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A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A fleshy white root vegetable harvested from a plant that is a member of the mustard family. It is the pungent oil contained in the root that gives horseradish its spicy, hot flavor.

A table used as a heating device for foods that are waiting to be served. The bottom of the table contains boiling or simmering water that produces steam to keep the food hot.

A rindless white creamy Italian cheese that is considered to be pulled-curd or spun-curd cheese (pasta filata), since the curds are placed into the whey when it is still very hot and then removed to be pulled as well as kneaded into the desired consistency.

A type of mustard produced from brown or black mustard seeds, white wine, and seasonings. It has a smooth, creamy texture and a pale ochre color.

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.

An older version of cooked cereal that was always prepared so it had a very thin consistency. Similar to oatmeal, Gruel was made with hulled and cleaned oats (oat groats) that were cooked with water or milk and served hot.

A variety of salt produced from Atlantic waters off the west coast of South Africa near St. Helena Bay, or in North African waters around Algeria, Morocco, Tunisia, and Egypt.

Made in the shape of a wide-walled pan or a skillet, this roasting utensil is designed specifically for heating the large, brown shell variety of chestnuts over a stove or heat source such as fire, gas or hot coals.

A type of pepper, native to tropical areas of West Africa. Mildly flavored, this pepper grows in a range of 1 to 2 inches in length and contains seeds with a spicy, hot taste that is slightly bitter, providing flavored overtones of cardamom and ginger.

A type of cookware made of bamboo that consists of individual cooking trays or layers with openings in the bottom, that are assembled together and used to cook food with the use of steam.

A variety of tea that is made from the rooibos herb, native to South Africa. This tea is caffeine-free and is a good source of anitoxidants.

A description that is commonly used to refer to any type of sausage covered with a bread or pastry dough wrap.

A French phrase meaning "in the style of Nice (France)'', which refers to the cuisine of that area. The style is identified by the ingredients of tomatoes, black olives, garlic and anchovies, which are used in both hot and cold dishes.

Common in Italian cooking, this food item consists of sweet peppers sauteed in olive oil. The Italian Sweet Pepper is a common pepper to use for making this food dish, but any variety of sweet pepper can be served.

Placed against the edge of a pot or pan, this crescent-shaped utensil helps drain off excess liquid while keeping the cooked ingredients within the pan.

A commercially prepared oat product in which the oats are precooked, flattened, and enhanced with salt or sugar or other flavorings.

A type of candied food spread made from rice that is similar in appearance to a marshmallow creme. Produced and flavored with rice syrups, Rice Crème is sweet flavored and can be served as a sandwich spread over peanut butter, as a hot chocolate topping, as a dessert topping, or as an ingredient for sweet bars and baked goods.

Soft and fluffy in texture, this candied food is made from egg whites, gelatin, and corn syrup. With a somewhat spongy texture, Marshmallow Creme is a sweet flavored, food spread that is often served as a topping for hot cocoa and desserts, or as a sandwich spread served over peanut butter, or as an ingredient for a variety of sweet, baked desserts.

A variety of sugar, common in Asian countries, which is formed into the shape of a rough crystal. Yellow lump sugar is sticky textured with an irregular surface.