Couscous - Course semolina that is used in many North African and Middle Eastern dishes. Usually it is steamed and served as a side dish to lamb or other meats.
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.
Irish Soda Bread - Bread that is leavened with baking soda. Currants are often added.
Steep - To soak a food in liquid for a given amount of time. Sometimes, the liquid is hot, as in tea. Other times, as with macerated fruit, the liquid is cold or room temperature.
Dice - To cut into very small pieces, approximately 1/8 to 1/16-inch.
Stir-fry - To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly, until desired or specified doneness.
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.
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