Pastries/Baking
This cake is most often made using food coloring, but the traditional version only requires cocoa powder and vinegar to achieve it's color
Red velvet
Espresso and hot water
Americano
An Italian pasta dish featuring tempered eggs and guanciale (fatty pork cheek)
Carbonara
Appears as a large shrimp, but this close relative lives in fresh water
Prawn
Used to thinly slice vegetables, ex. potatoes for chips
Mandolin
The final rise of dough before baking
Proofing
A thin yogurt beverage available sweetened or unsweetened
Kefir
A Spanish dish consisting of a variety of meat or seafood cooked over rice
Paella
A dried ripe poblano pepper- "_____ chili"
Ancho
A french cutting technique- to cut into matchsticks
Julienne
Used in cream puffs, Eclairs, and many more, this pastry base hails from France
Choux pastry
This beverage is brewed with a "scoby"
Kombucha
A British or Irish sausage made primarily from blood, fat, and cereal grain
Black pudding
This citron is known for it's many long, finger-like segments
Buddha's Hand
To seal in plastic, submerge in water, and cook at a low controlled temperature
Sous vide
This baked good is boiled in lye before baking
Bagels
A creamy Mexican drink served hot consisting of milk or water, corn flour, cinnamon and unrefined sugar
Atole
Banned in the state of California, this is the result of force-feeding geese with tubes
Foie Gras
The fat surrounding the kidneys of a mammal, known for it's white color and crumbly texture.
Suet
This parchment paper disc is often placed on top of dishes before baking, to allow air flow while preventing too much evaporation or browning
Cartouche
This Australian meringue based dessert, usually topped with fruit, is crispy on the edges and chewy on top
Pavlova
This esoteric purple cocktail combines gin, maraschino liqueur, crème de violette, and fresh lemon juice. It also often features a luxardo cherry.
The Aviator
The preparation of this traditional Icelandic dish includes allowing a shark carcass to rot, and then placing it in gravel for 6-12 weeks before drying
Hákarl
A Japanese herb in the mint family with a complex, spicy flavor.
Shiso
Michelin star technique that uses two spoons to create a smooth, egg-shaped scoops of ice cream or mashed potato
Quenelle