Gourmet Glossary: E
Eau de Framboise: Raspberry brandy.
Eggplant: American name for aubergine.
Eggwash: Beaten egg and milk, used to glaze pastry or bread.
Emulsify: To combine fats with vinegar or citric juice into a smooth, stable mixture.
Entrecôte: A sirloin beef fillet steak.
Escalope: A thin slice of meat, often fried in breadcrumbs.
Essence or extract: Concentrated aromatic extract from the such as almonds, vanilla, or coffee, used as a flavoring, also available in synthetic form.
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