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A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require a slow simmering on gas or electric burners to cook the ingredients evenly.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

An aromatic herb from the mint family, which is sometimes used in cooking. The leaves and shoot tips from the plant are added to salads, soups, sauces, and savory dishes for flavoring.

A sweet wine, low in alcohol, made from fermented glutinous rice. Rice wine is an important ingredient in Asian cooking, used in glazes, marinades and sauces.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

A simple dressing made from a mixture of mayonnaise and ketchup, but can also be made up of a more complex mixture of mayonnaise, chile sauce, pimiento, chives and other various herbs.