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A cooking utensil that creates pressurized steam to cook foods. A traditional pressure cooker consists of a steel pot with an aluminum base, a locking lid containing an airtight seal, and a removable safety valve (on older models) that attaches to the lid or a built-in value with easy to read pressure markings (newer models).

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.

A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A kitchen utensil used to cook, sterilize, and preserve low acid foods that are to be canned for future use.

wineglass, wine glass, wineglasses, wine glasses,

A kitchen utensil with an open-celled texture that is semi-hard when dry or soft and porous when wet.

(Scientific Name: Grifola frondosa) Shades of gray-brown, white and tan decorate the layers of wrinkled caps on this delicate Asian mushroom, which grows multiple long stems from the base upwards as it forms a large leafy head.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....