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Cooking Dictionary Results
D
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Dill - an annual plant and a member of the parsley
family (Anethum graveolens); the feathery leaves have a parsley-like
flavor with overtones of anise and are used fresh or dried as
an herb; the flat, oval, brown seeds have a slightly bitter caraway-like
flavor, also with overtones of anise, and are used as a spice.
Dilute - to make a food less concentrated or strong by
adding liquid.
Dip - a thick creamy sauce or condiment, served hot
or cold, to accompany raw vegetables, crackers, processed snack
foods such as potato chips or the like, especially as an hors
d'oeuvre; usually made with a mayonnaise, sour cream or cream
cheese base and flavorings.
Dissolve - to mix a dry substance with liquid until the
dry substance becomes a part of the solution.
Distilled Water - water from which all gases and minerals
have been removed.
Divinities - fudge, made with brown or white sugar.
Dobos Torte - a layer cake rich with chocolate cream
and caramel.
Dogfish - a common name for a species of small shark valuable
for vitamin C in its liver oil.
Dolci - Italian for sweet dishes.
Dot - to randomly distribute small bits of one food
(usually butter) on the surface of another food.
Dough - a mixture of flour and other ingredients used
in baking and often stiff enough to cut into shapes; has a low
moisture content and gluten forms the continuous medium into
which other ingredients are embedded; generally has less fat,
sugar and liquid than a batter.
Doughnuts - a sweet cake fried in deep fat, and
made of yeast-leavened or baking powder-raised dough.
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