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carmel, carmal, caremel, caramal,

The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients.

A thick layer of grape skins, leaves, and/or stems that float on top of the vat during fermentation of red wine.

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.

A thick slice of ham that is circular in shape and may have the shank bone in the center.

A thick, sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods. It is made from a combination of dried plums and apricots, vinegar, sugar, and spices, which provide a sweet tangy and somewhat spicy flavor to foods.

A thick, sweet, slightly grainy juice that is extracted from pears. Bottled pear nectar can be found in most supermarkets.

A thick tasty paste made from ground peanuts that is used as a food spread or as an ingredient in recipes.

A thick, gelatin substance containing bacteria that forms in vinegar most often when the vinegar warms to temperatures between 60ºF to 85ºF.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

Refers to the thick droplets of wine that form on the inside of the glass and stream down when wine has been swirled or consumed.

A thick-skinned orange colored squash that has the appearance of an oblong pumpkin without the ridges.

A type of thick stew containing whatever ingredients happen to be on hand when making it. Ingredients generally include meat, potatoes and a mixture of any type of vegetable that is available at the time.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

A thick piece of quilted material or woven pad used to protect your hands from the heat of hot cookware, casseroles, or other hot items that cannot be handled with bare hands.

Descriptor for full-bodied, unusually thick and heavy, highly tannic wine.

puree, pureed,

A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.