goodcooking.com's Food & Cooking Dictionary

Dahchini: Indian term for cinnamon.

Dashi: A Japanese soup stock based on dried bonito and kelp.

Datteri: Italian for date.

Decouper: French for “to cut up” or “to carve.”

Diablo: Italian cooking term for a hot and spicy tomato sauce; deviled.

Dice: To cut into small cubes.

Dirty rice: A Louisiana Cajun rice dish cooked with chicken gizzards and livers.

Deglaze: To add liquid to browned bits in a pan so they loosen and enrich sauces or gravies.

Degrease: To remove fat from the surface of a hot liquid such as stock, sauce, soup or stew.

Dredging: Coating moist foods with a dry ingredient before cooking to provide an even coating.

Dress: To toss salads with oil, vinegar, salt or other toppings.

Dragoncello: Italian for tarragon.

Du jour: French for “of the day,” as in soup du jour.

Dulce: Spanish for sweet.