Glossary of Ingredients Terms

A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

One of the two sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications of mollusks are bivalves, which have a hinged double shell and univalves, which have one shell and include shellfish such as abalone, conch, snails, and squid.

A type of fatty acid that is in a liquid form at room temperature and is primarily taken from plants.