Pasta or rice that is cooked to be firm to the bite.

To expose food to direct heat on a rack or spit, often used for melting food like cheese.

To coat foods with mixtures such as jellies or sauces.

To soak in a sauce or flavored liquid for a long period of time, usually a meat, poultry or fish.

Numerous species of saltwater clams or marine bivalve mollusks.

A mild-flavored onion larger than scallions and used commonly as soup or casserole toppings.

A savory egg custard baked in a flaky pie crust shell.

A rich, creamy soup typically made with shellfish, especially lobster.

A variety of ingredients that are baked together in a deep pan.