- Glossary
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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.
European eel - a prized freshwater delicacy
The European eel is a freshwater fish with an elongated snake-like body that inhabits European rivers and lakes. It has fatty, delicate flesh with a distinctive flavor, most commonly smoked, grilled, or baked. The eel is considered a delicacy in many European and Asian cuisines. Its meat is rich in omega-3 fatty acids and vitamin A. The eel undertakes a fascinating migration to the Sargasso Sea to reproduce.
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European squid - popular seafood cephalopod
European squid is a marine cephalopod with an elongated body and ten tentacles, inhabiting the waters of the Atlantic Ocean and Mediterranean Sea. It is among the most popular seafood in cuisines around the world. Squid meat is white, tender, and mildly sweet in flavor. It is most commonly prepared fried in batter as calamari, grilled, stewed in tomato sauce, or stuffed with rice and herbs. It is crucial not to overcook squid, as the meat becomes tough and rubbery. Squid is rich in protein, selenium, and vitamin B12.
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