| Rack of lamb: part of the rib section of a lamb which contains eight ribs.
| Raclette: Swiss cheese made of cow's milk, it has not so firm and dotted texture with a nutty flavor.
| Radiatore: Italian pasta in shape of little radiators with rippled edges.
| Radicchio: also known as red chicory leaf of vegetable used raw in salads and many dishes.
| Ragoût: French verb that refers "to stimulate the appetite".
| Ragu: Italian meat sauce served with pasta.
| Raita: mix of milk yogurt with various chopped vegetables such as cucumbers, eggplant, potatoes or spinach, or fruits such as bananas or tomatoes.
| Rakkyo: similar to the Japanese shallot commonly used as garnish with fish and meat.
| Ramen: Japanese dish that mixes noodles, meat in small pieces, vegetables and broth.
| Ramp: wild north American onion with flavor similar to garlic.
| Rape: residue of whole grapes after its juice has been extracted for winemaking.
| Rascasse: fish familiar of the scorpion with firm and white flesh. |
| Reconstitute: cooking method consists in adding liquid to some dehydrated food. |
| Red cooking: Chinese culinary method to put some food into soy sauce to change its color. |
| Reduce: cooking method of boiling some liquid so fast until the volume is reduced by evaporation, mostly used to intensify the flavor. |
| Render: culinary technique of melting animal fat to separate it from any tissue, then it is strained through a paper filter removing the rest of particles. |
| Rennin: coagulating enzyme found in young animals stomach used to curdle milk in foods. |
| Retsina: Greek wine that has being resinated in pine-tree taking a distinctively sappy. |
| Ribbon: term to describe the pale and thick texture of egg-and-sugar mixture. |
| Rib: cut of meat between the short loin and the chuck used in roasted due to its tender. |
| Ris: sweetbread in French. |
| Ristra: Spanish term to describe a handstrung rope of foods like chillies and garlic heads. |
| Roasting rack: stainless steel raised rack to elevate meat above the pan in which it is roasting allowing adequate air circulation. |
| Rock bun: British and spicy cross of a cookie and a small cake fulled of chopped dried fruit. |
| Rösti: Swiss term that means "crisp and golden" and in food it is mostly used to describe shredded potatoes sautéed until get crisp and browned. |
| Rusk: also called biscotte and zwieback, which is a thin slice of yeast bread baked until dry and crisp. |
| Rye flour: hardy cereal grass milled with less protein than wheat flour. |