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