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Welcome to the Schwartz glossary, an A to Z guide to cookery terms. Whether it's herbs and spices, names of dishes or cooking techniques, you'll find them here, along with suggested recipes and links to more information.

• (Japanese) Panko Breadcrumbs
  • A variety of breadcrumb used traditionally in Japanese cuisine, but also quite often found in French cuisine. It is made from bread without crusts, therefore giving it an airier and crisper texture, making it ideal for really crunchy coatings for fried foods. Available in Asian stores and sometimes in larger supermarkets. If you can’t find it, use standard breadcrumbs.
• Julienne
  • Fruit or vegetables cut into thin matchsticks or very fine shreds, strictly 1-2mm wide and 3cm long.