• Vacherin
    A seasonal cheese that is made in the winter months in France and Switzerland.
  • Vanilla pod
    The sweetly fragrant dried pods of the vanilla orchid, a native of Mexico, which can be used either whole or split to reveal the aromatic seeds, and then stored in a sugar jar to impart its flavour, or used directly in custards, creams and milk puddings.
  • Vanilla pod
    The sweetly fragrant dried pods of the vanilla orchid.
  • Vegetable shortening
    An vegetarian alternative to lard often used in baking and when basting meat.
  • Velvet
    A term used in Chinese cookery: meat strips to be stir-fried are coated first in cornflour, or egg white and cornflour, to protect them while frying.
  • Verjus
    A sour grape juice which can be used in cooking.
  • Vermicelli
    Pasta made into long thin strands, often used in soups. The name means ‘little worms’ in Italian
  • Vichyssoise
    A soup made from potatoes, leeks and cream, served cold, garnished with chopped chives.
  • Vinaigrette
    A cold sauce made from a mixture of vinegar, oil, pepper and salt, to which various flavourings can be added.
  • Vodka
    An eastern European spirit distilled from grain.
  • Vol-au-vent
    A round case of puff pastry with a pastry lid which is filled after baking and served as a hot starter or hors d’oeuvre. The filling is made up of meat, seafood or vegetables in a sauce.