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.
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