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1) The dried seed contained within the pod of several varieties of legumes, which include beans, lentils, and peas.

A written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

An electric baking machine built to produce single loaves of bread on the home kitchen countertop. There are a variety of different types of machines available each with many different features and baking options.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

A traditional French cheese puff that is commonly filled with many different savory ingredients. This airy pastry is typically a choux pastry dough, which is the same used to make cream puffs, eclairs and profiteroles, made with water, flour, butter, coarse salt, and eggs.

A term used to describe the "resting" period for pastry dough to prevent shrinkage. The ball of dough should be wrapped in plastic and placed in the refrigerator for at least 30 minutes before rolling out.

A Creole or Cajun seasoning made by grinding the dried leaves of sassafras trees into a powder. It is often used as a thickener for gumbo, casseroles, stews, and other similar foods.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

1. A term used to describe the process of letting pastry dough set for a period of time to prevent shrinkage.

An electric kitchen appliance that is used basically to emulsify, liquify or puree. Although it can be used to chop or slice ingredients, a Blender does not provide consistent results as well as a food processor can for those types of tasks.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A beverage originating in Mexico that is made from vegetable juice, citrus juices and spicy seasonings.

A snack food or a food topping similar to breading that is common in India. Most often Chevdo will consist of prepared bits of rice, beans and nuts however, other recipes for this food may include other ingredients such as corn, crushed ginger or ginger powder, bits of a chile pepper(Jalapeno)or chili powder, Rice Crispies, Cornflakes, mustard seeds, and salt.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

A kitchen tool, typically made of materials such as wood, metal, or silicone plastic, that are specifically constructed to withstand high temperatures when used for baking or cooking foods.

A chilled cocktail served in warm climates that combines 2 tablespoons of sugar, 2 or 3 sprigs of fresh mint, 1 to 2 ounces of white (light) rum, 3 tablespoons of fresh lime juice, and top of the glass with a small amount (or to taste) of chilled club soda.