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  Chili or Chile Sauce A sauce or condiment that can be made from any one of many different chili peppers, depending on the desired intensity and flavor. This sauce may be blended with vinegar, herbs, garlic, and other seasonings to produce a somewhat sweet and spicy flavored chili sauce that can be red, green, yellow, or brown in color.

Ginger A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Here's a tasty idea for using some of those fresh vine-ripened tomatoes from your garden: make your own homemade tomato sauce. Nothing makes tomato sauce stand out more than when you use your own garden-fresh tomatoes.

Making your own pumpkin puree is simple to do and well worth the effort. Homemade pumpkin puree can be used for making homemade pumpkin pies from scratch or in any pumpkin recipes that call for canned pumpkin. Be sure to select a small pie pumpkin for the best results.

Great chili recipes don't always have to incorporate meat as an ingredient. There are numerous recipes for vegetarian chili that are so flavorful and so satisfying, that the omission of meat is hardly noticed.

Husks On | Husks Off Grilling is a great way to cook sweet corn to give it a little different flavor from other methods of cooking. There are several methods that can be used when grilling sweet corn and you can experiment with different flavored butters or seasonings to also give the corn a unique flavor.

cooking broccoli, boiling, stir frying, sautéing

Additional Onion Information:All About Onions | Onion Preparation | Onion and Tearing Tips Onion Cooking Sweating | Sautéing | Caramelizing | Fried | Deep-Fried | Baked | Boiled | Grilled Onions are cooked both to be eaten on their own and to be added to other dishes.

Couscous Defined | Cooking Couscous The three basic techniques for cooking grains with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking all whole grains.

Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.

Lefse Equipment | Lefse Recipes | Lefse Storage | Lefse Tips Lefse is a Scandinavian flatbread made with potatoes. The dough is rolled very thin and then fried on a hot grill.

crock pot, slow cooking

What You Will Need A utensil that is used to crack open the hard-shelled claws and other parts of a lobster in order to access areas containing meat. This tool is typically formed to the shape of the lobster claw and legs in order to easily grasp the hard surfaced area.

Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking.

Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage   Guidelines for Storage of Liquid Fats General Guidelines Air, heat, light, and age affect the quality and the shelf life of many types of edible oils, which deteriorate through oxidation (rancidity).

How to Make Cutlets / Paillards Cutlets are boneless cuts of meat or poultry that have been sliced very thin or that have been pounded very thin. Cutlets are sometimes referred to as paillards.

Juicing Oranges Orange juice can be used as a beverage straight from the orange without adding any other ingredients. It is also used to enhance the flavor of many sweet and savory dishes.

Baking Millet | Baking Oats | Baking Rice | Baking Wild Rice Many grains can be cooked using the baking method, which is a dry heat cooking process that surrounds food with heat in an enclosed oven.

The New Generation MyPlate Defined | Estimated Daily Calorie Requirements The New Generation MyPlate Defined The new MyPlate icon was released in June 2011 as the new food icon to be used by the federal government.

What You Need: 14 cups fresh corn on the cob, approximately 24-30 ears of corn 3/4 cup sugar 1/8 cup salt 7 cups water   Plastic sealable freezer bags Preparation for Freezing Corn: Peel back the husk removing it from the corn cob.