Dictionary Results Browse the Dictionary Click on any of the letters below to browse all terms beginning with that letter. A|B|C|D|E|F|G|H|I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X|Y|Z date the fruit of a palm tree (phoenix dactylifera) native to the Middle East and Mediterranean region; most varieties are long and ovoid (some are more spherical) with a thin papery skin that is green, becoming yellow, golden brown, black or mahogany red when ripe, extremely sweet flesh with a light brown color, chewy texture and a single, long, narrow seed; eaten fresh or dried deglaze deglaze means to dissolve remaining bits of sautéed or roasted food in a pan or pot, after the cooked meat is removed, by adding a liquid and heating to make a flavorful sauce. Steps: 1. Cook and remove meat. Add a small amount of liquid (i.e.. stock) to the pan and heat to simmer. 2. Scrape the brown particles that adhere to the pan into the simmering liquid. 3. When the liquid has almost evaporated, remove the pan from the heat. Quickly stir in about a tablespoon of butter, if desired; pour sauce over cooked meat degrease to skim the fat from the top of a liquid such as a sauce or stock devein to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out dice to cut food into tiny cubes, usually about 1/4 inch dijon a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellow-gray color and creamy texture dill an annual plant and a member of the parsley family (Anethum graveolens); the feathery leaves have a parsley-like flavor with overtones of anise and are used fresh or dried as an herb; the flat, oval, brown seeds have a slightly bitter caraway-like flavor, also with overtones of anise, and are used as a spice dilute to make a food less concentrated or strong by adding liquid dip a thick creamy sauce or condiment, served hot or cold, to accompany raw vegetables, crackers, processed snack foods such as potato chips or the like, especially as an hors d'oeuvre; usually made with a mayonnaise, sour cream or cream cheese base and flavorings dissolve to pass into solution dot to randomly distribute small bits of one food (usually butter) on the surface of another food dough a mixture of flour and other ingredients used in baking and often stiff enough to cut into shapes; has a low moisture content and gluten forms the continuous medium into which other ingredients are embedded; generally has less fat, sugar and liquid than a batter drain to allow a liquid to withdraw from, pour out of, or pour off an item, sometimes with the use of a strainer or colander dredge to coat with flour drippings fat and liquid resulting from cooking meat drizzle to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food duck one of the principal USDA-recognized kinds of poultry; any of several varieties of domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and muscovy duck dundee cake Scottish fruit cake containing orange peel, currants, almonds, spices. Just before baking, the top is covered with almonds.