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A technique of gently extracting color and structure from the fruit rather than the customary pump over method.

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

Made for chile peppers, sweet peppers and a variety of vegetables, this utensil provides a simple way to roast fresh vegetables in the kitchen.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

A kitchen utensil that is used to cut hardboiled eggs into uniform round slices. This kitchen utensil is typically made of aluminum or stainless steel with wire blades that slice through the egg as it rests in an oval pocket.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A baking pan or baking utensil as it may also be referred, specifically designed to hold popover batter so the popover, as it bakes, can rise up into a large, airy pastry-like shape.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

Built to conserve space, Collapsible Utensils are made to be compressed, folded or closed together so they become less bulky and almost flat for ease of storage.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.