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A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A black colored seaweed native to Japan and Atlantic waters growing in small clumps of fronds that are coarse and stringy in appearance.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

A rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

Originating in Switzerland, this cheese is made with raw (unpasteurized) cow's milk, typically as a wheel weighing over 225 pounds with a thin hard rind surrounding it.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

A seasoning originating near the city of Baltimore during the early 1900's that is named for the Chesapeake Bay area of Maryland.

Native to the Basque region of Spain, this variety of chile pepper is small in size and narrow in dimension.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A snack food made from carrots as a key ingredient that is manufactured into the shape of a small chip or cracker-like product.

A seasoning that may be made with wine or vinegar, dill, salt, garlic, possibly sour cream, mayonnaise, butter, and combinations of other ingredients.

A wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. The varietal mix of this vinegar includes primarily Granache noir, Grenache gris and a minor amount of Carignane grapes.

A stuffed pasta that is made into the shape of a half circle and crimpled along the edges. This pasta is made by cutting 3-inch diameter circles out of pasta dough, adding a teaspoon of filling to the center and then crimpling the edges securely to keep the filling from falling out.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

A well known English hard cheese that is produced from sheep's milk in the Berkswell region of England.

A grape varietal used in the production of white wine. Originating in the Rhône region of France, the varietal is also grown in the Tuscany region of Italy, the Languedoc, the Rousillon, and (most recently) California in the United States.

Most notably known as Marsanne. A grape varietal used in the production of white wine, originating in the Rhône region of France.