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
CHOP
To cut food into (more or less) bite-sized pieces.SLICE
To cut into flat, thin pieces.DICE
To cut food into very small (1/8-to 1/4-inch) cubes.MINCE
To cut into tiny pieces, usually with a knife.MIX
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.BLEND
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.SIFT
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.FOLD IN
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.WHISK
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.WHIP
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.MASH
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.PEEL
The skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.JUICE/SQUEEZE
The natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the process of extracting juice from foods.GRATE
To rub foods against a serrated surface to produce shredded or fine bits.ZEST
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.CRUSH
To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.BOIL
To produce bubbles and vapor when heated.SIMMER
To cook liquid alone or with other ingredients over low heat (never boiling).PUREE
To make food into a paste or thick liquid using a sieve, blender, or food processor.PINCH/DASH/SPRINKLE
As much of a spice or herb as may be taken between the finger and thumb.STEAM
To cook food covered, over a small amount of boiling water. Ideal for vegetables.DRAIN
To remove liquid from food through a strainer or blot it dry through a paper towel.GARNISH
To decorate food to enhance the look of the dish.TOSS
To quickly and gently mix ingredients, such as a salad or pasta using a large spoon and fork.SHRED
To tear into long pieces.DRIZZLE
To slowly pour a very thin stream of liquid over food.SNIP
To cut herbs into small bits.DOLLOP
To make a shapeless blob of something, especially soft food.Show More