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A type of cookware consisting of inserts or layers with perforations in the bottom, that are assembled together and used to cook food with the use of steam.

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

The process of loosening, reducing, and dissolving the residue remaining in a pan after meat has been sautéed.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens.

1. A Japanese wine which is made from steamed, fermented rice and does not require aging. It has a slightly sweet taste and is a popular alcoholic beverage served warm in Japan.

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

The soaking of food, such as meat, vegetables, or fish, in a flavored liquid for the purpose of flavoring and tenderizing foods before cooking.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

An alcoholic beverage distilled from wine or fermented fruit juices. The highest quality brandies are referred to as either Cognac or Armagnac, both named for the regions in France where they were first produced.

Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

A utensil used for providing a smoke flavor to grilled foods as they cook. A Smoker Box holds the wood chips that are to be placed over a charcoal or gas fire for the smoked flavor.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A plant that grows in many of the temperate regions of the northern hemisphere. The leaves, which are harvested before the plant begins to flower, are used as an herb for cooking or in herbal medicines.

French in origin, this term means "to preserve" which has been a traditional French method of keeping food in storage for longer periods of time.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.