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Glossary Our Glossary represents a large collection of culinary terms from all over the world. You'll find out what means the name of your favorite dish and what you should know about it. There is plenty useful information about spices, vegetables and fruits.

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Edamame Egg wash Eggnog Eggplant Empanada Emulsion En brochette En chemise En coquille En Croute En tasse English Pea Enoki Epazote Epicure Epigramme Escallop Escargot Espagnole sauce Essence Evaporated Milk Extract

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Edamame Fresh soybeans, available in Japanese markets and restaurants.		Egg wash Egg whites or yolks mixed with some water or milk, brushed onto baked goods.
Eggnog A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added.		Eggplant A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name.
Empanada A Mexican or Spanish pastry generally filled with meat and vegetables, though dessert empanadas can be filled with fruit.		Emulsion A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation
En brochette To cook on a skewer		En chemise With their skin, generally referring to potatoes
En coquille Served in a shell		En Croute Food baked in a crust.
En tasse Served in a cup		English Pea This is the common garden pea, also called green pea.
Enoki A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D.		Epazote A pungent herb with a flavor similar to coriander. Epazote is usually found dried and is often added to beans to reduce gas.
Epicure A lover of food and wine		Epigramme An entree of two pieces of meat prepared differently but generally cooked and served together
Escallop To cut into thin slices or bake in a white sauce with a topping of crumbs		Escargot French word for Snail
Espagnole sauce A rich brown sauce of meat, vegetables, and seasoning		Essence An oily, concentrated extract from foods, used to flavor certain dishes.
Evaporated Milk A canned, unsweetened milk is homogenized milk from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains 1/2 percent or less.		Extract Concentrated flavors from various foods, usually derived from distillation or evaporation. Extracts, also called essences, may be solid or liquid.

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