Cooking Terms Page

Zaatar:   (Middle East)An herb mixture composed of savory, thyme, sumac, and sesame seeds.

Zabaglione:   (Italian) Dessert consisting of egg yolks, white wine or Marsala and sugar, which are whisked together in the top of a double boiler over boiling water until thick and foamy.

Zest:   (French) Colored, oily outer skin of citrus fruit which, when grated or peeled, is used to favour foods and liquids. The rind of citrus fruits such as orange, grapefruit, lime, and lemon). The rind of the fruit contains oils of essence that lend a nice flavor to the final dish. It is commonly candied or crystallized for pastry use. When zesting, be careful not to include the white pith, as it adds a bitterness.

Zester:   Small tool for scraping off zest.

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