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The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.

A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling boil rather than foaming boil.

When a liquid reaches a point in temperature that it is boiling vigorously or turbulently and cannot be disrupted or stopped by stirring.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A blend of herbs and spices that are used as a seasoning in the water in which the shellfish are boiled.

As the name implies, this utensil consists of two sets of similar pans or pots that are used for cooking ingredients with boiling water.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

The temperature at which pure water boils. Impurities and minerals in water (such as salt) change the temperature at which water boils.

A rice product marketed as a convenience food in which parboiled rice is sealed in a plastic bag. The home cook simply plunges the bag into a pan of boiling water and it is cooked for the length of time called for on the package instructions.

A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water.

A type of egg that is cooked in the shell until the yolk and the white are completely solid. In order to accomplish this use fresh eggs that are warmed to room temperature.

A large pot with a lid and a special rack used for holding jars. The pot is filled with water and heated in order to heat-treat pints and quarts of food for home canning.

A type of onion that is a small red, yellow or white onion, usually measuring about an inch or less in diameter.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

Hardened boiled sugar that forms fine strands for decorating desserts. It is made by slowly boiling sugar, water and cream of tarter to a hard-crack stage.

A cooking utensil which is used most often to boil water for beverages made with additional ingredients that are best prepared with boiling water.

A type of Jewish pastry, or cookie, in which the dough is cooked by boiling it in a syrup flavored with honey.

A process of cooking food in boiling water for only a short amount of time to retain the color, to help preserve nutrients and to firm foods, such as vegetables.

A liquid produced by boiling shredded coconut meat in water and then straining the contents through cheesecloth to extract the liquid from the boiled coconut.

A chewy roll that is doughnut shaped and is made from yeast dough that is boiled in water and then baked.