Mise en place your vocabulary with these culinary gems.
The colorful outer layer of citrus fruit skin, grated or peeled into tiny pieces to add bright, concentrated flavor. It's what separates a good dish from a great one, and a microplane grater from a trip to the emergency room for grated knuckles.
An Italian custard of egg yolks, sugar, and sweet wine whisked over heat until thick, foamy, and capable of inducing dangerous levels of satisfaction. It's when eggs and Marsala wine have a whipped love affair.
A movement focused on using every part of ingredients from root to stem, motivated equally by environmental consciousness and margin optimization. The trendy return to pre-industrial cooking when throwing away food parts was unthinkable because poverty.
A long, cylindrical green summer squash with soft skin and pale flesh, commonly used in cooking and often treated as a vegetable though botanically it is a fruit.
The science and practice of fermentation; the branch of chemistry dealing with fermentation processes used in brewing, winemaking, and other food production. It's the chemistry of yeasts and bacterial cultures.
A hard candy produced by Candy Development Inc. with a fizzy, sour powder filling inside that creates a popping sensation on the tongue when the outer shell dissolves. Known for its intense sour and sweet flavor combination.
A genus of flowering plants native to Mexico with vibrant, densely packed blooms in shades of pink, red, orange, yellow, and purple. Zinnias are popular in gardens and floral arrangements due to their hardiness, long blooming period, and ease of cultivation.