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A very small and slender fish found mainly in the ocean waters of the Artic, Iceland, Northwestern U.S., and Scandinavia.

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A beverage common in India that is made from yogurt and served plain or flavored. This drink is often served as a coolant which becomes a means to soften the hot and spicy aftertaste of many curry dishes served in Indian regions.

A pastry crust made with a higher proportion of fat that contains no raising agent to make it rise and expand during baking.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

A type of pot that is commonly used to cook a variety of sauces, stews, egg, potato, vegetable, meat, poultry, and fish dishes.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A term meaning "seaweed" in Hawaiian. The common varieties of seaweed in Hawaii include Asanthopora, Anfelthia, Ele'Ele, Hypnea, Kohu, Lipoa, Manauea, Ogo, Sargassum, and Sea Lettuce.

A marinade used throughout the Caribbean and South America that uses citrus juices as a base. It is commonly applied to chicken, beef, pork or seafood as a tropical flavoring.

A Spanish cheese made from cow's milk that originated on the island of Minorca off the northeast coast of Spain.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A French unpasteurized goat's milk cheese that gets its name from the fact that when it is produced, it is shaped like a fig.

A bivalve mollusk, which is eaten raw or cooked. The Oyster's size, shape, texture and flavor will vary according to the area in which it is found.

A specialty ham known as a "country ham" with origins in Virginia. It is a ham similar to the Smithfield ham that is dry cured and sent through a process of slow smoking and aging that adds a notable rich flavor.

puree, pureed,

A preparation technique, used primarily for vegetables, that "shocks" the food item by exposing it to ice water after the food item has been blanched.

A univalve mollusk with a spiral shell. Of the various varieties, the vineyard snail, which feeds on grape leaves, is considered the best eating but it grows slowly and is difficult to raise.