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TermDefinition
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.
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.
essence An oily, concentrated extract from foods, used to flavor certain dishes.

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