Garam Masala
An Indian spice mixture usually composed of coriander, cumin, cloves, cinnamon, and black pepper. Back to the top
Garbanzo Beans
Also known as ceci or chickpeas. They are very popular in Mediterranean cuisine. Canned chickpeas can be found in the bean aisle of most grocery stores. Back to the top
Gaufrette
A delicate wafer cookie, honey-combed and fan-shaped, made on an oblong iron. It is typically served as a garnish atop ice creams. Back to the top
Gelato
An Italian ice cream made with a base of milk or egg yolks and milk. It is denser and more icy in texture than American ice creams. It usually has stronger flavors as well. Back to the top
Ginger
A Southeastern Asian (originally) plant cultivated for its spicy aromatic rhizomes. It comes in powdered, preserved, and fresh forms. 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. In western cooking, the use of ginger has been limited to confectionery and pastry making.
For candied ginger: Peel one pound gingerroot, and cut into 1/4-inch-thick slices. In 2-qt. saucepan, heat ginger slices and 2 cups water to boiling over high heat. Boil 5 minutes. Drain. Repeat boiling (in fresh water) and draining 3 more times. In same saucepan, heat 1 1/2 cups sugar and 1 1/2 cups water to boiling over high heat. Add ginger slices and return to boiling. Reduce heat to gently simmer ginger, stirring occasionally, until translucent -- about 1 hour. With slotted spoon, transfer ginger to wire rack placed over a tray. Let ginger stand until surface is dry to touch. Roll ginger, a few slices at a time, in 1/4 cup sugar until well coated. Store ginger in jars. Back to the top
Glucose
A thick, clear form of sugar which is produced by the breakdown of starch cells that have been treated with acids or enzymes and then fermented to form sugars. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, starch, potatoes, grapes, and honey (corn being the most common). In fact, liquid glucose is known as corn syrup in the USA. When glucose is mixed with maple syrup, it is called pancake syrup. Glucose is most commonly used in confectionery to give elasticity to caramel or sugar piece and to help prevent crystallization. It can also be added to chocolate to produce a modeling paste. Back to the top
Glycerin
A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used (in small amounts) in certain cake, pastry, and icing mixtures. The reason being that it is able to draw moisture from the air, keeping these products most and extending their shelf life. Back to the top
Goat Cheese
Also known as Chevre. A soft fresh goat's milk cheese sold in a variety of shapes (rounds and cylinders are most common). They are usually sold fresh, but some are marinated in oil. Back to the top
Golden Beets
These are yellow ocher colored beets. They are sweeter than red beets. Like all beets, they go well with tart (i.e. citrus fruit) and salty foods (i.e. cheese). Back to the top
Gorgonzola
An Italian cow's milk cheese (48% fat) that is white or yellow and streaked with blue. It has a distinct smell and can have a mellow, strong, or sharp flavor, depending on its degree of maturity. It is similar to the American blue cheese and the French roquefort. Back to the top
Gouda Cheese
A cow's milk, firm, smooth cheese similar to cheddar. This Dutch cheese comes in both young and aged forms. Back to the top
Grand Marnier
Orange flavored, cognac based liqueur from France. Back to the top
Granita
A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture. Back to the top
Granulated Sugar
Regular sugar for everyday use. Back to the top
Gratin
Any sweet or savory dish baked or broiled so its topping forms a golden crust. Back to the top
Grits
Coarsely ground hominy (corn with the hull and germ removed). In the Southern United States, it is commonly boiled and served for breakfast or as a dinner side dish. Back to the top
