 Edamame |
| Fresh soybeans, available in Japanese markets and restaurants. |
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| Egg wash |
| Egg whites or yolks mixed with some water or milk, brushed onto baked goods. |
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| Eggnog |
| A holiday beverage made of milk, eggs, sugar, and nutmeg. Often, rum or brandy are also added. |
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| Eggplant |
| A fruit relative of the tomato. Various types are available, the most common of which is a deep purple color. Older eggplants tend to be bitter. The white eggplant is shaped like an egg, hence the name. |
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| Empanada |
| A Mexican or Spanish pastry generally filled with meat and vegetables, though dessert empanadas can be filled with fruit. |
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| Emulsion |
| A liquid mixture suspended in another mixture (generally eggs and oil) to prevent separation |
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| En brochette |
| To cook on a skewer |
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| En chemise |
| With their skin, generally referring to potatoes |
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| En coquille |
| Served in a shell |
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| En Croute |
| Food baked in a crust. |
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| En tasse |
| Served in a cup |
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| English Pea |
| This is the common garden pea, also called green pea. |
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| Enoki |
| A delicate, fruity tasting mushroom with long, thin stems and tiny white caps. High in vitamin D. |
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| Epazote |
| A pungent herb with a flavor similar to coriander. Epazote is usually found dried and is often added to beans to reduce gas. |
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| Epicure |
| A lover of food and wine |
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| Epigramme |
| An entree of two pieces of meat prepared differently but generally cooked and served together |
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| Escallop |
| To cut into thin slices or bake in a white sauce with a topping of crumbs |
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| Escargot |
| French word for Snail |
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| Espagnole sauce |
| A rich brown sauce of meat, vegetables, and seasoning |
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| Essence |
| An oily, concentrated extract from foods, used to flavor certain dishes. |
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| Evaporated Milk |
| A canned, unsweetened milk is homogenized milk from which 60% of the water has been removed. Whole evaporated milk contains at least 7.9 percent butterfat, while the skim version contains 1/2 percent or less. |
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| Extract |
| Concentrated flavors from various foods, usually derived from distillation or evaporation. Extracts, also called essences, may be solid or liquid. |
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