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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.

Relishes from East India that are pickled, salted and seasoned. The seasoned flavors can range from sweet tasting to hot and very spicy.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

A French term used to describe a light custard sauce that is prepared with egg yolks, sugar, hot milk, and cream.

A French word used in reference to a thin, sweet, crisp cookie that is in the shape of a curved tile.

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

A method of canning where the food is heat processed directly in a covered kettle and then, while hot, poured into sterile jars and sealed.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

As a cooking term, it refers to the square charred marks that are branded on to food that is cooked on the hot grate of a grill.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

A round, leavened bread that is usually about four inches in diameter and is cooked on a hot griddle instead of oven baked, giving it a flattened appearance.

A heat monitor and gauge used to measure temperatures of 100°F to 400°F or higher in hot substances and liquids, when heating sugar for making candy, jam, syrup, and grease for deep frying.

A well-known pepper native to Brazil, which is at times confused with the Melegueta chile from West Africa.

A powdered spice made from the root vegetable known as the horseradish root that is a member of the mustard family.

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A South American chile that is native to Boliva and not very common outside of this region. Pale white in color and exceptionally hot in flavor, this chile has a somewhat fruity taste.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

A traditional French fish dish, most often made with sole, consisting of small pieces of meat that are fried in a batter of sweet or hot paprika and fresh seltzer or soda water.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.