Al dente: Italian for “to the tooth,” aka when pasta is cooked until it has a pleasant bite but isn’t too crunchy or too mushy. Baste: To brush or pour juices, sauce or melted fat over a piece of meat ...

Perfectly formed patties sizzling over white-hot coals. Spatchcocked chicken so tender it almost melts in your mouth. Steak, shrimp, salmon and veggies seared with griddle marks and bursting with ...

You’ve donned your proverbial chef’s hat, you’re in the middle of making crème brûlée and BAM, you’re a deer in the headlights. “What the hell does temper even mean?” you cry as hot milk slops onto ...

Cooks can feel like they’re in a foreign land when they stumble onto unfamiliar cooking terms. Consider the following definitions your cooking CliffsNotes, which should be taped inside your cupboard ...

Expand your culinary vocabulary with this glossary of terms you'll find on restaurant menus and on TV cooking shows.

Dry-brined bird: This 20-pound turkey was rubbed with salt and placed in a refrigerator for two days before being roasted. The dry-brine technique creates a golden-brown skin and juicy, flavorful meat ...