A glossary of culinary terms used in Gourmet's recipes.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.

Smoke makes magic with rich scallops and acidic citrus in a “ceviche” starter.

Once a favorite breakfast of the Chinese, this dish might more accurately be called a daikon scramble.

Generations of southerners have tucked fresh hot chiles into vinegar for a pungent homemade hot sauce that sits right next to the salt and pepper on the table.

Using adobo sauce in this lively egg dish adds a subtle smoky flavor without the hassle of roasting and cleaning fresh peppers. Plus, the recipe includes a nifty method for softening tortillas....

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.