1. sweating
   simmering
2. stewing

Sweating is a cooking method that allows food to gently cook in its own juices over a long period of time, just until it's soft, but not browned.

1. A convection oven uses a fan.
   A convection oven lacks the broiler setting.
2. A convection oven uses radioactivity.

A convection oven uses a fan to circulate heat throughout the oven. With this additional apparatus, the convection oven generally cooks food 25 percent faster and at 25 degrees Fahrenheit (-4 degrees Celsius) cooler than conventional ovens.

1. the redder the sauce, the longer the pasta should be
   long pastas are best with cream sauces or olive oil
2. It's all good!

Flatter and longer pasta shapes tend to go best with olive oil and cream sauces; sturdier shapes go best with chunky and assertive sauces.

1. mussels with widely opened shells
   mussels that are light-colored
2. mussels with closed shells or shells that snap shut when tapped

When buying mussels, look for ones with tightly closed shells or shells that close when you tap them. Those shells that don't close when tapped mean the mussel is dead. Don't purchase those.

1. softwoods
   hardwoods
2. fruitwoods

Never use softwoods -- like pine, spruce or cedar -- as they release resins that taint the food's taste. Opt for hardwoods or fruitwoods instead. Hickory, oak, mesquite, pear and apple all produce aromatic smoke that will enhance the flavor of your food.

1. spatchcock
   anvil
2. poundeyre

Spatchcock (believed to have been derived from the phrase "dispatch the cock") is a way of flattening a whole chicken by cutting out the spine before cooking.

1. ranch
   Thousand Island
2. green goddess

The Thousand Island region in upstate New York is known for its good hunting and fishing -- and salad dressing.

1. pepper
   tomato paste
2. pine nuts

Pine nuts are an essential ingredient in any basic pesto recipe.

1. wine connoisseur
   edible mushroom hunter
2. person who loves wild game

A mycophile is someone who hunts edible wild mushrooms. The word comes from the Greek "mykes" (meaning "fungus") and "philos" (meaning "loving)".

1. It determines the heat of coals.
   It's used to test the doneness of meat.
2. It's a method of determining the difference between chicken and burgers when cooking in the dark.

The hand test is used to estimate the temperature of charcoal when grilling. Hold your hand 4 inches (10 centimenters) above the coals. If you can hold it there for five seconds before the heat forces you to pull it away, the coals are at medium-low heat. Four seconds equals medium heat, three seconds equals medium-hot heat and two seconds means the coals are at high heat.

1. salt
   too much alcohol
2. fat

Products labeled as cooking wines contain salt. Most cooks use a regular wine for their recipes.

1. The syrup can be rolled into a ball that gives some resistance when pressed.
   The syrup can be rolled into a ball and flattens easily when pressed.
2. The syrup can be rolled into a ball and does not flatten when pressed.

At the soft-ball stage, the syrup can be rolled into a soft ball and flattened when removed from cold water.

1. chicken
   pork
2. fish

Fish and vegetables should only be marinated for short periods of time, since they don't need tenderizing.

1. Turn up the heat.
   Stir the rice.
2. Uncover the pot.

If the rice is too wet, uncover the pot and cook over low heat to gently evaporate the extra water.

1. 150-200 degrees Farenheit (66-93 degrees Celsius)
   250-300 degrees Farenheit (121-149 degrees Celsuis)
2. 350-400 degrees Farenheit (177-204 degrees Celsius)

Smoking may take several days at temperatures around 150 degrees to 200 degrees Farenheit (66-93 degrees Celsius).

1. oil-based sauces (thin and smooth)
   thick sauce that contains chunks of meat
2. Either is best.

Thin and smooth sauces are favored by long and narrowly shaped pastas like spaghetti and vermicelli.

1. milk
   margarine
2. applesauce

Applesauce will work in recipes for quick breads, muffins and other cake-like baked goods.

1. quick boil
   dry broiling
2. slow simmer

Poaching is a technique of cooking food slowly in a simmering, but not boiling liquid.

1. make shallow cuts in the surface of the food
   cut food in fine pieces
2. cut food lengthwise in thin strips

Mincing is cutting food into very fine pieces.

1. flour
   alcohol
2. water

Alcohol can overpower the other flavors of the dish so you should not double it in a recipe. Use 1.5 times the amount instead.