from fondre (“to melt”), from Latin fundere (“to melt”).

ubor

Stan made a heroic attempt at a tiered cinnamon cake with a rolled fondant icing that came out gray and tore when he draped it over the cake.

2012, Kathryn Williams, Pizza, Love, and Other Stuff That Made Me Famous, Henry Holt and Company (BYR), →ISBN, page 182:

(food) A sugar dough, usually prepared as large sheets (rolled fondant), used in place of icing to cover large areas of cakes, composed of sugar, water, gelatin, glycerine.


shiner

From Middle English schyner, equivalent to shine + -er. Compare Old English sċīnere (“one who produces deceptive appearances, magician”).

cog

Shiners are a big part of the wine business. […] Shiners are finished, bottled wines that don’t have a label or typically any other identifying feature until a vintner purchases them and then places a label on the bottles. […] They’re called shiners because they are unlabeled and have a “shiny” appearance.

2008, James Laube, “Shiners Are a Secret Part of the Wine Business”, in Wine Spectator:

(wine) A bottle of finished wine, without a label.


remove

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

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

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

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

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

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


chou

From French chou (“cabbage”); compare French pâte à choux (“choux pastry”). Doublet of caulis, cole, and kale.

(baking) Choux pastry, usually in the form of a small round cake with a sweet filling.


tipsy

en-adj

tipsy (comparative tipsier, superlative tipsiest)

tipsier (comparative)
tipsiest (superlative)

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

tipsy apple pie


icing

en-noun

icing (countable and uncountable, plural icings)

→ Swedish: icing

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

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

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


caul

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

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


raft

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

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


bain-marie

bains-marie (plural)
bain marie (alternative)

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

cog

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

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

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


chuck

en-noun

chuck (countable and uncountable, plural chucks)

Arm chucks represent approximately 54% of the beef forequarters.

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

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

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

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

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

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


black-eyed Susan

black-eyed Susan (plural black-eyed Susans)

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

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


shorten

en-verb

shorten (third-person singular simple present shortens, present participle shortening, simple past and past participle shortened)

shortens (present singular third-person)
shortening (participle present)
shortened (participle past)
shortened (past)

From Middle English shortnen, schortenen, equivalent to short + -en (verbal suffix). In some senses, a continuation (in altered form) of Middle English schorten (“to make short, shorten”), from Old English sċortian (“to become short”), from Proto-Germanic *skurtōną (“to shorten”).

inh

Corn flour makes delicious pie crust, and needs less lard to shorten it.

1894, Helen M. Laughlin, The Journal of Agriculture Cook Book, Journal of Agriculture Co., page 212:

(baking, of pastries, transitive) To make crumbly.


slather

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

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


fond

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

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

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


molecular

molecular dishes

molecular gastronomy
molecular gastronomy

(food) Relating to molecular gastronomy.


chicory

en-noun

chicory (countable and uncountable, plural chicories)

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

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

cog

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

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

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

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

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

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

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

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

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


fennel

en-noun

fennel (usually uncountable, plural fennels)

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

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

شَمَر

bulb, leaves, or stalks eaten as a vegetable

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


tamarind

tamarind (countable and uncountable, plural tamarinds)

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

der

تَمْر هِنْدِيّ

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

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

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

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

Worcestershire sauce
Worcestershire sauce

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


drizzle

en-verb

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

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

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

cog

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

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

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

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


drizzle

en-noun

drizzle (countable and uncountable, plural drizzles)

April 19, 2013,Felicity Cloake, "How to Cook the Perfect Lemon Drizzle Cake" in The Guardian
Drizzle is not normally good news. Not when it's falling from the sky, not when it's replacing a decent helping of sauce, and especially not when it's found on a menu in close proximity to the words "balsamic vinegar". Deliciously sticky, sweet and sour lemon drizzle cake is the one, and very honourable, exception.

The rest of the day is spent trying to concentrate on ingredient labels, ordering supplies, baking some fairy cakes for a hen party and two lemon drizzles, one for a new baby and one for an old dear's birthday.

2009, Jules Stanbridge, Sugar and Spice:

(baking) A cake onto which icing, honey or syrup has been drizzled in an artistic manner.


spatula

spatula (plural spatulas or spatulae or spatulæ)

spatulas (plural)
spatulae (plural)
spatulæ (plural)

/ˈspæt͡ʃʊlə/

/ˈspæt͡ʃələ/

Borrowed from Latin spatula (“a flat piece”), the diminutive form of spatha (“broad or flat tool”), from Ancient Greek σπάθη (spáthē, “a broad wood or metal blade”). Doublet of spauld; compare spatha and spathe.

der

(cooking) A kitchen utensil consisting of a flat surface attached to a long handle, used for turning, lifting, or stirring food.


velvet

en-verb

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

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

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

uder

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

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

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


schmaltz

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

schmalz (alternative)
shmalz (alternative)

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

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

(cooking) Rendered chicken or goose fat.


murg

“Misled how?” I toss this over in my mind as my fork tosses the murg phall, a suicidally hot Bangalore-style chicken curry designed for masochistic European taste, slowly oxidizing in my plate.

2010, Donald W. Bacon, Followed by Madness:

(Indian cookery) Alternative form of murgh.


session

→ Japanese: セッション (sesshon)

→ Korean: 세션 (sesyeon)

→ Scottish Gaelic: seisean

sĕshˈˈˈˈˈˈˈ -ən

From Middle English session, from Old French session, from Latin sessiō (“a sitting”), from sedeō (“sit”).

(beer) An extended period of drinking, typically consuming beer with low alcohol content.


crackling

en-noun

crackling (countable and uncountable, plural cracklings)

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

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

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

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

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

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

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

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

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


dowdy

en-verb

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

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

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

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

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

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


piping

en-noun

piping (countable and uncountable, plural pipings)

(cooking) Icing extruded from a piping bag.


reduction

reduction (countable and uncountable, plural reductions)

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

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

kokoon keittäminen

cooking: process of concentrating a sauce


French cut

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


legs

Wine enthusiasts cherish the ritual of sniffing and swirling, scrutinizing a wine’s “legs” as they sluice down the sides of the glass, before sipping and looking for a wine’s varietal characteristics.

2023 March 24, Laura Reiley, “Could nonalcoholic wine be the toast of the town?”, in The Washington Post:

(colloquial, oenology) Viscous streaks left on the inside of the glass when certain wines are swirled around before tasting.


attenuate

en-verb

attenuate (third-person singular simple present attenuates, present participle attenuating, simple past and past participle attenuated)

attenuates (present singular third-person)
attenuating (participle present)
attenuated (participle past)
attenuated (past)

The verb if first attested in 1530, the adjective in 1626; borrowed from Latin attenuātus, the perfect passive participle of attenuō (see -ate (verb-forming suffix) and -ate (adjective-forming suffix)), from ad- (“to, towards, at”) + tenuo (“to make thin”), itsef from tenuis (“thin”) + -ō (verb-forming suffix).

A beer which does not attenuate to the expected level in fermentation will have more residual sugar and thus be sweeter and heavier-bodied.

2009 July–August, John Palmer, “Attenuation: Advanced Brewing”, in Brew Your Own, archived from the original on 2013-10-06:

(brewing) (of a beer) To become less dense as a result of the conversion of sugar to alcohol.


ampelography

From French ampélographie, from ampelo- (“vine”) + -graphy.

She is the American apostle of Pierre Galet, a Frenchman whose internationally recognized contribution to ampelography, or the science of classifying grape vines, rests on identifying leaf design and the appearance of a vine's growing tips.

1986 August 6, Howard G. Goldberg, “Wine Talk”, in The New York Times, →ISSN, page C18:

Scientists are just now devising a genetic test to distinguish one rootstock from another. Until they do, the only recourse is the arcane art of ampelography, in which the vines are identified by physical appearance. Like art authenticators, ampelographers practice a craft that they would have others think is a science.

1993 October 17, Arthur Lubow, “What's Killing the Grapevines of Napa?”, in The New York Times, →ISSN:

The mainstay of grapevine identification is the science of ampelography, and manuals of ampelography (Galet 1971) are the major resource for grapevine identification.

1993, Proceedings of the Eighth Australian Wine Industry Technical Conference, Volume 8, Australian Wine Research Institute, page 78:

(botany, oenology) The discipline within botany concerned with the taxonomy of cultivars in the grapevine genus, Vitis.


taut

en-adj

taut (comparative tauter, superlative tautest)

tauter (comparative)
tautest (superlative)

The adjective is derived from Middle English taught [and other forms], Early Middle English tohte, towehte (“strained, stretched; distended; tight; firm”), probably from tough, touth, touʒth, toʒt (“powerful, strong; fierce, violent; not tender, tough; hardy, resilient; steadfast, stout; difficult to do or endure”) and possibly influenced by togen, towen, past participle of ten (“to extend, stretch out; to drag, haul, pull, tow, tug”) (modern English tee (“(obsolete) to draw, lead; to draw away; to go, proceed”)), or directly from its etymon Old English tēon (“to drag, draw, pull”) (ultimately from Proto-Indo-European *dewk- (“to draw, pull”)) The word may be related to thight (“(dialectal) compact, dense; close-fitting, tight”) and tight; and is cognate with Scots tacht, taght (“taut”).
The verb is probably derived from the adjective.

nb...

toft, toght, tohte, toth, tought, touht, tout, touȝt, touʒt, towght, towht, towt, towte, toȝt, toʒte

der

Yet the 2016 Éxilé rosé from Lise et Bertrand Jousset in the Loire Valley, made mostly of gamay, was yeasty let light and lithe, while the 2016 Indigeno from Ancarani in Emilia-Romagna, made of trebbiano, was taut and earthy.

2018 March 8, Eric Asimov, “Bubbles, with joy: Pétillant Naturel’s triumphant return”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 2019-11-13:


knob

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

բռնակ

rounded protuberance, handle, or control switch

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

noix

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


spit roast

spit roasts (plural)
spitroast (alternative)

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

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


kipper

en-verb

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

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

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

inh

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

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

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


fleshy

en-adj

fleshy (comparative fleshier or more fleshy, superlative fleshiest or most fleshy)

fleshier (comparative)
more fleshy (comparative)
fleshiest (superlative)
most fleshy (superlative)

bony

antonym(s) of “having considerable flesh”

From Middle English fleisshy, fleischy, fleschi, equivalent to flesh + -y. Piecewise doublet of fleischig.

a fleshy wine

(oenology) Rich and smooth, with significant body or texture.


gluten

en-noun

gluten (countable and uncountable, plural glutens)

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

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

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

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

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

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


macro

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

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

(cooking, colloquial) Clipping of macrobiotic.


fatigue

en-verb

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

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

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

väsyä

engineering: to undergo the process of fatigue

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

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

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

nuuduttaa

cooking: to wilt a salad by dressing or tossing it


LGBT

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

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

initialism

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

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

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


flank

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

cog

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


soupspoon

soupspoons (plural)
soup spoon (alternative)

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


strata

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

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

2014, Slow Cooking for Two (Mendocino Press)

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


stuffed

en-adj

stuffed (comparative more stuffed, superlative most stuffed)

more stuffed (comparative)
most stuffed (superlative)

We're having stuffed turkey for dinner.

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

(cooking) Filled with a filling and seasoning.


sample

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

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


scroll

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

I ordered a glass of lemonade and a coffee scroll.

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


seasoning

en-noun

seasoning (countable and uncountable, plural seasonings)

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

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

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

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

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


amaranth

amaranth (countable and uncountable, plural amaranths)

amaranths (plural)
amarant (alternative obsolete)

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

edible amaranth

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

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

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

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


thriller

/ˈt̪ʰɾi.ləɾ/

(beverages) A sharp, usually sweetened herbal tea flavored with a fruit or berry.


soda bread

en-noun

soda bread (usually uncountable, plural soda breads)

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

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

pa de soda

bread made using sour milk and baking soda


patent

en-adj

patent (comparative more patent, superlative most patent)

more patent (comparative)
most patent (superlative)

From Middle English patent, patente (“wide open; clear, unobstructed; unlimited; of a document: available for public inspection”) [and other forms], from Anglo-Norman and Middle French patent (modern French patent), and directly from their etymon Latin patēns (“open; accessible, passable; evident, manifest; exposed, vulnerable”), the present active participle of pateō (“to be open; to be accessible, attainable; to be exposed, vulnerable; of frontiers or land: to extent, increase”), from Proto-Indo-European *peth₂- (“to spread out; to fly”).

der

[ˈpʰæ̝ʔn̩t̚]

[ˈpʰe̞ɪʔn̩t̚]

(baking) Of flour: fine, and consisting mostly of the inner part of the endosperm of the grain from which it is milled.


frying pan

frying pans (plural)
frying-pan (alternative)
fryingpan (alternative)

→ Macanese: falânpám

From Middle English fryyng panne; equivalent to frying + pan.

And if thy oblation be a meate offering baken in the frying pan,it ſhalbe made of fine flowꝛe with oyle.

1611, The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC, Leviticus 2:7:

(cooking) A long-handled, shallow pan used for frying food.


shoestring

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

shoestring French fries

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

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

жулиен

long, narrow cut of a food — see also julienne


croquette

→ Irish: cróicéad

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

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


temper

en-verb

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

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

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

der

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


chewy

en-adj

chewy (comparative chewier, superlative chewiest)

chewier (comparative)
chewiest (superlative)

a chewy wine


spring chicken

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

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

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


loaded

loaded (comparative more loaded, superlative most loaded)

more loaded (comparative)
most loaded (superlative)

подправен

(gaming, of dice, also used figuratively) biased

loaded fries

loaded potato wedges

(food, colloquial) Covered with a topping or toppings; especially, covered with all available toppings that are offered as options for the dish.


Caesar salad

en-noun

Caesar salad (countable and uncountable, plural Caesar salads)

Caesar salads (plural)
Cæsar salad (alternative)

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

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

Would you like some Caesar salad for lunch?

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

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


salamander

/ˈsæləˌmɑːndə/

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

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

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

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

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

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

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

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


modernist

en-adj

modernist (comparative more modernist, superlative most modernist)

more modernist (comparative)
most modernist (superlative)

Clipping of Modernist Cuisine (molecular gastronomy)

(cooking) Pertaining to the culinary arts of molecular gastronomy


dressing

en-noun

dressing (countable and uncountable, plural dressings)

→ German: Dressing

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

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

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

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

مَرَقَة

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


supple

en-adj

supple (comparative suppler, superlative supplest)

suppler (comparative)
supplest (superlative)

From Middle English souple, from Old French souple, soupple (“soft, lithe, yielding”), from Latin supplic-, supplex (“suppliant, submissive, kneeling”), of uncertain formation. Either from sub + plicō (“bend”) (compare complex), or from sub + plācō (“placate”). More at sub-, placate.


Creole

Creole (comparative more Creole, superlative most Creole)

more Creole (comparative)
most Creole (superlative)

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

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


Florentine

From French florentin, from Latin flōrentīnus.

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


macedonia

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

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

(cooking) Alternative form of macédoine.


french

en-verb

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

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

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

inh

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


buckle

en-noun

buckle (countable and uncountable, plural buckles)

Origin uncertain. Probably from Middle English bokelen (“to arch the body”), from Middle French boucler (“to bulge”, literally “to take the shape of a shield boss”), from the same ultimate origin as Etymology 1 above. In some senses, possibly from buck (“to bend, yield, buckle”) + -le (frequentative suffix).

suf

(countable, Canada, US, baking) Usually preceded by a descriptive word: a cake baked with fresh fruit (often blueberries) and a streusel topping.

murukuorrute-hedelmäkakku

cake baked with fresh fruit and a streusel topping


napoleon

en-noun

napoleon (countable and uncountable, plural napoleons)

napoleons (plural)
Napoleon (alternative)

/nəˈpəʊlɪən/

Borrowed from French Napoléon (“given name, usually in reference to Napoleon Bonaparte”). In reference to coins, via French napoléon (“(slang) a coin that originally had the appearance of Napoleon's face in the obverse”). In reference to guns and possibly cards, in reference to Napoleon III.

bor

Fascinated, Miss Manvers thrust aside a garnished plate, took a gulp of the decoction called coffee, and attacked her napoleon.

1914 November, Louis Joseph Vance, “An Outsider […]”, in Munsey’s Magazine, volume LIII, number II, New York, N.Y.: The Frank A[ndrew] Munsey Company, […], published 1915, →OCLC, chapter I (Anarchy), page 373, column 1:

(food, originally US slang) Clipping of Napoleon cake, another name for a millefeuille pastry.


taco

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

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


flinty

en-adj

flinty (comparative flintier or more flinty, superlative flintiest or most flinty)

flintier (comparative)
more flinty (comparative)
flintiest (superlative)
most flinty (superlative)

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

(wine) Having a taste characteristic of certain white wines, especially Chablis, supposed to evoke the sensation of flint striking steel.

flintig

Having a taste characteristic of certain white wines.


crème

en-noun

crème (countable and uncountable, plural crèmes)

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

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


BLT

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

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

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


blister

en-verb

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

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

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

(cooking, transitive) To sear after blaching.