Good Cooking since 1995

Good Cooking's Food & Cooking Dictionary

(O) Definitions

Obst, German for Fruit

Oca, Italian for Goose.

Oeuf, French for Egg.

Offal, Variety meats such as liver, sweetbreads, tripe, etc.

Oie, French for Goose.

Oignon, French for onion.

Oignon brule - literally meaning "burnt onion," a culinary term for a half-peeled onion seared on a skillet.

Oliven, German for Olives.

Oregano brujo, Puerto Rican oregano that grows wild on the island.

Orly (a la), A French cooking term applied to fish that is battered, deep fried and served with tomato sauce on the side.

Oyster plant, Another name for salsify.

Ouzo - an anise-flavored, strong, colorless liquor from Greece.

Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which was the source for many of the definitions. She was a retired school teacher who was a real "Foodie"! If it were not for her, I many not have become a Chef.