The outer skin of citrus fruits, used for flavoring
A cooking utensil with a flat surface for frying or grilling
A popular dish made by boiling and mashing potatoes
A spicy Mexican dish made with ground meat, beans, and chili peppers
A classic French dish of sliced potatoes baked with cream and cheese
A liquid mixture of flour and fat, used as a base for sauces
The process of cooking meat slowly in liquid at a low temperature
A dish made by layering pasta, sauce, and cheese, then baking until bubbly
A mixture of flour, fat, and liquid used as a base for pies and pastries
Do this to seal your meat
Most widely consumed grain
A utensil used for measuring ingredients, typically dry ones
To cook food by direct exposure to dry heat in an oven
A thick, creamy soup often made with pureed vegetables
The process of preserving food by removing its moisture
The process of cooking meat slowly in a closed container with low heat
The practice of preparing and cooking food
A type of Italian pasta shaped like small rice grains
A Japanese dish consisting of vinegared rice accompanied by various ingredients
A sauce made from tomatoes, garlic, and basil, often used in Italian cuisine
A flavorful liquid made by simmering bones and/or vegetables
The process of soaking food in a seasoned, often acidic, liquid before cooking
A sweetened bread product, often containing fruits or nuts
A French cooking technique of partially cooking food in water, then finishing in the oven