deep fry
To cook food by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked.

deviled
Meat, poultry, or other food seasoned with mustard, vinegar, and possibly other seasonings, coated with bread crumbs, and grilled.

dice
To cut ingredients into small cubes (1/4 inch/6 mm for small, 1/2 inch/ 12 mm for medium, and 3/4 inch/ 19 mm for large is the standard).

die
The plate in a meat grinder through which foods pass just before a blade cuts them. The size of the die's opening determines the fineness of the grind.

dredge
To coat food with a dry ingredient such as flour or bread crumbs.

dressed
Prepared for cooking. A dressed fish is gutted and scaled, and its head, tail, and fins are removed (same as pan-dressed). Dressed poultry is plucked, drawn, singed, trimmed, and trussed. Also, coated with dressing, as in a salad.

dust
Lightly coating with a powdery ingredient such as flour or confectioners' (powdered) sugar.

Dutch oven
A kettle, usually of cast iron, used for stewing and braising on the stovetop or in the oven.