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D

• Daikon - A popular Japanese root vegetable, also known as Chinese white radish.
• Daikon Radish - A long sweet tasting radish used prominently in Japanese cooking.
• Damson - a type of plum best used in cooking or for jams and jellies.
• Dandelion - Wild and cultivated leaves used in salads.
• Dariole - A small cylindrical mould.
• Dash - a seasoning measure indicating a scant 1/8 teaspoon or less.
• Dashi - a clear fish stock which is the basis of Japanese dishes.
• Date - The stoned fruit of the palm tree.
• Date Sugar - A sweetener made by grinding dehydrated dates.
• Daube - A slowly cooked French stew of meat or fish braised in wine and stock with vegetables and herbs.
• Daubiere - a cooking pot with a tight-fitting lid used for braising.
• Dauphinoise - A slow baked dish containing cream and garlic.
• Decant - to pour a liquid, generally wine, from one container to another.
• Deep Fry - To fry food by immersing it in hot oil or fat.
• Deep-Fat-Frying - to cook in hot fat (about 360 degrees) that is deep enough for food to float - usually a minimum of 3 inches..
• Deglaze - to pour hot stock, wine, or water on the degreased sediment left in the roasting or frying pan in which meat has cooked.
• Degrease - to skim the fat from the top of a liquid such as a sauce or stock.
• Dehydration - a process that removes the water content from food.
• Demerara Sugar - Pale, mild raw cane sugar.
• Demiglace - A thick, intensely flavored, glossy brown sauce that is served with meat, poultry, or fish or used as a base for other sauces. It is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madiera or sherry, then reducing it until concentrated.
• Demi-Glaze - a rich brown sauce or gravy made by reducing meat stock.
• Demijohn - a large glass wine container which can hold up to 10 gallons.
• Demi-Sec - a distinctive type of sweet champagne.
• Demitasse - a small cup of coffee served after dinner.
• Descaling Fish - To scrape scales from a fish.
• Desiccated Coconut - Sweetened dried coconut shreds.
• Dessert wine - any sweet wine, or a wine that has been fortified by the addition of brandy.
• Devein - to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out.
• Devil - To combine a food with various hot or spicy seasonings such as red pepper, mustard or a piquant spicy sauce, thereby creating a "deviled" dish.
• Devil, to - to prepare with spicy seasoning or sauce, for instance mustard and cayenne.
• Devonshire Cream - a smooth English clotted cream, akin to crème fraîche.
• Dhal - the Indian name for lentils.
• Diable - Devilled.
• Dice - To cut or chop food into small cubes
• Diced - Cut into small cubes.
• Digester - the pressure cooker of the seventeenth and eighteenth centuries.
• Digestives - liquids or cordials often made with herbs and said to aid digestion.
• Dijon - a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice;
• Dill - an annual plant and a member of the parsley family (Anethum graveolens); the feathery leaves have a parsley-like flavor with overtones of anise and are used fresh or dried as an herb;
• Dilute - to make a food less concentrated or strong by adding liquid.
• Dip - a thick creamy sauce or condiment, served hot or cold, to accompany raw vegetables, crackers, processed snack foods
• Dissolve - to mix a dry substance with liquid until the dry substance becomes a part of the solution.
• Distilled Water - water from which all gases and minerals have been removed.
• Divinities - fudge, made with brown or white sugar.
• Dobos Torte - a layer cake rich with chocolate cream and caramel.
• Dogfish - a common name for a species of small shark valuable for vitamin C in its liver oil.
• Dolci - Italian for sweet dishes.
• Doria, a la - The name of dishes dedicated to the world renowned Genoese Doria family. Dishes tend to evoke an Italian image in some aspect; for example, combining green, white, or red colors (the colors of the Italian flag) or by including Piedmontese truffles.
• Dory or John Dory - A flat, sea fish, with white flesh, also known as St Peter's fish.
• Dot - to randomly distribute small bits of one food (usually butter) on the surface of another food.
• Double Boiler - two saucepans, one of which fits into the top of the other.
• Double Cream - Cream is 48 per cent fat, withstands boiling, whips well and can be frozen.Also called heavy cream.
• Dough - a mixture of flour and other ingredients used in baking and often stiff enough to cut into shapes;
• Doughnuts - a sweet cake fried in deep fat, and made of yeast-leavened or baking powder-raised dough.
• Dover Sole - A flat, sea fish, with white flesh.
• Dragée - colored sugar-coated nuts or candies.
• Drain - to allow a liquid to withdraw from, pour out of, or pour off an item, sometimes with the use of a strainer or colander.
• Draw - to remove the entrails of poultry, game.
• Drawn butter - Melted butter.
• Drawn Butter - melted butter, sometimes clarified butter.
• Dredge - To sift flour or sugar evenly over food.
• Dredge - to coat lightly with a dry ingredient, for instance, flour, sugar, bread crumbs, or cornmeal.
• Dredge - to coat with something, usually flour or sugar.
• Dredging - To coat with dry ingredients such as flour or bread crumbs.
• Dress - to draw and clean a fowl for cooking. Also, to add dressing to a salad; to garnish.
• Dried black mushrooms (shiitake) - Drying mushrooms concentrates their flavors and produces a deep, meaty taste.
• Drippings - The fat extracted from meat whilst roasting, or from rendering down animal fat.
• Drizzle - to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food.
• Dropping Consistency - The consistency of a mixture when it reluctantly falls off the spoon.
• Dry - Wine term meaning not sweet.
• Dry Ice - used for refrigeration, this crystallized carbon dioxide is ice that does not produce water when melted.
• Dublin Bay Prawn - A small lobster, a saltwater crayfish. Also known as Norway lobster, langoustine or scampi.
• Duchesse - a term for potatoes pureed with milk and butter.
• Dulse - A coarse but edible seaweed.
• Dumpling - a small ball of dough or bread or potatoes, steamed, or simmered in a stew or soup.
• Dundee Cake - a rich fruitcake covered with blanched almonds.
• Durum Wheat - a variety of hard wheat used for making pasta.
• Dust - to lightly sprinkle with a dry ingredient, such as flour.
• Dusting - To sprinkle with sugar or flour.
• Dutch Cocoa Powder - An alkalized cocoa. It has an intense flavor.
• Dutch Oven - a cast iron pot with a tightly fitting lid used to braise and sometimes to bake.
• Duxelles - a hash of minced mushroom, shallots and herbs simmered in butter, used to flavor soups, sauces, and stuffings or to garnish.

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