Waldorf salad: Popularized in the Waldorf Hotel in New York, this salad includes apples, celery, and nuts in a mayonnaise-based dressing. Wasabi: This Japanese condiment is made from the root of an Asian plant and is similar in flavor and heat to very hot horseradish. Bright green, it is sold powdered and in a paste made of the powder and water. Mixed with soy sauce by the diner, wasabi is an essential condiment for sushi and sashimi. It is increasingly found as an ingredient in fusion cooking, flavoring and coloring everything from mayonnaise to buerre blanc. Fresh wasabi, which may be grated and used just like fresh horseradish root, is occasionally available in Asian or specialty markets. Washington pie: Not a pie at all, this dessert is traditionally made from sponge cake layers filled with jelly or jam and topped with confectionersí sugar. Variations include chocolate cake layers and custard fillings. Wheat Berries: These berries are the whole kernels from the wheat plant unlike cracked wheat which are broken kernels. You can find both at health or whole food stores. Nick Malgieri substitutes rice if wheat berries are unavailable. Whey: The thin, watery liquid that separates from the curds when milk has been coagulated, whey is rich in nutrients and is often dehydrated and added to baked products for enrichment. Whisk: A whisk is a beater made from many loops of wire. It is especially efficient at incorporating air and can be hand-held or an accessory to an electric mixer. As a verb, it means the act of using a wire whisk. White sauce: The no-nonsense American name for the classic French BÈchamel sauce, white sauce is made by gently heating equal amounts of butter and flour until they blend, adding milk, and cooking, stirring constantly, until thickened. It is used in many ways. One tablespoon of butter and flour to 1 cup milk will make a thin white sauce, used for cream soups. Two tablespoons of butter and flour to 1 cup milk will make a medium white sauce, such as the cheese sauce used for macaroni and cheese. Three tablespoons of butter and flour to 1 cup milk will make a thick white sauce, which can be used for the base of souffles or binding crab cakes. Whitefish: This fish comes primarily from Canada and is a fresh water fish. Although they can grow quite large, up to 20 pounds, the average size is from 3-5 pounds. Whitefish are fatty so they are best baked, broiled or grilled and are also wonderful smoked whole. They are the primary ingredient in gefilte fish. Wiener schnitzel: This Eastern European specialty whose name translates as Vienna cutlet, is made from a thin slice of veal which is breaded and quickly browned in butter. Wok: This Asian cookware is shaped like a bowl, but with a rounded bottom and high, flared sides. Though conducive to stir-frying, a cooking method in which small pieces of meat and vegetables are tossed and stirred constantly and rapidly over high heat, woks can be used for steaming, braising and deep-frying. Available in various sizes, most woks come with a round metal stand that fits around the burner and holds the wok over the heat source. There are also flat-bottomed woks for use on electric burners, and electric woks, which generally have a nonstick finish. Worcestershire sauce: This spicy deep brown seasoning originated in Worcester, England. Although its formula is a secret, some of the components are soy sauce, vinegar, onion, lime juice, red pepper and spices. It is used on meats and as a flavoring in sauces.