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A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

Two thick strands of transparent albumin in an egg that connects to membrane linings of each end of the egg shell and that helps to hold or support the yolk in the center of the thick inner, white layer.

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

A term that is used to describe a papaya in countries outside of the U.S. but a variety of fruit that is not a payaya in the U.S.

Designed to assist with ingredients requiring controlled temperatures, this kitchen utensil is built with a temperature sensor on one end and the standard whisk on the other.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A pastry originating in Spain, that is basically fried dough extruded through a fluted tube, resulting in a star shaped stick that is cut to a desired length.

A round or oval-shaped fruit that ranges in size from 3 to 5 inches in length, from its woody stem to its end, which can be pointed or round.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A fruit growing on low bushes, referred to as a cherry or a tomato, that is a relative of the Mexican tomatillo but smaller in size and sweeter in flavor.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

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 herb that originated in Europe that was initially used as a rodent and insect repellent as well as a health aid for stomach discomfort.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.

Ground nutmeg is available prepackaged, but fresh whole nutmeg, that is grated or ground, provides more flavor than the prepackaged variety.