- Glossary
- Letter D
Culinary glossary of terms
The culinary glossary is a clear encyclopedia of cooking terms, techniques and ingredients that you will come across in recipes from home and world cuisines. It suits beginners who want to understand what a recipe asks for, as well as experienced cooks who need to check a particular method or the name of an ingredient.
Each entry comes with a plain explanation of how the term is used and what to watch out for while cooking, often with a practical tip right at the stove. Browse the entries alphabetically, or use the search when you are looking for a specific term.
Dim Sum, Chinese Dumplings and Delicacies
Dim sum is a collective name for small Chinese dishes traditionally served with tea. It includes steamed dumplings, fried rolls, and dozens of other miniature dishes.
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Dip - sauces for dipping
A dip is a thick sauce or spread designed for dipping foods such as chips, vegetables, crackers, or bread. Dips are an essential part of social dining and party snacks. The most well-known dips include guacamole, hummus, salsa, tzatziki, and various cheese dips. They are prepared from a wide range of ingredients and served cold, at room temperature, or warm.
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Djuvec - Balkan vegetable rice dish
Djuvec is a traditional Balkan dish made with rice, peppers, tomatoes, and other seasonal vegetables. It originates from Southeast Europe, and its name derives from the clay pot in which it was originally prepared. The vegetables are stewed together with rice, creating an aromatic and hearty meal.
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Dolma - Turkish stuffed vegetables
Dolma is a Turkish dish of vegetables or vine leaves stuffed with a mixture of rice, herbs, and sometimes minced meat. The cold version with olive oil is a popular meze.
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Dolmades - stuffed vine leaf rolls
Dolmades are Greek vine leaf rolls stuffed with rice, herbs, onion and pine nuts, served with lemon juice.
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Domestic rabbit - traditional lean meat
The domestic rabbit is a farm animal raised primarily for its meat, which is characterised by a delicate flavour and low fat content. Rabbit meat is popular in Czech cuisine and is most often prepared in cream sauce, roasted, or braised. The meat is white, lean, and easily digestible, making it a suitable choice for dietary eating. Rabbit is traditionally served with dumplings or potatoes. Rabbit farming has a long tradition in the Czech Republic and the meat is prized for its high protein content.
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Donburi - Japanese rice bowl
Donburi is a Japanese dish served as a bowl of rice topped with various ingredients such as meat, eggs, fish, or vegetables. It is one of the most popular quick meals in Japan.
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Döner kebab - meat from a vertical rotisserie
Döner kebab is Turkish meat stacked on a vertical spit and carved into thin slices as it roasts. It is prepared from lamb, veal, or chicken and served in pide or lavash bread with tomatoes, onions, lettuce, and sauce. It is one of the most widespread dishes in the world and the forerunner of Greek gyros and Arabic shawarma.
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Donut - American fried doughnut
A donut is an American fried doughnut in a ring shape, often decorated with glaze, chocolate, or colorful sprinkles.
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Doughnut - traditional fried yeast pastry
A doughnut is a traditional fried pastry made from yeast dough that is popular around the world in various forms. In Central European tradition, doughnuts are filled with jam, curd cheese, or chocolate and dusted with powdered sugar. They are an essential part of carnival celebrations. The dough is prepared from flour, milk, eggs, butter, and yeast. After rising, the dough is cut into round shapes and fried in hot fat. A properly made doughnut has an airy centre and a golden crust.
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Dressing - the perfect salad topping
Dressing is a flavored sauce used to season salads, vegetable bowls, and cold dishes. The base typically consists of oil, vinegar, or lemon juice, supplemented with spices, herbs, mustard, honey, or yogurt. The most popular dressings include vinaigrette, ranch, Caesar, and Thousand Island.
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Dried apple slices - traditional preserved fruit
Dried apple slices are a traditional way of preserving apples by drying. Apples are cut into thin slices that are dried in the air, in a dehydrator, or in an oven until they achieve a characteristic chewy texture and concentrated sweet flavour. Dried apple slices have been a beloved treat and source of vitamins for winter for centuries. They are used as a healthy snack, in muesli, in compotes, or as part of Christmas baking. They are rich in fibre and natural sugars.
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