Christmas Recipes
This dictionary of culinary terms and food glossary makes it easy to find information on specfic foods, dishes, cooking methods, and recipes. Information is listed by keyword.

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Gallonan American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).
Gamewild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
Gammonthe same cut of pork as ham, though cured differently.
Garbanzo beansee chickpea.
Garburea casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlica member of the lily family (Allium sativum); the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.
Garlic Powderfinely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.
Garlic Salta blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnishto enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.
Gastriquea French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.
Gateaux1. French for cake. 2. In the United States, any cake-type dessert. 3. In France, various pastry items made with puff pastry, éair paste, short dough or sweet dough.
Gazpachoan iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Gefilte Fisha traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.
Gelatin; Gelatinea colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
Genoesea light cake made of eggs, sugar, butter and cake flour. Genoese is known for its versatility. It can be used for baked alaska, lady fingers, an iced birthday cake.
Gheeclarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.
Gherkinsmall cucumber species 1 1/2 inches long, for pickling.
Gibletsthe heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.
GigotFrench term for a leg of lamb.
Ginger Beera milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.
Ginger, Ginger rootthe gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.
Gizzardpart of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles swallowed for this purpose.
Glazeany shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.
Glogghot wine cup served at Christmas; Swedish.
Glucosealso, dextrose. A natural sugar found in fruits, vegetables, honey and other products.
Glutena water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
Gnocchidumplings made from a paste of flour or potatoes and egg.
Goulashalso, gulyas, a rich Hungarian stew made of meat, highly seasoned with paprika.
Gourda squash-like vegetable, usually dried and used as a fall decoration.
Graham Floura wheat flour similar to wholemeal flour, ground from the whole grain.
Gram (g)the basic measure of weight in the metric system; 28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granolaa mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.
Grappaa brandy distilled from the stalks and grape skins that remain after the wine has been pressed. See eau-de-vie.
Grapessmooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand.
Grateto reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface, either by the use of hand-grater or a food processor.
Gratera square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.
Gravya sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).
Greaseto cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it.
Great Northern Beana large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried.
Green Beana long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.
Green OnionSee Scallion.
Grenadinthin slices of fillet of veal, larded and braised.
Grenadinea red sugar syrup made from pomegranate juice, and used to flavor drinks and to sweeten food.
Griddlea flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.
Griddle Cakesin the United States and Canada, another word for pancakes. In England and Scotland, a name for drop scones.
Gridirona metal frame used to hold meat or fish as it cooks over a flame.
Grill1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.
Grindto reduce food to particles by using a food chopper.
GritsCoarsely ground dried corn, served boiled, or boiled and then fried.
Ground Cherrya berry sometimes called husk tomato, it is used to make preserves.
Groundnuta peanut.
Gruya CheeseSwiss Gruya is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyè is also produced in France and several other countries.
Guacamolea Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.
Gum Arabica preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.
Gumbosoup or stew made with okra as a main ingredient. The term also describes the okra plant.
Gum Tragacantha gum from plants found in Iran, Turkey and Greece, it is used as a thickener and a base for ice cream powder and gelatinous desserts. Galantine
Gallonan American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).
Gamewild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
Gammonthe same cut of pork as ham, though cured differently.
Garbanzo beansee chickpea.
Garburea casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlica member of the lily family (Allium sativum); the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.
Garlic Powderfinely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.
Garlic Salta blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnishto enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.
Gastriquea French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.
Gateaux1. French for cake. 2. In the United States, any cake-type dessert. 3. In France, various pastry items made with puff pastry, éair paste, short dough or sweet dough.
Gazpachoan iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Gefilte Fisha traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.
Gelatin; Gelatinea colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
Genoesea light cake made of eggs, sugar, butter and cake flour. Genoese is known for its versatility. It can be used for baked alaska, lady fingers, an iced birthday cake.
Gheeclarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.
Gherkinsmall cucumber species 1 1/2 inches long, for pickling.
Gibletsthe heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.
GigotFrench term for a leg of lamb.
Ginger Beera milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.
Ginger, Ginger rootthe gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.
Gizzardpart of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles swallowed for this purpose.
Glacé to glaze with sugar syrup; also, to serve iced.
Glazeany shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.
Glogghot wine cup served at Christmas; Swedish.
Glucosealso, dextrose. A natural sugar found in fruits, vegetables, honey and other products.
Glutena water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
Gnocchidumplings made from a paste of flour or potatoes and egg.
GougèGruyè-flavored Choux Pastry that is piped into a ring shape before being baked. A gougè can be served hot or cold as an appetizer or snack.
Goulashalso, gulyas, a rich Hungarian stew made of meat, highly seasoned with paprika.
Gourda squash-like vegetable, usually dried and used as a fall decoration.
Graham Floura wheat flour similar to wholemeal flour, ground from the whole grain.
Gram (g)the basic measure of weight in the metric system; 28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granolaa mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.
Grappaa brandy distilled from the stalks and grape skins that remain after the wine has been pressed. See eau-de-vie.
Grapessmooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand.
Grateto reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface, either by the use of hand-grater or a food processor.
Gratera square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.
Gravya sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).
Greaseto cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it.
Great Northern Beana large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried.
Green Beana long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.
Green OnionSee Scallion.
Grenadinthin slices of fillet of veal, larded and braised.
Grenadinea red sugar syrup made from pomegranate juice, and used to flavor drinks and to sweeten food.
Griddlea flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.
Griddle Cakesin the United States and Canada, another word for pancakes. In England and Scotland, a name for drop scones.
Gridirona metal frame used to hold meat or fish as it cooks over a flame.
Grill1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.
Grindto reduce food to particles by using a food chopper.
GritsCoarsely ground dried corn, served boiled, or boiled and then fried.
Ground Cherrya berry sometimes called husk tomato, it is used to make preserves.
Groundnuta peanut.
Gruyè CheeseSwiss Gruyè is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyè is also produced in France and several other countries.
Guacamolea Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.
Gum Arabica preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.
Gumbosoup or stew made with okra as a main ingredient. The term also describes the okra plant.
Gum Tragacantha gum from plants found in Iran, Turkey and Greece, it is used as a thickener and a base for ice cream powder and gelatinous desserts. Galantine
Gallonan American unit of measurement equal to 128 fluid ounces; contains 8 pints (16 fluid ounces each).
Gamewild animals and birds hunted for sport. Cooked, they are leaner and less fat-sweetened than domestic animals.
Gammonthe same cut of pork as ham, though cured differently.
Garbanzo beansee chickpea.
Garburea casserole or stew made of cabbage, beans, potatoes and pork or bacon.
Garlica member of the lily family (Allium sativum); the highly aromatic and strongly flavored edible bulb (called a head) is covered in a papery layer and is composed of several sections (called cloves), each of which is also covered with a papery membrane; used as a distinctive flavoring in cuisines around the world.
Garlic Powderfinely ground dehydrated garlic; used as a seasoning; also known as powdered garlic.
Garlic Salta blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
Garnishto enhance a dish before serving with an edible decoration or accompaniment, which is appealing to the eye and complements the flavors of the dish.
Gastriquea French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.
Gateaux1. French for cake. 2. In the United States, any cake-type dessert. 3. In France, various pastry items made with puff pastry, éair paste, short dough or sweet dough.
Gazpachoan iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.
Gefilte Fisha traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.
Gelatin; Gelatinea colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.
Genoesea light cake made of eggs, sugar, butter and cake flour. Genoese is known for its versatility. It can be used for baked alaska, lady fingers, an iced birthday cake.
Gheeclarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.
Gherkinsmall cucumber species 1 1/2 inches long, for pickling.
Gibletsthe heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.
GigotFrench term for a leg of lamb.
Ginger Beera milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.
Ginger, Ginger rootthe gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.
Gizzardpart of the alimentary canal of fowl, whose function is to “grind” food, sometimes with pebbles swallowed for this purpose.
Glacé to glaze with sugar syrup; also, to serve iced.
Glazeany shiny coating applied to a food or created by browning. In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.
Glogghot wine cup served at Christmas; Swedish.
Glucosealso, dextrose. A natural sugar found in fruits, vegetables, honey and other products.
Glutena water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
Gnocchidumplings made from a paste of flour or potatoes and egg.
GougèGruyè-flavored Choux Pastry that is piped into a ring shape before being baked. A gougè can be served hot or cold as an appetizer or snack.
Goulashalso, gulyas, a rich Hungarian stew made of meat, highly seasoned with paprika.
Gourda squash-like vegetable, usually dried and used as a fall decoration.
Graham Floura wheat flour similar to wholemeal flour, ground from the whole grain.
Gram (g)the basic measure of weight in the metric system; 28.35 grams = 1 ounce, and 1000 grams ( a kilogram) = 2.2 U.S. pounds.
Granolaa mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.
Grappaa brandy distilled from the stalks and grape skins that remain after the wine has been pressed. See eau-de-vie.
Grapessmooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand.
Grateto reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface, either by the use of hand-grater or a food processor.
Gratera square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.
Gravya sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).
Greaseto cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it.
Great Northern Beana large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried.
Green Beana long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.
Green OnionSee Scallion.
Grenadinthin slices of fillet of veal, larded and braised.
Grenadinea red sugar syrup made from pomegranate juice, and used to flavor drinks and to sweeten food.
Griddlea flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.
Griddle Cakesin the United States and Canada, another word for pancakes. In England and Scotland, a name for drop scones.
Gridirona metal frame used to hold meat or fish as it cooks over a flame.
Grill1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.
Grindto reduce food to particles by using a food chopper.
GritsCoarsely ground dried corn, served boiled, or boiled and then fried.
Ground Cherrya berry sometimes called husk tomato, it is used to make preserves.
Groundnuta peanut.
Gruyè CheeseSwiss Gruyè is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyè is also produced in France and several other countries.
Guacamolea Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.
Gum Arabica preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.
Gumbosoup or stew made with okra as a main ingredient. The term also describes the okra plant.
Gum Tragacantha gum from plants found in Iran, Turkey and Greece, it is used as a thickener and a base for ice cream powder and gelatinous desserts. Haddock
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