Italian Parsley - Also known as flat-leaf parsley, this plant has a stronger aroma and flavor than the curly-leafed variety.
Falafel - Deep-fried balls of chickpeas. Popular in the Middle East and North Africa
Toast - Most commonly, to brown using a dry heat source such as an oven or toaster. However, many recipes call for toasting seeds, nuts, grains or spices before mixing with other ingredients to add flavor. They may be toasted in an oven or in a skillet, with or without oil, using a low heat, stirring or tossing often, until nicely browned, being very careful not to burn.
Stew - To cook foods slowly in a specified amount of liquid in a covered pot or pan.
Dutch Oven - Large deep pots that are covered with a tight-fitting lid.
Coddle - To cook gently just below the boiling point. Most commonly refers to eggs, where the egg is cooked for 1 minute in the shell.
Gumbo - A thick stew made with vegetables and meats that originated in New Orleans
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