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A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

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

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

Thickening a sauce enough so that when lifted and poured from a spoon, it falls in a wide band or when stirred with a whisk, the bottom of the pan or bowl is exposed.

A type of crust commonly used for pies and prepared with a mixture of finely crushed graham crackers, sugar, and butter.

A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

Similar in appearance to a pumpkin, this variety of squash is a Kabocha winter squash that has a bright reddish-orange skin.

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

An African flat bread that is very thin and somewhat crepe-like in appearance. Made from flour ground from teff, a grain cultivated in Ethiopia, the bread begins as a batter that is poured into a skillet or baking pan and made into a round-shaped flexible flat bread that is baked only on one side.

A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups of connected cups, poaching spoons, microwavable poaching cups, poaching pans with poaching cups, and electric egg poachers.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

A sponge cake that is very light and airy. It is prepared with egg whites that have been beaten into soft peaks which are then folded into a light batter and baked in a round tube pan.

An air-dried, salt cured, uncooked ham from Belgium, which is sliced thinly for serving and has an appearance and flavor that is similar to Italian prosciutto ham.

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

A light French bread, cake, or pastry that is made with a rich dough containing light yeast and portionally larger amounts of butter and eggs.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.