GNOCCHI (NOH-kee) - Italian for "dumplings", gnocchi can be made from potatoes or flour. Eggs or cheese can be added to the dough and finely chopped spinach is also a popular addition. Gnocchi are generally shaped into little balls cooked in boiling water and served with butter and Parmesan or a savoury sauce.

GRANITA (grah-NEE-tah) - A type of Italian water ice (or sorbet) with a texture of ice crystals slightly more granular than that of a sorbet. The name means literally "grained" or "granular".

GRATIN (gra-TAN) - A gratin is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner. Special round or oval gratin pans and dishes are ovenproof and shallow, which increases a dish's surface area, thereby insuring a larger crispy portion for each serving. .

GRAVADLAX (GRAHV- lahks) - This Swedish specialty of raw salmon cured in a salt-sugar-dill mixture is prized around the world. It's sliced paper-thin and served on dark bread as an appetizer, on an open-faced sandwich or as part of a smorgasbord, often accompanied by a dill-mustard sauce. Gravadlax (or Gravlax) can usually be found in gourmet markets or specialty fish markets. It can be stored, tightly wrapped, in the refrigerator for up to a week.

GREBICHE () - A dressing made of mayonnaise, capers, gherkins and mixed herbs.

GREMOLATA (greh-moh-LAH-tah) - A garnish made of minced parsley, lemon peel and garlic. It is sprinkled over dishes to add a fresh, sprightly flavour.