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.
Gherkin - Very young pickling cucumbers that are packed in brine.
Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Parboil - To partially cook for a given amount of time in boiling water as a preliminary step.
Coriander - Used in both seed and leaf forms, coriander is used throughout the world for its unique flavoring. Also known as Cilantro.
Garnish - To enhance finished foods with flavor or visual appeal by using other edible products on the plate. The most common are herbs, but there are many other possibilites including, but not limited to, fruits, small vegetables and edible flowers.
Stew - To cook foods slowly in a specified amount of liquid in a covered pot or pan.
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