grits, hominy grit
Category: Ingredient, Dish
Definition: Dried, coarsely ground corn kernels that are cooked into a porridge-like dish that is a staple of Southern cooking. Hominy grits are grits made from corn kernels that have had the hard-to-digest hulls removed, and are usually what people mean when they refer to grits

falafel
fah-LAH-fihl
Category: Dish
Origin: Arabic
Definition: A deep-fried ball of mashed chickpeas

malt
Category: Technique, ingredient, dish
Definition: 1. To cause grain to sprout in water and then dry it, making it less sharp and sweeter. 2. A grain that has been malted. 3. A milkshake-like drink made with malted-milk powder

fricassee
frihk-ah-SEE
Category: Dish
Origin: French
Definition: A French stew of poultry or rabbit served with a thick butter-based gravy

fugu
FOO-goo
Category: Ingredient, dish
Origin: Japanese
Definition: The flesh of a pufferfish, which can be lethally poisonous if not properly prepared

halva, halvah
HAHL-vah
Category: Dish
Origin: Turkish, Arabic
Definition: One of two Middle Eastern confections that can either be a gelatinous, semolina-based loaf, or a crumbly, sesame-based sweet

marzipan
Category: Dish, ingredient
Definition: A paste-like confection made from almond meal and sugar, often colored and formed into various shapes, or to fill or cover cakes

ham
Category: Ingredient, Dish
Definition: The haunch of a pig or boar, usually cured

frappe/granita
fra-PAY, FRAP, grah-NEE-tah
Category: Dish
Origin: French/Italian
Definition: A dessert made by partially freezing juice or flavored liquid

milk, buttermilk
Category: Ingredient, dish
Definition: The liquid produced by female mammals to feed their young. In cooking, the most commonly used milk by far is cow's milk, and unless specified otherwise, recipes and chefs always mean cow's milk when they say "milk." Buttermilk, despite its name, is the sour, nearly fat-free liquid byproduct created when butter is made - i.e., everything but the butter