Jackfruit - A very large (up to 100 pounds) tree-borne fruit from East India. Related to the breadfruit in the mulberry family, it has thick flesh with a flavor suggestive of a pineapple and banana with edible seeds. Can be used as a starchy vegetable when green; once ripe, used as a dessert or dried.

Jaggery - Coarse brown sugar made from the sap of the palmyra palm. Also known as palm sugar. It can be found in East Indian markets.

Jalapeño Peppers - A short, dark green, tapered chile pepper with thick flesh. It is moderately hot and available fresh or canned. Dry, smoked jalapeños are known as chipolte peppers.

Jam - A thick, cooked mixture of fruit, sugar, and usually pectin.

Jambalaya - A Creole dish of ham, shrimp, crayfish and or sausage cooked with rice, tomatoes, green peppers, onions and seasonings.

Jambolan - Also known as the Java plum, this fruit is native to India and parts of southeast Asia. It is known for its pear-like shape and purple skin. The flesh can be slightly purple or white with a tart flavor.

Jardiniere (a la) - Garden vegetables used as a garnish, usually carrots, green beans, onions and turnips.

Jarlsberg Cheese - A Norwegian cow's milk cheese, similar to Swiss cheese, that is firm in texture and nutty in flavor.

Jasmine Rice - An aromatic long-grain rice from Thailand that is soft and sticky when cooked.

Jell - To congeal

Jelly - A clear, cooked mixture of fruit juice, sugar, and usually pectin.

Jelly Roll - A cake made of a layer of sponge cake spread with jelly or other filling then rolled up.

Jelly Roll Pan - A 1-inch-deep rectangular baking sheet used for making the thin sponge cakes used for jelly rolls.

Jerk - A Jamaican process where meat and poultry are marinated in herbs and spices, then cooked over a pimento (allspice) wood fire. Jerk spices are available commercially.

Jerky - Thin strips of dried meat. Jerky is traditionally made from beef and dried in the sun, but can be made from other meats and prepared in an oven; it has a salty flavor and tough, chewy consistency.

Jerusalem Artichoke - A tuber, also called sunchoke, with a very firm flesh and a flavour reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.

Jicama - A brown-skinned root vegetable with a crunchy white flesh and mildly sweet flavor, jicama is good both raw and cooked. Also referred to as the Mexican potato.

Jigger - A liquid measure equal to 1 1/2 fluid ounces.

Johnnycake, Johnny Cake, Hoe Cake - A mixture of cornmeal, salt, and boiling water or cold milk that is shaped into a large patty shape and fried like a griddlecake.

Juice - The liquid extracted from any raw food, usually fruit.

Jujube - A datelike fruit, most often red with yellow flesh, whose taste resembles that of a prune. Originally from China, jujube is now also cultivated in California.

Julep - A sweet alcoholic drink flavored with the leaves of an aromatic plant; from the Arab "julab," for rosewater. The most famous julep is the American mint julep.

Julienne - To cut into long thin match-size strips, approximately 1/8-inch wide and 2-inches long.

Juniper Berry - Aromatic blue-black berry of an evergreen bush native to Europe and America. Juniper berries are most often found dried, as they are too bitter to eat raw, and are used to flavor meats (especially game), sauces, stews, and gin. Crushing before use helps release their flavor. This fruit is also known as a box huckleberry.

Jumble - An rich old-fashioned sugar cookie.

Junket - Sweetened milk, thickened with rennin and used as a cream substitute or dessert. Junket is usually served cold and can be accompanied by fruit.

Jus - Natural juices released by roasting meats.