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A technique, used to give sauces texture, flavor and a glossy appearance, where pieces of cold, unsalted butter are rapidly stirred into a sauce immediately before serving.

A type of Italian cheese made from cow's milk that has a hard texture and a nutty flavor. Like Parmigiano cheese, it is produced in the shape of a wheel and is one of the better substitutes for Parmigiano.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

The liquid that is removed from sauerkraut and processed into a juice form. Kraut juice is used to season various food dishes or used as an ingredient to make a kraut beverage.

A kitchen utensil that is a shorter form of the whisk that is used for whipping a variety of food ingredients.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

A French term meaning "rust" that is used to describe a burnt red colored sauce made from chile peppers, garlic and olive oil.

A sauce that is typically smooth yet fluid-textured, made of tomatoes and flavored with sugar, vinegar, onions, garlic, and spices.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

A type of tree that provides leaves that are used as a seasoning for foods. Sassafras leaves are typically dried and ground into a fine powder to make sassafras tea, file powder and a seasoning for various sauces such as barbecue sauce.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A thick syrupy sauce created by reducing caramelized sugar and wine or vinegar. A wine vinegar could also be used.

An Italian term for a thick sauce or appetizer dip typically to be used for fondue-like dipping. A fonduta will most often be made with melted cheese (Fontina or Camembert) combined with other ingredients, such as milk or cream, eggs, possibly wine, herbs, and seasonings.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A well-known French dessert that consists of rolled sweet crêpes (thin pancake-like flat cakes) covered with an orange sauce that is ignited to become a flaming dessert.