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The process of lowering the temperature of a liquid or solid to its freezing point. At this point the item becomes solid.

An Asian root plant, also known as "Wasabia japonica" that grows both in fields or adjacent to water in cooler climates.

Refers to a method of cooking in which food is cooked in a warm water bath. The food is placed in a pan that is then placed in another pan containing warm, simmering water.

A very thin edible paper made from rice flour and water, which are semi-transparent and very brittle.

The process of rehydrating dried foods by placing the food in water or some other liquid, in order to bring them back to a resemblance of their original size, shape and texture.

A coarse sea salt harvested from the Atlantic waters, often near the Maldon region of Essex, England.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.

Mustard paste is a condiment prepared by mixing ground mustard seeds with vinegar, chilies and salt....

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A curing process that involves the soaking, washing, or injecting of food with a solution that is used to pickle or preserve foods.

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.

A French word for a type of bread starter. The mixture consists of a portion of yeast, which is allowed to activate in warm water for several minutes.

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A term used to describe an intermediate stage in the preparation of a sourdough starter in which additional flour and water are added to a small piece of dough, known as a chef, which has fermented for at least two days.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

A mixture of various ingredients (generally eggs mixed and beaten with water or milk) that are combined to be brushed on the surface of breads and rolls before baking in order to give the crust an added brownness, crispness and/or sheen after the item is baked.