Definition

To begin cooking something, particularly items that go into fryers or boiling water. The moment of no return when food commitment becomes real.

Example Usage

Don't drop the fries until the burgers are almost done—nobody wants soggy fries waiting in the window.

Origin

From the physical action of dropping food into hot oil or water

Fun Fact

Timing your drops correctly is the difference between perfectly coordinated plates and the chaos of 'in the weeds.'

Source: Professional kitchen communication terminology

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glaze

The shiny, delicious coating that transforms ordinary baked goods into glossy masterpieces—or in pottery, the glassy finish that makes ceramics waterproof and pretty. Whether it's a sugary finish on donuts or a transparent layer on a painting, glazing is all about that final touch of edible or artistic sophistication. Pastry chefs and ceramicists both use the term, though only one version is safe to lick.

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Fromagerie

A cheese shop, but saying it in French means the cheese costs four times as much and comes wrapped in paper instead of plastic. It's where you go to feel cultured while spending $30 on something that smells like gym socks and tastes like heaven.

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spatchcock

To butterfly poultry by removing the backbone and flattening it like a culinary wrestling move, allowing for faster, more even cooking. The technique that makes your chicken do the splits.

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Reduce

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smoking

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