Culinary Glossary

Marinate: soaking food in seasonings for flavor and tenderness. Times, marinade types and care tips.

Passion fruit: what it is, yellow and purple types, uses in mousses, juices and sauces, swaps and pulp tips.

Butter: what it is, salted vs unsalted, uses in doughs, sautés and finishing, swaps and storage tips.

Mandoline: what it is, how to slice thin vegetables safely, uses in lasagnas and gratins, and key care tips.

Apple: what it is, gala, fuji and green varieties, uses in pies and salads, swaps and how to keep it from browning.

Blender: the blade jar appliance that blends, beats and mixes batters, soups, juices and creams.

Milk: what it is, types (whole, skimmed, lactose-free), uses in batters, creams and puddings, substitutes and tips.

Condensed milk: what it is, traits, uses in brigadeiro, pudding and mousses, substitutes and doneness tips.

Lasagna: what it is, traits, variations and fun facts about the classic Italian dish baked in layers.

Lactose is the natural sugar in milk and dairy. Learn where it hides, how to adapt recipes and the best substitutes.

Grilling means cooking over direct, intense heat until browned outside. See the right point, grill types and barbecue tips.

Goiabada: what it is, firm, creamy and cascao types, uses in romeu e julieta and bolo de rolo, substitutes.

Gluten is the protein in wheat, rye and barley that gives dough elasticity. See where it is found and substitutes.

Sesame: nutty-flavored seed used on breads, hummus, salads and Asian dishes. Uses, substitutes and tips.

Gelatin: what it is, how to bloom and use it in mousses, panna cotta and chilled desserts. Setting tips.

Galinhada: rustic one-pot dish of chicken cooked with rice in the same seasoned broth. A complete, flavorful meal.

Fubá: what it is, how it differs from corn flour, uses in cakes, polenta and angu, substitutions and storage.

Frying: cooking food in hot fat until crispy outside and tender inside. Types, temperatures and tricks.

Skillet: the low, long-handled pan for sautéing, frying and searing. How to choose the material and size.

Wire whisk: a hand wire beater that whips air into whites, creams and light batters without weighing them down.