Gelato An Italian ice cream that is denser, more icy, and often more flavorful, than American ice cream.
Genoise A classic, fine-crumbed French sponge cake made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.
Giblets The internal organs of poultry, including the liver, heart, and gizzard.
Ginger The pungent, popular root of a plant grown in China, Japan, India, and the West Indies. Available fresh or dried.
Glazes Any of a number of mixtures used to give desserts a smooth and/or shiny finish. Cake glazes include water icing (confectioners' sugar mixed with liquid), melted chocolate (combined with cream, butter and/or sugar syrup), fondant (a thick shiny opaque icing), or caramel. Tart glazes include sieved jam, preserves, or jelly. Pastry glazes include egg glaze (whole eggs or yolks), milk, cream and/or butter glaze (for a duller finish), or sugar glaze (sugar sprinkled over milk or cream glaze).
Glucose A thick, clear, simple form of sugar. Produced by the breakdown of starch or sugar compounds that have been treated with acids or enzymes and then fermented. The thickness of the liquid glucose depends on how much the starch cells have broken down. It can be produced from corn, potatoes, grapes, or honey, or any other starch or fruit. Corn syrup is another name for liquid glucose in the United States. Used in many processed foods as a sweetener that resists crystallization and provides elasticity.
Gluten A protein found in wheat, rye, barley and oats that provides cohesiveness in flour for baking.
Gluten intolerance A disorder characterized sensitivity to gluten, resulting in poor absorption of nutrients from food. Common symptoms include weight loss, abdominal distention, diarrhea, and poor growth. Usually appears in children under three, but may also appear in adults with no previous history. Controlled by following gluten-free diet. Also known as Celiac disease.
Glycerin A clear, sweet syrupy liquid extracted from animal fats and vegetable oils, and is a by-product of soap manufacturing. It is used in small amounts in certain cake, pastry, and icing mixtures to maintain moistness and extend shelf life.
Gnocchi An Italian dumpling.
Goat cheese A soft fresh cheese made from goat's milk in rounds, cylinders, and other shapes. May also be preserved in olive oil. Also known as Chevre, the French term for goat. Montrachet and Coach Farms are two well-known labels.
Golden beets A type of golden-colored beet that is sweeter than the red beet. Like all beets, best when offset with tart, citrusy foods, or salty foods like cheese.
Gorgonzola See Blue cheese.
Gouda A firm, smooth cow's milk cheese of Holland, similar to cheddar. Available in both young and aged forms.
Gourmet One who appreciates the fine art of cooking.
Grand Marnier Orange-flavored, cognac-based liqueur from France.
Granita A mixture of water, sugar, and liquid flavorings (i.e. fruit juice or coffee) that is stirred occasionally while being frozen to create a granular texture. May be spiked with alcohol.
Granulated sugar A finely-crystallized, common form of sugar.
Gratin Any sweet or savory dish baked or broiled so that its topping forms a golden crust.
Grits Coarsely ground hominy (corn with the hull and germ removed). In the Southern United States, commonly boiled and served for breakfast, or as a dinner side dish.
