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A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

A type of dumpling-like noodle dish in which the dumplings are filled with various ingredients, such as ground meats or cheese.

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

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 turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

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

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.

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.

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A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A food prepartion method that involves the use of a pot filled with cooking oil to cook meats or dipping ingredients to provide a warm coating to various foods.

A traditional snack food originating in Belgium, which is known as the "Belgian french fry." Known in France as the "pomme frite," it is commonly available fresh fried or as a crispy hard snack food available in shops and from street vendors in many western European locations.

A snack food made from corn and flour that is shaped and then baked or deep-fat fried resulting in a crispy chip, similar to a potato chip.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

Pieces of food, such as apple pieces, that are dipped into batter and deep-fried. Fritters are prepared by first making a batter to which the ingredients are added.