Here are the definitions for the letter "d"

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Daube

A stew consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of meat and accompanying vegetables.

Dauphine

1. Pommes dauphine (dauphine potatoes) are croquettes made by combining potato puree with Choux Pamy (cream-puff pastry dough) and forming the mixture into balls, which are then rolled in bread crumbs and deep-fried.

2. Sole dauphine is an elaborate preparation of deep-fried sole fillets garnished with mushrooms, crayfish, truffles and Quenelles.

Dauphine

The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.

Dauphinoise

The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.

Dauphinoise (a la)

Baked in a slow oven with cream and garlic. A gratin dauphinois is a dish of potatoes cooked in such a way.

Daurade

The French name for any of several freshwater or saltwater fish, including the American porgy and the Japanese sea bream. In general, bream can be grilled, baked or fried. Not to be confused with dorado, another name for mahi-mahi.

De-vein

To remove the gray-black vein from the back of a shrimp. This can be done with the tip of a sharp knife or a special tool called a deveiner. On small and medium shrimp, this technique need be done only for cosmetic purposes. However, because the intestinal vein of large shrimp contains grit, it should always be removed.

Decant

To pour a liquid (typically wine) from its bottle to another container, usually a carafe or decanter. This is generally done to separate the wine from any sediment deposited in the bottom of the bottle during the aging process. Decanting is also done to allow a wine to breathe, which thereby enhances its flavor.

Decantation

Process of drawing off a liquid without disturbing underlying sediment.

Decanter

A narrow-necked, stoppered container, usually made of glass-used to hold wine, liqueur or other spirits.

Decoration

The finishing stage of creating a bonbon or praline, where special patterns, halved walnuts or other nut embellishment, piped gianduja, etc. are added to the tops of the chocolates.

Decorators Chocolate

Decorator's chocolate or confectioner's chocolate, but a type of chocolate flavored candy used for things such as covering strawberries. It was created to melt easily and harden quickly, but it isn't chocolate.

Deep Fry

To place enough oil in a pan to cover food being fried to be completely covered

Deep-dish

A term usually referring to a sweet or savory pie made either in a deep pie dish or shallow casserole, and having only a top crust.

Deep-fry

To cook food in hot fat deep enough to completely cover the item being fried. Fat at the right temperature will produce a crisp exterior and succulent interior. If it's not hot enough, food will absorb fat and be greasy; too hot, and it will burn. An average fat temperature for deep-frying is 375 degrees F, but recipes differ according to the characteristics of each food. Fat or oil used for deep-frying may be reused. Let it cool, then strain it through Cheesecloth and funnel into a bottle or other tightly sealed container before refrigerating.