Dacquoise – Cake made of nut meringues layered with whipped cream
Dahi – Yogurt (Indian)
Daikon – Sharp, sweet-tasting, crunchy Chinese white radish
Dal – Purée of lentils, peas, and/or beans (Indian)
Darne – Thick steak cut of salmon
Dash – About 1/16th of teaspoon; a “pinch” or less
Dashi – Basic Japanese soup and cooking stock made from fish and seaweed
Daube – Stew consisting of single piece of meat in wine-laden broth
Dauphine – Little puffs made of potato purée mixed with choux paste
Dauphinoise – Potato gratin with cream and garlic, topped with Gruyère
Deep Fry – To cook submerged in very hot fat until golden brown
Deglaze – Adding liquid to hot pan to collect bits of food
Demi-glace – Half glaze, usually brown sauce made from veal bones
Demi-Tasse – Small cup of black coffee
Devil – To add hot, spicy ingredients to food
Devon Cream – See “Clotted Cream”
Dhania – Cilantro or coriander (Indian)
Dhokla – Steamed batter bread (Indian)
Dice – To cut into regular sized cubes
Dim Sum – Selection of small dishes served for snacks and lunch (Chinese)
Direct Heat – Grilling method allowing food to cook directly over flame
Dissolve – To stir dry substance into liquid until no solids remain
Do Pyaza – Mildly flavoured creamy dish cooked with onions and meat (Indian)
Dollop – Scoop or spoonful of food placed on top of another food
Dolma – Cold hors d’oeuvre made of grape leaves stuffed with rice and lamb
Dosa – Southern Indian pancakes cooked on tawa (Indian)
Dough – Combination of flour, water or milk and sometimes leavening
Drain – To remove and discard liquid contents from cooking process
Dredge – To lightly coat food with flour, cornmeal or breadcrumbs
Drippings – juices and fat collected from a pan of cooked foods
Dum – “To steam or mature”; method of steaming foods in a tightly covered pot (Indian)
Duxelle – Chopped shallots and mushrooms seasoned, cooked in butter, used for recipes like Beef Wellington