word of the day

100 Culinary Terms To Help You Talk, And Cook, A Lot Smarter

Learn your ABCs: Albumen, Butterfly, Carboy
Oct 17, 2012 9:01 am

So you think you know the true meaning of “spa” and “mother”? Think again. Food Republic is here to help brush up your kitchen vocabulary with a composite of 100 of our best Words of the Day. Think of it as a personal cheat-sheet to impress your friends the next time they're over for dinner.

Word of the Day: Barbacoa

Building up your kitchen vocab arsenal
Oct 25, 2011 1:11 pm

Those of you who are Chipotle fans (count us in) may recognize barbacoa as one of the most delicious burrito fillings the chain has to offer. But what you might not know is that barbacoa is traditionally made from the meat of cow's or goat's head. Mmm...cabeza.

Word of the Day: Cuvée

Building up your kitchen vocab arsenal
Oct 17, 2011 1:31 pm

The meaning of cuvée is not so cut-and-dry. What is certain is that it refers to wine, and that it's French. Cuvée comes from the word "cuve" which means vat, so it can be put on the label of any wine that comes from a vat (which are most). It can also be used to denote a specific vintage or batch, while cuvée du patron means "house wine."  

Word of the Day: Alginate

Building up your kitchen vocab arsenal
Oct 12, 2011 1:31 pm

Alginate, or specifically, sodium alginate, is one of the secret ingredients behind molecular cuisine. Perhaps you've been wondering how chefs like Ferran Adria makes spherical ravioli that burst on the tongue, or caviar "pearls" out of fruit juice? It's not magic, just little ol' sodium alginate, extracted from brown algae.

Word of the Day: Jeroboam

Building up your kitchen vocab arsenal
Aug 22, 2011 1:31 pm

The Jeroboam, otherwise known as the "Double Magnum" is a large bottle of wine. How large? Four to six bottles large, depending where in France you happen to be. That's nothing compared to some of the bigger ones, like the Nebuchadnezzar, which holds 20 standard bottles or the hulking Melchizedek, packing 40. 

Where did this behemoth get its name? Well...

Word of the Day: Flambé

Building up your kitchen vocab arsenal
Aug 12, 2011 4:01 pm

This is a French word meaning "flamed," or on fire. Not only is a flambéed dish full of flavor, but it's also dramatic and en fuego. Did we mention that it has to be covered in alcohol first? This cooking method just keeps getting better and better. Not sure what to flambé? Try anything from seafood to chicken. We've even seen ice cream flambe'd. So to...

Word of the Day: Fatback

Building up your kitchen vocab arsenal
Aug 10, 2011 1:35 pm

Fatback is the flavorful layer of fat along the backside of a pig. Because it contains no muscle, unlike the softer fat around the abdomen, it's easy to render completely for lard or process along with ground meat for sausages. Like pork rinds and the king of street foods, chicharrón? That's fatback.

Word of the Day: Panzanella

Building up your kitchen vocab arsenal
Aug 8, 2011 4:31 pm

Panzanella is an Italian bread salad. What? You can make salad out of bread? No, you didn't miss an important memo, Italy simply figured out one more use for something that ordinarily might be thrown out. Panzanella is a tasty and versatile Italian salad of tomatoes, onions, peppers and basil, made tastier by the addition of croutons which haven't been fully toasted. 

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