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

freezer burn
Category: Condition
Definition: Freezer-burned food has been damaged by being kept in a freezer with inadequate sealing that allowed air to reach and dehydrate it. Freezer burn causes foods to taste unpleasant

marbled
Category: Condition
Definition: In meat, to be generously streaked with layers of fat, making for a juicier and more flavorful dish

mold
Category: Tool, condition
Definition: 1. A hollow, shaped pan used to form foods. 2. Fungus that grows on food

pasteurized
Category: Condition
Definition: A description for food that has been treated with heat to help preserve it

bloom (chocolate)
Category: Condition
Definition: In chocolate, the bloom refers to cocoa fat that has migrated to the surface, creating a layer of white film. Chocolates with bloom are unattractive but still edible

curdle
Category: Condition
Definition: When a food coagulates, or separates into solid and liquid portions. Depending on what the chef is doing, it can be a desirable or undesirable result

cork taint, corked
Category: Condition
Definition: Spoilage of wine, usually from a defective cork, and emitting a characteristic unpleasant smell somewhat like wet dog

clingstone, freestone
Category: Condition
Definition: Clingstones are fruits whose pits cling to the flesh when cut open. Freestones are those whose pits fall out easily

al dente
al DEN-tay
Category: Condition
Origin: Italian
Definition: Italian for "to the tooth," "al dente" describes pasta that has been cooked so that it has "bite" to it, and is not overdone or mushy