Bundt Pan - Definition

A tube pan used for baking that has slped sides and makes a curved design on the top of the cake because of the curves on the bottom of the pan. 

When greasing a bundt pan, make sure to get oil or butter into all the crevices.

This is the bottom of the pan on the outside. The exact design may vary, but it generally has this "fluted" pattern. 

When the cake is in the pan, you don't see the pattern - it's on the bottom.

But when the cake is removed from the pan (by putting a plate or wire rack on top and flipping it over), the pattern is the top of the cake.

Grill - Definition

Cooking food (usually meat, vegetables or tofu) on top of an open flame.  Grilling is typically done outside, on equipment that uses either charcoal or gas as the main cooking fuel (sometimes with wood chips to enhance flavor), but can also be done on some cooktops that have special components for that purpose.

This is a Weber kettle type grill, with charcoal and a fire-starter known as a charcoal chimney.

Non-reactive Cookware - Definition

Non-reactive pots, pans, and other cookware equipment does not react to acids in food being cooked or marinatd in the equipment.  Stainless steel, glass (such as Pyrex) and ceramic glazed cast iron (such Creuset brand cookware) are non-reactive.  Cast iron and aluminum that are not coated with another material are reactive.  It is important to use non-reactive cookware when using acidic foods such as lemon because reactive cookware may impart a taste to the food when it comes into contact with acid.

Parboil or Blanching - Definition

To parboil is to cook by boiling (typically in a covered saucepan), but only up to the point where a vegetable, pasta, or other food is slightly crunchy.  Some refer to it as "precooking", meaning that the ingredient will be cooked again by another method, so you don't want to boil it too long.  However, I often parboil vegetables to serve them cooled or at room temperature.  The parboiling takes the raw "edge" off, but leaves them tasting fresh. When parboiling (unless you will continue cooking them soon by another method), immediately drain the vegetables in cold water to stop the cooking process as soon as they reach the desired texture.  Parboiling pasta is common in recipes for lasagna or other dishes that involve baking after the pasta is cooked. Noodles are parboiled in Jewish kugel or noodle pudding too, because like lasagna, that dish is baked after the noodles are boiled.  Parboiling is a type of blanching.  Blanching is a broader terms that also includes frying for a few minutes in preparation for another stage of cooking, such as deep frying.

Ramekin - Definition

A bowl-like container made of ceramic or other heat-resistant material.  Ramekins come in different sizes. The ones below are white - a traditional French style. They can be used for baking and withstand the heat of a kitchen blow torch for creme brulee. (That dessert has a carmelized top made of sugar heated directly from above with a direct flame.)  Ramekins are also useful for serving small amounts of nuts, olives and other appetizers.