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A pure white cheese made entirely from goat's milk and commonly referred to as goat's cheese in the U.S.

A variety of the honeydew melon that has a hard, salmon colored outer rind with an pale orange inner flesh.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.

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.

Made from pasteurized and unpasteurized cow's milk, this variety of cheese originates from the Burgundy region of France where the town of Epoisses is located.

An old English food dish, initially prepared as a means to use up stale or left-over bread. Over the centuries, bread pudding has become an enjoyable main dish as well as a dessert dish.

An hors d'oeuvre made with spreadable cheese that is blended or covered with a variety of other ingredients to enhance the flavor of the cheese.

A narrow spatula that is built with a thin, flexible stainless steel blade. This spatula is used for frosting cakes and to spread toppings or mixtures smoothly over the food being prepared.

A German cheese made from cow's milk that is considered to be a semi-hard factory cheese. Tilsit is made into a wheel that has a thin off-white or almost yellow crusty rind.

A sweet cherry, which is one of the Gean varieties, that is grown in cooler climates in the United States.

An olive, typically small in size, cured in a salt and vinegar brine, which often has been marinated in a variety of herbs and spices such as bay leaf, cinnamon, clove, coriander, cumin, fennel, garlic, ginger, paprika, and hot pepper.

A method of cooking an egg in which the egg is cooked more slowly than a boiled egg, but basically yields the same results, except that the egg is more tender.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

A small lightweight knife, which usually has a blade that is 4 to 7 inches long and is used for miscellaneous light cutting.

A pear-shaped, summer squash, which is grown in warmer and more tropical climates such as the Caribbean or Mexico.

A type of fish that is distinguished from other fish by their shell. The shell is a type of external skeleton that gives protection and structural support to the shellfish.

A melon variety that has a hard, cream-colored outer rind with an inner flesh that is pale green in color.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.

Chunks or whole fruit cooked with sugar and pectin that are suspended in a firm jelly base. A preserve is generally used as a spread for bread, toast or rolls.