Search

A big heart-shaped, oblong fruit that is dark green in color with short, soft spines. The juicy white flesh is embedded with black shiny seeds and has a flavor similar to pineapple and mangoes.

Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

A type of pasta shaped like a short, ribbed, hollow tube that is suitable for dishes in which the pasta will be baked with a sauce.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.

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.

Descriptor of wines that are robust and typically high in alcohol, lacking in aroma, and short on the palate.

Refers to pasta that is shaped like a short tube with a wide, spiral groved surface resembling a screw.

A pasta variety that is a thin, short, curled strand of pasta. Its shaped resembles a half circle with one end curled in.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

Macaroni is used in reference to any narrow short tubular pasta. The tubes may be straight or curved in shape and vary slightly in width.

The French term for "tart", this food item is a common pastry that can contain sweet or savory ingredients.

Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.

A round, lidded pan with small handles that is often used to sauté or braise a variety of foods. With short to medium height outward sloping sides, a sauteuse pan is a utensil for cooking casseroles, stews, and pasta dishes as well as meat and poultry dishes.

A cheese made with pasteurized cow's milk from the Catalan Pyrenees mountain region of northern Spain.

A French word used to describe foods that have been formed into long narrow shapes, appearing stick-like and somewhat similar to a baton.

A wide hollowed out tube of pasta that is a shorter version of paccheri. It is the same diameter as paccheri but is only approximately 1 ¼ inches in length.

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.

A small fork used to serve or retrieve condiments from jars, trays or serving bowls. The fork is typically short in length and very slender, allowing it to be used for small items such as pickles, olives, cheeses, or other similar foods.