Naan - East Indian flat-bread made with flour.
Deglaze - The process of scraping up all the frond, or browned bits, that collects in the bottom of a pan or skillet after cooking. Liquid is added to the pan and, as it heats up, the bottom is scraped with a spoon or spatula so that the residue is added back into the liquid for lots of extra flavor.
Adobo - A sauce or paste made from a variety of ingredients that may include chiles, salt, vinegar, garlic, and herbs.
Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.
Score - To cut slits into foods before cooking for various purposes, including decoration, ease of cutting after cooking or tenderization. Also, the fat layer of a large cut of meat is often scored so that some of the fat melts out during roasting.
Cube - Cut into squares, size of which is determined by the recipe, generally between 1/2 to 2-inches.
Leek - Resembles a large scallion yet has a mild flavor. Used mainly in soups and stews.
Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.
Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Gherkin - Very young pickling cucumbers that are packed in brine.
Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
Reconstitute - To restore condensed or concentrated foods to their original strength with the addition of liquid, usually water.
Steam - A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapors keep it moist. Steaming is a good alternative to boiling because none of the nutrients or flavor is lost in the liquid.
