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Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

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 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 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.

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.

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 meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

A dish that consists of a variety of ingredients which generally have some type of dressing mixed with the greens.

A Swedish term describing a meal where people serve themselves to a large selection of food that has been set up on serving tables.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A small portion of food served before the main part of a meal in order to stimulate the appetite. In the United States, an appetizer plate or buffet may be served before the main meal.

Most often this utensil is used as a protective piece that keeps hot or cold food dishes from damaging surfaces.

Refers to the final course of a meal. In the United States, dessert usually consists of a sweet dish such as cake, pastry, or ice cream.

Most often, this condiment is a traditional relish used to flavor food dishes in India where pickles so frequently are served during meals.

Refers to a variety of dishes that are usually bite-sized foods served before a main meal and are often served with cocktails.

A baked dish originating in Italy, which consists of a flat, round, crispy leavened dough covered with a layer of sauce and a layer of one or more toppings, such as meat, seafood, vegetables, and fruit, which is often topped with a layer of cheese.

As stated in their name, these are green tomatoes that are fried. The tomatoes are picked while they are still green and then cut to into 1/4 inch to 1/2 inch thick slices.