There are a number of culinary terms we have used in our recipes or referenced in our world cuisine pages. This is the sub-index for the culinary terms that we have listed in the glossary.
Culinary Terms – A to Z
In Cantonese cuisine siu mei is the name given to meats roasted on spits over an open fire or a huge wood burning rotisserie oven. This cooking method creates a unique, deep barbecue flavour and the roast is usually coated with a flavourful sauce (a different sauce is used for each meat) before roasting.
A tianguis is an open air market or bazaar that is traditionally held on certain market days in a town or city neighbourhood in Mexico and Central America. This bazaar tradition has its roots well into the pre-Hispanic period and continues in many cases essentially unchanged into the present day
Umami, a savoury taste, is one of the five basic tastes (together with sweet, sour, bitter and salty). Umami has a mild but lasting aftertaste that is difficult to describe. It induces salivation and a sensation of furriness on the tongue, stimulating the throat, the roof and the back of the mouth.