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A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

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 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 thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

A stylish beverage container that is used for holding both hot and cold liquids. Typically made from materials such as glass, metal or plastic formed into an appealing shape, a Carafe will often hold water, wine, punch, a carbonated beverage, tea, coffee, cocoa, and other similar drinks.

A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A hot or cold food dish, most often associated with rich, whipped ingredients that provide an airy texture to the dish being prepared.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

A method used to enhance the flavor of food by using smoldering wood during the curing process. The food absorbs the smoke that is created from smoldering wood and becomes seasoned with the smoked flavor, while also deepening the color of the food.

A popular Scandinavian alcoholic beverage, served hot that is made with spiced wine (mulled wine), a variety of spices, and several varieties of alcohol.

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills.