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The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

A round saltwater fish with a flesh that is firm and flaky textured. Mild in flavor, the Sea Bass can be cooked by broiling, baking, frying, or steaming and makes a good fish for cooking whole.

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 low-fat saltwater fish from New Zealand and Australia that has a white flesh with a firm, moist texture and a mild sweet taste.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A young codfish, which is a round saltwater fish. Its meat has a tender, flaky texture with a mild flavor.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

A warm water fish that has a medium textured, dark flesh that turns brown when cooked. It has a good flavored flesh, which has a high fat content.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A lean, round saltwater fish with flaky white flesh which has a firm, moist texture and a mild, sweet flavor.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

These small tart-like tins are used to make a traditional Norwegian cookie. The tins are available in several different shapes.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

A type of roll or bun that is an early 19th Century creation that gets its name from a London bakery that no longer exists, “The Old Chelsea Bun House.” The yeast dough is prepared with white bread flour (wheat) and is sweetened with sugar, enriched with eggs and butter, and is lightly spiced.

A grill basket is used when grilling delicate foods, such as fish and small pieces of meat, fruit and vegetables that cannot be skewered.

A finishing tool that is used sharpen (hone) the steel blades of knives and cutting utensils such as scissors or garden utensils.