Celery-one of the trinity in Cajun cooking (bell peppers and onions being the other two), the entire celery plant is useable for flavoring soups, stews, salads, and vegetables. It's seed imparts a delicate celery flavor to salads without the substance of the plant itself and is excellent when served in fish dishes.

Garnish - To decorate a dish with an item which will improve its appearance and quite often, add to its flavour too.

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.

Paprika - This is the ground dried pods of bell peppers and while usually made from sweet bell peppers, the flavor and pungency can vary from variety used. Some paprikas, like Hungarian rose paprika are made from red casicum pepper. It is used as a seasoning and garnish and can be used in practically all non-sweet foods. This spice will pick up moisture from the air, so must be kept dry and tightly closed. Paprika is one of the few herbs and spices that will attract insects.

Strain - To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.

Couscous - Course semolina that is used in many North African and Middle Eastern dishes. Usually it is steamed and served as a side dish to lamb or other meats.

Toss - Tumble ingredients lightly with two utensils using a lifting, fluffing motion.

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