Ecossaise: The way of the Scottish

Edamame: Japanese green soybean

Eel: A long snake-like fish with smooth scaleless skin and a rich, sweet, and firm flesh

Eels, which are considered a fatty fish, are very popular in Europe and Japan.

Eggnog: A traditional Christmas beverage

Empanada: Turnovers with dried fruit or sweet meat filling

Emulsify: The process of blending ingredients mechanically in a high-speed blender or whipping egg yolk or cream.

Endive: This salad green is related to the chicory.

Engawa: Japanese for fin of flounder

Engroute: Foods baked in pastry.

Enokitake: Japanese for velvet foot

Enpapillote: Foods prepared and served in a paper casing, usually parchment paper.

Enzymes: A minute substance that is produced by living organism and brings about a chemical change, a catalyst that changes other substances without being changed itself.

EPA: Eicosa pentanoic acid

Era: Japanese for Gill

Escabeche: Highly seasoned marinade used to flavor and preserve foods and is served chilled.

Escalope: To cut into thin slices sideways.

Escarole: A variety of endive with broad, slightly curved leaves

Espagnole: a rich brown sauce made from browning veal bones and a mirepoix, simmered with a bouquet garni, thickened with a brown roux and strained through a cheesecloth.

Etouffée: crawfish or shrimp slowly stewed or braised with vegetables.

Eulachon: A rich and oily mild-flavored variety of smelt fish. The eulachon is also called the "candlefish" because Indians sometimes run a wick through their high-fat flesh and use them for candles.

European Turbot: A highly prized flatfish found in European waters. This fish has a lean, firm white flesh and a mild flavor.