Italian for "to the tooth." It describes pasta that is cooked until it offers a slight resistance when bitten into, rather than cooked until soft.

The edible internal organs of poultry, including the liver, heart, and gizzard. (Although sometimes packaged with the giblets, the neck is not part of the giblets.) Giblets are sometimes used to make [..]

A French term that refers to a mixture of flour and a fat cooked to a golden- or rich-brown color and used for a thickening in sauces, soups, and gumbos.

A dark-red Mexican sauce made from ground chiles, herbs, and vinegar. Chipotle peppers are packed in cans of adobo sauce.

A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and confections. For best baking results, use an almond paste without syrup or liqui [..]

A mixture of ground anchovies, vinegar, and seasonings. Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket.

A category of sugar substitutes that have no nutritional value. Because they have unique attributes, they should not be substituted for other sweeteners unless a recipe calls for them specifically.

A brightly-colored salad green with a slightly bitter, peppery mustard flavor. It is also called rocket and resembles radish leaves.

To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.

To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.