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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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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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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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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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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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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Chorizo
Chorizo is a type of Spanish sausage made using pork, peppers and garlic. It's unique spiciness comes from the paprika.
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Farro
Farro is an ancient grain and type of wheat. It has a nutty texture, is similar to barley and needs to be soaked before being cooked.
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Kirsch
Kirsch (German for 'cherry') is a fruit brandy that is very popular in Germany and often enjoyed as an aperetif or post-dinner drink.
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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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Vanilla sugar
Vanilla sugar is made by leaving a split vanilla pod in a jar of sugar to infuse. It's a great way of using up a spent pod by making it go a little further!
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Clarified butter
Clarified butter is rendered butter once all the milk solids have been removed. When butter is melted, it separates into three layers. The top layer is a white frothy foam (the whey), to be skimmed and discarded. The bottom layer is the milk solids.
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Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised and served in a creamy white sauce.
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Lining
Lining your tin with baking paper or tinfoil prevents savoury dishesand desserts from catching and it makes them easier to turn out.
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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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Couscous
Couscous is a versatile cereal made from semolina and water and is a popular alternative to rice and pasta. It's often used in salads and Middle-Eastern and North African cooking.
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Kaffir lime leaf
Kaffir lime leaves are often used in south-east Asian cooking – most commonly Thai cuisine They have an aromatic, citrusy flavour and make an excellent addition to curries, soups or stir-frys.
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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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Shallot
A shallot is a small, hard onion that has a delicate but sweet flavour and should be used in dishes where regular onions would be too powerful.
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Jerusalem artichoke
The Jerusalem artichoke is pinkish in colour and looks like a large lump of root ginger. It’s actually a type of sunflower and its name derives from the Italian for sunflower, 'girasole'.
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