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One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

The preparation procedure of passing a dry ingredient such as flour or sugar through a mesh bottom sieve.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

Pizzichi means "pinched pasta." This pasta is a short diagonally cut pasta with rippled edges. It is approximately 1 3/4 inches long and 3/4 inch wide.

A snack food made from ingredients that include vegetables (such as tomatoes and spinach), seed oils, grain starches, and flours made from vegetables and grains.

food thickener, thickening agent, liason, beurre manie,

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

A white French bread with a tangy, sour flavor that has been created by using a starter of fermented flour and water, instead of active dry yeast as the leavening agent.

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

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A plant that produces a cereal grain that has a very assertive and hearty flavor with a slightly bitter taste.

The embryo of a seed or kernel of grain, located at the bottom center of the kernel. The germ is the oily part of a kernel or seed from which a new plant sprouts.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A thick, stew-like dish that is a specialty of Louisiana cooking. It can be made with a number of ingredients, such as tomatoes, okra, onions, herbs and spices, and one or more types of meat such as chicken, turkey, sausage, ham, shrimp, fish, or crab.

A French pastry that uses a distinct preparation method, different from other pastry procedures, to produce a silky smooth batter for a light pastry shell with an inner open chamber and thin crumb.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.