My Culinary Dictionary

A little trivia for all our foodies. I am sure this will make your mouth water!

Pico de Gallo: Pico de gallo  also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh  salt, and key lime juice. Other ingredients may also be added, such as shrimp, vienna sausage orsquid, avocado, lime juice or apple cider vinegar, cucumber, radish or firm fruit such as mango.

In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, coriander and green chili are reminiscent of the colors of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).

Pico de gallo can be used in much the same way as other Mexican liquid salsas, Kenyan kachumbari, or Indianchutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.


Jaffa Cakes

This could pass off as a cake as well as a biscuit. Every bite into this chocolate coated biscuit is a revelation! Here’s a little history into my favourite #jaffa #cakes. Jaffa Cakes are biscuit-sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. They have three layers: a Genoise sponge base, a layer of orange flavoured jelly and a coating of chocolate.  


Moreishly delectable i say!!

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Teppanyaki Restaurants 

These are the Japanese chain of restaurants which introduced the concept of cooking Western-influenced food on a teppan in Japan. They soon found the cuisine was less popular with the Japanese than it was with foreigners, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine itself. As the restaurants became more popular with tourists, the chain increased the performance aspect of the chef’s preparation, such as stacking onion slices to produce a flaming onion volcano.

Check out the video here: Teppanyaki video


Breads at Fred Meyers:

I had never seen so many varieties of freshly baked bread all at one. A trip to Fred Meyer was worth a visit. While I tried to lay my hands on all of them , I lay my camera and caught this for you! Oat nut is my favourite. Which one is yours??

Sonoma County Wines:

Sonoma County is one of California’s largest producers of wine grapes, far outproducing the Napa Valley. Sonoma Valley is known for its unique terroir with Sonoma Mountain protecting the area from the wet and cool influence of the nearby Pacific Ocean. The Sonoma Mountains to the west help protect the valley from excessive rainfall. The cool air that does affect the region comes northward from San Pablo Bay through the Carneros region and southward from the Santa Rosa plain. Sonoma Valley has played a significant role in the history of California wine.

Also check out :

Linda’s Fudge Cake at The Cheesecake Factory

For chocophiles, the eatery offers a decadent and rich Chocolate Fudge Cake for dessert. This is your best chocolate fix. Check out the pictures and this will you go weak in your knees.


A croquette is a small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables, and mixed with béchamel or brown sauce,[1] and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or any of the combination thereof, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs (Scotch eggs). The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.

Veal is the meat of young cattle, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds.

Khimchi : The delicious appetizer, Khimchi, is a wonderful dish from the Chinese cuisine. This crunchy sweet and spicy preparation is the first dish that arrives when you are dining at a Chinese restaurant. Khimchi is a general term for any preserved vegetables (that are usually eaten in the winter when vegetables are scarce). You can also use cucumber and carrots strips along with the cabbage. Just remember to adjust the other ingredients proportionately.

Hoisin Sauce:Hoisin sauce is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly coloured in appearance and sweet and salty in taste.

Some French culinary terms every foodie ought to know:
al dente (ahl-DEN-tay) – In Italian the phrase means “to the tooth” and is a term used to describe the correct degree of doneness when cooking pasta, risotto, and vegetables. The food should have a slight resistance (chewy) when biting into it, but should not be soft, overdone, or have a hard center.

a la Anglaise (ah-la-an-glaz) – It is a French term for English. It refers to food which has been dipped in beaten egg, and then coated with bread crumbs and cooked in butter and oil.

a la Carte (KART) – “Carte” was originally a French term for a piece of paper or cardboard and later a bill of fare or menu. Today the term means according to the menu and that which is written down as available on the menu. Refers to meal in which the diner selects individual items, paying for each, rather than taking a complete meal at a fixed price.

a la Creole – Dishes prepared with tomatoes, green peppers and onions as the main ingredients.

a la Diable (ah-la-dee-abla) – “Diable” is French for the devil or satan. The term means food served deviled or in the devil’s style, usually served with a very sharp and hot seasoning.

A la Marinera (ah-la-mah-ree-neh-rah) – Common style of cooking in Spanish cuisine, It says that the food is cooked with white wine, onions and sometimes tomatoes.

a la mode (ah lah MODH) – A French word for “in the manner of” or “mode or according to fashion.” Desserts a la mode are served with ice cream. Meats cooked a la mode are braised with vegetables and served with gravy.

a la Nage – A French term that literally means “in the swim” and refers to the fact that a some kind of seafood is “swimming” in a flavorful broth.

a la Plancha (ah-la-plahn-chah) – A Spanish cooking term that refers to the method of cooking grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat.

a la Royale – Prepared in the royal style; typically a velouté sauce with truffles, served on poached fish or poultry.

a la Russe – Prepared in the Russian style with sour cream or beetroot or both are added.
al forno (ahl FOHR-noh) – An Italian term to describe a dish that is “oven baked” or “oven roasted.”

abaisée – A French term that describes puff pastry that has been rolled very thin or sponge cake that has been cut very thin for dessert preparation

aioli (eye-YO-lee) – (French) The French word for garlic is “ail.” Aioli is garlic-flavored mayonnaise made from pounded cloves of garlic, egg yolks, oil, and seasoning. The Italian for aioli is “aglio,” the Spanish is “ajo” and “allioil.” History: It is believed to have originated in Provence, France.

amuse-bouche (ah-mewz-BOOSH) – Also known as amuse-gueule, amusee, petite amuse, and lagniappe are used interchangeably to describe these tasty morsels. A French term that literally means “mouth amusement.” These are tiny bites of food served before a meal to whet the palate and invigorate the appetite. They’re more whimsical than hors d’oeuvres, and smaller than appetizers.

antipasto (ahn-tee-PAH-sto) – The term antipasto, usually translated as “appetizer” in English. It literally means “before the meal” and denotes a relatively light dish designed to stimulate the palate before the service of more substantial courses.
Baked Alaska – A dessert that consists of a sponge cake that is covered with ice cream, then with a layer of stiffly beaten egg whites, and lastly put in a hot oven to be browned.

bain-marie (bahn mah-REE) – (1) A hot water bath that is used to keep food warm on the top of a stove. It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter. (2) The term is also used for a cooking utensil, which is a fairly large pan (or tray) which is partly filled with water. The food to be cooked is placed in another container in order that the food is not cooked too quickly or harshly.

baklava (BAHK-lah-vah) – A popular middle eastern (especially Greece and Turkey) pastry that is made with buttered layers of phyllo dough. How it is traditionally made depends on the region. In some areas, it is made with walnuts; in other areas, it is made with pistachios or almonds. Sometimes dried fruit is added between the layers.

Bavarian cream – It is a molded cream that is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream. Bavarian cream can be served on its own or used as a filling for cold charlottes or molded cakes.

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind.

Crouton: A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups, or eaten as a snack food.

Pico de Gallo: In Mexican cuisine, pico de gallo, also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, onion, cilantro, fresh serranos, salt, and key lime juice.

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