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A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A type of thick soup that is a specialty of the Tuscany region of Italy. Traditionally, ribollita (which is Italian for “twice boiled”), was basically leftover minestrone soup that was reheated (or re-boiled, hence the name ribollita); however, chunks of crusty bread were added to the leftover soup before it was served.

1. To heat a liquid, generally referring to milk, to just below the boiling point. It should be heated just until tiny bubbles begin to form at the very edges.

To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

A scale for measuring temperature. On the centigrade scale, pure water freezes at 0° and boils at 100°.

The French term translated as "with blue". The term references the skin color of a fish as it is boiled.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A boiled noodle dish from China that is served with a variety of ingredients such as vegetables and meat, which have been stir-fried and are then combined with the noodles.

A scale for measuring temperature. On the Celsius scale, which is named for the Swedish astronomer that proposed it, pure water freezes at 0° and boils at 100°.

A scale for measuring temperature. On the Fahrenheit scale, which is named for the German physicist who established it, pure water freezes at 32° and boils at 212°.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.