The complete glossary of culinary terms – C

The complete glossary of culinary terms – C

Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included? You’re not alone if you’ve ever found yourself lost in a restaurant menu or need clarification on a recipe. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say, “Huh?” The culinary world is full of unique terms, jargon, and words and techniques that can be challenging to understand and master. That’s where the complete glossary of culinary terms comes in. This comprehensive guide is designed to demystify the world of cooking and help you easily navigate complex recipes. This glossary covers everything from ingredients and cooking methods to equipment and kitchen jargon. It provides all the essential knowledge you need to navigate the world of cooking. Whether you’re a seasoned home cook or just starting in the kitchen, this guide is a must-have tool for expanding your culinary skills and knowledge. So grab your apron and get ready to elevate your cooking endeavours with the Fast2eat complete glossary of culinary terms.

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Here is a glossary of culinary terms starting with the letter C


Cajun refers to the style of cooking that originated from the French-speaking Acadian people who were expelled from Canada and settled in Louisiana. Cajun cuisine is known for its bold and spicy flavours, influenced by Creole and West African cooking techniques. It often includes seafood, rice, beans, and spices like cayenne pepper, paprika, and garlic. Popular Cajun dishes include gumbo, jambalaya, and étouffée. Overall, Cajun cuisine is rich in flavour and history, representing the cultural heritage of the Acadian people in Louisiana.


Calvados is a French brandy made by distilling cider from specific apple varieties in Normandy. It has a complex and rich flavour with apple, spice, and wood notes. See Apple-Jack. Apple-Jack and Calvados are apple-based alcoholic beverages with different origins and production methods.


Canapé is a type of “hors d’œuvre” (a French term for appetizer), a small, prepared, usually decorative food. These bite-size bread or toast portions are toasted or untoasted, topped with pates or savoury spreads, especially caviar or cheese or a variety of meats or seafood served as a light accompaniment to cocktails.


Candied food is a fruit, nut, or citrus peel dipped or cooked in sugar syrup.


Capers are the tiny buds of a spiny shrub grown in the Mediterranean. They are pickled in vinegar or dried and salted. Capers have an assertive flavour that can best be described as the marriage of citrus and olive, plus an added tang from the salt and vinegar of their packaging brine. While the smaller buds bring more flavour than the larger buds, both can be used interchangeably in recipes. It is found next to olives in the supermarket.


Cappuccino is an Italian coffee drink traditionally prepared with espresso, hot milk, cocoa and steamed milk foam.

Caramelization or Caramelize

It is to heat sugar over low heat until it melts and turns into a golden-brown syrup, resulting in a nutty and sweet flavour.
Fruits and vegetables with natural sugars can also be caramelized slowly over low heat by sautéing, roasting or grilling in a small amount of fat until browned and smooth, giving them a sweet flavour and golden glaze.

Caraway (or Meridian fennel or Persian cumin)

Caraway is a white-flowered aromatic plant that produces seeds used as a seasoning and in medicine with a spicy smell and aromatic taste. Use in cakes, bread, soups, cheese and sauerkraut.


Cardamom is a sweet aromatic spice native to India made from the seeds of several plants from the ginger family. They are recognized by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and tiny black seeds. It is used as a spice for coffee cake, sweet bread, fruit salad dressings, cookies, cakes, and pickling seasoning.


A cartouche is a piece of greaseproof or baking paper used to create a lid over a pot or saucepan. Usually cut in a circle and placed over a dish with a small amount of liquid. In the instance of poaching, it stops steam from escaping. It can also prevent skin from developing on sauces.


Carve is to cut or slice cooked meat, poultry, fish, or game into serving-size pieces.


Carving is the time-honoured tradition of separating whole roasted meats or poultry in a ceremonial or lavish setting.


Casing is the thin, tubular membrane of the intestine used to hold processed meats and forcemeats, as in sausages and salami.


Casserole refers to both a baking dish and the ingredients it contains. A casserole (French: diminutive of casse, from Provençal cassa “pan”) is a large, deep ovenproof dish that has handles on either side and a tight-fitting lid, and the food prepared in it is used both in the oven and as a serving vessel. It can be made of glass, metal, ceramic or any other heatproof material. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casseroles may contain a variety of meats, vegetables, rice, potatoes, etc. It is sometimes topped with cheeses or breadcrumbs, similar to au gratin dishes.

Cayenne pepper

Cayenne pepper is a very hot ground spice derived from the dried cayenne chilli pepper. The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chilli pepper, aleva, bird pepper, or, especially in its powdered form, red pepper related to bell peppers, jalapeños, paprika, and others. It is a hot chilli pepper used to flavour dishes. It is named for the city of Cayenne in French Guiana.


Channel is to create small V-shaped grooves over the surface of fruits or vegetables for decorative purposes using a channel knife. The fruit or vegetable is then sliced, creating a decorative border on the slices.


Charcuterie are products based on, but not limited to, pork and its offal, such as bacon, ham, sausage, terrines, galantines, ballotines, salami, pâtés, confit and similar forcemeats. They are also used in reference to this ancient culinary art practitioner.


Cheesecloth is a thin, loose-woven gauze-like 100-percent-cotton cloth with a fine or coarse weave used primarily in cheese making and cooking. Cheesecloth is used in cooking to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in supermarkets and specialty cookware shops.


Chemisé is a French culinary term for a wrapped food (in puff pastry, for example) or coated (a thick sauce poured over the top).

Chervil (or garden chervil)

Chervil is a delicate aromatic annual herb related to parsley cultivated for its finely divided and often curly leaves for use, especially in soups and salads. Fresh or dried, it has a delicate flavour. It’s good when subtle seasoning is desired. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture fines herbs.


Chevalier is a French culinary term for a dish where the ingredients are arranged overlapping each other, such as sliced beef or cutlets.


Chiffonade, a French word meaning “made of rags,” is a chopping technique used for leafy vegetables or herbs, such as spinach, basil or lettuce, where they are thinly sliced into long, ribbon-like thin strips. This is accomplished by stacking leaves, rolling them tightly, and then slicing them perpendicular to the roll. The technique can also be applied to crepes or thin omelettes to produce strips. Those shredded or finely cut vegetables and herbs are usually used as a garnish for soup.

Chilli Oil (or hot chilli oil or hot oil)

Chilli oil is a fiery vegetable oil flavoured (infused) with chilli peppers that is used as a seasoning. It is commonly used in Chinese cuisine, East and Southeast Asia and elsewhere. Particularly popular in Sichuan cuisine, it is used as an ingredient in cooked dishes and as a condiment. It is sometimes used as a dip for meat and dim sum. It is also employed in the Korean Chinese noodle soup dish jjamppong.

Chilli Paste (or Chilli pepper paste)

Chilli paste is a condiment in mild or hot versions made from chilli peppers, vinegar, and seasonings. Some are used as a cooking ingredient, while others are used to season a dish after preparation. In Korean cuisine, red pepper paste is used to create red pepper sauce, which is a common seasoning.


Chill is to cool food to below room temperature in the refrigerator or over ice. When recipes call for chilling foods, it should be done in the fridge.


Chine is a culinary term referring to the backbone of an animal and its addition or removal from cuts of meat.


Chipotle is a smoke-dried jalapeño pepper that tends to be brown and shrivelled—an essential ingredient of Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes. Chipotle imparts a relatively mild but earthy spiciness to many dishes. It is stored in a red sauce (adobo) of tomato puree and onions and sold in small cans. You can find it in any grocery store that carries ethnic food.


Chive is a mild, sweet herb with a flavour reminiscent of the onion, to which it is related.


Chop is a small cut of meat taken from the rib section, commonly including a portion of the rib itself.
It also refers to quick, heavy blows of a cleaver or knife when preparing foods, i.e. to cut solid foods into smaller pieces, using a sharp knife, cleaver, food processor or other chopping devices. Chopped food is more coarsely cut than minced food.

Chorizo (or Chouriço)

Chorizo (Spanish) or chouriço (Portuguese) is a term originating in the Iberian Peninsula, encompassing several types of spicy pork sausages used in Mexican and Spanish cuisines. Spanish chorizo is made with smoked pork; Mexican chorizo is made with fresh pork. Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.


Chuck is an inexpensive cut of beef taken from the section between the neck and shoulder blade.


Chutney is a spicy (highly seasoned) sauce or relish of fruits often used in Indian cuisine that’s made from chopped fruit (mango is a classic), vegetables, herbs and spices enlivened by hot peppers, sugar, fresh ginger, or vinegar. It can vary from a tomato relish to a ground peanut garnish. It may contain a combination of raisins, fruits, dates, and onions or a yogurt, cucumber and mint dip. It is often used to add flavour and complexity to dishes.


Cicely refers to a herbaceous plant commonly used for culinary seasoning. The leaves of the plant are often used fresh or dried to add a unique flavour to various dishes. Cicely has a sweet and anise-like taste, making it a popular choice for adding depth and complexity to sweet and savoury recipes. It can be used in salads, soups, sauces, and desserts and pairs well with fruits, vegetables, and meats. Cicely is a versatile culinary ingredient that adds a refreshing and aromatic twist to a wide range of dishes.

Cilantro (or Fresh Coriander or Chinese parsley)

Cilantro is a green, leafy herb resembling flat-leaf (Italian) parsley with a sharp, aromatic, somewhat astringent flavour.


Cinnamon is a popular sweet spice obtained from the inner bark of several trees that is used in sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour. It is sold as sticks or ground.

Clarified butter (or drawn butter)

Clarified butter, sometimes called drawn butter, is best known as a dipping sauce for seafood. It is butter that has had the milk solids removed. Because clarified butter can be heated to high temperatures without burning, it’s also used for quickly browning meats. This is done by gently melting the butter, allowing the two to separate and then skimming off the solids. The clear liquid is the clarified butter; discard the milky liquid. The resulting clear liquid can be used at a higher cooking temperature. It will not go rancid as quickly as unclarified butter. Store clarified butter in the refrigerator for up to 1 month.


Clarify is to separate and remove solids from a cloudy liquid, thus making it clear. Most often refers to butter, where the milk solids and water are rendered from the butterfat. To clarify, liquids such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. Add hot water and boil for about 15 minutes to clarify rendered fat. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.


Cleaver is a heavy large butcher knife that varies in its shape but usually resembles a rectangular-bladed hatchet. A good cleaver has a well-balanced weight and is largely used as a kitchen or butcher knife, which can easily cut through bone and chop vegetables. The knife’s broadside can also be used for crushing in food preparation (such as garlic).


Cloves are rich and aromatic East African flower buds, a spice used ground in baked goods, whole in pickling brine, and as a seasoning for baked hams. It provides flavour to both sweet and savoury recipes.


Coat is a culinary term for surrounding a food with another before or after cooking, as with coating in breadcrumbs, flour, or a batter before baking, sautéeing, or topping a finished product with a sauce before serving. Meat, fish, and poultry are often coated before cooking.

Coating Consistency

Coating consistency refers to the texture and thickness of a coating, such as a batter or breading, applied to food before frying or baking. The consistency of the coating is important as it affects the final result of the dish. A too-thin coating may not adhere well to the food, resulting in an uneven or patchy coating. On the other hand, a coating that is too thick may be heavy and overpower the taste and texture of the food. When a liquid is thick and viscous enough to coat a spoon and doesn’t drain off, the correct coating consistency is crucial for creating delicious and visually appealing dishes.

Coat the back of a spoon

It is a technique used to test the doneness of cooked, egg-based sauces and custards, i.e. the sauce is done when it leaves an even path on the spoon when it is drawn.

Coconut Milk

Coconut milk is a liquid made from the grated meat (coconut pulp) of a brown coconut often used in Southeast and South Asian, Indian, Southern China, the Caribbean and South American cooking. Coconut milk is not the clear liquid in the centre of the coconut (coconut water), nor should it be confused with cream of coconut, a sweetened coconut concoction often used to make mixed drinks such as piña coladas. The colour and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat.

Coddle or Coddling

Coddle is to cook food gently in water just below boiling point until it is tender and partially or fully cooked. More recently, the term explicitly applies to eggs using a coddler device. The low cooking temperature produces a much softer egg than if you were to boil it.
Coddle (sometimes Dublin coddle) is also an Irish dish often made to use leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. Traditionally, it can also include barley.


Cognac is a dry spirit distilled from wine and, strictly speaking, produced in the Cognac region of France. Other good-quality dry wine-based brandies may be substituted.


Colander is a perforated, bowl-shaped kitchen container with holes used for draining liquid from solids such as pasta or rice. A colander is also used to rinse vegetables. It can be made of metal, plastic, or ceramic.


Concasse is a cooking term from the French concasser, “to crush or grind,” meaning to roughly chop raw or cooked food by peeling, seeding, and chopping to make it ready to be served or combined with other ingredients. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Specified dimensions can be rough chop, small, medium, or large dice.


Concentrate is a culinary term that describes a substance in which the water content has been reduced to a certain thickness.


Condiment is a spice, sauce, or other accompaniment that is added to food to impart a particular flavour, enhance its flavour, aid in digestion, preserve the food, stimulate the appetite or, in some cultures, complement the dish. The term originally described pickled or preserved foods but has shifted meaning over time.


Confit (pronounced “con-fee”) comes from the French word confire, which means literally “preserved.” It is any food cooked slowly over a long period of time as a preservation method. It’s usually cooked meat or poultry, duck or goose, seasoned and prepared and stored in its own fat (or other fat if necessary) at low heat. Duck and goose are common to this ancient technique of cooking and storage.


Consommé is a highly flavourful clear soup or broth served hot or cold, made from richly flavoured stock or bouillon that has been clarified (removing impurities and leaving a clean, flavorful liquid). The broth is clarified using a “raft” of egg whites to remove fat and sediment during preparation. As the whites cook, they attract the various sediments like a magnet.

Cooking Oil

Cooking oil is plant, animal, or synthetic fat liquids at room temperature made from vegetables, nuts, or seeds used in frying, baking, and cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense, might be more accurately termed edible oil. Common types for general cooking include cornsoybeancanolasunflowersafflowerpeanut, and olive oil. For baking, cooking oils cannot be used interchangeably with solid fats because they do not hold air when beaten.

Cordon Bleu

Cordon Bleu is a term often used in the culinary world to refer to a type of dish or a specific cooking technique. The term originated in French cuisine and translates to “blue ribbon” in English.
Cordon Bleu typically refers to a meat cutlet, such as chicken or veal, chicken or pork, pounded thin, filled with cheese and ham, and then breaded and fried. The dish is known for its rich, savoury flavours and is often served with a sauce or garnish.
Cordon Bleu can also refer to a prestigious culinary school or an elite group of highly skilled chefs.


Core is to remove the seeds or tough woody centres from fruits and vegetables that are not usually eaten.


Corer is a knife or other tool designed to remove the core from fruit or vegetables. It is usually made of stainless steel and comes in different shapes. An all-purpose corer has a medium-length shaft with a circular cutting ring at the end.

Coriander (or cilantro, Chinese parsley)

Coriander is a herb having leaves used in cooking and tiny spicy-sweet seeds (whole or ground) of the coriander plant used as a seasoning.

Corn Meal (or Cornmeal or Polenta)

It is a granular (coarse) flour, ground from the dried kernels of yellow or white corn, with a sweet, robust flavour. It is a typical staple food and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is also referred to as corn flour. In the United Kingdom, the word cornflour denotes cornstarch. Cornmeal is sometimes known by the Italian term polenta, and finely ground corn flour (for making bread or tortillas) is known as maize flour.

Corn Starch (or cornstarch, corn flour or maize starch or maize)

It is the starch (fine, powdery flour ground) derived from the endosperm of corn (maize) grain, the white heart of the kernel, and used as a neutral-flavoured thickening agent in some desserts, sauces or soups, and is used in making corn syrup and other sugars.

Corn Syrup

Corn Syrup is a light or dark, coloured, neutral-tasting syrup extracted from the starch of maize (called corn in some countries). Corn syrup is used in foods to soften texture, add volume, prevent sugar crystallization, and enhance flavour.


Corned means preserved or cured with salt. Corned, as in corned beef, has nothing to do with corn, the vegetable. While today most corned beef is cured in brine, in Anglo-Saxon times, the meat was dry-cured by being rubbed with “corns” of salt. Corning, or brining beef, is a way of preserving less tender cuts of meat such as brisket, rump or round. Spices and herbs such as peppercorns, coriander seeds, and bay leaf are often added to the brining mixture for extra flavour. The pink colour of corned beef usually remains after cooking because nitrite used in the curing process fixes the pigment in the meat.

Corned Beef

Beef brisket, or sometimes other cuts, cured for about a month in a brine with large crystals (corns) of salt, sugar, spices, and other seasonings and preservatives to produce meat that, when slowly simmered in water, develops a moist, tender mixture, mildly spiced flavour, and bright purplish-red colour.


Cornichon is a small French-style sour pickled cucumber with no more than two inches long.


Coulis is a sauce or puree made from fruits or vegetables, often used as a garnish or sauce for desserts or savoury dishes. A vegetable coulis is commonly used on meat and vegetable dishes. It can also be used as a base for soups or other sauces. Fruit coulis is most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key Lime Pie.

Court-bouillon (or Court bouillon)

Court-bouillon is a flavoured vegetable broth for poaching or quick-cooking foods. It is typically made with water, aromatic vegetables, herbs, and spices. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. For fish, make sure to add the fish to the cold broth. Alternately, seafood is plunged into boiling broth. Ready-to-use dehydrated court bouillon is available in cubes or bags.


Couscous is a traditional granular dish of semolina (granules of durum wheat) popular in North Africa, which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Look for it in the rice and pasta section of supermarkets.


Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization (The butterfat portion of milk). The terms light and heavy describe cream’s butterfat content and related richness. Light cream has a butterfat level varying from 18-30%. It is sometimes called coffee cream or table cream. Heavy whipping cream, sometimes simply labelled heavy cream, has a butterfat content of at least 35%.
Cream is also blending or beating ingredients (at room temperature), usually fat such as butter or shortening, either alone or with sugar, to a light, fluffy consistency, making a smooth, soft, creamy paste. It may be done by hand with a wooden spoon or electric mixer. This process incorporates air into the fat, so baked products have a lighter texture and a better volume.

Cream of tartar

Cream of tartar is an acidic powder used as an additive to meringue to stabilize egg whites and for heat tolerance. It is used as a leavening agent, most commonly with baking soda to make baking powder and an ingredient in syrups to prevent crystallization.

Crème anglaise

Crème anglaise is a sweet, custard-like sauce made with egg yolks, sugar, and hot milk, often flavoured with vanilla.

Crème Fraîche

Crème Fraîche is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture but is less sour than U.S.-style sour cream and has a lower viscosity and a higher fat content. It’s made from whipping cream and bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavour.
If you can’t find crème fraîche in your supermarket, you can make a substitute by combining:
1/2 cup whipping cream (do not use ultrapasteurized cream)
1/2 cup dairy sour cream
Cover the mixture and let it stand at room temperature for two to five hours or until it thickens. Cover and refrigerate for up to one week.


Crêpe is a very thin, delicate pancake, usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes are often associated with Brittany, a region northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with various fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.


Cress refers to a type of herb that is commonly used as a garnish or to add flavour to dishes. It is known for its peppery and slightly tangy taste. Cress is often added to salads, sandwiches, and soups to provide a fresh and vibrant element. There are different varieties of cress, including watercress and garden cress, each with its own distinct flavour profiles. Cress is a versatile ingredient that can enhance the taste and presentation of various culinary creations.


Crimp is to pinch or press pastry or dough together using your fingers, a fork, or another utensil. It is usually done for a piecrust decorative edge.


Crisp-tender is a term that describes the state of vegetables that have been cooked until just tender but still somewhat crunchy. At this stage, a fork can be inserted with a little pressure.


From the French “croquer” meaning “to crunch,” croquette is a small deep-fried round roll (usually shaped into a ball, cylinder, disk, or oval shape) of ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, mashed potatoes, or vegetable coated with egg and breadcrumbs. It gained worldwide popularity, both as a delicacy and as fast food.


Crudités are traditional French appetizers (served as hors d’oeuvre) consisting of sliced or whole raw vegetables, which are sometimes dipped in a vinaigrette or other dipping sauce. Crudités often include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, mushrooms, and asparagus spears, sometimes olives, depending on local custom.


Crumbs are fine particles of food that have been broken off a larger piece. Crumbs are often used as a coating, thickener, binder, or crust in desserts. Recipes usually specify soft or fine dry bread crumbs, which are generally not interchangeable.


Crush is to smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavour and aroma.


Crustacean is an aquatic arthropod characterized by a hard exoskeleton and jointed appendages, including creatures like lobsters, crabs, and shrimp.


Croustade is a hollowed-out bread roll filled with various ingredients such as meats, seafood, or vegetables.

Cubed or Cube

Cubed is cut into small, uniformly-sized cube-shaped pieces.


Cull is to select and remove inferior or unwanted food items from a batch or group.


Cumin is a Middle Eastern spice with a strong, dusky, aromatic flavour used as a seasoning. Use in chilli, marinades, and basting sauces, and add to huevos rancheros or other egg dishes.

Curdle (or Curdling)

Curdle is when liquids, such as milk or cream, separate and form solids when overheated or combined with acidic ingredients. Curdling occurs naturally in milk if the milk is not used by the expiration date or if the milk stays out at a warm temperature.
This can also happen with eggs if they are added to a mixture too quickly, if the mixture is too hot, or when egg-based mixtures are cooked too quickly, and the protein separates from the liquids, leaving a lumpy mixture behind. Egg custards tend to curdle when exposed to prolonged or too-high heat.
Cake batters can sometimes curdle if very cold eggs are added too quickly to beaten eggs and sugar. (Beating in a small amount of the flour will usually restore smoothness.).
Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards.

Cured or Cure

Cured is a non-heated preservation method that involves the application of salt, sugar, or spices to preserve and flavour food items like meat or fish. Meats or fish are packed and left so that the moisture draws out. Smoking, salting, pickling (in an acid-base), and corning (with acid and salt) are some of the many ways to cure foods which remove water.


Curry is a spicy and flavorful dish, typically made with a blend of spices, meat, fish, or vegetables cooked in a sauce.

Curry Paste

Curry paste is a blend of herbs, spices, and fiery chiles often used in Indian and Thai cooking. Curry pastes are available in many varieties depending on the region. They are sometimes classified by colour (green, red, or yellow), by heat (mild or hot), or by a particular style of curry (such as Panang or Masaman). Look for curry paste in Asian markets.

Curry powder

Curry powder is a generic term for a blend of spices commonly used to flavour East Indian-style dishes. Most curry powders include coriander, cumin, chilli powder, and turmeric.


Cut-in is a blending method, usually for pastry. Solid fat, such as butter, shortening, or margarine, is combined with flour using a cutting motion until divided evenly into tiny pieces forming coarse crumbs. This is usually done using a pastry blender, two knives in a crisscross fashion, your fingertips, or a food processor.


Cutlet is a thin cut of meat from the leg or rib section, usually from lamb, veal, pork, or mutton.


This is not an exhaustive list, but it covers a variety of culinary terms.
Did we leave any out? What would you add to this list of culinary terms?
If you need more terms or have any other questions, please ask in the comments, and we will update our ever-growing list.


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