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A cheese from the Corsica region of France that is made from sheep's milk. This cheese is uncooked and most often covered with herbs, which include rosemary.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket.

A kitchen utensil that is made to easily form the crisscrossed or diamond-shaped patterns for the lattice topping of a pie or pastry.

A flat, light green to all white in color, this dried bean has a kidney shape and provides a mild flavor with a soft texture.

A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours.

An Italian tart that is generally made with a fruit or cream filling. This pastry can be made in a variety of sizes to be provided as single servings or as a pie-sized dessert that is cut into wedges for serving.

Pronounced as "fee-jo" this small egg-size and oval-shaped tropical fruit is native to South America but grown in temperate climates throughout the world.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A Mexican cooking utensil that literally translated means "stone mortar" and is most often used to refer to both the mortar and pestle.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

The process of pouring a liquid from one container into another in order to allow the liquid to breathe (aerate), to separate any unwanted deposits (sediment) so that it remains in the original container, and to improve flavors by softening the wine or reducing the wine temperature.

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.

A beverage containing alcohol, which is produced from fermented grape juice. White wine is a nonsparkling wine, which may vary in color intensity and can be dry, which is nonsweet, semisweet, or sweet.

puree, pureed,

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

An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness, or it may be used to determine if a refrigerator or stove is reaching its proper temperatures.

Most varieties of squash are placed into two categories: summer and winter squash. Winter squash varieties have hard skins and firmer, denser flesh than summer squash varieties.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.