Julienne - To cut food into thin strips.

Hollandaise Sauce - A sauce made with egg yolks, butter, and lemon juice

Baking Soda - A leavener, also known as bicarbonate of soda, that is used in breads and cakes. Baking soda can also be used to neutralize the acidity in certain dishes

Nuoc Cham - A Vietnamese fish sauce mixed with chiles, garlic, lime juice, and ginger.

Marinade - A liquid sauce that is used to soften and flavor meats before cooking. Most marinades contain ingredients like vinegar, oil, lemon, wine, beer, herbs, and spices.

Caramelize - The process through which natural sugars in foods become browned and flavorful while cooking. This is usually done over a constant heat of low to medium-low. Caramelization can be quickened with the addition of a little sugar. Either way, be careful not to burn.

Clarify - To make a liquid clear, as with butter. Unsalted butter is melted over low heat until the milk solids come to the top. They are then removed. Without the milk solids, the butter may be used in recipes in which you don't want it to brown.

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