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- 1. Daikon
- A popular Japanese root vegetable, also known as Chinese white radish. Daikon resembles a large, white carrot and has a firm texture that can withstand long cooking. It can be stir-fried, braised, boiled, steamed or served raw (often grated or finely shredded) in salads. It should be firm, heavy and unblemished with solid, smooth skin.
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- 2. Daikon Radish
- A long sweet tasting radish used prominently in Japanese cooking. It can be found in most produce sections.
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- 3. Date Sugar
- A sweetener made by grinding dehydrated dates. It is high in fiber, and a long list of vitamins and minerals, including iron. Its use is limited by price and the fact it does not dissolve when added to liquids. Substitute one cup date sugar for each cup granulated sugar.
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- 4. Daube
- A slowly cooked French stew of meat or fish ibraised n wine and stock with vegetables and herbs.
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- 5. Deglaze
- To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce, for added flavor.
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- 6. Demiglace
- A thick, intensely flavored, glossy brown sauce that is served with meat, poultry, or fish or used as a base for other sauces. It is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madiera or sherry, then reducing it until concentrated.
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- 7. Devil
- To combine a food with various hot or spicy seasonings such as red pepper, mustard or a piquant spicy sauce, thereby creating a "deviled" dish. Devilled dishes are very popular in English cookery; devilled eggs being one of the most popular.
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- 8. Diable
- Devilled.
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- 9. Diced
- Cut into small cubes.
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- 10. Doria, a la
- The name given to various dishes dedicated to the famous Genoese Doria family. The dishes evoke an Italian image in one way or another; for example, combining green, white, or red colors (the colors of the Italian flag) or by including Piedmontese truffles. Famous a la Doria dishes include bombe Doria, chicken Doria, and Doria salad.
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