Search

A sweetened tomato sauce, very similar to a jelly, that is served as a condiment for bread and other foods.

A small shell shaped pasta that has slightly rolled-in edges. The name cavatelli is sometimes found associated with pasta that is similar in shape to casarecci, only shorter in length, but most often it refers to the small shell shaped pasta.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

Refers to the liquid extracted from food items that is used to make beverages and sauces. Liquid extracted from fruits and vegetables can be used as beverages, such as the juice squeezed from an orange or tomato.

A highly seasoned hot sauce made with garlic, chiles, cumin, caraway, and olive oil that is a traditional condiment in North African and Middle Eastern cuisine.

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 paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A sweet sauce which may be made with ingredients taken naturally from sap in maple trees or made artificially with ingredients that use a maple flavoring.

1) A type of sauce prepared for salads that usually has a vinegar and oil base with the addition of herbs and spices.

A favorite rice dish from India that is seasoned with a curry sauce, which is basically a gravy. The curry is made by adding meat or vegetables and other ingredients together with various spices.

Used mainly as an ingredient in sauces, this variety of soup is thick in consistency and rich in flavor.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

A common appetizer in the Philippines that consists of a food wrap (Lumpia wrapper) covering a variety of savory ingredients.

A raw or cooked food prepared by peeling, seeding and coarsely chopping, dicing or grinding the item making it ready to be served or combined with other ingredients.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A mixing utensil that is best used to whipping eggs, blending sauces, and smoothing gravies. The head of this whisk has a set of wires that are coiled in a circular, spring-like pattern that allows the head to move up and down while ingredients are stirred or blended.

A type of mixing utensil that is best used to blend light sauces and ingredients. The head of this whisk has a broader more round shape than a French whisk, and commonly ranges in size from 8 to 14 inches in length.

A kitchen utensil that is best used to blend sauces, whip eggs and stir batters. Each of the wires on the head of this whisk contains weighted balls that can effectively stir ingredients, conforming to the shape of the container in which the ingredients are mixed.