Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.

Borage-This herb is said to drive away melancholy and bring courage. It can be eaten, when young, as a potherb and later in salads, soups, stews, and green vegetables. It can also be used as a substitution for parsley in most recipes. The star shaped blue flowers of this plant are excellent when crystallized.

Chop - To cut foods into small pieces. Sizes vary from fine (approximately 1/4-inch pieces) to coarse (approximately 3/4-inch pieces). In most recipes, precision is not necessary.

Garnish - To enhance finished foods with flavor or visual appeal by using other edible products on the plate. The most common are herbs, but there are many other possibilites including, but not limited to, fruits, small vegetables and edible flowers.

Legumes - (French) Dried beans, peas, lentils and such.

Lukewarm - A mild, tepid temperature of approximately 95 degree F.

Make a Well - While kneading the dough make a heap of the dry ingredients by creating hollow space in the center to pour the liquid. Work it in a round motion, taking in the flour, little by little, till all of it is blended.

Marinate - To soak a food in a liquid, usually an oil or acid mixture containing spices, seasonings, vegetables and aromatic herbs, for a certain length of time to enhance the flavour and act as a tenderiser.

Stew - To cook foods slowly in a specified amount of liquid in a covered pot or pan.