June 15th, 2010
09:45 AM ET
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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

Filed under: Definition • Dish • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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dulce de leche
DOOL-say day LAY-chay
Category: Ingredient
Definition: The Spanish word for milk caramel, made from sweetened milk heated with caramelized sugar and coming in a range of textures

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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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

Filed under: Condition • Definition • Eatcyclopedia • Glossary


June 15th, 2010
09:45 AM ET
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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

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


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