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A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A metal ball, containing tiny holes, that is used to hold tea leaves, herbs and spices. The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

The stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

egg plant, egplant, vegetable, fruit,,

Derived from the Italian word meaning nude, this food item is a small dumpling that is common to Florence region of Italy.

A kitchen utensil that is primarily a series of whisks combined to create a tool that will develop more air in the mixture, making it lighter for a better consistency and/or outcome from the food being prepared.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A kitchen utensil that is best used to blend sauces, whip eggs and stir batters. Each of the wires on the head of this whisk contains weighted balls that can effectively stir ingredients, conforming to the shape of the container in which the ingredients are mixed.

A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.

Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.