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To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Made from the same grapes grown for producing champagne, this substance is type of vinegar made from the stock of dry white sparkling wine.

The process of grafting a new grape varietal on an established rootstock (rootstock: a stock consisting of a root or a piece of root in a vineyard).

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

A type of soup with a rich chicken and vegetable flavor created from a variety of ingredients. Made with chicken stock cooked with chicken meat, tomatoes, okra, celery, sweet peppers, rice, and flavorings, Chicken Gumbo Soup provides a savory flavor that can be served for a lunch or dinner meal.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

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 piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor.

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 kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

One of the most popular varieties of soup, Chicken Noodle Soup is simply made with egg noodles and bits of chicken cooked in a chicken stock.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.