This term is usually reserved for a heat sources that is directly above the food being broiled, though occasionally you will also see “broil” in conjunction with grilling. ( Photo source)īroil: Broiling involves cooking something with direct, intense heat. When the bubbles are more energetic and difficult to see individually, it is called a “rolling boil.”īoiling water is distinct from simmering (simmering is better for cooking most foods). Boiling has bubbles that travel from the bottom of the pan to the surface of the water, in rapid succession. “Al dente” is usually reserved for cooking pasta, but is also seen in recipes for cooking rice.īoil: Water boils at 212 degrees Fahrenheit at sea level (for every 500-foot increase in elevation, lower the boiling point by about 1 degree Fahrenheit). If you’re new to cooking, or just want a quick refresher, here are 20 terms frequently used in recipes learning what they mean can help turn you from only a recipe fan into a cooking fan.Īl dente: This term refers to foods that have been cooked in a liquid (usually water) until just firm to the bite. It only takes one generation to lose cooking skills in a family if you were not taught to cook, there is no reason you should be expected to know how. We’re cooking less not only because it’s tough to put a balanced meal on the table after work, but also because many lack the knowledge necessary to know what all of those instructions in recipes mean. We live in a time when recipes are everywhere, yet fewer people cook meals at home than ever before.

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