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As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water or frozen storage to stop the cooking process.

A seasoning harvested from evaporated water that is collected on inland salt basins along the Australian coast.

A grain-like plant that is not actually a type of rice, but an aquatic grass bearing edible seeds that grows in wild marshy areas of fresh water lakes and rivers.

A powder made by extracting the water from skim milk, which can be reconstituted by adding warm water.

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

A type of sea salt harvested along the coast of Sicily from the waters of the Mediterranean Sea. The water from the sea is brought into the ponds and evaporated by the heat of the sun.

One of the naturally occurring chemicals that are produced in food as it is cooked or baked. Typically, foods with higher levels of starch, such as potatoes or products made from potatoes, produce Acrylamide when they are fried, due to the temperatures reached during the cooking process.

A combination of sugar and water that is cooked over a low to medium heat setting, stirring contents until the sugar is fully dissolved and the mixture is clear.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A fish found in the colder waters of northern oceans that is very similar to a cod, except they have a flattened head.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

Raised in the cold waters of northern oceans, this species of fish is a member of the Salmonidae family, which salmon and trout are also.

Common in Australian tropical waters, this species of fish is a member of the perch family. Aclaimed as both a sport fish and an enjoyable tasting food, the Barramundi is most often found living in the streams and rivers around Australia but is also in ocean waters from the Persian Gulf to Asia.

Typically made from paper or fine wire mesh, this kitchen utensil holds coffee grounds so water can pass through the contents into a receiving pot, such as a coffee pot.

A utensil used for the canning of foods when working with glass jars. As the jars for canning are sterilized in a hot water bath or as they are pressure cooked with water converted to steam, the sealed jars become very hot and require a device to remove them from the cooker.

A natural French sea salt, translated to mean "gray salt", that comes from the Atlantic waters off the coast of France.