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.

Search for a term by letter:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Dry roasting - toasting technique

Dry roasting is a cooking technique in which food is toasted without added fat at high temperature. During dry roasting, the Maillard reaction and caramelization occur, giving food a distinctive flavor and aroma. The most commonly dry-roasted items include coffee, nuts, seeds, spices, and flour. Dry roasting is done in a pan, oven, or special roasting equipment. Temperature and time control is important because food can easily burn. Dry roasting releases essential oils and enhances the natural flavor of ingredients.

View detail

Duck à l'Orange, Classic French Roast Duck

Duck à l'Orange is an elegant French dish of roast duck served with a caramelised orange sauce made from fresh juice and zest.

View detail

Duck meat - rich flavored poultry delicacy

Maso z kachny je drůbeží maso, které se vyznačuje tmavší barvou, výraznou chutí a vyšším obsahem tuku ve srovnání s kuřetem. Příprava kachny zahrnuje pečení, grilování, konfitování nebo dušení. Prsní řízek z kachny je nejcennější částí a často se podává medium-rare. V české kuchyni je pečená kachna s knedlíky a kysaným zelím jedním z oslavovaných pokrmů. Maso z kachny je zdrojem kvalitního proteinu, železa a vitamínů skupiny B.

View detail