Mise en place your vocabulary with these culinary gems.
A thick, dark syrup produced during the refining of sugar cane or sugar beets, also called molasses in American English. The word is also used figuratively to describe something overly sentimental or sweet to the point of being cloying.
A thick, dark, viscous byproduct of sugar refining that remains after crystalline sugar has been extracted from sugar cane or sugar beets. Rich in minerals and with a distinctive sweet, slightly bitter flavor, molasses is commonly used in baking, cooking, and as a livestock feed supplement.
A large flowering tree or shrub (genus Magnolia) with large, showy, fragrant white, pink, or purple blossoms that typically bloom early in spring. Magnolias are ancient plants, with fossil records dating back millions of years, and are prized as ornamental trees in gardens and parks.
A compact countertop appliance that combines the functions of a toaster and a small oven, capable of toasting bread, baking, broiling, and reheating food. It is more energy-efficient than a full-size oven for small portions.
A brand of small, spherical chocolate-covered caramel candies produced by the Nestle Company, commonly sold at movie theaters and candy counters. Their name allegedly derives from the imperfect shape of early batches, though the exact origin is disputed.
A tangy leafy green plant with arrow-shaped leaves, commonly used in cooking for its lemony flavor; alternatively, a reddish-brown color, or a horse of that color. The plant is rich in oxalic acid and is used in soups, sauces, and salads across European and Asian cuisines.
A fast-swimming, oily saltwater fish with a streamlined body and distinctive stripes, prized for its rich flavor and nutritional content; common in commercial fishing and cuisine worldwide. The term can also mean a pimp, particularly in British slang.
A small, immature cucumber pickled whole, typically used as a condiment or garnish. Also used colloquially for anything small or insignificant, and in London slang for a cylindrical glass skyscraper building.
A cylindrical clay or metal oven used in South Asian cooking, typically heated to high temperatures with charcoal or wood and used to bake breads like naan or roast marinated meats and vegetables.
A hot dog dressed with fries and whatever toppings accumulate over time, resulting in a greasy, fragrant mess that's actually way better than it sounds.
Abbreviation for 'Plate Full of Pounds'—a casual way to refer to a hearty, loaded meal or portion of food. It's the shorthand for something that's got serious volume and won't leave you hungry.
The hobby of traveling to various delis and meat shops to taste-test and compare different salamis, seeking the holy grail of cured meats. A journey of flavor, passion, and slightly excessive meat consumption.
To be denied or robbed of the essential bun component of a sandwich—a situation where you ordered a burger or hot dog but got absolutely screwed out of the bread. It's culinary injustice in a single word.
A prestigious restaurant rating from the Michelin Guide, meaning either the food is transcendent or you paid someone a lot of money to pretend it is.
The intense pleasure and satisfaction you feel after eating really good guacamole—basically a food-related moment of pure bliss. It's serious enough that it can overflow onto nearby people (metaphorically, hopefully).
An eating marathon where you and your friends consume so much food that you're uncomfortably stuffed. 'Doof' is 'food' backwards, so basically you're sessioning (hanging out) while destroying massive amounts of grub.
A Depression-era Pittsburgh delicacy where meat scraps (usually pork or veal) are skewered, breaded, and fried to create a drumstick-like experience on a budget. It's basically "fake chicken" made from leftovers, but somehow it became a beloved regional comfort food that still slaps today.