INTERNATIONAL COOKERY

AfricaGumbo-A thick Creole soup or dish thickened with okra; the word gumbo is derived from an African word for okra

China1. Abalone- A mollusk whose large adductor muscle connecting its single shell is edible; used in both Chinese and Japanese cooking, either fresh, dried, or canned; found throughout the Pacific Ocean, off the coast of California, and in the English Channel where it is called ormer2. Chao fan- Chinese fried rice with scrambled eggs and various bits of savory foods, leftover cold white rice, and seasoning such as soy sauce3. Chinese Parsley- Coriander4. Chin-chin- A toast, originally Chinese but now international5. Dan- Chinese for egg6. Dan hua tang- Egg drop soup in Chinese - American restaurants, literally “egg flower soup”, chicken stock into which beaten eggs are whisked to form silky strands that resemble flower petals, garnished with sliced scallions.7. Dian Xin- Mandarin for dim sum Dim sum- In Chinese cooking, small dishes such as various dumplings, fried shrimp balls, spareribs, or fried spring rolls, eaten for snacks during the day; served in restaurants specializing in these dishes, which are from Canton; in Mandarin it is dian xin; the term means “close to the heart”.8. Fu rong dan- Eggs beaten and scrambled with shrimp and garnished with scallions in Chinese – American cooking where it may be known as egg foo young. It is often more like an omelet with sauce but no shrimp9. General Tso’s chicken- A favorite dish in Chinese- American cooking; chicken cubes cut from the leg, marinated and deep-fried, with a sauce of dried hot chili peppers. There was a General Tso in nineteenth-century in Hunan, but his association with the dish is obscure10. Gu lao rou- Sweet and sour pork, a favorite Chinese-American dish. In the classic Chinese version, pork cubes are battered and fried, then served with a sauce of stir-fried scallions, peppers, and other vegetables. The American version includes a sweet and sour sauce with pineapple chunks, ketchup, and vegetables11. Hua jiao- Hot peppercorns from Sichuan, reddish brown in color; roasted, crushed, and added to salt as a dipping sauce12. Hoi sin jiang- In Chinese cooking, hoisin sauce; a thick, rich, dark brown sauce made from fermented soy beans, garlic, sugar, and salt, and used to flavor sauces and marinades13. Ho yao- In Chinese cooking, the Cantonese term for oyster sauces consisting of oysters, salt, and seasonings concentrated into a thick paste.14. Hun dun- Chinese for wonton; egg dough wrapper, literally “swallowing cloud”. 15. Ji- Chinese for chicken

16. Jiang- Chinese for sauce. The word also means ginger17. Jiang you- Chinese for soy sauce in light, medium, and dark grades. Light soy sauce, saltier and thinner, is used with soup, seafood, and chicken. Dark soy sauce, thick, rich, and strong, is best with red meat roasts, stews, and barbecues.18. Kuai zi- Chinese for chopsticks19. Kumquat- A small oval citrus fruit, native from China20. La jiao jiang- Chinese for hot chili sauce; a condiment made from chili peppers, vinegar, and seasoning; red in color, red hot in taste21. Niu rou- Chinese for beef

Denmark1. Danish Pastry- A yeast pastry filled with nuts, fruit, custard, or cheese; originally from Denmark but much traveled since

France1. Abatis- French for external poultry trimmings, such as wing tips, necks, and feet; sometimes used interchangeably with abats for giblets2. Abricot- French for apricot3. Agneau- French for lamb4. Ail- French for garlic5. Aioli- A garlic mayonnaise from France, thick and strongly flavored, usually served with salt cod and poached vegetables6. Airelle rouge- French for cranberry7. Albufera- In classic French cuisine, a Supreme sauce with meat glaze and pimento butter, named after the lagoon near Valencia in Spain8. Allemande- Veal veloute reduced with white wine and mushroom essence, flavored with lemon juice, and bound with egg yolks. It means "German sauce" and it is a basic classic sauce in French cuisine9. Amandine- French for garnished with almonds; often misspelled almondine10. Amuse-gueule- French slang for cocktail appetizer, "taste tickler"; amuse-bouche is more polite11. Ananas- French and German for pineapple12. Anchois- French for anchovy13. Andalouse- In French, garnished with tomatoes, sweet red peppers, eggplant, and sometimes rice pilaf and chipolata sausages or ham14. Angel food cake- A sponge cake made with stiffly beaten egg whites but no yolks, producing a light and airy texture and white color 15. Anglaise Anglaise- In French cuisine, English style that is plainly boiled or roasted, or coated with an egg-and-breadcrumb batter and deep-fried16. Animelles- The French culinary term for testicles of animal, especially rams; animelles are less popular in Europe today than formerly but still common in the Middle East. In Italy, animelle means sweetbreads17. Arachide- French for peanut18. Artichaut- French for artichoke

19. Aubergine- French for eggplant, also the word for eggplant in many places but not North America20. Aurore- In French cuisine, bechamel sauce colored pink with a small amount of tomato puree; "dawn" implies a rosy hue21. Baguette- A long cylindrical loaf of French white bread, literally a "stick" 22. Bain-marie- French for a container of warm water over which a smaller pot or pots rest, to provide slow, even, indirect heat and protect the contents from overheating; a hot water bath used on the stove or in the oven. A double broiler is a simple type of bain-marie23. Baraquille- French for a triangular stuffed pastry hors d'oeuvre24. Batard- A long loaf of French bread thicker than a baguette but shorter25. Bavarois- In French cuisine, Bavarian cream26. Bearnaise- A sauce of the warm emulsion type in classic French cuisine; wine vinegar is reduced with shallots and tarragon, then cooled; egg yolks and butter are beaten in and the mixture is strained and finished with chopped tarragon and perhaps chervil27. Bechamel- In French cuisine, a basic white sauce of milk stirred into a roux and thickened; one of the "mother" sauce of classic cuisine28. Beignet- French for food dipped in batter and fried in deep fat. Also a yeast fritter, common to New Orleans, deep-fried and dredged in sugar or occasionally savory29. Bercy- A classic French fish sauce of white wine and fish fumet reduced with shallots and finished with butter and parsley; also made with meat glaze and beef marrow for grilled meat30. Beurre blanc- A French sauce of white wine and shallots reduced and thickened with butter, and served warm with seafood, poultry, or vegetables31. Beurre noir- A French sauce of butter cooked until brown, often flavored with chopped parsley, capers, and vinegar; served with fish and brains32. Bigarade- A Seville or bitter orange; in French cuisine, a classic brown sauce for roast wild duck or game made of caramelized sugar, lemon, and orange juices, stock, and demi-glace with blanched zest33. Blanquette- A French stew of veal, chicken, or lamb braised in stock, thickened with egg yolks and cream, and garnished with mushrooms and small white onions; the sauce is always off white34. Bleu- In French, very rare35. Bonbon- French for candy36. Bordelaise- In French,  garnished with a reduction sauce of red or white wine with bone marrow and chopped parsley37. Bouillabase- This specialty is from Marseilles, originally a hearty fisherman's stew, is made from a wide variety of native fish and shellfish and flavored with saffron38. Bourguignonne- In French cuisine, in the style of Burgundy; often beef braised in a red wine sauce garnished with mushrooms, small onions, and diced bacon39. Brouille- French for scrambled40. Brulé- French for burned or flamed, as in crème brulee

41. Buche de Noel- Literally "Yuletide log"; the traditional French gateau for Christmas, made of genoise and buttercream; decorated to look like a log42. Cajun- Originally, this term pertained to the French Canadian settlers in Louisiana. Cajun cooking combines French methods with rural southern ingredients and a strong African influence; it is often confused with Creole. Typically, many dishes use a dark roux and pork fat and begin with sauteing of green peppers, celery, and onions. Other common seasonings are garlic, chili peppers, black pepper, mustard, and file powder for thickening. Gumbo and Jamblaya are typical dishes of this unique cuisine43. Calmar- French for squid44. Canapé- A small piece of bread garnished with savory food and served as an hors d'oeuvre, originally French45. Champignon- French for mushroom46. Chanterelle- French name for a wild mushroom, common also to the United States, that is yellow and trumpet-shaped with a ruffled edge. Before being used in cooking, chanterelles are sauteed first to disgorge their liquid and then drained47. Chantilly- French sauce of whipped cream, sweetened and sometimes flavored with vanilla or liqueur; also hollandaise or mayonnaise with whipped cream folded in the last minute; a kind of Mousseline48. Chowder- A thick soup usually made of seafood or perhaps vegetables, with a milk base49. Choron- In French cuisine, Bearnaise sauce colored pink with a little tomato puree50. Chou- French for cabbage51. Cheveux d’ Ange- French for angel hair pasta, the thinnest vermicelli. See also CAPELLI D' ANGELO52. Chevre- French for goat53. Chemiser- In French, literally "in a shirt," means any food in a coating, such as potatoes in their jacket or ice cream covered with a thin brittle layer of chocolate54. Chaud-froid- French for poultry, game, or meat that is cooked but served cold55. Chateaubriand- In French cooking, beef cut from the fillet, grilled, and garnished with chateau potatoes and Bearnaise sauce56. Chasseur- A classic French sauce of sliced sauteed mushrooms and shallots reduced with white wine, enriched with demi-glace and butter, and finished with chopped parsley; chasseur is the French word for hunter57. Charcuterie- In French cuisine, the art of making cured and prepared pork58. Charcutiere- In French cooking, sauce Robert with julienne of gherkins added just before serving; served primarily with grilled pork chops and other meats59. Cochon- French for pig60. Compote- A dish or fresh or dried fruit stewed slowly in syrup to keep its shape, often with liqueur and spices and served cold61. Confit- Pork, goose, duck or other meat, cooked and preserved in its own fat; a specialty of Gascony in southwestern France; also a fruit and vegetables

cooked and preserved in a brandy or liquor syrup. The term is now also used to connote a vegetable stewed in fat62. Confiture- French for preserve or jam63. Coq au vin- In French cooking, a dish of chicken cut up, sauteed and braised in red wine with onions, mushrooms, and bacon64. Coquillage- French for shellfish65. Coquille Saint-Jacques- French for scallop; the apostle of St. James wore the shell as his emblem; also the name of a creamy scallop dish66. Crecy- Dish with carrots, from the town of the same name, where the finest French carrots were grown67. Crème a l’anglaise- French for custard68. Crème brulee- French for rich custard topped with a brittle layer of sugar (usually brown sugar), caramelized under the broiler just before serving69. Crème fraiche- French for heavy cream with a lactic culture introduced; the culture acts as a preservative and gives a tangy flavor70. Crème patissiere- French for pastry cream; a custard of eggs, flour, milk, and sugar used to fill cream puffs, lime tarts underneath fruit, and garnish various pastries71. Creole- In Louisiana, food cooked in the Creole style usually begin with sauteed tomatoes, onions, celery, and sweet peppers and often includes rice; it combines the many local influences – French, Spanish, African and Indian in a unique way; see also Cajun. In classic French cuisine a la creole designates a dish garnished with rice and containing sweet peppers, onions, and tomatoes cooked in oil72. Crevette- French for shrimp73. Croissant- A light yeast dough pastry layered like puff pastry, rolled into crescent shape and sometimes stuffed and baked; an indispensable part of the traditional French breakfast74. Croque monsieur- The French version of a grilled ham and cheese sandwich; a croque madame is a cheese and chicken and fried egg sandwich75. Croquette- Chopped meat or vegetables bound with a white sauce, coated with bread crumbs, and fried into a crisp, brown cylindrical shape76. Crouton- French for a small piece of bread or dough used for garnish; sauteed bread cubes77. Cuillere- French for spoon78. Dacquoise- A French pastry made of meringue combined with finely ground nuts, baked in discs, and filled with flavored whipped cream or butter cream and often fresh berries79. Dauphine- In French cooking, potato puree mixed with pate a choux and deep-fried in balls or baked in piped shapes80. Dauphinoise- In French cooking, in the style of Dauphine; potatoes a la Dauphinoise are sliced and baked with milk, eggyolk, nutmeg, Gruyere, and garlic81. Diable- In French cooking, deviled; food usually meat or poultry, spiced with mustard, vinegar, or hot seasoning, coated with bread crumbs, and grilled

82. Dijon- The capital of Burgundy; Dijon mustard has a white wine base; a la Dijonnaise means with a mustard-flavored sauce83. Duchesse- In French cuisine, potatoes boiled and pureed with eggs and butter and often piped as a garnish or border84. Duxelles- In French cooking, finely chopped mushrooms and shallots slowly cooked in butter to form a thick, dark paste that is used for seasoning sauces, as a spread for toast, and in other preparations85. Éclair- Choux pastry piped in finger shapes and filled with flavored cream86. Entrecote- In French, a steak cut from between the ribs87. Entremets- In French, literally “between courses”, this vague term can denote side dishes, such as vegetables, salads, or desserts served after the cheese course88. Epice- French for spice89. Epinard- French for spinach90. Escalope- French for scallop of meat or fish; a thin slice possibly flattened by pounding91. Escargot- French for snail92. Estouffade- In French, a brown stock used to dilute and moisten braised dishes93. Farce- French for stuffing; means a stuffed dish94. Flamande- It means, “Flemish style”, garnished with braised cabbage, carrots, turnips, sliced pork belly, sausage, and potatoes95. Flambé- A French word for flamed; used to describe food that is ignited with a small amount of heated liquor poured over it, the burning alcohol enveloping the dish in flame96. Florentine- In French cuisine, “Florentine style” with spinach; a garnish, especially for eggs fish, of a bed of spinach, the whole dish is often masked with Mornay sauce97. Foie gras- In French cuisine, the enlarged livers of force-fed geese and ducks98. Fondant- French for icing mixture used as a coating in confectionery or pastry99. Fondue- From the French word for melted, fondue has several meanings; in Switzerland, it refers to a Swiss cheese, melted with white wine and seasonings in a special earthenware pot over a flame100. Frais or Fraiche- French for fresh101. Fraise- French for strawberry102. Framboise- French for raspberry103. Francaise- In the French style104. Frappe- French for chilled, iced, or surrounded by crushed ice105. Fricassee- A French stew of white meat, usually poultry or veal, first sauteed in butter, then braised in a white sauce106. Froid- French for cold107. Fromage- French for cheese108. Fruits de mer- French for assortment of seafood109. Fume- French for smoked

110. Fusion cuisine- A style of cooking that combines the traditions of two or more separate regions, such as French and Chinese, Polynesian, Chinese and Spanish. As chefs become familiar with techniques and ingredients from different parts of the world or combine them in their own heritage, this style becomes more popular. The danger, however, is that the culinary distinctions become not fused but confused, the roots neither recognized nor appreciated111. Galantine- In French cuisine, boned poultry, or occasionally fish or meat, stuffed, rolled, or shaped, poached in gelatin stock, and served cold surrounded by its own aspic112. Ganache- A rich chocolate icing or filling for French pastry, made of sweet or semi-sweet chocolate melted with heavy cream which sets when cool113. Garibaldi- In classic French cuisine, a demi-glace sauce seasoned with mustard, cayenne, garlic and anchovy butter114. Garniture- French for garnish115. Gateau- French for cake; plural is gateaux116. Gaufre- French for waffle; pommes gaufrette are potato chips cut like waffles in mandoline117. Genevoise- A classic French sauce of salmon stock reduced with red wine and herbs and flavored with anchovy butter118. Genoise- In French cuisine, a sponge cake made with well-beaten unseparated eggs, the only leavening to produce a dry, light base with a tight crumb, for buttercream, petit fours, lining for molds, and various other elaborate pastries119. Gourmand- French for one who appreciates fine food and drink120. Grandville- A classic French white wine sauce with truffles, mushrooms, and shrimp121. Gratin or Au gratin- In French, topped with a crust of bread crumbs and sometimes grated cheese and browned in the oven or under a grill122. Grecque- French for vegetables, particularly Greek ones such as artichokes and mushrooms, stewed in olive oil, lemon juice, water, and seasonings123. Grenouille- French for frog; cuisses de grenouille means frog legs124. Girbiche- A French sauce for chilled fish, based on mayonnaise with capers, chopped gherkins and herbs, and hard-boiled egg whites125. Hachee- A classical French sauce of chopped shallots and onions reduced in vinegar, mixed with demi-glace and tomato puree, and flavored with duxelles, capers, diced ham, and parsley126. Henry IV- Garnished with artichoke hearts filled with potato balls and Bearnaise sauce mixed with meat glaze127. Hochepot- A thick French stew, sometimes more of a soup, made from less desirable cuts of meat and winter vegetables; the English and Scottish hotch-potch, hodge-podge, and hot pot are all derivatives128. Hollandaise- In classic French cuisine, a thick emulsion sauce of reduced vinegar whisked with egg yolks into which melted butter is gradually beaten. It is then flavored with lemon juice and kept warm in bain-marie129. Homard- French for lobster

130. Hors d’oeuvre- Light and stimulating finger food eaten before the main meal (in French, literally “outside the works”) as an appetizer; the term is often misspelled: when used as a collective noun it has no final s, but a group of specific appetizers takes the plural s131. Huile- French for oil132. Huitre- French for oyster133. Italienne- A classic French sauce of finely chopped mushrooms with diced ham and chopped parsley134. Jalouise- In French cooking, a pastry strip with a sweet filling, whose top layer is cut into parallel strips like a Venetian blind (hence its name)135. Jambon- French for ham136. Japonaise- In French cuisine, garnished with Chinese or Japanese artichokes and potato croquettes137. Jus- French for juice; au jus means meat served with its natural juices; jus de viande means gravy138. Lait- French for milk; au lait means with milk139. Laitue- French for lettuce140. Langoustine- French for a small lobster, a saltwater crayfish; also called Dublin Bay prawn (British), Norway lobster, and scampo (Italian)141. Limon- French for lime; lemon is citron142. Limousine- “In the style of Limousin”; in French cuisine, garnished with red cabbage143. Maison- In French, literally “house”; designates a dish made in a restaurant’s own style, such as pâté maison144. Maitre d’hotel- French for the person in charge of a restaurant dining room, who must command every aspect of service to patrons; originally, in royal or noble households, it was a position of great importance; the informal maître d’ is often used today. Maître d’hôtel butter is seasoned with chopped parsley and lemon juice145. Maltaise- A classic French sauce of Hollandaise flavored with grated orange zest and orange juice; the cold sauce maltaise is mayonnaise similarly flavored146. Maquereau- French for mackerel147. Marengo- Chicken pieces browned in olive oil, braised with tomatoes, garlic, and brandy, and garnished with fried eggs, crayfish, and sometimes croutons. This famous French dish was devised by Napoléon’s chef Dunand after the defeat of the Austrians at Marengo in 1800, when no other food could be found, and was commemorated by Napoléon148. Marguery- A classic French sauce of Hollandaise flavored with oyster, liquor, and garnished with poached oyster149. Mariniere- Literally “sailor style” in French; seafood cooked in white wine with chopped shallots, parsley, and butter and garnished with mussels150. Marjolaine- A famous French pastry created by Fernand Point of almond and hazelnut dacquoise layered with chocolate, praline, and buttercream. Marjolaine also means sweet marjoram

151. Medaillon- French for a small round “medallion” or scallop of meat, such as beef, lamb, veal, or even a slice of foie gras152. Melanger- To mix in French; the word melange means a mixture or blend153. Miel- French for honey; in Italian the word is miele154. Mikado- French for Japanese style155. Mornay- Bechamel sauce with butter, grated parmesan, and gruyere cheese, possibly with egg yolks beaten inEx. Lobster and Prawn Mornay156. Moule- French for mussel157. Mousseline- A French dish or sauce with whipped cream or egg whites folded in; it often designated hollandaise or mayonnaise with whipped cream added. The term can also mean a “little mousse” in a small mold or in spoonfuls, especially for seafood preparation.158. Nantua sauce- In classic French cuisine, Bechamel sauce reduced with cream, beaten with crayfish butter, and garnished with crayfish tails159. Napolitaine- In French cuisine, “in the style of Naples”; veal scallops dipped in beaten eggs and bread crumbs mixed with grated Parmesan, fried, and garnished with spaghetti, tomato sauce, and Parmesan160. Noisette- French for hazelnut, or food that is shape or colored like a nut. The word also mean a cut of meat from the rib, usually of lamb, trimmed, rolled, tied in a small round, and served in an individual portion. Pommes noisette are potato balls, small, round, and browned in butter, beurre noisette is brown butter sauce161. Noix- French for walnut162. Normande- In French cuisine, fish Veloute with mushrooms and oyster liquor, thickened with egg and creams, and enriched with butter163. Naugat- In French cuisine, a confection of roasted nut (usually almond or walnuts) with honey or syrup; there are many varieties. Naugatine, a vague term, can mean almond brittle or naugat combined with chocolate164. Nouillies- French for noodles165. Nouvelle Cuisine- Literally “new cooking”, a movement starting in the 1970s that feature fresher, lighter food in innovative combinations, served in small portion with striking presentations, reduction rather than flour or egg yolk thickened sauces, but still by classic French techniques166. Oeuf- French for egg167. Oignon- French for onion168. Pain- French for bread169. Paloise- In French cuisine, “in the style of Pau”; classic Bearnaise sauce but with mint in place of tarragon170. Palourde- French for clam171. Panache- French for mixed or multicolored; used to describe salad, fruit, or ice cream172. Papillote- A paper frill used to garnish the end of the rib bone on chops and crown rib roasts; en papillote means an individual portion of fish, poultry, or meat that is wrapped in paper (usually parchment)with seasonings and liquid to

moisten it, cooked in the oven, and served while still in the puffed-up paper, slit at table to release the aromatic steam173. Parfait- A French mousselike dessert originally a coffee cream, but now any fruit, nut, or flavored syrup into which whipped cream is folded, then chilled or frozen174. Parmentier- Any dish with potatoes, after Antoine-Augustin Parmentier, the French agronomist who was able to recognized the potential of the tuber, previously believed to be poisonous, championed its acceptance by the French175. Paté- French for a rich mixture usually savory, of meat, poultry, game, seafood, or vegetables cooked in pastry (pate en croute) or earthenware dish (pate en terrine)176. Petit four- A very small cake or cookie, often elaborately garnished; also a sweetmeat served at the end of dinner (in French, literally “little oven”)177. Piquante- A classic French sauce of chopped shallots reduced with white wine and vinegar, demi-glace added, strained, then garnished with chopped gherkins, parsley, chervil, and tarragon178. Poivrade- A French sauce, usually for game, of mirepoix cooked in butter with game trimmings, reduced with crushed peppercorns and herbs, moistened with the marinade and vinegar, demi-glace and game essence added, then strained and finished with butter179. Poivre- French for pepper180. Pomme- French for apple181. Pommes anna- A French dish of layered potato slices baked with butter in a special casserole; brown and crisp on the outside, soft on the inside182. Porto-  A classic French sauce of demi-glace and port183. Portugaise- A classic French sauce of chopped onions cooked in butter or oil, with chopped tomatoes, tomato sauce, meat glaze, garlic, and chopped parsley184. Potage- French for soup185. Pot-au-feu- In French cuisine, meat and vegetables cooked together in water; the resulting broth is served first, followed by the meat and vegetables as the main course; this classic provincial dish can contain several different meats186. Potiron- French for pumpkin187. Poularde- French for a fat hen or chicken188. Profiteroles- Choux pastry puffs with a sweet or savory filling189. Puits d’amour- In French, a “wishing well”, a small round pastry with sweet filling of pastry cream, jelly, or fruit190. Quiche- A French custard tart, usually savory, from Alsace and Lorraine. In the United States it has come to mean quiche lorraine, which is filled with eggs, cream, bacon, and Gruyere cheese191. Ragout- French stew of meat, poultry, or fish, which may contain vegetables; a ragout literally “restores the appetite”192. Ramequin- French for a small flameproof dish, a ramekin; also a small cheese tart

193. Ratatouille- A vegetable stew from Provence of diced eggplant, tomatoes, zucchini, green peppers, onions, and garlic all cooked in olive oil; there are many variations, and it can be eaten hot or cold194. Remoulade- Mayonnaise seasoned with mustard, anchovy essence, chopped gherkins, capers, parsley, chervil, and tarragon 195. Robert- A classic French sauce of sautéed onions reduced with white wine and vinegar, demi-glace added, and finished with mustard196. Rosbif- French for roast beef197. Roulade- French for a rolled slice of meat or piece of fish filled with a savory stuffing; the term can also mean a sheet of sponge cake or the like spread with a suitable filling, rolled up, and perhaps garnished198. Sabayon- The French version of zabaglione in which various wines or liqueurs can be substituted for marsala199. Table d’hote- French for a full meal at a fixed price200. Tapenade- Mixture of mashed capers, anchovies, black olives, garlic, and perhaps tuna and other foods, thinned to a paste with olive oil201. Tartare- In French cuisine, sauce tatare is mayonnaise with hard-boiled egg yolks and garnished with finely chopped onions, chives, and capers; boeuf a la tartare is chopped lean raw beef served with capers, chopped onions, and parsley, with raw egg202. Terrine- A French cuisine, a mixture of meat, game, poultry, or vegetables, and seasonings cooked in a dish lined with bacon or pork203. Timbale- French for a drum-shaped mold, usually metal, or the food prepared in such a mold204. Tournedos- French for thick slices from the middle of the beef fillet, sautéed or grilled205. Vacherin- In French cuisine, a shell made of a solid disc of meringue and separate rings stacked on the circumference to form a container; the baked vacherin shell is decorated with piped scrolls, then filled with ice cream, crème chantilly, berries, etc206. Vichyssoise- Cream of potato and leek soup, served chilled and garnished with chives; the 1917 creation of Louis Diat, chef of the Ritz-Carlton in New York, and named for his native French city207. Vinaigrette- A basic French sauce or dressing of oil and vinegar, usually in a proportion of three to one208. Vol-au-vent- Puff pastry cases, literally “flight of the wind” in French; either large or small round shells with caps, used to hold savory or sweet fillings

Germany1. Aal- German for eel2. Apfel- Geman for apple; Apfelstrudel is thin strudel dough filled with apples, white raisins, and spices; very popular dessert in Germany and Austria3. Auflauf- German for souffle4. Auster- German for oyster5. Biskote- German for ladyfinger6. Frucht- German for fruit

7. Garnele- German for prawn8. Geflugei- German for poultry9. Gewurz- German for spices, condiments, and seasonings10. Hackbraten- German for meat loaf11. Haselnuss- German for hazelnut12. Hauptgerichte- German for main course13. Hausgemacht- German for homemade14. Obst- German for fruit served in a dish15. Pelkartoffeln- German for potatoes boiled in their skins16. Pfeffer- German for pepper17. Pilz- German for mushroom18. Reis- German for rice19. Rosti- Potatoes (sometimes with onions) grated and fried in a pancake, from Switzerland20. Schnitzel- German for a cutlet, slice, scallop, chop, or steak21. Schokolade- German for chocolate22. Schwarzwald- German for black forest23. Sosse- German for sauce24. Spatzle- German for a type of noodle or dumpling25. Streusel- German for sprinkling, as of sugar or bread crumbs; Streuselkuchen is a yeast cake topped with a cinnamon and sugar crumble26. Strudel- Very thin pastry sheets with a sweet or savory filling, rolled up and baked; originally from Bavaria27. Wurst- German for sausage; a wurstchen is a little sausage28. Zucker- German for sugar29. Zwiebel- German for onion

Greece1. Ambrosia- Food of the gods that, in Greek mythology, they eat with nectar; a Southern fruit dessert, often citrus, topped with grated coconut2. Avgolemono- A Greek soup made from egg yolks and lemon juice combined with chicken stock and rice, that is very popular in the Balkans; also a sauce made from egg yolks and lemon juice3. Feta- A goat’s or ewe’s milk cheese originally from Greece4. Phyllo- Very thin sheets of dough. Made from flour and water, layered, and filled with savory or sweet foods. In Greek the word means “leaf,” and phyllo is, in fact, similar to the French mille-feuille; sometimes spelled filo5. Spanakopita- A Greek spinach pie wrapped in phyllo dough6. Taramosalata- A Greek salad of a cured pink fish roe, usually gray mullet, cod, or carp, cured and mashed with bread that has been moistened with a little milk, olive oil, lemon juice, and garlic and served with crusty bread

HawaiiMahi mahi- Hawaiian name for dolphin (no relation to the porpoise mammal “dolphin,” causing confusion); its flesh is usually skinned and cut into

steaks or fillets that are versatile in cooking: rich, sweet, moist, firm, with a large flake.

India1. Achar- Pickle in Indian cuisine; also a special curry that is piquant with blended pickle spices2. Adrak- Fresh ginger in Indian cuisine3. Aloo- Potato in Indian cuisine; also spelled alu4. Am- Mango in Indian cuisine. Dried green mango powder is amchoor, for use as a souring agent like tamarind or lemon juice, especially in vegetarian dishes5. Baigan- Eggplant in Indian cooking6. Basmati rice- A high-quality, long-grain rice with an aromatic, nutty flavor that grow in the Himalayan foothills7. Bhendi- In Indian cooking, okra8. Biryani- In Indian cooking, a substantial, elaborate, and spicy rice dish layered with meat or fish and vegetables9. Brinjal- In Indian cooking, eggplant10. Chapati- An Indian whole-wheat flatbread cooked on a griddle, then turned over (or out on coals) to puff up; roti is another name11. Ghee- Clarified butter; in India, ghee is usually made of buffalo butter12. Gobi- Cabbage in Indian cooking; phul gobi, cauliflower13. Haidi- Turmeric in Indian cooking14. Jhinga- Shrimp or prawn in India cooking; also spelled ginga15. Kari- In Indian cooking, curry seasoned sauce; also the aromatic leaves of the kari plant16. Kesar- Saffron, in Indian cooking17. Korma- In northern Indian cooking, meat and vegetables slowly braised with yogurt cream, usually rich in spicy but moist or necessarily hot18. Lassi- A refreshing Indian yogurt drink, salted or sweet19. Lassoon- Garlic in Indian cooking20. Mithai- Indian sweets or desserts21. Murgh- Chicken in Indian cooking22. Naan- Indian flatbread bake on the side of tandoor oven until puffed; sometimes flavored with savory or sweet ingredients; from the Punjab23. Nimboo- Lemon or lime in Indian cooking24. Palak- Spinach in Indian cooking25. Piaz- Onion in Indian cooking26. Podina- Mint in Indian cooking27. Pudina- Mint in Indian cooking28. Roti- The generic word for bread in Indian cooking; also another word for chapati. In the Caribbean, roti means a wheat pancake with curried meat or fish filling of Indian origin29. Samosa- A triangular savory pastry filled with vegetables or meat spiced with curry or chilies from India and Pakistan30. Tandoor- An Indian clay oven, usually recessed in the ground; tandoori, the food roasted in it at high temperatures, is first marinated in yogurt and spices

Indonesia1. Asam manis- Indonesian for sweet and sour 2. Ayam- Indonesian for chicken3. Bumbu- An Indonesian sauce, usually a spicy peanut sauce, as for sate4. Ikan- Indonesian for fish5. Kelapa- Indonesian and also Malaysian for coconut6. Laos- Indonesian for galangal (ginger family root)7. Mee- Indonesian for noodles8. Nasi- Indonesian for rice

Iran/PersiaAbgusht- Stew in Persian cooking, usually of lamb and vegetables

Italy1. Acciuga- Italian for anchovy2. Aceto- Italian for vinegar3. Aglio- Italian for garlic4. Agnello- Italian for lamb5. Amaretto- Italian for macaroon, made from sweet and bitter almonds; also the liqueur, Amaretto de Saronno, made from apricot kernels6. Antipasto- In Italian, literally "before the pasta," an antipasto is an appetizer or starter7. Aragosta- Italian for lobster8. Arancia- Italian for orange; arancini means "little oranges“, are rice croquettes flavored with saffron and butter and wrapped around savory fillings before frying9. Arborio rice- A short, fat-grained starchy Italian rice variety used for cooking risotto10. Arrabbiata- A spicy Italian sauce of toamatoes and hot chili peppers11. Arsella- Italian for mussels12. Bagna cauda- An Italian dipping sauce, literally "hot bath“, of garlic and anchovies in olive oil and butter or sometimes cream, served warm with raw vegetables on festive occasions13. Balsamic vinegar- A very fine and expensive type of Italian vinegar, aged in a series of special wooden casks for a dark, mellow, subtle flavor, to be used with discretion. Industrial balsamic, with added caramel for color and flavor, is now widely available and affordable for more general uses

14. Basilico- Italian for basil15. Burro- Italian for butter16. Cacciatora- Italian for hunter's style; in a sauce of mushrooms, onions, tomatoes, and herbs with wine17. Calamari- Italian for squid. 18. Caldo- Italian for hot; in Spanish and Portuguese, caldo means broth

19. Calzone- A turnover made of pizza dough, literally "pant leg“, stuffed with various fillings, usually in individual portions; originally from Naples and now popular in the United States20. Cannelloni- Italian pasta squares usually boiled, stuffed, rolled, and baked in a sauce21. Cantaloupe- The true cantaloupe named for the town of Cantelupo near Rome, is a small, round, segmented melon with aromatic and flavorful orange flesh; what Americans call cantaloupe is a muskmelon22. Carpaccio- Very thin slices of beef fillet served with mustardy mayonnaise, created by Arrigo Cipriani, of Harry's Bar in Venice, in 1961. The term is now used loosely for raw beef dressed with olive oil, lemon juice, and truffles or Parmesan, or perhaps capers and onions23. Casalinga- Italian for homemade24. Cassata- An Italian dessert of ice cream molded in layers of contrasting colors with candied fruits soaked in liqueur; also a rich chocolate dessert from Sicily combining layers of sponge cake and ricotta with candied fruits25. Cavolfiore- Italian for cauliflower26. Cavolo- Italian for cabbage27. Cena- Italian and Spanish for supper28. Cetriolo- Italian for cucumber29. Cioccolata- Italian for chocolate30. Cipolla- Italian for onion31. Cipollina- Italian for small onion; plural is cipolline. Those sold in farmers and specialty markets are small and flat, with a full, mellow, complex flavor32. Cozza- Italian for mussel33. Crudo- Italian and Spanish for raw and fresh34. Dente, Al- In Italian, literally “to the bite”; refers to pasta or vegetables cooked only until firml, not soft and overdone35. Dolce- Italian for sweet; dolci, means dessert36. Espresso- Strong Italian coffee made with a special machine that forces steam through the coffee grounds37. Farcito- Italian for stuffed38. Farina- Italian for flour; farina is also a grade of wheat finer that semolina39. Fatto in casa- Italian for homemade40. Fegato- Italian for liver; fegatelli means pork liver; fegatini, chicken liver41. Fetta- Italian for slice or fillet42. Focaccia- A flat, round Italian peasant bread flavored variously but always with olive oil43. Formaggio- Italian for cheese44. Fragola- Italian for strawberry45. Freddo- Italian for cold46. Fresco- Italian and Spanish for fresh47. Frittata- An Italian omelet48. Frutti di mare- Italian for mixed food especially seafood, can be very elaborate and can also include a wide variety, such as meat, offal, and vegetables served together

49. Fungo- Italian for mushroom50. Gelato- Italian for ice cream or water ice; a gelateria is an ice cream parlor51. Glornoo, del- Italian for “of the day”; du jour in French52. Gnocchi- Italian dumplings made from choux paste, semolina flour, or pureed potatoes, poached in water, served covered with cheese or other sauce or in a soup53. Granchio- Italian for crab54. Granita- Italian fruit ice or sweetened coffee that is frozen, so that its ice crystals intentionally form a grainy texture55. Gremolada- in Italian cooking, a mixture of chopped parsley, garlic, and grated lemon zest sprinkled over osso buco as an aromatic garnish56. Grissino- Italian for breadstick57. Lampone- Italian for raspberry58. Latte- Italian for milk59. Lattuga- Italian for lettuce60. Manzo- Italian for beef61. Marinara- Literally “sailor style” in French; term often meaning a simple tomato sauce flavored with garlic and herbs, usually served with fettucine or other pasta62. Mela- Italian for apple63. Melanzana- Italian for eggplant64. Meringue- Pastry made of stiffly beaten egg whites with sugar, shaped variously, and baked in a slow oven. In an Italian meringue, hot sugar syrup is beaten into stiffly whipped egg whites, for lightening patries and buttercreams, soufflés, and sorbets65. Minestra- Italian for soup or sometimes pasta served as the first course66. Mortadella- A large Italian sausage of ground pork with white cube of fat, pistachio nuts, wine, and coriander; the best are from Bologna67. Napoletana- In Italian cooking, a meatless spaghetti sauce made with tomatoes, onion, garlic, and olive oil, in the style of Naples68. Nostrale/Nostrano- Italian for native or homegrown69. Osso buco/Ossobuco alla Milanese- In Italian cooking, veal shanks or shin bones (literally “bone with a hole”), preferably from the hind, slowly braised with onions, garlic, tomatoes and other vegetables, stock and white wine, and traditionally garnished with gremolata before serving70. Pane- Italian for bread; panino is a roll or biscuit71. Panforte- Italian for fruit cake72. Panna- Italian for cream73. Peperonata- Italian for dish of sweet bell peppers, tomatoes, onions, and garlic cooked with olive oil and served cold74. Peperoncino- Italian for a hot red chili pepper, fresh or dried75. Peperoni- Italian for green or red sweet bell peppers; also an Italian sausage of pork and beef highly seasoned with hot red peppers76. Pesce- Italian for fish77. Pesto- A sauce from Genoa of crushed basil, garlic, pine nuts, and Parmesan or Pecorino in olive oil

78. Pizzaiola- Italian fresh tomato sauce with herbs and oregano, like pizza topping, often served with meat dishes; pizzaiolo means pizza maker79. Polenta- Coarse-ground cornmeal and also an Italian pudding made from the meal, eaten as a peasant porridge or more often cooled, sliced, and fried, grilled, or baked with various other foods. Polenta is a specialty of Venice80. Pollo- Italian and Spanish for chicken81. Polpetta- Italian for meat patty croquette; polpettone is meat loaf; polpetta is meatball82. Polpo/Polipo/Polipetto- Italian for octopus83. Pomodoro- Italian for tomato (literally “golden apple”), so named because the first tomatoes in Europe, in the sixteenth century were yellow84. Prosciutto- Fresh Italian ham cured by salting and air-drying but not generally by smoking85. Puttanesca- Italian pasta sauce “in the style of the prostitute”, that is, quick, pungent, and satisfying; with garlic, anchovies, black olives, capers, parsley, and tomatoes86. Quaglia- Italian for quail87. Risotto- Italian for a dish of starchy short-grain rice cooked in butter and or olive oil with a little chopped onion to which stock is gradually added as it is absorbed88. Saffron- The deep orange dried stigmas of a particular crocus, which must be gathered by hand, hence the spice’s exorbitant price. Since ancient times and in many cultures, saffron has been used as a medicine, aphrodisiac, dye, and spice; it colors and flavors classic dishes89. Saltimbocca- An Italian veal scallop with a sage leaf and a thin slice of prosciutto laid on top, braised in butter and marsala or white wine; this dish, whose name means “jump in the mouth”, comes from Rome90. Semolina- The coarsely milled endosperm of wheat or other flour, from which the bran and germ have been removed; durum semolina, made from a special kind of hard wheat, is excellent for (commercial) pasta because it has few loose starch granules to soften the dough91. Semifreddo- Italian for a chilled or frozen mousselike dessert including cream, custard, cake, and fruit; the Spanish version is semifrio92. Tiramisu- A rich Italian dessert, literally “pick me up”, created in the 1960’s, that the layers sponge cake soaked in brandy and espresso with mascarpone custard cream flavored with chocolate93. Tonno- Italian for tuna94. Verdura- Italian and Spanish for vegetable; the Italian plural is verdure, the Spanish verduras. In French, verdure means greenery or foliage, not green vegetables95. Zabaglione- An Italian dessert custard in which egg yolks, flavored with marsala and sugar, are beaten over simmering water until they foam up into a frothy mass; the French version is sabayon96. Zuppa- Italian for soup

97. Zuccotto- A dome-shaped Italian dessert of cake moistened with liqueur and filled with sweetened whipped cream, chocolate, and nuts; originally from Florence98. Cos- Romaine lettuce99. Zuppa Inglese- Literally “English soup”, this is a rich Italian dessert of rum-soaked sponge cake layered with custard and cream-like a trifle

Japan1. Abura- Japanese for oil; aburage means deep-fried tofu2. Age- Japanese for deep-fried3. Aemono- Japanese for salad or dressed foods; with tofu or miso based dressing4. Amai- Japanese for sweet5. Bento box- A black lacquered box with compartments used to serve meals, especially lunch, in Japan; it is the Japanese version of the lunch box commonly sold to commuters at railroad stations6. Bonito- A small member of the tuna family; often used in Japanese cooking, dried, salted, or flaked7. Butaniku- Japanese for pork8. Daikon- A large mild white radish9. Dashi- Japanese fish stock made of dried bonito and seaweed10. Donburi- In Japanese cooking, a porcelain footed bowl with lid, and the food that goes in it. This is hot boiled rice with a topping of meat, fish, vegetables, and eggs with condiments and garnishes11. Ebi- Japanese for shrimp12. Furai- In Japanese, to fry13. Gohan- Japanese for rice14. Goma- Japanese for sesame seeds15. Gyuniku- Japanese for beef16. Hakusai- Japanese for Chinese cabbage17. Hashi- Japanese for chopsticks18. Hiyashi- Japanese for cold or chilled19. Horenso- Japanese for Spanish20. Ika- Japanese for squid21. Kake- Japanese for noodles; used in combination with another word, such as kake-jiru (noodle broth)22. Kani- Japanese for crab23. Katsuo-bushi- Japanese dried bonito flakes, essential in making dashi24. Kudamono- Japanese for fruit25. Maki- Japanese for rolled26. Mirin- Japanese rice wine, syrupy and sweet, used for cooking27. Miso- Japanese fermented bean paste made from soybeans and grain(Barley, Rice, or Soybeans)- A nutritious high-protein staple used extensive as a flavoring and condiment, with regional preferences; shinshu is yellow, mellow, thin, salty, and all-purpose; shiro is pale, sweetish, used in salad dressing; sendai or inaka is red, sweet, or salty; and hatcho is dark brown, thick, salty, and

strong. Miso-shiru is a soup thickened with red bean paste eaten for breakfast and other meals28. Moyashi- Japanese for bean sprouts29. Mushi- Japanese for steam; mushimono means steam food30. Nasu- Japanese for eggplant31. Nori- In Japanese cooking, thin black sheets of seaweed, used either toasted or untoasted for wrapping sushi, rice balls, and crackers, and for coating food to be deep-fried32. Ocha- Japanese for green tea33. Ramen- Japanese soup noodles34. Ryori- Japanese for food35. Sakana- Japanese for fish36. Sake- Japanese rice wine, sweet or dry, usually drunk warm in small cups and also used for cooking37. Sashimi- Literally “fresh slice”, in Japanese; this really means raw fish expertly sliced according to the particular variety and served with garnishes, condiments, and spices38. Shabu-shabu- In Japanese cuisine, meat and vegetables cooked at table in stock, served with a seasoned sesame sauce39. Sushi- Vinegared rice formed into fingers or rounds, seasoned with wasabi or other condiment, perhaps rolled in seaweed, and garnished with raw seafood or fish and sometimes a vegetable. In Japan, sushi is eaten as a meal; in the United States, it is also eaten as an appetizer40. Tamago- Japanese for egg41. Teriyaki- Japanese for poultry, meat, or fish marinated in a sweet soy sauce preparation and grilled over charcoal so that the marinade forms a glaze42. Tonkatsu- In Japanese cooking, pork marinated in a spicy sauce, dipped in egg and bread crumbs, and fried43. Udon- Japanese wheat noodle44. Unagi- Japanese for eel45. Wasabi- A plant, often called Japanese horseradish though botanically unrelated, whose root is used as condiment for raw fish dishes; it comes fresh, powdered, and as a paste, and is very hot in flavor and green in color46. Yaki- In Japanese, to grill or broil; yakimono means grilled food; yakitori is chicken pieces and vegetables skewered, marinated in a spicy sauce, and grilled

Korea1. Bibimbap- A Korean dish, a mixture of rice and stir-fried beef strips, bean sprouts, scallions, seaweed, sesame seeds, and a fried egg, all cooked together in a clay pot; made in many variations2. Bulgogi- Korean barbecue of marinated beef or less commonly chicken or squid, cooked over a wood fire or more recently, a gas grill3. Doo-boo- Korean for tofu4. Kalbi jim- Beef or pork ribs braised with some mushrooms and optional chestnuts in a spicy sauce

5. Kimchee- A pungent Korean condiment of pickled shredded vegetables including Chinese cabbage, radishes, cucumbers, greens, onions, garlic, and chili peppers seasoned with fermented shellfish and salt6. Naeng myon- A cold noodle soup, a popular Korean one-dish summer meal, assembled at table; it includes buck wheat noodles in cool beef broth with vegetables and seasoning on top, finished with hard-boiled egg

Malaysia1. Balachan- A Malaysian condiment of fermented shrimp or other seafoods with chilies; salty and pungent2. Durian- The fruit of Malaysian tree with prickly rind and edible pulp and seeds; its highly offensive smell keeps most Westerners from tasting its flesh, considered exquisite by its advocates

Mexico1. Burrito- A taco of wheat rather than maize (tortilla), folded to enclose a savory filling such as shredded meat, refried beans, and grated cheese2. Chipotle- A dull brown chili pepper, actually a smoked and dried jalapeño with wrinkled skin; often canned in adobo sauce, this chili is very hot and has a distinctive smoky flavor3. Chimichanga- A deep-fried burrito4. Enchilada- In Mexican cooking, a tortilla, fried and filled variously, often with meat, chilies, or cheese5. Guacamole- In Mexican cooking, mashed avocado, usually served as a dip; may be flavored with onions, garlic, chilies, lime juice, seasonings, and perhaps tomato6. Jaiba- Mexican for crab7. Jalapeño- A hot chili pepper from Mexico, a favorite in the United States, about 2 inches long; usually eaten bright green and fresh, often stuffed, also pickled and even candied; when dried and smoked, it becomes a chipotle8. Jícama- A root vegetable, crisp and slightly sweet, that resembles the turnip; used both raw and barely cooked in Mexican and Asian cooking9. Quesadilla- A Mexican tortilla turnover filled with a savory stuffing and toasted or fried10. Tamale- A Mexican dish of corn dough made with lard, filled with a savory stuffing, wrapped up in a piece of corn husk, and steamed; the filling can be savory or sweet. Tamales are traditionally for holidays and special occasions, and their history is an ancient. In South America, banana leaves serve as tamale wrappers11. Tex-Mex- A style of cooking that combines elements of Texan and Mexican food such as chili con carne. This indefinable style is more an American perception of Mexican food as that offered by Mexican restaurants north of the border, as opposed to authentic Mexican food found in Mexico

Pacific Ocean

Lox- Salmon, usually from Pacific Ocean; cured (but not smoked, as it used to be) with salt, then soaked in water to remove some of the salt; often eaten with cream cheese on bagels

Portugal1. Azeite- Portuguese for olive2. Queijo- Portugese for cheese

Russia1. Beef Stroganoff- Strips of beef sauteed with chopped onions and mushrooms, thickened with sour cream; perhaps named after the Russian diplomat Count Paul Stroganov2. Piroshki- In Russia, small turnovers or dumplings filled with a savory sweet stuffing

ScandinaviaGravlax- Scandinavian raw salmon fillets cured for a day or so in sugar and salt and seasoned with dill

Spain1. Aceite- Spanish for oil, often but not necessarily olive oil2. Aceituna- Spanish for olive3. Adobo- Spanish for marinade; the word extends to the method of preparing meat or seafood in a marinade and to the dish itself; the Mexican version is hot with chilies, the Philippine is pungent with vinegar4. Aguacate- Spanish for avocado5. Ajo- Spanish for garlic6. Albondigas- Spicy Spanish or Mexican meatballs made of pork, beef, etc.; also a dumpling7. Alcachofa- Spanish for artichoke 8. Alioli- Spanish for aioli9. Almeja- Spanish for clam10. Almendra- Spanish for almond; in Portuguese, amendoa11. Almuerzo- Spanish for lunch12. Asado- Spanish for roasted or broiled13. Azafran- Spanish for saffron14. Azucar- Spanish for sugar15. Batata- Spanish and Portuguese for sweet potato16. Budin- Spanish for pudding; the Italian word is budino17. Calabacita- Spanish for zucchini18. Caldereta- A Spanish meat or fish stew, whose name derives from the cauldron in which it is cooked19. Caliente- Spanish for hot20. Camaron- Spanish for shrimp21. Cebolla- Spanish for onion

22. Cerdo- Spanish for pork23. Churro- Spanish for a finger or loop of dough, similar to bunuelo fried in hot olive oil for breakfast or a merienda24. Cilantro- Spanish for fresh coriander leaf25. Cocido- Spanish for stew; also means cooked, as opposed to fresh26. Codorniz- Spanish for quail27. Col- Spanish for cabbage28. Comida- Spanish for meal, usually meaning lunch29. Desayuno- Spanish for breakfast30. Dulce- Spanish for sweet31. Ensalada- Spanish for salad32. Entremeses- Spanish for appetizers33. Escabeche- Spanish and Portuguese for cooked fish, sometimes poultry, marinated in vinegar or wine (which pickles it) and other seasonings34. Estofado- Spanish for stew35. Fiambre- Spanish and Portuguese for cooked cold food36. Flameado- Spanish for flambé37. Frambuesa- Spanish for raspberry38. Fresa- Spanish for strawberry39. Frio- Spanish for cold40. Fruta bomba- Spanish for papaya41. Gamba- Spanish for shrimp42. Gazpacho- A light, refreshing but thick peasant soup from Andalusia in Spain. Made of raw tomatoes, garlic, olive oil, and vinegar, and sometimes bread crumbs, mashed together. There is also white gazpacho, with green grapes, garlic, and almonds43. Guisantes- Spanish for peas44. Guiso/Guisado- Spanish for stew45. Helado- Spanish for ice cream46. Higado- Spanish for liver47. Horno- Spanish for oven; al horno means baked48. Huevo- Spanish for egg49. Jamon- Spanish for ham50. Leche- Spanish for milk; the word can also mean custard51. Lechuga- Spanish for lettuce52. Legumbres- Spanish for vegetable53. Mantecado- Spanish for rich vanilla ice cream with whipped cream folded in54. Mantequilla- Spanish for butter55. Mariquitas- Spanish for chip, as in plantain or potato chip56. Mariscos- Spanish for scallops, shellfish, or seafood; mariscada is a shellfish soup57. Mojo- A pungent Creole garlic sauce from Cuba, made with lard, olive oil, citrus, and onion, often served with pork and chicken58. Nuez- Spanish for nut; the plural is nueces59. Ostra- Spanish for oyster

60. Paella- A Spanish dish of short-grain rice cooked with a variety of meats and fish (usually chorizo, chicken, rabbit, and shellfish) and an assortment of vegetables, including garlic, scallions, peas, and tomatoes, flavored with saffron and served in the pan in which it is traditionally made. The exact ingredients vary widely according to region and season; originally from Valencia and usually made with Valencia rice61. Pan- Spanish for bread62. Parrilla- Spanish for grill63. Pastel- Spanish for pie, cake, or pastry; a pastelaria is a pastry shop64. Pechuga de pollo- Spanish for chicken breast65. Peregrinos- Spanish for scallops66. Pescado- Spanish for fish67. Picadillo- In Spanish cooking, a hash made of ground beef sautéed with chopped vegetables and savory seasonings68. Pimienta- Spanish for black pepper; pimiento means capsicum red pepper, either sweet (pimiento dulce) or hot.69. Pollo- Italian and Spanish for chicken70. Queso- Spanish for cheese71. Ranchero- Spanish for country style72. Res- Spanish for beef73. Romesco, salsa- A classic Spanish sauce for fish, from Catalonia, made of crushed tomatoes, chilies, garlic, hazelnuts, and almonds with olive oil and vinegar74. Uva- Spanish for grape

SyriaFattoushi- A Syrian salad, with pita or other Middle Eastern flatbread toasted and soaked with chopped cucumber, tomatoes, onions, herbs, lemon juice, and olive oil

Thailand1. Ba mee- Thai for egg noodles2. Dee la- Thai for sesame weeds3. Gaeng- Thai for curry paste4. Gai- Thai for chicken5. Haw mok- A Thai fish dish with green curry paste, coconut milk, chilies, lemongrass, and onions wrapped in banana leaves and steamed6. Kai- Thai for egg7. Kanom- Thai for cake or cookies8. Kha- Thai for ginger family root9. King- Thai for ginger10. Kluay- Thai for banana11. Kong- Thai for snack12. Mak mak- Thai for tamarind13. Malakor- Thai for papaya14. Mamuang- Thai for mango

15. Manao- Thai for lime16. Moo- Thai for pork17. Nam- Thai for water18. Nam pla- Thai fish sauce

USA1. Arugula- American term for rocket, a salad herb with peppery, piquant flavor, eaten raw or barely wilted; the Italian name is rucola, the French roquette2. Oysters Rockefeller- Oysters on the half shell, resting on a bed of rock salt, each topped with a spoonful of pureed seasoned spinach, quickly browned; originally from Antoine’s in New Orleans and named for John D. Rockefeller; apparently first made with absinthe and watercress rather than spinach3. Tabasco- A fiery hot commercial sauce made of the Tabasco variety of chili pepper, vinegar, and salt aged in oak barrels and bottled; made since the Civil War in Cajun, Louisiana4. Waldorf salad- Chopped apples, celery, and walnuts in mayonnaise; created in Waldorf-Astoria in New York before the turn of the twentieth century, although the walnuts were added later

Saudi Arabia1. Bamia- Arabic for okra.2. Gyro- Kebab

United Kingdom1. Caster sugar- British for superfine (granulated) sugar; also spelled castor sugar2. Courgette- British for zucchini3. Cumberland sauce- Red currant jelly dissolved with port and flavored with shallots, orange zest, and mustard4. Demerara sugar- Partially refined raw cane sugar, naturally light brown in color from molasses, less moist than muscovado sugar.5. Scone- A traditional Scottish cake6. Yorkshire pudding- A British savory pudding made from a batter of milk, eggs, and flour, originally baked under a roast beef on an open spit or rack to catch the drippings, puffing up in the process. The pudding is cut into squares for serving7. Worcestershire sauce- A highly seasoned commercial sauce, made originally by Lea & Perrins of Worcester, England for 160 years and used widely as a savory condiment. The recipe, of Indian origin, includes soy sauce, vinegar, molasses, anchovies, onion, chilies, and other spices with lime and tamarind juices. The sauce is fermented and cured before bottling

Vietnam1. Banh- Vietnamese for dough or cake2. Cha- Vietnamese for rolls

3. La chuoi- Vietnamese for banana leaves, used for steaming dumplings, coconut rice, fish, and other foods, also for lining steamers4. Nuoc mam- Vietnamese fermented fish sauce based on anchovies

HanukkahKugel- A baked casserole or pudding associated especially with the Jewish holiday of Hanukkah