Jerusalem Artichoke: A vegetable of the sunflower family, the tubers that are eaten. Julienne: To cut into matchstick shaped pieces. Juniper Berries: Spicy berries used as a flavoring. [...]

Kedgeree: A British traditional breakfast dish, originally from India. Ketchup: An often preserved sauce, the most common being tomato and mushroom. Kirsch: A liqueur distilled from cherries, used [...]

Langoustine: Also known as Norway lobster or scampi. Lard: Rendered and clarified, white pork fat, used for cooking. Larding: Threading small strips of fat (lardons) into the surface [...]

Macadamia: A nut that is native to Australia, with a white kernel. Macaroon: A small almond flavored biscuit or cake. Mace: A spice, used as flavoring. Macerate: To soak [...]

Nasturtium: A plant whose yellow/orange flowers can be used as an ingredient or garnish in salads. Navarin: A French lamb or mutton with potatoes and vegetable stew. [...]

Offal: The internal parts of an animal including brain, heart, kidney, liver, tongue and tripe. Olive: The small oval fruit of the olive tree, early olives are [...]

Pancakes: Thin, flat batter cakes made by shallow fried on both sides. Also known as crêpes. Papaya: A fruit with green skin, with an aromatic, orange flesh. [...]

Quenelle: A round or oval dumpling of minced meat or fish usually poached in stock. Quiche: An open tart or flan with a savory filling. Quince: A fruit [...]

Radicchio: A crisp bitter, peppery variety of chicory. Ragout: A stew of meat, poultry or fish. Raised Pie: A pie made with hot water crust pastry. Ramekin: A small [...]

Sabayon: The French word for a velvety Italian custard called zabaglione. See Zabaglione. Sachet d’ Epices – The term means “bag of spices” and consists of [...]