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Common in Australian tropical waters, this species of fish is a member of the perch family. Aclaimed as both a sport fish and an enjoyable tasting food, the Barramundi is most often found living in the streams and rivers around Australia but is also in ocean waters from the Persian Gulf to Asia.

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

food thickener, thickening agent, liason, beurre manie,

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

An Italian yeast bread, considered to be a flat bread that is flavored with various ingredients, which may include herbs, olive oil, tomatoes, eggplant, roasted peppers, olives, and cheese.

A pear-shaped fruit, also known as the cactus pear, that is produced from the tropical cactus plant known as the Prickly Pear cactus.

A term used to describe both a piece of kitchenware referred to as a "mold" and a type of food dish that is made in the mold, which is typically made of earthenware or china.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Small black seeds that provide a slightly bitter and somewhat peppery flavor when dried for use in foods.

egg plant, egplant, vegetable, fruit,,

A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid.

A nut harvested from the branches of the Chestnut tree, a member of the beech family of plants. A prickly outer casing is removed to expose a dark brown, glossy shell that covers a sweet, but mealy fleshed nut.

A cheese made from the whole milk of cows that may be creamy white or orange in color if the natural additive known as annatto has been added to create the traditional orange colored cheddar.

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 type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.