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A device, a chemical substance, or a small block of material that serves to ignite charcoal briquettes or lumps of charcoal so they become hot coals for grilling food.

A traditional method of leavening bread dough requiring only a flour, water, and yeast mixture, which is allowed to ferment for varying periods depending on the type of bread being prepared.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

A type of bread dough leavening method that combines some of the benefits of the direct leavening method with the some of the benefits of the sourdough starter leavening method.

This substance is used as a combustible fuel to ignite charcoal briquettes that are being prepared for grilling.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

A type of everyday Italian household bread that is typically made with a starter dough, which is often prepared with milk and malt extract.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A type of Italian bread with delicious crispy crust and soft, open-textured, flavorful crumb. It is prepared with a starter dough that is allowed to ferment overnight.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

A German country bread that uses a starter as a leaven. The bread has a chewy, open crumb and a delicious sourdough flavor.

A knife blade with concave beveled edges created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding a inward curvature.

An orange flavored extract most commonly used in Middle Eastern cooking that is starting to be used more in Western cooking.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

The narrow stalk that forms as a seed head from the garlic plant. As the Garlic begins to grow, a curved stalk starts to form and continues to grow as the plant matures.

A process in breadmaking where there is a period time allowed for fermentation during the mixing stage.

A traditional method of leavening bread using a small piece of dough from the previous batch of bread to create a starter dough for the next batch.