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A Japanese term referring to a rice mixing bowl made of cypress wood that is used in the preparation of sushi rice.

An Asian inspired utensil that is made of thin strips of bamboo tied together with twine to create a flexible mat to be used for forming rolls of sushi evenly.

A slightly sweet, tender fruit covered with a shiny skin that ranges in color from purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

A type of cookware that consists of a pot with a heat source such as a portable cooking fuel or an electrical heating element placed directly below the pot that is used for a food preparation process known as fondues.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

To create a denser liquid or mixture by either adding a thickening agent or by boiling to reduce the existing volume of liquid.

A single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.

A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is used as a surface for cutting, slicing, chopping, or mincing food products.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

A sweet, cylindrical shaped, yeast bread that is a traditional Italian bread served for holidays. Translated to mean "big bread," it is a bead that has a light, delicate texture spiced with raisins, candied fruit and nuts.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

An unusual quick bread flavored with molasses that was developed from the necessity of early New England settlers to make a hearty bread using their limited resources.

A type of brandy known for its distinctively soft, rich flavor. Produced in Gascony, which is a region located in southern France southeast of Bordeaux, Armagnac is similar to Cognac but has an older history.

1. Descriptor of a fresh, brisk, young wine, pleasingly balanced with refreshing acidity. 2. The process of adding crispness to vegetables, crackers or breads.

A kitchen utensil that is made to form ice cream into a slightly rounded or a well-rounded ball shape as the ice cream is taken from the container and placed into a cone, a bowl or onto a dessert.

A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.

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

With an appearance similar to traditional celery but much smaller, this plant is most often used for a variety of Asian recipes.