Herbs & Spices.
an aromatic spice made from the peeled, dried, and rolled bark of a Southeast Asian tree.
Cinnamon
a Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg.
Sushi
fry (food) lightly and then stew it slowly in a closed container.
Braising
French verb meaning "to jump"
Saute Pan
used to cut thin, even slices of a fish.
Salmon Knife
an aromatic plant native to temperate regions of the Old World, several kinds of which are used as culinary herbs.
Mint Leaves
a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices.
Aloo Gobi
fry quickly in a little hot fat.
Saute
a deep cooking pan, typically round, made of metal, and with one long handle and a lid.
Sause Pan
Bread Knife
grayish-green needlelike leaves used as a seasoning
Rosemary
Russian meat dumplings that are often served in broth
Pelmeni
method of cooking in a ridged cast-iron pan on high heat, searing the food quickly on the outside.
Griddling
flat or round-bottomed pan
Crepe Pan
carving knife
A berry grown in clusters on the vine-like pepper plant that is used as a spice.
Black Peppercorn
often made with salt fish: fresh fish that has been cured in salt and dried until every ounce of moisture has been drawn from it. ... Think of an accra as a Caribbean fish cake.
Accras
cooking by exposing food to direct radiant heat
Broiling
a heavy, flat iron plate that is heated and used for cooking food.
Griddle
type of kitchen knife with a sharp point and a narrow blade
bonning knife
made from a mix of peppers from the capsicum annuum family.
Hot Red Chilli Flakes
Red Rice Cakes
kitchen appliance used to make fried foods such as meat, pastries, and potato chips.
Air fry
a bowl-shaped frying pan used typically in Chinese cooking.
WOK
a tool with a heavy, broad blade, used by butchers for chopping meat.
cleaver