A Blanc: A French term meaning "in white" and identifying foods, usually meats, that aren't browned during cooking. Acetic Acid: The acid in vinegar that comes from a second fermentation of beer, wine or cider. Acidulated Water: Water to which lemon juice or wine vinegar is added,[...]

Bain-Marie: A shallow hot water bath into which another container is placed to cook. Used to distribute heat evenly and prevent scorching. Also used to keep food warm without boiling or over-cooking. Baking Powder: A raising agent that reacts to produce carbon dioxide which expands during baking[...]

Caerphilly: A mild, crumbly, moist, and slightly sour cows’ milk cheese. Calvados: A spirit made from distilled cider, in France. Canapés: Small savory appetizers served with drinks. Cape Gooseberries: A small round fruit. Capers: Small pickled flower buds used as a flavoring. Capon: A castrated cockerel, no longer legal in many[...]

Dandelion: Wild and cultivated leaves used in salads. Dariole: A small cylindrical mold. Date: The stoned fruit of the palm tree. Daube: A method of braising meat, vegetables or fish. Dauphinoise: A slow baked dish containing cream and garlic. Deglaze: To heat wine or other liquid with remaining cooking juices and[...]

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.[...]