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A method using heat to change a solid product into a liquid.

A term most often applied to the process of melting sugar, either as a basic substance or to melt it when it is contained within a food.

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips. The cheese can be spread over the chips or served in a bowl for chips to be individually dipped for eating.

A type of chocolate produced as miniature bits that are used in baked goods that need a piece of chocolate to keep its shape such as for use in cookies.

A hot beverage made with melted chocolate or chocolate syrup mixed with milk and occasionally topped with miniature marshmallows.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

A semi-soft white melting cheese that has a buttery texture and mild flavor. A versatile cheese used in hot dishes, on sandwiches and served as an appetizer.

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

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

An appetizer that traditionally consists of tortilla chips with a melted cheese that is garnished with sliced chile peppers.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.

A countertop storage utensil that holds and keeps ice from melting rapidly. Most often used in bar areas, buffets or kitchens when serving beverages, Ice Buckets are typically made from stainless steel, plastic, glass or copper and may be constructed of materials that contain insulation.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

A French term referring to the serving of breadcrumbs, chopped eggs, chopped parsley and melted butter sprinkled over a cooked food, generally vegetable, such as cauliflower or asparagus.

Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.

Descriptor of wine with rich flavor, smooth texture, and/or the aroma of melted butter or toasty oak.