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A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A utensil to hold and spread liquids or juices over meats and poultry as the foods roast. Bulb Basters provide a method of moistening food, adding flavor and creating a glaze or crisp coating during the cooking process.

A family of small oblong squash that may have a green or yellow skin and contain a firm inner flesh that provides a delicately mild flavor when served raw or cooked.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.