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.