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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 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. fino A Spanish sherry, considered to be one of the world's best. Unlike some sherries, fino should not be aged. fish sauce An Asian liquid made from fermented, salted fish. Used in many Asian cuisines. flambe A dramatic step in cooking where liquor is added to food, warmed, then ignited. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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