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
Udon - Thick wheat noodles used in Japanese cooking.
Ugli
- A citrus fruit hybrid between a grapefruit and a
tangerine native to Jamaica. It is available around the country from Winter to
Spring. It has an acid-sweet flavor and is an excellent source of vitamin C.
Umami - Sweet, bitter, salty and sour are what we all learned as the four basic tastes. Now a fifth element of taste has been identified called umami. Umami is the Japanese word for “delicious” or “savory” but is regarded as broth-like or meaty tasting in Western cultures. The umami taste is most common in Asian foods, soups and stews, mushrooms, tomatoes and aged meats and cheeses.
Unleavened - The word which describes any baked good that has no leavener, such as yeast, baking powder, or baking soda.
Unsaturated fat - A kind of fat that is in liquid form at room temperature.
