Here are some common words and phrases used in cooking:
- ingredient: a substance that is used as a component in the making of a dish
- recipe: a set of instructions for preparing a particular dish, including a list of the ingredients required
- flavor: the characteristic taste of a food or drink
- taste: the sensation that results from the stimulation of the gustatory nerves by a substance
- seasoning: a substance, such as salt, that is used to add flavor to food
- palate: the roof of the mouth, which is the organ of taste
- savory: having a pleasantly strong, salty, or meaty flavor
- sweet: having the taste or flavor characteristic of sugar or honey
- sour: having a sharp, acidic taste
- bitter: having a sharp, harsh, and often unpleasant taste
- spicy: having a strong, pungent flavor or aroma, often associated with hot or peppery spices
- blend: to mix together different ingredients or styles
- chop: to cut into small pieces
- dice: to cut into small cubes
- mince: to cut into very small pieces
- slice: to cut into thin pieces
- roast: to cook by exposing to dry heat, typically in an oven
- boil: to heat a liquid until it reaches its boiling point and becomes vapor
- simmer: to cook in liquid that is just below the boiling point
- fry: to cook in hot oil or fat
- grill: to cook over a source of direct heat, such as a grill or barbecue
- bake: to cook by dry heat in an oven
- sauté: to cook quickly in a small amount of oil or fat, over high heat, while stirring constantly
- stew: to cook slowly in liquid, typically with vegetables, over a low heat
- marinate: to soak food in a mixture of herbs, spices, and other seasonings, typically for a period of time before it is cooked
- tenderize: to make meat or fish soft and easy to cut or chew, typically by marinating or pounding it
- knead: to work dough with the hands, typically by folding and stretching it repeatedly
- whisk: to beat or stir a mixture with a whisk
- sift: to put dry ingredients, such as flour or sugar, through a sieve or sifter in order to remove lumps and make it lighter
- cream: to beat butter and sugar together until they are light and fluffy
- fold: to gently mix ingredients together by using a spoon or spatula to cut down through the mixture and lift it over, in a repeated circular motion
- mix: to combine two or more substances together
- puree: to blend food until it is smooth and has the consistency of a thick liquid
- mash: to crush or grind food into a pulp or smooth consistency, typically with a fork or a masher
- blend: to mix together different ingredients or styles
- reduce: to boil a liquid, such as a sauce, until some of the liquid evaporates, making it thicker and more concentrated
- deglaze: to dissolve the caramelized bits of food that are stuck to the bottom of a pan, typically by adding liquid and scraping with a spoon
- sear: to brown the surface of meat or fish quickly over high heat, in order to seal in the flavor and moisture
- garnish: to decorate a dish with something that adds flavor, color, or texture, such as herbs, spices, or fruits
- plate: to arrange food on a plate or platter, in an attractive way, before serving
- drizzle: to pour a thin stream of liquid, such as oil or sauce, over food in a decorative or random pattern
- dust: to lightly sprinkle a fine layer of a dry substance, such as flour, sugar, or cocoa powder, over food
- glaze: to brush or coat food with a thin layer of liquid, such as egg, milk, or syrup, in order to give it a shiny or glossy appearance
- marmalade: a preserve made from citrus fruit and sugar, with a distinctive bitter-sweet flavor
- pesto: a sauce made from crushed basil, garlic, pine nuts, Parmesan cheese, and olive oil, used in Italian cooking
- tapenade: a Provençal dish made from puréed or finely chopped olives, capers, anchovies, and olive oil, typically served as a spread or a condiment
- brine: a solution of salt and water, used to preserve or flavor food, especially meat or fish
- cure: to preserve food, especially meat or fish, by treating it with salt, sugar, or other substances
- pickle: to preserve food, especially vegetables, in vinegar or brine
- smoke: to expose food to smoke from burning wood or other materials, in order to preserve or flavor it
- roast: to cook by exposing to dry heat, typically in an oven
- bake: to cook by dry heat in an oven
- broil: to cook by exposing to direct radiant heat, typically on a rack or spit placed under or over a source of heat
- steam: to cook by exposing to the vapor given off by boiling water, typically in a closed container or steamer
- braise: to cook meat or vegetables slowly in a small amount of liquid, typically in a covered pot or pan
- poach: to cook food gently in a simmering liquid, such as water, milk, or stock
- blanch: to plunge food, typically vegetables or fruit, into boiling water for a short time, in order to soften it or to remove the skin
- parboil: to boil food partially, typically in order to make it easier to finish cooking it in another way
- pressure cook: to cook food quickly using a pressure cooker, which uses steam to build up pressure inside the pot, in order to cook the food faster
- slow cook: to cook food slowly, typically in a slow cooker or crockpot, at a low temperature over a long period of time
- sous-vide: a method of cooking food, especially meat or fish, in a vacuum-sealed bag that is placed in a water bath at a precisely controlled temperature
- caramelize: to heat sugar until it turns brown and becomes a thick, sticky syrup
- char: to burn the surface of food, typically over a high heat, in order to give it a crispy texture and a smoky flavor
I hope this helps! Cooking can be a fun and rewarding activity, and learning the vocabulary can help you understand recipes and techniques better.