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A South American specialty dish that originated in either Ecuador or Peru: there seems to be a dispute as to which country the dish first appeared.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

Shaped like an elongated oval, this variety of winter squash is a relative to the Delicata family squash species.

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A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A large oval shaped green and tan colored squash that has a watermelon appearance in shape and color.

A long oblong-shaped squash with a cream colored, green striped thick outer skin and a golden fine-textured inner flesh.

A small to medium sized squash ranging in diameter from 5 to 7 inches. Round and hard skinned, the inner, somewhat stringy flesh has a mellow, but sweet flavor similar to sweet potatoes.

A long oblong-shaped squash with a tan or cream-colored thick outer skin and a golden fine textured inner flesh.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

A Greek dish that may be referred to as a spinach pie, which is very similar to a quiche however, with more spinach and fewer eggs.

A French food consisting of small to medium sized cubes of high quality pork (typically from a pork belly) that have been slowly cooked in a covered pot to become candied.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A cooking utensil used to keep foods warm. The Dish consists of a pan that rests within or on a platform above a small heating device such as a candle or gel stove (also known as spirit stove) that is used to heat the underside of the pan when warming food.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

When applied to foods, this term is used to describe a mixture of ingredients that are selected to be in "harmony" with the other ingredients that are combined.