Curdle - The undesirable effect of overcooking. When a food (usually a dairy product based sauce or custard) becomes lumpy or separated and forms curds.

Braise - A method of cooking that involves browning meat or vegetables in oil or butter first, then slowly cooking the food in a small amount of liquid.

Pitted / Seed - To remove seeds from fruit or vegetable.

Marjoram - A spicey sage-like flavor, this herb is often used with oregano in cooking and looks similar in habit. The Greeks believe it sybolized happiness after death and so used it as a funeral flower. It was also worn by the bride and groom at Roman weddings as a symbol for happiness. It has been used to cure burns, headaches, and 'bile". Elizabethans added it to their nosegays. The flowering tips of this plant are used in medicine and in industry, but the leaves are a wonderful addition to any non-sweet food to which you might want to add a little flavor. Try adding some to your favorite bread or biscuit dough.

Pulse - An action used with processors and blenders. If a recipe tells you to pulse, turn the start button on and off rapidly several times or until the ingredients are appropriately processed.

Cream - To soften or beat one or more foods until soft and creamy. This term is usually applied to the mixing of butter and sugar.

Deep Fry - To fry foods rapidly in a deep pot of oil so that the food is totally submerged. The oil should never come up much more than half way in the pot, and should be a type with a high smoking point.

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