Search

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

A French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

Made in a manner of soups from Mexico, Chicken Tortilla Soup is filled with many ethnic ingredients to create a filling and savory side dish or a soup that could be served as the main meal.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

An Asian soup, which is considered to be a delicacy, that is made with the use of an actual bird's nest.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A term first used by Asians attempting to identify flavors that are earthy, meaty, robust, pungent, or savory.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

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.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A variety of soup with two common ingredients that go well together to create a popular soup for all ages.

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

A spicy aromatic rice that was developed by the California-based company, Lundberg Family Farms. Black Japonica® is a combination of an Asian black short-grain rice and a medium-grain mahogany rice that were grown together in the same field.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.