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QUICHE:
Savory one-crust egg-and-cream main dish pie.

RADICCHIO:
A leaf vegetable related to Belgian endive. The most common variety has a spherical head, reddish purple leaves with creamy white ribs, and a mildly bitter flavor. Served raw in salads, or cooked, usually by grilling.

ROMAINE LETTUCE:
Popular variety of lettuce with elongated, pale-green leaves characterized by their crisp texture and slightly pungent flavor.

ROMANO CHEESE:
Italian variety of cheese traditionally made from sheep's milk, now made from goat and cow's milk as well. Sold either fresh or aged. Similar but more tangy than Parmesan.

ROUX:
A mixture of melted fat and flour.

SCALLOPINI:
Small, thin pieces of meat.

SILVER DRAGEES:
Tiny, ball-shaped silver-colored candies.

STOCK:
Flavorful liquid derived from slowly simmering chicken, meat, fish or vegetables in water, along with herbs and aromatic vegetables. Used as the primary cooking liquid or moistening and flavoring agent in many recipes.

T-BONE STEAK:
Tender, flavorful cut of beef from the center of the short loin containing a short t-shaped bone.

TAPIOCA, INSTANT:
The finely ground flakes of the tropical manioc plant's dried, starchy root. Used as a thickener in pies, tarts and puddings.

TERIYAKI:
Japanese style of grilling in which food is seasoned and basted with a marinade usually based on sweet rice wine and soy sauce to form a rich, shining glaze.

TRUFFLE:
1) Species of fungus that grows below the ground; used as a garnish. 2) A very rich chocolate candy.

ZABAGLIONE:
Delicate dessert made of beaten eggs and


Food Terms A-AR AR-CH CK-FI FL-L M-P