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A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

A flavoring ingredient that can be added to a mixture of seafood, pasta, veal, chicken, and turkey dishes.

A name given to an early era dessert made by those who came to America during the 1600's. There are now numerous variations of this dessert using any type of fruit, but the most well known is Apple Brown Betty or simply Brown Betty.

A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

A flavoring or infusing process that is used to alter and enhance the natural flavor of a beverage. It begins by heating a beverage and then adding a spice or various mulling spices, which includes herbs, to the warm drink.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A well-known French dessert that consists of rolled sweet crêpes (thin pancake-like flat cakes) covered with an orange sauce that is ignited to become a flaming dessert.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.

A variety of apple that is very firm with sweet and slightly tart flavor. It may range in color from greenish-gold to red and is popular as a snack or served in salads and desserts.

A consommé that contains tomatoes or tomato juice as a flavoring ingredient. When served hot it is in a liquid form.