Search

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 Mexican cheese that originated in the Chihuahua region of northern Mexico. Made from cow's milk, Chihuahua Cheese provides a salty, mild and slightly sour flavor.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

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.

A type of mozzarella cheese that is a dried and heavily smoked cured variety. The unsmoked, smoked lightly version of this mozzarella is known as affumicata.

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.

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 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.

A firm, yellow-colored cheese that provides a slightly sweet and mildly nutty flavor. If authentically made, its taste may be somewhat salty.

A plastic or stainless steel kitchen utensil that has various sized scoops that are inserted into the flesh of a melon and twisted to form the shape of a ball.

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

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

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 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.

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.

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

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

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