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A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

A written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

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A plant native to Mexico, growing low to the ground and bearing small tomatoes encased in papery husks that range in size from 1 to 2 inches in diameter.

Refers to food that has been cut into uniform box shaped pieces with all sides equal. Cooked meats are often cut into Cubes to be used in recipes such as salads and casseroles.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

Refers to soft wheat that has been parboiled, dried, and cracked. When bulgur is cooked, it has chewy texture and a delicious nutty flavor.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A term originally used to describe a dish from the southern U.S. with an assortment of cooked vegetables consisting primarily of corn kernels, beans (most often lima beans) and red or green peppers.

A frankfurter that is traditionally placed on a stick, coated with a corn-based batter (cornmeal or cornbread), and fried or baked to create a fun snack or meal.

A light green or purple bean that is similar to a common green bean except that it is flatter in shape and broader in dimension.

Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.

A food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

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.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.