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Term Pronounciation Definition
whetstone [HWEHT-stohn, WEHT-stohn] Whetstones, also called oilstones , are rectangular blocks made of the extremely hard carborundum (a composition of silicon carbide). They are fine grained, often with one side slightly coarser than the other. Knives should periodically be honed on whetstones to keep them really sharp. This is done by first lubricating the stone with oil or water, then drawing the knife blade with slight pressure across the whetstone at about a 20-degree angle. Doing this 5 to 6 times on each side of the knife is adequate. If the whetstone's two sides are of differing textures, this activity should be performed first on the coarser side and finished on the finer-grained side. This will give the knife an even sharper edge. The sharpness of a knife's blade can be maintained by using a SHARPENING STEEL prior to each use.
whey [HWAY, WAY] The watery liquid that separates from the solids (CURDS) in cheesemaking. Whey is sometimes further processed into whey cheese (see  CHEESE). It can be separated another step, with butter being made from the fattier share. Whey is also used in processed foods such as crackers. Primarily, however, whey is more often used as livestock feed than it is in the human diet.
whip n.  1. A gelatin-based dessert that's airy and light because of the addition of either whipped cream or stiffly beaten egg whites. Such desserts are usually made with fruit puree but can also be flavored with other ingredients such as chocolate or coffee. 2. Another name for a WHISK. whip v.  To beat ingredients, such as egg whites, cream, etc., thereby incorporating air into them and increasing their volume until they are light and fluffy.
whipping cream see  CREAM
whisk [HWIHSK, WIHSK] Also called a whip , this kitchen utensil consists of a series of looped wires forming a three-dimensional teardrop shape. The wires are joined and held together with a long handle. Whisks are used for whipping ingredients (such as cream, eggs, sauces, etc.), thereby incorporating air into them. They come in different sizes for different tasks and are most often made of stainless steel or tinned steel.
whiskey; whisky [HWIHSK-ee, WIHSK-ee] An alcoholic distillate obtained from a fermented mash of grains such as barley, rye or corn. There are many varieties of whiskey — or whisky , as it's spelled in Scotland and Canada. The final result is affected by many factors including the water, type of grain, how the grain is treated and processed and the aging. Among the more popular whiskies are BOURBON, CANADIAN WHISKY, IRISH WHISKEY, RYE and SCOTCH.
whiskey sour see  SOUR
whitebait see  SMELT
white bean This rather generic term is applied to several dried beans falling into the four categories of MARROW BEANS, GREAT NORTHERN BEANS, NAVY BEANS and PEA BEANS.
white chocolate Not really chocolate  at all, white chocolate is typically a mixture of sugar, COCOA BUTTER, milk solids, lecithin and vanilla. This product can't be officially classified as "chocolate" because there is no chocolate liquor (see  CHOCOLATE) in it, which means there's also very little chocolate flavor. White chocolate must be melted very slowly over low heat to keep it from scorching and clumping.
whitefish Found in lakes and streams throughout North America, the whitefish is a member of the SALMON family. Its high-fat, mild-flavored flesh is firm and white. Fresh whitefish can be found year-round and are generally marketed whole (from 2 to 6 pounds) or in fillets. They're also available frozen and smoked. Whitefish can be poached, baked, broiled or grilled. The ROE can be used for CAVIAR or cooked. See also  FISH.
white lady A COCKTAIL made with white CRÈME DE MENTHE, COINTREAU and lemon juice shaken with ice, then strained into a stemmed cocktail glass. See also  PINK LADY.
white lightning see  CORN WHISKEY
white mustard cabbage see  BOK CHOY
white pepper; white peppercorn see  PEPPERCORN
white pine mushroom see  MATSUTAKE MUSHROOM
White Riesling see  RIESLING
White Russian A COCKTAIL made with VODKA, coffee-flavored LIQUEUR (such as KAHLÚA) and cream. See also  BLACK RUSSIAN.
white sapote see  SAPOTE, WHITE
white sauce see  BÉCHAMEL SAUCE
white seabass see  DRUM
white walnut see  BUTTERNUT
whiting Small gray and silver fish related to both COD and HAKE. They're sometimes called silver hake . The whiting's lowfat flesh is white, firm textured and delicately flavored. The fish weighs between 1 and 5 pounds and is marketed (fresh and frozen) both whole and in fillets. Whiting is also available salted and smoked. It can be poached, steamed, broiled, panfried or baked. See also  FISH.
whole-wheat flour see  FLOUR
whortleberry [HWUHR-tl-behr-ee] see  BILBERRY
wiener [WEE-nuhr] see  FRANKFURTER
Wiener Schnitzel; Wienerschnitzel [VEE-nuhr SHNIHT-suhl] German for "Viennese cutlet," this famous Viennese dish actually originated in France. It's a veal SCALLOP that is dipped in flour, beaten egg and bread crumbs before being sautéed. Wiener schnitzel  is usually garnished with lemon slices and sometimes hard-cooked egg, anchovies or capers.
wild pecan rice Hailing from Louisiana, this AROMATIC RICE is a hybrid (its parents have no relation to either wild rice or pecans) with a rich, nutty flavor and a cooked fragrance akin to popcorn. It's also called simply pecan rice , and is available in gourmet markets and some supermarkets. See also  RICE.
wild rice Known for its luxurious nutty flavor and chewy texture, wild rice isn't really rice at all. Instead, it's a long-grain marsh grass native to the northern Great Lakes area, where it's harvested by the local Indians. There's also now commercial wild rice production in California, as well as several Midwest states. It's important to clean wild rice thoroughly before cooking it. The best method is to place the rice in a medium bowl and fill it with cold water. Give it a couple of stirs and set aside for a few minutes. Any debris will float to the surface and the water can then be poured off. Depending on the method used, wild rice can take up to an hour to cook; overcooking will produce starchy results. Admittedly, wild rice is expensive, but both pleasure and budget are extended by combining it with brown rice or BULGHUR WHEAT. Wild rice is also called Indian rice . See also  RICE.
wine Unless otherwise specified, wine refers to the naturally fermented juice of grapes. More broadly, the term can include alcoholic beverages created from other fruits and even vegetables. Wine has a rich history that has evolved along with that of humankind. Its historical roots reach back almost 12,000 years. As various cultures spread out into new parts of the world, so did the grapevine and the art of winemaking. Today there are vineyards throughout the world with good wine being produced in far-ranging locations from the United States to South Africa to Australia to South America to Europe. Wine is broadly classified in the following categories: 1. still (nonsparkling) wines — including red, white and rosé — which can be DRY (nonsweet), semisweet and sweet; 2. sparkling wines, including French CHAMPAGNES as well as effervescent wines from other parts of the world; 3. fortified wines (see  listing), such as SHERRY and PORT, which have been augmented with a dose of BRANDY or other spirit; and 4. aromatic wines, such as VERMOUTH, which have been flavored with ingredients like herbs or spices. Vintage wine is that which is made with 95 percent of the grapes harvested in a specific year; the year or "vintage" is indicated on the wine label. Nonvintage wine is made from the juice of grapes harvested from several years; there's no year noted on the label of such wine. BLUSH WINES are made with red grapes, but the juice has had a very brief contact with the grape skins, which produces pale pink wines. Wine storage locations should be dark, vibration free and at an even temperature. The ideal temperature is 55°F, however, anywhere from 45° to 70°F is acceptable, providing the temperature is consistent. The higher the temperature, the faster a wine will age. Wine bottles should be stored on their sides to prevent the cork from drying and shrinking, which would allow air to enter the bottle and disrupt the wine's flavor. Serving temperatures: White wine should be served at a range of between 50° and 55°F; red wine at around 65°F. Refrigerating white wine for more than 2 hours before serving can dull its flavor and aroma. Avoid drips when pouring wine by giving the bottle a slight twist just as you finish pouring. See also  ACETIC ACID; ALSATIAN WINES; APPELLATION; ASTI SPUMANTE; AUSLESE; BARDOLINO; BAROLO; BEAUJOLAIS; BEERENAUSLESE; BLANC DE BLANCS; BLANC DE NOIRS; BOTRYTIS CINEREA; BOUQUET; BURGUNDY; BYRRH; CABERNET FRANC; CABERNET SAUVIGNON; CHABLIS; CHARDONNAY; CHÂTEAU-BOTTLED; CHÂTEAUNEUF-DU-PAPE; CHENIN BLANC; CHIANTI; CLARET; COGNAC; COLD DUCK; COOKING WINE; CORKAGE; CORKSCREW; CÔTES DU RHÔNE; DECANT; DECANTER; DELAWARE GRAPE; DEMI-SEC; DESSERT WINE; DOSAGE; DUBONNET; ENOLOGY; FINING; FINO; FORTIFIED WINE; FRENCH COLOMBARD; GEWÜRZTRAMINER; GRAVES; KIR; LAMBRUSCO; LATE HARVEST; LEES; LIEBFRAUMILCH; LILLET; MADEIRA; MALIC ACID; MANZANILLA; MARC; MARSALA; MAY WINE; MERLOT; MIRIN; MULLED WINE; MUSCADET; MUSCADINE GRAPE; MUSCAT GRAPE; MUSCATEL WINE; MUST; NIAGARA GRAPE; OLOROSO; PASTEURIZATION; PETITE SIRAH; PINOT BLANC; PINOT CHARDONNAY; PINOT NOIR; RAPE; RETSINA; RHÔNE WINES; RICE WINE; ROSÉ WINES; SAKE; SANGRÍA; SAUTERNES; SAUVIGNON BLANC; SEC; SEDIMENT; SEMILLON; SOMMELIER; SPÄTLESE; SPRITZER; SPUMANTE; SYLVANER; TANNIN; TARTARIC ACID; TOKAY GRAPE; TROCKENBEERENAUSLESE; VALPOLICELLA; VARIETAL WINE; VIN; VINTAGE; VITICULTURE; VOUVRAY; WINE BOTTLES; YEAST; ZINFANDEL.
wine bottles Since 1979, metric standards have been in use in the United States and the standard wine bottle  size was set at 750 milliliters (ml) or approximately 25.4 ounces, which is almost exactly equivalent to an American fifth (4/5 of a quart or 25.6 ounces). In answer to the stricter driving/alcohol limits in many U.S. states, the wine industry recently introduced a new 500-ml bottle size, which is 2/3 of a standard bottle. In France's BEAUJOLAIS area a 500-ml bottle (which they call a POT) has long been used. In the United States, other legal bottle sizes include 50 ml, 100 ml, 187 ml, 375 ml, 1 liter, 1.5 liter and 3 liter. Wine may also be bottled in sizes larger than 3 liters if the capacity is in even liter sizes — 4 liters, 5 liters, 6 liters, etc. Other bottle terminology, although not legally defined in the United States, is still sometimes used in wine circles. These terms, which include French bottle descriptions and approximate bottle sizes, are: split — equivalent to 187 ml or 1/;4 of a standard wine bottle; half bottle — 375 ml; magnum — 1.5 liters/2 standard bottles; double magnum — 3 liters/4 standard bottles (in BORDEAUX); Jeroboam — 3 liters/4 standard bottles (in CHAMPAGNE) or 4.5 liters/6 standard bottles (in Bordeaux); Rehoboam — 4.5 liters/6 standard bottles (in Champagne); Methuselah — 6 liters/8 standard bottles (in Champagne); Imperial — 6 liters/8 standard bottles (in Bordeaux); Salmanazar — 9 liters/12 standard bottles; Balthazar — 12 liters/16 standard bottles; and Nebuchadnezzar — 15 liters/20 standard bottles.
Winesap apple Juicy and tart, the Winesap apple has a crisp, yellowish flesh covered with a deep red skin. This all-purpose apple has good keeping qualities and is available November through May. See also  APPLE.
winged bean Also called goa bean , this tropical LEGUME is rapidly becoming a staple throughout the poorer regions of the world where it grows. The reasons are basic: it grows quickly, is disease resistant and is high in protein. The winged bean is also valued because it's entirely edible, including the shoots, flowers, roots, leaves, pods and seeds. The pods, which can be green, purple or various shades of red, are four-sided and flare from the center into ruffled ridges or "wings." These beans have a flavor similar to that of a CRANBERRY BEAN with a hint of GREEN BEAN. The texture is like that of a starchy green bean. Winged beans may be found in specialty produce markets and some supermarkets. Choose small beans with no sign of discoloration. Refrigerate, tightly wrapped in a plastic bag, for up to 3 days. Wash and trim before using. Winged beans may be prepared in any way suitable for green beans. See also  BEANS.
winkle see  PERIWINKLE
winter melon This large, frost-green MUSKMELON can weigh up to 30 pounds and resembles a huge HONEYDEW. The porous flesh is snowy white and has a flavor reminiscent of ZUCCHINI. Winter melon is available year-round in Chinese markets and specialty produce stores. It should be cooked briefly and is popular in STIR-FRY dishes as well as various Asian soups, especially winter melon soup, which is classically served in a scooped-out winter-melon shell. See also  MELON.
winter squash see  SQUASH
witloof [WIHT-lohf] see  ENDIVE
wok [WAHK] A round-bottomed cooking utensil popular in Asian cooking, where its uses include stir-frying, steaming, braising, stewing and even deep-frying. Woks are traditionally made of rolled steel, which provides excellent heat control, but they can also be made of sheet iron, anodized aluminum and stainless steel. They come in various sizes, usually have two handles and are generally accompanied by a ring-shaped stand for use on a gas stovetop. Special flat-bottom woks are also available for use on electric stoves. Electric woks (usually with a NONSTICK FINISH) are also available.
wong bok see  CHINESE CABBAGE
won ton soup A Chinese favorite consisting of WON TONS cooked in and served in a clear broth flavored variously with ingredients like scallions, celery and soy sauce. The soup is often garnished with JULIENNED strips of chicken, pork, vegetables, etc. The broth's flavor as well as the garnishes are prepared to correspond to the won ton filling.
wood ear A variety of mushroom also known as cloud ear, tree ear  (the larger, thicker specimens) or silver ear  (albinos). They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked. Asian markets sell fresh and dried wood ears, the latter of which, except for the albino varieties, look like brownish-black, dried chips. Upon reconstituting they increase 5 to 6 times in size and resemble the shape of an ear. Wood ears are popular in STIR-FRIES and soups and are often combined with TIGER LILY BUDS. See also  MUSHROOM.
woodruff Often described as having the smell of freshly cut hay, woodruff is the leaf of a ground cover native to Europe. Its most famous use is as a flavoring in MAY WINE, a white-wine punch popular in Germany. In Germany and Austria, woodruff is also used to season sausages, candies and many cooked dishes. Live plants are available through many nurseries, and the dried herb is available in gourmet stores and through mail order. Also called sweet woodruff .
Worcestershire sauce [WOOS-tuhr-shuhr, WOOS-tuhr-sheer] Though this CONDIMENT was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular BLOODY MARY cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.
wormseed see  EPAZOTE
wormwood A bitter, aromatic herb used in flavoring ABSINTHE, some wines such as VERMOUTH, and occasionally (but not in the United States) in cooking. In the past, wormwood was popular as a medicinal herb for colds, stomach problems and rheumatism. Because the flavoring oil extracted from this herb is potentially poisonous, the United States has banned preparations (such as absinthe) made with an excessive amount of it. See also  HERBS.
wurst [WUHRST, WOORST, vurscht] The German word for "sausage."
waffle [WAHF-fuhl] The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the bread at once. Irons heated on top of a stove must be turned over once during cooking to finish the second side. There are a number of waffle-iron shapes available including square, rectangular, round and even heart-shape. Belgian waffles, which are often heaped with fresh strawberries and whipped cream, are made on special waffle makers with particularly large, deep grids. Most modern waffle irons have nonstick surfaces. Waffles are popular not only for breakfast, but for desserts as well. Savory waffles can be topped with creamed meat or vegetable mixtures.
waffle iron see  WAFFLE
wahoo [wah-HOO, WAH-hoo] With a flavor often compared to that of ALBACORE, the wahoo's moderate- to high-fat flesh is fine, white (with a little red) and slightly sweet. In fact, Hawaiians call this fish ono , which means "sweet." Wahoo are normally caught in the 20- to 40-pound range although they can get much larger. Those that reach the market are usually in the form of chunks or in fillet pieces. Wahoo may be baked, broiled or grilled. See also  FISH.
wakame [wah-KAH-meh] A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Wakame is available both in fresh and dried forms in Asian markets.
Waldorf salad [WAWL-dorf] Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.
walleyed pike see  PERCH
walnut The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the ENGLISH (also called Persian ) WALNUT and the BLACK WALNUT. A close relative is the BUTTERNUT, also referred to as white walnut . English walnuts are the most widely available and come in many varieties — some with moderately thick shells, others with shells so thin a tiny bird can crack them open. They're available year-round and come in three main sizes: large, medium and babies. When buying walnuts in the shell, choose those free of cracks or holes. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime. Walnuts in the shell can be stored in a cool, dry place up to 3 months. Shelled nutmeats should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year. Walnuts are delicious in a variety of sweet and savory dishes and baked goods. They're also used to make a fragrant, flavorful oil (see  WALNUT OIL). See also  NUTS.
walnut oil Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces, main dishes and baked goods, and for sautéing. The French term for walnut oil is huile de noix. See also  FATS AND OILS.
wasabi; wasabe [WAH-sah-bee] This Japanese version of HORSERADISH comes from the root of an Asian plant. It's used to make into a green-colored CONDIMENT that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish , is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, SUSHI and SASHIMI are served with a condiment of wasabi mixed with soy sauce.
wassail [WAHS-uhl, WAHS-ayl] Ves heill,  Norse for "be in good health," is an old toast and the origin of this word. Wassail is a drink consisting of ALE or wine sweetened with sugar and flavored with spices. This brew is traditionally served in a large "wassail bowl," garnished with small roasted apples and ladled into serving cups.
water bath The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
water biscuit A bland, crisp cracker that's often served with cheese and wine. The fact that the cracker is almost flavorless makes it a perfect foil for most foods because it allows their natural flavor to be appreciated.
water chestnut The edible tuber of a water plant indigenous to Southeast Asia. The water chestnut's brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The flavor is bland with a hint of sweetness. Water chestnuts are very popular in Asian cooking, especially in STIR-FRIED dishes where their crunchy texture is a standout. Water chestnuts are available fresh in most Chinese markets. Choose those that are firm with no sign of shriveling. Refrigerate, tightly wrapped in a plastic bag, for up to a week. Peel before using raw or in cooked preparations. Water chestnuts are also available canned — either whole or sliced — in most supermarkets, but the fresh are far superior. See also  WATER CHESTNUT POWDER.
water chestnut powder Also called water chestnut flour , this powdered starch is ground from dried water chestnuts. It's used as a thickener in Asian cooking. Like CORNSTARCH, it's mixed with a small amount of water before being added to the hot mixture to be thickened. It can also be used to DREDGE foods before frying. Water chestnut powder is available in Asian markets and in some health-food stores.
watercress Cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of water covered with a plastic bag) for up to 5 days. Wash and shake dry just before using. Watercress may be used in salads, sandwiches, soups and a variety of cooked dishes. It's also a popular garnish, fast replacing the ubiquitous parsley.
watermelon Native to Africa, the watermelon is one of two broad categories of melon, the other being MUSKMELON. It's considered the less sophisticated of the two because it lacks flavor complexity and has a watery texture. But there are those who wouldn't trade a slice of watermelon on a hot summer day for anything. There are an untold number of watermelon varieties but America's most popular is the large, elongated-oval shape with a variegated or striped, two-tone green or gray-green rind. It averages 15 to 35 pounds but may be much smaller or larger, depending on the variety. There are even relatively tiny varieties about the size of a medium cantaloupe. An abundance of shiny, black seeds dot the sweet, red, refreshingly moist flesh. Other watermelon varieties have flesh that ranges in color from white to yellow to pink. The seeds may be speckled or solid and variously colored — black, brown, green, red or white. Seedless watermelons actually do, more often than not, have a few scattered seeds. What seeds there are, however, are small, soft and edible. All parts of the watermelon can be used. Asians love the roasted seeds, and the pickled rind is a favorite in many parts of the world. Watermelons are available May to September, though they're at their peak from mid-June to late August. They're sold whole as well as in halves, quarters or by the slice. Look for symmetrical melons without any flat sides. Depending on the variety, the shape can be round or an oblong oval. Slap the side of the watermelon — if it resounds with a hollow thump, it's a good indicator that the melon is ripe. The rind should be dull (not shiny) and just barely yield to pressure. Never take home a melon with soft spots, gashes or other blemishes on the rind. Cut watermelons should display a brightly colored flesh. An abundance of small, white seeds means the melon is immature. Avoid cut melons with a grainy or dry-looking flesh. Store whole watermelon in the refrigerator if at all possible and keep no more than a week. If it's too large for your unit, keep in a cool, dark place. Cut watermelon should always be tightly wrapped, refrigerated and used within a day or so. It should be served cold, either in wedges or made into balls and served as part of a fruit cup or salad. Watermelon contains a fair amount of vitamins A and C. See also  MELON.
watermelon tuna see  TUNA
waterzooi [VAH-tuhr-zoh-ee] This classic Belgian dish is a creamy-rich fish stew that can be made with either fresh- or saltwater fish. A chicken rendition is also popular. All versions include a variety of vegetables and herbs, and are enriched with egg yolks, cream and butter.
wax bean see  GREEN BEAN
wax paper; waxed paper Semitransparent paper with a thin coating of wax on both sides. Because of its moistureproof and nonstick characteristics, wax paper used to play a major role in the kitchen for duties such as covering food and lining baking pans. In recent years, however, wax paper has been replaced in many of its roles by aluminum foil or plastic wrap.
weakfish A member of the DRUM fish family but different from the croaker and black and red drums. The weakfish gets its name from the weak flesh around the mouth that tears easily when hooked. It has white, lean, finely textured flesh and is considered an excellent food fish. This species, which is found in the Atlantic and parts of the Pacific along both North and South America, is also called seatrout , spotted sea trout , squeteague , gray trout  and corvina  (or corbina ). See also  FISH.
Wehani rice [weh-HAH-nee] Considered an AROMATIC RICE, Wehani is a light clay-colored brown rice (see  RICE) that splits slightly when cooked. It resembles cooked WILD RICE and has a fragrance akin to popcorn. Wehani, which is related to BASMATI RICE, was developed at the famous rice-growing Lundberg Family Farms in Richvale, California.
weiner dog Another name for a HOT DOG.
weisswurst [VICE-voorst, vice-vurscht] German for "white sausage," weisswurst is a delicate sausage made with veal, cream and eggs. It's traditionally served during Oktoberfest with sweet mustard, rye bread and beer. See also  SAUSAGE.
wekiwa see  LAVENDER GEM
well-and-tree platter A platter with troughs formed into the bottom to resemble bare tree branches attached to a central trunk, at one end of which is a shallow well. Such a configuration allows the juices of meats being cut on the platter to drain.
Wellington, beef see  BEEF WELLINGTON
Welsh rabbit; Welsh rarebit This popular British dish consists of a melted mixture of CHEDDAR CHEESE, beer (sometimes ALE or milk) and seasonings served over toast. The cheese mixture can also be toasted on the bread. Welsh rabbit is usually served as a main course or for HIGH TEA, often accompanied with tomatoes. Welsh rabbit becomes a golden buck  when topped with a poached egg.
Western sandwich see  DENVER SANDWICH
West Indian pumpkin see  CALABAZA
West Indies cherry see  ACEROLA
Westphalian ham [wehst-FAYL-yuhn] Extremely fine ham produced from pigs raised on acorns in Germany's Westphalia forest. Westphalian ham is cured before being slowly smoked over beechwood mixed with juniper branches. The combination of the gourmet diet, curing and smoking results in a dark brown, very dense ham with a distinctive, light smoky flavor. Connoisseurs consider these hams among the best. See also  HAM.
wheat beer A beer made from malted wheat, characterized by its pale color and subtle, LAGER like flavor. See also  BEER.
wheat berries see  WHEAT
wheat bran see  BRAN; WHEAT
wheat germ see  WHEAT
wheat gluten see  SEITAN
wheat meat see  SEITAN
whelk [HWEHLK, WEHLK] This member of the GASTROPOD branch of the MOLLUSK family is a large marine snail. It has a beautiful spiraled shell and a rather tough but flavorful footlike muscle. Although the waved whelk is found along America's northern Atlantic coast, it has never gained wide popularity in the United States. Knobbed whelks and channeled whelks are also marketed in the States. Fresh whelks are generally available in the spring and fall. They're also available cooked, preserved in vinegar and canned. Because of their lack of popularity, whelks may be difficult to find except in Chinese or Italian markets or specialty food stores. Whelk is naturally tough and must usually be tenderized by pounding. It benefits from brief, gentle cooking. The Italians refer to whelk as scungilli , and the famous scungilli marinara  is a garlicky dish of whelk cooked in a tomato sauce flavored with basil, oregano and hot pepper seeds.
© The Residential Chef 2018