Mise en place your vocabulary with these culinary gems.
The fifth taste alongside sweet, salty, sour, and bitter -- often described as 'savory' or 'mouth-filling deliciousness.' It's the reason you can't stop eating parmesan cheese and mushrooms. Discovering umami is like finding out there's been a secret flavor channel you weren't subscribed to.
The French culinary philosophy of having everything in its place before you start cooking. Basically what your mom told you to do before starting any project, but in French so it sounds professional and costs $40,000 in culinary school tuition.
A word meaning 'handcrafted in small batches' that has been so overused it now applies to everything from bread to toilet paper. If someone made it in a room with exposed brick while wearing a leather apron, it's artisanal and it costs three times more than the regular version.
The art of preparing cured meats, or more commonly, the Instagram-famous board of meats, cheeses, fruits, and crackers arranged so beautifully that eating it feels like vandalism. Every millennial has attempted a charcuterie board. Most are just Lunchables with better lighting.
The act of adding liquid to a hot pan to scrape up all the delicious brown bits stuck to the bottom. It's basically salvaging the burnt evidence of your cooking and calling it 'flavor.' The sizzle sound it makes is the most satisfying noise in any kitchen.
A food movement emphasizing locally sourced ingredients that traveled a short distance from where they were grown to your plate. It's how restaurants justify charging $28 for a salad by telling you the lettuce had a shorter commute than you did.
A self-appointed title for someone who takes photos of every meal and has strong opinions about olive oil. Not to be confused with someone who simply enjoys eating, a foodie has turned basic human sustenance into an entire personality and Instagram aesthetic.
Cooking food quickly in a small amount of fat over high heat while tossing it around the pan. The word literally means 'to jump' in French, which describes both the food in the pan and you when the oil starts spitting at your bare arms.
Raw vegetables arranged on a platter, which is literally just a veggie tray from the grocery store but spoken in French so you can serve it at a dinner party without shame. Add a ramekin of hummus and suddenly you're 'hosting.'
The art of arranging food on a plate to make it look beautiful before someone destroys it in thirty seconds with a fork. It's interior design for dinner, and chefs will spend more time on plating than most people spend on their actual living rooms.
A dining concept where you order multiple tiny dishes instead of one normal-sized entree, thereby spending three times as much to eat the same amount of food. It's portion control disguised as a culinary philosophy and your wallet's worst nightmare.
Italian for 'to the tooth,' meaning pasta cooked so it still has a slight bite. It's the razor-thin line between perfectly cooked and 'my Italian grandmother would disown me,' and somehow every amateur chef claims to nail it every time.
A mixture of equal parts fat and flour cooked together as the base for sauces and soups. It's the foundation of Cajun cooking, French cuisine, and your grandmother's gravy that she refuses to share the recipe for even though it's literally just butter and flour.
Letting cooked meat sit undisturbed after cooking so the juices redistribute throughout. It's the hardest part of cooking because it requires doing absolutely nothing while a perfect steak sits there taunting you. Most people fail this step because they are human and steak is delicious.
The dramatic act of setting food on fire with alcohol, because apparently cooking wasn't exciting enough without the risk of burning your eyebrows off. It exists at the intersection of cuisine and arson, and every home chef attempts it exactly once.
Blasting food with extremely high heat to create a flavorful brown crust on the outside. It requires a pan so hot it could forge a samurai sword and the nerve to not touch the food while it does its thing. Every home cook's smoke detector knows this technique intimately.
A cooking method where food is vacuum-sealed in a bag and cooked in precisely temperature-controlled water for hours. It's basically a slow hot tub for your dinner. The results are incredible, but explaining to guests that you boiled their steak in a bag requires strong PR skills.
The chemical reaction between amino acids and sugars that creates browning and incredible flavor on cooked food. It's the scientific reason your steak tastes amazing, and knowing its name is the fastest way to sound smart at a barbecue you contributed nothing to.
The culinary practice of combining elements from different food traditions into one dish. Sometimes it's genius, like Korean tacos. Sometimes it's a crime against humanity, like sushi pizza. There is no middle ground and the chef always thinks they're in the genius camp.
A small ceramic dish used for individual portions of things like creme brulee, souffle, and dips. Every home cook owns at least six but can only find three at any given time. The other three are in a parallel dimension with all your missing Tupperware lids.
The second-in-command in a professional kitchen, directly below the head chef. They do approximately 90% of the actual work while the head chef takes 100% of the credit and does interviews. It's middle management but with sharper knives and more burns.
A cooking method where you sear meat, then slowly cook it in liquid for hours until it falls apart. It's the culinary version of tough love -- you beat it up first, then give it a warm bath until it surrenders. Every 'grandma's secret recipe' is just braising with extra guilt.
A certified wine expert who can tell you which grape was stressed during a drought in 1997 just by sniffing a glass. They've trained their nose and palate to levels most humans use for literally nothing else. Essentially a wine psychic with a tastevin necklace.
Cooking food in a screaming hot pan with a thin layer of oil to create a gorgeous, caramelized crust. It's the cooking technique that sounds the most violent and produces the most delicious results. Also the leading cause of grease splatter burns and smoke detector concerts.