Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Nacho - A small tortilla chip topped with cheese and chili peppers or chili pepper sauce.
Nantua
- A name given to dishes containing crayfish. This
includes crayfish tails and sauces made with a crayfish fumet.
Navarin
- French stew made with mutton or lamb and onions,
turnips, potatoes, and herbs.
Nicoise
- Foods cooked in the style of Nice. These dishes may
include garlic, Nicoise olives, anchovies, tomatoes, and green beans. Salad
Nicoise is the most famous of all these dishes, consisting of potatoes,
olives, green beans, and vinaigrette dressing.
Noisette
- A small round steak, made of lamb or beef tenderloin.
Noisette Butter
- Whole butter which has been cooked until it reaches a
rich, nutty brown color and aroma.
Noodle - Any of a variety of thin strips of pasta made from flour, water, and sometimes egg.
Nori Seaweed
- Thin dry sheets of seaweed used in Japanese cooking. It
is mainly used to wrap sushi and as garnish for other cold presentations.
Nougat
- A candy made from sugar and honey mixed with nuts. This
mixture is then formed into slabs and sliced.
Nougatine
- A darker candy, made of caramel syrup and nuts. This is
rolled into thin sheets and formed into cups or bowls to serve as a vessel for
other candy or fruit.
Nouvelle Cuisine - A French term meaning "new cooking." This refers to a culinary style that began in the late 1950s by young French chefs led by Boçuse, Guérard, and Chapel that moved away from the traditional rich, heavy style of classic French cuisine toward fresher, ligher food served in smaller portions.
Nuoc-Mam
- This is a Vietnamese fish sauce made with fermented fish
or shrimp. Another name for this is nam pla.
Nutmeg - The oval, brown, wrinkly seed of
the nutmeg tree. It is grated to spice up both sweet and savory dishes. You
can find it in cakes, custards, soufflés, as well as meatballs and soups.
