6 Gourmet Glossary
The soaking of food (usually meat or poultry) in a liquid solution of water, salt, sugar, and sometimes herbs and spices to tenderize and boost flavour.
Preparing something by the application of heat, specifically over direct heat to burn slightly and superficially, affecting colour.
The desirable mottling of a pizza crust when grilled, with dark brown or black spots on top and bottom.
The brightly coloured thin outer layer of citrus peel. It’s loaded with flavourful and aromatic oils, and is used in dishes to enhance the taste. Use a zester, a Microplane or a peeler to remove the zest without getting any of the (bitter) white pith just beneath the zest.