Let’s start with a classic: “Mise en place” (pronounced “meeze ahn plahss”). It means “everything in its place.” Chop your veggies, measure your spices, and line them up before you start cooking. It’s pure magic—no more frantic searching for salt mid-sauté!
Then there’s “al dente.” That’s Italian for “to the tooth.” It means pasta that’s firm, not mushy. Bite into a piece, and it should resist just a little. Your pasta will thank you.
Ever heard a chef yell “fire” something? That’s not a drill—it means “start cooking this dish now!” In your home kitchen, you can whisper it dramatically. “Fire the chicken! Fire the rice!” It instantly makes you feel powerful.
The Dirty-Little-Secret Words
Here’s a phrase you’ll love: “Kitchen French.” It’s the fancy way chefs name common tasks. For example, “brunoise” is just a tiny, perfect dice. “Chiffonade” is slicing herbs into thin ribbons. Say them out loud—they’re delightful to pronounce.
And don’t forget “86.” If a dish is “86’d,” it’s gone—out of stock. Use it when you finish the last cookie. “The chocolate chip cookies are 86’d!” It sounds official and a little heroic.
Kitchen Lingo Books offers new and ‘seasoned’ volumes that illustrate
