Bruise - Release the flavor of foods, especially herbs and spices, by crushing them.

Filet - Filet powder is the dried and ground leaves of the sassafras plant. It is used as a thickening and flavoring agent for various Cajun and Creole dishes such as gumbo. (See Sassafrass.)

Alla Carbonara - A pasta sauce that consists eggs, cheese, and cream.

Caraway-This gray and white striped seed is the flavor most common in rye breads and has a flavor reminiscent of a combination of anise and dill. It's use in salads, pickling, and with game meat is common, especially to German cooking. Try it with rabbit or to add "that little something" to potato salad. The sweet root of the caraway plant can be served like parsnips.

Grind - To process foods finely in a grinder, processor or with 2 knives (in a drum roll fashion). Some examples are ground beef for hamburgers or ground pork for sausage, but there are preparations other than meats. The advantage of grinding your own is that you can control the texture (from fine to coarse), fat, seasonings and, if it is a concern, bacteria that can form in excessively or improperly handled processed foods. By the same token, be certain you know how to handle the foods safely while grinding.

Whipping - Beating an ingredient until frothy and thick.

Pare - Removing the outside skin or peels of vegetables or fruits.

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