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A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as olives, meats, stews, and sauces.

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

A device, also referred to as a pastry cutter, that is used to cut butter or other solid fat when it is to be blended into flour for making pastry dough, generally pie crusts.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains.

Dried cranberries are made in a similar process to making raisins from grapes in which the fresh cranberries are partially dehydrated or dried in some manner.

Shovel shaped in design, this utensil is made to easily transfer bits of food and place them into containers or any kitchenware for use as food is being prepared.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

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 grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A hybrid stone fruit that is a cross between an apricot and a plum. The fruit is predominately an apricot, being 3/4's apricot and 1/4 plum with a smooth orange outer skin, without fuzz, that covers a bright orange juicy flesh.

A hybrid stone fruit that is a cross between a plum and an apricot. The fruit is predominantly a plum, being 3/4's plum and 1/4 apricot with a smooth red to black outer skin that covers a bright orange juicy flesh.

A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water.

A variety of dried herbs grown naturally in the Provence region of southern France that are combined to create a savory flavoring for foods such as fish, meats, olives, potatoes, stews, soups, and sauces.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....