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.

Pare - To remove skins and peels from fruits or vegetables with a small knife or peeler.

Mash - Pound the food and crush it into pulp.

Paella - A dish from Spain that is made with rice, saf

Al Dente - Literally, "to the tooth" in Italian. Foods cooked to the point that there is still some resistence; tender, but slightly chewy. Used mostly in reference to pasta, which should be cooked al dente, no softer, for most recipes.

Blend - To mix ingredients just until thoroughly combined. Not originally meant to be prepared in a blender, but can be in some recipes.

Soften - Allow cold margarine or butter to remain at room temperature until soft and easily blended.

Pan Fry - Fry with very little fat in the pan.

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