A La Carte - French meaning - "According to the menu"; off the card.

Fillet - A boneless, lean piece of fish or meat.

Chili powder - The essential ingredient in American chili is often a combination of chili and ground cumin, as the chilis, dried and ground by themselves are considered Cayenne or Red Pepper. The flavor depends on the manufacturers of the blend, and some contain oregano, garlic, cloves, and/or allspice. It is great flavor added to meats, soups, rice, sauces, shellfish, vegetables, corn, and snacks. The amount added to a recipe often depends on the blend and the taste of the cook.

Al dente - Cooked just enough to retain a somewhat firm texture.

Marigold-A somewhat bitter taste and golden color is added when you add the dried and crushed leaves of this plant. Use sparingly, because they are strong, but one or two petals added to your favorite fish chowder is an interesting change of pace. This is also good when added to chicken broth, vegetable soup, or butter and cheese. To color rice, use instead of saffron.

Marinate - To soak a food in a liquid, usually an oil or acid mixture containing spices, seasonings, vegetables and aromatic herbs, for a certain length of time to enhance the flavour and act as a tenderiser.

Whip - To beat briskly with a wire whisk or electric mixer to incorporate air, which in turn adds volume. Usually used in reference to cream or egg whites. To whip cream, which has fat, always chill the bowl, beaters and cream first. Egg whites, which are mostly water, should be whipped at room temperature.

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