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.
Gravlax
Gravlax (also knows as 'gravadlax' or 'gravlaks') is a classic Scandinavian dish which literally translated as ‘buried salmon’.
What is gnocchi?
Gnocchi are small Italian dumplings made from potatoes and flour. To cook, simply boil in water for two or three minutes – they are done when they rise to the surface.
Griddle
A griddle pan is very similar to a frying pan, but with no sides and very thick ridges. It's great for achieving a charred flavour and appearance on food.
Kumquat
This bitter-sweet, citrusy berry looks like a mini orange, originates in Asia and can be used in both sweet and savoury dishes.
Goji berries
Goji berries are grown in East Asia, are similar in size and texture to a raisin and taste like a cross between a cranberry and a cherry.
Kohlrabi
Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. It has a subtle flavour and is appealingly tender when cooked.
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.
Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised and served in a creamy white sauce.
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.
Folding
'Folding’ is a specific method of incorporating dry into wet ingredients, for example folding in flour into eggs when making a sponge cake.
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