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Glossary of Terms

Our Glossary of Terms presented here is focused on foods and cooking. It should not be considered totally comprehensive as there are so many terms used in so many different countries that we have concentrated on presenting the more common terms that you are likely to come across in your cooking with wine exploration. As a compliment to this Glossary of Terms, we have also provided links to the Vinum Compendium at Vinum Essentia est Vitae which provides an extensive list and explanation of wine terminology and to Grapes and Wines also at Vinum Essentia est Vitae that offers details on a huge number of grapes and wine varieties.

To locate a definition, click on the relevant link below. Should you find that a term has been immoitted from our glossary, please do not hesitate to e-mail us using the Feedback link above

 

'A la minut' to 'Awabi'

'Baba' to 'Buttermilk'

'Cake Fkour' to 'Cuttlefish'

'Dacquoise' to 'Essence'

'Falafel' to 'Fusilli'

'Galanga' to 'Gumbo'

'Harissa' to 'Kumquat'

'Langouste' to 'Loco'

'Macaire' to 'Mulligitawny'

'Nage' to 'Oyster Mushroom'

'Paella' to ' Pyramide Cheese'

'Quahog' to 'Roux'

'Sabayon' to 'Syllabub'

'Tabasco Sauce' to 'Tzimmes'

'Udon' to 'Worcestershire Sauce'

'Xanthan Gum' to 'Zuppa Inglese'