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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 traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A sweet dessert pastry that originated in Greece and other Eastern Mediterranean countries. It is made with layers of phyllo (filo) pastry, nuts, and spices and is soaked with honey and lemon syrup.

Refers to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and/or to add flavor.

Dark mahogany red cherries that provides juice for use in making brandies and liqueurs. Morello cherries, which are very sour tasting, are commonly used to produce preserves, canned cherries, cherries in syrup, or dried cherries.

A starchy ingredient, derived from the bitter variety of the cassava tuber, also known as the yuca root.

A dish usually served for breakfast in which bread is dipped into eggs and seasonings and then fried to a golden brown.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A mixture of finely crushed ice and other ingredients that are used to create a thick, cold and refreshing beverage.

A Greek dessert prepared with phyllo pastry that is filled with a vanilla or orange flavored custard.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A type of sweet treat, or sweetmeat (a small piece of something sweet), popular among the Jewish populations of Middle Eastern and Balkan countries.

A sweet snack food from India that is traditionally made using one or several types of nuts such as Chikki nuts.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

carmel, carmal, caremel, caramal,

A common flavoring and liqueur produced as either a dark green or a clear colored mixture that provides a cool and refreshing mint flavor for beverages, baked goods and other food dishes.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.

A food substance that is produced by cooking sugar until it melts and darkens into a nutty brown colored mixture that ranges in consistency from liquid to hard-surfaced.