Search

A potato and cabbage or kale side dish from Ireland that is typically served during festivals, holidays and various seasonal feasts such as Imbolc, the first day of spring or end of the Celtic year known as Samhain or Hallowe'en.

A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

Also referred to as a Pancake Dispenser or Sauce Dispenser, this tool is used to dispense batters, sauces and frostings as they are being prepared to cook.

A French white bread that is one of the simplest to prepare. The bread is made only with yeast, bread flour or all-purpose flour, water, and salt and is very similar to a French baguette recipe, but contains a little less water and yeast.

A derivative of the Italian word for hunter (cacciatora) that refers to the preparation procedure as well as the ingredients typically used for several different types of game dishes.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

Used for the preparation of jellies and sauces, this utensil is a common tool when canning various types of foods.

An airy, puffed bread roll similar to a quick bread that is served for breakfast or dinner to accompany other foods prepared for the meal.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

Traditional German bread referred to as a "box bread" or "kastenbrot" by German bakers. This bread can be made with a combination of coarse ground rye and wheat flour (mostly rye and less wheat) or all rye flour combined with molasses for flavor and color.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A lightweight paper material that has been coated lightly with a wax substance on both sides of the paper.

Apricot kernel oil is obtained from the dried kernels of the apricot tree. The oil is obtained by removing the pit from the apricot and cracking the shell of the pit in order to access the kernel covered by the shell.