| Butterball advises putting the thermometer in this part of the turkey that provides dark meat |
the thigh |
200 |
July 17, 2008 |
| From the Latin for "flat wood", it's one of a fry cook's tools |
a spatula |
400 |
July 17, 2008 |
| Hungarian goulash recipes measure salt & pepper in teaspoons or tablespoons, but this spice in cups |
paprika |
600 |
July 17, 2008 |
| Craig Claiborne's recipe for this French soup reminds you to chill thoroughly & pronounce the final "S" |
vichyssoise |
800 |
July 17, 2008 |
| Also sometimes done to harbors, it means to coat food with a dry ingredient like flour |
dredge |
1000 |
July 17, 2008 |
| This mesh-bottomed cup is used to break up large pieces in confectioner's sugar or flour |
sifter |
100 |
March 18, 1998 |
| People normally top off a bowl of goulash with a dollop of this dairy product |
sour cream |
200 |
March 18, 1998 |
| This herb's name comes from the latin "salvus" meaning "safe", not "wise" |
sage |
300 |
March 18, 1998 |
| Ricotta isn't a cheese, it's a cheese by-product made from this liquid drained from cheeses |
whey |
400 |
March 18, 1998 |
| Term for boiling a sauce to lessen the volume by evaporation, causing it to thicken |
to reduce |
500 |
March 18, 1998 |
| In a family of flat noodles, these are wider than fettuccelle but narrower than fettucce |
fettuccine |
100 |
November 27, 1997 |
| This substance, sugar browned by heating, is used in dishes from soup to nut brittle |
caramel |
200 |
November 27, 1997 |
| Pour beaten eggs slowly into simmering broth to make this Chinese dish |
egg drop soup |
300 |
November 27, 1997 |
| Baking & this oven-cooking method are basically the same process, at the same temperature |
roasting |
400 |
November 27, 1997 |
| In novels it means to pale, as with fear; in cooking, to place food in boiling, then in cold water |
blanche |
500 |
November 27, 1997 |
| The device for doing this to flour is basically a cup with a mesh screen |
sifting |
100 |
May 8, 1997 |
| The soup of these split vegetables is popular in the Middle East as well as in colder areas |
peas/beans |
200 |
May 8, 1997 |
| If you don't want to break this dish used to make aspic or pudding, use one of metal, not ceramic |
mold/bowl |
300 |
May 8, 1997 |
| The name of these tiny dumplings served as a side dish means "little sparrow" in German |
spaetzle |
400 |
May 8, 1997 |
| The name of this consomme flavored with tomato juice comes from "Madrid" |
madrilene |
500 |
May 8, 1997 |
| This device reads 234-240 degrees F. when your candy reaches the soft ball stage |
Thermometer |
100 |
April 24, 1997 |
| Before baking the peanut butter type of these, Heloise flattens them with a potato masher |
Cookies |
200 |
April 24, 1997 |
| The "bulb" type of this utensil moistens meat while it's cooking |
Baster |
300 |
April 24, 1997 |
| As a verb, it means to insert strips of fat into meat; as a noun, it's rendered pork fat itself |
Lard |
400 |
April 24, 1997 |
| These onion relatives found in vichyssoise must be washed carefully to remove dirt from the leaves |
Leeks |
500 |
April 24, 1997 |
| Before you knead bread dough, sprinkle this on your board to prevent sticking |
flour |
100 |
October 21, 1996 |
| This spice from ground sweet red peppers is sprinkled on deviled eggs |
paprika |
200 |
October 21, 1996 |
| The arborio type of this grain is used in Italian risotto dishes |
rice |
300 |
October 21, 1996 |
| When you select button ones at the market, the gills should not be showing |
mushrooms |
400 |
October 21, 1996 |
| This spice made from the dried stigmas of a crocus comes in thread or powder form |
saffron |
500 |
October 21, 1996 |
| Croutons may be substituted for breadcrumbs in this traditional Thanksgiving side dish |
stuffing |
100 |
June 17, 1996 |
| Joy of Cooking suggests serving slices of this guacamole ingredient with chutney as an hors d'oeuvre |
avocado |
200 |
June 17, 1996 |
| Sugar or molasses may be added to this salt & water solution used in pickling |
brine |
300 |
June 17, 1996 |
| Craig Claiborne uses yellow tomatoes to make a "golden" type of this cold Spanish soup |
gazpacho |
400 |
June 17, 1996 |
| Grated for flavoring, it's the thin outer layer of a citrus fruit, or a synonym for gusto |
zest |
500 |
June 17, 1996 |
| 3 tbsp. of carob powder plus 2 tbsp. of liquid may be substituted for 1 unsweetened ounce of this |
Chocolate |
100 |
March 26, 1996 |
| This word can refer to a sauce served on a salad or a mixture used to stuff poultry |
Dressing |
200 |
March 26, 1996 |
| This classic kind of clam chowder contains tomatoes; New England clam chowder doesn't |
Manhattan |
300 |
March 26, 1996 |
| Some recipes for these southern pecan patties call for granulated sugar & brown sugar |
Pralines |
400 |
March 26, 1996 |
| Diced ham & vegetables often go into a frittata, an Italian type of this egg dish |
Omelet |
500 |
March 26, 1996 |
| "The Fannie Farmer Cookbook" says only fish of this color should be used to make fish stock |
white |
100 |
September 7, 1995 |
| Potato flour is usually added to sauces & gravies to do this, not to flavor them |
to thicken them |
200 |
September 7, 1995 |
| You'll need both the juice and the grated rind of this citrus fruit to make Sauce Maltaise |
orange |
300 |
September 7, 1995 |
| Some cooks use the "leaf" type of this rendered pork fat to make flaky biscuits |
lard |
400 |
September 7, 1995 |
| When making this taro root paste, ferment it for several days to give it that distinctive sour taste |
poi |
500 |
September 7, 1995 |
| This spice that flavors a special toast comes from the bark of an evergreen tree |
cinnamon |
100 |
July 11, 1995 |
| The juices that collect in the bottom of a roasting pan are given this term from how they got there |
pan drippings |
200 |
July 11, 1995 |
| It's put on a fruit tart to give it a sheen & to keep the fruit from drying out |
glaze |
300 |
July 11, 1995 |
| In Greek cooking these leaves are blanched, then stuffed with rice, currants, raisins, mint, dill, pine nuts & spices |
grape leaves |
400 |
July 11, 1995 |
| To make this beverage, a Turk gets the contents of his ibrik boiling |
coffee |
500 |
July 11, 1995 |
| Mushrooms & pimientos go into the rich cream sauce for chicken a la this |
king |
100 |
January 4, 1995 |
| To make hard sauce, start by beating sugar & this bread spread together until smooth & creamy |
margarine (butter) |
200 |
January 4, 1995 |
| This "colorful Massachusetts" bread can be steamed in a coffee can covered with aluminum foil |
(Boston) brown bread |
300 |
January 4, 1995 |
| This grated cheese is the traditional topping for veal Orloff |
Parmesan |
400 |
January 4, 1995 |
| This popover-like British pudding is made with flour, eggs & milk & baked in beef drippings |
Yorkshire pudding |
500 |
January 4, 1995 |
| When you bake these in their jackets, puncture them with a fork when they're half done |
potatoes |
100 |
May 6, 1994 |
| This, which the French call moutarde, is a popular ingredient in sauces |
mustard |
200 |
May 6, 1994 |
| Lemon curd is a mixture of lemon juice, butter, sugar & these breakfast items |
eggs |
300 |
May 6, 1994 |
| In general the giblets of a fowl are the heart, liver & this organ |
a gizzard |
400 |
May 6, 1994 |
| One recipe for this pie filling calls for 4 pounds of beef, 2 pounds of suet & 3 pounds of dark brown sugar |
a mince(meat) pie |
500 |
May 6, 1994 |
| This step in making cheese is a sign of spoilage in milk |
curdling |
100 |
December 31, 1993 |
| To make chocolate ruffles, spread the chocolate on a chilled piece of this stone |
marble |
200 |
December 31, 1993 |
| These soft-dough quick breads may be baking powder, drop or buttermilk types |
biscuits |
300 |
December 31, 1993 |
| Use a little lemon juice on your freshly cut apples to stop this |
browning |
400 |
December 31, 1993 |
| Traditional orange marmalade is made from these slightly bitter Spanish oranges |
Sevilles |
500 |
December 31, 1993 |
| When this fruit is added, a sundae becomes a royale or a split |
Banana |
100 |
November 24, 1993 |
| A zester cuts threads of this from an orange, lemon or lime |
Rind |
200 |
November 24, 1993 |
| Taking a few days, it's among the oldest methods of preserving food; today, it's considered chic for tomatoes |
Sun-drying |
300 |
November 24, 1993 |
| They're added to cakes to give off a sweet, pungent aroma & stuck in fruit to make pomanders |
Cloves |
400 |
November 24, 1993 |
| "Cooking A to Z" recommends you choose one with a full or rat-tail tang & full rivets |
Knife |
500 |
November 24, 1993 |
| To make a Charlotte Russe, line your mold with these cakes named for "feminine digits" |
ladyfingers |
100 |
November 6, 1992 |
| A dish described as a la nicoise is prepared in the style of this city |
Nice |
200 |
November 6, 1992 |
| If a recipe tells you to cook potatoes in these, it means in their skins, not in little coats |
jackets |
300 |
November 6, 1992 |
| These peas with a "wintry" name are often found in Chinese dishes |
snow peas |
400 |
November 6, 1992 |
| This expensive yellow spice is a key ingredient in risotto alla Milanese |
saffron |
500 |
November 6, 1992 |
| You do this to taffy to give it body & gloss, or to an oar to propel a boat forward |
pull |
100 |
February 6, 1992 |
| These round dumplings used in Jewish cooking are also known as knaidlach |
matzah (balls) |
200 |
February 6, 1992 |
| This instrument tells you when your candy has reached the hard ball or hard crack stage |
thermometer |
300 |
February 6, 1992 |
| The redeye type of this is made from the drippings of fried ham |
gravy |
400 |
February 6, 1992 |
| A tamale is a Mexican dish, but a tomalley is the liver of this crustacean |
lobster |
500 |
February 6, 1992 |
| Though popularly associated with clams, it's any thick, rich soup containing bite-size chunks |
chowder |
100 |
January 16, 1992 |
| Recipes for Caesar salad dressing often call for fillets or a paste of this fish |
anchovies |
200 |
January 16, 1992 |
| It's a coating for fried chicken or shrimp, or a mixture for making pancakes |
batter |
300 |
January 16, 1992 |
| From the noise it makes when cooking, it's what the British call a sausage |
a banger |
400 |
January 16, 1992 |
| This individual stuffed pizza in the form of a turnover is popular fare in Italian delis |
a calzone |
500 |
January 16, 1992 |
| This is the vegetable most often cooked "O'Brien" |
potatoes |
100 |
December 9, 1991 |
| Coeur a la creme should be made in a mold or a wicker basket shaped like this |
heart |
200 |
December 9, 1991 |
| The Boston brown type of this, which is steamed, often accompanies Boston baked beans |
bread |
300 |
December 9, 1991 |
| This Scandinavian country's limpa bread is a rye bread sometimes flavored with fennel |
Sweden |
400 |
December 9, 1991 |
| The "chess" type of this dessert is popular in the South |
pie |
500 |
December 9, 1991 |
| New Englanders make traditional red flannel hash with this meat |
corned beef |
100 |
July 18, 1991 |
| A special tool known as a "larding" one of these is used to thread strips of fat into meat |
a needle |
200 |
July 18, 1991 |
| Andalouse sauce is made with tomato puree & this sandwich spread |
mayonnaise |
300 |
July 18, 1991 |
| Term for the top crust of a pie when it's "woven" in a crisscross pattern |
a lattice |
400 |
July 18, 1991 |
| A langue-de-chat is a confection shaped like one of these, which is what its name means in French |
a cat\'s tongue |
500 |
July 18, 1991 |
| Recipes for souffles often tell you to beat these until stuff but not dry |
egg whites |
100 |
June 5, 1991 |
| Mix ginger, coriander, cardamom, cayenne & turmeric for a simple version of this powder |
curry |
200 |
June 5, 1991 |
| An entree served a la Florentine contains this vegetable, but Florentine cookies don't |
spinach |
300 |
June 5, 1991 |
| The liquid left after cooking meat, greens or other vegetables is known as this kind of liquor |
pop liquor |
400 |
June 5, 1991 |
| All you need to make a basic fondant is sugar, water & cream of this |
tartar |
500 |
June 5, 1991 |
| For a fancy breakfast, you can cook these popular items Benedict or Sardou |
Eggs |
100 |
May 15, 1991 |
| These "nautical" legumes are often used to make soup |
Navy Beans |
200 |
May 15, 1991 |
| Potato chips are cooked this way |
Deep-Fried |
300 |
May 15, 1991 |
| This member of the nightshade family is often prepared Parmigiana |
Eggplant |
400 |
May 15, 1991 |
| Bechamel sauce is also called this color sauce |
White |
500 |
May 15, 1991 |
| You should whip this ingredient before you top your Chantilly potatoes with it |
cream |
100 |
April 1, 1991 |
| A classic plum pudding contains this kind of fat |
suet |
200 |
April 1, 1991 |
| A type of shell that holds creamed meat dishes, or a nickname for Patricia |
patty |
300 |
April 1, 1991 |
| If you want to be veddy British, sprinkle your fish & chips with the malt type of this |
vinegar |
400 |
April 1, 1991 |
| A genoise is a butter-rich one of these |
a sponge cake |
500 |
April 1, 1991 |
| Sauce Robert is made with onions, white wine & this; you can use the Dijon type if you prefer |
mustard |
100 |
October 9, 1990 |
| Chicken breasts are rolled up with butter then breaded & fried to make this dish named for a Ukrainian city |
chicken Kiev |
200 |
October 9, 1990 |
| Gamblers might like this oyster dish made with green onions or shallots & bacon |
oysters casino |
300 |
October 9, 1990 |
| Some folks don't add a potent potable to Welsh rarebit but many chefs add this one |
beer |
400 |
October 9, 1990 |
| This dwelling pudding is traditionally served with a sweet sauce |
cottage pudding |
500 |
October 9, 1990 |
| "Joy of Cooking"s recipe for this calls for 1 lb. of turtle meat, 3 cups of brown stock, thyme & onions |
turtle soup |
100 |
July 11, 1990 |
| 1 of the green ingredients in green goddess salad dressing |
(1 of) green onions (chives or parsley) |
200 |
July 11, 1990 |
| Color that precedes "Betty" in the name of a fruit dessert |
brown |
300 |
July 11, 1990 |
| These, also known as grissini, can be sprinkled with sesame seeds before baking |
breadsticks |
400 |
July 11, 1990 |
| Chitterlings, which can be boiled or sauteed, are this part of a pig |
the intestines |
500 |
July 11, 1990 |
| This beef stroganoff ingredient can be "sour" or "whipping" |
Cream |
100 |
May 11, 1990 |
| This ground beef dish was named for J. Salisbury, a physician who advocated dietary reform |
Salisbury steak |
200 |
May 11, 1990 |
| To make chicken a la this, you usually need mushrooms & pimientos |
Chicken a la king |
300 |
May 11, 1990 |
| Quite simply, this is melted butter with the sediment removed |
Clarified butter |
400 |
May 11, 1990 |
| The name of this French dish means "pot on the fire" |
Pot-au-feu |
500 |
May 11, 1990 |
| A cooking device equipped with a rotating spit on which meat is roasted |
rotisserie |
100 |
February 5, 1990 |
| If you don't have the energy to "pull" this type of candy, you can buy a candy hook |
taffy |
200 |
February 5, 1990 |
| Please pronounce the final "Z" sound when you give us the name of this potato & leek soup |
vichyssoise |
300 |
February 5, 1990 |
| From Japanese for "fire bowl", it's a portable charcoal-burning brazier with a grill |
hibachi |
400 |
February 5, 1990 |
| A traditional New England seafood picnic where bivalves are cooked over hot stones & under seaweed |
clam bake |
500 |
February 5, 1990 |
| Cooking method used to make Japanese tempura or Italian fritto misto |
frying |
100 |
November 22, 1989 |
| "Joy of Cooking" says 1 ounce of this will raise 4 cups of flour in 1 1/2 to 2 hours |
yeast |
200 |
November 22, 1989 |
| Literally "blue ribbon", this French cooking school is one of the most renowned in the world |
Cordon Bleu |
300 |
November 22, 1989 |
| Pots & pans made of this metal don't conduct heat all that well but are the easiest to clean |
stainless steel |
500 |
November 22, 1989 |
| The Marseilles version of this stew is made with "rascasse", a Mediterranean rockfish |
bouillabaisse |
|
November 22, 1989 |
| Colcannon, a dish of potatoes, leeks, cabbage & cream, is associated with this country's cuisine |
Ireland |
100 |
November 9, 1989 |
| The 3 ingredients needed to make this sweet treat are concord grape juice, sugar & pectin |
grape jelly |
200 |
November 9, 1989 |
| Craig Claiborne says you can substitute this type of cheese for the ricotta when making lasagna |
cottage cheese |
300 |
November 9, 1989 |
| If you order Coquilles St. Jacques in a restaurant, this is what you will be served |
scallops |
400 |
November 9, 1989 |
| The method you would use to cook shirred eggs |
baked |
500 |
November 9, 1989 |
| If you're cooking "Suwannee Chicken", you're preparing this shelled reptile |
turtle |
100 |
May 1, 1989 |
| "Joy of Cooking" says this spicy avocado dip is a great celery stuffer |
guacamole |
200 |
May 1, 1989 |
| French for "half cup", it's a small cup of strong, black coffee usually served after dinner |
demitasse |
300 |
May 1, 1989 |
| Vinaigrette sauce often contains this juice & no vinegar at all |
lemon |
400 |
May 1, 1989 |
| A specialty of Genoa, this simple sauce features basil, garlic, cheese, olive oil & pine nuts |
pesto |
500 |
May 1, 1989 |
| French for "kitchen" or "cookery", it's a general term applied to cooking |
cuisine |
100 |
March 27, 1989 |
| To cook the country version of this meat, begin by soaking it in cold water for 24 to 36 hours |
ham |
200 |
March 27, 1989 |
| As a topping for quick creamed broccoli, "Joy of Cooking" says to crush this breakfast cereal |
corn flakes |
300 |
March 27, 1989 |
| French spread made from goose livers marinated in cognac |
pate de foie gras |
400 |
March 27, 1989 |
| Closely related to marjoram, this common green spice is used in Italian cooking |
oregano |
500 |
March 27, 1989 |
| If you're allergic to chocolate, you can substitute this, which comes from a leathery pod |
carob |
100 |
February 27, 1989 |
| Wild game is aged for several days or weeks, not to tenderize it but to do this |
in order to make the flavor come out more |
200 |
February 27, 1989 |
| This tropical fruit dessert is correctly prepared "wrong side up" |
pineapple upside-down cake |
300 |
February 27, 1989 |
| This cereal used to make party mix comes in rice, corn, wheat, bran & honey graham varieties |
Chex |
400 |
February 27, 1989 |
| The difference between veloute & bechamel sauce is that veloute doesn't contain this |
cream/milk |
500 |
February 27, 1989 |
| This part of an egg is one of the best thickeners for soup |
the yolk |
100 |
February 16, 1989 |
| "Joy of Cooking" says when baking white bread you should do this to your flour before you measure it |
sift it |
200 |
February 16, 1989 |
| As its name indicates, this pulled candy was originally made with H2O from the ocean |
saltwater taffy |
300 |
February 16, 1989 |
| The Bermuda & sweet Spanish varieties of these are so mild they can be used raw in salads |
onions |
400 |
February 16, 1989 |
| This meat is traditionally served with mint sauce or mint jelly |
lamb |
500 |
February 16, 1989 |
| Cooks made this condiment from grapes, walnuts or mushrooms back when the tomato was considered toxic |
ketchup |
100 |
October 13, 1988 |
| Heavenly Hash candy is made with chocolate, nuts & these |
marshmallow |
200 |
October 13, 1988 |
| "Joy of Cooking" says floating a paper towel on top of soup is a good way to do this |
degrease it (remove the fat) |
300 |
October 13, 1988 |
| This powder made from sassafras leaves is traditionally used in gumbo |
file |
400 |
October 13, 1988 |
| Fortunately, the main ingredient in hush puppies isn't puppies or shoes, it's this |
corn meal |
500 |
October 13, 1988 |
| Term for dipping food in beaten eggs, then in crumbs |
breading |
100 |
May 19, 1987 |
| Grain used to make hominy grits & hush puppies |
corn |
200 |
May 19, 1987 |
| "Hase" in hasenpfeffer is the meat of this animal |
hare (rabbit) |
300 |
May 19, 1987 |
| Jelly, honey, milk or butter can be used for this, which gives a dish a smooth, glasslike finish |
glaze |
400 |
May 19, 1987 |
| "Coeur a la creme" is a dessert of whipped cream cheese molded into this shape |
heart |
500 |
May 19, 1987 |
| Fungus which makes bread rise to the occasion |
yeast |
100 |
April 9, 1985 |
| What you should shop for if a recipe calls for venison |
deer |
200 |
April 9, 1985 |
| Large metal pan with a round bottom that makes short work of stir-frying foods |
wok |
300 |
April 9, 1985 |
| What happens to gravy when you add a little arrowroot |
it thickens |
400 |
April 9, 1985 |
| For this French chowder you'll need around a half dozen kinds of fish |
bouillabaisse |
500 |
April 9, 1985 |