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An Asian delicacy that consists of a whole egg containing a duck or chicken fetus. Unlike a traditional egg that has not been fertilized which contains only the white and a yolk, Balut is an egg that has matured for approximately 17 to 21 days so the embryo of the chick begins to form within the shell.

food thickener, thickening agent, liason, beurre manie,

A very thin flat cake, similar to a pancake, that is served as a base for a variety of sweet toppings or as a food wrap to be filled with rich and savory ingredients rolled inside the crêpe.

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.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A traditional Greek soup or sauce. Most often, when it is made as a soup, bits of chicken are added to make it similar to a cream of chicken base.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

pate,

A food product used to provide a thicker texture to a liquid or food dish. Some thickeners are used for medical purposes to enable the swallowing of food to occur more easily, without choking.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A popular dessert made with cream, sugar, and various flavorings that are blended together, infused with air, and frozen.