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

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

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 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.

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

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.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

Ground hamburger cooked with onion, spicy tomato sauce and sometimes green peppers, served on a hamburger bun.

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.

Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

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

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

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.

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

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

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