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A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A spreadable nut butter used for cooking, baking, as a sauce or a topping for sweets and breads. It is made by roasting almonds and grinding them into a fine texture.

1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

Ground hamburger cooked with onion, spicy tomato sauce and sometimes green peppers, served on a hamburger bun.

A casserole dish prepared by layering slices of potatoes with a cream sauce. This type of dish is also used for foods other than potatoes.

A pungent and spicy tasting condiment made from horseradish root that is served as a sauce for meat, a topping for appetizers, or as a dressing for sandwiches providing a distinctively hot flavor.

A dish of chopped shellfish, generally lobster, crab or shrimp, in a rich sauce made from butter, cream, egg yolks, sherry and seasonings.

Coating a piece of food with a thin, even layer of a sauce so that it covers the entire piece.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

To disguise something by completely covering it with sauce or by adding a flavoring to hide its real taste.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.