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A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A stovetop utensil designed to distribute heat evenly across the bottom of a pan. This type of kitchen tool is particularly useful for preparing sauces or other foods that require a slow simmering on gas or electric burners to cook the ingredients evenly.

A type of spatula that is typically used to remove items that are being cooked from pots, pans, skillets, and other bakeware.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

The browned, crusty layer of rice that forms on the bottom of the common Italian or Spanish dish known as paella.

A long, narrow-bladed spatula that is used to easily turn and lift crêpes as they are being browned in a pan.

A large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general home use and larger sizes for commercial use.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A canner used to cook, sterilize and preserve high acid foods that are to be canned for future use. The steam canner consists of a water pan, a jar rack and a dome steam cover.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape.

A kitchen utensil that is used for placing cooked foods onto a surface that will enable the food to be cooled on all sides after being baked, either food still in a hot pan or food removed from a baking sheet or pan and placed directly onto the rack.

A dessert cake, containing little or no flour, made with nuts, sugar, eggs, and flavorings. Torte is a rich cake often made in layers with a filling, such as jam and butter cream.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The juices and fat remaining in a pan after meat has been cooked. The drippings are often used as a base for sauce or gravy.

baste, barbecue pot and brush,

A small Asian dumpling that is stuffed with a variety of ingredients such as meats or fish, vegetables and seasonings, that are wrapped and pan cooked before serving.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.