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Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.

• Gelatine
  • Available in powdered form or colourless leaves. It is used to set many savoury and sweet dishes such as jellies, syrups, mousses and cold soufflés.
• Ghee
  • Originating in India, this is clarified butter cooked until all the moisture is evaporated and the butter starts to brown, giving it a nutty flavour. Readily available canned in supermarkets.
• Goats Cheese
  • Cheese made from goats milk, available in a wide variety of forms. Most commonly available as a soft, spreadable cheese with a strong flavour. Feta cheese is a well-known firmer cheese traditionally made from goat’s milk, but not always. (See also Feta Cheese)
• Golden Raisins
  • Sultanas that have been treated with sulphur dioxide and flame-dried to give them a characteristic pale golden colour. Not always readily available. If you can’t find them, try sultanas. (See also Sultanas)
• Golden Syrup
  • A classic British ingredient, golden syrup is a light golden treacle with a distinctive sweet taste. Stored in a cool dry place it will last indefinitely, although may start to crystallise as it ages. Delicious drizzled over pancakes or ice-cream, but more traditionally used for baking cakes, flapjacks and biscuits.
• Grand Marnier
  • Brand name of a liqueur made from cognac and bitter orange. If you can’t find it, try a triple-sec liqueur like Cointreau. (See also Cointreau)
• Grape Seed Oil
  • A mild and delicate flavoured, vegetable oil pressed from the seeds of a variety of Vitis vinifera grapes, a by-product of wine-making. Delicious for salad dressings and cooking with, and particularly good for marinades for meat. Not always readily available, so if you can’t find it try white or red wine vinegar. (See also White Wine Vinegar, Red Wine Vinegar)
• Gratin
  • Refers to a dish that has been browned under the grill after the surface of the dish has been sprinkled with breadcrumbs and butter or grated cheese.
• Greek Yoghurt
  • Strained yoghurt traditionally made from ewe’s milk, but now more widely available made from cow’s milk. It has a mild flavour with a high fat content that counteracts the natural acidity usually found in yoghurt. It has a thick and creamy texture, which makes it great for marinades, as well as being great for savoury and sweet dishes. Readily available in full-fat and low-fat versions. If you can’t find it, try natural yoghurt.
• Griddle Pan
  • A cast-iron cooking pan, commonly with ridges, used on the hob. Can be used as a healthy alternative to frying, and also gives food an attractive ‘grilled’ appearance from the ridges.
• Gruyere Cheese
  • A deep yellow, Swiss cheese with a dense and elastic texture with a rich, creamy and slightly fruity flavour, with an underlying nutty taste. Less stringy than Emmental, it melts well and is great for fondues, gratins and grilling. If you can’t find it try Emmental cheese. (See also Emmental cheese)
• Guacamole
  • A delicious dip typically made from mashed avocado pears, finely chopped tomatoes and onions and flavoured with Garlic, Chillies and lime juice. Aztec in origin, it is commonly served with Chilli con Carne and Fajitas. Readily available in supermarkets, but worth making from scratch for a fresher flavour.