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Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

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 cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

Many different types of food items are placed into this category that may be provided by being taken directly from a growing plant or may be a processed as a food item specifically for the purpose of being wrapped around food.

Food that has been completely cooked before actual preparation for serving. Generally, it only requires heating before serving.

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

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

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.

Any of a wide variety of foods that are produced by altering or engineering various procedures to achieve desired results.

Any type of food that has been processed to remove a portion of the liquids contained within the food item, providing a thicker consistency to the Condensed Food.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

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

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.

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 kitchen utensil used to puree, mash or coarsely grind various foods. Consisting of a round metal container with a curved blade at the bottom and a hand crank above to turn the blade, food is cut into small pieces and forced through holes in a disk that is positioned just below the blade at the bottom of the mill.

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.