Techniques
The term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
Folding in
The dieters version of pasta made from a green, summer squash vegetable.
Zoodles
Finger lime is an edible fruit which is native to only this country.
Australia
This spice is used as a common cure for nausea or travel sickness
Ginger
Zucchini
A North Indian form of roasting in a clay oven that is used to cook naan or marinated meat using a hot charcoal fire.
Tandoori
This chocolate substitute popularised in the 1970s, comes from a flowering evergreen tree or shrub in the legume family. It is widely cultivated for its edible pods, and as an ornamental tree in gardens and landscapes.
Carob
The Champagne province is found in this region of France.
North-East
This challenge, which first went viral in 2007, requires a person to ingest a large amount of a spice in under one minute
Cinnamon challenge
Cilantro
Coriander
A knife skill that’s used to prepare foods, usually vegetables, into small, uniform rectangles that look like matchsticks, and is used primarily for presentation purposes.
Julienne
This natural sweetener used as an alternative to sugar in baking, it is derived from a plant native to Mexico and the United States
Agave Syrup
Goulash is a soup of meat and vegetables usually seasoned with paprika and other spices, is the national dish of this Central European country.
Hungary
Sold in small quantities, it is commonly understood to be the world's most expensive spice.
Saffron
Aubergine
Eggplant
A method of loosening the deposits of browned juices and fats, known as the fond, that accumulate on the bottom of a pan during cooking
Déglacer
The liquid substance found in a can of chickpeas which can be used as a vegan substitute in many recipes that call for eggs or egg whites.
Aquafaba
This sour fermented flatbread with a slightly spongy texture is traditionally made out of teff flour in Ethiopian and Eritrean cuisine.
Injera bread
The unit of measurement used to gauge the heat of chilli peppers
Scoville units
Arugula
Rocket
The type of cut or knife technique used to shred or finely chop flat leafy vegetables and herbs like spinach, basil, or lettuce, into very fine ribbons.
Chiffonade
A plant variety cultivated for salad leaves, which are baked, ground, and used as a coffee substitute and food additive.
Chicory
Balsamic vinegars made from reduced grape must aged for several years in a series of wooden barrels, and are produced exclusively in these regions of Italy.
Modena or Reggio Emilia
A blend of herbs used to add flavor to savory dishes such as soups and stews, casseroles, and stocks. The bouquet is added to simmering dishes to garnish with flavor, then removed before serving.
Bouquet Garni
Filberts
Hazelnuts