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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 egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods. eggplant A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name. emulsion A mixture of two liquids that don't normally mix well. It is done by rapid stirring and slowly pouring one liquid into the other. A blender or food processor makes the job very easy. endive One of three types of plants: Belgian endive, which is grown without light to produce white leaves, curly endive with curled, lacy leaves, and escarole. Escarole is the mildest, the other varieties being bitter. essence An oily, concentrated extract from foods, used to flavor certain dishes. evaporated milk Canned milk with about 60% of the water removed. It can be used as a substitute for cream, or mixed with water to substitute for milk. The flavor is somewhat sweeter than either cream or milk, however. extracts Flavorings from various foods, concentrated through evaporation or distillation. Due to their intense flavor, they are added in very small quantities to dishes. fagioli The Italian word for beans, generally meaning white beans. fenugreek Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries. file powder A standard seasoning of Creole cooking. Made from ground, dried sassafras leaves. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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