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A term used to refer to various types of baking utensils, such as baking sheets, baking pans and baking dishes.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.

A form of rice in which the rice grains are expanded to a volume that is several times larger than their original size.

A variety of a true yam, which is known as “ube” or “ubi” in the Philippines. It has rough textured, dark colored skin and a light purple colored flesh.

A chemical or natural additive that is used to enhance or alter the color of a food being processed or prepared.

A grain syrup and sweetener made from whole grain rice that has been cultured and fermented with enzymes to break down the natural starches into complex carbohydrates, maltose and glucose.

The process of warming food that has been frozen so that the food can be eaten or prepared to be served.

A kitchen utensil used to make a hot or cold mousse. It is a circular shaped stainless steel or aluminum ring that is used to hold the rich, whipped ingredients that provide an airy texture to the dish being prepared.

An ocean fish that commonly jumps out of the water and glides airborne over the surface for a distance of 10 to 20 feet.

A French term most often used in reference to a square or rectangular-shaped serving of food. The term "pavé" translates into a word that means "cobblestone" or a similar square and rectangular-shaped item.

Cherries that have been pitted and had 75 to 85 percent of the moisture removed through some type of drying process.

A powder that is used for producing meringue, the topping used for pies and various other desserts. Made from dried (dehydrated) egg whites blended with sugar, gum, corn starch, and flavorings, Meringue Powder is typically combined with water and then whipped to produce a meringue topping.

An egg-shaped fruit native to Central America, that is grown on a Sapodilla tree which not only produces this tasty fruit, but also a gummy sap used in the production of chewing gum.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

Most notably known as "Pinot Gris". A grape varietal, used in the production of white to slightly pink wine, originating in the Alsace region of France.

A grape varietal, most notably known as Pinot Gris, used in the production of white to slightly pink wine.