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A kitchen utensil that is used to score the chestnut prior to roasting. By carving a line, a cross or an "X" into the shell of the unroasted nut, it allows it to breathe during roasting and to resist exploding as the steam builds up.

A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter.

To cook slowly, over a low heat, in a covered pan using little liquid.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer.

The process of cooking food in hot fat or oil in an open, shallow pan in order to brown the outside of the food and cook the inside to the desired level of doneness.

As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

The process of moistening food being prepared, especially meat, with pan drippings, butter, or sauces, while the food is cooking.

A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.

A simple rack that lays flat in the bottom of the roasting pan. It is available in a rectangular or oval shape and is made of thin wires running parallel to each other the length of the rack.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

Any tools or instruments used in the preparation, serving and consumption of food. For preparation, kitchenware items such as pots, pans, baking dishes, spatulas, knives, measuring cups, measuring spoons, and similar utensils are included.

To thicken and intensify the flavor of a liquid by rapidly boiling the contents in an uncovered pan in order to evaporate excess liquid.

A version of clarified butter and one of the most common types of cooking fat used in India. In the U.S., it is prepared differently than clarified butter, simmered much more slowly so that the milk solids settle to the bottom of the pan.

A type festival bread that traditionally is served on Russian Easter. The white flour yeast dough is most often enriched with eggs, milk, and butter.

Similar in purpose to a sieve, this kitchen utensil is most often used to retrieve foods that are being cooked in pots or pans of hot water.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A grilling unit that uses an electric element to supply a constant heat source. Because there is no flame involved, other fuel, such as gas or charcoal, are not necessary.

A kitchen utensil generally made of wood, which is used to evenly distribute the crêpe batter as it is spread over flat-bottomed pans.