Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 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. enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. escarole A type of endive. Milder than Belgian endive. etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice. Fahrenheit A temperature scale where 32 degrees is the freezing point of water, and 212 degrees is the boiling point. C=(F-32)*5/9. fajitas A Mexican dish of marinated meat fried with onions and peppers, cut into strips, and served with tortillas. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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