Dash - Less than 1/8 teaspoon.

Deep-Fry - To cook in hot fat which is deep enough to completely cover the food.
See: Fry It, You'll Like It

Deglaze - To add liquid to the pan in which meat or other food was cooked. The liquid--usually broth or wine--is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy.

Degrease - To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.

Dehydrate - To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.
See: Drying and Curing Food

Devein - To remove the vein from the back of shrimp or to remove the interior ribs from peppers.

Dice - To cut food into cubes about 1/8- to 3/4-inch in size.

Dill - Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces.
Recipes: Pork Medallions with Mushroom-Dill Sauce
Cucumber Dill Dip

Dollop - A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or "splash" of soda water, water, or other liquid if referring to liquid.

Dot - To scatter bits of an ingredient (usually butter) evenly over the surface of another food. Recipe: Old-Time Apple Pie

Dough - A mixture of flour, liquid, and other ingredients. Dough is too thick to pour but thick enough to roll out or work with hands.

Drawn butter - Also known as clarified butter. Unsalted butter which has been melted and skimmed of milk solids. Recipe: Shrimp Scampi

Dredge - To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients.

Drippings - The juices or liquified fats left in a pan after cooking meat or other food.

Drizzle - To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.

Dumpling - 1) Large of small amounts of dough usually dropped into a liquid mixture such as broth, stew, or fruit. 2) A fruit or fruit mixture encased in sweet dough and baked. Recipe: Chicken & Dumplings

Dutch oven - A large, heavy kettle with a tight-fitting lid, often made of cast iron or heavy aluminum. The pot is usually used for stewing or braising, and most can be used to cook on stovetop, in the oven, and over an open fire. Recipe: Beef and Beer Oven Stew