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Typically, it is a any unsalted butter that has been heated to remove the milk solids. Butter is clarified by placing it in a bowl and melting it over low heat or in a microwave.

The process of removing impurities from a liquid such as melted butter, meat stock, or vegetable stock.

A version of clarified butter and one of the most common types of cooking fat used in India. In the U.S., it is prepared differently than clarified butter, simmered much more slowly so that the milk solids settle to the bottom of the pan.

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 method of clarifying wine by introducing various materials to the wine vessel during fermentation that carry any floating particles to the bottom of the vessel.

A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.

A food sweetener processed from cornstarch. Corn syrup is very sweet and the consistency is thick and sticky.

The process of cooking animal fat over low heat, which causes connective tissues to separate from the fat.

The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons.

A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A type of butter that does not contain any salt. Unsalted butter is often prefered for use in cooking and baking because it does not contain any salt, which may tend to alter the flavor of the food when added to some recipes.

As a culinary term, it refers to chocolate that becomes a stiff thick mass when being melted. It is a result of just a tiny amount of liquid or steam coming in contact with the chocolate when it is being melted, causing it to harden and become clumpy.

A flavorful vinegar made from the cider of fermented apple juice. Apples that are grown during the fall or winter when higher sugar levels are present are the varieties commonly used for Cider Vinegar.

Generally considered to be a flavoring or condiment that is used for enhancing the taste of other foods.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

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

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.