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A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

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.

A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

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.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

The name given to any food dish prepared with mixed ingredients that include a starch (pasta, potato or grain), a protein (meat, poultry or fish), and vegetables combined with a soup sauce to keep it all together and baked in a covered dish.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

stir-fry pan, stirfry pan,

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

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 thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

Common in many different recipes, this soup is made with bits of chicken, celery, chicken stock, and seasonings cooked in cream or milk.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

Designed with a broad spoon base, this utensil serves several purposes when preparing foods. The Ladle is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.