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The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

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 useful kitchen tool for removing meat from lobster and crab legs and for deveining shrimp. When using the scissors, the first step in removing meat from a lobster is to crack the claws with the serrations located on the inner edges of the handles.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

A type of soup with a rich chicken and vegetable flavor created from a variety of ingredients. Made with chicken stock cooked with chicken meat, tomatoes, okra, celery, sweet peppers, rice, and flavorings, Chicken Gumbo Soup provides a savory flavor that can be served for a lunch or dinner meal.