Dry spirit distilled from wine and, strictly speaking, produced in the Cognac region of France. Other good-quality dry wine-based brandies may be substituted.

Beef brisket, or sometimes other cuts, cured for about a month in a brine with large crystals (corns) of salt, sugar, spices, and other seasonings and preservatives to produce a meat that when slowly simmered in water, develops a moist, tender mixture, mildly spiced flavor, and bright purplish-red color.

Small French-style sour pickled cucumbers no more than two inches or so in length.

The terms light and heavy describe cream's butterfat content and related richness. Light cream has a butterfat level varying from 18-30 percent. It is sometimes called coffee cream or table cream. Heavy whipping cream, sometimes simply labeled heavy cream, has a butterfat content of at least 36 percent.

Commercial dairy product made from pasteurized sweet cream, used as an enrichment in a wide range of savory and sweet recipes. Its extra acidity can boost the leavening action of baking soda in quick breads.

A thin, delicate pancake.

An assortment of raw vegetables, i.e., carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip.

The juices, fats, and browned bits that collect in the pan after meat or poultry has been roasted. Unless burned or very greasy, the drippings are valuable for a little sauce and for gravy.

A vegetable-fruit, also known as aubergine with tender, mildly earthy, sweet flesh. The shiny skins of eggplants vary in color from purple to red and from yellow to white, and their shapes range from small and oval to long and slender to large and pear-shaped.

See Belgian endive.

The main course.

Crumbly textured Greek-style cheese made from goat's or sheep's milk. Notable for its salty, slightly sharp flavor.

Tissue-thin sheets of flour-and-water pastry used throughout the Middle East as crisp wrappers for savory or sweet fillings. Defrost thoroughly before use. Keep unused sheets covered with lightly damp towel to prevent them from drying out.

Food Terms A-AR AR-CH FL-L M-P Q-Z