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  Chinese Sauces | Japanese Sauces | Other Asian Sauces   Chinese Sauces Plum Sauce A thick sweet-and-sour Chinese sauce, which is used as a condiment for Asian foods.

Sauces Defined | Other Common Sauce Terms Sauces Defined Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared.

Types of Dips | Common Base Ingredients Dips are most often prepared with a mixture of ingredients that complement other foods including raw vegetables, chips, crackers, or toast, which are dipped into the mixture; hence the name, dip.

Dry Ingredients | Solid Ingredients | Liquid Ingredients | Fat Ingredients There are many ingredients that have special functions in the baking and cooking process. Some functions are critical to the success of the finished product.

Orange Preparation | Freezing Oranges | Orange Recipes | Tips Oranges A baseball-sized citrus fruit that generally has an orange skin and flesh that is a segmented ball of pulp and juice wrapped in a thin semi-transparent membrane.

crock pot, slow cooking

Use this food substitution and conversion chart to select ingredient substitutes when you are cooking and your recipe suggests ingredients you do not have available. Herbs, Spices and Seasonings | Baking Ingredients | Cheese and Dairy Products | Eggs | Fats, Oils and Vinegars | Fruits and Vegetables | Miscellaneous | Healthy Herbs, Spices and Seasonings Substitutions Food Amount Substitute Allspice 1 tsp 1/2 tsp cinnamon, 1/2 tsp ground cloves OR1/2 tsp ground cinnamon, 1/4 tsp.

Lime Preparation | Lime Recipes | Tips Limes A small green citrus fruit providing juice or peel that is added to food dishes for a refreshing, tart flavor. It is the smallest of the citrus fruit family.

Greens Preparation | Greens Cooking | Tips Greens A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Most of the edible fats described below are solid or semisolid at room temperature and most are from animal sources. A small number of plant fats are also naturally solid or semisolid at room temperature.

Fresh Pea & Pod Pea Preparation | Fresh Pea & Pod Pea CookingDried Field Pea Preparation | Dried Field Pea CookingPea Recipes | Tips Peas Varieties of small round legumes that are typically classified as fresh, field or pod peas.

There are many types of apples ranging from small varieties, like the Cameo, to very large varieties, like the Opalescent. Each variety has its own coloring, texture, and taste, which sets them apart from each other. Learn how easy it is to prepare and cook apples.

There are many varieties of pre-made sauces available in food stores and specialty shops that can be used with all varieties of pasta. Experimenting with the pre-made sauces will be the best way to determine what fits your personal preference.

Enriched and/or Flavored Breads Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color.

Use this ingredient equivalent chart to find out how much of an ingredient you need when your recipe suggests an unfamiliar quantity. A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - PQ - R - S - T - U - V - W - X - Y - Z  S - Ingredients Ingredient Amount Equivalents Saffron, threads 4 to 6 1/4 tsp.

  England | Spain | Greece | Other Countries and Regions   England Worcestershire Sauce A popular condiment that has a savory flavor and is used to season a wide variety of dishes.

Leavening Agents | Liquids | SaltsFats and Oils | Sweeteners | Other Flavoring Ingredients Leavening Agents Leavening agents are the substances that allow bread dough to rise.

 

The reasoning behind cooking with wine is to intensify and enhance the flavor of food. Wine is known to release flavors in food that otherwise could not be experienced. The following are guidelines and tips particularly directed at the novice cook or a cook new to the world of cooking with wine.

Cheeses of Norway Baked Cheese Baked cheese is a type of specialty cow's milk cheese that is common in Norway and other Scandinavian countries. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe.