Kitchen Dictionary

Sage is a spice with a sharp, slightly bitter aroma obtained from the dried leaves of the sage plant. It is used in buttery pasta sauces and meat dishes. Its leaves are also brewed as tea.

Adjika is a spicy Caucasian sauce made by pounding ingredients such as red hot peppers, garlic, coriander, and walnuts. It is used both as a sauce and as a spice blend alongside grilled meats and boiled vegetables.

Advieh is an aromatic Iranian blend that brings together spices such as rosebud, cinnamon, cardamom, and coriander. It adds a sweetish, floral scent to pilaf, casseroles, and meat dishes. Its composition varies by region.

Agar agar is a plant-based gelling agent obtained from seaweed. It sets more firmly than gelatin and stays solid at room temperature; since it contains no animal product, it is preferred in vegan recipes. It is activated by boiling.

Octopus (ahtapot) is an eight-armed, shell-less marine mollusk. As its flesh is firm, it is tenderized by pounding or long cooking. It is eaten as an olive-oil meze and grilled.

Octopus arm is one of the eight suckered arms of an octopus. After being separated from the body and boiled, it's seared on the grill for serving. In presentation, it stands out for its curled shape and suckers.

Aioli is a thick sauce made by emulsifying crushed garlic with olive oil. The traditional recipe contains no egg; modern versions add egg yolk for stability. In Mediterranean cuisine it is served with fish, vegetables, and bread.

Al dente describes the state of pasta in particular being boiled just until it's slightly firm to the bite, not fully soft. This texture leaves a slight firmness at the center of the ingredient. It's the fundamental standard for cooking pasta in Italian cuisine.

A la minute is the approach of cooking a dish fresh at the moment it is ordered, rather than preparing it in advance. In French it means 'in the minute.' It aims to keep freshness and temperature at their peak.

A la carte is a type of service in which the guest selects dishes from the menu individually, each with its own price. Each dish is prepared separately upon order. It offers flexibility as opposed to a fixed menu.

Alfredo sauce is a creamy sauce formed by melting butter and grated parmesan cheese over hot pasta. It takes its name from Alfredo di Lelio, the Rome restaurateur who popularized the recipe in the early 20th century. Versions popular in America also include cream.

Allemande sauce is a derivative made by thickening chicken or veal velouté with egg yolk and lemon juice. Its name means 'in the German style' in French, though its connection to Germany is disputed. It is used with white meat dishes and vegetables.

Allumette is cutting vegetables into sticks thinner than bâtonnet, about 3x3x50 millimeters in size, resembling a matchstick. It takes its name from the French word for match and is most used for thin french fries and garnishes. Because of its thin cut, it ensures even heat distribution and quick cooking.

Amuse-bouche is a single-bite presentation chosen by the chef, served before the meal. It aims to awaken the palate and set the tone for the coming menu. It is not listed on the menu and is served as a complimentary offering.

Anise is a spice obtained from the sweetish, licorice-like aromatic seeds of the anise plant. It is used to flavor drinks such as rakı, as well as flatbreads and pastries. It resembles fennel and star anise but is a different plant.

Crème anglaise is a pourable custard sauce made by cooking milk, egg yolks, and sugar over low heat, without starch, until it coats the back of a spoon. It is poured over desserts or forms the base of derivatives like bavarois and ice cream. In French it means 'English cream.'

Entremet is a multi-component modern cake made by combining layers such as mousse, cremeux, jelly, and sponge cake in a mold and freezing them. The surface is usually finished with a mirror glaze. Each layer is designed to offer a different texture and flavor.

Ribeye (antrikot) is a steak cut from the back region above the ribs, marbled in appearance with thin streaks of fat. As the fat streaks cook, they add flavor and juiciness to the meat. It is preferred for grilled steak.

Anchovy preserve is a product made by curing anchovy or sardine in salt, filleting it, and storing it in oil. It has an intensely salty, umami flavor. It is used in small amounts in pizza, salads, and sauces for deep flavor.

Barley bread is a dense, filling bread made from barley flour or a mixture of barley and wheat flour. Because of barley's low gluten content, it is usually supplemented with wheat flour. It is a traditional bread in the rural kitchens of Anatolia.

Arrabbiata is a sharp Italian sauce made by adding plenty of dried chili pepper to tomato, garlic, and olive oil. Its name means 'angry' in Italian, reflecting the effect of its heat. It is usually served with short pasta shapes like penne.

Aurore sauce is a pinkish derivative made by adding a small amount of tomato purée to chicken or fish velouté. Its name comes from its tone, resembling the color of dawn. It is used with poached eggs and white meat dishes.

Ayran is a refreshing drink made by whisking yogurt with water and salt. It is one of the iconic drinks of Turkish cuisine and is served foamy. It is preferred alongside kebabs, pide, and grilled dishes.

Picking over is the removal of inedible, spoiled, or foreign bits from vegetables, fruits, or legumes by hand or with a tool. It is part of the cleaning stage before cooking. It affects the product's quality and even cooking.

Açma is a soft, ring-shaped bun made from leavened dough enriched with fat and milk. It is known for its texture that pulls apart in layers, and is usually prepared plain or lightly salted. It is commonly eaten at breakfast and among bakery products.

A buffet is a type of service in which many dishes are displayed on long tables and guests fill their own plates. Hot and cold sections are arranged separately. It is common at hotel breakfasts and receptions.

Simmering is keeping a liquid at a low temperature just below its boiling point, so light bubbles form on the surface. This method lets the ingredient cook slowly without falling apart. It's frequently preferred for preparing soups and sauces.

Colostrum is the thick, nutrient-rich milk given by a cow or ewe in the first days after giving birth. When heated, it separates into cheese-like curds, so it is used to make ağız tatlısı (colostrum pudding) and muhallebi. Since it can only be obtained for a short time, it is seasonal.

Baba is a moist dessert made by soaking a small bun baked from yeasted dough in rum syrup. The syrup soaks into the spongy dough, giving it a moist, aromatic texture. It is mostly served with whipped cream.

Almond flour is a gluten-free, oil-rich flour obtained by finely grinding almonds. It is the base ingredient of macarons, financiers, and almond cream. Since it gives a moist texture, it is also used in low-carb recipes.

Bagel is a ring-shaped leavened bread with a hole in the center, boiled in water before baking. The boiling step gives it a glossy, chewy crust and a dense interior. It is coated with sesame or poppy seeds and eaten for breakfast.

Baguette is a French bread shaped long and thin from leavened dough with a crisp crust. Its surface is slashed diagonally before baking and it gains a golden crust in a steam oven. Its interior is open-pored, and its crust is thin and crackly.

Baharat is the proper name of a blend used in Gulf and Levantine cuisine that combines spices such as black pepper, allspice, cinnamon, and cumin. It gives meat, pilaf, and stuffed dishes a warm, deep flavor. While the word generally means "spices" in Arabic, it has also become the name of this particular blend.

Dry rubbing is pressing a dry spice mixture onto the surface of meat or fish. It is also known in English as dry rub. It is applied before cooking to add aroma and create a crust.

Baklava yufka is an unleavened dough rolled out very thinly with starch sprinkled over it. Layers are stacked on top of one another and buttered, forming the base of syrup-soaked desserts such as baklava. Its thinness determines the crispness of the baked dessert.

Honey mustard sauce is a sweet-and-sour sauce made by mixing mustard with honey, vinegar, and a small amount of mayonnaise or oil. It is used as a dipping or spreading sauce for fried foods, salads, and sandwiches.

Fish skin is the thin outer layer covering a fish's flesh. In fish cooked skin-on, it turns crisp when fried; in some recipes it's peeled off and removed instead. On oily fish, the skin is especially flavorful.

Fish belly (göbek) is the prized cut from the fattiest middle-belly section of a fish. Its high fat content gives it a texture that melts in the mouth. The göbek of bonito and Atlantic bonito is especially sought after.

Fish head is the head region of a fish and contains flavorful meat along with the cheek flesh. It's generally simmered to make fish soup and stock. In some cuisines it's also grilled or steamed.

Fish belly is the high-fat meat cut from the lower abdominal section of a fish. Thanks to the fat, it stays moist and flavorful. It's especially valued in oily fish like salmon and tuna.

Canned fish is a product made by cooking cleaned fish and storing it in an airtight can with oil, brine, or sauce. Tuna, sardine, and mackerel are the most common types. It is known for its long shelf life and convenience.

Fish tail is the rear-end section of a fish, a thin cut with little meat. Besides being used in stock and soup, it's also eaten fried in small fish. Its bone ratio is high.

Fish patty meat is fish flesh prepared by removing the bones and skin and then mashing or grinding it. Kneaded with spices and binders, it's used to make fish balls and fish croquettes. Lean, white-fleshed fish are preferred.

Fish bone refers to the thin, pointed bone structures that support a fish's flesh. Removing them with tweezers before eating is important for safe consumption. Larger removed bones are used to make fish stock.

Fish steak (pirzola) is a thick slice obtained by cutting large fish crosswise along with the spine. The bone at its center keeps the slice from falling apart. It's suitable for grilling and baking.

Fish sauce is a dark amber, salty, pungent Southeast Asian sauce obtained by fermenting salted fish for months and straining the liquid. It is used in Thai and Vietnamese cuisine as a flavoring in place of salt.

Fish back is the thick, firm meat section above a fish's spine. Since it has few bones and an even texture, it's preferred for fillets and steaks. It cooks evenly on the grill and in the oven.

Barbecue sauce is a thick, sweet-and-sour American sauce made by simmering tomato paste, vinegar, sugar, and smoky spices. It is used both as a marinade and a table sauce for grilled meat and chicken dishes.

Pressure cooking is a method in which the high pressure that builds up in a closed container raises water's boiling point, shortening the cooking time. The pressure cooker is the most common tool for this technique. Legumes and tough meats soften quickly with this method.

Bâtonnet is cutting vegetables into rectangular sticks about 6x6x50 millimeters in size. In French cuisine it is used both as an independent garnish cut and as an intermediate stage for smaller dice cuts such as brunoise and macédoine. The name comes from the French word for small stick.

Bavarian cream is a light, set cream made by combining crème anglaise, gelatin, and whipped cream. Once poured into a mold and chilled, it is served as a dessert that can stand on its own. Its name means "Bavarian" in French.

Bazlama is a thickish, soft flatbread made from leavened dough rolled into a round shape and cooked on a griddle. Since it uses little yeast, it rises slightly and cooks quickly. It is one of the traditional breads of village tables.

A heating technique where a container is placed over another container of boiling water so the food never touches direct heat. Used for melting chocolate and cooking sauces and creams; the contents don't burn, curdle, or split, and stay smooth. The water shouldn't touch the upper container, and it should only simmer gently.

A bain-marie vessel is an arrangement consisting of boiling water below and a container above, transferring heat indirectly through steam. It prevents scorching in heat-sensitive tasks like melting chocolate and making egg-based custards. It is the physical tool used to apply the bain-marie technique.

Berbere is a spicy and aromatic Ethiopian blend made by combining dried red pepper, fenugreek, coriander, and other spices. It is the base spice of stew-like wat dishes. It is known for its deep red color and intense heat.

Mace is a spice obtained by drying the reddish membrane that surrounds the nutmeg seed. It resembles nutmeg but gives a more delicate and lighter aroma. It is used in sauces, cured meats, and desserts.

Beurre blanc is a light-colored emulsion sauce formed by whisking cold butter piece by piece into a mixture of onion reduced with white wine and vinegar. It differs from hollandaise in that it does not contain egg. It is served especially with fish and seafood.

Beurre manié is a thickener made by kneading equal parts softened butter and flour into a paste. It is added in small pieces to a simmering sauce to give it body. Its difference from a roux is that the flour is not pre-cooked.

Beurre noisette is a hot butter preparation made by melting butter until its milk solids turn hazelnut-brown and its aroma becomes pronounced. In French it means 'hazelnut butter.' It adds a nutty aroma to fish, pasta, and desserts.

Beurre rouge is a version of beurre blanc sauce made using red wine instead of white wine. Cold butter is whisked into the reduced red wine and onion mixture. It is preferred with red meat and game bird dishes.

White pepper is a spice obtained by removing the outer skin of ripened peppercorns before drying. It has a milder, earthier flavor than black pepper. It is preferred in light-colored sauces and soups so it stays invisible.

Beyaz peynir (white cheese) is a salty cheese made by molding the curd of fermented milk and ripening it in brine. It is an essential part of Turkish breakfast. It comes in full-fat, low-fat, and light varieties.

Brain (beyin) is offal obtained from the animal's brain, with a soft, creamy texture. After boiling and cleaning, it is prepared as a salad, pan-fried, or deep-fried. Due to its delicate structure it is cooked with care.

Meringue is a light foam obtained by whipping egg whites and sugar until stiff peaks form. It can be dried at low heat and used crisp, raw, or lightly baked. It is the base and garnish of many desserts; it is known in French as meringue.

Five-spice powder is a Chinese blend prepared by grinding star anise, cloves, cinnamon, Sichuan pepper, and fennel. It aims to balance sweet, bitter, sour, salty, and pungent flavors. It is used in duck, pork, and braised dishes.

A basic white sauce made by adding hot milk to flour toasted in butter (a roux). It's one of the five mother sauces of French cuisine, giving body and thickness to everything from mıhlama to musakka, pasta to gratinéed vegetables. To avoid lumps, add the milk gradually while whisking constantly.

Rosemary is a spice with a pine-like aroma obtained from the needle-shaped dried leaves of the rosemary plant. It is used in roasted potatoes, lamb, and breads. Because its aroma is strong, it is added sparingly.

Steak (biftek) is a slice of meat cut from the beef's tender regions, quickly cooked on the grill or in a pan. It is usually prepared from tenderloin or sirloin. It is served rare, medium, or well done depending on the degree of doneness.

Steak cut is slicing beef into thin pieces at a right angle to the grain. The cutting thickness typically ranges from one to two centimeters and creates a flat surface suited to quick cooking. It is preferred for tender cuts such as beef tenderloin and entrecôte.

Biga is a stiff Italian pre-ferment prepared with little water and yeast. Being firmer than poolish, it gives bread a stronger structure and balanced acidity. It is used in ciabatta and rustic Italian breads.

Thousand Island dressing is a pinkish American salad dressing made by mixing mayonnaise, ketchup, pickles, and chopped vegetables. It is said to take its name from the Thousand Islands region on the Canadian border.

Briefly boiling vegetables for 1–3 minutes then immediately plunging them into ice water (shocking). It fixes the color, preserves the texture, and makes peeling easier. It's also essential for stopping enzyme activity in vegetables before freezing.

Blender is an electric appliance that turns ingredients into a puree or liquid consistency with its sharp blades. It comes in pitcher and hand-held (immersion) types. It's used for pureeing soups and making smoothies and sauces.

Bolognese is a rich meat sauce made by long-simmering minced meat, onion, carrot, and celery with tomato and wine. It takes its name from the Italian city of Bologna and is traditionally served with tagliatelle. The version popularized in Turkey with spaghetti differs from the original.

Bonbon is a bite-sized chocolate made by filling a thin chocolate shell with a filling such as ganache, praline, or caramel. It can be molded and enrobed, or shaped by hand. The name comes from the doubling of the French word bon, meaning 'good.'

Tenderloin (bonfile) is a long cut from the beef's back region that does little work and is therefore very tender. With its lean, delicate texture, it is one of the most prized cuts of red meat. It is quickly cooked as steak or medallions.

Bordelaise is a dark sauce made by combining red wine, bone marrow, and shallot with demi-glace. It takes its name from the wines of the Bordeaux region. It forms a classic pairing with red meats, especially steak.

Boza is a thick, sweetish-sour beverage made by cooking and fermenting millet, bulgur, or other grains. It is served in winter with cinnamon and roasted chickpeas. It has deep roots in the Balkans and Anatolia.

Braising is a technique where meat is first seared at high heat and then cooked slowly for a long time in a closed pot with a small amount of liquid. This two-stage method tenderizes tough cuts of meat. It forms the basis of stew-type dishes.

Brioche dough is a leavened dough enriched with plenty of butter and egg. The high proportion of fat and egg gives an soft interior close to a cake consistency. It forms the base of French breakfast buns and sweet breads.

Brunoise is a cutting technique obtained by dicing vegetables or fruit into small cubes about 2-3 millimeters on each side. The ingredient is first cut into thin strips (julienne), then these strips are cut crosswise to obtain equal small cubes. It is often used in preparing soup, sauce, and garnish.

Buffalo sauce is an orange-colored, sharply spicy American sauce made by mixing hot pepper sauce with melted butter. It takes its name from the city of Buffalo, where it was first served with wing dishes.

A steamer is a pot that cooks ingredients in a perforated basket on top using the steam from boiling water below. Since the ingredients don't touch the water, nutrients and color are better preserved. It is used for cooking vegetables, fish, and mantı.

Steaming is cooking food with steam, in a perforated basket or pot positioned above boiling water without the food touching the water directly. It largely preserves nutritional value and texture. It's preferred for foods like vegetables and mantı.

Bulama is a regional product obtained by boiling grape must to a medium thickness, before it reaches pekmez consistency. It is thinner and less concentrated than pekmez. It is used as a sweetener at breakfast and in desserts.

Leg (but) is the large, generally lean cut of meat from the animal's hind leg. With its low-fat, fibrous structure, it is used in boiling, roasting, and kuşbaşı dishes. Sub-cuts such as eye round (nuar) and top round (tranç) are taken from it.

Steaming in a covered pot (buğulama) is a method where food is cooked in its own steam together with a small amount of liquid in a closed container. The lid keeps the moisture inside so the ingredient cooks without drying out. Steamed vegetables and fish are common in Turkish cuisine.

Béarnaise is a derivative of hollandaise sauce flavored with tarragon, chives, and wine vinegar. It takes its name from the Béarn region of France and is served especially with grilled red meats. Since it is based on an egg yolk-butter emulsion, it requires temperature control.

Kidney (böbrek) is offal obtained from the animal's kidney, with a distinctive odor. Before cooking it is cleaned of its inner membrane and any urine odor. It is eaten grilled and sautéed in a pan.

Carbonara sauce is formed by mixing egg, grated cheese, and fried guanciale with the residual heat of hot pasta. Cream is not part of the traditional recipe; the consistency is adjusted with pasta water. The exact origin of its name, meaning 'coal miner style,' is uncertain.

Carpaccio cut is slicing raw-eaten ingredients such as beef tenderloin or fresh fish into paper-thin, nearly transparent slices. Slice thinness is generally made easier by lightly freezing the meat. It is the basic preparation technique of the classic Italian appetizer carpaccio.

Cevizli sucuk (walnut sausage) is a sweet product made by repeatedly dipping walnuts strung on a thread into grape must thickened with starch, then drying them. It gets its name from its sausage-like shape and has nothing to do with fermented meat sausage. It is known as churchkhela in the Caucasus.

A cezve is a small pot with a long handle and narrow mouth used for brewing Turkish coffee. It is usually made of copper or steel. Its narrow mouth preserves the coffee's foam as it brews.

Chaat masala is an Indian blend with a sour, salty aroma combining black salt, amchur, cumin, and black pepper. It is sprinkled over fruit, snacks, and salads. Its sulfurous black salt gives it a distinctive scent.

Challah is a leavened Jewish bread enriched with egg and a little sugar, usually shaped into a braid. It is known for its soft, slightly sweet interior and glossy surface. It is traditionally served at Shabbat and holiday tables.

Char siu sauce is a dark red, glossy Cantonese marinade prepared by mixing hoisin sauce, honey, soy sauce, and five-spice powder. It takes its name from char siu, the Cantonese roasted pork dish marinated in this sauce.

Charcutière is a derivative obtained by adding finely chopped pickles to Robert sauce. It takes its name from being paired with charcuterie products, especially pork dishes. Its sour, sharp notes balance fatty meats.

Chasseur is a sauce made by reducing mushroom and shallot with white wine, then finishing with demi-glace and tomato. It takes its name, meaning 'hunter' in French, from its pairing with game dishes. It is also frequently used with chicken and veal.

Chateaubriand cut is a thick cut taken from the thickest center section of the beef tenderloin, generally sized as a portion for two people. It takes its name from the nineteenth-century French writer and statesman François-René de Chateaubriand. Due to its thickness, the interior is meant to remain rare.

Cheesecake is a dessert made from a cream prepared with cream cheese, sugar, and eggs, either baked over a biscuit base or set by chilling. The baked version is dense, while the chilled version is light and creamy. It is served with fruit sauce or caramel.

Chermoula is a spiced North African sauce made by mixing cilantro, cumin, garlic, lemon, and olive oil. It is used in Moroccan and Tunisian cuisine both to marinate fish and as a serving sauce. Pepper and spice proportions vary by region.

Cheveux cut is cutting a vegetable into strips as thin as possible, close to the thickness of a hair. Its French-origin name comes from this fineness, as the word itself means hair. It is generally used for ingredients such as potato for quick, crispy deep-frying.

Chia seeds are small, oily seeds that form a gel-like layer when they come into contact with liquid. They are used in pudding, smoothies, and bread, and also serve as an egg substitute for binding. The name comes from the Aztec language, Nahuatl.

Chiffonade is a technique obtained by stacking leafy greens such as basil, lettuce, or spinach, rolling them tightly, and then cutting them into thin strips. It derives from the French word for rag, and it is used to garnish soups, salads, and sauces. The cutting must be done quickly with a sharp knife to prevent the leaf from darkening.

Chimichurri is a cold sauce of Argentine origin prepared by mixing parsley, garlic, red pepper, vinegar, and olive oil. It is used especially as an accompanying sauce alongside grilled meats.

Choron is a pinkish derivative made by adding tomato purée to béarnaise sauce. The tarragon aroma is balanced by the tomato's slight tartness. It is generally used alongside grilled meat and fish.

Choux pastry is a fluid dough obtained by cooking water and butter with flour on the stove and then adding eggs. As the moisture inside evaporates in the oven, it puffs up to form a hollow structure. It forms the base of desserts such as éclairs, profiteroles, and cream puffs.

Chutney is a sweet-and-sour Indian sauce prepared by simmering fruits or vegetables with sugar, vinegar, and spices until thickened. Depending on its consistency, it can be prepared as a fresh purée or as a thick, jam-like sauce.

Château cut is a classic French garnish cut obtained by trimming peeled potatoes into a barrel shape with rounded ends, about seven centimeters long. It is typically served as a large potato garnish alongside roasted meat. It is considered the larger version of the fondant and cocotte cuts.

Ciabatta is a flat, open-pored Italian bread with high hydration, usually made with biga. It is known for its soft, moist interior and thin crust. Its name comes from its flat shape, meaning "slipper" in Italian.

Ciselé is the technique of finely chopping onion or similar vegetables with horizontal and vertical cuts without separating them from the root. It derives from the French verb ciseler, meaning to cut with scissors, and it is one of the most commonly used basic knife movements in the kitchen. Since the onion's root is held in place, the pieces do not scatter during chopping.

Civil cheese is a fresh string cheese made from skimmed milk, pulled into strands and braided. It is a local product of Erzurum and its surroundings. With its low-fat, fibrous structure, it is eaten at breakfast.

Liver (ciğer) is offal obtained from the animal's liver, rich in iron. It cooks quickly and toughens if overcooked. It is eaten pan-fried, grilled, and as Albanian-style liver (Arnavut ciğeri).

Cocotte cut is a reduced version of the château cut, trimming potato into a barrel shape about four to five centimeters long. It is used as a garnish alongside meat dishes served in small casserole dishes. It takes its name from the small casserole dish (cocotte) it is traditionally cooked in.

Concassé is a cutting technique describing the coarse, irregular chopping of tomato, usually peeled and seeded, into small pieces. It derives from the French verb meaning to crush/roughly break, and it is frequently used in sauce and soup bases. The same term can also be used for ingredients other than tomato, such as hazelnuts.

Copeaux is a cutting technique describing the production of thin, curled shavings from ingredients such as chocolate, cheese, or vegetables using a peeler or knife. It comes from the French word for shavings, and it is generally used decoratively in dessert and plate garnishing. The hardness of the ingredient directly affects how the shaving curls.

Coulis is a fluid French sauce made by boiling fruit or vegetables, then puréeing and straining them. It is used as a garnish sauce for desserts and as an accompanying sauce for savory dishes.

Craquelin is a crisp topping made by kneading and thinly rolling out butter, sugar, and flour, placed on top of choux pastry. As the choux rises in the oven, it gives it an even lift and a cracked, crunchy surface. It is used in choux au craquelin and colored profiteroles.

Crudo cut is slicing fresh fish into thin, even slices to be eaten raw. It takes its name from the Italian word for raw and is generally served plainly with olive oil and lemon. It is a presentation style close to sashimi and carpaccio techniques but specific to Italian cuisine.

Cumberland sauce is a sweet-and-sour English sauce made by simmering redcurrant jelly with orange zest, wine, and mustard. It is traditionally served alongside dishes such as cold game and ham.

Curry leaf is an aromatic spice consisting of the glossy green leaves of a tree native to South Asia. It is a different plant from curry powder and is used popped in hot oil. It gives South Indian dishes a citrus-like scent.

Cross cut is slicing a long ingredient crosswise at a right angle to the grain. It is preferred especially for cuts such as steak because it shortens the meat fibers, producing a more tender bite. It is also applied to vegetables to speed up cooking.

Rye bread is a dense, dark-colored bread made by partially or fully replacing wheat flour with rye flour. Since rye flour contains less gluten, its interior structure is dense and moist. It has a distinctive, slightly sour taste.

Minced/ground describes the processed state of an ingredient reduced in size by passing it through a mill or machine. Meat for mincemeat and beans for coffee are processed this way. Though close in meaning to ground, it generally implies a mechanical process.

Pitting is the removal of the hard pit inside a fruit using a knife or a special tool. It is applied to fruits such as cherries, apricots, and apples. The process is done in a way that preserves the fruit's integrity.

Pulled sugar is the process of repeatedly folding and pulling boiled sugar cooked to a specific stage by hand until it takes on a glossy, silky texture. This process is used to shape sugar decorations such as flowers, ribbons, and fine strands. It is a highly skilled sugar art technique.

Steel pot is a durable, hygienic cooking vessel made of stainless steel. An aluminum layer added to its base ensures even heat distribution. It's preferred for its long lifespan and odorless construction.

Çemen is a dark red sauce made by mixing fenugreek seed powder with red pepper, garlic, and water and letting it rest. It is used to coat the exterior of pastırma, a signature specialty of Kayseri cuisine.

Fenugreek is a spice made from the yellowish, slightly bitter seeds of the fenugreek plant. When ground and mixed with water, it becomes the base ingredient of pastırma paste. It is also used in spice blends in Indian cuisine.

Quartering is dividing a carcass or a large piece of meat into four equal or near-equal sections. This process is a preparatory step carried out before smaller breaking-down and portioning operations. It is considered one of the first steps of carcass breakdown in butchery.

Seasoning check is tasting a dish before service to adjust the balance of salt, acidity, and spice. This final taste check ensures the dish comes out balanced. It is a mandatory step before service in professional kitchens.

Çiroz is a preserve made by salting and sun-drying mackerel or horse mackerel that have lost most of their fat. It is known for its firm, dry texture; it is softened in vinegared water and served as a meze. It is a traditional product of Aegean and Istanbul fish culture.

A soup bowl is a deep vessel in which soup and stews are served as individual portions. Its thick walls keep the soup hot for a long time. It comes in handled and handleless varieties.

Çökelek is a low-fat, dry cheese made by heating and souring skimmed milk or buttermilk until it curdles. It is known for its crumbly texture. It is mixed with herbs and used at breakfast and in börek.

Çörek is a broad category of baked goods made from leavened dough, prepared either sweet or savory. It is shaped in various forms such as braids, rings, or rolls, and can be filled with tahini, walnuts, or cheese. It takes different names and shapes depending on the region.

Nigella seed is a spice with a slightly bitter, aromatic character made up of the small black seeds of the nigella plant. It is sprinkled over bread, poğaça, and cheeses. Though it is sometimes confused with black cumin, it is a separate plant.

Thawing is raising the internal temperature of a frozen food to melt the ice crystals and make it ready to cook or consume. Slow thawing in the refrigerator preserves texture better, while leaving it at room temperature increases microbial risk. Thawing in a microwave or in cold water is faster but requires care.

Whipping is processing ingredients like egg whites, cream, or sauce with a whisk or mixer using fast circular motions to add air or homogenize the components. The air incorporated increases the volume of the ingredient and lightens its texture. Whipping by hand takes longer and requires more effort than whipping with a mixer.

Whisk is a tool with a head of flexible wires used to mix ingredients and incorporate air into them. It's used for beating eggs, whipping cream, and blending sauces. It comes in types such as the balloon whisk and the flat whisk.

Dacquoise is a cake base with a crisp exterior and slightly moist interior, made by baking meringue mixed with hazelnut or almond flour. It is placed as a base between cream layers in layered cakes. It takes its name from the town of Dax in France.

Deveining is the opening and pulling out of the dark-colored digestive tract visible on the back of the shrimp, using a thin knife or a toothpick. This process both provides a visually clean look and removes the gritty texture that can be felt in the mouth from the shrimp. It is generally done after peeling the shell and before cooking.

Danish dough is a sweet, leavened dough laminated with butter and generally containing egg and sugar. Its layered structure gives a crisp exterior, while its yeast gives a soft interior. It is used in fruit- and cream-filled breakfast pastries.

Darne describes a thick steak-like slice with a bone in the center, obtained by cutting large round-bodied fish such as salmon or tuna perpendicular to the spine. It is a classic fish portion cut in French cuisine and is generally cooked on a grill or in the oven. In cross-section, both the belly and back sections of the fish can be seen together.

Bay leaf is an aromatic spice made from the dried leaves of the laurel tree. It is added whole to the pot in stocks, stews, and pickles. It is removed after the dish is cooked and is not chewed.

Deglazing is dissolving the flavorful browned bits left in the pan after searing an ingredient by adding a liquid such as wine, stock, or water and bringing it to a boil. The liquid obtained through this process forms the basis of sauce making. It is a common step in preparing sauces in French cuisine.

A slotted spoon is a spoon with holes in its bowl used to lift solid pieces out of a liquid while draining it. It removes boiled food from water and skims foam and excess fat. It is smaller than a colander and shaped like a spoon.

Demi-glace is a rich sauce obtained by mixing espagnole sauce with dark stock in equal proportions and slowly reducing and straining it. It is used as a base sauce in red meat and game dishes. Because its preparation takes a long time, it is generally made in advance in large batches in professional kitchens.

Resting a cooked dish (especially rice) in its own steam with the lid on, after taking it off the heat. The grains draw moisture back into their cells and the flavor settles. Lining the lid with a paper towel absorbs excess steam.

Sea urchin is a marine creature that lives inside a hard, spiny shell. The edible part is the orange gonads inside, which have a sea-flavored, creamy aroma. It's generally eaten raw or in pasta sauce.

Scallop (deniz tarağı) is a bivalve mollusk with a fan-shaped, ridged shell. The edible part is the white, sweetish central muscle and the orange roe. It is quickly seared in butter.

Deep-frying is a method in which food is fully submerged in a large amount of hot oil. The high, steady temperature browns every side of the ingredient evenly. It's generally preferred for battered products.

Desem is the Turkish name for a sourdough starter; it is a natural yeast culture kept alive by feeding it flour and water. A portion is set aside from the dough and stored to be added to the next batch of bread. In Italian, its firm-consistency form is known as lievito madre.

Diable sauce is a hot sauce made by reducing shallots and white wine, finishing with demi-glace, and sharpening it with cayenne pepper. Its name means 'devil' in French, reflecting its hot, sharp character. It is served with grilled chicken and red meats.

Tongue (dil) is offal obtained from the animal's tongue, with a soft, muscular texture. After long boiling, its outer membrane is peeled and it is sliced. It is eaten sliced cold and as tongue cheese, as well as sandwich meat.

Dil peyniri (string cheese) is a cheese made by kneading boiled cheese curd and pulling it into tongue-shaped strips. It has a soft texture that pulls apart into strands. It is eaten at breakfast for its salty flavor.

Slicing is cutting an ingredient into thin, flat pieces with a knife. It is applied to bread, meat, and vegetables for even thickness. The aim is a neat presentation and equalized cooking time.

Resting is letting cooked meat or prepared dough sit at room temperature for a certain time. It allows juices to redistribute evenly in meat and gluten to relax in dough. The duration varies depending on the type and size of the ingredient.

Diplomat cream is a cream lightened by adding gelatin and whipped cream to pastry cream. It combines the airy texture of whipped cream with the flavor of pastry cream. It is preferred as a filling in tarts, éclairs, and layered desserts.

Doenjang is a dark, richly umami Korean paste made by fermenting soybeans for a long time. Though related to Japanese miso, it has a coarser texture and a sharper flavor. It is used in soups, stews, and wrap sauces.

Stuffing is filling hollowed-out vegetables or opened leaves and dough with a filling. It is commonly applied in Turkish cuisine to peppers, eggplants, and stuffed leaf dolma. The filling usually consists of rice, minced meat, or vegetables.

Tomato sauce is a basic sauce obtained by cooking ripe tomatoes with onion and garlic until reduced. It is considered one of the five mother sauces in classic French cuisine, and has countless local variations across world cuisines. It has wide use in pasta, meat, and rice dishes.

Freezing is a long-term preservation method that stops microorganism activity and enzymatic spoilage by lowering food to a temperature below the freezing point. Fast freezing keeps ice crystals small, reducing damage to the texture. This technique should not be confused with the pastry dessert dondurma (ice cream).

Brushing beaten egg (yolk) onto pastries before baking. It gives a golden, glossy surface in the oven. There are also lighter versions made with milk or oil; it's the secret behind the copper shine of poğaça and böreks.

Doubanjiang is a dark red, pungent Sichuan paste made by fermenting broad beans and chili peppers with salt. It gives mapo tofu and many Sichuan dishes deep spiciness and umami. Varieties matured through long fermentation are especially prized.

Chopping is dividing an ingredient into smaller, more workable pieces with a knife. The size of the pieces can be coarse or fine depending on the recipe's needs. It's one of the basic steps in preparing vegetables, fruit, and meat.

A cutting board is a surface for cutting and chopping that protects both the knife and the countertop. It comes in wood and plastic varieties. Using separate boards for meat and vegetables is recommended to prevent cross-contamination.

Dragée is a confection made by coating a core of almond, hazelnut, or chocolate with layers of sugar to give it a hard, glossy shell. It is served at weddings and special occasions, and also used in cake decoration. It is produced by prolonged coating in rotating pans.

Dukkah is a crunchy Egyptian blend prepared by coarsely crushing roasted nuts, sesame, cumin, and coriander. It is served with bread dipped in olive oil. Its name comes from the Arabic root meaning "to pound, to crush."

Piping tip (duy) is a metal or plastic tip fitted to the end of a piping bag that allows cream to be piped into specific patterns and shapes. It has numerous patterns such as star, round, and leaf. It's used in cake and cookie decorating.

Délice cut is a preparation in which a thin fillet of flat fish, generally sole, is folded in half to create an elegant shape. It comes from the French word for delight/delicacy and is preferred for its elegance on classic French serving plates. The folded fillet is generally cooked by poaching.

Cast-iron pan is a heavy pan made of cast iron that retains heat for a long time. Its high heat resistance makes it suitable for searing and oven cooking. With use, it becomes seasoned with oil and develops a natural non-stick surface.

Crushed describes the processed state of an ingredient broken into coarse pieces with a mortar and pestle. Unlike powder grinding, its texture remains coarse and releases aroma more slowly. It is often used for walnuts, spices, and garlic.

Brisket (döş) is a cut of meat from the animal's lower chest area, rich in fat and connective tissue. It becomes tender with slow, long cooking. It is suitable for braising, boiling, and smoking.

Pressure cooker is a pot that builds up internal pressure with its airtight lid, cooking food much faster. The rising pressure raises water's boiling temperature. Dried legumes and tough cuts of meat soften in a short time.

Eclair is a pastry made by piping choux pastry into long shapes, baking it, then filling it with pastry cream and coating the top. It is classically covered with chocolate or coffee fondant. In French it means 'lightning.'

Bread knife is a knife with a long, serrated blade like a saw that slices hard-crusted bread without crushing it. Its serrations cut the crust without pressing down on the interior. Besides bread, it's also used for slicing cake and tomatoes.

A bread basket is a woven or metal basket in which sliced bread and baked goods are presented at the table. The cloth lined inside keeps the bread warm and moist. It is used in restaurants and home tables.

Crumb is the soft, porous interior of bread found beneath the crust. The pockets left by gases produced during fermentation determine the density and air distribution of the interior structure. Whether it is open or tight-pored depends on the dough's consistency and the baking process.

Sourdough starter is a leavening culture matured by mixing flour and water with natural wild yeast and lactic bacteria. It is kept alive by regular feeding and used to leaven bread instead of commercial yeast. It gives bread a slightly tangy flavor and long keeping quality.

Sourdough bread is a bread leavened with a natural sourdough starter developed from flour and water instead of commercial yeast. Long fermentation gives the bread a pronounced sour taste, a thick crust, and a holey interior. Because of its slow fermentation, it takes longer to prepare.

Ekşimik is a fresh dairy product, similar to curd cheese, made by souring and heating skimmed milk. It is eaten in Black Sea region cuisine at breakfast and with corn bread. It can also be prepared by sautéing.

Souring is giving food a sour taste by letting it sit for a certain time through natural fermentation or by adding acid. Lactic acid bacteria carry out this process in dairy products, while wild yeasts do so in doughs. It is a fundamental stage in producing sourdough starter and yogurt.

Sifting is clearing powdery ingredients like flour or powdered sugar of lumps using a sieve. It ensures additives such as baking powder are distributed evenly through the dough. It is commonly applied in pastry making for light-textured products.

Apple cider vinegar is a fruity vinegar made by fermenting apple juice first into alcohol and then into vinegar. It is used in salad dressings, marinades, and beverages. The unfiltered variety contains the mother of vinegar.

Emulsification is turning two normally immiscible oil- and water-based liquids into a stable and homogeneous mixture by whipping or with the help of a binding agent. Natural emulsifiers such as the lecithin in egg yolk facilitate this process. Mayonnaise and vinaigrette are the basic examples of this technique.

Enchilada sauce is a dark red Mexican sauce prepared by boiling and straining dried red chili peppers, tomato, garlic, and spices. It takes its name from the enchilada, the rolled dish that is dipped in this sauce and baked.

Melting is turning a solid ingredient such as butter, chocolate, or sugar into liquid by applying heat. The process can be done directly on the stovetop, in a bain-marie, or in a microwave; the aim is to turn the ingredient into a homogeneous liquid without burning it. Low, controlled heat is preferred for delicate ingredients such as chocolate.

Erişte dough is an unleavened dough kneaded from flour, egg, water, and salt, rolled thin and cut into strips. The cut strips are dried into homemade erişte noodles that can be stored for a long time. It is regionally often cooked alongside soup and pilaf.

Escalope is a flat, wide slice of meat cut at an angle from ingredients such as veal, chicken, or fish, usually pounded with a mallet afterward to make it even thinner. It derives from the French word meaning shell or thin slice. Its thinness makes it suitable for quick cooking over high heat.

Escalopine describes smaller and thinner meat slices than escalope, cut from veal in Italian cuisine. It comes from the Italian word scaloppina and is generally coated in flour or breadcrumbs and fried in butter for use in scaloppine dishes. Although smaller in size than escalope, the cutting logic is the same.

Espagnole is a base sauce made by thickening a dark stock drawn from roasted bones and vegetables with a brown roux. It is regarded as one of the five mother sauces of classic French cuisine and is the starting point for derivative sauces such as demi-glace. Despite its name, its connection to Spain is unclear, and its origin is disputed.

Meat thermometer is a tool used to measure the internal temperature of cooking meat to determine the desired doneness. A reading is taken by inserting it into the thickest part of the meat. It allows rare, medium, and well-done levels to be reached safely.

Mashing is pressing a boiled or soft-textured ingredient with a fork, masher, or mortar to achieve a smooth or semi-coarse consistency. It is often used for ingredients such as potatoes, avocado, and legumes. The process can be done by hand or with mechanical mashers.

Émincé is the cutting of meat or vegetables into thin, short slices, and it also describes sauté-style dishes quickly prepared using ingredients cut this way. The thinness of the cut ensures the ingredient cooks quickly and evenly. It derives from the French verb meaning to slice thinly.

Fermentation is a controlled resting process in which microorganisms such as bacteria, yeast, or mold convert sugars and carbohydrates into acid, gas, or alcohol. This process gives food its characteristic sour taste, textural change, and long shelf life. It has a wide range of applications, from bread leavening to yogurt and pickles.

Fermière cut is cutting cylindrical vegetables such as carrot in half lengthwise and then slicing them into thin half-round pieces. It takes its name from the French word for farmer's wife and is used in country-style soups. The cut gives an irregular but recognizable appearance.

Feuilletine is a crisp, flaky pastry ingredient obtained by crumbling thin crêpe-like wafers. It is mixed with praline and chocolate to create crispy layers. Its name comes from the French word feuilleté, meaning 'layered pastry.'

The soft, lengthwise-cut portion of meat or fish that has been separated from the bone and skin. For fish it means a boneless fillet; for red meat it refers to the most tender muscle on the inner side of the back (the tenderloin family).

Filo dough is an unleavened, very thin dough rolled out to paper thinness. Its name, meaning leaf in Greek, reflects its structure of being layered on top of one another and buttered. It is used in baklava-style desserts and savory börek.

Financier is a small, moist French cake made with almond flour, egg whites, and browned butter. The browned butter gives it a nutty aroma. It is classically baked in small rectangular molds.

Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.

Fine dining is a high-end dining experience combining careful plating, select ingredients, and flawless service. It is presented in small portions with multi-course menus. Visual aesthetics and attention to detail are the defining features.

Fitil cut is cutting a vegetable into very thin, long strips close to the fineness of a hair. It is typically applied to firm vegetables such as carrot and potato for garnish or a crispy accent. Although the name resembles the beef fitil cut, it carries a different meaning.

Controlled ignition of a dish by pouring high-proof liquor over it and setting it alight. The alcohol burns off, leaving a caramelized aroma behind. When trying this at home, keep the pan away from the stove and light the flame from the side, not from above.

Focaccia is a flat Italian bread made by spreading leavened dough onto a tray and baking it with plenty of olive oil. Its surface is dimpled with fingers and seasoned with salt, herbs, or vegetables. It is served as a table bread with a soft interior and an oily, slightly crisp surface.

Fondant is a smooth sugar paste obtained by working sugar syrup at a specific temperature until it solidifies into fine crystals. When heated and made fluid, it is used to coat éclairs and cakes; its kneadable form is preferred for covering cakes. In French it means 'melting.'

Fondant cut is a garnish cut obtained by trimming potato into a cylindrical shape, smaller in size than the château cut. It is typically served first fried and then cooked in stock until soft. It takes its name from the soft texture it acquires by the end of cooking.

A fondue set is an arrangement consisting of a pot that keeps cheese or chocolate warm and flowing over a small burner underneath, along with long forks. Ingredients are dipped into the melted mixture using the forks. It offers a shared, enjoyable dining experience.

Francala is a type of bread made from fine white flour, with a soft interior and thin crust. It is usually made in a long, oval shape from dough enriched with milk or fat. It is a name traditionally used in Turkey to mean quality white bread.

Frangipane is a baked filling made by combining almond cream with pastry cream. It forms the filling of galette des rois and almond tarts. Its name is said to derive from the sixteenth-century Italian Frangipani family.

French meringue is the simplest type of meringue, made by whipping raw egg whites while gradually adding granulated sugar. Since it involves no heating, it must be baked. It is used for meringue shells and bases like dacquoise.

French buttercream is a rich cream made by adding soft butter to egg yolks whipped with boiling sugar syrup. Thanks to the egg yolks it takes on a yellowish color and a velvety texture. It is denser and less sweet than other buttercreams.

A deep fryer is an appliance used to fry ingredients in a large amount of heated oil. Its thermostat keeps the oil at a constant temperature, ensuring even, crispy frying. Its basket allows ingredients to be easily lowered into and lifted out of the oil.

Fındık but (nut-round) is a small, round cut of meat from the inner region of the leg. With its lean, tender texture, it is used for kuşbaşı and skewers. It gets its name from its round, nut-like shape.

An oven mitt is a thick, heat-resistant glove that protects the hand from burns while holding hot trays and pots. It comes in cotton or silicone-coated varieties. It provides safety when taking a tray out of the oven.

Baking sheet is a wide metal tray with a flat or low-rimmed shape used for baking in the oven. Cookies, vegetables, and pastries are baked on it in a single layer. Parchment paper is laid down to prevent sticking.

Baking is the process of cooking food with hot, dry air circulating inside a closed oven. The heat generally reaches every surface of the ingredient evenly, forming a crust on the outside and a soft texture inside. It's applied to many different food groups, from bread and cakes to meat.

Pistachio praline is an aromatic filling made by grinding pistachios with sugar into an oily paste. It is used in creams, bonbons, and cake layers for a pronounced pistachio flavor. In some recipes it is prepared caramelized.

Galeta (rusk) is a hard, long-lasting bread obtained by slicing baked bread and rebaking it to dry it out. Since its moisture is removed, it does not spoil quickly, and it can be ground into rusk crumbs. It is used for coating, meatball mixtures, and dessert bases.

Breadcrumbs are a coating ingredient obtained by finely grinding dried bread. They are used to coat schnitzels and meatballs and to give fried foods a crispy crust. They are also sprinkled on top of gratins to brown them.

Ganache is a cream obtained by mixing hot cream with chocolate until it turns into a smooth emulsion. Depending on its ratio, it can be used as a truffle filling, cake coating, or whipped cream. It can be made with dark, milk, or white chocolate and enriched with butter.

Garam masala is an Indian blend prepared by toasting and grinding spices such as black pepper, clove, cinnamon, and cardamom. Its name means 'warm spice' in Hindi. It is usually added at the end of cooking to add aroma.

A garnish is a complementary element that accompanies a dish or is added on top as decoration. It provides both visual richness and flavor balance. A sprig of parsley, fried onion, or vegetable puree can serve as a garnish.

Waiter service is a type of service in which the order is taken by a waiter and the food is brought to the table. The guest is served without having to get up. It is the classic and most common form of restaurant experience.

Gaufrette is a thin-slice cut obtained by turning the ingredient 90 degrees after each slice on a mandoline blade, creating a lattice or waffle pattern. It comes from the French word for waffle, and it is most commonly used when preparing waffle chips from potato. The pattern is produced thanks to the mandoline's ridged blade.

Gevrek is the name given to simit in Izmir and its surroundings; it is made by shaping leavened dough into a ring, coating it with sesame seeds, and baking it. Compared to Istanbul simit, it is usually thinner and crispier. It is common in the region for breakfast and as a street food.

Gianduja is a chocolate mixture made by grinding roasted hazelnuts together with chocolate into a smooth paste. It originates from the Piedmont region of Italy and is known for its intense hazelnut aroma. It is used as a filling, a coating, and as a confection on its own.

Glaze is a rich French sauce obtained by reducing meat stock or demi-glace over a long simmer until it reaches an almost jelly-like consistency. Used in small amounts, it adds shine and deep flavor to dishes.

Glaçage is a mirror-glossy coating prepared with chocolate, cream, sugar, and gelatin, poured over frozen cakes. When poured at a specific temperature, it forms a smooth, reflective surface. It is used as the finishing coating on modern mousse cakes.

Glaze is a glossy coating made by turning powdered sugar, water, or fruit juice into a thin, fluid mixture and brushing it over baked goods. It forms a thin, smooth layer once dry. It is used to decorate cookies, buns, and cakes.

Gluten is a protein network in wheat and certain other grains that, when kneaded with water, stretches and gives dough its structure. It allows bread to rise and pasta to stay firm. Since too much of it toughens dough, it is worked less in cakes and pastries.

Gochujang is a dark red Korean paste made by combining red chili pepper, glutinous rice, and fermented soybean. It has a spicy, sweet, and umami flavor. It is used in bibimbap, marinades, and sauces.

Goujon is the cutting of fish fillet into thin, long strips, likened to the small river fish gudgeon. This cut is generally used in preparing crispy fish fingers coated in flour, egg, and breadcrumbs before frying. Its smaller form is called goujonnette in some sources.

Gratinéing is browning a dish sprinkled with cheese, breadcrumbs, or sauce under top heat in an oven or salamander until a golden crust forms. The ingredient underneath is usually already cooked. It's commonly used for potato and pasta gratins.

Gravy is a hot sauce made by thickening the meat juices and fat drained from the pan during roasting with flour or starch. It is traditionally served alongside dishes such as turkey, roast, and mashed potatoes.

Gribiche sauce is a cold sauce made by emulsifying hard-boiled egg yolks with mustard and vinegar, then finishing with pickles and herbs. It is considered a reverse-method version of mayonnaise. It is served with cold meats and vegetables.

Guacamole is a cold Mexican sauce made by mashing ripe avocado and mixing it with lemon, onion, cilantro, and salt. It is known for its creamy texture and refreshing taste. It is served with tortilla chips, tacos, and grilled meats.

Guar gum is a thickening and binding agent obtained from the seed of the guar legume. Because it thickens even in cold liquid, it is used in ice cream and sauces. It functions similarly to xanthan gum.

Gözleme is a flat pastry made by rolling out unleavened phyllo-like dough thinly, filling it with mixtures such as cheese, spinach, or potato, and cooking it on a griddle. Both sides are lightly browned and buttered on the griddle. It is one of Anatolia's traditional breakfast and snack-time delicacies.

Güveç is a traditional cooking vessel made of fired clay that delivers heat slowly and evenly. It preserves moisture in meat and vegetable dishes that cook in the oven for a long time. The same name also refers to the dish cooked in it.

Stew cut is cutting meat into cubes with sides of about three to four centimeters. It is used in dishes cooked over a long, low simmer such as stews, kavurma, and yahni. The cube size allows the meat to soften over a long cooking time without falling apart.

Aleppo pepper is a pepper flake from the Aleppo region of Syria, with medium heat and a fruity aroma. It is known for its slightly oily, moist texture. It is used in Middle Eastern dishes and mezes.

Slicing into rounds is cutting cylindrical vegetables like carrots or cucumbers crosswise into thin round slices. In French cuisine it's called rondelle. It's preferred for salads and decorative presentations.

Ring cut is the slicing of hollow or cylindrical ingredients such as onion, calamari, or pepper into equally thick rings perpendicular to their length. This cut, especially in frying and garnish preparation, preserves the ingredient's natural form and provides ease of presentation. The thickness can be set thin or thick depending on the recipe.

Cutting dough is dividing rolled-out dough into pieces of the desired shape with a knife or cutter mold. It is applied in preparing erişte, mantı, and cookies. The cutting size determines the cooking time and the appearance of the final product.

Mustard sauce is a sharp, sweet sauce made by thinning mustard seed paste with cream, butter, or vinegar. It is used as a base component of grilled meats, sausages, and salad dressings.

Mustard seed is the small, sharply aromatic seed of the mustard plant. It is used in pickles, in making mustard sauce, and in Indian tempering. Its aroma is released when popped in hot oil.

Harissa is a North African chili paste made by pounding dried red chili peppers with cumin, coriander seed, garlic, and olive oil. It is used to flavor soups, couscous, and grilled meats.

A mortar is a traditional tool made up of a thick-walled bowl and a pestle called a mortar hand, used to pound and crush ingredients. It is used for freshly grinding spices and mashing garlic and walnuts. It comes in stone, brass, and marble varieties.

Caviar is the salted, processed roe of certain fish, most notably sturgeon. It's a luxury product with a salty, sea-scented flavor. Its tiny beads, which burst in the mouth, are served in small amounts.

Poppy seed is an ingredient with a nutty aroma made up of the small oily seeds of the poppy plant. It is sprinkled on çörek, bread, and desserts, and is also crushed to make fillings. Poppy-seed pastries are common in Anatolia.

Boiling (poaching in water) is the process of cooking food in water at or near boiling temperature. Heat is transferred evenly through the liquid and the ingredient is generally left until it softens. Vegetables, meat, and eggs are commonly cooked this way.

Herbes de Provence is a Southern French blend made by drying and mixing thyme, rosemary, marjoram, and thyme-like herbs. It is used on grilled meat, chicken, and vegetables. Some blends also include lavender.

Hydration is a measure expressing the ratio of water to flour in bread dough. It is stated as a percentage and determines the dough's fluidity, interior pore structure, and workability. Higher hydration gives a more open-pored interior, while lower hydration gives a tighter one.

Coconut flour is a gluten-free flour obtained by drying and grinding coconut meat after its oil has been extracted. Since it absorbs a lot of liquid, it is used in recipes in small amounts along with plenty of liquid. It has a mildly sweet aroma.

Hirazukuri is a sashimi slicing technique applied to meaty fish species such as tuna, obtained by drawing the knife at a steep angle to produce slices with a rectangular cross-section. The slices are of medium thickness with clean edges. It is one of the most commonly used basic cutting styles in sashimi presentation.

Hoisin sauce is a thick, sweetish Chinese sauce obtained by mixing fermented soybeans, sugar, garlic, and various spices. It is used both as a sauce and a marinade in Peking duck, dim sum, and fried dishes.

Hollandaise is a warm sauce made by whisking egg yolk with melted butter over a bain-marie to form an emulsion. It is one of the five mother sauces of classic French cuisine and has a temperature-sensitive structure prone to breaking. Despite its name, its connection to Holland is not certain.

Warming is raising an ingredient's temperature only slightly to make it lukewarm, without boiling or fully cooking it. It is often used to increase the fluidity of ingredients such as milk, honey, or oil, or to revive dough yeast. The difference from reheating is that the target temperature is kept quite low.

Injera is a spongy, holey flatbread made from a batter prepared by thinning teff grain flour with water and fermenting it for several days. Fermentation gives it a pronounced sourness. In Ethiopian and Eritrean cuisines it serves as both plate and utensil, served with dishes.

Soaking is softening dried legumes or grains by letting them sit in water for a certain time before cooking. The process shortens cooking time and makes digestion easier. Water temperature and duration vary depending on the type of ingredient.

Isot is a pepper flake specific to the Şanlıurfa region, dried in the sun and sweated to take on a dark maroon color. It has a smoky, slightly bitter aroma. It is used in çiğ köfte, kebab, and breakfast dishes.

Offset spatula (ıspatula) is a pastry tool with a thin, flexible metal blade used to spread cream and fillings smoothly. Its stepped body allows the surface of a cake to be smoothed without hand contact. It's used in cake covering and decorating.

Lobster (ıstakoz) is a large, hard-shelled shellfish with powerful claws. Its white, sweetish meat is considered prized. It is usually boiled or grilled and served with butter.

Reheating is bringing a previously cooked and cooled dish back to serving temperature using the stovetop, oven, or microwave. Since the aim is only to raise the temperature, cooking time is kept short. The wrong reheating method can adversely affect the dish's texture and flavor.

Grilling is a method of cooking food on a metal grate directly over heat from below, such as fire or embers. High heat quickly browns the surface and leaves the characteristic grill marks. It's frequently applied to meat, vegetables, and seafood.

A grill pan is a pan with a raised ridged base that gives food the marks and effect of a barbecue grill on the stovetop. The raised ridges let the fat drain away while the meat browns with grill marks. It is used for grilling meat, chicken, and vegetables.

Soaking syrup is a sugary syrup brushed onto sponge cake and cake layers to moisten them. It keeps the cake from drying out and can be flavored with fruit juice, coffee, or liqueur to add aroma. It ensures even moisture when preparing layered cakes.

Mincing is cutting vegetables, garlic, or herbs with a knife into pieces nearly as fine as powder. In French cuisine it's known by the term hacher. It's preferred in sauces and mixtures to help the ingredient dissolve quickly.

Shank (incik) is a cut from the lower part of the animal's front or hind leg, rich in bone and connective tissue. With long, moist cooking it gelatinizes and becomes tender. It is loved as oven-braised shank and in boiled dishes.

An insert is a pre-frozen inner filling layer placed at the center of a modern cake. Components such as jelly, crémeux, or fruit confit are frozen separately in a mold and embedded inside the cake. It is used to reveal color and texture layers when the cake is cut.

Thread cut is cutting a vegetable into strips as thin and long as possible, close to the thickness of a thread. It is generally preferred to add visual delicacy to salad and garnish presentations. The cut is made with a sharp knife or a mandoline.

Semolina is a yellowish ingredient obtained by coarsely grinding durum wheat. It is used in semolina halva, revani, and desserts, and is also the base of pasta making. Its coarse and fine grinds suit different recipes.

Oyster (istiridye) is a rough-shelled bivalve mollusk with a salty, mineral taste. It is usually eaten raw with a squeeze of lemon. Freshness and coldness are critical for serving.

Oyster sauce is a dark-colored, sweetish, umami-forward Chinese sauce obtained by thickening oyster extract with sugar, salt, and starch. It is used in wok dishes both to add flavor and to give a glossy finish.

Swiss meringue buttercream is prepared by adding butter to Swiss meringue made by heating and whipping egg whites and sugar over a bain-marie. It gives a silkier, smoother texture than the Italian method. Since it requires less technique to prepare, it is common in home baking.

Swiss meringue is a dense, smooth meringue made by heating and whipping egg whites and sugar over a bain-marie until the sugar dissolves. The heating gives it a stability close to Italian meringue and a firmer texture than French meringue. It is used for meringue decorations and buttercream.

Italian meringue buttercream is a cream made by whipping soft butter into Italian meringue prepared with boiling sugar syrup. Because the hot syrup pasteurizes the egg whites, it gives a stable, firm structure. It is preferred for cake covering and decoration.

Italian meringue is a stable meringue made by slowly adding sugar syrup boiled to around 118 degrees into whipped egg whites. Because the hot syrup cooks the egg whites, it gives a smooth, glossy, firm structure. It forms the base for buttercreams and cake coverings.

Isomalt is a sugar substitute derived from sugar beet that resists absorbing moisture. Since it stays clear and stable when melted, it is preferred for transparent sugar decorations and sugar art. It crystallizes less and browns more slowly than classic caramel.

Tripe (işkembe) is offal obtained from the inner lining of the stomach of ruminant animals. It is thoroughly cleaned and tenderized by long boiling. It is enjoyed as tripe soup with garlic and vinegar.

Japonais is a crisp cake base made by baking meringue enriched with almond or hazelnut flour into thin discs. It is similar to dacquoise but generally drier and crunchier. It is used as the base of classic cream cakes.

Jardinière cut is a classic garnish technique in which vegetables are cut into small sticks measuring about 3x3x18 millimeters. The name comes from the French word for gardener, and it is generally used in mixed boiled vegetable garnishes. It resembles the batonnet cut but is shorter in length.

Gelatin is a colorless binding agent obtained from animal connective tissue that turns liquids into a jelly-like texture. It comes in sheet or powder form; it is bloomed in cold water and added to heated liquid. It is used in muhallebi-style desserts, mousses, and structures like panna cotta.

Gelling is the process of bringing fruit juice or liquid to a wobbly jelly consistency using pectin, gelatin, or agar. It is the stage that determines the set of jam, jelly, and marmalade. The correct acid-sugar-pectin balance ensures proper gelling.

Joconde sponge is a thin, flexible cake base prepared with almond flour, eggs, and a small amount of flour. It is baked in thin sheets and used as a roll or edge lining in layered cakes. It is the classic base of the Opera cake.

Jus is a plain French sauce obtained by draining and lightly reducing the meat's own juices from the roasting pan. Being prepared without added flour or starch is what fundamentally distinguishes it from other thickened sauces.

Jelly is a preserve made by boiling fruit juice with sugar and pectin into a clear, wobbly consistency. Since it contains no fruit pieces, it is smooth and translucent. It is used as a breakfast spread and dessert sauce.

A cutting technique where vegetables are sliced into matchstick-thin strips, 4–5 cm long. Even thickness means even cooking; it's the standard cut for salads and wok dishes.

Dried squash/pumpkin is a winter product made by cutting squash into rings or strips, stringing them, and drying them. The dried squash is softened in water for use in dolma and other dishes. It is common in Antep and Southeastern cuisine.

Leavening is giving dough volume and a porous texture through the gas produced by adding a raising agent such as baking powder, baking soda, or yeast. Chemical raising agents give quick results, while yeast works through biological fermentation. Proper leavening ensures cakes and breads are light and soft.

Baking powder is a ready-made leavening agent in which baking soda and an acid are mixed with starch. When moistened and heated, it releases carbon dioxide, raising cakes and pastries. It is recommended to bake the batter without letting it rest after adding it.

Crust is the crisp, colored outer layer that forms on the surface of bread as it bakes. At high heat, the browning of flour and sugars gives it color, aroma, and crispness. Crust thickness varies with the oven's humidity and baking temperature.

Shellfish is the general name for aquatic creatures with a hard outer shell, such as shrimp, lobster, crab, and mussels. As their flesh is delicate, they are cooked quickly. They should be eaten with care due to allergy risk.

Ribs (kaburga) is a cut comprising the rib bones of the animal's chest cage and the meat on them. Its bone-in structure adds flavor to the meat as it cooks. It is cooked in the oven, stuffed, or over embers.

Kadayıf is a dessert in which strand- or dough-form kadayıf is combined with fat, baked, and soaked in syrup. It is generally prepared with walnuts or pistachios inside, with hot syrup poured over it. It has varieties such as shredded kadayıf and bread kadayıf.

Kadayıf strands are a dough obtained by pouring fluid batter onto a hot tray in thin strands and drying them. Its stranded structure forms the base of syrup-soaked desserts such as shredded kadayıf and künefe. It is combined with fat and fried to give it a crisp texture.

Kaffir lime leaf is the double-lobed aromatic leaf of the makrut lime tree. It gives Thai and Indonesian curries and soups an intense citrus scent. It is used fresh or dried, whole or finely shredded.

Cardamom is a strongly fragrant spice made up of pods containing the aromatic seeds of the cardamom plant. It is used in coffee, desserts, and pilafs. The green and black varieties give different aromas.

Squid (kalamar) is a marine mollusk with a long, conical body and an internalized shell. It is usually cut into rings, floured, and fried. It is kept tender by cooking either very briefly or for a very long time.

Calamari ring is a ring-shaped piece obtained by slicing a squid's cylindrical body crosswise. When floured and fried, it yields a crisp exterior and a tender interior. It's common as a meze or snack.

Flouring the mold is sprinkling a thin layer of flour on the inner surface of the greased mold. The flour layer forms a second barrier that prevents the baked dough from sticking to the mold. Excess flour is poured out by turning the mold.

Greasing the mold is brushing or spreading oil onto the inner surface of the baking mold with a brush or paper. The aim is for the baked product to come out of the mold easily without sticking. It is usually applied together with flouring.

Wedge cut is a cutting shape obtained by dividing a round or oval vegetable from its center outward into triangular pieces. It is frequently used for ingredients such as potato, tomato, and onion. The slices have a wedge shape, wide at one end and narrow at the other.

Wing (kanat) is a piece of poultry from the chicken's wing region, with a high skin-to-bone ratio. It is marinated and cooked on the grill or in the oven. It is loved for its crisp skin and juicy meat.

Wing separation is the process of cutting poultry wings away from the body at the joint. Cutting precisely at the joint allows a clean separation without breaking the bone. It is one of the basic steps of butchering chicken.

Canele is a small French dessert made by baking a batter flavored with vanilla and rum in fluted copper molds. The outside is dark and caramelized, while the inside is soft and spongy. It is a classic dessert of the Bordeaux region.

Black cumin is a spice with a smoky, earthy aroma from its fine, dark-colored seeds. It is used in Iranian, Indian, and Central Asian cuisine in pilaf and meat dishes. Because of its appearance it is often confused with nigella.

Black pepper is a sharp spice obtained from the unripe, dried berries of the black pepper plant. It is used as a basic seasoning in almost all savory dishes. Its aroma is strongest when freshly ground.

Buckwheat flour is a gluten-free flour obtained by milling buckwheat seeds, which are not related to wheat. It has an earthy flavor and a gray-brown color. It is used in crepes, noodles, and gözleme.

Caramel is an aromatic component obtained by cooking sugar, melted with little or no water, until it turns golden-brown. Depending on heat and duration, it ranges from light and fluid to dark and bitterish. It forms the base of sauces, fillings, coatings, and sugar decorations.

Sugar (or a vegetable's natural sugars) browning and developing flavor under heat. Caramelizing onions takes 30–40 minutes of patient low heat; rushing it and burning the onions makes them bitter. In desserts there are two methods: dry caramel and wet caramel.

Clove is a spice with a sharp, sweetish aroma obtained from the dried flower buds of the clove tree. It is used in compotes, mulled wine, and meat dishes. Because its aroma is strong, it is added in small amounts.

Baking soda is sodium bicarbonate powder that reacts with an acidic component to produce carbon dioxide. It is used to leaven baked goods and to soften legumes. It needs an acid such as yogurt or lemon to be effective.

Shrimp (karides) is a small, thin-shelled shellfish with a curved body. It cooks quickly and toughens if overcooked. It is enjoyed in casseroles, sautéed, and grilled.

Shrimp vein is the dark-colored intestinal thread running along a shrimp's back. Because it contains sand and grit, it's preferably removed before cooking. This process is called deveining.

Shrimp shell is the thin, crisp outer covering that wraps a shrimp's body. Peeled-off shells aren't discarded — they're toasted and simmered to draw out an aromatic seafood stock. It adds deep sea flavor to sauces and soups.

Mixing is turning two or more ingredients into a homogeneous whole with the help of a spoon, spatula, or mixer. Unlike whipping, it generally does not aim to add air; the goal is only to distribute the components evenly. It is a basic preparation step encountered in almost every recipe.

Folding is a light and careful technique used to mix a dense ingredient into a whipped, airy mixture without losing volume. Air loss is minimized by scooping the mixture from underneath and folding it over the top with a spatula. This method is used especially in recipes containing air, such as soufflés and mousses.

Laminated dough is a type of dough in which numerous thin layers are formed by repeatedly folding and rolling out dough with fat. As it bakes, the steam from the fat separates the layers, giving a flaky, crisp texture. Puff pastry, croissant, and Danish dough are products of this technique.

Katmer dough is a dough rolled out very thin, brushed with fat, and folded to gain a layered structure. When cooked on a griddle or in a pan, the layers separate to give a crisp texture. It is prepared with sweet or savory fillings.

Katsu sauce is a thick, sweet-and-sour Japanese sauce made by combining fruit, tomato, and spices. It is served alongside breaded and fried dishes like tonkatsu. It has a rich flavor reminiscent of Worcestershire sauce.

Katsuobushi is a Japanese product made by boiling and smoking skipjack tuna, then fermenting it with a mold and drying it until it becomes as hard as stone. It is shaved into thin flakes to form the base of dashi stock. It is known for its intense umami flavor.

Katsuramuki is the technique of peeling a cylindrical vegetable such as daikon or cucumber by rotating it against the knife to produce a single continuous, paper-thin strip. The resulting thin sheet can then be cut into thread-like strips for garnish. It is considered one of the fundamental knife-skill showcase techniques in traditional Japanese cuisine.

Kavurma preserve is a product made by frying cubed meat in its own fat and sealing it under a layer of fat for storage. The fat layer protects the meat from air contact, allowing it to keep for a long time. It is a traditional method for preserving sacrificial meat through the winter.

Cooking an ingredient in a little oil over medium-high heat until it releases its liquid and then reabsorbs it. This is a basic step in Turkish cuisine: sautéing forms the flavor base for ground meat, onions, and meat dishes.

Kaymak is a thick cream that collects on the surface of full-fat milk when it is slowly heated and left to rest. It is eaten with honey at breakfast and alongside desserts. The kind made from buffalo milk is the richest and most prized.

Boiling is when a liquid bubbles vigorously and continuously at high heat, and food is cooked within that liquid. The steady high temperature at the boiling point speeds up cooking. It's widely used for cooking pasta and legumes.

Cooking in paper (en papillote) is a technique where food is wrapped in oven-safe paper or foil and cooked in its own steam. Moisture and aroma are preserved inside the packet, so the ingredient cooks without drying out. Fish and vegetables are often prepared this way.

Kaşar cheese is a yellow, semi-hard cheese made by scalding and kneading the curd of milk, then molding and ripening it. Fresh kaşar is soft, while aged kaşar is hard and sharp. It is widely used in toast, pizza, and breakfast.

Kefir is a slightly sour, fizzy drink made by fermenting milk with kefir grains. Unlike yogurt, it contains yeast along with various bacteria. It originates from the Caucasus and is known for its probiotic content.

Kefir grains are gelatinous culture clusters resembling cauliflower, where yeast and bacteria live together. When added to milk, they ferment it and turn it into kefir. Since they multiply with each fermentation, they can be strained out and reused.

Cake pan is a deep mold that shapes cake batter and bakes it in the oven. It comes in different shapes such as bundt, round, and rectangular. When greased and floured, the baked cake releases easily.

Thyme is a spice with a sharp aroma obtained from the dried leaves and flowers of the thyme plant. It is used in meat, chicken, soups, and olive-oil dishes. In Turkish cuisine it is common either as whole sprigs or crumbled leaves.

Butterfly cut is a technique in which meat, fish, or shrimp is cut horizontally through the middle of its thickness without fully separating it, then opened out to both sides to obtain a flat shape resembling a butterfly's wings. This technique both shortens cooking time and provides a wide surface for stuffing or seasoning. Chicken breast and shrimp are among the ingredients most often given this cut.

Head (kelle) is a type of offal from the head region of sheep or cattle, comprising the cheek, tongue, and other meats. It is tenderized by long boiling. It is eaten as sliced head meat and as head-and-trotters (kelle paça).

Bone scraping is the process of separating meat from the bone with as little waste as possible, working close to the bone's surface with a thin, sharp knife. It is applied to areas such as wings, legs, or ribs and is generally done before preparing stuffing, rolls, or ground meat. Keeping the knife parallel to the bone during the process keeps the meat intact.

Hemp seeds are the protein- and fatty-acid-rich seeds of hemp grown for food purposes. They have a nutty flavor and are used in salads, granola, and smoothies. The hulled form is softer inside.

Bran is the fibrous outer layer separated from wheat and other grain kernels during milling. It is used to add fiber to bread and pastries. It emerges when flour is sifted and is a component of whole-grain products.

Bran bread is a high-fiber bread made by adding wheat bran to white flour. Bran both densifies the texture and gives the bread a darker color. It is preferred as a more filling option compared to white bread.

A ladle is a long-handled spoon with a deep, hollow bowl used to scoop soup, sauce, and stews out of a pot. It allows liquid dishes to be served without spilling. It comes in different sizes.

Crayfish is a freshwater crustacean resembling a small lobster that lives in lakes and streams. It's caught in the regions of Eğirdir and Eskişehir. It's eaten boiled with sauce or as a meze.

Curd is the soft milk clot that forms when milk is separated into solid curds and liquid using acid or rennet. It is the first stage in making cheese and lor. It can also be eaten fresh.

Chestnut cream is a dense cream made by flavoring boiled chestnut puree with sugar and vanilla. It is the main component of the Mont Blanc dessert, piped into thin strands. It is also used as a breakfast spread or a cake filling.

Kete is a regional pastry made by filling dough prepared with flour and fat with a roasted flour filling and baking it. There are savory or lightly sweet varieties depending on the region. It is common in Eastern Anatolia, especially in Erzurum and Kars.

Flaxseed refers to the small seeds of the flax plant, rich in omega fatty acids. It is added to bread and granola; when ground and mixed with water, it acts as a binder in place of eggs. Since its shell is hard, the ground form is better digested.

Skimmer (kevgir) is a long-handled kitchen tool with a wide, perforated surface used to strain solid pieces out of a liquid. It's used to lift boiled dough dishes and vegetables out of water or to skim foam. Its difference from a strainer is that it's shaped like a spoon and used with one hand.

Carob molasses is a natural sweetener made by boiling down carob fruit juice into a thick syrup. It has an earthy, chocolate-like aroma. It is traditionally considered energizing and is consumed at breakfast.

Kimchi is a Korean pickle made by mixing and fermenting Chinese cabbage and radish with red pepper, garlic, and fish sauce. It has a sour, spicy, and umami flavor. It is a staple side dish found at every Korean meal.

Cumin is a spice with a warm, earthy aroma obtained from the dried seeds of the cumin plant. It is widely used in ground meat dishes, meatballs, and legumes. It is available whole or ground, and its aroma becomes more pronounced when toasted.

Tragacanth is an edible plant gum obtained from the astragalus plant. It swells in water to give a sticky consistency; it is used as a binder and thickener in traditional confectionery and some ice creams. It is also known in crafts as a gilding adhesive.

Coriander is a spice with a lightly lemony, refreshing aroma obtained from the dried seeds of the coriander plant. It is used in spice blends, pickles, and meat dishes. Its fresh leaf is consumed as a separate herb.

Koji is a mold culture grown on rice, barley, or soybeans that initiates fermentation. It is the basis of miso, soy sauce, and sake production. It breaks starch down into sugar and protein into amino acids, creating umami flavor.

Cocktail sauce is a pink-colored sauce made by mixing ketchup or tomato sauce with horseradish, lemon juice, and Worcestershire sauce. It is served alongside cold seafood mezes such as shrimp cocktail.

Kombucha is a lightly fizzy, sour beverage made by fermenting sweetened tea with a yeast and bacteria culture. The culture, called SCOBY, ferments by consuming the sugar in the tea. It has become popular in recent years as a health drink.

The kombucha culture is a symbiotic culture of yeast and bacteria that grows as a gelatinous disk on the surface of the tea. Its English abbreviation is known as SCOBY. It thickens with each fermentation and can be split off for new batches.

Compote is a product made by lightly cooking fruit in sugared water and storing it together with its syrup. It differs from jam in that the fruit pieces remain whole. It is served cold as a drink or alongside dessert.

Confit is a technique in which meat or certain vegetables are cooked slowly for a long time at a low, steady temperature in their own fat or plenty of oil. The low temperature softens the texture and also allows the product to be preserved in the fat. Duck confit is the best-known example of this method.

Canning is a preservation method in which food is sterilized with heat treatment in jars or tins and sealed airtight. This method keeps the product from spoiling for a long time. Vegetables, fruits, meat, and fish can be canned.

Canning is a method of packing food into airtight jars or tin containers and neutralizing microorganisms with heat treatment to make it storable at room temperature for a long time. The airtight seal formed by the vacuum cuts off contact with air, preventing spoilage. Jam, tomato paste, and canned vegetables are produced with this method.

Sirloin (kontrfile) is a steak cut taken from the loin right next to the tenderloin, with a strip of fat along one edge. It is more flavorful than the tenderloin but slightly less tender. It is cooked as steak on the grill or in a pan.

Cutlet cut is obtained by slicing the rib or loin section of a veal or pork carcass so that the bone is included, generally thinner than a chop. It derives from the French word côte, meaning rib. The cut slice is most often coated in breadcrumbs and fried for serving.

Thickening is giving consistency to a liquid by adding binding ingredients such as flour, starch, or egg yolk, or by boiling it down through evaporation. It is used in sauces, soups, and stews to reduce fluidity and intensify texture. The choice of binder varies depending on the desired consistency and the recipe.

Creme brulee is a dessert made from a custard of egg yolks, cream, and sugar baked in a water bath, then topped with sugar that is torched to caramelize. The thin sugar layer on top forms a crisp crust that cracks under a spoon. In French it means 'burnt cream.'

Creme caramel is a dessert made by pouring caramel into the base of a mold, adding a custard prepared with milk, eggs, and sugar, and baking it in a water bath. When inverted for serving, the caramel flows over the top. It has the same structure as Spanish flan.

Cream is a fluid dairy product obtained by separating the fat-rich upper layer of milk. Depending on its fat content, it can be liquid, whipping, or clotted-cream consistency. It is used to enrich sauces, soups, and desserts.

Creaming is the process of beating butter and sugar together until the mixture becomes pale and fluffy. It incorporates air into the mixture, making cakes and cookies light and fluffy. It is one of the fundamental leavening methods in pastry-making.

Crémeux is a soft, silky cream obtained by combining crème anglaise with chocolate. It has a texture more fluid than ganache but richer than pastry cream. In modern pastry it is used as a layer or inner filling.

Whipped cream (crème Chantilly) is a light cream made by whipping heavy cream with powdered sugar and vanilla until soft peaks form. It is commonly used to decorate cakes, fruit, and beverages. Its name is thought to come from the Château de Chantilly in France.

Crêpe batter is a fluid batter prepared with flour, milk, egg, and a little fat. It is cooked spread in a thin layer in a hot pan, yielding flexible, thin crêpes. It is served with sweet or savory fillings.

A crepe pan is a pan with low sides and a flat base used for cooking thin crepes and gözleme. Its low sides make it easy to flip the crepe. It is usually non-stick coated.

Croquant is a crunchy confection obtained by coating nuts with caramelized sugar and hardening them. Once cooled, it is broken up and sprinkled over desserts for decoration or added texture. In French it means 'crunchy, crisp.'

Croissant dough is a laminated dough prepared by folding and rolling out leavened dough with butter. Thanks to both the yeast and the layered structure, it gives both a risen and a flaky texture. It is rolled into a crescent shape and baked to make croissants.

Croustillant is a crisp layer made by combining praline or chocolate with crumbled crispy wafers such as feuilletine. In modern pastries it is placed between creamy layers to add texture and crunch. In French it means 'crunchy.'

Xanthan gum is a powdered thickener produced by fermenting sugars, giving a strong thickening effect even in very small amounts. It provides binding in gluten-free doughs and prevents sauces from separating. Too much creates a sticky texture.

Shortcrust (pâte sablée) is a crisp, crumbly tart dough made by rubbing butter into flour and binding it with sugar and egg. Its high butter content gives it a sandy texture that crumbles when bitten. It is used for sweet tart shells and cookie bases.

Clam (kum midyesi) is a light-colored bivalve mollusk that lives buried in sand on the sea floor. Before cooking it is soaked in salted water to purge the sand inside it. It is used in pasta and seafood dishes.

Dried okra is a winter product made by stringing small okra pods and drying them. Dried okra is boiled in water for use in meat dishes and olive-oil dishes. Small-podded okra is considered the most desirable.

Sun-dried tomato is a preserve made by halving ripe tomatoes, salting them, and drying them in the sun. Drying concentrates the tomato's flavor. It is kept in olive oil or softened in water before use in dishes.

Dried basil is a spice with a sweetish, herby aroma obtained by drying and crumbling basil leaves. It is used in tomato sauces, pasta, and pizzas. It gives a more intense but less fresh flavor compared to fresh basil.

Dried mint is a spice with a refreshing aroma obtained by drying and crumbling mint leaves. It is used in soups, meatballs, and yogurt-based dishes such as cacık. It can also be sauteed in butter and added as a sauce.

Dry-cured olive is a product prepared by rubbing ripe black olives with dry salt instead of brine and letting them shrivel as their moisture is drawn out. It has an intense, slightly bitter, concentrated flavor. It is also known as sele olive.

Kurut is a durable dairy product made by shaping salted, dried yogurt or curd cheese into small balls. It keeps for a long time in Central Asian and Anatolian nomadic cuisine. It is mashed in water and added to soups and dishes.

Drying is a preservation method that aims to stop microorganism growth and extend shelf life by reducing the moisture in food with the help of the sun, air flow, or a drying appliance. The dried product loses volume and weight, and its flavor intensifies. It is the traditional way of preserving apricots, tomatoes, and legumes.

Dried describes the processed state of a food from which water has been removed using the sun, an oven, or a dehydrator. As moisture decreases, the ingredient keeps longer and its aroma becomes more concentrated. Fruits, vegetables, herbs, and spices are processed this way.

Dried pepper is a winter product made by stringing long green or bell peppers and drying them in the sun. Dried peppers are soaked in water for making dolma or ground into a spice. It is common in Black Sea and Southeastern cuisine.

Dried mushroom is a product made by removing the moisture from fresh mushrooms so they can be stored for a long time. Drying concentrates the mushroom's aroma. It softens when soaked in water, and the soaking liquid is used as a broth.

Dried eggplant is a winter product made by hollowing out eggplants, stringing them, and drying them in the sun. The hollowed eggplant skin is softened in water and used for dolma. It is a traditional preservation method in Southeastern and Mediterranean cuisine.

A couvert is the table setting of plate, cutlery, glass, and napkin set up for one person. In restaurants, it denotes the place and arrangement prepared per guest. In some establishments, it also refers to the per-person bread and service charge.

Couverture is professional coating chocolate with a high cocoa butter content and greater fluidity. Its high fat content allows a thin, glossy coating to be achieved once tempered. It is preferred for bonbons, molded chocolates, and decorative work.

Tail fat (kuyruk yağı) is the soft white fat that accumulates in the tail region of fat-tailed sheep breeds. It is added to mince and meatballs to add flavor and juiciness. It is used as a cooking fat in some braised dishes and pilafs.

Kuşbaşı is a cutting style describing meat diced into walnut-sized cubes. It is generally used in stews, casseroles, and skewers. It gets its name from its small, neat pieces.

Kuşgömü is a small, tender butcher's cut from among the muscles in the inner part of the leg. It is a rare, lean, delicate piece. It is used in quick-cooking methods like skewers and sautés.

Kvass is a lightly sour, low-alcohol Slavic beverage made by fermenting rye bread in water. The sugar in the bread ferments to give a yeasty flavor. It is consumed as a refreshing drink in summer.

Köme is a high-energy product made by dipping walnuts or hazelnuts into pekmez or fruit pulp and drying them. Although similar to pestil, it is more filling due to the nuts inside. It is a traditional winter snack in the Black Sea region and the Caucasus.

Curry is a yellow-colored spice blend combining turmeric, cumin, coriander, and other spices. It arose from the Western interpretation of Indian cuisine and is used in meat, chicken, and vegetable dishes. Blend recipes vary by region.

Village bread is a large, thick-crusted bread traditionally leavened over a long time with sourdough or a small amount of yeast and baked in a wood-fired oven. Its long fermentation gives the interior a slightly sour taste and a durable structure. It is a staple bread of rural kitchens.

Charring is the process of browning the outer surface of a vegetable or meat and softening the inside by bringing it into direct contact with fire, embers, or flame. The peel partially blackens while a smoky aroma develops inside. Charred eggplant and pepper are common in Turkish cuisine.

Blue cheese is a cheese with blue-green veins and a sharp aroma, ripened by inoculating it with a beneficial mold. In Turkey there are examples such as cave-ripened tulum and Konya mold cheese. Due to its intense flavor, it is eaten in small amounts.

Külbastı cut is a cutting technique in which thin slices, generally cut from lamb or veal leg meat, are further thinned by lightly pounding them with a mallet. In Turkish cuisine it is also used as the name of a dish quickly cooked on the grill. Thanks to its thinness, it cooks quickly over high heat.

Dicing is cutting an ingredient into large cubes of roughly equal side length. It is typically applied at an interval of about one and a half to two and a half centimeters and is used in long-cooked dishes such as stews and soups. Equal size ensures the pieces cook in the same amount of time.

Chuck (kürek) is a cut of meat from around the shoulder blade in the animal's front shoulder region. As it contains connective tissue and fat, it gains flavor with slow cooking. It is suitable for braising, casseroles, and mince.

Curing is a process that applies a mixture containing salt, sugar, and sometimes nitrite to meat or fish, letting it sit for a long time to both preserve it and develop flavor. Throughout the process, moisture loss and enzymatic change give the product its characteristic texture and aroma. It forms the basis of products such as pastırma, sucuk, and smoked salmon.

Pin-boning is the removal of the thin bones in cooked or raw fish fillet one by one, using tweezers or fingers. The surface of the fillet is gently stroked to feel where the bones are, and they are pulled out without breaking up the fish flesh. It is a basic preparation step applied in the kitchen for fillet presentation and safety of consumption.

Kumis is a traditional Central Asian beverage made by fermenting mare's milk, lightly sour and low in alcohol. It has a deep-rooted place in Turkic and Mongolian nomadic culture. It has a fizzy and refreshing taste.

Cracked olives are a product prepared by crushing green olives without breaking the pit and then placing them in brine. The cracked surface allows the bitterness to leave faster and the seasonings to penetrate well. They are flavored with garlic, lemon, and thyme.

Crumb topping is a crisp top layer prepared by rubbing flour, butter, and sugar into coarse crumbs. It is sprinkled over cakes, pies, and muffins and baked to form a crunchy surface. It is known in German as streusel.

Shortcrust dough (kısır hamur) is an unleavened dough made by rubbing flour and cold butter together into crumbs and binding them with a little water. Known in French as pâte brisée, it gives a crisp, crumbly texture. It is often preferred as the base of savory and sweet pies.

Ground meat (kıyma) is meat that has been passed through a mincer and broken into fine pieces. It is a basic ingredient in meatballs, stuffing fillings, and sauces. It comes in fatty and lean types depending on the fat ratio.

Grinding meat is passing it through a meat grinder or chopping it with a knife to break it into small pieces. The process produces different textures depending on the meat's fat ratio and the grind's coarseness. It's the first step in preparing köfte, ground-meat dishes, and stuffed vegetables (dolma).

Frying is the process of cooking food in hot oil so the outer surface browns and crisps. Heat is transferred quickly through the oil and cooking time is generally short. It's commonly applied to vegetables, meat, and pastries.

Labne is a Middle Eastern product made by straining salted yogurt for a long time until it reaches a creamy cheese-like consistency. It is spreadable and has a mildly sour taste. It is served at breakfast with olive oil and spices.

Lahmacun dough is a dough prepared from flour, water, salt, and a little yeast, rolled out very thin. A ground-meat filling is spread over it, and it is baked briefly at high heat. Its thin, crisp base defines the character of lahmacun.

Lakerda is a preserve made by thickly slicing bonito or Atlantic bonito and curing it in salt. Once desalted, it is served as a meze with olive oil and onion. It is one of the classic delicacies of Istanbul's fish culture.

Lacto-fermentation is a fermentation method in which natural bacteria on vegetables convert sugars into lactic acid in salted water. Pickles, kimchi, and şalgam are produced this way. Salt suppresses harmful microbes while allowing beneficial bacteria to multiply.

Lavash is a soft, flat bread made by cooking thinly rolled dough briefly on a tandır or griddle. Thanks to its flexible structure, it is used in making wraps and rolls. It is a common table bread in Caucasian and Anatolian cuisines.

Lemon curd is a tart sweet cream made by cooking lemon juice, zest, sugar, eggs, and butter until thickened. It is used as a tart filling, a cake layer filler, and a breakfast spread. It is known in English cuisine as lemon curd.

Lemongrass is a spice with a lemon-like scent obtained from its reed-like aromatic stalks. It is used in Thai and Vietnamese cuisine in soups, curries, and teas. Its tough outer leaves are peeled off and the inner part is crushed before adding.

Citric acid salt is the powdered crystal form of citric acid and adds a sour tang to dishes in place of lemon juice. It is used as a preservative and souring agent in pickles, syrups, and preserves. Since it gives strong sourness in small amounts, it must be measured carefully.

Lor is a soft, low-fat fresh cheese that rises to the surface when whey is boiled. It has an unsalted, mildly sweet flavor. It is used in börek, desserts, and at breakfast; it is similar to ricotta cheese.

Lyonnaise sauce is a sauce made by reducing caramelized onion with white wine vinegar, then finishing with demi-glace. It takes its name from Lyon, France's gastronomic city. It is a classic pairing with grilled meats and kidney dishes.

Macédoine is a classic garnish made by cutting several vegetables (such as carrot, potato, peas, and green beans) into equal small cubes of about 5 millimeters, then boiling and combining them together. The same technique is applied to fruits as well, producing a sweet mixture called macédoine de fruits. The name references Macedonia, evoking a region made up of different peoples.

Madeleine is a small French cake made by baking a buttery batter in shell-shaped molds. Its characteristic feature is the hump that forms on the back as it bakes. It is usually flavored with lemon zest or vanilla.

Madère sauce is a sweetish, dark sauce made by flavoring demi-glace sauce with Madeira wine. The wine takes its name from the Portuguese island of Madeira. It is used in red meat dishes, especially ham and veal kidney dishes.

Mahlab is an aromatic spice obtained by grinding the almond-like kernel found inside the pit of a certain cherry variety. It is used to add fragrance and flavor to Easter bread, poğaça, and sweet breads. It has an aroma reminiscent of almond and cherry.

Pasta dough is an unleavened dough generally kneaded from semolina flour and egg. After resting, it is rolled thin and cut into strips or shapes. It forms the base of fresh pasta and filled pasta.

Macaron is a colorful French cookie made by joining two thin shells of almond flour and meringue with a filling of cream. A smooth top and a lacy 'foot' at the base are considered marks of quality. It is prepared with ganache, praline, or fruit fillings.

Macaroon is a cookie made by mixing shredded coconut, egg whites, and sugar and baking it in mounds. It is crisp outside and moist, chewy inside, and is often dipped in chocolate. It is distinct from the French macaron in structure and ingredients.

Mandoline is a kitchen tool that slices vegetables passed over a fixed blade into evenly thick, thin slices. It allows for very thin and uniform slices. Since its blade is sharp, it's used with a protective holder.

A mangal is a portable stove used for grilling over charcoal fire. Meat exposed to the charcoal embers takes on a smoky, characteristic aroma. It is a symbol of the Turkish tradition of outdoor cooking.

Barbecuing (grilling over charcoal) is an open-fire cooking method done on a grill grate over charcoal or wood embers. Smoke and ember aroma permeate the food, adding a characteristic flavor. Meat, vegetables, and seafood can all be prepared on the barbecue.

Mantı dough is an unleavened dough kneaded from flour, water, egg, and salt. It is rolled thin, cut into small squares, and filled with a ground-meat filling before being sealed. It forms the base of mantı, which is boiled and served with yogurt and sauce.

Maraş pepper is a pepper flake made by drying and coarsely crushing red peppers grown in the Kahramanmaraş region. It is known for its balanced heat and fruity aroma. It is used in kebab, soup, and buttery sauces.

Marinara is a simple Italian sauce prepared by briefly cooking tomato, garlic, olive oil, and basil. Its name comes from a Neapolitan dialect phrase meaning 'sailor style'; it contains no seafood. It is commonly used on pasta and as a pizza base.

Soaking and flavoring/tenderizing meat, chicken, or vegetables in a mixture of oil, acid (lemon, vinegar, yogurt), and spices before cooking. 2–24 hours is enough for red meat, 30 minutes for fish — fish left too long in the acid 'cooks.'

Marmalade is a preserve made by cooking fruit with sugar into a smooth paste-like consistency. Classically it is made with citrus peel. Its difference from jam is that the fruit is mashed rather than left in pieces.

Marzipan is a kneadable confection made by kneading finely ground almonds with sugar into a dough-like consistency. It is shaped and used for making figures, covering cakes, and as a filling. A higher almond content is considered higher quality.

Marshmallow is a soft, elastic confection made by whipping boiled sugar syrup and gelatin until foamy. The air bubbles trapped inside give it its airy texture. It is used in hot drinks, dessert decoration, and roasted over a campfire.