Linda's Culinary Dictionary - Z
 A Dictionary and History of Cooking, Food, and Beverage Terms

© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.

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zabaglione (zah-bahl-YOH-nay) - In Italian it means "egg punch." It is a light, fluffy Italian dessert made from whisked egg yolks, sugar, a touch of salt, and wine (traditionally Marsala). The mixture is beaten over simmering water so that the egg yolks cook as they thicken. Traditional zabaglione must be made just before serving. There is also a frozen version. In France it is called sabayon.
 

zest - Grated zest is simply the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds the precious oils where the entire flavor resides. To grate zest or rind, take a box grater and rub the fruit against the grater. Don't rub the fruit down to the white inner skin, known as the pith, because the pith is bitter. When removing the skin from oranges or other citrus fruit, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter undertaste.

Zinfandel wine (ZIHN-fuhn-dehl) - A red wine grape that seemed to be indigenous to California for many years. It is now thought to have originated in Italy. The best Zinfandels are from Northern California and were grown for decades by Italian immigrants.

zwieback (ZWI-bak) - The word is German for "twice baked." They are dry toasted bread slices, long popular for their digestibility and often served to young children.