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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition dice To cut food into small cubes about 1/4 inch or 5mm across. divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe. double boiler A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning. drained and rinsed When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process. dredge To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food. drizzle To slowly pour a fine stream of liquid over a dish. Earl Grey tea A tea blend from Indian and Sri Lankan teas, named after the former Prime Minister Grey of England. edamame Fresh soy beans, available in Japanese markets and restaurants. eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added. empanada A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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