adobo sauce
A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking.
amuse-bouche
French, a bite-sized dish served at restaurants before the meal, usually free.
Beaujolais
A fruity wine from France. Beaujolais Nouveau is a young version.
beef Wellington
A fillet of beef wrapped and roasted in pastry.
blind bake
To bake the crust of a pie before filling it.
Calvados
A French brandy made from apple cider.
couscous
A North African dish made from crushed semolina.
dulce de leche
A caramel-like blend of cooked milk and sugar.
farmstead
Generally used to describe a cheese produced solely from the milk of one farm.
ghee
A clarified butter used in Indian cooking.
huitlacoche
Also called corn smut. A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.
kielbasa
A smoked Polish sausage.
locavore
The preferred term for a person who strives to eat locally produced foods.
Marshmallow Fluff
A trademark. Use marshmallow spread unless specifically referring to the Marshmallow Fluff brand.
meringue
A dessert made from egg whites and sugar beaten until stiff, then usually baked.
orecchiette
A small, disk-like pasta.
pears
In general, capitalize most varieties, including Anjou, Asian (also called apple pear), Bosc and Bartlett.
Peppadew
A brand name for jarred red pepper from South Africa.
sashimi
A Japanese dish of thinly sliced raw seafood.
sous vide
A method of cooking in which food is vacuum sealed in plastic bags, then slowly cooked at low temperatures.
tzatziki
A Greek yogurt sauce