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The crisp brown skin with a crisp layer of fat that is created when pork skins are cooked. Pork crackling or Chicharon as it is alwo known, is a popular food in the southern U.S.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.

A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

A food product produced from poultry that is used as both an ingredient and a main dish for baked foods.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

The eggs or roe of selected varieties of fish that are processed and salt cured to provide a spreadable food that is considered an elegant delicacy.

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.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.