Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
To cook by dry heat, usually in the oven.
To heat sugar in order to turn it brown and give it a special taste.
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.