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

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

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

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

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

game
Category: Ingredient
Definition: A wild or hunted animal consumed by humans, or the meat thereof

ganache
gah-NOSH
Category: Ingredient
Origin: French
Definition: Icing or filling of melted bittersweet or semisweet chocolate and cream

eau de vie
oh day VEE
Category: Dish, ingredient
Origin: French
Definition: A double-distilled colorless fruit brandy

edamame
ehd-uh-MAHM-may
Category: Ingredient, dish
Origin: Japanese
Definition: Baby soybeans, steamed, salted and served in their pod as an appetizer or bar food in Japan,  Korea, or China

kaffir lime
KA-fer, KAH-fer
Category: Ingredient
Definition: A small, bumpy lime used in Southeast Asian cooking.  Its distinctive double leaves are also often used in cooking