- Egg Wash: A mixture of beaten eggs (whole eggs, yolks or whites) and a liquid, usually water or milk, used to coat dough before baking.
- Emince: A small thing boneless piece of meat.
- Emulsify: To force ingredients, such as oil and a liquid, that normally wouldn’t mix into a creamy mixture. Mayonnaise and salad dressing are two examples. The emulsion is created by slowly adding one liquid to the other and beating rapidly.
- Entree: The main course.
- Espagnole: Also known as brown sauce, a basic sauce made of brown stock, mirepoix, and tomatoes thickened with brown roux.
- Essence: A sauce made from a concentrated vegetable juice.
- Evaporation: Heated water that is turned into a gas which vaporizes.
- Eau-de-vie: French for water of life – fruit-based brandy.
- Ebi: Japanese prawn eaten raw in sushi.
- Eccles cake: English puff pastry cases traditionally filled with raisins.
- Edamame: Green soy bean pods, usually bought frozen and boiled and salted to be eaten as a snack.
- Egg custard: Custard made from whole egg or yolk and sweetened milk and cooked gently over a bain marie or double boiler.
- Elderflower: White flowers of the elderberry tree used for decoration, fried, or made into a sweet cordial.
- Emmental: Hard cooked-curd cow’s milk cheese from the Emmental valley in Switzerland with a sweet nutty flavour.
- Empanadas: South American sweet or savoury pastries often containing meat, vegetables or cheese. These can be prepared by baking or shallow frying.
- Emulsion: Combining of two separate substances by adding small amounts of one into the other.
- Endive: Bitter salad plant with curly ragged leaves.
- Enoki: Japanese mushroom with delicate long stems and small white gold caps. Also enokitake.
- Epoisses: A strongly flavoured cow’s milk cheese from the town of the same name in Burgundy.
- Escabeche: A Mediterranean way of preparing fish, in which they’re lightly cooked and then marinated in oil and vinegar. Typically served cold.
- Escalope: Thin slice of meat cut from a large muscle beaten thin prior to cooking.
- Elastin: A type of connective tissue in meats that does not dissolve when cooked.
- Entremetier (awn-tru-met-yay): The cook who prepares vegetables, starches, soups, and eggs.
- Epazote: A pungent herb, used in Mexican cooking.
- EP Weight Edible portion: The weight of an item after all trimming and preparation is done.
- Escoffier, George Auguste: Great chef of the early twentieth century and the father of modern cookery.
- Espresso, Expresso: Strong dark coffee made from beans roasted until almost black, ground very fine, and brewed under steam pressure.
- Etuver (ay-too-vay): To cook of steam an item in its own juices; to sweat.
- Executive Chef: The manager of a large kitchen or food production department.
- Extended Meal Service: Service of a meal at which customers eat at different times.