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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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

Wild rice - wild grain

Wild rice is not botanically true rice but the seeds of an aquatic grass of the genus Zizania, native to North America. It has dark brown to black elongated grains with a pronounced nutty flavor and chewy texture. It is rich in protein, fiber, and minerals.

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Wok - Asian pan for quick cooking

A wok is a deep, round pan with high sides originating from Chinese cuisine. Its shape allows for quick stir-frying at high temperatures, keeping food crispy while preserving color and vitamins. The wok is used not only for stir-frying but also for braising, steaming, deep-frying, and smoking. It is an indispensable tool in Asian cooking. Most commonly, it is used to prepare vegetable and meat stir-fries, noodles, and rice dishes. Proper wok technique requires rapid tossing of ingredients.

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Wonton Soup, Chinese Classic

Wonton soup is a delicate Chinese soup with a seasoned broth and wontons, thin dumplings filled with pork and shrimp.

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Worcestershire sauce - English fermented classic

Worcestershire sauce is a fermented liquid condiment originating from the English city of Worcester. Its recipe dates back to the 19th century and includes ingredients such as vinegar, molasses, anchovies, tamarind, onion, garlic, and spices. The sauce has a complex umami flavor that is simultaneously salty, sweet, sour, and piquant. It is used as a seasoning in meat dishes, soups, marinades, and cocktails, especially the Bloody Mary. It is an essential component of many British and American recipes.

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