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
Cook's dictionary
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Laksa
Laksa is a spicy Malaysian soup that you can find all over South East Asia made with coconut milk, rice noodles and either fish or meat.
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Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
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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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Tahini
Tahini is a savoury paste made from sesame seeds and oil – a little like peanut butter. It's most famously known for its use in houmous.
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Tortilla
What is a tortilla? Well, it depends which type you're talking about. Here's our quick guide to both Mexican and Spanish tortillas, with recipes to try.
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Salsa
A salsa is a type of sauce and can vary in form. They are often tomato based, with onions and chillies, but can include any fruit and veg.
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Samphire
Samphire is a vibrant green vegetable, available in the summer months, that is very similar to asparagus and with a fresh, slightly salty flavour.
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Score
Scoring a joint of meat increases the absorption of flavour, allows the fat to drain out without distorting the meat and ensures a crispy skin.
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Shiitake
Shiitake mushrooms are a Japanese mushroom with a white stem and flat brown cap, which keeps its shape well when cooked.
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Star anise
Star anise is a dried, star-shaped spice with a mild but aromatic flavour, often used in both Chinese and Indian cooking.
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Sushi
Sushi is a Japanese dish consisting of sticky rice and a selection of raw dish and vegetables. Examples include maki rolls and nigiri sushi.
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Sweat technique
This unfortunately-named technique involves cooking vegetables slowly in a covered pan, to tenderise them without taking on any colour.
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Pancetta
Pancetta is the Italian equivalent of streaky bacon. It is cured from pork belly has a rich, salty flavour and tends to be quite fatty.
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Roux
A roux is made by mixing equal quantities of butter and flour over heat until a smooth paste forms, in order to thicken sauces and soups.
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What does refreshing vegetables mean?
Refreshing vegetables means to plunge them in cold water immediately after cooking in order to stop the cooking process.
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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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Ricotta
Ricotta is a soft Italian cheese made from the whey of cows’ or ewes’ milk and cream. It is great in desserts and pasta dishes.
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Quesadilla
Quesadillas are the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’ in Spanish), but are made using tortillas instead of bread.
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Tamarind
Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour and is used widely in dishes from India through to South East Asia.
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Pak choi
Pak choi, also known as Chinese chard, white cabbage and bok choy, is a member of the cabbage family and is often used in Chinese cooking.
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Palm sugar
Palm sugar is formed by taking the sap from the flowering stalks of a palm tree and boiling it down. It should have a crumbly texture
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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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En croûte
'En croûte' means, quite simply, ‘in a crust’. This French dish involves wrapping ingredients in a layer of pastry before baking in the oven.
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En papillote
The French term 'en papillote' means to wrap food in a parcel before baking in the oven. It helps seal in flavour, retain nutrition, and keeps everything moist as it cooks in its own steam.
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Daikon
Also known as mooli, daikon is a white Asian radish with a mild, peppery flavour. It has a crisp juicy texture when eaten raw that makes it a popular garnish for sashimi
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Deglaze
Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat.
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Concassé
Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato peeled and deseeded then finely chopped or diced.
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Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.
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Capers
Capers are the buds of a bush native to the Mediterranean. They're widely available, pickled in vinegar or brine and are often served with fish.
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