Glossary

ACORN SQUASH Dark green, ridged, acorn shaped winter squash with orange flesh. Typically split, stuffed, and baked before serving. ADOBO SAUCE A Mexican, dark red paste made from ground Chiles, herbs, and vinegar. Used as a marinade as well as serving sauce. AGLIO Italian for garlic. AGLIO E OILO Italian for garlic and oil, often used as a dressing on pasta.  AHI Hawaiian name for yellowfin or bigeye tuna.  AIOLI A strongly flavored garlic mayonnaise.  AL DENTE A term used for slightly underdone pasta that retains a firm texture.  ALLSPICE Spice made from the berry of a West Indian tree. Its flavor resembles a combination of cinnamon, nutmeg, and cloves. ANDOUILLE A spicy, heavy smoked sausage made from pork typically used in Cajun style dishes. ANGEL FOOD CAKE Light, airy, sponge-type cake made with egg whites but no yokes or other fats.  ANISE Herb in parsley family; flavor resembles licorice.  ANTIOXIDANTS Substances that inhibit oxidation in plant and animal cells.  In cooking, they help prevent food from becoming discolored and rancid.  Many scientists believe that antioxidants may contribute to reducing cancer and heart disease. ANTIPASTO An Italian term referring to hot or cold appetizers, such as cheese, cured meats, olives, smoked fish, and marinated vegetables.  ARBORIO RICE Short grain, high starch rice that is used for making risotto.  ARROWROOT Is used as a thickening agent for puddings, sauces, and other cooked foods and is more easily digested than wheat flour.  ARUGULA Salad green with bitter, peppery, mustard flavor.  Also called Rocket.  AU JUS The natual juices from cooking, served with roasted meats.  AU LAIT French for "with milk," referring to foods or beverages served or prepared with milk. BABA GHANOUSH A Mideastern puree of eggplant, Tahini, olive oil, lemon juice and garlic.  Used as a spread or dip with pita or flatbread.  BAGUETTE French bread that has been formed into a long, narrow, cylindrical loaf; crusty outside but light and chewy inside.  BAKING POWDER A leavener containing baking soda, an acid, and a moisture absorber.  When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause bread and cakes to rise.  BAKING SODA An Alkali used as a leavener in baked goods.  BALSAMIC VINEGAR Vinegar unique to Modena Italy.  Made from the unfermented juice of the white Trebbiano grape, aged 6-10 years.  Aged in wooden barrels. BARLEY Cereal grain that comes from the barley plant, which is a member of the grass family.  Barley has a mild, nutty flavor and chewy texture.  Pearl barley has had the bran removed and the grain has been steamed and polished.  BASIL An herb with a heady fragrance and slight licorice and close flavor.  Use it in salads, pestos, pizza, pasta, meat, and poultry dishes.  BASTE To spoon or bush food as it cooks.  Basting with meat dripping, fat, stocks, or other liquids impart flavor, color, and prevent foods from drying out.  BAY LEAF Strong flavored herb; leaf of laurel tree, used in soups and stews, or with fish.  Discard leaves before serving food.  BEAN SAUCE A salty flavored sauce found in Asian cooking.  Made from fermented soy beans.  Called Miso in Japanese cuisine. BEARNAISE A sauce made with vinegar, tarragon, wine, shallots, and herbs, finished with egg yolks and butter.  Served with fish, meat, eggs, or vegetables.  BEAT To stir rapidly in a circular motion.  100 strokes by hands equals about 1 minute with an electric mixer.  BECHAMEL Basic French white sauce made by stirring milk into a butter-flour roux.  BEIGNET A traditional New Orleans yeast pastry that is deep fried and served hot with a generous dusting of powdered sugar.  BIBB LETTUCE Pale to medium green; small, tender heads; sweet flavor.  BLANCH To immerse in water and boil briefly.  Loosen skin on vegetables and fruits, enhances color, and mellows flavor.  BOK CHOY Also known as Chinese cabbage, the mild bok choy is available year round.  The crunchy white stalks and green leaves are often cooked as a side dish or used in stir fry.  BOSTON LETTUCE Pale green and red varieties, loose head with soft leaves, buttery flavor.  BOUILLON Cubed or in granules, bouillon is compressed and dehydrated beef, chicken, fish, or vegetable stock. It can be used to substitute for stock or broth in soups or sauces when reconstituted. BOUQUET GARNI A mixture of herbs (parsley, thyme, bay leaf) tied in cheesecloth and added to soup, stews or sauces for flavor.  Removed before serving.  BRAISE To brown meat in oil over medium to high heat, adding a small amount of liquid and covering, and then cooking slowly over low heat or in the oven.  This method is generally used for less tender cuts of meat, fish, and some vegetables. BRIE A type of French cheese with a thin, edible crust over a soft, creamy center.  Mild in flavor, it is important to select one that is ripe and resilient to the touch.  BRIOCHE French light, yeast bread, rich with butter and eggs.  BRISKET A less tender cut of beef that requires long, slow cooking.  Best when BRAISED.  BROTH A liquid resulting form cooking vegetables, meat, or fish in water. See BOUILLON.  BROWN To cook quickly over high heat, causing the surface of the food to turn brown while interior stays moist.   BRUSCHETTA Garlic bread made by rubbing slices of toasted bread with garlic cloves, then drizzling with extra-virgin olive oil.  The bread is salted and peppered and then heated and served warm.  BRUSSEL SPROUTS A member of the cabbage family; resemble tiny cabbage heads ranging from 1-1 ½" in diameter (smaller are more tender).  Cut an X in the stem end of each sprout for even heating.  BUNDT PAN A baking pan with a tube in the middle and scalloped sides.  BURRITO A Mexican dish that has a flour tortilla folded and rolled to completely enclose all of the fillings which include shredded or chopped meat, beans, grated cheese, sour cream lettuce, etc. BUTTERMILK A low-fat or fat free milk to which a bacterial culture has been added.  It has a mildly acidic taste.  Sour milk, a combination of milk and lemon juice or vinegar can be used as a substitute in baking recipes.  BUTTERNUT SQUASH This large, tan, smooth skinned winter squash has orange flesh that's often used in soups. Like most squashes it cooks best in its own skin. CAJUN SEASONING There are many Cajun seasoning blends on the market today, most are bold and zesty, representative of Cajun cooking; including garlic, onion, chilies, black pepper, mustard, and celery.   CANNELLONI Large tubes of pasta, which can be stuffed with filling. CAPERS Small, tangy green buds that resemble pepper corns. CHERVIL A delicate herb, chervil is commonly known as French Parsley.  It has a subtle anise flavor is best cooked only briefly.  Can be used as a substitute for parsley.  CHEVRE Cheese made from goat’s milk.  Strong flavor. CHIVES Snip the leaves for a mild onion or garlic flavor. CHORIZO A spicy pork sausage used in Mexican and Spanish cooking.  Mexican chorizo is made with fresh pork; Spanish uses smoked pork. CILANTRO Also known as Chinese parsley, cilantro has a spicy, peppery flavor.  Used in Mexican, Southwestern, and Asian dishes.  The seeds of the cilantro plant are called coriander.  Do not substitute one for the other in recipes.   CLARIFY To clear stock by straining or to clear butter by heating slowly until milk solids separate from the liquid.  Use clarified butter for cooking; discard solids.     CORIANDER An herb in the carrot family; leaves of the plant known as cilantro.  The seed of the plant is used in pickling spices, sausage, pastries, and cookies. CORN Look for healthy green husks that cling tightly to the cob.  Cook the day corn is purchased for the best flavor.  The sugars in corn begin to convert to starch after harvesting. CORN MEAL A meal made from dried corn.  Sold in fine, medium and coarse grinds in blue, yellow or white. COUSCOUS A granular pasta made from semolina. CUMIN Plant in the carrot family; seeds of the plant are used in curry powder and to season meats, pickles, cheeses, sauces and Mexican dishes. DICE To cut into 1/4 to 1/2 inch cubes. DILL Herb in the carrot family; both leaves and seeds are used as seasoning.  Used for pickling cucumbers and in breads, potatoes, vegetabls, soups, salads and seafoods.  Dill is a good salt substitute. DREDGE To coat lightly with flour, bread crumbs or cornmeal before cooking. EDAMAME The Japanese name for green soybeans. EGG ROLL SKIN Pastry wrappers used to encase a filling and make an egg roll.  Egg roll skins are simlar to but larger than wonton skins. EGG SUBSTITUTES A blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring sold in cartons.  It has no cholesterol.  Egg subsitutes can be used in cooking where whole eggs are called for. EGG WASH Egg yolk or egg white mixed with a small amount of water or milk.  Egg washes are brushed on baked goods before baking to give them color and gloss. EGGNOG A blend of milk or cream, eggs, sugar, nutmeg and rum. EGGPLANT Eggplants range in color from purple to white and from round to oblong.  The skin is edible and adds color to many dishes.  Choose eggplants that have a smooth skin and are heavy but not hard. ENDIVE A kind of chicory that produces a small, oblong head of white leaves tipped with yellow, resembles lettuce.  Serve raw or cooked. ENOKI A long (4 to 5 inches), white mushroom with a slender stem topped with a tiny, round cap; mild flavor.  Serve raw or lightly cooked; use in stir fry dishes and salads. ESPRESSO A strong, dark coffee made by forcing steam through finely ground, roast coffee made especially for espresso.  Usually served in shots or with lattes, cappuccinos, and mochas. ETOUFFEE A Cajun dish of a thick, spicy stew or crayfish and vegetables served over white rice. EVAPORATED MILK Canned whole milk from which about half the water has been removed.  Evaporated milk is unsweetened so it cannot be used as a subsitute for sweetened condensed milk. FAJITAS Skirt steak, marinated in a mixture of lime juice, oil, red pepper and garlic for 24 hours before being grilled.  The cooked meat is wrapped in warm tortillas often with lettuce, grilled onions, peppers, refried beans and salsa. FAVA BEANS Large, flat brown oval beans that are sold fresh, dried and canned.  Popular in Mediterranean and Middle Eastern cooking. FENNEL Fennel has a white bulb, stalks and feathery green leaves.  All parts are edible and have an anise flavor that is enhanced when cooked. FETA Greek cheese made from sheep's or goat's milk.  Firm to crumbly with a sharp, tangy and salty flavor. FETTUCCINE Ribbon shaped pasta FINGERLING POTATO Small, elongated potatoes with a creamy, moist interior. FISH SAUCE A strong, pungent brown sauce made by fermenting fish in brine.  Often used in Southeast Asian cooking. FIVE SPICE POWDER  en.wikipedia.org/wiki/Five-spice_powder FLAN A baked custard coated with caramel. FLOUR Finely milled grain from wheat, corn, oats and barley-each producing one or more kinds of flour.  Wheat flours are divided into 2 basic groups:  whole grain and white.  Whole grain wheat flours include whole wheat, graham, and cracked wheat.  White flours are bread, all-purpose, unbleached-all purpose, and cake flour.  They are often enriched with iron and B vitamins to replace nutrients lost when the wheat germ was removed.  Different types of flours cannot be interchanged in recipes. FOCACCIA Italian bread that's shaped into a large, flat round and then brushed with olive oil and sprinkled with salt before baking. FRISEE Delicate green with curly leaves. Usually used in salads. FUSILLI Long, twisted, spaghetti like strands of pasta. GARBANZO BEANS Round, pale yellow legumes that are slightly larger than green beans.  Garbanzos, also called chick peas, have a firm, nutty flavor.  They are the main ingredient in the spread humus and are used in salads and appetizers. GARLIC A pungent bulb related to the onion.  Multiple cloves make up a garlic bulb.  Elephant garlic is more closely related to the leek than regular garlic. GORGONZOLA Cheese with a light tan surface and a light yellow interior marbled with veins of blue-green mold.  Similar to blue cheese but less moist.  Tangy and creamy. GOUDA Creamy yellow cheese that is hard, yet softer than Cheddar.  Flavor is mild and nutty, similar to Edam.  May have a red wax covering. GREAT NORTHERN BEANS Large, plump, white beans, with a mild flavor.  Interchangeable with other white beans. GREEN ONIONS Immature onions.  Also called scallions or spring onions, they have long green stems with small white bulb at the end.  Both stems and bulbs are edible.  GRUYERE Light yellow cheese with a mild, sweet taste. GUMBO A thick Creole stew. HABANERO CHILE A small chile with searing heat.  They are available fresh and dried. HARICOTS VERTS Tender, stringless French green beans. HOISON SAUCE A thick, sweet and spicy sauce made from a mixture of soybeans, garlic, chile peppers and various spices. HOLLANDAISE A rich, creamy sauce made from butter, egg yolks and lemon juice.  Often served with vegetables or on Eggs Benedict. HONEY A thick, sweet liquid made by bees from flower nectar.  Usually, the darker the color the stronger the flavor. HUMMUS A dip made from mashed chickpeas, lemon juice, garlic, and olive or sesame oil.  Often served with crackers or pita. JALAPENO CHILE Smooth, dark green chiles that range from hot to very hot.  Available fresh, canned or dried.  When dried jalapeno chiles are called chipotles. JAMAICAN JERK SEASONING A dry seasoning applied to meat before grilling either by rubbing the seasoning directly on the meat or combining it with a liquid and making a marinade.  Jamaican Jerk is usually made by combining chiles, thyme, spices, garlic, and onions. JERUSALEM ARTICHOKE A small, brown tuber that is a member of the sunflower family.  The flesh is white and crunchy with a flavor similar to the heart of a globe artichoke.  Peel the skin and serve sliced in salads or cook and serve as a side dish. JICAMA Tuber with a crunchy, sweet taste and texture similar to a water chestnut.  Peel the skin and serve cooked or raw. KALAMATA OLIVE A dark colored Greek olive that has a rich and fruity flavor.  Kalamatas are usually sold packed in either olive oil or vinegar. KALE A member of the cabbage family.  Kale has a mild cabbage flavor and comes in many colors.  It can develop a strong unpleasant flavor if not used within 2 days of purchase. KASHA Roasted Buckwheat groats (hulled crushed grain) that have a toasty, nutty flavor. KIWI Also known as the Chinese Gooseberry.  The small, egg size Kiwi's exterior is furry brown and the interior has bright green flesh with tiny edible black seeds. KOHLRABI Bulbous green vegetable that grows above ground.  Kohlrabis resemble turnips but taste like mild cabbage.  Most often steamed or used in stir-fry. KOSHER Food that conforms to strict Jewish Biblical laws.  The laws proscribe what can be eaten, how it should be prepared and how it's stored. KOSHER SALT An additive free, coarse grain salt. LAIT French for milk. LARD Rendered, clarified pork fat. LATKE A pancake made from grated potatoes combined with eggs, onions, Matzo meal and seasonings. LEAVENINGS Leaveners lighten the texture and increase the volume of baked goods.  Baking soda, baking powder and yeast are the most common leaveners. LEEK Related to both garlic and onions the leek looks like an extra large scallion but with a more mild flavor.  The smaller the leek the more tender it will be. LEGUMES Beans, lentils, peanuts, peas and soybeans.  Legumes are rich in carbohydrates and proteins. Linzer Torte en.wikipedia.org/wiki/Linzer_torte LIQUID SMOKE A brownish yellow liquid made by capturing steam from burning wet wood chips, usually Hickory and then condensing it.  Liquid smoke is used to give a grilled taste to foods. MADEIRA Named after the Portuguese island where it's made, Madeira is fortified wine. MAHI-MAHI Also known as Dolphin-fish.  Mahi-mahi is a fish not a dolphin. It's a moderately fat fish with firm flavorful flesh. MANDERIN ORANGE A loose skinned orange that includes clementines, dancy, and tangerines. MANGO Round or oval fruit with a yellow or green skin and orange flesh.  The fruit is sweet and juicy; tastes like papayas and peaches. MARINATE To soak food in seasoned liquid to enhance the flavor and tenderize (meats); marinade is typically a mixture of an acid, such as vinegar or wine, and herbs and spices. MARMALADE Fruit spread that contains small pieces of fruit and fruit peel. MARSALA Marsala is Italy's most famous fortified wine.  It has a rich, smoky flavor.  Because of its unique flavoring substituting Marsala wine when cooking is not recommended. MASA Spanish for dough, masa is the dough used to make corn tortillas.  Masa is made with corn kernels that have been cooked in limewater and then ground into masa flour. MESCLUN Also called salad mix, Mesclun is a mixture of young salad greens.  Can include Arugula, Dandelion, Frisee, Mizuma, Oak Leaf, Radicchio and Sorrel. METTWURST Red, fatty German pork sausage seasoned with corriander and white pepper.  Though it's uncooked, mettwrust is smoked and ready to eat. MEYER LEMON A relatively new memeber of the lemon family the Meyer lemon is a cross between a lemon and an orange.  They have a rounder shape and smoother skin than the more common commercial lemon.  The juice is sweeter and less acidic than regular lemons. MINCE To chop or cut into very small pieces. MIREPOIX; MIREPOIS A mixture of diced carrots, onions, celery and herbs sautéed in butter.  Ham or bacon can be added.  Mirepoix is used to season sauces, soups and stews. MONOSODIUM GLUTAMATE Vegetable protein that enhances the flavor of foods; made from sugar beet or sugar cane molasses or tapioca starch and a small amount of sodium. MONTEREY JACK Creamy white cheese with a smooth texture that has small openings throughout.  Semisoft or hard; flavor is mild to mellow. MOREL Mushroom with a spongy appearance, 2 to 3 inches tall.  Morels have a convoluted, brown surface, and a meaty flavor.  Always cook before eating. MOZZERELLA A creamy white cheese with a mild, delicate flavor; semisoft. MUENSTER A semisoft cheese with a yellow, tan or white rind (which is edible) over a creamy white interior.  Its flavor is mild to mellow. MUSTARD Ground mustard- is a powder produced by grinding the whole yellow mustard seed.  Whole mustard seed- A spice used primarily in pickles.  Prepared mustard- A smooth paste usually composed of mustard seed, vinegar, turmeric and other spices. NAVY BEANS A small white legume, also known as Yankee bean.  The Navy bean got its name from the fact that the US Navy has served it as a staple since the mid-1800's.  Canned pork and beans are made with Navy beans. NEUFCHATEL Soft white cheese with a smooth creamy texture; mild flavor.  Similar to cream cheese but lower in fat. NEW POTATO Small red-skinned potato. NICOISE OLIVES A small, French oval olive cured in brine and packed in olive oil. OKRA Small green pods are a natural thickener when sliced and cooked.  Smaller pods have better flavor and are less fibrous. OLD BAY SEASONING A mixture of seasonings that may include celery seed, mustard, pepper, bay leaves, cloves, pimiento, ginger, mace, paprika and cardamom; used to season seafood, poultry, meats and salads. OLIVE OIL Oil obtained from the olive using pressure, not solvents.  Extra virgin is the finest, highest quality; virgin is pure and not mixed or refined; pure is made from refined oil, fortified with fruity virgin oils; extra light is made from refined oil, fortified with fruity extra virgin oil.  Dark green oil is fruity to slightly tart; golden yellow is sweeter. OREGANO Popular herb for cooking because of its strong flavor and aromatic leaves.  Add oregano to Italian dishes, meat, fish, eggs, fresh and cooked tomatoes, beans and marinades. ORZO Rice shaped pasta. PAD THAI Thailand's most well known noodle dish combines rice noodles, tofu, shrimp, crushed peanuts, bean sprouts, garlic, chiles and eggs. PALM OIL Extremely high in saturated fat (78%) palm oil is extracted from the fruit of the African palm. PANCETTA Known as Italian bacon, pancetta is cured with salt and spices.  Often used to flavor Italian sauces, pasta dishes and vegetables. PANKO Light, crisp Japanese bread crumbs used to coat foods for frying or sautéing. PAPAYA Fruit resembling a large pear.  Flesh is peach-colored; tastes like a combination of peach and berry. PAPRIKA Seasoning made of dried sweet red peppers that have been finely ground. PARMESAN Very hard cheese with a brown or black rind over a yellow interior; flavor is sharp and piquant.  Cheese is aged for a minimum of 10 months. PARMIGIANO-REGGIANO Italy's pre-eminent parmesan cheese has a complex flavor and granular texture that is a result of aging a minimum of 2 years. PARSNIP Parsnips look like white carrots.  Smaller to medium sized parsnips have the best flavor.  After slicing soak in lemon water to prevent darkening. PASTEURIZED PROCESS CHEESE A blend of fresh and aged natural cheeses that have been shredded, mixed and heated with an addition of an emulsifier salt. PASTUERIZATION To kill bacteria by heating milk or other liquids to moderately high temperatures for a short period of time and then rapidly cooling. PECTIN Carbohydrate substance found in pulpy fruits, which causes the fruit to gel when boiled. PESTO Uncooked sauce made of finely chopped herbs mixed with oil, usually fresh basil, garlic, oil, pine nuts and grated cheese. PHYLLO Crisp, thin sheets of pastry. PILAF Rice based dish that always begins with first browning the rice in butter or oil before cooking it in liquid.  Often served with other ingredients such as vegetables, meats, seafood or poultry. PINE NUT Also called Indian nut and pignoli the Pine nut is a high-fat nut that comes from a variety of pine trees.  The nuts are found inside the pine cone which must be heated to ease their removal.  Because of their high fat content they turn rancid quickly and should be stored in an airtight container in the refrigerator. PINTO BEANS Small, oval-shaped kidney beans with pinkish-brown skins and a beige interior; often used in Southwestern and Mexican dishes. POACH To cook immersed in simmering water. POBLANO CHILI A dark green chile with a rich, crisp flavor.  The darker the poblano chili the stronger the flavor.  When dried they're known as Ancho or Mulato chilies. POPPY SEED Seed of the annual flower, frequently used as a topping for breads, rolls, cakes and cookies. PORCINI MUSHROOMS Porcini mushrooms have a rich, earthy flavor similar to hazelnuts. PORTOBELLO MUSHROOMS An extremely large, dark brown mushroom that is the fully mature form of the Crimino, which in turn is a variation of the common cultivated white mushroom.  It has a dense, meaty texture. PRIMAVERA Seasonal vegetables. PROSCIUTTO Very salty ham from Italy. PROVOLONE Soft Italian cheese that is pear-shaped, with a light golden yellow to golden brown surface over yellow-white interior.  Cuts without crumbling; flavor is sharp to piquant. PRUNE Sun ripened plum that is sweet and moist with high fiber and low in fat and sodium. PUREE To mash or process solid food until it is smooth. QUINCE Hard, yellow fruit that looks like an apple; white fruit has a biting taste.  Quince is always served cooked, usually in preserves. QUINOA A staple of South American cuisine, quinoa contains more protein than any other grain.  It contains all eight essential amino acids and is higher in unsaturated fats and has lower carbohydrates than most grains.  It looks like rice but cooks in half the time of rice and swells four times its original volume.  It's available in grain form, as flour, and as pasta. RECONSTITUTE To soak dried food in liquid. REDUCE To concentrate the flavor and decrease the volume of liquid by boiling rapidly in an open pan. RICE VINEGAR Sweet vinegar with a delicate flavor; made from sake mash (the soft pulp that remains after making sake- rice wine). RICOTTA Moist, grainy, soft cheese; uncured, bland but semisweet. ROASTER Chicken over five pounds; 12 weeks or older. ROCK SHRIMP Shrimp with lobster taste; has a hard tail. ROMAINE Lettuce that grows in an elongated head, with long crisp leaves.  Also known as cos lettuce. ROMANO Very hard, granular cheese covered with a hard, brittle rind; flavor is sharp and piquant if ages.  Made from cow's or goat's milk, or a combination of both.  Aged about a year. ROQUEFORT Semisoft white cheese with veins of blue-green mold; pasty texture, sometimes crumbly.  It has a sharp, pepper-spicy flavor.  Made from sheep's milk. ROSEMARY Evergreen shrub of the mint family, its leaves look like long pine needles. ROUX A mixture of melted butter and flour, cooked over low heat to make a sauce base.  The flour taste can be eliminated by cooking and stirring constantly for at least 2 minutes before adding liquid. RUTABAGA Rutabagas have a yellow-orange flesh and a flavor similar to turnips though stronger.  A thin coating of wax is applied to the skin to improve storage but can be peeled away easily.  Rutabagas and turnips can be used interchangeably in cooking. SAFFRON Made from the dried stigmas of the crocus flower, this is one of the most expensive seasonings.  Its deep orange color and flavor enhance dishes using chicken, fish and rice. SALT SUBSTITUTE Often potassium chloride, these seasonings fool the taste buds into perceiving a salt taste.  Some contain no sodium; others have reduced amounts. SAUTE To quickly cook food in butter, fat or oil until lightly brown; takes only minutes, uses higher heat than pan frying SCALD To cook over low heat almost to the boiling point, or until bubbles begin to form around the edge of the liquid. SERRANO CHILES Small, smooth green chili pepper, about 1 1/2 inches long; the flesh has a strong flavor, and the seeds and veins are very piquant. SESAME OIL Heavy oil made from toasted sesame seed, with a strong taste; used to flavor salad dressings. SHALLOTS Small onions with a delicate flavor.  3 to 4 shallots for 1 medium onion. SHITAKE Mushroom with a large, open, deep brown cap, 2 to 5 inches in diameter; caps have a hearty, meaty flavor but white stems are tough and inedible. SNOW PEA Pea with an edible pod.  Remove tip ends and pull away strings on large pods. SOBA NOODLES A dark Japanese noodle made from buckwheat and wheat flour. SOUFFLE Dish made from a simple white sauce to which beaten egg whites and a flavoring or pureé are added; the soufflé is then baked until it puffs up. SOY SAUCE Seasoning sauce fermented from a mixture of soybeans, yeast and salt; high in sodium. SPAGHETTI SQUASH A large watermelon shaped winter squash with a golden flesh that separates into spaghetti like strands when cooked. STANDING TIME Period of time when food continues to cook after being removed from heat source. STEAM To cover and cook with a small amount of boiling water. STEEP To place dry ingredients in warm or hot liquid to release their flavor or color. STEW To slowly cook in liquid in a covered pan in the oven or on the stovetop. STILTON Semisoft to hard cheese, white with veins of blue-green mold; texture is more crumbly than bleu cheese.  Flavor is piquant and spicy, but milder than Roquefort. STIR-FRY A variation of pan frying- meat is thinly sliced and cooked in a wok or skillet at medium high to high temperature, stirring constantly.  Meats, poultry, fish and vegetables, or any combination of these foods, can be stir-fried. STOCK Broth that is produced by cooking meat, poultry or fish bones with vegetables and water; water is boiled down to concentrate the flavor. STOCK POT A tall, narrow, straight-sided pot, used for cooking broths and soups. SUPREME SAUCE an extraodinarily rich melange made by combining equal parts veloute and chicken stock (or veal stock) with mushroom-cooking liquid and heavy cream, and reducing the mixture by 2/3.  The sauce is finished by whisking in butter and cream. SWISS CHARD Chard is part of the beet family.  Use the stems like celery and the leaves like spinach. SWISS EMMENTALER Hard cheese that is pale yellow with large gas holes or "eyes"; waxy with a smooth texture.  Flavor is mild, sweet and nutty. TAHINI A thick paste made of sesame seeds. TAPIOCA A product made ffrom the roots of a tropical plant (the cassava or manioc plant); used to thicken puddings, soups and desserts. TEMPURA Japanese style vegetable and seafood cooking; dip foods in a light batter and deep fry until crisp. TERIYAKI Japanese soy sauce-based marinade. TOFU Also called soybean curd.  Tofu is made by soaking, pureeing, cooking and filtering soybeans through a cloth, producing soy milk.  Then a curdling agent is added, and the mixture is cooked until curds form.  Curds are separated from the liquid and pressed into a clothlined settling box.  Tofu has a spongy appearance; three textures; soft, firm and extra firm. TOMATILLO A fruit used in salsa and other southwestern dishes.  Cooking enhances the flavor. TRUSS To tie poultry legs and wings close to the body before roasting.  Skewers may be used to hold the cavity closed and to keep stuffing inside. TURMERIC Perennial herb that is a main ingredient in curry powder; also flavors and colors prepared mustard.  Used in many pickling and relish mixtures.  May be used as a substitute for saffron. TURNIP Turnips are round with white skin and a purplish band and are available year round.  Can be eaten raw or cooked. ZEST The outermost colored peel of a citrus fruit.  To remove, cut carefully in thin strips, being careful not to include the white pith below.