Cooking Glossary — 100+ Essential Cooking & Baking Terms A–Z

Comprehensive A–Z glossary of cooking and baking terms. Clear definitions with practical examples for home cooks, culinary students, and food educators. Free reference — no signup required.

A

Al Dente

Italian for "to the tooth." Pasta or vegetables cooked until firm to the bite — not soft or mushy. See pasta guide

Autolyse

A bread-making technique where flour and water rest 20–60 minutes before adding salt and yeast. Improves gluten development.

B

Bain-Marie

A water bath for gentle, even heating. Essential for melting chocolate, custards, and crack-free cheesecakes. See cheesecake guide

Blanch

Briefly cook food in boiling water, then plunge into ice water. Preserves color, texture, and nutrients.

Braise

Sear at high heat, then cook slowly in a covered pot with a small amount of liquid. Ideal for tough cuts.

Brunoise

A precise knife cut producing tiny (1–3mm) uniform cubes.

C

Caramelize

Heat sugar or foods with natural sugars until golden-brown with rich, nutty flavor. See guide

Cream

Beat butter and sugar until light, fluffy, and pale. Incorporates air for tender baked goods.

D

Deglaze

Add liquid to a hot pan after searing to dissolve the caramelized bits (fond). Essential for pan sauces.

Dutch Oven

Heavy, thick-walled pot with a tight-fitting lid. Ideal for braising, stewing, and baking bread. See sourdough guide

E

Emulsify

Combine two liquids that don't normally mix (oil and water) into a stable mixture. Examples: vinaigrette, mayonnaise.

F

Ferment

Use microorganisms to convert sugars into acids, gases, or alcohol. Produces sourdough, kimchi, kombucha. See sourdough guide

Fold

Gentle mixing technique to preserve air in whipped egg whites and delicate batters.

Fond

Caramelized bits stuck to the pan after searing. Contains concentrated flavor — deglaze to make a sauce.

G

Ganache

Rich mixture of chocolate and cream. Standard ratio: equal parts by weight for pourable ganache. See chocolate recipes

Gluten

Protein network formed when wheat flour is mixed with water and kneaded. Provides bread structure. See gluten-free recipes

K

Knead

Work dough by pressing, folding, and stretching to develop gluten. Typically 8–10 minutes until smooth. See bread recipes

M

Maillard Reaction

Chemical reaction between amino acids and sugars above 140°C (280°F). Produces brown crust, complex flavors in seared meat, toasted bread.

Mirepoix

French flavor base: onion, carrot, celery (2:1:1 ratio). Foundation for soups, stews, and sauces.

Mise en Place

French for "everything in its place." Prepare all ingredients before cooking. Reduces errors and stress.

P

Proof

Final rise of shaped bread dough before baking. Dough should roughly double. See bread recipes

R

Reduce

Boil or simmer liquid to evaporate water and concentrate flavor. Reducing by half doubles intensity.

Roux

Equal parts fat and flour, cooked. White (2 min), blonde (5 min), brown (15+ min). See mac & cheese guide

S

Sear

Cook at very high heat for a deeply browned crust via Maillard reaction. Let it develop color 2–3 minutes per side.

Simmer

Cook just below boiling (85–96°C / 185–205°F). Small bubbles rise gently. See rice guide

Sourdough Starter

Live culture of wild yeast and bacteria for leavening bread. Takes 5–14 days to establish. See sourdough guide

U

Umami

Fifth basic taste — deep, savory flavor. Found in Parmesan, soy sauce, miso, tomatoes, mushrooms.

Z

Zest

Colorful outer citrus peel containing aromatic oils. Remove with microplane, avoid white pith.

This glossary covers 100+ terms. View the full interactive glossary with search, A–Z navigation, and links to step-by-step cooking guides.

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