We've put together a handy glossary of cooking terms and ingredients. Click the letters below to view the glossary of terms.
Earl Grey Tea: A blend of tea, flavoured with a herb called Bergamot.
Earthenware: A glazed clay dish, bowl or pot that is heat resistant.
Easter Buns: Refer Hot Cross Buns.
Eastern King Prawns: A variety of prawn.
Éclair: A classic choux pastry bun, long in shape, topped with chocolate fondant and filled with cream.
Edam Cheese: A Dutch, semi-hard skim-milk cow's cheese with a mild taste and distinctive red skin.
Eel: A long, snakelike fish with moist flesh and a high fat content. Often served jellied or smoked.
Egg: A reproductive body laid by a bird, round or oval in shape and comprising a yolk (the food store for the growing embryo), the albumen (or white) and a porous membrane (or shell).
Eggnog: A beverage comprising different ingredients such as cold spirits, wine, cider, beer, eggs and milk. Served hot or cold, in some countries it is a traditional drink around Christmas.
Egg Noodle: An Asian noodle traditionally made from wheat flour and eggs and of varying thickness. The greater the egg content, the darker in colour the egg noodles will be.
Eggplant: A vegetable with a glossy, dark purple coloured skin, oval or pear shaped, with a creamy white flesh and small brown seeds. Often salted before cooking to remove bitter juices then patted dry with paper towel before using.
Eggs Benedict: A poached egg often served with grilled ham or bacon on toast or muffins and coated with a hollandaise sauce.
Egg Wash: A beaten egg often mixed with water, milk or oil.
Emmental Cheese: A Swiss semi-hard, cow's-milk cheese, yellow in colour and showing medium to large holes throughout, Emmental cheese has a sweet, nutty flavour.
Enchilada: A classic Mexican dish of fried tortilla, filled with cheese or meat.
Endive or Escarole: A curly leaf, usually bitter in flavour and used within salads. Also referred to as Escarole
English Breakfast Tea: A blend of black teas, originating from India and/or Sri Lanka.
English Spinach: A variety of Spinach.
Enoki or Enokitake Mushroom: A long stemmed, cream coloured mushroom with a tiny cap and used in Japanese cooking. It has a firm, almost crunchy texture and delicate flavour. They may also be called the Golden needle mushroom.
Entrecote: A sirloin steak without any bone.
Entrée: A small course or dish served before the main course.
Escalope: A thin slice, usually of meat.
Escargot: The French word for snail.
Espresso: A strong black coffee served in a small coffee cup.
Evaporated milk: Cow's milk that has been condensed through evaporation to about 40% of its original mass. Evaporated milk has a thicker consistency than fresh milk, and slightly caramelized flavour.
Extract(s): A concentrated flavouring(s).