Cooking Terms

Brie is a soft, pale-yellow French cheese with a rind of edible white mold. In pronunciation advice, Brie also refers to a common proper noun for the cheese name, recognized internationally. The term is short, monosyllabic, and often stressed lightly in speech, though the cheese name carries clear lexical identity in many languages.

A brioche is a rich, light French bread enriched with butter, eggs, and sugar, yielding a slightly sweet, characteristically tender crumb. It’s commonly formed into loaves or rolls and used for desserts or as a breakfast specialty. The term also denotes the dough's luxurious, melt-in-your-mouth texture rather than a savory loaf.

Bulgur is a type of coarse-ground wheat that has been pre- cooked and softened, typically used in Middle Eastern dishes like tabbouleh and kibbeh. It adds a light, grainy texture and nutty flavor to salads and pilafs. In culinary contexts, it’s valued for quick hydration and versatility in savory recipes.

Butter is a dairy product made from churning cream, used as a spread, cooking fat, and flavor augmenter. It has a soft, fatty texture and a rich, slightly sweet taste. In everyday speech, the word also appears in phrases like “butter up” or “stick of butter.”

Caramel is a sweet, thick confection made by heating sugar until it browns, forming a rich, nutty flavor. It can refer to either the candy itself or a color shade resembling this golden-brown hue. In culinary terms, caramelization is the chemical process driving its flavor and aroma, while in fashion or design it denotes a warm, amber color.

Cardamom is a spice derived from the seeds of plants in the Zingiberaceae family, notably the Elettaria cardamomum species. It has a warm, sweet-tinged flavor with citrusy undertones, used in both savory dishes and desserts. In culinary contexts, it appears as whole pods, cracked seeds, or ground powder, imparting a distinctive aromatic profile.

Chateaubriand is a proper noun referring to a French steak dish named after the 18th‑century diplomat François-Régis de Chateaubriand. In culinary contexts it denotes a thick, tender beef fillet served with sauces; as a proper noun it names the preparation and the cut, and it can also refer to the dish’s historic provenance. The pronunciation emphasizes multiple unstressed syllables and a final stress on the second-to-last syllable, typical of French loanwords in English cooking vocabulary.

Cheddar is a hard, typically orange-yellow cheese named after the English village of Cheddaring, well known for its distinct sharp flavor. In everyday use it refers to a type of cheese widely consumed in slices, grated, or melted, and it’s common in British and American cuisine. The term also appears in informal phrases and brand names beyond the cheese itself.

Chiffonade is a culinary cut in which leafy greens or herbs are sliced into long, narrow ribbons. Typically used for lettuce, spinach, or basil, it creates delicate, feather-light strips ideal for garnishes or quick-sautéed dishes. The term also refers to the resulting shredded appearance, prized for its presentation and quick cooking time.

Chive is a small, herbaceous perennial used in cooking for its mild onion-like flavor. It has slender green stems and is often chopped fresh to garnish dishes, salad dressings, and soups. The term also refers to the herb itself, distinct from garlic or onions, and is valued for its bright aroma and delicate taste.

Ciabatta is a rustic Italian bread with a light, airy crumb and a crisp crust. The word denotes this loaf in bakery and culinary contexts, and it’s commonly used in sandwiches and antipasti. Pronounced with stress on the second syllable, its name reflects the bread’s footprint-like shape when baked.

Cilantro is a noun referring to the fresh leaves of the coriander plant, used as an herb in cooking. In American English, the term commonly denotes the leaves, while in some places the herb is called coriander; the seeds are likewise sold separately. The word also appears in culinary contexts to describe dishes that feature this herb. The pronunciation can vary between dialects and is often a topic of debate in food circles.

Cinnamon is a fragrant spice derived from the inner bark of certain trees, used in baking and cooking for its warm, sweet aroma. As a noun, it refers both to the spice itself and to its bark-based powder. In culinary contexts it adds flavor, and in symbolic uses it evokes warmth and tradition. The term emphasizes aromatic, savory-sweet qualities rather than heat.