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

A flavoring made from concentrating the flavors of meat or vegetable stocks into a solid cube, granules or powder form.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

Typically made with a wider variety of vegetables than traditional Chicken Vegetable Soup, this type of soup has a similar flavor but more vegetable flavored.

A water-based soup made with egg noodles, vegetables such as celery and carrots, small bits of chicken, chicken stock, and seasonings.

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

The flavorful juices that are produced when meat and vegetables are cooked in water for long periods of time.

The clear liquid that remains after slowly cooking foods such as meat, poultry, fish, or vegetables....

Mildly seasoned and filled with a variety of beans and vegetables, this type of soup is a combination of many ingredients often found in Mexican or southwestern U.S.

A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

stock pot,

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

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.

Aioli,

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

A kitchen utensil, similar to a sieve, which is used to filter ingredients and separate undesired items such as seeds, skins, or lumpy particles in order to create a very clear liquid.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A type of soup with a rich chicken and vegetable flavor created from a variety of ingredients. Made with chicken stock cooked with chicken meat, tomatoes, okra, celery, sweet peppers, rice, and flavorings, Chicken Gumbo Soup provides a savory flavor that can be served for a lunch or dinner meal.