E

emulsion
slowly mixing two normally incompatible liquids so that
they combine

endive
the name for several types of slightly bitter greens often used in salads

escarole
mild endive

étouffée
thick, well-seasoned seafood and vegetable sauce served
over rice

evoo
extra virgin olive oil

F

falafel
ground and seasoned chickpeas pan fried or deep fried

fava
a tan bean similar to a lima bean

fennel
plant with a slight taste of anise; can be eaten raw, cooked, or used as flavoring

fenugreek
sweet and slightly bitter spice

ficelle
a long, thin baguette

flageolet
small and delicate French kidney beans

flambé
“flamed” in French

flan
a pastry tart with a sweet or savory filling; a custard

flauta
a filled and fried corn tortilla

foie gras
rich and buttery goose or duck liver

fontina
an Italian semi-firm cow’s milk cheese; great for melting

formaggio
Italian for “cheese”

Frangelico
a hazelnut-flavored liqueur

frangipane
type of dessert pastry

fricassee, en fricassee
meat sautéed in butter then stewed with vegetables

frisse, frisée
feathery yellowish curly green often used in salads

frites
french word for “french fries”

fromage
French for “cheese”

G

galette
a round, flat cake

Gewürztraminer
mildly spicy German white wine

giardiniera
dish served with mixed vegetables

glacé
French for “glazed”

gnocchi
potato or flour dumplings boiled and served like a pasta

gorgonzola
an aromatic, blue-veined Italian cheese

granité, granita
an icy mixture of sugar, water, and other liquid

grappa
clear Italian alcohol made from grape skins and seeds

gratin, gratinée
any dish covered with cheese or bread crumbs and butter
and baked or broiled

gravlax
raw, thinly-sliced salmon cured in sugar, salt and dill

gruyère
firm cow’s-milk cheese with a sweet, nutty flavor

H

haricot vert
French for “green bean”

harissa
hot sauce made from chiles and spices

hearts of palm
vegetable with slender white stalks and an artichoke flavor

heirloom
naturally pollinated, nonhybrid

hollandaise
creamy sauce made from egg yolks, butter, and lemon juice

homard
French for “lobster”

huitlacoche
a fungus that turns corn kernels black and ten times their normal size

hummus
Middle Eastern sauce of chickpeas, garlic, lemon, sesame seeds, and olive oil

J

jícama
a vegetable like a cross between a potato and an apple

julienne
foods cut into thin strips

jus
French for juice: fruit vegetable and meat