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All words: 46

Habanero chile - 
[ah-bah-NEH-roh] This distinctively flavored, extremely hot chile is small and lantern-shaped. It`s native to the Caribbean, the Yucatan and the north coast of South America. The habanero ranges from light green to bright orange when ripe. It`s generally used for sauces in both its fresh and dried form.

Haddock - 
[HAD-uhk] A saltwater fish that is closely related to but smaller than cod. The lowfat haddock has a firm texture and mild flavor. It can weigh anywhere from 2 to 6 pounds and is available fresh either whole or in fillets and steaks, and frozen in fillets and steaks. Haddock is suitable for any style of preparation including baking, poaching, sauting and grilling. Smoked haddock is called finnan haddie.

Haggis - 
[HAG-ihs] This Scottish specialty is made by stuffing a sheep`s (or other animal's) stomach lining with a minced mixture of the animal`s organs (heart, liver, lungs, and so on), onion, suet, oatmeal and seasonings, then simmering the sausage in water for about 4 hours. Haggamuggie is a simplified version of haggis made with fish liver.

Hake - 
[HAYK] Related to the cod, hake is a saltwater fish that makes its home in the Atlantic and northern Pacific Oceans. It`s low in fat and has white, delicately flavored meat. Ranging in size from 1 to 8 pounds, hake is marketed whole or in fillets and steaks. It comes in fresh, frozen, smoked and salted forms. Hake may be prepared in any way suitable for cod.

Halibut - 
[HAL-uh-buht] Abundant in northern Pacific and Atlantic waters, this large member of the flatfish family can weigh up to half a ton. The norm, however, ranges between 50 and 100 pounds. Considered the finest are the young chicken halibut, which can weigh anywhere from 2 to 10 pounds. Halibut meat is lowfat, white, firm and mild flavored. Fresh halibut is available year-round but most abundant from March to September. Both fresh and frozen halibut is usually marketed in fillets and steaks. It`s suitable for almost any manner of preparation. Halibut cheeks are sometimes available in specialty fish markets.

Hallacas - 
[ay-YAH-kahs] Hailing from Colombia and Venezuela, hallacas are South America`s version of tamales. They consist of ground beef, pork or chicken mixed with other foods such as cheese, olives or raisins, surrounded by a ground-corn dough, wrapped in banana leaves and gently boiled. Hallacas are served as both an appetizer and main dish.

Halvah; halva - 
[hahl-VAH, HAHL-vah] Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.

Ham hock - 
The hock is the lower portion of a hog`s hind leg, made up of meat, fat, bone, gristle and connective tissue. In the market, ham hocks are often cut into 2- to 3-inch lengths. Most have been cured, smoked or both, but fresh hocks can sometimes also be found. Ham hocks are generally used to flavor dishes such as soups, beans and stews that require lengthy, slow cooking.

Hamantaschen - 
[HAH-mahn-tah-shuhn] These small triangular pastries hold a sweet filling, either of honey-poppy seed, prune or apricot. They`re one of the traditional sweets of Purim, a festive Jewish holiday. Also called Haman`s hats after Haman, the wicked prime minister of Persia who plotted the extermination of Persian Jews. Haman`s plot was foiled at the last minute and the joyous festival of Purim was proclaimed in celebration.

Hamburger - 
1. Said to have made its first appearance at the St. Louis Louisiana Purchase Exposition in 1904, the hamburger is one of America`s favorite foods. It consists of a cooked patty of ground beef sandwiched between two bread halves, usually in the form of a hamburger bun. The meat can be mixed with various flavorings including finely chopped onions and herbs, and is sometimes topped with a slice of cheese, in which case it becomes a cheeseburger. It`s also commonly referred to as a burger and hamburger steak. The name "hamburger" comes from the seaport town of Hamburg, Germany, where it is thought that 19th-century sailors brought back the idea of raw shredded beef (known today as beef tartare) after trading with the Baltic provinces of Russia. Some anonymous German chef decided to cook the beef ... and the rest is history. 2. Ground, shred-ded or finely chopped beef.

Hamburger bun - 
A soft, round yeast roll 3 1/2 to 4 inches in diameter, made to fit the size of a hamburger. It may be made with regular or whole-wheat flour and variously topped with flavorings such as sesame seed, poppy seed or toasted chopped onion.

Hamburger press - 
A plastic or cast-aluminum utensil that forms perfectly round, flat hamburger patties. It comes in two separate round pieces, the top part having a plunger. The hamburger meat is placed in the bottom half, which is shaped like a disc with 1/2- to 1-inch sides. The top of the utensil is set over the base and, by pushing the plunger, the hamburger meat inside is pressed into a perfect disk.

Hand-formed cookie; hand-shaped cookie - 
Also called molded cookie, this style is made by shaping dough by hand into small balls, logs, crescents and other shapes.

Handkase cheese - 
[HAHND-kay-zeh] The name of this German specialty means "hand cheese", referring to the fact that it`s hand-shaped into irregular rounds, cylinders or other forms. It`s made from skimmed, sour cow`s milk, which gives the cheese a sharp, pungent flavor and very strong (some say overpowering) smell. The rind is gray and the interior off-white and soft. Handkase is usually eaten as a snack.

Hangtown Fry - 
This dish is said to have been created during the California Gold Rush in a rowdy burg called Hangtown (now Placerville) because of the town`s frequent hangings. It consists of fried breaded oysters cooked together with eggs and fried bacon, rather like an omelet or scramble.

Hard sauce - 
The traditional accompaniment for plum pudding, hard sauce is made by beating butter, sugar and flavoring together until smooth and creamy. The sugar can be confectioners`, granulated or brown. The flavoring is generally brandy, rum or whiskey, though vanilla or other extracts may also be used. This mixture is refrigerated until "hard" (the texture of butter). It`s often spooned into a decorative mold before chilling and unmolded before serving. Hard sauce is known in England as brandy butter.

Hardtack - 
Also called ship biscuit and sea bread, this large, hard biscuit is made with an unsalted, unleavened flour-and-water dough. After it`s baked, hardtack is dried to lengthen shelf life. It`s been used at least since the 1800s as a staple for sailors on long voyages.

Hare - 
A larger relative of the rabbit, the hare can weigh as much as 12 to 14 pounds, compared to a rabbit at about 5 pounds. Whether wild or domesticated, hares have a darker flesh and earthier flavor than rabbits. Wild hare, also called jackrabbit and snowshoe rabbit, generally needs marinating to tenderize it before cooking. Younger animals (1 year or less) can usually be roasted, whereas older animals are best cooked with moist-heat methods such as stewing or braising. One of the most famous dishes made with this animal is jugged hare. Although plentiful in the United States, hare isn`t as popular here as in European countries.

Haricot vert - 
[ah-ree-koh VEHR] The French term for "green string bean", haricot meaning "bean" and vert translating as "green".

Harissa sauce - 
[hah-REE-suh] From Tunisia, this fiery-hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It`s the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars in Middle Eastern markets.

Harusame - 
[hah-roo-SAH-meh] Translating as "spring rain", harusame are Japanese noodles made from soybean, rice or potato flour. They`re available in Asian markets and many supermarkets. Harusame are also called cellophane noodles and Japanese vermicelli.

Harvard beets - 
Sliced beets cooked in a thickened sweet-and-sour sauce composed of vinegar, sugar, water, butter, cornstarch and seasonings. Harvard beets are served hot as a side dish.

Harvey Wallbanger - 
A sweet cocktail made of vodka, orange juice and galliano (an anise-flavored liqueur).

Hash - 
n. A dish of finely chopped meat (roast beef and corned beef are the most common), potatoes and seasonings, usually fried together until lightly browned. Other chopped vegetables, such as green pepper, celery and onion, can also be added. Hash is sometimes served with gravy or sauce. hash v. To chop food into small pieces.

Hashi - 
[HAH-shee] Japanese chopsticks, either wood or bamboo, sometimes lacquered and decorated. Also called o-hashi. Long chopsticks used for cooking are called sai-hashi.

Haute cuisine - 
[OHT kwih-ZEEN (kwee-ZEEN)] Food that is prepared in an elegant or elaborate manner; the very finest food, prepared perfectly. The French word haute translates as "high" or "superior," cuisine as "cooking" (in general).

Havarti cheese - 
[hah-VAHR-tee] Named after the Danish experimental farm where it was developed, Havarti is often referred to as the Danish tilsit because of its similarity to that cheese. It`s semisoft and pale yellow with small irregular holes. The flavor of young Havarti is mild yet tangy. As the cheese ages, its flavor intensifies and sharpens.

Head cheese; headcheese - 
Not a cheese at all, but a sausage made from the meaty bits of the head of a calf or pig (sometimes a sheep or cow) that are seasoned, combined with a gelatinous meat broth and cooked in a mold. When cool, the sausage is unmolded and thinly sliced. It`s usually eaten at room temperature.

Herbes de Provence - 
[EHRB duh proh-VAWN , S] An assortment of dried herbs said to reflect those most commonly used in southern France. The blend can be found packed in tiny clay crocks in the spice section of large supermarkets. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. The blend can be used to season dishes of meat, poultry and vegetables.

Herkimer cheese - 
[HER-kuh-mer] A famous cheddar made in Herkimer County, New York.

Hermit - 
An old-fashioned favorite said to have originated in Colonial New England, this spicy, chewy cookie is full of chopped fruits and nuts. It`s usually sweetened with molasses or brown sugar. It`s said that hermits were named for their long keeping qualities - they`re better when hidden away like a hermit for several days.

Hero sandwich - 
This huge sandwich goes by many names, depending on where it`s made. Among its aliases are submarine, grinder, hoagie. Generally, the hero sandwich consists of a small loaf of Italian or French bread (or a large oblong roll), the bottom half of which is heaped with layers of any of various thinly sliced meats, cheeses, tomatoes, pickles, lettuce, peppers - anything for which the cook is in the mood.

Herve cheese - 
[ehr-VAY] From the Belgian town of the same name, this cow`s-milk, limburger-like cheese is pungent, soft and very strong-smelling. It is sometimes flavored with herbs. Herve has a pale yellow interior with a reddish-brown coating created by the bacteria that grow during its 3-month aging. Because it's so strong, Herve is best eaten with dark breads and beers.

Hibachi - 
[hih-BAH-chee] Japanese for "fire bowl," a hibachi is just that - a small (generally cast-iron) container made for holding fuel (usually charcoal). A grill that sits on top of the bowl is used to cook various foods. Hibachis come in square, oblong and round models. Because of their compact size, they`re completely portable.

High tea - 
This British tradition is a late-afternoon or early evening meal, usually quite substantial. It originated in the 19th century as a simple, early workingman`s supper. High tea can be served buffet-style or set on a table. It includes a variety of dishes such as cornish pasties, Welsh rabbit, Scotch woodcock and various other meat and fish dishes. Also included are plenty of buns, crumpets, biscuits and jams, as well as an elaborate array of cakes and pastries and, of course, steaming pots of hot tea.

Highball - 
A cocktail served in a tall glass over ice. Usually a simple concoction of whiskey mixed with soda water or plain water.

Hijiki - 
[hee-JEE-kee] A type of dried, black seaweed that`s reconstituted in water and used as a vegetable in soups and other dishes. Hijiki`s flavor has a slight anise character.

Hiyamugi - 
[hee-yah-MOO-gee] Thin wheat-flour noodles generally served cold either as part of various Japanese dishes or by themselves with a soy-based dipping sauce. Hiyamugi comes in various colors and can be found dried in Asian markets.

Hock - 
1. The lower portion of an animal`s leg, generally corresponding to the ankle in a human. 2. A term used in England for any Rhine wine.

Hog jowl - 
The cheek of a hog, which is usually cut into squares before being cured and smoked. Hog jowl is generally only available in the South. Tightly wrapped, it can be refrigerated for up to a week. It`s fattier than bacon but can be cut into strips and fried in the same manner. It`s also used to flavor stews, bean dishes and the like.

Hog maw - 
A pig`s stomach, commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It`s usually available only by special order and should be stored in the refrigerator for no more than 2 days. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry.

Hoisin sauce - 
[HOY-sihn, hoy-SIHN] Also called Peking sauce, this thick, reddish-brown sauce is sweet and spicy, and widely used in Chinese cooking. It`s a mixture of soybeans, garlic, chile peppers and various spices. Hoisin sauce is mainly used as a table condiment and as a flavoring agent for many meat, poultry and shellfish dishes. It can be found in Asian markets and many large supermarkets.

Holishkes - 
[hoh-LIHSH-kuhs] Originating in eastern Europe, this Jewish dish consists of cabbage leaves stuffed with a mixture of ground beef, onion, eggs and seasonings. The cabbage rolls are baked and served with a sweet-and-sour sauce. Holishkes are traditional at Sukkot, the fall harvest festival, where they`re considered a symbol of plenty. They`re also called praches.

Hollandaise sauce - 
[HOL-uhn-dayz] This smooth, rich, creamy sauce is generally used to embellish vegetables, fish and egg dishes, such as the classic eggs Benedict. It`s made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm.

Homard - 
[oh-MAHR] French for "lobster."

Home-fried potatoes; home fries - 
Potatoes that are sliced and fried, often with finely chopped onions or green peppers. The potatoes can either be raw or boiled before slicing. Also called cottage-fried potatoes .

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