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A tiny, round dried bean (about 1/8 inch in diameter) with a thick outer skin that may be green, brown or black in color.

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

A type of cheese made from pasteurized cow's milk that can be whole, part skimmed, or skimmed. Whole-milk Cottage Cheese contains 4% fat while part skimmed provides 2% fat as a reduced-fat product or 1% fat as a low-fat product.

A dairy product made from the curds of milk that have been separated from the whey. The curds form a firm substance that is aged to create added flavor.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A kitchen utensil that is made to evenly and easily cut the various shapes and textures of cheeses into individual slices.

A root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Lacy Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

Typical of many Swiss cheeses characterized by the holes ("eyes") found throughout the cheese, Baby Swiss cheese also contains holes, but they are much smaller in size than the aged Swiss cheese.

A cheese that was traditionally made with sheep or goat's milk, but today is most often made with cow's milk.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

Originating in Switzerland, this cheese is characterized by the large holes ("eyes") found throughout the cheese, which grow larger and increase in number the longer the cheese ripens, due to the gas bubbles enclosed in the ageing cheese.