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As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.

A type of mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey.

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

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.

A European food dish attributed to the Basque region of France that is similar in appearance to a stew containing bell peppers, tomatoes, onions, and olive oil.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

A food ingredient produced from the cassava tuber or yuca root as it is also known. The tuber provides the base to make Tapioca products, such as pellets (pearls), flour, flakes, or the Tapioca Syrup.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.