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Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

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 traditional Middle Eastern ingredient made from the sugar in the juice extracted from fresh pomegranates.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A type of flour made from barley grain. The flour is usually produced from “pearled” barley, which refers to barley that has been scoured and polished to remove the husk and the bran.

A Mexican fresh cream dressing produced as a slightly stiff to thick textured cream that is much like Crema Mexicana, but with a tangy flavor.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

A type of rice that has been altered through various processing methods to improve it for cooking and eating.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

The small, ivory colored seed found inside the pine cone of several varieties of pine trees. There are two main types: 1) the Mediterranean or Italian pine nut, which has a sweet, delicate flavor and; 2) the Chinese pine nut, which has a pungent pine flavor that can become overpowering.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A set of terms that for for some countries, such as the U.S. and Australia, the meaning refers to the a frozen dessert.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.

A thick, creamy filling used as a stuffing for cream puffs, éclairs, napoleons, and various pastries.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.