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mini-whisk, miniature whisk,

Buckwheat kernels that have been hulled. When the groats are roasted, they are known as kasha, which is a staple in Eastern Europe (especially Russia).

A Spanish short-grain rice that when cooked, expands in width, which differs from most rice varieties that expand in length.

A type of short-grain rice that is used in much the same way as Arborio for creating risotto, which is a creamy Italian rice dish.

A Jamaican flatbread that is very similar to a pancake. Bammy bread is made from grated cassava root that is pressed in a cloth to remove the liquid; then it is mixed with salt, formed into a small round shape, and placed on a baking sheet.

A type of pan that is made specifically for braising foods. Available in several different sizes, this pan is round, contains a lid, and has two small round handles opposite each other.

A bitter orange variety that is small, slightly pear-shaped with a bitter and acidic flesh. The Bergamot contains a high content of juice as well as numerous seeds through the flesh.

A kitchen utensil designed to create meat patties that are consistent in shape, size and weight. A typical burger press is made from plastic or stainless steel and consists of a round container with a circular cover or "press" that can be forced downward against the ground meat to form it into a patty shape.

A type of bean grown in India that is very similar to the mung bean and is a common ingredient for Indian cooking.

A small variety of melon that has a rich butterscotch-like flavor. Providing a sweet aroma when ripe, this melon has a light green outer skin that covers a green to orange flesh, with the green flesh being the closest to the rind.

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

Unlike the term implies, this food is not referring to a duck but instead a dried fish. Bombay Duck is a salted and dried lizard fish (Harpondon nehereus), native to the Indian Ocean, that is translucent in appearance and a common food in India.

A Tahitian lime that is slightly smaller but very similar to the Tahitian Persian lime. It is greenish yellow when ripe but is harvested to be sold when it is still green because the acidity level is higher, which provides a better flavor.

A thin width, ruffled-leafed green vegetable that is a member of the cabbage family. Deep dark green in color, this variety of kale is considered one of the Italian heirloom varieties, where it is known as Cavolo Nero.

A medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil.

A specialty cheese, common in Scandinavian countries, that is baked as it is produced. It develops a golden brown, baked surface that has an appearance similar to a baked crepe.

Dried shavings of fish that are sliced from aged pieces of bonito. A member of the tuna family of fish, bonito is a popular fish in Japan that is typically not consumed as often fresh for a meal as it is in a dried form.

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 goat's milk cheese, native to France, that is similar and synonymous with a French chevre. Semi-aged, ripening for 5 to 10 weeks, Bucheron is produced as short logs that are sliced and sold as small rounds in food stores.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.