Cooking Terms

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.

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.

Feu is a French noun meaning a fire or blaze, and in heraldry or literature it can denote a flame or incendiary force. It is often used in compound forms (par feu, au feu) and appears in expressions related to lighting or starting fires. In English contexts, it can appear in historical or stylistic phrases, typically referencing fire or warmth.

Focaccia is a flat Italian bread, typically seasoned with olive oil, salt, and herbs. It has a thick, moist crumb and a dimpled surface from indentations. The word refers to the bread itself and not a specific loaf, and it’s commonly eaten as an appetizer or sandwich bread in Italian cuisine.

A French loanword meaning “aroma” or “bouquet,” often used to describe a distinctive, pleasant smell in cuisine, wine, or perfumes. In English contexts it can refer to the characteristic scent of something (especially in culinary or perfumery discussions) and is sometimes used metaphorically. The term is uncommon outside specialized gastronomy and fragrance discourse, but is recognizable to Francophile speakers and professionals.

Galangal is a rhizomatous herb in the ginger family, with a sharp, citrusy, peppery aroma used in Southeast Asian cooking and traditional medicine. It refers to several related plants, especially Alpinia galanga, whose pale brown skin hides a pale, aromatic flesh. Its name is often used in culinary contexts to distinguish it from true ginger.

Garam is an adjective of South Asian origin meaning hot or warm, often used to describe spices or weather. In English contexts it can appear as a borrowed term in culinary or cultural discussions, sometimes extended metaphorically to signify intensity. The term carries cultural resonance and genuine usage in Hindi, Urdu, and related languages, and is occasionally adopted into English discourse about Indian cuisine and everyday life.

Gelatin is a translucent, colorless protein derived from collagen, used to gel foods, pharmaceuticals, and cosmetics. It dissolves in hot liquids and solidifies upon cooling, creating a smooth, jelly-like texture. In everyday use, gelatin refers to the substance itself or to foods containing it, and it can be described as flavor-neutral with a slightly chewy mouthfeel.

Glace is a loanword typically used to refer to a fruit- or dessert-related glaze, or in culinary contexts as a glaze or glaze-like coating. In some contexts it also appears as a form of “glace” meaning glassy or shiny, often borrowed from French. The term is sometimes encountered in pastry and frozen-dessert vocabulary, with pronunciation reflecting French influence.

Glaze refers to a glossy, often thin coating applied to food or pottery that creates a smooth surface and sheen. It can also describe the act of glazing, in construction or art, where a glaze layer is added to improve appearance or function. The term implies a finish that is slick, polished, and sometimes translucent, imparting moisture or brightness to the underlying material.

Gnocchi are small Italian dumplings, typically made from potatoes, flour, and egg, served as a pasta-like dish. The word refers to the dumplings themselves and, by extension, the finished, light-textured, pillow-shaped bites. Pronounced with a distinct initial hard g and a soft, nasal final, gnocchi combines starch-rich dough with gentle, chewy texture in many regional Italian preparations.

Gorgonzola is a blue-veined Italian cheese, typically soft to semi-soft with a pungent aroma and distinctive mold veins. The word also denotes the cheese itself, commonly used in culinary contexts from casual to gourmet. Its name originates from the town of Gorgonzola in northern Italy and is widely recognized in European gastronomy and beyond.

Guajillo is a dried poblano chili used in Mexican cuisine, valued for its mild to medium heat and fruity, smoky flavor. The term also denotes dishes and sauces that feature this chili. In English cookery contexts, it’s often referenced in recipes and spice blends. The word itself comes from Spanish, reflecting its regional culinary roots.

Harissa is a spicy, aromatic paste from North Africa, typically made of chili peppers, garlic, and various spices. It adds heat and depth to dishes and varies in heat level and ingredients by region. The term also refers to the sauce itself, used as a condiment or flavor base in tagines, couscous, and grilled meats.

Hazelnut is the edible seed of the hazel tree, typically roasted and used in confections, spreads, and baking. In everyday speech, it refers to the nut itself or to products flavored with hazelnut. The term combines hazel (the tree) with nut, and the word is commonly used in culinary contexts and ingredient lists.

Jackfruit is a large tropical fruit with a spiky green rind and a sweet, mango-like flesh inside. The word also names the tree that bears it. Pronounced as two syllables, it starts with a hard /dʒ/ sound and ends with a distinct /f/ in American usage, with the stress on the first syllable.

Julienne refers to a culinary knife-cutting technique that produces thin, matchstick-like strips. The term also denotes the strips themselves, typically 1–2 mm thick and 3–4 cm long, used for vegetables like carrots and zucchini. In professional kitchens, julienned pieces are valued for uniform size and quick, even cooking, and the word often appears in French-influenced recipes and menus.

Knead is a verb meaning to work dough, clay, or similar malleable material by pressing, folding, and squeezing with the hands to develop structure and even texture. It implies repetitive, press-and-fold motions usually performed with firm, rhythmic pressure. In cooking, kneading activates gluten; in crafts, it shapes pliable material. The term typically occurs in culinary contexts and crafts, not in formal writing alone.

Leek is a mild-flavored, elongated onion relative used as a vegetable. It comprises a white base with green leaves and is typically cooked to soften its sweet, oniony bite. In culinary contexts, it denotes both the plant and its edible stem, and in British usage it often appears in soups and stews. The term also appears in various dishes worldwide with regional preparation variations.

Macerate is a verb meaning to soften or break down tissue or food by soaking, kneading, or stirring in a liquid. In broader use, it can refer to softening or dissolving substances through immersion. The term is common in scientific, culinary, and medical contexts, and often appears in discussions of sample preparation or preservation.

Masala refers to a mixture of ground spices, typically used in South Asian cooking. The term can describe either the blend itself or a dish seasoned with such a blend. It is commonly associated with Indian cuisine, and the word is used across various languages to denote spice mixes and flavors.