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A bread that is a crusty yeast loaf prepared with water mixed into the dough instead of milk. It is almost identical to French bread.

A process used to leach excess salt, excess blood or strong flavors from a variety of meats. The process, which may be referred to as parcooking by some, involves placing the food in a large amount of cold water and slowly bringing it to a boil, uncovered, cooking it for a shorter period of time than it typically would be cooked.

A term that is used to describe the process of pressing fruit, seeds, and nuts to obtain oil without the use of additional heat to extract the oil.

One of the most popular varieties of soup, Chicken Noodle Soup is simply made with egg noodles and bits of chicken cooked in a chicken stock.

Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A product used to thicken milk when making custard, ice cream and cheese. Rennet tablets contain the natural coagulating enzyme, rennet.

Designed with a broad spoon base, this utensil serves several purposes when preparing foods. The Ladle is a kitchen tool that can be used to serve foods, such as sauces, gravies, and toppings as well as skim and stir ingredients.

A cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet.

A bitter variety of the orange fruit that has a flattened appearance and rough, thick skin. The flesh contains numerous seeds and provides a bitter taste if eaten.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

A sweet dessert that is made with a pastry or bread dough topping that covers a fruit base made from one or several fruits.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A type of knife commonly used to prepare ingredients for Asian food dishes. This knife, which is also known as an Asian cook's or chef's knife, is very similar to a traditional chef's knife with a wide blade that has a long straight edge curving up slightly at the end.

Brushes made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean food, such as vegetables, fruit, mushrooms, or shellfish.

A term used to reference a small version of a rolled taco or a little rolled taco. Typcially made with a variety of different ingredients, a taquito consists of a small corn tortilla, that may be filled with cheese, ground meat, shredded meat, vegetables, or other similar foods, which is then rolled into a long narrow log shape.

A solid carbohydrate that is granular in form and naturally present in many plants such as grains (wheat or rice), pulses (corn), tubers (potatoes), and numerous other plant species.

A large round fruit, native to Southeast Asia, that grows on trees and is distinctive in appearance with its spiked outer shell.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.