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A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A very strong, but sweet type of grape vinegar originating in the Modena region of Italy. Produced from the juice of white Trebbiano grapes, Balsamic Vinegar is made from fresh pressed grape juice, referred to as "must" and therefore is not classifed as a wine vinegar.

An electrical appliance designed to heat and brown or commonly referred to as "toast" a variety of foods made from dough which include: sliced bread, artesian breads, bagels, English muffins, waffles, and pastries.

A popular fruit snack or dessert made by coating an apple in caramel. To make the Caramel apple, begin by inserting a wooden stick into the stem end of an apple, so it can be used as a handle to hold the apple.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

A traditional French puff pastry which is made in layers of crisp baked pasty separated by cream fillings.

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.

A traditional French food dish consisting of a variety of vegetables, such as bell peppers, eggplant (aubergines), onions, tomatoes, and zucchini (courgettes), seasoned with garlic and herbs, and simmered in olive oil.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

Refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation.

An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs.

1. A small, baked pastry that is round in shape with a shallow wall around the entire base. Typically a Tart is made with a pastry dough that is light and flaky or a shortcrust that is dense and crumbly.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A very popular, small crustacean type shellfish from which includes hundreds of species worldwide. Sold in a variety of sizes, Shrimp are available from miniature to small sizes, as well as medium, large, extra large, jumbo, and colossal sizes.

A fruit that is native to the rain forests of India and is usually dried before it is used. It is a light orange color and is similar in size to a dried apricot.

An egg dish that blends the whites and yolks of eggs with milk and seasonings to be cooked in an open pan.

1) A thin crisp fried pastry that is made by dipping a fancy shaped iron into a sweet batter and then dipping the iron in hot fat that is deep enough to cover the battered iron.

A flat pan with a long handle constructed of materials that conduct heat well, such as cast iron or aluminum, many of which have a non-stick surface and exterior for ease of cleanup.