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A pasta variety that has a mushroom shape and is suitable for use in a variety of soups. A smaller version of this pasta is called funghini.

A pasta variety that has the shape of small mushrooms and is suitable for use in soups. It is basically as smaller version of funghetti pasta.

Short thin strands of pasta which have a slight curve to them. They are generallu used in soups.

An egg pasta variety that is shaped like small diamonds and is best used as a soup pasta. Pastina may be substituted if grattoni is unavailable.

Tiny pasta tubes that are a smaller version of tubetti. They are most often used in light soups and broths.

1. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.

The firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups.

A meal where people serve themselves to food that has been set up on serving tables. The meal generally includes a variety of hors d'oeuvres, soups, salads, entrees, side dishes, breads, desserts and beverages.

A wild plant that should be used in small quantities due to its high content of oxalic acid. The leaves add an acidic flavor to sauces and soups.

A variety of sea vegetables, which are consumed in a number of different ways. They can be used as seasonings, vegetables, ingredients in soups and salads, in making tea, as thickeners, and as food stabilizers.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

A piece of tied cheesecloth that contains herbs and spices. The cheesecloth bag is added to the pot when cooking stock, sauce, soup and stew for the purpose of adding flavor.

The meat from the cheek of the hog, which is used in various dishes to provide additional flavoring....

Jewish unleavened bread that is ground into a fine or medium-textured meal to be used for baking, breading fried foods and for thickening soups, stews and other food dishes.

(Scientific Name: Agaricus brunnescens) A small, white mushroom with a mild taste, which is one of the most commonly used mushrooms in salads, soups, and main dishes.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

A shrub common in Thailand that produces edible leaves and stalks that are rich in proteins and minerals.

A hardened form of cane sugar that is formed into large crystals to be served as a sweetener. Clear and hard in consistency, rock sugar is often used to flavor teas, soups, marinades, and sauces.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A leaf from the avocado tree that is commonly used as a fresh or dried seasoning in food dishes prepared in Central Mexico.