Cooking Terms Glossary

Learn the language of cooking with our comprehensive glossary of culinary terms.

Search Terms

Filter by Letter

All B C D E F G J K M P R S T W

Pan-broiling is cooking food, usually a relatively thin cut of meat, in a hot, heavy skillet using n...

Parboiling is partially cooking food by boiling it briefly, then removing it before it is fully done...

Paring means trimming away the thin outer skin or surface of a fruit or vegetable with a small, shor...

Peeling is stripping or pulling off the outer skin, rind, or covering of a fruit or vegetable. Depen...

Poaching is cooking food gently in liquid held at a low temperature, well below a boil, so the surfa...

Pureeing is processing food until it becomes a smooth, uniform pulp or thick paste, free of lumps. Y...