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A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

1) A French term used to refer to a bread appetizer that has been buttered and covered with jam, honey, melted cheese, or other similar ingredients.

A traditional dish that originated in Wales, but is also popular in England and Scotland. It consists of melted Cheddar cheese blended with seasonings, a bit of beer or ale, and is served over toast.

A richly flavored chocolate icing or filling made from chocolate and cream blended together over low heat until the chocolate has melted and can be mixed with the cream.

A waxy, white or colorless and tasteless substance that is used when making jelly to seal its surface.

A Mexican cheese originating in the Oaxaca region of Mexico that is made from cow's milk. It is a good melting cheese that retains its shape becoming soft and stringy when baked, roasted or grilled.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

1. The process of combining one ingredient with another to form a solution. For example, sugar will dissolve in water to form a solution.

A type of processed cheese made from pasteurized cow's milk, that is basically a young cheddar cheese, but with a milder taste.

carmel, carmal, caremel, caramal,

A soft, somewhat elastic-textured Mexican cheese made from cow's milk. It is white in color and has a very creamy flavor.

A quick bread type cake that is topped with a streusel topping, glazed frosting, or a melted sugar topping.

A cow's milk cheese from Switzerland that has a hard texture, a dry natural rind, and a slightly spicy, savory flavor.

baste, barbecue pot and brush,

A food process involving the placement of small bits and/or pieces of food ingredients over, within, or around the food being prepared in order to evenly distribute particles or components that are to be melted, absorbed, or added to enhance the flavor.

A soft, round, pure white feathery mushroom with caps that average 5 to 8 inches in diameter but can grow to 12 inches.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

An American cheese produced from cow's milk that may be skimmed or whole. It has smooth texture and a very mild flavor.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.