25 of the most confusing food terms, defined
25. Cremeux — "Dense, soft, classic pudding."
24. Terrine — "A French meat loaf dish, similar to pâté, made with more coarsely chopped ingredients."
Source: OpenTable
22. Croustade — "French culinary term for a pie crust usually made of flaky or puff pastry."
Source: OpenTable
21. Crudo — "A dish of raw fish or seafood, typically dressed with oil, citrus juice, and seasonings."
Source: OpenTable
20. Pavlova — "A dessert consisting of a meringue base or shell filled with whipped cream and fruit."
Source: OpenTable
19. Primi — "Where your main course begins (but shouldn't end). The items in this category are likely to include pastas of all shapes, sizes, and names."
Source: OpenTable
18. Amuse bouche — "Single, bite sized appetizer served according to the chef's selection and not ordered from a menu by the diner."
Source: OpenTable
17. Romesco — "In Spanish (especially Catalan) cookery: a piquant sauce of red peppers, nuts, garlic, and other ingredients."
16. Lardo — "A unique cured pork product produced in Italy. It is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices so that it can be stored for extended periods of time."
15. A la plancha — "(Of meat or fish) pan-fried or cooked on a griddle."
14. En papillote — "A method of cooking the food in a folded parcel, usually made from parchment paper."
13. Meuniere — "(Especially of fish) cooked or served in lightly browned butter with lemon juice and parsley."
12. Patatas bravas — "A Spanish dish of sautéed potatoes in or with a spicy tomato sauce, frequently served as a tapa."
11. Harissa — "A North African spice mixture containing chilli, cumin, garlic, coriander and olive oil."
10. Ballotine — "A piece of roasted meat which has first been boned, stuffed, and folded or rolled into an egg-like shape."
9. En brodo — "A beef or vegetable stock that is often used on its own as a broth or as the base for sauces, stews and more."
8. Shiso — "An Asian plant of the mint family used as a culinary herb."
7. Guanciale — "A type of Italian cured pork made from the cheeks of a pig."
6. Gougere — "A puff of choux pastry flavored with cheese (usually Gruyère), often stuffed with a savory filling."
5. Bibimbap — "A Korean dish consisting of rice topped with sautéed vegetables, chili paste, and beef or other meat, sometimes with the addition of a raw or fried egg."
4. Yuzu — "A round, yellowish citrus fruit with fragrant, acidic juice, used chiefly as a flavoring."
3. Piri piri — "Portuguese term for hot chilies or the hot sauce made from them."
2. Gochujang — "A savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt."
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