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A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

The soaking of a fruit in a flavored liquid so that the liquid penetrates into the fruit, enabling the food to take on the flavor of the liquid.

Typically made from paper or fine wire mesh, this kitchen utensil holds coffee grounds so water can pass through the contents into a receiving pot, such as a coffee pot.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

Grapeseed oil is a byproduct of the winemaking industry. The majority of oil extracted from grape seeds is produced in France, Switzerland, and Italy, but there are also a few producers in the United States.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

An appliance or piece of kitchenware that typically accomplishes the task of brewing the popular drink produced from ground cocoa beans.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.