Beignet - A deep-fried pastry, dusted with confectioner's sugar, made popular in New Orleans.

Glaze - The process of dipping or brushing, usually with a sugar-based liquid, to give flavor and a shiny finish to foods, such as roasted or grilled meats, fried pastries or baked goods.

Albumen - The major component of egg white.

Juniper berries - The purplish colored berries of the juniper have long been used for flavoring because they remove the strong flavor of game meat. They should be crushed before using to release the flavor. They are an inseparable part of gin. Juniper has traditionally been associated with protection, and Elijah in his escape from Jezebel was given protection by an angel as he slept under the branches of a juniper tree. It is a main ingredient in pimecan, the dried meat jerky made by the Native Americans. Use is especially with heavy meats and stews.

Pit - To remove the seed from a piece of fruit by cutting around the sides of the fruit and pulling the seed away from the flesh.

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.

Beat or Beating - To lift a mixture rapidly up and over with a fork, spoon, wire whisk, rotary or electric beater, for the purpose of introducing air or making the mixture smooth, stiff in the case of egg whites, or fluid in an omelette mix.

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