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.
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
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.
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.
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.
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.
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
Deglaze
Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat.
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.
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.
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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