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R

• Rack - a rib section of meat. Rib ends may be decorated with papillotes.
• Raclette - a cheese dish related to fondue, and perhaps it’s earliest form.
• Radiatore - Literally means "Radiators". This ruffled, ridged shape adds elegant interest to any sauce.
• Radicchio - A crisp bitter, peppery variety of chicory.
• Radish - a member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw.
• Ragout - A stew made from poultry, game, fish, or vegetables cut into pieces and cooked-with or without first having been browned- in a thickened liquid, generally flavored with herbs and seasonings.
• Ragoût - a stew made with meat, poultry, or fish, cooked simply with or without vegetables.
• Raised Pie - A pie made with hot water crust pastry.
• Raisin - a sweet dried grape.
• Ramekin - a small dish designed to both bake and serve individual portions.
• Ramekins - Porcelain cups, often used to make souffles. They are usually white and can withstand high heat.
• Rarebit - melted cheese poured onto toast.
• Rasher - British. The word “rash” means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.
• Rasin - Dried grape.
• Raspberry - a small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit
• Raspings - very finely grated stale bread.
• Ratafia Biscuits - An almond flavoured biscuit.
• Ratatouille - a southern French dish of vegetables cooked together.
• Ravioli - Italian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.
• Raw Sugar - Sugar that hasn't been refined enough to achieve a granulated quality. Usually harder to dissolve so its a nice sprinkling alternative.
• Recipe - a set of written instructions for producing a specific food or beverage;
• Reconstitute - To add liquid to dehydrated food in order to bring it back to its original form.
• Reduce - To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove water content.
• Reform Sauce - An English sauce with port, served with either lamb or game.
• Refresh - to immerse hot vegetables in ice water to set the color and flavor.
• Relax - To rest pastry after rolling out to prevent shrinkage or meats after cooking.
• Relish - a cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment;
• Remoulade - a rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.
• Render - To extract the fat from meat by slow cooking.
• Render - to melt fat away from surrounding meat.
• Rennet - a substance used to coagulate milk for cheese-making, or to set certain puddings, such as junket.
• Rice - the starch seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice.
• Rice Flour - An alternative to wheat flour also used as a thickening agent.
• Rice paper wrappers - Circular sheets made from rice flour measuring approximately 8 inches in diameter
• Rice stick noodles - Made from rice flour and water, these noodles are translucent when cooked.
• Rice vinegar - Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in various intensities
• Ricer - a colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.
• Ricotta - Ricotta is a soft, unripened Italian curd cheese.
• Ricotta Salata - A lightly salted sheep's milk cheese that has been pressed and dried.
• Riddling - An important step in removing sediment from Champagne. Its a slow process where bottles are slowly turned over weeks to months until the sediment has settled on top of the corks.
• Rigatoni - Italian for large groove and used to describe large grooved, slightly curved pasta tubes.
• Rillette - A smooth paste made from pork or poultry meat cooked in lard.
• Rillettes - a pâté of pork that is somewhat coarser than liver pâtés.
• Rind - outer shell or peel of fruit.
• Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.
• Rissole - A dish made of meat or fish coated with breadcrumbs, shaped into cakes and fried.
• Roast - To cook meat by direct or radiant heat in an oven.
• Roast, to - to cook by dry heat, usually in an oven.
• Rock Salt - A salt derived from the seams of compacted underground sources.
• Rocket - A green salad vegetable with a peppery flavour.
• Roe - fish eggs. Caviar is the most famous use of roe.
• Roe - The eggs from a female fish (hard roe) or similar glands of a male fish (soft roe),
• Rollmop - a herring, particularly when marinated for a long period with gherkins or other pickles.
• Romero - (Spanish) Rosemary
• Roquefort - A French ewe’s milk cheese with blue-green veining.
• Rose Water - An aromatic liquid made by distilling rose petals. It is used often in Middle Eastern pastries and can be found in many Middle-eastern groceries.
• Rosemary - an herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.
• Rotini - ("Spirals" or "Twists") - This pasta's twisted shape holds bits of meat, vegetables and cheese.
• Roulade - a food rolled around a stuffing. Paupiettes is one example.
• Roux - A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
• Royale - a thin custard cooled and cut into decorative shapes. Used to garnish soups primarily.
• Royale, a la - Literally 'in the royal style'. Usually poached fish or poultry in a veloute sauce ( a white sauce of stock and cream thickened with butter and flour) with truffles.
• Rump - Cut of beef from the lower back.
• Rump Roast - a boneless cut from the leg.
• Rusks - twice-toasted bread or cake.
• Rutabaga - also called Swede, this is a yellow winter turnip, more strongly flavored than the white and purple turnips of spring.

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