Your Go-To Source for Culinary Vocabulary

The Kitchenary

We have all been there...halfway through a recipe, knife in hand with a pan sizzling in the background, and suddenly stumped by a cooking term you aren't sure about. What does deglazing mean? Why do I want to reduce the yummy sauce I am making? How are you supposed to cream ingredients when there is no cream in sight?

Well...this is your comprehensive source for 444+ culinary terms: from the basics to expert lingo, all explained in real-life language. And, if you're a seasoned home cook, don't worry - there are plenty of tips, tricks, and handy references to explore as well.

Ready for a little retro fun? If you’d like to see how they explained things back in the day, enjoy the video below (1949’s finest mansplaining included).

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An informal term for chopping into uneven, larger pieces where precision isn’t required.

Rough Chop

An informal term for chopping into uneven, larger pieces where precision isn’t required.

Bouquet Garni

A small bundle of herbs - traditionally parsley, thyme, and bay leaf - used to infuse flavor into soups, stews, stocks, and braises. Typically tied with string or enclosed in cheesecloth, added near the end of cooking, and removed prior to serving. (noun)

Cookie Scoop

A spring-loaded utensil with a trigger that releases uniform portions of dough for consistent baking and minimal handling. Scoop sizes range from small (1-tablespoon) to large (4-tablespoon), often color-coded for easy selection. The mechanical release prevents dough compression and ensures round, evenly sized cookies or portions of ice cream. It speeds up portioning and makes cleanup faster compared to spoons.

Thermometer, Candy

Measures high temperatures (up to ~400°F) for evaluating sugar stages (thread, soft ball, hard crack, etc.) during candy making or deep frying.

Velouté

A classic French sauce made by thickening white stock (chicken, veal, or fish) with a roux (butter and flour), resulting in a smooth, creamy texture. One of the five mother sauces, velouté serves as a foundation for many derivatives.

Bias (Cutting)

A cutting technique where food is sliced at a diagonal angle (usually 45 degrees) rather than straight down. This creates larger surface areas and more elegant presentation while ensuring faster, more even cooking. See "Against the Grain" in relation to meat.

Marble (Technique)

A baking technique where two different colored batters (typically vanilla and chocolate) are swirled together to create a streaked, marble-like pattern in cakes, brownies, and other baked goods.

Brush (Technique)

The technique of applying thin, even coats of liquid to food using a pastry brush. Used for glazing, basting, or applying oils and marinades.

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