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A type of bread that is takes very little time to make and is most often prepared with a batter instead of a dough.

A kitchen utensil that is used as a tool when eating snails in the shell. This utensil is made of stainless steel and has two connected handles with a set of curved clamps or tool heads with openings.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

The term "dry ice" was coined in 1925. Dry ice is crystallized carbon dioxide, the solid form of carbon dioxide.

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.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.