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.
Shiitake
Shiitake mushrooms are a Japanese mushroom with a white stem and flat brown cap, which keeps its shape well when cooked.
Star anise
Star anise is a dried, star-shaped spice with a mild but aromatic flavour, often used in both Chinese and Indian cooking.
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.
Sweat technique
This unfortunately-named technique involves cooking vegetables slowly in a covered pan, to tenderise them without taking on any colour.
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.
Par-boil
Par-boiling involves boiling a vegetable briefly in order to reduce the total cooking time needed – perfect for making roast potatoes!
What does refreshing vegetables mean?
Refreshing vegetables means to plunge them in cold water immediately after cooking in order to stop the cooking process.
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.
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!
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.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door… Enjoy 5 issues for just £5 with our special introductory offer
