A-B
C-D
E-F
G-H
K-L
M-N
O-P
Q-R
S-T
U-V
W-X
Y-Z
Chilling Techniques and Tools
Ice Bath
An ice bath refers to a combination of crushed ice and water used to rapidly cool foods or beverages. This method is commonly employed to halt cooking processes or preserve freshness by quickly reducing temperature, especially in professional kitchens.
Ice Chipper
An ice chipper is a specialized metal utensil designed for sculpting ice, featuring a narrow 2-inch band with six sturdy spikes about an inch in length, akin to a miniature rake. This tool is pivotal in creating decorative ice carvings for upscale presentations.
Leafy Greens and Salad Ingredients
Iceberg Lettuce
Originating in the late 1800s in the United States, iceberg lettuce is a crunchy, spherical variety characterized by pale green outer leaves that transition to a nearly white interior. Its crisp texture makes it a staple in salads and sandwiches worldwide.
Italian Parsley
Known also as flat-leaf parsley, this herb possesses darker, flat leaves with a potent, robust flavor compared to its curly counterpart. Fresh Italian parsley is frequently used as a seasoning or garnish in Mediterranean cuisine.
Frozen Treats and Desserts
Ice Cream
Ice cream is a rich, smooth dessert crafted from dairy, sugar, eggs, and flavorings. According to USDA standards, any product labeled as ice cream must contain at least 10% milkfat and 20% total milk solids, ensuring its creamy texture and richness. In 2023, the U.S. ice cream market reached over $12 billion, reflecting its enduring popularity.
Ice Milk
Ice milk resembles ice cream but contains lower percentages of milkfat, sugar, and milk solids, resulting in a lighter frozen dessert. Despite its reduced richness, it maintains a creamy consistency enjoyed by many seeking a less indulgent option.
Italian Buttercream
This frosting, known as meringue buttercream, is created by folding softened butter into cooled Italian meringue-a glossy blend of whipped egg whites and hot sugar syrup-yielding a silky and stable cake covering.
Icing and Icing Stencils
Icing, or frosting, refers to sweet spreads like buttercream or ganache applied atop cakes and pastries to enhance flavor and appearance. Icing stencils are flat plastic templates with cut-out designs, pressed onto cakes to guide precise decoration by piping icing along the patterns.
Beverages and Coffee Variants
Iced Coffee
This chilled drink combines brewed coffee with sweeteners and milk or cream, typically served over ice in a glass. It remains a popular summer refreshment option, with cold brew variants gaining significant market traction recently.
Instant Coffee
Instant coffee is a soluble powder produced by drying freshly brewed coffee, designed for quick preparation. Simply dissolving the powder in hot water creates a convenient beverage favored for its speed and ease.
Kitchen Appliances and Techniques
Immersion Blender
A handheld kitchen gadget equipped with a rotary blade at the end, the immersion blender can be immersed directly into pots or bowls for blending soups, sauces, or purees. Many models offer variable speed settings and attachments such as whisks for versatile culinary use.
Induction Cooking
This cooking method heats cookware using a magnetic field generated by a coil beneath a ceramic stovetop, enabling rapid and precise temperature control. It requires compatible ferromagnetic pots and pans and has seen widespread adoption for its energy efficiency.
Infrared Cooking
Using highly heated electric or ceramic elements, infrared cooking emits radiant heat waves that swiftly cook food. This technique is often employed in commercial kitchens for its ability to sear or grill foods evenly.
Food Preservation and Preparation Terms
Individually Quick Frozen (IQF)
IQF is a freezing process where individual pieces of food-such as fruits, vegetables, or seafood-are rapidly frozen separately before packaging. This method prevents clumping and maintains product quality without added syrups or sauces.
Injected Meat
Meat products that have been permeated with curing solutions via injection or pumping methods are known as injected or pumped meats. This technique enhances flavor, tenderness, and shelf life, frequently applied in commercial meat processing.
In Season
The phrase “in season” describes ingredients that are currently harvested at their peak freshness and availability, often resulting in superior taste and nutritional value while supporting sustainable consumption.
Instant
In culinary terms, “instant” describes processed foods dehydrated to remove moisture, which can be quickly rehydrated with hot or cold liquids for immediate consumption or use. Examples include instant oatmeal and powdered mashed potatoes.
Dairy and Cheese Alternatives
Imitation Cheese
Crafted primarily from dairy by-products blended with soy and emulsifiers, imitation cheese mimics the texture of real cheese but tends to have a bland, salty flavor. It is often employed as an economical substitute in mass-produced food items.
Herbs, Spices, and Flavorings
Juniper Berry
These dried blue-black berries from an evergreen shrub impart a distinctive piney and slightly sweet aroma. Widely used in gin production and as a seasoning in savory dishes such as game meats, they contribute a unique flavor profile.
Jasmine Flowers
Delicate, fragrant white to pale yellow blossoms from the jasmine plant are infrequently added to fruit salads or employed as flavorings in ice creams, sorbets, and herbal teas (tisanes), introducing a floral note to dishes.
Jasmine Tea
A fragrant infusion combining Chinese green or black teas with the scent of jasmine petals, jasmine tea offers a light and aromatic experience best savored without additives like milk or lemon.
Classic Ingredients and Culinary Terms
Jalapeño (hah-lah-PEH-nyoh)
This moderately spicy Mexican chili pepper is short and tapers to a rounded end with thick, fleshy walls. The green variant has an earthy, vegetal taste, while the red jalapeño is its ripened form with a deeper flavor. Both are available fresh or canned.
Jam
A sweetened fruit spread achieved by cooking fruit pulp with sugar until thickened, popular as a topping on breads and pastries. Jam differs from jelly in containing fruit solids rather than just juice.
Jambalaya (juhn-buh-LI-yah)
A traditional Creole rice dish combining ingredients such as ham, shrimp, or sausage with tomatoes, peppers, onions, and spices, representing the flavorful and hearty cuisine of Louisiana.
Jarlsberg (YAHRLZ-behrg)
A Norwegian cheese similar to Swiss Emmental, Jarlsberg is made from cow’s milk and recognized for its pale yellow interior dotted with large holes and a sweet, nutty flavor, ideal for slicing or melting.
Jars, Mason
Mason jars are durable glass containers with screw-threaded lids designed for home canning, pickling, and preserving. Sizes vary from small 4-ounce to half-gallon formats, often featuring two-piece lids that create airtight seals suitable for freezing and storage.
Jelly
1. A fruity gel made by cooking fruit juice with sugar and pectin until set; it holds shape when unmolded and is used as a bread spread or glaze for desserts.
2. In British English, “jelly” refers to any gelatin-based dessert, akin to American gelatin desserts.
Jelly Roll Cake
This dessert consists of a thin sponge cake sheet spread with jam or other fillings, then rolled into a log and sliced to reveal spiral pinwheel patterns, offering a visually appealing treat.
Jelly Roll Pan
A rectangular baking sheet with 1-inch deep sides, specifically designed for baking thin layers of cake or pastry, enabling easy rolling or layering after baking.
Jerky
Thinly sliced meats such as beef or turkey that have undergone drying through sun exposure or oven methods, typically seasoned with salt and spices. Jerky is favored for its chewy texture and long shelf life.
Jerusalem Artichoke
Also called sunchoke or girasol, this tuber belongs to the sunflower family and is unrelated to artichokes. It features a knobby brown skin with a crunchy texture and a sweet, nutty taste. Jerusalem artichokes can be eaten raw, roasted, or pickled.
Jicama (HEE-kah-mah)
A subterranean legume tuber characterized by its brown skin and crisp white flesh, jicama offers a mild, sweet, and nutty flavor. Commonly consumed raw in salads or cooked, it is also referred to as Mexican potato or yam bean.
Jigger
Primarily a bartending measure denoting 1.5 fluid ounces, often equated to a shot of liquor. The term also applies to the vessel used for this measure and occasionally to a whiskey glass of equivalent size.
Johannisberg Riesling (yoh-HAHN-ihss-berk)
True Riesling grape variety hailing from Germany, distinguished in the U.S. as White Riesling. Wines made from Johannisberg Riesling range from light and crisp to full-bodied and fruity, with notable production in California and Oregon.
Johnnycake
1. A simple griddle-cooked cornmeal cake made with salt and boiling water or milk, sometimes called a hoecake.
2. In Caribbean cuisine, a fried breakfast treat comprised of flour, water, salt, and baking powder shaped into small rounds.
Jonathan Apple
A versatile North American apple characterized by its bright red skin, tender flesh, and balance of sweet and tart flavors, making it a favorite for fresh eating and baking alike.
Jug Wine
A colloquial term for affordable table wines sold in large containers such as magnums or Jeroboams, typically lacking distinctive characteristics but popular for casual consumption.
Juice
1. The liquid extracted by pressing fruits or vegetables.
2. The fluid released during the cooking of meat or poultry.
3. Also denotes the natural liquid found inside shellfish like oysters, commonly called liquor.
Julep
1. A refreshing cocktail blending gin, rum, or other spirits, frequently enhanced with citrus.
2. The famous Mint Julep, combining bourbon, sugar, fresh mint, and crushed ice, a staple of Southern U.S. tradition, especially during the Kentucky Derby.
Julienne (ju-lee-EN)
A culinary technique involving slicing foods into uniform, matchstick-like strips measuring approximately 1/8 inch by 1/8 inch by 1/2 inch, often used for vegetables as an appealing garnish or cooking base.
Jus (zhoo)
A French term meaning “juice,” referring to natural meat juices often used as a base for sauces.
Jus Lié (zhoo lee-AY)
A thickened brown sauce made by adding cornstarch or another starch to brown stock, serving as a rich base for smaller sauces, similar to demi-glace. Also called fond lié in French cooking.
