Cook’s dictionary
Take a scroll through our A to Z of ingredients and techniques…
If you’re baffled by how to bake blind, or flummoxed by farro then find out more…with links to recipes, how-to guides and further reading.
What is buckwheat?
Think buckwheat is a grain? Or a type of wheat? Oddly, it's neither - find out more and see recipes that use buckwheat, including noodles and salads
Fettuccine
What is fettuccine? Fettuccine is a type of long, thick, flat pasta - like ribbons - that is often paired with butter or cream-based sauces.
Tamari sauce
What is tamari sauce, and how do you use it? Find out more about this soy-sauce substitute, and enjoy our vegan recipe as a way to try it.
Wasabi
Wasabi belongs to the same family as horseradish, has a strong and fiery flavour and is often used in Japanese cuisine, especially sushi.
How to bake blind
Baking blind involves pre-baking a pastry case, either partially or completely, before adding your filling. Ceramic or dried beans are usually poured into the pastry case, on top of a sheet of greaseproof paper, to prevent the pastry rising when it is in the oven.
Agar
Agar is often used as a vegetarian alternative to gelatin. It’s most commonly available as flakes or a powder, which forms a firm, clear, mostly flavourless jelly when mixed with water.
Dauphinoise potatoes
Potato dauphinoise was created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning. It's also known as gratin dauphinois.
Gelatin
Gelatin is the gelling agent used to make gummy sweets, marshmallows, trifles and, of course, jellies. It's also used as a thickener in ice cream, margarine and cottage cheese.
Mandoline
A mandoline is a piece of equipment used to slice fruit and vegetables very thinly, with ruthless efficiency and consistency.
Quince
Quince belongs to the same family as apples and pears and looks like a cross between the two. In season between October and December.
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