Food Lover's Glossary of Culinary Terms Copyright© 1998-2006 by Culinary Software Services, Inc.®

N
Nage - An aromatic broth in which crustaceans are cooked. The shellfish is then served with this broth. The most notable of these dishes is lobster la nage.
Nantua - A name given to dishes containing crayfish. This includes crayfish tails and sauces made with a crayfish fumet.
Navarin - French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.
Nicoise - Foods cooked in the style of Nice. These dishes may include garlic, Nicoise olives, anchovies, tomatoes, and green beans. Salad Nicoise is the most famous of all these dishes, consisting of potatoes, olives, green beans, and vinaigrette dressing.
Noisette - A small round steak, made of lamb or beef tenderloin.
Noisette Butter - Whole butter which has been cooked until it reaches a rich, nutty brown color and aroma.
Nori Seaweed - Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.
Nougat - A candy made from sugar and honey mixed with nuts. This mixture is then formed into slabs and sliced.
Nougatine - A darker candy, made of caramel syrup and nuts. This is rolled into thin sheets and formed into cups or bowls to serve as a vessel for other candy or fruit.
Nuoc-Mam - This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and hazelnuts treasured in Italy. This is used in candy making, for flavored milk drinks, and when thinned out, spread on bread as a quick snack.