Kitchen Basics - Your guide to 20 kitchen terms

Al dente:  From the Italian phrase "to the tooth", it means cooking something such as pasta or vegetables until firm, not too hard and not too soft - left still slightly crisp.

Bain-marie: It is a term for hot water bath. A method used to ensure that food cooks evenly by immersing the container or pan in heated water.

Baste: A cooking technique for keeping meats and poultry moist while being cooked. It is to coat or brush food with sauce or its own juices.

Blanch: To quickly cook items in hot water and then plunge them into an ice water bath, which stops the cooking.This is often done to bring out color and preserve crispness.

Blind bake: To bake a pie crust or other pastry without the filling. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans, or uncooked rice. (I usually use dry beans.) These are removed shortly before the end of baking time to allow the crust to brown.

Brining: A process in which the meat is soaked in brine (or a salt solution) to ensure that it stays moist when cooked.

Curdling: Refers to the separation that occurs in egg or cream-based mixtures when they are heated to quickly.

Cut in: To mix butter or shortening into a dry ingredient (e.g. flour) using a fork, a pastry blender, or two knives. Though you can use your hands in a pinch, utensils are generally preferable as they will preserve the coldness of the fat, which affects the outcome of the final product.

Deglaze: To dissolve caramelized bits and food particles stuck on the bottom of a pan by adding liquid such as stock, wine, or even tomato sauce. Used to add more flavor to the dish or as a foundation for a sauce or gravy.

Emulsify: To combine two or more liquids that do not blend together easily, usually one that is fat and water based. For the liquids to combine properly, one is poured into the other while beating continuously.

Fold; Fold-in: To combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a rubber spatula or wire whisk) across the bottom of the mixing bowl with each turn.

Ganache: A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. Typically used as a sauce, frosting, or a glaze. If chilled, it can be formed into chocolate truffles.

Gratin: A culinary technique where the dish is topped with ingredients such as bread crumbs or grated cheese before being baked or broiled, creating a browned crust.

Julienne: To cut into thin strips or small, match-like pieces that are 1/8 of an inch wide and 1 to 2 inches long.

Poach: To simmer food in liquid (usually stock, though oil or even milk can be used) until it is cooked through. Eggs are usually associated with this cooking method, but anything from fish to fruit can be poached.

Reduce: Typically refers to the act of simmering or boiling liquid until it decreases, usually to achieve a thicker consistency or an intensified flavor.

Scald: Heating a liquid, usually milk, just below the boiling point.

Searing:  To brown food over high heat to lock in its juices. Food that is browned is usually braised or roasted to finish it off.

Simmer: A food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water.

Tempering: To temper means to gradually raise the temperature of an ingredient before adding it to a hot liquid, usually to prevent curdling.