Search

A term describing a style of cooking where a food is cooked with a small amount of water, butter and sugar, and then sprinkled lightly with minced parsley.

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 French word used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil.

Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.

The process of cooking food quickly on a high heat setting in order to create a thick, flavorful crust on all of the surfaces of the items being cooked.

A method of cooking in which food is first seared in oil or fat using an open pan and is then slowly cooked in a small quantity of liquid with the pan covered.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

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.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

Term used to describe a wine with a heavy, prune flavor or that is overripe.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A cooking container that is made of natural clay in a variety of sizes to evenly and slowly cook foods such as meats, poultry, seafoods, and vegetables.

A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A French term meaning in paper which is used to describe the technique of placing food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A method of cooking that involves that use a heavy pan containing a small amount of fat that is used for cooking foods over moderate heat The fat which helps to prevent the fried food from sticking to the pan, is heated until it is very hot before food is added to the pan.

A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking.

Flat, disk shaped dried beans, high in protein, that have a rich, somewhat sweet and peppery flavor when cooked.