Italian for "to the tooth." Used to describe perfectly cooked pasta that is tender but still a bit chewy

To cook with hot, dry air in an oven

A mixture made from ingredients used to make cakes, cookies, and pancakes

To heat a liquid until bubbles constantly rise to its surface

A liquid rich with flavours of meat, seafood, or vegetables

Process that occurs when carbon dioxide dissolves into water causing it to fizz

 A food often prepared in the form of a paste or solid block made from roasted and ground cacao seeds, typically sweetened

A denser or stronger liquid that has water removed from it

A type of North African semolina (pasta) shaped like granules which are made from crushed durum wheat.

To mix ingredients together until they are smooth and creamy

To mix a fine-textured, solid substance such as sugar or salt, with a liquid until the solid disappears

To coat wet foods with dry ingredients

To cover  food, hands, or work surface with a powdery substance such as flour or confectioner's sugar

To turn an ingredient over usually with a spatula and a quick twist of the wrist

To decorate a dish before serving. Also, the food used to decorate a dish.

A mixture of mashed chickpeas, garlic, and other ingredients to enhance or change the taste

To work dough with your hands, using pressing folding, and turning motions.

To break down soft food by pressing on it with a fork, potato masher, or other tool

To stir together dry or wet ingredients until combined

The amount of a dry ingredient that can picked up between your thumb, index, and or middle finger.  Less than ⅛ teaspoon

To make indentations to the surface of a food, pastry, or container. Usually with a fork

To place food into the refrigerator to chill or firm

The action of the gas being released by the yeast, baking powder, or baking soda in dough

A comfortable neutral temperature used to soften, cool or defrost food

When a liquid congeals, a dough, or batter becomes more solid as it cooks or cools

To cut an ingredient on the medium or large holes of a box grater

To cut delicate ingredients into tiny pieces using kitchen scissors

To cook food with the hot steam that rises from boiling water

A sweet substance from sugar cane and sugar beet. It is used as a sweetener in food and drink.

Bean curd made from mashed soybeans. It is used primarily in Asian and vegetarian dishes.

A liquid flavouring made from vanilla beans

To stir a liquid with a whisk by adding air, increasing the volume

Little green sprouts grown from alfalfa seeds. They are used to add crisp texture to salads and sandwiches

A mixture of sodium bicarbonate, acidic substances, and a starch or flour. It is often used instead of yeast in baking

To mix ingredients vigorously, stirring with a spoon, fork, or beaters in a circular motion

French saying meaning to "enjoy your meal"

To cook food until it turns a light golden or dark brown colour

To cut and or design food from its natural state into sliced pieces or food art

To cut food into tiny pieces. Finely chopped pieces are small; coarsely chapped pieces are large

How thick, thin, fine, coarse, smooth, or lumpy an ingredient or mixture of ingredients is

Finely powdered sugar with cornstarch added

To press down on an ingredient to reduce it to a paste or a powder

To split a batch of dough or batter or individual ingredients into smaller, usually equal batches

To pour off liquid, leaving solids behind. This is done using a colander or strainer

Able to be eaten

A powder obtained by grinding grain, typically wheat. Used to make bread, cakes, and pastries.

To draw food, such as cheese, across a surface of small, sharp-edged holes on a box grater-shredder.

To turn a piece of cookware upside down so that the food falls gently onto a cooling rack or a dish

Food positioned or cut in the same direction as or parallel to the longest side

To heat a solid substance until it becomes liquid

A thick brown syrup that is separated from raw sugar

An item with the centre pit removed

To mash one or more ingredients until reduced to a smooth consistency

Heating an item through that was previously cooked

A cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides from an open flame or oven

To cook food on the stove top with a skillet with little liquid or oil

To transfer or put ingredients to the side while completing a different part of the recipe

To cook a liquid at just below the boiling point. The surface should small bubbles around the edge

To let an ingredient sit at room temperature until soft enough to spread

To move a spoon, fork, which, or other utensil continuously through dry or wet ingredients in a circular motion

State in which food is cooked and is soft enough to cut through and easily chew

To mix ingredients by tumbling them together with two spoons or two forks

A thinner rounder rice noodle

A microscopic fungus that makes dough rise

A food or drink that stimulates the appetite. Served before meals

To moisten with a liquid during the cooking process

To combine two or more ingredients thoroughly. Often takes using an electric blender

To cook food under a direct intense radiant heat

A meal where multiple foods and dishes are set out and people can eat as much as they want

To refrigerate food until it is cold

To cover the surface of a food or a piece of equipment with butter, oil, flour, crumbs, or other ingredients

To let food sit at room temperature until it is no longer hot

A thick white fatty liquid which can be eaten in desserts or used as a cooking ingredient.

To chop food into small even size square pieces

Where contents of the upper pot can be cooked or heated by boiling water in the lower pot

To pour liquid or icing over food in a thin stream

A food product produced from poultry. It is used as an ingredient and a main dish for baked foods

To gently combine ingredients together from top to bottom until mixed together

To rub a pan or baking dish with fat, such as butter or vegetable shortening, to prevent sticking

To slice fruits, vegetables and meats into strips that resemble matchsticks.

To cover a pan with aluminum foil, waxed paper, or parchment paper to prevent food from sticking

To cut food into very small pieces

Not being able to see through

To set the oven to heat up to a specific temperature

To turn down the heat. Reducing the heat takes place on the stove, oven, barbecue and anything that controls the temperature

When food is fully developed and ready to be eaten

To flatten dough with a rolling pin or flat object to smooth, even and thin out

The addition of salt, pepper, and other spices/seasonings to food until it is to your liking

A solid fat made from vegetable oil and used in cooking and baking

To cut food lengthwise or crosswise with a knife. Food could be thinly or thickly sliced

To apply a soft mixture or ingredient  over another food in an even layer

An Asian cooking method where ingredients are in a small amount of hot oil being  stirred or tossed

When food changes from a thin runny consistency to a thicker firmer one

To cut away any unneeded or inedible parts

To be beat rapidly with a whisk, electric mixer, or an eggbeater

The thin layer on the outer layer of the peel of citrus fruit