Search

An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A heavy metal kitchen utensil that is placed on top of fresh bacon to flatten the bacon as it cooks, keeping it from curling.

A very sweet, thick fluid produced by honeybees from flower nectar. It is a natural sweetener that is used in many food dishes to increase the intensity of the flavor desired for the food.

A small to medium size red apple that matures into a deep purplish-red color that may have an appearance of being almost black in color.

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.

Cubes or crumbled pieces of bread that have been dried and seasoned to be used in stuffing (dressing) recipes.

Also referred to as a grill or pan thermometer, this utensil is used to determine the level of heat for accurate temperatures when grilling, searing or pan frying.

A method of cooking in which food is prepared (cooked) by placing it in a bath of hot water. The food is initially placed into a pan which is then placed within another pan containing hot water.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.

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

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

An instrument used to measure the temperature of a food to determine if it has been cooked to its proper doneness or if it is being stored at a safe temperature.

Shovel shaped in design, this utensil is made to easily transfer bits of food and place them into containers or any kitchenware for use as food is being prepared.

A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require a slow simmering on gas or electric burners to cook the ingredients evenly.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.