Paella – Spanish rice dish originating in Valencia
Paillard – Piece of meat or fish pounded very thinly and grilled
Pakoras – Popular Indian crispy spicy snack served with chutneys
Palmier – Biscuit made of puff pastry sheets rolled in sugar
Panada – Thick paste used as binding agent for forcemeats
Pancetta – Cured pork belly that is rolled and tied, not smoked
Paneer – Type of fresh, unaged cheese used in Indian cuisine
Panzanella – Salad of toasted bread cubes tossed with vegetables and vinaigrette
Papad – Thin, spicy, crisp wafer discs made from dal flour (Indian)
Paprika – Hungarian & Spanish red pepper
Paratha – Whole-wheat unleavened flatbread (Indian)
Parboil – To cook partially in simmering liquid for short period
Parmesan – Popular hard cheese usually grated over pasta dishes
Pastry Cream – Cooked custard thickened with flour
Pâté – French term referring to pastes or pastry preparations
Pâté Brisée – Short crust pastry dough made with butter and eggs
Pâté Choux – Paste used to make cream puffs, éclairs, and other pastries
Paupiette – Thin slice of meat stuffed and rolled
Paysanne – Triangular shaped slices of vegetables
Pecorino Romano – Italian hard cheese similar to Parmesan but saltier
Pesto – Sauce made of basil, garlic, olive oil, pine nuts, Parmesan
Petits Fours – Small, fancy biscuits or cakes, decorated and iced
Philadelphia Roll – Sushi roll with smoked salmon, cucumber, and cream cheese
Piccata – Small veal cutlets
Pickle – To preserve or flavour food in brine
Pico de Gallo – Very hot, raw salsa made of fresh chillies, onions, tomatoes (Mexican)
Pilaf – Rice dish without meat
Pinch – Measurement of less than 1/16th teaspoon
Pipe – To squeeze soft food from pastry bag, usually decoratively
Pissaladière – Southern French pizza with thick bread crust, onions, olives
Pita Bread – Flat round bread made with or without pocket
Poach – To cook very slowly in simmering liquid
Polenta – Cornmeal dish generally enriched with eggs, butter, cream, cheese
Ponzu – Sauce made with Japanese citron
Posole – Mexican soup containing hominy
Praline – In French cookery, powder or paste of caramelised almonds/hazelnuts
Precook – To partially cook food before final cooking process
Preheat – To heat oven to recommended temperature before cooking
Pressure Cooking – Using steam under a locked lid for fast cooking
Profiterole – Small puff made with pâte Choux, usually filled
Proof – Growth of yeast dough’s rise
Prosciutto – Salted, air-cured ham served in thin slices
Provolone – Italian curd cheese often used in filled pastas
Puri – Unleavened whole-wheat flatbread deep-fried (Indian)
Purée – Action of mashing food until thick and smooth
Puttanesca – Piquant pasta sauce with tomatoes, olives, capers, anchovies