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Ingredients defined

achiote [ah-chee-OH-tay] The musky-flavored seed of the annatto tree

arancini [ah-ron-CHEE-nee] An Italian specialty, arancini are balls of rice that
are colored with saffron and stuffed with vegetables and meat, then fried.
Literally translated, arancini means "little oranges"

bechamel [beh-shaw-MELL] A basic sauce made by stirring milk into a roux, a
paste of flour and butter

bento box A lunchtime institution in Japan, a bento box is a small box-like
tray divided into separate compartments that hold small dishes that together
compose a meal

boxty [BOX-tee] A classic Irish dish best described as a thin potato pancake
stuffed with meat and vegetables

brioche [bree-OHSH] A light, buttery bread served by itself, or wrapped
around meat or cheese. Can be either savory, or sweetened with sugar to
suit different dishes

caprese salad [cuh-PRAY-zeh] Literally "in the style of Capri." This familiar
Italian dish features fresh slices of tomato, fresh mozzarella and sprigs of
basil, all drizzled with olive oil and balsamic vinegar

cardoons [car-DOONZ] This rhubarb-like vegetable tastes like a cross
between artichoke, celery and salsify

ceviche or seviche [suh-VEE-chay] An appetizer of fresh raw fish, chopped
and marinated in lime juice, usually combined with cilantro, diced tomato and
green pepper and served with crackers or flat bread. The acidic lime juice
"cooks" the fish, giving it a firm texture

chilaquiles [chill-ah-KEY-les] A dish of scrambled eggs combined with cheese,
tortilla strips, chiles and meat, usually chorizo or chicken

chipotle [chee-POTE-lay] A dried, smoked jalapeno with a dark-brown,
wrinkled skin and a smoky, sweet flavor. Can be sold with or without being
packed in Adobe sauce

coulis [coo-LEE] A thick puree, usually of fruit or vegetables, (sometimes
shellfish), served on its own as a sauce, or used to flavor a soup

demi-glace [DEM-e-glahs] A rich sauce made from pan drippings combined
with stock and wine, then reduced to thicken

dosai [DOUGH-sigh] The Indian take on the crepe, fried until crispy

fricassee [FRICK-uh-see] a hearty stew containing meat that is first sauteed in
butter, then combined with vegetables and seasoned with wine

ganache [gun-OSH] An icing made from melted semi-sweet chocolate and
whipped cream

gastrique [gas-TREEK] A sauce consisting of greatly reduced vinegar and

gelee [gel-LAY] A savory sauce, often reduced wine or stock, thickened with
gelatin. Think gourmet Jell-O

ghee [GEE] Butter that has been clarified, then heated until it starts to turn
brown, taking on a caramel color and nutty taste. Ghee originated in India,
where it is used for frying and sauteing in many recipes. It has a higher
smoke point and stays fresher longer than other oils

grana [GRAH-nuh] From the Italian word for "grain," grana refers to any
hard, crumbly cheese, such as parmesan

gratinee [graw-tee-NAY] Any dish topped with a mixture of cheese or bread
crumbs that is browned under a broiler

harissa [huh-RISS-uh] A spicy Tunisian hot sauce made from ground chiles,
garlic, cumin, corriander, caraway and olive oil

huitlacoche [wheat-law-CO-chay] A fungus that grows under the silk on ears
of corn. The taste is something like that of a mushroom. South of the border,
huitlacoche is considered a delicacy and is added to soups and used to fill

kasu [KAY-soo] Kasu is basically sake lees, what collects at the bottom of sake
tanks after fermentation. The lees are usually pressed into a cheese-like

mache [mahsh] Also known as corn salad, a nutty, slightly bitter field green
usually mixed with other greens in salads; sometimes steamed and served as
a vegetable

mascarpone [moss-car-PONE] A mild, rich, buttery cow's milk cheese with the
consistancy of cottage cheese

mesclun [MESS-klun] A potpourri of young salad greens, often containing
arugula, dandelion, frisee, radicchio and sorrel. Mesclun is often served with
little or no dressing, or simply tossed with olive oil to highlight the natural
nutty, slightly bitter flavors of the greens

Meritage [MARE-ih-tihj] Check that pronunciation key, it rhymes with
"heritage." This wine term, a combination of the words "merit" and
"heritage," was created and copyrighted in 1989 by a group of American
winemakers who wanted a more dignified designation than "table wine" for
wines made from two or more of the grapes traditionally used in Bordeaux
wines. [Because these wines are not made with at least 75 percent of any
single varietal, they can't legally be sold as merlot, cabernet sauvignon, etc.]
Winemakers produce both red and white varieties. The only rules they must
adhere to are: Meritage wines must contain no more than 90 percent of a
single grape; they must be produced and bottled by a U.S. winery from
grapes of an American appellation; they must be the winery's best wine of its
type; and production must be limited to 25,000 cases per year

meuniere [muhn-YAIR] a style of cooking in which meat [usually fish] is
dredged in flour and sauteed in butter

mignardise [min-yard-EEEZ] Small, one-bite sweets, generally presented with
the check, as a thank you from the restaurant

mizuna [mee-ZOO-nuh] A feathery Japanese salad green that sometimes
turns up in higher-quality mesclun salad blends

mochi [MOW-chee] A sticky Asian rice often used in rice cakes and other

nori [NORE-ee] Paper-thin sheets of pressed, toasted seaweed used for
wrapping sushi into rolls

orecchiette [or-eh-KET-ee] Small bowl-shaped pasta. From the Italian word
orecchi, meaning "ears"

paillard [pie-YARD] A veal scallop or thin strip of beef that is flattened and
quickly grilled or sauteed. The name is taken from the 19th century Parisian
restaurateur who originated the preparation

pancetta [pan-CHEH-tuh] A flavorful Italian bacon cured with salt and spices
and used to season sauces, vegetables or meat dishes

panzanella [pahn-zuh-NELL-uh] A rustic Italian salad made from cubed bread,
onions, basil, olive oil, tomatoes and vinegar

pate a choux [pot-ah-SHOO] A French pastry dough that forms a hollow
puff when baked. The puffs are cut in half and filled to make desserts or
savory appetizers

pico de gallo [PEAK-oh day GUY-oh] Spanish for "rooster's beak," this relish
typically consists of coarsely chopped tomatoes, onions and cilantro

prosecco [pro-SAY-co] An inexpensive, dry Italian sparkling wine named for
the grape used to produce it. Typically, prosecco is used to make sparkling
wine cocktails such as bellinis. But as quality has improved, more people are
sipping it straight

puttanesca [poo-tah-NESS-kah] A hearty sauce made from tomatoes, onions,
capers, black olives, anchovies, oregano and garlic that's often served over

quenelle [kuh-NELL] A small, football-shaped dumpling of minced meat, fish
or vegetable formed between the bowls of two spoons

sabayon [saw-bah-YAWN] A foamy custard made by whisking together egg
yolks, wine and sugar. In Italy, it's called zabaglione. Sabayon can be served
on its own or as a topping

saddle A tender cut of meat taken from either side of the spine, technically
the unseparated loin

salsify [SAL-sih-fee] A parsnip-shaped root vegetable with a mild oyster taste
[in fact, salsify is also known as oyster plant], salsify can be eaten on its own,
or used as an ingredient in pies and soups. Salsify is more popular in Europe,
but it shows up in the United States between June and February

spaetzle [SHPATE-zluh] A popular German dish, these tiny dumplings are
often tossed with butter and served as a side

Sauternes [sew-TURN] a sweet wine from western France made from
semillon or sauvignon blanc grapes that are infected with mold and allowed
to shrivel on the vine. The result is an intense, sugary juice

sauce choron or Bearnaise sauce [egg yolks, butter, vinegar, shallots and
tarragon] fortified with tomato puree

shiso [SHE-sew] A green herb that's a member of the basil and mint family.
Often shows up in Japanese dishes

taramasalata [tah-rah-mah-sah-LAH-tah] A Greek specialty consisting of fish
eggs, lemon juice, milk-soaked bread crumbs, olive oil and spices, usually
spread on bread or crackers

tatin [tuh-TAN] An apple tart with the pastry underneath and the fruit on top

tisane [tih-ZAHN] Often called "herbal tea" a tisane is a tea-like drink made
from steeping herbs or flowers in hot water

togarashi [toe-gaw-RAW-she] A small, red Japanese chile, also known as

verjus [ver-ZHOO] A sour liquid made from unripe fruit (usually grapes) used
in recipes instead of vinegar or lemon juice