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Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.

The process of "dry" cooking food totally covered in hot cooking fat or oil. This process produces evenly cooked food with a golden, crisp surface on the outside.

A round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world.

Made to heat the ingredients placed in a fondue pot or a chafing dish, the Burner for these utensils is positioned directly below the pot or the dish and if not electric will use some type of portable fuel for a heat source.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

A dried grape, which are eaten out of hand or added to baked goods, as well as sweet and savory dishes.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A saltwater fish found in temperate and tropical waters worldwide that is sleek in appearance and often silver, blue and black in color.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

Plaice is a flatfish, which is characterized by a very flat body and like other flatfish, have both eyes located on one side of the body.

A strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster or chicken.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

Aside from watermelon, which is a different species, there are three basic types of melons. The first type are small, ridged skin melons, such as the charentais, which are a variety that is more common in Europe than other regions.

The process of calculating and determining the specific amount of an ingredient required by using a standard measurement device, such as a measuring spoon, measuring cup or measuring utensil.

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.

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An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.