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Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

When cooking at altitudes above 3000 feet, adjustments in the quantities of some ingredients used in a recipe may be necessary.

An electric kitchen appliance used to cook rice. It prepares the rice automatically, knowing when the rice reaches the proper temperature, it will switch from a cooking mode to a warming mode.

Turn your basic slow cooker into a programmable unit by purchasing a programmable timer module. This module plugs into an electrical outlet and then the slow cooker is plugged into the module.

Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

A name given to an Italian soup that is often served for holidays or events, but is not actually a soup served specifically for weddings.

A kitchen utensil made to measure temperatures within an item being cooked while a separate receiver can travel away from the cooking area but still display temperatures as they increase.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

Sherry with added salt. The sherry is undrinkable and is for cooking only.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

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Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

A plant that looks very similar to the common dandelion, but it is not actually a dandelion. The jagged green leaves of the Italian dandelion can be used as a salad green or cooked as a vegetable.

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.