Gourmet Glossary: G
Galangal: A member of the ginger family, used in a similar manner. Gammon: Cured whole leg of pork, served hot. Garam Masala: A mixture of spices used in [...]
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Galangal: A member of the ginger family, used in a similar manner. Gammon: Cured whole leg of pork, served hot. Garam Masala: A mixture of spices used in [...]
Haddock: White sea fish, with flaky flesh, also available smoked. Haggis: A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings. Hake: White [...]
Ice Cream: A frozen dessert made from cream, or a mixture of cream, milk, sugar, and usually eggs. It can also be made from combination of [...]
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. [...]