Cooking Terms

Mozzarella is a soft, white Italian cheese made from the milk of water buffalo or cows and aged for a short period. It is known for its mild flavor, springy texture, and meltability, widely used on pizzas and in fresh salads. The term also denotes the cheese’s typical organization into supple, curd-like strands when sliced or torn.

Nutmeg is a seed-based spice ground from the dried kernel of the evergreen Myristica fragrans. It has a warm, slightly sweet aroma and a sharp, peppery edge. In cooking and baking, it’s used grated or ground to impart a distinctive, fragrant flavor, as well as in traditional medicines and festive dishes.

Oil (noun) refers to a viscous liquid derived from plants, animals, or minerals used as fuel, lubricant, or in cooking. It also denotes a substance that yields a slippery, greasy surface or a metaphorical means of leverage. In everyday speech, it often represents a familiar, essential household commodity and a key topic in industry, chemistry, and cuisine.

Onion is a bulbous vegetable characterized by layered, pungent flesh and a papery skin. As a noun, it refers to the plant itself or its edible bulb used in cooking. The word is commonly pronounced with two syllables and a light, often unstressed second syllable within many varieties of English. Its meaning is concrete and widely understood across culinary contexts.

Oregano is a hardy, aromatic herb used to flavor dishes. In botany, it refers to Origanum vulgare, a perennial plant native to the Mediterranean. In cooking, the dried or fresh leaves contribute a warm, slightly bitter, peppery note that complements tomato-based sauces and grilled meats; in some cuisines, it blends with other herbs to create a savory backbone for many recipes.

Oyster is a bivalve mollusk whose shell contains a valued meat. It’s commonly eaten raw or cooked, and the term also names this edible creature itself. In everyday use, it appears in culinary contexts and in phrases like “pearl oyster” or “oyster fork.” The word is stressed on the first syllable and ends with a rhotic, sonorant sound in many dialects.

Pancetta is a cured Italian pork belly, typically rolled and seasoned with salt, pepper, and spices, then air- or with- salt-cured. It’s used in small, flavorful chunks or rendered fat for cooking. The term denotes a specific, traditional preparation rather than a meat cut itself, and it yields a rich, salty flavor profile in dishes.

Paprika is a ground spice made from dried red peppers, often with a mild to moderately hot flavor. It is commonly used to color and flavor dishes in many cuisines, particularly Hungarian and Mediterranean. The term also refers to the spice mix or the pepper itself, and it appears in both cooking contexts and food labeling.

Parmesan is a hard, aged Italian cheese with a sharp, granular texture and a distinctive savory flavor. Commonly grated over dishes, it’s also enjoyed in thin shavings. In everyday use, the term often refers to the cheese itself as well as the flavor profile associated with it.

Parsley is a bright-green herb used for garnish and flavoring, with a fresh, slightly bitter taste. As a noun, it refers to the plant itself and its chopped leaves used in cooking. The term also appears in common culinary phrases and recipes, sometimes indicating a garnish or seasoning component in dishes.

Pate is a noun with two common meanings: the top of the head or skull, and a paste spread often made from liver. In medical or anatomical contexts it refers to the head region; in culinary contexts, pate denotes a smooth, savory spread. The term is used in everyday speech and specialized discussions alike, typically without rising intonation. It can also appear in phrases like 'pate the head' (archaic) or as a cheese-laden pâté when borrowed from French.

Pecan is a noun referring to a tree nut native to North America and its edible seed. It also denotes the nut itself, or dishes made with it, such as pecan pie. The word carries regional pronunciation variations, but its meaning remains: a hard-shelled nut with a sweet, buttery flavor used in savory and dessert applications.

Pecorino is a hard Italian sheep’s-milk cheese, often aged and salted, with a distinctive tang and granular texture. It’s commonly grated over pasta or eaten in shavings, and several regional varieties exist. As a term, it also refers to cheeses produced in Italy from sheep milk, typically aged to develop a nutty, savory flavor.

Penne is a type of short, hollow pasta tubes with diagonally cut ends. It is commonly used in baked dishes and hearty sauces. In culinary contexts it is treated as a singular class of pasta, typically plural in usage when referring to multiple pieces.

Pepper (noun) refers to a ground or chopped spice derived from peppercorns, especially black pepper. It also denotes a plant in the Piper nigrum family and, in other contexts, a reddish vegetable seasoning or a bell pepper. In everyday speech it appears in culinary, botanical, and idiomatic expressions, such as “pepper spray” or “peppered with questions.”

Pesto is a noun for a green Italian sauce made by pounding or blending basil, pine nuts, garlic, cheese, and olive oil. In everyday use it, or pesto sauce, describes the vibrant, herbal condiment common in Italian and broader Mediterranean cooking. It’s typically served tossed with pasta or as a spread, its fresh, garlicky flavor signature.

Poach is a verb meaning to cook food gently in simmering liquid or to illegally hunt or catch animals, typically fish or birds. It involves heat just below boiling, creating tender, moist results, or figuratively to infiltrate or appropriate something illicitly. The term appears in culinary and legal contexts and carries nuances of stealth or unauthorized action in its extended sense.

Polenta is a dish made from ground cornmeal that is cooked into a porridge and can be served soft or cooled and solidified, then sliced and fried or grilled. It originates from Italian cuisine and is often enriched with butter, cheese, or herbs. The term also refers to the cornmeal itself in various culinary contexts.

An orange-sized fruit with a tough reddish outer skin and sweet red gelatinous flesh containing many seeds

Pomelo is a large citrus fruit with a thick rind and mild, sweet-tart flesh. The term also denotes the tree that bears this fruit. In everyday use, it refers to the fruit itself, typically larger than a grapefruit, and can be eaten fresh or used in salads and desserts. (2–4 sentences, ~60 words)

Pot is a common noun meaning a round, open container typically used for cooking or holding substances. It can also refer to a pot-like vessel or container in general. In slang, it can denote marijuana. The pronunciation hinges on a single stressed syllable with a short, rounded vowel and a clear, voiceless final consonant.

Profiterole is a small, hollow pastry shell filled with cream or custard, often topped with chocolate. The term denotes a dessert delicacy and is used in culinary contexts and menus. Pronouncing it correctly helps avoid confusion with similar pastries and ensures clear communication in specialized kitchens or dining discussions.

Prosciutto is a cured Italian ham, typically air‑dried and thinly sliced for antipasti or sandwiches. The term can refer to several regional styles, with prosciutti showcasing delicate, savory flavors. In English, it denotes the meat itself rather than the cooking method, and it is often used in charcuterie or culinary contexts.