The Recipe Filer culinary glossary.

Degrees Celsius. Fan ovens typically run 20 °C cooler than conventional. The Centigrade temperature scale, universally recognised as Celsius, is the global standard metric measurement system where pure water freezes at 0°C and boils at 100°C under standard atmospheric pressure. Widely adopted across UK and international kitchens for precise oven temperatures, food safety guidelines, and cooking instructions, it provides essential thermal control for baking success. To convert Celsius into Fahrenheit, multiply the temperature figure by 1.8 and add 32.

Also: C

The Fahrenheit temperature scale is a thermodynamic measurement system where the freezing point of water is 32°F and the boiling point is 212°F under standard atmospheric pressure. The scale divides the interval between freezing and boiling into 180 equal degrees. While predominantly used in the United States for weather forecasting, culinary baking recipes, and everyday climate measurements, it remains essential to understand for international cooking conversions. To convert Fahrenheit to Celsius (°C), subtract 32 from the figure, then multiply by 5 and divide by 9.

Also: F

To add a small amount of lemon juice or vinegar to water to prevent cut fruits and vegetables, such as artichokes or apples, from browning. The acidulated water slows oxidation and keeps the colour fresh until cooking.

Related: Oxidation, Blanch, Refresh

The art of ageing and maturing cheese under carefully controlled conditions of temperature and humidity. An affineur tends the cheeses, turning and washing them to develop their final flavour and rind.

Also: Cheese ageing

Related: Rind, Curd

A rich, garlicky emulsion sauce originating from Provence, traditionally made by pounding garlic with egg yolk and olive oil. It is served as a dip or condiment alongside vegetables, fish, and meats.

Also: Garlic mayonnaise

Related: Emulsify, Mayonnaise

'To the tooth' — pasta or vegetables cooked so they still have bite.

A knife cut producing matchstick-shaped strips roughly 3 mm × 3 mm × 6 cm, slightly larger than a julienne. Commonly used for vegetables such as carrots or courgettes.

Also: Matchstick cut

Related: Julienne, Brunoise, Batonnet

Finely ground blanched almonds used in gluten-free and nut-based baking to add moisture, richness, and a delicate flavour. It is commonly used in French macarons, frangipane, and as a nut-allergy-conscious substitute it should be replaced with sunflower seed flour or oat flour for those with tree nut allergies.

Also: almond meal, ground almonds

Related: Frangipane, Sunflower seed butter, Gluten-free, Blanch

A small, oily saltwater fish most commonly sold preserved in salt or oil in tins or jars. Anchovies dissolve into sauces and stews, adding deep savoury, umami richness without an obviously fishy flavour.

Related: Umami, Colatura, Salsa verde

A concentrated paste made from cured anchovies, salt, and oil, sold in tubes or small jars. Use sparingly to add depth and a savoury, umami-rich note to sauces, dressings, and meat dishes without an overtly fishy flavour.

Related: Umami, Anchovy

Italian-style small dishes or cured items served before the main meal as a starter course. Typical examples include cured meats, marinated vegetables, olives, and cheeses.

Also: Antipasto

Related: Charcuterie, Mise en place

The starchy liquid drained from a tin of chickpeas or other pulses, used as a vegan egg-white substitute. Three tablespoons (45 ml) roughly equals one egg white and can be whipped to soft or stiff peaks for meringues, mousses, and macarons.

Also: chickpea water, bean water

Related: Chickpeas, Fold in, Meringue

A fine, flavourless starch extracted from the root of the arrowroot plant, used as a thickening agent. Unlike cornflour, it produces a clear, glossy gel and should not be cooked for too long or the thickening effect breaks down.

Related: Cornflour, Slurry, Thicken

Arugula, commonly known as Rocket in the UK, is a peppery, nutrient-rich leafy green belonging to the brassica family. Prized in culinary recipes for its distinctive, slightly bitter, and nutty kick, it elevates salads, pizzas, and pastas with vibrant flavour, excellent antioxidants, and fresh, crisp texture.

Also: Rocket (UK)

A large purple nightshade fruit used as a vegetable, salted before cooking to draw out bitterness.

Also: Eggplant (US), Brinjal (India)

Water bath used to cook things gently and evenly — custards, terrines, delicate sauces.

Also: Water bath

Baking a dish in a hot-water bath — for cheesecakes, custards, terrines.

A ready-mixed raising agent containing bicarbonate of soda, a dry acid (usually cream of tartar), and a starch buffer, which together produce carbon dioxide to leaven baked goods. Unlike bicarbonate of soda, it requires no additional acid in the recipe. Most commercial baking powders are double-acting, releasing gas twice — once when wet and again in the oven.

Related: Bicarbonate of soda, Rubbing in, Fold in

A wicker or cane basket used to support and shape bread dough during its final prove, giving the loaf its characteristic spiral pattern. Lightly dusted with flour before use to prevent sticking. Also called a proofing basket in some recipes.

Also: proofing basket, brotform

Related: Proving basket, Prove, Knock back

Cook over live fire — direct grilling or low-and-slow smoking.

Also: BBQ

Wrapping lean cuts of meat or poultry in thin sheets of fat, such as back fat or streaky bacon, before roasting. The fat bastes the meat from the outside as it renders, keeping the flesh moist and adding flavour.

Related: Larding, Baste, Roast

Spoon cooking juices, butter or marinade over meat during cooking.

A classic knife cut producing neat sticks approximately 6 mm × 6 mm × 6 cm, larger than a julienne or allumette. Chips and crudités are often cut to this size.

Also: Stick cut

Related: Julienne, Allumette, Brunoise

A classic dessert preparation made from a crème anglaise base set with gelatine and lightened with whipped cream. It is poured into a mould, chilled until firm, and turned out to serve.

Also: Bavarois

Related: Crème anglaise, Gelatine, Set

The flank steak — loose-grained, take it rare or medium-rare and slice against the grain.

Also: Flank steak

The dark red root vegetable, earthy and sweet.

Also: Beets (US)

Fatty layered cut — roast for crackling or braise for melting richness.

Also: Pork belly

Plain flour dusted lightly over a work surface to prevent dough from sticking during kneading or rolling. Use sparingly, as adding too much can tighten the dough and affect the final texture of baked goods.

Also: dusting flour

Related: Plain flour, Knead, Rubbing in, Bench scraper

A short pause, typically 10–20 minutes, given to divided dough portions before final shaping, allowing the gluten to relax. Without it, the dough springs back when rolled or shaped, making it difficult to work. Covering the pieces with a damp cloth or cling film prevents a skin forming.

Also: intermediate proof, relaxing the dough

Related: Knead, Proof / Prove, Gluten

A flat rectangular blade with a handle, used to divide dough, clean a work surface, and transfer chopped ingredients. Also handy for straightening the sides of iced cakes. An indispensable piece of kit in any baking kitchen.

Also: dough scraper, pastry scraper, bowl scraper

Related: Palette knife, Offset spatula, Knead

'White butter' sauce — cold butter whisked into a hot wine-and-shallot reduction.

Butter melted very gently with a splash of water to create a stable, creamy emulsion rather than a greasy separated liquid. Used as a simple sauce or to finish vegetables and pasta.

Also: Melted butter emulsion

Related: Emulsify, Beurre blanc, Clarified butter

Raw paste of soft butter and flour, whisked into hot liquid to thicken.

Butter cooked beyond beurre noisette until it is very dark brown, then sharpened with vinegar or lemon juice. It is classically paired with skate wing and calves' brains.

Also: Black butter

Related: Beurre noisette, Clarified butter

Butter gently heated in a pan until the milk solids turn golden brown and give off a nutty, toasted aroma. It is used as a sauce for fish and vegetables or incorporated into baked goods for a richer flavour.

Also: Brown butter, Hazelnut butter

Related: Beurre noir, Clarified butter

A raising agent that reacts with acid.

Also: Baking soda (US), Sodium bicarbonate

A British cured sausage made from pigs' blood, fat, oatmeal or barley, and spices, then set into a firm sliceable form. It is typically sliced and pan-fried or grilled and is a traditional component of a full English breakfast.

Also: Blood sausage, Blood pudding

Related: Lardons, Charcuterie, Render

To blanch in cooking means to briefly scald food in boiling water before immediately plunging it into an ice bath to halt the cooking process. This essential technique preserves vibrant colour and crisp texture in vegetables, deactivates enzymes for successful freezing, effortlessly loosens tough skins on tomatoes and almonds, and mellows out the harsh, raw bitterness of leafy greens.

Baking a pastry case without its filling, lining it with baking parchment and filling with baking beans or uncooked rice to prevent the base from puffing up. Partially blind baking sets the pastry before a wet filling is added; fully blind baking is used when the filling requires no further cooking.

Also: Pre-bake

Related: Shortcrust pastry, Baking beans, Pastry case

Toast dried spices in oil or dry pan to release flavour; also hydrating gelatine in cold water.

A small handheld gas torch used in the kitchen to caramelise sugar on desserts such as crème brûlée, brown meringue, or briefly sear proteins. Also called a kitchen torch or cook's torch.

Also: Kitchen torch, Cook's torch

Related: Brûlée, Caramelise, Salamander

The soft, fatty tissue found inside large beef bones, particularly the femur. Roasted in the bone and served with toast and herbs, it is prized for its rich, buttery flavour and unctuous texture.

Related: Osso buco, Stock, Marrow bone

A narrow, flexible knife with a pointed tip designed to remove bones cleanly from meat, poultry, and fish. The flexible blade allows it to follow the contours of bones without wasting meat.

Related: Fillet, Butterfly, Truss

A clear, strained broth made by simmering meat, poultry, fish, or vegetables in water. It is lighter and less gelatinous than a full stock and forms the base for soups, sauces, and cooking liquids.

Also: Broth

Related: Stock, Consommé, Court-bouillon

A tied bundle of herbs (thyme, bay, parsley) added to stocks and stews, removed before serving.

Sear then cook slowly in a small amount of liquid, covered. Ideal for tough cuts.

Soft crumbs made by blitzing day-old white bread in a food processor. They are used as a coating for frying, a topping for gratins, or a binder in stuffings and meatballs.

Related: Panko, Gratin, Bind

Soak in salted water (often with sugar and aromatics) before cooking — juicier meat.

Rubbing meat or fish generously with salt and aromatics and leaving it uncovered in the refrigerator for several hours or overnight. The salt draws out surface moisture, which then dissolves and is reabsorbed, seasoning the flesh deeply and promoting a drier, crispier skin when cooked.

Also: Dry cure, Dry rub

Related: Brine, Cure, Rest

Tough, richly-flavoured cut from the chest — slow-cook for hours.

US name for grilling under overhead heat.

Also: Grill (UK)

A dark, tangy British condiment made from tomatoes, tamarind, vinegar, dates, and spices, with a flavour that is simultaneously sweet, sour, and savoury. HP Sauce is the most recognised brand in the UK.

Also: HP Sauce

Related: Tamarind, Umami, Gastrique

To caramelise a thin layer of sugar on the surface of a dessert using a kitchen blowtorch or hot grill, forming a hard, glassy crust. The term is most associated with crème brûlée but can also apply to other sugar-topped preparations.

Related: Caramelise, Crème brûlée, Sugar work

Brunoise is a precision culinary knife cut where vegetables like carrots, celery, and onions are diced into ultra-fine, uniform cubes measuring roughly two millimetres. Derived from the julienne technique, it enhances visual presentation, ensures even cooking, and adds refined texture to soups and sauces.

Unbleached, food-safe cotton twine used to truss poultry, tie rolled joints of meat, and secure stuffed cuts. It withstands oven temperatures without burning and is removed before serving.

Also: Kitchen twine, Cooking string

Related: Truss, Barding, Butterfly

Large, creamy white beans.

Also: Lima beans (US)

Cut horizontally through meat almost in half, then open like a book.

Also: Spatchcock (for poultry)

To split a prawn almost in two along its back without fully separating the halves, then open it flat like a book. This technique speeds up cooking and creates an attractive presentation.

Also: Splitting

Related: Prawn, Score, Devein

A variety of large, sweet spring onion grown in Catalonia, traditionally charred whole over an open flame and served with romesco sauce. They resemble a large spring onion or baby leek and have a mild, smoky sweetness when cooked.

Related: Spring onion, Leek, Char

A dry apple brandy produced in the Normandy region of France, used in both sweet and savoury cooking. It is added to pan sauces for pork and chicken, flambéed over desserts, or stirred into apple-based puddings.

Also: Apple brandy

Related: Flambé, Deglaze, Reduce

To heat sugar, either dry or dissolved in water, until it melts and turns a deep amber colour through a process called caramelisation. The term is also used loosely to describe cooking onions or other vegetables slowly until their natural sugars brown and sweeten.

Also: Caramelize

Related: Maillard reaction, Brûlée, Sweat

A circle of greaseproof or baking paper cut to fit the surface of a liquid, sauce, or braised dish to prevent a skin forming and limit evaporation during cooking. To make one, fold a square of paper into quarters, then into a triangle, and trim to the radius of your pan before unfolding. It is particularly useful when poaching fruit or reducing a delicate sauce.

Also: parchment lid, paper lid

Related: Greaseproof paper, Braise, Reduce

A circle of baking parchment or greaseproof paper cut to fit directly over the surface of a liquid, sauce, or braise. It slows evaporation, prevents a skin from forming, and keeps ingredients submerged during gentle cooking.

Related: Simmer, Braise, Reduce

Heavy iron pan that holds heat brilliantly — sears steak, roasts, cornbread.

Finer than granulated but coarser than icing sugar — dissolves quickly.

Also: Superfine sugar (US)

A lacy, web-like membrane of fat that surrounds the stomach of pigs, lambs, or cows. It is used to wrap faggots, terrines, or patties, keeping them moist and self-basting as the fat melts during cooking.

Also: Crépine

Related: Barding, Larding, Terrine

A knobbly root vegetable with a creamy white flesh and a mild celery-like flavour, used raw in remoulade or cooked in soups, gratins, and purees. Peel thickly to remove the rough outer skin before use. It discolours quickly once cut, so drop prepared pieces into acidulated water.

Also: celery root, turnip-rooted celery

Related: Remoulade, Acidulate, Root vegetable

Wafer-thin slices of celeriac, tossed in oil and baked or deep-fried until golden and brittle. They make an elegant garnish or a lower-carbohydrate alternative to potato crisps. Season immediately after cooking so the salt adheres while the surface is still hot.

Also: celeriac chips

Related: Celeriac, Mandoline, Deep-fry

A gratin in which thinly sliced celeriac replaces or partly substitutes potato, layered with cream and garlic then baked until tender and golden. The celeriac lends a subtle, celery-like flavour and pairs particularly well with thyme and gruyère. It is a lower-glycaemic alternative to the classic potato version.

Related: Celeriac, Dauphinoise, Celeriac gratin

A baked dish of thinly sliced celeriac layered with cream, garlic, and seasoning, cooked until tender and golden on top, similar in method to a potato dauphinoise. It can be made vegan by substituting plant-based cream and omitting cheese.

Also: celery root gratin

Related: Celeriac, Dauphinoise, Gratin

A classic French starter of raw celeriac cut into fine julienne or coarsely grated, dressed in a mustardy mayonnaise-style sauce. It is served chilled and makes an excellent vegan dish when the mayonnaise is replaced with a plant-based alternative.

Also: celery root remoulade

Related: Celeriac, Julienne, Remoulade

A Swiss-inspired pancake made by coarsely grating raw celeriac, seasoning well, and pan-frying in oil or vegan butter until golden and crisp on both sides. It makes an excellent plant-based alternative to a potato rosti and pairs well with apple sauce or crème fraîche.

Also: celeriac hash brown

Related: Celeriac, Grate, Pan-fry, Rosti

A vegan preparation in which thick slices of celeriac are breadcrumbed and shallow-fried until golden, mimicking a traditional escalope. The celeriac is parboiled first so the interior is tender by the time the crust is crisp. It is a popular plant-based main course.

Also: celeriac escalope

Related: Celeriac, Schnitzel, Shallow-fry, Parboil

A smooth, velvety purée soup made by sweating diced celeriac with onion and garlic, then simmering in vegetable stock before blending until silky. It is naturally vegan when made with plant-based stock and oil, and its earthy, celery-like flavour pairs well with apple, truffle oil, or toasted hazelnuts.

Related: Celeriac, Sweat, Purée, Stock, Blitz

The French craft of preparing and preserving pork and other meats through curing, smoking, salting, and cooking. The term also refers collectively to the cured meat products themselves, such as pâtés, terrines, saucissons, and rillettes.

Also: Cured meats, Deli meats

Related: Cure, Smoke, Brine

A loosely woven cotton cloth used to strain stocks, jellies, and custards, or to bundle aromatics for a bouquet garni. It is also used to drain whey from yoghurt or soft cheese.

Also: Muslin, Butter muslin

Related: Bouquet garni, Sieve, Strain

Skin-on, boneless chicken breast with the first wing joint left on.

Darker, juicier chicken meat — forgiving to overcook.

Round beige legumes; the base of hummus and falafel.

Also: Garbanzo beans (US)

Stack, roll and thinly slice leafy herbs or greens into ribbons.

A fine-mesh conical sieve used to strain sauces, stocks, and creams to a very smooth consistency. The cone shape makes it efficient to press liquid through using a ladle or the back of a spoon.

Also: Conical strainer, China cap

Related: Sieve / Sifter, Stock, Velouté

Shoulder cut. Cheap and flavourful — perfect for stew or mince.

Also: Braising steak (UK)

The leafy top of the coriander plant. Bright, citrusy, essential in Mexican, Thai and Indian cooking.

Also: Coriander (UK), Chinese parsley

Butter from which the milk solids and water have been removed by gentle heating and skimming, leaving pure butterfat. It has a higher smoke point than whole butter, making it ideal for frying and sautéing at higher temperatures.

Also: Drawn butter, Ghee (similar)

Related: Ghee, Beurre noisette, Smoke point

A thick, rich cream produced by slowly heating full-fat cow's milk until a golden, wrinkled crust forms on top. It contains at least 55% butterfat and is a defining feature of a traditional Devon or Cornish cream tea.

Related: Double cream, Scone, Single cream

A single segment broken from a whole bulb of garlic, typically weighing between 3 g and 6 g depending on variety. Recipes often specify number of cloves rather than weight.

Related: Mise en place, Mince, Sweat

A bowl-shaped kitchen tool with perforated holes used for draining boiled pasta, vegetables, or rinsing canned pulses. Unlike a sieve, it is not fine-meshed and sits stably in the sink.

Also: Strainer

Related: Sieve / Sifter, Blanch, Refresh

Fresh or dried fruit cooked slowly in a sugar syrup, sometimes with spices, wine, or citrus zest. It is served warm or chilled as a dessert accompaniment, a breakfast topping, or a filling for pastries.

Related: Coulis, Poach, Conserve

Cook slowly submerged in fat at low temperature — duck legs, garlic, etc.

UK name for the fresh cilantro herb; also the dried seed used as a spice.

Also: Cilantro (US)

Fine white starch used as a thickener.

Also: Cornstarch (US)

A small, sharply acidic pickled gherkin, typically no longer than 5 cm, used as an accompaniment to charcuterie, pâtés, and smoked fish. They provide a crunchy, vinegary contrast to rich, fatty foods.

Also: Gherkin, Pickle

Related: Charcuterie, Tartare, Rillettes

A heavy linen cloth used by bakers to support shaped baguettes and batards during their final prove, preventing the dough from spreading sideways. The fabric is dusted with flour and pleated between loaves to hold their form. It is an essential piece of artisan bread-making equipment.

Also: baker's linen, proofing cloth

Related: Proving basket, Proof / Prove, Bench rest

A smooth, pourable sauce made by puréeing and straining raw or lightly cooked fruit or vegetables. A raspberry coulis and a red pepper coulis are common examples in both sweet and savoury cooking.

Related: Purée, Sieve, Compote

A young summer squash with tender, edible skin.

Also: Zucchini (US)

A light, aromatic poaching liquid made from water, white wine or vinegar, vegetables, and herbs. It is used primarily for poaching fish and shellfish, imparting a delicate flavour without overpowering the seafood.

Related: Poach, Bouillon, Stock

High-quality chocolate containing a higher percentage of cocoa butter (at least 31%) than ordinary chocolate, making it ideal for coating, dipping, and moulding. It must be tempered before use to achieve a glossy finish and satisfying snap.

Also: Coating chocolate

Related: Temper, Ganache, Glacé

High-quality chocolate containing a minimum of 31% cocoa butter, which gives it a glossy snap and fluid melt ideal for coating, dipping, and moulding. It must be tempered correctly before use to achieve a smooth, professional finish.

Also: coating chocolate

Related: Temper, Ganache, Bloom

Beat softened butter and sugar together until pale and fluffy — the base of most sponge cakes.

A fine white acidic powder (potassium bitartrate) that is a natural by-product of wine fermentation, used in baking to stabilise whipped egg whites and prevent sugar from crystallising in confectionery. When combined with bicarbonate of soda it acts as a raising agent. It is also added to meringues to produce a finer, more stable foam.

Also: potassium bitartrate, tartaric acid salt

Related: Bicarbonate of soda, Baking powder, Ribbon stage

A pourable vanilla custard sauce made by cooking egg yolks, sugar, and warm milk together until lightly thickened. It is served warm or cold alongside tarts, puddings, and poached fruit.

Also: Vanilla custard sauce, Pouring custard

Related: Temper, Sabayon, Bavarian cream

A cultured cream with a rich, slightly tangy flavour and a thick, spoonable consistency, containing around 30% fat. Unlike single cream, it can be heated without curdling, making it ideal for finishing sauces and soups.

Related: Soured cream, Double cream, Single cream

Pressing or pinching the edges of pastry together to seal a pie or tart and create a decorative finish. This can be done with the fingers, a fork, or specialist pastry tools.

Also: Pinching, Fluting

Related: Blind bake, Pâte brisée, Pâte sucrée

A broad term for eating strategies that minimise gut irritation for people living with Crohn's disease, typically emphasising low-fibre, easily digestible foods during flare-ups and a wider, nutrient-rich diet in remission. Cooked and puréed vegetables, refined grains, and lean proteins are generally better tolerated than raw produce or high-fat dishes. A registered dietitian should always guide individual needs.

Also: IBD diet, low-residue diet

Related: Purée, Poach, Steam

A small, shaped portion of a seasoned filling — typically mashed potato, meat, or fish — coated in breadcrumbs and deep-fried until golden and crisp. The outside shatters to reveal a soft, creamy interior.

Related: Deep-fry, Breadcrumbs, fresh, Bind

The unintentional transfer of harmful bacteria or allergens from one food, surface, or utensil to another. Preventing it requires using separate chopping boards for raw meat and ready-to-eat foods.

Related: Food safety, Mise en place

A UK 'cup' is 250 ml.

A US 'cup' is 240 ml (or 236.6 ml legally).

Preserve with salt (and often sugar / nitrite) — bacon, gravadlax, biltong.

About 1/16 teaspoon — a very small splash.

A French method of layering thinly sliced potatoes with cream, garlic, and seasoning, then baking slowly until tender and golden. The dish is named after the Dauphiné region of France.

Also: Gratin dauphinois, Potato gratin

Related: Gratin, Mandoline, Double cream

Submerge food in hot oil (170–190 °C).

Pour liquid (wine, stock) into a hot pan to lift the caramelised fond — the base of a good sauce.

To draw out excess moisture or bitterness from a vegetable by salting it and leaving it to stand, then rinsing and patting dry. Commonly applied to courgettes, aubergines, and cucumber before frying or dressing. The process also firms the texture of the vegetable.

Also: salt and drain

Related: Courgette, Aubergine, Osmosis

To draw out excess moisture or bitterness from vegetables such as aubergine or cucumber by salting them and leaving them to stand. The released liquid is then rinsed or patted away before cooking.

Also: Purge

Related: Aubergine, Courgette, Salt

A rich, glossy brown sauce made by reducing equal parts espagnole sauce and brown stock by half until intensely flavoured and coating. It forms the foundation for many classical French sauces including bordelaise and chasseur.

Related: Reduce, Stock, Fond

To remove the dark digestive tract running along the back of a prawn using a small knife or skewer. While not harmful if left in, deveining improves the appearance and sometimes the flavour of larger prawns.

Related: Prawn, Butterfly (prawns), Score

A British cooking term describing food prepared with a hot, spiced, or pungent seasoning, typically including mustard, Worcestershire sauce, cayenne, or chilli. Devilled kidneys and devilled bones are classic examples of the style.

Related: Spatchcock, Grill (UK), Kidneys

A wholemeal semi-sweet biscuit — often used as a cheesecake base.

Also: Graham cracker (US alternative)

Electronic scales that measure ingredients by weight in grams or ounces, offering far greater accuracy than volume measures, especially important in baking. Most models include a tare function, allowing you to zero the display between additions and weigh directly into a mixing bowl.

Also: digital scales, electronic kitchen scales

Related: Mise en place, Measure, Pinch

A two-part pan system in which a heatproof bowl or saucepan sits over a pot of barely simmering water, allowing gentle, indirect heat for melting chocolate or making custards. The steam rather than direct flame heats the upper vessel, preventing scorching.

Also: Bain-marie

Related: Bain-marie, Temper, Sabayon

Rich UK cream, 48%+ butterfat — whips beautifully.

Also: Heavy cream (US), Whipping cream (US, ~35%)

A spiral or J-shaped attachment fitted to a stand mixer that kneads bread, pizza, and enriched doughs by stretching and folding the mixture against the bowl. It replicates the hand-kneading action needed to develop gluten without overworking the dough by hand. Most recipes using a dough hook require 8–10 minutes on a medium speed.

Related: Knead, Knock back, Gluten, Bench rest

A thin, razor-sharp blade mounted on a handle or stick, used to slash the surface of shaped bread dough just before baking. Scoring with a lame controls the direction in which the loaf expands in the oven, producing an even rise and a decorative ear. The curved blade allows for angled cuts that encourage a pronounced ridge to form.

Also: bread lame, scoring blade

Related: Score, Proof / Prove, Banneton

A small rectangular tool, usually stainless steel or rigid plastic, used to divide, lift, and portion bread dough on a work surface without tearing it. It keeps the bench clean, helps shape loaves cleanly, and doubles as a bench scraper for general pastry work.

Also: bench scraper, dough cutter, pastry scraper

Related: Bench flour, Knead, Knock back, Proving basket

An informal term for a small, thin stream of liquid — such as oil, honey, or sauce — poured slowly over food in a thin, back-and-forth motion. It typically equates to roughly 1–2 teaspoons but is at the cook's discretion.

Related: Glug, Dash, Pinch

Heavy lidded pot (usually enamelled cast iron) — stews, breads, braises.

Also: Casserole dish

A finely chopped mixture of mushrooms, shallots, and butter cooked down slowly until almost dry and intensely flavoured. It is used as a stuffing, a sauce base, or the mushroom layer inside a beef Wellington.

Related: Sweat, Mirepoix, Sauté

US name for aubergine.

Also: Aubergine (UK)

Combine two liquids that don't naturally mix (oil + vinegar → vinaigrette).

A method of cooking in which food is enclosed in a parcel of greaseproof paper or foil and baked, so that the steam generated within the parcel gently cooks the contents. The parcels are traditionally opened at the table for a dramatic release of aroma.

Also: In parchment, Al cartoccio

Related: Steam, Cartouche, Bain-marie bake

A thin, boneless slice of meat — typically veal, pork, or chicken breast — beaten flat with a meat mallet to an even thickness. The increased surface area and uniform thinness allows it to cook very quickly in a hot pan.

Also: Scallop (meat), Cutlet (US)

Related: Butterfly, Shallow-fry, Schnitzel

A traditional British meatball made from minced pork offal — typically liver, heart, and lungs — mixed with onion and herbs, then wrapped in caul fat and baked. They are a staple of Midlands and Welsh cookery, often served with mushy peas and onion gravy.

Also: Savoury duck

Related: Caul fat, Offal, Braise

A finely ground or minced mixture of meat, fish, or vegetables bound with fat and eggs, used as a stuffing or filling. The term is the French origin of the English word 'forcemeat'.

Also: Forcemeat, Stuffing

Related: Truss, Mousseline, Bind

A cut taken from the shoulder blade of the cow, also known as flat iron steak when the central gristle is removed. When braised whole and slowly, it becomes beautifully tender; sliced thinly it can be griddled quickly.

Also: Flat iron steak, Oyster blade

Related: Chuck, Braise, Sear

The most tender cut, from the tenderloin muscle. UK 'fillet' = US 'filet mignon' at the small end.

Also: Tenderloin (US), Filet mignon

Wide flat spatula for turning fried food.

Also: Turner, Spatula

Fluid ounce — a volume measure. UK fl oz = 28.4 ml; US fl oz = 29.6 ml.

To pour a spirit or fortified wine over food in a pan and ignite it, burning off the alcohol while leaving the flavour behind. Tilt the pan away from you and use a long match or lighter, and ensure your extractor fan is switched off.

Also: Flame

Related: Calvados, Deglaze, Sauté

A vegan egg substitute made by combining one tablespoon of ground flaxseeds with three tablespoons of water and leaving the mixture to gel for five minutes. The resulting thick slurry mimics the binding properties of a hen's egg in baked goods such as muffins, cookies, and quick breads. It adds a very mild nutty flavour and a small amount of omega-3 fatty acids.

Also: flax egg, linseed egg

Related: Aquafaba, Fold in, Bicarbonate of soda

The naturally occurring form of vitamin B9 found in foods such as leafy greens, chickpeas, and fortified cereals. It is essential for cell division and is particularly important during pregnancy to support foetal development. The synthetic form added to supplements and fortified foods is called folic acid.

Also: vitamin B9, folic acid (synthetic form)

Related: Chickpeas, Nutritional yeast, Seed cycling

Gently combine a light mixture (whipped cream, meringue) into a heavier one to keep the air in.

See 'Fold'.

The caramelised brown bits left in a pan after searing — deglaze them for sauce gold.

A small, oval French cake made primarily from ground almonds, egg whites, and butter, baked in an oval tin. They are light yet moist, often flavoured with berries, pistachio, or lemon.

Also: Financier (similar)

Related: Beurre noisette, Ground almonds, Bake

Gram — the base metric weight unit.

Also: gram, gramme

Gallon — 4.55 L (UK) or 3.79 L (US).

A rich mixture of dark, milk, or white chocolate combined with warm double cream, used as a filling, glaze, or truffle base. The ratio of chocolate to cream determines whether the ganache sets firm or remains pourable.

Related: Couverture, Temper, Glacé

UK oven scale: Gas 4 = 180 °C, Gas 6 = 200 °C, Gas 7 = 220 °C.

A sweet-and-sour reduction made by caramelising sugar and then dissolving it with vinegar. It is used to balance rich meat sauces, particularly those paired with fruit such as duck with orange.

Related: Caramelise, Reduce, Deglaze

A setting agent derived from animal collagen, available as thin, transparent sheets (leaf gelatine) or as a powder. Soak leaf gelatine in cold water to soften, then dissolve it in a warm liquid before using to set mousses, jellies, and panna cotta.

Also: Gelatin

Related: Bavarian cream, Panna cotta, Set

A form of clarified butter originating from South Asia, simmered for longer than standard clarified butter so that the milk solids caramelise slightly before being removed. It has a nutty aroma, a very high smoke point, and a long shelf life at room temperature.

Also: Clarified butter (similar)

Related: Clarified butter, Smoke point, Beurre noisette

To coat vegetables, fruits, or nuts in a light sugar syrup or glaze until they are shiny and lightly caramelised. Glacé cherries are preserved and coated in sugar syrup; glacé vegetables such as carrots are finished in butter and sugar.

Also: Glazed

Related: Caramelise, Reduce, Glaze

To coat food with a thin, shiny layer of reduced stock, syrup, jam, egg wash, or sauce to add flavour, colour, and a glossy finish. Glazes are applied before or during cooking, or brushed on just before serving.

Related: Glacé, Reduce, Demi-glace

About 1 tablespoon of a poured liquid.

A pale amber inverted sugar syrup — Lyle's is the classic.

Also: Light treacle

A raw Italian condiment made from finely chopped flat-leaf parsley, lemon zest, and garlic. It is traditionally scattered over osso buco just before serving to cut through the richness of the braised meat.

Related: Osso buco, Zest, Chimichurri

Cook on a hot flat or ridged plate.

A small, thick, leavened cake cooked directly on a dry griddle or heavy frying pan rather than baked in an oven. Welsh cakes and drop scones are classic British examples.

Also: Drop scone, Scotch pancake

Related: Griddle, Griddle pan, Bicarbonate of soda

Ridged pan that gives food grill marks on the hob.

In the UK, to cook under overhead radiant heat.

Also: Broil (US)

A pale, neutral-flavoured oil pressed from peanuts with a high smoke point of around 230°C. It is well suited to deep-frying, stir-frying, and wok cooking where a neutral fat that can withstand high heat is needed.

Also: Peanut oil

Related: Deep-fry, Wok, Smoke point

Cypriot brined cheese with a very high melting point — grills without collapsing.

Whatever fits comfortably in the palm — enough for a garnish, not exact.

A smooth paste made from ground roasted hazelnuts, used as a nut-free-alternative swap in recipes that call for peanut butter where tree-nut allergies are not a concern. It adds a rich, toasty flavour to bakes, sauces, and dressings. When labelling food for allergy sufferers, always declare hazelnuts as a major allergen.

Also: hazelnut spread (unsweetened)

Related: Sunflower seed butter, Seed paste, Nutritional yeast

The British term for the flat cooking surface on a cooker or range, containing gas burners or electric or induction rings. In the US this is usually called the stovetop or burner.

Also: Stovetop, Burner, Cooktop

Related: Sauté, Sear, Sweat

Very finely ground sugar for dusting and icings.

Also: Powdered sugar (US), Confectioner's sugar (US)

Handheld stick blender — purées soup right in the pan.

Also: Stick blender

To steep aromatics such as herbs, spices, vanilla, or citrus peel in a warm liquid — milk, cream, oil, or syrup — so that the liquid absorbs their flavour. The aromatics are then strained out before the liquid is used.

Also: Steep

Related: Cartouche, Crème anglaise, Bouquet garni

The French term for ham, used in English cookery writing to refer specifically to high-quality cured or cooked French-style ham, such as jambon de Paris or jambon de Bayonne. It is used in croque-monsieur, terrines, and savoury tarts.

Also: Ham

Related: Charcuterie, Cure, Farce

A French term meaning 'gardener's style', referring to a garnish of mixed vegetables cut into short, uniform batons and cooked separately until just tender. It also names the precise cut itself: sticks roughly 4 cm long and 4 mm square.

Related: Julienne, Brunoise, Blanch

To master the julienne cut in cooking, you need to know it is a precision knife skill where vegetables like carrots, courgettes, or peppers are sliced into uniform, thin matchsticks measuring roughly 2 millimetres square and 5 centimetres long. This professional technique ensures even cooking times, enhances visual presentation on the plate, and creates a delicate, crisp texture ideal for raw slaws, stir-fries, and elegant garnishes. To execute it perfectly, square off the edges of your vegetable first, slice into consistent thin planks, stack them neatly, and cut cleanly across into uniform m

Also: Matchstick cut

The natural cooking juices released by meat during roasting, served as a light, unthickened sauce. A jus lié is lightly thickened with arrowroot or cornflour, while a full jus is made by reducing roasting juices and stock to a glossy, intensely flavoured consistency.

Also: Au jus, Dripping

Related: Fond, Reduce, Demi-glace

Hard, salty Greek sheep's-milk cheese — often grated.

Kilogram — 1000 grams (2.2 lb).

Work dough by hand or machine to develop gluten — smooth and elastic when ready.

To punch down risen bread dough after its first prove in order to expel built-up gas and redistribute the yeast. This creates a finer, more even crumb in the finished loaf.

Also: Punch down, Deflate

Related: Proof / Prove, Knead, Strong flour

Litre — 1000 ml (about 1.76 UK pints).

Also: L, litre, liter

The process of folding butter repeatedly into dough to create many thin alternating layers, as used for croissants and puff pastry. Each fold multiplies the layers, producing a flaky, airy texture when baked. Keeping the butter cold throughout is essential to prevent it merging with the dough.

Also: layering

Related: Puff pastry, Détrempe, Fold

A slender, pale orange crustacean related to the lobster but smaller, fished extensively in Scottish and Irish waters. The tail meat is sweet and delicate; they are best simply grilled or steamed with butter.

Also: Norway lobster, Dublin Bay prawn, Scampi

Related: Prawn, Court-bouillon, Bisque

Threading strips of fat — traditionally pork back fat — through the interior of a lean joint of meat using a larding needle, to keep it moist and flavourful during roasting. It differs from barding, which wraps fat around the outside.

Related: Barding, Roast, Needle

Small cubes or short strips of cured, often smoked, pork belly used to add a rich, savoury depth to dishes such as salads, stews, quiches, and soups. They are typically rendered in a dry pan to release their fat before other ingredients are added. Unsmoked lardons are sometimes labelled as pancetta cubetti.

Also: bacon lardons, pancetta cubes

Related: Pancetta, Render, Belly (pork)

Small cubes or short strips of smoked or unsmoked streaky bacon or pork belly, typically around 1 cm in size. They are fried until crisp and golden to add a smoky, salty depth to salads, quiches, pasta, and braises.

Also: Bacon lardons, Pancetta cubes (similar)

Related: Barding, Larding, Shallow-fry

Pound — 454 g. From the Latin 'libra'.

Also: lbs

A mixture used to thicken and enrich sauces, soups, and stews, classically made from egg yolks blended with cream. It is stirred in off the heat at the end of cooking to avoid curdling.

Also: Thickener

Related: Roux, Slurry, Beurre manié

Lean cut from along the back — chops or roasts.

The dried, lacy outer covering (aril) of the nutmeg seed, sold as whole blades or ground powder. It has a flavour similar to nutmeg but slightly more delicate and floral, used in béchamel sauce, potted meats, and spiced baking.

Related: Infuse, Béchamel, Bouquet garni

A chemical reaction between amino acids and reducing sugars that occurs when food is heated above approximately 140°C, producing hundreds of flavour compounds and the characteristic brown colour of seared meat, toasted bread, and roasted coffee. It is distinct from caramelisation, which involves only sugars.

Related: Sear, Caramelise, Roast

A sharp slicing tool for very thin, uniform slices — use the guard!

Flat pea pods eaten whole — the name means 'eat all' in French.

Also: Snow peas (US)

A seasoned liquid — typically containing an acid such as wine, citrus, or vinegar, plus oil and aromatics — in which meat, fish, or vegetables are soaked before cooking. The acid begins to denature proteins at the surface while the aromatics penetrate and season the food.

Related: Marinate, Brine, Cure

Soak in a flavoured liquid before cooking — tenderises and seasons.

A tall, straight-sided, lidded cooking pot traditionally made from earthenware or enamelled cast iron, used for long, slow braises, stocks, and soups. The word is French for 'hypocrite', so named because the pot conceals what is inside.

Also: Stock pot, French pot

Related: Braise, Stock, Dutch oven

Ultra-fine rasp grater for zest, garlic, nutmeg and hard cheese.

Also: Rasp grater

Diced onion, carrot and celery — the French flavour base.

Also: Soffritto (Italy), Sofrito (Spain)

French: 'everything in place'. Prep and measure every ingredient before you start cooking.

A fermented paste made from soybeans, salt, and a mould called koji, originating from Japan. It ranges from mild, sweet white (shiro) miso to robust, salty red (aka) miso, and is used to season soups, marinades, dressings, and glazes.

Related: Umami, Ferment, Glaze

Millilitre — 1/1000 of a litre.

Also: mL

A very light, smooth farce made by puréeing white fish, shellfish, or chicken breast with cream and egg whites, then passing it through a fine sieve. It is shaped and poached gently to produce delicate quenelles or used to stuff other preparations.

Also: Mousse (savoury)

Related: Farce, Quenelle, Poach

To coat food with a sauce so that it evenly covers and clings to the surface. The term 'nappe' also describes the stage at which a cooked custard or sauce is thick enough to coat the back of a spoon and hold a clear line when you draw your finger through it.

Also: Coat

Related: Crème anglaise, Glaze, Reduce

A classic French braised lamb stew, typically made with spring vegetables such as turnips, carrots, peas, and new potatoes. The name is thought to derive from either the French word for turnip (navet) or the Battle of Navarino.

Also: Navarin d'agneau

Related: Braise, Shoulder (pork), Mirepoix

A French culinary style originating from Nice, characterised by the use of olives, anchovies, tomatoes, garlic, capers, and olive oil. The most famous preparation is salade niçoise, which traditionally includes tuna, hard-boiled eggs, green beans, and new potatoes.

Related: Anchovy paste, Coulis, Dressed

A small, round medallion of meat cut from the loin or rack of lamb, beef, or pork after the bone has been removed and the eye of the meat tied into a neat cylinder. The name is also applied to small balls of potato and to beurre noisette.

Also: Medallion

Related: Loin, Beurre noisette, Truss

Deactivated yeast sold as golden flakes or powder with a savoury, cheesy, nutty flavour, popular in vegan cooking as a cheese substitute. It is a valuable source of B vitamins, including B12 when fortified, making it nutritionally significant for plant-based diets.

Also: nooch, yeast flakes

Related: Umami, Vegan, Miso

The edible internal organs and extremities of an animal, including liver, kidneys, heart, tripe, tongue, and sweetbreads. Offal is highly nutritious and, when properly prepared, is prized in many regional British and European cuisines.

Also: Variety meats, Organ meat

Related: Faggot, Devilled, Braise

A long, flat blade angled downward from the handle, used for spreading cake batters, icing, or fillings smoothly across flat surfaces. The offset design keeps the hand clear of the food and gives greater control when levelling.

Also: Palette knife (angled), Icing spatula

Related: Piping bag, Palette knife, Frost

The hanger steak — a butcher's favourite with deep beefy flavour.

Also: Hanger steak

Cross-cut veal shank with the marrow bone — braised Italian classic.

Ounce — 28.35 g by weight, or 30 ml by fluid (fl oz).

A flexible, broad, blunt-edged metal blade with a long handle, used for spreading, lifting, and turning food rather than cutting. It is indispensable for icing cakes, turning delicate fish fillets, and lifting biscuits from baking sheets.

Also: Spatula, Icing knife

Related: Offset spatula, Fish slice, Frosting

Cook in a modest amount of hot fat, flipping once or twice.

An Italian dessert of cream and sugar set with gelatine, resulting in a silky, barely trembling pudding. It is typically unmoulded and served with a fruit coulis, compote, or caramel.

Also: Cooked cream

Related: Gelatine, Coulis, Set

A ground spice made from dried red peppers, ranging from sweet and mild to hot and smoked depending on variety and origin. Smoked paprika (pimentón) adds a distinctive charred depth to stews, marinades, and roasted vegetables.

Also: Sweet pepper powder, Pimentón

Related: Devilled, Marinade, Rub

To partially cook food by briefly boiling it, without completing the cooking process. Unlike full blanching, parblancing is used for dense vegetables, offal, or bones to cleanse and begin tenderising them before a second cooking method.

Also: Parboil

Related: Blanch, Parboil, Refresh

To partially cook food in boiling water before finishing it by another method such as roasting, frying, or grilling. Potatoes are commonly parboiled before roasting to ensure a fluffy interior and crisp exterior.

Related: Parblanch, Blanch, Roast

Italian hard cheese from Emilia-Romagna, aged 12–36 months.

Also: Parmesan

Uncooked, sieved tomato purée — Italian pantry staple.

A hand-held implement with a row of curved metal blades or wires attached to a handle, used to cut cold fat into flour quickly without warming it with your hands. It is particularly useful when making shortcrust or flaky pastry and achieves a similar result to the rubbing-in method.

Also: pastry cutter

Related: Rubbing in, Pâte brisée, Bench scraper, Pâte sucrée

To use a pastry brush properly, opt for silicone bristle brushes because they are easier to use and more hygienic than traditional alternatives. Dip lightly into liquids like beaten egg or melted butter, and tap the excess against the bowl to prevent pooling. Apply with gentle, even strokes in a single direction rather than scrubbing, protecting delicate pastry layers from tearing. For a professional golden glaze, brush a thin layer just before baking, and simply pop your silicone brush into the dishwasher or warm soapy water for effortless cleanup afterwards.

Also: basting brush

Related: Egg wash, Glaze, Baste

A small handheld tool with a rotating disc blade, used to cut straight or decorative edges through rolled pastry, pasta, or pizza dough. The plain-edged version cuts cleanly, while the fluted version produces a crimped, decorative border. It is quicker and more precise than a knife for long, straight cuts.

Also: pastry cutter, ravioli wheel, pizza wheel

Related: Crimping, Pâte brisée, Pâte sucrée

A short, crumbly French pastry made with plain flour, cold butter, water, and a little salt, used as the base for savoury and sweet tarts. It is richer and more tender than a standard shortcrust pastry.

Also: Shortcrust pastry (similar), Pie crust (US)

Related: Blind bake, Pâte sucrée, Rub in

A sweet, biscuit-like pastry made with icing sugar, plain flour, butter, and egg yolks, resulting in a rich, crisp shell that holds its shape well. It is used for dessert tarts and petit fours where a firmer, sweeter case is required.

Also: Sweet pastry, Sweet shortcrust

Related: Pâte brisée, Blind bake, Icing sugar

A naturally occurring carbohydrate found in the cell walls of fruits, particularly apples, citrus pith, and gooseberries, which acts as a setting agent when combined with sugar and acid. Jam sugar contains added pectin for fruits that are naturally low in it, such as strawberries.

Related: Jam, Set, Conserve

A French mixture of finely chopped flat-leaf parsley and garlic, stirred into a dish at the last moment or scattered over as a garnish. It is used to finish snails, lamb, and sautéed vegetables with a fresh, aromatic punch.

Related: Gremolata, Gremolata, Sauté

Bowl and pounding tool for crushing spices and herbs.

Roughly 1/8 teaspoon — as much as you can hold between finger and thumb.

Bag with a tip for shaping icing, cream, meringue.

A Provençal sauce made from fresh basil, garlic, and olive oil, closely related to Italian pesto but traditionally made without pine nuts or cheese. It is stirred into soupe au pistou — a hearty Provençal vegetable soup — just before serving.

Also: Basil sauce

Related: Pesto, Pestle and mortar, Infuse

The white, spongy layer between the coloured outer rind and the flesh of citrus fruit. It is intensely bitter and should be removed when zesting or preparing fruit for use in sweet dishes.

Related: Zest, Gremolata, Persillade

All-purpose wheat flour with no raising agent.

Also: All-purpose flour (US), AP flour

Cook gently in liquid at just below simmer (75–90 °C). Great for eggs and fish.

A method of cooking a large joint of meat in a covered pot with a small amount of liquid and aromatic vegetables over a low heat on the hob or in the oven. Unlike braising, the meat is not fully submerged; it steams and bastes in its own juices and the trapped moisture.

Related: Braise, Fond, Dutch oven

A confection made by coating whole or chopped nuts — classically almonds or hazelnuts — in caramelised sugar, then leaving it to harden on an oiled tray. Once set, it is ground to a powder or paste and used to flavour creams, buttercreams, and ice cream.

Related: Caramelise, Brûlée, Caster sugar

UK name for the crustacean.

Also: Shrimp (US)

Cook in a sealed vessel above boiling point — halves cooking times.

Let dough rise until doubled in size before shaping or baking.

Also: Prove, Rise

A coiled cane or cloth-lined basket used to support shaped sourdough or yeasted bread dough during its final prove, helping it hold its shape and develop a decorative pattern on the crust. Dust with rice flour to prevent sticking.

Also: banneton, brotform

Related: Proof / Prove, Knock back, Sourdough

A piece of heavy linen or cotton used to support shaped dough during its final prove, preventing it from spreading sideways. The cloth is liberally dusted with flour and pleated between loaves to create supporting walls. It is the traditional tool used by French bakers for baguettes and batards.

Also: couche, baker's linen

Related: Proof / Prove, Banneton, Bench rest

A warming compartment built into some ovens or available as a standalone unit, used to maintain a steady low temperature of around 25–30°C to encourage bread dough to rise. It creates a consistently warm, draught-free environment, which is far more reliable than leaving dough on a kitchen worktop.

Also: proofing drawer

Related: Proof / Prove, Proving basket, Knock back, Knead

Pint — 568 ml (UK) or 473 ml (US).

A smooth paste ground from toasted pumpkin seeds, free from tree nuts and peanuts, making it a safe spread for those with nut allergies. It has a mildly earthy, slightly bitter flavour and is rich in zinc, magnesium, and plant-based iron. Use it in baking, sauces, or as a direct substitute for peanut or almond butter.

Also: pepita butter

Related: Sunflower seed butter, Nut-free baking, Vegan butter

A fine, dark-green powder made from cold-pressed pumpkin seeds after most of the oil has been extracted. It is high in protein and magnesium, entirely nut-free, and can replace up to 25 per cent of plain flour in baked goods. It imparts a distinctive earthy colour and flavour to bread, muffins, and pancakes.

Also: pepita flour

Related: Tiger nut flour, Sunflower seed flour, Pumpkin seed butter

To blend, sieve, or process cooked or raw food to a smooth, lump-free consistency. Depending on the desired texture, a food processor, blender, immersion blender, or drum sieve may be used.

Related: Coulis, Sieve, Immersion blender

Quart — 946 ml (US) or 1.14 L (UK).

An elegant oval shape formed by rolling a soft mixture — such as mousseline, ice cream, or a soft purée — between two spoons or a spoon and the palm of the hand. The term also refers to the shaped and poached mousseline dumpling itself.

Related: Mousseline, Poach, Farce

A slow-cooked Italian meat sauce in which minced or diced meat is braised with tomatoes, wine, and aromatics until deeply flavoured and tender. Bolognese is the most famous ragù, but the term covers a wide range of regional Italian meat sauces.

Also: Meat sauce, Bolognese sauce

Related: Braise, Mirepoix, Soffritto

Small ceramic dish — soufflés, crème brûlée, portioned puddings.

A neutral, high-smoke-point cooking oil.

Also: Canola oil (US)

Simmer a liquid until some evaporates, thickening it and intensifying flavour.

Plunge blanched vegetables into iced water to stop the cooking and set colour.

To melt the fat from fatty cuts of meat — such as bacon, duck legs, or lamb breast — slowly over a gentle heat so that the fat liquefies and the remaining tissue browns and crisps. The rendered fat is then strained and used for cooking.

Also: Try out (lard)

Related: Lardons, Confit, Shallow-fry

Let cooked meat sit off the heat for a few minutes — juices redistribute.

The point at which a whisked mixture of eggs and sugar becomes pale, thick, and voluminous enough that the whisk leaves a thick, slowly dissolving trail on the surface — resembling a ribbon. It indicates sufficient air has been incorporated for a light sponge or mousse.

Related: Sabayon, Fold, Whisk

Well-marbled steak cut from the rib section — rich, tender when cooked medium-rare.

Also: Scotch fillet (AU), Entrecôte

A French preparation of pork, rabbit, duck, or salmon slowly cooked in its own fat until very tender, then shredded and potted with the cooking fat set around it. It is served at room temperature, spread thickly on toast as a starter or part of a charcuterie board.

Also: Potted meat

Related: Confit, Render, Charcuterie

A northern Italian method of cooking short-grain rice — such as Arborio or Carnaroli — by adding warm stock ladle by ladle and stirring continuously to coax starch from the grains, producing a creamy, cohesive dish. It is finished off the heat with cold butter and Parmigiano-Reggiano in a technique called mantecatura.

Related: Stock, Parmigiano-Reggiano, Stir

Cook in dry heat in an oven — usually large cuts or vegetables.

A peppery salad leaf.

Also: Arugula (US), Rucola

A wide, shallow, straight-sided pan with two loop handles and a lid, made from heavy-gauge stainless steel or enamelled cast iron. Its large surface area makes it ideal for browning, braising, and making sauces for a crowd.

Also: Brazier, Brasier

Related: Dutch oven, Braise, Sear

Cooked paste of equal fat and flour — thickens sauces and soups.

A pastry and baking technique in which cold, cubed butter is worked into flour with the fingertips until the mixture resembles coarse, sandy breadcrumbs. Speed and cool hands are essential to keep the butter firm and prevent the gluten in the flour from overdeveloping.

Also: Cut in (US), Rubbing in method

Related: Pâte brisée, Shortcrust pastry, Plain flour

Steak from the top of the hindquarter — full-flavoured, slightly firmer than sirloin.

Frothy whisked mixture of egg yolks and sugar over hot water — the base of zabaglione.

Also: Zabaglione

The dried stigmas of the Crocus sativus flower, saffron is the world's most expensive spice by weight, requiring around 75,000 flowers to produce 500 g. It imparts a vivid golden colour and a distinctively floral, slightly honeyed flavour to dishes such as paella, bouillabaisse, and risotto milanese.

Related: Infuse, Risotto, Bloom

A commercial overhead grill with an intense, radiant heat source, used in professional kitchens to brown the tops of dishes, melt cheese, and caramelise sugar quickly. A domestic grill can replicate its function for most home-cooking tasks.

Also: Overhead grill, Overhead broiler (US)

Related: Grill (UK), Brûlée, Glaze

A vibrant Italian herb sauce made from flat-leaf parsley, capers, anchovies, garlic, mustard, and olive oil, pounded or blitzed together. It is served alongside boiled meats, grilled fish, and roasted vegetables as a punchy counterpoint to rich flavours.

Also: Green sauce

Related: Gremolata, Persillade, Pestle and mortar

Cook quickly in a hot pan with a little fat, tossing to keep moving.

Also: Saute

To heat milk or cream to just below boiling point, approximately 82°C, until tiny bubbles appear at the edges of the pan. It was historically used to kill bacteria and is now employed to infuse flavours into dairy, or to speed up yeast-based bread doughs.

Related: Infuse, Crème anglaise, Proof / Prove

US name for a spring onion.

Also: Spring onion (UK)

An Austrian method of coating a thin, beaten escalope of veal, pork, or chicken in seasoned flour, egg wash, and fine breadcrumbs, then shallow-frying it in clarified butter until golden and crisp. The Wiener Schnitzel is made exclusively from veal.

Related: Escalope, Shallow-fry, Breadcrumbs, fresh

Cut shallow slits into the surface — helps skin crisp, seasoning penetrate.

Brown the surface of meat in a hot pan to build flavour and crust.

A nutritional practice in which specific seeds — such as pumpkin, flaxseed, sesame, and sunflower — are eaten at different phases of the menstrual cycle to support hormonal balance through their natural vitamin and mineral content. In a culinary context, these seeds are incorporated into baked goods, smoothies, or salads. It is popular in plant-based and whole-food cooking.

Related: Flaxseed egg, Sunflower seed flour, Nutritional yeast

A general term for smooth or coarse pastes ground from seeds such as sunflower, pumpkin, or hemp, used as nut-free spreads or baking ingredients. They provide healthy fats and protein without triggering tree-nut allergies.

Also: seed butter

Related: Tahini, Sunflower seed butter, Allergen

Plain flour with baking powder pre-mixed in.

Also: Self-rising flour (US)

Cook in a shallow layer of hot oil in a pan.

Lower leg — extremely tough raw, spoon-tender braised.

Meaty, marbled rib cut with a lot of connective tissue — braise low and slow.

Well-marbled slow-roast joint — the classic 'pulled pork' cut.

Also: Boston butt (US)

Mesh strainer for flour, icing sugar, purées.

Also: Strainer

A flexible kitchen implement with a heat-resistant silicone head, used for folding batters, scraping bowls clean, and stirring mixtures over heat without scratching non-stick surfaces. Its flexibility allows it to reach into the curved base of bowls and saucepans with ease. It has largely replaced rubber spatulas in professional and home kitchens alike.

Also: rubber spatula, bowl scraper

Related: Fold in, Offset spatula, Palette knife

Lean rear cut, often salted and boiled for corned beef.

UK cream with 18% butterfat — pouring, not whipping.

Also: Light cream (US)

Lean steak from the lower back. In the US the naming differs from the UK.

Cornflour whisked with cold water — added to hot liquid to thicken without lumps.

Flavour and cook with wood smoke — hot smoking cooks; cold smoking just flavours.

A form of dietary fibre that dissolves in water to form a gel-like substance in the digestive tract, helping to slow digestion and stabilise blood sugar levels. It is found in oats, pulses, flaxseed, and many fruits and vegetables. For those following a Crohn's-friendly diet, soluble fibre is generally better tolerated than insoluble fibre during flare-ups.

Also: viscous fibre

Related: Crohn's-friendly diet, Flaxseed egg, Resistant starch

Single cream that has been fermented with lactic acid bacteria to produce a thick, mildly tangy product with around 18–20% fat. It is used in dips, dressings, soups, and as a topping for baked potatoes, but it will curdle if boiled.

Also: Sour cream

Related: Crème fraîche, Single cream, Double cream

Vacuum-seal and cook in a precisely-controlled water bath. Impossible to overcook.

Remove the backbone from a whole bird and flatten it for even, faster cooking.

A wide, shallow wire mesh basket on a long handle used for lifting foods from hot fat or boiling water. Its open lattice allows liquid to drain quickly, making it ideal for deep-frying and blanching.

Also: Wok skimmer, Frying spider

Related: Deep-fry, Blanch, Wok

Young onion with a slim white base and long green tops.

Also: Scallion (US), Green onion

Cook over boiling water with a lid — preserves nutrients and colour.

US measure — 113 g (½ cup, ¼ lb).

Cook small pieces very quickly in a hot wok, tossing constantly.

Simmered bone or vegetable liquid — the base of soups and sauces.

Also: Broth

High-protein bread flour for a strong gluten structure.

Also: Bread flour

The hard, white fat surrounding the kidneys and loins of beef and mutton, used in traditional British cookery. It is grated or sold ready-shredded and used in suet pastry, steamed puddings, dumplings, and mincemeat.

Related: Lard, Render, Steamed pudding

A thermometer calibrated up to at least 200°C, designed for monitoring the precise temperature of boiling sugar syrups through their various stages such as soft ball (116°C), hard crack (149–154°C), and caramel. An accurate reading is essential for successful sweet-making and Italian meringue.

Also: Candy thermometer

Related: Caramelise, Praline, Brûlée

A mild, pale oil pressed from sunflower seeds, widely used in baking as a vegan substitute for melted butter owing to its neutral flavour and light texture. It has a moderately high smoke point, making it suitable for light frying as well as in cake batters and bread doughs. It is naturally free from common allergens including nuts and dairy.

Related: Groundnut oil, Fold in, Aquafaba

A smooth paste ground from toasted sunflower seeds, widely used as a nut-free alternative to peanut or almond butter in baking and cooking. It is safe for those with tree-nut and peanut allergies, though it can turn baked goods slightly green due to a reaction with raising agents.

Also: sunflower butter, sunbutter

Related: Bicarbonate of soda, Allergen, Tahini

A finely milled flour made from raw sunflower seeds, suitable as a nut-free replacement for almond flour in baking at a 1:1 ratio. It is naturally rich in vitamin E and provides a mild, slightly earthy flavour without triggering tree nut allergies.

Also: sunflower meal

Related: Almond flour, Sunflower seed butter, Gluten-free, Xanthan gum

Cook vegetables gently in fat over low heat with no colour — softens without caramelising.

A large yellow-fleshed root, milder than turnip.

Also: Rutabaga (US), Yellow turnip

Conical-lidded North-African clay pot for slow braising.

The dried, sticky pulp from the seed pods of the tamarind tree, sold as a block, paste, or concentrate. It provides a distinctive sour-sweet, fruity acidity to curries, chutneys, marinades, and the classic Worcestershire sauce.

Related: Gastrique, Reduce, Marinade

Finely hand-cut raw meat or fish — most commonly beef fillet or tuna — seasoned and shaped to order. The term also refers to sauce tartare, a mayonnaise-based accompaniment with capers, gherkins, and herbs.

Related: Brunoise, Knife skills, Salsa verde

Tablespoon — 15 ml (3 teaspoons).

Also: Tbsp, T

A firm, fermented soya bean cake originating from Indonesia, made by culturing cooked beans with a mould to bind them into a dense block. It has a nutty, slightly mushroomy flavour, is naturally high in plant protein and B vitamins, and can be sliced, crumbled, marinated, or pan-fried as a vegan protein source.

Related: Miso, Tofu, Nutritional yeast, Marinate

Slowly bring cold ingredients up to a hot mixture's temperature (e.g. eggs into hot milk) to prevent curdling.

A loaf-shaped forcemeat, vegetable, or jellied preparation cooked or set in a deep rectangular dish also called a terrine, then sliced and served cold. It differs from a pâté in that it retains a coarser, sliceable texture.

Related: Farce, Charcuterie, Rillettes

A Provençal dish of thinly sliced summer vegetables — typically courgette, tomato, and aubergine — arranged in overlapping rounds in an oiled gratin dish and baked slowly until tender and lightly caramelised. The word also refers to the shallow earthenware dish used to make it.

Related: Courgette, Aubergine, Dauphinoise

A small, wrinkled tuber (not a true nut) that is naturally sweet, high in resistant starch, and suitable for nut-allergy sufferers. It is sold whole, flaked, or ground into flour and is popular in vegan and allergen-free baking. Tiger nuts also provide vitamin E and magnesium.

Also: chufa, earth almond, yellow nutsedge

Related: Tiger nut flour, Nut-free baking, Resistant starch

A naturally sweet, nut-free flour ground from dried tiger nuts, which are actually small tubers rather than true nuts, making this flour suitable for those with nut allergies. It is high in resistant starch, fibre, and vitamins E and C, and lends a mildly sweet, earthy flavour to baked goods. Use it to replace up to a third of plain flour in biscuits, cakes, and pancakes.

Also: chufa flour, earth almond flour

Related: Almond flour, Sunflower seed flour, Plain flour

UK: concentrated tomato paste in a tube.

Also: Tomato paste (US)

Lean roasting joint from the hind leg.

Dark, bitter sugar syrup — used in gingerbread and Christmas cakes.

Also: Molasses (US)

Tie a joint or bird with string to keep its shape while cooking.

Teaspoon — 5 ml.

Also: t

The fifth taste — savoury depth found in mushrooms, aged cheese, tomatoes, soy sauce.

A plant-based alternative to dairy butter, typically made from a blend of vegetable oils such as coconut, rapeseed, or shea, emulsified to mimic butter's texture and behaviour in baking and cooking. It is used in equal quantities to dairy butter in most recipes for cakes, pastry, and biscuits. Look for a block-style version rather than a soft spread for best results in pastry.

Also: plant butter, dairy-free butter

Related: Aquafaba, Flaxseed egg, Emulsify

One of the five French mother sauces, made by whisking white stock — chicken, veal, or fish — into a pale blonde roux and simmering until smooth and glossy. It forms the basis for derivative sauces including suprême, allemande, and vin blanc.

Related: Roux, Stock, Liaison

A simple emulsified dressing made from oil and an acid — typically wine vinegar or lemon juice — in a ratio of roughly 3:1, seasoned with salt, mustard, and sometimes a little honey. It must be whisked or shaken just before dressing salad leaves, as it will separate on standing.

Also: French dressing

Related: Emulsify, Dressed, Gastrique

A small, hollow case of puff pastry with a fitted lid, baked until crisp and golden, then filled with a creamy savoury mixture such as chicken and mushroom in a velouté sauce. The name is French for 'flight in the wind', referring to the pastry's lightness.

Related: Puff pastry, Velouté, Blind bake

The thin, watery liquid that separates from the curds when milk is coagulated during cheesemaking. It is also produced when yoghurt is strained, and can be used in bread doughs, soups, and marinades rather than being discarded.

Related: Affinage, Ricotta, Cheesecloth

Round-bottomed pan for stir-frying at high heat.

A polysaccharide produced by bacterial fermentation of sugar, used in very small quantities as a thickener, stabiliser, and emulsifier. It is particularly valuable in gluten-free baking, where it replicates some of the binding and stretching properties of gluten.

Related: Bind, Emulsify, Gluten-free

Grate the coloured outer skin of citrus — full of fragrant oils, avoid the bitter pith.

US/Italian name for a courgette.

Also: Courgette (UK)