Radicchio:Â A crisp bitter, peppery variety of chicory.
Ragout:Â A stew of meat, poultry or fish.
Raised Pie:Â A pie made with hot water crust pastry.
Ramekin:Â A small china or earthenware dish.
Ratafia Biscuits:Â An almond flavored biscuit.
Ratatouille:Â A vegetable stew with herbs.
Reduce:Â To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove water content.
Reform Sauce:Â An English sauce with port, served with either lamb or game.
Relax:Â To rest pastry after rolling out to prevent shrinkage or meats after cooking.
Render:Â To extract the fat from meat by slow cooking.
Rennet:Â An animal derived substance used to curdle milk when making cheese, vegetarian alternatives are available.
Ricotta: An unripened soft and creamy Italian ewe’s milk curd.
Rice Flour:Â An alternative to wheat flour also used as a thickening agent.
Rice Vinegar:Â A vinegar made from rice wine.
Rillette:Â A smooth paste made from pork or poultry meat cooked in lard.
Rissole:Â A dish made of meat or fish coated with breadcrumbs, shaped into cakes and fried.
Rocket:Â A green salad vegetable with a peppery flavor. Also known as arugula.
Roast:Â To cook meat by direct or radiant heat in an oven.
Rock Salt:Â A salt derived from the seams of compacted underground sources.
Roe:Â The eggs from a female fish (hard roe) or similar glands of a male fish (soft roe),
Roquefort: A French ewe’s milk cheese with blue-green veining.
Rosemary:Â An aromatic shrub with pungent leaves are used either fresh or dried as a flavoring.
Rose Water:Â An essence distilled from fragrant rose petals.
Roux:Â A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
Rump:Â Cut of beef from the lower back.
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Know any good ones we missed? E-mail them to [email protected]