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.
Velouté - a velvety French sauce
Velouté is one of the five mother sauces of French cuisine. It is made from a roux thinned with light stock, chicken, veal, or fish. The name comes from the French word for velvety, which describes its smooth and creamy consistency. Velouté serves as the base for many derivative sauces, such as sauce supreme and Normandy sauce. It is lighter than béchamel and more delicate than brown sauce. A properly prepared velouté should have a glossy surface and silky texture without lumps.
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Věneček - a beloved Czech pastry
Věneček is a popular Czech pastry made from choux dough in the shape of a ring, filled with vanilla or whipped cream. The surface is coated with chocolate glaze or fondant. Věnečky are among the most beloved products of Czech pastry shops and are an essential part of festive occasions. Choux dough is unique in that it is first cooked on the stovetop and then baked in the oven. A properly made věneček is hollow inside, light, and full of cream.
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Vepřo knedlo zelo - Czech National Dish
Vepřo knedlo zelo is an iconic dish of roasted pork, bread dumplings, and braised cabbage, beloved in both Czech and Slovak cuisines.
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Vermouth - aromatized wine for cocktails
Vermouth is an aromatized fortified wine flavored with a blend of herbs, spices, and botanical ingredients. The base is white or red wine to which wormwood, coriander, cloves, cinnamon, and dozens of other ingredients are added. There are two main types, dry vermouth, which is light and used in cocktails like Martini, and sweet vermouth, which is darker and used in cocktails like Negroni or Manhattan. Vermouth originates from Italy and its name derives from the German word for wormwood.
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Větrník - traditional Czech cream pastry
Větrník is a traditional Czech pastry made from choux dough, filled with vanilla or caramel buttercream, and topped with caramel glaze. It ranks among the most beloved Czech confections and is an essential item in every Czech bakery. Větrníky are made from classic choux pastry that puffs up during baking, creating a hollow interior perfect for filling with rich cream.
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Viennese coffee - a classic from Vienna's coffeehouses
Viennese coffee is a classic coffee beverage consisting of a double espresso or strong drip coffee served with a generous portion of whipped cream. This iconic drink originates from Viennese coffeehouse culture, inscribed on the UNESCO Intangible Cultural Heritage list. Viennese coffee is traditionally served in a glass goblet, and the cream is not stirred but sipped through.
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Vinaigrette - the foundation of salad dressings
Vinaigrette is a classic salad dressing made from a mixture of oil and vinegar in an approximately 3:1 ratio, seasoned with salt, pepper, and optionally mustard, herbs, or garlic. The name derives from the French word vinaigre, meaning vinegar. Vinaigrette is the foundation of many salad dressings in European and American cuisine, with virtually endless variations.
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Vindaloo, fiery curry from Goa
Vindaloo is a very hot Indian dish from Goan cuisine where meat is marinated in vinegar, garlic and a fiery spice blend, then slowly braised.
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Vinegar - acidic kitchen staple
Vinegar is an acidic liquid produced through the fermentation of alcohol by acetic acid bacteria. There are many types of vinegar depending on the base ingredient, including wine vinegar, apple cider vinegar, rice vinegar, balsamic vinegar, and distilled vinegar. Each type has a distinct flavor and culinary application. Vinegar is used to dress salads, marinate meats, pickle vegetables, and prepare sauces. Apple cider vinegar is popular for its purported health benefits.
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Vínná klobása - a Czech cuisine classic
Vínná klobása is a traditional Czech meat product made from finely ground pork with a characteristically smooth texture and mild flavor. It is among the most popular Czech sausages and is most often consumed boiled or heated in hot water. The name vínná does not relate to wine but likely derives from the German word Wiener, meaning Viennese. It is a popular quick snack food.
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Virado à Paulista - traditional dish from São Paulo
Virado à Paulista is a traditional dish from São Paulo combining rice, beans, pork, collard greens, fried banana, and egg.
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Vlašský salát - a Czech deli classic
Vlašský salát is a traditional Czech salad made from a mixture of diced vegetables, salami, and mayonnaise. Despite its name referencing Italy, it is a typically Czech dish with no connection to Italian cuisine. It consists of boiled carrots, celery, peas, pickles, salami, and mayonnaise. It is a beloved accompaniment to open-faced sandwiches and one of the best-selling deli products in the Czech Republic.
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