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H

• Haddock - White sea fish, with flaky flesh, also available smoked.
• Haggis - A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings.
• Hake - White sea fish.
• Halbtrocken - Literally means half dry in German. Used in reference to German wines with 9 to 18 grams of residual sugar per liter.
• Half and half - A mixture of equal parts milk and cream, and is 10 to 12 percent milk fat.
• Halibut - Flat sea fish with firm white flesh.
• Halva - a sweet dish or candy made from ground sesame seeds, fruit or - vegetables.
• Hang - to tenderize game or meat by hanging in a cool, dry, well-ventilated place.
• Hard Sauce - a sweet liquor-flavored sauce traditionally served on hot puddings and cold cake.
• Hardtack - a sailors name for sea biscuits.
• Hare - a wild rabbit with a strong gamey flavor.
• Haricots Verts - Tiny green string beans.
• Harina - All-purpose flour.
• Harina Azul - Blue corn meal flour for tortillas.
• Harina Para Atole - Blue corn meal flour for gruel.
• Harina Para Panocha - Sprout wheat flour for Indian pudding (Panocha).
• Harissa Sauce - A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.
• Harrisa - An extremely spicy, red chili paste from North Africa. Made with a mixture of chilies, garlic, and spices
• Hasenpfeffer - A German stew made from rabbit.
• Hash - a recipe using leftovers, this dish is made by dicing pre-cooked meats and/or vegetables, and cooking with seasonings, minced onions, herbs, or sauce in a frying pan until crisp.
• Haslet - country dish of pork sweetbreads, heart and liver.
• Hazelnut - A hard-shelled nut with an oval or round kernel, high in fibre.
• Headcheese - a molded jelly or sausage made from pig’s or calf’s head stewed with herbs and seasonings
• Heart - the heart of sheep, calf , ox and pig is used as a variety meat in many popular dishes.
• Hearthcakes - the English name for a French round cake.
• Heifer - A young female cow that has not had a calf yet.
• Hen - a female bird. Commercially raised hen-chickens are tender.
• Herb Bouquet - A mixture of tied herms used for seasoning in soups, sauces, and stocks.
• Herbaceous - A term used in decribing the aroma of herbs in the following wines: Sauvignon Blanc, Cabarnet Sauvignons, and Merlots.
• Herbes de Provence - A mixture of herbs.
• Herbs - any of a large group of annual and perennial plants whose leaves, stems or flowers are used as a flavoring
• Hermitage - A French appellation located in northern Rhone. Its reds, made from Syrah grapes, and its whites, made from Marsanne andd Rousanne, are highly regarded.
• Herring - An oil-rich sea fish, also smoked as kippers.
• Het Pint - a Scottish drink used for special occasions.
• High Altitude Cooking & Baking - Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure.
• Hijiki - A dried, squiggly black seaweed used in Japanese cooking. Its usually rehydrated before using.
• Hip - bright reddish orange fruit of roses, particularly species roses, as Rosa rugosa.
• Hochepot / Hotchpotch - a Belgian dish of considerable antiquity, a very thick soup traditionally made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails, chippolata sausages, onions, assorted vegetables, herbs and condiments.
• Hock - A British term for Rhine wines. Originates from the german wine town of
• Hoisin - a thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and various spices and used as a condiment and flavoring in Chinese cuisines;
• Hoisin Sauce - Also known as Peking sauce. A reddish-brown sweet and spicy Chinese sauce made from soybeans and peppers.
• Hollandaise - An emulsion of egg yolks, vinegar and melted butter, also used as a basis other sauces.
• Hominy - hulled corn with the germ removed.
• Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.
• Honey - a sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of the hive for food;
• Hopping John; Hoppin' John - a southern U.S. dish of black-eyed peas cooked with a ham hock and served over white rice.
• Hor d'oeuvre - ( ohr-duh-vr ) (French Origin) Petite appetizers or relishes. Serve before the main course of the meal.
• Horn of Plenty - A woodland mushroom.
• Horseradish - A root. used to make a hot sauce.
• Hot Bag - an extra heavy duty aluminum foil bag, pre-sealed on three sides to make a large and durable pouch.
• Hot Sauce - a seasoning sauce, usually commercially made, containing chile peppers, salt and vinegar.
• Hot Water Crust Pastry - A heated pastry that can be can be moulded to produce raised pies.
• Hotte - Grape picking basket worn on the backs of French grape pickers.
• HP Sauce - Houses of Parliament Sauce, made in Aston, Birmingham and unchanged for over 100 years.
• Huevos Rancheros - Served in several ways, but generally is a fried egg on a corn tortilla and topped with a special green chile sauce with onions and tomatoes.
• Huitlacoche [wee-tlah-KOH-cheh] - (also spelled cuitlacoche; also referred to as 'Mexican corn truffle') is a fungus which grows naturally on ears of corn (Ustilago maydis).
• Hull - To remove the green stalk and cup (calix) from fruits such as strawberries, or the pods from peas or broad beans.
• Humble Pie - “umbles” are the heart, liver, kidney and other innards of a deer.
• Hummus - A thick paste made from chickpeas and spices.
• Hush Puppies - a dish made of fried cornmeal batter.
• Hyssop - A herb used for flavouring.

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