Cooking Terms

Crust refers to the outer, hard or rigid surface of something, such as the earth's crust or the crust of bread or pizza. It can also describe a hard external layer formed by drying or crusting substances. In broader use, it denotes a firm shell or boundary that protects or encloses the interior.

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.

Dal is a short, open syllable typically pronounced with a single syllable of low vowel quality, often heard in languages or dialects where “dal” denotes lentils or a name. In many contexts it functions as a closed or open syllable with a light, relaxed onset and simple vowel nucleus, producing a crisp consonant-vowel-consonant or vowel-dominant sound. The exact realization depends on language origin and stress pattern.

Dashi is a Japanese broth stock typically made from kombu (kelp) and dried bonito flakes, used as a foundational savory base in soups, miso, and noodles. In culinary contexts it denotes the liquid extract as well as the simmered broth itself, valued for its clean umami and subtle depth. The word is borrowed into English with minimal alteration, often referring specifically to the stock rather than the raw ingredients.

Deglaze means to remove browned bits from the surface of a pan by adding liquid and scraping, often to make a flavorful sauce. It is a culinary term used in cooking to loosen fond for a sauce, glaze, or jus. It can also refer more broadly to cleansing a pan after sautéing to prepare for the next step.

Demerara is a proper noun most commonly referring to a historic region in Guyana or to a type of brown sugar named after that region. In pronunciation, it is typically stressed on the second syllable and pronounced de-me-RA-ra, with the final syllable clear and light. The term is used in geographical, historical, and culinary contexts and may appear in brand names or descriptions of sugar varieties and older colonial references.

Demi is a prefix or standalone word meaning half or partial, used in fashion, wine classifications, and French-derived terms. In French it also means half, but in English contexts it often appears in borrowed terms (e.g., demi-tasse, demi-glace). The term carries a neutral, technical tone and is common in culinary, fashion, and linguistic discussions. It is pronounced with a light initial syllable and a final vowel that often sounds like a short “ee” or “mee” depending on context.

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.

An emulsifier is a substance that stabilizes mixtures of immiscible liquids, such as oil and water, by reducing surface tension at their interface. It enables emulsions to form and persist, improving texture and consistency in foods, cosmetics, and industrial processes. Emulsifiers often act as surfactants, creating a compatible boundary between otherwise incompatible liquids.

Emulsify is a verb meaning to combine two immiscible liquids (like oil and water) into a stable, uniform mixture, typically using an emulsifying agent. It can also describe blending disparate elements into a cohesive whole. In science and cooking contexts, the process is about achieving consistent dispersion and stability for droplets within a continuous phase.

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.