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A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour.

A sauce made with egg yolks, olive or vegetable oil, mustard, and lemon juice or vinegar, and various seasonings.

A small free standing fireplace that may also be used as an oven for baking foods. Originating in South America, this wood burning device was initially developed to provide heat and a means to cook food within homes; however, it is also commonly used outdoors in gardens and other areas to provide an outdoor fireplace as well as a cooking oven.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A nut butter, made from the nuts grown on argan trees which are native to southwestern Morocco. Uncommon in other areas of the world, argan trees are twisted and gnarled in appearance with thorny branches.

An edible oil obtained from the nuts grown on argan trees that is used for cooking and seasoning. Native to southwestern Morocco, the argan tree is not common in any other area of the world, although efforts are underway to grow this variety of tree in other countries.

A soft spreadable nut butter made from the slightly sweet, round nut grown on shrubs and trees in North America, Europe, and Asia.

A white cheese made entirely from goat's milk and commonly referred to as goat cheese in the U.S. (The word Chèvre translates into goat in French).

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

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.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

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.

A white goat cheese, with a creamy texture and mild tangy flavor, which is made into a log shape and covered with salted ash.