Cooking Dictionary Results

D

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.