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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 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. 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. egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods. eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added. 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. empanada A Mexican or Spanish pastry, generally filled with meat and vegetables, though dessert empanadas can be filled with fruit. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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