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Most often designed to fit a variety of can sizes, this type of Strainer is made to easily seperate liquid substances from the food contents in a can.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

1. A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle.

A white powder made for use as a leavening agent which is added as an ingredient when preparing many different types of baked goods that will have thin shells or crusts such as puff pasteries, flat breads, crackers, and some cookies.

A kitchen utensil designed like a traditional Balloon Whisk but with more wires so that the tasks of whipping and blending foods is more effectively accomplished.

An Irish bread that is made of a white flour dough, enriched with eggs and butter, and flavored with currants, raisins, sugar, and citrus zest.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Small, minature-sized carrots that offer convenience and ease of use as a vegetable. Baby carrots are available in several styles.

Whole kernels of barley grain that have had the bran removed and been polished four to six times, which creates a smooth surface and a pearl like finish.

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A type of coffee that is produced with a selected bean, roasted until dark but not burned and brewed with special processes to create a beverage, which is significantly stronger than a traditional coffee.

A common misconception that has become a general practice when food has been dropped on the floor or ground.

Known as phyllo, filo or fillo, this product is a type of dough made with water and flour pressed into paper-thin sheets that become light and flaky when baked.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A powdery resin that covers quinoa seeds, which must be rinsed off before the seeds can be used. If the seeds are not rinsed properly, the resin will produce a bitter flavor that can be very unpleasant.

A type of yeast bread made with white flour that is loaded with cranberries and blueberries. The berries make the bread moist and provide a slight sweetness and tartness.

A traditional Italian pear that historically been associated with being developed by monks centuries ago.

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.