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.
101 articles
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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
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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.
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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.
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Wasabi
Wasabi belongs to the same family as horseradish, has a strong and fiery flavour and is often used in Japanese cuisine, especially sushi.
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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.
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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.
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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.
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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.
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Mandoline
A mandoline is a piece of equipment used to slice fruit and vegetables very thinly, with ruthless efficiency and consistency.
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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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Salsify
Salsify is an unusual root vegetable that is pale, thin and looks a lot like a parsnip. Try it roasted, boiled or added to soup and stews.
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Halloumi
A firm and rubbery Greek cheese that’s made from a mixture of cow's and sheep's milk. Halloumi is very salty in flavour and holds its shape well when cooked.
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Radicchio
Radicchio is a type of chicory, looks a little like a small cabbage and has beautiful white and crimson streaks on its leaves.
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Swiss chard
Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.
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Chine
Chine is butcher’s jargon, meaning to semi-detach the backbone from the ribs, and therefore making the joint easier to carve.
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Par-boil
Par-boiling involves boiling a vegetable briefly in order to reduce the total cooking time needed – perfect for making roast potatoes!
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Persimmon
Persimmon, also know as Sharon fruit, looks a bit like a tomato, is yellowy-orange in colour and has a juicy, sweet pulp inside.
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Physalis
The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin and is part of the nightshade family.
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Polenta
Polenta is made from maize or corn which is then boiled with water until thickened. Cook for 30-40 minutes before adding butter or Parmesan for richness.
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Prosciutto
Prosciutto is an Italian dry-cured ham made from the hind leg of a pig. It has a sweet and salty flavour and is often served raw and thinly sliced.
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Okra
Okra is an unusual vegetable that looks a little like a chunky green bean. Cooked briefly, it has a lovely crunch but becomes more glutinous when cooked.
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Nam pla
Nam pla is a pungent and salty Thai fish sauce made from fermented fish and is wonderful in marinades, as a seasoning or in dipping sauces.
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Noodles
Noodles are a type of pasta used in Asian cooking. There are numerous types which all have varying ingredients, textures and origins.
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Nori
Nori is a crisp, salty, malleable sheet of roasted seaweed. It has a salty and slightly grassy flavour and is best known for its use in sushi.
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Manchego
This classic Spanish cheese is made from Manchega sheep's milk and must be aged for at least 60 days to be considered a proper manchego.
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Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving food to infuse with other flavours before cooking.
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Mascarpone
A rich and creamy Italian cheese made from cow’s cream. It can be used in sweet and savoury dishes alike and is most commonly known for its use in tiramisu.
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Mirin
Mirin is a sweet rice wine used in Japanese cooking. Its syrupy texture makes it a great addition to glazes, broths, marinades and more.
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What is miso paste?
Miso is a salty paste made from fermented soya and literally means 'fermented beans' in Japanese.
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