26 Foodie Words

Aroma: a distinctive pervasive and usually pleasant or savory smell

Brine: water saturated or strongly impregnated with salt

Crumbly: to break into small fragments or crumbs

Drizzle: to pour in a fine stream

Étouffée: a stew of crayfish, vegetables, and seasonings, served over white rice

Flambé: food served in flaming liquor, especially brandy

Gazpacho: a cold tomato soup of Spanish origin

Herbaceous: of, relating to, or having the characteristics of an herb

Infused: to allow something (such as tea or herbs) to stay in a liquid (such as hot water) in order to flavor the liquid

Julienne: cut into short, thin strips

Kipper: a split, salted and smoked herring

Lyonnaise: (food, especially sliced potatoes) cooked with onions or with a white wine and onion sauce

Mirepoix: a sautéed mixture of diced carrots celery and onion

Nori: an edible seaweed, eaten either fresh or dried in sheets, especially by the Japanese

Ouzo: a Greek anise-flavored liqueur

Purée: a smooth, creamy substance made of liquidized or crushed fruit or vegetables

Quichea baked flan or tart with a savory filling thickened with eggs

Roux: a mixture of fat (especially butter) and flour used in making sauces

Succotash: a stew made from kernels of corn, lima beans, tomatoes and sometimes peppers

Toothsome: temptingly tasty

Umami: a category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates, especially monosodium glutamate

Velouté: a rich white sauce made with chicken, veal, pork, or fish stock, thickened with cream and egg yolks

Whipped: beaten smooth or into a froth

Xia: Chinese translation of “shrimp”

Yakitori: a Japanese dish of chicken pieces grilled on a skewer

Zesty: an agreeable or piquant flavor imparted to something