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Compounds, produced from chemicals, that are used as leavens for a wide range of baked goods. Baking soda and baking powder are among the most often used chemical leavens.

A type of flour ground from water chestnuts, which are the edible tubers of an aquatic plant that grows along the muddy edges of lakes, ponds, rivers, and streams or is cultivated commercially in flooded fields.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

food thickener, thickening agent, liason, beurre manie,

An Asian root, known as Wasabi that is ground or grated to produce a sharp, strongly flavored condiment which is one of the most important seasonings in Japanese cooking.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

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

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.