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A hearty meat stew originating in southern France, that consists of a confit (most often duck, goose, or pork) that is combined with white beans, vegetables, and potatoes, placed in a pot, and slowly cooked to blend all of the flavorful ingredients.

A stew that is German in origin, made with rabbit meat, vegetables, and seasonings.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A small green vegetable pods, elongated in shape, that contains numerous seeds, which release a sticky substance when cooked.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

A Cajun dish made as a stew containing vegetables and a single type of seafood served over a bed of rice.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.

Preserved fruit that has been stewed or cooked in a heavy, sugary syrup to be served as a dessert. Compote may include many different combinations of fruits, which can begin as fresh, canned, or dried fruits.

Imitation Crab, Imitation Lobster,

Surimi seafood is a product made from Alaska pollock, which has been processed into several different forms and flavored with crab, shrimp, scallops, and lobster.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

Flat whisk, sauce pan whisk,

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat.

Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

A thickening mixture, made up of equal parts flour and water, which is used for making soups, stews, and sauces.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.