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A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

Mixtures of various spices, oils and flavored powders are combined to create an ingredient that can be added to foods to enhance the taste.

A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough.

A round pan with scalloped edges that is used to form a soft tortilla into a tortilla shell to make taco salads, creative desserts or similar recipes.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).

An herb jelly made from the stems and leaves of the mint plant. This jelly which is bright green in color, has a pleasant aroma and mint taste.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A long root or radish, up to a foot in length, that has a mild flavor and can be used as a garnish when sliced, an ingredient for salads, in cooked recipes, and for making pickles....

A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs.

A type of milk that is unpasteurized whole milk condensed by evaporating 50 to 60 percent of the water content in the milk.

A white or pale yellow colored, mild tasting Mexican cheese, which is excellent for melting when baking or grilling.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other recipes rather than a soup to be served with sandwiches or salads.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

A type of French bread that designates a shape more than a particular type of bread. Épi resembles an ear of wheat and is often made with French baguette dough or may be adapted from white bread recipes.

An unrefined sugar or raw sugar made from the juice of sugar cane. Dark brown in color, Barbados sugar is fine-grained and soft-textured similar to brown sugar, providing a distinctively strong flavor when added to foods.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

bulgar,

A jelling ingredient that is produced from animal byproducts. Sold in powder form, one tablespoon of gelatin is generally enough to gel approximately two cups of liquid.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.