TOP TIPS
Glossary
Welcome to our TASTE glossary, where you can find explanations of common
cooking terms, ingredients, and techniques used in our recipes.
- Pâte Brisée
- Pâte feuilletée
- Pâte sucrée
- Paella
- Pain Perdu
- Palm sugar
- Palm sugar
- Pan-broiling
- Pan-dressed
- Pané, to
- Panada
- Paneer
- Panettone
- Panko
- Panna cotta
- Pap
- Papain
- Papillote, en
- Parboiling
- Parch, to
- Pare
- Paring knife
- Parisienne
- Parma ham
- Parmigiano Reggiano
- Parson’s nose
- Passata
- Pastillage
- Pastry cloth
- Pate a Choux
- Paupiette
- Pavé
- Paysanne
- Peanut oil
- Pecorino Romano
- Penne rigate
- Persillade
- Pesto
- Phyllo pastry
- Piadini
- Piccata
- Pickle
- Pickling spices
- Pigs in a blanket
- Pilaf
- Pilau
- Pink peppercorns
- Pink tomatoes
- Pistou
- Plank, to
- Plump, to
- Poaching
- Point, à
- Polonaise
- Pommes
- Pommes Anna
- Pommes de terre
- pommes frites
- Pommes noisette
- Pont L’Eveque
- Ponzu
- Pope’s nose
- Pot-au-feu
- Potluck
- Praline
- Pressed
- Profiterole
- Proof
- Prosciutto crudo
- Provolone
- Puff pastry
- Pumped meat
- Punch down
- Push cutting
- Puttanesca sauce
