A

Aïoli: The French term for garlic mayonnaise; in Italian it is allioli; in Spanish it is aliolio.

Al dente: Italian for to the tooth.  To cook a food, such as pasta, until it is al dente, is to
cook it until it is tender, but still firm and not soft.

Allemande sauce:  Made from Veloute sauce thickened with egg yolks; sometimes with
mushroom cooking liquid added to flavor the sauce.   From the French for "German sauce".
Try making your own Sauce Allemande using the More Than Gourmet Classic Chicken
Stock (Fond de Poulet) and Classic Mushroom Essence (Essence de Champignon Gold)
products. 

Andouille sausage: A spicy smoked pork sausage seasoned with garlic, used in Cajun
cuisine.   Enjoy Andouille Sausage using the More Than Gourmet Classic Roasted Chicken
Stock (Glace de Poulet) in this Chicken and Sausage Jambalaya.

Arborio rice: a kind of short-grained rice produced in Italy.  It is often used to make risotto
because of its high starch content, which is released gradually during cooking, giving the
risotto its creamy texture.

Aromatics: Plant ingredients such as vegetables, herbs, and spices that enhance the flavor
and aroma of food.

Asiago cheese: A hard, Italian cow’s milk cheese.  Aged Asiago (which is more common in
the U.S.) has a crumbly texture and a complex, nutty flavor similar to Parmesan.   You can
use Asiago Cheese in this Wild Game Sausages on Cheese Grits recipe featuring More
Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).  

Au jus: "with Juice" also see Jus.  Make a simple Au Jus for Beef or Veal using More than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) or Classic Reduced Veal
Stock (Glace de Veau Gold).

Au poivre: French for with pepper, usually for a sauce or preparation incorporating crushed

black peppercorns.

Balsamic vinegar: A true balsamic vinegar is made in Italy from grape juice that has been
aged for a minimum of 12 years in wooden casks.  It is dark and thick, with a complex,
powerful flavor (and very expensive).  This balsamic vinegar, often labeled astradizionale, is
best used in very small amounts, drizzled over ripe fruits or risotto, for instance.  Most
commercial-grade balsamic vinegars found in grocery stores are red wine vinegars
sweetened and darkened with cooked grape juice or caramel coloring and flavoring.
Although they are not the same as true balsamic vinegar, many are very good and flavorful,
and they are most commonly used (in larger quantities than the original) for marinades,
vinaigrettes, and sauces.

Barley: One of the oldest cultivated grains, barley is harvested from an annual grass.  It has
a mildly sweet flavor and a chewy texture and can be used in soups, pilafs, or to make
risotto.  (It is also a key ingredient in beer and whisky production.) The most commonly
available form is pearled barley, which has been milled to remove the husk from the grain
and steamed to remove the bran.  Enjoy using More Than Gourmet in Beef Barley
Soup or Barley and Corn Salad with Basil. 

Basmati rice: A long-grained rice traditionally grown in India in the foothills of the
Himalayas.  Its nut-like flavor and aroma enhance the flavors combined with
it.  Basmati translates as queen of fragrance or the perfumed one.   Use Basmati rice
and Classic Roasted Chicken Stock (Glace de Poulet Gold) in a savory dish of Wild
Mushroom and Basmati Rice. 

Baste: To moisten food during cooking with pan juices or other liquids in order to prevent
the food from drying out.   Try out your basting skills by using More Than Gourmet Classic
Reduced Brown Stock (Glace de Viande Gold) in Rosemary and Garlic Rubbed Pork Loin
with Apple Pecan Stuffing.

Béchamel: Sauce made from milk thickened with white or blond roux.

Bisque: A rich, creamy soup based on shellfish or a vegetable purée.  It is often thickened
with rice and finished with cream.   Make Shrimp Bisque with Sherry using the More Than
Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold).

Blackcurrants: a small, very dark purple berry with a sharp, sweet taste, often used in
preserves, syrups, and liqueurs such as Cassis.   Use Blackcurrants to create a
delicious Port Wine Sauce for Wild Game using More than Gourmet Classic Reduced
Brown Stock (Glace de Viande Gold).

Blanched almonds: Almonds with their brown skins removed by being heated in boiling
water and then immersed in cold water to stop the cooking.  Impress your friends by
making Broccoli-Almond Soup using More Than Gourmet Classic Roasted Chicken Stock
(Glace de Poulet Gold).

Boar:  A male pig.  Use gin, vermouth, juniper berries and Classic Reduced Brown Stock
(Glace de Viande Gold) to createa hearty stew of Drunken Boar.

Bordelaise: French for of or from Bordeaux, one of the great wine-producing regions of the
world.  Sauce Bordelaise is a traditional sauce made with wine and brown stock, usually
served with meat.  Make a Classic Bordelaise Sauce using More Than Gourmet Classic
French Demi-Glace (Demi-Glace Gold) or Classic French Veal Demi-Glace (Demi-Glace de
Veau Gold).
Borscht:  a savory Russian soup filled with beets, carrots, parsnips, carrots and potatoes.  
Have a hearty Borscht soup made with More Than Gourmet Classic Reduced Brown Stock
(Glace de Viande Gold).

Braise: A cooking method in which the main item is browned briefly in fat and then cooked
gently, covered, in a small amount of liquid.  The long, slow cooking tenderizes the foods by
gradually breaking down their fibers.    Enjoy some Braised Short Ribs made with More
Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).

Braising liquid: The flavorful liquid in which a braised food has been cooked.  

Brining: Marinating foods in a strong solution of water and salt.  Traditionally brining was
used to preserve or pickle food.  More recently, brining, also referred to as flavor brining,
has been used as a way to give flavor and juiciness to meat and poultry before grilling,
broiling, sautéing, or roasting.  The brine is flavored with sweeteners and/or herbs, spices,
and fruits, and those flavors are carried into the brined food by osmosis, along with
additional moisture from the water in the brine.   Brine your Holiday poultry in a Savory
Honey Herb Brine made using More Than Gourmet Classic Vegetable Stock (Veggie-Stock
Gold).

Brown stock: An amber-colored stock made from bones that have been browned
(caramelized) and browned aromatic vegetables (typically carrot, celery, and onion)
simmered in water.  Enhance your recipes and soups using More Than Gourmet's Classic
Reduced Brown Stock (Glace de Viande Gold Stock).

Bulgur wheat: A staple in Middle Eastern cooking, bulgur is made from whole wheat
berries that have been steamed, hulled, dried and cracked.  It has a light, nutty flavor and a
chewy texture and comes in fine, medium, and coarse grinds.  Bulgur is often confused with
cracked wheat, which is crushed grain that has not been steamed.  Cracked wheat can be
substituted for bulgur, but it needs about 15 minutes of simmering to become tender.

Candied ginger: Fresh ginger root that has been cooked in sugar syrup and then coated
with granulated sugar.  It is usually available sliced or chopped and has a soft, chewy
texture and the spicy complexity of fresh ginger.  Candied ginger is also referred to
as crystallized ginger.  Enjoy the flavor or Candied Ginger in a delicious Velvet Carrot &
Ginger Soup using More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold).

Cannellini beans: Large, white Italian beans that have a creamy texture when cooked. 
They’re sometimes referred to as white kidney beans.  Great northern beans or white navy
beans can be used as substitutes for cannellini beans.   Cannellini beans are excellent in
the Vegetarian Pasta Fagioli recipe using More Than Gourmet Classic Vegetable Stock
(Veggie-Stock Gold).
Capers: Cooked and pickled flower buds of a bush that grows all around the
Mediterranean.  They have a piquant, salty, sour, and herbal flavor and are frequently used
with fish and other foods that are oily and rich.  Capers are sold in a packed in a vinegar
brine or packed in salt.  Salt-packed capers should be rinsed before using to remove excess
salt. Make quick and easy Chicken and Spring Vegetables in a Lemon Caper Sauce using
More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold)

Caramelize: To cook food until it turns brown and has a somewhat sweet, toasted flavor.
Caramelized sugar is cooked until it is at a temperature of 320 to 360 degrees, becoming a
clear syrup that ranges in color from golden to dark brown.   Caramelize onions to make this
delicious Hearty Onion Soup using the More Than Gourmet Classic Rendered Duck Fat
(Graisse de Canard Gold) and Roasted Chicken Demi-Glace (Jus de Poulet Gold).

Carnitas:  A Mexican tradition, braised or roasted pork that is served shredded in small
pieces.   It is most often enjoyed as taco or burrito filling.     Use More Than
Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) to prepare
delicious Carnitas for your next Mexican themed dinner. 

Chervil: A mild-flavored herb with a subtle anise flavor and bright green, lacy leaves.
Chervil is a member of the parsley family and is best in its fresh form.  If chervil is not
available, substitute an equal amount of parsley, tarragon, or fennel leaves.    Enhance the
flavor of your chicken, veal, vegetable or egg dishes with this nice Sauce Fines
Herbes made with your choice of More Than Gourmet products. 

Chipotle pepper, chipotle chile sauce: Chipotles are dried, smoked jalapeno peppers,
which are sold ground into a powder, whole, or canned in adobo sauce (a slightly sweet,
tangy, red sauce).  They add an intense, smoky heat and can be found in the Mexican
section of most grocery stores or in Mexican or Latin American markets.   Spice up your
dinner and make Chipotle Short Ribs with Roasted Poblanos using More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).

Chop: To cut into bite-size or smaller pieces roughly the same size.

Chorizo: A spicy pork sausage flavored with garlic and powdered chilies.  Spanish chorizo
is a hard, dry-cured or smoked sausage, which doesn’t need additional cooking; Mexican
chorizo is made with fresh pork and needs to be cooked before serving.  Impress your
dinner guests with a Seafood and Chorizo Paella made using Classic Roasted Chicken
Stock (Glace de Poulet Gold) and Classic Seafood Stock (Glace de Fruits de Mer Gold).

Coconut milk: A thick, creamy liquid made from steeping finely grated coconut meat in hot
water, then straining the coconut and pressing out the remaining liquid.  It’s a key ingredient
in Thai cuisine and can be found in most grocery stores and Asian markets.  (Don’t confuse
coconut milk with cream of coconut, which is highly sweetened.)  Coconut Milk is an
important ingredient in this Sea Scallops in Thai Yellow Curry Sauce recipe.   It is made
using More Than Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold).

Cognac: A fine brandy produced in France from a specific blend of grapes and aged in oak
barrels.  It is enjoyed as a drink on its own, but it is also used to add deep, complex flavor
notes to both sweet and savory dishes.  Cognac is used to make a delicious Dried Cherry
Cognac Glace that can be used over beef, veal, lamb or venison.

Cointreau: A French liqueur made with bitter and sweet orange peels.  It has a mildly
bittersweet orange flavor and is clear and colorless.   Make a rich Orange-Scented
Sauce for Duck and Chicken using Cointreau and More Than Gourmet Classic Roasted
Duck & Chicken Stock (Glace de Canard Gold).

Cool Cooks:  the fine folks that cook with More Than Gourmet products.  People with great
taste.

Clever, Creative Cooks:  See cool cooks.

Contemporary sauces: One of the many labels given to items that lay outside the
traditional French mother sauces and derivative sauces: salsas (and other “raw” sauces),
broths, compotes, marmalades, chutneys, infused oils, barbecue sauces, relishes, flavored
butters, purées, and many others.  They fulfill some of the classic functions sauces by
adding flavor, moisture, texture, and color to a dish and have their roots in diverse
ethnicities and cultures.

Coq Au Vin:  A traditional French Dish of chicken braised with wine, mushrooms and garlic.
You can use More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) to
make a classic  Coq Au Vin.

Coriander: The seeds of the cilantro plant.  Its flavor is similar to a combination of lemon,
sage, and caraway and not at all like the flavor of cilantro leaves.  Coriander is used in
Indian and Latin American cooking, often in combination with cumin, and it can be found in
most grocery stores.   Use More Than Gourmet Classic Reduced Brown Stock (Glace de
Viande Gold) and Coriander to add great flavors to Cincinnati-Style Chili.

Couscous: Durum semolina (a coarsely ground wheat flour) that has been lightly
moistened with water and rolled into little granules.  A staple of North African and Middle
Eastern cuisines, couscous comes in many varieties with the granules ranging in size from
that of a grain of sand to as large as a small pea.  It is available in most grocery stores.  
Apricot Almond Couscous is a great when served with Braised Moroccan Lamb Shanks.    
Use More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold) and Classic
Roasted Lamb Stock (Glace de Agneau Gold) to prepare these dishes.

Cracked or crushed peppercorns: No matter what color the peppercorn (black, white, or
pink . . .) its flavor will be released by cracking or crushing it.  This may be done with a
mortar and pestle, or the peppercorns may be placed in a sealed plastic bag and pounded
with the flat side of a meat mallet or a heavy tin can.   Use Green peppercorns in a Duck,
Apple & Manchego Cheese Salad.   The duck will be moist and flavorful when prepared with
More Than Gourmet Classic Roasted Duck & Chicken Stock (Glace de Canard Gold).

Cracklings: Tasty, crisp pieces of pork or poultry fat after it has been rendered.
Crème fraîche: A French-style soured cream with a thinner consistency and milder flavor
than regular sour cream.     Serve Pea Soup with Mint warm or chilled topped off with
Creme fraiche.  Make it vegetarian by using More Than Gourmet Classic Vegetable Stock
(Veggie-Stock Gold).

Cumin: The aromatic, nutty-flavored dried seed of a plant in the parsley family, cumin is
used in many cuisines around the world.  It comes in three colors, white, amber, and black. 
The white and amber seeds are interchangeable, but the black has a more complex,
peppery flavor.  Cumin may be purchased ground or in whole-seed form.    Black Bean
Soup made with More Than Gourmet Classic Chicken Stock (Fond de Poulet
Gold) or Classic Roasted Chicken Stock (Glace de Poulet Gold) and spiced with Cumin will
be an easy family favorite.

Curried: Any dish, typically Indian, that is flavored with many spices including Curry powder
or paste.   Enjoy Curried Cauliflower and Bean Soup made with More Than
Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Curry paste: A moist, concentrated blend of chilies, spices, and aromatics like kaffir lime
leaves, lemongrass, shallots, garlic, ginger, and shrimp paste.  Used in Thai cooking, curry
paste comes in several styles.  The most common are green curry paste, which is the
hottest and is made from fresh, hot green chilies; red curry paste, which is also hot and is
made with dried red chilies; and yellow curry paste, which is relatively mild and flavored with
turmeric.    Prepare a beautiful dish of Braised Fish with Thai Curry Sauce using Curry
paste and More Than Gourmet Classic Fish Fumet Stock (Fume de Poisson Gold).

Demi-glace: Literally, half-glace. A mixture of Espagnole sauce and brown stock that has

been reduced by half, to produce a glossy, full-bodied, full-flavored sauce. The term is also
used more generally to refer to any reduced stock having the consistency of a light syrup.  
Use one part More Than Gourmet Classic French Demi-Glace (Demi-Glace Gold) to four
parts hot water to make a classic demi-glace.  Bring to a gentle simmer and whisk until
completely dissolved. 

Derivative sauces: Also called petite sauces or compound sauces, they are made by

adding another ingredient or multiple ingredients to the mother sauces and to demi-glace.
For instance, to make Sauce Robert, white wine is added to a pan of sautéed onions and
reduced, then demi-glace is added, then mustard, and finally the sauce is finished by
adding butter.   You can try the different flavors of More Than Gourmet demi-glaces to
create your Sauce Robert.  Try the Classic French Veal Demi-Glace (Demi-Glace de Veau
Gold), Roasted Chicken Demi-Glace (Jus de Poulet Gold), or Classic Roasted Vegetable
Demi-Glace (Veggie Glace Gold).
Dice: To cut ingredients into small cubes, 1/4 inch for small, 1/3 inch for medium, and 3/4
inch for large.     1 cup of Diced onions adds great flavor to Asparagus Risotto that is made
with More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Dijon mustard: A mustard made from brown or black mustard seeds, white wine,
unfermented grape juice, and seasonings.  Originally from Dijon, France, this mustard is
known for its sharp, complex flavor.   Dijon mustard adds a nice tangy flavor to chicken
served with Creamy Mustard Chive Sauce that is made with More Than Gourmet Classic
Roasted Chicken Stock (Glace de Poulet Gold).

Ditalini pasta: A small pasta shaped like short little tubes.   Ditalini Pasta is the perfect size
to enjoy with Tina's Slow Cooked Meat Minestrone made with Classic Reduced Brown
Stock (Glace de Viande Gold).

Dried currants: Dried Zante grapes, very small in size with a tart, tangy flavor and very
dark color.    Dried Currants add to this Classic Rabbit Braised in Rose Wine and Balsamic
Vinegar made with More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold).

Dried mushrooms: Fresh mushrooms that have been dehydrated. Not all mushrooms

varieties can be dried, but many can, both wild and cultivated.  In some cases, drying
improves their flavor. Dried mushrooms have a 10- to 12-month shelf life and may be stored
at room temperature.  One pound of fresh mushrooms produces about 3 ounces of dried
mushrooms.  They need to be reconstituted by soaking in hot water, and the soaking liquid
(strained) may be used to add flavor to soups, sauces, and risottos.  Dried mushrooms,
fresh mushrooms, sherry and More Than Gourmet Classic Mushroom Essence (Essence
de Champignon Gold) really make Chef Jamie's Wild Mushroom Soup an outstanding treat
for you and your guests

Dried tart cherries: Tart or sour cherries that have been dehydrated and, usually,
sweetened.  Enjoy some Rice Pilaf with Butternut Squash, Pine Nuts and Dried
Cherries prepared with More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Dry mustard: Also referred to as English mustard, a blend of ground black or brown and
yellow mustard seeds, wheat flour, and turmeric.  The most well-known brand is Colman’s.  
Use Dry mustard to add a nice flavor to Corned Beef and Cabbage prepared with More
Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).

Dry red wine: A red wine that is not sweet.  The best red wines to cook with are those that
don’t have too much tannin (an astringent substance that has a bitter flavor and makes your
mouth pucker) or oak (the toasty flavor that comes from aging in oak barrels) because those
flavors tend to concentrate during cooking and can give an off flavor to the food.  Pinot Noir,
Merlot, or Sangiovese wines all work well. You should cook with wines you would enjoy
drinking, but not the best bottle you can find.   Prepare a nice "Au Jus" for Beef or Veal
using a dry red wine and More Than Gourmet Classic Reduced Brown Stock (Glace de
Viande Gold) or Classic French Veal Demi-Glace (Demi-Glace de Veau Gold).

Dry white wine: A white wine that is not sweet.  The best white wines to cook with have
crisp acidity and little strong flavor or oak (the toasty flavor that comes from aging in oak
barrels) because those flavors tend to concentrate during cooking and can give an off flavor
to the food.  Sauvignon Blanc, Pinot Grigio (or the French and American Pinot Gris),
Sémillon, and dry sparkling wines all work well. You should cook with wines you would
enjoy drinking, but not the best bottle you can find.    Dry white wine is used to make Roast
Pork Loin with Fennel and White Wine Pan Sauce made with More Than
Gourmet  Rendered Duck Fat (Graisse de Canard Gold) and Classic Roasted Chicken
Stock (Glace de Poulet Gold)

Duck sausages: Sausages made from ground duck meat, duck fat, and sometimes ground
pork, along with brandy or wine and a variety of seasonings.  They are available at some
gourmet and specialty food stores and from several online vendors.    Duck Sausage on
Polenta with Balsamic Sauce is a rare treat you should enjoy.   It is made using More Than
Gourmet CClassic Reduced Brown Stock (Glace de Viande Gold).

Emulsion: The mixture of one liquid with another with which it cannot normally combine
smoothly (such as oil and water).  Emulsifying is done by slowly adding one ingredient to
another while mixing rapidly.  This disperses and suspends minute droplets of one liquid
throughout another.  Emulsified mixtures are usually thick and satiny in texture. 
Mayonnaise and vinaigrette are two classic emulsions.

Escarole: A leafy green that is a member of the chicory family.  It has a slightly bitter flavor
and crisp texture and can be eaten raw, braised, or added to soups and stews.   
Enjoy Braised Escarole with Bacon.    It is braised in the More Than Gourmet Classic
Roasted Chicken Stock (Glace de Poulet Gold) accented with garlic, chili flakes, onion and
Bacon! 

Escoffier: An internationally renowned French chef (1846-1935) who literally wrote the
book on French cuisine, his cookbook Le Guide Culinaire. Escoffier elevated the title of chef
to that of a respected professional, modernized kitchen technique and management, and
refined the key sauces (see Mother Sauces) from which the large family of classic French
sauces is derived.   More Than Gourmet produces Culinary Grade stocks and sauces for
home and professional kitchens based on the culinary tradition and teachings of Chef
Master Auguste Escoffier.

Espagnole sauce: Also know as Spanish sauce or brown sauce, Espagnole sauce is made

with reduced brown stock, herbs, tomato (fresh or purée), and caramelized mirepoix and
thickened with brown roux.

Essence: A concentrated stock or extract of a flavorful ingredient such as mushrooms,

truffles, celery, or leeks.    Use More Than Gourmet Classic Mushroom Essence (Essence
de Champignon Gold)  in a vegetarian dish of Farro with Mushrooms and Roasted
Tomatoes.
 

Fennel: An aromatic plant of the parsley family.   Two varieties of it are used in the
kitchen: Florence or sweet fennel, has a bulbous base and long, celery-like stalks that can
be used as a vegetable and feathery leaves that can be used as an herb.   All have a
delicate anise flavor.  Common fennel is the variety from which fennel seeds are
harvested.  They have a more intense anise flavor.    Enjoy the subtle flavor of Fennel by
making Braised Fennel with Figs to go with road pork, chicken or beef.    It is prepared
using More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold).

Flash point: The temperature at which a compound gives off enough vapor to ignite in the
air.

Fond: This is the French word for foundation or base. In kitchens, it has two meanings: 1.

Stock.  “Fond blanc” is white stock, and “fond brun” is brown stock.  2. The browned bits of
meat and vegetables and drippings stuck to the bottom of a pan after cooking (usually
sautéing or roasting) a piece of meat or poultry.     More Than Gourmet's Fond de Poulet
Gold (Classic Chicken Stock) is beautiful chicken stock that has a deep and rich flavor.

Foundation sauce: Basic sauces that may be used in their original form, but also work as
the foundation for building more complex sauces with the addition of different flavor
elements such as fortified wines, vegetable purées, herbs, and spices.

Frenched: Trimmed of meat and fat between the bones of a rib cut of meat, usually a rack
of lamb.      The meat in the Pepper-Crusted Rack of Venison with Morel Sauce is to be
Frenched and blotted dry.  

Fruits de Mer: Seafood; French for fruits of the sea.    More Than Gourmet Glace de Fruits
de Mer Gold (Classic Seafood Stock) is a perfect choice for any recipe that would benefit
from the addition of a seafood or shrimp stock.   It is a premium blend of lobster, shrimp,
crab and fish.    It is a perfect choice for any recipe that would benefit from the addition of a
seafood or shrimp stock.

Fumet: A concentrated stock, often made from fish, used to add flavor to less intensely
flavored stocks and sauces.  More Than Gourmet's Fumet de Poisson Gold (Classic Fish
Fumet Stock) is a key ingredient in a Scallop, Shrimp and Cod Pot Pie.

G
Game sausages: Sausages made from wild game animals such as venison, rabbit, duck,
and wild boar.  They are available at some specialty and gourmet markets and from online
vendors.  Nestle Wild Game Sausages on Cheesy Grits prepared with More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).

Garbanzo beans: Tan-colored legumes a little larger than green peas.  They have a mild,
nutlike flavor and a firm texture.  Canned garbanzo beans are sold at most grocery stores,
and some stores also stock them in dried form.  Garbanzo beans are often used in salads,
soups, and stews and are the main ingredient in the Middle Eastern spread, hummus.  
Garbanzo and black beans are used in Spanish Bean and Sausage Soup.    Add extra
flavor to the soup by using More Than Gourmet Classic Vegetable Stock (Veggie-Stock
Gold) and Classic Roasted Chicken Stock (Glace de Poulet Gold).

Ginger, fresh: Also called ginger root, a rhizome from the tropical ginger plant.  Fresh
ginger usually has a light tan skin, pale yellow flesh, and a tangy, fresh, and peppery flavor. 
A traditional staple in Asian and Indian cooking, ginger is now used in many cuisines around
the world and is available in the produce department of most grocery stores.  (Note: the skin
should be taken off with a vegetable peeler or scraped off with a spoon before chopping or
mincing.)   Ground up some Fresh Ginger and use More Than Gourmet Classic Mushroom
Essence (Essence de Champignon Gold) to make amazing Asian Glazed Salmon Fillets.

Ginger, ground: Dried and ground fresh ginger.  Its earthy flavor is very different from that
of its fresh form, so substituting one for the other doesn’t work well.  Ground ginger adds a
warm, spicy note to many dishes including soups, curries, fruit compotes, and gingerbread. 
Ground ginger is one of the spices to enjoy in Pumpkin Soup with Gruyere which is made
with More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold). 

Glace: Stock that has been reduced, usually by about 90%, to the consistency of a syrup
when hot and the texture of hard rubber when cold.  It is traditionally used to add color and
flavor to sauces.   More Than Gourmet takes pride in making it's Glace products
including:  Classic French Demi-Glace (Demi-Glace Gold), Classic French Veal Demi-Glace
(Demi-Glace de Veau Gold), Roasted Chicken Demi-Glace (Jus de Poulet Gold), Classic
Roasted Vegetable Demi-Glace (Veggie Glace Gold) and Classic Roasted Turkey Demi-
Glace (Jus de Volaille Lie Gold).

Glaze: To give a food a shiny surface by brushing it with a liquid such as sauce, icing,
melted jelly, or beaten egg.   Enjoy Asian Glazed Salmon Fillets made using More Than
Gourmet Classic Mushroom Essence (Essence de Champignon Gold).

Gluten-free: Containing none of the protein, gluten, found in the grains wheat, barley, rye,
and triticale, and in food additives.    Substitute Rice flour for the all purpose flour in to make
a Gluten-free Apple Cider Pan Gravy with Sage using More Than Gourmet Classic Roasted
Turkey Stock (Glace de Volaille Gold).

Gorgonzola: A cow’s milk blue cheese from Italy.  It is rich and creamy with a pungent,
savory flavor.  You can substitute another creamy blue cheese such as Stilton or Roquefort.
Enjoy a rich and satisfying Roasted Cauliflower and Gorgonzola Bisque made with More
Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).
Goulash:  A Hungarian stew of meat and vegetables that is most often seasoned with
paprika and other interesting spices.  Use paprika, caraway sees, and More Than
Gourmet Classic Chicken Stock (Fond de Poulet Gold) to develop the flavors in a Slow-
Cooked Hungarian Goulash.

Green peppercorn mustard: Mustard with ground green peppercorns added; most

commonly available brands are French.

Green peppercorns: Peppercorns that are not fully matured.  They have a fresh, mild, tart
flavor that is less complex than that of mature (black or white) peppercorns, which makes
them ideal for lighter foods such as fish, chicken, and vegetables.  Green peppercorns are
usually found preserved in brine, but may also be available freeze-dried.   Green
peppercorns and Fish Fumet Stock (Fume de Poisson Gold) help to create unique flavors
in Braised Scrod with Oranges on Fennel Puree.

Grillades:  A traditional Creole dish, braised medallions of beef, pork or veal which are
often served over grits with a gravy or sauce.   At your next brunch, serve Grillades made
with More Than Gourmet  Rendered Duck Fat (Graisse de Canard Gold) and Classic
Reduced Brown Stock (Glace de Viande Gold) served over grits.

Grits: Dried ground hominy (corn that has been soaked in a lye solution to swell the
kernels) that is cooked in water to make a porridge.  Grits are a traditional staple in the
southern U.S. and come in a variety of grinds from fine to coarse.   Serve delicious Creamy
Cheddar Grits made with More Than Gourmet Classic Chicken Stock (Fond de Poulet
Gold) as a nice compliment to your grilled pork or sausage.      

Ground black or white pepper: Black and white peppercorns may be purchased whole,
cracked, or ground.  Whole peppercorns retain their flavor indefinitely.  Cracked or ground
pepper loses its flavor over time, so freshly ground or cracked pepper is the most flavorful
and best to use in most recipes.    White pepper add a spicy heat to Chinese Hot and Sour
Soup with Shrimp which is made with More Than Gourmet Classic Seafood Stock (Glace de
Fruits de Mer Gold).

Gruyére cheese: A firm, pale, cow’s milk cheese from Switzerland with a rich, almost
sweet, nutty flavor.   Potato Parsnip Gratin is made with potatoes, Gruyere cheese and
More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) or Classic
Vegetable Stock (Veggie-Stock Gold) to make a nice earthy dish.

Gumbo:  A  soup thickened with roux, okra, or file powder that contains meats, seafoods, or
vegetables.  Gumbo is the official state dish of Louisiana.  Celebrate Mardi Gras by
serving  Seafood Gumbo using More Than Gourmet Classic Seafood Stock (Glace de Fruits
de Mer Gold).

H
Heavy cream: A cream that contains at least 35% milk fat, also called whipping cream.  
Heavy Cream and More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet
Gold) are key ingredients in a comfort food classic:  the Chicken Pot Pie.

Herbs: Fragrant plant leaves used to add flavor to foods.  Most herbs are available both
fresh and dried, although some dry more successfully than others (parsley, for instance, is
much better fresh than dried).  Because their flavor can be destroyed by heat, fresh herbs
are best added to uncooked foods, or added to cooked foods just at the end of cooking
time.  Dried herbs are best in cooked foods and should be added near the beginning of
cooking time to allow their flavors to be released.   Savory Herb Biscuits can be used to
make a tasty appetizer with a thin slice of duck breast and a dab of honey.

Herbes de Provence: A dried herb blend containing herbs that thrive in the warm climate of
Southern France.  The blend usually includes rosemary, lavender, marjoram, basil, thyme,
and summer savory.  Bay leaves, sage, and cracked fennel seeds may also be included.  
Use Herbes de Provence, left-over turkey and Classic Roasted Turkey Stock (Glace de
Volaille Gold) to make Turkey Orzo Soup.

Hollandaise sauce: An emulsion sauce made with a vinegar or wine reduction, egg yolks,
melted butter, and lemon juice.

Hungarian paprika: This variety of paprika is considered the best quality and can usually
be found in two kinds, sweet and hot.  Recipes calling for Hungarian paprika usually refer to
the sweet variety.   Two tablespoons of Hungarian paprika adds special flavor to Slow-
Cooked Hungarian Goulash which is made with More Than Gourmet Classic Chicken Stock
(Fond de Poulet Gold).

Japanese bread crumbs: Also called panko, these dry breadcrumbs used in Japanese

cooking are much coarser than regular bread crumbs and give food a very crisp, light,
delicate, coating.   Use Japanese bread crumbs and More Than Gourmet  Rendered Duck
Fat (Graisse de Canard Gold) to make Hazelnut-Crusted Potato Balls. 

Japonica rice: A Japanese short-grain rice that is soft and sticky when cooked.

Juniper berries: The berries of the evergreen juniper tree, which are sold dried and look
like small, dark blueberries.  Their flavor is bright and resin-like and is good complement to
deeply flavored ingredients like wild game.

Jus: French for juice. The natural juices released by meat during roasting.  Meat served “au
jus” is served with its cooking juices.     Make a "Au Jus" for Beef of Veal using More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) or Classic Reduced Veal
Stock (Glace de Veau Gold).
Jus lié: Meat juices thickened slightly with arrowroot or cornstarch.

Kalamata olives: Greek olives named for the region where they’re produced.  They are
almond-shaped with a very dark purple color and a rich, fruity flavor.     Treat your guests to
a lot of flavors in a Mediterranean Orzo Salad using of Kalamata olives, sundried tomatoes,
spinach, pine nuts and other flavors along with the More Than Gourmet Classic Vegetable
Stock (Veggie-Stock Gold).

Kale: A dark, leafy green and a member of the cabbage family.  It has a slightly peppery,
slightly sweet flavor and stands up well to cooking.   Serve a Braised Kale with White Beans
and Pancetta simmered in  Classic Roasted Chicken Stock (Glace de Poulet Gold).

Kielbasa: A Polish smoked pork sausage (sometimes also containing beef) seasoned with
garlic and paprika, which is usually available in pre-cooked form.   Kielbasa, pork loin chops
and More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet
Gold) and  Rendered Duck Fat (Graisse de Canard Gold) are used in a Braised Sauerkraut
with Pork dish.

Kitchen twine: A thick, cotton string usually used for trussing meats, also known
as butcher’s twine.     Layer Apple Pecan Stuffing onto a butterflied pork roast, roll it up and
tie it with Kitchen twine to make a stuffed Rosemary and Garlic Rubbed Pork Loin.   Use
More Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) to create a
flavorful juice to use while roasting the pork. 

Leek: An aromatic vegetable related to onions and garlic.  Leeks look like giant scallions
and have a mild but complex onion and green vegetable flavor.  They are frequently used in
soups, stews, and sautés, or they can be baked or braised and served as a side dish.   5
large Leeks are used to make Leek, Potato & Mussel Soup with More Than
Gourmet Classic Roasted Vegetable Demi-Glace (Veggie Glace Gold).

Lemongrass: A stiff grass with a citrus aroma and a lemony flavor widely used in Asian
cuisines.  To use lemongrass, peel away the tough outer leaves and mince the tender
interior.   The aroma of Lemongrass, ginger and cilantro will be enjoyable as you
prepare Thai Chicken Soup with Rice using More Than Gourmet Classic Chicken Stock
(Fond de Poulet Gold)
Liaison: A binder or thickening agent for soups and sauces.  Roux, egg yolks, and starches
such as flour, cornstarch, and arrowroot are all liaisons.

Madeira: A fortified wine made in the Madeira islands of Portugal.  Madeira is produced in a
variety of styles, from pale, light, and dry Sercial to dark, rich, sweet Malmsey.  
Serve Madeira Sauce with a Prime Rib with a Peppercorn Sauce.   Use More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) to make your Madeira
Sauce.

Mahogany rice: A dark purple (almost black), unmilled, short grain rice with a chewy
texture and a nutty, grainy flavor.

Manchego cheese: Spain’s most well-known cheese, made from sheep’s milk and ranging
in flavor from mild to sharp (depending on how long it is aged).  Manchego has a firm
texture and melts well.    Manchego cheese adds nice texture and flavor to a Duck, Apple &
Manchego Cheese Salad.  

Marinara: A traditional, basic Italian sauce made with tomatoes, onions, garlic, olive oil,
oregano, and sometimes a pinch of red pepper flakes.   Marinara sauce adds great flavor
to Salmon Filets Poached in Tomato and Olive Sauce made with More Than Gourmet Fish
Fumet Stock (Fume de Poisson Gold).

Marsala: A fortified wine made in Sicily with a rich, smoky, sweet flavor similar to sherry.  
Who doesn't love Chicken Marsala made with More Than Gourmet Classic Roasted
Chicken Stock (Glace de Poulet Gold)?

Merlot: A red wine made from the merlot grape, originally grown in the Bordeaux region of
France, but now grown in many regions around the world.  Called “the comfort food of red
wines,” Merlot usually has a lush plum fruit flavor, some subtle herbal flavors, and moderate
tannins (so it is a good wine to cook with).      Enjoy Sauce Merlot on roast veal, beef,
venison or lamb.    It is made using Merlot wine and  More Than Gourmets Classic Reduced
Veal Stock (Glace de Veau Gold).

Mince: To chop into very small (about 1/8- to 1/4-inch) pieces.    Mince up some garlic to
use in Best Barbecue Sauce.     You can change up the flavor a bit for Chicken, Vegetables
or Beef by using different More Than Gourmet Roasted Chicken Demi-Glace (Jus de Poulet
Gold).  Classic Roasted Vegetable Demi-Glace (Veggie Glace Gold.  or Classic French
Veal Demi-Glace (Demi-Glace de Veau Gold).

Minestrone: From Italian for the big soup, a thick Italian soup made with vegetables and
pasta or rice.   Enjoy a Classic Minestrone Soup made with More Than Gourmet Classic
Roasted Chicken Stock (Glace de Poulet Gold) and Classic Roasted Chicken Stock (Glace
de Poulet Gold).

Mirepoix: A combination of chopped aromatic vegetables (usually two parts onion, one part
carrot, and one part celery) used to flavor stocks, soups, and braises.   Mirepoix is an
ingredient in many of the More Than Gourmet Stocks and Sauces. 

Mirin: A sweet rice wine used in Japanese cooking.  Mirin can usually be found in the Asian
foods section of most grocery stores.    Mirin is used in Spicy Lemon Chicken which is made
with More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold)

Morel: A wild mushroom with a spongy, honeycombed, spade-shaped cap and an earthy,
smoky flavor.  Fresh morels are in season from April to June and can be found at some
grocery stores and gourmet or specialty markets.  Morels are available in dried form all year
at most grocery stores.  Dried morels should be well rinsed, then soaked in hot water before
use.      Use More Than Gourmet Classic Mushroom Essence (Essence de Champignon
Gold) to make Penne with Morels.

Mother sauces or Grand sauces: A core group of basic sauces, from which the large
family of classic French sauces is derived.  The concept was originally developed and
named by the nineteenth-century French chef, Antonin Careme, and it was later refined in
the early twentieth century by the French chef Auguste Escoffier in his famous
cookbook, Le Guide Culinaire.  The mother sauces are Espagnole, Velouté, Bechamel,
Tomato, and, to a lesser degree, Hollandaise.      Make one of the five traditional French
"mother sauces" based on Julia Child's French Cooking.   Julia's Classic French Tomato
Sauce is prepared with More Than Gourmet's Classic Reduced Brown Stock (Glace de
Viande Gold).

Nap, Nappé, Napper: To coat with sauce.  Sauces are said to nap when they leave an
opaque coating on the back of a spoon.

Nutmeg: A spice that is the seed of the tropical nutmeg tree.  Its warm, peppery flavor is
excellent in baked goods (often with cinnamon and cloves) and in savory dishes such as
béchamel sauce, mashed potatoes, creamed spinach, or roasted butternut squash. 
Nutmeg can be bought already ground, but its volatile oils retain the most flavor when
nutmeg is freshly grated with a micro plane grater or a nutmeg grater.     Enjoy a Pumpkin
Sauce made with a hint of nutmeg and a sprinkling of sage over chicken, pork, vegetables
or pasta.   It can be made with More Than Gourmet Classic Roasted Chicken Stock (Glace
de Poulet Gold) or Classic Vegetable Stock (Veggie-Stock Gold).

 
O

Oil-cured olives: Olives that have been dry-cured (instead of brine-cured), then soaked in
olive oil.  They have a dense, meaty texture and an intense, smoky flavor.  Oil-cured olives
are available in many grocery stores and in gourmet and specialty food stores.

Olive oil: A flavorful, monounsaturated oil extracted from pressing tree-ripened olives. 
Olive oils vary in color and flavor depending on the where they are produced, the quality of
the olives, and the process by which the oil is extracted.  Extra-virgin olive oil is the oil
extracted in the first pressing of the olives by a chemical-free mechanical process; it has the
most intense flavor and color and usually about 1 % acidity.  Oils labeled virgin are also
first-press oils and usually have about 1 to 3% acidity.  Oils labeled just olive oil or pure
olive oil are a combination of extra-virgin or virgin oil and refined olive oil. These have the
lightest flavor and are usually lighter in color.  High heat destroys the flavor and aroma of
extra-virgin and virgin olive oil, so they’re best for dressings or finishing dishes, while pure
olive oil is better for high-heat cooking.   Olive oil is stirred in with More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold), red wine vinegar, garlic,
bay leaves, juniper berries, thyme and black pepper to make a marinade used in Venison
Stew.

Pan sauce: see Reduction sauce

Paprika: A spice made from ground dried chilies.  Paprika varies in heat and flavor
depending on where and how it is made.   Make a rub that includes paprika and a sauce
that uses More Than Gourmet Classic French Demi-Glace (Demi-Glace Gold) to serve
up Southwest Grilled Steaks with Spicy Red Wine Sauce.

Parmigiano Reggiano, imported Parmesan: One of the world’s great cheeses, made in a

region of northern Italy under stringent guidelines from skimmed or partially skimmed cow’s
milk.  It has a hard, granular texture, a straw-yellow color, and an intense, rich, sharp flavor
and is often used in cooking grated over risottos, pastas, or salads.      1/4 cup Parmigiano
Reggiano cheese and More Than Gourmet Classic Mushroom Essence (Essence de
Champignon Gold) to create a Luxurious Turkey-Mushroom Risotto.

Parsnips: Root vegetables that look like white carrots.  Parsnips have a sweet, earthy
flavor and are in season in the fall and winter.    Parsnips and other root vegetables along
with More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold) or Classic Roasted
Chicken Stock (Glace de Poulet Gold) to make a Autumn Vegetable Bisque.
Pearl onions: Mild flavored small onions about the size of large marbles.  They must be
boiled in water for about 30 seconds, then transferred to ice water to loosen their skins so
the skins can be removed.  Frozen pearl onions, which do not need peeling, are also
usually available at most grocery stores.     Pearl onions glazed with balsamic vinegar add
rich deep tone to More Than Gourmet's Favorite Lamb Stew.    It is made with Classic
Roasted Lamb Stock (Glace d'Agneau Gold).

Pesto: From Italian for pounded, a thick sauce made from grinding together (with a mortar
and pestle) or puréeing a fresh herb, garlic, and nuts or seeds, and adding olive oil and
sometimes a grated cheese.  Traditional pesto is made with basil, pine nuts, garlic,
Parmesan cheese, and olive oil, but pesto may also be made with mint, cilantro, and other
herbs, nuts, and cheeses.   Use a prepared pesto and More Than Gourmet Classic Seafood
Stock (Glace de Fruits de Mer Gold) to make a Basil Sauce de Mer to enjoy over a
prepared fish.

Piccata: An Italian dish in which boneless veal, chicken, or turkey is pounded thin, sautéed,
and served with a sauce made from the pan drippings, lemon, parsley, and butter.

Pilaf: A dish in which a grain (traditionally rice) is sautéed quickly in butter and then cooked
in a flavorful stock or water with various seasonings.     Enjoy Rice Pilaf with Pancetta, Sage
and Parmesan made with More Than Gourmet Classic Chicken Stock (Fond de Poulet
Gold).

Pinbones: The little white bones you see near the center of a fish fillet, which need to be
removed.  Run your fingers across them to loosen the tops, then pull them out with needle-
nose pliers.   Be sure to remove all the pinbones from  your fish filets before serving Sicilian
Tomato Pesto Fish Sauce with Spaghetti.   It is made using More Than Gourmet Fish
Fumet Stock (Fume de Poisson Gold).

Pine nuts: The edible seeds contained in the pine cones of several varieties of pine trees. 
Pine nuts have a light, delicate flavor, and are called pignoli in Italian and piñons in Spanish.
Enjoy a Rice Pilaf with Butternut Squash, Pine Nuts and Dried Cherries.     Keep it
vegetarian and make it with More Than Gourmet Classic Vegetable Stock (Veggie-Stock
Gold).

Piquant: having a pleasantly sharp taste of appetizing flavor.    Roasted Red Pepper

Sauce adds a hit of piquant flavor to meat, chicken, fish or vegetables.  It can be made with
More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold) or Classic Vegetable
Stock (Veggie-Stock Gold).

Poivrade: French for made with pepper.     Enjoy Sauce Poivrade with grilled or roasted

beef, pork veal or game.     It can be made with  Classic French Demi-Glace (Demi-Glace
Gold)  or choose another More Than Gourmet Stock or Sauce based on what protein will be
serving

Polenta: A popular Italian dish made from cornmeal cooked with water or milk.  The term is
also used to refer to the cornmeal from which the dish is made.  Make a Pumpkin
Polenta as a great fall side dish to serve at your next dinner party.    It can be made with
More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) or Classic
Vegetable Stock (Veggie-Stock Gold).

Porcini: A wild mushroom with a deep, woodsy flavor, also called cepe in French.  Porcinis
are rarely available fresh in the U.S., but dried porcinis may be found in most grocery
stores.  Like other dried mushrooms, they must be soaked in hot water before use.    Baked
Brown Rice Risotto with Mushroom and Peas uses dried Porcini mushrooms and More
Than Gourmet Classic Mushroom Essence (Essence de Champignon Gold).  It is a unique
dish that you can toss in seasonal vegetables with to make it a bit different every time you
make it.

Port: A strong, sweet, fruity, fortified wine usually red or brown in color, made in Portugal.   
Serve a Port Wine Sauce over Wild Game made with More Than Gourmet Classic Reduced
Brown Stock (Glace de Viande Gold).

Purée: To grind or mash food until it is a smooth paste.  This can be done in a food
processor or blender, or the food may be forced through a sieve or ground with a mortar
and pestle.   Celebrate the sweet and savory flavor of carrots by making a Carrot
Puree made with More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Ravigote: From the French ravigoter, “to invigorate.”   Enjoy the classic French Sauce

Ravigote served over fish, shellfish, poultry, veal or pork. 

Reconstitute: To restore a dehydrated or dried food to its original state by adding water or
another liquid.     Reconstitute More Than Gourmet Stocks and Sauces to create amazing
flavors and recipes.

Red chili paste: A flavorful, thick Asian hot sauce made with ground red chilies, oil or
vinegar, and salt.  Some chili pastes also include other flavors such as garlic or ginger.

Reduce: To boil a liquid rapidly until the volume is reduced by evaporation, thickening the
liquid’s consistency, and intensifying its flavor.  The resulting liquid is referred to as
a reduction.

Reduction sauce: A sauce made by adding a flavorful liquid (stock or wine) to pan juices
from roasted or sautéed meat, poultry, or fish (after the main item has been removed from
the pan), reducing the liquid by about half, enriching the sauce with fat (butter, cream, or
olive oil) and finishing it with seasonings.  This version of a reduction sauce is also called
a pan sauce because it’s made in the pan in which the main ingredient of the dish was
cooked.  Reduction sauces can have more layers, such this raspberry sauce for chicken or
pork tenderloin: Raspberry vinegar and minced shallots are added to the sauté pan and
reduced to just a glaze; Port wine is added and reduced by ¾; chicken stock and a small
amount of raspberry jam are added, and the sauce is reduced again until it is nappé. The
sauce is finished with a couple tablespoons of butter and final seasoning.

Render: To melt animal fat over low heat so that it separates from any connective pieces of
tissue, which, during rendering, turn brown and crisp and are referred to as cracklings. 
Often, the rendered fat is then filtered to remove any residue.   Use the rendered pork fat
and More Than Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) to make
traditional Carnitas.

Riesling wine: A delicate white wine with a complex, fruity, floral, lightly spiced flavor.  It is
made in a variety of styles ranging from sweet to dry.   Pair a Riesling wine with Braised
Duck Legs with Apples and Ginger made with More Than Gourmet Classic Roasted Duck &
Chicken Stock (Glace de Canard Gold).

Roast: A dry heat cooking method in which food is cooked in an oven in an uncovered pan
in order to produce a well-browned exterior and a moist interior.    Enjoy the tantalizing
aromas from the Garlic and Mustard Crusted Standing Rib Roast Au Jus made with Classic
Reduced Brown Stock (Glace de Viande Gold).

Roma tomato: Also called a plum tomato; a meaty, oval-shaped tomato with a relatively
low water content that makes it ideal for roasting, canning, and making tomato sauce.   
Enjoy rich tomato flavor by making Seafood Risotto with Grilled Roma Tomatoes made
using More Than Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold) or Fish
Fumet Stock (Fume de Poisson Gold).

Roux: A cooked mixture of equal parts flour and fat (usually butter) used to thicken liquids. 
Roux is cooked to varying degrees (white, blond, or brown) depending on its use; the darker
the color, the richer the flavor.     Use a roux and More Than Gourmet Classic Seafood
Stock (Glace de Fruits de Mer Gold) to create a rich and creamy Lobster Bisque.

Saffron: A spice consisting of the dried stigmas of crocus flowers.  It imparts a bright yellow
color to food, and its flavor has been described as slightly bitter and metallic but also sweet,
with aromas of honey and hay.  Because it must be harvested by hand during a short
season in the fall, saffron is very expensive but a small amount goes a long way.  The best
saffron is sold in the form of dried threads. It is available in powdered form, but powdered
saffron loses its flavor quickly and often is mixed with other products that further reduce its
flavor.  Enjoy Seafood in Saffron Broth made with More Than Gourmet Fish Fumet Stock
(Fume de Poisson Gold).

Sauté: A cooking method in which food is cooked quickly in a small amount of fat over
direct, moderate to high heat.  Sautéing is best for relatively thin, tender cuts of meat,
poultry or fish (like steaks, chops, or filets) and crisp vegetables.   Use More Than
Gourmet Rendered Duck Fat (Graisse de Canard Gold) to create Superlative Sauteed
Mushrooms. 

SauceGal: cook, researcher, food writer and instructor.  We're glad she's on our team.

SauceGuy: He’s the CEO and Founder.  We love him. What else are we to say?

Scallions: Also called green onions or spring onions.  Scallions are immature onions with a

small bulb and long, slender green leaves.  Both the white and green parts may be used in
cooking and have a delicate, chive-like onion flavor.    Create a lovely side dish of Potatoes
and Scallions made with More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Shallot: A member of the onion family that is smaller than most onions and formed more
like garlic, with a head usually composed of 2 or 3 cloves covered in papery tan- or rose-
colored skin.  Its flavor is milder and more complex than an onion’s.    Enjoy Kale with
Caramelized Shallots made with More Than Gourmet Classic Vegetable Stock (Veggie-
Stock Gold) or Classic Roasted Chicken Stock (Glace de Poulet Gold).

Sherry: A fortified wine originally made in Spain.  It is made in a wide range of styles from
pale, delicate, dry Fino to sweet, full-flavored, dark Oloroso (also labeled golden or cream
sherry).   1/2 cup of dried sherry adds a great flavor to Sherried Tomato Soup made with
More Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold).

Shiitake mushroom: Also called golden oak or forest mushroom.  A mushroom originally

cultivated in Japan with a wide, shallow cap and a narrow, tough stem.  The shiitake has a
lower water content than many other mushrooms, which gives it a meaty texture, along with
its rich, buttery flavor.  Fresh and dried shiitakes are available at many grocery stores.  The
tough stems should always be removed before cooking, but they can be used to flavor
soups, sauces, or stocks.   The savory shitake mushrooms and a unique touch to Chinese
Hot and Sour Soup with Shrimp made with Classic Seafood Stock (Glace de Fruits de Mer
Gold)

Shiraz wine: A deep-colored red wine produced from Shiraz grapes in Australia.  The wine
is produced in many other regions of the world where it is called Syrah, as is the grape. 
Shiraz is a relatively tannic wine with deep blackberry, spice, and pepper flavors.   Enjoy
Shiraz wine with a Beef, Mushroom, and Potato Stew made with Classic Reduced Brown
Stock (Glace de Viande Gold).

Simmer: To cook food gently in liquid just below the boiling point, where tiny bubbles break
the surface of the liquid.   Simmer bratwursts in beer, water, and More Than
Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) to make Wisconsin
worthy Bratwursts Braised in Beer.

Soy sauce: A complex, dark, salty sauce made from fermented soy beans and wheat, often
used in Asian cooking.  Different regions of Asia produce different soy sauces, which vary in
flavor, as well as consistency, fragrance, and degree of saltiness.   A touch of Soy sauce
enhances the flavors of Asian Glazed Salmon Fillets.
Sriracha sauce: A chili sauce originally produced in Thailand made from ripe chilies, sugar,
salt, and vinegar.  It has a hot-sweet-sour-salty flavor and a ketchup-like consistency. 
Sriracha sauce is used as a condiment to add heat and flavor to soups, sauces, and other
dishes.   Add a Thai twist to Sophie's Simple Chicken Noodle Soup by adding a splash of
Sriracha sauce.  The soup is a favorite made with More Than Gourmet Classic Chicken
Stock (Fond de Poulet Gold).

Stew meat: Meat cut into 2- to 3-inch pieces used to make a stew.  The best cuts for stew
meat are from the beef chuck or round, lamb shoulder, pork shoulder, or veal shoulder and
breast.  Beef stew meat and More Than Gourmet Classic Reduced Brown Stock (Glace de
Viande Gold) make a great start to Beef and Vegetable Soup.

Stilton cheese: A blue cheese made in England from whole cow’s milk.  It has a rich,
creamy, but slightly crumbly texture and mellow, yet pungent flavor.

Stock: A flavorful liquid prepared by simmering meat, poultry, seafood, or vegetables in

water with aromatics and seasonings for a long period of time, so their flavor is transferred
to the water.  Stock is used as a base for soups, sauces, and many other dishes.     More
Than Gourmet has been producing authentic French stocks based on classic culinary
tradition for over 25 years.  Check out the many flavors of More Than Gourmet Stocks.

Sun-dried tomatoes: Tomatoes that are dried in the sun or by other artificial methods. 
Drying makes the tomatoes chewy and concentrates their flavors and their sweetness. 
Sun-dried tomatoes are usually packaged oil-packed in jars or dry-packed in plastic bags. 
The dry-packed tomatoes should be soaked in oil or another liquid to make them tender
enough to cook or eat.   Kathleen's Tomato Soup is made with Sun-dried tomatoes and
More Than Gourmet Classic Vegetable Stock (Veggie-Stock Gold).

Swiss chard: A member of the spinach and beet families with a wide central stem and
glossy green, crinkled leaves.  It has a hearty, slightly bitter flavor and can be braised or
used in soups, stews, or gratins. (The stems are edible but take longer to cook than the
leaves, so the leaves.)   Use More Than Gourmet Fish Fumet Stock (Fume de Poisson
Gold) to prepare and enjoy Steamed Clams with Smoked Ham and Swiss Chard.

Tarragon vinegar: A vinegar, usually a white or white wine vinegar, flavored by steeping
tarragon leaves and stems in it.  Tarragon vinegar has a tarragon aroma and a mild anise
flavor.

Thai chile: A small, curved, slender chile that is very hot, ranking about 7 on a scale of 1 to
10.  Thai chiles can be red or green and are used in many Thai dishes, including soups and
stir-fries.  The dried form of the Thai chile is called a bird chile because of its resemblance
to a beak.   A Thai Chile pepper adds great taste to Steamed Mussels with Chile &
Lemongrass made with Classic Seafood Stock (Glace de Fruits de Mer Gold).  Be sure to
serve it with some crusty French bread.

Thai fish sauce: Known as nam pla in Thai, a pungent, amber-brown liquid condiment
made from salted, fermented fish, used to flavor many different dishes.  Fish sauces are
used in several other Asian cuisines and can vary in color, flavor, and pungency. Fish sauce
is known as nuoc nam in Vietnamese and shottsuru in Japanese.     A main course of Thai
Scallops & Spinach over Rice will be a treat for you and your guests.  It is made using Thai
fish sauce and More Than Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold).

Thermometer (instant-read): A thermometer that looks like a metal skewer with a

temperature gauge on the end.  When inserted into a food, it will show the internal
temperature in a few seconds, but it is not left in the food during cooking. Instant-read
thermometers come in both digital and dial-face models and are available at stores that
carry cooking equipment.   Use an instant read thermometer to check the internal
temperature of The Sauce Guys Simple Roast Veal Tenderloin during the cooking process
to make it just right for you.    This Roast is made with More Than Gourmet Classic French
Veal Demi-Glace (Demi-Glace de Veau Gold).

Toasted coconut shreds: Coconut meat that has been shredded and dried.  It is available
in sweetened and unsweetened form.  To toast coconut shreds, spread them evenly on a
baking sheet and put it in a 350-degree oven for several minutes. Watch carefully and stir
once or twice to make sure the coconut colors evenly.    Toasted Coconut shreds are a nice
garnish for Thai Scallops & Spinach over Rice.  this dish is made using More Than
Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold).

Tomato sauce: Sauce made from briefly cooked, puréed tomatoes, seasonings, and other
ingredients, depending on its use.    Make Julia's Classic French Tomato Sauce using More
Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) along with other
delicious ingredients.

Truffles: A round, irregularly shaped fungus with wrinkled skin that ranges in color from
black to off-white with a complex, earthy aroma and flavor. Considered a culinary delicacy,
they are usually shaved or cut in very thin slices to flavor a variety of dishes. Truffles grow 3
to 12 inches underground near the roots of trees and are located by hunters with the help of
well-trained dogs or pigs; they are consequently quite expensive.  Fresh truffles can be
found in specialty markets in the fall and winter.    Serve Sauce Periguex made with Truffles
and More Than Gourmet Classic French Demi-Glace (Demi-Glace Gold) with filets, veal or
eggs. 

Vegetarian/vegan diet: A vegetarian diet is free of meat, poultry, and fish.  A vegan diet is
free all animal-based food products including meat, poultry, fish, eggs, milk, butter,
cheeses, and other dairy products.  More Than Gourmet has three Vegan stocks and
sauces allowing you to create your own dishes with much less effort.   Try the Classic
Mushroom Essence (Essence de Champignon Gold), the Classic Roasted Vegetable Demi-
Glace (Veggie Glace Gold), and the Classic Vegetable Stock (Veggie-Stock Gold).   You
are going to love them all!

Vegetable oil: A broad term for oils derived from plants, including those such as canola oil,
grapeseed oil, and safflower oil.  Most are refined and filtered to produce a relatively neutral
taste and are used for frying, baking, and general cooking.

Velouté: Sauce made from a white stock thickened with white roux.    Develop a Classic
Veloute sauce using More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold)

Vermouth: A fortified wine, based on white wine and flavored with a variety of botanicals
including herbs, spices, flowers, and seeds, according to the maker’s formula.  Vermouth
comes in two types: sweet, which is red in color and usually used in cocktails, and dry,
which is white in color and is frequently used in cooking as well as in cocktails.  Dry
vermouth may also be substituted for dry white wine in cooking.   Marinate chunks of wild
boar in Vermouth, gin and juniper berries to enjoy a dish of Drunken Boar.   It is made using
More Than Gourmet Classic Reduced Brown Stock (Glace de Viande Gold) and  Rendered
Duck Fat (Graisse de Canard Gold).

Walnut oil: Oil extracted from walnuts.  It has a distinctly nutty flavor and clear, gold color
and can be found in supermarkets, specialty markets, and natural food stores.  It should be
stored in the refrigerator to keep it from becoming rancid.    Toss some green beans with
walnuts and Walnut oil to make a simple side dish for Herb-Crusted Leg of Lamb that is
made with More Than Gourmet Classic Roasted Lamb Stock (Glace d'Agneau Gold).

White stock: a light-colored stock made from bones that have not been browned and
aromatic vegetables (typically carrot, celery, and onion) simmered in water.

Whole-grain mustard: Prepared mustard in which the mustard seeds are mixed in whole
instead of ground to create a rustic, grainy texture.   Use Whole grain mustard and bourbon
to make Maple Mustard Pan Sauce to serve with pork, duck or chicken.    Using More Than
Gourmet Classic Roasted Chicken Stock (Glace de Poulet Gold) or Classic Roasted Duck &
Chicken Stock (Glace de Canard Gold) will elevate the taste of the sauce.

Wild mushrooms: Varieties of mushrooms that are not cultivated commercially but are
gathered in the wild such as morels and porcini.   Savor chunks of tender chicken and wild
mushrooms bathed in a creamy sauce when you prepare Chicken and wild Mushrooms
Supreme made with More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold).
 

Zest: The colorful outer peel (not the white pith) of a citrus fruit, which contains flavorful
aromatic oils.  Zest is scraped off the fruit (with a vegetable peeler, a micro plane grater, or
a citrus zester) and is used to add citrus flavor to savory and sweet dishes.    Spicy Lemon
Chicken is made with grated lemon zest and More Than Gourmet Classic Roasted Chicken
Stock (Glace de Poulet Gold).

Zinfandel wine: A medium- to full-bodied red wine with spicy berry and pepper flavors,
made from the zinfandel grape.    Zinfandel wine goes well with  Beef and Pepper Stir-
Fry that is made with More Than Gourmet Classic Reduced Brown Stock (Glace de Viande
Gold).

TAGALOG FOOD TERMINOLOGY

Busog, adj.: satiated, full

Kain tayo, phrase: Let’s eat!

Kamayan, noun: style of eating with hands instead of Western utensils

Kusina, noun: kitchen

Lasa, noun: taste or flavor

Mabuhay, phrase: term deriving from buhay, meaning life; usually used as a greeting or exclamation.
Live! Cheers! Welcome!

Masarap, adj.: delicious

Merienda, noun: light meal or snack usually in the afternoon between breakfast and lunch or lunch and
dinner
Pagkain, noun: food

Pinoy, noun: term for a Filipino, esp. one living abroad

Pulutan, noun: term deriving from the word “pulutin” (something that is picked up), meaning finger
foods; used to describe snacks, appetizers and sometimes entrees

Salamat: Thank you

Salu-salo, noun: Get-together, party

Sariwa, adj.: fresh, new, recent (food-related)

Sawsaw, verb: to dip, as in dipping pan de sal (bread) in kape (coffee), as Americans dip Oreos in milk or
Spaniards dip churros in hot chocolate

Tsibog, noun: slang for food, grub

Turo-turo, noun: Also called point-point, a no-frills type of eatery in which the pre-cooked foods are laid
out (such as in a cafeteria) and chosen by pointing.

Ulam, noun: a main dish eaten with rice.

Walang anuman, phrase: You’re welcome. Nothing whatsoever. No worries.

A FEW PHILIPPINE DISHES YOU OUGHT TO KNOW

THE SWEET

Halo-halo photo by flickr user Garrett Ziegler

Kakanin: Derived from the words “kain” (to eat) and “kanin” (rice), kakanin is an umbrella term for
sweet snacks or desserts made of glutinous rice and coconut milk and slow-cooked. There are many
different kinds of kakanin, the most popular of which are suman, puto, kutsinta, bibingka, and sapin-
sapin.

Halo-halo: Translates to mix-mix, this is a dessert comprising shaved ice, sweet beans, jello, coconut,
jackfruit, ube ice cream and evaporated milk. Add a piece of flan for good measure. Best described by
The Actor’s Diet blogger and actress Lynn Chen as a structure of sweetness that you mix-mix, and
famously enjoyed by Anthony Bourdain.

Ginataang bilo-bilo: Ginataang are dishes cooked in coconut milk and prepared in various ways, both
savory and sweet. One of the more popular ways, ginataang bilo bilo, consists of bilo-bilo (rice balls,
think mochi), coconut milk, sago pearls (think boba) and jackfruit.

Leche Flan: Same as Mexican flan, leche flan is custard made of eggs, milk, sugar and vanilla.

Ube: Purple yam with a distinct color and flavor, it is an ingredient used mostly in sweet treats and
bread, such as halo-halo (topped with ube-flavored ice cream), ube puto (ube-flavored puto), ube
cheesecake and pan de ube (ube-flavored bread).

THE STRANGE
Isaw photo by flickr user anna_d

Isaw photo by flickr user anna_d

Dinuguan: A stew of meat and offal cooked in a dark gravy of pig blood, garlic, vinegar and chili; also
referred to as blood pudding stew.
Balut: Duck embryo that is boiled and eaten in the shell, often with salt or a sauce made of garlic and
vinegar.

Isaw: Street food made from barbecued pig or chicken intestines, usually dipped in vinegar sauce.

THE STAPLES

Pancit Bihon photo by flickr user Allan Reyes

Pancit Bihon photo by flickr user Allan Reyes

Adobo: Meat (usually chicken or pork) slow-cooked in vinegar, soy sauce, garlic and spices. Can also be
made with seafood or vegetables.

Sinigang: A stew of meat and vegetables in a sour tamarind broth. Seafood can substitute or may also be
included with meat.

Lumpia: Filipino spring rolls typically made of a mixture of ground pork or beef, minced onion, carrot,
and bonding egg, wrapped in crepe-thin pastry and fried. Usually eaten with vinegar and garlic dipping
sauce or soy sauce. Another variation is turon, a sweet fried lumpia with slices of banana and jackfruit.

Pancit: Pancit,a dish of noodles and shrimp, fish, meat, or vegetables, and is made in a variety of ways.
Pancit luglog is shaken in hot water and flavored with sauce; pancit malabon is prepared with shrimp,
oysters, and squid; pancit Canton uses egg noodles; and pancit bihon is characterized by rice noodles.

Silog: any breakfast dish consisting of sinangag (garlic fried rice) and itlog (egg), the most common
variations being tapsilog (with tapa), tocilog (with tocino), and longsilog (with longanisa).

Sisig: A term originating from the province of Pampanga, sisig means “to snack on something sour.” Sisig
refers to a method of preparing fish and meat (usually pork) by marinating the meat in vinegar or the
juice of lemon or calamansi (Philippine lime), and cooking it in three phases: boiling, broiling and grilling.

Achara – to pickle

Adobo, Adobado, Inadobo – to braise in soy, vinegar, and spices

A la Pobre – to cook with just garlic and seasoning; from the Spanish a lo pobre, potatoes cooked simply

Anisado – anise-flavored

Asado – a) “cooked in a sweet, tomato-based stew usually accompanied by potatoes, carrots, and other
vegetables;” b) “dried, red-colored and sweetened, as in sweetmeats like char siu”

Babad – steep

Barbacoa (Spanish), Barbecue (English) – to grill or fry in skewers

Bilad; Binilad – sun-dry; sun-dried

Bilo-bilo – made into balls

Binagoongan – cooked in bagoong

Binalot – cooked while wrapped in banana leaf

Binangi, Binange – Old Tagalog for broiled or roasted

Binitad – among Tagalogs, it refers to “fish or meat cut into thin slices, then stretched, salted and dried”

Binislad – in Cebuano, parrotfish or danggit cut lengthwise in two and sun-dried; cf. Pindang

Binukadkad – butterflied, as in binukadkad na plapla

Binukaka – split open, as in binukakang dalag

Binulo, Binulu (Pampango spelling) – “cooking with bamboo nodes/culms; a traditional cooking method
of the Aetas and other ethnic groups”

Binusa, Ibusa – Tagalog for stir-fried, as in binusang dilis

Bola-bola – made into balls

Bulanglang, Binulanglang – cooked in shrimp or fish paste broth

Buro, Binuro – to ferment, fermented

Curry – to cook in curry sauce

Daing – salted and sun-dried; sundried

Dinarang, Darang – roasted on charcoal

Dinuguan, Dinugaan (Waray?), Dinardaraan (Ilocano) – stewed in blood

Embuchado – “the process of tenderizing meat by boiling in water with onions, peppercorns, bay leaves,
tomatoes, calamansi juice, soy sauce, and salt and ground pepper”

Ensalada – served as a salad

Escabeche – sauteed in lots of tomatoes, onions, ginger, and soy sauce

Estofado – stewed in tomato sauce and spices

Flake – to thinly slice then dry

Ginadgad – grated

Ginataan, Guinataan, Ginatan, Guinatan – cooked in coconut milk or thickened with coconut cream

Ginayat – julienned or at least cut into thin strips, as in vegetables

Giniling – ground

Ginulat – literally, frightened, as in ginulat na tulya: “thrown into boiling water, causing the shells to
quickly open”

Gisa; Gisado, Guisado, Ginisa – to saute; sauteed, usually with minced garlic, onions, and tomatoes; from
the Spanish sofrito

Halabos – scalded or half-cooked in salted water; as in halabos na hipon; Linusgusan in Ilonggo

Halo-halo – mixed or tossed in a wild way

Hamonado – cooked like ham

Hinalo, Inkiwar (Ilocano), Inkiwal (Pangasinan) – mixed thoroughly in a circular fashion

Hinatukan – Waray for ginataan

Hinimay – separated into threads or little pieces

Hinurno, Hurnohin (from hurno, oven) – baked, to bake

Humba – cooked on smoke

Ihaw, Inihaw, Ihaw-ihaw, Sinugba – to grill over charcoal, grilled over charcoal

Inartem (Ilocano) – pickled; as in fruits and the like soaked in vinegar and a bit of salt and sugar, as in
Inartem nga Kamas (singkamas, turnip); other fruits that receive this Ilocano treatment of fresh fruit
pickling are caramay, green mango, santol, balayang (wild banana), tamarind, papaya (manibalang or
partially raw), and sinigwelas

Inasar – Ilocano for broiled

Inasnan, Inasinan, Inasin (Ilocano, Pangasinan) - salted

In-in – to allow the heat to thoroughly cook the boiled rice grain instead of prematurely turning off the
fire, leaving the rice half-cooked

Inon-on – Bicol for steeped, babad

Inun-unan – Bisaya for cooked as paksiw

Kare-kare – literally ,’curried’ in peanut sauce

Kaswela (Tagalog) – sauteed in kamias and kasugba then boiled in broth like sinigang

Kayod, Kinayod – to shred, shredded

Kelnat, Kinelnat – Ilocano for steamed, parboiled, or blanched

Kinilaw, Kilawin – eaten or served raw

Kinunot – Bicol for hinimay

Kudkod, Kudkurin – grate, to grate

Lagat – Pampanga term with many mysterious, confusing meanings; sauteed? Etc.?

Lamayo – in Mindanao, refers to the partial drying of fish

Lechon, Litson, Nilitson – pit-roasted

Linabog, Nilabog – twice- or thrice-cooking something (usu. Stale fish, etc.) via paksiw, deep-frying, and
stewing in coconut cream

Linambonan (Northern Mindanao) – “wrapped in banana leaf with coconut milk, tomatoes, ginger and
shrimp paste, then broiled”

Linot-lot, Binia-as – Waray for “cooked in bagakay bamboo tubes and charcoal broiled;” same as
Liyutyot?

Linubihan – Waray for “mixed with grated coconut flesh”

Luney – Pangasinan for parboil

Malasado – soft-boiled, as in eggs

Malata – soft in consistency, as in boiled rice

Masa, Minasa – to mash, mashed; to knead, as in a dough

Minatamis – sweetened or preserved as sweets

Nilaga – boiled long in a broth with vegetables and spices; Inlambong (Pangasinense); Tinanok (Ilonggo)

Nilagpang – grilled then filleted and flaked

Nilaneg?

Nilanta – wilted

Nilasing – simmered in beer or native wine; sometimes soda/Sprite; e.g. nilasing na hipon

Nilatik?

Nilingta, Liningta, Nilengta, Linengta – Ilocano for “boiled until the most of the broth evaporates”

Nilupak – pounded and mixed in with grated coconut and sugar

Pakfried – cooked paksiw-style then battered and fried; a popular Visayan procedure of cooking fish

Paksiw, Pinaksiw – to cook in vinegar and spices; a process that takes advantage of, and highlight, the
freshness of the produce; Paksiyo or Pacsiu in Waray

Pangat – to cook in water, tomato and spices; a process that takes advantage of, and highlight, the
freshness of the produce

Pater – Maranaw for wrapped in banana leaf

Pesa – cooked in a broth with ginger, cabbage, pechay, onions and other vegetables, with miso sauce as
dip
Pinablad, Pinabellad – Ilocano for pinabilad, sundried?

Pinaiga (Old Tag), Pinauga (Bis) – simmered until dry

Pinais – wrapped in leaves then roasted

Pinakbet – in Pangasinan, it originally means boiled until shriveled and almost dry (from pinakubet), to
refer to vegetables

Pinakupsan – boiled in some water until it cooks in its own fat until it shrivels; in other words, a
reduction, with the fat extract removed; Tiniti in Pangasinan; Sinisi in Ilocano; Titi means to fry in
Kapampangan

Pinaklay (Ilonggo) – to cut into thin strips

Pinalukso (Tagalog) – cooking the fish (usually mudfish or catfish) while it is still jumping on the frying
pan after being thrown into it

Pinalundag (Tagalog) – live fish cooked in vinegar and spices while still alive and kicking (jumping), then
deep-fried and served with dipping of choice, as in pinalundag na bulig (mudfish?)

Pinamalhan – cooked as paksiw until almost dry; cf. Tinigang

Pinaputok – stuffed with tomatoes and spices, wrapped in banana leaves (or aluminum foil), then grilled
until the juices ooze out, as in pinaputok na bangus belly

Pinasingawan – steamed; see also Tiim

Pinassuk – “Itawis way of cooking malagkit via the use of two clay pots, with the lower pot serving as
steamer”
Pinatisan – cooked in patis of fish sauce

Pinaupo – steamed in salt while being seated, as in Pinaupong Manok

Pindang – in Pampanga, to marinate in soy sauce and sun-dry; Pindar in Pangasinan

Pochero – cooked in tomato sauce, pechay and/or cabbage, Baguio beans, and saba banana

Pritchon (prito + lechon) – pit-roasted, then fried

Prito – to fry, fried

Rebosado – “marinated, battered, and pan-fried”

Rebuelto, Revuelto – scrambled, as in eggs

Relleno – stuffed

Rendang – from Maranaw reyandang, meaning softened by slow-cooking over low fire

Retsada, Gisar – sautee in Ilocano

Sagsag – Pangasinense, which means dissolve the bagoong into the broth of the dish using a separate
bowl then pour the salty broth into the dish as it is being cooked; to be done at a certain point of
cooking – doing so earlier will have a disastrous effect; Sinagsagasan means cooked with bagoong using
this process called sagsag; Binugguongan is used in Ilocano, but this word doesn’t capture the sagsag
process and may easily be construed to be the same as Binagoongan (cooked from the start with
bagoong )

Sahog, Sinahog, Isinahog – added as protein component of a vegetable dish; also Lahok, Nilahok;
Sagpaw (Ilocano); Sambong (Pangasinense)
Sanduloy - in Bisaya, to “cook corn and camote together,” resulting in an alternative to the steamed rice
staple called sinanduloy, or corn grits + camote

Sangag, Sinangag – a) to quick-fry in oil, quick-fried; b) to toast on a skillet (no oil); Sanglil, Insanglil
(Pangasinense); Kirog, Kinirog (Ilocano)

Sangkutsa – “to marinate and/or parboil, that is to pre-cook the slabs or slices of meat; and to sauté
heavily to let the meat render its lard and steep the dish with its flavor”

Sapaw, Sinapaw – usually refers to vegetables steamed over cooking rice when the rice is nearly done

Sarciado – like Escabeche, but with egg lightly beaten into the sauce as it is simmering; from the Spanish
sarsa, meaning sauce

Sinabaw – Waray for cooked as soup

Sinabawan – boiled in broth with vegetables

Sinaing – simmered in a little rice washing with tomato or kamias slices; used to refer to tulingan; for
other fishes, the term Ginanga is used; cf. Pinangat, Pinamalhan

Sinalab (Tagalog) – scorched over flame

Sinampalukan – cooked in tamarind (sampaloc)

Sinancochar – Ilocano for cooked in broth

Sinantolan – cooked in santol

Sinigang – boiled in a broth with tamarind or another souring agent

Sigtim, Sinigtiman – “Igorot style of cooking meat, fish, or ket-an freshwater snails with tapey”

Sinugba – Cebuano word for ihaw

Sinuglaw, Sugkilaw (Visayas, Mindanao) – served side by side a la surf ‘n turf

Sinugno (Tayabas, Quezon) – grilled then topped with caramelized (partly burned) coconut cream and
mustard leaves, the caramelization intensifying the coconut milk flavor

Sinuwam, Suwam – “sauteed and cooked in a clear broth” as in with malunggay or sili (native pepper)
leaves

Sisig – Pampango term originally meaning “cooked sour” (Claude Tayag); it evolved to mean “finely
chopped and sizzled as in bangus sisig, tofu sisig” (Market Manila)

Sizzling – served sizzling on a hot plate

Sutukil – cooked and served three ways: grilled (SUgba), as soup (Tula), and as ceviche (KILaw)

Sweet and Sour – cooked in sugar and vinegar or souring agent, as adopted from the Chinese

Tadtad, Tinadtad – a) chopped into fine pieces; b) also means velveting, hammering the flat beef cuts
into a desired thinness, usually for bistek Tagalog.

Tapa – cured in salt

Tayubay – cooked on smoke

Tiim, Tiniim – to steam, steamed

Tinapa, Tapa – smoked

Tinenneb (Ilocano) – “broiled (as in mudfish) then poured in with hot water then soured with crushed
young tamarind fruit or sliced tomatoes, garnished with sliced onions, and spiced with chilis” (Pinakbet
Republic)

Tinigang – a term used in Marinduque to mean cooked as paksiw until dried up

Tinimtim (Ilocano) – “cooked in little water, bagoong and garlic”

Tinindag, Tindag – barbecue; cook in skewers

Tinola (Visayas) – Waray for “boiled”(often with tomato, kangkong, and salt); cf. Sinabawan; related to
the Visayan term Tinowa or Tinuwa, which is a less sour way of cooking sinigang, from Tuwa or Towa,
meaning cook in a soupy broth

Tinubong – among Ilocanos, cooked inside a bamboo stem

Tinuhog, Tuhog – skewered; pierced by a (bamboo) stick

Tinum-anan (Western Visayas) – “wrapped in banana leaves then cooked in vinegar, guava leaves, and
spices”

Tinungbo – Pugo, la Union term for cooking in bamboo culms

Tinuno, Inasar, Pulpog, Pinulpogan (Ilocano – Ilocos, Cagayan) – broiled, meaning “cooked directly over
flaming charcoal,” as in meat

Tinuom, Tinu-om (Visayas) – “steamed in banana leaf purse with tomatoes and onions”
Tinupig – cooked like a tupig: “cooked in coconut milk, dried, wrapped in banana leaves, then grilled
over coals”

Tinusta – toasted

Tinutungan (Bicol) – cooked in coconut milk up to curdling point, forming a creamy reduction with a
smoky flavor

Tocino – cured in sugar, saltpeter and spices

Torta – cooked as an omelet

Tostado – toasted; syn. Tinusta

Twice-Cooked – boiled/braised then fried (or the reverse)

Thrice-Cooked – boiled/braised, grilled, then fried (or in a reverse or different order)