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A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.

A utensil that is used to remove the kernels of corn from fresh ears of corn by cutting or zipping the kernels off the cob.

storage containers, food storage,

This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

Descriptor of a pleasant wine that simply tastes good. A synonym for “direct” or “simple”.

A juicy fleshed orange having a thicker skin, which is generally easy to peel, with flesh that is juicy and sweet.

A small charcoal grilling stove that consists of a cast-iron container that may be round, oblong, square, or rectangular in shape.

A vegetable fat that has been processed into a soft, spreadable form with a taste, texture and appearance that is similar to butter.

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A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

A rotating device used primarily in kitchens and pantries for storing items in corner cabinets, hard to reach areas at the back of cabinets, or on tabletops.

Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.

Small, pre-moistened towels or towelettes that are used to clean surfaces for the removal of dirt and bacteria, such as staph and salmonella that may have been placed on the affected surface from foods, persons or animals.

Classified as a phosphoprotein, this substance is a protein that is most commonly associated with and found in milk and cheese products.

crustless quiche, quiche, quiche recipes, quiche without a crust, vegetable quiche, quiche pie, savo...

Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.

Somewhat similar to chicken noodle soup, this type of soup offers rice instead of egg noodles combined with chicken.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

A useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.