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TermDefinition
Darjeeling tea A black tea from the Darjeeling province of India.
dash A small measure of an ingredient, generally considered to be about 1/16 teaspoon, though it isn't measured. The cook instead adds a single splash of liquid or a pinch of dry ingredient.
daube A braised French dish of beef, wine, and vegetables.
decant The pouring of wine (generally) from the bottle to another container, slowly, so any sediment remains in the bottle.
deer meat venison.
deglaze The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan. As the liquid reduces, it becomes a sauce flavored by the meat. Usually, stock or wine is used as the liquid.
desiree potato A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.
devein To remove the vein from the back of a shrimp.
dice To cut food into small cubes about 1/4 inch or 5mm across.
dill An annual, pungent herb, used in a variety of dishes and cuisines.
divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.
dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food.
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.
drippings The liquid and melted fat left from cooking meat in a pan.
drizzle To slowly pour a fine stream of liquid over a dish.
dumpling A dough ball cooked in a liquid, such as soup.
Dutch oven A large, normally cast iron, pot with a very tight fitting lid that prevents steam from escaping during cooking.
ea each as in 1 lemon, 1 onion, or whatever.

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