Gazpacho - A cold soup that originated in Spain. Ingredients include: tomatoes, bell peppers, onions, celery, garlic, vinegar, and lemon juice.
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.
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.
Julienne - To slice foods in match-size sticks, about 1/8-inch wide and 2-inches long. This can easily be accomplished with a knife by stacking slices, then cutting down very thinly. You can also use a mandoline or a processor or electric mixer blade.
Capers - Pickled flower buds that originate in the Mediterranean.
Gherkin - Very young pickling cucumbers that are packed in brine.
Falafel - Deep-fried balls of chickpeas. Popular in the Middle East and North Africa
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