Culinary Glossary

Become a Better Cook! This Just Maika Cooking: Cook’s Notebook section will focus on food-related terminology collected as a culinary glossary related to food prep, recipes, and cooking, which is connected to all my recipe posts, which are updated frequently.

Live and Ever-Growing

I'm excited to introduce this feature on Just Maika Cooking: a live and ever-growing collection of culinary terms! Wherever you are on your culinary journey, this live dictionary is designed to be your go-to resource for understanding the vast world of cooking terminology.

What to Expect

Comprehensive Definitions: Find a collection of clear and concise explanations of various culinary terms used throughout the blog.

Frequent Updates: This culinary dictionary is a living document, regularly updated to include new terms and the latest culinary trends. You'll always find the most current and relevant information here.

User-Friendly Navigation: Easily browse through terms alphabetically or search for specific words. I've designed this dictionary to be accessible and user-friendly so you can quickly find the information you need.

Why a Live Culinary Dictionary?

In the ever-changing world of cooking, new terms and techniques are constantly being introduced. Maintaining a live and frequently updated dictionary gives you access to the latest culinary knowledge at your fingertips. This resource is perfect for expanding your culinary vocabulary, improving your cooking skills, and staying informed about the latest developments in the culinary world.

How to Use It

Simply visit our live culinary dictionary page whenever you encounter an unfamiliar term. Bookmark the page for easy access, and don't hesitate to reach out with suggestions for new terms or requests for specific definitions in the comment section below.

Join the Conversation

I believe in the power of community and continuous learning. Please let me know if you have any culinary terms you'd like to see added or have questions about specific techniques. Your input helps us make this resource even more valuable for everyone.

Stay tuned for regular updates, and don't forget to explore, experiment, and taste!

Jump to:

• Welcome!
• A
• B
• C
• D
• E
• F
• G
• H
• I
• J
• K
• L
• M
• N
• O
• P
• Q
• R
• S
• T
• U
• V
• W
• X
• Y
• Z

A

• Adobo Seasoning - A spice blend typically made of garlic, onion, paprika, oregano, and other spices used to flavor meats and vegetables.
• Against the Grain - A term used to explain how to cut meat. Meat is made up of fibrous muscle tissue strains. You should be cutting meat in the opposite direction of those strains. For example, if the strains are vertical on the meat, you should be slicing them horizontally. This breaks up those strains for a more tender bite. Hence, some meats have a better texture when cut thin.
• Ahi Tuna - A type of tuna, also known as yellowfin tuna, known for its firm texture and mild flavor. It's often used in raw and cooked dishes.
• Anchovies - These are produced by curing small fish in salt for several months, then packing them in oil or brine to develop their distinctive rich, savory flavor.
• Apple Cider Vinegar - A type of vinegar made from fermented apple juice, known for its tangy flavor and health benefits. It's often used in salad dressings, marinades, and pickling.
• Avocado Oil - A vegetable cooking oil made from avocados, known for its high smoke point and neutral flavor. See also High Smoke Point.

B

• Banana Peppers - Swee Sweet Peppers.
• Basil Leaves - Fresh leaves from the basil plant, commonly used in Mediterranean (like Italian) and Asian (like Thai) cuisines for their aromatic and slightly peppery flavor. Commonly grown basil is sweet basil. My personal favorite is Everleaf Emerald Towers basil. It's less sweet, has a strong basil flavor, and grows amazingly. For an image of basil, check out my Spicy Basil Pesto recipe.
• Bell Peppers - See Sweet Peppers.
• Black Vinegar - A dark, rich vinegar from China, often used in dipping sauces and marinades. It has a rich, complex flavor with a balanced mix of tangy, smoky, and slightly sweet notes, often compared to a cross between balsamic vinegar and soy sauce.
• Blanching - see Ice Bath.
• Broccolini - A green vegetable similar to broccoli but with smaller florets and longer, thin stalks, offering a tender and slightly sweet flavor.
• Butterfly - It's a cutting technique used to increase meat surface space and allow a quick cooking time with the opportunity to pound the meat out to make it more tender. Click here for an example with chicken breast.

C

• Calabrian Pepper Paste - Spicy, flavorful peppers from the Calabria region of Italy, sold as chopped peppers in oil, and pairs well with European and Mediterranean dishes.
• Campari Tomatoes - Small, round, and juicy tomatoes known for their sweetness and low acidity, available at most grocery stores.
• Charred - Food that has been cooked over high heat until it develops a dark, caramelized surface, enhancing its flavor with smoky notes.
• Churrasco (Skirt Steak) - see Steak.
• Chicken Broth - Made primarily from simmering meat (like chicken thighs) with vegetables, herbs, and seasonings. It has a light flavor and thin consistency, and it’s often seasoned with salt. See also chicken stock.
• Chicken Stock - Made by simmering chicken bones, often with a little meat left on them, along with vegetables and herbs. Stock is typically rich and has more body due to the gelatin released from the bones, and it’s usually unsalted, allowing you to adjust seasoning as you cook. See also chicken broth.
• Cilantro - see Coriander.
• Coriander - Cilantro is also known as coriander in many parts of the world; this dual naming comes from the plant's dual usage: "cilantro" refers to the fresh leaves, while "coriander" refers to the seeds.
• Cracked Black Pepper - Freshly cracked black peppercorns release essential oils, enhancing dishes with a more vibrant, aromatic, and pungent flavor than pre-ground pepper. Hence, it is the only way I add black pepper to any recipe.
• Creole Sauce - A flavorful sauce typically made with tomatoes, onions, peppers, and spices, influenced by French, African, and Spanish cuisines.
• Creole Seasoning - A blend of spices typical of Louisiana cuisine, often including paprika, garlic powder, cayenne pepper, and herbs.
• Cubanelle Peppers - See Sweet Peppers.

D

• Dijon Mustard - This condiment is a smooth, creamy mustard from the Dijon region of France, known for its tangy, sharp flavor. It is made from brown or black mustard seeds and white wine or wine vinegar.
• Djon Djon - A type of black mushroom commonly used in Haitian cuisine to flavor and black color rice dishes, giving them an umami, earthy taste.
• Dredge - To coat food lightly with flour, breadcrumbs, or another dry ingredient before cooking, often used to create a crispy outer layer. For an example, check out the Easy Crispy Baked Wet Lemon Pepper Chicken Cutlets recipe.

E

• Emulsification (Emulsify) - This process involves blending two liquids that don't typically mix well by rapidly mixing them to break them down into smaller particles. However, the mixture will separate without a stabilizer (like adding mustard to a vinaigrette with oil and vinegar). Emulsified liquids do not freeze well; some may require shaking or whisking before use.
• Escovitch - A Jamaican method of marinating and topping fried fish with a spicy, tangy mixture of vegetables (e.g., bell pepper, onion, and carrot strips), scotch bonnet pepper, sugar, and white vinegar.
• EVOO -Extra Virgin Olive Oil, a high-quality olive oil known for its rich flavor and health benefits, is made from the first cold pressing of olives without chemicals or excessive heat. One popular EVOO is the "Drizzle" and "Sizzle" duo from Graza Olive Oil.

F

• Fire-Roasted Red Bell Peppers - Red bell peppers that have been charred over an open flame to enhance their sweetness and add a smoky flavor.
• Fish Spatula - A thin, flexible spatula designed for turning delicate foods like fish, carefully flipping them without breaking them.
• Flank Steak - see Steak
• Fluffing Rice - Involves gently stirring cooked rice with a fork or rice paddle to separate the grains and release steam, creating a light and airy texture.
• Fold - This is a gentle mixing technique used to combine ingredients. It typically involves a spatula or rice paddle to lift and turn the delicate mixture over to preserve air and volume.
• Fond - Flavorful cooked brown bits left by meat or vegetables after searing or browning.
• Fonio - A gluten-free ancient grain cultivated primarily in West Africa, where it thrives in arid conditions and sandy soils, that grows quickly and matures within 6 to 8 weeks. Learn more from Chef Pierre Thiam.

G

• Garlic Powder - A seasoning made from dehydrated and ground garlic cloves, offering a convenient way to add garlic flavor to dishes.
• Grater - This kitchen tool has a surface of sharp-edged perforations or holes used to shred, slice, or zest various foods into fine pieces or shreds. Types of graters include box graters with multiple sides with different-sized holes and a Microplane, which come in two shapes: flat-wide and long.
• (Grill) Grates - The metal grid on a grill or grill pan where food is placed for cooking. Lightly oiling the grates helps prevent sticking.
• Grating - Involves rubbing food against a grater to create fine shreds or small pieces, often used for cheese, vegetables, or zest.
• Grill Pan - A type of cookware with raised ridges used to mimic the effect of grilling by providing char marks and allowing fats to drain away from the food, which is seen as a healthier cooking method. For an image, check out the Lemongrass Marinated Grilled Chicken Spring Rolls recipe.

H

• Habanero Peppers - Small, very hot chili peppers that are often used to add intense heat and fruity flavor to dishes. Learn more about peppers here.
• Hot Honey - A sweet and spicy honey infused with chili peppers, check out the Hot Honey Sesame Chicken Stir Fry recipe.
• High Smoke Point Oil - These oils can withstand high heat at 400 degrees or more before releasing smoke. Learn more.

I

• Ice Bath - This is a one-to-one ratio of ice and water. Used to cool down cooked ingredients quickly in an even manner. In addition, this is an essential step in blanching vegetables to preserve texture and color. For example, blanching spinach or basil preserves its bright, vibrant green color, which can be used later in pasta, tortilla wraps, sauces, oil infusions, and dressings.
• Italian Herb Seasoning - a blend of dried oregano, thyme, rosemary, basil, marjoram, and sometimes sage and parsley.

J

• Japanese Mandoline - Like the Benriner Vegetable Slicer, the Japanese Mandoline is primarily plastic with carbon stainless steel blades. It usually has no “kick” stand to prop it at a 45-degree angle. However, it is very convenient. It is slick in design, and the blades can easily be changed. This tool is used for shredding and slicing vegetables and fruit in various ways. Learn more.
• Jasmine Rice - This long-grain rice is famous for its subtle floral fragrance. But don't be fooled by the name; no Jasmine flowers are used in this rice. This rice is usually cultivated in South Asia (e.g., Cambodia, Laos, Thailand, and Vietnam).

K

• Kale -Kale is a highly nutritious leafy green vegetable from the Brassica family, packed with vitamins A, C, and K, as well as minerals like calcium and iron. It's commonly used in salads, smoothies, soups, and as a cooked side dish.
  • Substitutes for Kale:
    • Spinach: A mild-flavored leafy green that can be used raw in salads or cooked in various dishes. It has a softer texture compared to kale.
    • Swiss Chard: This leafy green has a slightly earthy taste and can be used similarly to kale in soups, sautés, and salads. The stalks are also edible and add a crunch to dishes.
    • Collard Greens: These greens have a similar texture to kale but are less bitter. They are often used in Southern cooking and can be braised, sautéed, or used as a wrap for fillings.

L

• Loin Pork Chops - See Pork Chop Cuts.
• Lamb Chops - Lamb chops are tender, flavorful cuts of lamb typically taken from the rib, loin, or shoulder, with common varieties including rib chops, loin chops, and shoulder chops.
  • Cultivation - They are commonly cultivated in countries known for their high-quality lamb production, such as New Zealand, Australia, and the United Kingdom.
  • Sizes - In addition, lamb chops from New Zealand and Australia tend to be smaller and leaner compared to the larger and fattier cuts typically found in the United Kingdom and the United States. I usually use the New Zealand lamb chops in my recipes.
  • Types - Rib chops are tender and flavorful with a rib bone, loin chops are tender and lean with a T-bone, while shoulder chops are more affordable with a richer taste and more connective tissue.
  • Cuts - I tend to use single or double-boned New Zealand rib bone chops in my recipes. For instance, double-boned lamb chops include two rib bones, offering a larger portion with extra flavor and juiciness, often preferred for grilling or roasting. And if I am air frying, I would use single-boned. The Grilled Zhug Ras el Hanout Lamb Chops and Tomato Salad recipe offers a great example of this.
  • Prepping - Learn more about prepping lamb here.

M

• Maillard Reaction - The flavor of meat comes not only from the seasoning but also from the caramelization of the protein when searing it.
• Marbling - This is the presence of fat, typically white, in the muscle tissue of red meat. This fat-marbling ratio in the muscle tissue makes the meat tender and flavorful. Meat with less marbling is lean and tends to be dry and chewy when eaten.
• Mayonnaise - A thick, creamy dressing made from emulsifying egg yolks, oil, and an acid, typically lemon juice or vinegar. It's commonly used in salads, sandwiches, and as a base for other sauces.
• Minced - Refers to a culinary technique where food, usually vegetables or herbs, is finely chopped into very small, uniform pieces. This method ensures an even flavor distribution throughout a dish and helps ingredients cook more quickly and evenly.
• Mini Sweet Peppers - See Sweet Peppers.
• Mozzarella
  • Low-Fat Mozzarella Cheese - A type of mozzarella cheese made with reduced fat content, retaining its mild flavor and melting and browning very well.
  • Low-Moisture Mozzarella Cheese - A type of mozzarella with reduced moisture content, providing a firmer texture and better-melting properties, ideal for baking and cooking.

N

• Napa Cabbage - A type of Chinese cabbage with pale green leaves and a mild flavor, often used in Asian cooking. It is commonly used in East Asian cuisine for dishes like stir-fries, soups, and kimchi, absorbing flavors well while maintaining its crisp texture.
• Nutmeg - A warm, aromatic spice derived from the seed of the nutmeg tree, commonly used in sweet and savory dishes to add depth and a slightly sweet, nutty flavor. It is one of the main ingredients in apple and pumpkin spice blends.
• NY Strip Steak - see Steak.

O

• Onion Powder - A seasoning made from dehydrated and ground onions, providing a concentrated onion flavor.
• Opaque - Not transparent or translucent; fully cooked and no longer raw.

P

• Parsley
  • Flat Leaf Parsley - A variety of parsley with flat, broad leaves known for its bright, slightly peppery flavor.
• Pearl Couscous - Also known as Israeli couscous, originated in Isreal, hence the name. These larger, round granules of pasta offer a chewy texture and are used in various salads and side dishes. Check out my Grilled Tofu with Vegetable Pearled Couscous Salad for an image.
• Pepper Jack Cheese - A semi-soft, creamy cheese white in color with green and red pepper specks that combine the buttery flavor of Monterey Jack with spicy peppers and herbs for a zesty kick.
• Pesto - A sauce made from fresh basil, pine nuts, garlic, parmesan cheese, and olive oil.
• Pine Nuts - Edible seeds of pine trees, often used in Mediterranean and Middle Eastern cuisines, are known for their buttery texture and nutty flavor. See it being used in my Spicy Turkey Meatball Kale Soup recipe.
• Piri Piri - Also known as Peri Peri, which means "pepper pepper" in Swahili, refers to a type of chili pepper and a spicy sauce. This spicy sauce is used in Portuguese and African cuisine.
• Pith - The white flesh member layer of a fruit or inside the pepper.
  • In citrus fruits, this area is thought to be bitter, but not on its own; it is only bitter when it is forced to react with the zest (outer layer) during juicing or zesting or when eaten together due to a compound created when the two interact.
  • In hot chili peppers, this is where the oil that is responsible for heat known as capsaicin. Myth: heat is in the seeds.
• Poblano Pepper - A mild chili pepper originating from Mexico, known for its dark green color and rich, earthy flavor, often used roasted or stuffed in various dishes. The dry version of this pepper is Ancho. Visit the Scoville Scale page.
• Pork Chop Cuts - Pork chops come in various cuts, each offering distinct flavors and textures.
  • Rib Pork Chop - Especially when frenched, stands out with its elegant presentation and tender, flavorful meat, thanks to the marbling and bone that imparts a rich taste. For an image, check out the Habanero Tamarind Pork Chop recipe.
  • Loin Chop - Cut from the back of the pig, is leaner and milder in flavor, often resembling a T-bone steak with both loin and tenderloin sections.
  • Shoulder Chop - Cut from the shoulder area, it is fattier and tougher but rich in flavor, making it ideal for braising or slow cooking.
  • Boneless Chop - Cut from the loin, is convenient and easy to cook, though it can dry out quickly if overcooked.

Q

• Quinoa - A protein-rich grain that is gluten-free and high in fiber, often used as a substitute for rice or pasta.

R

• Rest - Before slicing meat in some recipes, it's important to let it rest for 5 to 8 minutes. This resting period allows the juices in the meat to redistribute, ensuring it remain moist and tender. The meat can become dry and tough to eat without this resting time, with a messy cutting board covered in liquid continuously leaking out of the meat.
• Rib Pork Chop - See Pork Chop Cuts.
• Roast - This is cooking food in an oven using dry heat at a high temperature of 400 degrees Fahrenheit for higher, resulting in tender and caramelized foods.
• Romesco Sauce - A traditional Spanish sauce made from roasted red peppers, nuts, vinegar, and olive oil, often used as a condiment or dip. Like the spicy basil Romesco recipe.

S

• Salad Spinner - A useful tool to wash and dry leafy greens. The spinner is usually divided into three parts: a basket insert, bowl container, and lid with a mechanism to spin it, usually by pumping or spinning a nob. Learn more about salad spinners here
• Sauvignon Blanc - A crisp, aromatic white wine known for its green and citrus flavors, often with herbal notes that pair well with spicy dishes.
• Scotch Bonnet Pepper - A small, extremely hot chili pepper commonly used in Caribbean cuisine, in colors of green to yellow. Learn more about the Scoville scale and chili peppers here.
• Searing - A cooking technique where food is cooked at high heat until a caramelized crust forms for flavor by creating a Maillard Reaction. See also Maillard Reaction.
• Sesame Seeds - Tiny seeds from the sesame plant are used for their nutty flavor and crunchy texture. They come in various types, including white, black, and golden, each offering slightly different flavors and uses in cooking and baking. Additionally, they are versatile, used whole as a garnish, ground into tahini paste for sauces and spreads, and toasted to enhance flavor in savory and sweet dishes.
• Sherry Vinegar - A type of vinegar made from sherry wine, known for its complex, slightly sweet flavor, originated in 1100 BC Spain.
• Shoulder Pork Chops - See Pork Chop Cuts.
• Silicone Liner - A non-stick, heat-resistant sheet used to line baking sheet pans and to prevent foods from sticking to the baking sheet during cooking in the oven.
• Simmer - Cooking a liquid just below boiling, with slow bubble formation.
• Skirt Steak - see Steak.
• Slitting - This is a cutting technique of making straight-lined, shallow cuts into the flesh of the meat, such as duck skin, chicken breast, skin side of a fish filet, or the fat part of a steak to decrease that area's cooking time. It is also used to help the marinade or seasoning to incorporate better.
• Smoked Paprika - A spice made from dried and smoked sweet red bell and hot peppers, giving it a deep, smoky flavor.
• Soy Sauce - A Japanese salty, savory liquid condiment made from fermented soybeans and wheat used to season meat and make marinades and sauces. For those with gluten allergies, be aware that some do traditionally contain wheat, and you should make sure it says gluten-free on the label.
• Spatchcock - Also known as butterflying, is a method specifically used for preparing poultry that involves removing the backbone and flattening the bird to cook it more evenly and quickly. Learn more with a picture tutorial about spatchcock chickens here.
• Steak -
  • Churrasco (Skirt Steak) - A thin, long, and flavorful cut from the cow's diaphragm, which is great on the grill, typically only needing 2 to 3 sides of searing on each side.
  • Flank Steak - A lean and flat but thick cut taken from the abdominal muscles of the cow, known for its robust flavor and fibrous texture. Some confuse this with skirt steak. Skirt steak is much thinner.
  • Top Sirloin Steak - A tender and versatile cut from the upper rear of the cow, with moderate marbling that's rich in flavor.
  • NY Strip Steak - A well-marbled, tender cut from the short loin of the cow, giving a balance of flavor and tenderness.
• Sweat - Cooking ingredients in a small amount of fat over low heat until they soften and release moisture.
• Sweet Peppers - Sweet peppers are a type of mild, flavorful pepper, distinct from hot peppers due to their lack of capsaicin, the compound responsible for spiciness, making them ideal for adding sweetness and vibrant color to dishes without the heat.
  • Bell Peppers - These come in various colors including green, red, yellow, and orange. They are commonly used in salads, stir-fries, stuffed pepper recipes, and sandwiches.
  • Cubanelle Peppers - These mild, slightly sweet, long, tapered peppers with thinner skin than bell peppers are often used in sautéed dishes in Italian and Spanish cuisines. They are great in pizzas, sandwiches, and light stews.
  • Banana Peppers - These have a tangy, mild flavor and are often pickled. They are used as a topping for pizzas, salads, and sandwiches to add a bright, zesty flavor to dishes.
  • Mini Sweet Peppers - These small, colorful peppers are sweet and crunchy, perfect for snacking, roasting, or adding to salads, as well as for appetizers and party platters.

T

• Turmeric Powder - A vibrant yellow spice from the root of the turmeric plant, commonly used in Asian and Middle Eastern cuisine for its earthy flavor and health benefits.
• Tofu - A versatile protein made from coagulated soy milk pressed into blocks originated in China. It absorbs flavors well and is commonly used in vegetarian and vegan dishes. Learn more about prepping tofu here.
• Tofu Press - A kitchen tool used to remove excess water from tofu, resulting in a firmer texture and improved ability to absorb marinades and flavors. Learn more.
• Top Sirloin Steak - see Steak.

U

V

W

• Wet Rub - A mixture of spices and seasonings combined with a small amount of liquid, such as oil, to form a paste. It is used to marinate and flavor proteins and vegetables. For an example, check out the Spicy Turmeric Calabrian Chili Pepper Wet Rub recipe here.
• White Wine Vinegar - Made from fermented white wine, offering a milder, more complex flavor compared to the sharper, more acidic taste of distilled white vinegar made from grain alcohol.
• Wok - A versatile cookware (e.g., stir-frying, boiling, smoking, steaming, and frying) that has been essential to Chinese open-flame cooking for centuries. They have a wide dome-like shape with the bottom either curved or flat. Learn more woks here.
• Worstceshire - This sauce is a fermented liquid condiment made from vinegar, molasses, anchovies, garlic, tamarind extract, and spices. It adds a deep, complex umami flavor to sauces and marinades, enhancing their savory richness and depth.

X

Y

Z

• Zesting - This is the process of scraping or cutting off the outer colorful layer of citrus fruits to obtain flavorful zest without the bitter white pith. The zest of citrus fruits contains aromatic oils. Learn more about zesting here.