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.
Tzatziki - Greek yogurt dip
Tzatziki is a traditional Greek dip or sauce made from thick Greek yogurt, grated cucumbers, garlic, olive oil, and seasonings. It has a refreshing taste and creamy texture. Tzatziki is an essential part of Greek cuisine, where it is served as a side dish with grilled meats, gyros, souvlaki, and pita bread. Similar yogurt-based sauces exist in Turkish cuisine as cacık and in Indian cuisine as raita. Tzatziki is popular throughout the Mediterranean as a healthy and light snack.
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Ukha - Russian fish broth
Ukha is a traditional Russian clear fish broth made from fresh fish, onion, and root vegetables, served with dill and a slice of lemon.
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Utopenci - a Czech beer snack classic
Utopenci are a traditional Czech cold dish made from sausages pickled in a spiced vinegar brine with onions, peppers, and spices. They are a typical beer snack and an essential part of Czech pub culture and summer barbecues. Utopenci are prepared several days in advance to allow the sausages to fully absorb the brine. They are served cold with bread.
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Vaca Atolada - beef ribs with cassava
Vaca Atolada is a rustic Brazilian dish from Minas Gerais made of beef ribs slow-braised with cassava, tomatoes and onion. The cassava dissolves and thickens the sauce until the meat falls off the bone. The name "stuck cow" refers to pieces of meat stuck in the dense cassava mass. It is served with rice.
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Vada Pav, Mumbai street sandwich
Vada pav is a popular Indian street sandwich from Mumbai, a fried spiced potato ball in batter served in a soft bun with chutney.
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Vanilla - the queen of spices in pastry making
Vanilla is an aromatic spice obtained from the fermented pods of tropical orchids of the genus Vanilla. It is the second most expensive spice in the world after saffron. It has a sweet, floral, and warm fragrance that is essential in pastry and bakery. The largest producer of vanilla is Madagascar. It is used in ice cream, creams, desserts, chocolate, and perfumes. A quality vanilla pod should be supple, dark, and glossy.
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Vánočka - a symbol of Czech Christmas
Vánočka is a traditional Czech festive yeast bread baked primarily for Christmas. It is a rich braided loaf made from flour, eggs, butter, milk, sugar, and raisins. Vánočka is traditionally braided from three strands symbolizing baby Jesus'so swaddling clothes. It has a delicate, buttery taste and a soft crumbly texture. It is served sliced with butter, jam, or simply on its own with tea or coffee.
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Vareniki - Russian stuffed dumplings
Vareniki are Russian dumplings made from wheat dough filled with potatoes, cottage cheese, fruit, or cabbage, served with sour cream or melted butter.
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Vatapá - creamy paste from Bahia
Vatapá is a thick Brazilian paste made from bread, dried shrimp, coconut milk, peanuts, and palm oil, typical of Bahia.
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Vdolek - a traditional Czech fried pastry
Vdolek is a traditional Czech fried yeast pastry of oval shape with a depression in the center. The dough is made from flour, eggs, milk, yeast, and sugar. After frying, it is filled with plum jam, curd cheese, or marmalade and dusted with powdered sugar. Vdolky are a popular fairground food and a classic of Czech home cooking. They taste best freshly fried and warm.
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Vejmrda - a forgotten Czech dish
Vejmrda is a traditional Czech dish made from flour, milk, and butter, historically prepared in poorer households. It is a thick porridge cooked from smooth wheat flour mixed with milk, then flavored with butter, sugar, or cinnamon. The dish is simple to prepare and was a staple of rural Czech cooking. Today it is made mostly as a nostalgic nod to old culinary traditions. It represents an era when frugal ingredients were turned into filling and comforting meals.
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Veka bread - a Central European staple
Veka is a long white bread loaf made from wheat flour that is a staple bakery product in Central European cuisine. It has a soft crumb and thin crust, making it ideal for preparing open-faced sandwiches, toast, or regular sandwiches. Veka is baked from yeast dough and has a cylindrical shape. It has a long tradition in Czech and Slovak gastronomy and remains one of the best-selling types of bread. Its oval slices are perfect for both cold and warm dishes.
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