Ladyfinger - A finger-shaped spongecake that is used in various dessert recipes like Tiramisu.
Emulsify - To bind together liquid ingredients that do not dissolve into each other. Most common is oil into vinegar or citrus juice to make a vinaigrette. The oil is poured very slowly into the acid while whisking or blending vigorously, until the mixture is thickened and the liquids become one.
Brown - Generally, when a recipe says to "brown", it refers to cooking quickly in a hot pan, on the grill or under a broiler until all sides turn golden or brown in color. The purpose is to seal in the juices and add flavor.
Flambé - A method of cooking in which foods are splashed with liquor and ignited.
Dutch Oven - Large deep pots that are covered with a tight-fitting lid.
Pan Fry - To brown and cook foods in fat in a shallow pan, where the fat does not completely cover the food.
Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.
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