Search

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A type of sherbet that is made with a combination of fruit juice and light sugar syrup. Occasionally, a light wine, such as champagne, is substituted for the fruit juice to provide a unique flavor.

Silicone bakeware is a fairly new product that is used for baking molds. It is made of a flexible and bendable silicone material that can be used in the oven, microwave, and freezer.

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.

A lightweight metal-based material produced in very thin thicknesses that can be easily formed for cooking, wrapping, covering, or lining processes when preparing or storing foods....

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

A type of fresh yeast, sold in dense crumbly cakes, that is used as a leavening agent for bread dough.

A baked food item consisting of flour or meal as the main ingredient, mixed with liquid ingredients such as milk or water and eggs to form a dough.

A type of coffee that is processed into granules that does not require brewing in order to produce the beverage.

A wild game bird or domesticated bird (poultry) that evolved from the pheasant family of wildfowl. Wild turkey contains somewhat tougher and darker meat than the domesticated variety of turkey, which is raised to produce a greater quantity of white meat.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

A large seed that is the edible fruit harvested from the coconut palm tree grown in tropical regions around the world.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

The brand name for a type of flour milled from grain that is closely related to durum wheat and is often considered a specialty grain.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.