goodcooking.com's Food & Cooking Dictionary

Gambero: Italian for crab.

Galantine: A de-boned stuffed, rolled and tied meat that is poached in gelatin stock and served cold like pâté with aspic.

Galette: Flat, round cakes of pastry or a food item prepared and served in the shape of a flat round cake, such as a galette of potatoes or a thin puff pastry apple tart.

Garnelen: German for shrimp or prawns.

Gazpacho: A cold Spanish raw vegetable soup containing tomatoes, cucumbers, onions, peppers, garlic, oil, and vinegar.

Gimlet: An alcoholic drink made with gin and Rose's lime juice.

Glace de viande: A meat glaze made by boiling down a meat stock until it is reduced to a syrup; used to add flavor to sauces and soups.

Gohan: Japanese for rice.

Gougère: A French savory made with cream puff paste and Gruyère cheese, baked like little cream puffs.

Gourmet: A connoisseur of food and wine.

Grillade: French for grilled meat.

Gurke: German for cucumber.

Gyro: A Greek-American sandwich made with rotisserie-roasted lamb that is sliced and served on pita bread.