Search

A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A process in which a whole turkey is soaked in a salt and water solution for a period of time for the purpose of moistening the meat and enhancing the flavor.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

Made as a water-based soup, this soup combines meat and pasta in a soothing chicken broth. Chicken Wonton Soup, or Chicken Won Ton as it may also be referred, is a soup that contains cooked chicken meat, thick dumpling-like pasta, celery, spinach or herbs, and flavorings that are added to a chicken stock.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.

Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A French dish that is made with meat, poultry, or fish that is boned and stuffed, similar to a ballotine, and then cooked, but served cold instead of warm.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

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.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

Aioli,

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

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.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

A soup made to be similar to the popular Italian food dish known as Chicken Alfredo or fettuccine Alfredo.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.