Ingredients
What’s the difference between Manchego cheese and halloumi cheese? Do you know the best way to cook langoustines? And what about samphire – what even is it? In our Ingredients section, we explain every ingredient you’ll ever find on the shelves, and how to cook with each one.
72 articles
Cook's dictionary
Delicious. Podcast
Delicious. Video
Swiss chard
Swiss chard is a green leafy vegetable belonging to the beetroot family, with a crunchy stem that can be red, white or yellow in colour.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Couscous
Couscous is a versatile cereal made from semolina and water and is a popular alternative to rice and pasta. It's often used in salads and Middle-Eastern and North African cooking.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Langoustine
Also known as Dublin Bay prawn and Norway lobster, langoustine is a member of the lobster family and is naturally pink in colour.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Samphire
Samphire is a vibrant green vegetable, available in the summer months, that is very similar to asparagus and with a fresh, slightly salty flavour.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Cavolo nero
Cavolo nero originates from Tuscany and is also know as 'black kale' or 'Tuscan kale'. It's dark green colour makes it rich in iron whilst its thick leaves makes it a great addition to soups and casseroles.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Tamarind
Tamarind is a fruit, originating in Asia, with a sweet and tangy flavour and is used widely in dishes from India through to South East Asia.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Court bouillon
Court bouillon is a French liquor used for poaching fish and vegetables. The ingredients can vary but bouillons are usually fairly simple: water, wine or lemon, a bouquet garnet and salt.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Mascarpone
A rich and creamy Italian cheese made from cow’s cream. It can be used in sweet and savoury dishes alike and is most commonly known for its use in tiramisu.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Vanilla sugar
Vanilla sugar is made by leaving a split vanilla pod in a jar of sugar to infuse. It's a great way of using up a spent pod by making it go a little further!
Cook's dictionary
Delicious. Podcast
Delicious. Video
Concassé
Concassé comes from from the French word 'concasser', meaning to crush or grind. Tomato concassé, for example, is a tomato peeled and deseeded then finely chopped or diced.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Marinade
Marinades are a marvellous way of imparting extra flavour into meat, fish or vegetables, by leaving food to infuse with other flavours before cooking.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Jerusalem artichoke
The Jerusalem artichoke is pinkish in colour and looks like a large lump of root ginger. It’s actually a type of sunflower and its name derives from the Italian for sunflower, 'girasole'.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Manchego
This classic Spanish cheese is made from Manchega sheep's milk and must be aged for at least 60 days to be considered a proper manchego.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Amaretto
Amaretto is is a sweet almond-scented liqueur that is often used in Italian desserts or enjoyed as an after-dinner tipple.
Cook's dictionary
Delicious. Podcast
Delicious. Video
En papillote
The French term 'en papillote' means to wrap food in a parcel before baking in the oven. It helps seal in flavour, retain nutrition, and keeps everything moist as it cooks in its own steam.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Prosciutto
Prosciutto is an Italian dry-cured ham made from the hind leg of a pig. It has a sweet and salty flavour and is often served raw and thinly sliced.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Arborio rice
Arborio rice is a starchy rice, which takes its name from a village in the Piedmont region of north-west Italy. It's most commonly used in risottos because it absorbs more liquid than other varieties and has a creamy texture when cooked.
Cook's dictionary
Delicious. Podcast
Delicious. Video
En croûte
'En croûte' means, quite simply, ‘in a crust’. This French dish involves wrapping ingredients in a layer of pastry before baking in the oven.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Physalis
The yellowish round fruit is about the size of a cherry tomato, protected by a papery skin and is part of the nightshade family.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Palm sugar
Palm sugar is formed by taking the sap from the flowering stalks of a palm tree and boiling it down. It should have a crumbly texture
Cook's dictionary
Delicious. Podcast
Delicious. Video
Fricassée
Fricassée is – generally – a type of stew in which meat is cut up, braised and served in a creamy white sauce.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Pak choi
Pak choi, also known as Chinese chard, white cabbage and bok choy, is a member of the cabbage family and is often used in Chinese cooking.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Goji berries
Goji berries are grown in East Asia, are similar in size and texture to a raisin and taste like a cross between a cranberry and a cherry.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Persimmon
Persimmon, also know as Sharon fruit, looks a bit like a tomato, is yellowy-orange in colour and has a juicy, sweet pulp inside.
Cook's dictionary
Delicious. Podcast
Delicious. Video
What is gnocchi?
Gnocchi are small Italian dumplings made from potatoes and flour. To cook, simply boil in water for two or three minutes – they are done when they rise to the surface.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Bulgur wheat
Bulgur (or bulgar) is a cereal made with wheat – usually durum wheat – that’s widely used in Turkish and Middle Eastern cooking.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Quesadilla
Quesadillas are the Mexican version of a cheese toastie (it translates as ‘little cheesy thing’ in Spanish), but are made using tortillas instead of bread.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Borlotti beans
Borlotti beans are popular due to their sweet flavour, meaty texture and soothing creaminess. If you’re using the dried kind, soak for eight hours before simmering gently for an hour and a half.
Cook's dictionary
Delicious. Podcast
Delicious. Video
Kohlrabi
Kohlrabi is a member of the cabbage family and can be eaten raw or cooked. It has a subtle flavour and is appealingly tender when cooked.
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter