Kitchen-Reference Guide

Ever read a recipe or watch a chef and think, “What the heck does that mean?” Here’s your plain-English guide to both everyday kitchen words and the fancy terms you’ll see on TV or in cookbooks.
Bookmark it, and you’ll never feel lost in the kitchen again!

A–C

Al Dente:
Pasta or veggies cooked just until firm to the bite—not mushy.

Bake:
Cooking with dry heat, usually in the oven.

Bain-Marie:
A hot water bath for gentle cooking—think custards, cheesecake, or melting chocolate.

Baste:
Spooning or brushing liquid (like pan juices or butter) over food while it cooks to keep it moist.

Beat:
Mixing quickly to add air (eggs or batter).

Blanch:
Boiling food briefly, then plunging it in ice water to stop cooking—keeps veggies bright.

Broil:
Cooking with high heat from above to brown or crisp the top fast.

Caramelize:
Cooking slowly to turn food brown and sweet (like onions or sugar).

Chiffonade:
Slicing leafy greens or herbs into thin ribbons.

Chop:
Cutting food into pieces. Doesn’t need to be perfect.

Cream (verb):
Beating together butter and sugar until it’s light and fluffy.

D–F

Deglaze:
Adding liquid to a hot pan to loosen and dissolve the tasty browned bits left from sautéing.

Dice:
Cutting food into small, even cubes.

Dredge:
Lightly coating food (like chicken) with flour, breadcrumbs, or cornmeal before cooking.

Drizzle:
Pouring a thin stream of liquid, like oil or chocolate, over food.

Emulsion:
A mixture of two things that don’t normally combine—like oil and vinegar in salad dressing.

Fold:
Gently mixing a light, airy ingredient (like whipped cream) into a heavier one with a spatula.

J–M

Julienne:
Cutting food into long, thin matchsticks (think: fries or carrots).

Knead:
Working dough by pressing and folding until it’s smooth.

Macerate:
Soaking fruit in liquid (sugar, juice, or booze) to soften it and add flavor.

Mince:
Chopping something into very tiny pieces (smaller than dice).

Mise en Place:
A French term for “everything in its place”—prepping and organizing ingredients before you cook.

P–S

Poach:
Gently cooking food in barely simmering liquid—great for eggs, fish, or fruit.

Preheat:
Heating your oven to the needed temperature before putting food in.

Proof:
Letting bread dough rise so it gets fluffy before baking.

Reduce:
Simmering a liquid to let water evaporate, making the flavor stronger.

Sauté:
Cooking food quickly in a little oil or butter over medium-high heat.

Score:
Making shallow cuts on food (like bread or meat) for looks or texture.

Sift:
Shaking dry ingredients (like flour) through a fine mesh to get rid of lumps.

Simmer:
Cooking liquid so it gently bubbles—just below a full boil.

Sweat:
Cooking veggies over low heat in fat to soften them without browning.

T–Z

Temper:
Slowly warming up an ingredient (like eggs or chocolate) by adding a little hot liquid, so it doesn’t curdle or seize.

Umami:
The savory “fifth taste” found in foods like mushrooms, soy sauce, and parmesan.

Whisk (verb):
Beating or mixing ingredients with a fork or whisk to combine or add air.

Zest:
The colorful, flavorful outer peel of citrus fruit.

PRO TIP:
Don’t let kitchen terms scare you! Whether you’re dicing onions or deglazing a pan, you’re already cooking like a chef.
Got a word you don’t see here? Let us know—we’ll add it!

No more Googling or guessing—here’s your quick and easy guide to kitchen measurements (with both US and metric!).

Liquid Measurements

Dry Measurements

Butter

• 1 stick butter = 1/2 cup = 8 tablespoons = 4 ounces = 113 grams

Handy Kitchen Math

• 3 teaspoons = 1 tablespoon

• 4 tablespoons = 1/4 cup

• 16 tablespoons = 1 cup

• 2 cups = 1 pint

• 2 pints = 1 quart

• 4 quarts = 1 gallon

Tip: Bookmark this section or download our [printable conversion chart] for easy reference!

Want to bake a recipe but don’t have the exact pan? No stress—use this guide to swap pans with confidence!
(Just remember: Different pans might change how long things need to bake, so check a little early!)

Square & Rectangular Pans

Round Pans

Loaf Pans

Specialty Pans

Quick Tips

• Swapping pans? Check for doneness 5–10 minutes earlier the first time.

• Volume matters: Fill new pans no more than 2/3 full to avoid overflow.

• Bundt & tube pans: Different designs may hold a little more or less—measure with water if unsure!

Ran out of something? Cooking for allergies, sensitivities, or special diets?
This comprehensive swap list has you covered—from flour to milk, eggs to cheese, and beyond!

FLOUR & BREADCRUMBS

All-purpose flour

• 1:1 gluten-free baking blend (for most baked goods)

• Almond flour (use 1/2–3/4 cup almond flour for 1 cup all-purpose; works best in denser baked goods)

• Oat flour (make your own by blending gluten-free oats)

• Coconut flour (use 1/4–1/3 cup per 1 cup all-purpose; add extra liquid/eggs)

• Cassava flour (grain-free)

• Chickpea flour (savory recipes)

Self-rising flour

• 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt

Breadcrumbs

• Crushed gluten-free crackers or cereal

• Crushed cornflakes

• Ground oats

• Ground nuts or seeds

• Panko (gluten-free options available)

DAIRY

Milk

• Almond, oat, soy, coconut, cashew, rice, or hemp milk

• Lactose-free milk

Buttermilk

• 1 cup milk + 1 Tbsp lemon juice or vinegar (let sit 5 min)

• Non-dairy: Use any non-dairy milk + acid as above

Heavy cream

• 3/4 cup milk + 1/3 cup melted butter (dairy)

• 1 can full-fat coconut milk (dairy-free/vegan)

• 2/3 cup non-dairy milk + 1/3 cup neutral oil

Butter

• Vegan butter, margarine, or coconut oil (equal swap)

• Olive oil or avocado oil (for cooking, not baking)

Cheese

• Dairy-free cheese shreds (mozzarella, cheddar, etc.)

• Nutritional yeast for “cheesy” flavor

• Cashew cheese (homemade or store-bought)

• Omit (in some recipes, especially baked goods)

Sour cream

• Greek yogurt (dairy)

• Dairy-free yogurt (unsweetened, plain)

• Silken tofu blended with lemon juice

Yogurt

• Dairy-free yogurt (soy, coconut, almond, oat)

EGGS

Egg (in baking)

• 1 Tbsp ground flaxseed + 3 Tbsp water (mix, let sit 5 min) = 1 egg

• 1 Tbsp chia seeds + 3 Tbsp water (same as above)

• 1/4 cup unsweetened applesauce

• 1/4 cup mashed banana

• Commercial egg replacer (like Bob’s Red Mill)

Egg (in cooking, like meatballs/burgers)

• 2 Tbsp mashed potato or sweet potato

• 1/4 cup cooked, cooled rice

• 1/4 cup canned pumpkin

• 2 Tbsp ground oats + 2 Tbsp water

SWEETENERS

White sugar

• Coconut sugar (1:1)

• Maple syrup or honey (use 3/4 cup for every 1 cup sugar; reduce liquid in recipe)

• Agave syrup

• Date sugar

• Monk fruit or stevia (follow package instructions for conversion)

Brown sugar

• 1 cup white sugar + 1 Tbsp molasses

• Coconut sugar

Powdered sugar

• Blend 1 cup white sugar with 1 Tbsp cornstarch in a blender/food processor

Honey

• Maple syrup, agave, or brown rice syrup (equal swap)

• For vegan: maple syrup or agave

OILS & FATS

Vegetable/canola oil

• Melted coconut oil or avocado oil

• Melted butter (for baking)

• Applesauce (use half applesauce, half oil for lower fat baking)

Shortening

• Butter or coconut oil (solid, not melted)

SPICES, HERBS & CONDIMENTS

Soy sauce

• Tamari (gluten-free)

• Coconut aminos (gluten-free, soy-free)

Worcestershire sauce

• Soy sauce + a splash of vinegar

• Coconut aminos + dash of molasses

• Vegan Worcestershire (store-bought)

Ketchup

• Tomato paste + splash of vinegar + pinch of sugar

Mayonnaise

• Mashed avocado

• Hummus

• Dairy-free mayo (store-bought)

Mustard

• Dijon, yellow, or spicy brown are usually interchangeable

• For honey mustard: mix mustard with a little honey or maple syrup

NUTS & SEEDS

Nut butters (peanut, almond, cashew)

• Sunflower seed butter (nut-free, school-safe)

• Tahini (sesame seed paste)

Tree nuts

• Roasted chickpeas, pumpkin seeds, or sunflower seeds

GRAINS & PASTA

Regular pasta

• Gluten-free pasta (rice, quinoa, corn, chickpea, lentil)

• Spiralized zucchini (zoodles)

• Spaghetti squash

Rice

• Cauliflower rice (grain-free, low-carb)

• Quinoa or millet

PROTEINS

Ground beef/turkey

• Ground chicken, pork, or plant-based crumbles

• Cooked lentils, mushrooms, or beans (for vegetarian)

Chicken broth

• Vegetable broth (for vegetarian/vegan)

• Miso broth

MISCELLANEOUS

Cornstarch (for thickening)

• Arrowroot powder (gluten-free)

• Tapioca starch

• Potato starch

Vinegar

• Lemon or lime juice

• Any mild vinegar (apple cider, white wine, rice vinegar)

📝 Tips for Success

• Texture & flavor can change: Some swaps work best in certain recipes—experiment and see what you like!

• Allergy check: Always double-check labels for hidden gluten, dairy, eggs, or nuts.