Ganache - A rich and creamy chocolate icing, used to frost or fill a cake or torte.
Recipes: Chocolate Phantasmagoria La Bûche de Noël

Garam Masala - An Indian term meaning warm or hot. Garam masala is a blend of up to 12 spices, which may include black pepper, cinnamon, cloves, cumin cardamom, dried chilies, fennel, mace, nutmeg, and other spices.
Recipe: Grilled Tandoori Chicken

Garlic - A bulb made up of sections of "cloves." Garlic is closely related to the onion.
Recipe: Garlic Oregano Chicken

Garnish - To decorate food or the dish on which food is served.
Recipe: How To Make Green Onion Brushes

Gastronomy - The art and science of fine dining, fine food, and drink.

Giblets - The heart, neck, liver, and gizzard of poultry.

Ginger - A root with a peppery, spicy flavor. Ginger is available in fresh root form, ground, crystallized, and candied.
Recipe: Ginger-Beef Salad

Glaze - A thin, glossy coating applied to the surface of a food which. A glaze may also add flavor.

Goulash - A Hungarian style stew usually made with paprika, often served with or over buttered noodles.
Recipe: Goulash Recipe With Spaetzle

Grate - To cut food into small shreds or particles, usually with a food grater.

Gratin dish - A shallow baking dish or pan, usually round or oval in shape.

Gravy - A sauce made with a base of meat juices combined with liquid and thickener, such as flour. Gravy may also consist of simply meat juices.
Recipe: Sawmill Gravy

Grease - (verb) To spread fat (or non-stick cooking spray) on a cooking utensil or pan to prevent food from sticking. To grease and flour means to grease the pan then dust with flour. The flour is sprinkled into the greased pan then the pan is shaken to distribute evenly before inverting and discarding the excess.

Grenadine - A sweet red, pomegranate-flavored syrup sometimes made from pomegranate juice, but often made with other fruit concentrates. Grenadine often contains alcohol.
Recipe: Grenadine Rickey (non-alcohol)

Grill - To cook on a rack directly over hot coals or other heat source.

Grillade - A Creole dish of pounded round steak served in a sauce of tomatoes and other vegetables, and traditionally served with grits. Grillade is also a French word meaning grilled or broiled food.
Recipe: Grits and Grillades

Grind - To reduce food to small particles, as in ground coffee, ground beef, or ground spices. A variety of instruments may be used, including mortar and pestle, meat grinder, pepper mill, and food processor.

Grits - Though the word "grits" can refer to any coarsely ground grain, it is commonly used to mean hominy grits. Grits may be cooked in water or milk, usually by boiling or baking. Grits are usually eaten as a cereal or side dish.
See: Grits Recipes

Guava - A sweet, fragrant tropical fruit. Guavas are oval, about 2 inches in diameter, and color ranges from yellow to bright red. The ripe fruit is often used in jams, preserves, juices, and sauces.
Recipe: Guava Pie

Gumbo - A Creole stew, Gumbo is usually made with tomatoes, okra, and other vegetables and meats. Gumbo usually starts with a roux as the thickener, and filé powder is often added just before serving.
Recipe: Gumbos and Roux

Gyro - A Greek dish consisting of finely chopped meat molded around a spit and roasted. The meat is then sliced and served in pita bread, usually with a cucumber-yogurt sauce.
Recipe:Gyro Salad With Yogurt Dressing