With 10 seasons under its belt, Masterchef continues to ignite Google searches. We’ve gathered some terms and ingredients that you might be hearing for the first time, such as lagochondro and bonito flakes. Concepts like umami, techniques like spherification, glazing, pickling, deconstruction, comfort, ‘textures,’ and more have become staples. This week’s episode is dedicated to Chef Leonidas’s choices, which include not only familiar favorites like shrimp and chicken thighs but also some lesser-known items not typically found in your weekly supermarket list. Here’s your essential glossary for watching this week’s episodes with culinary authority:
Chorizo: A type of cured pork sausage from the Iberian Peninsula, known for its red color, smoky flavor, and spiciness. It’s usually served thinly sliced.
Scallops: These circular shellfish, often referred to as St. James’ scallops, are a delicate ingredient best cooked briefly in butter.
Parsnip: Resembling a white carrot, parsnips are slightly sweeter and leave a rich nutty aftertaste. They can be used in soups, chips, purees, or roasted as a healthier alternative to potatoes.
Salsify: Also known as Jerusalem artichoke, this root vegetable belongs to the sunflower family and originates from North America. It tastes similar to artichokes and is often enjoyed raw or pickled, making it an excellent meze for tsipouro.