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Culinary Glossary


A-B | C-D | E-J | K-M | N-R | S-Z

K

kabocha squash
orange-fleshed winter squash similar to acorn squash

kale
leafy and often green member of the cabbage family of vegetables

Kobe beef

special cattle raised in Kobe, Japan, fed beer, and massaged with Sake

kombu

a long, dark seaweed which is sundried and folded

L

langostinos
spanish word for “prawns”

langues de chat

long, thin, light cookies

lardon

diced and fried bacon

lemongrass
long, thin, lemony leaves used to flavor dishes

lingonberry
small tart red berry member of the cranberry family

littlenecks
small, hard-shell clams often served on the half shell

lyonnaise

a sauce of stock, wine and sautéed onions

M

mâche
green leaves that can be used in salads or steamed

manchego
mellow semi-firm Spanish sheep’s-milk cheese

marinière

shellfish prepared with herbs and white wine

marjoram

mild herb similar to oregano

M

marsala
white wine used in cooking or as a dessert wine

mascarpone

very creamy, buttery, mild cheese

mesclun
a mix of small, young salad greens

meunière
method by which a food is seasoned, dusted with flour,
and sautéed in butter

mignonette
mixture of shallots, wine and
vinegar that accompany oysters

mille-feuille

puff pastry layered with filling

millet
a bland grain cooked like rice

mirepoix
onions, carrots, celery, and herbs sautéed in butter

mirin
sweet wine made from rice

mirliton
white, mild fruit good raw or cooked

miso
Japanese bean paste

mizuma
crisp, feathery salad greens

mole

rich brown sauce of cooked onions, garlic, chiles and
sometimes chocolate

morel

an edible wild mushroom with a smoky nutlike flavor

mousseline
a sauce blended with whipped cream or beaten egg whites

muesli

grain cereal with fruit and nuts

muscat
black or white sweet grape

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