What is "jaggery", used in Indian cooking?

Who is said to have been the founder of classical French cooking?

In cooking, what is cutting herbs or vegetables into very fine strips called?

When would you want to rinse pasta after cooking?

In cooking, if you "pare" a carrot, what do you do to it?

If beef is cooked "en brochette", what does that mean?

What year did "Butterball" turkeys begin to be used for Thanksgiving dinners?

If the pan catches fire when you're frying bacon, what should you never throw on it?

Which sweetener sometimes used in cooking includes laevulose, dextrose and an anti-mold enzyme?

What is a light and fluffy pie filling made with stabilized gelatin and beaten egg whites called?

Which ingredients are used for making "ants on a log"?

What type of sugar includes a small amount of cornstarch to prevent lumping while mixing?

Which Italian town is considered to make the world's best balsamic vinegar?

What was the original meaning of the phrase "shish kebab"?

When a chef puts out every ingredient needed to prepare a dish ahead of time, what is it called?

What do you call the rotating rod a "rotisserie" item is cooked on?

What is the term for cooking meats like pork or duck in order to melt some of the fat out of them?

Which animal can cause a tularemia infection in humans while being skinned for cooking purposes?

What does the term "au gratin" mean when it comes to cooking?

Which Food Network host's show often focuses on the science behind food and cooking?

What was the first cooking show on television, hosted by James Beard in 1946, called?

In "double steaming", how much liquid loss is expected?

In cooking what would you use a "dredger" for?