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A hybrid variety of aromatic rice that is a cross between Thailand's jasmine rice and India's basmati rice.

A member of the muskmelon family this melon has a round cantaloupe-like shape and size with a grayish-green rind that covers a sweet orange colored, juicy flesh.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

Yeast substances that produce fermentation in dough used for bread and other baked goods, causing the dough to rise without the aid of chemical additives.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods.

Stone bakeware is made from stone fired at a very high temperature. The firing of the stone produces a nonporous surface on the bakeware, which does not need glazing.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

A fluffy, soft candied food that is made from egg whites, gelatin, and corn syrup. Available in a variety of shapes, sizes and textures, the traditional marshmallow has a spongy texture that provides a sweet flavor for snacks, baked goods and sweet desserts.

A smaller variety of apple that is slightly larger than a crab apple, but much smaller than a traditional apple.

A designation that is used by manufacturers to label a variety of kitchen cookware in order to indicate that the cookware can be safely placed in a microwave as food is being heated or cooked.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

The process of thoroughly mixing and whipping butter with eggs that are combined with various dry ingredients to create a uniformly smooth mixture in which the butter is evenly distributed.

food thickener, thickening agent, liason, beurre manie,

A pear variety distinguished by a golden-yellow skin with a patch of red coloring on one side. The flesh of the Forelle Pear is sweet and crisp throughout.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A slightly sweet, tender vegetable covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, or white, depending on the variety.

A type of unsalted yeast starter used in Italy to bake the traditional country breads, also known as artisan breads, that have a crunchy outer crust covering a chewy inner crumb, such as Francese, Pugliese or Ciabatta breads.

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