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An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

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 pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

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

A long, thin straight shaft, typically made of metal, wood or natural materials, to be used to support and hold small chunks of meat and vegetables as they are grilled or roasted.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, or eggs) that are dissolved in an alcohol base or allowed to dry to be used as a flavoring.

A young chicken that is cross between a White Rock species of chicken and a Cornish chicken. Known for its tender, rich meat and small size, the Cornish Game Hen is raised to an age of 4 to 5 weeks old.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

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.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.