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A deep black substance extracted from the ink sack of an ocean squid, a sea dweller that is also known as Calamari.

A grain syrup and food sweetener made from sprouted barley that has limited use in general baking. It is used more often for the production of beverages, such as beer, due to the concentration of enzymes for the conversion of starches to sugar, the rich supply of protein for yeast, and its distinctive malt flavor.

A chemical compound, known as an ester, that is created as an alcohol and an acid compound react together, forming a triglyceride.

A variety of legume that is small and oval-shaped, pale pink in color, and grown throughout the world.

Any of a variety of cooking weights that can be used to keep a pie, tart, or pastry crust from bubbling up, curling and shrinking when blind baking the crust.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A spice that is made from the Annatto seed which grows in a pod on Annatto shrubs. Protected by a pod containing 40 to 60 red seeds, the triangular-shaped Annatto seeds are surrounded by a red pulp that is separated from the seeds and pod when they are harvested.

A rust colored seed that is harvested from the annatto shrub to produce the Achiote spice. Native to Latin America, Spain, and East India, the Achiote seed is protected by a pod containing 40 to 60 red seeds.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A Tunisian blend of spices consisting of caraway seeds, chiles or chile powder, coriander, and garlic.

A liquid sugar that is used for a flavoring both prior to the preparation of the food as well as after when the food is served.

Traditionally, this term refers to a delicate dumpling made with ingredients of ground or minced meat, poultry, fish or vegetables, which has been seasoned and bound with a paste made with the use of breadcrumbs, eggs, egg yolks, fat, flour, rice or cream.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A small plant of the parsley family from which seeds are harvested for use as a spice. The seeds can be used whole or they can be ground into a powder.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

Much like the filling in a traditional Pot Pie, this soup provides all of the ingredients except the crust, making it taste much like the original Pot Pie.

Made from a base of cheddar and parmesan cheese, this type of soup is served as either a side dish to accompany sandwiches and salads, or as an ingredient for use in food recipes.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

Onion flavored and cream-based, this type of soup is most often used to make creamy sauces that are served with cooked meats or the soup is used to flavor casseroles and hotdishes....

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.