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Originating in the U.S., this term describes the combining of two types or styles of food preparation and cooking into one fused result.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

Raw or cooked seafood served over a bed of rice, which is often part of a meal of sushi. Nigri is often formed into rectangular cakes of rice with a layer of wasabi sauce and a thin piece of raw fish or cooked seafood.

Eggs boiled in their shells until the whites are firm and the yolks are partially firm but not completely firm, as they would be in a hard-cooked egg.

The Italian word for rice, which may include any of the various varieties grown mainly in the Po Valley in Piedmont, Italy.

Also known as boiled ham, the meat is cured, shaped, and cooked in steam or water. It is then packaged whole or sliced and sold as luncheon meat.

A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking.

Sherry with added salt. The sherry is undrinkable and is for cooking only.

A sweetened rice wine that is low-alcohol and golden tan in color. This wine is often used in Japanese cooking to sweeten the flavor of many foods, such as dressings, glazes, marinades, and sauces.

Made from substances contained in a wild Asian kuzu plant, this variety of noodle looks similar to rice sticks or rice vermicelli that is translucent in appearance.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A type of Japanese sushi that consists of vegetables, seafood (either raw or cooked) and seasoned rice rolled in sheets of toasted seaweed referred to as nori.

A thick fermented liquid popular in Japan that is made from the cooking and blending of white or brown rice and water.

A ham that has been heated during some part of the processing to an internal temperature exceeding 137°F but less than 148° F.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

Term used to describe a wine with a heavy, prune flavor or that is overripe.