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.