Cooking can be fun or confusing when cooking terms are not always familiar or sound like another language.


We list terms with fabulous photos for you (and little chefs) to learn “recipe language” as you enjoy your kitchen experience.

Cooking Glossary

To cut food into (more or less) bite-sized pieces.
To cut into flat, thin pieces.
To cut food into very small (1/8-to 1/4-inch) cubes.
To cut into tiny pieces, usually with a knife.
To stir or beat two or more foods together until they are thoroughly combined. May be done with an electric mixer, a rotary beater, or by hand with a wooden spoon.
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.
To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer.
The skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.
The natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the process of extracting juice from foods.
To rub foods against a serrated surface to produce shredded or fine bits.
The outer, colored part of the peel of citrus fruit or to scrape off the outer colored part of the peel of (a piece of citrus fruit) for use as flavoring.
To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
To produce bubbles and vapor when heated.
To cook liquid alone or with other ingredients over low heat (never boiling).
To make food into a paste or thick liquid using a sieve, blender, or food processor.
As much of a spice or herb as may be taken between the finger and thumb.
To cook food covered, over a small amount of boiling water. Ideal for vegetables.
To remove liquid from food through a strainer or blot it dry through a paper towel.
To decorate food to enhance the look of the dish.
To quickly and gently mix ingredients, such as a salad or pasta using a large spoon and fork.
To tear into long pieces.
To slowly pour a very thin stream of liquid over food.
To cut herbs into small bits.
To make a shapeless blob of something, especially soft food.
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