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Cooking Dictionary Results
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Endive - a plant (Cichorium endivia) with curly dark
green leaves and a slightly bitter flavor; also know as curly
endive and imprecisely known as chicory (especially in France
and United States).
English Walnut - a nut (Juglans regia) with a hard,
wrinkled tan shell enclosing two double-lobed sections; has a
sweet flavor and is used for snacking, in sweet and savory dishes
and for obtaining oil; also known as the Persian walnut.
Entrecôte - a cut of beef taken from between the
ribs. Sometimes the term refers to a rumpsteak or sirloin.
Entrée - today the term refers to the main
course of a meal, but originally it was the second course of
many. French, meaning “entrance”.
Entremets - side dishes, literally “between
dishes”; can be savory or sweet.
Epergne - a serving dish of numerous separate bowls attached
to one main stem.
Epicure - a gourmet who gives special attention to the
knowledge of food and wine.
Escalope - refers to a thin slice of meat or fish, without
bones, gristle, or skin.
Espresso - an Italian way of preparing coffee using steam.
Essences - condensed flavors made as their source is distilled
or pressed, then mixed with liquid. Examples are almond extract,
rose water, etc.
Etouffée - French for smothered and used to describe
a stewed dish cooked with little or no liquid in a tightly closed
pot; usually served over white rice.
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