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Glossary - You Say Bechamel, I Say Veloute ...

Cooking is a science! When you bake and cook, you are using math, chemistry, physics and biology. As with any science or discipline, there is a language to learn. In cooking, many terms are commonly understood. But do you know what 'temper' means? How about 'ganache'? And is there a difference between bearnaise and bechamel? Browse through this ever-expanding list of cooking terms and definitions so every recipe you read will be understandable.

Al Dente
Description of al dente, a cooking term.

Bain Marie
Definition of bain marie.

Baking Powder
Definition of baking powder.

Baking Soda
Definition of baking soda.

Baste
Definition of baste.

Bearnaise
Definition of Bearnaise.

Beat
Definition of Beat.

Bechamel
Definition of bechamel.

Blanch
Definition of blanch.

Blind Bake
Definition of blind bake.

Braise
Definition of braise.

Brown
Definition of brown.

Bruschetta
Definition of bruschetta.

Chop
Definition of chop

Cream
Definition of cream

Crostini
Definition of crostini.

Cut In
Definition of Cut In

Cut
Definition of cut.

Deglaze
Definition of Deglaze

Dice
Definition of dice.

Dock
Definition of dock.

Drippings
Definition of drippings.

Dry Rub
Definition of dry rub.

Emulsify
Definition of emulsify.

Fold
Definition of fold.

Ganache
Definition of ganache.

Gluten
Definition of gluten.

Knead
Definition of knead.

Macerate
Definition of macerate.

Marinade
Definition of marinade.

Marinate
Definition of marinate.

Mince
Definition of mince.

Mise en Place
Definition of mise en place.

Pare
Definition of pare.

Proof
Definition of proof.

Reduce
Definition of reduce.

Roux
Definition of roux.

Scald
Definition of scald.

Seize
Definition of seize.

Simmer
Definition of simmer.

Stir
Definition of stir.

Tailgate
Definition of tailgate.

Temper
Definition of temper.

Truffle
Definition of truffle.

Veloute
Definition of veloute.

Zest
Definition of zest.

Al Dente
Learn the definition of al dente, a cooking term.

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