Culinary Glossary

Roasting: dry-heat technique in the oven or air fryer for meats, vegetables and doughs. See uses, variations and tips.

Baking pan: low or high-sided oven vessel for baking pies, lasagnas, cakes and meats evenly.

Rice: what it is, types like white, brown and arborio, how to cook it fluffy and typical pairings.

Cornstarch: fine powder that thickens creams, porridges and sauces, like manjar branco, pavês and creamy pies.

Peanut: what it is, how to roast and use it in paçoca, pé de moleque, pies and savory dishes. Tips and substitutions.

Whole foods keep the complete grain, with more fiber and rustic flavor. See uses, swaps and tips for everyday cooking.

Garlic: what it is, characteristics, uses, substitutions and tips about Brazil's most used everyday seasoning.

Air fryer: the hot-air electric fryer that crisps meats, snacks and veggies with little oil.

Sugar: what it is, types (refined, crystal, brown, demerara), uses, swaps and storage.

Acarajé: what it is, black-eyed pea dough, vatapá and caruru fillings, how to serve it.

Pumpkin: what it is, varieties, uses in soups, risottos and cakes, swaps and cutting tips.

Pineapple: how to choose and cut it, uses in cakes, pavés and juices, and practical swaps.