Search

Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open.

An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs.

A variety of egg that comes from a duck, which is typically raised for its meat and feathers. A duck egg is similar to a chicken egg with a few differences.

Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs.

Any food product, such as fat free cheese or fat free milk that contains no fat solids. Also referred to as "nonfat".

Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins.

Similar to free range chickens, this is a turkey that is not confined and is allowed to roam and feed on naturally grown feeds, consuming only a vegetarian diet.

A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise.

A chicken that is allowed to roam without being confined and feeds on naturally grown crops, consuming only a vegetarian diet.

A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.

A term used to describe a food product that does not have any salt added to it. Products without salt may also be referred to as unsalted.

A type of domestic fowl raised for its flesh, eggs, and feathers. Chickens are slaughtered at different ages to be processed for different purposes and classified according to their use such as broilers, fryers, roasters, and stewers.

A turkey product made from skinless thigh and drumstick meat, which is ground and seasoned. Like other types of pastrami, turkey pastrami is flavored with peppercorns and other seasonings and then cured and smoked.

A meat product made from the thigh meat of a turkey. It is cured and smoked, which allows it to be eaten right from the package if desired.

food thickener, thickening agent, liason, beurre manie,

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

1) Refers to a flavorful coating that forms on food as it is cooked. The glaze may be the result of basting food with a liquid, such as a meat stock, during the cooking process.

A term commonly used to describe the excess food that is remaining after being prepared for a meal, snack, or a similar food event.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.