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A rich espresso coffee that combines foamed milk, steamed milk added over the hot espresso, and then topped with a sweet ingredient.

A small, heart-shaped, sweet chile pepper, which may be mild or spicy hot in flavor and somewhat bitter tasting.

A china, ceramic, pottery, or metal container that is used for brewing and serving hot tea. Originating in Asian cultures many centuries ago, the Teapot was created as a means to infuse the flavors of minced tea leaves with water so it could be served as a beverage.

A leavened flat bread originating from northern India, which is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor.

A long handled device used to skim the surface or to remove items from hot liquid or fat.

A type of pork sausage that is Creole/Cajun in origin and has a hot and spicy flavor. Chaurice is popular in Creole/Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya.

Also referred to as knackwurst. This sausage has the appearance of a hot dog/frankfurter with a spicier taste.

A consommé that contains tomatoes or tomato juice as a flavoring ingredient. When served hot it is in a liquid form.

A popular dish in the southern United States, prepared as a side dish or a hot breakfast cereal. It consists of coarsely ground grain such as corn, rice, or oats and is often cooked with water or milk.

A rich espresso coffee that combines foamed milk and steamed milk added over the hot espresso. Typically, it is made with equal amounts of espresso, steamed and foamed milk.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

A Japanese food dish, which consists of soba noodles and other ingredients that have been fried on a hot grill.

A device, a chemical substance, or a small block of material that serves to ignite charcoal briquettes or lumps of charcoal so they become hot coals for grilling food.

A cooking utensil that is traditionally a cast iron, short walled pan that is used to prepare searing hot ingredients such as meat, seafood, fish, and vegetables for making fajitas or quesadillas.

A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

A traditional Jewish breakfast or brunch food that is made by moistening broken pieces of matzo with hot water and then drying the Matzo before dipping it in egg batter.

A non-dairy liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture.

A type of chile that is yellow in color with a very hot flavor. They can be used to add spice to many types of dishes and are often added whole to flavor foods as they cook or added as a garnish.