Culinary Glossary

Reducing means simmering the sauce uncovered until thick and flavorful: learn the right point and common mistakes.

Grating turns food into shreds or powder with a grater. Grater types, cheese and carrot uses and tricks.

Quinoa: versatile Andean grain for salads, soups and sides. How to cook it, swaps and fun facts.

Quindim: Brazil's yolk, sugar and coconut sweet with a golden crust — traits, uses and variations.

Quiche: what it is, crisp crust and egg custard, cheese and veggie fillings, variations and baking tips.

Okra: what it is, how to cut sliminess, uses in chicken with okra and stir-fries, swaps and tips.

Brazilian milk pudding: what it is, texture, variations and fun facts about the beloved caramel dessert.

Protein: essential nutrient for muscles and tissues. Learn about sources, kitchen uses and substitutions.

A portion is the amount served per person. See how to calculate for parties, lunch boxes and sales with no shortage or waste.

Chopping means cutting food into small, even pieces. Learn the safe technique, the sizes and kitchen uses.

Sieve: what it is, mesh types, how to sift flour, strain curau and broths, plus use and cleaning care.

Pavê: what it is, layers of cookies and cream, chocolate and fruit flavors, variations and assembly tips.

Pastel de feira: what it is, crispy thin crust and classic fillings, perfect deep-frying, variations and prep tips.

Pão de queijo: what it is, tapioca starch and cheese in the dough, skillet and vegan versions, tips for soft rolls.

Pressure cooker: the steam-pressure pot that tenderizes beans, meats and cassava in a fraction of the time.

Pamonha: what it is, how it is made with fresh corn, sweet and savory versions, cooking tips and how to serve it.

Eggs: what they are in cooking, roles in batters and custards, how to choose and store them, swaps and prep tips.

Vegetable oil: what it is, types (soybean, sunflower, corn, canola), uses in frying and doughs, swaps and storage.

Moqueca: what it is, the difference between capixaba and baiana styles, ingredients and how to serve it with rice and pirão.

Mise en place means separating and measuring everything before cooking. Learn the French technique that prevents mistakes and organizes the kitchen.