Cooking Terms

Ancho is a loanword used in English and Spanish contexts to refer to a dried chili pepper (chile ancho) or, more broadly, to describe something wide or spacious in Spanish. In culinary usage, it denotes a specific mild to medium-hot ancho chili preserved dried form; in other contexts it’s a form of the adjective ancho meaning wide. The term is frequently encountered in recipes, menus, and culinary discussion, with cultural associations to Mexican cuisine.

au is a two-letter sequence whose pronunciation varies by context. In English it can signal a vowel digraph in words like “author” (often reduced to a schwa-ish sound), or appear in diphthongs and vowel pairs that produce /ɔː/ or /aʊ/ qualities in different accents. The term is also used in metalinguistic discussions of vowel quality and spelling-to-sound correspondences, rather than as a standalone phoneme.

Bayleaf refers to the leaf of the bay laurel tree, used whole or crushed to flavor soups, stews, and sauces. In cooking, it imparts a fragrant, slightly pungent aroma and a subtle herbal note. The term also appears in some traditions for the dried leaf product, especially in European cuisines, and is sometimes used metaphorically to describe curbed or refined aspects of flavor in recipes.

Bearnaise is a rich, emulsified sauce based on clarified butter and egg yolks, flavored with tarragon, shallots, and vinegar. It is a refined French preparation typically served warm alongside grilled meats, especially steak. The term originates from Bearnais, the historical region of Béarn in southwestern France, and the sauce shares its name with that locale’s culinary tradition.

Blanch is a verb meaning to whiten or make pale, often by briefly scalding food in hot water or exposing skin to cold water after blanching. It also describes the act of suddenly becoming pale or losing color in response to surprise or fear. The term is commonly used in cooking and medicine, and it carries a precise, technical nuance in culinary contexts.

Bonito is a multisensory term that can refer to a fish (fern-like bonito or skipjack), or in Spanish and Portuguese, an adjective meaning 'pretty' or 'nice.' In certain contexts it also appears as a proper name. The word is cross-lertilized across cuisines, languages, and brands, often carrying a lively, upbeat connotation. It is pronounced with two stressed syllables in some uses, but typically as a single-syllable proper noun or Spanish adjective with distinct vowel qualities.

Braise is a cooking method that involves browning food briefly at high heat and then cooking it slowly in a covered pot with a small amount of liquid. The process softens tough cuts and develops deep flavors through moisture, heat, and time. It typically results in tender texture and richly flavored, concentrated sauces.

Braised is a cooking method where food, typically meat or vegetables, is browned briefly and then simmered slowly in liquid. The term emphasizes the slow, moist heat that tenderizes fibers and concentrates flavor. It’s commonly used for tougher cuts to achieve a tender, infused result with rich sauce. The past participle form describes dishes prepared by this method.

Camembert is a soft, creamy French cheese with a bloomy rind. Its name denotes a distinct cheese style and is often used to refer to the cheese itself or its rind. The term blends culinary reference with a proper noun flavor, and in English it’s typically treated as a common noun when mentioning the product.

Caramelize means to heat sugar until it changes to a caramel color and develops a rich, toasted flavor. The term can also describe the browning of sugars in foods like onions. It’s commonly used in cooking and baking contexts and implies a controlled application of heat to achieve a specific sweetness and depth of flavor.

Cashew refers to a tropical tree nut and the edible seed it produces, or to the seed’s arc-shaped curve and savor. In linguistics, the word denotes the nut itself and is commonly used in culinary contexts. The term also appears in phrases like “cashew butter” or “cashew-shaped,” indicating its distinctive curved form. It’s pronounced with a two-syllable pattern and a soft, rounded vowel quality.

Chai is a short, monosyllabic word most commonly referring to tea, especially spiced tea in many cultures. It can denote tea in general or a specific blend, and is used across culinary and social contexts. The pronunciation is straightforward in English, but cross‑linguistic uses (Hindi/Urdu chai) reflect a broader beverage tradition.

Char is a short, informal term for “character” or an abbreviation for “charcoal” or “charge” in certain contexts. In pronunciation, the focus is on the single syllable /tʃɑːr/ or /tʃɑr/ depending on the accent, where the initial affricate blends into a long or reduced vowel before an ‘r’ sound. It is a compact word often used in computing, literature shorthand, or casual speech.

Chilli refers to the pungent fruit of Capsicum plants, used fresh, dried, or powdered to add heat and flavor to dishes. It can describe both the plant itself and foods prepared with it, often carrying regional meaning about severity and type of pepper. The term spans culinary contexts from everyday cooking to specific varieties and heat levels, and it also appears in phrases like “chilli pepper” or “red chilli.”

Chimichurri is a bright, chopped herb sauce of Argentine origin, typically made with parsley, garlic, vinegar, olive oil, and spices. It’s used as a condiment for grilled meats and vegetables, delivering tangy, fresh, and herbaceous flavors. The term names the sauce itself, not a standalone herb, and its pronunciation reflects its Spanish roots.

Chutney is a sweet- or savory-spiced relish made from fruit, vegetables, and spices, commonly served as an accompaniment to Indian and Caribbean dishes. It ranges from chunky to smooth and can be hot or mild, preserving a balance of tartness, sweetness, and heat. The term also refers to a sauce-like condiment used to add brightness and complexity to meals.

Clarify means to make a statement or situation clear and easy to understand by removing ambiguity. It involves restating or explaining details so others perceive the intended meaning accurately. In professional and academic contexts, clarifying questions or summaries help ensure shared understanding and prevent misinterpretation.

Confiture is a French noun meaning fruit preserves or jam, commonly used in culinary contexts. It refers to a sweet, thick spread made by cooking fruit with sugar until it thickens. In English writing, it often appears in discussions of French cuisine, recipes, or gourmet food labeling, and may be used to evoke authentic Parisian patisserie flair.

Coq is a French loanword used in specialized contexts (e.g., culinary or historical discussions) that refers to a male chicken. In English usage, it appears most often in gastronomy or literature about French cuisine, where its pronunciation mirrors the French term rather than an English adaptation. The word’s pronunciation is compact and rounded, often challenging for non-native speakers due to its short vowel and final consonant cluster.

Crab is a small, sideways-walking crustacean with a hard shell and ten legs. In everyday use, it also refers colloquially to a disagreeable person or to a culinary dish featuring crab meat. The word is short, monosyllabic, and common in both literal and figurative contexts, often appearing in cooking, nature writing, and slang. Pronunciation is straightforward, focusing on a single stressed syllable and precise initial /k/ articulation.

Cream denotes a dairy-derived emulsion that is higher in fat content and used for flavor, texture, and richness in foods. It also refers to a pale, yellowish-white color and to a creamlike layer on liquids. In linguistic terms, it is a monosyllabic, short-vowel word beginning with /k/ and ending with /m/, commonly used in both everyday and technical contexts.

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.

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.