Food Words

from BostonChefs.com

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Naan
Tandoor-baked, unleavened, Indian bread.

Nage
This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.

Newburg
A cream, butter and sherry sauce classically paired with shellfish.

Ni├žoise
Dishes typical of cuisine from the Nice, France, region, where garlic, black olives, anchovies and tomatoes are nearly always part of the mix.

Noisette
a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;

Nonpareils
A small sphere of colored sugar, used to decorate confections.

Nori
An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.

Nougat
A sometimes chewy and sometimes hard sweet substance made from sugar, almonds or other nuts and honey.