Cooking Terms

Clove is a dried flower bud used as a spice, and it also refers to a rounded peg or nodule in anatomy or plant structures. In culinary contexts it delivers a warm, aromatic bite, while in anatomy it can describe a small node or joint-like structure. The term appears in cooking, perfumery, and botany, often linked with strong scent or pungent flavor.

Cod is a masculine noun referring to a widely distributed marine fish, notable for its mild flavor and versatility in cooking. It also appears in phrases like 'cod liver oil' and 'codpiece' historically. In modern usage, it primarily denotes the species Gadus morhua and its culinary uses, with pronunciation that is succinct and unambiguous in everyday speech.

Confit is a noun referring to a preparation in which meat or fruit is slowly cooked in fat or sugar at a low, steady temperature and then preserved. It also denotes the resulting dish or product. The term originates from French culinary technique and is noted for its rich, tender texture and long shelf life.

Congee is a thick, porridge-like rice dish commonly served as a breakfast staple in East and Southeast Asia. It has a soft, creamy texture and a mild, comforting flavor, often seasoned with savory toppings or sweet accompaniments. The term can also refer to similar rice gruels in various cultures. It’s typically made by simmering rice in ample water until the grains break down.

Consommé is a clear, richly flavored broth strained to remove solids, typically served hot as a soup. It represents a refined consommé when clarified with egg whites and mirepoix to achieve high clarity and a delicate taste, often used in haute cuisine. The term also denotes a refined, concentrated version of stock used as a flavorful base in sophisticated dishes.

Coriander is a two- to three-syllable noun referring to the aromatic plant whose seeds are used whole or ground as a spice, and whose fresh leaves are commonly called cilantro in North America. The term covers both the herb (cilantro) and the dried seeds (coriander seeds), with culinary uses ranging from garnish to spice. It’s widely used in cuisines around the world for its citrusy, warm flavor.

Couscous is a noun referring to small semolina — or sometimes millet — kernels that are steamed to create a light, fluffy dish. It is commonly served as a staple in North African cuisine and as a versatile side or base for stews, vegetables, or meats. The term covers both the grain itself and the prepared meal.

A small, flaky, crescent-shaped pastry of French origin, traditionally made by laminating dough with butter to form many thin layers. It is typically baked golden and crisp on the outside with a soft, airy crumb inside. The term is commonly used to refer to the pastry in many cuisines, with regional variations in sweetness and size.

Crustacean is a marine arthropod with a hard exoskeleton, such as crabs, lobsters, or shrimp. The term also describes the subphylum Crustacea, distinguishing these animals from other invertebrates. In biology contexts it denotes an animal with segmented body parts and jointed limbs, typically with a hard crust-like covering while living in aquatic environments.

Cumin is a drying spice made from the seeds of the Cuminum cyminum plant, widely used to flavor dishes. It has a warm, earthy aroma and flavor with slightly citrusy notes. In cooking, cumin is often used whole or ground, and it appears in many spice blends and regional cuisines.

Curry (noun) refers to a dish or mixture of spices, typically featuring a flavorful sauce, originating from Indian culinary traditions. It also denotes a sauce or dish prepared with a blend of spices, often including turmeric, coriander, cumin, and chili. In some contexts it can describe the spice blend itself, as well as the cooked dish that uses it.

Dosa is a thin, crisp fermented crepe originating from South India, traditionally made from a fermented rice and urad dal batter. Commonly served for breakfast or dinner, it accompanies savory fillings or chutneys. As a noun, dosa refers to this plated, pancake-like dish, often enjoyed freshly made at local eateries or homes worldwide.

Durian is a tropical fruit known for its strong odor, large size, and spiky husk. The flesh inside is creamy and sweet, with a distinctive aroma that many people either love or find off-putting. As a noun, it refers to the fruit itself and is commonly used in Southeast Asian cuisines and markets.

Eclair is a French-origin pastry, a long, iced choux pastry filled with cream. In English, the word has been borrowed with a silent final “r” in many dialects, and emphasis traditionally falls on the second syllable. It denotes a delicate, glossy éclair pastry and is commonly used in patisserie contexts and menu descriptions.

Edam is a semi-hard Dutch cheese named after the Dutch town of Edam. It typically comes in round wheels with a pale cream interior and bright red wax rind, and it ages to develop a mild, slightly nutty flavor. In everyday language, Edam also refers to cheese commonly used in sandwiches and cheese boards.

Emmental is a Swiss cheese traditionally produced in the Emme River valley. The term denotes both a type of cheese and the region where it originated; in cheese-mold contexts it refers to the characteristic holes and nutty, aromatic flavor. Used in culinary contexts, it also appears in product names and menu descriptions, often signaling a mild, creamy, and slightly sweet profile.

Ferment (noun): a chemical or biological agent that initiates fermentation, or the process itself by which sugars are converted into alcohol or acids. In everyday usage, it refers broadly to any developing agitation or excitement, as in a social ferment. The term often appears in scientific, culinary, and cultural contexts to describe transformation driven by microbial action or energetic change.

Fettuccine is a plural noun referring to flat, thick pasta ribbons, typically served with various sauces. The term originates from Italian, meaning “little ribbons.” In English, it denotes the dish as a whole or the pasta strands themselves, commonly found in Italian cuisine and menus worldwide. It’s pronounced with emphasis on the second syllable in typical English usage.

Fig is a small fruit-bearing tree also used to refer to the edible fruit of the Ficus genus. In everyday language, 'fig' typically denotes the sweet, pear-shaped fruit with tiny seeds, or figuratively as 'in the cold light of figure' in phrases like 'not a fig of it.' The term can also appear in idioms (e.g., "I don't give a fig"). It is a concise, single-syllable noun with a crisp, rounded vowel quality.

Flour is a finely ground powder obtained from grains (most commonly wheat) used in baking and cooking. It has a broad culinary role, from bread and pastries to thickening sauces. The word is a noun referring to the powder itself, distinct from the liquid water-diluted form and from the verb “to flower.”

Ganache is a glossy, rich chocolate paste or icing, typically made by emulsifying chocolate with cream. Used as a filling or topping for pastries, its texture is smooth and velvety, often yielding a matte sheen. The term also broadly describes a richly flavored chocolate glaze in desserts.

Garlic is a bulbous plant whose pungent, spicy cloves are used whole, minced, or roasted to flavor food. It is commonly cultivated for culinary and medicinal purposes. The word refers to both the plant and its edible segments, which release a strong aroma when crushed or chopped.

Ginger refers to the aromatic rhizome of the Zingiber officinale plant, used as a spice and for medicinal purposes. It also commonly denotes a person with reddish-brown hair (informal, often affectionate) and, in slang, a term for a woman who is attractive. In broader use, ginger can describe a spicy, zesty quality or flavor in foods and beverages.