Ever feel stumped when you encounter a cooking term you know you've heard before but you're just not quite sure what it means? We've come up with a quick-list of cooking terms you can use and add to your daily vocabulary. Be a whiz in the kitchen as you cook-up your next meal!

Pasta, vegetables, or rice that is cooked to be firm to the bite 

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.

To broil is to cook by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil. Broiling differs from roasting and baking in that the food is turned during the process so as to cook one side at a time.

A name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. 

Julienne, or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. 

The softening or breaking into pieces using a liquid.

Marbling (intramuscular fat) is the intermingling or dispersion of fat within the lean. Usually, this determines the quality grade of a cut surface. 

A type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. 

To cook food quickly in a minimal amount of fat over relatively high heat.

a French term, meaning under vacuum. Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature.

Steep To allow dry ingredients, such as coffee, tea, or spices, to soak in a liquid until the liquid takes on the flavor of the dry ingredient.