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Sweet corn that is prepared and eaten with the kernels remaining on the cob. Corn-on-the-cob is most often cooked using the boiling method in a large pot of water.

A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler.

Cleaning an item by boiling it in water, using dry heat, or using steam to kill microorganisms.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

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 confection made by mixing nuts with boiling sugar syrup and then dropping the mixture in nugget sized drops onto a butter surface, allowing to cool.

A hard-boiled egg in which the yolk is removed and blended with other ingredients such as mayonnaise, mustard, and seasonings.

The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water or frozen storage to stop the cooking process.

A large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general home use and larger sizes for commercial use.

A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products.

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

To gently cook food in a liquid, heating to just below the boiling point. Tiny bubbles should slowly float to the surface.

A type of liquor made from sugarcane that is boiled into a syrup, separated into a hardened sugar and molasses, and then processed using the molasses combined with yeast and water as the base for the ingredients.

A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs.

A common tool used to determine alcohol content by volume by measuring differences in boiling points between water and alcohol.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

The rice mixture that is the base for sushi dishes. The rice is steamed or boiled and flavored with sweetened rice vinegar.