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Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

Made in several varieties that include both chicken and turkey, this soup is a savory version of the original Pot Pie.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese.

An Asian delicacy that consists of a whole egg containing a duck or chicken fetus. Unlike a traditional egg that has not been fertilized which contains only the white and a yolk, Balut is an egg that has matured for approximately 17 to 21 days so the embryo of the chick begins to form within the shell.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

The Italian word for "soup". Zuppa specifically refers to a type of soup for which the main ingredients are vegetables common to the country.

The process of rehydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture.