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Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.

A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.

A large apple that is green to yellow in color with a red blushing or streaking. It is a crisp, juicy apple with a tart flavor.

A bright yellow skinned apple with some areas of red blushing. It has a firm, crisp texture and a mildly sweet flavor, which makes it a good eating apple.

A mid-sized variety of apple that has bright red outer skin with pale green markings and a cream-colored crisp, juicy inner flesh.

A variety of apple that has bright red and pale green outer skin and a cream colored crisp yet juicy inner flesh.

A variety of apple that has bright red outer skin with yellow to tan spots. This apple has a cream-colored crisp-textured juicy flesh that provides a slightly tart flavor.

A fairly new variety of apple that is thought to be a cross between Red and Golden Delicious apples....

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food.

A variety of apple that is a cross between a Golden Russet and an Alexander. It is a large apple with pale green to yellow outer skin, with a russet area around the stem, and a cream colored firm textured flesh.