change of state - the act of changing something into something different in essential characteristics

baking - cooking by dry heat in an oven

toasting, browning - cooking to a brown crispiness over a fire or on a grill; "proper toasting should brown both sides of a piece of bread"

broil, broiling, grilling - cooking by direct exposure to radiant heat (as over a fire or under a grill)

frying, sauteing - cooking in fat or oil in a pan or griddle

fusion cooking - cooking that combines ingredients and techniques and seasonings from different cuisines

braising - cooking slowly in fat in a closed pot with little moisture

poaching - cooking in simmering liquid

roasting - cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"

simmering, stewing, boiling - cooking in a boiling liquid

tenderisation, tenderization - the act of making meat tender by pounding or marinating it

percolation - the act of making coffee in a percolator

seasoning - the act of adding a seasoning to food

cuisine, culinary art - the practice or manner of preparing food or the food so prepared

challah, hallah - (Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking

Jewish rye, Jewish rye bread - (Judaism) bread made with rye flour; usually contains caraway seeds

calamari, calamary, squid - (Italian cuisine) squid prepared as food

curry - (East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice

brown sauce, Chinese brown sauce - a sauce based on soy sauce

caramelise, caramelize - convert to caramel

caramelise, caramelize - be converted into caramel; "The sugar caramelized"

alcoholise, alcoholize - make alcoholic, as by fermenting; "alcoholize prunes"

alcoholise, alcoholize - treat or infuse with alcohol; "alcoholize the fruit and let them sit in the refrigerator"

conserve - preserve with sugar; "Mom always conserved the strawberries we grew in the backyard"

pickle - preserve in a pickling liquid

salt - preserve with salt; "people used to salt meats on ships"

marinade, marinate - soak in marinade; "marinade herring"

can, tin, put up - preserve in a can or tin; "tinned foods are not very tasty"

brine - soak in brine

fortify, lace, spike - add alcohol beverages

fortify - add nutrients to; "fortified milk"

boil down, concentrate, reduce - cook until very little liquid is left; "The cook reduced the sauce by boiling it for a long time"

boil down, decoct, concentrate, reduce - be cooked until very little liquid is left; "The sauce should reduce to one cup"

bake - cook and make edible by putting in a hot oven; "bake the potatoes"

ovenbake - bake in an oven; "ovenbake this chicken"

brown - fry in a pan until it changes color; "brown the meat in the pan"

coddle - cook in nearly boiling water; "coddle eggs"

fire - bake in a kiln so as to harden; "fire pottery"

stuff - fill with a stuffing while cooking; "Have you stuffed the turkey yet?"

baste - cover with liquid before cooking; "baste a roast"

souse - cook in a marinade; "souse herring"

micro-cook, microwave, nuke, zap - cook or heat in a microwave oven; "You can microwave the left-overs"

toast, crisp - make brown and crisp by heating; "toast bread"; "crisp potatoes"

shirr - bake (eggs) in their shells until they are set; "shirr the eggs"

parboil, blanch - cook (vegetables) briefly; "Parboil the beans before freezing them"