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Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

White rice that has been coated with nutrients, such as iron, niacin, thiamin, and folic acid, which were lost when the rice was initially processed.

Any type of soup that is prepared by adding cream at the end of the cooking process. The soup is often pureed before the cream is added.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

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 from pasteurized or unpasteurized sheep's milk, this semi-hard cheese is produced in the Basque region of France.

A cooking vessel that is used to prepare the traditional Spanish rice dish, paella. The pan is a large diameter, shallow skillet-like pan that may be made from cast iron, enameled metal, or brushed aluminum.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A type of bread that may be made with coarse rye meal or whole wheat combined with ground and whole sunflower seeds, sunflower oil, honey, and other ingredients.

A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

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 single-cell organism or plant that feeds on simple sugars that are converted into alcohol and carbon dioxide through fermentation.

The process of adding a substance to bread dough (and other baked goods) that enables the dough to rise.

Also known as Bellelay, this variety of cheese is from Switzerland where it is produced from unpasteurized cow's milk.

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 cheese native to Holland that is produced from cow's milk. Similar to Gouda, Vlaskaas has a creamy yellow meat that is slightly richer tasting than Gouda with a mildly sweet overtone.

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 traditional Italian farmhouse cheese made from primarily from cow's milk that is blended with a smaller amount of either sheep or goat's milk.

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.