Upper-intermediate food vocabulary: gastronomy, advanced culinary techniques, food culture, and the language of fine dining.
Free Food & Drink vocabulary flashcards at the B2 level — all 35 words with definitions and examples. Study them with spaced repetition and recognize and use these words confidently in real conversations.
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gastronomy
the art and knowledge of good food and cooking
provenance
the place of origin or history of a food product
ferment
to undergo a chemical change caused by yeast or bacteria
umami
a deep savoury taste considered the fifth basic flavour
artisanal
made by hand in small amounts using traditional methods
infuse
to soak an ingredient in liquid to extract its flavour
nutrient
a substance in food that helps the body grow and stay healthy
deglaze
to add liquid to a hot pan to loosen browned food bits
reduction
a thick sauce made by boiling a liquid until much of it evaporates
emulsify
to mix two liquids together that normally do not combine
caramelise
to heat sugar until it turns brown and develops a rich flavour
braise
to cook meat slowly in a small amount of liquid in a covered pot
sauté
to fry food quickly in a little fat over high heat
glaze
a thin shiny coating of sauce or sugar applied to food
curing
a method of preserving food using salt, sugar, or smoke
delicacy
a food that is rare, expensive, or considered especially delicious
forage
to search for and gather wild food from nature
seasonal
available and at its best only at a particular time of year
condiment
a sauce or seasoning added to food at the table for flavour
connoisseur
a person with expert knowledge and taste in food, wine, or art
tasting menu
a series of small dishes showcasing a chef's range
sourdough
bread made using a natural fermented starter instead of yeast
plating
the way food is arranged and presented on a plate
charcuterie
a selection of cured and preserved meats, often served on a board
decant
to slowly pour wine from its bottle into a container to aerate it
food pairing
matching specific foods or drinks that complement each other's flavours
brine
salty water used to flavour or preserve food
stock
a flavoured liquid made by simmering bones, vegetables, or meat
mince
to cut or grind food into very small pieces
rind
the tough outer layer of certain cheeses, fruits, or meats
heritage
relating to traditional varieties of plants or breeds of animals
satiety
the feeling of being completely full and satisfied after eating
palate cleanser
a light food served between courses to reset the sense of taste
truffle
a rare edible fungus found underground, prized for its strong aroma
gluten-free
containing no gluten, a protein found in wheat and other grains