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A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

Any of the varieties of chilies that are harvested when they are young, still green colored and tender in texture.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

A tiny flat seed that was harvested initially for its nutty flavored oil used in cooking and later for its seed as a seasoning in foods.

A chemical compound, technically referred to as sodium chloride, that can be mined from the ground (mined salt) or harvested from the sea (solar salt).

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

A liquid flavoring typically made with vinegar and a wood smoke concentrate, which provides a smoky flavor to foods.

A reed-like grass with a scallion-type base that is used as a flavoring in food dishes, providing a sharp lemony taste.

A Middle Eastern dish consisting of crushed chickpeas (also known as garbanzo beans) and spicy seasonings, such as cumin, coriander, cayenne, garlic and onion, that are blended together, rolled into walnut-sized balls or made into patties, and deep-fried or pan fried in shapes ranging from small 1 inch sized balls to circular patties.

A thick soup that may be prepared with a cream or water base cooked in a chicken or seafood broth. Smooth and rich in taste, a Bisque is made with pureed ingredients however, this soup will often contain small bits of the foods used to flavor the soup such as seafood or vegetables.

A tropical plant native to the Americas that is grown for its fleshy round tubers, which produce an edible starch after processing.

(Scientific Name: Pleurotus eryngii) A variety of mushroom that grows in clusters and develops a trumpet-like shape.

Also referred to as a milk frother this hand-held device is used to aggitate liquids into an airy mixture of bubbles and foam.

Native to Europe, this old world variety of cheese comes from the Piedmont region of northern Italy and is not often found in stores.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A spice that is made from seeds of the black cumin plant. A member of the parsley family of plants, black cumin is native to parts of Asia, India and Pakistan where the seeds are harvested.