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A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

stock pot,

A thickening mixture that is made up of equal parts flour and water, that is prepared for use in making soups, stews and sauces.

Heat whole rye grain which is rolled to flatten into a flake form, used in cereals, breads, soups, stews, casseroles, granolas and trail mixes.

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 cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks.

The meat from the cheek of the hog, which is used in various dishes to provide additional flavoring....

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A traditional southern U.S. dish that combines long grain or dirty rice, chicken, and sometimes, wild game with vegetables and seasonings to create a thick savory stew.

A piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

A small ball of dough that can be fried in a skillet or deep-fried, but is more often poached in a liquid such as a stew or broth.

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

A variety of parsley, also known as Flat Leaf Parsley, that has dark green flat leaves and a somewhat strong peppery flavor that is more intense than other varieties of Parsley.

A Creole or Cajun seasoning made by grinding the dried leaves of sassafras trees into a powder. It is often used as a thickener for gumbo, casseroles, stews, and other similar foods.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.