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

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

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

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

dust, duster
Category: Technique
Definition: To evenly coat a dish with powder. A duster is a tool used to dust, generally a container with holes on the bottom and a squeeze handle that sweeps the powder over the holes

eclair
ih-KLAYR, ay-KLAYR
Category: Dish
Origin: French
Definition: A cream-filled pastry made of choux pastry and covered with icing

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

egg wash
Category: Ingredient
Definition: A mixture of beaten egg and water brushed over a pastry to achieve a golden-brown glaze during baking

garde manger
gahrd mahn-ZHAY
Category: Person
Origin: French
Definition: In a restaurant kitchen, the garde manger is the person who supervises the cold foods