Shallots are a versatile and flavorful ingredient that can elevate the taste of any dish. These small, onion-like bulbs may look unassuming, but their sweet and mild flavor profile packs a punch in raw and cooked applications. Chefs appreciate shallots for their ability to add depth and complexity to types of sauces, dressings, and marinades. Whether thinly sliced for a fresh salad or caramelized to perfection in a savory stir-fry, shallots are a staple in any commercial kitchen.
What Are Shallots?
Shallots are part of the allium family, along with garlic, onions, leeks, and chives. Their bulbs resemble small onions, but they grow in clusters like garlic. Ideal for aromatic recipes, shallots act as building blocks that bolster other flavors in the dish. Chefs use them to accent dishes and sauces with a mellow, acidic pop that's softer than onions or garlic.
What Do Shallots Taste Like?
Shallots taste like a cross between a yellow onion and mild garlic. They're characterized by their soft, delicate, slightly sweet flavor that mellows when cooked.
What Does a Shallot Look Like?
A shallot looks like a small, football-shaped red onion. It has thin, brown, papery skin on the outside with light, pink-purple flesh inside. Like an onion, a shallot has layers that centralize in a small heart. Depending on the type of shallot, you might find an elongated shape or different color.
Types of Shallots
Though hybrid varieties are available, there are four primary types of shallots chefs use in the kitchen.
- French gray shallot: Often considered the most sophisticated shallot, the Griselle shallot has an elongated shape, gray skin, and purple flesh. Its pungent flavor makes it a chef's favorite, accenting dishes when cooked or served raw.
- Prisma shallot: A Prisma shallot is characterized by its glossy, deep pink skin and availability. Since these shallots are easy to grow, chefs can obtain them easily through their local grocery store rather than an obscure supplier.
- Jersey shallot: Also known as a pink shallot, a Jersey shallot has a vibrant rose color and a large, round body. Its mild, crisp flavor allows chefs to serve it raw as garnish or in salads.
- Echalion: An Echalion, also known as a banana shallot, is the cousin of a gray shallot with a similar flavor. It is more elongated and only has one bulb, making it a cross between a shallot and a sweet onion.
Shallot Substitutes
Since shallots are part of the allium family, they have a wide range of easily accessible substitutes. Types of onions, garlic, leeks, and chives are all suitable replacements for shallots with minor flavor differences, so adjust your recipes if you use a substitute to compensate for those changes.
Though most members of the allium family replace shallots, the best shallot substitutes are:
- Sweet onions: Though they are one of the best shallot substitutes, their pronounced flavor requires a smaller exchange ratio. Only use one small sweet onion for every three shallots, and finely dice and cook them for the best results.
- Yellow onions: As the most accessible shallot substitute, yellow onions have a similar taste and texture to raw and cooked shallots and are an excellent replacement. Use one yellow onion for every two shallots.
- White onions: Though they are mild, white onions have a sharper flavor profile than shallots and are only a suitable cooking substitute. Finely dice white onions and cook them longer to ensure the closest match to the shallots.
- Scallions and green onions: Both scallions and green onions are harvested before the onion can mature, giving them a mild, sweet flavor that replaces shallots. They can be served raw or cooked, but be sure to note the texture differences before substituting them.
- Chives: While chives are a close relative to shallots, they are best substituted raw rather than cooked. Add chopped, raw chives to salads and dressings to replace shallots.
- Leeks: Unlike onions, leeks have a mild, sweet flavor very similar to shallots. However, their texture differs from shallots significantly, so use them only in dishes where texture is less important.
Shallots vs Onions
Shallots and onions are both alliums with similar flavor profiles on the surface, but their cellular structures are very distinctive. Onions have a stronger, sharper flavor and structure than shallots, especially red onions. They take longer to break down and caramelize, which is most noticeable in soups and sauces.
Since shallots have a small, thin body, they soften quickly when sauteed or cooked. Additionally, their flavor blends well with other acidic bases without overwhelming the dish.
Shallots vs Green Onions
Green onions and scallions are often confused with shallots but are very different. Shallots consist of a bulb with a papery skin around the flesh, and their delicate flavor is similar to garlic and red onions. In contrast, green onions and scallions have long, edible stalks that are chopped and added to dishes. They also are not uniform, featuring contrasting flavors between the stalk and white bulbs at the bottom.
How to Cut a Shallot
Shallots can be roasted and served whole, but chefs often cut them into rings or dice them to incorporate them into dishes. The cutting technique is very similar to onions, but the smaller shape makes them much easier to maneuver.
Follow these steps to cut a shallot:
- Remove the thin, papery skin and roots from the shallot and discard.
- Slice the shallot in half lengthwise using the tip of the knife.
- To dice, cut lengthwise on each half to create thin slices, then make short perpendicular cuts from end to end.
- To get rings, make widthwise cuts from one end to the other. Separate the rings into individual pieces to saute or caramelize, or fry the rings together.
How to Cook Shallots
Cooking shallots is very similar to cooking onions and softens the flavor. While minced shallots are served raw in salads, sauces, or vinaigrettes, chefs cook shallots by roasting, frying, or sauteing them. You can add them to many dishes, such as caramelized shallots with mashed potatoes or fried shallots served with a burger.
- Roast: Peeled, whole shallots are excellent when roasted with olive oil or butter, garlic, salt, pepper, and thyme.
- Fry: Battered onion blossoms or rings might be more well-known, but deep-fried shallots offer similar flavors with even more crunch.
- Saute: Chefs often saute thin shallot slices with oil, butter, spices, and a pinch of salt or sugar before adding them to entrees.
- Pickling: Preserve the shelf life of shallots by pickling them in vinegar, adding an acid flavor that enhances salads, burgers, and sandwiches.
Can You Eat Shallots Raw?
Yes, shallots are often eaten raw in salads or as garnish in entrees. When raw, shallots have a sharper taste that accents the flavors in the dish. Cooking shallots softens their flavor to a delicate, semi-sweet tang.
How to Store Shallots
Shallots last the longest when stored whole and uncovered in the refrigerator. In this form, they last up to two months. Routinely check your shallots' firmness during this period to ensure they haven't spoiled prematurely.
Once you cut shallots, their shelf life diminishes significantly. Store them in an airtight food storage bag or container in the refrigerator and use them within the week. Before cooking them, check that they smell normal and are not slimy.
Though shallots might not be the first ingredient that comes to mind, they might be the missing piece needed to elevate your dish's existing flavors. Whether raw or cooked, the mellow, delicate flavor blends well in salads, soups, sauces, and as garnish in entrees. Their versatility makes them vital as substitutes for onions in your primary menu items.
Related Resources
Culinary Terms Glossary
To fully appreciate and excel in the culinary world, it is essential to understand the vast array of culinary terms and techniques used in professional kitchens. Whether you are a seasoned chef, a culinary student, or a food enthusiast looking to expand your knowledge, having a comprehensive understanding of culinary terminology is crucial. From basic cooking methods to specialized techniques, this glossary will help you navigate the intricate world of culinary arts with confidence and precision. Use these links to expand your culinary vocabulary and learn new terms: A-D Culinary Terms E-I Culinary Terms J-Q Culinary Terms R-Z Culinary Terms A-D Culinary Terms A A la carte - A term commonly used in restaurants to describe a menu where each dish is priced separately. This allows customers to order individual items rather than choosing a set meal. A la mode - A French term that means "in the fashion" or "according to the current style." A dish served a la mode typically refers to a dessert topped with a scoop of ice cream. This combination of warm dessert and ice cream creates a delightful contrast in temperature and texture, making it a popular choice for indulgent treats. Al dente - An Italian term that translates to "to the tooth," referring to the ideal texture of pasta when it is cooked to be firm but not overdone. Pasta cooked al dente should have a slight resistance when bitten into, offering a satisfying chewiness. Amuse-Bouche - A single bite-sized appetizer served complimentary by the chef before the meal begins. Unlike an hors d'oeuvre ordered from the menu, an amuse-bouche showcases the kitchen's creativity while introducing guests to the restaurant's flavors, techniques, or seasonal ingredients. Fine dining establishments often use these small courses to set expectations for the dining experience. Aroma - The smell of food created by volatile compounds released before and during cooking. Aroma plays a major role in flavor perception, making proper ingredient handling, cooking techniques, and food holding practices essential in commercial kitchens. Herbs, spices, roasted meats, baked goods, and caramelized vegetables all develop distinctive aromas that influence the guest experience. Aspic - A savory jelly made from clarified meat, poultry, seafood, or vegetable stock that naturally contains or is supplemented with gelatin. It is used to coat, suspend, or mold ingredients while preserving moisture and creating an attractive presentation. Although less common in modern foodservice, aspic remains important in classical garde manger and banquet cuisine. Autolysis - A breadmaking technique that allows flour and water to rest before yeast and salt are added. During this resting period, naturally occurring enzymes begin breaking down proteins and starches, improving gluten development, dough extensibility, and moisture absorption. Commercial bakeries often use autolysis to produce doughs that are easier to handle and develop better texture. B Back of House - A term referring to the area in a commercial kitchen where food preparation and cooking take place. The back of house is the heart of any foodservice operation, where chefs and kitchen staff work diligently to create delicious dishes for customers. Bake - A cooking method that uses dry heat, typically in an oven, to cook food items such as bread, pastries, and casseroles. Barbecue - A cooking method that slowly cooks food over low, indirect heat while exposing it to wood smoke for flavor. Unlike grilling, barbecue emphasizes long cooking times that gradually tenderize larger cuts of meat such as brisket, pork shoulder, and ribs. Barding - Practice of wrapping lean cuts of meat with strips of fat, typically bacon or pork fatback, before cooking. The added fat helps reduce moisture loss and adds richness during roasting, especially when preparing naturally lean game meats or poultry. Baste - The process of moistening food while it is cooking to add flavor, preventing drying out, and enhancing tenderness. This technique involves using a liquid, such as melted butter or pan juices, to continually coat the food during the cooking process. Batch Cooking - The preparation of food in planned quantities rather than producing an entire day's volume at once. Cooking in smaller batches helps maintain product quality, improve food safety, reduce waste, and ensure fresh food is consistently available throughout service. Batonnet - A knife cut that produces uniform rectangular sticks measuring approximately 1/4" by 1/4" by 2 to 2 1/2". This classic culinary cut serves as the foundation for smaller cuts like medium dice and is commonly used for vegetables intended for roasting, frying, or serving alongside entrees. Beat - To vigorously mix ingredients together using a whisk, mixer, or other utensil to incorporate air and create a smooth, uniform texture. This technique is commonly used when making batters, sauces, and desserts in commercial kitchens. Bechamel - One of the five French mother sauces made by whisking milk into a white roux. The finished sauce has a smooth, creamy consistency and serves as the foundation for numerous sauces, including Mornay. Beurre Blanc - A classic French butter sauce made by emulsifying cold butter into a reduction of white wine, vinegar, and shallots. The sauce has a rich texture with a delicate balance of acidity and butterfat. It is traditionally paired with seafood, poultry, and vegetables because its smooth consistency complements delicate flavors without overpowering them. Bisque - Smooth, cream-based soup traditionally prepared from shellfish such as lobster, crab, or shrimp. The shells are roasted and simmered to create an intensely flavored stock before the soup is strained and finished with cream. Modern commercial kitchens may also prepare vegetable bisques using the same velvety consistency. Bivalves - Mollusks with two hinged shells that protect the edible meat inside. Common foodservice examples include oysters, clams, mussels, and scallops. Because bivalves are filter feeders, restaurants must purchase them from approved suppliers and follow strict temperature controls to meet food safety regulations. Blanch - Cooking technique that briefly immerses food in boiling water before rapidly cooling it in ice water. This process preserves color, slows enzyme activity, loosens skins, and partially cooks vegetables prior to freezing, sauteing, or further preparation. Commercial kitchens also blanch French fries to improve texture and consistency during final frying. Boil - A cooking method that involves heating a liquid to its boiling point, where bubbles form and rise to the surface. This technique is used to cook food quickly, soften ingredients, and infuse flavors in soups, sauces, and pasta dishes in commercial kitchens. Braise - A combination cooking method that begins by searing food at high heat before slowly cooking it in a small amount of liquid inside a covered vessel. The extended cooking time breaks down connective tissue, producing tender meats and richly flavored sauces. Brassicas - Vegetables belonging to the Brassicaceae family, which includes broccoli, cauliflower, cabbage, Brussels sprouts, kale, and bok choy. Brigade - A hierarchical kitchen organization that assigns cooks and chefs to specialized stations. Larger restaurants, hotels, and institutional kitchens often organize staff into brigade positions such as executive chef, sous chef, saucier, garde manger, and patissier. Brine - The process of soaking food in a solution of salt and water to enhance flavor, tenderness, and moisture retention. This technique is commonly used for meats, poultry, and seafood in commercial kitchens to create juicy and flavorful dishes. Broil - A cooking method that uses direct heat from above to cook food quickly at high temperatures. This technique is ideal for cooking meats, seafood, and vegetables in commercial kitchens, creating a caramelized exterior and juicy interior. Brunoise - A precise knife cut that creates small cubes measuring approximately 1/8" by 1/8" by 1/8". The cut is produced by first preparing batonnet strips before slicing them into uniform dice. C Canapes - Small, decorative appetizers served in one or two bites before a meal or during catered events. They typically consist of a base such as toasted bread or pastry topped with spreads, proteins, cheeses, vegetables, or garnishes. Caramelize - A cooking technique where sugar is heated until it melts and turns into a golden-brown liquid. Can also refer to the browning of food, adding a rich flavor and color to dishes such as onions, fruits, and meats. Carryover Cooking - The continued rise in a food's internal temperature after it has been removed from the heat source. Residual heat moves from the exterior toward the center, often increasing the internal temperature by 5 degrees Fahrenheit to 15 degrees Fahrenheit depending on the size of the product. Cephalopods - Mollusks with tentacles and well-developed nervous systems, including squid, octopus, and cuttlefish. These seafood products are valued for their distinctive texture and versatility in grilling, braising, frying, and sauteing. Proper cooking is essential because cephalopods become tender when cooked either very quickly or over extended periods. Chafing Dish - A chafing dish is a type of serving dish that uses indirect heat to keep food warm during service. They are commonly used for buffet-style events and are available in various sizes and styles. Charcuterie - Selection of cured meats, preserved meats, and pates that are typically served on a board with accompaniments like cheeses, fruits, and nuts. Chiffonade - Knife technique that produces thin ribbons of leafy vegetables or herbs. The leaves are stacked, rolled tightly, and sliced crosswise into uniform strips. Basil, spinach, lettuce, and mint are commonly cut chiffonade for salads, garnishes, soups, and pasta dishes. Chinois - A fine-mesh conical strainer used to produce exceptionally smooth sauces, soups, stocks, and purees. Its tightly woven mesh removes even the smallest food particles, creating a refined texture that standard strainers cannot achieve. Chop - Technique used to cut food into small, irregular pieces. This method is commonly used for vegetables, herbs, and nuts and is the first step in many recipes. Clarified Butter - Butter that has had its water and milk solids removed, leaving nearly pure butterfat. Because the milk solids have been eliminated, clarified butter has a significantly higher smoke point than whole butter, making it well suited for sauteing, frying, and sauce preparation in commercial kitchens. Coagulate - The process in which proteins change structure and solidify when exposed to heat, acid, enzymes, or mechanical action. This reaction gives cooked eggs, custards, cheeses, and many meat products their characteristic texture. Understanding coagulation helps foodservice operators avoid overcooking delicate protein-based dishes. Cold Smoking - A preservation and flavoring method that exposes food to smoke while keeping temperatures generally below 90 degrees Fahrenheit. Because the food is not fully cooked during the process, products often require curing before smoking to control microbial growth. The method is commonly used for salmon, cheeses, and bacon. Comp - Term used in the restaurant industry to refer to providing a complimentary meal to a guest. Compound Butter - Softened butter blended with herbs, spices, citrus zest, garlic, or other flavoring ingredients. After mixing, it is typically shaped into logs, chilled, and sliced as needed. Restaurants use compound butters to quickly finish steaks, seafood, vegetables, breads, and sauces with consistent flavor. Conching - A chocolate-making process that continuously mixes, aerates, and refines chocolate to improve its texture and flavor. During conching, unwanted volatile compounds evaporate while cocoa butter becomes more evenly distributed throughout the mixture. The result is smoother chocolate with improved mouthfeel. Conduction - The transfer of heat through direct contact between food and a hot surface. Many griddles, saute pans, skillets, and flat-top grills cook primarily through conduction. Efficient heat transfer depends on proper cookware selection and consistent contact with the cooking surface. Confit - A cooking method that slowly cooks food while it is submerged in fat at a relatively low temperature. Traditionally associated with duck, confit gently tenderizes meat while helping preserve it after cooking when stored beneath the rendered fat. Modern commercial kitchens also prepare vegetables, garlic, and tomatoes using confit to develop rich flavor and a silky texture. Consomme - A crystal-clear soup made by clarifying richly flavored stock with a mixture of egg whites and aromatic ingredients. As the mixture simmers, impurities become trapped and are removed, producing a broth with exceptional clarity and concentrated flavor. Convection - The transfer of heat through the movement of hot air or liquid around food. Commercial convection ovens use fans to circulate heated air, promoting faster cooking, more even browning, and improved consistency compared to conventional ovens. Core - To remove the central, often inedible, part of the produce. This process is commonly done to apples, pears, and tomatoes. Coulis - A smooth sauce made by pureeing and straining fruits or vegetables. Fruit coulis commonly accompanies desserts, while vegetable coulis is used to enhance savory dishes with concentrated flavor and vibrant color. Its smooth consistency makes it popular for plating and presentation. Creaming Method - A baking technique that beats butter and sugar together until the mixture becomes light and aerated. Incorporating air during this step contributes to the volume, tenderness, and texture of cakes, cookies, and quick breads. Commercial bakeries rely on proper creaming times to produce consistent baked goods. Crustaceans - Shellfish with segmented bodies and hard external shells, including shrimp, lobster, crab, crayfish, and prawns. They are widely used in restaurants because of their versatility in boiling, steaming, grilling, sauteing, and frying. Safe handling and proper cold storage are essential because crustaceans are highly perishable. Cube - To cut food into small, uniform cubes. This method is often used for ingredients like vegetables, meat, and cheese to ensure even cooking and presentation. Curing - Process of preserving food by using salt, curing salts, sugar, or other approved ingredients to inhibit microbial growth and improve shelf life. Depending on the product, curing foods may also enhance flavor, texture, and color before smoking, drying, or aging. Custard - Mixture of milk or cream and eggs that thickens through gentle heat as the proteins coagulate. The finished product may be stirred, baked, or steamed depending on the recipe. Custards are used in desserts such as creme brulee, pastry cream, flan, and ice cream bases. D Dash - A small amount of an ingredient, usually 1/8 of a teaspoon, that is added for flavor enhancement. It is a measurement that is less precise than a pinch but still imparts a noticeable taste to a dish. Deep Fry - Cooking method that fully submerges food in hot oil, typically between 325 degrees Fahrenheit and 375 degrees Fahrenheit. The hot oil rapidly cooks the exterior while creating a crisp crust and sealing in moisture. Deglaze - The process of adding liquid to a hot pan to dissolve the browned food particles left after searing. These caramelized bits contribute concentrated flavor to sauces, gravies, and braising liquids. Wine, stock, vinegar, or water are most commonly used for deglazing. Demi-glace - Rich, brown sauce traditionally made by reducing equal parts brown stock and espagnole sauce until thick and intensely flavored. It serves as a base for numerous classic sauces and enhances the flavor of roasted meat dishes. Depouillage - The continual removal of fat, foam, and impurities from the surface of simmering stocks and sauces. This classical technique improves clarity while producing a cleaner flavor and more refined finished product. Dim Sum - A style of Chinese cuisine consisting of small, shareable dishes traditionally served with tea. Popular selections include dumplings, buns, rolls, and steamed or fried appetizers prepared in individual portions. Dressed (Meat) - An animal carcass that has been slaughtered and processed by removing the hide, feathers, internal organs, and other inedible portions. The resulting carcass is ready for chilling, fabrication, or further butchering into wholesale and retail cuts. Dressing standards vary by species and processing requirements. Drizzle - Culinary technique that involves pouring a thin stream of liquid over food in a controlled manner. This is typically done to add flavor, moisture, or visual appeal to a dish. Dry Aging - A controlled process that stores large cuts of beef under carefully managed temperature, humidity, and airflow for several weeks. Natural enzymes break down muscle fibers during aging, creating a more tender texture and concentrated beef flavor. Dry Cooking - Cooking methods that use hot air, radiant heat, or fat instead of water or steam. Roasting, baking, grilling, broiling, sauteing, and frying all fall within this category. These methods often promote browning through the Maillard reaction while developing richer flavors and textures. Dutch Oven - A heavy-duty cooking pot with thick walls and a tight-fitting lid, usually made of cast iron or enameled cast iron. This versatile cookware is ideal for braising, stewing, roasting, and baking, making it a staple in many commercial kitchens. Back to Top E-I Culinary Terms E Edible Yield - The usable portion of a food product that remains after trimming, peeling, deboning, or removing waste. Operators use edible yield calculations to determine recipe costs, purchasing requirements, and menu pricing. Higher yields improve profitability by reducing food waste. Elastin - A connective tissue protein found primarily in ligaments and certain muscles. Unlike collagen, elastin does not break down significantly during cooking, making it naturally tough and difficult to tenderize. Butchers often remove heavy elastin when fabricating premium cuts of meat. Emulsify - Combining two or more liquids that typically do not mix well together. This technique creates a stable mixture by dispersing one liquid into another with the help of an emulsifier, such as egg yolks or mustard. En Papillote - A cooking method that seals food inside a parchment paper or foil packet before baking. The enclosed packet traps steam and natural juices, allowing ingredients to cook gently while retaining moisture and flavor. Fish, poultry, and vegetables are commonly prepared en papillote in professional kitchens. Entrails - The internal organs of an animal, particularly those found within the abdominal cavity. Depending on the cuisine, edible entrails may be prepared as offal, while inedible materials are discarded during processing. Proper handling is critical to prevent contamination during meat fabrication. Entree - This course is typically served after the appetizer or starter and before the dessert. It is often the focal point of the meal and can feature a variety of proteins, such as meat, poultry, fish, or vegetarian options. Essence - A highly concentrated liquid that captures the characteristic flavor or aroma of an ingredient. Culinary essences may be produced through extraction, distillation, or reduction and are used in small amounts to enhance foods and beverages. Vanilla essence is one of the most widely recognized examples. Evaporate - The process by which liquid changes into vapor when heated or exposed to air. In cooking, evaporation concentrates flavors, thickens sauces, and reduces excess moisture from stocks and soups. Controlling the rate of evaporation is essential for achieving consistent recipe results. Eviscerate - The removal of an animal's internal organs during processing. This step is performed after slaughter to prepare poultry, fish, and livestock for further fabrication while reducing the risk of contamination. Proper evisceration is a critical food safety practice in commercial meat processing. Expediter - Kitchen professional responsible for coordinating, inspecting, and releasing completed orders during service. Positioned between the kitchen and front-of-house staff, the expediter verifies accuracy, ensures proper plating, and maintains communication so every table receives complete orders at the correct time. F Fabrication - Process of breaking down whole food products into smaller, usable portions for cooking or sale. Fabrication commonly includes cutting primal meats into steaks, filleting fish, trimming poultry, or portioning produce. Proper fabrication improves yield, reduces waste, and ensures consistent portion sizes. Fast Aging - Meat tenderization method that accelerates natural aging through controlled processing techniques rather than traditional extended storage. Commercial processors may use specialized equipment or carefully managed environmental conditions to shorten aging time while improving tenderness. Although it reduces processing time, fast aging generally produces less concentrated flavor than conventional dry aging. Fat Cap - The layer of exterior fat that remains on certain cuts of meat, such as brisket, pork shoulder, and rib roast. During cooking, the fat gradually renders, helping protect the meat from drying out while contributing flavor and moisture. Many chefs trim the fat cap to a specific thickness to balance rendering with presentation. Fermentation - Process in which beneficial microorganisms convert sugars into acids, alcohol, or gases. This natural transformation preserves food while developing distinctive flavors and textures in products such as yogurt, kimchi, sauerkraut, sourdough bread, and certain cured meats. Commercial food producers carefully control temperature, time, and sanitation throughout fermentation. FIFO - An inventory management method that uses older products before newer ones. Rotate inventory by placing newly received ingredients behind existing stock, reducing spoilage and helping maintain food safety. Filet - A piece of meat or fish that has been deboned and often cut into a boneless, flat shape. A common technique used to prepare proteins for cooking by removing bones and skin. Flow of Food - Path food follows from purchasing and receiving through storage, preparation, cooking, holding, service, cooling, and reheating. Managing each stage properly helps prevent contamination and foodborne illness while maintaining product quality. Understanding the flow of food is a core principle of commercial food safety programs. Fold - Technique used in cooking and baking to gently combine ingredients without deflating or overmixing them. This method is often used when incorporating whipped egg whites or delicate ingredients to make dishes like souffles, mousse, and chiffon cakes. Fondant - A type of icing or frosting commonly used in cake decorating. It is made from sugar, water, and gelatin and has a smooth, pliable texture that can be rolled out and draped over cakes to create a flawless finish. Food Mill - Manual kitchen tool that purees and strains soft foods using a rotating blade and perforated disc. Unlike a blender, it removes seeds, skins, and fibers while producing a smooth texture without incorporating excessive air. Foodborne Illness - Disease caused by consuming food contaminated with harmful bacteria, viruses, parasites, toxins, or chemicals. Improper cooking, cross-contamination, poor personal hygiene, and inadequate temperature control are among the leading causes of foodborne illness. Forcemeat - A seasoned mixture of finely ground meat, fat, and other ingredients used as a filling or base for prepared foods. It is commonly used to produce sausages, pates, terrines, galantines, and stuffed poultry. Proper ratios of lean meat, fat, and binders create the desired texture and consistency. Front of House - The area where guests are served and interact with staff. This includes the dining room, bar, reception area, and any other spaces where customers receive service. Frying - Cooking method that uses hot fat or oil to cook food quickly while creating a crisp exterior. Depending on the technique, frying may involve deep frying, shallow frying, pan frying, or stir-frying. Fumet - Concentrated stock traditionally made by simmering fish bones, shellfish shells, or mushrooms with aromatic vegetables and white wine. Compared to standard stock, fumet is cooked for a shorter period to preserve delicate flavors while producing a more intense finished product. It serves as a flavorful base for seafood soups, sauces, and risottos. Functional Foods - Foods that provide health benefits beyond their basic nutritional value because they naturally contain or are fortified with beneficial compounds. Examples include probiotic yogurt, omega-3-rich fish, and foods fortified with vitamins or fiber. Fungi - A biological kingdom that includes mushrooms, truffles, yeasts, and molds. Edible fungi contribute distinctive flavors, textures, and aromas to a wide variety of dishes, while yeast plays a critical role in baking and fermentation. G Galantine - Classical preparation made by stuffing a boned poultry or meat product with forcemeat before poaching, chilling, and slicing for service. It is typically served cold and often coated with aspic for presentation. Galantines remain a hallmark of traditional garde manger and banquet cuisine. Game Meat - Meat harvested from wild animals or specially raised game species rather than conventional livestock. Venison, elk, rabbit, pheasant, quail, and wild boar are common examples. Many game meat varieties are naturally lean, requiring careful cooking techniques to preserve tenderness and moisture. Garnish - An edible ingredient added to a finished dish to enhance its appearance, flavor, texture, or aroma. Effective garnishes complement the main components rather than serving as decoration alone. Garde Manger - The kitchen station responsible for preparing and presenting cold foods. Typical responsibilities include salads, charcuterie, pates, terrines, cold appetizers, hors d'oeuvres, and decorative buffet displays. In larger brigade kitchens, the garde manger chef oversees all cold food production. Gastrique - A reduction built by caramelizing sugar and then deglazing it with vinegar, wine, or citrus juice, simmered down into a glossy, tangy syrup. Gelatin - A protein derived from animal collagen that forms a gel when dissolved in liquid and cooled. It is widely used to thicken, stabilize, and set desserts, aspics, mousses, and certain sauces. Glace - Highly concentrated reduction of stock that is cooked until it reaches a syrup-like consistency. Because much of the water has evaporated, glace delivers an intense flavor and is often used in small amounts to enrich sauces, soups, and braised dishes. Glaze - A liquid mixture applied to food to add flavor, moisture, and a glossy finish. Glazes are often made from ingredients like sugar, honey, vinegar, or fruit juices. Gluten - Network of proteins naturally found in wheat, barley, and rye. When flour is mixed with water and worked into dough, gluten develops elasticity and structure that allow bread and other baked goods to rise and maintain their shape. GMO - Short for "genetically modified organism", referring to a plant, animal, or microorganism whose DNA has been altered using genetic engineering techniques. In the food industry, genetically modified crops may be developed for improved pest resistance, herbicide tolerance, or higher yields. GMO labeling requirements vary by country and regulatory authority. Grate - To shred into small pieces using a grater, a kitchen tool with sharp-edged holes. Grated ingredients like cheese, vegetables, and citrus zest are commonly used in various dishes to add texture and flavor. Grease - Fats or oils used for cooking or lubricating cooking surfaces. Grease is often used to prevent food from sticking to pans or grills and to add flavor and moisture to dishes. Griddle - A flat cooking surface typically made of metal or stone that is heated from below. Griddles are versatile tools in commercial kitchens and are used to cook foods like pancakes, eggs, burgers, and sandwiches. Grill - A cooking surface with metal bars or ridges where food is placed directly over heat. Grilling imparts a distinct charred flavor to food and is commonly used for cooking meats, vegetables, and seafood. H HACCP - A Hazard Analysis and Critical Control Points plan, is a preventive food safety system that identifies, evaluates, and controls hazards throughout food production. Rather than relying solely on finished product inspections, an HACCP plan establishes critical control points where biological, chemical, and physical risks can be monitored and corrected. Halal - Refers to foods and beverages that comply with Islamic dietary laws. For meat to be considered halal, it must come from permitted animals that are processed according to specific religious requirements. Many commercial foodservice operations offer halal-certified menu items to accommodate customer preferences and dietary needs. Hash - Dish made by combining diced or chopped meat with potatoes and other ingredients before browning them together in a skillet or on a griddle. Leftover roasted or cooked meats are commonly used, making hash an efficient way to reduce food waste. Variations may include onions, peppers, herbs, or eggs. Hollandaise - One of the five French mother sauces made by emulsifying clarified butter into egg yolks with an acidic ingredient such as lemon juice or vinegar. The finished sauce is rich, smooth, and lightly tangy. Hollandaise is traditionally served with eggs Benedict, asparagus, seafood, and other vegetables. Homogenization - A mechanical process that forces milk through tiny openings under high pressure to evenly disperse fat throughout the liquid. This prevents cream from separating during storage while creating a smoother, more uniform texture. Most fluid milk sold for commercial foodservice is homogenized. Hors D'Oeuvre - Small, bite-sized food items served before a meal to stimulate the appetite. These appetizers can be hot or cold and are often served on platters or passed around at events. Hot Smoking - Cooking process that exposes food to smoke while maintaining temperatures high enough to fully cook the product. Unlike cold smoking, hot smoking both cooks and flavors food at the same time. Hygiene - The practices and protocols followed to ensure the cleanliness and safety of food preparation areas, equipment, and personnel. Maintaining high standards of hygiene is crucial to prevent foodborne illnesses and ensure the quality of food products. Hydrogenation - Food processing method that adds hydrogen to unsaturated oils, converting them into more solid and stable fats. Partial hydrogenation produces trans fats, which have been largely eliminated from commercial food production because of health concerns. Fully hydrogenated oils do not contain trans fats and may still be used in certain food applications. I Infrared Cooking - Uses radiant infrared energy to transfer heat directly to the surface of food. Because the energy heats the product instead of the surrounding air, infrared equipment reaches cooking temperatures quickly and produces efficient browning. In the Weeds - Kitchen slang term used to describe a situation where a chef or kitchen staff member is overwhelmed with a high volume of orders or tasks, leading to a state of being behind schedule or feeling stressed. IQF - IQF, or Individually Quick Frozen, is a freezing process that rapidly freezes individual food pieces so they remain separate instead of clumping together. Fruits, vegetables, seafood, poultry, and prepared ingredients commonly undergo IQF processing to preserve texture and simplify portioning. Foodservice operators benefit from reduced waste and greater inventory flexibility. Induction - A cooking method that uses electromagnetic energy to heat cookware directly, rather than relying on a traditional gas flame or electric heating element. This technology allows for precise control over temperature and is known for its efficiency and speed in commercial kitchens. Infusion - A culinary technique that involves steeping ingredients such as herbs, spices, fruits, or vegetables in a liquid (such as water, oil, or alcohol) to extract their flavors. This process allows the liquid to take on the essence of the infused ingredients, adding depth and complexity to dishes or beverages. Back to Top J-Q Culinary Terms J Jambalaya - A traditional Creole and Cajun dish from Louisiana that typically consists of a mixture of rice, meat, and vegetables. Jugging - Traditional cooking method in which meat, most commonly game, is slowly braised in a tightly sealed container with stock, wine, and aromatic ingredients. The enclosed vessel traps moisture while allowing connective tissue to break down gradually during cooking. Julienne - A culinary term that refers to cutting fruits, vegetables, or meats into long, thin strips. This knife-cutting technique is commonly used in food preparation to create uniform pieces for cooking or garnishing dishes. Jus - Light, naturally flavored sauce made from the juices released by meat during roasting or braising. Unlike gravy, jus is typically not thickened with flour or starch, resulting in a thinner consistency that highlights the meat's natural flavor. Restaurants commonly serve jus with roasted beef, pork, lamb, and poultry. K Knead - A fundamental technique in baking that refers to the process of working dough with the hands to develop gluten. This action helps create structure and elasticity in the dough, resulting in a lighter and more uniform texture in the final baked product. Kosher - Food products that adhere to Jewish dietary laws. These laws dictate what foods can and cannot be consumed and how they must be prepared. Foods that are labeled as kosher have been prepared in accordance with these guidelines and have been certified by a kosher certification agency. L Lamination - Pastry technique that creates alternating layers of dough and butter through repeated rolling and folding. As the butter releases steam during baking, the layers separate to produce a light, flaky texture. Lard - A type of fat that is rendered from pig fat. Lard has a high smoke point, making it ideal for frying and sauteing. Leach - Process by which water removes soluble substances from food during soaking or cooking. This may reduce bitterness, excess salt, starch, or naturally occurring compounds depending on the ingredient. Commercial kitchens commonly leach potatoes before frying and certain vegetables before cooking. Leaven - A substance that causes dough to rise and become light and airy. Common leavening agents include yeast, baking powder, and baking soda Legume - A type of plant in the pea family that includes beans, lentils, and peas. Legumes are commonly used in soups, stews, salads, and side dishes. M Macedoine - A classical knife cut consisting of uniform cubes measuring approximately 1/4" by 1/4" by 1/4". The cut is commonly used for cooked or raw vegetables in soups, salads, and garnishes where consistent size promotes even cooking and an attractive presentation. In classical cuisine, the term may also refer to a mixed vegetable preparation made with this cut. Maillard Reaction - Chemical reaction between amino acids and reducing sugars that creates the browned color and complex flavors found in cooked foods. It occurs most effectively at temperatures above approximately 285 degrees Fahrenheit under relatively dry conditions. Grilling, roasting, searing, and baking all rely on the Maillard reaction to develop flavor and appearance. Marbling - The network of intramuscular fat distributed throughout a cut of meat. As the meat cooks, this fat melts and contributes to tenderness, juiciness, and flavor. Beef grading systems place significant emphasis on marbling because it is a strong indicator of eating quality. Marinate - To soak food in a seasoned liquid mixture to enhance its flavor or tenderize it. Marinating is a common technique used in commercial kitchens to infuse proteins such as meat, poultry, or seafood with additional taste. Mignonette - A classic French sauce that is commonly served with oysters. This tangy and flavorful sauce is typically made with a combination of minced shallots, cracked black pepper, and vinegar, often using red wine vinegar or champagne vinegar for a unique taste. Mincing - A knife technique that cuts food into very small, finely chopped pieces. Garlic, onions, herbs, and ginger are frequently minced to distribute flavor evenly throughout a dish without creating large, noticeable pieces. Uniform mincing also promotes consistent cooking. Mirepoix - Mixture of diced onions, carrots, and celery used as the flavor base for stocks, soups, sauces, and braised dishes. Commercial kitchens prepare mirepoix in large batches because it serves as the foundation for numerous recipes. Mollusks - Group of invertebrate animals that includes bivalves, cephalopods, and univalves. Oysters, clams, mussels, squid, octopus, snails, and abalone are all examples of edible mollusks. Proper handling, storage, and cooking are essential because many mollusks are highly perishable. Mornay Sauce - Classic cheese sauce made by adding grated cheese, traditionally Gruyere or Parmesan, to bechamel sauce. The result is a smooth, creamy sauce commonly used in gratins, baked pasta dishes, vegetables, and seafood preparations. It is one of the best-known derivative sauces of bechamel. Mother Sauce - Mother sauces are the foundation of classical French cuisine, serving as the base for a variety of derivative sauces. There are five primary mother sauces: bechamel, veloute, espagnole, tomato, and hollandaise. Mousse - Light, airy preparation created by folding whipped cream, whipped egg whites, or both into a flavored base. Sweet mousses often feature chocolate or fruit, while savory versions may incorporate seafood, poultry, or vegetables. Commercial kitchens value mousse for its smooth texture and elegant presentation. MSG - MSG, or monosodium glutamate, is a flavor enhancer that intensifies the savory taste known as umami. It occurs naturally in foods such as tomatoes, mushrooms, and aged cheeses and is also produced commercially for culinary use. Restaurants and food manufacturers use MSG to enhance flavor without significantly increasing sodium content. Mushrooms - Edible fungi prized for their earthy flavor, meaty texture, and culinary versatility. Common foodservice varities include button, cremini, shiitake, oyster, portobello, and enoki mushrooms. They are widely used in soups, sauces, pizzas, stir-fries, and meatless menu items. Mycoprotein - Protein-rich food ingredient produced through the fermentation of a naturally occurring fungus. It has a fibrous texture that closely resembles meat, making it a popular ingredient in vegetarian and vegan products. Commercial food manufacturers use mycoprotein in meat alternatives such as cutlets, nuggets, and ground-style products. N Nigiri - A classic Japanese dish similar to sashimi that consists of a small ball of vinegared sushi rice topped with a slice of raw fish or seafood. The word "nigiri" translates to "two fingers" in Japanese, referring to the way the rice is shaped by hand. Nappe - A French culinary term describing the moment a liquid thickens enough to coat the back of a spoon in a smooth, even layer rather than sliding off in thin streaks. Cooks check for nappe by drawing a finger through the coating on the spoon. If the line stays clean and doesn't flood back together, the mixture has hit the right stage for service or storage. O Organic - Food produced according to agricultural standards that limit the use of synthetic pesticides, fertilizers, genetically modified organisms, and certain other production methods. In the United States, products labeled as organic must meet standards established by the USDA National Organic Program. Many foodservice operators offer organic ingredients to satisfy customer demand for certified agricultural products. Orzo - A small, rice-shaped pasta that is commonly used in a variety of culinary dishes. Despite its appearance, orzo is made from wheat flour, making it a type of pasta rather than a grain. OSHA - OSHA, or the Occupational Safety and Health Administration, is the federal agency responsible for enforcing workplace safety and health regulations in the United States. Commercial kitchens are required to follow OSHA standards to reduce hazards related to equipment, chemicals, slips, falls, electrical systems, and employee training. Compliance helps create a safer work environment while reducing the risk of workplace injuries. Overhead Costs - Ongoing business expenses required to operate a foodservice establishment that are not directly tied to producing individual menu items. Examples include rent, utilities, insurance, equipment maintenance, administrative salaries, and property taxes. Understanding overhead costs is essential when setting menu prices and evaluating profitability. P Pan Fry - A cooking method that uses a shallow layer of hot oil to cook food in a skillet or saute pan. Unlike deep frying, the food is only partially submerged and is typically turned during cooking to brown both sides evenly. Pan Smoking - Cooking technique that generates smoke inside a covered pan by heating wood chips, tea leaves, herbs, rice, or similar ingredients beneath a rack holding the food. The enclosed environment lightly infuses the product with smoky flavor while partially or fully cooking it. Restaurants often use pan smoking when dedicated smokers are unavailable. Parmentier - Dishes prepared with or featuring potatoes, named after French agronomist Antoine-Augustin Parmentier, who promoted potato consumption in France. Parboil - Cooking technique where food items are partially cooked in boiling water or broth. This process helps reduce cooking time for items like potatoes or vegetables that normally have to be cooked for a long time. Parstock - Minimum quantity of an inventory item that should be kept on hand to support normal foodservice operations. Operators establish par levels based on menu demand, delivery schedules, storage capacity, and usage rates. Monitoring parstock helps prevent shortages while avoiding unnecessary overstocking. Pasteurization - Heat treatment process that eliminates harmful bacteria from food and beverages, ensuring safety and extending shelf life. Commonly used for dairy products and juices, pasteurization helps maintain product quality and freshness. Pate - Smooth and creamy mixture of seasoned ground meat, poultry, or seafood. This versatile dish can be served as a spread, appetizer, or filling for pastries, adding a rich and savory flavor to various dishes. Paysanne - Knife cut that produces thin, flat pieces of vegetables in shapes that match the vegetable's natural form, such as squares, circles, or triangles. The slices are typically about 1/2 inch wide and 1/8 inch thick. This cut is commonly used in soups, stews, and vegetable medleys where quick, even cooking is desired. Peel - The process of removing the outer skin or rind from fruits and vegetables before cooking or consuming them. This step helps improve the appearance, texture, and flavor of the produce, making it more appealing and easier to eat. Pickling - Preservation method that uses vinegar or controlled fermentation with salt to extend the shelf life of food. In addition to preserving ingredients, pickling creates distinctive acidic flavors and crisp textures. Cucumbers, onions, peppers, eggs, and numerous vegetables are commonly pickled in commercial kitchens. Pinch - Informal unit of measurement referring to the small amount of a dry ingredient, typically a spice, herb, or salt, that can be held between the thumb and first two fingers, generally equal to about 1/16 of a teaspoon. Pipe - Technique used in pastry and cake decorating where a mixture like frosting or dough is placed in a piping bag and squeezed through a nozzle or piping tip to create decorative designs. This method allows for precise and intricate decorations on baked goods. Pith - Soft, white, spongy layer found beneath the outer peel of citrus fruits. While edible, it contains compounds that often produce a bitter flavor, so many recipes remove it before preparation. Plating - Process of arranging and presenting food on a serving plate before it reaches the guest. Effective plating emphasizes balance, portion consistency, color contrast, and ease of eating while reflecting the restaurant's style. Standardized plating procedures help maintain consistency throughout service. Poach - Gently cooking food in a simmering liquid such as water, broth, or wine. This method is commonly used for delicate foods like eggs, fish, or fruits, resulting in a tender and flavorful end product. Portion Control - Practice of serving consistent quantities of food according to established recipe and menu specifications. Maintaining accurate portions improves food cost management, reduces waste, and ensures guests receive consistent value with every order. Preserving - Process of extending the shelf life of food by slowing spoilage and microbial growth. Common preservation methods include canning, freezing, drying, curing, fermenting, smoking, and pickling. Pressure Cooking - Mist-heat cooking method that prepares food inside a sealed vessel under elevated pressure. The increased pressure raises the boiling point of water, allowing food to cook faster while retaining moisture. Commercial pressure cookers are commonly used for stocks, legumes, braised meats, and certain vegetables. Primal Cut - One of the large primary sections into which an animal carcass is initially divided during fabrication. Beef primals include the chuck, rib, loin, round, brisket, plate, flank, and shank, while other species have their own primal classifications. Butchers further process primal cuts into subprimal and retail cuts. Prix Fixe - Menu format that offers a predetermined selection of courses for one set price. Guests typically choose from a limited number of options within each course while paying a single fixed cost for the meal. Restaurants often use prix fixe for special events, holidays, tasting menus, and fine dining service. Proofing - The final rise of yeast-leavened dough before baking. During this stage, yeast produces carbon dioxide that expands the dough, improving volume, texture, and crumb structure. Commercial bakeries carefully control proofing temperature and humidity to ensure consistent results. Processing - Transformation of raw agricultural products into ingredients or finished foods through physical, chemical, or biological methods. Processing may include washing, cutting, cooking, freezing, fermenting, packaging, or preserving. Commercial food processors use these techniques to improve safety, shelf life, consistency, and convenience. Puree - Blending or processing cooked or raw foods into a smooth and uniform consistency. This technique is commonly used for soups, sauces, baby food, and desserts, creating silky textures and concentrated flavors. Q Quality Control - Systematic process of monitoring food products and preparation procedures to ensure they consistently meet established standards. Commercial foodservice operations evaluate factors such as taste, appearance, texture, temperature, portion size, and food safety throughout production. Quenelle - An oval-shaped portion of soft food formed using two spoons or a specialized utensil. Ice cream, mashed potatoes, mousses, sorbets, and forcemeats are commonly shaped into quenelles for an elegant presentation. The smooth, symmetrical shape is a hallmark of classical culinary technique. Quick-Service Restaurant (QSR) - Also known as fast-food restaurants, quick-service restaurants are a type of restaurant that offer expedited and convenient food options to customers. These restaurants typically have a limited menu, focus on speed of service, and often feature self-service options for ordering and payment. Back to Top R-Z Culinary Terms R Ragu - A slow-cooked Italian meat sauce made by simmering ground or chopped meat with vegetables, wine, stock, and tomatoes or tomato paste, depending on the regional variation. Extended cooking develops a rich, concentrated flavor and tender texture. Ragu is traditionally served with pasta, polenta, or layered baked dishes. Ramen - Japanese noodle dish consisting of wheat noodles served in a seasoned broth with various proteins and garnishes. Common broth styles include shoyu, miso, shio, and tonkotsu, each offering distinct flavor profiles. Commercial restaurants often customize ramen with toppings such as chashu pork, eggs, seaweed, and scallions. Recipe Costing - Process of calculating the total ingredient cost of a recipe and determining its cost per serving. Foodservice operators use recipe costing to establish profitable menu prices, control food costs, and evaluate recipe performance. Accurate costing depends on current ingredient prices, edible yield, and standardized portions. Reduction - Liquid that has been concentrated by simmering to evaporate water. As moisture decreases, flavors intensify and the liquid naturally thickens. Reductions form the foundation of many sauces, glazes, soups, and braising liquids. Remouillage - A secondary stock made by simmering bones that have already been used to prepare a primary stock. Although lighter in flavor and body, remouillage can be used in soups, sauces, or as the base for another stock. Classical kitchens often prepare remouillage to maximize ingredient utilization. Requisition - A formal request for ingredients, supplies, or equipment issued from one department to another within a foodservice operation. Kitchens commonly submit requisitions to purchasing departments or storerooms to replenish inventory. Maintaining accurate requisition records supports inventory control and cost management. Rillette - Spreadable preparation made by slowly cooking meat in its own fat until tender, then shredding and mixing it with rendered fat. Pork is the traditional choice, although duck, rabbit, salmon, and other proteins are also used. Rillettes are commonly served chilled with bread, crackers, and pickled accompaniments. Risotto Method - Cooking technique that gradually incorporates hot stock into short-grain rice while stirring frequently. Adding the liquid in stages allows the rice to release starch, creating the creamy texture characteristic of risotto without making the grains mushy. Arborio, Carnaroli, and Vialone Nano are the varieties most commonly used. Roast - A dry-heat cooking method that involves cooking food in an oven or over an open flame. This technique is commonly used for meats, poultry, vegetables, and even nuts to enhance their flavors through caramelization and Maillard reactions. Rondelle - Knife cut that produces round, coin-shaped slices from cylindrical vegetables such as carrots, cucumbers, zucchini, and bananas. The thickness of the slices varies according to the recipe and intended use. Rondelles are commonly used in salads, soups, stir-fries, and garnishes. Root Vegetables - Edible underground plant structures that store nutrients for growth. Potatoes, carrots, beets, parsnips, turnips, radishes, and rutabagas are common examples of root vegetables used in commercial kitchens. They are valued for their versatility, long storage life, and suitability for roasting, steaming, frying, boiling, and pureeing. Roulade - Dish made by rolling a flattened piece of meat, poultry, fish, sponge cake, or pastry around a filling before cooking or baking. Savory roulades often contain vegetables, cheeses, herbs, or forcemeat, while sweet versions may be filled with cream, fruit, or chocolate. After cooking, the roulade is sliced to showcase its spiral presentation. Roux - Thickening agent for sauces, soups, and stews. It is a mixture of equal parts flour and fat, traditionally butter, cooked together to form a smooth paste. S Salaison - Process of preserving food, particularly meat or fish, by treating it with salt. The salt draws out moisture and helps create conditions that inhibit microbial growth while developing the characteristic flavor and texture of cured products. Saucier - Member of a classical French kitchen brigade responsible for preparing sauces, gravies, and often sauteed dishes. The position requires strong knowledge of stocks, reductions, emulsions, and mother sauces because sauces frequently finish or accompany other menu items. In larger commercial kitchens, the saucier works closely with the chef and other stations to coordinate finished dishes. Saute - Cooking method that involves quickly cooking food in a small amount of oil or fat over high heat. This technique is commonly used to cook vegetables, meats, and seafood, resulting in a caramelized exterior and a tender interior. Sauteuse - Wide, relatively deep cooking pan with sloped or curved sides designed for sauteing, braising, and other stovetop preparations. Its shape provides more capacity than a traditional skillet while still allowing cooks to toss or turn food easily. Commercial kitchens use sauteuses for preparing meats, poultry, vegetables, and sauces in larger quantities. Sautoir - Broad, heavy-bottomed cooking pan with straight sides and typically two handles. Its flat surface and relatively deep sides make it useful for sauteing, searing, braising, and reducing sauces. The sturdy construction also promotes even heat distribution during high-volume cooking. Scald - Process of heating a liquid, such as milk or cream, to just below the boiling point. This technique is used to kill bacteria, dissolve ingredients, or prepare liquids for further cooking or baking. Scale - Measuring device that determines the weight of ingredients or finished food products. Kitchens use commercial scales to portion proteins, measure recipe ingredients, control yields, and maintain consistent serving sizes. Weighing ingredients is particularly important for recipe costing because purchasing and food costs are generally calculated by weight. Score -The practice of making shallow cuts or slashes on the surface of food, such as meat or bread, before cooking. This technique helps the food cook evenly, allows marinades to penetrate, and creates a decorative presentation. Sear - Cooking technique that involves quickly cooking meat or seafood over high heat to caramelize the surface and lock in juices. This method is often used to add flavor and create a crispy exterior on proteins. Shallow-Frying - Cooking method in which food is partially submerged in a relatively small amount of hot oil or fat. The food is typically turned during cooking so both sides develop a browned, crisp exterior. Shortening - Solid or semi-solid fat used primarily in baking and frying to create tenderness, texture, or stability. Vegetable shortening contains little or no water, allowing it to produce flaky pastry and tender baked goods while also performing well in certain frying applications. Shred - Act of cutting food into long, thin strips or pieces. This technique is commonly used with vegetables, cheeses, and proteins to create texture, enhance presentation, and facilitate even cooking. Shucked - Shellfish that has been removed from its shell. Oysters, clams, and scallops may be purchased shucked for use in restaurants, reducing preparation time and labor compared with processing whole shell-on products. Shucked seafood is highly perishable and requires appropriate refrigerated storage and handling. Simmering - Moist-heat cooking method that keeps liquid just below a full boil, generally around 185 degrees Fahrenheit to 205 degrees Fahrenheit at sea level. The gentle movement of the liquid cooks food more slowly than boiling while helping prevent delicate ingredients from breaking apart. Slurry - Mixture of a starch and cold liquid used to thicken hot foods. Cornstarch and water are commonly combined into a slurry before being whisked into soups, sauces, gravies, and stir-fry preparations. Mixing the starch with cold liquid first helps prevent clumping when it is added to hot liquid. Smoke Point - The temperature at which a cooking fat or oil begins producing visible smoke as it breaks down. Selecting an oil with an appropriate smoke point helps prevent undesirable flavors and excessive degradation during high-temperature cooking. Commercial fryers and saute stations require fats that can withstand the temperatures associated with their cooking methods. Soubise - Classic French sauce made primarily from onions that are slowly cooked until tender and then combined with bechamel or cream. The onions are cooked gently enough to develop sweetness without excessive browning, producing a smooth, mild sauce. Sous Vide - Cooking method that seals food in an airtight bag and cooks it in a precisely controlled water bath at a specific temperature. The technique provides exceptionally consistent doneness because the food does not exceed the temperature of the surrounding water bath. Commercial kitchens use sous vide for proteins, vegetables, eggs, and other foods, often followed by a high-heat sear for browning. Standard Breading Procedure - A three-step method of coating food with flour, an egg or liquid wash, and breadcrumbs before cooking. The flour helps the wash adhere, while the final breading creates a crisp exterior during frying or baking. Starch - A complex carbohydrate found in plants that serves as an important source of energy and a functional ingredient in cooking. Foods such as potatoes, corn, rice, wheat, and legumes contain substantial amounts of starch, which can gelatinize when heated with water and thicken liquids. Commercial kitchens use starches such as cornstarch, flour, and potato starch to thicken sauces and modify the texture of foods. Steaming - A moist-heat cooking method that cooks food with hot water vapor rather than immersing it directly in liquid. Commercial steamers allow operators to cook large quantities of vegetables, seafood, grains, dumplings, and other foods while limiting direct contact with water. Proper steaming can help preserve delicate textures, colors, and nutrients. Steep - The process of soaking an ingredient, such as tea leaves or herbs, in a liquid to extract flavor. This technique is often used in preparing beverages like tea or infusing flavors into broths and sauces. Stewing - Moist-heat cooking method that slowly cooks small pieces of food in enough liquid to partially or completely cover them. The extended cooking time breaks down connective tissue and develops concentrated flavors in the cooking liquid. Tough cuts of meat, poultry, legumes, and root vegetables are particularly well suited to stewing. Stir-Frying - High-heat cooking method that rapidly cooks small, uniformly cut ingredients in a small amount of oil while they are continuously stirred or tossed. The technique is traditionally associated with Chinese cuisine and is commonly performed in a wok. Stock - Flavorful liquid made by simmering bones, meat, seafood, vegetables, and aromatic ingredients in water. Collagen extracted from bones can contribute body and gelatin to the finished liquid, while vegetables and aromatics provide flavor. Commercial kitchens use stocks as foundations for soups, sauces, gravies, braises, and other preparations. Strain - Process of separating solid particles from a liquid by passing the mixture through a sieve, strainer, chinois, or similar filtration tool. Commercial kitchens strain stocks, sauces, soups, purees, and beverages to achieve the desired clarity and texture. The fineness of the strainer determines how much particulate matter remains in the finished product. Subprimal Cut - A smaller section of meat produced by further dividing a primal cut during fabrication. Beef subprimals include the tenderloin, strip loin, and ribeye roll, which can then be portioned into individual steaks or other cuts. Purchasing subprimals can reduce fabrication labor while providing greater control over portioning and yield. Suet - Firm fat found around the kidneys and other internal organs of cattle and sheep. Because of its high melting point and distinctive texture, suet is traditionally used in pastries, puddings, forcemeats, and rendered cooking fats. Commercial kitchens may use rendered suet or processed forms when a recipe specifically calls for its properties. Sushi - Japanese preparation centered on vinegared rice that is combined with ingredients such as seafood, vegetables, egg, or other toppings and fillings. Common forms include nigiri, maki, temaki, and uramaki. Commercial sushi operations require strict temperature control, sanitation, and sourcing practices, particularly when serving raw seafood.. Sweat - Gently cooking vegetables in a covered pan with a small amount of fat over low heat. This process helps release the natural juices of the vegetables, resulting in a soft and translucent texture. T Tapas - Small Spanish dishes served individually or shared as part of a meal. They may include hot or cold preparations ranging from olives and cured meats to croquettes, grilled seafood, and cooked vegetables. Restaurants often use tapas-style menu to offer guests a broad selection of dishes while controlling individual portion sizes. Tapenade - Thick Mediterranean spread traditionally made from finely chopped or pureed olives, capers, and anchovies, with olive oil and other seasonings commonly added. It is served as a spread, condiment, garnish, or component of appetizers and entrees. Commercial kitchens can use tapenade to add concentrated salty, briny flavor to sandwiches, seafood, meats, and vegetables. TDZ - TDZ, or temperature danger zone, refers to the temperature range in which potentially hazardous food is particularly susceptible to rapid pathogen growth. The FDA identifies the range as 41 degrees Fahrenheit to 135 degrees Fahrenheit for retail food safety purposes. Commercial foodservice operators minimize the time TCS foods spend in this range through proper cooking, holding, cooling, reheating, and refrigeration procedures. Temper - The process of slowly raising the temperature of one ingredient by incorporating small amounts of a hot liquid or mixture. This technique is commonly used in recipes that involve adding hot liquids. Terrine - Preparation of meat, poultry, seafood, vegetables, or other ingredients that is cooked and served in a loaf-shaped mold called a terrine. Traditional terrines are often chilled before slicing and may contain forcemeat, aspic, or layers of different ingredients. They are a classic component of garde manger and are well suited to banquet and cold-food service. Toast - Process of browning or crisping food items using dry heat. Toasting can enhance the flavor and texture of various ingredients, such as nuts, bread, spices, or grains. Tourne - Classical knife cut that shapes vegetables into small, seven-sided football-like pieces with tapered ends. A traditional tourne is approximately 2" long and is created using a paring knife. Potatoes, carrots, turnips, and other firm vegetables may be tourneed for refined presentations and even cooking. U Ultrapasteurization - Heat treatment that processes milk or milk products at or above 280 degrees Fahrenheit for at least 2 seconds to produce an extended refrigerated shelf life. The process uses substantially higher temperatures than conventional pasteurization while stopping short of commercial sterilization. Foodservice operators may use ultrapasteurized dairy products when longer refrigerated shelf life is beneficial. Umami - One of the five basic tastes alongside sweet, sour, bitter, and salty. Foods rich in umami flavor often have a savory or meaty taste that enhances the overall complexity of a dish. Univalves - Mollusks with a single shell, unlike bivalves, which have two hinged shells. Edible univalves include snails, abalone, conch, and whelks. These shellfish are used in a range of cuisines and may be prepared by sauteing, baking, braising, steaming, or incorporating them into soups and sauces. Unleavened - Bread or dough that does not contain a leavening agent, such as yeast or baking powder. Unleavened bread is commonly used in various culinary applications, including certain types of flatbreads, crackers, and tortillas. V Vacuum-Packed - Vacuum-packed food has been sealed in packaging from which most of the air has been removed before the package is closed. Removing air can reduce oxidation and help preserve product quality, while also making foods more compact for storage and transportation. Vacuum packaging does not eliminate the need for proper refrigeration or food safety controls. Veloute - One of the five French mother sauces made by thickening a light stock with a blond roux. Chicken, veal, or fish stock may be used depending on the finished sauce, which is generally smooth and relatively light in color. Veloute also serves as the foundation for several derivative sauces used with poultry, seafood, and other dishes. Vinegar - Acidic liquid produced when alcohol undergoes fermentation by acetic acid bacteria. Its acidity and distinctive flavor make it useful for pickling, vinaigrettes, marinades, sauces, reductions, and food preservation. Commercial kitchens use many varieties, including white distilled vinegar, apple cider vinegar, red wine vinegar, rice vinegar, and balsamic vinegar. Vinaigrette - A classic dressing made by emulsifying oil and vinegar along with other seasonings such as mustard, herbs, and salt. This versatile dressing is commonly used to enhance the flavor of salads, vegetables, and even meats. Volume - Amount of three-dimensional space occupied by a food, liquid, ingredient, or container. Volume measurements such as gallons, quarts, liters, cups, and fluid ounces are commonly used when preparing recipes and determining equipment capacity. Accurate volume measurement is particularly important for liquid ingredients and batch production. W Wasabi - Pungent Japanese condiment traditionally made from the grated rhizome of Eutrema japonicum. Its sharp heat comes primarily from volatile isothiocyanate compounds rather than the capsaicin found in chili peppers. Because genuine wasabi is expensive and perishable, many commercial foodservice products sold as wasabi are preparations based primarily on horseradish, mustard, and green coloring. Wet Cure - Meat-preservation method in which food is treated with a liquid curing solution, commonly called a brine. Depending on the product, the solution may contain water, salt, sugar, nitrite or nitrate, and other approved flavoring or processing ingredients. Whip - To beat a mixture vigorously to incorporate air and create a light, fluffy texture. This technique is commonly used in baking and pastry-making to add volume and structure to ingredients such as cream, eggs, or butter. Whisk - A whisk is a kitchen tool commonly used in commercial kitchens for tasks such as beating eggs, whipping cream, or mixing sauces. Y Yeast - A living microorganism that plays a vital role in fermentation, where it converts sugars into alcohol and carbon dioxide. In baking, yeast is commonly used to leaven bread, giving the food an airy texture. Z Zest - The outer, colored part of citrus fruit peel, typically obtained by using a zester or grater. Zest is commonly used to enhance the flavor of various recipes, from desserts like lemon meringue pie to savory dishes like lemon chicken. Also refers to the act of lightly grating the peel of a fruit. Back to Top Understanding culinary terms is essential for anyone working in the foodservice industry. Whether you are a chef, server, or manager, having a strong grasp of these terms can enhance communication, efficiency, and overall performance in a commercial kitchen. By familiarizing yourself with the terminology used in the culinary world, you can streamline operations, improve collaboration among team members, and elevate the quality of your dishes. Written by Kevin Singhel With almost a decade of content marketing experience, Kevin has learned the ins and outs of various business sectors. Over his four years as a Longform Content Writer with WebstaurantStore, Kevin has spent hours researching and writing about the intricacies of the foodservice industry. Specializing in marketing guides, technical writing, and structured how-to content, he enjoys providing readers with content that guides them in growing and running their bar or restaurant. Learn more about this author and WebstaurantStore's Content Writing Team here!
Types of Potatoes
Potatoes are a versatile and widely consumed root vegetable that comes in various types, each with unique characteristics and uses in commercial foodservice. From russet potatoes with their high starch content ideal for baking and frying to waxy varieties like red bliss potatoes that hold their shape well in dishes like potato salad, there is a potato type suited for every culinary need. Understanding the differences between types of potatoes is essential for chefs and foodservice operators to create delicious and visually appealing dishes. Shop Bulk Potatoes Click any of the potato varieties below to learn more: Russet Potatoes New Potatoes Yukon Gold Potatoes Kennebec Potatoes All Blue Potatoes Adirondack Blue Potatoes Red Bliss Potatoes German Butterball Potatoes Red Thumb Potatoes Russian Banana Potatoes Purple Peruvian Potatoes Japanese Sweet Potatoes Hannah Sweet Potatoes Jewel Yams Potato Textures and Uses Potatoes are categorized by the texture of their flesh which can indicate the best way to prepare them. These are the three classifications of potato texture: Starchy Potatoes: Starchy potatoes have a high starch content with dry, mealy flesh. The dry flesh soaks up liquids like a sponge while the interior causes it to crumble and break down easily, which makes it ideal for making mashed potatoes or using as a baked potato. Potatoes with a high starch content are also the best candidates for frying into french fries. Waxy Potatoes: Waxy potatoes contain very little starch and have creamy flesh with a high moisture content. These potatoes usually have thin skin that doesn't need to be peeled before cooking. Because waxy potatoes hold their shape while cooking, they are ideal for simmering in soups and stews, boiling for potato salads, or baking in casseroles. All-Purpose Potatoes: All-purpose potatoes contain a medium amount of starch, which gives them a fluffy texture when mashed or baked. But they also have a medium water content, which helps them to hold their shape when simmered, roasted, or pan-fried. Choosing an all-purpose potato provides the most options when it comes to different cooking methods and preparation styles. Different Types of Potatoes There are thousands of types of fresh potatoes grown worldwide, but only a fraction of that number are grown commercially in the US. Each variety has been cultivated over time to enhance characteristics like size, texture, and skin type. To help you choose the right potato for your menu, we've made a list of the most popular potato varieties and their uses. 1. Russet Potato Russet potatoes, also known as Idaho potatoes, are highly recognizable for their ruddy, dark brown skin, oblong shape, and large size. Because they are starchy, Russet potatoes absorb flavors well, ideal for loaded baked potatoes. The thick skin of a Russet crisps up while baking and the interior becomes light and fluffy, perfect for holding toppings like butter, cheese, or sour cream. Russets are also great for mashing, as long as the skins are peeled first. Idaho potatoes are ideal for cutting into french fries because the large size produces a high yield and the potato texture crisps up when deep fried while remaining soft and fluffy on the inside. Russet Potato Texture: Starchy Russet Potato Skin Color: Medium to dark brown skin Russet Potato Flesh Color: Pale white flesh Best Uses for Russet Potatoes: Baking, mashing, or deep frying Other Names for Russet Potatoes: Idaho Russet, Idaho potatoes Idaho vs Russet Potatoes Idaho and Russet potatoes are often used interchangeably in the culinary world. The term "Idaho" when referring to potatoes simply indicates the location of the harvest, with Idaho being a prominent Russet potato-growing region known for its high-quality produce. 2. New Potatoes New potatoes aren't actually a potato variety. These small potatoes are the young, early harvested potatoes of several varieties. They're collected shortly after the potato plant has flowered, typically between late spring and early summer. These potatoes are characterized by their thin, delicate skins with creamy flesh. New potatoes fall under the waxy category and can be roasted whole without removing the skins, making them well-suited for salads, roasting, and boiling. Their high moisture content also contributes to their slightly sweet flavor. Best eaten within a few days of the harvest, baby potatoes are not good candidates for long-term produce storage. New Potatoes Texture: Waxy New Potatoes Skin Color: Assorted skin colors New Potatoes Flesh Color: Assorted flesh colors Best Uses for New Potatoes: Boiling, roasting, or steaming Other Names for New Potatoes: Baby potatoes, Petite potatoes 3. Yukon Gold Potato The Yukon Gold potato is one of the most popular potato varieties because it falls into the all-purpose category. Yukon Golds have thin gold skin that doesn't need to be peeled before cooking. Their striking golden flesh adds a pop of color to your recipes. Yukon Gold potatoes have a buttery and slightly sweet flavor, making them ideal for roasting, baking, mashing, and frying. Their medium-starch content gives them a creamy texture when cooked, perfect for dishes like mashed potatoes or potato salads. These potatoes hold their shape well when cooked, making them suitable for gratins, casseroles, and soups. Use just about any cooking method for these gold potatoes and you won't be disappointed with the results. Yukon Gold Potato Texture: All-purpose Yukon Gold Potato Skin Color: Golden tan skin Yukon Gold Potato Flesh Color: Yellow flesh Best Uses for Yukon Gold Potatoes: Boiling, baking, mashing, frying, roasting Other Names for Yukon Gold Potatoes: Yukons, Golden Potatoes Russet vs Yukon Gold Russet and Yukon Gold potatoes are two of the most popular varieties used in commercial foodservice operations. Russet potatoes are excellent for creating dishes that require a fluffy or crispy texture, while Yukon Gold potatoes are better suited for recipes with a rich consistency. Russet potatoes need to be peeled before making dishes like mashed potatoes, but are excellent for french fries. Yukon potatoes do not need to be peeled prior to cooking and hold their shape well after cooking, making them perfect for dishes like potato salads, gratins, and roasted potatoes. 4. Kennebec Potato Kennebec potatoes are known for their smooth, thin, light-brown skin and white flesh. They are prized for their neutral and slightly nutty flavor profile, which allows them to easily absorb seasonings and flavors. One of the key features of Kennebec potatoes is their high starch content, which gives them a fluffy texture when cooked. This makes them perfect for making mashed potatoes, french fries, and other dishes that require a soft consistency. Many chefs consider the Kennebec potato to be the best frying potato, so much so that it's common to see the Kennebec name called out on their menu. Instead of french fries, you might see Kennebec fries listed with a menu description that highlights the qualities of the potato. Kennebecs have a unique, nutty flavor and the perfect balance of starchiness and moisture that results in a crispy, golden fry. Kennebec Potato Texture: All-purpose Kennebec Potato Skin Color: Light tan or beige skin Kennebec Potato Flesh Color: Pale white flesh Best Uses for Kennebec Potatoes: Deep frying, chipping Kennebec Potatoes vs Yukon Gold Yukon Gold and Kennebec potatoes are both all-purpose potatoes. Kennebec potatoes are known for their golden skin and high starch content, making them ideal for frying and baking due to their ability to hold their shape. On the other hand, Yukon Gold potatoes have a buttery texture and thin light-brown skin, making them well-suited for mashing and roasting. 5. All Blue Potato Blue potatoes like the All Blue variety have dark purple skin and purple flesh that comes from a high concentration of the antioxidant, anthocyanin. This healthy flavonoid is also present in other dark purple produce, like blueberries, red onion, or eggplant. All Blue potatoes are classified as all-purpose, which makes them useful for a variety of cooking methods. They have a higher starch content than other blue potatoes, so reach for this potato to make a vibrant and naturally colored blue mash. All Blues can be easily identified from other blue varieties by a pale ring in their purple flesh. All Blue Potato Texture: All-purpose All Blue Skin Potato Color: Dark purple skin All Blue Flesh Potato Color: Lavender to purple flesh with a pale ring around the edge Best Uses for All Blue Potatoes: Boiling, baking, mashing, frying, roasting 6. Adirondack Blue Potato The Adirondack Blue potato is a purple variety that features brightly colored skin and flesh that keeps its violet hue after cooking. These potatoes are named after the Adirondack Mountains in upstate New York, where they were first developed. Other purple potato varieties lose some of their pigment and turn a grayish color when cooked, which makes the Adirondack Blue a great choice when you want to showcase the vibrant color. These potatoes are often combined with red and white varieties to make a red, white, and blue potato salad for 4th of July menus. Even though they are classified as all-purpose, Adirondack Blue potatoes tend to be waxy and hold their shape when boiled or roasted. Adirondack Blue Potato Texture: All-purpose Adirondack Blue Potato Skin Color: Dark purple skin Adirondack Blue Potato Flesh Color: Dark purple flesh Best Uses for Adirondack Blue Potatoes: Boiling, roasting, or steaming All Blue Potato vs Adirondack Blue Potato All Blue potatoes and Adirondack Blue potatoes are two popular varieties known for their vibrant blue-purple flesh and skin. All Blue potatoes have a higher starch content, making them ideal for baking, mashing, and frying. On the other hand, Adirondack Blue potatoes have a waxier consistency and a slightly sweeter flavor, making them great for salads, roasting, and boiling. All Blue potatoes will have a pale ring around the edge of their flesh to help identify them. 7. Red Bliss Potato Red Bliss potatoes are a popular variety known for their smooth, thin red skin and firm flesh, adding visual appeal to dishes when left unpeeled. This makes them an excellent choice for recipes where presentation is important, such as roasted vegetable medleys or potato salads. The Red Bliss potato is a waxy potato, which means it has a high moisture content and keeps its shape while cooking. Normally, this type of potato isn't the best choice for mashing, but Red Bliss potatoes have a tradition of being used as a mashing potato despite their texture. You won't achieve a smooth mash with Red Bliss, but the thin red skins require no peeling, and the sweet, buttery flesh is complemented by garlic, herbs, and lemon. Red Bliss Potato Texture: Waxy Red Bliss Potato Skin Color: Red skin Red Bliss Potato Flesh Color: Pale white flesh Best Uses for Red Bliss Potatoes: Boiling, baking, mashing, roasting Red vs Gold Potatoes Red and gold potatoes are two popular varieties that offer distinct flavors and textures for commercial kitchens. Red potatoes have thin, smooth skins and a waxy texture, making them ideal for boiling, roasting, or using in salads. Their firm, creamy flesh holds up well in soups and stews. On the other hand, gold potatoes have a buttery flavor and a fluffy texture, perfect for mashing or baking. Their thin skins can be left on for added nutrients and color in dishes like casseroles or gratins. 8. German Butterball Potato German Butterballs are medium-to-large sized potatoes, characterized by their smooth, golden skin and vibrant yellow flesh. This potato has slightly flakey skin that features a fine webbing along it. German Butterballs are a popular choice among chefs and foodservice professionals due to their versatile nature and rich, buttery flavor. Know for their rich flavor profile, German Butterball potatoes are ideal for a wide range of culinary applications. Their medium starch content makes them suitable for boiling, baking, and mashing, while their waxy texture allows them to hold their shape well when cooked. German Butterball Potato Texture: All-purpose German Butterball Skin Potato Color: Golden tan or beige skin German Butterball Flesh Potato Color: Yellow flesh Best Uses for German Butterball Potatoes: Boiling, baking, mashing, frying, roasting German Butterball Potato vs Yukon Gold German Butterball potatoes and Yukon Gold potatoes are both yellow potatoes with golden skin. You can differentiate a German Butterball from other yellow varieties like Yukon Gold by the texture of its skin. German Butterballs have thin skin with a flaky texture and the appearance of fine webbing that covers the whole potato. Yukon Gold potatoes have a slightly sweeter flavor than German Butterballs. 9. Red Thumb Potato The Red Thumb potato is a fingerling potato with red skin and creamy pink flesh. These small to medium-sized potatoes are often sought after for their unique appearance and slightly nutty taste. Fingerlings, just as the name implies, have a finger-like shape that's long and tubular. Their unique shape and small size make them ideal for roasting whole and serving alongside an entree or salad. Because of its attractive, pink and marbled flesh, the Red Thumb is a popular choice in gourmet settings. Red Thumb fingerlings are not a good choice for mashing or deep frying because of their size and shape. Red Thumb Potato Texture: Waxy Red Thumb Potato Skin Color: Rosy red skin Red Thumb Potato Flesh Color: Marbled pink and white flesh Best Uses for Red Thumb Potatoes: Roasting, grilling, boiling, pan frying Red Bliss Potatoes vs Red Thumb Potatoes Red Bliss potatoes and Red Thumb potatoes are popular varieties known for their vibrant red skin and creamy texture. Red Bliss potatoes are small to medium-sized with smooth, thin red skin and firm, waxy flesh that holds its shape well when cooked. They are ideal for roasting, boiling, and salads. On the other hand, Red Thumb potatoes are smaller in size, elongated, and have a slightly nutty flavor. 10. Russian Banana Potato The Russian Banana potato is a fingerling potato that gets its name from its yellow flesh and curved, crescent-like shape. These potatoes typically range from 2 to 4 inches in length and have thin, smooth yellow skin. Like other fingerlings, this waxy potato doesn't need to be peeled and can be roasted whole or boiled for potato salads or roasted vegetable medleys. It's a popular culinary choice due to its sweet, buttery flavor and unique shape. Russian Banana fingerlings are not the best candidates for making mashed potatoes or deep frying due to their small size. Russian Banana Potato Texture: Waxy Russian Banana Skin Potato Color: Golden tan or beige skin Russian Banana Flesh Potato Color: Yellow flesh Best Uses for Russian Banana Potatoes: Roasting, grilling, boiling, pan frying 11. Purple Peruvian Potato Originating from South America, Purple Peruvian potatoes are known for their vibrant purple skin and flesh, making them a favorite among chefs looking to create visually appealing dishes. This potato has the small, slender shape of a fingerling but differs in texture from other varieties in this classification. While most other fingerlings are waxy, this violet tuber has dry, starchy flesh that's sometimes compared to a Russet potato. Because of this, Purple Peruvians can be used for mashing or deep frying. Purple Peruvian Potato Texture: Starchy Purple Peruvian Potato Skin Color: Dark purple skin Purple Peruvian Potato Flesh Color: Solid or marbled purple flesh Best Uses for Purple Peruvian Potatoes: Mashing, baking, roasting, chipping 12. Japanese Sweet Potato Japanese sweet potatoes, also known as Satsuma-imo, are a popular variety of sweet potatoes that originated in Japan. This variety of sweet potato has dark red or purple skin with pale flesh that turns buttery yellow as it cooks. It has a sweet, nutty flavor similar to a roasted chestnut and a dense texture that's compared to thick pudding. Considered starchier than other sweet potatoes, the Japanese sweet potato crisps up when roasted or fried but remains soft in the middle. Japanese sweet potatoes are widely used in both sweet and savory dishes. Their natural sweetness makes them a great choice for desserts such as pies, cakes, and puddings. They can also be roasted, mashed, or fried to create savory dishes like fries, hash browns, or casseroles. A popular variety in Japan, this sweet potato is a favorite street snack sold by vendors during the fall and winter. Japanese Sweet Potato Texture: Starchy Japanese Sweet Potato Skin Color: Dark red or purple skin Japanese Sweet Potato Flesh Color: Pale flesh that turns yellow when cooked Best Uses for Japanese Sweet Potatoes: Baking, mashing, roasting, deep frying Other Names for Japanese Sweet Potatoes: Satsuma-imo, Japanese White Yam 13. Hannah Sweet Potato Hannah sweet potatoes are characterized by their light tan skin and pale flesh, making them stand out from other varieties. Their natural sweetness and slightly nutty taste pair well with both traditional and exotic spices, making them a popular choice for chefs looking to add depth and complexity to their dishes. Hannah sweet potatoes have a firm, dense texture similar to a white potato and will hold their shape better than other sweet potato varieties. They can be diced or cubed and used in soups, stews, or stir-fries. Because they are so firm, they require longer cook times than softer, orange sweet potato varieties. These sweet potatoes are a great option for both savory and sweet dishes, as they can be roasted, mashed, baked, or fried to create a variety of flavorful meals. For a unique presentation, try the Hasselback cooking method with Hannah sweet potatoes. Hannah Sweet Potato Texture: All-purpose Hannah Sweet Potato Skin Color: Tan skin Hannah Sweet Potato Flesh Color: Yellow or cream-colored flesh Best Uses for Hannah Sweet Potatoes: Pureeing, mashing, baking, deep frying, roasting, simmering Other Names for Hannah Sweet Potatoes: Yellow Hannah, Sweet Hannah, Hannah Yams 14. Jewel Yams Jewel yams are characterized by their deep orange flesh and vibrant red skin, making them not only visually appealing but also a flavorful addition to a variety of dishes. Don't be confused by the name of this sweet potato. It's actually not a true yam at all. In this case, yam is just a nickname for a softer variety of sweet potato. The Jewel yam has starchy flesh that becomes very soft and moist when cooked, making them ideal for mashing, roasting, or baking. They can be used in a variety of dishes, including soups, stews, casseroles, and desserts. Avoid applications that require the tuber to keep its shape, like dicing for stir fries or soups. Jewel Yam Texture: Starchy Jewel Yam Skin Color: Copper-colored skin Jewel Yam Flesh Color: Deep orange flesh Best Uses for Jewel Yams: Baking, mashing, roasting, pureeing Other Names for Jewel Yams: Jewel Sweet Potato Potato FAQ Below, we answer some of the most frequently asked questions about potato types: Potato Classifications Potatoes can be categorized into seven different classifications based on their color and shape. Each of these potato classifications contains countless different varieties that have been cultivated over time. Here in the US, we classify potatoes as one of these seven descriptors: Russet Potatoes - Russets are large potatoes with rough brown skin and pale flesh. Yellow Potatoes - Yellow potatoes have thin gold skin and yellow flesh. White Potatoes - White potatoes have thin beige or tan skin with pale flesh. Red Potatoes - Red potatoes have thin red skin and pale flesh. Purple or Blue Potatoes - Blue potatoes have dark purple or blue skin with matching purple flesh. Fingerling Potatoes - Fingerling potatoes have a small, tubular shape and have a variety of skin and flesh characteristics. New Potatoes - New potatoes are young potatoes that have been harvested early. They have thin, delicate skin and creamy flesh. Also called baby potatoes, they come in a variety of colors. Waxy vs Starchy Potatoes The difference between waxy and starchy potatoes depends on the texture of the flesh of the potato. Starchy potatoes, such as Russet and Purple Peruvian varieties, have a high starch content and low moisture, making them ideal for baking, frying, and mashing. They have a fluffy texture when cooked and absorb flavors well, making them great for dishes like french fries and mashed potatoes. On the other hand, waxy potatoes, like Red Bliss and new potatoes, have a lower starch content and higher moisture, resulting in a firm texture when cooked. Waxy potatoes hold their shape well, making them perfect for salads, soups, stews, and dishes where you want the potato to remain intact. Potato Uses Video Check out our video to learn the difference between starchy, waxy, and all-purpose potatoes: <iframe src="../../v/?num=13586&width=600&height=500&embed=1" width="392" height="226" frameborder="0" scrolling="no"></iframe> Types of Potatoes Chart Printable Version When forming your recipes, make sure to choose the right potato for the job. Each variety of potato has unique qualities that make it more suited for certain cooking methods. Whether you're incorporating them into your Thanksgiving dinner for a crowd or adding a new side to your restaurant menu, there is a potato type to perfectly fit the preferences of your guests and customers.
Different Types of Greens
Leafy greens are a versatile and nutritious category of vegetables that are widely used in commercial kitchens. From salads to soups, leafy greens such as spinach, kale, arugula, and Swiss chard offer bold flavors and textures that can enhance the taste and presentation of dishes. These greens are packed with essential vitamins, minerals, and antioxidants, making them a popular choice for health-conscious consumers and chefs looking to create vibrant and flavorful menu items. We made a list of some leafy greens you may want to try growing in your culinary garden this year to spruce up your menu. Shop All Fresh Vegetables Use the following links to learn more about each type of leafy green: Kale Arugula Bok Choy Spinach Collard Greens Cabbage Romaine Lettuce Watercress Sorrel Swiss Chard Endive Escarole Microgreens Mustard Greens Turnip Greens Beet Greens Radish Greens Broccoli Rabe Kohlrabi Greens Dandelion Greens Printable Infographic Types of Greens Leafy greens come in various shapes, sizes, and colors, providing chefs with a diverse palette for in their culinary creations. Some leafy greens are very similar and can be used interchangeably. Others have distinctly different flavor profiles that set them apart. Keep reading to learn more about the most popular types of leafy greens. 1. Kale Kale is a leafy green vegetable that typically has curly or wrinkled leaves that form a rosette shape. The leaves can range in color from deep green to purple or even blue-green hues, depending on the variety. It belongs to the Brassica family, which also includes cabbage, broccoli, and Brussels sprouts. Some types of kale include curly kale, Italian kale, Chinese lale, Russian kale, and baby kale. Known for its robust, slightly bitter flavor and hearty texture, kale can be used in dishes like salads, soups, smoothies, and even roasted to make crunchy kale chips. Its sturdy leaves hold up well to cooking methods like sauteing and roasting, making it a versatile ingredient for both hot and cold applications. What Does Kale Look Like? Dark green to purple, firm stem, curly or wrinkled leaves What Does Kale Taste Like? Slightly bitter when raw, mellow when cooked How to Use Kale: Kale can be eaten raw in salads or cooked to serve alongside entrees. Unlike many leafy greens, it won’t shrink back too much when cooked. Kale is often sauteed, cooked in soup, and roasted as chips. How to Store Kale: Store kale in the refrigerator and wash it thoroughly before use to remove any dirt or debris. To extend its shelf life, store kale in a sealed container with a damp paper towel to maintain freshness. 2. Arugula Arugula, also known as rocket or rucola, is a leafy green vegetable that is popular in Mediterranean cuisine. The delicate and tender leaves are small and elongated, with a distinct lobed shape that sets them apart from other leafy greens. While typically dark green, some varieties may have a hint of red or purple in their leaves. This peppery and slightly bitter green can be used in a wide range of dishes, from salads to pasta to pizzas. It is often used as a garnish or finishing touch on dishes to add a pop of flavor and color. What Does Arugula Look Like? Elongated lobe-shaped leaves, often dark green but occasionally have a hint of red or purple What Does Arugula Taste Like? Slight peppery and bright flavor How to Use Arugula: Arugula is often used raw to spice up salads or even added on top of pizza slices. It can also be sauteed to add a deep dimension of flavor to pasta dishes and soups. How to Store Arugula: To properly store arugula, wash the leaves and dry them completely using a salad spinner or paper towels. Once dry, place the arugula in a resealable plastic bag with a paper towel to absorb excess moisture. Seal the bag, removing as much air as possible, and store it in the crisper drawer of the refrigerator.. Arugula vs Kale Arugula and kale are both popular leafy greens with distinct flavors and nutritional profiles. Arugula is known for its peppery taste and delicate leaves, making it a versatile ingredient in salads, sandwiches, and pasta dishes. Kale, on the other hand, has a slightly bitter taste and a tougher texture, making it ideal for sauteing, baking, or blending into smoothies. 3. Bok Choy Bok choy, also known as Chinese cabbage, is a leafy green vegetable that belongs to the cruciferous vegetable family. One of the defining characteristics of bok choy is its crunchy texture and mildly sweet taste. The vegetable consists of dark green leaves and white stalks, both of which are edible and offer a range of culinary possibilities. Bok choy can be consumed raw in salads or cooked in types of ramen, stir-fries, and soups as it holds up well to heat. It is widely used in Asian cuisine and is becoming increasingly popular in Western dishes due to its unique flavor and nutritional benefits. What Does Bok Choy Look Like? Dark green leaves that are smooth and slightly shiny, attached to white stalks What Does Bok Choy Taste Like? Mild and tender flavor, especially when young How to Use Bok Choy: Bok choy is often cooked for stir-fries and soups. Baby bok choy can be cooked whole, while larger bok choy heads should be broken apart for even cooking. The stems will require a longer cooking time. How to Store Bok Choy: To store bok choy, first remove any ties or bands and trim the stems. Place the bok choy in a plastic bag with a damp paper towel to retain moisture. Store in the crisper drawer of the refrigerator for up to 5 days. Avoid washing the bok choy until ready to use to prevent premature wilting. 4. Spinach Spinach is a nutrient-rich green with rounded dark-green leaves. With its delicate and mild flavor, it is one of the most versatile and used leafy greens available. Some types of spinach include savoy spinach, flat-leaf spinach, and baby spinach. Spinach can be enjoyed raw in salads, sandwiches, smoothies, and cold-pressed green juices. It is often cooked in dishes such as sautes, soups, and casseroles, but it is important to note that the volume will reduce drastically when cooked so be sure to use more than you think you need. Spinach pairs well with garlic, onions, tomatoes, cheese, and nuts, adding color and nutrients to dips, sauces, and spreads. What Does Spinach Look Like? Vibrant green leafy vegetable with tender, flat or slightly crinkled leaves What Does Spinach Taste Like? Delicate and mild, slightly sweet flavor How to Use Spinach: Because of its mild flavor, spinach complements a wide range of dishes. It can be eaten raw as a salad or cooked for entrees. Add it to an omelet or phyllo pastry, in a creamy pasta dish, or even to a fruit smoothie. How to Store Spinach: To maintain the freshness and quality of spinach, store it in the refrigerator in a plastic bag with a paper towel to absorb excess moisture. Wash spinach before use, removing any dirt or debris, and trim any tough stems or damaged leaves. Kale vs Spinach Kale and spinach are some of the most popular leafy greens with distinct flavors. Kale is known for its sturdy texture and slightly bitter taste, making it a versatile ingredient in salads, smoothies, and soups. Spinach has a milder flavor and tender texture, making it a favorite in salads, sandwiches, and cooked dishes. Whether you prefer the robustness of kale or the delicacy of spinach, both leafy greens are excellent additions to a commercial kitchen's menu. 5. Collard Greens Collard greens, also known as collards, borekale, or tree cabbage, feature large, dark green, and slightly bitter leaves. They are commonly used in Southern cuisine, where they are often slow-cooked with smoked meats such as ham hocks or bacon to create a flavorful and hearty dish. You can often find collard greens featured in different types of gumbo for a nutritious and vegetal boost. They can also be sauteed, steamed, or added raw to salads for a crisp and fresh taste. Collard greens can be a colorful garnish option for main courses or as a filling for wraps and sandwiches. What Do Collard Greens Look Like? Large, flat leaves featuring a prominent central vein running down the center What Do Collard Greens Taste Like? Slightly bitter in flavor How to Use Collard Greens: You’ll typically find collard greens braised or steamed next to a pork dish. It can also be used in stir-fries, slaws, and sandwiches. They can be eaten raw, however, the leaves are rather tough so most chefs prefer to cook them up before serving. How to Store Collard Greens: Start by removing any damaged or yellow leaves. Then, wash the greens in cold water and dry them completely. Next, wrap the collard greens in a damp paper towel and place them in a perforated plastic bag before storing them in the refrigerator crisper drawer. Collard Greens vs Spinach Collard greens and spinach are both dark green leafy vegetables. Collard greens are hearty and have a slightly bitter taste, making them ideal for cooking in soups, stews, and stir-fries. Spinach has a smaller leaf and milder flavor that can be enjoyed raw in salads or cooked in dishes like omelets and pasta. Collard Greens vs Kale Collard greens and kale are often confused with each other. Collard greens have a slightly bitter flavor and a chewy texture, while kale is known for its earthy flavor and crisp texture. Collard greens are more popular for stews or sauteed dishes while kale’s slightly more mild flavor gives it the range to be used in salads and smoothies along with cooked dishes. Back to Top 6. Cabbage Cabbage is a fast-growing leafy green that can grow in green, white, or purple leaf clusters, ranging from one to eight pounds per head. Common varieties include green cabbage, red cabbage, and savoy cabbage, with green cabbage being the most widely used type for its firm, dense leaves. With its crunchy texture and mild flavor, cabbage is a popular ingredient in a range of recipes, from salads to sauerkraut. Cabbage is most popular for being the main ingredient in coleslaw, perfect for topping dishes, like our grilled tuna taco recipe. What Does Cabbage Look Like? Round shape and tightly packed leaves; color varieties include green, red, and purple What Does Cabbage Taste Like? Bitter and slightly peppery when raw, milder when cooked How to Use Cabbage: Cabbages are usually sauteed or boiled for soups and stir-fries. They can also be cooked to make stuffed cabbage or cabbage rolls for low-carb dinner options. It is often fermented to make sauerkraut for German and Pennsylvania Dutch dishes and to make kimchi for Korean dishes. How to Store Cabbage: To ensure its freshness and longevity, properly store cabbage in a sealed plastic bag in the refrigerator crisper drawer. Properly wash before using. Collard Greens vs Cabbage The difference between collard greens and cabbage is in their look and flavor. Collard greens are dark, leafy greens that have a slightly bitter taste and a tougher texture, making them ideal for slow cooking methods like braising and stewing. Cabbage comes in a tight leafy cluster and has a mild, slightly sweet flavor. It can be enjoyed raw in salads, fermented into sauerkraut, or cooked in an array of dishes. Bok Choy vs Cabbage Bok choy and cabbage are both popular leafy greens that belong to the same Brassicaceae family. Despite their similarities, they have distinct characteristics that set them apart in commercial kitchens. Bok choy, with its small size, crisp texture, and mild flavor, is often cooked in stir-fries and soups. Cabbage's versatility makes it a staple in raw salads, slaws, and fermented dishes like sauerkraut. 7. Romaine Lettuce Romaine lettuce leaves are known for their dark green edges and the firm rib in the center of the leaf that provides a nice crunch. Romaine lettuce is part of the Asteraceae family, which includes various types of lettuce such as iceberg, butterhead, and leaf lettuce. Romaine lettuce is recognized for its crisp texture, slightly bitter flavor, and elongated leaves that form a tall, cylindrical head. Its sturdy leaves make it a versatile ingredient in salads, wraps, sandwiches, and even grilling applications. What Does Romaine Lettuce Look Like? Elongated, green leaves that form a loose, upright head What Does Romaine Lettuce Taste Like? Crisp and mild in flavor How to Use Romaine Lettuce: Romaine lettuce is usually the main ingredient in salads, especially Caesar salads. They can also be used to top off sandwiches or for lettuce wraps to replace carb consumption. How to Store Romaine Lettuce: To properly store romaine lettuce, ensure it is dry before refrigerating. Place it in a perforated plastic bag and store in the crisper drawer. Be sure to wash lettuce thoroughly before preparing and cutting for your dishes. 8. Watercress Watercress is an aquatic plant that produces little rounded leaves. Part of the Brassicaceae family, it is similar in flavor profile to arugula and mustard greens. Watercress offers a distinctive spicy flavor that adds a bold and unique flavor profile to dishes like salads, sandwiches, soups, and even smoothies. Its crisp texture and vibrant green color make it an attractive garnish, adding a fresh and lively element to any dish. What Does Watercress Look Like? Small, round, dark green leaves that grow in clusters along thin, hollow stems What Does Watercress Taste Like? Slightly spicy and bitter How to Use Watercress: You can eat watercress raw or cook it up for your entree. When raw, this green adds a spicy kick to any salad or entree as a garnish. It is often sauteed or cooked for soups or a side to the main course. How to Store Watercress: Store watercress in a cool, humid environment and use it within a few days of purchase for optimal flavor and texture. Watercress vs Arugula While watercress has a spicy and slightly bitter flavor, arugula offers a more peppery and nutty taste. Watercress is known for its high nutrient content, including vitamins A, C, and K, while arugula is rich in antioxidants and vitamins. Both greens are versatile ingredients that can be used in salads, sandwiches, and as garnishes to finish off dishes. 9. Sorrel Sorrel is a vibrant leafy green, known for its tart, lemony flavor. Featuring a narrow and spade-like leaf, sorrel is often confused with mature spinach. This perennial herb can also be called sour grass, spinach dock, and sour dock. Its bright green, arrow-shaped leaves are commonly used in salads, soups, and as a garnish. The most well-known type of sorrel is French sorrel, which has a milder flavor compared to other types, making it perfect for fish and poultry dishes. Sorrel can be cooked down to make sauces, such as the classic French sauce known as "sauce verte," which pairs well with grilled meats. What Does Sorrel Look Like? Bright green, arrow-shaped leaves that are typically smooth, slender What Does Sorrel Taste Like? Tart, lemony, and acidic in flavor How to Use Sorrel: Sorrel can be eaten raw and will often be in mixed greens salad blends. When cooked, it often takes on a lemony flavor that complements the flavor of fish. It can be added to soups and stews as well. How to Store Sorrel: Remove any wilted or damaged leaves. Gently wash the sorrel leaves in cold water and pat them dry with a paper towel. Place the sorrel in a plastic bag with a paper towel to absorb excess moisture. Seal the bag loosely to allow for airflow and refrigerate. 10. Swiss Chard Swiss chard is available in many variations but will typically feature a dark leaf and a hefty stalk in the center. The stalk can grow in a variety of colors, earning it the name rainbow chard, red chard, yellow chard, or white chard. The colorful stems of Swiss chard are edible and add a pop of color to dishes. The leaves are large and have a slightly bitter taste that becomes milder when cooked. This nutritious vegetable is a member of the beet family and can also be called leaf beet, sea kale, or silverbeet. Swiss chard is a hearty green that holds up well in soups, stir-fries, and sautes. Although the leaves can be tough when consumed raw, the stems can provide a crunchy snack. What Does Swiss Chard Look Like? Large, dark green leaves with vibrant, colorful stems that can be white, yellow, pink, or red What Does Swiss Chard Taste Like? Mellow and earthy flavor, stalks are slightly sweet How to Use Swiss Chard: The stems of Swiss chard take longer to cook, so you will want to strip them from the leaves to prevent the leaves from overcooking. Once sauteed or steamed, Swiss chard makes a great addition to creamy soups, hearty casseroles, or zesty tacos. How to Store Swiss Chard: Rinse the chard under cold water and pat dry with paper towels. Wrap the chard in a damp paper towel and place it in a perforated plastic bag before storing in the refrigerator crisper drawer. Swiss Chard vs Collard Greens When comparing Swiss chard and collard greens, it's important to note their distinct characteristics and culinary uses. Swiss chard is known for its colorful stems and large, tender leaves. It offers a mild, slightly sweet flavor that is ideal for sauteing, steaming, or using raw in salads. Collard greens feature thick, tough leaves with a slightly bitter taste, making them well-suited for braising, stir-frying, or adding to soups and stews. Back to Top 11. Endive Endive, pronounced “N-dive”, is part of the Cichorium family that includes dandelions and sunflowers. It is known for its slightly bitter flavor profile, crisp texture, and attractive appearance. There are two main varieties of endive commonly used in commercial kitchens: curly endive (frisee) and Belgian endive (witloof). Curly endive features long, curly green leaves with a slightly bitter taste, adding a refreshing and tangy element to salads, like our frisee winter salad. Belgian endive, on the other hand, has a more mellow flavor and a pale, creamy-white color. Its tightly packed leaves have a crisp texture, making it an excellent choice for appetizers, hors d'oeuvres, and garnishes. What Does Endive Look Like? Curly, narrow leaves that are pale green or white in color What Does Endive Taste Like? Crisp, nutty, and mellow in flavor How to Use Endive: Curly endive is usually added to frisee salads to add texture alongside other leafy greens. Belgium endive will more often be roasted or grilled with balsamic and olive oil, bringing out its naturally nutty flavor. How to Store Endive: Keep endive in the refrigerator in a plastic bag to maintain its freshness. Ensure that the endive is dry before placing it in the bag, and do not wash it until you are ready to use it to prevent premature wilting. 12. Escarole Escarole is known for its dark and thick leaves that have a slightly bitter flavor and hearty texture. The leaves are bunched up together, making it resemble a head of lettuce. Escarole can be enjoyed both raw and cooked, often paired with tangy dressings in salads to add a refreshing and vibrant element to the dish. Its robust leaves can withstand high heat without wilting excessively. When cooked, escarole can be sauteed, braised, or added to soups and stews to impart a unique flavor and texture. Escarole can be incorporated into a wide range of dishes, from traditional Italian recipes like escarole and bean soup to modern creations such as escarole and white bean salad. What Does Escarole Look Like? Broad, curly, pale green leaves that form a loose head What Does Escarole Taste Like? Light leaves offer a sweet flavor while darker leaves are more bitter How to Use Escarole: Because of its slightly bitter flavor when raw, escarole adds a robust flavor to salads and sandwiches. That flavor mellows out when the leaves are cooked, so they are often sauteed and added to hearty soups. How to Store Escarole: Gently wash the leaves and dry them thoroughly using a salad spinner or paper towels. Once dried, wrap the escarole in a damp paper towel and place it in a perforated plastic bag. Store the bag in the crisper drawer of the refrigerator. 13. Microgreens Microgreens are not a specific type of green, but actually the immature stage of a blend of greens and herbs. You’ll typically find the seedlings of watercress, radishes, arugula, lettuce, and endives in a microgreen mix. They are typically cut when they have reached 1-3 inches in height. Microgreens are a popular choice among chefs and food enthusiasts for their delicate appearance, intense flavors, and high nutritional value. From the peppery bite of arugula microgreens to the citrusy notes of cilantro microgreens, there is a microgreen type to suit every palate. Chefs often use microgreens as a garnish or a flavorful accent to salads, sandwiches, soups, and main dishes, elevating the overall dining experience. What Do Microgreens Look Like? Tender stems and delicate leaves; colors, shapes, and sizes will vary What Do Microgreens Taste Like? Will vary depending on the seedlings used How to Use Microgreens: The primary purpose of using microgreens is to garnish plates for an upscale food presentation. They can be sprinkled on top of salads, soups, or steak dinners to add a finishing touch. How to Store Microgreens: After purchasing or harvesting, gently wash the microgreens and pat them dry with paper towels. Place the microgreens in a container lined with a damp paper towel, cover them loosely with a lid or plastic wrap, and store them in the refrigerator. Make sure to check the dampness of the paper towel regularly and replace it if needed to maintain freshness. 14. Mustard Greens Mustard greens, also known as curled mustard or green-leafed mustard, can be easily identified by its frilled edges. A few different types of mustard greens include the Southern Giant Curled, Green Wave, Ruby Streaks, Wasabina, and Japanese Giant Red. A staple in Southern cooking, mustard greens are often cooked down and served with ham dishes. They become less spicy the longer they are cooked but can still add a bit of heat to hearty dishes. Mustard greens also pair well with acids like lemon juice or vinegar, so you’ll find them with Asian-inspired fish dishes. The most popular use of mustard greens is to make zesty mustard sauces, while the seeds are used to make the prepared mustard condiment we are familiar with. What Do Mustard Greens Look Like? Vibrant green deeply lobed leaves with jagged edges and a crinkled texture What Do Mustard Greens Taste Like? Peppery and spicy How to Use Mustard Greens: Mustard greens can be enjoyed raw in salads for a fresh and crisp texture, or cooked in soups, stews, and stir-fries. They can also be pickled or fermented to preserve them and enhance their flavor. How to Store Mustard Greens: Wash mustard greens in cold water and dry them using a salad spinner or paper towels. Wrap the greens in a damp paper towel and place them in a perforated plastic bag in the crisper drawer of the refrigerator. Mustard Greens vs Collard Greens Mustard greens and collard greens are often confused as they are similar in appearance, with large dark green crinkled leaves. Mustard greens have a peppery flavor and a slightly spicy kick, making them a bold addition to salads, stir-fries, and soups. Collard greens have a milder taste and a chewier texture, making them ideal for braising, sauteing, or adding to soups and stews. Choose mustard greens for a zesty flavor or collard greens for a hearty option. Mustard Greens vs Kale When comparing mustard greens and kale, their distinct flavors and textures help set these similar greens apart. Mustard greens offer a peppery taste with a slightly bitter undertone, while kale has a milder, earthy flavor. In terms of texture, mustard greens have delicate and tender leaves, whereas kale is known for its robust and hearty leaves. Both greens are excellent sources of vitamins and minerals, making them versatile ingredients for culinary applications. 15. Turnip Greens Most people are familiar with turnips, but some don’t realize that the greens at the top are edible as well. These long-stemmed greens are a byproduct of turnip root cultivation and are often overlooked despite their delicious flavor profile. Turnip greens have a slightly bitter and peppery taste, which adds depth and complexity to dishes. They can be sauteed, steamed, or boiled to enhance their flavor and texture. Their robust flavor pairs well with ingredients like garlic, onions, and vinegar, allowing chefs to create a wide range of dishes that cater to diverse palates. Turnip greens are commonly used in Southern cuisine, where they are slow-cooked with ham hocks or bacon to create a flavorful side dish. What Do Turnip Greens Look Like? Broad and flat leaves with a slightly serrated edge What Do Turnip Greens Taste Like? Slightly peppery and earthy in flavor How to Use Turnip Greens: They can be braised or sauteed to serve with ham shanks and potato, or they can be placed in a slow cooker to make a rich and spicy soup. Turnip greens are not often enjoyed raw due to their prickly texture. How to Store Turnip Greens: Start by trimming any excess stems and yellowed leaves. Next, wash the greens in cold water and pat them dry. Store the greens in a perforated plastic bag in the refrigerator. Turnip Greens vs Collard Greens Turnip greens and collard greens belong to the same Brassicaceae family and are often used interchangeably. They are cooked in a similar way in Southern cuisine and are often found paired with ham dishes. Turnip greens have a slightly peppery and earthy taste, with a hint of bitterness. Collard greens have a milder flavor compared to turnip greens, with a slightly sweet and cabbage-like taste. Collard greens have tougher leaves and stems that require longer cooking times to soften than turnip greens. Mustard Greens vs Turnip Greens While they may appear similar at first glance, mustard greens and turnip greens feature distinct differences. Mustard greens have a spicier, more pungent flavor, while turnip greens offer a milder, sweeter taste. Mustard greens are known for their bold flavor that can stand up to hearty dishes, while turnip greens are more delicate and versatile in their applications. Turnip greens are often found in Southern cooking, while mustard greens are more prevalent in Asian dishes. Back to Top 16. Beet Greens Beet greens are the leafy tops of beets that are often discarded. However, they are very much edible and add a unique touch to recipes. They feature a vibrant red stalk and dark leaves with red veins at the end that offer a great pop of color to any dish. Beet greens have a slightly bitter and earthy taste, similar to spinach or Swiss chard. They can be cooked in various ways, including sauteing, steaming, or even blending into smoothies. Beet greens are also enjoyed raw in salads or as a garnish for dishes to add a pop of color and flavor. Because they are rich in vitamins and nutrients, beet greens are a wonderful ingredient to help fight the flu during colder seasons. What Do Beet Greens Look Like? Deep green with a slightly glossy appearance and dark red stalk up the middle What Do Beet Greens Taste Like? Earthy flavor with a slight bitterness How to Use Beet Greens: Beet greens are quite tender and can be eaten raw in salads with a hint of lemon or vinaigrette. When they are sauteed or steamed, they retain that dark red color in their stalks, making them great for soups and side dishes. How to Store Beet Greens: Remove the leaves from the beetroot. Rinse the greens and pat them dry with a paper towel. Wrap the greens in a damp paper towel and place them in a plastic bag or airtight container. Store them in the refrigerator crisper drawer. Swiss Chard vs Beet Greens Beet greens and Swiss chard share an earthy flavor and a vibrant color that often leads to them being used interchangeably. While beet greens are only available in their red-stalk color, you may find Swiss chard in white, yellow, orange, red, green, and purple varieties. Swiss chard has a slightly bitter taste that becomes milder when cooked, while beet greens have a slightly earthy flavor. Both are excellent for soups and stir-fries, while beet greens are preferred for raw applications like salads and smoothies. 17. Radish Greens Although the leaves can be rather prickly, radish greens can add a depth of flavor to your favorite meals and should not be discarded. These greens are typically bright green in color with a slightly peppery taste, similar to the radish root itself. They have a coarse texture and a jagged edge, making them easily recognizable. Utilizing radish greens in your cooking is a great way to reduce food waste in the kitchen. Radish greens are not usually consumed raw due to their texture, but they can be pureed to make a zesty pesto. Cooked radish greens can be extremely versatile. Roast them up to make a spicy side to your entree or saute them in a bold stir-fry. They can be enjoyed in creamy soups and hearty quiches. What Do Radish Greens Look Like? Oval or heart-shaped with a slightly fuzzy texture What Do Radish Greens Taste Like? Peppery and zesty flavor How to Use Radish Greens: Radish greens can be used in everything, from salads and soups to stir-fries and pesto. They are not typically consumed raw because of their fuzzy texture but are safe to eat without cooking. How to Use Radish Greens: Wash and dry them thoroughly to remove any dirt or residue. Once clean, wrap the greens in a paper towel to absorb excess moisture and place them in a perforated plastic bag in the refrigerator. 18. Broccoli Rabe Broccoli rabe, pronounced "rob", isn’t actually from the broccoli family even though it bears a resemblance. It has a long sturdy stalk with dark green leaves and florets at the top. This green is actually part of the turnip family and is often called turnip broccoli, rapini, Italian turnip, broccoli raab, and broccoletti di rapa. The taste is often described as nutty, slightly pungent, and bitter with a hint of sweetness. You can make a delightful dish with broccoli rabe by sauteing, blanching, boiling, or steaming it. Use the same methods you would use with broccoli to cook broccoli rabe. You’ll often find broccoli rabe sauteed with garlic, onion, and Parmesan cheese to balance out its natural bitterness. What Does Broccoli Rabe Look Like? Thin stalks and small, tender leaves that have a slightly wrinkled appearance What Does Broccoli Rabe Taste Like? Bitter with nutty undertones How to Use Broccoli Rabe: Broccoli rabe is commonly sauteed, blanched, boiled or steamed. It is served as a side dish or incorporated into pasta dishes, soups, and stir-fries. How to Store Broccoli Rabe: Trim the ends of broccoli rabe and remove any damaged leaves. Next, wash the greens and dry them completely. Store the broccoli rabe in a perforated plastic bag in the crisper drawer of the refrigerator. 19. Kohlrabi Greens Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large bulb. Often called a cabbage turnip, the stalk color will match the original bulb color, either in a light green or deep purple, and feature a large green leaf at the top. These greens have a mild taste with a hint of sweetness, often compared to a blend of broccoli and radish. Although the bulb of the kohlrabi plant can be eaten raw or cooked, the leaves should be cooked to be enjoyed. The leaves are often separated from the ribs and cooked with oil and garlic to serve as a flavorful side dish, added to pasta, or tossed in with soups and stews. What Do Kohlrabi Greens Look Like? Vibrant green leaves with a slightly wrinkled texture, attached to sturdy stems What Do Kohlrabi Greens Taste Like? Mild and sweet How to Use Kohlrabi Greens: The mild taste of these greens allows them to complement a wide range of seasonings and ingredients, making it an excellent ingredient wilted into pasta dishes, incorporated into stir-fries, or added to soups and stews. How to Store Kohlrabi Greens: To store kohlrabi greens, start by removing the leaves from the kohlrabi bulb. Wash the greens thoroughly in cold water and dry them completely using a salad spinner or paper towel. Store the kohlrabi greens in a plastic bag with a paper towel to absorb excess moisture, then place the bag in the crisper drawer of the refrigerator. 20. Dandelion Greens Dandelion greens are not just pesky weeds that invade lawns; they are also nutrient-packed superfoods. Every part of a dandelion is edible, including the flower, roots, and stem. Dandelion greens typically grow in a rosette shape, with the leaves radiating from a central point. The leaves can vary in size, but they are generally around 3” to 12” long. The stems of dandelion greens are also edible, although they can be more bitter than the leaves. Dandelion greens have a slightly bitter taste that pairs well with citrusy flavors and acidic dressings. They can be enjoyed raw in salads, sauteed with garlic and olive oil, or blended into smoothies for a nutritious boost. It is advised to purchase dandelion greens from either a grocery store or farmer’s market to avoid accidentally consuming harmful pesticides. What Do Dandelion Greens Look Like? Vibrant green-colored leaves with jagged, tooth-like edges What Do Dandelion Greens Taste Like? Earthy and nutty in flavor How to Use Dandelion Greens: You can eat dandelion greens raw in salads and sandwiches or saute them in oil to make a casserole. Many chefs use dandelion greens in the place of spinach to add more color to pasta dishes and a unique touch. How to Store Dandelion Greens: Rinse the leaves in cold water and dry them thoroughly using a salad spinner or paper towels. Next, wrap the greens in a damp paper towel and place them in a sealed plastic bag in the refrigerator. Dandelion Greens vs Arugula The difference between arugula and dandelion greens is in their appearance and flavor. In terms of appearance, dandelion greens have jagged edges and a dark green color, while arugula leaves are typically smooth and light green with a distinctive lobed shape. Dandelion greens are known for their earthy taste, while arugula has a peppery and slightly spicy flavor profile. Both greens can be sourced fresh or prepackaged, making them convenient options for busy kitchens. Back to Top If you’re starting a farmers market stand, be sure to stock up on the greens that your customers will be looking for! Feel free to switch up the greens in your recipes to add a richer depth of flavor and boost of vitamins and minerals. Printable Version