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A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness.

A popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

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

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

The grate is the part of the grill that the food is placed on. It is the only part of the grill that comes in direct contact with the food.

A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods....

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

A kitchen utensil that is used to whip lighter food ingredients that are being prepared for baking or serving.

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.

A kitchen tool, made from a variety of materials such as metal, plastic, silicone, or wood, that is constructed with a handle attached to a flat blade.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

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.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

Small pieces of broccoli cooked and combined into a cream base makes this soup a filling and enjoyable addition to a lunch of dinner menu.