Search

Small metal containers that are used for preparing and baking individual servings of food within a pastry.

A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

A French term used to traditionally describe a sweet food made like a dessert similar to a custard or flan without a crust.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

food thickener, thickening agent, liason, beurre manie,

Unleavened cracker bread or flat bread that is baked into thin sheets to be easily broken apart for serving individual pieces.

Ground nutmeg is available prepackaged, but fresh whole nutmeg, that is grated or ground, provides more flavor than the prepackaged variety.

An oval fruit, which is native to Malaysia, the Rambutan is a relative of the lychee and is often referred to as a hairy lychee.

A controlled method of cooking foods by heating the air within a lidded pot to a very high temperature (above the boiling point), allowing air pressure and steam to build inside and cook foods faster at higher temperatures.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A chocolate powder produced from cocoa beans that have been roasted, husked, and processed to remove the fat, wihch is the cocoa butter contained in the bean.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

An orange colored autumn fruit with a smooth skin and a reddish orange jelly-like flesh, which has a very tart flavor prior to ripening and a delicately sweet flavor, somewhat like a sweet plum when ripe.

A sweet juicy fruit that has skin that ranges from white to rich yellow to reddish brown and flesh that ranges from yellow to deep gold and red.