A
aïoli [ay-OH-lee; I-OH-lee]
A strongly flavoured garlic mayonnaise from the Provence region of southern France. It’s a popular accompaniment for fish, meats and vegetables.

al dente [al-DEN-tay]
An Italian phrase meaning ‘to the tooth’, used to describe pasta or other food that is cooked only until it offers a light resistance when bitten into, but is not soft or overdone.

arborio rice [ar-BOH-ree-oh]
The high-starch kernels of this Italian-grown grain are shorter and fatter than any other short-grain rice. Arborio is traditionally used for risotto because the increased starch lends this classic dish its requisite creamy texture.

arugula [ah-ROO-guh-lah]
Also known as Italian cress, rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavour.

B
bain-marie [bahn-ma-ree]
Hot water bath where a bowl is placed into a larger bowl or saucepan of simmering water. Used to melt ingredients or to provide slow, even cooking.

balsamic vinegar [bal-SAH-mic]
Exquisite Italian vinegar made from white Trebbiano grape juice. It gets its dark colour and pungent sweetness from aging in barrels — of various woods and in graduating sizes — over a period of years. It should be noted that many balsamic vinegars contain sulphites, which are primarily added to inhibit the growth of unfavourable, flavour-detracting bacteria.

barley
This hardy grain dates back to the Stone Age and has been used throughout the eons in dishes ranging from cereals to breads to soups (such as the famous Scotch Broth). Most of the barley grown in the Western world is used either for animal fodder or, when malted, to make beer and whiskey.

Belgian endive [EN-dyv]
Endive is closely related to and often confused with its cousin, chicory. They’re both part of the same botanical family, Cichorium. There are three main varieties of endive: Belgian endive, curly endive and escarole. Belgian endive, also known as French endive and witloof (white leaf) is a small (about 15cm long), cigar-shaped head of cream coloured, tightly packed, slightly bitter leaves.

blood orange
A sweet-tart orange with a bright red or red-streaked white flesh.

bok choy [bahk CHOY]
Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Bok choy is related to, but not the same as, Chinese cabbage.

brunoise [broo-NWAHZ]
A mixture, normally of vegetables, that have been finely diced.

bruschetta [broo-SKEH-tah]
From the Italian bruscare meaning ‘to roast over coals’, this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm.

buffalo mozzarella [maht-suh-REHL-lah]
Hailing from Italy, this is a mild, white fresh cheese. Buffalo mozzarella is the most prized of the fresh mozzarellas. It is made from water buffalo milk.

bucatini [boo-kah-TEE-nee]
Hollow, long strands of pasta that are slightly thicker than spaghetti.

C
calamari [kah-ul-MAHR-ee]
Also called squid. The meat has a firm texture and mild, somewhat sweet flavour.

canola oil
The market name for rapeseed oil, which comes from rapeseeds. It is the lowest in saturated fats of all the oils; only olive oil has more monounsaturated fats. (Saturated fats increase ‘bad’ or LDL cholesterol levels as well as total cholesterol levels. Monounsaturated fats decrease the level of both total and ‘bad’ cholesterol, and increase the level of ‘good’ or HDL cholesterol. Polyunsaturated fats decrease ‘bad’ cholesterol, and maintain the level of ‘good’ cholesterol.)

capers
The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then salted or pickled in a vinegar brine.

chenin blanc [SHEN-ihn BLAHNGK]
An intense, spicy, slightly sweet wine.

chervil
A mild-flavoured herb, and a member of the parsley family. This aromatic herb has curly, dark green leaves with an elusive anise flavour.

coriander
A herb related to the parsley family, native to the Mediterranean and the Orient. The leaves have an extremely pungent odour and flavour.

crépine [kray-pihn]
A casing or wrapping from pig’s caul, which can be ordered from any butcher.

crème fraîche [krehm FRESH]
This is a matured, thickened cream, which has a slightly tangy, nutty flavour and velvety, rich texture.

crêpe [KREHP]
The French word for ‘pancake’, which is exactly what these light, paper-thin creations are.

crostini [kroh-stee-nee]
Small slices of thin toasted bread.

D
dariole [dah-ree-OHL]
A French term referring to a small, cylindrical mould, as well as to the dessert baked in it.

G
gazpacho [gahz-PAH-choh]
A refreshingly cold summertime soup hailing from the Andalucia region in southern Spain.

gelatine [JEHL-ul-tihn]
An odourless, tasteless and colourless thickening agent which, when dissolved in hot water and then cooled, forms a jelly.

Gorgonzola dolce [gohr-guhn-SOH-lay DOHL-chay]
Also called dolcelatte, this soft, mild, blue-veined cheese can be served as either an appetizer or dessert.

J
julienne
Foods that have been cut into thin, matchstick strips.

M
Manchego [mahn-CHAY-goh]
Spain’s most famous cheese, so named because it was originally made only from the milk of Manchego sheep. It is a rich, golden, semi-firm cheese that has a full, mellow flavour.

mascarpone [mahs-kahr-POH-ney]
Hailing from Italy’s Lombardy region, mascarpone is a buttery-rich double-cream to triple-cream cheese made from cow’s milk. It is ivory–coloured, soft and delicate.

miso [MEE-soh]
Also called bean paste, this Japanese culinary mainstay has the consistency of peanut butter and comes in a wide variety of flavours and colours. It is a fermented soybean paste developed by injecting cooked soybeans with a mould cultivated in either a barley, rice or soybean base.

mirin [MIHR-ihn]
A low-alcohol, sweet, golden wine made from glutinous rice. Available in Japanese food markets and the gourmet section of some supermarkets. Also referred to as rice wine.

N
natto [NAH-toh]
Steamed, fermented soybeans with a glutinous texture and strong cheese-like flavour.

O
oyster mushroom
This fan-shaped mushroom grows both wild and cultivated in close clusters, often on rotting tree trunks. Young oyster mushrooms (31⁄2cm in diameter and under) are considered the best.

P
panna cotta [PAHN-nah KOH-tah]
Italian for ‘cooked cream’. It is a light, silky, eggless custard, which is often flavoured with vanilla.

panzanella [pahn-zah-NEHL-lah]
An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar, seasonings and chunks of stale bread.

Parmigiano-Reggiano [pahr-muh-ZHAH-noh reh-zhee-AH-noh]
This Italian hard, dry cheese is made from skimmed or partially skimmed cow’s milk. It has a hard, pale-golden rind and a straw-coloured interior with a rich, sharp flavour. Parmigiano-Reggiano should be aged for 2 years

pecorino [peh-kuh-REE-noh]
This Italian cheese is made from ewe’s milk. There are many varieties in Italy, each characteristic of specific areas. Pecorino Toscano comes with many additives, truffle, pepper, etc. Perhaps the best known is Pecorino Romano but this is quite salty.

pomegranate [POM-uh-gran-uht]
Nature’s most labour-intensive fruit is about the size of a large orange and has a thick, leathery skin that can range in colour from red to pink-blushed yellow. They are grown throughout Asia, the Mediterranean and in California.

prosciutto [proh-SHOO-toh]
Italian for ‘ham’, prosciutto (more correctly prosciutto crudo) is a term broadly used to describe a ham that has been seasoned, salt-cured (but not smoked) and air-dried. The meat is pressed, which produces a firm, dense texture. Italy’s Parma ham is the true prosciutto.

Provolone [proh-voh-LOH-nee]
This southern Italian cow’s milk cheese has a firm texture and a mild flavour. Most Provolone is aged for 2–3 months; however, some are aged 6 months to a year or more. It is an excellent cooking cheese.

R
ratatouille [ra-tuh-TOO-ee]
A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, courgettes, garlic and herbs — all simmered in olive oil. It can be served hot or cold, either as a side dish or as an appetizer with bread or crackers.

reduce
Culinary term meaning to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavour.

risotto [ree-ZAW-toh]
An Italian rice specialty made by stirring hot stock into a mixture of arborio rice and chopped onions that have been sautéed in butter.
risotto rice see arborio rice

rotisserie [roh-THIS-uh-ree]
A unit that cooks food while it slowly rotates. This type of cooking allows heat to circulate evenly around the food while it self-bastes with its own juices.

S
saffron [SAF-ruhn]
The world’s most expensive spice. It originates from the stigma of a small purple crocus flower.

sauté [saw-TAY]
To cook food quickly in a small amount of oil or other fat in a sauté pan over direct heat.

shiitake [shee-TAH-kay]
A mushroom originally from Japan and Korea. The meaty flesh has a full-bodied steak-like flavour.

shimmering
Oil heated to a point where the surface begins to ripple but does not smoke.

skate
Kite-shaped fish. The skate wing’s delicious flesh is firm, white and sweet, not unlike that of a scallop or sole.

soy
Also called soybean or soya bean. It is a legume ranging in size from as small as a pea to as large as a cherry. Soy products are a good source of iron and are low in carbohydrates and high in protein.

T
tofu [TOH-foo]
Also known as soybean curd and bean curd. Custard-like white tofu is made from curdled soymilk. The resulting curds are drained and pressed in a fashion similar to cheese making. It has a bland, slightly nutty flavour that gives it a chameleon-like capability to take on the flavour of the food with which it is cooked.

U
vanilla bean (or, more correctly, pod)
This long, thick pod is the fruit of a luminous celadon-coloured orchid. Available from supermarkets and most specialty food stores. To use vanilla beans, slit them lengthways down the centre and scrape out the thousands of diminutive seeds. These seeds can be added directly to foods. Whole pods that have been used to flavour sauces or other mixtures may be rinsed, dried and stored for reuse.

W
wasabi [WAH-sah-bee]
This Japanese version of horseradish comes from the root of an Asian plant. It is used to make a green-coloured condiment that has a sharp, pungent, fiery flavour.

wasabi caviar
Wasabi-infused flying-fish roe.

wonton wrappers
Paper-thin squares of dough made from flour, water, eggs and salt, and used to make wontons, egg rolls and similar preparations. They can be purchased pre-packaged in some supermarkets and in most Asian food markets.

Z
zabaglione [zah-bahl-YOH-nay]
One of Italy’s great desserts, made by whisking together egg yolks, wine (traditionally Marsala) and sugar. The beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. In France it’s called sabayon or sabayon sauce.