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

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A beverage common in India that is made from yogurt and served plain or flavored. This drink is often served as a coolant which becomes a means to soften the hot and spicy aftertaste of many curry dishes served in Indian regions.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

A popular fruit that grows on ground vines in a number of different shapes and sizes, all round and fairly large.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

A sweet spread that is applied to cakes, pastries, and cookies. It is also called icing and can be prepared with a number of different ingredients.

A common utensil that has been used since early times as a cleaning, prepartion and utility tool for many ocassions associated with food.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

(Scientific Name: Laetiporus sulphureus) Not to be confused with Hen of the Woods, this mushroom variety also is leafy in shape like the Hen of the Woods, both of which grow in a semi-circular form around tree trunks or stumps.

A flatbread that is a traditional food of India. Round, very thin and soft to crispy in texture, Khakhara is a bread that is most often rolled up and used in a manner similar to a utensil to dip or absorb other foods, combining the bread with the beans, curried foods or foods such as Thali.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

A finishing tool that is used sharpen (hone) the steel blades of knives and cutting utensils such as scissors or garden utensils.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

1) An Italian term for "cream" that can be used to refer to cream in a food, a cream sauce, or the topping on a dessert or an espresso coffee.

One of the five distinct types of garden lettuce used for salad greens and other dishes. The leaf is similar to romaine lettuce, but unlike romaine, is not considered edible due to the milky sap that forms soon after it matures.