13 Words You Better Know Before You Try to Cook Thanksgiving Dinner

There you are, a half-hour before guests arrive, face-to-face with the tragic implications of not knowing what deglaze means. Does it involve icing? Pottery? That's when you realize: Recipes are not only about how to cook a particular dish. They're about words. Here are a baker's dozen (that means 13) of essential ones collected from Thanksgiving recipes that have appeared in The New York Times.

For more recipe words, see " 106 Words to Know *Before* You Defrost the Bird."

Activities for this list:

definitions & notes only words
  1. incorporate
    unite or merge with something already in existence
    Add the flour all at once, whisking until incorporated.
  2. douse
    wet thoroughly
    You need gravy to lubricate the turkey, moisten the potatoes, douse the stuffing.
  3. submerge
    put under water
    It will keep everything submerged and it’s easier to skim the scum; however, it’s not necessary.
  4. knit
    tie or link together
    Sour cream knits the dish together perfectly.
  5. heap
    fill to overflow
    In a bowl, combine lemon juice and 1 heaping teaspoon salt.
  6. dice
    cut into cubes
    Dice, toss in oil and roast at 400 degrees.
  7. intact
    undamaged in any way
    Peel onions, leaving root ends intact.
  8. steep
    let sit in a liquid to extract a flavor or to cleanse
    Add garlic cloves and set aside to steep.
  9. render
    melt (fat or lard) in order to separate out impurities
    The fat renders out of the skin, flavoring the stuffing.
  10. congeal
    solidify, thicken, or come together
    Skim off the fat with a spoon, or put in the refrigerator or freezer until the fat has congealed on top, then remove fat.
  11. translucent
    allowing light to pass through diffusely
    Cook, stirring occasionally, until onion is translucent, about 5 minutes.
  12. liquid
    tending to flow
    If all the cranberries pop, the sauce may be too liquid.
  13. aromatic
    having a strong pleasant odor
    Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.

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