Vacherin - 
[vash-RAN ] A dessert consisting of several crisp meringue rings stacked on top of each other and placed on a meringue or pastry base. Alternatively, the rings may be made with almond paste. This "container" may be filled with ice cream or creme chantilly and/or various fruits.

Valencia orange - 
[vuh-LEHN-she-uh, vuh-LEHN-shuh, vuh-LEHN-see-uh] Grown in Arizona, California, Florida and Texas, the Valencia orange has a thin, deep golden skin that`s difficult to peel. Its flesh is sweet, juicy and contains few seeds. The Valencia is good both as a juice fruit and for eating out of hand. It`s in season from January to November.

Valpolicella - 
[vahl-paw-lee-CHEHL-lah] Produced in northern Italy, this dry red wine is light-bodied and has a fragrant bouquet and fruity flavor. It`s best served young and is sometimes viewed as Italy`s version of a French beaujolais.

Varietal wine - 
[vuh-RI-ih-tuhl] A term describing wines made chiefly from one variety of grape. Such wines portray the dominant characteristics of the primary grape used.

Variety meats - 
Called offal in Great Britain, variety meats are animal innards and extremities that can be used in cooking. They include brains, feet and ankles, heart, kidneys, liver, sweetbreads, tongue and tripe. Some of the more obscure variety-meat trimmings are used for sausage.

Veal Oscar; veal Oskar - 
[OS-kuhr] Said to have been named in honor of Sweden`s King Oscar II, who was especially partial to its ingredients, this dish consists of sautéed veal cutlets topped with crab or crayfish meat and bearnaise sauce. Veal Oscar is finished with a garnish of asparagus spears.

Veal piccata - 
[pih-KAH-tuh] Hailing from Italy, this classic dish consists of a seasoned and floured veal escalope that is quickly sauteed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. Chicken is also sometimes prepared in this manner.

Veal piccata - 
[pih-KAH-tuh] Hailing from Italy, this classic dish consists of a seasoned and floured veal escalope that is quickly sautéed and served with a sauce made from the pan drippings, lemon juice and chopped parsley. Chicken is also sometimes prepared in this manner.

Veau - 
[VOH] French for "veal".

Vegetable oils - 
Any of various edible oils made from a plant source, such as vegetables, nuts or seeds.

Vegetable shortening - 
A solid fat made from vegetable oils. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. Vegetable shortening is virtually flavorless and may be substituted for other fats in baking and cooking. It can be stored at room temperature for up to a year.

Vegetarian - 
[veh-juh-TEHR-ee-uhn] Very simply, a vegetarian is one who eschews the consumption of meat or other animal foods. However, vegetarianism, which has been practiced since ancient times, is certainly not one-faceted. The wide-ranging custom of vegetarianism may be based on a variety of personal principles including religious (certain Hindu and Buddhist sects), ethical (cruelty to animals and more efficient use of world food resources), nutritional (the healthy benefits of reducing fat and cholesterol) and economic (nonmeat products are, on the average, less expensive).

Veloute sauce - 
[veh-loo-TAY] One of the five "mother sauces", veloute is a stock-based white sauce. It can be made from chicken or veal stock or fish fumet thickened with white roux. Enrichments such as egg yolks or cream are sometimes also added. Veloute sauce is the base for a number of other sauces.

Velvet hammer - 
A rich, creamy cocktail made with cointreau or triple sec, tia maria, heavy cream and sometimes brandy. The mixture is shaken with ice and strained into a cocktail glass. The result is smooth but potent.

Verjuice - 
[VER-joos, Fr , . vehr-ZHOO] An acidic, sour liquid made from unripe fruit, primarily grapes. Verjuice is used in preparations like sauces and mustards to heighten flavor, much as lemon juice or vinegar would be employed. It is occasionally available in specialty gourmet shops.

Vermicelli - 
[ver-mih-CHEHL-ee] Italian for "little worms", culinarily the term refers to pasta shaped into very thin strands. Vermicelli is much thinner than regular spaghetti.

Vermouth - 
[ver-MOOTH] White wine that has been fortified and flavored with various herbs and spices. The name "vermouth" comes from the German wermut ("wormwood") which, before it was declared poisonous, was once the principal flavoring ingredient.

Veronique - 
[vay-roh-NEEK] A term describing dishes garnished with seedless white grapes. One of the most popular of these dishes is sole Veronique - fillet of sole poached in white wine, covered with a white sauce and garnished with white grapes.

Verte, sauce - 
[VEHRT] French for "green sauce", sauce verte is simply green-colored mayonnaise. To obtain the color, a green ingredient (such as parsley, spinach or watercress) is blanched, pureed, then placed in the middle of a kitchen towel and squeezed tightly. The extracted juice is mixed with mayonnaise, resulting in a green-colored mixture that simply tastes like mayonnaise. Sauce verte is typically served with cold fish dishes.

Viande - 
[vee-YAWND] The French word for "meat".

Vichy carrots - 
[VIH-shee] A dish of thinly sliced carrots that are combined with a small amount of water (to be authentic it must be vichy water), butter and sugar, then covered and cooked over low heat until tender. Vichy carrots (also called carrots a la Vichy) are garnished with minced parsley.