mirin
MIH-rihn
Category: Ingredient
Origin: Japanese
Definition: A rice wine used extensively in Japanese cooking

pho
FUH
Category: Dish
Origin: Vietnamese
Definition: A Vietnamese rice-noodle soup made with beef broth and thin slices of beef

genetically modified organism, GMO
Category: Description
Definition: An animal or plant whose genetic code has been altered by scientists for durability, flavor other qualities seen as desirable. There's great controversy over the safety and morality of introducing GMOs into the food supply

gnocchi
NYOH-kee
Category: Dish
Origin: Italian
Definition: Short, thick dumplings, most often made with potatoes and flour

dragees
drah-ZHAYZ
Category: Ingredient
Definition: 1. Sugar-coated almonds. 2. Tiny sugar balls, usually metallic, used to decorate cakes

dough
Category: Ingredient
Definition: A solid but pliable mixture of flour, water, and other ingredients that is cooked to make foods like bread. The difference between dough and batter is that dough is not pourable

double boiler
Category: Tool
Definition: A piece of equipment, similar to a bain-marie, in which delicate food such as chocolate or custard is gently heated in a smaller pot that fits tightly into a larger pot that contains water that is used to create the steam that conducts the heat. Unlike a bain-marie, the smaller pot rests above the water, and is not immersed in it

dry (wine), sec, brut
Category: Condition
Definition: Being dry (or sec) is the quality of not being sweet in wine. Extra-dry champagne is descibed as brut

dry rub
Category: Ingredient
Definition: A dry mixture of spices that is massaged onto a piece of meat before it is grilled or barbecued to add flavor

galantine
gal-uhn-TEEN, GAL-uhn-teen
Category: Dish
Origin: French
Definition: A dish of deboned, poached meat that is stuffed and served cold in aspic