Food Lover's Glossary of Culinary Terms Copyright© 1998-2006 by Culinary Software Services, Inc.®

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Iago - A small British pastry or petit four.
Ibrik - A small, long-handled Turkish pot with a bulbous bottom, narrow waist and flared top.
Icefish - See rainbow smelt.
Icelandic lobester - See Norway lobster.
Infusion - An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.
Involtini - Thin slices of meat or fish which are stuffed and rolled. They may then be sauteed, grilled, or baked.