| Ragout |
| Ragout is derived from the French verb ragouter, which means "to stimulate the appetite." A ragout is seasoned stew, usually made with meat, poultry, fish, and often vegetables. Ramekin A small shallow baking dish in which foods can be baked and served in. |
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| Ramp |
| A wild onion which resembles the leek, the ramp has a strong onion-garlic flavor. It may be used as a substitute for leeks, scallions, or onions. |
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| Rasher |
| A strip of meat, such as bacon. Rasher may also mean a serving of 2 to 3 thin slices of meat. |
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| Ravigote |
| Cold sauce, made with mayonnaise base, chopped green herb, and tarragon vinegar with a tart taste |
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| Ravioli |
| Small, square noodle dough cases filled with seasoned ground meat, grated seasoned cheese, or finely chopped seasoned vegetables and served with a meat or mariana sauce |
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| Reconstitute |
| To bring a dried or dehydrated product to its original consistency by adding a liquid. |
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 Red Cabbage |
| A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices. Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. When used raw it is a colorful addition to green salads and cole slaws. |
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| Reduce |
| To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid. |
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| Render |
| To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking. |
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| Rib |
| A single stalk of a bunch of celery, also called a stalk. |
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| Ribbon |
| The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl. The ribbon makes a pattern atop the batter, which disappears into the batter after a few seconds. |
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| Rice |
| To press cooked food through a utensil called a ricer. The food comes out in "strings" which vaguely resemble rice. |
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| Rind |
| The tough outer peel of a food. |
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| Risotto |
| Rice sauteed in butter then cooked and stirred as stock is slowly added in portions. As each addition of stock is absorbed, another is added until the rice is creamy and tender. Vegetables, meat, seafood, herbs, cheese, wine, and other ingredients may be added. |
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| Roast |
| To cook a food in an open pan in the oven, with no added liquid. |
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| Roaster |
| A size classification for a chicken about 5 pounds in weight and from 10 to Roe - Fish eggs. Soft roe is from female fish, and hard (white) roe is from male fish. |
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| Rolling Boil |
| A very fast boil that doesn't slow when stirred. |
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| Rolling Pin |
| A cylindrical kitchen utensil with many uses, which include rolling pastry, crushing bread crumbs, and flattening other foods. Though the most common is hardwood, rolling pins may be made from other materials, such as ceramic, marble, metal, and plastic. |
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| Roquefort |
| A famous French blue vein cheese |
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| Rosemary |
| An herb with needle-like leaves, Rosemary has a fresh pine flavor. |
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| Roulade |
| A thin piece of meat which is stuffed with a filling, secured with picks or string, then browned and baked |
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| Roux |
| A mixture of fat and flour cooked together, usually in equal parts, over low heat until the flour and fat blend together smoothly and is used to thicken soups, sauces, gravies, and stews |
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| Royale |
| A mixture of cream and eggs baked into a custard for garnishing a consomme and broth |
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