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A hybrid citrus fruit of grapefruit, tangerine and orange that grows in tropical regions. As it matures, the outer skin is easy to peel, becoming thick and wrinkled, displaying an orangish-yellow, yellowish-red, or green color, depending on the variety.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

The process of pressing together the side and top crusts of a pie, usually by pinching the pastry together in a fluted pattern.

A sweet mixture often used as a dessert that is prepared with eggs, sugar, and milk or cream. It is creamy like a pudding, but it is even thicker.

A water-based soup made from dried legumes grown fresh in French Canadian regions where it is referred to as soup aux pois.

A term used to describe a knife blade which most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit. It is closely related to the grapefruit, but it is a bit less juicy, less bitter, and is sweeter.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit. It is closely related to the grapefruit, but it is a bit less juicy, less bitter, and is sweeter.

A type of fruit that may grow as large as a foot in diameter and is the largest citrus fruit. It is closely related to the grapefruit, but it is a bit less juicy, less bitter, and is sweeter.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

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 French term historically used to describe a traditional brown sauce such as Espangnole, which has been simmered and reduced to half of its original volume, resulting in a very thick, intensely flavored mixture.

In the United States, a biscuit is a type of circular, flaky bread that is made into individual pieces about 3 inches in diameter and 1 to 2 inches thick.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A natural sweetener produced from the sap of maple trees, especially the North American sugar maple and the black maple.

A liqueur made by mixing cream with triple or double distilled Irish whiskey, eggs, chocolate, and other flavorings or sweeteners such as vanilla and sugar.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

A Japanese term used to describe thin rolls of sushi. When the sushi is wrapped in nori (toasted seaweed) it is rolled up as a small circular tube-shaped creation that is then sliced into finger-sized rolled portions.