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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 green to yellow colored apples that is medium sized with a russet area around the stem. The inner flesh is firm textured, white and tart flavored.

A large, bright red apple with an elongated shape that has five distinctive knobs on the bottom. It is deliciously sweet and juicy, making it a good apple to eat out of the hand.

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.

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 food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

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.

One of the oldest varieties of apples still grown. It has knobby pinkish beige skin and buttery, waxy flesh which retains its fresh taste.

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.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

An Italian term for "tomato" which translates to "golden apple" referring to the first tomatoes grown that were golden yellow in color with an apple-like shape.

Term used to describe a wine with a heavy, prune flavor or that is overripe.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.