dacquoise
layers of meringue with whipped cream or buttercream and fresh berries

daikon
large white radish

dariole
small cylindrical mould and sweet or savoury items baked in it

dashi
Japanese stock made from bonito flakes and konbu seaweed (dulse)

dauphinoise
sliced potatoes baked in cream, seasoned with nutmeg and garlic

deglaze
dissolve caramelised sediment in a roasting pan by adding wine or stock

dégorger
to soak fish or sometimes vegetables to remove impurities

délice
used to describe delicate pieces of sweet and savoury foods

demi-tasse
half-cup (espresso coffee cup)

dépouiller
to remove skin or scum formed on top of liquid

dhal
split peas or pulses cooked to a gruel texture

dim sum
small Chinese snacks

donburi
Japanese dish of a bowl of rice topped with leftovers

dubarry
garnished with or containing cauliflower

dum
Indian steaming method especially for pilau

duxelles
finely chopped mushrooms and shallots, sweated in butter and used as a stuffing, flavouring or garnish