Cooking Glossary

The techniques and terms you’ll meet in most recipes, defined in plain language.

• Blanch — briefly boil, then plunge into ice water to stop cooking (sets color, loosens skins).
• Braise — sear, then cook slowly in a little liquid; great for tough cuts.
• Caramelize — cook sugars until browned and sweet-savory.
• Deglaze — add liquid to a hot pan to lift the browned bits (fond) into a sauce.
• Dredge — coat food lightly in flour or crumbs before cooking.
• Fold — gently combine a light mixture into a heavier one to keep air in.
• Julienne — cut into thin matchstick strips.
• Proof — let yeast dough rise; also, to confirm yeast is active.
• Reduce — simmer a liquid to evaporate water, concentrating flavor.
• Render — melt fat out of meat slowly.
• Sauté — cook quickly in a little fat over high heat, keeping food moving.
• Sear — brown a surface quickly at high heat for flavor.
• Simmer — cook in liquid just below boiling (gentle bubbles).
• Temper — slowly raise the temperature of one ingredient (like eggs) to prevent curdling; also a chocolate technique.
• Zest — the colored outer citrus peel, or to remove it.

Frequently asked questions

Difference between simmer and boil? Simmering is gentle bubbles below boiling; boiling is vigorous and hotter.

What does deglaze mean? Adding liquid to lift flavorful browned bits from a pan into a sauce.

What is folding? Gently combining mixtures to keep air in — key for light cakes and mousses.