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A device that consists of two small frying baskets, one fitting inside the other. It is used to fry starchy foods, such as fresh noodles or vegetables by placing the food in the bottom basket and pressing the top basket down to flatten the food items and then deep-frying until crispy and golden brown.

The crisp brown skin with a crisp layer of fat that is created when pork skins are cooked. Pork crackling or Chicharon as it is alwo known, is a popular food in the southern U.S.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

A timing device most often used when cooking poultry such as chicken or turkey. Made from plastic, this type of timer consists of a hollow pointed section or probe containing a heat sensitive mechanism that pops out as the meat reaches the desired cooking temperature.

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

Made into a crispy textured slice of onion, this food product is typically used as a garnish to be placed as a topping over baked foods.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A critical element for all aspects of food preparation and consumption. Water is an important part of human health as it provides nutrients and oxygen to the body, works to regulate temperatures within the body, helps to hydrate all parts of the body from skin to organs, and is essential in keeping our body in top condition.

A French term used to describe the browning of a food ingredient in the fat content contained within the ingredient prior to adding any other items, such as liquids.

Designed with a broad spoon base, this utensil serves several purposes when preparing foods. The Ladle is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients.

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

An herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance.

Often credited with being created in the southeast Asian region previously known as Burma where Rangoon was the capital and a major city, this food is probably not an actual Asian inspired food.

A grape varietal, used in the production of red wine, originating in Austria. The Blauer Zweigelt varietal is a cross between Blaufränkisch (Blauer Limberger) and St.

Pronounced Coon-wahz. A grape varietal that plays a small, although key role in the production of Châteauneuf-du-Pape wines in the Rhône region of France.

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries.

A cooking utensil commonly used to blanche or remove noodles from boiling water. Today there are a wide variety of different types of metal, plastic and wooden tools produced for this purpose, however some of the traditional Asian utensils were made of bamboo and wire, which are still used in many regions to prepare noodle food dishes.