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A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

A Japanese sauce that is used as a dipping sauce for poached meats, dumplings, fried foods and seafood; as a sauce added to sauteed foods during cooking, or a salad and cooked greens vinaigrette; or as a dressing for Asian noodle dishes.

Also known as a brown sauce or demiglace, it is a basic sauce that serves as a base for use in making other variations of the original sauce.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.