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A small yeast-raised pancake made from a batter that has a combination of wheat and buckwheat flour as the main ingredient.

An electric kitchen appliance that is used basically to emulsify, liquify or puree. Although it can be used to chop or slice ingredients, a Blender does not provide consistent results as well as a food processor can for those types of tasks.

The process of combining two or more ingredients together so that they lose their individual characteristics and become smooth and uniform.

The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water or frozen storage to stop the cooking process.

Refers to meat that has been rubbed with herbs and spices and then cooked quickly over high heat so that the surface of the meat chars.

A black or purple berry harvested from various bramble bushes, which are related to the rose family....

An alcoholic beverage made from distilled spirits that have been flavored with extracts from herbs, spices, roots, botanicals, or substances such as citrus peel that is used to make orange bitters.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

In the United States, a biscuit is a type of circular, flaky bread that is made into individual pieces about 3 inches in diameter and 1 to 2 inches thick.

A type of Italian cookie that is first baked in a loaf and then cut into slices and baked again. The resulting cookies are very crunchy and are excellent when served with coffee or cappuccino.

A small, magenta-colored berry with a tart flavor harvested from low growing shrubs that are commonly found in Great Britain and northern Europe.

A generic name given to a variety of small, juicy fruits that may contain a pit, several seeds, or no pit or seeds at all.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

An alcoholic beverage with a slightly bitter taste produced from fermented grain, usually barley but also wheat, and flavored with other ingredients such as hops.

A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended.

A generic name given to various plants in the legume family including kidney, navy, fava, pinto, lima, black, red, green, chickpea, and lentil.

A mixture usually consisting of flour mixed with liquid ingredients and other dry ingredients, which vary depending on the recipe.

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