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A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

food thickener, thickening agent, liason, beurre manie,

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

A long, flat, wide pasta noodle, which is approximately 3/8 inch wide. It is generally an egg noodle.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

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 traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

The truest of vegetarians, those that not only refuse to eat meat but also will not eat any food products derived from an animal, such as butter, milk, eggs and cheese.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

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.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A Belgian stew that is prepared with fish, vegetables, and seasonings that are blended into a rich sauce of cream, butter, and egg yolks.

A frothy, thick beverage or dessert, originating in England, which is made from beaten milk and wine (or ale), sugar, spices and sometimes beaten egg whites.

The main ingredient in a meal consisting of pre-cooked rice that is refrigerated overnight and is then mixed with vegetables, and bits of beef, eggs, shrimp, chicken, or other similar ingredients to create an Asian specialty.

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

A sauce that is dark brown in color and is flavored with truffles, and Madeira, which is a sweet wine.