Ganache
A rich chocolate icing made of semisweet chocolate and whipping cream and or other flavorings that are heated and stirred together until the chocolate has melted.
Garde manger
A French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units. Some of the items prepared in a garde manger are salads, cold appetizers and other decorative dishes. Also the term for intricate vegetable carving.
Gazpacho
A cold vegetable soup with a tomato base containing a variety of raw vegetables.
Gelato
An Italian ice cream made with a base of egg yolks and milk. It is denser and smoother in texture than American ice creams, with much less air incorporated into the frozen mix.
Ginger
A Southeastern Asian plant cultivated for its spicy aromatic rhizomes. It is most commonly used in Asian cooking, showing up in savory curries, marinades, rice, tea, or just eaten as a sweetmeat in its crystallized form.
Goat Cheese
Also known as Chevre. A soft fresh goat's milk cheese with a tart flavor. Often fresh herbs are incorporated into the finished form.
Gorgonzola
An Italian cow's milk cheese with a white or yellow and streaked with blue. It has a distinct aroma and can have a mellow, strong, or sharp flavor, similar to the American blue cheese and the French roquefort.
Gouda Cheese
A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms.
Grand Marnier
Orange flavored, cognac based liqueur from France.
Granita
A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred during the frozing process to create a granular texture.
Granulated Sugar
Regular sugar for everyday use.
Gratin
A sweet or savory dish baked or broiled so its topping forms a golden crust.
Guacamole
A mixture of fresh avacado lime or lemon juice, other seasonings and frequently made with diced onion, tomatoes and cilantro.
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