Williams-Sonoma

Food Pantry Essentials: White Pepper

Berries are allowed to ripen more fully on the vine; outer shell is removed by soaking berries in water

Blade Materials: High-Carbon Stainless Steel

Incorporates chromium to achieve a blade that resists stains, rust and breakage; Takes and holds a sharp edge; most high-quality, in home use cutlery

Glassware Stemware: Bordeaux

This dry red wine is traditionally served in a glass with a less rounded profile, recommended for Bordeaux, Cab, Merlot, and Cabernet Franc

Flatware Materials: 18/10 Stainless Steel

18% chrome, 10% nickel; best stainless steel composition on the market; high % of chrome gives flatware its strength and durability while the nickel enhances luster

Flatware Materials: 18/8 Stainless Steel

18% chrome, 8% nickel; most common composition found in flatware patterns; does not have the luster of 18/10 but does have the durability

Food Pantry Essentials: Cold-Pressed Olive Oil

A non-electrical (or non-heat generating) extraction process of getting the best oil from olives using stone disks that are used to crush olives and extract the oil; the cooler temp preserves the natural flavor and low acidity of the olive

Linen Types: Boutis

A quilting technique from the Provencal region of southern France; means "stuffing;" describing how two layers of fabric are quilted together with stuffing sandwiched between sections of the design, creating a raised pattern effect

Linen Types: Hemstitch

A technique used to create a decorative border around the edge of a tablecloth, runner, napkin, or place mat; the effect is created by drawing out several parallel threads and catching together the cross threads in uniform groups

Linen Types: Screen Prints

A variety of fashionable screen prints are applied to weave fabric; seasonal prints provide a refreshed appearance to any table setting

Bakeware Materials: Black Steel

Absorbs and distributes heat better than polished steel; oven temps should be lowered to prevent over baking and overbrowning

Bakeware Materials: Cast Iron

Absorbs and releases heat more slowly than other materials to produce delicate muffins and cookies with fine, thin crusts and moist interiors

Cookware Materials and Care: Cast Iron

Absorbs heat slowly, retains it well; must be seasoned before and after use to prevent rusting (before use, coat the pan inside and out with cooking oil and then place upside down in a 350 degree oven for one hour); to clean without removing seasoning, wife with an absorbent paper towel or gently sponge with mild, non-detergent soap and water; dry in a warm oven before storing; recommended for frying pans, griddles, cornstick pans, and muffin plaques

Food Baking Essentials: Semolina Flour

Also called pasta flour, unbleached, cream-colored flour ground from durum wheat which is the hardest wheat; high protein, cellulose, and gluten content make it ideal for all types of pasta; when its fine grain is formed into pellets, it becomes couscous

Knife Handle Materials: Wood

Alternative to synthetic materials; typically injected with resin to protect against water absorption and bacterial growth

Linen Types: Jacquard

An intricate method of weaving in which the desired design is woven into the fabric; it is a pattern-making system where the weave pattern is copied by punching a series of cards, each perforation controlling the action of the warp thread for the passage of one filling thread

Cookware Materials and Care: Infused-Anodized Aluminum

Anodizing seals the aluminum and makes it hard and resistant to warping; highly temp responsive - conducts heat quickly and evenly; resist sticking yet allow excellent browning and caramelization, durable and easy to clean, may use metal utensils, oven safe, hand washing recommended; recommended for frying pans, saute pans, covered saucepans, stockpots, omelet pans, fish poachers, and vegetable steamers

Dinnerware Production: Decorating (Decal)

Applied to a bisque (undecorated and unglazed piece of dinnerware); raw form is dipped in glaze and fired at about 2400 degrees to become a bisque; decal is then applied once cooled and fired again at the same temp; decals are lead free are used on porcelain and stoneware but not typically earthenware

Food Pantry Essentials: Herbes de Provence

Assortment of dried herbs commonly used in southern France; contains lavender, thyme, fennel seed, basil, and summer savory

Food Pantry Essentials: Black Pepper

Berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color; hot, piney taste; use to add flavor to any dish, add in rubs, spice blends, salad dressings, etc.

Food Pantry Essentials: Green Pepper

Berries are picked while still unripe and then preserved in a light brine; not dried like black peppercorns; aromatic, without being overly spicy

Food Pantry Essentials: Pink Pepper

Berries aren't a pepper but are harvested from the baies rose which is grown on the French island of Reunion; pungent and slightly sweet; use whole peppercorns in lightly colored sauces for fish, poultry, or crushed as a garnish

Glassware Stemware: Champagne

Best served in a narrow glass called a flute that prevents the bubbles from dissipating too quickly; its narrow rim focuses the aroma; glasses with sharp V-shaped interior bottoms create more vivid trail of bubbles than those with rounded interior bottoms

Glassware Stemware: Sauvignon Blanc

Bowl highlights fruit and floral components, while the rim directs the flow of wine to the front of the palate; recommended for Sauvignon Blanc, Sancerre, Fume Blanc, Semillon

Blade Materials: Stainless Steel

Can take a sharper edge, is a duller blade

Dinnerware Production: Molding

Clay is prepared and formed into shape by casting clay into platter molds or pressed into a mold with a hydraulic press; raw form is then allowed to dry and then fired either once or twice depending on the decoration process

Food Baking Essentials: Couverture

Cocoa butter rich chocolate used for dipping and creating garnishes; has a low melting point so it liquefies easily and spreads well; must be tempered (carefully heated and cooled to precise temps) to ensure a shiny, unstreaked surface

Food Pantry Essentials: Pepper Blend

Combines Malabar black peppercorns, white Sarawak, green peppercorns, Central American allspice and pink peppercorns

Food Pantry Essentials: Brining Blend

Combines coarse sea salt, pure cane sugar, lemon and orange peel, Spanish rosemary, and other herbs along with three varieties of peppercorns (black Tellicherry, sweet Indian green, and Madagascar pink) add a piquant spiciness

Cutlery Pieces: Santoku

Combining the features of a cleaver and a chef's knife, the knife minces, dices, and slices (the Japanese title means "three benefits")

Cookware Materials and Care: Enameled Cast Iron

Conducts heat slowly, distributes and maintains heat exceptionally well; porcelain enamel interiors are stick-resistant, nonreactive, and require no seasoning; may crack if exposed to extreme temp changes; porcelain enamel exteriors resist chips, cracks and scratches; attractive for serving; hand wash

Food Pantry Essentials: Tellicherry Peppercorns

Considered top quality due to its size and maturity; name comes from the growing region in southwest India; fruity bouquet, excellent flavor and pungency; can be used to add flavor to any dish

Food Baking Essentials: Semisweet Chocolate

Contains 15% to 35% chocolate liquor but otherwise has the same ingredients as bittersweet chocolate

Cutlery Pieces: Mezzaluna

Curved, "half moon" shaped steel blade attached to knob handles with collars; swiftly rocked from side to side for chopping and mincing on a wooden board

Cutlery Construction and Design: Stamped Blade

Cut from uniformly thin sheet metal and most often hollow ground along the cutting edges; process typical of less expensive and less durable cutlery

Knife Handle Materials: Stainless Steel

Durable and can be forged from a single piece of metal or welded directly to the blade

Knife Handle Materials: Polypropylene

Durable, hygienic, plastic material which is impervious to moisture and food acids; can be triple riveted through the tang or molded around it for a more contoured feel; some molded handles are textured to prevent slipping when the handle is wet like when handling raw meats

European Knife Design

Edge more curved to facilitate rocking motion used by Western chefs for chopping and mincing; heavier bolster helps create the effortless rocking motion; dull more quickly but the edge of the blade is easier to revive and maintain due to the wider angle and robust construction; ground to a 22 degree angle

Blade Edge: Hollow-Edge

Elongated dimples found on the cutting edges of slicers, santokus, and some chef's knives to ease slicing by reducing friction

Food Pantry Essentials: Filtered vs. Unfiltered Olive Oil

Filtering olive oil does not affect the taste of the oil nor is it an indicator of the oil's quality; unfiltered oil is more opaque because it still contains tiny suspended particles of the fruit; filtering is performed by passing the oil through a thick layer of cotton wool, which traps the small particles of fruit, yielding a clearer liquid

Bakeware Materials: Porcelain

Fired at a very high temp, extremely hard and long-wearing and can withstand high oven temps

Asian Knife Design

Flatter cutting edge and lesser, or nonexistant bolster; complements the Asian style of cutting which is straight up and down where the knife is lifted from the cutting surface; thinner blades resulting in a lighter feel in the hand; blades are "harder" and hold a sharp edge longer; ground to a finer edge at 16 degrees making them sharper but more delicate

Flatware Production: Forging

Flatware made from a solid block of steel rather than a sheet and is heated, then hammered into shape; pieces tend to have more weight than those that are stamped

Electrics Specialty: Sous Vide

Foods are slowly cooked in a vacuum-sealed pouch inside a water bath; locks in food's natural flavors, nutrients, and moisture

Glassware Stemware: Burgundy

For this very fragrant wine, the glass is even more rounded and balloon-shaped than other glasses for red wines; recommended for Burgundy, Pinot Noir, Barbaresco, Barbera, Barolo, Gamay, Nebbiolo

Food Pantry Essentials: Demi-Glace

Foundation of many French sauces - super concentrated reduction of stocks, aromatics, and wine; mixture is simmered over low heat for several hours until about 25% or less of its original liquid remains; takes two to three hours to complete the process; result is an intensely flavorful glaze

Food Pantry Essentials: Sesame Oil

Fragrant oil often used in Japanese and Chinese cuisine; with its high smoke point, it is excellent for everything from salad dressings to sauteing

Cutlery Construction and Design: Forged Blade

Hand-forged from a molten bar of steel and taper ground from edge to edge to create a wedge shape

Blade Materials: Ceramic

Hard and wear resistant material, holds its edge longer than steel counterparts, less flexible and risk chipping if used improperly; non reactive and must be professionally sharpened

Food Pantry Essentials: Bomba Rice

Hard, short-grain that absorbs large amounts of liquid- up to three times its dry volume; adds flavor to dishes and prevents the rice from becoming sticky if cooked for an extended time; has a mild nutty flavor; the preferred rice for paella

Food Pantry Essentials: Walnut Oil

Has a distinctive flavor and the same characteristics and recommended usage as hazelnut oil; does not need to be mixed with other oils and can be used in sauces, main dishes, baked goods, and for sauteing

Food Pantry Essentials: Hazelnut Oil

Has an unusually strong flavor and should be used with restraint or blended with milder oils; since heat robs it of its special flavor, it is recommended as an ingredient in salad dressings and mayo, or over-cooked green vegetables

Bakeware Specialty Baking Pans: Charlotte Mold

Heavy mold with slightly flared, straight sides and two heart-shaped handles is lined with lady fingers or genoise to make hot apple charlottes and charlotte fusses (chilled cream in a sponge cake shell); ranges in size from 6-ounce to 2-quart.

Food Baking Essentials: Bittersweet Chocolate

Intensely flavored chocolate made with sugar, lecithin (natural soy emulsifier which partially replaces cocoa butter), and flavorings like vanilla; FDA requires minimum of 35% chocolate liquor content

Blade Materials: Superstainless Steel

Least efficient steel alloy and resists sharpening once an edge dulls

Flatware Production: Stamping

Least expensive production process of flatware; used with 13% chrome and 18/8 as a cost control device; stamped out of a flat piece of steel and then formed into a utensil and polished

Bakeware Materials: Steel

Lightweight but surprisingly strong; resists warping and its thin walls warm quickly and retain heat; most pans are made from aluminum-coated steel which heat quickly and evenly for consistent results; traditional French steel pans are tinned with add an element of protection by reflecting heat away to produce tender, lightly browned textures

Cookware Materials and Care: Cast Aluminum

Lightweight, conducts and retains heat efficiently; may react to acidic foods over time; best used over low to moderate heat, extreme changes in temp may cause metal to warp; use wooden or plastic utensils only, wash by hand; recommended for saute pans, stockpots, omelet pans, crepe pans, deep fat fryers, vegetable steamers, blanching pots, and waffle irons

Food Pantry Essentials: Almond Oil

Loses its toasty flavor when heated; best used in mayo, salad dressings, and cold poultry dishes

Food Baking Essentials: Chocolate

Made from the bitter seeds of the cocoa tree (beans); roasting brings out flavor and aroma; meat of the bean (nibs) contains 50% cocoa butter, a natural veggie fat; grinding the nibs creates a thick, dark paste (liquor); the liquor with varying amounts of cocoa butter restored and other ingredients blended that is the basis of different types of chocolate

Food Pantry Essentials: Extra-Virgin Olive Oil

Made from the first pressing of olives; considered the highest grade of olive oil; distinguished by its low levels of free oleic acid (must have a free-acid count of less than .8%

Cookware Specialty Pieces: Zabaglione

Made of unlined copper, rounded on the bottom to allow easy whisking while being held by its handle over a flame or simmering water; a custard of whipped egg yolks, sugar and wine which react safely with the copper surface

Cook's Tools Essentials: Chinois

Metal conical sieve with an extremely fine mesh, used for pureeing or straining; mesh is so fine that a spoon, ladle, or pestle must be used to press food through the mesh; conical shape allows for liquids to filter through small openings adding texture to soups, sauces, broths or stocks

Cookware Materials and Care: Copper

Most responsive of all cookware; heating and cooling quickly for maximum control; impressive presentation at the table; most pieces feature stick-resistant, non reactive stainless steel interior; oven safe, hand wash, occasional polishing required; use wooden or plastic utensils only, recommended for covered saucepans, omelet pans, fish poachers, paella pans, beating bowls, and confiture pans

Bakeware Materials: Silicone

Nonporous, nonabsorbent and flexible material; easy to remove delicate baked items and does not stain, absorb flavors or odors from food; withstands heat up to 500 degrees; dishwasher safe and microwave safe

Dinnerware Types: Earthenware

Oldest and simplest of ceramics; made of day containing numerous impurities; is more porous, less resistant to chipping and less durable but it can be vibrantly colored; medium for traditional rusticware as well as contemporary fashions in hand-crafted design

Cookware Materials and Care: Stainless Steel

One or more layers of aluminum or copper are added to the core to ensure rapid and uniform heating; attractive and easy to care for; bright and shiny finish, cooking surfaces resistant to sticking, non-toxic metal, oven and dishwasher safe, recommended for sauce pans, fish poachers, and vegetable steamers

Blade Edge: Single Bevel

One side of the cutting edge is ground at an angle while the other is left straight resulting in a knife that cuts a perfectly straight piece that falls away as you cut, leaving a smooth finish on the slice; typically made for right-handed cooks

Dinnerware Production: Decoration (Transfer Painting)

Pattern is etched onto a metal plate or roller; etched surface is inked and the pattern is transferred to a special tissue; inked tissue is laid onto the ceramic surface and the design is transferred to the bisque; paper is washed off and the piece is fired in an enameling kiln

Bakeware Materials: Stoneware

Performs well in the oven as long as temps change gradually; used for pizza stones and clay cookers that replicate the qualities of moist baking in old-style brick ovens

Food Pantry Essentials: Risotto Rice

Plump, short-grain white rice can absorb large amounts of liquid without getting mushy; varieties include Arborio (well regarded in the US), and Carnaroli (preferred by Italian chefs); used to make risotto - an Italian dish made by stirring hot stock into a mixture of rice and sauteed chopped onions; stock is added slowly in small amounts and stirred continuously; technique results in a creamy dish with grains that remain separate and firm

Electrics Specialty: Induction Burners

Powerful, high-frequency electromagnet that "induces" heat to the bottom of cookware when it is placed on the ceramic surface; can be adjusted instantly to provide precise temp control; cannot use with glass, copper, or aluminum cookware

Flatware Materials: Silver Plate

Process by which a coating of silver is applied to the flatware pieces; usually a 13% chrome base is used; has no nickel and rusts in the long run

Cutlery Construction and Design: Bolster

Raised area between the handle and the blade of a knife, provides a center of gravity for strength and balance; serves as a safety guard for fingers and makes the knife more comfortable to hold

Dinnerware Production: Decorating (Hand Painting)

Raw form (dried) is dipped in glaze and then set on a wheel while a craftsperson applies the design; then fired at 900 degrees for 4-5 hours

Dinnerware Types: Porcelain

Referred to as "china" because the Chinese were the first to produce it; combination of fine, dense day and quartz fired at extremely high temps and fused to form a highly translucent and chip resistant dinnerware; usually thought of as more formal; extremely durable

Food Pantry Essentials: Potlatch Seasoning

Seasoning for a ceremonial feast common in the Pacific Northwest; blend of paprika, red peppers, and herbs; use for fish and poultry

Glassware Stemware: Chardonnay

Served in a more rounded glass than the customary glass for white wine; recommended for Old World Chardonnay, Chablis, Pinot Grigio, Viognier, Chenin Blanc

Glassware Stemware: Zinfandel

Shape of the bowl is designed to showcase medium bodied red wines including Zinfandel, Beaujolais Nouveau, Sangiovese, Dolcetto and Cotes du Roussillon

Dinnerware Types: Stoneware

Slightly less durable; made from a dense, slightly less pure day; fired at a high temp to assure a nonporous product that is chip resistant and feels heavier in hand; good choice for those expecting to give their dinnerware a workout such as families with children or those who entertain

Bakeware Materials: Glass

Slow conductivity and ability to retain heat; well recommended for ovenware; foods bake more quickly in glass so baking times must be reduced. Pyrex: a patented glass that incorporates an oxide of boron to mak it more resistant to thermal shock, conducts heat with greater efficiency than ordinary glass

Cutlery Pieces: Bird's Beak Knife

Small, curved knife usually used for peeling fruits and veggies; curved shape of the blade conforms to the surface that is being peeled; 2-3" long

Bakeware Materials: Aluminum

Stacked with an insulating space in between to control heat distribution and keep dough from browning too quickly on the bottom; increase the usual baking time

Cutlery Construction and Design: Tang

Steel extension of the blade enclosed by the handle; forged from a single piece of steel, provides strength and stability and balances the knife

Glassware Everyday: Picardie Tumblers

Sturdy glasses that have been Williams-Sonoma favorites for decades, designed to serve hot or cold beverages, they accommodate juice, water, wine and more

Glassware Stemware: Syrah

The bowl of these wineglasses is designed to accentuate the best attributes of Syrah wines - fruity and rich; Recommended for Syrah, Shiraz, Chateauneaf-du-Pape; Hermitage Rouge, Malbec, Barbera, Petite Syrah

Blade Materials: Carbon Steel

The connoisseur's choice for precision cutlery; susceptible to rust without chromium

Glassware Stemware: Montrachet

The generous bowl and wide rim allows the rich bouquet to reveal all its layers of aroma; Recommended for white Burgundies, and American Chardonnay

Dinnerware Production: Firing

The longer an item is fired and the denser the day, the more durable is becomes

Bakeware Materials: Nonstick

Two-layer, nonstick coating bonded to heavy-gauge steel, ensures easy release of baked goods and fast clean-up

Bakeware Specialty Baking Pans: Baba Mold

Used for a yeast cake, usually made with rum; molds made from tinned steel or aluminum and range in size from 2-6 ounces. Comes in two basic shapes: small timbales or miniature ring molds

Cookware Materials and Care: Carbon Steel

Used for equipment with strong, warp-resistant walls for rapid and efficient heat conductivity; blackens with use creating a patina that reduces sticking and guards against rust; season before use, wooden or plastic utensils only, wipe clean with a paper towel, dry thoroughly, recommended for woks, crepe pans

Cookware Specialty Pieces: Tagine

Used for preparing slow-cooked Moroccan stews, this classic vessel has a conical lid to circulate heat and moisture

Flatware Production: Knife Fabrication

Usually forged, not stamped; begins by using a stainless steel alloy with a higher composition of carbon than is used in forks and spoons; blade is forged which results in a sharper, harder blade that retains its cutting edge for a longer period of time than if less carbon is used

Bakeware Baking Dishes: Terrine

Variation of the casserole with a vented cover to allow steam to escape; usually oval with a depth of 3"; used to prepare pate or dishes of coarsley chopped meat

Food Pantry Essentials: Basmati Rice

Variety of long-grain rice famous for its fragrance and delicate flavor; grains grow longer as they cook but stay firm and separate after cooking; owing to the high amount of starch clinging to the rice grains, many cooks wash this rice before cooking it; used with curry or other Indian or Asian dishes