Search

Traditional Italian bread that is formed into an oval or rounded rectangular shape loaf. Baked with a hard crust, Ciabatta bread contains a soft-textured, open to dense crumb.

Eggs cooked by frying them in a pan. Butter or cooking fat is heated in the bottom of the pan. Whole eggs are cracked and opened over the pan.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

The blossoms from any squash plant, which range from pale yellow to orange in color and are picked just before they are ready to open, and should be used almost immediately after they are picked.

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

The juices that ooze out from the flesh of fresh, cured or cooked meat after it is packaged. The juice remains in the package when it is opened.

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

A variety of different products have been designed to hold many different utensils, such as knives, spatulas, or miscellaneous kitchen utensils.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

A safety covering mitten to fit around the steel handle of cast iron or similar pans and griddles that are used for stovetop, oven, or open flame cooking.

Most often the Huller is a stainless steel tool used to remove the stem and core of a strawberry while leaving the outside of the berry whole.

A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.

A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source.

A baked bread dough with a tighter consistency in the texture of the bread. A closed crumb provides less air pockets with more dough per square inch than is provided by open crumb breads, such as sourdough that contains more air pockets and less dough per inch.

A domestic aromatic long-grain rice that is generally sold as an unpolished or brown variety with the nutritious bran and germ left intact.

sate, sateh,

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

A semi-soft to firm cheese made from unpasteurized cow's milk that originated in France and thereafter became common in Switzerland and Austria, as well as Australia.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.