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A creamy cheese product produced when the whey is drained from yogurt. With a higher concentration of nutrients after the whey is removed, yogurt cheese provides a creamy smooth cheese that is low in calories, sodium, lactose, and cholesterol.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A wrinkled shiny skinned fruit, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

(Scientific Name: Pleurotus ostreatus complex) An Asian fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color.

A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked. Some varieties have a sweet but bitter taste.

A wrinkled shiny skinned fruit that is a dried plum, which is native to America, Europe and Asia. There are many varieties of this fruit, which have flesh that ranges in flavor from tart to very sweet, but there are only a few varieties that are suitable for drying.

A rippled or smooth-leafed vegetable that has a white, red or yellow stalk with white veins running throughout the stalks.

A leavening agent for sourdough bread that enables the bread dough to rise. The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

An herb, which is actually an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America.

(Scientific Name: Calvatia gigantea) A round, white or grayish-tan colored mushroom that grows or "puffs up" into the shape of a round ball.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

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

One of the many species of shark, it is found in the moderate and tropical waters of the Atlantic and Pacific oceans and can grow to be 1000 pounds within a period of five to six years.

A cut of pork that is taken from the meat on the middle part of the shank bone extending to the hip bone on the hind leg of the hog.

A variety of gluten free flour obtained by grinding the seeds of the buckwheat plant. Buckwheat flour has a slightly sour flavor and it is often processed with the addition of wheat flour in order to temper the taste.

A somewhat small, round berry that is dark blue in color with a crowned opening at the opposite end of its stem.

A powdered compound used in baking as a leavening agent. It consists of sodium bicarbonate (baking soda) and a starch, such as cornstarch.

An oval, tan-colored nut harvested from a tree that is related to the rose family. Almonds are available as either a bitter or as a sweet flavored type of nut.