Daikon Radish
This vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black.
Demiglace
A thick, intensely flavored, glossy brown sauce that is made by thickening a rich veal or other brown stock, reduced until concentrated.
Double Boiler
A bain-marie, a double broiler is a method of cooking without using direct heat. It consists of two saucepans that fit together. The bottom sauce pan is filled with water and the top one with the mixture.
Duxelles
Traditionally, this French paste is composed of a mixture of mushrooms, shallots and herbs which are slowly cooked in butter until forming a paste. It is often used to flavor sauces, soups and other mixtures, or as a garnish.