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A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A descriptor of wine heavy in texture.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

A thick, well-seasoned stew made from meat, poultry, game or fish that is cooked in a thick liquid. It has a rich flavor and can be made with or without vegetables.

A liquid or sauce made with ingredients, such as fruits or vegetables, that have typically been puréed and strained to create a thick sauce-like consistency.

The thick outer skin or covering that found on fruits, vegetables, meat, cheese, and other types of food.

A very thick soup that originated in France and usually consists of cabbage, potatoes, beans, pork, and bacon.

A thick strand of pasta that is stretched until it its approximately double the thickness of spaghetti.

Most often, Tomato Soup is a very smooth and thin to mildly thick-textured soup. It can be made thicker with the addition of milk which is quite common.

Two thick strands of transparent albumin in an egg that connects to membrane linings of each end of the egg shell and that helps to hold or support the yolk in the center of the thick inner, white layer.

Thick spaghetti shaped pasta that is hollow in the center, very similar to bucatini or perciatelli pasta, but slightly thicker.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings. The thickness of this pasta provides for a chewier texture.

To cut, generally across grain, into thin pieces that are consistent in thickness. Slices will most often range from 1/16 to 3/8 inch in thickness.

A type of Japanese sushi that is larger in size, both length and thickness, than the traditional sushi known as maki.

An oval, egg-shaped tomato with good flavor and thick flesh, which makes it a good tomato for sauces, cooking and canning.

Thick, meaty fresh egg noodles that are popular for stir frying because their size allows them to pick up more sauce and provide more flavor.

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

Designed for thick sandwiches, this knife is made to cut easily and quickly through a variety of sandwich ingredients.

Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw. There is also a similar variety, referred to as bucatoni, which has the same shape and appearance of bucatini, but is slightly thicker in substance.

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.