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A kitchen utensil that can be used to grind, crush, mince, or cut herbs into smaller bits for seasoning sauces, soups, salads, and other foods.

A wooden utensil made from a hardwood such as maple that is used as a chopping or cutting surface when preparing delicate and small ingredients, such as fresh herbs.

A kitchen utensil that can be used to mince chop or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.

A butter that has been flavored by blending together various ingredients such as fresh herbs, shallots, minced garlic, chili powder, pepper flakes, grated citrus zest, or an array of spices.

A deep-fried Chinese pastry of flour and eggs that contains a variety of ingredients, such as minced vegetables, meat, herbs, and spices that are wrapped inside the pastry and served as an appetizer.

A delicate herb with velvety soft leaves that are dark green on top and somewhat irredescent on the underside.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A mixture of minced vegetables, such as carrots, onions and celery, and herbs sautéed in butter, used to add flavor to soups, stews and sauces.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A kitchen utensil that can be used to mince or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

A perennial aromatic herb that has thin, pointed green leaves that have a distinct licorice-like flavor.

A green, curly or flat leafed herb with a clean fresh flavor, which is used as a seasoning in cooking and as a garnish.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

An electric kitchen tool that is used to chop, grate, mince, slice, puree, and blend a variety of food ingredients.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Traditionally, this utensil is a small knife with a straight, sharp blade that is generally three to five inches long and rounded on the cutting side.

A utensil that is typically a self-contained unit to hold food while a spring-loaded mechanism with blades chops the food beneath.