Culinary Glossary

Chia: the seed that forms a natural gel, used in puddings, breads, smoothies and salads. Uses, swaps and fun facts.

Chantilly: what it is, how to nail whipped cream peaks, tips to keep it from curdling, and uses in pies, pavés and desserts.

Ceviche: fish marinated in lime, fresh and light. Traits, safe prep, variations and facts.

Brazil nut: what it is, how to use it in farofa, cakes and breads, storage and substitutions.

Carbohydrates: the body's main energy source. See types, kitchen uses and smart swaps.

Canjica is the creamy white-hominy dessert with milk and cinnamon: see traits, uses and variations.

Brigadeiro is Brazil's famous condensed-milk chocolate truffle: traits, uses and variations.

Blanching means briefly cooking vegetables in boiling water, then shocking in ice water. Learn how.

Tapioca cake: creamy flourless cake of granulated tapioca with coconut, chilled and served cold.

Bolo de rolo: Pernambuco's thin-layered rolled cake with guava paste and its signature spiral cut.

Bobó: what it is, characteristics, variations and fun facts about Bahia's cassava cream with shrimp and dendê oil.

Eggplant: what it is, how to remove bitterness, uses in caponata, moussaka and grills, swaps and prep tips.

Vanilla: what it is, bean, extract and essence, uses in crème brûlée, puddings and cakes, swaps and tips.

Beating egg whites to stiff peaks turns them into a firm foam for soufflés, mousses and puddings. See how to get it right.

Banana: nanica, prata and plantain varieties, uses in cakes and smoothies, swaps and ripening tips.

Baião de dois: rice and beans cooked together with carne-seca and coalho cheese — characteristics and variations.

Bacon: cured, smoked pork cut that adds smoky flavor and crunch to pastas, feijoada and farofas.

Salt cod: what it is, how to desalt, uses in Gomes de Sá, à Brás and fritters, substitutions and prep tips.

Olive oil: what it is, extra virgin vs regular, uses in salads, sautés and finishing dishes, substitutions and storage.

Oats: what they are, rolled vs bran vs flour, uses in porridges, cakes and breads, substitutions and prep tips.