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Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

strata, breakfast strata, breakfast strata recipes, cheese strata recipes, vegetable strata recipes,...

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

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.

crustless quiche, quiche, quiche recipes, quiche without a crust, vegetable quiche, quiche pie, savo...

1) A reference used to describe a North African stew, which is also known as tajine, that is made with meat and vegetables.

1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A dish that more closely resembles a pudding or a soufflé than an actual type of bread. Spoon bread often rises high and light similar to a soufflé.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

food thickener, thickening agent, liason, beurre manie,

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.