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1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

(Scientific Name: Marasmius oreades) Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter.

Native to Australia, this fruit grows on bushes maturing from a pale green into a small yellow colored berry.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A French term commonly used by fine restaurants or fine diners in France to describe little bites or very small servings of food that complement a main dish.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

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 condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

Any of the variety of food products grown or containing ingredients that have been produced without the use of antibiotics, chemicals, fertilizers, and pesticides.

A process that bathes food with low level gamma rays (x-rays) or an electron beam (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A process that bathes food with low level gamma rays (x-rays) or electron beams (e-beam) to reduce or kill microorganisms, such as e-coli, listeria, salmonella and campylobacter that may cause illnesses from exposure to harmful pathogens.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

A device that consists of two small frying baskets, one fitting inside the other. It is used to fry starchy foods, such as fresh noodles or vegetables by placing the food in the bottom basket and pressing the top basket down to flatten the food items and then deep-frying until crispy and golden brown.

A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

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.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.