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An Italian cheese originating from the mountainous region of Asiago where the altitude and lush meadows provide excellent pastures for the cows to develop their milk.

Made from raw sheep's milk, this variety of cheese comes from the French island of Corsica in the Mediterranean.

Made from a combination of cow, goat, and sheep's milk, this cheese originated in Spain as a cheese considered to a Manchego-style cheese, but is actually different in several respects.

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

An herb that grows wild and has been sought for centuries in various regions of the world as a plant species often associated with properties that promote healing or improved physical and mental performance.

Made in the Friuli region of northern Italy, this variety of cheese is produced from pasteurized cow's milk.

Made from mild varieties of semi-soft cheese, a cheese stick is a food product that has been formed into a rod-like, individual serving of cheese.

Common in Japan, this variety of plum is very popular for it health benefits. The ume plum is a fruit that is harvested when it is green before it ripens to be used as a pickled condiment, which is referred to as umeboshi.

A long-grain rice from Thailand that is actually a form of sticky rice, but because the black bran layers are not removed from the rice during processing, the rice does not stick together when cooked.

Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. The flakes come in different thicknesses depending on the pressure used in the flattening process.

A popular French cheese made from the milk of Montbeliard cows, raised in the Franche-Comte region of France.

A small seed harvested from the several varieties of palm trees, such as the Chilean Wine palm or the Quito palm.

A small pastry native to Czechoslovakia and Poland made with bread dough and sweet or savory fillings.

A spice made from the ajowan seed, a plant that has an appearance similar to wild parsley. Native to Middle Eastern countries such as Afghanistan, Egypt, India, Iran and Pakistan, ajowan seeds are similar to celery seeds in appearance and provide a distinctive flavor that is very close to the taste of thyme.

A small, hollow, hard-textured cracker most often served as an accompaniment to chowders, soups and stews.

A cow's milk cheese produced in the Loire Valley of France that is often made with a cheese mold providing a distinctive wheat ear pattern on the rind.

A U.S. artisan cheese with a split personality, Mobay contains one layer of goat's milk cheese and one layer of sheep's milk cheese pressed together and separated by a very thin layer of edible ash.

A soft cheese made from cow's milk that is produced in the Flanders region of Belgium. This cheese is typically formed into a shape similar to a round bread loaf with an outer rough rind that is covered with a dusting of fine white mold.

A small oval green-colored fruit grown on trees related to the Evergreen family. This fruit typically grows in clusters of twelve or more from a single stem.

A variety of grape that is smaller in size and less meaty than other varieties. The Concord grape has a dark purple to almost black thicker skin that covers a jelly-like inner meat, which can be squeezed out from the skin.