Wakame:
Japanese for wakame
Warabi:
Japanese for bracken
Waribashi:
Japanese for splittable chopsticks
Wasabi:
A Japanese horseradish that is dried, powdered, and made into
a pale green paste with a sharp, pungent, extremely potent flavor
Wax:
Hard fat with a high degree of heat resistance, used for greasing
pans for products with a prolonged shelf life.
Waxpaper:
Water resistant paper used for making cones for fine piping
and for chocolate work.
Whelk:
A large marine snail that belongs to the mollusk family. The
flavorful foot-like muscle is rather tough and must be tenderized
by pounding.
Whisk:
A utensil made of wires leading to a handle; this utensil adds
air to a food product like whipped cream and assists in even
mixing.
Whiskey:
A liquor produced from the fermented mash of grains such as
barley, corn, and rye.
Whiskey
Sour: An alcoholic beverage made from whiskey, lemon
juice, and a small amount of sugar.
White
Chocolate: Not a true chocolate at all. It is, rather,
a blend of sugar, cocoa butter, milk solids, lecithin and vanilla
Whitefish:
A high-fat, mild-flavored member of the salmon family with a
firm white flesh. They can be poached, baked, broiled, grilled,
pan fried, or stuffed. Its roe (eggs) can be cooked or made
into caviar by adding salt.
White
Russian: An alcoholic beverage made by combining vodka,
Kahlua (or other coffee liqueur), and cream
Whiting:
A small gray and white saltwater fish sometimes called the "silver
hake." This low-fat fish, which is related to both the
"cod" and the "hake," has a tender white
fine-textured flesh and a flaky, delicate flavor.
Wine:
An alcoholic beverage produced through the fermentation of grape
juice.
Wolf
Fish: A firm, white-fleshed saltwater fish with a large
head, strong jaws, and sharp canine teeth and molars that can
grind clams, whelks, and other mollusks. Sometimes sold in the
U.S. under the confusing name of "ocean catfish."
Won Ton
Skin: Paper-thin round or square sheets of dough made
from flour, eggs, and salt