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A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

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

Flour Wand,

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A type of cherry that has been colored red or green and is soaked in flavored sugar syrup. Maraschino cherries are available as either a bright red cherry that has an almond flavor or a bright green cherry with mint flavoring.

A Japanese kitchen utensil that is usually made of wood and used to mix seasonings with warm sushi rice.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A cooking utensil designed specifically for making the Danish pancake ball known as an aebleskiver, ebleskiver or apple dumpling.

A Danish pancake that has a round ball-like shape rather than a flattened rounded shape, like a crepe or a traditional flatbread pancake.

A boned chicken breast, typically with the wing bone attached and cut off at the second joint, that has been stuffed with a large spoonful of chilled garlic and herb butter, and tied closed for cooking.

A French food that is similar to a beignet, however it includes rice as the main filling inside of a fried dough pastry shell, instead of fruit or a shell of only sweet dough.

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

The whole kernels of grain, such as barley, buckwheat or oats that have been hulled, cleaned and sometimes roasted, but not cut or flattened.

A farmhouse cheese, made from a combination of cow and goat's milk, that is produced in the Lyonnais region of France as small rounds of cheese.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

A French word used in reference to a thin, sweet, crisp cookie that is in the shape of a curved tile.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.