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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A French pastry made my separating the layers of pastry with a cream filling and topping with an icing
Navarin
A rich brown mutton stew garnished with turnips and carrots
Noir
French word for Black
Noisette
Small pieces of loin of lamb or pork, generally the eye of the chop, without the bone and fat, either broiled or sauteed
Non-Reactive Pan
A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Nougat
A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit. White nougat is made with beaten egg white.
Nutmeg
An aromatic spice with a sweet and spicy flavor. Nutmeg is a hard, oval seed about 1 inch long. It's available ground or whole.
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