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.

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Herbes de Provence - fragrance of southern France

Herbes de Provence is a traditional blend of dried herbs from the Provence region of southern France. It includes thyme, rosemary, oregano, basil, savory, and sometimes lavender. It has an intense, warm aroma with floral notes and pairs well with grilled meats, fish, vegetables, sauces, and tomatoes with olive oil.

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Hermelín - Czech white mold cheese

Hermelín is a Czech soft ripened cheese with white mold on the surface, similar to French camembert. It has a creamy consistency and mild buttery flavor that becomes more pronounced as it ages. In Czech cuisine, hermelín is extremely popular, especially as marinated hermelín soaked in oil with spices and peppers. Grilled or fried hermelín is a beloved pub delicacy.

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Hokkaido Pumpkin - Japanese squash

Hokkaido is a pumpkin variety originating from the Japanese island of Hokkaido, known for its bright orange color and edible skin. It has a sweet nutty flavor and smooth creamy flesh. It is popular due to easy preparation as it does not need to be peeled. Used for soups, purees, roasting, and even sweet desserts. Hokkaido is a rich source of beta-carotene, vitamins A and C, and fiber.

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Honey - nature'so sweetener full of nutrients

Honey is a natural sweet substance produced by bees from flower nectar. It contains a mixture of simple sugars, primarily fructose and glucose, supplemented with enzymes, vitamins, minerals, and antioxidants. The colour and flavour of honey vary depending on the type of flowers from which the bees collected nectar. Common varieties include wildflower, linden, acacia, and honeydew honey. Honey is used as a sweetener in beverages, baking, and marinades. It is also valued in traditional medicine for its antibacterial properties.

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Honeyberry - haskap berry

Honeyberry, also known as haskap berry, is a deciduous shrub originating from Siberia and Kamchatka, whose blue elongated fruits ripen among the first in the season. The berries have a tart flavour reminiscent of blueberries with a slight bitter note. They are rich in vitamin C, antioxidants, and anthocyanins. The fruits are eaten fresh or processed into jams, compotes, juices, and ice cream. The bush is extremely frost-resistant and easy to grow, making it popular in Central European gardens.

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Hops - the heart of Czech beer tradition

Hops are a climbing plant from the hemp family whose cones are used for flavouring and preserving beer. The Czech Republic is one of the world's largest growers, and the Saaz variety is considered one of the finest. Hops give beer its bitterness and characteristic aroma. Beyond brewing, hops are used in herbal medicine for calming effects. They contain bitter acids, essential oils, and flavonoids.

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Horiatiki - Greek village salad

Horiatiki is a traditional Greek village salad made with tomatoes, cucumbers, peppers, red onion, olives and a large block of feta cheese.

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Hot Dog - American sausage in a bun

A hot dog is an American dish consisting of a sausage placed in a long bun, served with mustard, ketchup, or sauerkraut.

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Hotteok - Korean sweet pancake

Hotteok is a Korean sweet pancake made from yeasted dough filled with a mixture of brown sugar, cinnamon, honey and peanuts. A beloved winter street snack.

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Hraška - Slovak sheep cheese

Hraška is a traditional Slovak cheese made from sheep milk, characterised by its distinctive shape of small pea-sized balls. It is produced by pressing fresh sheep curd into special moulds and then drying. Hraška has a pronounced salty taste with typical sheep milk aroma and a firm, dry surface. It is used as a snack with beer and wine or as an ingredient in salads. It is part of the Slovak gastronomic tradition and a protected regional product.

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