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A food presentation material, semi-firm in texture, that is made of finely ground almonds or almond paste, sugar, and egg whites.

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended.

A regional white wine produced in the Burgundy region of France. True White Burgundy is Chardonnay varietal based and have no connection to cheap jug wines that have adopted the name for their labels.

A frothy, thick beverage or dessert, originating in England, which is made from beaten milk and wine (or ale), sugar, spices and sometimes beaten egg whites.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.

A type of commercially prepared white bread that is fortified with vitamins and minerals in order to replace the nutrients lost during processing.

A white oval bean with a thin skin and mild flavor. It is also known as the Cannellini bean and is available canned or dried.

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.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A type of chocolate product that is white in color and is made with cocoa butter, sugar, milk, and a bit of vanilla extract.

A dish consisting of an egg that is placed in a small buttered dish and broiled until the white is set, but the yolk remains liquid.

A variety of mustard seed from which is produced most of the American style mustards. White mustard seeds are larger and have a milder flavor than brown mustard seeds.

Refers to vinegar that is produced from white wine and is a popular ingredient for the preparation of various salad dressings.

A name given to a group of beans that are basically white in color and have similar textures and flavor.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A small fish native to the Atlantic waters off Europe from Spain to Iceland. They are usually about one foot in length and weigh about one pound, although they can reach a length of 18 inches and a weight of 4 pounds.

Pepper berries that are the same as the black peppercorn, except that they have been ripened longer and then soaked in a water solution before removing the black outer hull.

A type of tea that is made from the young silky white-haired buds growing on the same tea shrub that also produces green and black tea.

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 berry, much like a small grape, native to France and northern Europe that is related to the gooseberry.