Food and Wine

A glaze in cooking is a coating of a glossy often sweet sometimes savory substance applied to food typically by dipping dripping or with a brush.

A large waterbird with a long neck short legs webbed feet and a short broad bill. Generally geese are larger than ducks and have longer necks and shorter bills

To reduce a large piece of food to coarse or fine threads by rubbing it against a rough serrated surface usually on a grater. A food processor fitted with the appropriate blades can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.

Gravy is a sauce made often from the juices that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture

A special flat pan or cooktop designed to cook foods like pancakes and hamburgers. Some have long handles or two handles non stick aluminum or cast iron. Often confused with grilling see below.

To cook food on a grill over hot coals or other heat source. The intense heat creates a crust on the surface of the food which seals in the juices. The grill should be clean and must be heated before the food is laid on it. The food can also be basted and seasoned.

To reduce food to small pieces by running it through a grinder or food processor. Food can be ground to different degrees from fine to coarse. A mortar and pestle is prefered by many Chefs and Pharmacists alike.

A Greek specialty consisting of chopped lamb and spices molded around a vertical spit the meat is sliced and served on pita bread with cucumber sauce tomatoes and onions.