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.
Arroz con Pollo - Peruvian chicken with rice
Arroz con Pollo is a Peruvian dish of chicken braised with rice, fresh cilantro, peas, peppers and beer, which gives the rice its green color.
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Arroz de Marisco - Portuguese seafood rice
Arroz de marisco is a creamy Portuguese rice dish with prawns, clams, octopus and tomatoes, flavoured with saffron and coriander.
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Artichoke - Mediterranean vegetable
Artichoke is a perennial plant from the Asteraceae family, cultivated for its edible flower buds. This plant originates from the Mediterranean region. The edible parts include the fleshy bases of the bracts and the artichoke heart. It has a delicate, slightly nutty flavor. Preparation methods include boiling, grilling, or marinating. The artichoke is rich in fiber and antioxidants.
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Asparagus - a spring delicacy
Asparagus is a perennial plant whose young shoots are among the most prized spring vegetables. There are green, white, and purple varieties, with white asparagus grown underground without sunlight. Asparagus is rich in vitamins A, C, E, and K, folate, and fiber. It can be boiled, grilled, roasted, or blanched and is popular in soups, salads, risottos, and side dishes. The season runs from April to June.
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Aspic - traditional meat jelly
Aspic is a cold dish made from meat or fish stock that solidifies into a jelly when cooled, thanks to the natural gelatin content or added gelling agents. Meat, vegetables, or eggs are covered with hot stock and left to set in the cold. Aspic is a traditional part of Central European cuisine, served especially during holidays and festive occasions.
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Atlantic cod - marine fish
Atlantic cod is a large marine fish from the family Gadidae, inhabiting the cold waters of the North Atlantic. It has white, moist flesh with a mild flavor and low fat content. Cod is one of the most commercially important fish in the world and for centuries formed the dietary staple of coastal nations. It is prepared by frying, baking, boiling, or preserved by drying and salting as stockfish and bacalhau.
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Avocado - nutritional superfood
Avocado is a tropical fruit originating from Central America, characterized by its creamy, buttery flesh and high content of healthy unsaturated fats. It is considered a nutritional superfood thanks to its potassium, vitamins E, K, and B6, and fiber content. In cooking, it is used raw in salads, sandwiches, as guacamole, or as an ingredient in smoothies.
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Azuki - Japanese red beans
Azuki, also known as adzuki, are small red beans originating from East Asia, particularly Japan and China. They have a mildly sweet, nutty flavor and a soft texture. In Asian cuisine, they are primarily used for making sweet dishes such as anko paste, mochi filling, or red bean soup. Azuki are a rich source of protein, fiber, iron, and B vitamins.
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Baba Ganoush - Smoky Eggplant Dip
Baba ganoush is a Middle Eastern dip made from fire-roasted eggplant blended with tahini, garlic, lemon juice, and olive oil. It has a distinct smoky flavour.
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Bacalhau - Portuguese salt cod
Bacalhau is dried and salted cod that forms the cornerstone of Portuguese cuisine, legendarily prepared in over a thousand different ways.
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Bacon - indispensable ingredient of Central European cuisine
Bacon is cured, sometimes smoked pork from the belly or back of a pig. It is a fundamental ingredient in Central European cuisine, used for rendering, frying, and flavoring dishes. Different varieties include English bacon, Italian pancetta, Hungarian szalonna, and Czech spek. Bacon adds a distinctive salty, smoky flavor and crispy texture when fried.
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Baguette - symbol of French baking
Baguette is a traditional French elongated bread with a crispy crust and soft, airy crumb. It is made from simple ingredients, wheat flour, water, yeast, and salt. A typical baguette measures 60-70 cm and weighs about 250 grams. It is an essential part of French gastronomy, served with every meal. In 2022, it was inscribed on the UNESCO Intangible Cultural Heritage list.
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