Search

A type of flour milled from an ancient Italian grain that is similar in taste to barley. Most people consider farro to be a type of wheat and although they are related, farro is of a different species.

A flavoring typically in liquid form that is made from rum. Although the alcohol content is very small, if a non-alcohol based extract is desired for various tastes or traditions it is available in some food stores.

A condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

A food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.

An Italian term for "tomato" which translates to "golden apple" referring to the first tomatoes grown that were golden yellow in color with an apple-like shape.

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

Eggs that are pasteurized to destroy any bacteria that may be present. The pasteurization process heats the eggs for a period of time to destroy the bacteria, but the process does not cook the eggs.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

A small fish native to the Atlantic waters off Europe from Spain to Iceland. They are usually about one foot in length and weigh about one pound, although they can reach a length of 18 inches and a weight of 4 pounds.

Two thick strands of transparent albumin in an egg that connects to membrane linings of each end of the egg shell and that helps to hold or support the yolk in the center of the thick inner, white layer.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

A form of barley that has been processed to remove only the outside hull and is also known as hulled barley.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

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

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

A liquid that is made from the cooking and blending of white or brown rice and water. It can also be made from rice flour.

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.