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The stalks from the sugar cane plant that have been boiled to make them edible. The light brown skin is peeled back to expose the fibrous, white flesh that is chewy, slightly juicy, and sweet tasting.

A collapsible basket used to hold vegetables and other foods over boiling water so that they can be steam cooked.

A collapsible basket used to hold vegetables and other foods over boiling water so that they can be steam cooked.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A type of ravioli pasta that is prepared as a fried pasta instead of the more common boiled pasta. Often referred to as a pouch or pocket type of pasta due to being made larger in size so it can hold additional contents, Panzarotti is typically prepared for use in the Italian Neapolitan dish known as Frienno e Magnanno.

Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A potato dish originating from Switzerland that is traditionally made with boiled potatoes that are grated and fried.

Refers to the process of pouring off the excess liquid or fat from food such as draining the water from boiled pasta or potatoes.

Pork and veal meat from the head and shoulders that has been mixed with pork fat, vinegar and bay leaves, boiled, and then pressed into a mold before being chilled.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled.

A amber colored syrup, similar in taste and appearance to honey, that is produced from the extracted sugar cane juice and boiled down to a heavy-fluid texture.

A sweet dark mixture made from the sap of the date palm tree. Referred to as "sweet toddy" the sap is boiled down to produce palm syrup and palm sugar.

A nut that is grown and harvested from the oak tree. Generally, the acorn is not often eaten, due to their higher levels of tannins, which provide a bitter taste to the nut.

A traditional Italian dessert that may also be referred to as a sorbet but is coarser and more granular in texture.

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.