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Daikon

Long white Japanese vegetable of the radish family. Also known as mooli, it is mild and crunchy and good in salads. Unlike other radishes it is as good cooked as raw.

Dandelion

Commonly considered a weed, dandelions provide excellent salad leaves when young (larger, older leaves become bitter). The flowers can add a vibrant colour to a dish. In some parts of Europe, cultivated varieties are available that have longer, more tender leaves. These are available from specialist herb growers in the UK. Wild varieties should be picked early in the year when the leaves are small and sweet. Take care, as they may have been chemically sprayed.

Dariole

A small steep-sided cylindrical mould - or whatever has been cooked in such a mould, usually small pastries, cheese flans, individual babas etc.

Date

The stoned fruit of the palm tree, eaten either fresh or dried and sold in their clusters or in boxes. Dates are rich in sugar and also contain calcium, potassium, phosphorus, magnesium and vitamins B and B2. Often eaten raw as a sweet snack, they can also be chopped and added to cakes and biscuits. North African cuisine makes varied use of dates, notably in tagines, sweet couscous, and curry-flavoured dishes.

Daube

A method of braising meat, certain vegetables and some fish. Meat cooked en daube is braised in red-wine stock, well seasoned with herbs. A daube usually refers to a piece of beef cooked this way.

Dauphinoise (

Baked in a slow oven with cream and garlic. A gratin dauphinois is a dish of potatoes cooked in such a way.

Deglaze

To heat wine, stock or other liquid together with the cooking juices and sediment left in the pan after roasting or saut

Demerara sugar

A pale-coloured and mild-tasting raw cane sugar named after its place of origin in Guyana.

Demi-glace sauce

This rich brown sauce, made from a reduction of dark beef stock, is the basis for classic sauces such as Madeira, Diane and Reform.

Descaling fish

Removing the scales from a fish, which is best done by first cutting off the fins and then, holding on to the tail, scraping away the scales in an upwards motion with the back of a knife, working towards the head, and followed by rinsing.

Dim sum

Small steamed or deep-fried dumplings with various fillings served as a starter at a Chinese meal.

Dory or John Dory

Found in European waters, this white-fleshed sea fish, also known as St Peter's fish, is an odd-looking creature with an oval, flat body and a large, spiny head. The flesh is delicate and mild and can be cooked in a variety of ways including grilling, saut

Double cream

Double cream is 48 per cent fat and is the most versatile cream as it withstands boiling, whips and freezes well. In the US it is known as heavy cream.

Dover sole

A flat sea fish found in coastal waters from Denmark to the Mediterranean, Dover sole is best cooked whole, though fillets can be bought. Can be grilled, fried or poached and is ideal for combining with other foods and sauces.

Dropping consistency

The consistency required of cake mixes where the mixture reluctantly falls off the spoon.

Dublin Bay prawn

Also known as langoustine, Norway lobster and scampi, available fresh or frozen, in and out of their shells. Cook by boiling or grilling, if fresh.

Durian

A large, green, spiky, south-east Asian fruit about the size of a football. To all but its fans, the durian has a nauseating smell

Duxelles

A thick p