Search

A small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

The process of lowering the temperature of a food that was just cooked to a temperature 40 degrees F (4.4 degrees C) or less in a short period of time.

jalapeno, halopeno, halopano, hallopaino, hallopano,

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

Any type of utensil or piece of equipment that is used to keep wine chilled. Depending on function, wine coolers may be a simple as a table top containers to cool wine as well as hand held totes to carry chilled wine or as elaborate as refrigerated units that hold many bottles of wine that can be maintained at specific temperatures.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A traditional French delicacy (translated it means "fat or fatty liver") that consists of a fattened goose or duck liver that is marinated several times before being served either baked or baked and chilled.

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

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

A beverage containing alcohol, which is produced from fermented grape juice. Red wine is a nonsparkling wine that may vary in color intensity and can be dry, which is nonsweet, semisweet or sweet.

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.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.