Ragout
A stew made from poultry, game, fish, or vegetables cut into pieces and cooked-with or without first having been browned- in a thickened liquid, generally flavored with herbs and seasonings. There are two basic types of ragout: brown and white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water (or thickened meat juices, if the meat has not been floured). For a white ragout, , the meat is cooked until firm, but not colored, then sprinkled with flour and diluted with stock.
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Ramekins
Porcelain cups, often used to make souffles. They are usually white and can withstand high heat. Some good quality ones can be purchased at Williams-Sonoma and Pottery Barn.
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Raw Sugar
Sugar that hasn't been refined enough to achieve a granulated quality. It looks like coffee crystals. This coarse sugar is harder to dissolve, making it a nice choice for sprinkling on foods.
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Ricotta
Ricotta is a soft, unripened Italian curd cheese. It is the byproduct of the whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing.
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Ricotta Salata
A lightly salted sheep's milk cheese that has been pressed and dried. It is one of the best known Sicilian cheeses.
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Riddling
An important step in removing sediment from Champagne. Bottles are placed in racks and then turned by hand or machine over weeks or months until they are upside down and the sediment has settled on top of the corks.
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Rock Salt
A crystalline form of salt that is mixed with cracked ice to freeze ice cream.
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Rose Water
An aromatic liquid made by distilling rose petals. It is used often in Middle Eastern pastries and can be found in many Middle-eastern groceries.
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Royale, a la
Literally "in the royal style". Usually poached fish or poultry in a veloute sauce ( a white sauce of stock and cream thickened with butter and flour) with truffles.
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