Mise en place your vocabulary with these culinary gems.
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.
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.
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.
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 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.
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.
Traditional German pot roast that's been marinated in vinegar and spices for days until it achieves peak tanginess and cultural authenticity. Originally made with horse meat because apparently beef wasn't exciting enough for medieval Germans. The name literally means "sour roast," which is either honest marketing or a cry for better PR.
A bundle of aromatic herbs and spices tied in cheesecloth for flavoring stocks and sauces, designed to be easily removed. It's a bouquet garni's more organized cousin.
A generous spread of soft cheese, cream cheese, or other spreadable ingredients, most famously associated with bagels. It's the Yiddish way of saying 'don't be stingy with the cream cheese.'
To cook food quickly in a shallow pan with a small amount of fat over high heat, achieving that coveted golden-brown crust while keeping the inside tender. It's the cooking technique that makes everything better and is legally required for at least one step in every French recipe. The culinary equivalent of a quick sprint rather than a marathon.
Mixing a powdered thickener like cornstarch or arrowroot with cold liquid before adding it to hot liquids, preventing lumps. It's the difference between silky sauce and wallpaper paste.
Plunging hot food into ice water immediately after blanching to halt the cooking process and preserve color, texture, and nutrients. The emergency brake for vegetables approaching overcooked mush.
A greenhouse industry portmanteau of 'spray' and 'drench' that describes a watering technique more thorough than spraying but less saturating than drenching. It's when you give your plants a proper drink without drowning them. Proof that every profession needs unnecessarily specific jargon to feel legitimate.
A non-stick silicone baking mat that revolutionized pastry work by eliminating the need for parchment paper and butter greasing. The reusable miracle that pastry chefs swear by and home bakers mispronounce.
To plunge blanched or cooked items into ice water, immediately halting the cooking process and preserving color and texture. The culinary emergency brake.
To deliberately hold back prepared food at the pass, usually to ensure all dishes for a table fire together. Strategic timing disguised as control-freak behavior.
When a chef or expeditor is calling out orders loudly and rhythmically during service, maintaining timing and communication across the line. Part conductor, part drill sergeant, all intensity.
A small, imprecise amount of liquid added to a dish—more than a drop, less than a pour. The measurement system favored by chefs who scoff at your measuring spoons.
When a piece of equipment is running at peak performance, usually the grill or a line cook who's crushing every order without breaking a sweat. The kitchen equivalent of being 'in the zone.'
An unpaid trial shift where aspiring cooks prove their worth through free labor, disguised as a 'learning opportunity.' Pronounced 'stahj' to sound more French and therefore more legitimate.
Citrus fruit segments cut free from all membranes and pith, resulting in jewel-like pieces of pure fruit that prove you have knife skills and possibly too much time. The tedious process that makes citrus salad $18 instead of $8.
Making shallow cuts in the surface of meat, fish, or dough to help with cooking, presentation, or fat rendering. Not to be confused with settling disagreements, though both involve knives.
A culinary cut where vegetables or potatoes are sliced into long, thin strips resembling shoestrings—or in non-cooking contexts, an impossibly tight budget. When a recipe calls for shoestring cuts, you're basically making fancy matchsticks. The phrase "on a shoestring" perfectly captures startup culture: doing impressive things with resources as thin as your patience.
The delicate process of removing citrus segments from their membranes, leaving you with perfect naked fruit wedges. Named 'supreme' because you'll feel like a culinary god when you finally master it without wasting half the fruit.