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A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side.

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

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

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

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

cream, half and half, milk products,

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

A kitchen utensil with short side walls that is heated by electrical current in order to cook a crêpe that is 8 to 10 inches in diameter.

An unpasteurized cow's milk cheese from the Savoie region of France, that is typically available during the winter months.

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

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

Long strands of pasta, resembling fatter versions of spaghetti that have a hollow center running lengthwise through the middle of the pasta.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.