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Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A traditional snack food made with dough that is baked until it has the texture and consistency desired, either soft or hard.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

Native to Denmark, a traditional Kringle is a rich pastry made from dough that is repeatedly worked and then layered to create a thin flaky result.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

Pronounced Mah-dee-rahn. An appellation in the Languedoc region of France. Although a small appellation, it is well known for producing robust, age worthy red wines.

food thickener, thickening agent, liason, beurre manie,

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.