Cooking Glossary

Giblets
The trimmings from poultry, such as the liver, heart, and kidneys.
Glace
A stock that has been reduced to a syrup-like consistency and used to color and flavor a sauce.
Goulash
A rich savory brown stew, in which paprika is usually the main seasoning.
Grate
To reduce to very fine particles, usually with a grater.
Gratin
Browned surface of foods cooked in an oven or salamander.
Grease
To coat with a thin layer of fat or cooking spray.
Gremolada
An Italian garnish, most often used with osso buco, typically comprised of parsley, lemon rind, minced garlic, and sometimes shredded basil.