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There are several types of pans designed specifically for making omelets. A traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily.

An egg dish made with two or three beaten eggs that are cooked until they set and then eaten as a flat or folded serving of food.

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A Japanese term for an egg omelet that is rolled rather than folded when served.

An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A flat or round-bottomed pan that is shaped to effectively cook a thin crêpe. A flat-bottomed pan may be 8 to 10 inches in diameter with short side walls.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

Made with a base of creamery butter, this is a seasoned spread infused with tiny bits of truffles for flavoring.

Common in Chinese foods, this is a plant that resembles a fern in appearance but with a very bitter flavor and pungent sulfur-like aroma when freshly picked and eaten.

A variety of egg that comes from the large bird known as the ostrich. An ostrich ranges in weight from 250 to 400 pounds at maturity and is generally raised to produce meat, feathers, and skin for specialty items and markets throughout the world.

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

1) Any of a variety of different cooking utensils that are built with a flat bottom and raised sides to hold or prepare food ingredients.

A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform.

(Scientific Name: Hypomyces lactifluorum) Orange in color, the name for this variety of mushroom is derived from its coloring that is similar to a lobster with the burnt orange outside and white inner meat.

A variety of mushroom that includes over 100 different species, most edible but also some are poisonous.

(Scientific Name: Marasmius oreades) Named for the manner in which it grows in open fields and meadows, this variety of mushroom emerges in clusters that form the shape of an irregular circle or "ring" that may be 8 to 15 feet in diameter.

As a shorter and different shaped version of a sauce pan, the saucier is a pan often used for preparations requiring more repetitive motions with the ingredients in the pan, such as stirring or whisking.

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 large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.