Search

A small hard bread that is considered to be a traditional, old world recipe served in homes throughout Germany where it is referred to as Mandelbrot.

The small pit from sour cherries that grow on mahlep trees. Used as a seasoning in Middle Eastern cooking, Mahlab is a tiny kernel that is available as whole and split pieces.

A metal utensil with sides that is used to hold and shape pancake batter while it is cooking. After the batter is prepared, it is poured into the mold that rests on the bottom of a grill or griddle.

A round dumpling that is most often served in a chicken broth soup. The Matzo ball is made by combining Matzo meal (crushed dried flatbread), oil or butter, eggs, and seasonings together, forming the mixture into round balls approximately 1 inch or so in diameter.

Made from cast iron, this template enables the various pieces of a Gingerbread House to be formed from dough and baked so they can be assembled into the traditional Gingerbread House.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.

A large tea or coffee pot most often used for making greater quantities of beverages than the standard sized coffe pots.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

Round, fairly large and quite durable, this paper mold serves as a baking container for making Panettone or Brioche breads.

A type of confection prepared with sugar, corn syrup, peanuts, and butter that has the flavor of buttery, caramelized sugar surrounding a flat layer of peanuts.

Common in Jewish kitchens, this type of soup consists of a broth that contains several round, soft dumplings known as Matzo Balls.

A beverage utensil that is used to hold fruit cubes, onions, cherries, or any item that can be pierced and placed in a drink.

A Norwegian term used to describe a traditional thin cookie originating in Norway that is baked as a large round flat cake and formed into a cone shape.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A traditional small block of frozen water that is used to keep beverages and foods cool while they are being stored, prepared, served, and consumed.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

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.