Kitchen Smarts

fat, vegetarian substitute for

ripening, 1.1, 4.1

selecting ripe

varieties of

Bacon

nitrites in

as pancetta substitute

Bain-marie

Baked goods

cleaning wooden spoons with

butter type and, 2.1, 2.2

eggs in, 1.1, 2.1

see also specific types

Baking powder

baking soda vs.

substitute for

Baking soda

baking powder vs.

with peroxide, for lessening chile burn

as refrigerator deodorizer

Banana bread

Bananas

doneness temperatures for

other fruit ripened with

ripening, 1.1, 4.1

Basil

Basting

Beans

green vs. wax

haricots verts

Béarnaise

Béchamel, 4.1, 5.1

Beef

American Wagyu

blade-tenderized

choice

color changes in, 1.1, 4.1

dry-aged, 4.1, 5.1

extra lean

grades of

grass-fed vs. grain-fed

resting time for, 3.1, 4.1

seasoning

select

drinking, from the bottle vs. from a glass

Wagyu

wet-aged

see also Steaks

Beer

batter

bottle color and

nonalcoholic substitutes for

skunky off-flavor in

Beets, stains from

Berries

quick, converting into muffins

nonripening

“Best by” dates

Beurre blanc, blue

Birefringence

Biscuits, lard vs. butter in

Blade-tenderizing

Blanching

Blenders, cleaning

Blooming

Boiling

Botulism

Bouquet garni

Braising

Bread

banana

crumbs, freezing

determining doneness of, 1.1, 3.1

kneading dough for

salt in

stale

tapping

water temperature for

Bread flour

all-purpose flour as substitute for, 2.1, 2.2

gluten in

protein content of, 2.1, 4.1

Brining, 3.1, 4.1, 5.1

Broccoli, reviving wilted

Broccolini

Broccoli rabe

Broiling

Broth, freezing

Browning

Brown sugar

measuring, 1.1, 3.1

packed

substitute for, 2.1, 2.2

Bucatini

Bundt pans

cake batter for

preparing

Butcher blocks

Butter

melted, 3.1, 3.2

salted vs. unsalted, 1.1, 2.1

softened, 3.1, 3.2

temperature of

whipped, 2.1, 2.2

Buttermilk

freezing, 4.1, 4.2

substitutes for, 2.1, 2.2, 2.3

Cabbage

Cake flour

protein content of, 2.1, 4.1

substitute for, 2.1, 2.2

Cakes

angel food, 1.1, 2.1, 2.2

Bundt pans for

converting, into cupcakes

chiffon, 1.1, 2.1, 2.2

collapsing

creaming butter and sugar for

Campanelle

Canned foods

“best by” dates on

damaged

Canola oil

as bacon fat substitute

fishy flavor and

saturated fat content of

as vegetable oil substitute

Cappuccinos, frothing milk for

Capsaicin, 1.1, 3.1

Caramelization

Cardamom

Carolina Gold rice

Carving boards

Cashew butter, as peanut butter substitute

Cast-iron cookware

acidic ingredients in

cleaning, 1.1, 3.1

Catfish, muddy flavor of

Celery, reviving wilted

Champagne, glassware for

Charleston Gold rice

Cheese

freezing, 4.1, 4.2

Parmesan, 2.1, 4.1

Cheesecloth

Cherries

anthocyanins in

nonripening

Chicken

air-chilled vs. water-chilled

basting

Bell & Evans

brining, 3.1, 5.1

broilers

color of juices of, during cooking

determining doneness of, 1.1, 1.2, 3.1, 3.2

resting time for, 3.1, 4.1

roasters

stewing

peel garnishes, for cocktails

whole

Chickpeas, removing skins from

Chiffonade

Chiffon cakes

as cupcakes

egg temperature and

pans for

Chile powder

Chiles

Chili, flavor of, on the next day

Chili powder

“Chinese restaurant syndrome”

Chlorophyll, 2.1, 2.2, 4.1

Chocolate

bittersweet, 2.1, 2.2

cacao content of

chips

cocoa powder, 1.1, 2.1

dark

liquor

melting, 2.1, 3.1, 4.1

semisweet, 2.1, 2.2

substituting types of, 2.1, 2.2

tempering

unsweetened, 2.1, 2.2

Chopping, 3.1, 3.2

Cilantro

frozen

in a tube

Citrus

juicing

zest, freezing

see also specific fruits

Cleaning tips

for blender jars

for butcher blocks

for cast-iron skillets, 1.1, 3.1

for cutting boards, 1.1, 3.1

for pots and pans, 1.1, 3.1

for silicone spatulas

for sponges

for wooden salad bowls

for wooden spoons

Club soda

Cocktails

citrus peel garnishes for

Cocoa powder

Coconut cream

Coconut milk

canned

substitute for

Coconut water

Coddling eggs

Coffee

brewing

caffeine in

cappuccinos, frothing milk for

cream in

espresso powder, instant

roast color, 1.1, 5.1

Color changes, in produce

Conchiglie

Confectioners’ sugar

measuring

substitute for, 2.1, 2.2

Confit

Cookies

agave nectar in

creaming butter and sugar for

cocoa powder in

cooling

corn syrup in

molasses

oatmeal, 2.1, 2.2, 2.3

peanut butter substitutes in, 2.1, 2.2, 4.1

sablés

shortening vs. butter in

Cooking, as learnable skill

Cooling racks

Cornichons

Cornmeal

color of

Corn oil, as vegetable oil substitute

grind of

Cornstarch

amylose in

in coatings for fried foods

Corn syrup, light vs. dark

Crackers, stale

Cream

whipped, 2.1, 3.1

Cream cheese, freezing

Creaming butter and sugar

Crème anglaise, 3.1, 5.1

Crème brûlée

Crème caramel

Crème fraîche

making

substitutes for

Crêpe pans

Croquettes

Crumb, closed vs. open

Cupcakes

converting cakes into

half batch of

Custard, temperature of

Cutting boards

removing garlic and onion smells from

Cutting techniques

Dacquoise

Dash

Dashi

Decanting

Deep-frying

beer batter for

definition of

oils for, 3.1, 4.1

oil temperature for, 3.1, 3.2, 3.3

salt and

starchy coatings for

tips for

Demi-glace

Diacetyl

Dicing, 3.1, 3.2

Digestifs

Dill, frozen

“Dip and sweep” measuring method

Doneness, determining, 1.1, 1.2, 3.1, 4.1

see also specific foods

Double refraction

Dry-aging, 4.1, 5.1

Eggplant, varieties of

Eggs

pasteurized vs. unpasteurized

whites, whisking, 3.1, 3.2

Elephant garlic

Emulsions

Enhanced pork

En papillote

Espresso powder, instant

Ethylene, 1.1, 4.1

Extra lean meat

Farfalle

Fermentation, 5.1, 5.2

Fettuccine

Fish

albumin

beer batter for

cooking, in cast-iron skillet

doneness temperatures for

muddy flavor of

Food processors, pulsing vs. processing with

see also specific types

Fish sauce

as anchovy substitute

substitutes for, 2.1, 2.2

Flambéing, 1.1, 3.1

Flavor

aroma and

developing, with time

fat and

temperature and

Fleur de sel

Flour

bleached vs. unbleached

freezing whole-grain

humidity and

measuring, 1.1, 3.1

sifting

substituting types of, 2.1, 2.2

whisking

see also specific types

Folding vs. stirring

Food-grade plastic

Food mills

Freezing guide

French fries, reheating leftover

Frostings vs. icings

Fruits

blanching

climacteric vs. nonclimacteric

refrigerating

ripening

see also specific fruits

Fusilli

Garlic

removing smell of, with baking soda

storing

wild

Garnishes, for cocktails

Gemelli

Geosmin

Ginger

anthocyanins in

color of

determining heat intensity of

Glassware, cooking in

Glutamates

Gluten

Grain-fed beef

Grapes

Grass-fed beef

Greek yogurt

Green onions. See Scallions

Greens

Grills

preheating

Half-and-half, substitutes for

Halibut, reheating leftover

Ham

grading scale for

with natural juices

water-added

Haricots verts

Hazelnuts, removing skins from

Heat, removing from

Heirloom varieties, of rice

Herbs

frozen, 2.1, 4.1

see also specific herbs

Hors d’oeuvre

Hydrogen peroxide

Ice cream

custard for

thirst and

Icings vs. frostings

Isoalliin

Isopentyl acetate (IPA)

Jams

Jellies

Juicing

Julienne

Kale, softening raw

Key limes

Kitchen twine

Kiwis, ripening

Kneading

Knives

disposing of old

sharpening

Kobe beef

Kombu

Koshering

Kosher salt

Lactic acid

Lamb, doneness temperatures for

Lard

butter vs.

leaf

Lean meat

Leeks, wild

Leftovers, reheating, 3.1, 4.1

Lemon grass

Lemons

Lettuce

Limes

juicing, 2.1, 3.1

Key vs. Persian

Linguine

Lobster

boiling times for

claws, rubber bands on

Macaroni

Mace

Maillard reaction, 2.1, 4.1, 5.1

Mangos, ripening

Marmalades

making

uses for

Martinis, mixing time for

Masa

Masa harina

Masarepa

Measuring

conversions

dash

“dip and sweep” method for

of dry ingredients

equivalents

importance of

of liquid ingredients

pinch

proper tools for, 3.1, 3.2

smidgen

of sticky ingredients

by weight vs. volume

see also specific ingredients

Meat

blade-tenderized

brining, 3.1, 4.1

color changes in, 1.1, 4.1

determining doneness of, 1.1, 1.2, 3.1

resting time for, 1.1, 3.1, 4.1

searing, 1.1, 3.1

seasoning, 1.1, 4.1

converting quick breads into

see also Beef; Lamb; Pork; Veal

Melons, ripening

Mesclun, measuring

Metmyoglobin

Microwave ovens

Milk

substituting types of, 2.1, 2.2

ultrapasteurized

Mille-feuille

Mincing

Mineral water

Mint

as Thai basil substitute

types of

Mirepoix

Mirin, substitute for

Mise en place

Molasses, blackstrap vs. light

MSG (monosodium glutamate)

Muffins

converting, into loaves

half batch of

Mushrooms

age of

cooking times for

shiitake, in vegetarian fish sauce substitute

varieties of

washing

white button, 1.1, 2.1

Myoglobin

Natural vs. organic

Nitrites

Nixtamalization

Nucleotides

Nut butters, as peanut butter substitute

Nutmeg

Nuts

toasting

Oats

old-fashioned vs. quick-cooking

“Off heat”

Oils

as bacon fat substitute

for deep-frying, 3.1, 4.1

with fishy odor

heating, until smoking

mixing vinegar and

for pasta cooking water

in pie crusts

vegetable

see also specific oils

Olive oil

as bacon fat substitute

extra-virgin

as vegetable oil substitute

Olives, pitted vs. unpitted

Omelet pans

Onions

anthocyanins in

color of, 2.1, 4.1

crying and

removing smell of, with baking soda

pungency of, 2.1, 3.1

shallots vs.

slicing, 1.1, 3.1

varieties of

Oranges

Orecchiette

Oregano, dried vs. fresh

Organic vs. natural

Ouzo

Oven

calibrating temperature of

rack positions in

slamming door of

Oxymyoglobin

Oysters, “R” rule for

Pacific salmon

Pancakes

milk in

sour cream as buttermilk substitute in

Pancetta, bacon as substitute for

Pan-frying

Pans

Bundt, 2.1, 3.1

cake, preparing

cast-iron, 1.1, 3.1

cleaning, 1.1, 3.1

nonstick, 2.1, 2.2

Pappardelle

Paprika

Parmesan cheese

Parsley

Pasta

al dente, 1.1, 5.1

boiling times for

determining doneness of

water for, 1.1, 5.1

Pasteurization, 2.1, 5.1

Pastis

Pastry

Pastry flour

all-purpose flour as substitute for

protein content of

Pâte à choux

Pâte brisée

Pâte sucrée

Peaches

Peanut butter

substitutes for, 2.1, 4.1

Peanut oil

for frying

saturated fat content of

as vegetable oil substitute

Pears, ripening

Pecorino Romano cheese

Penne

Pepper, black vs. white

Peppermint

Pernod

Persillade

Pie crusts

lard in

oil in

Pies, cooling

Pinch

Pineapples

Pine nuts, sense of taste and

Plastic, food-grade

Plums, ripening

Poaching, 3.1, 5.1

Pomegranates, removing seeds from

Pork

determining doneness of, 1.1, 1.2, 3.1

resting time for, 3.1, 4.1

seasoning

oversalted dishes rescued by

see also Bacon; Ham; Pancetta

Port

ruby

substitutes for

tawny

Potato chips, refrigerating

Potatoes

boiling times for

mashed

Poultry

basting

determining doneness of, 1.1, 3.1, 3.2, 3.3

resting time for, 3.1, 4.1

Food Science Fill-in-the-Blank

see also Chicken; Turkey

Prawns

Preserves

making

uses for

Prime beef

Proofing

Proteolysis

Puddings, milk in

Pumpkin, canned vs. fresh

Pyrex dishes, cooking in

Queso fresco, substitutes for

Quinoa, color of

Quizzes

Basic Kitchen Vocabulary

Bench Test

Smart Swap or Terrible Trade?

Spot the Myth

Ramps

Ramson

Refrigerator, zones of

Reheating

Rémoulade

“Remove from heat”

Resting time, 1.1, 3.1, 4.1

Rice

amylose content of

heirloom varieties of

length of grain of

stickiness of

Ricers

Rigatoni

Ripening

ethylene and

speeding up

Roasting

Rosemary

dried vs. fresh

Rose water

Rotelle

Roux

color of

thickening power of

Sablés

Safflower oil

Saffron

Sage

dried vs. fresh

Salad bowls, wooden

Salad dressings, vinegar in

Salmon

Atlantic, 2.1, 5.1

cooking, in cast-iron skillet

Pacific

white substance oozing from

wild vs. farmed, 2.1, 5.1

Salt

balancing excessive use of

for meat, 1.1, 4.1

for pasta cooking water, 1.1, 5.1

in salted butter

sea

sprinkling, from different heights

table

temperature and

timing and

see also Seasoning

Sambuca

Sauces

aïoli

béarnaise

béchamel, 4.1, 5.1

cooling, before refrigerating

crème anglaise, 3.1, 5.1

Sautéing

Scallions

storing cut, in water

wilted, reviving

Schnapps

Seafood. See specific types

Searing

Sea salt

Seasoning

balancing, 1.1, 4.1

early vs. late

fat and

temperature and

Self-rising flour

Seltzer

Shallots

Shallow-frying

Sherry

Shortening

oil as substitute for

saturated fat content of

Shortness

Shrimp

Sifting

Simmering, 3.1, 3.2

Skillets

cast-iron, 1.1, 3.1

nonstick, 2.1, 2.2

traditional, 2.1, 2.2

Slicing

Smidgen

Soups

cooling, before refrigerating

flavor of, on the next day

Sour cream

substitutions and, 2.1, 2.2, 2.3

Sous vide

Spaghetti

Spaghettini

Spatulas, stained silicone

Spearmint

Spices

Spinach

Sponges, cleaning

Spring onions

Steaks

blade-tenderized

determining doneness of, 1.1, 1.2

dry-aged

grades of

grass-fed vs. grain-fed

resting time for, 3.1, 4.1

searing, 1.1, 3.1

cooling, before refrigerating

thawing frozen, 1.1, 3.1

Steaming

Stews

flavor of, on the next day

Stir-frying

Stirring vs. folding

Substitutions, 2.1, 2.2, 2.3

see also specific ingredients

Sugar

agave nectar as substitute for

substituting types of, 2.1, 2.2

temperature of, for caramel

see also specific types

Summer savory

Sunflower seed butter

Superfine sugar, substitute for

Sweating

Sweet potatoes, varieties of

Swordfish, reheating leftover

Tahini

Tamarind paste, substitute for

Tannins, 1.1, 1.2, 5.1

Teas

decaf

steeping twice

Tenting

Terroir

Thai basil

Thiosulfinates

Thyme

dried vs. fresh

cooking, in cast-iron skillet

preparing

Tilapia, muddy flavor of

Toasting

Tomatoes

Tomato paste, freezing

Trout, reheating leftover

TRPM5 channels

Tube pans

Tuna

as anchovy substitute

doneness temperatures for

Turkey

determining doneness of, 1.1, 3.1, 3.2

ground

pink

resting time for, 3.1, 4.1

seasoning

adding salt to, after boiling

Twine

Ultrapasteurization

Umami, 1.1, 2.1, 2.2, 4.1, 4.2

Veal, doneness temperatures for

Vegetable oil

Vegetables

see also specific vegetables

Vegetarian substitutes

for bacon fat

for fish sauce

Velouté

Vermicelli

Vermouth

Vinaigrettes, emulsifying, 1.1, 3.1

Vinegar

mixing oil and

red wine vs. white wine

Wagyu beef

Water

adding, to whisky

-chilled chicken

covered pot, for boiling

ham with added

hot, boiling with

hot, jump-starting yeast with

mineral

for pasta, 1.1, 5.1

seltzer

temperature of, for bread

Watermelons

Wet curing

Whipped cream, 2.1, 3.1

Whisking

Whisky, adding water to

Whole-wheat flour

composition of

measuring

as white flour substitute

Wilted produce, reviving

Wine

“breathing” period for

champagne

decanting

nonalcoholic substitutes for

as port substitute

as sherry substitute

tannins in, 1.1, 1.2, 5.1

terroir and

vermouth vs.

Winter savory

Wooden spoons, cleaning

Yeast

active dry

jump-starting, with hot water

instant

proofing

Yogurt