Food Words

from BostonChefs.com

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Farro
Tuscany's mainstay, a small, light brown grain.

Finnan haddie
Smoked, salted haddock, favored in Scotland.

Flageolets
Munchkin kidney beans from France.

Flambe
French for flamed or flaming, this dramatic food presentation involves sprinkling foods with alcohol and setting them aflame just before serving.

Flammekueche
Alsatian onion tart.

Florentine
A cookie of nougatine and candied fruit brushed with a layer of chocolate.

Foie gras
Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Fondant
A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.

Forcemeat
Ground, seasoned meat(s) and used for stuffing.

Formaggio
Italian for cheese.

Fra diavlo
Dishes featuring a devilishly spicy marinara sauce.

Fra diavolo
Generally describes tomato-based sauces that are spiced with chiles

Framboise
French for raspberry.

Fricassee
A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.

Frijoles
Mexican for "beans."

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