Cooking Glossary

Egg threads
Lightly beaten eggs that are poured into a hot broth, to create irregularly-shaped strings of egg for garnishing soups.
Entrecote
A steak cut from the rib section of beef.
Epazote
A pungent herb with a strong flavor, used in Mexican cooking.
Escalope
Thinly sliced meat, fish or vegetables.
Extract
A concentrated flavor, in solid or liquid form, usually obtained by distillation or evaporation. Also called essences.