Here are the definitions for the letter "g"

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Galat dagga

This Tunisian "five spice mixture" combines the pungent tones of pepper and grains of paradise with the rich scent of cinnamon, nutmeg and cloves. Moderately hot, very well suited for Arabic stews.

Galatoboureko

A custard-filled dessert made with phyllo topped with a light honey/sugar syrup

Galette

A galette is a round, rather flat cake made of flaky-pastry dough, yeast dough or sometimes Unleavened dough. The term also applies to a variety of tarts, both savory and sweet, and there are as many variations as there are French regions. They may be topped with fruit, jam, nuts, meat, cheese, etc. Galette des Rois, the traditional cake served during Twelfth Night festivities, often contains a bean or other token, which is guaranteed to bring the recipient good luck.

Galette

This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded.

Galingale

an aromatic root; the main ingredient of galyntyne, a pungent medieval sauce. Boorde recommends galingale to "comforte the stomake."

Galletas

Cookies

Galliano

A liqueur flavored with herbs, roots and spices made in Italy. 35 per cent alcohol by volume.

Gallimaufry

This word refers to any dish with a hodgepodge of ingredients, such as a stew, Ragout or Hash.

Gambas al Ajillo

Shrimp sizzled in garlic and oil sauce with a touch of dried chili pepper.

Game animals

A term applied to wild animals that are deemed suitable for human consumption. Some species are now domesticated and because their diets and activity levels are changed, their meat has a different flavor than that of field animals. Game animals are categorized as large game and small game. The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope. Other popular large game animals include Buffalo, wild boar and, to a lesser degree, bear. Additionally, there are even rarer varieties eaten around the world such as camel, elephant, kangaroo, zebra and wild sheep and goats. The most common small game animal is Rabbit. Squirrel is also quite popular, followed distantly by beaver, muskrat, opossum, raccoon, armadillo and even porcupine. Whether purchased commercially or obtained directly from the hunter, the factors that determine the meat's quality include the age of the animal (younger animals are more tender), the animal's diet and the time of year the animal was killed (best is fall, after plentiful spring and summer feeding). The tenderness of a particular cut of meat from large game animals is similar to the corresponding cut of beef and pork. In general, wild game is less tender than meat from domestic animals because the wild animals get more exercise and are therefore leaner. What fat there is generally horrible tasting and should be removed. For maximum tenderness, most game meat should be cooked slowly and not overdone. It can be cooked with moist heat by braising, or with dry heat by roasting (with an effort to ensure maximum moistness through Basting, larding or Barding).

Game birds

Any wild bird suitable for food, including the larger species (such as wild turkey and goose), medium-sized birds (including Pheasant and wild duck) and smaller game birds (such as the coot, dove, grouse, hazel hen, lark, mud hen, Partridge, pigeon, Plover, quail, rail, snipe, thrush and woodcock). Except for the few raised on game farms (which are usually expensive), game birds are not readily available. Most game birds are sold frozen; some of the smaller birds are canned. Factors affecting quality include the age of the bird and the manner in which it was treated after it was killed. Quality birds should have no off odor; the skin should be fresh-looking, not dull or dry. Young birds are best and can be identified by their pliable breastbone, feet and legs; their claws will be sharp. Wild birds are much leaner than the domesticated variety. Because of a lack of natural fat-particularly in younger bird, they must be basted, barded or larded before roasting. Older birds are best cooked with slow, moist heat such as braising, or used in soups or stews.

Gammon

Mildly cured English ham

Ganache

A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache souffle is made from the same base but often includes a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Whereas ganache is used to glaze cakes, pastries and tortes, ganache souffle is generally used to fill them.

Ganache

A rich mixture of semisweet chocolate and boiling cream, stirred until smooth. The proportions of chocolate to cream may vary, and the resulting ganache may be used as a cake glaze, or beaten until fluffy and used as a filling or base for truffles and other chocolate confections.

Ganache

A velvety smooth blend of chocolate and cream, often with butter added, that is usually dipped in chocolate and rolled in cocoa powder and sugar or other coatings to make a truffle. It is often used as a center for bonbons. Ganache can be made from dark, milk, or white chocolate and flavored with chocolate, coffee, liqueurs, extracts—virtually any flavor that inspires the chocolatier. Using more chocolate than cream yields a firmer ganache, whereas more cream than chocolate yields a softer more velvety mixture. Ganache can be beaten with butter and used to fill and frost cakes and pastries (ganache beurre or ganache souffle), and in its liquid state can be poured over cakes and pastries as a glaze.