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A thin-skinned citrus fruit that is typically small in size with a flattened oval shape and a bright orange coloring.

A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.

A Ligurian pasta that are small twisted lengths of pasta. It is a smaller variety of trofie. If not available substitute strozzapreti.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length....

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends.

A spicy Mexican dish consisting of various ingredients, such as ground meat, beans, ripe olives, vegetables and seasoning, wrapped in cornmeal dough.

A flavoring that consists of a combination of fruit flavors.

A larger, square version of tortellini, which is often filled with cheese.

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

Small tubular pasta, which are similar to ditalini pasta only slightly longer in length. They are most often used in soups but can be used in other dishes.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.

To remove food from a mold so that it holds its shape and place it on a serving dish.

The process of cooking animal fat over low heat, which causes connective tissues to separate from the fat.

To lessen the density of a liquid by adding a less dense liquid.

To make food tender by the use of one of the following methods: using a mallet or similar tool to break up the connective tissues in the food; by use of a chemical tenderizer; by allowing the food to marinate in a marinade sauce.

A china, ceramic, pottery, or metal container that is used for brewing and serving hot tea. Originating in Asian cultures many centuries ago, the Teapot was created as a means to infuse the flavors of minced tea leaves with water so it could be served as a beverage.

A round or oblong shallow pan with smooth or fluted sides. Some varieties of the pans contain removable bottoms so the contents can be removed easily and cleanly, while retaining the shape created by the fluted sides of the pan.