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1. A small shaped mold, that may have short or high sides which taper slightly toward the bottom. The Timbale Mold may be round or oval and is often referred to as a tart or tartlett mold.

A French term meaning in paper which is used to describe the technique of placing food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

1. A vegetable-like soup that has been thickened with breadcrumbs. 2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter.

This term can apply to several different sauces or food dishes that all have a light, airy texture derived from using whipped cream or beaten egg whites added to the food dish immediately before it is served.

A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.

A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A French term that refers to a bite-sized portion or simply translated as mouthful of food. The Bouchée may be served in a small oval-shaped pastry shell such as a choux pastry or as an individual serving of food presented in a small dish, bowl or plate.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A baked shell, made from a dough or batter, which is formed into the shape of a short and somewhat wide cup in order to hold prepared foods for serving.

Pronounced shah-blee. White wine produced in the Chablis district of the Burgundy region of France. 100% Chardonnay grape varietal based.

A traditional Asian food consisting of cooked rice and one or several other ingredients that are made into small shaped servings to be eaten at home or for meals away from home, such as picnics or lunch box meals.

A small chile pepper that is typically harvested when it is approximately an inch in length and matured from green to red or purple in color.

A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

Natural salts gathered from the salt ponds of the Atlantic Ocean surrounding the coast of France. Three of the most common varieties available are known as Fleur de Sel and Sel Gris.