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