Ladyfinger - A finger-shaped spongecake that is used in various dessert recipes like Tiramisu.
Olive Oil - The oil that is produced from ripened olives. The highest quality olive oil is Extra Virgin, which is the oil that is pulled from the very first press.
Stew - To cook foods slowly in a specified amount of liquid in a covered pot or pan.
Debone - To remove the bones from meat or poultry. This is best done with a flexible boning knife so that you can get as close to the bone as possible without losing meat. If in doubt, get a good cookbook that shows the process in stages, or watch the cooking shows. Your butcher will also do it for you, but it's fun to learn how.
Casserole - Concoctions of food that are baked in various-sized deep dishes. Usually all the ingredients are mixed together or layered before cooking and topped with cheese.
Fry - To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food.
Anise - A licorice-flavored plant whose seeds and leaves are used to flavor a variety of dishes.
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.
Blanche - To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
Gherkin - Very young pickling cucumbers that are packed in brine.
Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.
Reconstitute - To restore condensed or concentrated foods to their original strength with the addition of liquid, usually water.
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.
