Ragú (Ragout / Ragu): Generally applied to any stew, usually made of meat and vegetables.

Rallar (To Grate): To transform a solid food into small particles, generally with a grater.

Raviolera (Ravioli Maker): A tray in the shape of a grid with a series of small, rimmed indentations.

Rayar (To Score / To Incise - Decoration): To trace a decoration on the top of a pastry or sweet that has been brushed with egg wash and is ready to cook, using the tip of a knife or the tines of a fork. For example, diamonds are scored on puff pastry, rosettes on pithiviers, etc.

Rebajar (To Reduce / To Thin): To reduce the degree of cooking (density) of a syrup, jam, caramel, or sauce by adding the necessary amount of liquid little by little while stirring, to give it a soft consistency.

Rebozar (To Coat / To Batter): To pass a food through flour and beaten egg before frying it.

Recortar (To Trim / To Cut Out): To cut pieces of dough into a defined shape from a base using a mold or a knife.

Rectificar (To Rectify / To Adjust): To fine-tune the seasoning or color of a preparation.

Redaño (Crépine / Caul Fat): A fine membrane streaked with fat that envelops the animal's stomach (mesentery). Pig caul fat is the easiest to obtain. It is used to flavor foods and make them juicier, as well as to hold ingredients together during cooking.

Reducir (To Reduce): To concentrate the flavor of a liquid, stock, or sauce by cooking or evaporation.

Rehogar (To Sweat / To Sauté Gently): A cooking method in fat (with minimal movement) intended for the product to become tender and transparent without browning.

Regenerar (To Regenerate / To Reheat): The action of heating or bringing a culinary preparation back up to serving temperature.

Rellenar (To Stuff / To Fill): 1- To place ingredients in a preparation, a tart shell, a mold, or a piping bag. 2- To add elements to garnish a serving dish.

Remojar (To Soak): To place an element in liquid.

Repulgar (To Crimp / To Seal): To make a decorative or crimped edge on empanadas or pies to seal them.

Rescoldo (Ember / Coals): A fire of hot coals.

Reservar (To Reserve / To Set Aside): To save a preparation or material for later use.

Risolar (To Rissole / To Brown Lightly): To color a meat by browning its sides in fat before covering it to finish cooking.

Rociar (To Drizzle / To Baste): A way of adding a liquid or fat. A way of moistening a raw material without overdoing it.

Rodar (To Roll / To Shape into a Ball): To make a dough adopt a ball shape.

Romper (To Knock Back / To Punch Down Dough): To momentarily halt the fermentation of a leavened dough by folding it several times over itself. This operation is performed twice during the dough preparation and favors its later proper development.

Roux (Roux): A thickening agent (liaison) for sauces, made from flour and fat (butter/oil), which can be clear (white), blond, or dark, depending on the cooking time.