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A sharp-edged blade with saw-like notches or teeth formed into one side of the blade surface that enable it to slice cleanly through foods without damaging delicate or soft textures, such as bread or pie crusts.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

A medium sized red apple that has creamy white flesh, which is firm and juicy. It has a sweet, mildly acidic flavor.

A fish paste made from anchovies and sardines. It is used as a topping for a French onion tart, referred to as a pissaladière, which is similar to a pizza or a savory pie.

A smaller and rounder lime than the more common Persian lime. It is yellowish green in color, has a tart flavor, and is known mostly for its use in key lime pie.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

A silicon-based paper, commonly referred to as silicon paper, that is used as a lining between metal surfaces and prepared foods so that the foods do not stick to baking sheets, pie tins, muffin tins, baking dishes, and other surfaces after baking.

Translated, a Torta means tart in Italian, which describes a small tart-like food that may be baked or made with cold, refrigerated ingredients that do not require baking.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

A green to yellow colored apples that is medium sized with a russet area around the stem. The inner flesh is firm textured, white and tart flavored.

A light to dark red apple with tints of green covering a very juicy flesh that provides a sweet, tangy (almost tart) flavor.

A round, bright red apple with an aromatic, rich flavor when cooked. The Rome is a slightly tart apple that tastes somewhat bland when eaten raw, however when cooked its flavor is enhanced.

A hearty apple variety that is medium in size, with an outer skin that has a rosy red blush over a green background.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A French term meaning ''in the manner of'', referring to the way in which a dish is prepared. It is often used in the United States to describe a dessert topped with ice cream such as pie a la mode.

Typically made of cast iron but also available in other materials, this pan is built for the purpose of making individual servings of scones or cornbread.

A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A medium to large red apple with skin that has areas of slight russeting. The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor.

A round or oblong shallow pan with smooth or fluted sides. Some varieties of the pans contain removable bottoms so the contents can be removed easily and cleanly, while retaining the shape created by the fluted sides of the pan.

A small deep red apple with a juicy, yet firm, greenish yellow flesh and a tart, wine-like flavor. The Winesap apple is a good eating apple or served in salads.