Brine - A water and salt solution used for pickling or preserving.
Beignet - A deep-fried pastry, dusted with confectioner's sugar, made popular in New Orleans.
Cube - Cut into squares, size of which is determined by the recipe, generally between 1/2 to 2-inches.
Boil - To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process.
Hollandaise Sauce - A sauce made with egg yolks, butter, and lemon juice
Hominy - Dried white or yellow corn.
Leek - Resembles a large scallion yet has a mild flavor. Used mainly in soups and stews.
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