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A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

A moulded crust that serves as an edible container for various food ingredients. Croustades are traditionally formed into a circular or bowl shape to be filled with savory foods, which are then served as a main dish, an appetizer or a dessert.

A kitchen utensil that is made to easily form the crisscrossed or diamond-shaped patterns for the lattice topping of a pie or pastry.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A white or yellow-toned, soft, fatty substance obtained from the churning of milk or cream, allowing the butter to separate from the liquid.

A term that refers to the rendered fat of chickens that is strained and used in a variety of Jewish dishes in much the same way that butter is used.

Made from plastic, wood, steel, brass, aluminum, paper, and other types of materials as well, this utensil is used to enhance the presentation of a breakfast, lunch or dinner place setting at the table where the meal is served.

A savory mixture of chicken, dumplings and vegetables combined into a sauce-like soup. With an appearance and taste similar to the filling of a traditional pot pie, Chicken Dumpling Soup is made with chunks of cooked chicken, spaetzle dumplings, green beans, peas, carrots, celery, butter, and milk.

A food presentation method that is often created and used as a food wrap for serving various foods. Typically formed from round loaves of bread, a Bread Bowl may be made to serve food for a gathering of people or for individual servings of main meals.

Very similar to a combination of a turnover and a strudel, this food item is a delicious French pastry containing a sweet filling.

A very fine form of sugar that is used to make a Fondant, a dessert icing for cakes and sweets, or a garnish to be sprinkled lightly on plates or over fresh berries.

Designed for a variety of different sized pans and baking sheets, the Silicone Baking Mat is made as a liner to keep baked goods from sticking to the surface of pans, cookie sheets and counters.

A type of bread flavored with walnuts that are chopped or ground. There are many variations of walnut bread, which is British in origin.

A type of baking mold specifically made for baking small diameter breads that will be served as appetizers.

A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut.

A German festival bread that is popular during the Christmas season not only in Germany, but in many other parts of the world as well, especially other European countries and parts of the United States.

A pan that is constructed similar to a muffin tin except that the cups have a rounded bottom and a stem that comes up in the center of each cup to create the hole in the doughnut.

With a swirled appearance when cut into slices, a Potica is a baked pastry that is popular in the country of Slovenia, adjacent to Italy and Austria.