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Kitchen Dictionary

Your cheat sheet to basic cooking. Know your cooking terms!

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B

  • baste

    \ ˈbāst  \
    basted; basting

    Definition of baste

    transitive verb

    : to moisten foods while it cooks especially meat at intervals with a liquid (such as melted butter, fat, or pan drippings) especially during the cooking process to prevent drying and add flavor
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  • brown

     
    \ ˈbrau̇n  \

    Definition of brown

    verb

    to cook food over high heat briefly until the surface turns brown without cooking through the inside. Doing this method adds richness to the flavor.
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C

  • condiment

     noun
    con·​di·​ment | \ ˈkän-də-mənt  \

    Definition of condiment

    : something used to enhance the flavor of foodespecially : a pungent seasoning
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D

  • dry rub

     
    \ ˈdrī \ ˈrəb

    Definition of dry rub

    noun

    a combination of spices and herbs applied to foods as a marinade or flavorful crust. A dry rub is usually applied to steaks before searing it for flavor.
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F

  • flavor

     noun
    fla·​vor | \ ˈflā-vər  \

    Definition of flavor

    1. the quality of something that affects the sense of taste.
    2. the blend of taste and smell sensations evoked by a substance in the mouth.
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G
H

  • herb

     noun
    \ ˈərb  , US also and British usually ˈhərb \

    Definition ofherb

    are any green or leafy part of a plant used for seasoning and flavoring a recipe, but not used as the main ingredient. Basil, parsley, rosemary, thyme, and dill are all herbs.
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M

  • marinate

     
    mar·​i·​nate | \ ˈmer-ə-ˌnāt  , ˈma-rə- \
    marinated; marinating

    Definition of marinate

    transitive verb

    to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender
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  • marinate

     
    mar·​i·​nate | \ ˈmer-ə-ˌnāt  , ˈma-rə- \
    marinated; marinating

    Definition of marinate

    transitive verb

    the process of letting the food stand in liquid that will add flavor and tenderize it. 
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  • mince

     
    \ ˈmin(t)s  \
    minced; mincing

    Definition of mince

    to finely slice ingredients with about 1/16 to 1/8" thickness. This method is done to extract the maximum amount of flavor of the food.

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  • MSG also known as betsin/vetsin in Tagalog is a popular seasoning and flavor enhancer, MSG, or monosodium glutamate, is the purest form of umami, the fifth taste. 
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N
R

  • reduce

     
    re·​duce | \ ri-ˈdüs  , -ˈdyüs \
    reduced; reducing

    Definition of reduce

    verb
    to cook with low heat until water evaporates and liquid thickens to get a concentrated flavor. Commonly done with stews or sauces.
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S

  • searing

     
    sear·​ing | \ ˈsir-iŋ  \

    Definition of searing

    verb
    is cooking an ingredient over very high heat for a brief period of time. Searing seals in the flavor and gives your food a deliciously crusty exterior and a moist, tender interior. This method is commonly used when cooking steaks.
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  • season

     
    sea·​son | \ ˈsē-zᵊn  \

    Definition ofseason

    verb

    to use ingredients like salt, pepper and/or herbs to enhance the flavor of food.

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  • spice

     noun
    \ ˈspīs  \

    Definition of spice

    1: any of various aromatic vegetable products (such as pepper or nutmeg) used to season or flavor foods
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  • steam

     
    \ ˈstēm  \

    Definition of steam

    verb

    uses boiling water, although the ingredients never touch the water itself. By placing a steamer basket above boiling water, the ingredient cooks at 100C without losing any of its flavors to the water.

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U

  • umami

     noun
    uma·​mi | \ ü-ˈmä-mē  \

    Definition of umami

    : the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes
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Z

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