Term | Pronunciation | Definition | Context/Example |
Acid | as-id | An ingredient that adds brightness and balance through sourness | "Add acid to balance the richness." |
Aromatics | ar-oh-mat-iks | Flavour-building vegetables and herbs (onion, celery, carrot, garlic) | "Start with aromatics for the soup base." |
Balance | bal-ens | Harmony between all flavour elements in a dish | "The dish needs better balance." |
Bitter | bit-er | Sharp, sometimes harsh flavour element used to add complexity | "A touch of bitterness from the radicchio balances the sweetness." |
Bloom | bloom | Heat spices in fat to release and intensify flavour | "Bloom the cumin in oil first." |
Bouquet garni | boo-kay gar-nee | A bundle of herbs tied or wrapped and used to flavour stocks and braises | "Add the bouquet garni to the stock." |
Brightness | bryt-nes | Fresh, acidic quality that lifts a dish | "Lemon adds brightness to the dish." |
Brine | bryn | Salt water solution used to add flavour and moisture before cooking | "Brine the pork chops for 4 hours." |
Compound butter | kom-pownd buh-ter | Butter mixed with herbs, seasonings, or other flavourings | "Top the steak with compound butter." |
Cure | kyoor | Preserve and flavour with salt, sugar, and/or spices | "Cure the salmon for gravlax." |
Deglaze | dee-glayz | Add liquid to a hot pan to dissolve and lift caramelised drippings | "Deglaze with cognac." |
Depth | depth | Complex, layered flavours built through technique and time | "Build depth with aromatics." |
Dress | dres | Lightly coat a salad or dish with sauce or seasoning | "Dress the salad just before service." |
Emulsify | ee-mul-sih-fy | Bind two liquids that do not naturally mix, such as oil and water | "Emulsify the vinaigrette by whisking vigorously." |
Fat | fat | An element that carries and amplifies flavour and adds mouthfeel | "The dish needs more fat for mouthfeel." |
Finish | fin-ish | Final seasoning, butter, or garnish added just before plating | "Finish with fresh herbs." |
Five tastes | fyv tayts | The five fundamental flavour elements: sweet, sour, salty, bitter, umami | "Balance the five tastes in every dish." |
Fond | fond | Caramelised browned bits left in a pan after cooking, used for sauces | "Scrape up the fond after searing." |
Garnish | gar-nish | Final decorative or flavour addition to a completed dish | "Garnish with fresh chives before serving." |
Herbaceous | her-bay-shus | Fresh, green, herb-forward flavour quality | "The sauce has a bright, herbaceous note." |
Infuse | in-fyooz | Steep ingredients in liquid to extract flavour | "Infuse the cream with vanilla." |
Macerate | mas-er-ayt | Soften fruit or ingredients by soaking in sugar or liquid | "Macerate the berries for dessert." |
Marinate | mar-ih-nayt | Soak protein or vegetables in a seasoned liquid before cooking | "Marinate the chicken overnight." |
Mirepoix | meer-pwah | Classic French aromatic base of onion, celery, and carrot in a 2:1:1 ratio | "Sweat the mirepoix before adding stock." |
Mount | mownt | Finish a sauce by whisking in cold butter to add richness and gloss | "Mount the sauce with butter." |
Pickle | pik-uhl | Preserve in an acidic solution to add tang and extend shelf life | "Pickle the onions for garnish." |
Reduce | ree-doos | Concentrate flavours and thicken by simmering to evaporate liquid | "Reduce the wine by half." |
Salt | sawlt | Primary seasoning that enhances, balances, and amplifies all flavours | "Salt brings out the tomato flavour." |
Season | see-zuhn | Add salt, pepper, and/or spices to enhance a dish | "Season the pasta water generously." |
Smoke | smohk | Use wood smoke to add flavour complexity | "Smoke the butter for a deeper flavour profile." |
Sour | sow-er | Sharp acidic flavour element used to balance richness and sweetness | "Add sour to cut through the fat." |
Sweet | sweet | Flavour element that balances acid and heat | "Add sweet to counter the spice." |
Taste and adjust | taste and uh-juhst | Check seasoning throughout cooking and correct as needed | "Taste and adjust the soup before service." |
To taste | too tayst | Season according to personal or table preference | "Add salt and pepper to taste." |
Umami | oo-mah-mee | The fifth taste — savoury, deep, and meaty in quality | "Mushrooms add umami depth." |
Vinaigrette | vin-ih-gret | Classic emulsified dressing of oil and acid, typically a 3:1 ratio | "Dress the salad with a lemon vinaigrette." |
Zest (flavour) | zest | Aromatic citrus oils scraped from the outer peel are used to flavour dishes | "Add lemon zest to brighten the sauce." |