Search

A sweet cherry, which is one of the Gean varieties, that is grown in cooler climates in the United States.

The process of storing and conditioning food products so the flavor, texture or some other aspect improves the product for consumption.

A highly prized and rare mushroom (fungus), that grows underground near the roots of trees. Most varieties of truffles that are considered edible are found 2 to 3 inches below the surface of the ground, but can be found as deep as 10 to 15 inches down.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins).

Long narrow, green leaves that grow by the sea in Asia and Australia. The rich green leaves that have a sweet floral flavor and are used most frequently in puddings, rice dishes and curries.

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.

An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.

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.

A tropical citrus fruit that is characterized by its slightly bitter taste. Grapefruit is usually about the size of a softball or larger, has a skin that is usually yellow in color and flesh that ranges in color from yellowish-white to deep ruby red.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A fortified wine that has been seasoned with herbs and spices that is served as an aperitif. French in origin, this beverage is available as a red wine, known as Dubonnet rouge or a white wine referred to as Dubonnet Blanc.

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 sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa.