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.
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.
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.
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.
What is miso paste?
Miso is a salty paste made from fermented soya and literally means 'fermented beans' in Japanese.
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.
Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
Lemongrass
Lemongrass is a citrusy herb, commonly used in Thai cooking. It looks a bit like a spring onion, but is much firmer, and has a woody texture.
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.
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.
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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