Culinary Glossary

Corn: what it is, types (fresh, popcorn, hominy), uses in curau, pamonha and cakes, substitutions and buying tips.

Honey: what it is, types by blossom, uses in honey cake, marinades and sauces, swaps and storage tips.

Basil: sweet-scented herb, the base of pesto and margherita pizza with tomato and mozzarella.

Mango: how to choose and cut it, uses in mousses, ice creams, juices and salads, and swaps in the kitchen.

Cassava (mandioca): what it is, sweet vs. wild differences, how to boil and fry it, and swaps.

Mayonnaise: the creamy egg-and-oil emulsion behind salads, sandwiches, pâtés and potato salad.

Brazilian sausage (linguiça): types calabresa, toscana and paio, uses in feijoada, pizza and barbecue, swaps and tips.

Lime brings acidity and freshness to juices, seasonings and desserts. Meet the varieties, kitchen uses and substitutes.

Yogurt: creamy, mildly tangy fermented milk, the base for sauces, cakes, salads and drinks like mango lassi.

Gratinating means browning the dish surface in the oven with cheese or a crisp topping. See how and where to use it.

Ginger: spicy, citrusy root used in teas, stir-fries, Asian soups and sweets. See uses and substitutes.

Chicken: what it is, characteristics of the cuts, uses in cooking, substitutions and facts about the most consumed meat in Brazil.

Baking powder makes cakes and pies rise with no wait. Learn how it works, how it differs from yeast and easy swaps.

Baker's yeast makes soft, fluffy breads. Learn fresh vs dry types, how to proof it and when to use it.

Beans: what they are, types like black, carioca and black-eyed peas, how to cook and season, plus swaps.

Breadcrumbs: toasted ground bread that coats, gratins and adds crunch to Milanese, Parmesan and croquettes.

Scalding pours boiling liquid over an ingredient, as with the starch in cheese bread. Learn when to use it.

Breading coats food in flour and egg for a crisp golden crust. Learn the classic sequence and tricks.

Cilantro: bold aromatic herb, essential in moquecas, fish stews and Northeastern Brazilian cooking.

Coconut shows up in sweets, cakes and savory dishes like moqueca. See forms of use, swaps and practical tips.