Search

Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance.

Wine that is produced from grapes that have been semi-frozen. Discovered unexpectedly in Germany in the 1700's when a crop of grapes were partially frozen due to an early frost, icewine is now produced in colder climates throughout Europe and North America.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard, brittle threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and separates into hard but flexible threads.

A method of testing sugar syrup to see if it has boiled to the proper stage of cooking. It is the point when a drop of boiling syrup is dropped into cold water and forms a soft ball which will flatten on its own when removed.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

Popular in Japan, a communal one-pot meal where the ingredients have been prepared in advance in small bite size pieces and are then cooked in broth or oil at the table.

A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

An aromatic herb from the mint family, which is sometimes used in cooking. The leaves and shoot tips from the plant are added to salads, soups, sauces, and savory dishes for flavoring.

Thin, fragile, white Japanese noodles made from wheat flour. They are sold in straight strands that are dried and bundled.

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

An hors d'oeuvre or appetizer that resembles a small open face sandwich. Typically made with a base of bread, toast, crackers or pastry topped with almost any type of savory item and a garnish, the Canapé is made to be served either hot or cold.

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 heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.