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A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A waxy, white or colorless and tasteless substance that is used when making jelly to seal its surface.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

An orange-fleshed tropical fruit that is pear-shaped with a thin skin that is greenish to yellowish in color, depending on its ripeness.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

The Italian word for "bread."

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

The French word for "bread."

Parchment cones are used for decorating with small amounts of frosting. They are used to apply lettering, small designs, and for touching up areas.

A basket specifically used for proofing bread dough. The dough is placed in the basket for the final rising period, or proofing period.

A medium to large size variety of apple, which is a cross between a Golden Delicious, Cox's Orange Pippin, and the Duchess of Oldenburg.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

A herb, nut and seed mixture that is commonly served Middle Eastern countries such as India. Pan Masala is most often considered to be an item to aid digestion or used as a breath freshener for use after consuming highly spicy meals.

A mix of mild spices from India that are used to flavor a variety rice and dal dishes. Ingredients commonly found in Pulav Marsala include coriander, cloves, black pepper, cinnamon, Cassia, NaagaKeshar (Naaga Sagaralu), Badal Phool (star anise), Shahjeere, masala cardamom, and salt.

An old Norwegian cheese that is produced as a soft, cooked-curd cheese made from cow's milk. Produced with low-fat milk, Pulpost Cheese is made from a skimmed milk that is heated and allowed to curdle naturally, thus the reason this cheese is often referred to as a sour-milk cheese.

A specially designed tool for removing strips of Parmesan cheese easily and quickly as it is grated over salads and pasta.

A snack that is produced by oven baking slices of pepperoni. Typically, a stick of Pepperoni that may be from 1 to 2 inches in diameter is used for making Pepperoni Crisps.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.