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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 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. etouffee A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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