pantrypedia: a cooking glossary and reference
Cooking comes with its own language, and sometimes the hardest part of trying a new recipe is simply understanding the terms, ingredients, or techniques involved. This glossary and reference guide is here to help. From common cooking terminology to ingredient explanations and helpful kitchen tips, you’ll find quick answers and useful context to make your time in the kitchen a little easier and a lot more enjoyable.
- 8-methyl-6-nonenoyl-CoA
- antioxidant
- aralkylamino compound
- auguste escoffier
- black salt
- cacao
- cane sugar
- capsaicin
- capsaicin synthase
- Capsicum annuum
- Capsicum chinense
- chicken marsala
- chocolate bloom
- cocoa
- cocoa butter
- cocoa mass
- cocoa powder
- compound chocolate
- conching
- coq au vin
- couverture
- decision fatigue
- dry (wine term)
- emulsion
- fat free half-and-half
- flavanol
- fortified wine
- ganache
- gustatory receptor cells
- lengthener
- madeira wine
- marsala wine
- olfactory receptors
- parmesan
- peripheral chemoreceptor
- Phenylethylamine (PEA)
- phenylpropanoid pathway
- port wine
- salsa
- saucier
- seizing
- sous vide
- spinach
- sun-dried tomatoes
- tempering
- Theobromine
- TRPV1 receptors
- vanillylamine
- winnowing
