Sometimes cooking terms can all start to sound the same! We decided to choose some of the most common cooking words and make them clear to our readers. Stay tuned for additional terms as cooking time marches on!
Cooking Glossary
CHOP

To cut food into (more or less) bite-sized pieces.
SLICE

To cut into flat, thin pieces.
MINCE

To cut into tiny pieces, usually with a knife.
DICE
To cut food into very small (1/8-to 1/4-inch) cubes.
MIX

To stir or beat two or more foods together until they are thoroughly combined. May be done with an electric mixer, a rotary beater, or by hand with a wooden spoon.
BLEND
To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.
SIFT
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
FOLD IN

To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
WHISK
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
WHIP
To beat a food lightly and rapidly using a wire whisk, rotary beater, or electric mixer in order to incorporate air into the mixture and increase its volume.
MASH

To press or beat a food to remove lumps and make a smooth mixture. This can be done with a fork, potato masher, food mill, food ricer, or electric mixer.
SQUEEZE/JUICE

The natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the process of extracting juice from foods.
PEEL

The skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.
GRATE
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To rub foods against a serrated surface to produce shredded or fine bits.
ZEST

The outer, colored part of the peel of citrus fruit or to scrape off the outer colored part of the peel of (a piece of citrus fruit) for use as flavoring.
CRUSH

To condense a food to its smallest particles, usually using a mortar and pestle or a rolling pin.
BOIL

To produce bubbles and vapor when heated.
SIMMER
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To cook liquid alone or with other ingredients over low heat (never boiling).
PUREE

To make food into a paste or thick liquid using a sieve, blender, or food processor.
PINCH/DASH/SPRINKLE
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As much of a spice or herb as may be taken between the finger and thumb.
DRAIN

To remove liquid from food through a strainer or blot it dry through a paper towel.
SNIP

To cut herbs into small bits.
DOLLOP

To make a shapeless blob of something, especially soft food.
SHRED

To tear into long pieces.
DRIZZLE

To slowly pour a very thin stream of liquid over food.
STEAM
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To cook food covered, over a small amount of boiling water. Ideal for vegetables.
GARNISH

To decorate food to enhance the look of the dish.
TOSS

To quickly and gently mix ingredients, such as a salad or pasta using a large spoon and fork.