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Descriptor of flawed wine that exhibits the aroma of Hydrogen Sulfide gas.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

A kitchen utensil that allows moist foods to be handled while excess liquid easily drains away through the slots or perforations formed in the blade.

A Chinese term used to refer to various small bite-sized foods served in small quantities (3 to 4) to be eaten as appetizers or snacks.

A deep-fried fritter made with a batter usually consisting of cornmeal, milk, eggs, onions, and seasonings.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

A bird nest is a deep fried nest typically made of noodles or shredded vegetables. The noodles or vegetables are placed in the bottom of a bird nest basket and then a smaller bird nest basket is placed on top of the food and pressed down to flatten the food to form a shape of a basket.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

A quick bread made from cornmeal instead of flour that is traditionally served hot. It is either fried in a skillet to create a crispy treat or baked in a shallow pan resulting in bread that is dense and more bread-like.

A type of French fritter that is very light and sweet. The batter is prepared with beaten egg whites and it may be flavored with ground almonds, nutmeg, and other seasonings.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

The Indonesian name for fried rice. Various ingredients are added to the rice, such as shrimp or other types of shellfish, chicken, meat, eggs, chiles, onions, garlic, peanuts and a number of seasonings.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

With a baked or fried dough as the outer wrapping that covers ingredients cooked within, this food item is often considered to be a form of a baked sandwich.

A German word meaning "cutlet" that is commonly used to describe a food dish using a veal, pork, chicken, or turkey cutlet as the main ingredient.

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.

A sausage made with ground turkey and a combination of several spices, such as caraway, nutmeg, and ginger.

A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.