Recipes 
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| A | Age
To control a food's aging process to improve its texture, flavor or both. |
| B | Bake
To cook in an oven surrounded by dry heat. |
| Barbecue
To cook food on a grill, in an open pit or on a spit using natural woods or charcoal as a heat source. The food is basted, often with a highly seasoned sauce, to keep it moist. See Grill. |
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| Baste
To keep food moist during cooking by brushing, drizzling or spooning with pan juice or sauce. |
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| Beat
To rapidly stir food in a circular motion. One hundred (100) strokes by hand generally equals one minute in an electric mixer. |
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| Blanch
To drop food into boiling water for a brief period of time to preserve color and texture or to loosen skins for peeling. |
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| Blend
To mix two or more ingredients together until combined. |
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| Boil
To heat liquids until bubbles form on the surface and steam is given off. |
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| Braise
To brown food in fat and then slowly cook it with a small amount of liquid in a tightly covered pan. This method is best for tougher cuts of meat. |
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| Bread
To coat food with bread, cracker or other crumbs. Usually the food is dipped into a liquid (beaten eggs, milk, beer, etc.) before it is coated. |
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| Broil
To cook food with intense heat directly under a broiler or on a grill, allowing fat to drip away. |
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| Brown
To cook food quickly over high heat until the surface turns brown. This method allows the juices to stay sealed in and is usually done in a broiler or on a stove top. |
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| C | Chop
To cut food into pieces ranging from small (finely chopped) to large (coarsely chopped). See Hash. |
| Cream
To mix an ingredient or combination of ingredients until soft, smooth and well-blended. |
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| Cube
To cut food into cube-shaped pieces ranging from 1/4-inch to 1-inch long. Cubed pieces are generally larger than diced food pieces. |
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| D | Dash
A small quantity measuring three drops to 1/4 teaspoon. |
| Dice
To cut food into small cubes ranging from 1/4 inch to 1/2 inch. |
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| Dilute
To reduce a mixture's strength by adding liquid, usually water. |
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| Drain
To remove liquid from food through a strainer. |
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| E | Emulsify
To bind together substances which under normal conditions will not mix, such as oil and water. Egg yolk is a commonly used emulsifier. |
| F | Fillet
To cut the bones from meat or fish. |
| Fold
To gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture (such as whipping cream). The heavier mixture, placed on the bottom, is lifted from underneath with a rubber spatula and incorporated into the lighter mixture. |
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| Fry
To cook food in hot fat over medium to high heat. |
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| G | Grate
To shred solid food by rubbing against the small, sharp-edged holes of a grater. |
| Grease
To lightly coat the inside surface of a pan with fat (shortening, nonstick cooking spray, etc.) to prevent foods from sticking. |
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| Grill
To cook food on a rack over hot coals or other heat source, often a broiler. See Barbecue. |
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| Grind
To transform solid food into small pieces. Food can be ground to degrees ranging from fine to coarse. |
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| H | Hash
To Chop or Mince foods into very finely chopped pieces. Also the name of an American dish composed of small pieces of meats, potatoes and seasonings. |
| I-J | Julienne
To cut food into matchstick-size strips. |
| K | Knead
To mix and work dough on a floured surface with the palms of your hands until it is smooth and elastic. |
| L | Leaven
Adding an agent -- such as yeast, baking powder or baking soda -- to make dough or batter rise. |
| M | Marinate
To soak food in a seasoned liquid in order to add flavor and/or to tenderize. |
| Mince
To cut or chop food into very fine pieces, smaller than chopped food, no larger than 1/8 inch square. See Hash. |
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| Mix
To combine ingredients together. |
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| N-O | Nosh
Yiddish word meaning "nibble" now used in English as a verb (to snack) or noun (a snack). |
| P-Q | Peel
To strip or cut off the outer covering from a piece of fruit or vegetable. |
| Pinch
The amount of a dry ingredient that can be held between the tips of the thumb and forefinger. A pinch measures less than 1/8 teaspoon. |
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| Poach
To cook food in simmering liquid just below the boiling point. |
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| Prick
To make small holes in the surface of food to prevent it from bursting orrising during baking. |
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| Purée
To mash food until it is completely smooth. |
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| R | Reduce
To boil a liquid, uncovered, until the volume is reduced by evaporation, which thickens and intensifies the flavor. |
| Roast
To cook food in an uncovered pan in an oven, often in a shallow pan and sometimes on a spit. |
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| S | Sauté
To cook food in an open frying pan or sauté pan over direct heat with little or no fat, frequently tossing the food to prevent it from sticking to the pan. |
| Scald
To cook liquid, usually milk, over low heat until the temperature reaches just below the boiling point. Small bubbles will form around the edge of the liquid. |
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| Shred
To cut or tear food into long, thin pieces. |
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| Sift
To pass dry ingredients, usually flour, through a fine-meshed strainer or sifter to remove large pieces and lighten the texture. |
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| Simmer
To cook liquid alone or with other ingredients over low heat. Small bubbles may appear, but liquid should not boil. |
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| Sliver
To cut food into long thin strips. |
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| Steam
To cook food on a rack or in a special steamer over a small amount of boiling water in a covered pan. |
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| Stew
To slowly cook food in a small amount of liquid, usually in a coveredpan, for a long period of time. |
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| Stir-fry
To quickly cook food in a wok or skillet stirring constantly over high heat. |
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| Strain
To remove solid particles from a mixture or liquid by pouring through a colander or sieve. |
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| T | Toss
To mix pieces of food together by gently turning the pieces over multiple times. |
| U-V | Vegetarian
Someone who does not eat meat or other animal foods. Vegans have the most limited diet. They eat no animal derivatives of any kind, including dairy products, eggs and meat. Ovo-lacto vegetarians eat dairy, but no meat. Some ovo-lacto vegetarians also eat fish and poultry. |
| W | Whip
To beat food rapidly, adding air and volume, until light and fluffy. |
| X-Y-Z | Zest
The outer skin of citrus fruits. When removed these are often used to flavor a wide range of dishes from main courses to desserts. |