Waffle Iron - A device used to transform batter into crisp, golden waffles; available in electric or stove-top models.

Waldorf Salad - The original Waldorf salad, created at New York's Waldorf Astoria Hotel in the 1890s, contained only apples, mayonnaise, and celery. It was later that walnuts became part of the dish.

Walnut Oil - The oil extracted from the walnut. It can be quite expensive and goes rancid quicker than most oils. However, it gives most foods a wonderful nutty flavor whether you cook with or drizzle it. Use it on greens, pasta, or vegetables.

Walnuts - Nuts with white flesh and a soft inner skin native to the Middle East, but commonly called English walnuts because they were first shipped from Britain, where they are considered a delicacy when eaten raw with cheese.

Warm - To heat a food using a very low temperature of approximately 105°F to 115°F.

Wasabi - Also called Japanese horseradish, a pungent green paste made from a rhizome of the watercress family.

Wash - To apply a liquid to the surface of an object to remove dirt; often a cleansing agent is added to the liquid; the process may not kill microorganisms.

Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm.

Water Chestnut - The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.

Watercress - A member of the mustard family that can often be found growing wild in and around streams and brooks. Watercress has small, crisp, dark-green leaves and a strong, peppery, slightly bitter flavor; available year-round and customarily sold in small bunches.

Watermelon - The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavor; used in various Asian cuisines.

Wax Bean - A yellow version of the green bean; has a slightly waxier pod.
Wax Paper or Waxed Paper - A paper with a thin coating of wax on both sides. Wax paper is moistureproof and almost transparent, often used to cover foods and line baking pans.

Wax Paper, Waxed Paper - Translucent paper coated on both sides with a thin layer of wax. Though often replaced in recent years by plastic wrap and aluminum foil, wax paper is still a good choice for lining baking pans and covering food in the microwave.

Weight - The mass of heaviness of a substance; weight measurements are commonly expressed as grams (metric) ounces and pounds (U.S. and Imperial).

Welsh Rarebit - This is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce that is often served over toast.

Whey - The liquid which separates from the solids when cheese is made.

Whip - To beat an item to incorporate air, augment volume, and add substance. Also refers to a special tool for whipping, made of looped wire attached to a handle; most often a whisk can be substituted.

Whipping Cream - Consists of at least 35% milk fat content and is commercially produced by centrifugal separation. It is sometimes pasteurized but rarely homogenized. When whipped, it will double in volume and is not very likely to curdle. It is usually used to top desserts and piped over cakes.

Whisk - To mix to the specified state with a wire beater, also called a whisk. Whisking can refer to blending, beating, emulsifying, or whipping, depending on the recipe.

White Chocolate - A candy made from cocoa butter, sugar, milk solids and flavoring; because it contains no chocolate liquor it is usually labeled white confectionary bar or coating; it can be eaten as a candy or used in confections and pastries.

White Rice - Rice stripped of its husk, bran and germ. This process also removes most of the nutritional value. However, white rice labeled "enriched" has had some of the nutrition restored.

Whitebait - Generic term for any tiny fish an inch or two in length that is of a white, shimmery, or transparent hue, rolled in flour and fried until crisp.

Whole Wheat Flour - A coarse flour containing the bran, germ and endosperm of the wheat kernel, which give the flour a high fiber, nutrition and fat content.

Wiener Schnitzel - A thin slice of tenderized veal that's dipped in egg, dredged through bread crumbs and quickly fried in butter.

Wild Rice - The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavor; available in three grades: giant (a very long grain and the best quality), fancy (a medium grain and of lesser quality) and select (a short grain).

Wine Vinegar - Vinegar made from any wine (red or white). Wine vinegars have an acidity of approximately 6.5 percent.

Winter Squash - Harvested in autumn, winter squash has an orange or yellow flesh and should keep for months because of its hard, thick shell. The inedible shell is a primary distinction from summer squash. The flavor can be mild to very nutty, with varying degrees of sweetness.

Wok - A round-bottomed pan popular in Asian cooking.

Wonton wrappers - These square sheets of fresh wheat-flour and egg dough can be used to make boiled, steamed or fried wontons, ravioli and other dumplings. They can also be cut into strips and fried to use as a garnish for salads and entrées.

Worcestershire Sauce - A condiment used to season meat, gravy, sauces, and other various dishes. Worcestershire sauce is thin and dark with a piquant flavor, named for Worcester, England, where it was originally bottled. Ingredients usually include vinegar, tamarind, onions, molasses, garlic, soy sauce, lime, anchovies, and seasonings.