Process whereby a bird or joint of meat is tied in a neat shape with skewers and, or string before cooking.

A type of nabemono (one-pot meal) consisting of chicken, seafood and vegetables all combined in a single pot of seasoned broth--kind of a Japanese bouillabaise.

Simply a water bath. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an ove [..]

Commonly called a dutch oven. An iron kettle for fireplace baking, with a rimmed cover to hold burning coals. Modern bake ovens have smooth covers, are often enameled and are used both on stove burner [..]

Leavening agent typically found as a double-acting baking powder, because it firstly reacts with liquids and secondly reacts with heat during baking. A good substitute for 1 teaspoon of baking powder [..]

A large flat metal rectangle, roughly 10 inches by 15 inches in size, with at least one turned-up edge, used to hold cookies and breads for baking.

Leavening agent activated by interacting with an acidic agent. Liquid ingredients such as sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which [..]

The young shoot of certain species of the bamboo genera Dendrocalamus and Phyllostachys, sliced, cooked, and eaten as a vegetable, especially in East Asian cuisine.Canned or fresh.

Used in Asian, Mexican and South American cooking. Available in packages of 6 1-foot sections.

The most usual modern definition of this is the grilling of meats, chicken or other foods over an open fire, usually made with charcoal briquettes. Such food sometimes is marinated or basted, and alwa [..]