Ingredient Descriptions

Adobo: A sauce or paste made from a variety of ingredients that may include chiles, salt, vinegar, garlic, and herbs.

Aioli: A simple mixture of garlic and mayonnaise.

All-purpose flour: An all-around flour with a fine texture that comes either "bleached" or "unbleached".

Allspice: Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg, and cloves. Allspice is used in both savory and sweet dishes.

Anchovy: An oily fish, anchovy fillets often preserved in salt. Anchovy essence is also available. Both used as flavorings.

Anise: A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.

Baking Powder: A leavener that is used to cause breads and cakes to rise

Baking Soda: A leavener, that is used in breads and cakes. Baking soda can also be used to neutralize the acidity in certain dishes

Balsamic Vinegar: Dark brown vinegar from Italy, made from grape juice aged in wooden casks.

Basil: A member of the mint family, basil has a flavor similar to bay leaves and oregano, and somewhat minty. It can usually be found fresh or dried. Fresh basil is used to make pesto.

Bass: White fish with three types: sea, silver and striped.

Bay Leaves: An evergreen shrub, with aromatic leaves. used as a herb both fresh and dried.

Beignet: A deep-fried pastry, dusted with confectioner's sugar.

Black Pepper: Whole peppercorns of varying colors used as a seasoning.

Brisket: A cut of beef from the belly, used for slow roasting, casseroles, stews or mincing.

Brown Sugar: Refined sugar with a thin coating of molasses, not to be confused with raw, unrefined sugar.

Buckwheat: A grain sometimes ground as flour.

Buttermilk: A sour milk that is made by adding microorganisms to whole milk.

Capers: Pickled flower buds that originate in the Mediterranean.

Castor Sugar: Superfine sugar.

Cayenne: A small, hot, chile pepper, usually used ground or in pepper sauces.

Celery Seeds: Dried celery seeds of, used in bread making, egg and fish dishes and Bloody Marys.

Chicon: A single bulb of chicory.

Chili Powder: A spicy blend of ground chile peppers and spices.

Chive: A relative of onion and garlic, chives have and a mild onion flavor. Available fresh and dried.

Chutney: A spicy relish, often preserved.

Cilantro: A pungent, leafy herb resembling flat-leaf parsley. Cilantro is sometimes called Chinese parsley, Coriander, or Mexican parsley. It is available fresh or dried.

Cinnamon: A sweet spice bark used as a flavoring.

Clarified Butter: Butter that has been heated and strained and all impurities removed, cooks at a higher temperature without burning.

Cloves: A sweet, pungent, spice used as a flavoring.

Coconut: The fruit of the coconut palm, used in both sweet and savory dishes.

Cod: A sea fish with flaky, white flesh.

Comino: Ground cumin seeds.

Coriander: Used in both seed and leaf forms for its unique flavoring. Also known as Cilantro.

Corn Syrup: Very sweet syrup similar to golden syrup.

Cornflour: A starch extract used to thicken sauces.

Court Bouillon: A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.

Cro?tons: Small cubes of crispy, fried bread used as a garnish.

Cumin: A spice frequently used in Latin American, Oriental, and Indian cooking. Cumin has a warm, salty-sweet flavor similar to caraway.

Curry Powder: A blend of up to 20 herbs and spices, curry powder is widely used in Indian cooking.

Dill: Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.

Feta cheese: A creamy white Greek cheese made from ewe?s and cow?s milk and kept in brine to give a salty flavor.


Garlic: A bulb made up of sections of "cloves." Garlic is closely related to the onion.

Garlic Salt: A mixture of salt and ground dehydrated garlic powder.

Gelatine: A setting agent, derived from animals, available as a powder or a sheet. Used to make jellies, mousses, etc.

Giblets: The heart, neck, liver, and gizzard of poultry.

Ginger: A root with a peppery, spicy flavor. Ginger is available in fresh root form, ground, crystallized, and candied.

Glucose: The natural sugar, found in fruit and other foods, which is easily absorbed by the body.

Gorgonzola: An Italian cow's milk cheese, pale in color with blue veining.

Gumbo: A thick stew made with vegetables and meats that originated in New Orleans

Halibut: Flat sea fish with firm white flesh.

Hominy: Dried white or yellow corn.

Honey: Naturally sweet, syrupy liquid produced by bees.

Horn of Plenty: A woodland mushroom.

Horseradish: A root. used to make a hot sauce.

Hummus: A thick paste made from chickpeas and spices.

Italian Parsley: Also known as flat-leaf parsley, this plant has a stronger aroma and flavor than the curly-leafed variety.

Jamaican Jerk Spices: A concoction of spices that includes cinnamon, chiles, allspice, cloves, garlic, onions, and thyme.

Lard: Rendered and clarified, white pork fat, used for cooking.

Leek: Resembles a large scallion yet has a mild flavor. Used mainly in soups and stews.

Lemon Grass: A herb with a lemon flavor and odor, used as flavoring.

Mace: The outer skin of the nutmeg seed used for flavoring foods.

Maple Syrup: The sap of the maple tree, popular in the United States and Canada.

Marinade: A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.

Marjoram: A green herb, used as flavoring.

Marsala: A fortified wine from Italy, Marsala is offered either sweet or dry.

Masala: A spice mixture used in Indian cooking that can include mace, coriander, and cardamom.

Mint: A green herb with a range of varieties, used as flavoring.

Molasses: A thick, dark, heavy sweet syrup.

Mozzarella: An Italian water-buffalo milk fresh or un-ripened cheese sold in whey.

Mustard: Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.

Mutton: The meat from mature sheep, dark red in color and rich in flavor.


Noodles: A type of pasta cut into thin flat strips.

Nutmeg: A spicey and aromatic seed that when grated is used to flavor both desserts and savory dishes.

Okra: Green pods mainly used in Southern U.S. dishes.

Olive Oil: The oil that is produced from ripened olives. The highest quality olive oil is Extra Virgin, which is the oil that is pulled from the very first press.

Olive: The small oval fruit of the olive tree, early olives are green, mature olives are black. It's rich oil is used for frying, marinades, dressings and baking.

Oregano: An greenish herb used in a variety of Italian and Mexican dishes available in both in dried and fresh forms.

Oyster Mushroom: A grey or greyish-brown fungus that grows in clumps or clusters.

Paprika: A spice that is made from dried ground sweet red peppers.

Parmesan: Hard, cow's-milk Italian cheese.

Parsley: A green herb used as flavoring, garnish or used as a vegetable.

Pasta: A dough made from durum-wheat semolina, water and sometimes eggs. Sold dried or fresh.

P?t?: A paste or spread made from meat or fish, can be of various textures from smooth to coarse.

Portobello Mushroom: A flat dark open mushroom.

Poussin: A small immature chicken, also called a spring chicken.

Prawn: Shellfish with several different varieties.

Rice Flour: An alternative to wheat flour also used as a thickening agent.

Rice Vinegar: A vinegar made from rice wine.

Ricotta: An un-ripened soft and creamy Italian ewe?s milk curd.

Rock Salt: A salt derived from the seams of compacted underground sources.

Rosemary: An aromatic shrub with pungent leaves are used either fresh or dried as a flavoring.

Rump: Cut of beef from the lower back.

Saddle: The undivided loin from a meat carcass.

Saffron: An expensive spice that is pulled from purple crocus flower. It is used in a variety of dishes for its aromatic flavoring and deep coloring properties.

Sage: A aromatic herb used for flavoring.

Salt Pork: Similar to bacon but has a much higher fat content and is not smoked.

Scallop: A shellfish with firm and white flesh and an orange or pale red coral (roe).

Seasoned Flour: Flour with salt, pepper or spices added used to lightly coat meat or fish before stewing or frying.

Tamarind: A sweet and sour fruit that is used in Indian cooking as well as Worcestershire sauce.

Tarragon: A herb, often with an aniseed flavor, used as a flavoring.

Thyme: A grey-green aromatic leaves and small purple flowers, used as a flavoring.

Topside: Cut of beef from the rear of the animal.

Truffle: An underground rounded, irregular shaped fungus with a distinctive.

Vegetable Shortening: The vegetarian alternative to lard.

Vinaigrette: A simple mixture of oil and vinegar with the addition of herbs and spices.

Vinaigrette: A cold sauce made from a mixture of vinegar, oil, pepper, salt and flavorings used to dress green salads.

Whipping Cream: Cream with a fat content over 35 percent.

White Sauce: A basic bland smooth, thickened sauce used basis of many other sauces.

Worcestershire Sauce: Worcestershire Sauce is a spicy dark brown sauce, used as a flavoring or condiment.

Zest: The thin, brightly colored outer part of the rind of citrus fruits. It contains volatile oils, used as a flavoring.