We'd like to share with you our recommendations for the key items you should always have stocked in your pantry to make an authentic Italian pasta meal. Whether alone or in the company of family or friends, the Italian table is a daily celebration of the enjoyment and nourishment received from a deliciously prepared meal. Of course, the number-one rule of great Italian cuisine is "fresh is best."

Italians shop daily at local fresh markets, choosing farm-fresh, seasonal ingredients. The ingredients they choose in the morning are on their tables that evening, for meals that are bursting with flavor. We recommend keeping on hand fresh ingredients that follow the seasons and harvests—you'll love the authentic Italian flavor it brings to your meals.

Dry & Shelf-Stable Ingredients

Keep these simple staples on hand and you'll never be far from an authentic Italian meal.

Fresh, Refrigerated, and Frozen Ingredients

Part of what makes authentic Italian meals so delicious is the fresh, seasonal ingredients that Italians use in their cooking. Create an authentic Italian meal experience at home by choosing produce that is in season where you live.

• Parmigiano Reggiano cheese
• Pecorino Romano cheese
• Fresh mozzarella (buffalo milk)
• Ricotta
• Eggs
• Assorted proteins: Pancetta (use within to three to four days if sliced,or up to one month if whole), Italian sausage (can be frozen up to one month), shrimp (if not using right away, purchase uncooked, frozen shrimp)

• Assorted fresh vegetables: Asparagus, arugula, artichokes, broccoli, cabbage, carrots, cauliflower, celery, chard (leafy green) cherry tomatoes, eggplant, fava beans, fennel, garlic, leeks, mushrooms, sweet peppers, plum tomatoes, pumpkin, radicchio (red and green), red onions, white onions, scallions, spinach, tomatoes, zucchini

• Assorted fresh herbs: Basil, thyme, Italian parsley, marjoram
• Butter, unsalted
• Assorted fresh fruits: Apples, apricots, blackberries, blueberries, grapes, lemons, melons, oranges, peaches, pears, raspberries, strawberries, tangerines, watermelon

Basic Tools

Whether you are a novice or a gourmet enthusiast, there are some kitchen tools that are essential for making authentic Italian meals. Start by stocking your kitchen with the basics:

• Pepper mill
• Cheese grater
• Chef's knife – stainless steel blades are preferred
• Paring knife
• Vegetable peeler
• An assortment of ladles, wooden spoons, spatulas, tongs, wire whisks
• Pasta fork
• Cutting boards – remember to use separate boards for vegetables and meats
• Measuring cups and spoons (for both dry and wet measures)
• Skimmer
• Mortar & pestle
• Lasagne pan (ceramic or glass Pyrex) – 13" x 9" x 2-3"
• Colander
• Saute pan – 12" lined copper is the best, but expensive; better choices include stainless steel wrapped aluminum or high-quality nonstick with a long handle
• Stockpot – 8 quart, we recommend stainless steel with sturdy handles
• OPTIONAL ADDITIONS: kitchen scale, 2-quart saucepan, stainless steel with a thick, heavy bottom

The Details

Once you have all of the basics covered, explore a few of these time-saving tools.

Chopping Boards

Bread Board

Usually made of wood, a bread board has channels around its perimeter to collect crumbs. Some boards have two parts: a removable, slotted tray and a board beneath it to catch excess crumbs. Boards with a small channel near the edges are often used to collect gravy when cutting meat roasts.

Cheese Board

A cheese board usually has a marble surface on which to cut the cheese and a wooden part to serve the cheese slices. These convenient boards often have a wire cutter built in to ensure smooth cheese slices.

Marble Chopping Board

A marble chopping board is perfect for cutting meat, cured meats, and vegetables.

Plastic Chopping Board

Many types of plastic materials, such as polypropylene, are used for cutting boards because they are sanitary, durable, and highly resistant to heat and scratches. Since plastic has a high concentration of molecules, food residues do not stick to its smooth surface, which has no holes or irregularities where bacteria can settle. It is becoming increasingly commonplace to choose different colored boards for different types of foods to prevent cross-contamination: yellow for poultry, green for produce, and red for raw meat, etc.

Wood Chopping Board

Wood chopping boards have evolved from a thick, heavy block of wood that butchers used to prepare cuts of meat to lightweight boards that easily can be moved around the kitchen. Today, the majority of chopping boards used in the home are made from wood. Wood boards usually are made from thick blocks and stumps, which are more resistant than plastic and are used for pieces of meat that require a certain amount of force.

Colanders and Skimmers

Colander

This versatile, everyday utensil—a bowl with feet and draining holes—has remained relatively unchanged throughout time. For the most part, the metal enamel type has been replaced by stainless steel and heat-resistant plastic versions. A colander, used for draining pasta should have equally distributed holes no larger than the size of a pea almost up to the rim.

Skimmer

This type of flat ladle, which is pierced with holes, is used to remove foam, scum, or grease from the surface of a liquid, or remove pasta, such as ravioli or gnocchi from boiling water. Close cousins of skimmers, metal wire strainer ladles have a more concave shape to fish out small fried objects from boiling oil.

Strainer

Sieves and strainers are used to filter small quantities and to sieve powdered foods (e.g., flour). Nylon is the preferred material for filtering acidic liquids such as lemon juice. Due to its characteristic cone shape, a chinois will strain anything from a disastrously lumpy béchamel sauce to a velvety sauce.

Electric Mixers

Beater

The beater, or handheld mixer, is really an electric whisk. It's ideal for small quantities and allows greater flexibility in the positioning of the whisk, which can be changed quickly.

Blender

A glass blender is used to prepare small quantities of liquid and semi-liquid foods (as well as crushed ice); an immersion blender is particularly useful for whisking soups and sauces directly in the pot.

Centrifugal Mixer

The centrifugal mixer often is used to make healthy vegetarian recipes, such as fruit or vegetable juice. After fruit and vegetables are reduced, the centrifugal force ensures that the juice is separated from the pulp, which is strained into a receptacle. The end result is clear, pure juice.

Stand Mixer

This multifunction device is more powerful than a hand mixer and has the additional benefit of being hands free. Stand mixers offer a variety of attachments including beaters for mixing all types of batters, dough hooks for kneading heavy dough, and whisks for whipping lighter batters.

Kitchen Thermometers

Dial Thermometer

A food thermometer can prove to be very useful in today's kitchen, helping cooks avoid over- or undercooking dishes and thus, ensuring full-flavored food. Dial thermometers, which measure temperature within five seconds, are sold by most kitchen-supply stores and grocery stores. They cover different temperature ranges, which are indicated on a dial at the top of a long metal rod. Dial thermometers can stand up to oven temperatures and are perfect for large roasts and poultry. Smaller dial thermometers that offer an immediate temperature measurement are not made to withstand oven temperatures, but to check the temperature of foods once they are cooked.

Digital Thermometer

Digital thermometers can be purchased in kitchen-supply stores or larger grocery stores. They feature a small readout screen that shows temperature at the top of a long metal rod. Like dial thermometers, these battery-operated food thermometers are capable of measuring temperatures in about five seconds. To check the temperature once cooking time has elapsed, they must be inserted into the food. Located at the tip of the probe, the sensor is perfect for measuring the temperature of thin items, like hamburger patties and chicken breasts. These thermometers are not designed to withstand oven temperatures and should not be immersed in water.

Knives

Boning Knife

This fairly "technical" knife, which always must be kept sharp, has a characteristic non-rigid and elastic blade that makes it ideal for trimming meat from the bone or separating the skin from the flesh of fish.

Chef's Knife

The jack-of-all-blades, this knife can be used for almost any purpose with the exception of "fine work" (e.g., peeling). It is used to cut and slice meat, cut vegetables into strips and cubes, and grind and crush garlic, among other applications. The most popular sizes for domestic use range from 4 to 12 inches.

Cleaver

The heaviest knife, a cleaver has a wide blade (at least 6 inches), which is rectangular in shape and fairly heavy. It is used to cut bones or legs of meat as well as leeks and small onions.

Mezzaluna

This crescent-shaped knife with a handle on either side makes mincing and fine chopping much easier.

Paring Knife

This all-purpose knife (3-4 inches) is used for peeling fruit and vegetables, as well as slicing and other jobs for which long-bladed knives would be too cumbersome.

Serrated Knife

This knife can cut bread with its long blade, but it also is very useful for cutting up hard foods such as Parmigiano cheese.

Stainless Steel Knives

The most widely used types of knives are those with a stainless steel blade, which have a treated wooden or plastic handle and are dishwasher safe. Modern Japanese knives have extremely sharp ceramic blades that do not lose their edge or absorb smells.

Utility Knife

A cross between a paring knife and a chef's knife, this all-purpose knife is designed for a variety of everyday tasks. It usually has a 6-inch blade.

Ladles and Spatulas

Sauce Ladle

Once made of copper, ladles in today's kitchens are usually stainless steel. They mainly are used for transferring liquid or semi-liquid foods from one receptacle to another. Characterized by a long handle with a hook at one end and a semi-spherical bowl at the other, the classic shape of ladles changes in size and dimension depending on use.

Soup Ladle

Ideal for serving both thin and thick soups, the soup ladle has a 6-ounce bowl characterized by a rounded edge that doesn't need to be drained.

Spatula

Gourmets and professional cooks prefer to use spatulas over spoons because they are so versatile and food does not stick to them. Spatulas can remove portions of food quickly and there is no risk of damage to saucepans with a nonstick base.

Wok Ladle

With its shallow, wide bowl, the wok ladle is suitable for stirring and mixing foods as they cook, while its long handle allows you to keep your distance from the heat source.

Cookware Materials

Aluminum

Easily the lightest and most convenient metal to use in cooking, aluminum conducts heat well. However, aluminum tools are not ideal because they lose their shape easily, tend to blacken, and give foods a metallic taste. Anodized aluminum models have resolved the blackening problem and are much more resistant. Aluminum utensils should not be cleaned with abrasive materials and should not be put in the dishwasher.

Cast Iron

The best heat conductor and accumulator, cast iron is the best choice for dishes that require extended cooking times on low heat. Due to its heavy weight, cast iron may be difficult to manage in everyday situations. Cast iron cookware should be washed with hot water and soap, without using abrasive materials; stubborn stains can be removed with soaking. If the cast iron is not seasoned it may rust; follow the manufacturer's instructions.

Copper

Copper conducts heat quickly and efficiently and has a practically limitless lifespan. Unless coated, copper pans tend to discolor and react with the flavor of some foods if left in contact too long. Copper pans should be washed with hot water and detergent, without using abrasive materials; if there are any stubborn spots the pan can be left to soak.

Earthenware

Like cast iron, earthenware is a suitable material for slow cooking and for the oven because it transmits and accumulates heat well. Although it does not interact with the food, earthenware is affected by rapid changes in temperature and has a tendency to split. Before using earthenware pots for the first time, leave them to soak overnight or, if possible, for a whole day. They can be washed in water and detergent but should not be rubbed with abrasive materials. If possible, avoid dishwashers.

Porcelain

Although delicate, difficult to handle, and often short-lived, porcelain pans retain heat well and are attractive and easy to clean.

Stainless Steel

Stainless steel is perhaps the most widespread material for pans. Nickel and chrome, which do not affect conductivity, are responsible for its versatility and durability. Stainless steel pans can be washed in hot water and detergent or left to soak if there are any stubborn residues. In more serious cases, they can be wiped with stainless steel wool.

Heat-Resistant Glass

Better known as Pyrex, heat-resistant glass is hygienic and easy to clean. Usually used for cooking in the oven, Pyrex dishes should not come into direct contact with flames.

Pots & Pans

Braising Pan

The goal of braising is to have the ingredients (such as stews, lamb shanks, or chunks of beef) slowly cook in their own juices. This pan usually has a heavy weight and a heavy lid, both of which help contain heat. A good choice is an oval pan with steep sides.

Casserole

A round pot, usually made of ceramic or stainless steel, with a lid. Ranges from 2-1/2 to 12 quarts and is useful for baked pasta dishes, such as lasagne and other casseroles.

Dutch Oven

A cross between a braising pan and a casserole, this is generally a round, heavy pot, designed for slow cooking. It is often made of enamel-coated cast iron or stainless steel and can be used on the stovetop or in the oven. Great for soups, stews, and risotto.

Pasta Pot

This large pot (4 gallon or 16 liter) is specifically designed to boil pasta and is also good for making soup. The pot comes with an inner strainer insert that allows you to remove the pasta after cooking without having to transfer the boiling pot to the sink.

Pressure Cooker

Usually made from stainless steel, pressure cookers save time and energy. The secret to pressure cookers lies in a hermetically sealed cover, which is equipped with a steam regulation valve (as well as a second, safety valve) to allow for rapid cooking (cooking times will be decreased).

Roasting Pan

A heavyweight, usually rectangular pan for roasting chicken, turkey, beef, pork, lamb, or veal. A good pan will allow even cooking and browning of a roast. Choose one with a good-quality V-shaped rack.

Saucepan

A good saucepan is essential for preparing authentic Italian meals. Typically saucepans are fairly deep, straight-sided, or conical pans, which are equipped with a long, straight handle to ensure that you are a safe distance from the heat source and stay relatively cool while cooking. Saucepans should be made of materials that are excellent heat conductors. Copper-lined pans, although expensive, are the best because they help ensure foods will not scorch. Other good choices include aluminum or stainless steel with a heavy bottom made of aluminum or copper. It is best to have a range of at least three saucepans in three different sizes. Lids are useful, but often not necessary.

Skillet or Frying Pan

A shallow, usually round pan that ranges from 6 to 14 inches in diameter. The sides of the pan flare out, which make it easy to turn or toss ingredients with a spatula or wooden spoon. The skillet's bottom should be thick so that heat spreads evenly and foods cook at the same rate. A skillet is ideal for preparing pasta sauces to which cooked pasta is added and tossed. It is also good for searing or browning food quickly (such as garlic or onions in hot oil). Choose a pan that is not too heavy to lift or move around, with a long handle that stays cool.

Stockpot

A 4- to 6-quart capacity stockpot is ideal for cooking pasta. A colander insert for the stockpot to strain the pasta is also useful. A good stockpot should have a heavy, thick bottom and secure handles that are solidly attached or riveted to the sides of the pot. The best choices for stockpots include those made from stainless steel with an aluminum core or with an aluminum disc on the bottom or an anodized aluminum pot.

Whisks

Traditional Bulb Whisk

The secret to making the best omelet lies in the beating of the egg. The fact that air is a basic ingredient in more than one dish explains the importance of the whisk, an often-neglected and often-overlooked utensil. The bulb whisk is ideal for light foods, because it incorporates a larger quantity of air, while whisks for sauces and dough are characterized by stronger and thicker wires.

Flat and Spiral Whisks

Flat whisks are used to beat small quantities of foods and mix delicate ingredients, such as aromatic herbs. The spiral version is ideal for tall, thin containers, whereas the flat spiral allows you to prepare the ultimate scrambled eggs.

Other Tools

Egg Slicer

Slicing an egg with a knife results in different size slices and crumbled yolk. The metal strips on the frame of this beloved kitchen utensil ensure perfect results every time.

Cheese Slicer

A cheese slicer is ideal for preparing the cheese that will embellish a hot bowl of pasta (e.g., Fontina, Asiago, etc.). The spatula version allows you to serve the portion directly onto the dish; the wire version allows you to cut the cheese to whatever thickness you want.

Lemon Zester

Easier than a vegetable knife, a lemon zester skillfully pares zest from citrus fruit and leaves the bitter, white pith behind.

Mandolin

Vegetables are placed between the double blades of this small, mandolin-shaped piece of equipment to obtain slices of a desired thickness. Nearly every model has a guard to lock the food in place to protect the fingers. Easy-to-clean plastic models are preferred, but wood and steel options also are available.

Pizza Cutter

The practical little wheel of the pizza cutter makes it ideal for cutting pizza into slices. Better than any knife, it doesn't run the risk of damaging work surfaces.

Potato Cutter

This very practical piece of equipment allows you to julienne potatoes and other vegetables perfectly with a single blow of the hand and with minimum waste. By pushing down on the handle, the vegetable passes through a cutting grill, creating a delicate slice.

Vegetable Peeler

These utensils have replaced knives for specific and time-consuming food preparation, such as peeling, slicing, or zesting.

Glossary of Italian Foods

Amatriciana (Amatriciana)

A classic Italian pasta sauce, made with sautéed cured meat such as pancetta or smoky-flavored bacon. Its origins trace to Amatrice, Italy, near Rome, where in ancient times the shepherds would make this savory sauce by sautéing diced, dried pork jowls.

Anchovy Filets (Acciuga)

Small silvery fish; true anchovies come only from the Mediterranean and southern European country coastlines. Sold in cans, flat or rolled as fillets, salt-cured and in oil. Cans may be stored at room temperature for one year; opened, they will last in the refrigerator for two months if sealed airtight and covered with oil. Soak in cool water for 30 minutes to remove saltiness.

Artichoke Hearts (Cuore di Carciofo)

The large, edible flower bud of the artichoke plant was first grown in Sicily. There are approximately 90 different varieties of artichokes grown in Italy; some are found only regionally and others are found nationwide. In the United States, artichokes are grown almost exclusively in California. The artichoke heart is the tightly packed leaves that form the base of the bud. Its outer leaves are pale green colored, while the inner leaves are a grey-green color. This tasty, Mediterranean plant may be boiled, steamed, microwaved, or sautéed. Avoid buying artichokes with heavy brown discoloration on the leaves; this indicates that the artichoke is past its prime. Store artichokes unwashed in a plastic bag in the refrigerator for up to four days. It is best to use artichokes the day they are purchased since they can dehydrate quickly.

Arugula (Rucola)

Slightly bitter, aromatic salad green, arugula has a peppery mustard taste and contains a rich source of vitamins A and C. It is sold fresh in bunches; purchase ones that have bright green leaves. Wash thoroughly before using. Arugula will keep refrigerated for only two days wrapped tightly in plastic.

Asiago Cheese (Formaggio Asiago)

A whole, semi-cooked cow's milk cheese typical of Veneto and Trentino in Northern Italy. It is yellow in color, has a glossy rind and a mild nutty flavor, which intensifies with aging. Suitable for grating when aged over one year. Asiago cheese is certified by the Italian Consortium designated to protect the quality and origin of Asiago cheese.

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Balsamic Vinegar (Aceto Balsamico)

An aromatic, pleasantly sweet yet tart, dark, thick vinegar made from select grapes aged in wooden barrels. Traditional balsamic vinegar is aged for a period of 12 to 25 years, although younger varieties do exist. The oldest balsamic vinegar is reserved for drizzling over fresh fruit or sipping on special occasions. Since the Middle Ages, Modena, Italy has been known for its outstanding balsamic vinegars. Due to the high acidity of vinegar, it is self-preserving and does not need to be refrigerated. Balsamic vinegar is best stored airtight in a cool, dark place at room temperature. Available online at www.academiabarilla.com.

Basil (Basilico)

Basil is an aromatic herb that is key in Mediterranean cooking. Fresh basil has a distinctive taste that resembles licorice and cloves. There are many varieties of the basil plant; it is sold fresh year round. Select fresh basil with bright green, evenly colored leaves that show no signs of wilting. Store basil in the refrigerator wrapped loosely in damp paper towels and placed in a plastic bag for up to four days. Dried basil, although it has little resemblance to fresh basil, can be found in the spice section of supermarkets and has a six-month shelf life.

Bay Scallops (Canestrelli)

The tender, delicate, sweet muscle of small scallops found along the bays and estuaries of the United States. Bay scallops are served in a variety of ways including sautéed, broiled, and fried. Fresh scallops have a sweet smell and range in color from pale beige to creamy pink. They are usually sold shucked and should be stored in the refrigerator for up to two days. Frozen bay scallops are available year round.

Beef Stock (Brodo di Manzo)

The liquid derived from simmering meat or meat bones in water with various herbs, also known as broth. Homemade stock can be stored in the refrigerator or frozen. Using fresh ingredients to make beef stock creates the freshest and most interesting flavored beef stock. Ready-made beef stock is available in supermarkets canned, frozen, or in concentrated forms. Ready-made stocks are usually saltier and have higher fat contents than homemade stock. Low-salt and fat-free versions are available.

Bell Peppers (Peperoni)

Bell peppers are found in various colors and flavors that are determined by the kind of pepper plant and the stage of ripeness when picked. Bell peppers create colorful, flavorful fresh meals. They are available year round and should have firm, unwrinkled skins when selected. Choose peppers that are firm, glossy, and well shaped. Select ones heavy for their size, with firm green stems. Avoid peppers that have soft spots, cracks, or sunken areas. Store bell peppers up to 10 days in the vegetable drawer of your refrigerator, unwashed, in a plastic bag. Wash peppers before using; some may have been waxed so be sure to scrub well without damaging the outer skin.

Buffalo-Milk Mozzarella Cheese (Mozzarella di Bufala)

Buffalo mozzarella from the Campania region of Italy is the most prized of the fresh mozzarella cheeses. This hand-stretched cheese, packaged in water, has a mild, creamy taste. Buffalo mozzarella made in the United States, unless otherwise stated, is made from a combination of water buffalo milk and cow's milk. It is pure white in color and should be purchased as fresh as possible. Buffalo-milk mozzarella is very perishable and should be used soon after purchasing.

Button Mushrooms (Funghi)

A mild-flavored, small cultivated mushroom. Select firm, plump mushrooms that are not bruised or slimy. Store unwashed in the refrigerator in a paper bag or wrapped in paper towels; do not store in plastic. Good-quality mushrooms have smooth, firm caps and closed gills (the area under the cap). Avoid wet, brown, or bruised mushrooms.

Butternut Squash (Zucca)

A popular winter squash with an elongated shape. It is tan colored on the outside and bright orange on the inside. Butternut squash has a sweet flavor and is also known as pumpkin squash. Purchase squash that is cream to yellow in color, has a hard, smooth rind, and is heavy for its size. Avoid squash with bruises or soft spots.

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Calamari (Calamari)

Squid prepared as a food. Fresh squid should be refrigerated for no more than one to two days in an airtight container.

Cannellini Beans (Fagiolini Bianchi)

White, Italian kidney beans with a smooth texture and a nutty flavor.

Capers (Capperi)

Unopened flower buds from the caper bush. Capers have a pungent flavor and are used as a seasoning. Capers are picked fresh, sun dried and preserved in either a vinegar or salt brine. Fresh capers are not used for cooking since their salty-sour taste develops only after curing. The capers preserved in salt should be rinsed before using to remove excess salt.

Carbonara (Carbonara)

Carbonara is a traditional Roman sauce made with cream, garlic, bacon, and eggs; typically served over pasta.

Cayenne Pepper (Pepe di Caienna)

The hot, pungent powder made from grinding several varieties of chili peppers; also referred to as red pepper.

Chanterelle Mushrooms (Gallinaccio)

A trumpet-shaped, smooth cap mushroom that is yellow in color, has a pleasant aroma and a subtle flavor. Wild Chanterelle mushrooms are gathered from June to October. Some cultivation of Chanterelles has been done recently, but this is not yet widespread. Avoid wet, dark-colored mushrooms or any that have spots of mold. Refrigerate unwashed in a paper bag for up to three days.

Chickpeas (Ceci)

A large, round, white, marble-sized legume that comes from the seed of the chickpea plant. Chickpeas have a mild flavor and contain large amounts of protein. They are available year round fresh, dried, or canned. Also called garbanzo beans. When purchasing dried chickpeas, look for a uniform size, even color, and check for insect damage. Avoid chickpeas that are cracked or broken.

Chicory (Cicoria)

A family of leafy vegetables including endive and escarole that are often used interchangeably. Belgian endive is the most common chicory. Select chicory with smooth, firm spears that are closed with no browning at the edges. Store in a plastic bag in refrigerator for up to five days.

Chives (Erba Cipollina)

Fragrant herb related to the onion and leek family. Chives have long, slender, hollow leaves and should have a bright green color. Chives have a mild onion flavor that is used as a seasoning and as a garnish. Chives are available fresh year round, but may be purchased dried or frozen.

Clam Juice (Sugo di Vongole)

The strained liquid of shucked clams. Sold bottled, is often used as a cooking liquid for seafood dishes and as a fish stock substitute.

Clams, Littleneck (Vongole)

Hard shelled clams less than two inches in diameter. Clams are sold fresh in the shell, frozen shucked, or canned. When purchasing fresh clams, make sure the shell is closed tightly; discard opened clams. Live clams can be stored for two days in the refrigerator, while shucked clams can be stored up to four days.

Crabmeat, Lump (Granchio)

Cooked, ready to eat, whole, or broken pieces of meat from the body of a crab. Lump crabmeat should smell sweet with a mild aroma that smells of the sea. Avoid crabmeat with a strong fishy odor. Shellfish are highly perishable and should be used within 24 hours of purchase.

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Eggplant (Melanzana)

An egg-shaped fruit (although commonly referred to as a vegetable) with a smooth, glossy, dark purple outer skin. Italian or baby eggplant is a smaller version of the common large variety found in the United States. Italian eggplant has a more delicate skin and flesh. All eggplant is suitable for baking, grilling, pan-frying, deep frying, or broiling. Very perishable and becomes bitter with age.

English Peas (Piselli)

Also known as the common garden pea or green peas, grown to be eaten fresh. Sweet in flavor and crisp when fresh. Remove from their pods before using. Store in refrigerator two to three days in their pods and keep in a plastic bag. Peas are available fresh, frozen, or canned.

Escarole (Indivia)

A variety of endive that is mild in flavor, has irregular shaped broad leaves with frilled edges. Escarole is used commonly in salads and is generally available year round. Avoid escarole that is discolored or has insect damage. Store tightly wrapped in the refrigerator up to three days.

Extra Virgin Olive Oil (Olio d'Oliva Extra Vergine)

Extra virgin olive oil is one of the oldest culinary oils and is a significant ingredient in the Mediterranean diet. The terms extra virgin refer to a cold-pressed oil made from the first pressing of green olives, usually harvested the day before. The finest-quality extra virgin olive oil has less than 1 percent acidity and is processed without heat or solvents. Colors range from golden to deep green and in general, the deeper the color the more intense the flavor. Each variety of olives from the different regions of Italy produces a distinctive olive oil with a definitive taste, aroma, and look. In Italy, the quality of extra virgin olive oil is controlled by specific standards of classifications defined by the Consortium of Oil. In order to carry the distinguished designation provided by the Consortium, each producer of oil must pass a certification standard that controls the oil's origin. Extra virgin olive oil should be stored in a cool place away from heat and light. Its shelf life is dependent on how it has been stored, ranging from 12 to 24 months. Available online at www.academiabarilla.com.

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Fava Beans (Fave)

Legume that is grown throughout Italy. Although fava beans more resemble a lima bean, they are a member of the pea family. Fava beans are sometimes called a broad bean. Available dried, canned, and infrequently fresh. Fresh fava beans have a tough outer skin that should be removed before cooking.

Fennel Bulb (Finocchio)

The bulbous base of the aromatic fennel plant grown throughout the Mediterranean. Fennel resembles a head of celery with a bulb at the bottom. It has a sweet, delicate licorice or anise flavor and is used raw or cooked as a flavoring or an accompaniment to fish, meat, or vegetables. In Italy, raw fennel with lemon juice and olive oil is a popular antipasto dish.

Fennel Seeds (Semi di Finocchio)

Fennel seeds come from the common fennel variety plant and are available whole or ground. These are widely used in Italian cooking to flavor sweet and savory dishes such as stews and sausages. Their taste and aroma are similar to anise, but not as sweet.

Fish Stock (Brodo di Pesce)

A liquid made from simmering unused portions of fish or shellfish in a large pot of water. Fish stock is used for the preparation of fish sauces or fish soups. Good-quality fish stock can be purchased, but is expensive. Freshly made stock may be stored in the refrigerator up to three days or it may be frozen and used within one month.

Fontina Cheese (Formaggio Fontina)

A semi-soft, creamy cow's milk cheese. It has a mild flavor and is excellent for melting in cream sauces or used in fillings. Fontina has a pale yellow color with a golden brown outer rind. Fontina is best known as a table cheese in Italy, but is a great cooking cheese since it melts so evenly. Best used within two weeks of purchase, but will last for up to 45 days in the refrigerator. Look for Fontina that has a uniform color, with a firm, uncracked rind. Be sure it is not too crumbly or dry.

Formaggio (Formaggio)

The Italian word for cheese. Over 450 types of Italian cheeses exist that are used either for grating, cooking, or serving at the table. In Italy, the cheese course is always served before fruit and desserts. Available online at www.academiabarilla.com.

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Garbanzo Beans (Ceci)

See Chickpeas; both terms refer to the same legume. Spanish-speaking countries refer to these legumes as Garbanzo beans.

Gorgonzola Cheese (Formaggio Gorgonzola)

A blue-veined, semi-soft cow's milk cheese that ripens in two to three months. Has a rich, creamy yet tangy-peppery flavor and is ivory colored with blue-green veins running throughout. These veins are produced by pricking the cheese with long metal needles, which exposes the cheese to air and subsequently forms mold. This cheese dates back to the 9th century when it was originally made and then aged in caves surrounding the village of Gorgonzola near Milan, Italy. Store Gorgonzola in the refrigerator wrapped in foil to keep it moist. Carefully wrapped, it will keep for several weeks. Avoid cheese that has dry, cracked edges, an uneven texture, and unpleasant or "off" odors. Since 1970, the production of Gorgonzola cheese in Italy has been controlled by the Consortium for the Production of Gorgonzola cheese. Only the milk from herds bred in two Italian regions (Piedmont and Lombardy) may be used in the production of authentic Italian Gorgonzola. The rigorous standards of this consortium dictate the designation of origin of Gorgonzola cheese, thus guaranteeing its high quality.

Grana Padano Cheese (Formaggio Grana Padano)

A semi-fat, hard cheese that is matured slowly over a period of 16 months to over two years. Grana means grainy in Italian and describes the appearance of the cheese. Its taste is fragrantly sweet and is used commonly for table cheese or grating cheese. When purchasing, look for the four-leaf clover chiseled into the rind. This symbol guarantees that the product has been certified by the Grana Padano Consortium and that it is genuine Italian Grana Padano. Store this cheese wrapped in foil in the refrigerator at around 40° F.

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Haricot Verts (Fagiolini)

French bean variety that produces small, slender green beans. Purchase crisp, bright-colored beans that are free from signs of decay; avoid those with rust spots or scars. Use within one to two days of purchase.

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Italian Parsley (Prezzemolo)

A strong-flavored, flat-leafed fresh parsley commonly used as a garnish or flavoring. Whenever possible, purchase fresh parsley over dried. Look for parsley that is fresh, crisp, and a deep-green color. Avoid parsley that has wilted yellow leaves; this indicates it is either over-mature or damaged. Store parsley in a perforated plastic bag in the refrigerator.

Italian Sausage (Salsicca)

Traditionally made with pork and flavored with garlic and fennel or anise seed. Italian sausage is available in hot (with added red pepper flakes) or sweet varieties. Refrigerate or freeze within one to two days of purchase.

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Kalamata Olives (Olive Greche)

A dark, eggplant-colored olive usually ½ inch to 1 inch long. Packed in olive oil or vinegar and has a rich and fruity taste. May be purchased with or without pits.

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Langoustino (Scampi)

Small, slender-bodied, lobster-like crustacean caught in European waters. The tail meat is firm in texture and has a mild, slightly sweet flavor. Fresh langoustinos are highly perishable so it is best to serve them the same day as purchased. Like most shellfish, langoustinos will most likely have been frozen prior to purchase.

Leeks (Porri)

Related to the onion family and used similarly for flavoring in food preparations. Leeks have a thick, cylinder-shaped stalk without a bulb and have a mild onion flavor and fragrance. Leeks may be baked, broiled, braised, sautéed, or microwaved. They are frequently served as a side vegetable. Purchase leeks that are fresh-looking with clean white bottoms and crisp green tops. Leeks may be purchased year round; small to medium ones are the most tender. Store unwashed in a loose-fitting plastic bag in the refrigerator.

Lentils (Lenticchie)

Flat, round, dried seeds of a legume that are rich in protein and carbohydrates, as well as a significant source of riboflavin. Fast cooking and commonly used in soups, stews, and purees. Lentils are traditionally served throughout Italy on New Year's Eve because they are considered to bring good luck.

Lima Beans (Fagiolini di Lima)

Flat, edible seed of the bush bean plant. Pale-green color; seed should be removed from pod before eating. Lima beans, also called butter beans, are available dried, frozen, or canned year round. Lima beans are not commonly found fresh in local markets.

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Madeira (Madera)

A distinctive, fortified (to which brandy is added), amber-colored wine. Used as a dessert wine; originated from the Portuguese island of Madeira.

Marjoram (Maggiorana)

A fragrant, aromatic herb that comes from the mint family. Often used interchangeably with oregano, but has a milder, sweeter flavor. Marjoram is used to flavor meats, sauces, and vegetables. Found fresh throughout the Mediterranean and available fresh in some United States markets. Most often available dried. If purchased fresh, look for a bunch that is not wilted and store fresh stems in water (as you would flowers). Fresh marjoram will keep up to one week.

Mascarpone (Mascarpone)

A rich, sweet, double or triple fat, fresh cow's milk cheese. Milky-white in color and has the odor of milk and cream. Spreads easily and is similar in texture to stiff whipped cream. Used to make pastry fillings and Tiramisu or served simply topped with fresh fruit. In the United States mascarpone is from either Vermont or Wisconsin; in Italy it is from the Lombardy region. Use within a few days of purchase.

Mint (Menta)

A sweet-smelling, refreshing herb used to flavor foods. Available fresh, dried, or as an extract. Mint grows wild all over the world and is cultivated in the United States. It is most plentiful during the summer months. Store with their stems down in a cup of water for up to one week.

Mirepoix (Mirepoix)

Roughly cut onion, carrots, and celery used for flavoring sauces or soups.

Monkfish (Coda di Rospo)

An ugly-looking saltwater fish with a huge head and a very large tail. The tail is cut into fillets and often referred to as "poor man's lobster" for its firm texture and similar taste. Suitable for sautéing, baking, and poaching. Smell is an indicator of freshness and fresh monkfish should not have a strong fishy odor. Store monkfish in the refrigerator wrapped and placed in a baking dish filled with ice.

Mozzarella (Mozzarella)

A delicate, mild-flavored cheese made from whole or part skim cow's milk. It has a semi-soft, elastic texture that melts easily and is well suited for use in cooking. Mozzarella has a creamy white color and is factory produced throughout the United States.

Mussel (Cozza)

A saltwater shellfish that has a bluish black shell and is a pearly color on the inside. Delicately flavored, often served steamed, broiled, or baked. Mussels are live when purchased; purchase only ones that are tightly closed. Never purchase mussels that are chipped, broken, damaged, or opened. Remove store wrapping at home so that the mussels may breathe, otherwise mussels may die before they are cooked.

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Nutmeg (Noce Moscata)

The seed of the nutmeg tree that is grated and used as a spice in sweet and savory dishes. Nutmeg is sold ground or whole. Grind whole fresh nutmeg with a nutmeg grinder or grater. Whole nutmegs are oval and look like a piece of wood. Their flavor is strong and sweet.

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Oregano (Origano)

A Mediterranean herb that is related to marjoram, yet stronger in flavor and aroma. A member of the mint family, it goes well with tomato-based dishes, meats, fish, and pasta. Choose fresh oregano with bright-green bunches showing no signs of wilting or yellowing. Refrigerate fresh oregano up to three days in a plastic bag. Dried oregano is available year round; store in a cool, dry place for approximately six months.

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Pancetta (Pancetta)

A dry cured (not smoked) Italian bacon. Sweet, flavorful, and not too salty. Does not taste fatty and is served thinly sliced or used to flavor sauces, pasta dishes, meats, and vegetables. Pancetta is available at butcher shops or specialty markets. Store pancetta wrapped tightly and use within three weeks of purchase. May be frozen for up to six months.

Parmigiano Reggiano Cheese (Parmigiano Reggiano)

A classical and prestigious Parmesan cheese from Italy. It is made from cow's milk that is aged naturally for 18 to 36 months. It has a delicate, invitingly fragrant aroma and ranges from a pale cream color to a deep yellow, straw color. No preservatives, colorings, or others additives are used. Parmigiano Reggiano has a rich, yet slightly salty taste and grainy texture. Parmigiano Reggiano is made in 80-pound wheels and is traditionally used for grating or served in chunks as a table cheese. In Italy, the trademark Parmigiano Reggiano is protected by specific laws exclusively reserved for cheese produced in a precise region of Italy. This region is between Parma and the Reggio Emilia provinces. Rigorous standards, also established by Italian laws, determine the methods used in the production of this regional cheese. The Italian Consortium of Parmigiano Reggiano cheese is the official society that protects the quality of this cheese and certifies it by the unmistakable "Parmigiano Reggiano" stamp that is engraved with little dots on the rind of each wheel of cheese. Available online at www.academiabarilla.com.

Pecorino Cheese (Formaggio Pecorino)

In Italy, cheese made from sheep's milk and aged is referred to as pecorino. Pecorino cheeses originated on the islands of Sardinia and Sicily in Italy. These cheeses are mild tasting when they are young and develop a sharp flavor and hard, granular texture as they age. Pecorino cheeses range in color from white to pale yellow. Used most commonly as a grating cheese, but also makes a good table cheese. Wrap pecorino cheese in heavy paper and store in the bottom of the refrigerator. Unaged pecorino will keep two to four weeks and aged pecorino will last indefinitely. Available online at www.academiabarilla.com.

Pecorino Romano Cheese (Formaggio Pecorino Romano)

A strong, sharp-flavored sheep's milk cheese. It is a hard cheese that is best suited for grating due to its strong flavor. Pecorino Romano is saltier and firmer than other pecorino cheeses. It is made in a large cylinder shape and has a hard yellow rind with a whitish-yellow interior. It is often used interchangeably in recipes that call for Parmesan cheese. The term Romano doesn't refer to the location of this cheese's production, but rather to the Romans who began making it 2,000 years ago. In Italy, there is a Consortium of Pecorino Romano Cheese that regulates its production with a rigorous set of quality standards. It is only when these standards are met that the cheese will receive its seal of approval. Store Pecorino Romano cheese wrapped tightly in foil in the refrigerator.

Pepperoni (Salamino Piccante)

An Italian air-dried sausage made with beef and pork; highly seasoned with black and red pepper, sliced very thin, and often used as an appetizer or topping on pizza.

Pesto (Pesto)

This is a classic uncooked sauce that originated in Genoa, Italy. Genovese Pesto is made with finely chopped fresh basil, olive oil, grated cheese (Pecorino or Parmesan), and pine nuts, but pesto may be made from a variety of green leafy herbs or vegetables (such as parsley or spinach). Most often served on pasta. Pesto may be purchased prepared in jars or made fresh at home.

Porcini Mushrooms (Funghi Porcini)

Prized mushrooms that grow wild in Italy. Have an earthy, woody taste. These are sold fresh or dried; avoid moist, discolored, or bruised mushrooms. Their color ranges from beige to yellow to dark brown. Porcini mushrooms have large umbrella-shaped caps and are meaty in texture. Although rarely found in the United States fresh, purchase fresh porcinis with firm stems and a rich, woodsy aroma. Porcinis spoil quickly and should be eaten within one to two days of purchase. Dried porcini mushrooms have a shelf life of one year.

Prosciutto di Parma (Prosciutto di Parma)

A very high-quality, salted, air-cured ham made from select livestock raised in Parma, Italy. Aged at least 18 months, its taste is sweet and balanced due to optimum fat and salt content. Typically served in thin slices and traditionally combined with melons or figs and light, young wines. During the aging process, the prosciutto hams are transferred to a series of curing rooms, each of increasing temperature. The Italian Consortium that protects the production of Prosciutto di Parma, carefully inspects each leg of ham during the production process. Only those few hams worthy of the Consortium approval are fire branded with the distinguishing five-point crown seal of Prosciutto di Parma. Available online at www.academiabarilla.com.

Provolone Cheese (Provolone)

An Italian cheese made with full-fat cow's milk. Provolone cheese has a smooth, shiny outer rind and is a light cream color inside. The color becomes a richer yellow as the cheese ripens. Provolone is a firm, mellow to sharp, smoky, and slightly salty-tasting cheese. Provolone is often used in sandwiches or on pizza. Best used a short time after purchasing, but wrapped in foil it will keep up to two weeks. Provolone cheese may be frozen and thawed overnight in the refrigerator to use.

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Radicchio (Radicchio)

A red and white-colored salad green also suitable for cooked preparations. Radicchio is a member of the chicory family and different varieties range from mild to bitter tasting. Purchase radicchio that has a small, tightly packed head, with a rich burgundy color and an unblemished base. The leaves should be firm and crisp. Radicchio is excellent in salads and as a garnish. It will last a long time after purchasing when stored in the refrigerator.

Red Pepper Flakes (Peperoncini)

Dried flakes of a variety of dried red chili peppers. Often hot in flavor.

Ricotta Cheese (Ricotta)

This is a fresh, soft, creamy cheese smooth in texture. It is made from the whey after being separated from the curd during the heating process. The strained whey is heated again; ricotta means recooked in Italian. In Italy, ricotta is made from sheep's milk, while ricotta made in the United States is from whole or partly skimmed cow's milk. Ricotta cheese has sweet nutlike flavor, is white in color, and can range from moist to dry in texture. Ricotta is perishable and will keep in the refrigerator up to one week. Avoid ricotta cheese that smells sharp or fruity since this indicates the cheese is no longer fresh.

Romano Cheese (Formaggio Romano)

An Italian grating cheese made from sheep's milk. Sharp flavored, with a firm texture, yellowish-white interior, and a greenish-black outer rind. Romano cheese is suitable for grating after aging for at least five months. In Italy, Romano cheese originated from the province of Latium, near Rome. In the United States, Romano cheese is made from cow's milk (Vacchino Romano).

Rosemary (Rosmarino)

A fragrant herb from the mint family that is native to the Mediterranean and cultivated throughout the United States. Its silver-green, needle-shaped leaves are highly aromatic and used as a seasoning for a variety of foods. Store fresh rosemary in a plastic bag, or stems down in a glass of water in the refrigerator. Store dried rosemary in an airtight container in a cool, dry, dark place to preserve its flavor.

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Saffron (Zafferano)

A deep yellow-orange, dried, intensely aromatic herb used to flavor foods. Considered to be the world's most expensive herb since it must be carefully handpicked and dried; a very little goes a long way.

Salami (Salame)

A cured sausage made from a blend of chopped or ground meat, seasonings, and salt. The meat is stuffed into a casing and dry cured for six to seven months. Available online at www.academiabarilla.com.

Salt, Kosher (Sale Grosso)

Additive-free, coarse-grain salt.

Salt Pork (Guanciale)

A salt-cured cut of meat from the pig's belly and sides. Similar to bacon but is more fatty and salty. It is used to add flavor to sauces and dishes. Available at grocery stores; ask at the meat counter if unable to find. Salt pork, tightly wrapped, will keep in the refrigerator for up to one month.

Sardo Cheese (Formaggio Sardo)

A sheep's milk, grating cheese that is also known as pecorino sardo. This cheese originated in Sardinia but can be found in other regions of Italy. It is light yellow in color with a hard rind and has a mellow, rich, nutty flavor. Sardo cheese becomes sharper tasting as it is aged and is used mainly for grating or cooking. Sardo cheese is a semi-cooked hard cheese that is made in small loaves weighing approximately three pounds.

Scallions (Cipollotti)

Young onions picked before the bulb has formed. May be eaten raw or cooked. Scallions have a milder flavor than onions. Purchase scallions with green, crisp tops and white bottoms. Store scallions in a tightly closed bag in the refrigerator for up to one week.

Shallots (Scalogni)

An herb that resembles a large garlic clove. Shallots have a mild onion flavor. Prepared chopped or sliced and used as a seasoning. Shallots are available fresh year round. Store shallots in a cool, dry area for up to four months. Purchase shallots that have a firm, shiny, brown papery outer skin.

Sherry, Dry (Vino Marsala)

A fortified wine (to which brandy has been added); available in a variety of colors, flavors, and sweetness. Quality ranges from connoisseur quality to inexpensive mass-produced products. All sherries are fully aged when purchased and do not benefit from further aging. It is recommended to consume sherry soon after purchase. Once opened, it may be recorked and stored in a cool, dark place, free from humidity and variations in temperature.

Squash, Yellow (Zucca)

The fruit of a gourd family plant. Yellow squash is a summer squash that is thin skinned, has edible seeds, and requires a short cooking time. Prepared as a vegetable that may be sautéed, fried, grilled, or baked. Select squash that is firm, fairly heavy for its size, and has a bright, glossy outer rind. Avoid squash that has cracks, bruises, or soft spots.

Swordfish (Pesce Spada)

A saltwater, slightly oily, flavorful fish. Its light, almost opaque-colored meat is sold as steaks or fillets and is available fresh or frozen. Swordfish has a firm texture and a rich, sweet flavor. Refrigerate as soon as possible after purchase and use within 24 hours. Suitable for pan-frying, grilling, baking, or poaching.

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Tarragon (Dragoncello)

An aromatic herb that has an anise-like flavor that is very distinctive. Available fresh during summer months and the early fall; available dried year round.

Tomatoes, Cherry (Pomodorini)

Small, one inch in diameter, red to yellow tomatoes. Mildly acidic, served raw or prepared in sauces. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises, or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool, dark place, preferably in a brown paper bag, away from direct sunlight.

Tomatoes, Grape (Pomodori Pachino)

Smaller than cherry tomatoes, about half the size. Flavorful, easy to fork, and frequently found in salads. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises, or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool, dark place, preferably in a brown paper bag, away from direct sunlight.

Tomatoes, Yellow Pear (Pomodoro Giallo)

Smaller than cherry tomatoes, yellow in color, and resembles a tiny pear in shape. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises, or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool, dark place, preferably in a brown paper bag, away from direct sunlight.

Tomatoes, Plum (Pomodori San Marzano)

Oblong-shaped tomatoes available year round; also called Roma tomatoes. Excellent for sauces and used raw in salads. Purchase locally grown tomatoes whenever possible. Fragrance is a better indicator of a good tomato than its color. Select brightly colored, plump, heavy tomatoes that do not show signs of shriveled skins. Avoid those with blemishes, bruises, or cracks. Never refrigerate fresh tomatoes; cold temperatures cause tomatoes to lose their flavor and to become pulpy. Store fresh tomatoes at room temperature. Allow unripe tomatoes to ripen in a cool, dark place, preferably in a brown paper bag, away from direct sunlight.

Truffles, Black (Tartufo Nero)

Prized mushrooms highly regarded as a delicacy. Truffles grow 3 to 12 inches beneath the ground near the roots of trees. Also known as black diamonds, truffles are ferreted out by specially trained pigs and dogs. Of the more than 70 varieties, the black truffle is the most popular and is imported from France or the Umbria region of Italy to the United States.

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Glossary of Cooking Terms

Al dente

Italian phrase that describes pasta when it is cooked slightly resistant to the tooth: firm yet cooked thoroughly; translated, it means to the tooth.

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Beat

To stir rapidly in a circular motion, either by hand or with an electric mixer, to introduce air into the mixture to achieve a lighter, fluffy texture.

Blanch

To blanch vegetables or fruits, briefly submerge them in boiling water, then plunge them immediately and briefly into ice-cold water to stop the cooking process. Blanching heightens the color and flavor of foods and is often used before freezing food items. Also called parboil.

Blend

Combining two or more ingredients together to obtain a smooth mixture, using a spoon or electric mixer. To avoid lumps, stir the mixture in one direction only. One particular type of blending is folding in, or adding other ingredients to an already whipped mixture and mixing delicately so as not to remove the air contained in the mixture. This operation is more successful if the two ingredients are of the same temperature.

Broil

Cooking technique that places food directly above or below the heat source; for example, on a charcoal grill or under a gas or electric heating element.

Brown

Cooking method that uses high heat to cause the food's outside surface to turn brown while the inside surface remains moist; adds rich flavor and appetizing color to foods.

Brush

Using a tool, such as a pastry brush, to apply liquid (marinade or oil) to the surface of food.

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Chop

To coarsely cut food into smaller pieces of roughly the same size using quick, heavy blows of a knife or other sharp tool, such as a food processor.

Combine

To mix ingredients together.

Crisp-tender

An ideal degree of doneness, usually refers to vegetables that are tender yet retain their texture.

Crumble

To break food into smaller pieces by hand.

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Deglaze

Cooking technique that removes excess fat from the cooking pan. Deglazing is done by adding a small amount of liquid, such as wine or stock, and scraping up the pieces of browned food in the pan. This process creates the base for sauce mixtures, which are served with the food that was cooked in the pan.

Dice

To cut food into small cubes.

Drizzle

To sprinkle or pour a fine stream of liquid over food.

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Emulsify

To combine two liquids of different densities by whipping them together with a whisk or a blender; vinaigrette, mayonnaise, and cream are three of the most common examples of emulsions. The emulsion obtained from the mixture of a watery substance and an oily one, such as vinaigrette, is unstable; the two liquids will separate when you stop mixing. To make it stable, an emulsifier (such as mustard) is needed to bind them together. The most commonly used emulsifier in cooking is egg yolk, but pectin, soya lecithin, and gelatin also have similar properties.

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Garnish

To add decorative touches to dishes being served.

Grate

To make firm foods (e.g., hard cheese) into small particles by rubbing them against a serrated tool, such as a grater.

Gratinate

The finishing of an already cooked dish by putting it into the oven to form a crispy golden crust on the surface. There are two methods of gratinating: full, which involves cooking and gratinating raw food at the same time, and a quicker method, during which the crust is simply added to precooked food. In the first case, the whole cooking process is done in the oven, with the food covered with enough liquid to allow it to cook without burning; the second method, normally used for pasta, involves sprinkling grated cheese and breadcrumbs on the top, adding oil or butter, and placing in the oven.

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Marinate

To allow food, such as meat, poultry, fish, or vegetables, to stand for a period of time in a liquid mixture. This mixture usually contains an acidic ingredient, such as wine or lemon juice, and is often seasoned with herbs. Marinating causes food to absorb the flavors of the liquid mixture; can be used to tenderize meats.

Mash

To smash or crush food, such as potatoes, into a smooth mixture.

Mince

To cut food into small, fine pieces.

Mix

To combine two or more foods into a uniform mixture using a stirring motion.

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Puree

To blend or process food into a smooth, thick, paste-like consistency.

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Reduce

To rapidly boil a liquid, such as sauce, stock, or wine, until its volume is reduced. This process, often referred to as a reduction, intensifies the flavor and thickens the consistency.

Refresh

To immerse a hot vegetable in ice water to set the color and flavor.

Reserve

To set aside an ingredient for use at a later time.

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Sauté

To cook quickly in a very hot pan using a small amount of fat or oil. This technique requires that food be turned over frequently to allow it to cook evenly. (In meat recipes, the term "sauté" means to cook by browning.) A professional chef will sauté using a characteristic wrist and hand movement to "throw" the ingredients up into the air and have them land back in the pan on the other side. Home cooks can simply turn the pasta and vegetables frequently with a wooden spoon, so that all the food gets flavored by the oil, butter, or sauce in the pan, and all surfaces are covered by a golden crust.

Shave

To slice, especially cold cuts of meat, very finely or thinly.

Simmer

To cook food in liquid, keeping it just below boiling. Simmering is different from boiling since the heated liquid reaches the surface in tiny bubbles.

Soffritto

An Italian term for a lightly sautéed mixture of vegetables that is the starting point for a sauce or soup (and many other dishes, such as casseroles). The process involves sautéing a mixture of chopped vegetables and herbs in oil or butter at a fairly low temperature. Most often, the essential ingredients for a soffritto are garlic or onion; both have a more delicate flavor and are more easily digested if cooked over a low heat for a short time. Many recipes suggest that this cooking should continue only to the point when the onion becomes transparent, or "slightly golden" at the most; similarly, if garlic is left on the heat for too long it darkens and becomes bitter. Those who prefer a lighter flavor may wish to replace the onion or garlic with shallots.

Steam

A cooking process that softens food placed in a covered pan or container on a rack or basket. Boiling or simmering water passes over the food to cook it (as opposed to submerging the food into water to cook it). This method retains the nutrients, flavors, taste, and texture of foods.

Steep

To extract or infuse the flavor of a dry ingredient, such as tea or coffee, by soaking in a hot liquid.

Strain

To pass through a filter, such as a strainer, to separate solids from liquids.

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Toast

To lightly brown the surface of food with dry heat.

Toss

To combine ingredients quickly yet gently using two utensils and a lifting motion.

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Whisk

To beat ingredients together using a wire tool called a whisk.

Whip

To stir air into a mixture or ingredient using a whisk in order to make the mixture swell and thicken. The classic example of this procedure is in the preparation of sweets, when whipping egg white or cream. The term, however, is also used in cooking to describe operations that bind and lighten a sauce with fats (oil, butter, or cream) or egg yolk; this procedure involves whipping the sauce energetically, just before serving, as the sauce obtained using this procedure is not very stable.

Wilt

To cook, sauté, or steam a vegetable until it becomes limp.

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