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A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

(Scientific Name: Calvatia gigantea) A round, white or grayish-tan colored mushroom that grows or "puffs up" into the shape of a round ball.

Plaice is a flatfish, which is characterized by a very flat body and like other flatfish, have both eyes located on one side of the body.

A version of clarified butter and one of the most common types of cooking fat used in India. In the U.S., it is prepared differently than clarified butter, simmered much more slowly so that the milk solids settle to the bottom of the pan.

A chemical reaction that is the result of a substance being expose to oxygen. When the oxygen is exposed to certain elements it causes a change to occur, such as when some foods like apples and bananas have their peels removed and are exposed to oxygen, they turn brown.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....