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A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

A rich French custard that is traditionally served in small cups, such as ramekins or other similar baking vessels that can be placed in an oven or microwave, and served chilled.

A baked dish that consists of a bottom and top pastry crust with pieces of meat or poultry, vegetables, and a creamy sauce contained between the crusts.

A thick piece of quilted material or woven pad used to protect your hands from the heat of hot cookware, casseroles, or other hot items that cannot be handled with bare hands.

A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried".

Originating in Switzerland, this cheese is traditionally made from unpasteurized cow's milk that is heat-treated.